Meet the Staff

March 28th Chef: Matt Lett and the Tröegs Scratch Kitchen

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The Tröegs Scratch Kitchen – the culinary counterpart to its Scratch Brewing Team – is a showcase for new tastes and flavors. With an eye on what’s coming out of the ground in central Pennsylvania, Tröegs chefs are building rotating seasonal menus, fermenting vegetables from nearby farms, and developing nose-to-tail charcuterie offerings with locally raised livestock.

On any given day, you’ll find on the Tröegs menu a plate full of locally produced cheeses, a house-made pastry swirled with locally-roasted coffee, and sourdough pizzas topped with hand-pulled mozzarella and cave-aged Pennsylvania cheddar.

Executive Chef Matt Lett has been a part of the Tröegs team for almost as long as Tröegs has had a kitchen. His love of beer and experiments in homebrewing led him to the Hershey, Pa., brewery. As executive chef, Matt’s depth of knowledge makes him uniquely suited to balance the day-to-day mix of creativity and leadership it takes to keep our busy kitchen running. While the people of  Tröegs are his favorite part – “They’re like a second family,” he says – it’s the local farms that fuel his imagination. “There are so many great farms around here, and I love being in touch with what they’re doing. We’ve really gotten into the rhythm of what is coming out of the ground and how we can use it.”

For more information on Tröegs Independent Brewing and their initiatives please go to www.troegs.com.

Hospitality Curators:

farm folks 2College Farm students and staff look forward to exchanging work clothes for nice slacks and pitch forks with serving trays in order to make your GATHER dinner experience one to remember. As a team, Dickinson College staff aims to combine their passion for the farm and food by creating an enjoyable and hospitable dining environment for all guests. Our serving staff are knowledgeable about each item listed on the menu and are happy to answer any questions you might have. Feel free to ask questions! Chances are our serving staff can trace each ingredient from seed to harvest!

The Farmers:

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Student Farmers, Farm Apprentices, and Farm Managers are integral to the success and operation of GATHER. Not only do those involved with the farm have a hand in the planting, weeding and harvesting of fresh ingredients for each dinner, they are also key members in the kitchen supporting our guest chefs  each month.