Not Your Ordinary Picnic…
August 8th, 2021 3:00PM Private Home in Ligonier
Our Venue
Stonebridge Fields
Stonebridge Fields is a 35 acre Ligonier Valley estate of rolling fields and some wooded lands fenced by post and rail. It is designed in the English Tudor style with much natural stone.
It consists of a main house, a barn and out buildings. It has several streams including Two Mile Run which borders the land to its south . The property includes a pond that is crossed by a stone bridge. The morning sunrises and evening sunsets are delightful.
Some history: The Christner Family raised sheep and boarded horses. They operated the Chevrolet Dealership in Ligonier for many years. The home was sold to Mr. Burt Todd.
Mr. Todd had many land holdings through the out the area. In 1990, 27 Acres of land were purchased by Mr. and Mrs. Richard L. Beattie, president and CEO of Star-Kist Foods. In addition, they purchased 8 acres to the north-east from Richard M. Scaife bringing the total to 35 acres. The Beattie’s developed the land and its’ improvements as well as building the main house and outbuildings. The Beattie's named their estate "Starcrest" as a play on his profession.
Ed Gott purchased the property in 2007 and performed major renovations. In addition to his many changes to the house, he planted acres and acres of Switchgrass. He renamed the property "Armley House," a family home name from his British ancestors.
The Wamplers’ purchased the property in November of 2020. They renamed the property "Stonebridge Fields" after the two prominent physical features.
We are delighted to be there!
Our Menu
Commençons
Feta, grilled watermelon, & herb salad
Chèvre stuffed peppadew & bleu stuffed dates
Aged cheese, salumi, grilled crostini, & honey
La Mer
Grilled oysters Rockefeller with Pernod & mixed greens
Smoked Laurel Mountain trout & horseradish cream
Pork stuffed prawns, netted in crispy rice vermicelli
Gibier à Plumes
Pheasant confit & berry compote
Applewood smoked quail & bacon-apple jam
De la Terre
Braised pea shoots
Panzanella salad
Fennel & arugula with orange essence
Rosemary roasted potato medley
Le Boeuf
Fragrant carpaccio of Eastwood beef
Open brioche slider, truffled, with poached quail egg
Herb crusted lamb lolly
Cordialement
Pawpaw flan
Eastwood chocolate cake bites
Ligonier Creamery ice cream & fresh peaches
Our Chefs
The Eastwood Inn
Chef/Owner Drue Spallholz, of The Eastwood Inn, Chef Steve McClain, Eastwood Inn and Chef Byron Bardy, CMC have combined their talents to create a marvelous menu.
It has been my pleasure to steward The Eastwood Inn for nearly six years. My wife and I moved to the area in 2015 when she was hired as the Director of History and Collections at Fort Ligonier. I left my six-year gig as Cheese Monger in Albany, NY at an organic food cooperative and we headed to the Laurel Highlands. I really appreciated the local, natural, and “slow” food approach to food that permeated the coop. It was a natural environment to learn about flavor, cultural, wellness, and food science.
When we moved to Ligonier, Erica and I never intended, considered, or even spoke of owning a restaurant however I did want to continue my work in the food industry. That changed the moment we walked out of The Eastwood Inn. After our very first cocktail in October 2015 I was ready to buy the place. After ten months of tying down a loan we took ownership in July 2016. Our approach was not to fix the thing that wasn’t broken. The Eastwood’s customer base has appreciated that. We have managed to keep the generational clientele coming back as well as creating a surprising experience for many new customers over our few years at The Eastwood Inn.
Finding new customers has become a bit easier for us recently because of our Chef, Steve McClain. Matching quality and consistency to Eastwood’s local lore he’s been an integral part here over his two year tenure. Steve resides in Somerset and spends most of his non-cooking time with his daughter Madison and step daughter Hannah. Steve started cooking in Somerset at the age of 15, and after graduating from the food service program with high honors he attended the chef’s apprenticeship program at Westmoreland Community College. Steve’s time in the garde manger kitchen at Nemocolin, working for several area restaurants, and a ten-year stint working every angle at Seven Springs, has given him a wide breath of customers and culinary experience.
Steve’s dedication to each night’s service, his accumulated knowledge of working in many kitchens, and his integrity as a chef have given Eastwood’s customers what they’ve really been waiting for. Our menu reflects the best of Eastwood’s nostalgia—big aged steaks, shrimp cocktails, and lima beans—but gives the atmosphere a modern breath and renewed feeling of community. We hope we can convey some of Eastwood’s timelessness to the beautiful setting we have to enjoy today, here at the Wampler’s “Stonehenge Acres.” (?) On behalf of all our dedicated staff, thank you very much for this opportunity to serve you. Please enjoy your friends and of course, your meal.