Photography Courtesy Of Bill Ecklund
Jason and Nicole Suski are writing a new history for a town known for its preserved 19th-century feel of historic buildings, battlefields and re-enactors. They’d had their eyes on downtown property, and when 48 York Street opened up this past November, they were ready to step into Gettysburg’s thriving culinary scene with their concept for a new fine dining establishment: crEATe @ 48.
The Suskis had been previously operating a food stand at The Markets at Hanover, where they crafted dishes made from locally sourced ingredients from small businesses and offered in-home dining experiences. They left the market in October 2024 to officially launch crEATe @ 48.
“[The Markets at Hanover] served as a business incubator for a number of restaurants by having an environment where entrepreneurs and restaurateurs could try out and refine their model and offerings,” Liz Silbaugh, market owner and manager, says. “It was such an honor to be a part of crEATe by Chef Jason’s journey.”
crEATe @ 48’s new space marries history with modernity, as rough-hewn benches line the wall for one side of seating at tables. The intimate space can seat 24 diners in a sophisticated ambience that features low lighting and local art on the walls along with the delectable dishes. The kitchen is open so diners can see their meals being prepped.
BUFFALO BACKGROUND
Born and raised in Buffalo, New York, Jason had followed his dad, a culinary vocational arts teacher, into the kitchen to help with his catering. He later got his culinary degree from Johnson and Wales in Charleston, South Carolina, and stayed there for eight years working jobs as executive chef, banquet chef and corporate executive chef. It’s there that he and Nicole met before Jason was offered a corporate chef job in Washington, D.C.
Photography Courtesy Of Bill Ecklund
“ THE MENU CHANGES EACH WEEK DEPENDING UPON THE GOODIES JASON FINDS WHILE SHOPPING."
When the couple decided to buy Nicole’s grandparents’ old home outside of Gettysburg, Jason commuted back and forth to D.C. Then, COVID-19 hit. Though Jason’s position as director of culinary development allowed him to work from home, he and Nicole had always dreamed of starting their own restaurant.
That’s what spurred crEATe by Chef Jason, which started in December 2020 when he and Nicole created in-home dining experiences in response to the COVID pandemic. Thanks to Facebook and word of mouth, their business took off.
“Our idea was, you’re not allowed to go out to eat, so how about we bring the entire restaurant experience to your home,” Nicole says.
Silbaugh was a guest at one of their in-home experiences. She loved his food and offered him a spot in The Markets at Hanover. In August of 2021, they moved in. Since the market had limited business hours, but 24/7 kitchen hours, they could continue their in-home dinner parties and even expand to bigger catering projects, and Jason could give up his corporate job.
Photography Courtesy Of Bill Ecklund
AN EXPERIENCE FOR EVERYONE
While launching a new restaurant in November is not encouraged, Nicole says, the space opened up, and they had to pounce. “We are cautiously optimistic. We were welcomed with open arms by the locals. One thing we keep hearing is that Gettysburg needed a place like this.”
Jill Sellers, president of Main Street Gettysburg, agrees. “We’re really excited to have Jason and Nicole join us in town because it is a different scale of food, yet it’s very accessible. It’s high-end cuisine at an affordable price,” she says.
The busy restaurant offers two seatings and is open Thursdays-Saturdays, 5-9 p.m., and Sundays, 5-8 p.m. The small menu changes frequently, offering a fine dining experience featuring locally sourced food with Jason in the kitchen and greeting guests and Nicole handling front-of-house business.
Winter black truffle deviled eggs, whipped ricotta cheese, and chicken liver pâté tartine tease the taste buds for appetizers. Salads featuring Sandoe’s Fruit Market beets, apples and other fruits prepare diners for the main course. This past winter, a braised beef short rib melt, roasted pepper and onion pork sausage cassoulet, and oyster mushroom gnocchi offered delicious warmth. Apple Valley Creamery specials combined into an orange-infused crème brûlée and Hershey’s Special Dark chocolate and peppermint pot de crème for dessert.
When the Suskis look out the back of their home, they see fields and orchards of McDannell’s Fruit Farm, which offers produce for their menu. They also use products from Chapel Ford Farm, The Farmstead Butcher, Hollabaugh Bros., Sweeter Than SAP, and Wayne Nell and Sons Meats. They grow their own fresh herbs, microgreens and edible flowers.
The menu changes each week depending upon the goodies Jason finds while shopping. “My inspiration in cooking is anything I see while traveling. My hands aren’t tied on any cuisine,” Jason says, adding that he has training as a sushi chef and in European cuisines.
The Suskis will continue catering as the need arises, but in-home dinner parties are now in-house—at crEATe @ 48, where they plan to create dinner party experiences with a prix fixe meal on Saturday nights.
crEATe @ 48 48 York St, Gettysburg 223-255-8009 | createbychefjason.com
