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CHEF SPOTLIGHT: Rory Mosher of John Harvard’s

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By Alicia Dziak

Most patrons of Holiday Valley have probably stopped into John Harvard’s Brewery & Ale House for a bite to eat. Whether enjoying a tasty burger slopeside during ski season, or stopping in for a fresh salad poolside in the summer, John Harvard’s is a must-stop on the Ellicottville restaurant circuit.

Behind the scenes, the dishes are created by Chef Rory Mosher, who was born and raised in Little Valley. Mosher learned his craft from his parents, who owned the former Pasta Villa in Ellicottville, where he worked starting at the age of 15. The restaurant bug has stayed with him ever since.

“I’ve been at Holiday Valley for nine years, and I’ve been at John Harvard’s since it opened,” Mosher said, noting that he was promoted to chef early this year. Before working at John Harvard’s, he worked as a cook in various capacities throughout the resort, including in wedding catering.

Mosher, a die hard Bills fan, cites cooking for Jim Kelly and Hunter’s Hope as a unique career highlight.

Mosher now designs all of John Harvard’s daily lunch and dinner specials, as well as the regular menu features, which he describes as “family-oriented and traditional.”

Mosher points out that one of the most popular entrees is a regularly featured scallop special that “usually sells out.”

In addition to the scallops, John Harvard’s offers, and is perhaps known for, its many other unique seafood specials. In fact, guests attending the Tuscan Moon Fundraiser on Aug. 29 will be treated to a delectable seafood medley created by Mosher at John Harvard’s station.

Whether you stop in for the fundraiser, after a round of golf or to fuel up before heading to Sky High, Mosher serves up the cuisine that fits the bill. And be sure to stop back again come early October, when the restaurant will switch to its fall menu.

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