On the most recent episode of Resturant Impossible, Robert Irvine pays visit to the Valley View Resturant in Quarryville, PA. This restaurant opened in 1982 and is the hard work of 3 generations of women.

Valley View Restaurant | No restaurant website available

This is your all too common family restaurant that serves up frozen and canned food. Robert couldn’t find a fresh vegetable. So many people think fresh food is so much more expense than frozen, but that really isn’t the case. Not to mention fresh food tastes better. One of the cooks didn’t think it matter that something was frozen, even challenging Robert. I thought that was kind of bold yet stupid to challenge Robert in that fashion, of course Robert showed him up in a side by side fish tasting.

This place is never going to be a super gourmet food joint, Robert understood that by teaching them to cook quality comfort style food like fried chicken and pork chops that they could serve in a buffet setting. Kudos to Robert to trying to give them something that was at their skill level. They were really just lacking in knowledge, a lot like I was when I first started to have to make my own meals.

The decor of the place was old and boring. It reminded me of a truck stop diner. The sign on the outside of the building looked like the one that went up in 1982. I would have spend time getting a new sign, but Robert never addressed that issue. They made the place look nice and fresh, probably ten times better than most family style restaurants of this type.

The Recipes

Pork Chops with Apples and Onions | Click here for the recipe
These pork chops are seared to perfection and topped with an apple compote featuring bacon and onions. A simple dish that is fresh and easy to make flavorful.

Southern Fried Chicken | Click here for the recipe
Your basic but delicious fried chicken. The key to moist fried chicken is a good buttermilk bath before hand. There is some debate on this recipe as Robert calls for the oil to be at 300 degrees. I think this might be a little on the low side. I wonder if it is a typo on Food Network’s website. Robert did not mention the frying temperature on the show. In doing some research I found that Alton Brown cooks his fried chicken at 325 and Paula Deen cooks hers at 350.

Valley View Closes It’s Doors
Sadly the makeover didn’t keep this restaurant in business. According to Food Network’s website. The owner, Ann decided she could not invest any more money in Valley View as the business closed for good on March 8th, before the Restaurant Impossible episode even aired. I think I would have at least tried to keep it open to see if they got an increase business after the show, but I don’t fully know their financial state. A sad affair that they couldn’t even enjoy the airing of the show. Hopefully someone can buy the place and start up something new. Would be ashamed to see all the work done inside the restaurant just go to waste.

Other restaurants to close after Robert visited: Snooty Fox (Indianapolis, IN), Sweet Tea (Chapin, SC)

Check out my other Restaurant Impossible Follow-Ups.

If you want more Robert Irvine recipes, here are some of his available cookbooks:

This cookbook contains 111 recipes many with complete timelimes and several that are gluten free. An example of the kind of recipes you will find are Lime-Cured Shrimp and Roasted Corn Chowder, Porcini-Dusted Pork Chops with Cremini Mushrooms and Golden Raisins over Horseradish-Scented Potatoes.

In this book Robert shares his personal stories (including cooking for First Lady Laura Bush) and cooking philosophy. There are also recipes to be had like Black Angus Beef Tartare with Toasted Brioche and Fried Quail Egg, Roasted Duck with White Bean Ragout.

Leave a Comment

Comments for This Post