Pennsylvania Restaurant Take Bull By The Horns

The Sheppard Mansion, Southern PA's Premier Country Inn, has taken the bull by the horns, literally.

The Sheppard Mansion, lead by Chef Andrew Little, is taking their commitment to sustainable produce to the next level, by using home-bred beef as part of their ever-changing and innovative menu.

The use of Scottish Highland Cattle, raised on the Sheppard family farm, is the latest ingredient added to Chef Little's repertoire, who is known for his relationships with artisan ingredients and farmers. 'My family has a keen interest in sustainable agriculture, so bringing products that are raised at our farm to the restaurant is a logical next step', says Kathryn Sheppard Hoar, owner of The Sheppard Mansion. Favoring locally made or even homegrown products (the Mansion is adding extensive gardens for 2007), Little oversees every aspect involved with this latest addition from the field, to the butcher shop, to the plate. 'Having all the cuts of meat available to us is such a gift, as it allows us to utilize often forgotten cuts and preparations in very flavorful ways', says Little.

Chef Little, a Hanover native and graduate of The Culinary Institute of America with high honors, has used the influence of homegrown produce to create masterpieces in renowned restaurants such as NY's Aureole, The Inn at Little Washington and Bucks County's Evermay on the Delaware where he garnered AAA's Four Diamond Award for Dining before bringing his expertise to The Sheppard Mansion.

Nestled in the heart of Downtown Hanover, Pennsylvania, The Sheppard Mansion, built in 1913 by Hanover Shoes co-founder H.D. Sheppard, was restored in 1998 by Sheppard descendents as a full service inn. Endorsed by Select Registry, this superior lodging facility now offers refined American dining Wednesday through Saturday evenings and has the capability of hosting a variety of special events.