By Kate Bartlett
James Stark recently joined the Holiday Valley team as lead chef at Edna’s at the Tamarack. Bringing his expansive culinary experience and service expertise, James is well-equipped to take on Edna’s, giving it a refreshing, inspired menu, while still offering the outstanding ambiance and year-round slope-side views.
James began his career in the service industry serving burgers and hot dogs at University Hots in Downtown Buffalo. He enjoyed his time in the service industry, but decided to further his experience in a different role, working with a different chef at Craving. He has since worked at various restaurants in the Buffalo scene including Toutant, Dobutsu, Tempo, Lucky Day Whisky Bar, Lombardo’s and head chef at Resurgence Brewing. Most recently, James worked with the Grange group at the Hamburg location, West Rose in Ellicottville, and was on the opening team for Wayland Brewing in Orchard Park. He is thrilled to be serving the Ellicottville community at Edna’s at the Tamarack Club.
James officially signed on this past July, and has since introduced a fresh, pizza dough using quality ingredients. “Edna’s already has a great pizza oven,” says James. “I saw the opportunity to create fresh pizza dough, using wholesome, quality ingredients. Now, our pizzas are simply delicious.” The pizza menu will rotate throughout the seasons, but has included Margherita, pepperoni, veggie and Buffalo.
Edna’s will continue to offer their delicious comfort foods, their roasted half chicken, steak fries, seafood and sandwiches. James plans to introduce more menu options as the season unfolds, focusing on providing fresh, delicious, satisfying foods that people expect at Edna’s. “We already have such a great venue here; the views can’t be beat. We hope to make Edna’s a year-round destination; a place people come for the food, the views and the people, no matter the season.”
James enjoys the service industry, and feels honored to have the opportunity to make people happy. “I get to serve people good food, and make them happy. That’s pretty awesome.” He enjoys traveling, and gains inspiration for his cooking during his travels. “I always try to have at least one good meal anytime I travel. I appreciate the craft of cooking, as well at the experience it bodes.” James’ favorite cuisines include Japanese (especially Ramen), classic French and southern food, but nothing beats his mom’s meatloaf.
While James has a large repertoire of cuisines, one of his specialties is shrimp and grits, which he hopes to soon introduce at Edna’s. He describes it as a saucy shrimp dish, with a kick. “I use Iberico Chorizo (a hard Spanish, spicy salami), tomato butter and coarse polenta, the good kind that takes forever to cook. The end result is worth the time and effort; it’s simply delicious.”
Stop in to visit James and the rest of the team at Edna’s at the Tamarack at Holiday Valley, open year-round with a seasonal, rotating menu. For more info www.holidayvalley.com/dining/ednas-tamarack-club/.