Susquehanna Style May 2021

16 Gadgets to Brighten

THE

FOODIE REINVENTING A CLASSIC Inside the kitchen of the newly remodeled Lombardo’s

ISSUE

Up Your Kitchen

+ Mouthwatering

Regional Cocktail Concoctions

New Finds Fine Wine and Good Spirits

Old Friends Some things just go together.

At Fine Wine & Good Spirits, we bring together more than what our name suggests. Whether it’s a new bottle of wine and your oldest friends, or garnishes to complete your game night, we simply provide half of your unique pairings — no matter how expected or unexpected they may seem.

Stop in stores or explore more at FWGS.com Please enjoy responsibly.

Lancaster General Health

AS A WOMAN,

Healthcare inspired by women.

There is no such thing as an unnecessary question. At Penn Medicine Lancaster General Health, we’ve built an entire women’s health program around this idea.

Because we believe that honest, open dialogue leads to healthier outcomes.

No question about it. Discover more at LGHealth.org/WomensHealth.

Women’s Health

Lancaster General Health

CONTENTS

MAY VOL 24 | ISSUE 4

DEPARTMENTS

10

TALK OF THE TOWN Our favorite things about featured town, Manheim

12

SHOP IN STYLE

Add a pop of color to your kitchen with these musthave gadgets

14

PEOPLE & PLACES

Behind-the-scenes with Keepwell Vinegar

18

LIVE WELL

FEATURES

30

BOOZE BOOM

Highlighting the rise of locally-made wines, spirits, ciders, and more

36

COMMON COOKING CONUNDRUMS‒ SOLVED!

Tips and tricks for avoiding some classic kitchen faux pas

A look at the anatomy of a craving

20

FOODIE FINDS

Inside the kitchen of newly remodeled Lombardo's

23

DISH IT UP

Cocktail concoctions from the local experts at Fine Wine & Good Spirits

27

FIVE THINGS

Some of our favorite Susquehanna Valley foodie bloggers

ON THE COVER

Lombardo's: a Lancaster classic reimagined Photo by Amanda Kraft

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SUSQUEHANNA STYLE | MAY 2021

Located on a quiet, tree lined street just a block from the Harrisburg Capitol building, HOME 231 is a seasonally driven, neighborhood restaurant serving classic comfort food with a modern twist. home231.co

|

231 North St. Harrisburg, PA 17101

|

(717) 232-4665

MAY 2021 | SUSQUEHANNA STYLE

3

PUBLISHER'S LETTER

FOODIE FRENZY The past year has been a rough one, but if there’s anything that can bring even a small bit of light to a dark situation, it’s food. We're excited to devote our May issue to celebrating the food and drink businesses around the Susquehanna Valley.

If the increase in at-home cooking has you at your breaking point, check out our cooking feature on page 36 in which the experts at Zest Cooking School help us solve some common cooking conundrums. If you’re still ready to burn the apron, the newly remodeled classic Lombardo’s is a must-try. Turn to page 20 to take a look inside.

It’s not just about the food—our beverage scene has been booming! Turn to page 30 as we take a look at the rise of locally produced spirits, ciders, wines, and brews. I’m sure I’m not the only one

itching for a happy hour more often lately. Ready for an at-home happy hour? Try some of the cocktail concoctions on page 23.

If you’re looking for even more food inspiration, follow some of our favorite local craving-inducing foodie influencers on page 27. Warning—they will make you hungry, but sometimes it’s better to give in to that craving as you’ll learn on page 18 where we dive into the anatomy of a craving.

Speaking of social media, don’t forget to keep an eye on our Instagram during the month of May as we introduce #FoodieFridays. Each Friday, a local restaurant will be guest hosting our account and giving you a peek inside their kitchen.

Happy dining!

SAMANTHA QUISGARD

Associate Publisher | squisgard@susquehannastyle.com

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SUSQUEHANNA STYLE | MAY 2021

23

@susquehannastyle

36

PRESIDENT/CEO Paul Prass VICE PRESIDENT/COO Lisa Prass

5078 Jonestown Rd Harrisburg, PA 17112 53 N York St Mechanicsburg, PA 17055 www.davidsfurniture.com

ASSOCIATE PUBLISHER Samantha Quisgard DIRECTOR OF CREATIVE SERVICES Erica Montes ADVERTISING EXECUTIVES Sue Otteinheimer, Jennifer Vrooman WEB & GRAPHIC DESIGNER Taylor Van Kooten MARKETING & EVENTS COORDINATOR Marianna Torres INTERNS Bergen Sunday, Katelin J McDougald, Madison Eckert CONTRIBUTORS Rachel Curry, Karen Hendricks, Diane McCormick PHOTOGRAPHERS PROOFREADER Kate Pistone ACCOUNTING Donna Bachman, Sarah Varano

4 Tsp of Hand-Crafted Dining Side Chairs

CIRCULATION MANAGER Andrea Karges

2 Tbs of Hardwood Dining Arm Chairs 1 Cup of Live Edge Dining Table

CONTACT US:

1 Tsp of Custom Table Runner

Editorial: Send your compliments, comments, story ideas, and suggestions to: Editor, Susquehanna Style, 202 Butler Avenue, Suite 102, Lancaster, PA 17601; or squisgard@susquehannastyle.com.

6 Cups of Homemade Appetizers, Entree and Dessert

Subscriptions and Backorders: For new subscriptions, changes of address, or questions about an existing subscription, call 800-896-1392, Mon.-Fri., 9 a.m.-4:30 p.m., EST. Annual subscriptions (12 issues/year) are $12. Postmaster please send returns to: Susquehanna Style, P.O. Box 2548, Orlando, FL 32802.

Advertising: To request a media kit or to receive other information on advertising, call 717-581-6550, fax 1-717-581-6552, or visit www.SusquehannaStyle.com.

Staff directory at www.SusquehannaStyle.com or call 717-581-6550.

IN PARTNERSHIP WITH:

Perfect Night

Recipe for a

Amanda Kraft

© 2021

2 Bottles of Wine

6 Individuals of Good Company

OPEN BY APPOINTMENT OR CHANCE LATE MARCH TO MID-OCTOBER Visit gettysburggardens.com for updated plant listings GETTYSBURG GARDENS

381 Long Rd, Gettysburg, PA 17325

717-359-7997 MAY 2021 | SUSQUEHANNA STYLE

5

WHAT'S ONLINE?

SUSQUEHANNASTYLE.COM A WEEK’S GLANCE AT FEEDING A FAMILY OF FOUR Fresh Habits’ Holly Mann is here to help you master meal planning.

HOW TO HAVE THE BEST SELF-CARE DAY AT-HOME

Self-care is a must for nurturing your mind, staying active, healthy, and strong. Josie D. of The Cheetah Buzz shows you how to turn your home into the ultimate spa.

THE BEAUTY OF SPRING

Get Cultured’s Timbrel Chyatee shares some unique spring traditions from around the world.

MAKING THE MOVE

Moving homes soon? Mara Clements of MoreSPACE has tips to help simplify the process.

LCM SUBARU "SHARES THE LOVE" TO HELP OUR COMMUNITY Lancaster County Motors Subaru’s Amy Hoezee recalls her "Over The Edge" adventure to support Big Brothers Big Sisters Capital Region.

SPRING IS IN THE AIR

This spring is the perfect time to take a scenic drive and explore your next phase in life. Explore why with Willow Valley.

3 TIPS TO KEEP MOSQUITOS AWAY

Tomlinson Bomberger has the answers to keeping these

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SUSQUEHANNA STYLE | MAY 2021

Looking for a restaurant that will please the whole crew? No need to settle. Meet up at the Markets at Hanover, where you’ll find more than a dozen eateries all under one roof! Set everyone loose to find their favorites then grab a table to enjoy delicious food in a friendly and relaxed environment. Which will it be… woodfired pizza; pit beef and seafood; fresh ground beef burgers and cheesesteaks; soup, salad, and artisanal empanadas; authentic Korean fare; Italian cuisine; Southern BBQ; Mexican food; or pub grub at the new Public House at the Markets featuring Leo Brewing?

After lunch refuel with a little high test from one of the two onsite coffee shops and be sure to stop for soft pretzels, stuffed shakes, or a myriad of other delightful desserts from the bakeries on site. Enjoy some retail therapy (did we mention there are 20+ boutique shops at The Markets?) Give axe throwing a try or check out the salt room (reservations required)… then hit the repeat button and start all over again at dinner time!

If you enjoy craft beer drinking, wine sipping, and spirit sampling you are going to love the newest eatery at the Markets at Hanover. Public House at the Markets features pub fare with a flair! Try seasonal favorites like Public House poutine and cap off your night with a beer flight, brewed on site using solar power! publichouseatthemarkets.com

Hours vary by establishment. Visit marketsathanover.com.

1649 Broadway in Hanover, Pennsylvania 17331

MAY 2021 | SUSQUEHANNA STYLE

7

plan your next hardscaping project

HAPPINESS IS HOMEMADE HOURS: Monday CLOSED • Tuesday - Saturday 8am - 4pm • Sunday 8am - 1pm 17 Lincoln Square, Gettysburg, PA 17325 • 717.334.2367 gettysburgbakingco.com • @gettysburgbakingco

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SUSQUEHANNA STYLE | MAY 2021

MASONRY HARDSCAPING OUTDOOR LIVING

LIFE BUILT OUTDOORS

190 West Ross Street, Lancaster :: 717.735.1922

LIFESTYLE

TALK OF THE TOWN

Our favorite things about featured town, Manheim, including the eclectic Prussian Street Arcade.

Check out more on page 10.

MAY 2021 | SUSQUEHANNA STYLE

9

MANHEIM

BY KATELIN MCDOUGALD

Northwest of Lancaster and nestled in farmland lies Manheim, Pennsylvania. With a quaint town square and several small blooming businesses, it’s worth a trip for a unique experience you won’t find anywhere else!

PRUSSIAN STREET ARCADE

Shop til you drop at Prussian Street Arcade! Showcasing more than a hundred different boutiques, you’re sure to find something to tickle your fancy. Featuring many hand-crafted items, each visit is certain to have something new it didn’t have before. From decorations to clothes to other odds and ends, there’s a lot to choose from. But these unique items can sell fast, so get them now before they’re gone! Find something new to spruce up your home or wardrobe as summer draws closer.

49 N Main St, Manheim, PA prussianstreetarcade.com

THE TURNTABLE VINTAGE AUDIO AND RECORDS

FORKLIFT AND PALATE

Enjoy a nice dinner in a repurposed industrial warehouse at Forklift and Palate. Their decorations are unique—they recycled and reused material from the original warehouse! The building is environmentally friendly too, recycling rainwater along with other state-of-the-art environmental practices. Sit down for a delightful three-course meal as you unwind from the day’s activities. Try out one of their signature cocktails too: they’re sure to end your night on a great note.

75 Champ Blvd #2, Manheim, PA forkliftandpalate.com

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SUSQUEHANNA STYLE | MAY 2021

Vinyl records have made a comeback in recent years, slowly regaining popularity. Whether you’ve already hopped on the trend or want to, The Turntable Vintage Audio and Records is the place for you! Browse through their large collection of records, or even buy one of their vintage turntables! If turntables aren’t your thing, they also offer a collection of other vintage audio components and accessories. Get lost in the music as you shop for that perfect piece.

54 S Main St, Manheim, PA theturntablestore.com

PRUSSIAN STREET ARCADE: PHOTOGRAPHY BY DONOVAN ROBERTS WITMER | FORKLIFT AND PALATE: PHOTO COURTESY FORKLIFT AND PALATE | SHEARER'S COVERED BRIDGE: PHOTO COURTESY SHEARER'S COVERED BRIDGE | THE SHACK RESTAURANT: PHOTO COURTESY THE SHACK RESTAURANT & MINI GOLF

TALK OF THE TOWN

LIFESTYLE

SHEARER’S COVERED BRIDGE

A popular Instagram spot, this bridge has a rich history. The original bridge was built in 1847 and was subsequently rebuilt in 1855.

Then, in 1977, it was moved 4 miles to where it sits today. Spanning Big Chiques Creek and surrounded by a luscious green park, it’s a great place to spend your time on a warm spring day. Be sure to grab a picture or three while you’re there!

504 E Adele Ave., Manheim, PA

MILL 72 BAKE SHOP AND CAFE

Can’t choose between breakfast and lunch foods? Mill 72 Bake Shop and Cafe serves both all day! Family owned and locally sourced, this cafe offers a delightful array of food and drinks. Stop in to try the quiche of the day or a tasty sandwich made by the Millers. Together they opened the store over two years ago and have blossomed ever since, working as a family to keep the business running. Add on a sweet, freshly baked good to your order before you leave— you won’t regret it.

APARTMENTS

Comfort

45 N Main St, Manheim, PA | mill72.com

And

Security

THE SHACK RESTAURANT & MINI GOLF

A restaurant, a creamery, and a mini golf course—The Shack has it all! A popular spot for the locals, the restaurant serves many favorite dishes such as roasted chicken.

Bring your kids along to enjoy dinner and a round of mini golf, or just have some fun on your own. With spring in full bloom, the golf course and surrounding park is sure to look stunning. Come see what the locals are talking about before you go home.

662 S Oak St, Manheim, PA theshackmanheim.com

Apartments1at Homestead Village are unique because they are dual-licensed for independent retirement living and personal care. This means residents can receive extra help if needed, without the extra move! One bedroom deluxe, and studio apartments now available. Enjoy the spring in a safe, friendly, and engaging community setting.

Call Shaun at 717-874-4404 to request a brochure or schedule a personal tour.

Virtual tours also available on our website.

1800 Marietta Avenue, Lancaster 17603

|

Homesteadvillage.org

MAY 2021 | SUSQUEHANNA STYLE

11

SHOP IN STYLE

LIFESTYLE

A POP OF

COLOR 10.

9.

14.

15.

1.

2.

11.

16.

7.

4.

5.

6.

3.

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SUSQUEHANNA STYLE | MAY 2021

13.

12.

8.

THE KITCHEN SHOPPE AND COOKING SCHOOL

• Breakfast Platters • Waffles & Pancakes • Sandwiches & Wraps • Fresh Salads • Handcrafted Burgers • Smoked Meats • Coffee & Fruit Spritzers • Specialty Desserts

kitchenshoppe.com

1. Le Creuset Pepper Mill in Cerise, $40 2. Le Creuset Pepper Mill in Caribbean, $40 3. Joseph Joseph Multi-Color Cutting Board Set, $10 4. Le Creuset Mini Cocotte, $25

REDBUD HOUSE KITCHENWARES redbudhouse.com

5. GreenPan Mini Ceramic Non-Stick Round Egg Pan, $16.95 6. Mini Tool Set, $10.95 7. Mini Cocotte in Creme White, $19.99 8. Nesting Measuring Cup Set , $20.95

JAM AND RELISH KITCHEN kitchenkettle.com

9. Paradise Cheese Board, $39.99 10. Large Triple Wood Handle, $39.99 11. Krumbs Kitchen Silicone Whisk, $6.99 12. Krumbs Kitchen Spoon, $6.99 13. Krumbs Kitchen Spatula, $6.99

ZEST!

zestchef.com

14. Smeg Electric Kettle in Pastel Blue, $159.95 15. Smeg Blender in Mint Green, $259.95

366 Hartman Bridge Road, Ronks, PA 17572 • www.agapecafeandgrille.com

EXPERIENCE THE

Fresh, Local Difference!

COLLAGE GIFT SHOP collageofyork.com

16. Dansk Butter Warmer in Chili Red, $55 PHOTOGRAPHY BY AMANDA KRAFT

CURBSIDE PICK-UP AVAILABLE

Locally Sourced and Sustainable Farm & Sea to Table • Comfort Food “with a Twist” 600 W. 6th Street, Lititz • 717-626-3559 MON-SAT 11am – 8pm • SUN 11am – 3pm

Currently open to the public for take-out with curbside delivery only.

Located on the Moravian Manor Communities’ Warwick Woodlands campus.

www.OwlsNestLititz.com MAY 2021 | SUSQUEHANNA STYLE

13

PEOPLE & PLACES

LIFESTYLE

Vinegar Varieties: Keepwell Vinegar Is Fermented, Reinvented

BY KAREN HENDRICKS PHOTOGRAPHY COURTESY KEEPWELL VINEGAR

When you reach into your pantry, chances are, you’re grabbing a kitchen staple that likely isn’t locally-sourced or produced. It might not be especially flavorful either.

Sarah Conezio and Isaiah Billington of Keepwell Vinegar want to change that.

“Some of the ingredients we make may not get a lot of thought by people on a regular basis, even though you may use vinegar or soy sauce on a regular basis,” says Conezio. “But we are happy to think about it. By us sourcing the ingredients from farms locally, we can close the loop there and fill a void.”

MAKING A SPLASH The couple, now living in Harrisburg, met while working in the Baltimore restaurant scene more than 10 years ago. Actually, their paths crossed when Billington—a pastry chef— hired Conezio.

“We were working in restaurants at a time when everybody was more and more aware of where their ingredients were coming from during the farm-totable movement,” Billington explains.

“So how do we extend that approach to pantry items?”

The idea the couple hit upon led to the founding of Keepwell Vinegar in 2015.

“We basically decided to create a set of products that just didn’t exist,” says Conezio.

They spent the next two years building up an inventory of products. That’s because their primary product, vinegar, takes time to ferment.

“I describe myself as a fermentation nerd,” Billington says. “Most of our vinegars take three months to a year, or year and a half, to age.”

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SUSQUEHANNA STYLE | MAY 2021

“Their wholesale manager will reach out and let us know what apples are in their Ploughman Cider blends and whether that’s a good one to jump on for our apple cider vinegar,” says Billington.

Much like restaurants base their menus upon readily-available in-season produce, Keepwell Vinegar continues creating and fermenting vinegars that bottle locallyharvested flavors. At any given time, they offer more than two dozen vinegar varieties.

Additionally, they offer two vinegar-based sauces, Worcestershire and Black Walnut Bay Sauce.

VINEGAR 101 So what exactly is vinegar?

“Any sugar can be fermented into alcohol,” says Billington. “Basically vinegar is acetic acid— alcohol that’s been fermented further.”

The “sugar” is supplied by a wide variety of fresh produce primarily grown in the Susquehanna Valley—heirloom tomatoes, chanterelles, grapes, apricots, sweet cherries, and even persimmons.

“I’m endlessly happily surprised when I’m trying to source something locally,” Conezio says.

“Apples are 100% the place to start, since Adams and York Counties are one of the greatest apple-growing regions in the entire world,” says Billington. “They’re a significant portion of the reason we are right here.”

Prior to the pandemic, Keepwell Vinegars supplied numerous top-tier Mid-Atlantic restaurants. While that business subsided and is now rebuilding, more people began cooking at home—and discovering Keepwell Vinegar.

WELL BEYOND VINAIGRETTE “It’s an exciting new ingredient for a lot of people, to help them elevate their cooking,” Conezio says.

Given the couple’s seasoned culinary backgrounds, they enjoy developing and featuring tantalizing recipes on their website and social media accounts to give their products “context” and “show people how to cook with them,” Billington adds.

Keepwell Vinegars are literally well-kept, fermenting, on a friend’s farm in the Dover, York County area.

And one of Keepwell Vinegar’s primary partners is Three Springs Fruit Farm of Adams County.

MAY 2021 | SUSQUEHANNA STYLE

15

Revival Social Club based in York, PA is a fun, inviting take on globally inspired cuisines served in an engaging and comfortable atmosphere. revivalsocialclubyork.com | 717-430-2981

16

SUSQUEHANNA STYLE | APRIL 2021

Created as a destination to gather for interesting small plates, and innovative cocktails, but versatile enough to deliver a fine-dining experience.

19 North George Street, York, PA 17401

PEOPLE & PLACES Want to learn how to make Chimichurri?

There’s a Keepwell Ramp Vinegar for that.

How about an Alabama White Sauce for barbequing? Keepwell Sorhum Molasses Vinegar is the key. What about spicing up your grilled cheese with a little Turmeric Mustard Chutney? Keepwell Turmeric Vinegar to the rescue. Or, choose from a variety of vinegarbased cocktail, pasta or pastry recipes.

Black Garlic and Bitter Lemon are two of Keepwell’s most unique, best-selling vinegars.

And while it’s hard for the couple to choose an ultimate favorite, it just might be Apple Cider Vinegar, made from Three Springs’ Fruit Farm’s York Imperial apples.

“After about 12 months of barrel-aging, that apple cider yields a really deep and mature vinegar with a subtle but so important honey sweetness and aroma,” Billington describes. “I might be biased, but it makes it almost drinkable.”

Premier Plumbing Showroom 2058 State Road, Camp Hill 717.761.0660 www.rffager.com

Keepwell Vinegar

Find Keepwell Vinegar products online at keepwellvinegar.com or in-store at: Radish and Rye Food Hub, Harrisburg radishandryehbg.com Route 174 Roadside Market, Mechanicsburg route174roadsidemarket.com Lancaster Local Provisions, Lancaster lancasterlocalprovisions.com The Farmstead Butcher, Gettysburg facebook.com/farmsteadbutcher Plus shops and markets throughout Philadelphia, Baltimore, New York City, and Washington, D.C.

Etown’s favorite breakfast and lunch spot Fresh.

Local.

Yum.

WHISK CAFE 98 Masonic Drive Open 8 am to 2 pm Tues-Sun

WHISK EXPRESS/ TROLLEY GIFTS 346 Hershey Road Opening May 2021!

thewhiskcafe.com

Outdoor Dining Now Open!

MAY 2021 | SUSQUEHANNA STYLE

17

LIFESTYLE LIFESTYLE LIFESTYLE

LIVE WELL WELL

The Anatomy of a Craving And And why it starts well before the urge

BY RACHEL RACHEL CURRY CURRY BY

According Accordingto toBrittany Brittany Stoltzfus, Stoltzfus, RD, RD, LDN, LDN, owner of Simply Nutrition LLC and president of Simply Nutrition LLC and president of the Central CentralPA PAAcademy Academy of of Nutrition Nutrition & & Dietetics, Dietetics, "Cravings are not something to be "Cravings are not something to be scared scared of or alarmed alarmedabout." about." We We tend tend to to fear fear what what we don't understand, understand,and and cravings cravings are are not not exempt— exempt— but butthe thefirst firststep step to to conquering conquering cravings cravings is understanding understanding them. them.

TYPES OF CRAVINGS CRAVINGS

CHANGING CHANGING THE THE WAY WAY YOU YOU VIEW FOOD FOOD & & CRAVINGS CRAVINGS

Nutritional and biological biological

Embrace Embraceintuitive intuitiveeating eating which which Stoltzfus Stoltzfus explains explains as positiverelationship relationship with with food. food. "What "What that that means aapositive tome meisisbeing beingable ableto to decrease decrease the the stress stress and and worry to aroundeating," eating,"she she says. says. In In comparison, comparison, diets diets often around focuson onrestriction restriction and and aa pass–fail pass–fail methodology. methodology. focus Stoltzfussays says"intuitive "intuitive eating eating is is really really just just learning Stoltzfus howto totrust trustyour yourbody body again." again." With With that that comes comes the how needto todig digdeeper. deeper. need Whileeveryone everyonehas has their their own own favorite favorite indulgences, indulgences, While there'ssomething somethingwe we all all have have in in common: common: behind there's thecraving cravingisissomething something going going on on within within our our body, the mind,or orboth. both.That's That's why why Stoltzfus Stoltzfus says says the the first step mind, inaddressing addressingyour yourcravings cravings is is looking looking at at how how you're in definingthem themto tobegin begin with. with. Rather Rather than than labeling labeling them them defining asinherently inherentlybad, bad,you you can can identify identify the the biological biological or or as emotionalreason reasonbehind behind your your cravings cravings and and ultimately ultimately emotional remedy the root problem. remedy the root problem.

Stillstruggling strugglingwith with controlling controlling cravings? cravings? Try Try pairing pairing Still upwith withaaregistered registered dietician dietician to to help help you you break break down down up yourday–to–day day–to–dayand and spot spot inconsistencies. inconsistencies. Actively Actively your labelingyour yourfeelings feelings behind behind the the cravings cravings can can also also labeling be productive.

Nutritional lab tests can determine be productive. Nutritional lab tests can determine you'remissing missinganything anything in in your your diet diet that that might might ififyou're contributeto toexcessive excessive cravings cravings (like (like aa vitamin vitamin contribute deficiencyor ordehydration). dehydration). deficiency

Most people tend to to crave crave high–calorie, high–calorie, energy–dense energy–dense foods (especially chocolate chocolate and and other other snack–like snack–like items). Whatever the the target target of of your your desires, desires,Stoltfuz Stoltfuz says, "Responding to to aa craving craving is is looking looking at, at,what whatisis my body communicating communicating with with me?" me?" There Thereare areendless endless reasons you might might be be experiencing experiencing aa craving, craving,but butthey they ultimately break down down into into aa few few categories: categories: Your physical body body might might be be trying trying to to communicate communicate that you need to hydrate, hydrate, get get more more sleep, sleep, eat eatcarbs, carbs, get iron, or simply consume more calories at meal or snack get iron, or simply consume more calories at meal or snack time. time.

You may feel ravenous ravenous come come supper, supper, but but perhaps perhapsyou you forgot to eat lunch. lunch. Maybe Maybe you're you're on on aa carb–free carb–freeketo keto diet, which could explain explain your your lethargy. lethargy. Perhaps Perhapsyou're you're sleep deprived and and your your body body craves craves energy, energy,which which it derives from food. food. You You could could also also be be chronically chronically dehydrated, a common common problem problem according accordingto toStoltzfus.

Stoltzfus.

Take a look at your your lifestyle lifestyle and—if and—if necessary—lab necessary—labtests tests to determine if you're you're deficient deficient in in any any key keynutrients nutrientsor or wellness practices. practices.

Emotional and nostalgic nostalgic Emotionally, you Emotionally, you may may have have buried buried or or surface–level surface–level feelings that feelings that need need tending tending to. to. Stoltzfus Stoltzfus says saysto toask ask yourself questions like, "Is my body trying to yourself questions like, "Is my body trying totell tell me II have or am am II feeling feeling more more me have aa higher higher stress stress level, level or anxious about anxious about something?" something?" Grief Grief and and depression depression might also might also play play aa role role in in your your cravings. cravings. In In many manyof of these circumstances, heightened cortisol levels these circumstances, heightened cortisol levelslead lead to increased to increased cravings. cravings. We We also also associate associate certain certainfoods foods with our with our past, past, which which leads leads us us to to crave crave them themin inthe the fight for fight for nostalgia. nostalgia. Comfort Comfort foods foods are are often oftenstarchy starchyin in nature, and starch breaks down as sugars which nature, and starch breaks down as sugars whichhave have an addictive an addictive nature. nature. If If you you struggle struggle to to identify identifyyour your feelings, it feelings, it may may help help to to refer refer to to aa feelings feelings wheel—a wheel—a common therapeutic common therapeutic practice practice for for adults. adults.

Hormonal Hormonal

Hormones fluctuate Hormones fluctuate wildly wildly for for about about half half of ofthe the population.

Progesterone rises during population. Progesterone rises duringaawoman's woman's monthly monthly luteal luteal phase phase which which causes causesaabigger bigger appetite. Pregnancy cravings are appetite. Pregnancy cravings are usually a mixture of hormones, usually a mixture of hormones, nutritional deficiency, and nutritional deficiency, and heightened senses. Oftentimes, heightened senses. Oftentimes, simply being aware of your simply being aware of your hormonal shifts is enough to help hormonal shifts is enough to help you get through the craving days. you get through the craving days.

A calendar is your friend, as is A calendar is your friend, as is preparation through adequate preparation through adequate sleep, hydration, nutrition, and sleep, hydration, nutrition, and stress management. stress management.

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SUSQUEHANNA STYLE | MAY 2021

The The

Craving Cycle Cycle Craving Beforethe thecraving craving ▶▶Before hits, your body or hits, your body or mindbegins beginstrying trying mind tocommunicate communicatewith with to youthrough throughcravings. cravings. you Thehankering hankeringhits. hits. ▶▶The Youeither eitherchoose choose You toindulge indulgein inyour your to craving cravingor ormake makean an alternative alternativechoice. choice. ▶▶IfIfyou youdecide decideto to indulge, indulge,you youselect select your yourfood foodor orsnack snackand and are arerewarded rewardedthrough through dopamine dopaminefor foreating eating it. it.In Innormal normalcases, cases, leptins leptinssignal signalthat that you're you'refull. full.IfIfyou youhave have insulin insulinresistance resistancefrom from repeated repeatedexposure exposureto to sugar, sugar,simple simplecarbs, carbs, and andunhealthy unhealthyfats, fats, your yourleptins leptinsmay mayfail failto to send sendthe themessage messagethat that you're you'refull, full,ultimately ultimately leading leadingto toovereating. overeating. ▶▶IfIfyou youchoose chooseto toavoid avoid the thecraving cravingentirely, entirely, the theurge urgecan canbuild build up and result up and resultin in overeating. overeating.However, However, you youmay maybe beable able to satisfy the to satisfy theurge urge through throughadequate adequate nutrition nutritionand andwellness. wellness.

You Youalso alsomight mightgive giveinin to avoid binging to avoid bingingininone one fell fellswoop. swoop.

EAT & DRINK REINVENTING A CLASSIC

Inside the kitchen of the newly remodeled Lombardo’s.

Read more on page 20.

MAY 2021 | SUSQUEHANNA STYLE

19

FOODIE FINDS

EAT & DRINK

Refreshed Lombardo’s offers classic and contemporary dishes Family owner revives a Lancaster tradition

BY M. DIANE MCCORMICK PHOTOGRAPHY BY AMANDA KRAFT

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SUSQUEHANNA STYLE | MAY 2021

The language is Italian, but the message is universal. “La Famiglia é Tutto.”

So says a neon sign in the Lombardo’s piano lounge. “Family is everything.” In its gleaming interior and a menu stocked with classic recipes and 21st century culinary creations, the relaunched Lombardo’s brings its family to yours.

Lancaster businessman Sam Lombardo bought the family business from his cousins in 2018 and took it on a journey of rediscovery. The origins go back to 1946, when brothers Joe, Jim, and Dave Lombardo were delivering ice to Lancaster restaurants and decided to open one of their own. The dishes came from their sister Toddy, keeper of the family recipes. In 1969, they moved the business to Harrisburg Pike.

It was a red-checkered tablecloth kind of Southern Italian cafe, “small but family-oriented,” Lombardo recalls.

Family recipes reigned then, and in the renovated and refreshed Lombardo’s, unveiled at the same spot in November 2020, they still hold a place of pride. Lombardo hired a powerhouse team of chefs, cooks, and pizza makers to recharge the menu. The chefs visited top restaurants in southern Florida, New York City, and New Jersey. There, they shadowed chefs and collected ideas for exceptional, Italian-inspired appetizers and entrees to complement the Lombardo’s classics.

Every meal starts with a complementary plate of cold peppers fried in garlic and olive oil, served with bread and herbed oil.

“That was my mother’s recipe, a staple when I was growing up,” says Lombardo. “I wanted something people could enjoy that’s different than what other restaurants do.”

In the kitchen, 60 pounds of Lombardo’s signature sauce might be cooking in the giant kettle. Take a bite, and the flavors of the stickto-the-pasta sauce come in waves—tomato, pork, cheese. That’s because the Lombardo’s meatballs, also from a cherished family recipe, are cooked in the sauce. Served on fresh, house-made pasta, they offer an enticing blend of tastes.

“The sauce is the Lombardo’s recipe, the same as 1946,” says Lombardo. “It was passed on from Aunt Toddy to my cousin Paul, and from Paul to my chefs.”

Other family dishes got upgrades. The escargot still nestles in a butter pesto garlic base but, unlike its predecessor, is prepared and served fresh in the shell. “It’s wonderful,” says Lombardo.

The menu additions offer contemporary twists on classic tastes, such as the black truffle arancini, or rice ball, served with tomato fennel jam. Lombardo loves the chilled seafood salad of fresh calamari, scallops, shrimp, tomato, and light olive oil and lemon with capers. The pizza dough is modeled after a famous New Jersey pizza parlor’s. Steaks and burgers stack up against any in Lancaster County, Lombardo says.

Chef de Cuisine Ryan Stradley’s favorite dish is the wild mushroom gemelli pasta, created by Executive Chef John Marconi.

“Lombardo’s has been around for so long and has its name set in stone,” says Stradley. “We wanted to not only bring it back to the name it carried for so long but also bring in the new, and give our diners an exciting experience. Sure, you can come in and get a classic spaghetti and meatballs, but you can also try the gemelli and feel as though you may have stepped into New York but still be here in Lancaster.”

That same spirit of traditional and contemporary carries into the redesigned restaurant.

Manhattan-based designer Julia Roth created a transformation with builder Aston Black and flooring provider Certified Carpet, both Lancaster-based.

Red brick was painted a crisp white by Lancaster-based Two Dudes Painting Company.

Banquettes, booths, and chairs made in Manhattan invite couples to sit and snuggle, or groups to socialize.

The space flows easily among four distinct dining areas.

The bar and booths hint at Lombardo’s love of sports cars, with glass-printed photos of cars from his collection by Jeremy Hess Photography, over booths upholstered in a blackand-white racing stripe. (And try not to miss the men’s room mural featuring Lombardo’s friend, champion racecar driver Brian Redman.)

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FOODIE FINDS

In the piano lounge, Sam’s grandfather Saverio Lombardo smiles down from a mural. Murano glass sparkles in the mirrors and a custommade wall hanging. Seating is upholstered in a luscious gray crushed velvet.

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They are the reason Lombardo bought and revived the business that still bears his family name. All those families lived near each other and did everything together. The restaurant was the hub, where “La Famiglia é Tutto.”

“I would come into the old restaurant with my parents, and I knew everybody,” he says.

“Our family existed around this restaurant.

It was the family hub. I just had to do what I could to keep the name going and to keep the restaurant history with all this great food.”

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In the dining room, a mural on the back wall practically draws you into the cliffside Italian town of Gasperina, hometown of Lombardo’s grandparents. Another painting from the same studio, New York-based Silver Hill Arts, takes diners to the Bay of Naples, where his mother came from. A side room can be made private by windows that frost at the touch of a switch.

There, another Silver Hill mural introduces the family that Sam Lombardo grew up with— aunts, uncles, and parents.

Over 100 Patio Furniture Sets on Display

Lombardo's

1060 Division Highway Ephrata, PA | 717-733-4973 www.bowmansstove.com

lombardosrestaurant.com 717.394.3749

216 Harrisburg Ave, Lancaster, PA 17603

COCKTAIL CONCOTIONS

BY THE LOCAL EXPERTS FROM FINE WINE & GOOD SPIRITS

Whiskey Smash 1 ½ oz Dad’s Hat Pennsylvania Rye Whiskey ¾ oz simple syrup ½ lemon 4 mint leaves 1. Muddle lemon in the bottom of a shaker.

2. Add ice and first two ingredients.

3. Shake and strain into cocktail glass filled with crushed ice.

4. Garnish with mint.

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DISH IT UP

EAT & DRINK

DISH IT UP

EAT & DRINK

Raspberry Limoncello Vodka Sour 1 ½ oz Villa Massa Limencello ½ oz Stateside Urbancraft Vodka 4 fresh raspberries ½ oz raspberry-thyme shrub* 1 oz fresh lemon juice 1 tsp egg white 1 thyme sprig 1. M uddle raspberries with first two ingredients in the bottom of a shaker.

2. Add ice and next three ingredients.

3. Shake and pour into a mason jar.

4. Garnish with thyme sprig. *Raspberry-Thyme Shrub: Combine 2 cups fresh raspberries, 1 big handful of fresh thyme, 1 cup apple cider vinegar and 1 cup sugar in a sauce pan.

Bring to a boil, reduce heat, and simmer for five minutes. Cool completely to room temperature and refrigerate in an air-tight container.

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Penn’s Woods 1 ½ oz Bluecoat Gin ¼ oz Spatola Vermouth Extra Dry ¾ oz Penn’s Woods syrup* ½ oz fresh lime juice Q Club Soda 1 dill sprig 1. C ombine the first four ingredients in a shaker filled with ice; shake vigorously.

2. Strain into a rocks glass filled with fresh ice.

3. Top with soda.

4. Garnish with dill sprig. *Penn’s Woods Syrup: combine ½ cup fresh dill, ¼ cup fresh basil, 2 tablespoons ground coriander, and 2 cups simple syrup in a blender. Blend, strain and refrigerate in an airtight container.

MAY 2021 | SUSQUEHANNA STYLE

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Bored by your meal rotation? Need a new date night locale? Instagram might be the place for you! Food bloggers are a great resource when you’re looking to update your meal repertoire. Here are five food lovers creating mouthwatering content to feed your senses.

5 Local Foodie Bloggers to Follow

BY BERGEN SUNDAY

@PASSPORTFLAVOR | LEXI STAMBAUGH Lancaster, PA | passportflavor.com

Pack up your palate and get ready to go adventuring with Lexi of Passport Flavor.

When she isn’t caring for others as a nurse, Lexi loves to travel. Her blog combines her enthusiasm for food with her adventurous spirit. Follow Lexi on her travels to exotic locales such as Peru and Spain. Though she loves to wander, Lexi always brings us back to Lancaster city, promoting the small businesses and restaurants that are close to home.

Discover full recipes for buffalo chicken taquitos or 20-minute spring rolls on her website, and let Lexi take you on a flavorful journey!

@FOSTERTHEFOODIE | CORINNE FOSTER Harrisburg, PA

Struggling to find the money to eat out these days? Foster the Foodie is here to help! As Corinne asks in her Instagram bio, “Who said you can’t dine out on a budget?”. Corinne knows where to find quality eats that cost under $15, and happily shares that knowledge with her audience. Along with local brunch and dinner spots, Corrine can also recommend great locations for a fruity cocktail or delicious beer that won’t break the bank.

@SAVORINGTHEGOOD | SARAH MOCK York, PA | savoringthegood.com

Food, family, fun—these are the ingredients that fuel recipe creator and mom of three, Sarah Mock. Trained as a chef in a professional kitchen, Sarah creates unique recipes that the entire family will enjoy. She specializes in sous vide, a modern cooking method where food is placed in a sealed container and cooked “low and slow” in a water bath to preserve moisture. A cornucopia of cooking tips and tricks, Savoring the Good features canning and crock-pot recipes, and even your favorite copycat dishes from Panera or Trader Joe’s!

@TRUFFLESANDTAKEOUT | RACHITA & VANSHIKA AGARWAL Harrisburg, PA

This sister duo is all about the food! Rachita and Vanshika highlight all kinds of local eateries across Central Pennsylvania and beyond. From Mediterranean to Mexican, Vietnamese to South Indian, they give us a taste of every corner of the world right here in our own backyard. They explore everything from the luxurious to the street savvy, and always provide a personal recommendation from each location’s menu. Follow them on Instagram and Facebook to find your next special dining spot.

@MOSTLY_PLANT_BASED_LIVING | RUCHI TANNA Harrisburg, PA | mostlyplantbasedliving.com

How about an option for the veggie-only folks? Ruchi, a self-proclaimed “vegetarian eating mostly vegan,” has arrived at a happy medium she calls “mostly plant based living.”

She highlights the beauty of local and seasonal produce, creating recipes that are never one-note! Learn how to be mindful of your environmental footprint while taking in the stunning beauty shots of purple radishes, peanut chutney, and sweet potato topped with curried chickpeas. Ruchi ignites a passion for sustainable living, while serving us both an edible and visual treat.

Recipe Note: Ingredients are measured in grams to help perfect measurements for the best bread possible!

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FIVE THINGS

EAT & DRINK

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THE PA

HOW CRAFT BEVERAGE MAKERS ARE BUILDING THEIR COMMUNITIES UP THROUGH FERMENTATION

BY R ACHEL CURRY

Before the Whiskey Rebellion in the 1790s, Pennsylvania rye claimed more fame than Kentucky bourbon. Cider, too, has a rich regional history, with William Penn touting its splendor before the nation's birth. In more recent years, Pennsylvania held the title of the most craft beer produced by any U.S. state.

As for east coast wine, Pennsylvania is second in growth, trailing only behind New York.

Even meaderies are infiltrating niche markets, especially in the Pennsylvania dutch region known for its sweet tooth.

The point? Craft grog in the Keystone state is booming, and communities throughout the Susquehanna Valley are reaping the rewards.

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BREWERies

FRECKLE THE MAP FOURSCORE BEER CO. GETTYSBURG

With a name reminiscent of the Gettysburg Address, Fourscore Beer Co. in Gettysburg remembers history just as much as they make it.

The place is owned by two brothers, Wade and Drew Leedy.

The Leedy brothers are thirdgeneration owners of Tommy's Pizza. For years, they stayed ahead of the trends and brought craft beer to their parlor for the community to enjoy.

"We spent years chasing hard to get beers through our distribution channels and later saw an opportunity to simply do it ourselves," says Wade.

Since 2019, Fourscore has been pushing fan favorites like Gettys Brau, an American pilsner that's

easy to drink with a low ABV. They're also developing wild concoctions like Jahmba, their line of fruited sour ales. Wade says, "The Jahmba series utilizes a creative combination of fruits in each batch and on occasion includes added ingredients like marshmallow. " "Our goal was to create a neighborhood brewpub that welcomes all with great fresh local beer and a good menu to pair with it," he says.

Other beer makers like Collusion Tapworks in York, Our Town Brewery in Lancaster and New Trail Brewing Company in Williamsport are playing the craft ale game. For Pennsylvanians, the regional palate is burgeoning.

Distilling

IS BACK IN THE KEYSTONE STATE

Step into Zoetropolis in downtown Lancaster and you'll find yourself in a different world.

It's a happening restaurant equipped with a long-standing independent movie theater, topped off with a 300-square foot distillery. That's the home of Lancaster Distilleries.

"This might be the tiniest setup in the nation," says Cheila Huettner, Managing Partner for the Zoetropolis brand.

If you can manage to get past the fried lion's mane mushrooms in the dining room, you'll find

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handcrafted spirits like rum, gin, and vodka. They're all made in a glass-sheathed room that holds the shiny and distracting "booze flute," as owner and head distiller Nate Boring calls it.

Flavors are experimental, aromatic, and always local.

Stepping into the quaint fermenting room as an apprentice stirs in botanicals feels like steeping in tea.

Award-winning variations like paw paw brandy and rose geranium gin successfully test the limits of the spirit while

ZOETROPOLIS LANCASTER

retaining a local flair. "We even have a cooper who builds our barrels from Pennsylvania white oak," says Boring. "I love the Pennsylvania aspect."

The distillery has a new handbuilt stand at the Lancaster Central Market as well as a booze van for local delivery. Boring and his team are even on the verge of their first-ever whiskey program.

Distilling had a place in Pennsylvania centuries ago, and the practice is finding its way back into the atmosphere. With about two years of distilling

under their belt, Lancaster Distilleries is made up of one crafty bunch, but they're not alone. There's neighboring operation Stoll and Wolfe Distillery, as well as Old Republic Distillery in York, and Hidden Still Spirits in Hershey.

For Lancaster Distilleries' production, as well as the region's collective distilling community, Huettner feels eager above all else. She says, "We're really optimistic and excited for all the things it can be."

UNDER THE BRIDGE CIDER LEBANON

MODERN

CIDERIES

ARE REINVENTING A HISTORIC BEVERAGE Kevin Smith, owner and cider maker at Under the Bridge Cider in Lebanon, was in the coast guard for a decade. For him, port calls felt like a foray.

"I would always look for a bar that had a cider on tap, and it kind of turned into a bit of a scavenger hunt," Smith says.

Now, Smith's own cidery manages to evoke the adventurousness of a young brewery while retaining the traditions that birthed the beverage. His passion lends itself to the orchards of apple trees and the heirloom varieties lost forever in the prohibition era.

Smith's flavors include the popular and fruit-forward Strawberry Fields. Beverly Hills, infused with lemongrass and ginger, feels warm and nourishing. The hops-brewed Bittersweet Symphony caters to the beer lovers of the bunch.

Smith opened up his operation in December 2019 as a bringyour-own-food establishment to prop up downtown Lebanon.

He's managed to build up his brand while maintaining an entirely hands-on approach.

He says, "It's all moved by hand, kegged by hand, bottled by hand, labeled by hand. They're all capped one by one by one, so we are about as handcrafted as one can get."

Smith is so enthusiastic about cider that it got me seeking craft options myself.

Throughout the Susquehanna Valley, establishments like Wyndridge Farms, Jack's Cider, Lancaster County Cider, and Big Hill Ciderworks all stand out. Adams County produces a staggering five million bushels of apples per year (with Biglerville at the crux of it), so it's no surprise this watershed has a handle on the cider keg.

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VINEYARDS

MAKE THEIR WAY UP AND DOWN THE RIVER Pennsylvania's booze boom has been in the works for decades, and Shade Mountain Winery in Middleburg is proof.

Amy Scorsone, daughter of the winery's founders Karl and Carolyn Zimmerman, says the community has been integral to their success over 30 years in business.

Known for Jack's Mountain Red, a sweet red wine with concord grapes, Shade Mountain has a range of options. Perhaps their most interesting creation is Granny Z's, an iced tea infused with mint wine. This concoction is named after founder Karl Zimmerman's mother, a symbol of the establishment's family ties.

"They were the ones stopping in and trying our wine when we opened our doors. Before wineries became tourist destinations, it was the local community who helped us get our start," says Scorsone.

Shade Mountain has spectacular views, whether you're going for curbside pickup or wine flights with food. They're built up by a family of wineries in the region, like Moon Dancer in Wrightsville, Logan's View in Loganville, and Whispering Oaks in Sunbury.

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SHADE MOUNTAIN WINERY MIDDLEBURG

INDEPENDENT & INFLUENTIAL Small, independent, craft alcohol makers contribute to Pennsylvanian communities across the map. What do they give, exactly? Jobs, partnerships, consumer spending, a sense of camaraderie, and permission to kick back, glass in hand.

FOURSCORE BEER CO. 603 S Washington St, Gettysburg, PA 17325 fourscorebeer.com

MEADERIES "I like mead because there's no preconception of what it should be," says Drew DiFrancesco, owner of DiFrancesco Meadery in Wrightsville.

Mead, or honey wine, holds great potential in the Susquehanna Valley. The rural landscape combined with a plethora of apiaries (including Lancaster's own Dutch Gold) makes it fertile ground for a beverage that requires at least 15 pounds of honey for five gallons of mead.

DiFrancesco's Meadery blossomed five years ago and has since gone on to produce still and carbonated flavors like cherry, almond, ginger and sakura (Japanese cherry blossom). The mildly sweet cherry and sharply aromatic ginger meads are worth the trip to the barn-style setting, equipped with scenic views and space enough for indoor music, DiFrancesco hopes.

Given its charm, it's easy to think DiFrancesco's is a one-of-a-kind establishment, but meaderies are popping up throughout

MAKE FOR A MEETING GROUND IN SUSQUEHANNA

ZOETROPOLIS

112 N Water St, Lancaster, PA 17603 zoetropolis.com/drink

UNDER THE BRIDGE CIDER 750 Cumberland St, Lebanon, PA 17042 underthebridgecider.com

SHADE MOUNTAIN WINERY 16140 Route 104 Middleburg, PA 17842 shademountainwinery.com

DIFRANCESCO MEADERY 1237 Trinity North Rd, Wrightsville, PA 17368 difrancescomeadery.com

the valley. Meduseld Meadery in Lancaster and Beauregard's Meadery in Thomasville are both working to bring homage to the honey wine name.

Despite the Pennsylvania Dutch palate, mead's sweetness is a subtle one. The fermentation process turns much of those sugars into alcohol, making for a sippable libation.

Given statewide regulation requiring alcohol-serving establishments to offer food during the COVID-19 pandemic, DiFrancesco has been given the chance to dabble in homemade fare. As someone with a keen focus on the fermentation process (going so far as to make his own pasteurizer), he's veered toward comforting crockpot and handheld dishes like meatball subs and peel-your-own shrimp.

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COMMON COOKING

CONUNDRUMS

d e v l o S

By Samantha Quisgard

Whether you’re a novice or a pro, chances are we’re all guilty of a cooking faux pas or two. The cooking experts at Zest are here with a few tips to help you feel more at home in the kitchen.

PERFECTING PASTA To salt or not to salt One of the common debates in the pasta world is whether or not to salt the water when boiling. Sharon Landis, owner of Zest and The Zest Cooking School in Lititz, says the salt factor depends on your end goal with the pasta. “The boiling process is the only time you can truly affect the taste of the pasta itself, but whether or not to salt truly depends on how you plan to use your pasta. If you’re planning on using a salty sauce, you may not need the additional flavor from salting the water”, says Landis.

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Watch your cooking times

Sharpen

According to Landis, “Pasta should be cooked al dente. A little bit of bite, but not completely crunchy.” The best way to determine this? “Use a fork to pull a piece out of the boiling water.

Then, try to cut the pasta with the side of the fork. If it resists, it’s not done”, says Landis. When in doubt, don’t be afraid to taste test to see if it’s to your desired texture.

Your

Skills

“If you ask any chef what is their favorite utensil, they always say their knives,” says Landis.

“When you’re fighting a knife, it takes all the fun out of cooking.”

Landis says to Invest in one good 8-inch chef’s knife. The curved rocking blade can make it a great multi-purpose knife.

Only rinse with purpose

Ditch the oil

If you’re cooking a hot dish, do not rinse your pasta. When you rinse, you actually wash off all of the starch and that starch is what helps your sauce stick to the pasta. That being said, if you’re making a pasta salad and want it to cool quickly, you can rinse with cool water. Another pro tip from Landis: you can always save a little of your pasta water to make a nice simple sauce.

This is a common misconception when it comes to prepping your cooked pasta. “You do not need to add any oil to your pasta unless you are doing a basic oil and parmesan cheese toss. Adding oil to your pasta before a heavier sauce will simply make your sauce slide right off of your pasta.

“Spend $100-150 on a good cook’s knife.

You’ll never regret it.”

Lastly, don’t forget to grab a sharpener to keep that knife in good shape.

AVOIDING PAN PANIC Swap out your go-to oil

Choose your pans wisely

Don’t overcrowd your pan

Press with purpose

Extra virgin olive oil has seen a boom in the US in the past decade which has led to many people treating it as a multipurpose oil. While great for salad dressings or even oven roasting (up to 350 degrees!), EVOO is not a great choice when pan frying and sautéeing due to its low smoke point. Landis suggests substituting your go-to with avocado oil, grape seed oil, coconut oil, or even peanut oil depending on allergies of your dinner guests.

Nonstick pans are all the rage, but may not always be your best choice. Landis says, “Stainless steel pans are excellent when making a sauce of any kind. If you pan fry your protein and then take it out, it leaves a nice residue in the pain for the sauce. Nonstick tends to leave less there for you to work with.” There’s a place for nonstick and a place for stainless steel. Landis suggests stocking your kitchen with two or three great non-stick skillets of different sizes, a few good three-ply (minimum) stainless steel pieces, a good old cast iron skillet and grill pan, and a quality enamel coated cast iron dutch oven.

When trying to cook for a larger crowd quickly, one of the most common mistakes can be overcrowding the pan. Naturally, one may think getting everything into one pan on the first go-round, as opposed to pan-frying in batches, will save time. However, it actually works in reverse.

Overcrowding a pan lowers the temperature of the pan, causing your food to cook more slowly, and oftentimes, unevenly.

Stovetop burgers are a great substitute to grilling during the colder months. Whether grilling or pan frying, don’t press down on burgers, especially turkey burgers.

Pressing pushes all of the juice and moisture from your meat, leaving it dry. The exception?

A good old fashioned smash burger that relies on the pressing technique to create a thin, nicely crusted patty.

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FAILURE-PROOF YOUR FLAVORS Time your seasoning right Another debate when it comes to cooking—should I be seasoning while my ingredients are in the pan? Landis suggests using cooking sprays or a light brush of oil on chicken breast to help get your seasoning to stick to your meat prior to placing in the pan.

After seasoning, try placing in the fridge for about an hour to let it sink in.

Don’t rush your marinade You get home from work and realize you forgot to marinade your dinner, is it a lost cause?

Chances are, no! “Seafood should not be marinated for more than an hour because of the delicate nature and it’s high water composition. 30-60 minutes on shrimp, fish, or other seafood options will give you the right amount of flavor”, says Landis.

“Everything else, you can go overnight; however, if you can only do an hour, try poking holes with a fork to help the marinade get under the surface more quickly.”

Stock your spice cabinet with the essentials There’s nothing like going to make a recipe and realizing you’re missing an essential spice. So what spices should you stock? For classic herbs, Landis suggests the following: dried basil, thyme, rosemary, and Mexican oregano (a slightly lemony variety). For baking flavors, try cinnamon, ginger, cloves, and nutmeg. Venturing into some stronger spice flavors?

Go for chili powder, cayenne, curry powder, and red pepper flakes. “Chili powder is a great one to be a little adventurous,” says Landis. “For example, choosing a smoked variety of chili powder could completely upgrade a dish. We have a large variety of Zest spices to help you find one to fit your

preferences.” Lasly, don’t forget the salt and pepper.

Having a fresh pepper and salt grinder will always help elevate a dish, but when in a pinch, table salt and pepper will work just fine.

Don’t forget the condiments While homemade condiments will always take a meal to the next level, a little convenience is necessary. Landis suggests having three in your kitchen at all times: ketchup, mayo, and dijon mustard. Not only are they common condiments on their own, they are also often used in recipes.

The Easyto-Master Dish New to cooking, but looking to host a dinner? Landis suggests trying a classic Chicken Picatta as your first master chef meal. “It doesn’t need any fancy ingredients and can use chicken cutlets which cook up quickly and easily. You don’t even really need a complicated recipe,” says Landis. Follow these Zest quick tips to try your hand at this classic:

flour both sides of the 1. Lightly chicken and saute in a little

butter and olive oil over medium/ medium-low heat (Remember, olive oil has that low smoking point we talked about.)

2.

Once the chicken is browned, remove from the pan, and set aside.

3. chicken stock to the pan.

Add a little lemon juice and

Bring to a slow boil, scraping the pan as you go for extra flavor.

on it’s own with a 5. Serve vegetable and starch, or try

serving atop some pasta.

your desired amount of 4. Add capers and parsley.

MAY 2021 | SUSQUEHANNA STYLE

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restaurant professionals From prix fixe tasting menus to scratchmade Italian to contemporary American, our restaurant spotlights are a chance to discover some new favorites to add to your go-to list.

MAY/JUNE 2020 | SUSQUEHANNA STYLE

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More than a custom remodeling company, Mike and Tim make sure that every employee feels like family. You can feel the love from the very 1st meeting. Good, hardworking craftswomen and men who care about every detail and element of their jobs. Like family, they have your back.

Tim and Mike strive to impress every client by handling every job promptly and efficiently. Their specialists aim for perfection, whether they are delivering a single room remodeling service or managing a whole house remodeling project. To make sure that the results of their efforts are excellent, they only use quality equipment and products for all their work.

They back the results of their work with a warranty on labor and give free estimates to all prospective clients. Do not hesitate to contact Tim or Mike!

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RESTAURANT PROFESSIONALS

Meredith Thompson, Front of House Manager

Ryan Stradley, Chef de Cuisine

HEART FOR HOSPITALITY Behind the delicious Italian cuisine and lively new setting at Lombardo’s is the ethos for creating a safe, welcoming space for people to gather, share a mouthwatering meal, and raise a glass. Warm hospitality comes naturally at Lombardo’s, where love of friends, family, and community has always been the main attraction.

Chef de Cuisine, Ryan Stradley puts it this way, “Some of the best memories are made around the table. Lombardo’s has been providing that table for families and friends to come make those memories for 75 years. Generations of customers bring their children and grandchildren to enjoy our food and family-friendly atmosphere. Now they can come back and create more memories after a tough year apart.”

Stradley and Executive Chef John Marconi strive to honor Lombardo’s legacy recipes and introduce new dishes while supporting Lancaster’s farm-to-table culture. “We believe in supporting local bakeries, brewers and farmers so that Lancaster as a community can continue to grow and prosper,” he says. “Our cuisine pays homage to the delicious family recipes brought over from Gasperina and Napoli, and passed down through generations, while adding a subtle Lancaster touch by cooking with only local, fresh ingredients.”

Front of House Manager, Meredith Thompson and her staff also embody this ethos.

“We are committed to creating and sharing what we love with others,” she says. That commitment comes from the top. “We are truly gifted with incredible owners who care for their employees and customers first and believe in treating everyone with respect and kindness.”

From the warmth of the staff to the warm meal delivered to your table, there’s one objective that makes the whole Lombardo’s experience distinctly unique – delicious Italian dishes cooked with love and served in a lively, inviting atmosphere by restaurant professionals who treat everyone like friends and family.

216 Harrisburg Ave Lancaster 717-394-3749

LOMBARDOSRESTAURANT.COM MAY 2021 | SUSQUEHANNA STYLE

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THERE'S ALWAYS SOMETHING TO LOOK FORWARD TO AT THE ENGLEWOOD Find yourself in this immersive entertainment experience in the Hershey, PA area and make The Englewood your go-to for a party of any proportion.

What helps The Englewood space standout? Every one of your visits can be unique. There are just so many layers; from the countless hideaway spaces indoors and outdoors to catch live music, to the wide-ranging menu. And who could forget about the constant cycle of fresh beer coming out of the attached brewery?

The bright red roof is hard to miss just off route 322 as you're headed east into Hershey. But there’s more than meets the eye.

This refurbished, historic bank barn has been restored into the area’s only listening-room-style music venue slated to bring in regional and national acts. Or, you could visit for the on-site craft brewery that produces coveted draughts, available only from the venue. Grab a bite in the restaurant that seats 600 and serves a wide range of fare, including vegan options, for Sunday brunch, lunch, or dinner. Mix and match to choose your own adventure.

Pro tip: Make reservations weekly to regularly experience something new. For upcoming live shows, the beer portfolio/ what's on tap, the lunch/dinner and brunch menus, and to make reservations online, visit englewoodhershey.com.

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1219 Research Blvd, Hummelstown, PA 17036

ENGLEWOODHERSHEY.COM

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FARM-TO-TABLE FOR EVERYONE

Our new Spring menu is our most ambitious (and delicious) yet. With an abundance of under 500 calorie dishes, plant-based offerings, woodfired steak, poultry, & seafood, and gluten-free/allergy-friendly options, there is an appetizer, entrée, and dessert for the entire family to enjoy.

Whether you are dining with us at one of our convenient locations or are searching for the perfect venue for your private event, we look forward to introducing every guest to farm-to-table for everyone.

The Shoppes at Susquehanna Marketplace 2625 Brindle Drive Harrisburg, PA 17110

The Shoppes at Belmont 1573 Fruitville Pike Lancaster, PA 17601

HARVESTSEASONALGRILL.COM

WHERE HISTORIC AMBIANCE MEETS FARM-TO-TABLE Nestled in the heart of South-Central Pennsylvania, the Glen Rock Mill Inn is a transformed woolen mill from 1837 that now serves as a casualfine dining restaurant and boutique hotel. The Glen Rock Mill Inn offers locally sourced, seasonally adapted, and creative, farm-to-table cuisine featuring products grown on their very own 26-acre Tulsi Fields Farm. From the full-service bar, local draft beers and award-winning wine list, to the thoughtfully renovated guest rooms, they strive for country elegance. Centrally located between Harrisburg and Baltimore, it’s the perfect locale for a romantic night out or a quick staycation.

Serving brunch, lunch and dinner with seating options from the casual Hearthside Lounge to the linen-dressed Fountain and Wine Cellar dining rooms, the Mill can accommodate all types of everyday dining options and create wonderful memories for your special occasions.

50 Water Street, Glen Rock, PA 17327 (717) 235-5918

GLENROCKMILLINN.COM MAY 2021 | SUSQUEHANNA STYLE

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At Harvest Seasonal Grill, we believe that everyone should be able to enjoy nutrient-dense, farm-fresh flavors. Every three months, we introduce an all-new, seasonally-inspired menu created with honest ingredients from our local farm partners. Not only does this ensure the freshest, healthiest dining options for our patrons, it also coincides with our mission of sustainability that carries through to every aspect of Harvest; from décor materials to our extensive, eco-friendly wine list.

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AUTHENTIC GLOBAL FLAVORS. Upohar means gift: we bring you the gift of authentic food and flavors from around the world. We work with local immigrant chefs and women-owned businesses to bring you fresh, made-fromscratch dishes. We have extensive vegan, vegetarian, and naturally gluten-free menu options.

We offer traditional catering, food truck catering, drop-off service, and made-to-order catering pickup for weddings, corporate events, and private parties.

717-475-1914

GLOBALFLAVORSCATERING.COM

Experience Scratch Italian Al Fresco In The Heart Of Downtown York

108 N. GeorGe Street York, Pa 17401 | (717) 885-5169 | tutoNiS.com 46

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TOUR TA S T E S F RO M A RO U N D THE WORLD

R I G H T F RO M H O M E

Neilly’s Foods produces authentic, high quality, quick and easy, healthy multicultural food products. Made with premium ingredients, Neilly’s products are sure to bring some of the best recipes from around the world to homes in minutes. Save time, money and eat healthy without effort. “Simply Add Water” to the rice mixes/sauces, or heat and serve our frozen appetizers.

N E I L LY S . C O M

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shop@neillys.com

Downtown Harrisburg 200 State St | 717.234.8100

Camp Hill - West Shore 4434 Carlisle Pike | 717.317.9366

Lunch, Dinner & Sunday Brunch Outdoor Dining To - Go Cocktails

Lunch, Dinner & Sunday Brunch Outdoor Dining To - Go Cocktails

www.corkandfork.us

MIDTOWN HARRISBURG 925 N. 3RD ST SUNDAY - THURSDAY: 11 AM - 10 PM FRIDAY & SATURDAY: 11 AM - 11 PM WWW.LACATRINA717.COM

S AV O R Find your inspiration. Again.

As one of America’s most beloved historic travel destinations, Gettysburg opens our arms and hearts to all new and returning visitors and foodies. Taste luscious, seasonal farm-to-table cuisine, discover the freshest produce on our new Crop Hop, and drink in the bounty of Adams County on our multi-craft-beverage Pour Tour.

We’d love to see you this season as we work together toward a new era of safe recreation, dining, and travel.

Please check our online safety updates.

#SafeTravels DestinationGettysburg.com/safe-travel MAY 2021 | SUSQUEHANNA STYLE

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This is Wendy’s design for the future.

Giving residents of the West Shore the choice they want, where they want it. This is why we are growing in our community and staying connected to our roots with the expertise of the region’s only locally based academic medical center. Because this is the health we need, to live the way we want, right here.

This is Penn State Health. thisispennstatehealth.org/Wendy

HAMC-16531-21 151345 33121