Monica says:
My husband and I are so excited for our baby girl! After all of her training, dedication to the pastry world, and impeccable work ethic, she has achieved her dream!
Daria was invited to be the Executive Pastry Chef at The Mill in Hershey, PA, and is LIVING the dream!
She has always known that she belonged in a pastry kitchen…even as a wee little one! So going from an EZ Bake Oven Baker to Executive Pasty Chef has been an incredible journey for her!
The Mill’s grand opening is slated for Monday, September 22nd and they are prepping daily. Opening a restaurant is no easy feat, but with all of the talent and professionalism there, they are headed straight for success!
We were invited to the “soft opening” of the restaurant where the patrons were family and friends of the staff. The only word that comes to mind to describe the evening is….PHENOMENAL!
Not only is The Mill an amazing physical structure, but the staff and executive crew are so welcoming and warm, that you feel like you are home, but of course, have talented chefs to make your meal!
The Mill, originally built in 1858, was a grain mill which ground grain for farmers. When a fire destroyed it in 1914, the Curry family rebuilt it and it served the area until 1974. The Mill also sold coal and fuel oil at one time as well.
Now it is an upscale restaurant that can seat approximately 200 people on its three levels. The best thing about the The Mill is that it has a modern flair, but has maintained its architectural integrity.
It is a must-visit place if you are in Hershey, PA!
Now….let’s talk food!
The very talented Executive Chef Joe Mishler and Executive Sous Chef Nick Martino are the culinary dream team of The Mill. Our appetizers and entrees were just some of the best we’ve ever eaten! The attention to detail in the dishes is second to none!
First out were bread offerings featuring focaccia baked on site and Daria didn’t forget me, and sent out gluten-free breadsticks with parsley butter. What a great start!
Our appetizer was hand-pulled mozzarella (did I say hand-pulled?) with a balsamic glaze and tomatoes with basil….oh dear! Melted in your mouth!
Lewie’s entrée was a filet with bacon jam, lemon grits, sautéed kale, and an onion ring….he was in heaven!
My entrée was grilled salmon over a bed of quinoa with a sauce to die for, and spinach….oh my goodness! Amazing!
To finish our fantastic meal, Daria, the Executive Pastry Chef, delivered our desserts to our table! I guess being related to a chef has its perks!
Ricotta cheesecake with poached pears and a crisp with black sesame seeds….beautiful and delicious!
Pumpkin mousse encased in dark chocolate with sage butter crème anglaise, two pieces of honeycomb crunch and all gluten-free to boot! Daria left out the gingersnap which normally graces the dessert….it was delightful!
To say that the night was great is an understatement….it was PHENOMENAL!
Two happy diners….we couldn’t stop smiling!!
So if you are in the Hershey area, make sure you stop by The Mill….with the culinary trio of Chef Joe, Chef Nick, and Chef Daria (my baby girl)….you won’t be disappointed!
© 2014, Monica of glutenfreedoubletalk
Gluten-free double talk 