History melds with modern sensibilities amid 33 picturesque acres of rolling lawns and spring-fed ponds. The property’s 1730s farmhouse has been lovingly refurbished, and the addition of two wings connected to the house expands the range of hospitality options to include both a restaurant and an event center. 

The new barn structure—with soaring ceilings, elegant chandeliers, and a wall of windows that showcase sweeping vistas—now hosts everything from incredible weddings to top-notch corporate events.

The restaurant—a landmark destination that operated on this site for 70-plus years—delivers a delicious experience of enticing food and spirits, superb service, and a one-of-a-kind setting. Tables topped in white linens and silverplate flatware clearly send a message of style. However, the simple elegance of the décor—and the clean architectural lines reminiscent of Frank Lloyd Wright designs—keeps the vibe relaxed and unintimidating, with an abundance of warmth. Original captains chairs give a comfy nod to the restaurant’s heritage, and surrounding windows let guests decide which view is their favorite: the serene surroundings or the artfully arranged dishes placed before them.

An intimate retro-chic baraccented with warmly glowing copper trim, boasts mid-century modern upholstered stools and a large banquette in eye-popping colors. It’s easy to imagine Frank Sinatra and the Rat Pack making this a favorite watering hole. (The well-crafted cocktails would also win their approval.

The private dining room accommodating 12-15 guests, a carefully curated wine cellar enclosed by a glass wall, boasts a near-magical ambiance. A natural spring that flows through the house and into a shallow pool on the floor keeps wines at a cool, steady temperature year-round—an eighteenth-century version of refrigeration.


Dan Fehlig

Dan Fehlig

Owner, Event Director

With degrees in architecture and theater and eleven years of experience in New York’s finest restaurants, Dan decided it was time to merge his skills with his innate sense of style and service and make his own statement. In 1983, he founded The Upper Crust, Catering & Events.

Having progressed from waiter to captain to management in such New York institutions as the Four Seasons, 21 Club, and The River Café, he understands the integral part that each staff member plays in shaping an extraordinary experience and is always vigilant when it comes to food, service, and style. Adding his desire for creative development, his unique design skills, and theatrical flair to his service portfolio, Dan’s talents are the ingredients that, blended together, make him the maestro of the most compelling events.

Ian Humphries

Ian Humphreys

Owner, Restaurant Director

Ian Humphreys, raised internationally, was educated in Australia, Mexico, San Francisco, and Hawaii. He attended The University of California, Berkeley and received a master’s degree from Drew University in New Jersey. He taught for over twenty years at Manhattan’s Convent of the Sacred Heart and served as Director of Program Planning for all twenty-four Sacred Heart Schools in the United States and Canada. He was the Director of the Garcia Family Foundation, which helps underserved communities with financial needs to attain access to education, art, and culture. Ian brings all of his savoir-faire to Durham Springs—culinary event center.

Jon McCain

Jon McCain

Executive Chef

As Executive Chef of Durham Springs, Jon McCain returns to his roots in the Delaware River Valley after spending more than a decade cooking in top dining destinations in New York, Chicago and North Carolina. A graduate of the French Culinary Institute and a native of New Jersey, McCain honed his skills working in the kitchens of celebrated chefs Grant Achatz and Jean-George Vongerichten among others. Most recently he helped bring Achatz’s renowned cocktail concept, The Aviary, from Chicago to New York, leading the acclaimed opening in the Mandarin Oriental Hotel. His varied experience from line cook to sous chef to Executive Chef, both in large established restaurants and small family run spots, has allowed him to master all aspects of creating a vibrant, interesting and delicious menu. For McCain, every dish has the diner in mind, offering an amazing array of flavors and ingredients. His cuisine is globally influenced, applying classic French and modern techniques to flavors from world cuisines, while also celebrating the best of the season and local specialties.



  • Opening of Virgin Megastore in Times Square for 3,000
  • The Gold of Greece for Cartier and World Gold Council at The Metropolitan Museum of Art
  • The 20th Birthday Party for People Magazine for 1200 guests
  • Five years for over 1,000 guests each at media company’s fundraisers for the Make-A-Wish Foundation
  • The Gershwin Gala celebrating 20 years of the Brooklyn Academy of Music
  • Five years of MCC Theatre Gala dinners
  • The Central Ballet of China – Gala Dinner at the Brooklyn Academy of Music
  • The 20th Anniversary of the Big Apple Circus (BAC)
  • Six years of entertaining at BAC for the corporate sponsor, boxed dinners and elaborate dessert reception
  • Diffa – Skating for Life – Gala Fundraiser dinner for AIDS at the NYC Armory – Olympic medalists performed – co-chairs Peggy Fleming and Pat Buckley
  • Five years of themed dinners for global markets executives for a major bank
  • People Magazine – Best Party of the Year
  • People Magazine – Celebrity Weddings
  • HSBC – 150th Year Celebration at the Whitney Museum
  • The first International Asian Film Festival – Gala Dinner for 350 at the Asia Society
  • Ten years of NYU, Stern School of Business Executive MBA black tie graduation dinner
  • The Alexander Pushkin Dinner at the Americas Society
  • 100 Years of the Hammersteins – 1200 guests at Lincoln Center – for Dorothy Hammerstein
  • Van Gogh in St. Remy & Arles reception for 1200 at The Metropolitan Museum of Art
  • Merrill Lynch dinner in the American Wing at The Metropolitan Museum of Art
  • Air France – 3,000 guests reception at the Cooper-Hewitt Museum
  • Film Premiere at Lincoln Center for 1100.
  • Managed Maxim’s in NYC for Pierre Cardin for two years
  • Managed the executive dining room for Bankers Trust Company for 6 years.
  • Five years for themed holiday parties for Prudential
  • Lord & Taylor Board of Management Dinner at The NY Public Library
  • Upfront media luncheons for the Food Network
  • Numerous in-house luncheons for Gourmet Magazine
  • George Nakashima Dinner at the American Crafts Museum
  • Hachette publishers Editor’s Dinner – 3 years
  • One year of events for the Solomon R Guggenheim Museum
  • Alliance for Young Artists and Writers (sponsored by Scholastics) Awards Dinner – 350 guests
  • Five years of graduation celebrations for a private all-girls school on Fifth Avenue
  • Product Press Events – Under Armour, Crane Papers, Boots, Liz Claiborne, Judith Leiber, National Car Rentals, Yves St. Laurent, Lands End, Nivea, Neenah Papers, Sophia Webster, Etsy, Trek Bikes, Swiss Air, Boden, Nicholas Kirkwood, Perry Ellis, Patagonia

Our world of events began long before the opening of Durham Springs in the Fall of 2019. Dan Fehlig started the journey with his company The Upper Crust in New York City.

Starting in the 1980’s, he began by doing the smaller jewels of entertaining. At the time, a hundred guests seemed daunting. As the company’s experience grew, so did the size of the parties. Through the years, the numbers have swelled to events for 3000 guests including comprehensive event production and design.

For thirty years the operations emanated from the location in Greenwich Village in Manhattan at the space known as 91 Horatio. Up until the millennium, the company’s work was mainly focused on corporate and non-profit events. Overall, the work encompassed special events for the finance institutions, fashion, product launches, and non-profit galas.

At the heart of the business was the acclaimed catering services. But Dan’s special skills went far beyond by providing conceptual development, creation of the overall design and implementation, and coordination of all the participants that brought their skills to the events.

It was in 2001 that Dan and The Upper Crust embraced the wedding market. He applied the same set of skills as before to create some of the most memorable weddings. He brought all his creative talents to enhance the energy of all of these private events. Not surprisingly, weddings and the private celebration market swelled to occupy 50% of the work the company was performing.

After years on hiatus as an educator, Ian Humphreys rejoined his partner Dan and brought all of the skills developed in New York to their home, Pennsylvania.  They reinvented the old Cascade Lodge in Bucks County to house an event center for weddings and special and they added a restaurant that echoes their passion for great food and service served in a beautiful, stylish setting.

They exude the same dedication for the guests who want a dinner for two, a larger dinner party, as well as, a grand event.

Our Clients

  • Accessories Council
  • Air France
  • AKQA
  • American Craft Museum
  • AmFAR
  • AT&T
  • B & B Italia
  • Better Homes & Garden
  • Bacardi
  • Big Apple Circus
  • Bride’s Magazine
  • Brooklyn Academy of Music
  • Business Committee for the Arts
  • CableVision
  • Calvin Klein
  • CBS
  • Citibank
  • Coca-Cola
  • Cooper-Hewitt Museum
  • Credit Suisse/First Boston
  • Dell Computers
  • Dolby Laboratories
  • Donna Karan New York
  • Dupont
  • Elle/Elle Décor
  • Escada
  • Essilor of America
  • Euro RSCG Worldwide
  • Food Network
  • Gallo Family Vineyards
  • Garden Design
  • Glamour Magazine
  • Goldman Sachs
  • Gourmet
  • Gramercy Tavern
  • GQ Magazine
  • Hachette Filipacchi
  • Harper’s Bazaar
  • Harvard University
  • Hasbro
  • Hoffman-La Roche
  • House & Garden
  • HSBC
  • IBM
  • ING Baring
  • InStyle
  • Johnson & Johnson
  • Ladies Home Journal
  • Lancôme
  • Lex Mundi
  • Liz Claiborne, Inc.
  • Lord & Taylor
  • Lowe Tucker
  • Metcalf
  • Merrill Lynch
  • Metropolitan Home
  • The Metropolitan Museum of Art
  • Miramax Films
  • Monaco Tourist Office
  • Morgan Stanley
  • Museum of the City of New York
  • MVBMS Advertising
  • Montgomery Securities
  • NationsBanc
  • The National Academy of Design
  • NBC
  • New York State Bar Association
  • The New Yorker Magazine
  • NYU, Stern School of Business
  • Nivea
  • Penguin
  • Putnam
  • People Magazine
  • Pfizer Pharmaceuticals
  • Playboy Magazine
  • Polo Ralph Lauren
  • Prudential Bache
  • Radio City Music Hall
  • Reebok
  • Revlon
  • Saveur
  • Salomon
  • Smith Barney
  • Security Mutual Life Insurance
  • Solomon R. Guggenheim Museum
  • Sony
  • Swiss International Air Lines
  • Taylor Public Relations
  • Town & Country
  • Trek Bikes
  • Vanity Fair
  • Virgin Atlantic/Virgin Megastore
  • The Wall Street Journal
  • World Gold Council
  • Yves St. Laurent
  • Ziff-Davis


Renovations to Durham Springs

The original farmhouse was built in the 1730s. This bucolic setting was transformed to Cascade Lodge by Captain Ernest Knuth and his wife, Paula, in 1939. Over the years additions were added to the farmhouse to make up the profile that so many visitors came to know. While it truly started as a lodge, with rooms available to escape the city, the success of the restaurant took over the demand for available space. Cascade Lodge was the place to be. There are innumerable stories about how many special occasions were shared at the restaurant. This was the destination for weddings, proposals, first dates, anniversaries, proms, birthdays, and family reunions. Co-founders of Durham Springs, Dan Fehlig and Ian Humphreys, purchased the restaurant and 33 plus acres of the original farm in the spring of 2017 and began the renovations completed in Fall, 2018. Sandy Knuth, the widow of Captain Knuth’s son, Howard, handed over the reins of Cascade with a promise from Dan and Ian to revitalize and carry on the legacy.

In hopes of maintaining the look of the historic property, most of the exteriors of the older buildings were kept, albeit a complete interior renovation to give new life to the property. Perhaps the most dramatic addition was the replacement of one of the wings with the new barn that was slipped in to replace one of the wings and provide a grand space for special events. The old farmhouse was lovingly restored to its former charm with the main parlor restored as a 1700’s parlor and the old kitchen for the farmhouse was reclaimed as the new event entrance. Two separate wings protrude from the foyer to form the Cascade Suite and the larger, Durham Farm Suite, each with their own outside deck embracing a view of the springs and the bucolic rolling hills.

The property was renamed Durham Springs to distinguish it as a new event center and to celebrate the springs that cascade down the hill forming the series of ponds. The site is now the newly launched center for dining and for private and corporate events.


Food, Wine & Spirits

Jen, The Farmer – 267.474.6786
Traugers Farm Market
Rick’s Egg Farm – 610.847.5322
Maple Springs Vineyard