For Scott Mattimore, the chef of Deer Valley Trails Restaurant, cooking has been a lifelong profession. And he’s learned from experience.

“I’ve got 25 years in the business,” Mattimore said. “I started over in Malone, where I’m from, working as a dishwasher and prep cook at Marion’s Restaurant.”

Then, he decided to go into the cooking field as his profession, and traveled widely, working at restaurants, country clubs and hotels.

“At country clubs, I got to work with very exotic foods,” Mattimore said. “Because of their high budget, we could do things like filet mignon and caviar, and we would set up sushi bars.”

Country club work also gave Mattimore experience in the classic European tradition of sauces and demi-glace. He also spent time working as an assistant banquet chef at a Sheraton Hotel Conference Center in Massachusetts.

“I’ve spent a lot of time in New England, and so I’ve got a background in cooking with seafood,” Mattimore said.

In time, Mattimore returned to the North Country.

“When I came back here, I continued working as a chef, but then I started my own
business-- as a handyman,” Mattimore said. “I got away from cooking for awhile.”

However, Mattimore soon found he couldn’t stay away from his chosen profession.

“I realized that I want to be in the kitchen,” he said. “That’s what I get excited about, every day at work. Now, I’m just taking all my experiences and what I’ve learned, and using that as the chef for Deer Valley Trails.”

Located on Blue Mountain Road in St. Regis Falls, Deer Valley Trails has a beautiful Adirondack location and it is a place where wildlife is often seen.

“There are  a few cabins for rent here and the restaurant has an Adirondack theme,” Mattimore said. “Our busy time of the year is winter-- snowmobile season. We’re trying to do more catering and parties, too. We’re out of the way, so for people to come up here, we have to make it worth their while.”

However, the Adirondack location has its own attraction-- including the snowmobiling, cross-country ski trails and hiking.

“We have a gentleman who comes in here regularly who is a birdwatcher,” Mattimore said. And deer can often be seen in the winter.

As far as the menu, Mattimore notes the popularity of the Prime Rib specials, available Thursday through Sunday-- if you come early enough.

“The Prime Rib flies out the door,” he said.

Other beef choices include a Delmonico with sautéed garlic mushrooms and a sirloin called the “Blue Mountain Choice,” topped with gorgonzola sauce.

Mattimore’s seafood experience shows itself with choices like lemon lime shrimp scampi, baked haddock New Orleans (with sautéed peppers and tomatoes and a white wine sauce) and salmon Florentine with spinach and lemon butter sauce. He also notes, “I’m kind of known for my pasta.”

That includes his Deer Valley Sautee, a pasta sauce with chicken, shrimp, fresh tomatoes, mushrooms, garlic and white wine; and penne pasta tossed with shrimp marinara sauce, topped with mozzarella and baked.

Mattimore also tries to feature dishes with an Adirondack theme, such as “Hunter’s Meat Loaf,” a mixture of veal, beef, and pork with a light burgundy demi-glace.

Deer Valley Trails Restaurant is now open Thursday through Sunday for lunch and dinner. During snowmobile season (starting in mid-November), they are open seven days a week.

But Mattimore’s cooking isn’t only for his customers.

“My family thinks the world of my cooking,” he said with a smile. “I love to have cook-outs or to make seafood for everybody.”

Chris Fasolino graduated from Plattsburgh State in 2003 and now teaches English and Art History there. He also writes the wine column for the Press-Republican. In his spare time, he enjoys travel, cooking, reading (Robert Louis Stevenson is a favorite), and spending time with his Italian Greyhound, Lady Barbara.

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