Jan Giejda Named Stratton Executive Chef, Reinvents Table 43.1 Menu

Chef Giejda
Chef  Jan Giejda

Stratton’s culinary team to showcase talents with weekly dining specials

STRATTON MOUNTAIN, VT. – Stratton Mountain Resort has welcomed another culinary artist to the team, Jan Giejda, as its new executive chef. Hailing from Dorney Park, Pensylvania, Giejda will oversee all Stratton dining establishments, including the Base Lodge, Sunbowl, Green Apron, Mid-Mountain Smoke, and the reimagined Table 43.1.

As the new executive chef at Stratton, I think that the opening of the new Base Lodge has to be one of the most exciting parts about coming on board, and one of the many things I am looking forward to. Having the opportunity to collaborate with the great team that was already in place and creating great dishes together is something all of us in food and beverage are excited about,” said Giejda.

Chef Giejda’s culinary career began when he was a teenager, helping at his uncle’s restaurant in Point Pleasant, N.J. Moving on to study culinary arts at Rhode Island’s Johnson and Wales University, he continued his journey as a chef in over eight states, with roles ranging from personal chef in Las Vegas to multiple executive chef positions including his latest at Dorney Park in Pennsylvania with 27 unique dining establishments.

Under Giejda’s culinary direction, Stratton chefs have revamped the Table 43.1 menu.  The fall-inspired menu features weekly specials like fresh lobster roll, succulent short ribs and soups and salad crafted with locally sourced ingredients. Perfect for winter, comfort foods will make an appearance at the Table and Grizzly’s Bar and Restaurant, such as warm pretzels with swiss cheese dip and everyone’s favorite mac n’ cheese.

Satisfy your sweet tooth with Chocolate Decadent Cake with Salted Carmel Pretzel Brittle.
Satisfy your sweet tooth with Chocolate Decadent Cake with Salted Carmel Pretzel Brittle.
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Wild Boar Chop with Cranberry Compound Butter, Sweet Potato Gnocchi and Apple Chutney.

“My favorite dish on the new menu has to be the Wild Boar Chop with Cranberry Compound Butter, Sweet Potato Gnocchi and Apple Chutney. This dish just screams fall to me, being in Vermont with the leaves changing just had us thinking about all those classic autumn flavors and how could we incorporate them all into one dish, it came out perfect,” said Giejda.

Succulent Short Rib with Brocollini and Mashed Potatoes.
Succulent Short Rib with Brocollini and Mashed Potatoes.

Test out the new fall menu at Table 43.1 and get a free appetizer when you buy two glasses of wine or beer, from now until opening day, November 25. To learn more about what’s fresh with on-mountain dining, visit stratton.com.

 

 

About the Author:

150114_CassieSmile_HS_3257Cassie Russo | Cassie’s family clicked her boots into skis at the age of 2, and she couldn’t be more grateful. Growing up in Central Massachusetts, Cassie ventured to the snowy mountains of Vermont almost every weekend until her late teens, where she worked at a ski shop as she studied for a degree in journalism. She switched to snowboarding at age 10 & her passion for the sport grew every time she touched snow. You can now find Cassie living her dream of residing in Vermont, pursuing a writing career and strapping a snowboard to her feet almost every day. When the snow melts, you can find her on her paddle board, on the tennis courts and trying to find the next adventure.

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