Peculiar Culinary Company (PCC) is on a quest to create some of the most innovative food in the Scranton/ Wilkes-Barre area. Gene and Miranda are a power couple that have taken the NEPA food scene by storm. Gene is the creative mind behind PCC’s unique dishes, and Miranda organizes their catering, pop up locations, and their wait service at events in their Hughestown location.
My boyfriend and I love attending their events. We have frequented their Hughestown location for numerous occasions–their Valentine’s Day dinner (last year and this year), Kaleigh Baker’s One Last Performance dinner, their Burger Night, their Cinco de Mayo dinner, and their 3 Guy’s & a Beer’d Taproom Take Over. All of PCC’s meals are culinary masterpieces that aim to please. PCC places an emphasis on acquiring ingredients that are as fresh and local as possible, thus creating meals that are full of flavor and bursting with aromas.
I’m especially fond of their Valentine’s Day events, which showcase fantastic original music from talented artists, paired with delicious five course meals designed for two. Every year the steak for two never ceases to amaze me. The intimate dinner has a hip romantic vibe and is BYOB.
This year our Valentine’s Day meal consisted of an all house made charcuterie board (featuring pate de campagnard, Hudson Valley duck prosciutto, whisky barrel smoked ham, pickles, grilled crostini, and grain beer mustard), Kona Kampachi crudo (Hawaiian yellowtail, organic Persian lime olive oil, alfoos mango, white balsamic cilantro leaves, local watermelon radish, chive stems, and pink peppercorns), sun choke and beet panzanella (herb roasted local sunchokes, bulls blood beets, grilled sourdough, 61 degree sous vide local egg, fire roasted tomato hollandaise, endive, and Dijon vinaigrette), cote de boeuf with bone marrow (a 5-week dry aged prime rib eye steak, Oregon State black truffle butter emulsion, toasted walnut parsley pesto, roasted bone marrow, and grey sea salt), and for dessert a roasted butternut squash cheesecake (roasted local squash, mascarpone custard, brown sugar candied walnuts, dark chocolate infused aged balsamic vinegar, and basil water), and our libation of choice to accompany our extraordinary meal was Heady Topper from the Alchemist Brewery in Waterbury, Vermont.
We had a KILLER Valentine’s Day last year (on February 13th) as well. Last year Gene served a roasted NEPA raised marrow filled bone (with wild arugula salad, black volcano salt, champagne vinaigrette, and toasted house made country bread crostini), venison carpaccio (thin shaved tenderloin of venison, black berry gastrique, pickled watermelon radish, basil infused grape seed oil, micro lemon basil, and caper berry), butter poached lobster (cold water tail, herb coriander scented butter, sunchoke mascarpone puree, roasted heirloom mini carrots, and shaved Italian winter black truffles), pork jowl bucatini (house made bucatini , braised NEPA Berkshire jowl, 24 hour veal demi glaze, golden beets, roasted sweet peas, crimini mushroom, and basil whipped mascarpone), cote de boeuf (a 3-week dry aged prime rib eye steak, blue Adirondack potato, roasted garlic, and classic bearnaise sauce), and creatively designed broken glass topped, bloody cupcakes.
PCC’s Hughestown location is 30 Center Street Hughestown, PA 18640…check out their schedule online at http://www.peculiarculinary.com and remember reservations are just a phone call away (570-947-2548)!
spunkandspice 