Life “on the mountain,” as she describes her perch high up in the Alleghenies about 60 miles southeast of Pittsburgh, is sweetest in the summer. Lush green woods and meadows are almost all that the eye can see – except for the possible interruption of a patch of sky or a glittering stream far down in a valley. What does a resident of this earthly paradise do? Grow. Cook. Eat. Relax. Sounds idyllic, doesn’t it?

Chef Kristin also supervises all the food that happens at Nemacolin Woodlands Resort, a 2,000-acre hospitality complex with three hotels, a series of luxury residences, a world-class spa, a golf club, five restaurants, a couple of bars, a team room and an ice cream parlor. And a private airstrip. And that’s not even a complete list. We can’t even talk about the art collection, the shops, the hiking or the horseback riding.  But we can share the day we spent contemplating summer food with Chef Kristin, who says, “Summer for me means the triumphant return of green, raw and simple ingredients where you allow peak-season flavors to shine with minimal changes and enhancements. They don’t need much to make them glow.”

One of her summer favorites this year: Scallop Carpaccio bathed in a Strawberry Vinaigrette chilled with dry ice. The strawberry vinegar is made from the tops of strawberries used in the kitchen because Chef Kristin wastes nothing. “The berry vinegar’s subtle, floral sweetness and bright acidity instantly made sense accompanying a sweet, raw scallop,” she explains. “The super-chilled element ensures that the scallops stay as cold as possible because there are few things better during a hot summer than a fresh, chilled raw scallop!”

Scallop Carpaccio

Fresh Strawberry, Toasted Pistachio, Queso Fresco, Strawberry Vinegar

Toasted Pistachio

Makes 1 quart

½ lb butter

1 qt pistachios

Salt, to taste

In a large sauté pan, place the butter over medium heat and brown slightly. Once the butter is browned, add in the pistachios in and toss to coat. Season with salt and turn down heat to low. Allow to cook over low heat, stirring frequently for about 30 minutes or until fully toasted. Season once again with salt before removing from the pan and place on paper towels to cool and drain. 

Once the pistachios are cool, chop in a robot coupe or by hand to desired size.

Strawberry Vinegar

1 qt white balsamic vinegar

½ cup unpasteurized honey

2 pt strawberries, chopped

Combine all ingredients - strawberry tops and all - in a container and let sit for 5 days before use. The vinegar should turn red and take on the floral and sweet characteristics of the strawberry. Depending on the season, you may need to add more honey to sweeten the vinegar further.

STORY AND PROP STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE/ RECIPE AND FOOD BY CHEF KRISTIN BUTTERWORTH, NEMACOLIN WOODLANDS RESORT