local stonekeep meadery's renaissance via their reemergence of mead

Together, at a rousing evening of throwing weapons' practice, Marc Johnson of Birdsboro and Sheree Krasley of Limerick began their soon-to-be entrepreneurial friendship.

Johnson, an active participant in the local chapter of the Society for Creative Anachronism—an international-based group whose members willingly appreciate and recreate life as it was during the Middle and Renaissance Ages, with costumes, craft guilds, courtly dances, archery and mugs of mead—met Krasley through the gleeful group, one that she too is a lively affiliate.

The medieval assembly, who happens to journeys up-and-down the East Coast and also to Nova Scotia, had held an energetic night laden amongst axes, knives and gauntlets almost two years ago, when the duo conceptualized a partnership sculpted around an appropriate, historically-inspired meadery.

"Mead is such an ancient drink," revealed Johnson. "Yet, every couple of years, it makes its reemergence."

Correct in his statement, the ancient beverage—also known as "honey wine"—is enjoying a renaissance of sorts in southeastern Pennsylvania, particularly with recent help from Johnson and Krasley's blends, identified under the moniker, Stonekeep Meadery.

Stonekeep Meadery of Birdsboro, branded with a castle themed logo, is situated in a certified and pristine space of Johnson's home where he produces 9 bottled blends with such ingredients like honey, yeast, water and ranging flavorings. The meadery's recipe roundup is concocted from original and historic recipes that are suggested to date back as far as before the 16th century.

Stonekeep's product, in its basic form, is an alcoholic beverage made from fermenting honey (diluted with water) with yeast. Identified by many as "honey wine," due to the fermentable sugars in the substance that are sourced from the main product, the honey, as well as additives of fruit, spices and malt.

Soon rounding out their second year, the meadmakers report that they processed over 5,000 pounds of honey within in their liquids this year, which is up from last year's total of 4,000 pounds. Already optimistic and striving to match their need for next year, the local creators project that they will make use of 7,000 pounds.

(comparison of how much honey Stonekeep purchases against what the typical consumer buys, the infamous honey bear.)

"We started raising hives of our own," said Johnson. "Right now we have 3 hives, but we know we won't have an excessive amount at first. We will probably begin making a small reserve using just our honey."

However, fulfilling their demand for honey within their mead production would mean that they'd need to raise 100 to 150 hives, almost impossible for both partners who also work daytime jobs outside of the meadery.

(look into the vat of wildflower honey used in large quantities by Stonekeep.)

Johnson, a software engineer, and Krasley, an agent in collections and record gathering, together follow the regulations of holding a license for Pennsylvania-winemaker, which states that producers must use state-based agriculture.

For example, now in strawberry season's prime, Stonekeep purchased 600 pounds of berries last weekend in Morgantown, for which they produced their popularly sweet strawberry mead.

(the fruit press used by Stonekeep to press all of the fresh fruits used within the meadery's fruit varietals.)

(one of the barrels within their meadery, recently flooded with strawberry mead)

"We process meads that are very diverse," revealed Johnson. "Some are very sweet, very dry, heavy or light with a crisp. Mead has a full range of characters and is not just one entity."

The alcohol content of their meads varies, too, and can range from very low to very high, adds Johnson.

Other varieties of the local meadery, aged from 10 months to two years, include a Black Currant Melomel, perfect for those who adore red wines; a Hibiscus Metheglyn, a crisp mead with a citrus-like taste of hibiscus flowers; an Elderberry Melomel, booming with earthly flavors; and a Vanilla Ginger, identified as a fragrant, delicate sip.

(A lineup of Johnson's bottled blends displaying how honey from different seasons vastly changes the color of your meads.)

The approachable blends are are available for purchase and pick up, as well as at their specialized tasting room of Frecon's Orchards' Outlet in Boyertown and at area restaurants including Sly Fox Brewery and Restaurant of Phoenixville, Teresa's of Wayne and Bube's Brewery of Mount Joy.

"We love educating the public about what mead is," concluded Krasley. "We have become very good at suggesting recommendations towards the tastes you are most drawn to."

"There's a stigma with wine that that if you don't know everything people are afraid to ask questions," said Johnson. "Mead doesn't have that—we are more than willing to answer any questions and change the misconceptions people have about mead."

Also published this weekend in The Phoenix and Tri-County Record.

my obsession: the cheese cave of murray's

 

Excuse while I ski back to my recent trek to New York City, which I tried to recap in a timely fashion. (As seen here and here.) 

As any of you, my foodie friend readers know, once you are obsessive over other cities' chow and notable imbibers—or in general at every location, even your own—your trips transform to mobile food fests, always tackling the next-best-thing to deliciously shove in your desiring chops.

So, that being said, if you have ever spoke heavily with me on cheese, you know that my dearest dream would be to dunk within Murray's noted sensation, the cheese cave, and live there until my last dying day. I am sure, with such an edible, life-long adventure that I may not smell so sweet, but being gratefully in love with cheese, I am willing to accept such a compromise.

Yet, recently I actually made it to Murray's, BUT I was not able to escape into my constant daydream. However, a visit within their creamy pleasured shop was still an adored venture, and the intoxicating whiffs of artisan, aged chunks made me float temporarily in a cheese-lover's paradise.

As the oldest and the best locale for top-notch, multi-milk sensations, I obsess over the quality of their varieties and will, without a doubt, admire and aspire to possess incredible knowledge as Murray's go-to cheesemonger, Liz Thorpe. I additionally find it so valuable that she is packed with the most impressive knowledge on America-based cheeses, besides knowing a thing or two of world-crafted blends.

So, if you have yet to journey your lil' cheese-loving self to Murray's, you are in luck.

You may watch their adorable webisodes here, hosted by Director of Cheese Education, Taylor Cocalis. Also, y'all should now be giddy like school girls because the rest of the adorable staff of cheesemongers have leaped over their counterspace to virtually help you make thee tastiest of selections. Visit here for more!

But, don't worry Murray's, I'm coming back soon with my eyes on the prize—the glamorous cheese cave!

french vanilla swirled with organic strawberries

After a never-ending week both draining physically and emotionally, a Friday evening spent replicating tendencies of a heroic hermit seemed best suited for tired ole' me. Yet, as much as I enjoy a solo date, what sparked this particular weekend night was a surprise pop-in from my dear organic free spirited comrade. And, who doesn't get by better with a little help from her friends?

The Garden Harlot decided to swing by a local and organic strawberry picking patch, at Oley Valley Organics, and sweetly selected a generous container of the season's juiciest for yours truly. 

A fresh heap of seeded reds grown locally can boost the spirits of any slighted jaded female, and to perfectly repay my kind friend, I decided to craft a sugary ice blend and share its fine wealth. 

Making use of my beloved KitchenAid attachment pumped with tons of local ingredients, including heavy cream from Seven Stars Farm, I prepared a rich blend of french vanilla ice cream. 

As appropriate variety for me to prepare as one of my premiere ice cream batches, due to having french vanilla blends in my freezer my entire upbringing, this creamy ice is lovable and a perfect companion with fresh berries.

French Vanilla with Strawberries

make 16 servings, each 1/2 cup

(Note: This recipe is prepared in conjunction with using a KitchenAid maker attachment. Other makers may vary the process.)

2 1/2 cups half-and-half

8 eggs yolks

1 cup sugar

2 1/2 cups whipping cream

4 teaspoons vanilla

1/2 teaspoon salt

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat, set aside.

Place egg yolks and sugar in mixer bowl. Mix for about 30 seconds or until well-blended and slightly thick. Gradually add half-and-half, mix until blended. Return half-and-half mix to medium saucepan; cook over medium heat until small bubbles form around edges and is steamy. Do not boil. Transfer to large bowl, stir in whipping cream, vanilla and salt. Cover and chill for no less than 8 hours. 

Once chilled, assemble maker and turn to 'Stir'. Pour mixture into freezer bowl and continue stirring it for 15-20 minutes. During the last 3-5 minutes of freezing, add two cups of fresh strawberries. When creamy ice has matched your desired consistency, transfer finished ice cream into serving dishes, or freeze in an airtight container. When serving, top with fresh berries.

And, if you too want to experience the local valley's pretty lil' things, you better hop over to their organic farmland fast! Picking hours are held Monday through Saturday, 10 a.m. to 6 p.m. But, they suggest, you call in advance (484-336-9980) because the pickings are popular in our local lands.

"meet the brewers" pub crawl, june 5

(above, at Lancaster Brewing Co. with head brewer Bill Moore)

In honor of Philly Beer Week, the City of Brotherly Love will allow beer fanatics to tip their pints to 10 days flooded with sipping celebrations. However, don't think the suburbs have shied away from stretching their sources to additionally host appropriately-timed, beer events.

Phoenixville premieres for their second year a "Meet the Brewers" Pub Crawl, held Sat., June 5 from 1 to 5 p.m. Structured around the comradeship of ten bars, restaurants and brewpubs, Mark Edelson, Director of Brewing Operations of Iron Hill Brewery, and Brian O'Reilly, Brewmaster of Sly Fox Brewing Co., with both of their perspective establishments participating, twisted some strings and planted a head brewer per location along of their tour.

"Phoenixville seems to make sense for a pub crawl, it already has two brewpubs," revealed Edelson. Together, Iron Hill and Sly Fox will cap the craft beer tour, with a shuttle traveling amongst the active locations throughout the four-hour allotted afternoon.

"Our crawl is different than just inviting people to come drink at our bars," he continued. "Each restaurant will feature a beer (or more) from the brewing company that is present at the place, and it's available by the actual people who brewed the beer."

The local hop-infused event will maintain residence amongst a majority of locations on the 100 and 200 blocks of Bridge Street, and then, journey to Kimberton Road for the Epicurean Restaurant and Sly Fox Brewhouse and Eatery. "There's a lot of places in town that have great beers. Pickering Creek Inn does a great job and of course, so does the Epicurean," he said. "There are so many great beer bars in town, and it has only become better since last year."

Edelson also confirms that the upcoming beer appreciation event is "more about quality over quantity. It's about meeting people from the brewery, and especially for people who enjoy good beer and the enjoyment of it."

"The event is also especially ideal for the element of people who don't want to go to Philly, it's perfect for this part of the suburbs," he suggested.

The active bars and breweries lineup is as follows: Baxter's at 101 Bridge, will host Stoudt's Brewing Co.; Bistro on Bridge, will host Yard's Brewing Co.; Columbia Bar & Grille, will host Lancaster Brewing Co.; Epicurean Restaurant, will host Manayunk Brewery Boxcar Brewing; Franco Ristorante, will host Weyerbacher Brewing Co.; Molly Maguire's Irish Restaurant, will host Troegs Brewing Co. and Sierra Nevada Brewing Co.; Pickering Creek Inn, will host Victory Brewing Co.; PJ Ryan's, will host Flying Fish Brewing Co.; Iron Hill will feature their Tour de Hill with 15 to 18 beers from around various Iron Hill locations; and Sly Fox will feature the Philly Beer Week collaborative beer, brewed in Royersford a few weeks back, and the Standard Porter brewed for Standard Tap of Philadelphia.

"Last year was a raging success," Iron Hill's Director of Brewing Operations reveals. "It was a record day for us, and a majority of the crawl's 8 stops had record days, too." Edelson also confesses that he too will hop from one location to the next, just like last year, where he was floored to meet Guinness Brewery's brewmaster, who was stationed at Molly Maguire's.

Before you a grab a frosty pint and guzzle, Edelson, an experienced brewer and drinker, concludes with some advice: "You can come any time, as early as you want. However, around 3 p.m., the bars will start getting packed. Pace yourself and drink responsibility."

Also published this weekend in The Phoenix.

the freshest of breakfast at my favorite muffin

 

Living in the suburbs of Philadelphia, it is extremely rare to find a fresh-baked bagel haven that's survived amongst the swarmed sea of nearby Dunkin' Donuts. Better yet, if you are able to pinpoint a bagel cafe that also prepares customized cream cheeses to generously slather on your toasted rounds—you may be dreamin'!

However, Phoenixville's My Favorite Muffin (which surprisingly, is also a franchise) has become my saving grace for a legitimate, morning-time morsels. Their selection of freshly-baked, sweetly-tinged chewy bagels easily peak as the area's finest. 

Manned by the friendliest bunch, who excel at relaying the tantalizing tastes of each and every bite of their inventory, I opted for the Cinnamon Toast selection for my premiere bite. Smeared with a delicious heaping of honey walnut cream cheese (all of which are prepared on premises), my local breakfasts have never been better. Even B's choice, a crunchy Swiss Cheese and onion toppled with a cucumber dill cream cheese spread, was the perfect opposite of sweetened treat—and just as addictive.

As the name assumes, this local cafe captures the muffin in all of its forms, too, and if you like to skip the high-carb bagel when it comes to your morning eats, consider their top-notch mini-cake sensations. The choices are endless at My Favorite Muffin, from Boston Cream, Cranberry Nut, Blueberry Crumb Cheese, Cinnamon Bun, Deep Dish Apple Pie, Raspberry Cream Cheese, Chocolate-Chip, as well as many fat-free varieties, mini-muffins, and even, muffin tops, the thing called a doughnut is no longer necessary in my must-eat-now book.

And, I'd be silly to not mention their choice of several coffees isn't too shabby either, making this one-stop-shop now possessing, like the name suggests, my favorite muffins and bagels, by far!

My Favorite Muffin, 1130 Valley Forge Road, Phoenixville, 610-933-3393

bechtelsville's hill billy bbq

 

Ever since late 2009, a tasty trove of upscale street food trucks have embraced the urban dining scene. Scouting through populated roads to sling their above-par handheld treats to anyone packing cash and abruptly swarming streets to battle out their ongoing turf wars, has consequentially made the world of mobile munchies seen in a brighter light.

However, street trucks haven't transition as easily onto the streets of the suburbs, which makes sense when considering the issue of foot traffic. But, that being said, that doesn't mean local vendors aren't attempting to push their delicious products on four wheels—even if it's a rare gig.

Every day, to work and home, or to wherever my lil' heart scoots, I pass Hill Billy BBQ. The grilling truck, located on Route 100 on the brim of Bechtelsville, Pennsylvania, floods my local scene with the most glorious of smoked meats' smells, and it was inevitable that I'd grab some grub to-go in due time.

Of course, yesterday as temperatures slide in the 90-degree range, I decide to dine out in the beating sun and meet JR, the grilling mastermind behind the local barbecue joint. JR, who I wish to now crown the king of all mobile food trucks, crafts a delightful pulled pork 'wich (seen above, titled the Hill Billy Special), which he layers with homemade slaw, Thousand Island dressing and his special HB sauce.

The pleasing proprietor, who had his grilling bug sparked when his wife and daughter gifted him a barbecue set 7 years ago, prepares all of your deserved meaty marvels in his mini-eatery, including entire racks of ribs, beef brisket, grilled chicken, and of course, my adored pulled pork.

B opted for the choice of a half-beef, half-pork pulled sammy (seen above), which he dosed in JR's deliciously tangy sauce, which also offers the perfect combo of sweet and smoky. We couldn't help but also sample, at the least, one of local's sides, which was the bbq baked potato. Flooded with generous layers of  pulled beef, HB seasoned dust, HB bbq sauce, shredded cheese and sour cream, this nearby mecca of comfort food easily made me a barbecue addict—just after one delicious bite.

Hill Billy BBQ, Route 100, Bechtelsville, 610-662-4542, Thurs.-Sun., 11 a.m. - 7 p.m.

phoenixville's 'meet the brewers' pub crawl

Attention suburb-based beer connessoirs! You don't have to travel to the city to appreciate one of the finest, brew-crafted celebrations, but instead, swing by Phoenixville for an all-afternoon affair that's held in conjunction with Philly Beer Week.
 

The 2^nd Annual “Meet the Brewer” Pub Crawl is approaching, to be held on Saturday, June 5^th, 1-5 p.m. (This day's important — you hear! It's also my 25th birthday!)

The day's thirst-quenching crawl will host a slew of acclaimed brewmasters, with a majority of all participants being proudly from PA-based brewing companies. 

The beer celebration stations will be as follows:

Baxter’s @ 101 Bridge, hosting Stoudt’s Brewing Co., Adamstown, PA

Bistro on Bridge, hosting Yard’s Brewing Co., Philadelphia, PA

Columbia Bar & Grille, hosting Lancaster Brewing Co., Lancaster, PA

Epicurean Restaurant & Bar, hosting Manayunk Brewery, Phila, PA and Box Car Brewing, West Chester, PA

Franco Ristorante, hosting Weyerbacher Brewing Co., Easton, PA

Molly Maguire’s Irish Restaurant and Pub, hosting Troegs Brewing Co., Harrisburg, PA and Sierra Nevada Brewing Co., Chico, CA

Pickering Creek Inn, hosting Victory Brewing Co., Downingtown, PA

PJ Ryan’s, hosting Flying Fish Brewing Company, Cherry Hill, NJ

Iron Hill – Featuring Tour de Hill – beers from around Iron Hill

Sly Fox – Featuring Philly Beer Week collaborative beer and Standard Porter brewed for Standard Tap

Also important for y'all to note is, if you are eager to experience the fine selection from each brewery, it is obvious you may need a hand for transportation. Lucky for locals, a shuttle will be in motion between all sipping stops. 

Additionally, be sure to stay tuned, too, as I will publish a more elaborate feature later this week, which will include tons more information from the masters of our nearby beer frenzy!