New chef at Mohawk House relishes state's fresh local bounty

From farm to table, his menus feature seasonal fare, By Fran Hardy Sparta — Stefan Sabo was surprised by the lush greenery of northwest New Jersey when he interviewed at the Mohawk House. Since becoming their new chef nine weeks ago, that landscape has yielded one of the things he likes best about his new job: the ability to hand-pick fresh, locally grown produce and use it the same day in his dishes. Sabo has been known to stop at a farm stand on his way to the restaurant and select the peaches he’ll use for a cobbler that evening. He marvels at the abundance of locally grown tomatoes, corn, beans, and other vegetables and fruits and says he often thinks of what to put on the menu after seeing what’s in season and available at farm stands on his way to work. Born and raised in Germany, Sabo learned his craft in Frankfurt and came to the United States10 years ago. Among his various chef experiences, he has been a chef for the Willard Continental Hotel near the White House in Washington D.C. and for the Bernards Inn in Bernardsville. He married a Jersey girl, and decided to make New Jersey his permanent home. He was happy to move to Sussex County, which he says is just the right place to raise his two young daughters. Sabo said he felt at home right away at the Mohawk House and feels very comfortable with the staff. “They are very supportive and the best at what they do.” He holds what he calls a “pre-show” meeting with the staff each day to introduce them to special menu items and allow them to taste the foods and experience their presentation so they can better communicate with customers. Mohawk House owner Steve Scro said Sabo has an excellent connection with the staff and they all work together like a family. He said Sabo is completely passionate about what he does and loves creating foods that customers enjoy. He can often be seen chatting with customers in the dining room. Scro calls Sabo’s style, “inspired American dining.” Scro and his wife Rachel, who own a 200-year-old farm which they still work, and from which they bring fresh foods to the restaurant, are relatively new to the restaurant business. They built the Mohawk House in 2005 with the dream of creating a Sussex County cornerstone that combines the homey comfort of a bed and breakfast inn with a fine dining experience. Scro said they faced a few bumps when they first opened, but put their hearts and all their efforts into the restaurant and they believe their hard work has paid off. The Mohawk House now boasts a regular clientele, as well as corporate clients who often use their meeting rooms. They feature live music several nights a week and have added an outdoor dining area complete with new bocce ball courts. In the coming weeks, they plan to add wine and beer-themed menus. Scro said he is especially happy to have found Sabo and feels their partnership will be productive and long lasting. He chuckles as Sabo describes how excited he got when he saw the quality of some local shallots he found recently. Sabo said, “This is, after all, the Garden State!”