apples and cheese, please

recipe: brew-infused apple sticky buns

2011-12-06T10:22:00.006-05:00

I recently scribed a guest post for In Search of Beer, Ryan Hudak's website that details his on-going feat for sampling new beers, all while sharing everything hop-associated, including brew news, event recaps, and even, recipes for cooking and baking with beer.

Since I too am always on the hunt for the next best beer and strive to incorporate beer in everything possible (talking in dinner, in desserts, and of course, in cocktails), I decided to contribute editorial that tied my love for my PA Dutch culture with my obsession of baking–all of which had to be splashed with beer, of course.

Click here to read up on my time-consuming methods of crafting from-scratch Pennsylvania Dutch Sticky Buns–a recipe I particularly enhanced with fresh apples and extra-special bitter beer. If you can squeeze in the time, for all the glory of dough kneading and dough rising, I promise you that these sweet breads are always a crowd-pleasing hit.

holiday cookie swaps and bacon chocolate chunk biscotti

2011-12-04T10:32:00.015-05:00

There are no elaborate rules to the holiday cookie swap that I host with my best friend. While we together take baking very seriously, an affair that is themed around a sugary spread of everyone's favorite cookies should never be a tense event.

So, if you're a cookie party virgin, do not skip asking for an invitation to our next sweet treat gathering. Whether you're an experienced kitchen crusader or you briefly dabble in dessert-making, no one acts as critics in this get-together, but instead, attendees appreciate each and every contribution, requesting recipes for this and that, aiming to simplify their holiday baking by providing having a fine, diverse take-home sampling for their upcoming parties–or simply, to steal bites from throughout the Christmas season.

For this year's holiday cookie party, I opted to whip up two brand-new recipes for our guests' pleasure. Sometimes, I have lofty baking ideas, and with slim time to actually concoct fine jewels of desserts, they typically end in disasters.

But, I promise you, the following two recipes are crowd-pleasers, perfect to take to any cookie share—even one of those that all bakers spend entire afternoons prepping for, designing their cookies and their plates, stressing over if their hard-worked contributions will be a raging success.

Cookie One: Flourless Peanut Butter Chocolate Chip Cookies

recipe adapted from Dec. 2010 issue of Southern Living

Ingredients:

1 cup peanut butter
3/4 cup sugar
1 large egg
1/2 tsp. baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350 degrees.
Combine peanut butter with the next four ingredients until well-blended. Fold in chocolate chips. Drop dough on parchment-lined baking sheets.
Bake at 350 degrees for 12–14 minutes, until light-brown. Let cool on baking sheets before removing onto cooling racks.

Cookie Two: Bacon Chocolate Chunk Biscotti

adapted from Serious Eats

Ingredients:

5 strips bacon, fried and chopped into bits
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 cup semisweet chocolate chips

Instructions:

Fry bacon until browned and crispy. Transfer to paper towel-lined dish for cooling, and to drain. Chop up room temperature bacon to small pieces. Use a food processor and pulse if you prefer small pieces versus large bacon chunks. Note: Great addition to this part is squirting maple syrup in the processor when blending.
Whisk flour, baking powder and salt in a bowl. In larger bowl, beat butter and sugar until light and fluffy, two or three minutes. Add eggs one at a time and beat to combine. Add flour mixture and beat until well blended. Stir in bacon bits and chocolate chips. Gather dough in ball and divide in half. Wrap each half in plastic and refrigerate until firm, 20 to 30 minutes.
Preheat oven to 350 degrees. Line baking sheet with parchment paper. On a floured tabletop, roll each ball of dough into a 12 to 14-inch log. Transfer logs onto baking sheet, spaced about 4 inches apart. Bake until light golden and firm on top, about 30 minutes.
Remove baked logs from oven. Reduce oven temperature to 300 degrees. Allow logs to cool for 10–15 minutes. With a serrated knife, slice each log into 1/2-inch thick slices. Return slices to baking sheet, each not touching the other, and bake until dry and golden, 20–30 minutes.
Let cool completely and store in an air-tight container. Biscotti will keep up to two weeks, if stored properly.

If you're a bacon lover, like myself, the only adjustment I would recommend to this recipe is adding even more bacon! First tastes of this dessert will be similar to an ordinary chocolate chip cookie, but on the finish, you'll score the sweet and smokey bacon flavor, making this with-your-coffee treat perfect for any sweet–and-savory lover.

And, while we are on this bacon tangent, I must note: This year's cookie party featured three vastly different bacon cookies. Hallelujah to the fellow meat-lovers in my life! Kudos especially to you, Sarah!

brunch at cafe luna of cambridge, massachusetts

2011-08-08T20:05:00.003-04:00

Until I reached age 23, I never had brunch. Seriously.

I had breakfast, I had lunch, no brunch. I even, when working as a food writing intern in college, mentioned to my editor, "who really goes to brunch?" Her response? "Everyone."

Call me a late bloomer, but do know that while it took me far too long to embrace brunching habits, I am now incredibly hooked.

On a recent excursion to Boston, a pursuit with a purpose to explore another state's beer and attend a Beer Advocate fest (full report here), we stumbled upon a popular brunch spot in Cambridge, Massachusetts.

Cafe Luna, petite and packed with endless one-of-a-kind creations that would send any food lover's heart a-flutter, is a go-to spot for local students looking to snag weekend brunch (which also means, they always have quite a wait!).

Thank god for the hospitality of one delightful manager, we were able to cozy up our six-top outdoors in the summer sun and enjoy a wide sweet and savory sampling. From our lineup of S’mores and Banana Split French Toast, Lemon Curd Topped Berry Waffles, Surf and Turf Eggs Benedict, and their signature “Everything But the Kitchen Sink” breakfast meat platter, we were able to experience a full showing of what the charmed cafe had to offer.

But, if you allow me to digress for one extra moment: The show-stoppers of CL are the sake-swirled Bloody Marys—you’ll forever be addicted and I must leave you with just that bold statement.

fried sweet bologna sandwich, served up at kutztown folk fest

2011-08-07T17:54:00.006-04:00

I am a strange soul, especially when it comes to eating sausages.

I blame it on my past vegetarian diet; the consistency alone terrifies me. But, the taste, especially found in a finely crafted sausage blends, is something I go gaga for and for that reason alone, I continuously attempt to overcome my annoying quirk of straying away from tubes of mouthwatering meats.

So this year, when myself and my dear friend Melissa were attempting to sacrifice any healthy eating habits to explore all the Pennsylvania Dutch eats that Kutztown Folk Festival, I was stuck in a pickle. Was inhaling a hunk of bologna as bad as I thought? This particular (seemingly pleasure-some) piece was served up fried and thick, staring its sink-your-teeth-into-me consistency right in my scared face.

The gang flipping the "patties" on the griddle were pretty darn jolly, too--how bad could this "can't-leave-the-fest-without-it" gut-buster be?

But, with my traditional grub lover by my side, an idea sparked. If you load anything with sauerkraut, particularly locally-butchered and -smoked meats, any first-time-noshing experience will be enjoyable (we promise).

And on that fateful day, it was. Juicy and tender, packaged with a purpose, this bologna blew my mind (not exaggerating here, folks). Boasting with confidence, I must say that this Melissa-and-Amy variety of the 'wich plopped with sweet-and-sour "icing" on the "meat cake" steals the Kutztown show!

We suggest if ever going to a local German food fest, never skip the fried bologna, and don't forget a hearty squirt of mustard, either.

a story on strawberries and strawberry cake

2011-06-24T15:11:00.009-04:00

There is something quite nice about being raised a country gal.

While there are many reasons as to why I adore local cities, and quite possibly, why I should relocate to within Philadelphia, I can't bring myself to actually pack up from the 'burbs. There is something reassuring about passing many, many local pastures and farmlands day after day, being close to my homegrown producers who provide exceptional lineups of fresh vegetables, fruits, honey, grass-fed beef, raw milk and much more.

This bring me to my initial reason of publishing this post: gardening. My family always had a large plot of land, which boasted with a hefty planting space packed with sweet corn, tomatoes, zucchinis, carrots, green beans, potatoes, etc. Excitingly for me, a strip of our summer-time garden was dedicated to planting strawberries, making the act of strawberry picking my favorite past time of the year.

Of course, I rarely made it inside with these speckled rubies and instead, sat dirtying my behind, as I sat cozily within the garden gorging on every ripe strawberry I laid my eyes on. Really, I had little to do with the garden other than the strawberry-associated aspects of it, and the rest of my family (I think?) was okay with this.

Sadly, I can't say that now I have my own strawberry picking plot, but each late May/early June, I still horde my fair share of this gem of a fruit, trying to craft the newest baked good that best highlights this seasonal favorite.

This year? I decided to opt for a simple, sophisticated strawberry cake, prepared in a shallow springform pan and adapted from Martha Stewart, as seen on Two Peas and Their Pod.

Strawberry Cake
Cook Time: 50-55 minutes

6 tablespoons unsalted butter, at room temp.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake

How-To:

Preheat oven to 350 degrees. Grease springform pan. Sift flour, baking powder and salt together into a medium bow; set aside.

Cream butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until fluffy, about 3 minutes. Add in egg, buttermilk and vanilla. Mix until well-combined.

Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle raw sugar over berries.

Bake cake 10 minutes, then reduce oven temperature to 325 degrees and bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan.

Serve. If storing, keep cake at room temperature, for up to two days.

father's day dishes and sips at craft ale house

2011-06-24T13:15:00.004-04:00

Living in the Philadelphia's 'burbs, we have a much slimmer selection of beer-centric gastropubs than those lucky locals dwelling in more urban areas.

That being said, Chester County's chefs excel at swirling top-notch brews into finely-crafted creations, and I would amiss if I didn't mention spots like Station Taproom, The Drafting Room, Side Bar, etc. So, that being said, for Father's Day I decided to surprise my fabulous pops (seen here, on left) by taking him to one of these notable spots and opted for Craft Ale House of Limerick.

Since my dear dad had never been to this casual, comfortable ale house that booms with some of the area's best craft beers, I knew he was in for treat. To be honest, even though my father is not drinker, he is a great sport when it comes to new experience (i.e. open to tasting new beers).

So, together with my best friend and her dad, Terry, we tackled a fine share of their above-par pub grub, which included roasted sweet corn soup, fresh spinach dip, house-ground, char-grilled beef burgers, grass-fed hanger steak and the exceptional grilled lamb dish. Terry, who is proud to say that Craft Ale House is his go-to for any celebration, is quite fond of their offering of Funky Farmhouse Mussels, and since I go gaga over all farmhouse ales/saisons, I opted for this entree.

My heaping bowl of shellfish came deliciously dosed in a creamy base comprised of leeks, bacon, blue cheese, garlic, wilted spinach and a heavy pour of saison. Without a doubt, this original recipe won me over, creating me to want to slurp up the thick broth even when I was finished scooping out all of the fresh fish.

Our beer list for the evening included a big bottle of Farmhouse Hatter (New Holland's farmhouse-styled Mad Hatter IPA; I said I'm a sucker for all things farmhouse ales), Malheur 12 (a rich and sweet strong ale), and for my friend, she opted for this year's Strawberry Wheat Ale from Lancaster Brewing Company (which we agreed was a better batch than previous years).

If you haven't visited Craft Ale House as of yet, whether you are looking for a special occasion place or a casual night out, hurry over! The beer list is always eye-catching, food's always extremely fresh (biggest freezer in-house is big enough to only hold a pint of ice cream) and their to-go by-the-bottle selection always has me gushing!

Find Craft Ale House at 708 West Ridge Pike in Limerick or online at www.craftalehouse.com.

chester county farmers' market season in bloom

2011-05-08T12:19:00.001-04:00

Yesterday, May 7, marked the opening of two of Chester County's farmers' markets, the West Chester Growers Market and the Phoenixville Farmers' Market. Since I am slightly obsessed with attending all the farm markets I can in one day, I was sure to hit up both wonderful spots in this county!

As I previously mentioned here, B and I are fiends for a fine loaf of sourdough bread, and thanks to Big Sky Bread Company at the WC market, we almost gobbled a whole loaf of apricot, raisin and walnut wheat bread in an easy ten minutes. I adored seeing the wide assortment of Amish cheese across from the doughy stand, too, but saved my cheese purchases until I hit Phoenixville borough.

It is always a pleasure to see Sue Miller, cheesemaker of Birchrun Hills Farm. Being that it was opening day of the market, Miller was slinging a brand-new, incredibly-creamy (and a must-try) raw milk cheese, Little Chardy, as well as my favorite, the Truly Blue, a 60-day aged collaboration cheese made as a farewell for Amazing Acres Goat Dairy with half-raw milk and half-goat milk.

Did you attend either market? What were your favorite vendors amongst the bunch? I was also floored to nibble on Miller's spicy grass-fed beef sticks, and additionally, pleased to see first year vendor, Mompops, in the Phoenixville roundup.

local roasted, people focused: a visit to one village coffee

2011-05-08T10:54:00.009-04:00

As I reached for what's left of my Sulawesi Toraja coffee beans this morning, a fantastically-roasted bag of caffeination from One Village Coffee, I developed an instant ping of sadness.

The moment you realize you are grinding the last petite batch (well, "last" until I go to the store for more) of a coffee blend that you would go into a frenzy for is an earth-shaking moment. The adoring feelings I developed for Sulawesi, a blend conceptualized by their Chief Roaster/coffee guru Woody (seen below), followed similar suit to the crush I didn't keep pent up of another one of their varieties, the Smart Blend.

While the Sulawesi marvelously mashes together cocoa and clementine, the Smart is profound amongst its rushing of blueberry, dried fruits and cocoa. However, both are perfect for different days and my work days seem far better suited by having both on hand.

And, being a coffee fiend, I was honored to visit their HQ in Souderton on a Tuesday morning a few weeks back. While the intention for that visit was a feature for here and here (which I will link to in the coming weeks), I couldn't help but share a few scenes of my deliciously intoxicating morning, which also hosted a favorable meet-and-greet with the lineup of their personable staff who devised the coffee operation 4 years back.

You may source One Village Coffee for yourself in Philadelphia coffee shops (and in my 'hood, in Artisans Gallery & Cafe), as well as in Whole Foods markets and various other wonderful independent businesses. Click here to grab a bag or two online, too!

And please do, you'll be in for a beautifully-roasted treat!

philly food & drink blogger meetup at supper

2011-04-04T21:37:00.010-04:00

My first brunch experience at Supper was wonderful and well thought out—specifically on January 1, 2011. Following an awful, awful evening packed with a series of unfortunate events, B and I decided to journey into Philadelphia on New Year's Day and while heading to South Philly on this particular day of the year may be either insane or mandatory (whichever sort of person you are), I had some fun-infused festivities to make up for and kindly, Supper did not let me down.

We played the late-morning/early afternoon brunching cards right, handpicking all the perfectly darling dishes speckled throughout the farm-forward eatery's menu. Aside our friends LeeAnne and Ryan, we loaded up our tabletop with everything mouthwatering, from pumpkin pie french toast and red velvet waffles, crispy apple beignets and cornbread hush puppies, a three egg frittata and a Supper Benny, wild mushroom toast and of course, a Supper Dog (see below).

While, from just rattling off our menu items, it may appear as though we ordered the entire brunch lineup, and I wouldn't have wished for a better start to the new year. Since the year has so far followed with loads of blissful scenarios (thank goodness), when I recently was invited to a food & drink writer meet-up at Supper, I easily became giddy over revisiting.

On Saturday, April 2, many enthusiastic food lovers piled into the gorgeous upstairs setting at Supper, B and I included. With the lovely, vibrant second-floor as our backdrop, it was a pleasure attending such an event (thank you Wendy for organizing it). It was marvelous to mingle with several locals who I have shared tweets with in the past, and even more so, meeting a bunch of new friends who I hope to share drinks with in the future.

lovely blogging ladies with Supper's Jen Prensky

cheesy photo with my cheese-loving comrade

B admiring the Supper dogs

Of course, a midday soiree for a grub-loving gang would not be complete with unforgettable snacks, and this time around at Supper, I was happy to lengthen my list of lovable dishes I have sampled. We can skip my in-person gushing over the red velvet waffles and Supper dog (again), and speed to my Saturday favorites: the Dock Street pancakes topped with candied apples, vanilla foam and housemade crack jacks; and the Dixie Biscuit, big sandwich bites bursting with two scrambled eggs, country ham and pimento cheese.

Dock Street Pancakes

Dixie Biscuit served with grits & housemade pickles

I can't wait to go back and binge of the best of Supper's brunch—time and time again. I will—without a doubt—continue to pair the brunching experiences like I had the past 2 times, with many, many marvelous mimosas. Also, a big thank you goes out to Jen & Mitch of Supper: Your hospitality, welcoming atmosphere and incredible bites made our blogger bash a success!

right this hunger-craving second ...

2011-04-02T10:21:00.002-04:00

I am off to enjoy a mouthwatering brunch amongst fellow food and drink bloggers of the Philadelphia area. While, in all honesty, I have been an awful blogger for Apples and Cheese, Please as of lately, I am on a mission to pop by more often--even if my main source of writing (seen here) can get hot-and-heavy/slightly time consuming.

But really, there is no better way to spend a Saturday than heading to Supper (where blogger meetup happens to be) for their Red Velvet Waffles, which are delicately topped with an airy cream cheese frosting, pecans and insanely-addicting bourbon-soaked cherries.

Mitch and Jennifer Prensky (chef/co-owners; seen below with pup Bennie) offer a welcoming and casual, farm-to-table experience right off of South Street, which always hints at sheer perfection, whether I'm looking for an upscale dinnertime tasting menu or several fine brunch bites.

Visit Supper at 926 South Street of Philadelphia or online at supperphilly.com.

the girl behind the pink door: deliciously diving deep into the cakes and candies by maryellen

2011-04-02T09:46:00.002-04:00

Only steps away from the hustle and bustle of West Chester Pike, a pretty-in-pink sign hangs on one of the petite highway shopping strips reading, vibrantly, “Cakes and Candies by Maryellen.” As an edible labor of love for a former occupational therapist who cherished the flavors and aromas of her afternoons spent in her grandmother's kitchen, Maryellen Bowers began embracing her hereditary skills as an artisan baker and confection creator almost 16 years ago, but it was only in 2009 that she considered taking baking orders full time.

“My Nanny would watch my brother and I, and she would seat me in a booster and I would sift sugar on all the Chruscikis [Polish fried cookies] she had made,” said Bowers. “She would bake everything and I would always help. Every time I came home, I looked like a ghost.”

Influenced by the heartfelt moments of her past, Bowers always embraced baking and candy making as a hobby, clinging to the kitchen trades as an escape from her full-time therapist career. But, with the constant growth of her word-of-mouth baking business over the last several years, she knew that her self-taught craft (some of which sourced from her grandmother) would lead her to soon peddle her bountiful baked goods and confectioneries in her own dessert boutique.

With the help of family, friends and a few months, the proprietor warped an empty-shell-of-a-space at 1332 West Chester Pike to a pleasantly chic sweet treat cafe and bake shop, beaming in warm browns (which makes her “think of chocolate”), inviting pinks (her favorite color), drool-worthy dessert photographs taken by top-notch West Chester-based photographer Allison Benford, and of course, mouthwatering baked good shelves—always jam-packed with first-rate, from-scratch sugary assortments.

With a grand opening of early this month, on March 5, Cakes and Candies by Maryellen is currently the only bakery in West Chester. Bowers is proud to state that she is always behind her pink door constantly inventing new creations. With her personal baking space visible through the shop's front window guests may gush over the wedding cakes, cupcakes, pies or truffles that she is currently concocting.

Her sweet treat repertoire is endless, from textbook-fudgy brownies, warm cinnamon rolls, cake pops, chocolate-dipped Nutter Butters and pretzels, pumpkin rolls, champagne truffles and even, her pie-kes (think cherry pie in a chocolate cake), there is a satisfying sugar coma waiting for noshers of all tastes and palates at Cakes and Candies by Maryellen.

While Bowers has an impressive support system busily baking alongside her, the notable-and-local creator is the incredible mastermind and taste-tester of all of her hundreds of desserts. However, her brother Billy, enjoys being part of her regular tasting panel.

“Not only do all of her desserts look delicious, but they taste fantastic, too. Really, her stuff sells itself,” he said. “Maryellen doesn't freeze anything, and it all is gorgeous, moist and over-the-top delicious. She follows through from start to end, even with the packaging. She will personally go miles to help with any event.”

The toothsome options are endless at Cakes and Candies by Maryellen—and there's even locally-roasted coffee to pair perfectly with your choice of cookies, cakes and confections. To sink your teeth into one of her many treats, visit Maryellen's boutique during her operating hours of Tues. - Fri., 8 a.m. to 6 p.m.; Sat., 8 a.m. to 3 p.m., and Sun., 8 a.m. to 1 p.m. Find Cakes and Candies by Maryellen online at www.cakesandcandiesbymaryellen.com.

amy marie strauss, in 30 pictures

2011-02-26T14:47:00.006-05:00

While haunting around my usual lineup of regularly read blogs, I came across a few bloggers who recently tackled the "30 pictures" assignment. I know, I know, it is such a task that may come across similar to surveys scribed by teens, but trust me -- it is a thrill to comb through your photographs and retell important pockets of memories of your past.

01 / someone i spend a lot of time with:

02 / a picture of myself:

03 / a picture of someone in my family:

04 / a picture of something that makes me happy:

05 / an old picture of myself:

06 / a picture of my sibling:

07 / a picture i never posted on my blog before:

08 / a picture of a person i miss:

09 / a relative of mine:

10 / a picture of my favorite place:

11 / a person i can tell everything:

12 / a picture of my everyday life:

13 / a picture from a place i love:

14 / a picture which reminds me of old times:

15 / a picture of friends from my childhood:
(well, recent photo with oldest, dearest friend.)

16 / a picture of myself:

17 / an unusual picture:

18 / a picture of my spare time:

19 / a picture i'm satisfied with:

20 / a picture of the people who are closest to me:

21 / a person who's always there for me:

22 / a picture from a time in life i miss:

23 / a picture from last summer:

24 / a picture that makes me happy:

25 / a person who always makes me happy:

26 / someone i'm always having fun with:

27 / a picture i always laugh about:

28 / a crazy picture:

29 / the latest picture of myself:

30 / someone i will never let go of:

victory brewing company celebrates 15 years, releases new beer

2011-02-22T12:59:00.005-05:00

Last week, Tuesday, February 15, marked the official release of Victory Brewing Company’s anniversary beer, the Headwaters Pale Ale.

Victory Brewery, co-founded by Bill Covaleski and Ron Barchet 15 years ago on this specific day, decided that if they were to offer a beer to commemorate their years in the making, it would be one that could be shared by many and did not follow “big beer” suit seen in many anniversary releases. (And, in recent trends of barrel-aging and upper-end ABV releases, it’s refreshing to have a full-flavored, yet simple session beer on the market.)

Headwaters, at a slim 5.1%, pays homage to one of the Downingtown-based brewery’s major assets, the pure water they receive from the East Branch of the Brandywine Creek. Concocted all-natural, with malted barley and Citra and Centennial hops, the solid pale ale packs an aromatic nose and never lacks in flavor, sip after sip.

While I could continue gabbing about this above-par year-rounder, I'm tossing over the reviewing to where this writeup initially appeared, on Downingtown Dish, where I detailed what my beer-writing comrades, who attended a tasting preview of Headwaters with me last Sunday, February 13. For the full report, click here.

Above photos included Ryan Hudak of In Search of Beer, Mary Bigham of The Town Dish, Lew Bryson of Seen Through a Glass and Jack Curtin of Liquid Diet.

And, you can't have just beer for brunch (which I would be OK with). Follow the jump to take a peek at what we had for breakfast at Victory's brewpub.

finger lakes ladies' week: ithaca beer company

2011-01-08T11:18:00.003-05:00

It has become part of our traditions, since age 23, that my best friend and I flock to the Finger Lakes of New York, at least once a year. Our first visit, which we tagged along with her experienced parents, concluded with a laughable crock of stories, and a fine case plus more of fine wines that I cannot typically find in my local state shops.

Last year, however, we planned two trips, because I suppose it seems that age 25 has just been a hard one, and we get giddy sharing our trips to upstate New York with new wine trail trekkers. Back in November, we packed up our traveling boots and invited my cousins to a mid-week excursion, with the first-stop of the whole journey being at Ithaca Beer Company in Ithaca, New York.

While it seems that the Finger Lakes continue to add more and more microbreweries to their handcrafted scene, I was long overdue in my beer-obsessed ways to wonder into Ithaca's tasting room. And honestly, after being in the car for four plus hours, a stop at any brew hub is appropriately in order.

A fanatic over IBC's Groundbreak and other mid-year seasonals, I knew that a winter trip would allow me to try, at the least, a few new concoctions. Like many new female beer drinkers, back when I was diving head first into the world of hopped sensations, I flocked toward fruity brews, including the Apricot Wheat. Of course, my drinking sessions have since become more and more complex, but I believe I will always be fond of that Ithaca beer.

During our visit, Ithaca was offering a taste test with the Apricot Wheat, which is typically concocted with an apricot extract. However, they are considering switching to a blend made with apricot puree, and I couldn't be any more in support of that decision. (The aftertaste is much more pleasant; overall, a mighty fine and fresh swig).

Other beers on tap included the Nut Brown, the Flower Power, the CascaZilla and the Pale Ale, but what I was must excited about was grabbing a bunch of bottles from their Excelsior series, including the rustic wheat ale, the White Gold.

Ithaca Beer Company was indeed an alluring adventure to jumpstart our girls' trip, and if you have yet to swing by their HQ, plan your trek, ASAP. More information on the brewery may be found at ithacabeer.com.

cheers to another year!

2011-01-03T13:56:00.002-05:00

As I couldn't be anymore giddy over 2011 being among us, I would like to wish all of you wonderful cyberspace comrades a happy new year! I hope your end-of-year celebrations allowed you to sweetly sail out of '10 with a beautiful bang, enabling you to embrace the ever-present fresh start that comes with every January. Cheers to many more years & of course, several more beers.

(Above photos are from our New Year's Day in South Philly, as we attended Lappy New Beer festivities at Ms. Woods and Mr. Lapierre's place.)

sly fox brewery celebrates 15 years

2011-01-03T11:18:00.003-05:00

On Friday, December 10, Sly Fox Brewery & Restaurant’s celebrated its Fifteenth Anniversary, kicking off a full day of beer-infused celebrations with their first-ever Brewmaster’s Breakfast. The breakfast, held at Sly Fox in Phoenixville, was flooded with a show-stopping menu created by guest chef Andrew Deery, chef/owner of Phoenixville’s acclaimed Majolica.

The Friday morning food-and-beer pairing marked the release date of two brand-new beers in the Sly Fox portfolio: The brand-new beers for Sly Fox portfolio, including the Majolica Coffee Porter, brewed with a special coffee blend from Kimberton Coffee Roasters, and Succubus, a sour beer interpretation of their Belgian-style Incubus Tripel.

Since celebrating 15 years of success, the Brewmaster's Brunch encouraged local beer enthusiasts to spend their weekday at as early as 10 am, slugging all the pours that allowed the nearby brewery to rise notably in the state and national beer scene. Pairing five innovative courses perfectly with five Sly Fox brews, the four-hour long match-ups proved that the momentous occasion had been something not to be missed.

The guided pairing, a ticketed sold-out event with a waiting list, premiered with lightly sugared balls of fried dough that were accented right-off-the-bat by one of the newest beers, the Majolica Porter—a bittersweet symphony for any coffee or brew fanatic. The universal Saison Vos appeared second and was easily cozy aside the sippable potato and leek veloute with a grilled and crunchy salmon croquet-monsieur.

Entering the third course came with a pleasant surprise as the brewmaster entertained guests with a comical storytelling session of his youthful experience in Germany, which lent to Deery's “Bangers and Mash” set-up of mild and truffled white sausage links with celery root recommended with one of my Sly Fox favorites, Royal Weisse.

Without a doubt, the main event of all the courses was the upscale and fresh Maine Peekytoe Crab Benedict served with wilted spinach and Choron sauce. Although the Odyssey Imperial IPA 2010 may have not matched pinch-perfect with the tasteful spinach, O'Reilly revealed he didn't mind taking a chance on this round, and we all agreed that sipping an Odyssey seemed appropriate for such a dinner.

While I always anticipate dessert closers and seasonal ales when paired together, the brunch's menu included a nicely spiced cinnamon ice cream with petite pumpkin biscuits and chunks of ginger, aside the rosy pour of the 2010 Christmas Ale.

Of course for the four-hour long event, which was assumed to last only two, they appropriately signed off with a toast of another new brew, the sour version of Incubus Tripel, named Succubus, from Pete Giannopoulos, the founder of Sly Fox. As he suggested that he once was the guy who brought beers he liked to parties he attended and encouraged everyone to drink them, over 16 years ago, we all were reminded how lucky we are to have such a brewery as Sly Fox in Chester County.

Although the all-day celebrations have come to close, having many of the guests gabbing about their shenanigans from the festivities, you can still show your hometown beer pride any day by heading to Sly Fox Brewery & Restaurant at 520 Kimberton Road (Route 113) in Phoenixville, or online at www.slyfoxbeer.com. Cheers to Sly Fox and 15 more years!

private tasting of victory brewery's dark intrigue

2010-12-22T09:06:00.000-05:00

On the morning of Thanksgiving Eve, November 24, as early as 7:30 am, beer fanatics flocked to Victory Brewing Company, in hopes to score a case of the brewery first-ever bourbon barrel-aged beer, Dark Intrigue.

Just one month ago, the brewery leaked, via their Facebook, that their upcoming release had made use of an attractive lineup of Heaven Hill Kentucky Bourbon oak barrels found in-house.

Keeping up with the mystery of what one-off marvel would soon be available was an adventure in itself, and even more so, the excitement of only 80 cases available for purchase, at a limit of one case per customer—an amount that quickly sold-out in less than 45 minutes.

Recently accepting an invitation to sample the elusive brew aside the mad-scientist mastermind, Frank Iosue, a small beer-hungry crew and I became cozy in the brewery’s barrel-aging room, just hours after the sold-out mayhem.

Iosue, as he uncorked a bottle of the Dark Intrigue, his first-ever experimentation with aging that used the well-known Storm King Stout, detailed his wish to have Victory dance within the barrel-aging trend. Suggesting that brewing beer is “half art” and “half science,” the Quality Assurance Manger/Brewer of Victory was pleased to get a little creative with the already-established imperial stout and personally explore the plethora of flavors once its aging of 97 days concluded.

Dark Intrigue may have slightly varied from barrel to barrel, he says, but the entire batch came across pretty consistent. Well-balanced, and without a harsh bourbon punch, Dark Intrigue pours thick and ridiculously black, concluding with a toffee-colored head. Although first-impressions may suggest it is fuller in body, sips appear otherwise, even with its 9.10-percent ABV.

Subtle, while sailing through several gentle flavors of dark chocolates and roasted malts, this beer booms with a pleasant vanilla nose. Even if you aren’t a hophead nor a seeker of bourbon barrel-aged brews, this beer may surprisingly be for you!

While I’m saddened to say that there is not any on tap in Downingtown’s brewpub or available through their store, you may be lucky enough to spot a bottle or two among your friends, at your local distributor or bar—and, if you do, don’t pass their special release up!

In the meantime, watch Frank talk all ’bout his Dark Intrigue and the bourbon barrel project, by clicking here.

( Also published on DowningtownDish.com. )

cd's place: rock and roll's delicious rumble with breakfast, lunch, & dinner

2010-12-21T09:54:00.001-05:00

Nearly everyone resembles regulars at Boyertown's CD's Place—whether you casually waltz in for brunch, or if you are embracing your obsession with above-par diner food displays. The small town café, peeking from a corner of North Reading Avenue, comfortingly resides in one of three once-notorious “cup” ice cream stops assembled in Berks and Montgomery counties in the early 1940s. However, if you speed indoors, the illusion of a soda, milk-heavy spot is shattered—but only for something better.

Chris Dietz, owner & chef of CD's Place, unleashed his breakfast, lunch, and dinner café to the local dining scene eight years ago, come February, offering closeby empty stomachs simple, comfort cuisine that doesn't cut corners to affect the integrity of his food. From slapping fresh, never frozen slabs of beef and scrapple on his flat-top, to preparing his own 20-ingredient rub for his jerk chicken, Dietz tackles all the eatery's tasty concoctions himself, all while socializing and talking shop in an always-booming dining room.

Confessing that he knows over 90 percent of his everyday clientele, the local haunt also celebrates other small businesses doing simple stints, including supporting Bally-based Butter Valley Harvest, which provides the owner with fresh produce, even through winter. While he regularly trots specials that do include locally-produced goods, the standard CD's Place menu marvels in some of the area's best brunch bites, including the generously-sized Jamaican omelet that packs the New Hanover-native's jerk chicken cozily aside sautéed onions and the dutch-inspired three-egg beauty, the country-style potato, and onion roundup.

Of course, Dietz would be amiss to omit appropriate accompaniments for your morning platters, including his crinkled cottage fries, homefries, all necessary meats (bacon, scrapple, etc.), toasts and, if you live in hungry man's delight, short flapjack stacks, and even full stacks, done in regular, blueberry, or chocolate chip. His endless array of fresh, from-scratch soups, sandwiches, wraps, burgers, and baskets will please all variations of personal taste preferences, and we hear that his “slaw dog,” made with mustard, onion, and the namesake, is a favorite amongst many.

The mouth-watering, guilty pleasured lineup is what keep patrons repetitively revisiting, but the dining room flooded with memorabilia from Dietz's other obsession—music—is what keeps CD's cushioned on being named one of the best decorated hub's in town. With black-and-white photograph-lined tabletops sourced from his own album collection, ticket stubs, concert posters, musical instruments situated on the walls, and even, a rock-and-roll mural painted by his daughter, Aleah Dietz, the whole eye-catching package of the past “cup” shop is successful in being a necessary, must-visit addition to the borough of Boyertown.

Find CD's Place at 237 North Reading Avenue or online at www.cdsplace.com (he does catering, too).

Hours of operation are as follows—Tuesday & Wednesday, 7 a.m. – 2 p.m.; Thursday & Friday, 7 a.m. – 7 p.m.; Saturday, 7 a.m. – 2 p.m.; Sunday, 8 a.m. – noon.

( This post also appeared in print and on news, not blues. Enter a contest to win a $20 gift certificate to CD's Place, by clicking here. )

from amateur chef to holiday kitchen crusader

2010-12-16T11:12:00.004-05:00

I like to consider myself a fairly tuned-in taste-tester and quite a knowledgeable nosher, but despite donning such a title, I, myself, have yet to boldly cross into that wild frontier of skillful cooking.

Beginning at a young age, I was always given free reign of the kitchen. My mashing, chopping and most importantly munching went unrestrained as I assisted my grandmother in preparing her eye-catching feasts, perfectly lining a table that seated more than 20 family members. However, my way might not have screamed with neatness or efficiency, and I adore my grandmother for that.

But, as I speed past age 25, my mastery of absolutely zilch formal kitchen skills has transitioned from adorable to embarrassing, which led me to seriously entertain the idea of attending a cooking course to, at the least, acquire a smidgen of proficiency with a knife.

After shuffling through hand-outs and course catalogs of near-and-far brief culinary programs, I spied that Chester Heights' Hamananassett Bed & Breakfast & Carriage House offers several two-day cooking classes throughout the year, as part of their Brandywine Country Cooking School.

Under the tutelage of professional and personable chef Ann-Michelle Albertson, also of the Wynnewood's Albertson's Cooking School, class attendees sashay their way through themed hands-on programs, creating various multi-course meals that are, after all your hard work, thoroughly enjoyed in the incredible setting of the polished and elegant estate, established in 1856.

Recently, Albertson alongside the B&B's owner Glenn Mon, hosted an eager-to -learn and get-their-hands-dirty group, including myself, focused around the concept of cooking holiday fare. Decked out with attractive aprons and binders packed with our soon-to-prepare traditional recipes, we flooded the inn's kitchen, bright-eyed and hungry.

While the first day of the two day course is spent allowing new classmates to socialize with one another and become situated in the cozy historic setting with an evening reception, as paired with a light “Stir-Up Sunday” activity, the bulk of the edible education is tackled on day two, following an elaborate and charming breakfast.

The most appealing component of Hamanassett's course is that each piece of each meal is prepared by the attendees, not just by the instructor. Focused on allowing his guests to tackle all aspects of his school's menu, Mon's program is all hands-on.

Slicing, dicing, baking, sauteing—you name it, the kitchen was without a slow start on Monday morning, November 8. Since all attendees were present to participate in preparations for holiday fare recipes and how-tos, the entire luscious luncheon menu of double mushroom timbales, roast goose, autumn root vegetable mash, and caramelized pear tartin had been conquered in under two hours, honing our skills along the way.

With my sweet teeth in check, I signed on to assist my teammates with the instructions for the classic dessert, seen here with a twist. The recipe, adapted from Gordon Ramsay, featuring Bartlett pears, carefully peeled, halved, and cored, was completed within the hour by our own eager hands. At last, we crowned the piping-hot tart with a dollop of our just-churned Gorgonzola ice cream.

Taking a step back as classmates Dave and Nancy Jeffrey of Fairfax, Virginia took the lead roasting our meal's protein, I was amazed as the kitchen-conquering couple had no qualms about putting the local bird in its place—and their final product screamed of golden goose success on our mid-afternoon tabletop.

The kind-hearted innkeeper, who manages the Hamanassett aside his wife, Ashley, allotted pockets of time for rest-and-relaxation throughout the all-Monday-long cooking course, and speaking from experience, retiring to a room has never been this sweet.

Our two o'clock kitchen roundup, where we together prepared seven recipes for our detailed dinner feast, was where my individual cooking inspiration came alive, as I realized that having kitchen anxiety is really, never necessary. Attracted to Albertson's selections for both of our courses and meals, all attendees were able to attack recipes that we would have otherwise ignored, as we may have previously viewed them as “complex” or having too many steps.

Proud to proclaim that in our three-hour session, our seven-person class, plus two instructors, produced all components for a traditional English holiday feast, including roasting chestnuts and incorporating them in soup, preparing a salmon souffle torte topped with our own constructed food art, sculpting twice baked potatoes, cooking a standing rib roast, prepping dough for Yorkshire pudding, and swirling all the appropriate sauces and toppings any diner would dare to devour.

But, after two days well-spent in the vibrant kitchen of the Hamanassett, we can all confess that we will not longer look like amateurs during dinner prep. Better yet, through Chef Ann-Michelle Albertson's schooling, we not only understand how to conquer our own cooking spaces, but also, are now influenced to use the freshest, most local and sustainable ingredients.

While I would suggest to anyone who is interested in embracing culinary feats, whether an established home chef or a casual participant, to attend Chester County's Brandywine Country Cooking School's Holiday Fare course, the six other themed programs are as appealing as my recent kitchen participation.

In April, the B&B hosts a “Last Dinner on the Titanic,” which indulges classmates in Edwardian Era fare similar to that seen on the sunken ship, and in June and August, the “Brandywine Bounty” class offers the ultimate farm-to-table experience, where you explore Brandywine Valley farms, sourcing your food and cooking with the locally-acquired ingredients.

For more information, find Hamanassett B&B online at www.hamanassett.com or call 610-459-3000.

thanksgiving potluck at the hartman's

2010-12-03T13:52:00.002-05:00

I am still dreaming the scrumptious spread I had the Tuesday before Thanksgiving, at a friend's arranged potluck. Gathering her group of friends together for an evening of amazing eats, while she prepared her first-ever 19-pound turkey, the 16+ person celebration was delicious and darling, and great conversations were had amongst new and old friends (new mostly to B & I, for we were only acquainted with the host). The night's feast was so darling, in fact, that we were even given place card settings, with "B" getting his notorious letter nickname, one known by all my friends.

I believe I am still brimming on bloated from my four Thanksgiving dinners as of last week, so please excuse me while I offer up just a photographic recap in reminiscing over my most-treasured holiday meal found in bowls and bowls brought by many fantastic chefs.

eco-etiquette: eat local—even in winter

2010-12-01T15:48:00.004-05:00

My personal plea to support your local food movement

It is an irresistible endeavor to embrace Berks County's extreme array of fresh produce found easily hand-picked at farm stands, markets, and roadside stands throughout the prosperous months of May through October. As convenient as a trip to a supermarket may be, there is something reassuring about knowing where your food comes from, especially if it arrives on your plate sourced from somewhere as close as your backyard.

Crafting meals solely around locally-grown and produced foods may seem like a difficult task, but not so, in gratitude of tackling the locavore movement—a title that came about a few years back, which applies to individuals who strive to ingest food grown within a 100-mile-and-under radius, an act that helps decrease environmental impacts and supports the local economy.

While eating in-season food in your stomping ground is fresher, cheaper, and more nutritious, it is also incomparable to eating an out-of-season supply that has traveled for days, and sometimes weeks on trucks, sitting stationary even longer in warehouses and storage space. “Most produce in the U.S. is picked four to seven days before being placed on supermarket shelves, and is shipped for an average of 1,500 miles,” reports Local Harvest, an online forum connecting farmers and their food with their nearby community.

The farm-to-table movement, continuously increasing throughout households and local restaurants, celebrates the personal relationships of knowing the grower who gathered your sought-after goods, promotes family farming, and supports local small businesses. The misconception stands that eating locally is often perceived to be more expensive, and sometimes it is, but only specifically for specialty items such as jams or artisan cheeses that are labor-intensive for the producer to offer to the consumer.

But, anyone can buy fresh and buy local—even in winter. Despite the fact that the convenient summer season has departed, there is no need to dumb down your in-house menus. Here's our start-up guide for locating the best-and-fresh edibles, which will allow you to skip sulking sessions around your supermarket's processed surplus.

Boyertown Farmers' Market, located at 100 South Walnut Street, may have marched past its seasonal finish line, but its winter-time market (same place, shorter hours) will set up shop for one day a month until May, with the next vendor session held December 18 from 10 to 11.30 a.m.

Butter Valley Harvest, found on Route 100 in Bally, uses hydroponics (a growing process that boasts higher concentrations of nutrients and minerals than field-grown produce) to breed lettuce and herbs year-round, as well as tomatoes and cucumbers, in a three-bay greenhouse. Managed by K. Ryan and Kenneth Ehst and their families, BVH's nursery constantly crafts full-grown plants, allowing local consumers to experience their harvests year-long during its weekly market hours every Wednesday, from 2 to 5.30 p.m., and Saturday, 9 a.m. to 1 p.m.

Chester County Cheese Artisans is the tantalizing title coining the alliance of local milk makers who craft sheep, goat, and raw cow's milk into gourmet creations. Whether you prefer Amazing Acres Goat Dairy's Cranberry Chevre, Birchrun Hills Farm's Blue, or Yellow Springs Farm's black walnut-encrusted Nutcracker cheese, visiting chestercountycheese.org will assist you in locating creamy pleasures perfect for your specific tastes.

Farm to City, a Philadelphia-based program, rallies together communities, families, and farmers to offer buying clubs (produce pick-ups available in the suburbs) that run year-round, even when CSAs (community-supported agriculture) are out-of-season. Established as an online produce hub, any “real food” shoppers signed on for this season's harvest can source their selections from a list boasting beyond a 500-plus lineup in the seemingly-dead winter.

Wholesome Dairy Farms, of Yellow House, provides its neighbors with a premium supply of high-quality grass-fed raw milk, raw milk cheese, cage-free eggs, grass-fed beef, home-raised veal, grass-fed chickens, and home-grown seasonal produce. Owned by Mark Lopez, an experienced veterinarian in dairy production medicine, the artisanal products cultivated on this farm property are sourced from healthy and comfortable pasture-grazed ayrshire cows who are noted as the top priority on this stretch of land.

Woodsong Hollow Farm, located at 23 Gehris Road in Boyertown, holds a monthly farmers' market from late November to May, featuring seasonal locally-grown products, which include pasture-raised meats and eggs, seasonal greens, squash, root vegetables, mushrooms, raw milk cheeses, and homemade baked goods.

Frecon Farms, Kimberton Whole Foods, and Echo Hill Country Store all flood their food supplies with many hand-selected, locally-bred assortments that a locatarian would dare to devour. Visit any of these hometown gems and together, through their stocks, you'll be able to develop your own grouping of gourmet goods.

(( Also published here, in news, not blues. Swing over there by Sunday, December 5 to comment to win a breakfast basket from Frecon Farms! ))

celebrating the season: the giving of thanks

2010-11-26T16:16:00.002-05:00

In celebration of the just-passed season, I like to lend my hand in giving thanks. While I could post a roundup a million seas long of things I appreciate quite fondly, those petite and not-so-pocket-sized, I am going to keep this short & sweet.

I adore having Robert Rowe Scott so closely in life. He is thee greatest companion a girl could ever have, a best friend and a fellow beer-and-food appreciator. I wish for no one else to share my hustle-bustle of a life with. I sometimes consider myself like a one-woman army, but really, we all can't do everything ourselves, and he is so patient and perfect for me. We recently celebrated our two-year mark of our crazy little thing called love, and I couldn't be any more of peachy-keen about it.

I, with never-ending open-arms, appreciate my friends and family, because without them, I would not be the person who I am today. I thank you all for that and your incredible friendships. It is invaluable how relationships have formed over the past years out of our similar interests, and I am honored to have you all in my life as my friends.

I am blessed to reside in an area booming with an incredible selection of homemade artisan cheeses. Chester County, home to its own cheese alliance, houses some of my top five cheese chunks, and having met all the makers and marveling in their masterpieces, I have to say there is something special about meeting the people behind the cheese, visiting their farms, and greeting the animals that are the source of such fine products.

'Tis the season, so I suggest y'all give a lil' thanks to your own slew of life-savers!

happy holidays & pumpkin pie pockets galore

2010-11-26T14:10:00.001-05:00

(photos by Jennifer Hetrick)

As I have been bogged down slaving away over my laptop's keys, for this and that publication, my lil' food-loving blog has taken brief breaths of fresh air, but that doesn't mean I was just writing! As baking is in my blood, I couldn't bare to dismiss this time of year, embracing the best pumpkin recipes I could grasp my hands on.

From milk chocolate chunk pumpkin fluffs and brown butter iced pumpkin cookies, to my personal pumpkin pie pockets sprinkled with raw cinna-sugar dustings (all of which are seen above), I could live forever on feasts of pumpkin-infused platters, and just because Thanksgiving has just passed, I will not conclude my compulsive pumpkin puree-splashed baking sessions any time soon.

best of the bunch: schlegel run growers

2010-11-02T11:55:00.001-04:00

After a seasonal internship stint with the urban growers of Harrisburg, Joshua Farm, Ben Davies and his wife, Karah, became inspired to merge their agricultural training into their own organic operation, aiming to accommodate local neighbors with a lineup of nurtured and distributed produce perfected in their backyard.

However, searching for an adept backyard became easier than they assumed, and soon, the Davies along with their young son, Ellis, packed up their temporary residence in Harrisburg and traveled back to ben's childhood home in Barto, Pennsylvania.

Tilling up the exterior space of their family's Robin Drive property, the husband-and-wife duo quickly readied for their first CSA (community-supported agriculture) season of 2010, aiming to follow the standards of certified, naturally-grown vegetables and land use without officially being “certified organic.”

Paying homage to the nearby stream that has its tributaries stemming into their petite one-acre farm, the local produce operation is found under the moniker Schlegel Run Growers, appreciating the geographical beauties of Montgomery County. Recently concluding their first growing season, the Barto farmers' celebrated the success of providing 33 shareholders with freshly-picked goods for 20 weeks, becoming bravely educated along the way on the area's temperamental soil, the positive and negative growing conditions, and the success rates of various vegetables' varieties.

“We want to be here; this is our homeland,” said Ben, on setting up shop in the town where he grew up. “It's a healthy lifestyle to support and value your local economy, and it will only continue to grow.”

Ben and Karah Davies, both educated at Christopher Dock Mennonite High School of Lansdale and at Messiah College of Grantham, relocated to Colorado following graduation, where Ben continued his education in graduate religious studies. Situated near Boulder, the green-thumbed couple met with open arms the gorgeous abundance of farmers' markets, farms, and organic lifestyles, uncovering that if they were to premiere their own farm establishment, there was no better time than the present.

“Boulder is an awesome place,” he said. “It is definitely different than Boyertown, but there is a reason why we choose this place. We want to be here.”

Although the Davies conceptualized having their own farm for years, influenced by their experiences with their families' generously-sized gardens while growing up, it was not until December 2009 that they fully considered and embraced a career in cultivating an abundance of crops.

“A lot of our friends dream about growing their own vegetables and running their own business,” Ben said. “and, we [he and Karah] wanted to do something where we would work together and could have our kids running around—that's a big draw for us in wanting to have a farm.”

As active advocates for the local food movement, which they believe is “economically stimulating,” the health-conscious harvesters strategically select specific varieties of crops in order to give their shareholders versatile 10-pound, freshly-picked packs of their grown goods.

From a fine assortment of fennel, bok choy, kale, and Swiss chard, to heirloom tomatoes, yellow squash, eggplant, broccoli, beets, beans, carrots, turnips, salad mix, and more, each week's bountiful bunch highlighted an attractive array of high-quality, small-scale farming, provided aside recipe recommendations and suggested cooking preparations.

In addition to manning one of the county's most envied vegetable gardens, as well as a miniature vineyard, apple orchard, and a Davies-constructed greenhouse, the Schlegel Run Growers also strive to offer mindful classes on nutrition and health in the coming seasons—which particularly pertains to Karah's concentrations in college.

“We continue going through the learning process,” Ben concluded. “It is our dream to live a simple life, living off the land.”

Also published on news, not blues, where they are hosting a giveaway for a chance to win one potted herb plant (your choice of rosemary, sage, or parsley). Click here to comment, contest ends Novemer 7th.

raved roadside retro: the jukebox cafe

2010-10-18T10:30:00.000-04:00

Jukebox Café—since 1995—has put chrome-trimmed, elvis photo-decked diners to shame. nestled on a bend of south reading avenue, the nostalgic, above-average café celebrates all-day-breakfast in a snappy setting specked with leather-lined turquoise booths, pink countertops, an old-fashioned bubble jukebox, and of course, pin-ups of Marilyn Monroe and James Dean.

Conceptualized by Sandy L. and John E. Hilbert, the area's 15-year-old go-to breakfast, brunch, and lunch spot has been a constant hustle since opening day, when the managing couple premiered their soda shop-inspired eatery to the Boyertown crowds, mashing their love for coffeehouses with the simple structure of a retro diner.

The black-and-white checkerboard-floored space opens everyday, Monday through Saturday, 6 a.m. to 2 p.m., and Sunday, 7 a.m. to 2 p.m., slinging original, luxe updates of fifties comfort food, while celebrating the best of the season peppered through various selections. For example, as fall is prime apple and pumpkin season, items like hot apple stuffed french toast, apple bread french toast, pumpkin coffee, pumpkin soup, and pumpkin pancakes currently line their regularly-updated menu of specials.

Previous seasons also followed suit, including their attractive “Peach Mania” roundup as seen this past summer, that roundup, as seen this past summer with fresh slices pressed into sandwiches.

Family-run and friendly, Jukebox Café also encourages visitors to savor bites at their counter space, available in addition to their up-to-four sleek booths and tables, for an everything-but-the-kitchen-sink omelet or a piping bread bowl flooded with one of their homemade soups, available also in to-go quarts. With well-done mainstays served aside continuously-new varieties, like Hungarian mushroom, tomato bisque, baked potato, italian wedding, and vegetarian chili, this nearby establishment swirls cordial soups on-par with grandma's best.

Considering they spout a moniker which marvels in the glory days of sock hops and triple-thick milkshakes, Jukebox Café also trots a classic assortment of burgers, fries, and meat and non-meat eater sandwiches, including melts and BLTs. Proud to not pack any of their menu items with canned creations, the always-fresh ingredients are locally-sourced, including goods found next door at Frecon Farms.

Better yet, if you have come to satisfy your sweet tooth, you may easily slip into a sugar coma. with this step back into the fifties, they bake all of their own perfectly-pinched pies, fruit-topped cheesecakes, traditional sticky buns, and multiple-flavored muffins.

Jukebox Café is no secret, as the lines for weekend brunch attest, and the service—manned by attentive, favorable females—leaves cozy diners dashing to squeeze more and more pop-ins into their wild work weeks.

Jukebox Café is cash-only, located at 535 South Reading Avenue in Boyertown and can be reached by phone at 610.369.7272. Operating hours are as follows: Monday—sSturday, 6 a.m. to 2 p.m. and Sunday, 7 a.m. to 2 p.m. Take-out is available, as well, during operating hours.

(Also published on news, not blues. Swing over there to enter yourself for a free slice of pie from the Jukebox Cafe!)

saturday splurge at the brooklyn flea market

2010-10-15T11:02:00.005-04:00

On a recent rendezvous in the 'hood of Brooklyn, what appeared top on my lady friends and I's must-visit lists was the Brooklyn Flea. A perfect mecca of vintage, independent street foods, artisan crafted eats, all things hand-picked and easily appealing to the eye, and much more, we trotted around the various vendors for a nice chunk of our Saturday morning, living to tell our favorite lunch bites we tackled in our weekend day away.

First thing, after a quick drive from the Philadelphia area, we had to grab some grub and half of us gravitated to the AsiaDogs due to their unique, appealing concoctions. Whether you prefer to load your bun with Chinese BBQ pork belly in plum sauces (I sure did, as seen on the WangDang) or, for your day away, crushed chips are in order (as seen on the Mash), these pups are the gorgeously delicious, and a refreshing picnicking treat.

Although we hadn't scarfed shaved ice from People's Pops, I sure regret not doing so. The huge slab booming from their booth is an attractive set-up, and do suggest any flea visitors to not repeat are lead, and suck down one of these frozen, fresh juice marvels.

Other notables, without a doubt, were McClure's Pickles' garlic dills, and after tasting a quick cube on a mini-stick, I know that their recipe is by far, one of thee best. (I also wish the flea was opened until late into the night, so I could have stocked up on armfuls of those zinging jars.) Of course, the perfect concluding treat, prior to having another chocolate tasting at Mast Brothers Chocolate, was a slew of samples from Fine & Raw Chocolate, who celebrate the amazing creaminess of raw chocolate mashed with the best use of ecology.

With a mission to use blue agave nectar, with palm sugar, coconut oil and Himalayan sea salt, and "save the world through silliness and chocolate," I'd encourage everyone to experience Fine & Raw -- you're in for an incredible treat!

iron hill brewery's oktoberfest

2010-10-14T14:59:00.002-04:00

Iron Hill Brewery and Restaurant recently celebrated their first-ever Oktoberfest celebration at their Phoenixville location, on Friday, October 1, fully equipped German beers aplenty, plates popping with bratwursts and Wiener Schnitzel, and even, German polka music and dancing!

Sure to be a great night out on Bridge Street, the Dish team (myself, included) decided an evening where local gents get donned in lederhosens was a "must-attend" in our books, and we rolled out our red carpet to capture all the glamored Germanesque guests in their night's finest. (Scope out if we nabbed your mug, too, by clicking here.)

Iron Hill's President & CEO Kevin Finn & I

On the same day of the festival, Iron Hill tapped the seasonal pumpkin ale, and we couldn't help but snap some video of us raising our pints to experience such a seasonal concoction. Although we are rather silly in the video, Head Brewer Tim Stumpf's concoction was a crowd-pleaser. As a light, but nicely spiced blend, the Pumpkin Ale is ideal for a fall session beer.

Brick Oven Bread and Cheese Shoppe, located in the same structure as Iron Hill, was also celebrating the German season, preparing gorgeous soft pretzels baked in their hand-constructed brick oven. They couldn't help but also encourage diners to devour their homemade pizza, and nothing is as perfect as a toasty round out of our town's famous oven!

More information about Phoenixville's Iron Hill Brewery and Restaurant, click here. More info on Brick Oven Bread and Cheese Shoppe, click here.

sip of the season: bauman's apple cider

2010-10-04T12:11:00.004-04:00

( also published here, at news, not blues. head over there to enter yourself in a drawing for a FREE gallon of the best pressed cider around! )

It's that tantalizing time of year again—where wooden crates are crowded with an overflow of just-picked scarlet, yellow, and green apples, stacked snugly into pick-up trucks and shipping cars from as far as Maryland, and soon, packed into Bauman's Apple Butter factory, of Sassamansville, where their cider mill produces the freshest pressed cider.

From September to December, their presses are plopped with the fruit's brilliant spectrum of fall colors, producing the rich, golden drink around the clock, Monday through Friday, including evenings, and on Saturday mornings, too.

The local, yet nationally-known, family-business first premiered over a century ago, in 1892 by John W. Bauman, who first purchased a cider press and appropriately operated it with a steam engine that was nestled inside his carriage manufacturing shop. Quickly, the apple-intensive side project replaced Bauman's carriage cobbling, as it continued to be mastered throughout the family line—now owned and operated by his grandson, Harvey and his wife, Kathy.

With the capabilities to press over a thousand gallons of cider a day, the Bauman family takes advantage of their production space and, as their name assumes, additionally produces a wide array of apple and fruit butters in beautifully intoxicating quantities.

Notorious for their low-fat, health-conscious jarred creations of naturally rich-and-sweet spreads, the entire process begins through their flash pasteurized apple pressing, with the tastes of the juices always important, for a substantial portion is used within their apple butter.

The autumnal routine, in simplest terms, starts with dozens upon dozens of apples being flooded in from an outdoor chute, which allows them to be barreled indoors, becoming finely chopped and then squeezed in the generously-sized press, extracting the apples' juices. Immediately, the cider is pumped into refrigerated tanks, where it then will be stored and bottled.

Of course, apple butter making is more extensive than cider making, and is jumpstarted by waltzing whole apples into waist-high cooking barrels and stewing cider among the rosy rounds, for about four hours. Eventually, the darkened fruit creation is screened, removing apple skins, stems, and seeds, and cooked for additional hours to hone in the perfected taste and texture.

The marveled Montgomery County business also bravely acts as a warehouse, a bottling and jarring factory, and distribution center, allowing the bauman family and their trusted employees to maintain their business at a one-stop-shop—and yes, there's a country store, too.

As a local, rural enterprise praising pure, all-natural creations from the season's sweet and savory fruit, there is no better way to toast your autumn day away than with a flooded glass of Bauman's Apple Cider, perfectly paired aside a wheat cracker topped with a dollop of apple butter—fall's finest creations found victoriously in your backyard.

Bauman's Pennsylvania Dutch Apple Butter is located at 116 Hoffmansville Road in Sassamansville and can be visited during operating in-season hours Monday through Friday, 8 a.m. to 8 p.m.; saturday, 8 a.m. to 5 p.m. Besides apple butter and cider, their inventory is packed with homemade butters found in flavors like pumpkin, pear, peach, apricot, strawberry-rhurbarb, and sweet tomato. Visit Bauman's online at www.baumanfamily.com or by phone at 610.754.7251.

a visit to both raw can roll cafe and pure body wellness

2010-09-26T12:25:00.002-04:00

As an ode to the raw food movement, Douglassville's latest addition, the Raw Can Roll Café, celebrates the organic and vegan lifestyles of those who love to plunge their palates in the finest and most subtle tastes of extremely seasonal foods.

With a grand opening only a few months back, on June 5 (my birthday!), owner Sheryll Chavarria decided that to complement her established wellness center devoted to natural healing practices, Pure Body Wellness, she would additionally provide locals with an all-natural food lineup—one that would encourage healthy eating practices and introduce her favorites found within her own raw food habits.

Continue reading the Raw Can Roll feature in news, not blues, here.

And, this past weekend, owner Chavarria invited locals of both near and far to experience her fairly new spa and massage space, which you can see below. So, after devouring the Mexican Tostadas (as seen above) at her raw cafe, we skipped a few doors to the left, to encounter the world of cucumber facials, sea salt scrubs, knowledge of reiki and much, much more.

Raw Can Roll Café is open Tuesday through Saturday from 11 a.m. to 6 p.m. at 38 Old Swede Road in Douglassville. Pure Body Wellness is located in the same shopping center, on the opposite end of the cafe.

an abundance of brews at mccoole's fall beer fest

2010-09-25T10:50:00.002-04:00

With a 43-beer checklist in hand, my friend, brother and I set out for McCoole's Fall Beer Fest in Quakertown, Pennsylvania. Packed with pumpkin pleasures I have yet to taste, aside seasonals including Oktoberfests aplenty, I was confident that I could tackle such a list in our four-hour session--no sweat.

Well, let's just say, I need to stop being so cocky. 43 samples doesn't sound like a hard task by any means, but after about half, many of the similar-conceptualized beers began to appear the same in taste. But that being said, I did pinpoint a bunch of favorites, and this was (of course) before my body was flooded with beer drinking silliness, as in, I swear I remember the exact characteristics of each swig.

As a fan of pumpkin beers done at their best, i.e. not overly spiced, right blend of flavors, I found that Uinta's Punk'n was bold in color and flavor, spouting an actual pumpkin taste, not a masked excuse for fall's favored forerunner. However, this Punk'n is incredibly crisp and thin, so if you're desiring a medium bodied beverage, this is not for you.

Other notables included: River Horse's Hipp-o-Lantern (another enjoyable pumpkin ale), Old Dominion Oktoberfest and Rogue's Double Chocolate Stout (like eating chocolate cake, no joke). For the full list of the beers offered during last weekend's beer fest, click here.

TorchBearer Sauces were also cozy at this fall's beerfest, and one of their sauce-creating crafters was smiling proud as he pointed out his cartoonish mugshot on his Zombie Apocalypse sauce (one of the hottest spiced sauces out there). While I honestly hadn't experience this mouth-scorcher, I did devour a couple mouthfuls of their black bean salsa, and MAN was it incredibly fresh! (TorchBearer sells at all PA-based Whole Foods and select Giant supermarkets.)

The enthusiastic male who invented "Puttle" was on site egging all beer fanatics to give his golfing game a go. Although I can't say I have a profound skill of golfing, I was able to nail the middle pin (main point of the game) in several swoops.

And, after four hours of hopping from one sample to the next, we couldn't deny that after all the slurps, Victory Village was by far teetering on the top of our lists.

For more information about McCoole's Beer Festivals, click here. There's two a year, so you get double the chance at not missing the next one!

peach paradise at jukebox cafe

2010-09-24T17:40:00.001-04:00

As if I couldn't be anymore excited to wave farewell to the summer season, and also, praise the pumpkin pleasures that have already claimed a place in my everyday diet, I have to announce one last award-winner(s) for the steamy season.

Peaches are one of the most perfect fruits. Vibrant and fiercely fuzzy on the outside, juicy and deliciously fleshy on the inside, the locally grown peach nabbed a necessary place in my diet over the course of the last few months.

While I typically enjoyed noshing on an individual round just as so, what I found pleasurable was the seasonal "Peach Mania" menu at my favorite brunch spot, The Jukebox Cafe.

From glorious peach muffins, to peach and bacon breakfast sandwiches, stuffed peach sticky buns, and my favorite, fresh peach french toast, the golden trophy of a fruit reached impressive lengths this summer season, and I couldn't ignore saying "BRAVO" to the adorable fifties-inspired eatery for embracing the gorgeous gem, aplenty.

Visit The Jukebox Cafe for yourself at 535 South Reading Avenue, Boyertown or call for some quick breakfast and lunch to-go at 610-369-7272. Although you may be too late for Peach Mania--don't worry. Fall's on the brim, and autumn's amazing assortment will easily satisfy your 'buds at this must-visit morn' munchies hotspot!

aetna and food network's healthy food fight

2010-09-24T16:57:00.005-04:00

Aetna, along with the Food Network and The Culinary Institute of America, are sponsoring a “Healthy Food Fight” and they recently made a stop at the Kennett Square Mushroom Festival on September 11 and 12, as part of their 10-city cooking contest challenge.

The Aetna Healthy Food Fight is detailed as a cooking contest that’s making its way across the country to promote healthy eating and healthy cooking. People from all over the Delaware Valley recently submitted healthy recipes for a chance to bravely battle-it-out at the local 'shroom festival, with the weekend's winner being lucky enough to fly to LA for the finale with Bobby Flay.

Lucky for Chester County locals, Food Network's sassy star, Sunny Anderson, was one of the judges spouting her opinion at the recent weekend fest, aside WC Dish's Mary Bigham, cookbook author Cynthia Goch, Director of the Brandywine Chapter of Pa. Restaurant Association Dee Rogevich and myself. Not that any of us need a special occasion to lend our two cents on food creations, but we were honored to judge which local health-conscious concoction was worthy of conquering the finale all the way in California, and you can follow here to see who was crowned the Philadelphia-based award-winning chef, plus recreate the recipe yourself.

In our round of the healthy food fight, we sampled a four-plate lineup from home chefs, one of which included a Berks County resident, and detailed what we found best and of course, worst, in taste, texture and presentation.

While each local contender's plate boomed in one, if not all, of the categories, the dish that I found most impressive was the last platter of an Asian Market Salad with Quinoa, Watercress, Roasted Mushrooms and Pineapple, served with Toasted Sesame Oil Vinaigrette. Of course, as it must be told, this dish was prepared from my county's native, but it honestly was to me, the tastiest of the bunch. Light and refreshing, the garden-fresh assortment tackled pure sweetness and bitterness in one scrumptious swoop.

Also, not shy about honesty, that through the course of these health-conscious dishes, it seemed as though the go-to ingredient for the home chefs with the use of couscous and quinoa, which are both packed with nutrients, etc., although as seen below, we couldn't resist afterward nabbing a mini-lamb panini (ashamed that it was not AT ALL healthy).

To read more about the national Healthy Food Fight, click here. Also, for more photos of the Kennett Square stop, click here.

step up to better beer at lancaster brewing company

2010-09-17T16:38:00.003-04:00

My first visit to Lancaster Brewing Company was impressive, setting the bar for future brewery tours at an all-time high. As I documented here, we arranged to meet with Head Brewer Bill Moore and receive the play-by-play on their particular beer brewing, and as he was gloriously jolly and well-worth spending an afternoon chitchatting about beer with, I couldn't help but mostly gush over the idea of learning how one of my most-favored brews came about (Strawberry Wheat).

However, since that perfected pop-in two Julys ago, I do admit that that particular fruity concoction has slide slightly down my top beer selections, but that doesn't mean I don't enjoy a revisiting Lancaster Brewing Company at any hour, on any day!

When recently treading the pavement in downtown Lancaster, after a bust-of-a-visit to Mount Hope Estate and Winery at the PA Renaissance Faire, we decided what we needed was a pick-me-up and easily settled for the local brewing company. As I adore variety (I'm the girl who lives for mix-a-sixes), it was a no-brainer that we selected their available flight offering of every beer on tap (12 samples in 5 ounce tasters).

Incredibly in support of y'all doing just the same, we sipped amongst the varying golden lineup, chugging the concoctions we adored the most. Although I love when my dining/drinking companion admires the same blends as me, on this visit, my cousin and I worked well at favoring different varieties, which of course worked better for us both.

There were a bunch within the flight that I had already experienced on multiple occasions, besides the Strawberry Wheat, including the cans of Kolsh, the Milk Stout, the Amish Four Grain, the Country Cream Ale, Celtic Rose, the Hefe and the Litening Lager. However, I never previously experienced the Chocolate-Covered Strawberry, the Gold Star Pils and their Oktoberfest, so the overall tasting was enjoyable to say the least.

Also, since we spent a large portion of our afternoon scoping out scenes of the local countryside, and since sampling tons of beers can make any girl hungry, we decided on a mini-finger food smorgasbord, enjoying some hearty Bavarian pretzels with cheddar fondue, a classic Margherita pizza and also, some mile-high nachos.

And, you'd think after all the bar food and petite beers that we'd be bursting at the seams, but no, we had a date with the destiny and by that, I mean the Carmen & David's Creamery.

Always hopping on week and weekend nights', the family-run homemade ice cream shop swirls some of the best flavors and blends that any sweet addict could dream of. Better yet, I spent um, 15+ minutes trying to decide on the best two scoop combo, and they so willingly supplied we with a sample of any creamed ice I requested.

After what seemed like an eternity (hey, I had to let my dinner digest?), we both opted for the fresh banana blend cozy aside a dark chocolate concoction, which of course, was the sweetest of endings to an end-of-summer night.

the best of pa dutch dancing at roots country market

2010-09-16T19:51:00.002-04:00

Ever since my reemergence into Lancaster, via my lovely cousin, I have developed a knack for scooting up that way more than that I would have assumed. Although I equally appreciate urban and country settings, there is no reason for me to deny that I am slightly obsessed with comfort food, and it is obvious that that county is booming with some of the finest, country-inspired cozy cuisine.

On this recent excursion, we hit up Roots Country Market, popping by on a weekend that they were celebrating their arts and crafts' festival. While artisans flooded their outdoor space premiering everything from paintings, woodwork, old beer bottle crafts, and much more, what we found most enjoyable were the classic supply of whoopie pies, selecting a java-infused variety, as well as a pumpkin (thank god for fall flavors!).

But, what we found best throughout the fair-like sights was an adorable dog treat setup, made available from the pup treat barkery, Pooch 'n Purr Pantry of Elizabethtown. With an adorable and humorous roundup of nutritious cake cones, poopie pies (think carob powder and cream cheese), couch potato sticks and brightly colored lollipops, how could you not want to snag these sweet treats that are so pup-appropriate. Better yet, as seen above, one of the men helping with the stand was also a pure ham, posing for a giggle-worthy muscle shot.

More information about the classic Roots Country Market, based in Manheim, may be found by clicking here.

bowers' 15th annual chile pepper festival

2010-09-15T09:28:00.001-04:00

I always thought spice was nice. Not saying I'm a spicy fiend, but I could fall into the category of an "appreciator." This being said, I found it alluring to attend this past weekend's 15th Annual Chile Pepper Fest, held in the Berks County town of Bowers, Pennsylvania.

Thoroughly impressed that outdoor setting of William Delong Memorial Park was able to pack as many spice enthusiasts and entrepreneurs in to one petite space, I trekked to the back woods of my hometown area to tackle the finest display with my brother and my dad, who are both equally accepting of adding a jalapeno zing to typically ordinary foodstuffs.

Immediately overwhelmed by the non-stop setup of vendors slinging jams, salsas, hot and BBQ sauces, spiced salted seasonings, and even, chocolate-coated peppers and jalapeno wine, if there ever was a place to consider become cozy with the hot-on-the-tip-of-your-tongue feeling, this was surely it!

Some of our highlights from the morning-long trot with all things courageously kickin' include the appropriately-named Carl's Kickin' Chili, which will easily bring anyone's eyes to tears, Brenda's Candies' spicy peanut brittle, Captain Thom's Bacon Ketchup (less spicy, more awesome) and the Chile Spot's Strawberry Habanero Jam. Of course, taking advantage of such a specific tasting shindig, my father and I decided to faux-tattoo-it-up, both having temps placed on our tough-guy arms.

The best part about the entire spiced mouth frenzy was the off-site trip to Meadow View farm, made available through offered horse-drawn rides, where you could indulge in more hot pepper pleasures, including their notorious hot pepper ice cream, made available in strawberry and peach blends. Perfectly creamy with a delicate afterward kick, I could enjoy cones of this zesty, milked ice for years and years to come.

caramel and candy, an apple's best friend

2010-09-14T13:01:00.005-04:00

Finally, autumn has arrived and for a girl who fiends off of the best of the season, my always-Starving Marvin persona couldn't be any more pleased to be gushing over the just-picked apples, gorgeous arrays of pumpkin beer, coffee, breads and pies, and of course, all set in the incoming crisp fall air.

And, although I blab about sweet treats regularly on this blog, and as my blog name assumes, I love apples, I honestly never crunch down on such caramel or candy concoctions. Actually the last time, prior to these autumn-appropriate shots, was when I was a wee lil' one.

B encouraged this recent sugar-coated chow session, and I could have not been any more pleased. However, next time I promise you, I will be the one dunking these darling nut balls for many to enjoy!

the glory of an instant sugar coma at vegan treats

2010-09-10T09:09:00.003-04:00

It was appropriate that, when visiting Vegan Treats' founding location last Friday, in Bethlehem, I select thee cake that made sugar goddess Danielle Konya--the chocolate-covered peanut butter bomb cake.

As a chocolate cake toppled with peanut butter mousse and drenched in a chocolate ganache and creamy peanut butter drizzle, the undeniably rich treat is almost cavity-creating. Yet, if that's the slight pain I have to suffer to have such a pleasure in my life every-single-day, then please make that happen!

Even if the aforementioned cake wasn't the superstar of this dairy-free bakery, I would have still decided to neatly nosh such a gorgeous heap of sweet. BUT, the fact that it was made my first trip to the tantalizing treat shop that much more amazing, and almost, panic-attack creating as how was I, a sugaraholic, suppose to decide on just one mini-cake to bloom myself out of being a Vegan Treats' virgin.

Well, of course, I didn't go home with nothing in tow, and my friend and I were sure to stock up before heading out of the cutesy boutique that's smears in zebra prints and vibrant pinks. To me, what makes the animal-loving bakery so marvelous is their mini-cakes. They skip the whole cupcake trend, and offer their customers individual-sized creations that are slightly larger than the average muffin-topped dessert.

Overwhelmed by the decor (and tastes, of course) of the many variations of cheesecake, the Death by Chocolate masterpiece, the adorable confetti cake, the giant-sized cookies, and even, the sticky buns and shoo-fly pie slices, it may take me some time to fight off the extremely satisfying sugar coma ... and I would not have it any other way!

Vegan Treats, 1444 Linden Street, Bethlehem, Pennsylvania, 610-861-7660

downtown phoenixville's fenix martini bar

2010-09-10T08:40:00.000-04:00

all photos by Laura Taylor

There's always that one place (or more than) in your town or local dining stomping ground, where it peaks the top of your must-visit list, but for whatever reason, you hadn't been able to slip a visit in your schedule. The Fenix Martini Bar in downtown Phoenixville has forever reigned on my list of "must-go-to-asap" places, and I am embarrassed to say that it took me up until a few weeks back to pop by for the first time ever.

It wasn't as if I hadn't heard good things, actually I have caught wind of extremely great things, which caused me to be completely antsy on being a late bloomer at such a notoriously hip locale. BUT, as you can see above, my first drink-and-eats experience was sure to please, and I will recommend the suave lounge to any females out there looking for an ideal spot for a girls' night and a perfect mix of cocktails to get cozy with your gals.

Also, as you can see above, I adore their pastry chef Amanda Boutcher, and if you haven't tried her incredibly rich and decadent desserts, speed on over and give your sweet teeth quite a treat!

To read my full recap, click here!

french quarter bistro's bbq throwdown

2010-09-03T10:48:00.003-04:00

All photos by Laura Taylor of Phoenixville Dish

If you haven't gathered this already, the way to my gushy heart is through a perfectly prepared platter of something incredibly delicious and decadent. So, last Saturday, when asked to act as a judge in a local barbecue throwdown at French Quarter Bistro, how could I deny such a request!?

Local chefs, Mark Van Horn of FQB and Mike Tavenner of LePan Catering, battled out once, earlier this year, over the best crafted concoction of jambalaya. This time around, the meat smoking kings tested three courses of classic picnic staples, vying to be crowned the local king of the best barbecue.

To read the full report, speed over to Phoenixville Dish where I detail all six dishes that easily made this competition a success.

"pure butter" cheese and more from frecons farms

2010-08-29T14:02:00.004-04:00

Around this time of August, freshly-picked peaches are plopped generously throughout the shelves of Frecon Farm's “farmacy” found deliciously along South Reading Avenue in Boyertown.

This season, which sings sweetly due to the overwhelming heat, allows the local 40-year-old harvest hub to stock shelves with some of the area's in-season finest—from doughnut peaches to the baskets booming with nectarines at their all-time high.

Honestly, although I have experienced Frecon's fiend-worthy produce aplenty, I have only trekked around their adorable farm shop once! So, I found it appropriate enough to head inside their interior on a recent steamy day, instantly becoming amazed at the attractive array of fresh fruits and veggies, locally produced meads and wines, jars of honey and canned jams, and of course, milks and cheeses.

Being a cheese connoisseur or more so, an addict, I requested a recommendation from the store clerk to which creamy chunk would be best to first experiment with from their assortment. While Frecon's carries Amazing Acres Goat cheese, which I am already an acclaimed fan of, I was looking to expand my cheese tasting palate. At the brief description of a cheese that was like eating “pure butter,” I nabbed the attractive square of Keswick Creamery's Vermeer.

From recent pleas from Messy and Picky to help Keswick stay afloat, and also, the lovely post from Madame Fromage on visiting the Cumberland County creamery, I couldn't deny supporting the cause. And then, when I broke open the blissful hunk of small-batch-produced cow's milk cheese, I instantly decided that I could eat Vermeer for the rest of my eating-obsessed-life.

Although the farmstead cheese was the forerunner of my recent Frecon's purchases, other notables included the Natural by Nature's chocolate milk in a classic glass bottle (creamiest you may ever chug), hearty loaves of ciabatta sourdough bread, juicy white peaches, and much more. Also, with fall approaching, I can't help but squeal over the idea that apple season is quickly approaching and soon I will be swigging the best fresh-pressed apple cider around!

pig butchery at the goschenhoppen, part two

2010-08-16T12:43:00.002-04:00

Coming a long way from my vegetarian days, what I found most fascinating at my recent visit to the Goschenhoppen Folk Festival was the play-by-play butchering display, as replicating the practices of the 18th and 19th century.

A celebration of an old world way of life, where even the nasty bits were appreciated, the authentic demonstration was detailed by the fair's bearded Butcher Miller who offered everything educational during his custom farm butchering, including information about bartering, sharpening knives and the anatomy of a pig.

After the jump, you too can follow the historical display, as I offer you a photographic recap of the reenactment. However, I do suggest if you are squeamish, do not continue reading. I am not making a mockery of a real life pig, nor trying to insult any form of animal rights groups or associations. Also, to note, Butcher Miller did not end the porker's life in front of the attending crowd, rather behind closed doors.

old world german at goschenhoppen, part one

2010-08-15T13:38:00.002-04:00

As if it wasn't already apparent, being a full-blown PA Dutch gal, I love to honor my heritage. So, of course, when the Goschenhoppen Folk Festival took shape this weekend, I was found waltzing around the historic displays, tastes and enactments, praising my old world ancestry.

Recently, around late June, Travel Channel's Andrew Zimmern was found trekking the same historic property of the Upper Frederick Antes House. While I personally would have preferred Zimmern to have instead taped a Bizarre Foods during the festival, I do understand what sort of chaos having such a television food celeb present in such a small space.

But, being that attending the Goschenhoppen is a tradition in my Germanesque book, from when my parents used to take me as a lil' one (which, one occasion came with a story how I snuck from my stroller and thought another bearded male was my dad) and also, used to work there when I was employed by Bauman's Apple Butter, it was appropriate B and I take the time to experience such a shindig together.

Heading over to their fairly new location on the Antes Plantation, just as the grounds were open to guests at 10 a.m., we delved deep in a time way beyond our combined years. While I was thoroughly entertained scoping out practices of antique gardeners, cigar rollers, mead makers, blacksmiths, wheel constructors, brick oven builders, and much more, obviously what I found must appealing was the traditional food scene.

From displays of bakers and cooks sculpting sauerkraut, pepper cabbage, chicken pot pie, toy candy, fasnachts, pies, apple butter, pig stomach, jams and canned veggies, the sea of samples and slurps were what made our morning complete. While I can't say that I was inexperienced on any of these tastes, it is satisfying to see the original origins of how these recipes came about, how they were typically structured, even down to the construction of an 18^th century kitchen garden, with hops included.

Better yet, what I found most impressive is uncovering how PA Dutch dwelled, dined and passed the time prior to all of our current technological advances. Stay tuned for part two of my frenzied festival retelling, where I detail to you about watching a step-by-step 19^th century farm butchering of a pig.

first friday in delicious downtown lancaster

2010-08-10T14:20:00.004-04:00

Growing up an hour away from Lancaster, I can't say I was inexperienced in trekking through the agricultural landscape of lush countryside. However, call me naive, but I never assumed that the city of Dutch County was a place I would enjoy dabbling, dining and dwelling within.

But, after this weekend, when I journeyed to spend a much-needed evening with my cousin Pamela probing around downtown's First Friday celebration, I must admit I want to go back, immediately.

What you all may assume Lancaster is about, well, is true. But, speeding into the artsy scene (yes, there's an art college smack dab in the middle, too) of the urban-most area, you will find hip hubs of culture and cozy cuisine that had this girl gushing to the extreme.

Previously, my Lancaster-living cousin squealed that Senorita Burrita was a place I would love, and well, we are family and she does know me, so we sped to devour their health-conscious eats as my premiering spot in the local scene. Pleasing all palates, from meat eaters to vegheads and those organic food-obsessed, this burrito joint serves mission-styled, grown-locally goods that well worth the trip.

Also important to note, Senorita Burrita has a killer relationship with Lancaster Farm Fresh Cooperative, and if the produce your chowing on isn't grown by the locale's heads, its sourced from stands at Lancaster's Central Market. Being a past vegetarian, I still crave veggies aplenty, which is why I opted for the Chico Burrito, which was served on a whole wheat tort and packed to the brims with all the necessaries, like brown rice, black beans, fresh guacamole and house-made salsa.

Soon, attempting to walk off our mucho-sized 'ritos, we hopped from one art exhibit to the next, eventually deciding to get rather cozy at Annie Bailey's after a brief stint in the adorable chocolate shop, Bonbonniere. But, if I were to recommend to anyone where they should go during the wee hours of your weekend night, please conclude your downtown crawl with a stop at Spyro Gyro (they're open until 4 a.m.).

Blessed with a hearty heap of falafel in a whole wheat pita, and snagging some bites of the cousin's original steaky gyro, I'd say that Lancaster is thee place to peruse, and I promised my dear family member I'd be back in a hungry flash.

dabbling in adventures of dogfish head craft brewery

2010-08-05T14:49:00.003-04:00

As a fanatic of sipping smooth sour ales throughout the dog days of summer, it is appropriate that I visit the headquarters of one of the best one of them all, Dogfish Head Brewery, during the current steamy months.

An adoring lover of the off-centered brewery's Festina Peche, their Berliner Weisse-styled beer fermented with fresh peaches, I always feel the need to stock up on the tart seasonal brew, hoping it will last me well into the inappropriate months. However, title me an addict, but my fruity and tart pints flooded with this light concoction are already bone-dry, and by the likes of local distributors, others have the same idea.

But, as you may have noticed in previous posts, B and I enjoy journeying to the homes of our favorite beers, so it was about due-time to dabble around Dogfish Head. Since we are lucky enough to have relations with a summer home near the Milton-based headquarters, just one visit this summer was obviously not enough, as we already clocked two curious adventurous throughout the well-liked craft brewery.

Tiptoeing around the fairly large establishment of Sam Calagione does seem like the thing to do for Rehoboth Beach visitors, so keep in mind, if you plan to hop by for a visit, you must reserve a spot on their arranged brewery tours. Yes, they are for free, although they fill up in a timely fashion.

The most exhilarating investigation I encountered behind closed doors were the massive exotic Paraguayan Palo Santo wood tanks used to age the incredible 12-percent brown ale that's on the tips of many's tongues as of late. (Watch the video below, DFH's John seems to be quite a fan, too.)

Dogfish Head Brewery Visit from amy strauss on Vimeo.

All tours conclude with four free tastings from their quirky taps, and lucky for me, one of the offerings on each of our recent visits was my peachy pleasure. However, one may argue that I should expand my tasting palate, but that's what having a boyfriend is for (i.e. stealing slurps of all the beers I haven't nabbed on my own).

Visiting twice in a span of three weeks allowed us to become chums with the tasting room's mainstay, John, who serves all of the brewing company's visitors their free beer (how could you not love that job). Clever and quick to nickname, he's a source for speedily spewing what makes the samples you will soon be slurping, and kind enough to agree to star in a quick clip from this blogging fish.

During our summery stops, I must reveal that we also became fans of DFH's Theobroma (brewed with Aztec cocoa powder and cocoa nibs), Namaste (made with dried organic orange slices, fresh cut lemongrass and a bit of coriander) and Sah'tea (Chai tea-inspired). And, I have to greedily admit, we will probably be back again soon, before this sultry summer concludes.

manatawny creek winery's summer cooking class

2010-08-02T10:59:00.002-04:00

Throughout the summer months, Manatawny Creek Winery premieres mid-morning cooking classes themed around one of their raved blends. Hosted by kitchen guru Colleen Norheim, July's cooking appreciation was flooded by Syrah inspiration, allowing the 12 course attendees (including myself) to swirl, sniff, sample and splash deep red liquids in varying delicious recipes.

Jumpstarting the late morning session with a mini-education about the high quality grape made famous in the Rhone region of France, Norheim lent her wisdom soon onto several of her personal recipes—all of which we learned to prepare firsthand.

Sculpting a garden veggie chili, plopped with ingredients like peppers, squash, baby bella 'shrooms, grapeseed oil, fresh off-the-cob corn, and of course, tons of Syrah, our mini-cooking station allowed for delectable scents to flood Manatawny's tasting room space.

The cluster of wine appreciators aside our spice-infused group were in charge of simmering Bing cherries in a hefty dose of the dry red, which we later used to conclude our just-prepared lunch with a layered cherry parfait. Additionally, all edible education attendees also constructed their own chocolate wine balls from crushed, creme-filled vanilla wafers, chopped pecans, dark cocoa, a splash of Syrah and a nice coat of powdered sugar.

For more information on the Berks County Wine Trail participant, or to attend a wine cooking course yourself, visit www.manatawnycreekwinery.com.

cozy cuisine of the kimberton fair

2010-07-31T11:04:00.001-04:00

Although, I will confess that I am not necessarily a fan of carnivals, it is appealing to me to gorge on all the best eats of a local festival. And, what better way to spend a summertime evening, than to mosey around the grounds of my local stomping grounds and support nearby organizations.

Celebrating their 82nd year, the Kimberton Fair premiered this past Monday, entertaining local residents with a rousing week of kitschy rides, games and entertainment, aside a baking, canning and home craft exhibit hall, livestock displays and most importantly, a delicious mecca of marvelous, grease-laden eats.

The fire company, which organizes the yearly shindig, is notorious for their handcrafted doughnuts, which are above-par in comparison to any other fried cake bites. Sold in cinna-sugar, powdered sugar and plain, the holed sweet circles were cozy amongst freshly-roasted corn, fried Oreos, massive pulled pork sammies, and much more.

And now, while I spend the entire month of August detoxing from my bad-for-you chow fest, I suggest, if you reside in southeastern Pennsylvania, to attend the last day of the outdoor fair, and especially get comparable with some of the best handheld bites of Chester County.

Amani’s: A Farm-to-Fork Experience

2010-07-19T20:37:00.007-04:00

Jonathan and Jeanine Amann continue to celebrate the farm-to-table movement at their restaurant, Amani’s BYOB.

In a cozy space on East Lancaster Avenue in Downingtown, the husband-and-wife operating duo reflected on their first year in business.

“We are very happy that guests have taken to us the way they have,” said Jonathan, who acts as the eatery’s executive chef. “Before we opened, there was nothing in the Downingtown area that allowed people to get excited about things like foie gras and escargot.”

Introducing diners to delicious details of farm-to-fork dishes, Jonathan sculpts first courses such as the yellow and red beet terrine topped with Amazing Acres goat cheese; the sautéed escargot nestled within a puff pastry shell and topped with fried egg; and steamed Littleneck clams served with Spanish saffron and cherry tomato sauce. They all exemplify sustainable cuisine in all its glory.

Continue reading at Downingtown Dish.

Amani’s BYOB is at 105 E. Lancaster Ave. in Downingtown. Visit www.amanisbyob.com or call 484-237-8179.

peaaaanut, peanut butter and jelly pockets

2010-07-19T11:42:00.001-04:00

I never said I was a serious girl. And, if you read this blog, you can tell I can be rather silly.

So, when spotting this adorable change purse, I couldn't stop myself from grabbing the sandwich-like purchase. Trotting a peanut butter and jelly persona, this lovable purse companion is childish and cute, and easily a conversation piece.

As a duel pocket pleasure, with two zippers and a magnet smearing the peanut butter with the jelly, I am now able to giggle every time I spot my new trinkets' holder buried deep into my forever-large bags.