The best part of talking with Chef John Schlaner? The magic moment when he turns from describing his food to suggesting his kitchen whip up a few dishes for us to try.  Maybe he was just reading our minds.  Then again, our drooling expression was probably a dead giveaway.

TrackPack: So John, how long have you been in the cooking game?

John Schlaner: Well over 30 years.

 

Got an apprenticeship cooking... and never looked back.

- John Schlaner, Executive Chef

TP: How’d you get the cooking jones?

JS: My grandmother and grandfather were great cooks. My mom is a great baker. All Eastern European foods. My grandparents really taught me the love of food.

TP: So cooking was your calling?

JS: Actually I was in law school for politics. But needed money for school and got an apprenticeship cooking... and never looked back. Made my way to Atlantic City and stayed there for 22 years.

TP: So when you got to Penn National...

JS: It was 4 years ago. They were demolishing the old building so I worked with the designers to make the new restaurants.

TP: What’s the destination restaurant?

JS: The Final Cut Steakhouse. It’s becoming a place for the locals come to... even if they don’t gamble in the casino or come for the horses. It’s gaining quite a reputation for fine dining.

TP: What’s your vision? Your philosophy?

JS: We set about with the simple goal to bring only the best to Penn National. And I think you can taste it in the food... feel it in the service. My personal cooking philosophy is to serve food that combines skill, patience and technique. Foods that anyone can’t throw together.

TP: Mmmmm. Do tell.

JS: We’re really getting into new trends like “molecular cooking” where you encapsulate basic ingredients in a gelatin shell, for instance. Or freezing techniques where we can make a sorbet out of the salad dressing. It adds to the dining experience.

TP: You’re in beautiful country here. Lots of farms.

JS: We really like to use local produce and foods. You can taste the freshness. The strawberries and blueberries are great. In the fall we look at apples and peaches from Adams County. And we feature locally bred lamb, too.

TP: How about the area here? You love it?

JS: I live in East Harrisburg but I was born and raised in the Allentown/Bethlehem area. I love to eat in downtown Harrisburg. There are lot of great restaurants in the area and I try to hit a bunch.

TP: Sooo (hint, hint) what are your specialty dishes....

JS: Why don’t we make you something?

TP: Thought you’d never ask!