Executive Chef Brings Decades of Culinary Experience To New Hope

NEW HOPE, PA — Keith Bernstein, a Philadelphia native with two decades of culinary experience, has joined Stella of New Hope as its new executive chef.

Chef Bernstein will continue Stella’s ethos of celebrating and showcasing the flavors and ingredients of the region by partnering with local farmers and food artisans. Bernstein’s new dinner dishes are now live with new lunch and brunch menus rolling out in the next couple weeks.

Bernstein, born and raised in the Philadelphia area, has a storied culinary history; from early days spent assisting his mother in the kitchen, delicately whisking chocolate pudding, to honing his skills at Carvel during his formative years, Keith has cultivated his passion for cooking since childhood.

Formalizing his craft, Bernstein pursued culinary education at the Art Institute of Philadelphia, laying the foundation for his illustrious career. His culinary skills reached new heights under the mentorship of Chef Jean-Marie Lacroix and Chef Matt Levin at Lacroix Restaurant.

Overlooking the Delaware River in the heart of historic New Hope, Stella of New Hope celebrates local flavor with beautiful dishes from Executive Chef Keith Bernstein, craft cocktails and panoramic views in one of America’s most beautiful small towns. (Credit: Lex Nemchenko)

“I’m really looking forward to getting out of the city and immersing myself in the farm communities out in Bucks County,” said Bernstein. “Having worked under the renowned Jean-Marie Lacroix for many years, I have a strong French background, so I’m excited to steer the menus towards a refined French American cuisine while putting my own take on it and really celebrating the flavors and ingredients of the region. We’ve started rolling out the new menu with a couple new dishes with more to come in the next couple weeks.”

Bernstein’s new dinner menu additions include:

• Chile Prawns ($18) three sweet head-on prawns marinated in dried oregano, cumin and coriander, tossed in a chili vinaigrette; the prawns are nestled over Chinese long beans and mini corn cobs; served with crispy baguette.
• “Bacon & Eggs” ($19) apple cider and brown sugar braised thick cut bacon with a maple bourbon glaze; topped with peppadew pepper chimichurri and a creamy quail egg; served over cheddar Castle Valley Mill stone ground grits.
• Harissa Roasted Carrots ($16) a blend of tender, roasted carrots and fennel coated with the perfect blend of harissa and olive oil; resting atop a bed of lentils and creamy yogurt sauce; finished with a spicy-sweet harissa dressing and fresh mint.
• Pan Seared Dorade ($40) with orange-honey roasted butternut squash and beets, crispy quinoa, and lemongrass velout.
• Jurgalweitz Farm Duck Breast ($42) eight-ounce five spice duck breast served over bok choy, enoki mushroom and tamari glazed wheat berries; finished with a tamari gastrique and topped with crispy Thai noodles.

“Keith came to us with vast experience and expertise creating interesting menus and leading culinary teams, he was an easy choice,” said Sherri Daugherty, Owner of Stella of New Hope.

Stella of New Hope is located in the Ghost Light Inn at 50 S Main Street in New Hope.