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BU CKS / CHE S TE R / D EL A W A R E / M O NT G O M ER Y C O U NT IES

SUM M ER / FA L L 2 0 1 6

PENNSYLVANIA

CRAVE

Awaken Your Senses Art | Food| Wine Issue

A brighter, healthier tomorrow

“Every single one of the faculty members, whether I had them in class or not, were like How can I help, what can I do, if you need to talk, we’ll set up a meeting. They’ve been really helpful in helping

Leland Scales, MAFS ’16

me do the things I wanted to do in my community.”

Watch the full video at falk.chatham.edu/foodstudies

falk.chatham.edu

Eden Hall Campus Bachelor of Sustainability Master of Sustainability Master of Arts in Food Studies MBA + Master of Sustainability MBA + Master of Arts is Food Studies

Brandywine Ballet Donna L. Muzio Artistic Director & Founder

Colour Brillante October 2016

The Nutcracker December 2016

Spring Series May 2017

TICKETS www.brandywineballet.org 610.696.2711 Emilie K. Asplundh Concert Hall West Chester S U M M E R / FA L L 2 0 1 6 Photo © Alexander Iziliaev

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CONTENTS

6 A Taste of Olive: Invigorate Your Senses 11 Crave Art: Artists to Watch 21 The Art of the Charcuterie Board 22 Vine To Wine: A Visit Through Some of the Finest Wineries in Pennsylvania

34 Farm to Table Dining: Back to Our Roots 46 Chatham University: On The Leading Edge of Sustainability

50 Éclat Chocolate: Chocolate That Shines 54 Crave Sweets?

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Publisher and Editor in Chief: Maria Santory DESIGN & CREATIVE Flatplan: Maria Santory Layout and Design: Ryan Scheife CONTRIBUTING EDITORS Kerry Brown Karen Myers Estelle Tracy WRITERS Adam Erace Irio O’Farrill Jr. Abe Rosenthal PHOTOGRAPHERS Andrea Monzo Brett Thomas Albert Yee CONTRIBUTING PHOTOGRAPHERS LeLe Galer, photos by Jie Deng, Joe Painter, and Jeannette Kurkewicz Rhoda Kahler, photos by David Gentry Rob Sigafoos Photos by Alessandra Manzotti Bunch and John Griggs Susan Nicholas Gephart, photos provided by Susan Nicholas Gephart Intern: Abigail Miller

© 2016 Crave Magazine Pennsylvania. All rights reserved. Reproduction in whole or in part without permission is prohibited. Crave Magazine is not responsible for any errors or omissions. Crave Magazine does not endorse or recommend any article, product, service found within articles. Opinions do not necessarily reflect the views of Crave Magazine or its staff.

Published by La Différence Publishing and Multi Media For complete mailing address and all contact information go to www.cravemagazinepa.com Follow us on Instagram, Facebook and Twitter @cravemagazinepa For letters from the editor go to www.cravemagazinepa.com

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1584 Main Street Warrington, PA 18976 215.792.7610 www.theturningpoint.biz

8am to 3pm 7 Days a Week

WHO WE ARE We believe that preparing the perfect cup of coffee requires focus and attention to detail.

SOURCING

BREWING

Our green coffee is sourced in the most remote places on the planet. We only use 100% Arabica beans with the highest grade level.

We grind all coffee to order and use triple filtered water to brew. Using a micro mesh screen pour over process ensures all the flavor and oils travel into the cup. We never use paper filters that absorb the flavors.

ROASTING

Our Diedrich Roaster is recognized as one of the best small batch coffee roasters in the world.

Our team has a combined 40 years of coffee roasting experience.

1584 Main Street

PREPARATION

We offer locally sourced milk choices and an unlimited variety of sweeteners for our guests.

Warrington, PA 18976

www.cowabungaweb.com

(215) 792-7610

Washington Crossing Historic Park The Crossing and So Much More

Christmas Day Reenactment of Washington Crossing the Delaware Guided tours of Colonial homes and buildings Panoramic views from Bowman’s Hill Tower The bucolic Thompson-Neely House & Farmstead Revolutionary War soldiers’ graves

Washington Crossing Historic Park 1112 River Road, Washington Crossing, PA 18977 215-493-4076 Friend or follow us on Facebook, Twitter and Instagram.

Luke Adams Glass Pumpkins Norwood, MA

Bob Deane Pottery Media, PA

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North American Handmade Functional Works of Art

Touch Sight Smell Taste Hearing 133 West Market Street West Chester, PA 19382 610.719.0170 Monday-Friday 10 to 6 Saturday 10 to 5 Open Late Every First Friday

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A e t s Ta e v i l O of Written by Kerry Brown Photography by Brett Thomas

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visit to A Taste of Olive in West Chester, Ardmore, Chestnut Hill, and Haddonfield (NJ) invigorates the senses and tantalizes the taste buds. The walls are agleam with polished stainless steel casks (called fustis) containing oodles of aromatic extra-virgin olive oil — from Italy, Greece, and other olive-growing regions — on tap and ready for tasting. “Here in the U.S., California produces wonderful olive oils. All of our olive oils are chosen for their desirable characteristics. We have relationships with vendors committed to excellence. We select only the most outstanding olive oils for our customers,” proprietor Nancy Smith said.

Extra-virgin olive oil has been heralded for playing a part in eating styles, including the well-publicized Mediterranean diet, that may help lower the risk of getting a variety of diseases. Smith, along with her business partner, daughter Kimber Schladweiler, offers an impressive variety of the celebrated oil at A Taste of Olive.

“We strive to educate our customers about the potential health benefits of olive oil,” Smith said. She is mindful of presenting information gleaned only from peer-reviewed medical journals. As an example, she notes the results of a study published in the New England Journal of Medicine (NEJM). “Participants followed one of three diets. The first was a low-fat diet. The second diet included four tablespoons of extra-virgin olive oil per day. The third diet included 30 grams of walnuts, almonds, and hazelnuts per day (about two tablespoons),” Smith said. All study participants omitted red meat from their diets and ate fish three times a week.

They also noshed on plenty of fruits and vegetables daily. “After nearly five years, the NEJM says study results showed the extra-virgin olive oil group had a 30% lower risk of having a heart attack, stroke or dying of heart disease than those following the low-fat diet. Those adding nuts to their diet also

showed lower risk. The study concluded early so the low-fat group could begin incorporating extra-virgin olive oil and/or nuts into their diets,” Smith said.

“Sampling olive oil before buying lets customers determine the flavor profile they prefer and be assured the extra-virgin olive oil they choose will pair well with foods they enjoy,” Smith said. Olive oils with a more understated flavor pair well with delicate-tasting foods, like white fish and mild cheeses. Stronger-flavored foods, like spaghetti with a savory sauce or hearty soups, call for a robust-tasting olive oil with a lively peppery finish. Moderately lush and fruity oils are great with salads, vegetables, and poultry. “It’s a good idea to choose two oils, to get the buttery smooth or piquant flavors you want,” she added.

For newbies who aren’t sure whether olive oil’s flavor appeals, oils infused with fruit or herb flavors are a user-

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friendly option. At A Taste of Olive, all flavored oils have an extra-virgin olive oil base. Flavored oils add zest to salads and other dishes, too.

Incorporating olive oil into your everyday diet is a snap.

For starters, don’t skip the oil when dressing a salad. “I always recommend at least a small amount of olive oil because it satisfies hunger for longer. It also helps lemon juice or balsamic vinegar cling to salad greens, so ultimately you need less dressing,” Smith said.

Try drizzling olive oil over vegetables like cauliflower and Brussels sprouts, and then roast or grill them to amp up the veggies’ natural sweetness. When making a soup, stew, or another dish, sauté ingredients in olive oil. “Olive oil can be used in place of butter or the cooking oil you normally use. It can be used in baking, for marinades, and even for topping popcorn. “All extra-virgin olive oils convey the same health characteristics. Pick one you like the flavor of because you will be more likely to use it,” Smith said.

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A Taste of Olive has a dazzling collection of high-quality balsamic vinegar available for tasting and purchase, as well. Shop personnel excel at assisting customers select traditional, interesting or adventurous olive oil and balsamic vinegar combinations. “We get a lot of positive feedback on that. It’s a terrific gift idea,” Smith said. The shops also stock artisanal honey. “We have a variety of honey, from the nearby Pinelands region of New Jersey to manuka honey from New Zealand. American and Italian pasta, sauces, crackers, and jams round out the inventory.

Visit www.atasteofolive.com for more information, recipes and to order online

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Founded in 1912, the Delaware Art Museum offers a unique collection of American art and illustration, stunning British Pre-raphaelites, the outdoor Copeland Sculpture Garden, vibrant family programs, and studio art classes. Free admission 4:00 – 8:00 p.m. every Thursday.

230110Kentmere Parkway | Wilmington, DE 19806 | 302.571.9590 | delart.org C R AV E Image: Edward Hopper (1882–1967). Oil on canvas, 29 1/8 x 44 inches. Gift of Dora Sexton Brown, 1962.

Wr ritten n Kar ren

by My yers

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intense energy finds outlets in oil and encaustic painting, or creating steel sculptures. Her studio is a feast for the senses, with works in progress propped amid easels, paints and brushes. On the walls hang favorites she can’t quite sell.

On the concrete floor, an oil canvas featuring a grove of aqua trees dries. Her focus on trees has evolved over time. “I have become more abstract and more focused on what first drew me to trees. The strong verticals of the trunks and the juxtaposition with the mass of light and textures that is the background.”

Creating her own works of art is a relatively new venture for Lele. For years she’s worked with groups in New York, Seattle and locally to create Public Art. From projects like the joyful mosaic at Tick Tock to the bright silhouettes of children rushing to the playground at Pocopson Elementary, she’s brought people together to adorn public spaces with beauty. It’s been a challenge to transition to her own work.

“Public Art has a clear purpose. You can make a palpable change in the environment and a huge impact on the individuals who participate. There’s a huge glow that stays with the piece. It’s really hard to beat that.”

Yet, when she steps into the metal work section of her studio, her eyes light up as she talks about shaping steel through mig welding. “It’s super fun. I have free hand to do whatever I like. The only rule is that is must be structurally sound—the rest is pure creative energy.”

Lele’s metal sculptures exude movement and energy.

She creates layers of steel in much the same manner as a painter might layer oils for added texture. “When I work with steel, the steel chards are my paint strokes, which are bent, hammered and torched to stay in form.”

Lele’s work is best experienced in person. Stop by the Creamery in Kennett Square to see “The Heart of Kennett Square” or Mala Galeria at Galer Estate Winery. Lele will be the featured artist at this fall’s Unionville Art Gala.

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R HODA K A H L ER Careful steps are needed around Rhoda Kahler’s studio. The room holds her kiln, finished works, works in progress and raw material for future works. All her pieces reflect her love of texture and clay. A series of cityscapes highlights her unique ability to marry mixed media with ceramics. Her works are an abstract blend of impressions, lines and color that create intricate works inviting further examination.

“Cityscapes were inspired by Spain’s White Hill towns.”

Rhoda gestures to a recent creation. Her work captures the way the white-washed buildings in the towns exude texture.

There is an old-world element to the ceramic wall hanging.

A close-up view reveals a myriad of imprints, like a child’s scissors and an engineer’s compass, but it’s the blend of these impressions that creates the work’s strong draw.

“I’m working on a new entry-way for West Chester University’s Planetarium.” She created a design to re-vamp the building’s entrance using custom tiles, mirrors and traditional tiles. This is the second piece Rhoda has created for the university. Her “Art Wall” on the side of the E.O.Bull Center for the Arts took over 500 custom tiles, thousands of shards and the help of many art students.

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“Texture drives me. I collect found objects all the time.”

Broken glasses from a parking lot, old typewriter keys, parts of a broken staple gun—all these may imprint their patterns onto clay and be a part of a future work. She calls clay “the master impersonator” for its ability to mirror the shapes of objects pressed into it.

When asked ‘What is the hardest part of being an artist?’

Instead of talking about the 13% clay shrinkage or the risk of warping and cracking, she says “Keeping up with my ideas. I feel like I have all these ideas and not enough time to create.”

“Creating takes time. It is sitting with your plans and failures. Finding out what is going to work and what is not going to work. It takes time.”

Check out Rhoda’s work at the 5 Senses in West Chester or the Red Raven Gallery in Lancaster.

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ROB SIG A FOOS The path to Rob Sigafoos’ studio space is a gravel road twisting through dense trees. Inside, blue flames from the furnace lick the air, spilling heat into the summer morning. Deeper into the studio, Rob leans over a pipe held in a vice, coaxing a curve into the warm metal. To his left, a pipe turned black vine emerges from a rock and splits into a trio of elliptical leaves. The lines the leaves follow are soft and unexpected, begging for a longer examination of the piece.

“This will be called planting time. This piece will emerge from a crack in the rock.” From metal sculptures like this to works that merge nature with everyday objects, Rob turns a coffee table into a work of art. His eyes crinkle with pleasure as he recounts that daily walks he and his wife Susan take with their dogs around the 300 acres wildlife sanctuary adjoining their home.

“A lot of inspiration came from the fluid nature of the vines. These invasive vines kill the trees, but the vines themselves are beautiful. You see this conflict between the vine and the tree—a very slow motion life and death struggle.”

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The vines which inspire him also become raw materials for his pieces. A breathtaking spiral staircase leads from the studio to the upper floors. A tree forged from steel explodes into hundreds of leaves. The arch of the branches, splaying leaves across the ceiling, create a feeling of motion in the static piece. The handrail, still drying to the perfect shape in the shop, is made from a bittersweet vine.

“I think my work is a lot different than anyone else’s because I focus on the fluid motion of things. That is really important to me.”

Rob divides his time between pieces destined for local art shows and those created on commission. His passion for his work flows into his creations, reflecting his joyful love of both nature and steel. “I love being able to move metal. To create. To coerce metal into being really fluid.”

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SUS A N N IC HOL A S G E PH A RT Susan Nicholas Gephart’s work shows her love of nature in every painting she does. Both her en plein air work, created outdoors, and her larger works, painted in the studio capture the ever-changing scenes of nature. As she says, “Working outdoors, in pastel, oil or watercolor, allows for spontaneity and directness.”

There is a richness to the colors she uses that invite the viewer in. Her paintings, like “Kish Creek October Light” evoke the moodiness of nature through the play of light and dark across a range of colors. Her voice quickens with excitement when she talks about her paintings. “I have a passion for painting and nature, and so I paint earth, water and sky.”

Many works feature the beauty of skies, with clouds and sunsets playing over farm landscapes. Her penchant for painting big skies has led to her name being synonymous with a dramatic skyline. “Collectors of my work often make comments like ‘I just saw a Susan sky’ referring to the large canvases I’ve painted.”

With each painting, she captures the quicksilver mood of nature’s ever-changing palette. In this way, she shares her love of nature with those who purchase her work. “My paintings bring the environment into homes. Those moments you might have missed will now enrich your home life.”

“I feel it is more important to capture the feeling of a

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moment rather than paint a precise copy of the scene in front of me.� In painting this way, Susan evokes the impressionist masters and their love of painting light and color en plein air.

When she isn’t painting, Susan can be found sharing her love of nature and art through teaching. There she expresses her passion for connections to people of all ages through mentoring, especially the teen generation, where the biggest challenge is getting them off their electronics.

Susan’s works are featured at Langman Gallery and she frequently exhibits in juried shows.

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We’re open until 8 PM on Thursdays!

Stop by after work, meet a friend, take a stroll in the galleries, or enjoy dinner by Toscana in the Thronson Café.

Admission is free from 4:00 – 8:00 p.m. every Thursday.

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2301 Kentmere Parkway Wilmington, DE 19806 302.571.9590 | delart.org Photography by Glen Rollo.

The Art of the Charcuterie Board Written by Kerry Brown all is right around the corner. Crisp days spent tailgating with friends, and chilly nights gathered around a blazing fire pit call for fare that’s hearty and satisfying. A cinch to prepare, a charcuterie board conveys a sense of casual elegance.

Crave asked Andre Jurema of Andre’s Wine and Cheese Shop at 22 S. Main Street in Doylestown for tips on putting together a top-notch charcuterie and cheese board. “Our boards feature a selection of cheeses, cured meats, olives, almonds and jam,” he said.

“Serve Prosciutto de Parma, salami, and Spanish chorizo sausage thinly-sliced. To contrast with and complement the robust flavor and chewy texture of the meats, include Pierre Robert cheese, our most popular,” he said. Pierre Robert is a decadently rich French cheese made from cow’s milk. “It’s a buttery-smooth triple creme with a potent rind, and pairs well with most wine,” Jurema said. A selection of bleu cheese, Gouda, goat cheese, or manchego rounds out the board.

A variety of condiments add interest and enhance the flavor of well-seasoned meats and aged-to-perfection cheeses. Jurema suggests including whole kalamata olives, Marcona almonds, and fig jam. Crusty bread or crackers may be served alongside the board.

If you don’t have time to make it yourself, charcuterie boards are available for dine-in and take-out at Andre’s Wine & Cheese Shop.

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A visit Through Some of the Finest Wineries in Pennsylvania

Written by Irio O'Farrill Jr. Photography by Albert Yee

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PENNS WOODS WINERY Penns Woods Winery is located in Chadds Ford, Pennsylvania. It is the brainchild of Gino Razzi, an Italian immigrant from Abruzzo in southern Italy. Mr. Razzi has over forty years of experience in the wine industry. Including three decades as a wine importer, and distributor, importing wines from Italy and France respectively. In 1995 he decided to turn his attention to wine making. His first commercial release came in 1997 with Symposium, a Montepulciano d’Abruzzo. This wine received 95 points from Wine Spectator Magazine, and was recently honored again by the magazine. In 2002 Razzi

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began crafting wines from Pennsylvania grown grapes. This led in 2004 to his purchase of the property then known as Smithbridge Winery with its twenty-five year old vines, giving birth to what is now Penns Woods Winery.

Eighty percent of the grapes used to make the wines are grown on two different vineyards owned by the winery. One vineyard is in Chadds Ford, where the tasting room is located, and the other in Coatesville. The other twenty percent are sourced from other vineyards in Pennsylvania, and Riesling grapes come from the Finger Lakes region in New York.

Razzi and wine maker Davide Creato rely on an old world Italian style approach to wine making, while using modern state of the art equipment. Their focus is mainly on the vineyard, and its vines. Their philosophy, according to general manager Andrea Creato, is to “produce the best grapes possible . . . you can’t make good wines unless you grow high quality grapes”.

The winery makes a large variety of wines including: Chardonnay, Sauvignon Blanc, Viognier, Traminette, Pinot Grigio, Riesling, Grüner Veltliner, and Moscato for whites.

The reds include: Cabernet Sauvignon, Cabernet Franc, Merlot, and Chambourcin. There are also some rosé wines.

They use a variety of aging techniques, including stainless steel and French oak barrels. Their high end and most well known wines are the Chardonnay Reserve, and Ameritage

Reserve, which is a blend of ďŹ ve different grapes including Cabernet Sauvignon, and Cabernet Franc.

The winery itself has a wide variety of events. They have an extensive and eclectic live music schedule at their tasting room. They also host various food trucks at the vineyard.

Other activities include: yoga, painting, and movies in the vineyard, and wine and food pairings. The winery is also available for private events. For more information go to: www.pennswoodswinery.com .

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GALER ESTATE VINEYARD & WINERY Brad and Lele Galer founded Galer Estate Vineyard & Winery in 2005, with the purchase of an east-facing hill adjacent to their home in Pocopson Township. The mantra of the winery is “Blending Nature, Science, and Art”. These three elements are the foundation of the Galer’s philosophy to wine making, and the creation of their winery. Brad, a pharmaceutical executive, had a great passion for wine, but didn’t know a lot about making it. Through hard work, extensive research and study, and the help of expert consultants, his passion for making high quality wines came to fruition. To quote Lele Galer: “We put our heart and soul into this huge passion in order to show that superior quality wines, on par with California and France, can come from Pennsylvania grapes”.

Between 2008 and 2010 the 10 acres of land purchased behind the Galer’s home was cleared and cultivated. Vines from California were planted in high density, with 1600 vines per acre. The high density planting is a method that is used to stress the vines in order to produce a higher quality fruit. Cabernet Franc, Merlot, Petit Verdot, Vidal Blanc, and Albariño are the grapes planted in what is now known as the “Home Vineyard”.

In late 2007 the Galer’s purchased another vineyard complete with a winery on Folly Hill Road in Kennett Square. Over a four-year period they renovated and upgraded the preexisting winery on this vineyard, and it is now the location of the main winery, and tasting room. The new

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vineyard was named “Red Lion Vineyard, and was replanted exclusively with Chardonnay in 2010. Galer Estate went into business in late 2011 with the release of their 2010 vintages.

Since then the winery has won over 100 national and international medals, including “Best In Show”. The highest medals going to their Red Lion Chardonnay, Cabernet Franc, and Vidal Blanc.

The Galer’s credit much of the winery’s success to the dedicated staff, and also their relationship with other vineyard owners in the area. Lele and wine maker Virginia Mitchell manage the winery. Jan Grimes manages the vineyard. Lele also started and manages the Brandywine Artisan Wine Trail, an organization that links the wineries in the Brandywine Valley through monthly art themes.

The winery’s tasting room offers a deck overlooking the vineyard, and is designed with repurposed antique architectural elements. Various events are held there including lessons with the wine maker, and weekly local art displays. It is also available for private events. For more information go to: www.galerwinery.com .

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FLICKERWOOD WINE CELL ARS “The Wine That Rocks” is how Flickerwood Wine Cellars brands itself. This is homage to the winery’s original wine maker and founder Ron Zampogna. Mr. Zampogna has been playing drums since he was twelve years old. The winery logo is a drum set, and his rock band is the house band at the winery. Zampogna grew up in an Italian family that made wine, and had been an amateur wine maker most of his life.

After leaving the forest service, he decided to start selling wine commercially.

Flickerwood Wine Cellars is located two hours east of Erie, in northwestern Pennsylvania. It is a family owned business. The rock and roll themed winery was opened by Ron, his wife Sue, and son Rick in 2000. Rick is the current wine maker, and is also the lead singer in a rock band. Ron’s two daughters, Julie and Tammy, joined the family business in 2008 with the opening of the original tasting room in Kennett Square, and later moved it to Oxford. They bill themselves as “The Twisted Sisters of Wine, Rock, & Food”, and even have their own YouTube channel. In addition to wine, the tasting room features a full coffee bar with locally roasted coffee, gourmet food and cheeses, and locally baked goods.

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The winery itself cannot grow grapes on its property.

They source their grapes by cooperative farming. Local farms that normally don’t grow grapes as part of their own harvest grow the grapes for the winery. Other grapes are sourced from the Finger Lakes. The winery uses a hot press process (also known as thermal vinification) for wine making. The crushed grapes, or grape must, are heated to a temperature of 140 to 145 degrees Fahrenheit before pressing. American oak and steel barrels are used for aging.

The winery utilizes a variety of grapes. Chardonnay, Pinot Grigio, Riesling, and Gerwurztraminer are the predominant whites, and Cabernet Sauvignon, Cabernet Franc,

Merlot, and DeChaunac the reds. The grapes are used to make varietals, and blends, but their specialty is dessert wines. These are sweet, and semi-sweet wines that in some cases are blended with other locally grown fruits. According to Julie “the wines are all fruit, no artificial flavorings are added”. Wines with names like Moonglow (Chardonnay and peach), Sleepy Hollow Red (Concord and Niagara grapes), Flickerberry Dew (red raspberry and blackberry blend), and Strawberry Fields (strawberry and rhubarb) are some of their biggest sellers.

The winery hosts various events. Of course there is live music, but also painting, a pasta night, an under 21 night, a quiz night, and much more. For more information go to: www.flickerwood.com .

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THE INN AT GRACE WINERY Sui Generis is a Latin phrase that means “of its own kind”. It stands for something that is unique, and in a class by itself.

Sui Generis is also the phrase owner Chris Le Vine uses to describe the Inn at Grace Winery. A unique establishment that is part bed and breakfast, and part winery.

The property where the winery sits today was known for many years as Sweetwater Farms, and was home to the Sweetwater Bed and Breakfast. Chris and his wife Vicki took over the property in 1999 after his sister Gracie, who had owned the property since 1996, died of cancer. There was an old barn from the 1750’s on the property that was used to create the winery. In 2008 renovations on the barn began, and the vines were planted. Everything was completed by 2010, and the winery was up and running.

Chris didn’t feel that Sweetwater was a good name for a winery, so he decided to name it Grace Winery as a tribute to his sister. At first the Sweetwater Farms Bed and Breakfast, and Grace Winery coexisted as two separate entities.

However, as Le Vine explained: “ in this day and age it’s hard enough to market one brand let alone two”, so they decided to combine both entities and create The Inn at Grace Winery. An historic place where during their stay guests can taste quality wines, learn to prune a grapevine, dine on farm to table delicacies, and attend various events.

The vineyard has eight acres of grapes. The primary grapes planted are Pinot Gris, and Chardonnay for whites, and Cabernet Franc, and Merlot for red. There is also some Cabernet Sauvignon that is used for blending. The vines are planted in soil that has a high mineral content. There is a large limestone quarry adjacent to the property that serves as drainage for the vineyard, to keep the vines from sitting

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in water for too long. This combination of minerals in the soil and proper drainage is what Le Vine believes helps him produce the best wines possible.

The winery has been using the gravity flow (also known as gravity fed) process of wine making. It is a process that allows the wine to naturally stream from one level to the next, without the use of pumps to extract, color, flavor, and tannins. French oak barrels are used exclusively for the aging process. The premier wines from Grace Winery are its Pinot Gris, Chardonnay, and 1734 Red Blend. Recently Le Vine hired Sarah Jeanneau from Bordeaux as his new wine maker. She has experience working for wineries in Bordeaux, and New Zealand. His hope is that she will help to bring his already award winning wines to a new level.

For more information on The Inn at Grace Winery go to: www.gracewinery.com .

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Have You Nightscaped?

Nightscape A Light and Sound Experience Now–October 29 Wednesday–Saturday evenings Nightscape ticket or Member reservation required

Return For Our Upcoming Seasons:

Autumn’s Colors September 10–November 20

A Longwood Christmas November 24, 2016–January 8, 2017

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Chadds Ford, PA 610.388.2700 brandywine.org

See. Experience. Explore.

Located on the banks of the scenic Brandywine River, visit the premiere destination for Wyeth & American art.

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WHITE DOG CAFE Thirty-three years ago, Judy Wicks opened the White Dog Café in University City, a place that was as much a restaurant as it was a platform for social, agricultural and ecological activism. “At the time you had Alice Waters in California [championing local food], and on the East Coast, Judy Wicks,” says chef Zach Grainda, one of the partners who bought White Dog from Wicks. “Judy wanted to make sure if we bought the restaurant we were upholding her beliefs and mission. It was easy for someone to just use the White Dog name and profit off that.” So Grainda and his partners signed a social contract that lays out credos for wine purchasing (domestic only, with an asterisk for Champagne), renewable energy, charitable giving and everything in between. (Wicks still serves as a godmother figure and conducts regular audits, according to Grainda.) Sourcing food for the restaurant, which has grown to include locations in Wayne and Haverford, has always, and continues to be, a local-first endeavor. “[Cooking at] the original White Dog in University City changed my way of life,” Grainda says. “When you go out and see these farms and where the food is coming from, when you see the pride, passion and the art form of growing these products . . . it’s a whole different game.” Local ingredients are not just more delicious, Grainda says, but also have a real impact on the farmers he purchases from. “I’ll never forget the time I went on a farm tour with Lancaster Farm Fresh [co-op]. We went to a tomato farm, and the farmers were Amish—no electricity, nothing materialistic. Us buying their tomatoes, they look at it as more food on the table for their family. Sure it can give them money for expanding their farm, buying equipment, etc., but when you really see how it can positively affect their family, that’s makes all the difference.”

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MILLSTONE CA FE “I grew up in the country and wanted to foster my connection to the outdoors.” That’s how MacGregor Mann wound up cooking at fly-fishing lodge in Yellowstone National Park after years working in Philly for Stephen Starr and Jose Garces and a stage at Noma in Copenhagen. Upon returning to the region, he found himself in Chester County. “I always felt drawn to the Brandywine River Valley—when I was in college at Drexel, I would take float trips down here,” says the York, Pennsylvania native. He opened Junto in 2014 and last year signed on to helm the revitalized Millstone Café at the Brandywine River Art Museum, where the focus has evolved from “packaged heat-and-serve catering” to fresh, made-to-order local food. “I really like calling our style ‘modern farmhouse.’ We try to approach it with the techniques American cooks would have used 100 years ago but that we’ve been separated from. We’re not only buying in season, but buying and preserving: jams, vinegars; in the next two months we’ll buy all our tomatoes for the rest of the year.”

This philosophy shines across Mann’s blackboard menu at Millstone. Preserved gooseberries button up a spring greens salad dressed with house-made raspberry vinegar. The pickle plate showcases lacto-fermented vegetables and house-made ricotta taken to sweet, brooding places with the addition of black garlic, which is also house-made. (“Black garlic was is so expensive to buy, so we got a hot box and learned how to make it.”) There are local, grass-feed beef cheeks on the “cheek” steak and cornmeal-crusted Jersey skate in the skate sandwich. On Mondays, Man takes his team out on foraging expeditions and farm field trips. “For cooks it’s important to see how much work goes into making the food,” before the chefs ever even get their hands on it.

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GOLDEN PH E A SA NT IN N The Golden Pheasant Inn, a debonair brick property set along the Delaware Canal, might not be Bucks County’s farm-to-table torchbearer were it not for a French actress and a glove-maker. Half a century ago, Odette Myrtil, retired from the stage and now a restaurateur, needed a chef for her New Hope cabaret, Chez Odette; her friend, gantier-to-the-stars, Robert Henri Faure, suggested his son, Michel. “Through Odette’s connections, she expedited his visa and he was cooking in a month,” laughs Blake Faure, Michel’s daughter. In 1986, after working for Odette, cooking the Hotel DuPount and helping Georges Perrier, and old friend from France, move Le Bec-Fin from Pine to Walnut Street, Faure and his wife purchased the circa-1857 Golden Pheasant in the town of Erwinna. “We all grew up here and had various jobs,” Blake remembers. “I would work alongside my dad in the kitchen. We would go meet farmers in the fields; I’d help him pick items or rearrange things in the car so all this beautiful product could get back to the restaurant. My dad lived on a farm in Grenoble, so [eating local] is just how he grew up, so that’s the way we grew up.” Golden Pheasant and the Faures ate local before locavore was word, a philosophy Blake and her husband, Jon Ramsay, are pleased to continue as the Inn’s co-executive chefs. (They and Blake’s sisters bought it from their parents in 2010.) Working both farm-direct and through co-ops like Zone 7, the couple fills its menus with local crops like Blooming Glen spinach (on the eggs Florentine), White Star tomatoes (in the gazpacho) and Castle Valley Mills heirloom grits (under the seared scallops). “There’s so much at our fingertips in Bucks County.

Whether people are visiting from Philly or New York, it’s important for us to highlight these products for them, as well as for locals; it’s special that we can turn them on to things that are right in their backyard.”

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GA R DEN CA FÉ AT TER R A I N AT ST Y ER’S Just north of Kennett Square in the town of Unionville, you’ll find Doe Run Farm, where Sam Kennedy turns grass-fed milk from the farm’s herd into award-winning cheeses. The majority of those cheeses—beer-washed jack, feta, Robiola, Alpine gouda and many more—wind up half an hour away at the Garden Café, the magical little restaurant inside Terrain, Urban Outfitters’ chic nursery and housewares juggernaut just off the intersection of Baltimore Pike and 322 in Chester County. It’s a comfortable symbiosis. Urban’s founder, Dick Hayne, also owns Doe Run, which can run more as a passion

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project than a profit-beholden endeavor. That works for Ryan Bloome, the Café’s 32-year-old chef for the past five years. “The cheeses are amazing,” says Bloome. “[Sam] gets to experiment, and we get to sell them” on cheese boards, in quinoa salads, atop Pennsylvania Angus beef burgers. Between brunch every day, dinner five nights a week and tons of private events, Bloome depends on built-in farm relationships like the one with Doe Run, as well as with Happy Cat Farm, whose owner Tim Mountz was the longtime manager of Terrain’s nursery; come late summer, many of Mountz’s 380 varieties of tomatoes will pass through the Café en route to Bloome’s burrata salad. Urban’s acquisition of Marc Vetri’s restaurant group has also put longtime Vetri purveyor Green Meadow Farm in Bloome’s orbit. “I love the surprise of getting new things,” he says. “The majority of time we just let the farmers send what they have instead of what we want.”

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H A RV EST SE A SONA L GRILL AND WINE BAR Written by Abe Rosenthal

Seasonally changing, farm-to-table restaurant launches new summer menu The first Harvest Seasonal Grill was opened in Glen Mills, PA in 2010, with a mission to offer a seasonally changing, farm-to-table menu in a relaxed, up-scale atmosphere.

Since the beginning, Harvest has taken great pride in its exceptional service, working with local farmers, accessible yet refined options, and extensive wine menu, designed to cater to every taste and palate.

Harvest has now expanded to six locations in Pennsylvania & New Jersey (Glen Mills, Philadelphia, North Wales, Harrisburg, Radnor and Moorsetown). Harvest Seasonal Grill has found great success in each of its locations, meeting the demand for a healthier approach to dining out.

Standouts from Harvest’s Summer options include the delicious BBQ Pulled Pork flatbread, topped with Hope Springs Farm’s mild cheddar, chipotle blackberry BBQ sauce, and a crisp and refreshing poblano coleslaw. Cool off with the new Nutty Watermelon Salad, a fruity blend of watercress, strawberries, blueberries, watermelon and toasted almonds, served with a tangy lime vinaigrette. Enjoy the balmy weather out on the patio with one of the new summer cocktails, like the Blackberry-Açaí Margarita. As always, the summer menu will offer a wide range of options under 500 calories.

Come to Harvest and enjoy a fresh, seasonably changing assortment of delicious and healthy options designed to satisfy selective tastes.

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Chatham UNIVERSIT Y On the Leading Edge of Sustainability Written By Kerry Brown Photos provided by Chatham University

W

hen choosing a university these days, sustainability is increasingly on the list of considerations. A college’s sustainability is partially determined by principles influencing the community, work, and health. Simplified, sustainability is a method of development that meets the needs of the present generation without impeding the needs of future generations. Embracing sustainability presents a leading edge model for how to thrive as a community in the 21st century and beyond.

At its new self-sustaining Eden Hall Campus, Pittsburgh’s Chatham University offers hands-on experiential learning. The unique 388-acre campus was built specifically for the study of sustainable living. It features field labs, a dairy barn, a 250-seat outdoor amphitheater, a cafe, water and energy infrastructure, and residence and dining halls.

“Within Chatham’s Falk School of Sustainability, the Masters of Arts in Food Studies (MAFS) program focuses on how to remake the food system — including developing sustainable ways of feeding people and addressing conditions of inequality that make it difficult for some to get access to nutritious food. The program looks at the history of how

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people sustained themselves through agriculture and food production,” said program director Alice Julier.

“Until recently the broad topic of food was explored within separate fields of study including agriculture, food processing, food distribution, retailing, restaurants, and the history of food,” said Peter Walker, dean of the Falk School of Sustainability. “We created a Masters study encompassing the entire food system, from someone planting a seed or catching a fish, to what’s served on our plates, and even what happens to the waste from those plates. It is a study of food in our lives,” he said.

Graduates of Chatham’s MAFS program are prepared to create career paths anywhere along the food chain. Some might improve sustainability of farms by introducing new crops and elements of tourism and education. Others may work in farm-to-table restaurants or start food supply businesses that make sustainability a priority.

Food Studies graduate Leland Scales returned to Swissvale, PA to start an urban community farm. “I heard

about things going on in my hometown and it compelled me to come back and help move Swissvale back to the kind of neighborhood it was when I was growing up,” Scales said.

He credits the Food Studies program with fostering the community garden idea. Faculty members were instrumental in helping Scales establish the program. “Urban agriculture reconnects people to the soil and gives them the satisfaction of seeing the products of their labor. A communal garden is a space where people have conversations, share things, and build a sense of community,” he said.

The MAFS program encompasses agricultural and culinary history and sociological, cultural, political, economic, and geographic aspects of food production and consumption. Students grasp how and where we get our food, and who is impacted by it. “What brings people together? It’s the need to eat, and the need to produce food. It’s a lot easier to do collectively than it is on your own,” Julier said.

“Students learn ways to tweak the food system, increasing profit for farmers and improving access to quality food for those who lack it. Some family farms face minuscule profit margins. One way to keep farmers on their land is to establish more efficient relationships between farmers and local markets like grocery stores and restaurants. Graduates know how to create mutually beneficial connections between local farmers and local food businesses. A restaurant benefits by promoting itself as farm-to-table. A farmer might add another income source by holding educational culinary tours that show people how food is produced. Everybody wins,” Walker said.

The hands-on experience inspires students to action. In an effort to relieve ‘food deserts’, typically low-income urban or remote rural areas with little access to nutritious food, students have started mobile food truck businesses or urban farms to improve access. “The program creates students who want to change things, maybe try to create fairer food systems to make healthier food more accessible to everybody.

Chatham Food Studies graduates are creating sustainable businesses that benefit communities. They are making a difference in our region, across the country, and around the world,” Walker said.

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SEEDLING AND SAGE

A LOCALLY GROWN CATERING CO. WWW.SEEDLINGANDSAGE.COM

FARM-TO-TABLE MORE THAN JUST FOOD . . . IT’S A MOVEMENT. Farm to Table means a lot of things,” said Melissa McDevitt, Partner at Seedling & Sage Catering, “to us, it’s an overall philosophy that starts at the fork and is woven throughout your event.”

Our word is farm chic (pronounced sheek). We make it fun and hip. Whether it’s using upcycled and recycled steps to display our desserts, or mini compostable 3x3 white plates for appetizers, our event designers strategize on ‘Culinary Couture’. We will dress and style each element of your event. No detail is too small. Terrariums, mason Jars, burlap, chalk Boards, wood palettes . . . you name it Find us at private estates and on farms, barns and arboretums creating pop up kitchens and menus designed for any terrain. Pictured above, Achiote Salmon Served Over Grilled Pineapple, Papaya, Baby Squash Quinoa.

To read more about Seedling and Sage, www.seedlingandsage.com or call 215.885.2037.

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Written by Estelle Tracy Photos By Brett Thomas

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W

alk into Eclat Chocolate’s store in West Chester and you will be transported to a chocolate boutique like you would find in Europe.

With dark brown walls and little adornment, the shop is designed to showcase the chocolate creations carefully crafted in-house. One look at the chocolate truffles and you’ll expect the clerk smiling behind the glass case to take your order in French.

Behind this vision is Christopher Curtin and his team of skilled chocolatiers. Born in Wisconsin, Chris opened Eclat Chocolate in 2005 after spending 14 years in Belgium, Switzerland, France, Germany, and Japan, honing his skills as a both a chocolate-maker and chocolatier with the most respected masters in their fields. And although he has long been back to the United States, his connections to the old world remain strong.

“I still speak German almost everyday” he says with a smile.

He eventually returned to the US with the intention of opening his own shop. He picked West Chester for several reasons, including the town’s proximity to larger cities like New York and Washington DC. His many chocolate creations are a nod to his European training, while the flavor combinations reflect his own inspiration.

Eclat Chocolate’s signature confections include chocolates, truffles, and caramels, as well as chocolate bars and cacao sticks. The chocolates are infused with flavors ranging from the traditional vanilla to the more intriguing beer, wine, lavender, or Aleppo pepper. The serious chocolate connoisseur will be tempted by the shiny mendiants, thin chocolate wafers sprinkled with dried fruits and nuts, which showcase the flavor variations between single origin chocolate. Eclat Chocolate counts many fans, including Eric Ripert and Anthony Bourdain, who inspired him the limited edition Good and Evil bar.

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When questioned about a suggested path to sample his chocolates, he mentions that most of his bars are always up for sampling.

“Our goal is to create an opportunity for customers to create their own flavor journey.”

So when a group of teenagers walks by the shop, he naturally invites them in.

“I heard there are samples inside.” Christopher says casually.

Eclat Chocolate’s team of perfectionists works hard to bring these flavors to life. Every year, he and his team travel to Peru on sourcing trips, where he hand sorts through the beans, selecting the top 5% of the prized Nacional beans.

These beans end up in the First Harvest bar, as well as the Nacional truffles.

When I ask Christopher about Eclat Chocolate’s most recent creation, this quiet man suddenly lights up when mentioning the Parallel Bars. The aptly named line of

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Timeline

leaves the US for Europe Chris American to be awarded Konditor Meister (Master Pastry First Chef) in Europe 2005 Chris opens Eclat Chocolate in West Chester 2007 “World’s Greatest Caramels” (Vogue) 2010 “Best of Philly Chocolate” 2012 “Top Ten Chocolatiers of North America” (Dessert Professionals) 2011 Release of Good and Evil bar.

2015 Mint Chocolate bar made in collaboration with Longwood Gardens.

Parallel Bars released.

2016 “Best Truffles in America” (Bon Appétit) 1991 1996

chocolate bars showcases two different types of chocolates infused with two complementary flavors. The bars are nestled in artful white packaging, with a window cutout designed to tease the taster. This line captures Christopher’s philosophy for flavor development and, in less than a year, the bars have already received national attention.

“Everyone talks about flavor and flavor profile but nobody talks about symbiotic flavors, flavors that enhance each other.”

Some of these flavor combinations include cardamom and coffee, orange and zuta—an Israeli mint—and, for the most daring, porcini and thyme. I am particularly intrigued by the green tea and roasted rice bar, which features parallel lines of white chocolate infused with green tea and dark chocolate with roasted rice inclusions. Each square of chocolate contains both lines of chocolate, and I marvel at the contrast of both textures and flavors on my tongue. The chocolate is creamy, sweet, slightly bitter from the green tea, and I love the crunch from the puffed rice. The flavors are perfectly balanced. The bar is inventive and delicious.

“We want to be more playful” he comments. “We have one foot set in tradition, while the other is having fun.”

The teenagers leave the store, smiling.

“How was it ?”

Heads are nodding, thumbs are going up. I think they will be back.

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Written by Kerry Brown Photography by Andrea Monzo

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FALL IS PIE SEASON AT YORI’S CHURCH STREET BAKERY IN DOWNTOWN WEST CHESTER. The ovens will soon be bursting with a variety of the scrumptious fruit-filled pastry shells. “We bake pies year ‘round, but fall is definitely the busiest time. At Thanksgiving we fill 400 to 500 orders,” said David Yori, proprietor of the popular bakery. “We make each pie entirely from scratch, the crust and all the pie fillings. They come crumb-topped, latticecrusted or covered. Apple and tart cherry are most in demand,” he said.

In the wee hours, while most are still sleeping, Yori begins his workday. He and another baker arrive at 4:00 a.m. “We roll out dough for sticky buns, danish, and croissants,” he said. “Donuts fry, while pastries bake. Our cake decorator frosts and decorates the cakes for sale in the store each day, plus special order wedding and birthday cakes. We aim to have everything frosted, filled, dipped, and on display by 7 a.m., when we open our doors,” he said.

Along with delicious pies, Yori’s boasts an array of outstanding confections. “Our sticky buns are pretty popular,” said Yori. The gooey and sweet spiral buns are baked fresh seven days a week. Get them topped with raisins or walnuts, or a mix of the two. “Plain sticky buns or buns topped with pecans can be special ordered by request,” he added.

After earning a business degree and racking up a decade of bakery experience, Yori opened his storefront 4 years ago.

The shop has become part of the fabric of the West Chester community—a morning coffee routine for workers from the nearby courthouse and office buildings, and a place for

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parents to treat their children (and themselves) to a freshbaked donut or other goody. What’s the secret to Yori’s sweet success? “I use only the highest quality ingredients and make everything from scratch. Consistent quality and freshness are key,” he said.

The coffee is brewing. Stop by to savor the sweetest moment of your day.

W W W.YORISBAKERY.COM

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TARTES FINE TARTS AND PASTRIES LOCATED AT 212 ARCH STREET IN OLD CITY, PHILADELPHIA is physical confirmation of the adage ‘good things come in small packages’. The teeny-tiny bakery, painted a charming French pink with black and white accents, turns out luscious perfectly personal-sized confectionary masterpieces.

“As our name implies, five-inch French-style tarts, open on top, are our specialty,” proprietor Teresa Wall said. Everyday (open Tuesday through Saturday) Tartes’ menu includes the top sellers—zesty Key Lime, velvety Chocolate Creme Brûlée, and tempting Coconut Cream. Enticing berry, and fruit-flavored tarts like Cherry-pistachio, Lemon-blueberry and Pear-blackberry-almond vary by the season. Luxurious pecan tarts in either Bourbon or Sweet Potato flavor are available all year. Tartes bakes larger-sized versions of the pastries by special order, especially at Thanksgiving and Christmastime.

For 15 years proprietor Teresa Wall has baked-up her bliss-inducing desserts, selling them through a walk-up window. “We have no seating or inside space. The workspace is only about ten feet by ten feet,” Wall explained. No more than four people at a time can work comfortably in the bakery.

Tartes serves as a go-to bakery for nearby residents, and even after moving away, former city-dwellers keep coming back to experience Tartes’ tarts — the unforgettable combination of buttery pastry crust and sweet fruit or cream filling. “We get those who moved to the suburbs, and some customers come down from New York. We also get a lunch crowd and some tourists.” Wall said.

Though it would be fun to try, nobody can live on tarts alone. Luckily, Tartes also turns out to-die-for cookies and pastries including melt-in-your-mouth Chocolate Fudge Brownies, magical Chocolate ChipToffee Bars, tangy Lemon Bars, irresistible Molasses Cookies and light-as-air Coconut Macaroons among other delights.

“We make everything here from scratch, using only the finest and freshest all-natural, wholesome ingredients. The tart shells are hand-rolled. Our tarts are the best on the east coast,” Wall said.

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AT LE PETIT MITRON A FRENCH PASTRY SHOP IN DOWNTOWN NARBERTH, Patrick, and Isabelle Rurange have turned out artistic patisserie creations for 15 years. These delicious and delicate delights are as enchanting to look at as to devour; be sure to take a photo before indulging.

Le Petit Mitron is French for ‘the baker boy’ or ‘baker’s apprentice’, reflecting Patrick’s experience learning French baking techniques from master bakers in his home country as a youth. “Croissants are one of our specialties. The almond and chocolate are both very popular,” said Isabelle.

“They are made the old fashioned way, in three days. This way, the dough has time to do its work. It becomes buttery, light and flaky, the way Patrick was taught,” she said.

The bakery uses only the best ingredients in creating fresh croissants, turnovers, danish, individual size pastries, larger cakes and tarts every day. “We use very good butter, and chocolate from an artisanal small-batch organic chocolatier out of New York,” Isabelle said. Individual eclairs, a light and airy pastry filled with creamy custard then topped with a rich

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dark chocolate glaze, are among the shop’s most crave-worthy pastries. Opera Cake is an elegant choice, comprised of multiple ultra-thin layers of decadent chocolate ganache, coffee-flavored buttercream, and nutty hazelnut biscuit. It is mouthwatering to look at and, not surprisingly, a bestseller.

Another of Patrick Rurange’s French specialties is Chiboust (shee-BOO), a crème pâtissière lightened with meringue and made in a variety of seasonal flavors. A maple Chiboust has a crunchy sugar dough crust topped with juicy pears reduced in vanilla-flavored maple syrup. A glorious maple chiboust cream is the final layer.

Le Petit Mitron has also filled a niche providing a taste of home to the bakery’s French clientele. “They come in for mustard, pate, and duck confit. Strange for a bakery, but over the years people have asked, so I try to find products for them,” Isabelle said. Non-French customers also love scooping up the hard-to-come-by French imports.

The french pastry of your dreams pairs perfectly with a hot coffee, cappuccino, latte or cafe au lait. “We use La Colombe, a coffee roaster from Philadelphia,” Isabelle said.

W W W.LEPETITMITRONPA.COM

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SPECIAL TEAS TEA ROOM AT OAK RIDGE VILLAGE SHOPPES IN CHADDS FORD evokes the experience of traditional Afternoon Tea ‘across the pond’. For nearly two decades, sisters Carole Bradley and Judy Finnigan have enchanted guests with delicious luncheons fit for a queen, making the Tea Room an area favorite. “Our grandparents came from England, so we grew up with tea,” Finnigan said.

For Afternoon Tea, an elegant three-tiered tray displays a selection of dainty tea sandwiches, miniature pastries, and the Tea Room’s award-winning scones. Each guest chooses a tea from a range of black, white, green, and botanical choices, which vary by the season. Freshly brewed hot tea is served in a bone china teapot alongside teacups and saucers in a lively floral chintz china pattern called Haddon Hall. “It was Queen Victoria’s favorite,” Finnigan said. “They say tea tastes better served in bone china and for some reason, it really does seem to, I don’t know why,” she added.

More about those lauded scones, “We make them fresh right here. We experimented and found a recipe we think is great, and fortunately, everybody else thinks so too,” she added. The plain and raisin scones are served in traditional British fashion with ultra-rich Devonshire cream, fine fruit preserves, and zesty lemon curd.

British author J.K. Rowling, famous for her Harry Potter series of books, once pronounced Special Teas tea ‘best in the U.S.’! “Years ago, she had a book-signing nearby and we brought her a pot of Ceylon tea in a bone china teapot covered with a tea cozy. “She loved it and said it was the best she’d had in the States. I was so proud, I wanted to cry,”

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Finnigan recalled. It is no wonder Special Teas Tea Room has won awards.

“We haven’t changed our style much at all through the years. People who came in as children bring their own children in now. Teenagers who once worked for us come back with their kids. We love that,” Finnigan said. “Afternoon Tea is something you can enjoy alone, with friends or even with your grandchildren. It’s a wonderful thing,” she added.

Don’t miss visiting Special Teas’ well-curated gift shop for a memento of your visit.

W W W.SPECIALTE ASTE AROOM.COM

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Nestled in small town Kennett Square, PHILTER COFFEE offers a warm, rustic atmosphere, which has attracted both locals and out-of-towners alike since its opening two and a half years ago. While offering a selection of house-made soups and sandwiches, various pastries, handcrafted coffees, teas, and espresso beverages, Philter has a little something for everyone The coffee selection, from Ceremony Coffee Roasters, rotates every so often to offer new and exciting drink options, featuring seasonal coffees and single origin espressos. The breakfast and lunch selections—either made to order or from the grab-and-go cooler—are always made with fresh fruits and vegetables and other locally found ingredients. To the town of Kennett Square, Philter serves as a meeting place, an office space, a lunch stop, a travel destination, and so much more.

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Delicious, locally sourced menu by celebrated chef MacGregor Mann

Open daily 10 a.m.–3 p.m.

U.S. Route 1 Chadds Ford, PA brandywine.org/cafe