by Valerie Schroth
May 23, 2013
01:21 PM
Table Hopping

The Copper Beech Inn is Back in the Running

The Copper Beech Inn is Back in the Running

Have you heard? The Copper Beech Inn in Ivoryton is up and running again. The beloved Connecticut inn re-opened on May 8, after a nine-week renovation, with an acclaimed international chef, Gaspar Stantic, at the helm. Stantic, a Swiss native, has cooked for Queen Elizabeth on two occasions, as well as at many of the world’s finest hotels and restaurants in France, Austria, Germany, Holland, Japan, Morocco, Egypt, Sudan, Kuwait, and at the five-star Peninsula Hotel in Hong Kong.

Stantic has also been top toque at leading American restaurants, including the Helmsley Palace in New York, and consulting chef for Donald Trump in Atlantic City. He’s published five cookbooks and is at work on a sixth.

The Copper Beech dining room has been renamed the Oak Room. “I am excited and honored by the opportunity to create meaningful and memorable culinary experiences at this time-honored and prestigious inn,” Stantic says.

Entrées on the new menu, which range in price from $18 to $36, include veal medallions with porcini mushrooms, Mediterranean shrimp with homemade tagliatelle, Maine lobster salad, pan-seared scallops, and prime beef tenderloin with foie gras au jus and wild mushroom parmesan risotto.

The inn also has a new innkeeper, Klemens Zachhuber, a native of Austria now living in New London. He‘s previously held top positions at Mohegan Sun Resort Casino, Water’s Edge, Go fish in Mystic and the Madison Beach Hotel.

It is good news indeed to see that The Copper Beech back in such capable hands.

The Copper Beech Inn, 46 Main St., Ivoryton, 888/809-2056,

The Copper Beech Inn is Back in the Running

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About This Blog

Table Hopping is your guide to food, restaurants and more across Connecticut, dished up by senior editor Valerie Schroth. If it's a tidbit on a hot new chef, a tip on a cozy little dining spot or the latest on the latest on the state culinary scene, this is the place to get your fill.

For comments or feedback, email Valerie.

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