A girl’s first valentine is her Dad, so it was only fitting that, with Hubs away, I spent Valentine’s Day with Dad at one of his favorite Chester County haunts: Beaver Creek Tavern in Downingtown.
Dad’s somewhat of a regular, and always enjoys the fresh, homemade meals and desserts at Beaver Creek Tavern. But if desserts handed down by the Deets’ mother wasn’t enough to turn his eye, then it was a certain special that did the trick: they had him at Beef Wellington.
It’s unexpected delights like tender beef filet encased in delicate mushrooms and gravy cooked to perfection in puff pastry that puts the fine dining in what many locals may think is “just” a tavern. In fact, managing partner and co-owner Stuart Deets was quick to point out the traditional meaning of “tavern” is simply an establishment with separate bar and dining areas. Beaver Creek has both, and that dual atmosphere is another reason guests keep coming back.
Despite his penchant for the specials over burgers and sandwiches, Dad always prefers to dine in the bar area. He said he enjoys the bar because of the hum of “happy people having a good time.” The bar and dining areas were filled to capacity on Valentine’s Day.
We started our meal with the Lobster Macaroni and Cheese. Beneath the light crust was a creamy mixture of Swiss, provolone and sharp cheddar in a béchamel sauce that expertly united the delicate lobster with its noodley counterpart.
Because I don’t eat meat, I was treated to a beautifully cooked and generous piece of salmon graced with an orange-zesty, honey and maple topping. It held court with rustic mashed potatoes and asparagus, and went well with my Shock Top Wheat Ale.
The star of the evening, however, was Dad’s Beef Wellington, prepared by Lead Cook Kim Knight, assisted by Adam Deets and served by Head Waitress Carol Bird. Dad had knife and fork in hand the second it was served; I had to remind him to wait a sec so I could take pictures. It’s that good. I can’t even speculate on how many ounces it was, but it was a very healthy portion. Most importantly, it was cooked exactly as Dad ordered: rare. And I mean rare.
Dad sliced into the delicate filet to show me the layer of mushrooms and just enough gravy so they hugged the meat. He said while the puff pastry and its hint of buttery-flaky goodness give the filet a whole different flavor, it’s the earthy mushrooms and rich gravy that make it extra-tasty. He savored every single bite with “mmmmm.” From my Dad, that’s high praise.
And while my salmon may have held court with the mashies and asparagus, the Beef Wellington was clearly king. Even Dad’s Smithwick’s felt compelled to bow.
While we had no room for dessert, we couldn’t resist one of Dad’s favorites: homemade Bread Pudding – hearty pieces of bread, not the mushy stuff, graced with a Grand Marnier sauce and dollops of whipped cream. I’m not generally a fan, but the combination of rustic bread and sauce made me a believer.
Like all the other ladies, I was handed roses by co-owner Kathleen Deets Price, an interior decorator who made sure the entire tavern was festively adorned. The other co-owners, Christopher Deets and Jim Dickenson, Jr., also are family, and it shows in every part of Beaver Creek Tavern. Dad summed it up best: “The food is good. The people are nice. It’s a winning combination.”
Find Beaver Creek Tavern at 1350 Bondsville Rd. (Rt. 340) in Dowingtown, or online at beavercreek-tavern.com. They are also available by phone at 484-593-0481.
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