HOLLIDAYSBURG - There's an old saying that when one door closes another door opens.
Elizabeth Hollenbach agrees with that.
When Burley's Restaurant in Tyrone closed at the end of January, Hollenbach, executive chef at the restaurant since it opened in May 2002, started to look for a new opportunity.
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Mirror photo by Gary M. Baranec
Elizabeth Hollenbach took over duties as the new executive chef at Scotch Valley Country Club in April.
Hollenbach found one in April when she took over as executive chef at Scotch Valley Country Club, where she oversees the Sandwedge Lunch Grill, the Clubhouse Dining Room and event menus.
"I was ready to move into another chapter in my career as a chef. The timing was perfect," said Hollenbach, a Warriors Mark native who is a graduate of Penn State University and the accelerated culinary program at Johnson and Wales University in Denver, Colo.
"I am furthering my career and doing multiple events and assuming more of an administrative role. This presents more opportunities for people to see my product. I love to cater, and this gave me a chance to cater to large events."
Hollenbach, who has incorporated what she calls a more creative menu into the lunch grill and dining room, said she wants to bring back the dinner crowd to the country club.
"We are trying to get people here to enjoy a candlelight dinner," Hollenbach said. "I would like to have more theme or specialty dinners such as wine dinners and exotic dinners. That is a big trend right now - things like a wild game and wine dinner. You seat a certain number of people and let them taste things they wouldn't order at a restaurant."
Hollenbach also wants to see Scotch Valley host more special events such as weddings, rehearsal dinners and birthday and retirement parties.
She said the facility has three banquet rooms, can host events of all sizes and has a great view.
"You can't beat the view out here," Hollenbach said.
Susan Metzler, clubhouse general manager, said she is pleased with what she has seen so far. She said Hollenbach has reorganized the dinner menu and is providing a food and service upgrade.
"She has given us an infusion of new life," Metzler said.
Hollenbach admits her new job is a challenge but is glad to be there.
"It is a challenge to come into a place you didn't create. The challenge is taking a large prestigious facility and to improve and add to it," Hollenbach said. "I would rather work for a corporation that is successful and profitable and represent them well. I couldn't have these fabulous facilities if I had my own business."
Mirror Staff Writer Walt Frank is at 946-7467.
