1993 The Patriot Newspaper Article
"Smoked meats one of the special touches at Moselem Springs Inn"
by Sandra Martin
The small brick smokehouse with its original cornerstones still stands outside
the Moselem Springs Inn. But it's not there just to add architectural authenticity
to the restaurant site.
For inside its walls, fresh meats and sausage are slowly smoked over hardwood fires, being prepared in the traditional way for their eventual appearace on the plates of customers.
"We smoke all of our fresh meats, and that's very appealing to those who come to our restaurant," said owner Carl Ziegler, who along with his wife Jean has owned and operated the historic inn since 1979, " It's one way of sampling the area's hospitality and Dutch heritage."
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The solid reputation for quality at the Moselem Springs Inn translates to busy days and evenings for those who work there. Chef Ron Liszcz would agree.
"It's challenging during busy times, like in December," said Liszcz, who has been with the inn for about two years. "Ordering food items and overseeing and scheduling enough people" were cited by Liszcz as some of the many duties of coodination to ensure the smooth operation of the facility.
Owner Ziegler noted that during the holiday season, with the many private parties and banquet scheduled, about 11,000 customers were --
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....freshness of the seafood offerings has translated to growing popularity of those selections.
Among some of the luncheon offerings in that category are steamed fresh filet of haddock Creole ($6.45) and Moselem's broiled crab cake ($8.50) seasoned with homemade honey-dill sauce. For dinner, try steamed salmon filet ($11.45), laced with green peppercorn sauce.
Those talked-about smoked entrees pop up with frequency on menus at the inn. For lunch, the smokehouse sausage with corn puffs ($5.60) is a delightful mixture for the palate, while dinner entrees like the Country Inn mixed grill ($13.25) offers a smoked pork chop, some of the smokehouse sausage and smoke--
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