old world german at goschenhoppen, part one

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

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

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

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.