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Williamsport Native to Prepare Nov. 10 Visiting Chef Dinner


Scott RoweThe next accomplished chef slated to work with students as part of Pennsylvania College of Technology’s Visiting Chef Series has traveled internationally to share his skills, but, in November, he will mentor budding chefs in his hometown.

Born and raised in Williamsport, Chef Scott Rowe’s vast experience encompasses restaurants, private clubs and resorts. Rowe, the resort executive chef at Pinehurst, one of the United States’ pre-eminent golf resorts, will visit Penn College to work with students in its School of Hospitality.

Rowe’s three-day stay on campus will culminate on Friday, Nov. 10, with the Visiting Chef Dinner. Students studying hospitality management, baking and pastry arts, and culinary arts will assist Rowe in preparing and serving the seven-course, Southern-themed meal, which benefits scholarship funds.

Rowe earned an associate degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. He attributes his sound understanding of professional kitchens to starting his 26-year career as a dishwasher and prep cook at the Williamsport Country Club, where he worked from 1979-87 in various positions including line cook and banquet cook.

He also worked locally as head chef for the McCarty House in Muncy, and he worked from time to time at the Peter Herdic House in Williamsport.

Hard work and fortunate encounters led him to work for The Ritz-Carlton Hotel Co. in Washington, D.C., under the tutelage of many of the industry?s top chefs. He was later promoted to chef de cuisine in the dining room at The Ritz-Carlton, Tysons Corner, Va.

After nearly nine years with The Ritz-Carlton, Rowe made the switch to private clubs, accepting the position of executive chef with PGA Tour-owned Tournament Players Clubs. His experience included stints at the TPC at Avenel and the TPC at Wakefield Plantation, creating food for several major PGA Tour events.

Rowe joined the team at historic Pinehurst (North Carolina) in 2003 as its executive sous chef. In 2004, he was promoted to resort executive chef, overseeing nine dining venues that offer options from family-friendly to four-diamond service.

Tickets for the seven-course Visiting Chef dinner, scheduled for 7 p.m. in the college’s Le Jeune Chef Restaurant, are $125.

Net proceeds will be used for annual scholarship awards and endowed scholarship funds. To reserve seats, call the Special Events Office at Penn College at (570) 320-5229.

The menu and wines for Rowe’s Southern-themed Visiting Chef Series Dinner:

A Tasting of North Carolina Rabbit Hushpuppies Shredded confit of North Carolina rabbit with beansand shoepeg corn succotash Chateau Isenbourg, Riesling, 2001, Alsace, France

Puree of Apple and Rutabaga Crabapple & caramelized rutabaga compote

Warm Butterleaf SaladCountry ham, shaved red onion, sweet tomatoes and Monterey Jack cheese Murphy Goode, Sauvignon Blanc, 2003, Sonoma County, Calif.

Intermezzo of Ruby Red Grapefruit Gratinee

Low Country Pecan Shrimp and Blackened Sea ScallopFried green tomato, freestone peach coulis Travis, Chardonnay, 2003, Monterey County, Calif.

Oven Roasted Filet of Wild Boar TenderloinWild huckleberry gastrique, glazed petite potatoes, creamed chanterelles, root vegetable batonnet Castle Rock, Pinot Noir, 2005, Geyersville, Calif.

Soup of Winter Fruits in Spiced SyrupMuscat sabayon and coconut shortbread Dr. Frank Salmon Run, Rainbow Rose, NV, Finger Lakes, N.Y.

Bread Service to include: Rosemary and Roasted Garlic Cornbread Madeleines

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