Dining

11415308_124776414521718_5443809865342982676_nWhen you think of getting away or taking a vacation, food is something that is part of the experience. In the Wiawaka kitchen, we create that delicious experience for you. Our food is the perfect vision of summer and it is indulgent, yet perfect for the season. We take pride in being able to create a menu for you that is created around seasonal foods and as much as possible, local foods. Our gardens provide the herbs and we even have a vegetable garden on grounds that we use to create weekly vegetable dishes, sauces, salads, and soups. The location on the lake is the perfect setting for fresh food.

About Our Chef: Nancy Innacone

“I completed my professional training at the New York Restaurant School in Manhattan. Currently, I am teaching Culinary Arts and Hospitality at the Capital Region Career and Technical School at the Schoharie campus.

I started cooking professionally in 1983 in Manhattan and worked for several caterers and restaurants.  In 1987 I opened my own catering business on the upper west side.  I moved to Chatham, New York in 1993 and opened a vegetarian restaurant with my sister in 1994.

I earned my teaching degree from SUNY Oswego in 2000 and began teaching in September.

My summer jobs include Executive Chef for Camp Walden, Garde Manger at Sperry’s in Saratoga, Executive Chef for the River Stone Manor in Glenville, breakfast and baker for Union Cables in Saratoga, and now chef for Wiawaka.

I love teaching because it brings me back to the pure art of cooking. That can get lost working professionally because of the demands of production. I also love teaching and the students. I like to challenge them to do things they never thought possible and also help open doors. The hospitality industry is huge with so many opportunities. Many former students have attended college and are very successful.”