by Stockton Inn
Despite his hard-earned pedigree, Chef Bob Truitt is humble. He evokes pride far sooner when asked a question about his sons’ choir or soccer game than when praised for an outstanding dish. His respect for his team is apparent in all he does, and it’s not uncommon to find Chef on the line sharing in various prepwork. Afterall, “team work makes the dream work,” he said while malletting hundreds of tuna filets into delicate carpaccio rounds for a special tasting menu. To get to know more about the man behind the chef’s coat, we sat down on a Tuesday morning over coffee when the inn’s first guests of the day had yet to check in and the restaurant was quiet.
Three Days in Stockton is our series celebrating the constellation of people, places and activities that make the Delaware River Valley so unique. Many destinations we feature are accessible by foot, a bike ride on the towpath or within a short drive of the Stockton Inn restaurant and boutique hotel (if not a part of it). Inspired by our own history as the countryside escape for countless literary greats, artists and socialites through the centuries, this is your curated guide to three unforgettable days in Stockton and the communities that surround it.