pancakes

Dining Classics: Andrew Moore’s Stone Bar Inn

DSC_0274The Stone Bar Inn in Snydersville, renowned for rustic American fare and elevated game dishes, is the benchmark of fine dining in the Poconos. Chef Andrew Moore goes to his garden for inspiration, a tactic we can attribute to his wife, Carol. She does all the cooking at home, harvesting ingredients from the couple’s home garden. Recently, she cooked for us! Her fresh scallions inspired a savory shrimp and scallion pancake… and she’s even shared the recipe with Local Flair.

The Moores met more than 30 years ago at Shawnee Inn. “I didn’t even really like him at first,” she laughs over lunch. The Andrew Moore of the 1970s was just as tenacious as today’s Chef Moore – he wasn’t giving up quite so easily. Carol’s resistance wore down and they’ve been building a family and business together successfully ever since. Their family continues to grow with their daughter’s wedding right around the corner, an event that’s planning has Andrew and Carol traveling back and forth to Maine. Time at home in Sciota is rare, but they maximize it with cozy lunches and the occasional dinner at Momento’s on Ninth Street in Stroudsburg. The next big adventure: the open seas. Chef Andrew is building his own boat, a project housed in his barn on their sprawling property.

For a taste of The Stone Bar Inn at your home, try Carol Moore’s recipe yourself:

DSC_0262Shrimp & Scallion Pancake

For the Pancake
2 cups of flour
1 cup of cold water
2 eggs
Bunch of fresh of scallions
12 Fresh Shrimp peeled
Salt

For Dipping Sauce
2 Tbs of soy sauce
1 Tbs of vinegar
1 Tbs of sugar (or honey)
A little bit of crushed garlic
Chili powder and sesame seeds

Cut the scallions in half then chop into small strips. Clean the shrimp and chop it into large pieces. Combine flour, cold water, eggs, chopped zucchini and salt into a bowl. Heat a non-stick pan with vegetable oil over medium heat, then pour a quarter of the batter into then pan, then add the seafood on top. Pour another quarter of the batter on top, then put the scallions neatly on the batter. Add another 1/4 of flour batter on the top. Fry both sides for 5-8 minutes each until they become golden crisp brown. Cut into 2-3cm portions and serve with dipping sauce. Enjoy!

Dine at Andrew Moore’s Stone Bar Inn:
209 Bus. Rt. 209
Stroudsburg, PA 18360
570.992.6634
stonebar.com

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