Meet Dan Harter, Preswick's Own Iron Chef!

Even before Preswick Glen opened in November 2007, Dan Harter, Preswick Glen's executive chef, was hard at work developing scores of inspired menus.

The Glen Ivy, Preswick Glen's feature restaurant, is open for fine dining six nights a week and offers a wide variety of entrees that change nightly.  Among the most popular dishes are Veal Milanese, Seafood Newburg and Coq au Vin.  Included with most dinners are soup or salad, a side, dessert and beverage.  Residents (and their guests) are welcome to bring wine to their tables if desired.

Dan spent 16 years at several Central New York restaurants including a long stint as a sous chef at the Turning Stone Casino in neighboring Verona.  He also hosted his own cooking show while Executive Chef at Grimaldi's Luna Park in Syracuse.  "I started working in a kitchen as a job and then discovered I had a passion for food preparation," Dan remarked.  "I initially went to school for accounting and supported myself cooking in local restaurants," he added.  

Dan now manages a food and beverage staff of 17, plus the Bistro, Preswick's café-style eatery, open daily for lunch and sundries.  He prepares about 65-70 dinners nightly, Monday through Saturday. Dan also whips up imaginative hors d'oeuvres every Friday for Preswick's ever popular "Happy Hour." 

When asked what he liked best about cooking for Preswick residents, Dan said "the creative freedom.  Residents appreciate mixing it up."