Cornerstone Media Kit

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2018 m

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a story behind every bite.

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CORNERSTONE

An intimate, inviting restaurant and artisanal market striving to elevate the dining experience through simple elegance.

STATS ––––––––

A perfect pairing

40

Seats at the Bistro, Bar & Chef ’s Counter ––––––––

1,140

Freshly baked crostinis in a day ––––––––

150

Cheeses imported

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–––––––– hefs Christine and Nick Kondra use their combined experience and years traveling the country to bring the best products to Cornerstone’s bistro and oyster bar.

Between spending summers in Nantucket and winters in Boston, this couple spent their first few years together exploring the nation while cementing relationships with chefs, farmers, and trusted purveyors. They sought out top-tier providers from Chicago, Louisville, San Francisco, Nashville, New England, Seattle, and beyond — nurturing those relationships

and folding their influences into Cornerstone’s concepts of seasonal, quality-sourced, experimental meals.

Thoughtfully hand selected, seasonally sourced with care.

Through focusing on genuine hospitality and guest experience, Cornerstone’s menu utilize’s ingredients that highlight simple elegance and seasonality.

Guests can enjoy an extensive oyster & raw bar menu to large plates; as well as, the Chef ’s Experience, a seasonal tasting menu customized

for each table. Our wine and craft cocktail program was designed just as our original cheese and charcuterie program to be approachable and complement our menus.

Dining areas include the original open kitchen chef ’s counter to the newly expanded luxurious lounge, dining room and 10-seat bar.

Cornerstone’s expansion was inspired by travels to Northern California and with salvaged architecture dating back to New York City’s 1940’s Subway vents to English Pub doors dating to the mid-1800s.

Cornerstone Bistro & Artisanal Market is a conduit for passion about food, friends and the finer things in life.

Owners and chefs: Nick & Christine Kondra This husband and wife team share a mutual passion for dining, travel and adventure.

They believe every meal should be an experience brought about with handcrafted and thoughtfully sourced seasonal fare. Here’s a glimpse of what tickles their taste buds.

WINE

HIS ––––––––

HERS ––––––––

Super Tuscan

White Burgundy

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CHEESE

Smokey Blue

Roquefort

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Duck

Duck

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As of March 2018, Cornerstone has expanded to introduce a luxurious new dining area and full bar with a wine and craft cocktail program focused on genuine hospitality, and designed to complement the seasonal menus. Additionally, the artisanal market now stocks over 100 bottles, and offers subscriptions to monthly wine and cheese clubs.

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1941

Year of the oldest bottle of wine opened

MEAT

GROWTH IS GOOD

646

Oysters shucked every week

SEAFOOD

Nantucket Bay Scallop

Island Creek Oyster

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HERB

Mint Thyme

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STARCH

Fingerling Potatoes

Semolina Pasta

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SWEETS

Buttermilk Ice Cream

Cannelés de Bordeaux

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20,801 Corks pulled ––––––––

75

Charities supported ––––––––

2.5

Years of dedicated service

POP GOES THE PROGRAM

Bigger than a bistro, more than a market.

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EVENTS Private dinner and cocktail party hosting.

DINNER SERIES Interactive events hosted by notable chefs and winemakers from near and far.

ornerstone’s artisanal market is a representation of our dedication to curating only the finest ingredients and products available. Supplied by small-batch

MONGERS

farms and time-honored purveyors, Cornerstone offers a premier selection

Professionally-trained, knowledgeable experts ready to answer any questions.

of expertly crafted seasonal and artisanal cheeses.

Cornerstone also brings you cured and smoked meats sourced from New England to Seattle to our own hand-crafted sausages and patés. We use our expert knowl-

BOARDS

edge to craft exceptional culinary experiences for our patrons at home, on the go, or

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Thoughtfully curated selections of cheeses, charcuteries, and seasonal accoutrements for parties from 2–250 guests.

right here at our chef ’s counter. Thoughtfully hand-selected by our chefs, everything ow that we’re up and running with our newly expanded bar and dining area, we’re ready to take things to the next level with a few new programs! That’s why we’re introducing

another Cornerstone family member... Our new Beverage Director and Certified Sommelier, Scott Zoccolillo. We’ll be kicking things off with a couple exclusive offerings, The Withers Winery’s acclaimed Rosé and Cisco Brewers’ new Grapefruit IPA, GRIPAH.

“An approachable wine and craft cocktail program focused on genuine hospitality, designed to complement the seasonal menus.”

stocked in our cold-cases and lining our shelves has a seasonal significance and a special place in our hearts.

CATERING

ARTISANAL CHEESES & CHARCUTERIE • WINES FRESH PASTA • COOKBOOKS • ACCOUTREMENTS

Seasonal menus for Holiday Feasts, Private and Corporate events.

BREADS • PASTRIES • SALTS & SPICES • OILS

DELIVERY

CHOCOLATES • COFFEES • HONEYS • VINEGARS

Home or office delivery and shipping available in the continental U.S. and Canada. *additional charges may apply

GIFTS • HOLIDAY BASKETS • CORPORATE

CORNERSTONE ARTISANAL

al rotation. 12 annual offerings of 4 bottles each,

October. Concert-goers attending this year’s Wayne

focusing on various varietals and regions across the

Music Festival will find themselves sipping the

globe. That’s essentially a world tour of wine through

aforementioned Rosé by The Withers Winery out

48 bottles every year. Designed to guide the palate on

of collectors edition cups donning the Cornerstone

a flavor journey, Four Corners uses a color labeling

brand. Guests in the Bistro and Bar will be able to

system which acts as a compass to navigate the spec-

choose from an in-house selection of 30+ Rosés.

trum, one sip at a time.

e.

this vivacious varietal to last us from May through

se

in

featuring a unique selection of wines on a season-

ee

“Four Corners” is Cornerstone’s monthly wine club

with a Rosé residency, we’ll be lining up a long list of

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Kicking off our Seasonal Selections program in style

MARKET .c .w harcuterie

A revolving cast of friends and mentors, from Napa to New England – highlighting chefs, winemakers, artisans, oyster farmers, cheese purveyors, and more – also known as cornerstone’s own...

CHEF’S & WINEMAKERS’ DINNER SERIES

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BIRTH OF A HASHTAG

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t was the tail end of Summer 2016, and we were being interviewed by a local publication who asked us what our dream vacation would be... We answered without

hesitation, explaining that ever since we met, we had always dreamed of embarking on a road trip to explore the best flavors of the country - a culinary expedition of sorts. Little did we know that exactly a year later, we would be doing exactly that. We found inspiration at every turn, and brought home

fter years of collaborating with friends and mentors, we decided

ideas and techniques that we now share with our guests.

it was time to bring in some of these friends and mentors so our

These experiences have become an important ingredient in the

clientele could experience first-hand where our inspiration stemmed from.

stories we tell on our plates. Follow us as Cornerstone travels

We began to invite featured guests to come and spend a few hours behind the

on Facebook, Instagram, Pinterest, Twitter, and Tumblr.

chef’s counter, doing what they do best for private audiences.

The Cornerstone Chef’s Series debuted with Tim Boddell of Francis Ford Coppola Winery’s restaurant, Rustic. Since the first installment, we have had an array of industry forerunners— from cheese connoisseurs to masters of seafood — come and share their knowledge and expertise. To name a few, we have had Zoe Brickely from Vermont’s Jasper Hill Farms, Row 34’s Francisco Manilla, Tom Dean from The Cellar at Doe Run, and Matthieu & Maggie Baurkot Celerier of Unis Star Importing. Stay tuned for the next episodes, we’re looking forward to building on this inspiring cast of culinary characters.

#cornerstonetravels

ALL IN THE FAMILY

Be our next press clipping...

Meet a few pillars in the Cornerstone community.

Contact us today to learn more about Cornerstone, we can’t wait to hear from you!

KENLEY OHLBAUM sous chef

NICK KONDRA co-owner, executive chef

CHRISTINE KONDRA co-owner, general manager

SCOTT ZOCCOLILLO beverage director

Access high resolution photos, logos, and more in the media kit section of our website: www.cornerstonewayne.com/media-kit password: twochefs

2017 PHILLY’S BEST BRUNCH IN THE ‘BURBS

Disenchanted with a perfectly fine corporate gig, Kenley first plotted his escape into the culinary world by volunteering himself to the kitchen at Majolica in Phoenixville, PA. Immediately encountering intriguing yet unfamiliar terms like pavé, mignonette and creme en anglais, he promptly rushed to Barnes & Noble to acquire literature on the subject of French cuisine and more. Inspired by these new discoveries, his nose-to-tailtasting-menu cooking mentality began to take shape.

Continuing the journey to Blue Pear in West Chester, Garces Group in Philadelphia, Tired Hands in Ardmore and beyond – his respect for raw quality and hyper-seasonal focus on freshness developed.

Eventually finding himself at Cornerstone, he returns to his roots amongst like-minded company.

Born and raised in Syracuse, NY, Nick started in the restaurant industry at an early age. His first job was washing dishes at his Aunt and Uncle’s restaurant. After graduating from the University of Buffalo, Nick worked in the finance world till he was 29. He then decided to change careers and attended Le Cordon Bleu Culinary School in Cambridge, MA. Given a unique chance by an early mentor, Chef Vittorio of Bistro 5, Nick was exposed to all aspects of the restaurant world. Moving on to Nantucket Island at Straight Wharf Restaurant, he met Christine and it was love ever since.

The couple moved to Philadelphia where Nick immediately started working for Marc Vetri and Brad Spence at Amis, but later left to become the opening Sous Chef at Brick and Mortar before leaving to open Cornerstone with Christine.

Christine grew up just a few miles away from Cornerstone, in Berwyn, PA. Working in restaurants from a young age, she developed a love for food and learned to use it to craft memorable experiences. Eventually, she embarked on a successful career in the bio-pharmaceuticals industry which carried her to New York, Boston and London – but before long she was beckoned back to her true passions… Following her instincts, she arrived at the Nantucket Wine Festival and immediately dropped anchor.

Quickly establishing herself as a private chef, she also managed to launch a business specializing in creating custom culinary experiences, The ACK Experience and Farm and the Fork. It wasn’t long before she met Nick, and the rest is history…

Sharing a Syracuse connection with Nick, Scott spent his college years there attaining a degree in computer engineering, but later ventured into the public safety arena as a firefighter and EMT in North Syracuse and then the Town of Cary, NC. Subsequently beginning his journey into the culinary and wine world by managing across a number of restaurants and country clubs, he eventually attained formal training through the Court of Master Sommeliers, Society of Wine Educators, and the Cicerone Certification Program.

Pouring his experience from the hospitality industry and passion for wine into the development of an award winning wine program for Cornerstone, Scott is also a strong advocate for Pennsylvania wine and often consults with the Pennsylvania Wine Authority as well as many local winemakers.

You heard right, this little underdog took a big title! We won the people over with the best bacon in the country (Benton’s) and the best smoked salmon in the land (Russ & Daughter’s) by turning them into something magical. Quite frankly, our chefs know what they’re doing.

Credit also goes to our chef ’s boards, because there’s just enough cheese plates on brunch menus.

BISTRO Tuesday–Thursday 10am–10pm Friday 10am–11pm Saturday 9am–11pm Sunday 9am–4pm Monday closed

BAR Tuesday–Saturday closes 12am

MARKET Tuesday–Sunday opens 10am

CONTACT 1 West Ave. Wayne, PA info@cornerstonewayne.com 610.688.1888 cornerstonewayne.com #cornerstonewayne

THANKS!

www.cornerstonewayne.com 1 West Ave. Wayne, PA | 610.688.1888