Executive Chef Joshua Pfeiffer
In an effort to continuously better Mohnton, Pa.-based LedgeRock Golf Club’s culinary offer, last November, Executive Chef Joshua Pfeiffer and his culinary team, including Sous Chefs James King and John Lauer, began the process of turning the club’s small overflow seating area into a fine dining, gastronomy-driven, zero-waste tasting menu. In February, Oak and Iron was born.
But one example of overwhelming support by LedgeRock GC members, the tasting room’s live oak table was crafted specifically for Oak and Iron by a club member.
“From the beginning, I wanted to have this an all-inclusive chef driven project,” says Pfeiffer. “We trained our dishwasher as assistant maître d, the chefs all served the food, and our lead Server was maître d. I selected all the wines, crafted the food, foraged the 212 acres and handpicked wildflowers for our table decorations, designed the menu, and created the name with a branded experience.”
sous vide vidalia onion in butter, thyme, and shio koji
Today, the menu consists of six courses that change every tasting. The space accommodates 12 people seated around a communal table.
“After our first dinner, we hit our stride and began to sell out,” notes Pfeiffer. “As we have continued to develop this concept, it has stemmed from a personal project to bring a tasting room to a hidden gem in the heart of Pennsylvania to a shared vision and project.”
In addition to a valuable offer for members, this project serves as a creative outlet for the culinary team.
“It has developed into so much more than I imagined,” says Pfeiffer, “from the local partnerships that we have developed, the in-house vegetable and herb garden that my chefs tend to, the boutique wines, and the support of the membership.”
Ice Cream Sandwiches: house-churned vanilla custard, housemade graham cracker
