&
Food Drinkissue the PRO
You shouldn’t have to compromise between a home you love and a neighborhood with character. With Charter, you get both. We are passionate about creating places where people love to live. In fact, since 1990 we’ve created some of the most sought after neighborhoods throughout Pennsylvania. To see what single-family, first-floor carriage homes and townhomes are available in the Charter Neighborhood near you, visit charterhomes.com/centralPA.
6 TRENDING IN TOWN
Sip on all your favorite zero-proof cocktails and spirits at this sober bar
8 SHOP IN STYLE
Shop our team’s picks for this year’s kitchen must-haves
10 LIVE WELL
Enhance your cooking with these regional specialty foods nearby
13 PEOPLE & PLACES
Meet the local in-house bartender bringing the party to you
31 FOODIE FINDS
Explore eccentric dishes and art at this Gettysburg go-to spot
33 DISH IT UP
Use your creative juices to recreate these refreshing spring drinks
36 FIVE THINGS
Eat your way across five food festivals this year in Central PA
Features
16 AT THE TABLE
Experience an exclusive look into a private chef’s table in York
22 SOURDOUGH FOR STARTERS
Start your sourdough journey with tips and classes from local bread experts
On the Cover
Seasonal dishes by Chef Jason Suski of crEATe @ 48, Gettysburg’s newest dining spot for eccentric eats and art.
A Seat at OUR TABLE
Calling all the foodies! Our beloved food and drink issue is here, and this year, we’ve saved you a seat at our table. Come dine, drink and unwind with us as we explore and celebrate the culinary brilliance, diverse restaurants and rich, flavorful cuisines that define the Susquehanna Valley.
We begin our meal with a drink—more specifically, a nonalcoholic one. On page 6, you’ll be introduced to Kindred Spirits, a bar that offers a delightful array of nonalcoholic options for those who are sober, sober-curious, or simply looking to try something new. Indulge in the complex flavors of nonalcoholic scotch, bourbon and rye, or savor a fine wine, craft beer or mixed drink with nonalcoholic tequila or rum.
If you prefer an alcoholic beverage, turn to page 13 to read about Clear Ice and Bitters, an in-home bartender who creates truly unique custom cocktails made with a range of innovative mixers, flavorful syrups and creative garnishes.
Next, we have the appetizer—something light and easy to indulge in, offering just the right amount of flavor to leave you satisfied, yet still craving the main courses to come. Turn to page 31 to savor the story of crEATe @ 48, Gettysburg’s newest unique and eccentric place for dining, art and community.
Onto our main courses, our features. We’re starting off with sourdough. Yes, bread, as a main course, and we’re making it ourselves. On page 22,
get a taste of tips and classes from local experts to start, or enhance, your sourdough journey. Additionally, flip to page 16 to elevate bread to the next level by trying it crostini-style, paired with baked brie and local beet. This dish is a part of the intimate, personalized chef’s table experience our team savored at Tutoni’s in York. We invite you to take a bite with us as we feast on inventive dishes like cider-glazed scallops, chicken and smoked pork belly gnocchi and elk osso bucco. And of course, no meal is complete without cheesecake for dessert.
We’re beyond excited to bring you another edition of Susquehanna Style ’s food and drink issue, overflowing with the incredible talents and vibrant flavors of Central Pennsylvania. Food brings people together, so join us as we indulge in another issue of exquisite food finds and delightful drinks. Sit down, have a seat at our table!
Katy Shero Editor | kshero@susquehannastyle.com
susquehannastyle
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Contact Us
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Menchey Music Family Series
A Toast to Change
HOW KINDRED SPIRITS IS REDEFINING DRINKING CULTURE
BY SALLY RICKER
In a world increasingly embracing wellness and mindful living, the demand for nonalcoholic beverage options is surging. Amid this wave, Kindred Spirits, an alcohol-free bottle shop and bar based in Chambersburg, stands out from the crowd. Offering a vibrant array of zero-proof drinks that are just as delicious as they sound—we’re talking CoCoLo Express (containing Pathfinder, espresso, turbinado syrup, oat milk, chocolate syrup, sweet cold foam and shaved dark chocolate) and Paradise Pom (a combination of V8 pomegranate blueberry, lime juice, blueberries and Gruvi bubbly rose)—they're setting the bar high for inclusivity and innovation in the drinks industry.
“ A SANCTUARY FOR THOSE SEEKING JOYOUS, ALCOHOL-FREE social EXPERIENCES.
“
The genesis of Kindred Spirits is as impactful as its mission. Chuck Dutrow, the founder and visionary, found his calling after a stark medical diagnosis demanded a complete lifestyle overhaul. Turning away from alcohol, he embraced a sober life and, in turn, discovered the rich world of zero-proof craft beverages.
Motivated by his transformation and the staggering statistics of alcohol abuse, Dutrow established Kindred Spirits to offer a sanctuary for those seeking joyous, alcoholfree social experiences. “If I could completely turn my life around, so can others. I’m here as a living testament of that,” Dutrow says.
The name “Kindred Spirits” reflects a space where everyone— regardless of their relationship with alcohol—feels welcome. Here, Dutrow and his business partner, Cathy Stickle, aim to debunk the notion of “mocktails.” Instead, they craft drinks that stand proudly on their own for their complexity and flavor.
“HIS ULTIMATE GOAL IS FOR zeroproof BEVERAGES TO BE AVAILABLE EVERYWHERE ALCOHOL IS SOLD, DEMOCRATIZING ACCESS TO HEALTHIER ALTERNATIVES.
“
flavors are so delicious on their own. We make an effort to source local ingredients and create our own healthy syrups in-house, so we know exactly what goes into them,” Dutrow says. His aim is to cater not only to those who are sober or in recovery but also to health-conscious individuals, designated drivers and anyone interested in mindful drinking.
With plans to launch a mobile bar this spring, Kindred Spirits is expanding its reach, ensuring that their delicious concoctions can travel directly to private events and special occasions. This initiative not only broadens their physical footprint but also their community impact, inviting more people to explore the joys of zero-proof beverages. Whether you’re looking for zero-proof cocktails for a wedding or want to include options at a work function, Kindred Spirits’ mobile bar will be available for these events and more.
“When people first try our drinks, they’re shocked they don’t contain any alcohol because the
And did we mention that every drink served by Kindred Spirits comes with a story? Whether it’s a customer sharing their own experiences with alcohol over the years or friends opening up to Dutrow about their kindred spirits, the bar is a canvas for personal and community triumph. It’s about redefining enjoyment and showing that a fulfilling social life doesn’t require alcohol. Dutrow says his ultimate goal is for zero-proof beverages to be available everywhere alcohol is sold, democratizing access to healthier alternatives.
For those who have yet to try them, Kindred Spirits promises an experience that’s not just about drinking but about connecting— over shared stories, exquisite flavors and the collective journey of redefining what it means to celebrate. Keep an eye on their website and social media for updates on the mobile bar and more future plans.
Kindred Spirits is on a mission to transform the drinking culture into one that champions health, inclusivity and community. Whether you’re sober, sobercurious or simply searching for a unique night out, this is a place where every spirit finds kinship.
Kindred Spirits
120 S Main St, Chambersburg 717-660-0714
kindredspiritaf.com
Kitchen Essentials
BY KATY SHERO
STAFF FAVORITES
Take your culinary creations to new heights with these kitchen accessories, handpicked and curated by our team.
“Keeping your knives sharp is a must in the kitchen! Proper honing extends the life of your knives, reduces risk of kitchen accidents and makes quick work of all your meal prep.” - Kate
“Food processing, dough mixing, crushing ice and making smoothies all in one.” - Sherry “
“I love to start my mornings with eggs or protein pancakes, and this mini griddle makes it easy and fun to do that! It’s so versatile and looks cute on the countertop, too.” - Katy
“I swear by Swedish dishcloths. They are easy to use, aesthetic and good for the environment. They’re also cost-efficient, as I go through way less paper towels now.” - Katy
$19.99, Amazon
Hello: Pennsylvania
Towel - Nicole Duquette (Curio, Lancaster)$19.95, Allport Editions
“ “
“I love the Cuisinart electric wine opener because with just the push of a button, it effortlessly removes wine corks from multiple bottles on a single charge, which is great for entertaining.” - Sherry
“With a design for every state, you can represent your home state or escape to your favorite vacation spot!” - Elaine
$69.95, Williams
CWO-25
OXO V-Blade Mandoline Slicer
$45.99, OXO
“I have yet to find anything that sticks to these pans!” - Elaine “ “
$135/$95, Caraway
Specialty Stores
BY DEBORAH LYNCH
FEED OUR FOOD CRAVINGS
Healthy, sustainable and local food options are practically next door. Here’s where to find them.
HANDMADE
PASTA BY JEAN MARIE
Central Pennsylvania is full of farm-fresh products, from pr oduce to meats to grains and more. Our farmers markets abound with tantalizing freshly grown and fresh-made products.
Despite all that local freshness, the region used to lack in quality specialty food products, but local foodies are stepping up to fill the void. Today, it’s becoming increasingly easier to score specialty foods at home. No longer is it necessary to make trips with a cooler to Philadelphia’s Italian Market and other foodie destinations.
For many of these food artisans, their forays into small food businesses were prompted by trying to bring healthier, more sustainable food to their communities. James Pronio said the inspiration that he and his brother
Matthew had to create their own pasta brand was in finding “keystones to our own health and enjoyment of food.” The two said that the pasta they have made in Sicily is a higher quality pasta than they’ve ever had in their family’s store, Pronio’s Market in Hershey. Similarly, Hadi Haddad described his search for healthy, sustainable foods when he moved to the United States from Australia, and his concern for his own health motivated him to start Country Growers Farm & Fin to partner with local farms and push whole natural foods.
Local producers are creating award-winning cheeses, coffee beans loved by both coffee drinkers and non-coffee drinkers alike, tongue-tingling sauces, and homemade pasta while also importing some of the world’s best olive oils, fresh seafood, pasta handmade in Italy and Swedish candy.
HANDMADE PASTA BY JEAN MARIE Hershey
In 2013, Jean Marie Fischer started making her homemade pastas in the kitchen at Pronio’s Market in Hershey, where she also sold them. In 2020, she opened a state-inspected kitchen in her home. Fischer turned her passion for cooking and experimenting with fresh whole ingredients and seasonings into a successful home business. She creates fresh, handmade ravioli in flavors such as spinach and cheese, fig and goat cheese, and three-cheese, and her gnocchi flavors include potato, ricotta, butternut and sweet potato. Her three-cheese ravioli and potato gnocchi are among the most popular, and she freezes the pasta to keep it free from preservatives. “I’m doing it because I love people and people like it. I feed the world,” Fischer said.
Jean Marie’s pasta can be purchased at Pronio’s, ordered online for pickup at her home or bought at the Palmyra Producers-Only market from mid-May through October.
TORCHBEARER SAUCES Lemoyne
This family-run company, started in April 2005, makes more than 50 different sauces and has won more than 100 national flavor awards. When it first started, the company rented commercial kitchens, including in the West Enola Fire Hall, where it could produce batches of sauces. When needs outgrew those spaces, partners Vid Lynch and Ben Smith found a location in Lemoyne for factory production, warehouse storage and a shipping office. Along with being featured on the YouTube show “Hot Ones,” Torchbearer also does some celebrity collaborations, including with the rock band Shine down and Danny Wood of New Kids on the Block. Their sauces, including top-sellers Garlic Reaper and Sweet Onion Habanero, are available on their website and other online sources, as well as at Ace Market and World Market.
GET A TASTE!
Garlic Reaper, which retails for $14.99, owes its popularity to “Hot Ones,” whose Heatonist was sampling Torchbearer sauces for the show before landing on this one within a month of needing it for filming. That season gave Garlic Reaper a huge fan base, leading it to become the company’s best seller.
Try the mozzarella that’s buttery, tangy and sure to transport your taste buds straight to Italy. A 1-lb ball sells for $11
CAPUTO BROTHERS CREAMERY Spring Grove
Started in 2011 after David and Rynn Caputo quit Fortune 500 jobs and attended culinary school in Calabria, Italy, this creamery sources milk from family-owned farms in South Central PA to create awardwinning cheeses. Their products are available online (to be shipped or picked up at the creamery) and also retail in many Giant supermarkets as well as some local specialty stores.
Sweet Onion Habanero retails for $7.99 and was inspired by a sweet, oniony, fresh habanero salsa Smith enjoyed at a Mexican restaurant. It is taken home daily by someone at the factory.
Cinnamon Sticky Bun and Whoopie Pie are the overwhelming favorites among the flavor-infused coffees, starting at $12.99 for a 12-oz bag.
LANCASTER COUNTY COFFEE ROASTERS Lancaster
This small family-owned business roasts its beans, including some infused with gourmet flavors. While the Lancaster blend and dark roast Starbarn blends are top sellers, close behind are sweet creations like Cinnamon Sticky Bun and Whoopie Pie that turn even non-coffee drinkers into coffee drinkers. “Our whole brand thing is to bring that to the coffee world,” says Scott Smith of the flavors they infuse into the structure of the beans by hand tumbling them. “That’s our wheelhouse.” Their coffee is available at Lancaster Central Market and their own Ross Street Roastery and Coffee Bar (747 E Ross St, Lancaster). It can also be purchased in some grocery stores or by ordering through their website, where coffee subscriptions are
TASTE THIS!
PRONIO’S MARKET
Hershey
Mike Pronio’s grandfather, Michele, opened Pronio’s in 1919. Mike followed his dad Vincent into the store in 1983. It’s a full grocery that features local produce (when available); made-in-house deli salads, sausages, strombolis, meatballs, meatloaf, ham loaf and baked goods; and meats. It also features Italian specialties and now its own Pronio’s brand pasta, handmade in Italy from an ancient grain, Sicilian Russello. The fourthgeneration Pronios, Mike’s sons Matthew and James, traced their family’s roots to Italy in search of good foods to bring back to their hometown. There, they found a local artisan farmer named Giorgio Minardo using ancient grain and mineral water from the Nebrodi Mountains to create a pasta low in gluten—40% less than regular grains for a more easily digestible product—with an all-natural process. The Pronio brothers also found Sergio, who supplies the store with their own label of extra virgin olive oil from Nocellara olives sourced from the slopes of Mount Etna. They describe the flavor as harmonious notes of almond, artichoke, green tomato and bitter herbs with a sharp but well-balanced spicy finish.
Laconiko Estate Koroneiki Extra Virgin Olive Oil has won gold awards from World Olive Oil Competitions over the years. Coming from the Laconia region of Greece, it tastes of abundant fruitiness with notes of green tomato, dry fruit, green almond, green grass and artichoke. Prices range from $5.75 for a 2-oz bottle to $25.50 for a 16.9-oz bottle.
OLIO Lititz
This purveyor of olive oil and balsamic vinegar opened a new door 13 years ago when another business closed. Owners Joe Desimone and his son Pete Desimone decided they wanted to offer something different. While many olive oil companies found in downtowns are franchises, the Desimones created their own store to give them the flexibility to bring in whatever products they want. Most of their business is in-store, which they bill as one of the largest oil and vinegar stores in the nation. The top sellers are Laconiko Estate Extra Virgin Olive Oil, which is award winning, and 25 Star Modena Balsamic Vinegar. They offer a huge selection of flavors and regions in oils and vinegars and also carry one of the world’s top-awarded olive oils, Rincón de la Subbetica from Spain. Customers can choose their bottle size, which is filled from fustis, stainless steel containers of the oils and vinegars that sit throughout the store.
GET A TASTE!
Pronio’s Organic Wheat Semolina Pasta comes in a variety of forms, from tagliatelle to penne to spezzati. It sells for $6.99 a bag. Available only at Pronio’s.
COUNTRY GROWERS FARM & FIN Hershey
Owned by Hadi Haddad and his wife, Lillian Chedraoui, this brand-new stand at Fresh Market, has filled a void for fresh sustainable seafood
SWEETISH Lancaster
Swedish candy is all the rage. NBC News reported in November that the Swedish gummies craze has taken over the United States, thanks to TikTok creators. Tyler Graybeal put Lancaster ahead of the curve, opening Sweetish Candy downtown in 2019 and last fall expanding to his North location on Granite Run Drive. Both locations also have a Scandinavian home goods store, Drøm, as well. The pick ‘n’ mix, which is available in groceries and tiny bodegas all over Sweden, features row after row and bin after bin filled with varieties of sweet and sour treats, with Swedish licorice, marshmallow candies and chocolate thrown into the mix. Customers pick a bag, then fill it with whatever they choose with scoops at each bin. A pound of candy sells for $15.99. The store also features other Scandinavian treats, including Marabou chocolate bars, Mallows from Denmark, lingon jam, Leksands Original Rye crispbread, porridge rice and much more.
TRULY CUSTOM Cocktails
CLEAR ICE & BITTERS PROVIDES A ONE-OF-A-KIND
COCKTAIL EXPERIENCE
BY MADDY PONTZ
A cocktail has the ability to tell a story. It can transport you to a specific place or time. Think of the margaritas you blissfully enjoyed on your honeymoon, or the nostalgic joy of a well vodka soda in your hometown dive bar—with just one sip, a cocktail has the power to spark a memory or evoke a feeling.
Julia Adams—founder, owner and cocktail specialist at Clear Ice & Bitters—plays on that storytelling power at every event she hosts.
Her business offers “an in-home, interactive, very intimate cocktail experience,” Adams says.
She is definitive that Clear Ice & Bitters is not a traditional event bartending or catering company. Instead, Adams crafts one-of-a-kind cocktail-focused experiences for groups of 2-10 people.
“I usually [work in] people’s homes, usually for smaller parties … and interact on a one-on-one basis with everyone who’s at the party,” she says.
An event begins with a series of questions to get to know each guest’s personal preferences. According to Adams, these questions can range from the expected (e.g., What is your go-to drink order?) to the seemingly random (Who is your favorite musician? What’s your favorite color? What did you have for lunch today?).
JULIA ADAMS
Founder, owner and cocktail specialist at Clear Ice & Bitters
“SHE ALSO SHARES INTERESTING STORIES, facts AND HISTORIES BEHIND THE DRINKS AS SHE MAKES THEM.
“
Clear Ice & Bitters does not offer a set menu. Instead, based upon each individual’s answers, Adams draws inspiration and crafts a unique cocktail for that person to enjoy.
“In our conversation, I start to build a cocktail that’s specific to them in that moment, at that time,” she says. “It really very much is about their mood and how they feel in that moment.”
By day, Adams is a college professor. And so it should come as no surprise that she also
shares interesting stories, facts and histories behind the drinks as she makes them.
“While building the cocktail, I tell them a little bit about the history of the base cocktail, some things about the botanicals or the process that goes into the spirits, or [drink] building strategies,” she says. “Again, it’s a very intimate and special event for each person that’s there. … I love educating; I love interacting.”
Adams specializes in early cocktails—from the years before and immediately after Prohibition—as well as how those cocktails have changed over the years.
“I’ve been studying [cocktails] for a long time,” Adams says. “I’m an academic, so that’s how we approach things, by doing research. I have a complete library of books, and I’ve done a lot of experimentation. At home every night, I make a different drink so that I can think about the questions that people will be asking.”
Adams sees her services as a great fit for intimate, in-home celebrations—including birthday, anniversary or engagement parties,
book club meetings, staycations, romantic dinners and more.
“This kind of an event can be for a special thing, like an engagement, but it can also be … for the day-to-day enjoyment of life,” she says. “The ‘Let’s just do something for us’ kind of thing.”
Clear Ice & Bitters’ packages include a set number of drinks per attendee over the course of a set number of event hours. Packages start with a two-hour event, for example, which includes three unique custom drinks per person and is priced at $70 per guest.
In the case that event guests do not wish to drink alcohol—or do not see themselves drinking three or more cocktails over the course of an evening—Adams also crafts custom mocktails, which can be substituted if requested.
Adams provides everything needed for an event, from the ice, garnishes and mixers to the coasters and glassware. The only thing that she is not allowed to provide is the alcohol itself, due to Pennsylvania state law.
“I work with the client to say, ‘Okay, we can work with whatever’s in your refrigerator, your bar cabinet, or [a bottle] somebody gave you as a gift ten years ago and you don’t know what to do with it,’” Adams says. “Or we can put together a shopping list if they want to try something different. Either way is fine.”
From the event planning through to your final sip of the evening, Clear Ice & Bitters offers a fully customized, utterly unique experience— including entertainment, education and a number of delicious cocktails.
Clear Ice & Bitters
617-759-2057
clearicebitters@gmail.com
cleariceandbitters.com
Enhance Your Outdoor Living Spaces
a firsthand recollection of the magic behind a chef’s table experience
THE TABLE
KATE AND I WERE RECOMMENDED THE SANGRIA— WHICH WAS A 10 OUT OF 10
PICTURESQUE
DATE NIGHT SETTING
BY KATY SHERO
PHOTOGRAPHY BY BILL ECKLUND
When Kate Hunter, our publisher, first approached me asking if I’d be interested in trying the chef’s table at Tutoni’s in York, my initial thought was I’m scared! I’ve heard of chef’s tables before, but I didn’t know what they entailed, except for the possibility of exploring some new and wild dishes—plates that go beyond my comfort zone. I consider myself a fairly adventurous person, having taken many trips, like an impromptu backpacking trip around Europe and a solo excursion to Ireland, and seeking out activities like zip lining, rock climbing and, in the near future, skydiving. I love trying new things, but that line ends at food. I’m cursed with being a picky eater. People who aren’t picky eaters may not understand, it’s not always by choice. It sounds strange, but I get nervous trying new foods. I prefer my safe staples: chicken, pasta in red sauce or pesto, sandwiches and salads with no condiments, select seafoods (which, seafood in itself is even a bit daring for a picky eater), etc.
I like my foods bland, as some may say, and to know what I’m eating before being served. At a chef’s table, you don’t get to. And that’s what makes it a thrilling and authentic experience.
Tutoni’s offers a chef’s table for “adventurous eaters who appreciate the artistry of a surprise menu.” Again, not me. They’re able to accommodate allergies, dietary restrictions and strong dislikes, and our experience began with the manager asking for the above from everyone in the party. We were a small dining party of three—Kate, Bill Ecklund (who took the stunning accompanying photos), and I— but this can be done with larger parties. We didn’t have any allergies, though there were
Ash , KNEW WHAT FELT LIKE EVERYTHING ABOUT ANY DRINK
THE PERFECT
“‘YOU’RE JUST AN ITALIAN RESTAURANT. CAN YOU MAKE A MANHAT TAN?’”
some strong dislikes. For Bill, it was truffles, and for me, well, I could have put a whole list of strong dislikes, but that would ruin the experience, so I narrowed it down to red meat with the exception of pot roast (which I actually love) and octopus. I was then informed that I’d most likely be “trying something new,” so I should bring an appetite and an open mind.
A day passed, and our 7 p.m. reservation for the chef’s table had arrived. I had never been to Tutoni’s before, but was pleasantly greeted with warmth and comfort. Dim lighting with chandeliers, cozy dark wood walls and fine decor make for the perfect picturesque date night setting. Kate, Bill and I were seated at a back table. Though I envisioned the chef’s table experience to be at a literal private “chef’s table” somewhere in the restaurant, our seating was still intimate and secluded. (Reservations are required; however, the chef’s table experience is versatile to any table, anywhere in the establishment.)
After being seated, we met Ash, a knowledgeable and charismatic server and bartender who knew what felt like everything and anything about any drink. Kate and I were recommended the sangria—which was a 10 out of 10—and Bill was convinced into their award-winning Manhattan.
ONE
People frequently ask if Tutoni’s can even make a Manhattan, since it’s “just an Italian restaurant.” Ash’s response? “Oh , let me tell you.” For an additional fee, wine pairings can also be added to the chef’s table experience.
Once our drinks were served, we waited in anticipation for the first course; Kate and Bill (the avid foodies) in excitement, me in fear. What came out was a Calkins Creamery baked brie with local candied beets and crostini. This dish was insanely delectable and set the bar high for the rest of the evening. It was Bill’s favorite, which he described as “a subtle twist on a classic, blending something sweet with warm brie. Usually it’s candied walnuts or pecans or honey. … The choice of the beets keeps the classic combination in a more understated way because beets have organic sweetness.”
TWO
Following the brie dish were cider-glazed scallops over arugula salad and a red wine vinaigrette. Though I previously mentioned my picky eater palate contains select seafood, scallops are not a part of that. Make that were not, but now are. This was my first time trying scallops, and I was very impressed. Again, this dish was a sublime blend of sweet and savory, and it ended up being my favorite of the evening.
Luckily, the plates are on the smaller side at a chef’s table, because after the scallops, we were already beginning to get full. However, three more dishes were to follow, so we had to make room. Next up, a chicken and smoked pork belly gnocchi. Ash said Tutoni’s gnocchi is one of the most ordered items on the menu, and it’s made in-house. Ash wasn’t lying. The gnocchi was genuinely one of the best I’ve had. It was pillowy, melted in your mouth and was bathed in a creamy sauce with mushrooms. On top were crispy shredded potatoes, amplifying the eccentricity and flavor of the plate. Kate said this was her favorite dish, describing the sauce as “rich and indulgent, with a lovely herbaceous flavor.” She added, “It was a comforting and satisfying dish, balancing richness and freshness in every bite.”
IT WAS PILLOWY, MELTED IN YOUR MOUTH AND WAS BATHED IN A CREAMY SAUCE WITH MUSHROOMS
THIS ENDED UP BEING MY FAVORITE OF THE EVENING
Out came the fourth course, a roasted meat with what appeared to be mashed potatoes and a red sauce. Ash was smiling, the kind of smile you get when you’re dying to share a secret or some gossip. As I looked at the meat, I knew Ash was going to tell me something I might not want to hear. I was nervous.
“You said you liked pot roast, so this is elk osso bucco with Parmesan polenta and braised kale,” Ash said. I internally panicked. Elk was far from my comfort zone, and Kate said I’d have to try the bone marrow, too, as that’s “the best part.” However, the elk turned out to be delicious, tasting similar to a pot roast, and the polenta felt like a fun alternative to mashed potatoes.
Finishing up our chef’s table experience was a cheesecake with candied apples for dessert. Dessert is usually my favorite course, so this was an enjoyable dish. Pairing apples with cheesecake felt unique to me, but again, everything is unique at this chef’s table.
“You’ll never get it anywhere else,” said Chef Ty, the mastermind behind the evening’s unconventional and ethereal plates.
As the evening concluded, we left the chef’s table feeling full and satisfied. Not just satisfied in the physical sense, but in the sense that we had tried something new. This experience showed me that it’s okay, and quite beneficial, to have an open mind with new foods because you might find yourself surprised, and you may even find a new favorite. (For me, I’ll be ordering scallops in the future.)
We each went home with something special and unique to us. That’s the beauty of the chef’s table. It’s an experience open to everyone, but no two people experience it alike, or in the same way twice.
Tutoni's Restaurant
108 N George St, York
717-885-5169 | tutonis.com
PROOF OF LANCASTER
DISTINGUISHED SPIRITS AND EXCEPTIONAL WINES FROM AROUND THE GLOBE
Proof of Lancaster was born from a vision to create something truly unique in the heart of Lancaster City. When a space at 30 North Queen Street became available, we began exploring ideas that would highlight the distinct character of the below-street-level, stone-and-brick structure. It felt like the perfect setting for a high-end lounge—a place designed for people to gather, relax and enjoy exceptional food and drink.
Our inspiration came from a desire to introduce a more metropolitan feel to Lancaster—a space that reflects the sophistication and energy of big-city dining while maintaining the warmth and charm of our local community. We built Proof around a meticulously selected showcase of wines and whiskeys from around the world, creating an experience that is refined yet welcoming. This theme guided not only our beverage program but also the design of the space, resulting in an atmosphere that is both modern and inviting.
What started as a vision for an unparalleled wine and whiskey bar quickly evolved into something even greater when we brought in an outstanding chef and culinary team. The addition of contemporary, beautifully prepared dishes elevated Proof into an experience that blends extraordinary food with an exceptional drink selection.
At Proof of Lancaster, we take pride in offering more than just a place to eat and drink—we’ve created a space where people can truly connect, unwind and savor something special.
Classes, tips and all things sourdough from the experts themselves
BY RACHEL CURRY
It’s been nearly five years since I took up sourdough bread baking for the first time during the lockdown. Since then, I’ve moved twice, and my starter didn’t make it (rather, I was too stressed to handle another “pet” that I had to feed). But now, I’m in a much more stable place in life, and I’m beginning the journey again with a bit of starter I adopted from a friend.
This story is likely common, given the prevalence of at-home sourdough bread baking during the throes of the pandemic. Various social media influencers have kept the activity alive in the cultural zeitgeist in recent years, and others have taken to it again as a way to bring back that semblance of peace they once sought.
“It's the only LIVING THING in a kitchen, which is kind of fun . ”
“It's the only LIVING THING in a kitchen, which is kind of fun . ”
Sourdough is a naturally leavened bread made from a bacterial culture of flour and salt. Instead of using a commercial yeast to rise, it ferments all on its own, giving it a richer flavor and a healthier affect due to prebiotics (and the absence of preservatives generally found in store-bought bread). Sourdough starter is the basis of all of this bread and can be used in a range of products—standard loaves, baguettes, focaccia, even pain au chocolat.
“It’s the only living thing in a kitchen, which is kind of fun,” says Rufus Deakin, who runs the kitchen at Pequea-based tubing, restaurant and bar joint Sickman’s Mill—known for their sourdough pizza—and formerly made a living slinging sourdough when he lived in Spain (he also co-owns West Art Community Center in Lancaster). “I like the fact that it changes all the time. You can teach people how to bake it, but it changes every day depending on the temperature, humidity, the dough itself. The more you do it, the better you get.”
For beginners looking for a place to start, consider one of the area’s top sourdough seminars, with hands-on instruction from experienced bakers. And for those with more of a DIY mindset like myself, stay tuned for tips from a range of experts looking to spread the good word of sourdough.
LEARNING from EXPETHErTS:
CLASSES
Becky McCulloch of Sweet Thyme Breads & Treats
Becky McCulloch owns Sweet Thyme Breads & Treats, a micro-bakery in Adams County. Sweet Thyme specializes in sourdough, artisan breads and seasonal fruit desserts, and focuses on locally sourced, high-quality ingredients and organic options.
McCulloch teaches a few different types of sourdough classes: sourdough starters, folding techniques and flour education. “We believe in teaching sustainable skills so that people are able to be self-reliant,” she says.
WHERE & WHEN
Current classes can be found at Hollabaugh Bros. in Biglerville, Crossing Creek and Co. in Dillsburg, Paramount Senior Living in Chambersburg, and The Vineyard & Brewery at Hershey. McCulloch is also opening a storefront in Fort Ritchie in Cascade, Maryland, and will also be hosting classes there. Dates and costs vary, but you can follow Sweet Thyme Breads & Treats on Facebook and Instagram for updates, and check out each location for event calendars.
“Get a hands-on tutorial, and don’t be afraid to ask questions. Sourdough is more of a method, so don’t be intimidated if it’s not exact. Most importantly, keep at it.”
—
Becky McCulloch
CLASSES
Javiera Montoya Vituperio Bread Baking Studio
Javiera Montoya is originally from Santiago, Chile, but moved to Pennsylvania in 2017. She’s a professional bread baker graduate of New York’s French Culinary Institute and is now a part of The Institute of Culinary Education. She’s also the head baker at Vituperio Bread Baking Studio, where she teaches a range of skills, including
Montoya offers online and in-person classes to accommodate different needs. The classes are hands-on and focus on understanding the process of sourdough bread baking. This includes learning what a starter is, how to maintain it and how to use it. In-person class attendees make a basic sourdough loaf together in addition to going over how to make healthy sourdough bread even
WHERE & WHEN
Pre-recorded virtual classes are available on demand. In-person classes are generally offered a couple of times per month at the studio in Lansdale. Stay tuned for more options, including vituperio.com
EXPERT TIP
“Bread is such a staple food that has unfortunately been stripped from its nutritional value due to the food industry. By making it at home, you will be able to enjoy bread again.”
— Javiera Montoya
PHOTOS COURTESY OF VITUPERIO BREAD BAKING STUDIO
LEARNING from EXPETHErTS:
Ret Beiler invites students into her own home to learn all about sourdough bread baking. I had the pleasure of visiting her modern farmhouse abode and seeing where she makes it all happen, including raising a host of kids and animals (though, with the peaceful atmosphere, you’d almost never guess all that she’s able to accomplish).
“With only three hours, I like to pack as much information into a class as I can,” says Beiler, who says 8-10 people is perfect for her sourdough classes. They mix dough, talk through the steps and—during the hands-off times when dough is resting—discuss recipes and get to know each other. She also offers charcuterie and her homemade water kefir, a fruity fermented beverage akin to a mild kombucha. Even though guests bring their dough home to finish, with a bread banneton (aka basket), lame (knife for scoring dough) and even their own starter, Beiler says, “I want to make sure they actually see and experience every step from start to finish.”
WHERE & WHEN
Beiler generally hosts classes a couple of times per month at her house in Lancaster (attendees receive the address after signing up). Find out more at airbnb.com/users/show/98141075
EXPERT TIP
“Don’t start it when you’re in a season of grieving or having a new baby or being sick. Make sure you have a week or two where—it doesn’t have to be the only thing you do, but you have to create a little bit of space to make a few loaves in a week. And make sure you have the steps down pat so that it becomes a no-brainer that you add to your life.” — Ret Beiler
PHOTOS COURTESY OF RET BEILER
d Iy? WANT TO
“Particularly in the United States, where they like to f*** WITH THE foOd, you should really be using organic flours.”
f*** WITH THE foOd,
More tips from the experts
“The most important part is the fermentation process,” Deakin says. “You need to control the temperature, the environment. It’s about creating a strong gluten structure. It’s a bit like a jack-in-the-box in a way. You want to retain some spring in the dough before it hits the oven.”
Flour quality matters, too. “The flour is where a portion of your flavor is going to come from,” Deakin says. “Particularly in the United States, where they like to f*** with the food, you should really be using organic flours. That might sound a bit wanky, but it really does make a difference.”
Brian Hernon, expert sourdough bread maker behind Slow Rise Bakery in Lancaster, uses a sourdough starter that’s 20 years old. “I always think it’s not about baking bread,” he says. “What you’re really doing when you say you want to make a sourdough is you want to maintain a starter.” Hernon says maintaining a starter does require a certain level of discipline, but it doesn’t have to be all-consuming. You can, for example, refrigerate (and even freeze) your starter, and bringing it back to life by feeding it after it has been in a cold rest actually builds its strength.
Personally, I have used guidance from the book “Tartine Bread” and a whole slew of YouTube videos—there’s truly no shortage of techniques to try and fermentation schedules to fit into your lifestyle.
While I’m no expert (yet), I can say with confidence that three loaves into my most recent sourdough endeavor, things are moving in the right direction. I’m starting to get a fluffier, livelier loaf with each attempt, and I look forward each time to cutting it in half to see just what lies within. Even when it’s not perfect, a fresh loaf with soft butter and flaky sea salt really hits the spot.
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Grange by Charter Homes & Neighborhoods
Grange—Cumberland Valley’s New Farm Town. Too often people think they have to choose between a brand new home or a neighborhood with character. At Grange by Charter Homes & Neighborhoods, you don’t have to choose—you get both. Townhomes, single family homes and first-floor living available. Call or visit today to find a home and neighborhood you’ll truly love.
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A crEATive Couple
GETTYSBURG’S NEWEST EATERY WHERE SHE BOOKS IT, HE COOKS IT
BY DEBORAH LYNCH | PHOTOGRAPHY COURTESY OF BILL ECKLUND
Jason and Nicole Suski are writing a new history for a town known for its preserved 19th-century feel of historic buildings, battlefields and re-enactors. They’d had their eyes on downtown property, and when 48 York Street opened up this past November, they were ready to step into Gettysburg’s thriving culinary scene with their concept for a new fine dining establishment: crEATe @ 48.
The Suskis had been previously operating a food stand at The Markets at Hanover, where they crafted dishes made from locally sourced ingredients from small businesses and offered in-home dining experiences. They left the market in October 2024 to officially launch crEATe @ 48.
“[The Markets at Hanover] served as a business incubator for a number of restaurants by having an environment where entrepreneurs and restaurateurs could try out and refine their model and offerings,”
Liz Silbaugh, market owner and manager, says. “It was such an honor to be a part of crEATe by Chef Jason’s journey.”
crEATe @ 48’s new space marries history with modernity, as rough-hewn benches line the wall for one side of seating at tables. The intimate space can seat 24 diners in a sophisticated ambience that features low lighting and local art on the walls along with the delectable dishes. The kitchen is open so diners can see their meals being prepped.
BUFFALO BACKGROUND
Born and raised in Buffalo, New York, Jason had followed his dad, a culinary vocational arts teacher, into the kitchen to help with his catering. He later got his culinary degree from Johnson and Wales in Charleston, South Carolina, and stayed there for eight years working jobs as executive chef, banquet chef and corporate executive chef. It’s there that he and Nicole met before Jason was offered a corporate chef job in Washington, D.C.
“ THE
menu
CHANGES EACH WEEK DEPENDING UPON THE GOODIES JASON FINDS WHILE SHOPPING.
“
When the couple decided to buy Nicole’s grandparents’ old home outside of Gettysburg, Jason commuted back and forth to D.C. Then, COVID-19 hit. Though Jason’s position as director of culinary development allowed him to work from home, he and Nicole had always dreamed of starting their own restaurant.
That’s what spurred crEATe by Chef Jason, which started in December 2020 when he and Nicole created in-home dining experiences in response to the COVID pandemic. Thanks to Facebook and word of mouth, their business took off.
“Our idea was, you’re not allowed to go out to eat, so how about we bring the entire restaurant experience to your home,” Nicole says.
Silbaugh was a guest at one of their in-home experiences. She loved his food and offered him a spot in The Markets at Hanover. In August of 2021, they moved in. Since the market had limited business hours, but 24/7 kitchen hours, they could continue their in-home dinner parties and even expand to bigger catering projects, and Jason could give up his corporate job.
AN EXPERIENCE FOR EVERYONE
While launching a new restaurant in November is not encouraged, Nicole says, the space
opened up, and they had to pounce. “We are cautiously optimistic. We were welcomed with open arms by the locals. One thing we keep hearing is that Gettysburg needed a place like this.”
Jill Sellers, president of Main Street Gettysburg, agrees. “We’re really excited to have Jason and Nicole join us in town because it is a different scale of food, yet it’s very accessible. It’s high-end cuisine at an affordable price,” she says.
The busy restaurant offers two seatings and is open Thursdays-Saturdays, 5-9 p.m., and Sundays, 5-8 p.m. The small menu changes frequently, offering a fine dining experience featuring locally sourced food with Jason in the kitchen and greeting guests and Nicole handling front-of-house business.
Winter black truffle deviled eggs, whipped ricotta cheese, and chicken liver pâté tartine tease the taste buds for appetizers. Salads featuring Sandoe’s Fruit Market beets, apples and other fruits prepare diners for the main course. This past winter, a braised beef short rib melt, roasted pepper and onion pork sausage cassoulet, and oyster mushroom gnocchi offered delicious warmth. Apple Valley Creamery specials combined into an orange-infused crème brûlée and Hershey’s Special Dark chocolate and peppermint pot de crème for dessert.
When the Suskis look out the back of their home, they see fields and orchards of McDannell’s Fruit Farm, which offers produce for their menu. They also use products from Chapel Ford Farm, The Farmstead Butcher, Hollabaugh Bros., Sweeter Than SAP, and Wayne Nell and Sons Meats. They grow their own fresh herbs, microgreens and edible flowers.
The menu changes each week depending upon the goodies Jason finds while shopping. “My inspiration in cooking is anything I see while traveling. My hands aren’t tied on any cuisine,” Jason says, adding that he has training as a sushi chef and in European cuisines.
The Suskis will continue catering as the need arises, but in-home dinner parties are now in-house—at crEATe @ 48, where they plan to create dinner party experiences with a prix fixe meal on Saturday nights.
crEATe @ 48
48 York St, Gettysburg 223-255-8009 | createbychefjason.com
RECIPES & PHOTOGRAPHY
BY A-YO KITCHEN
Get your creative juices flowing this spring and fuel your brain and body with these delicious, refreshing and healthy beverages that are easy, and enjoyable, to make at home!
WATERMELON MINT JUICE
A super refreshing juice that takes less than five minutes to make!
4 cups seedless watermelon
Juice and zest of one lime
1 cup ice
10-15 mint leaves
Pinch of salt
1 Tbsp honey (optional, to add sweetness)
OPTIONAL GARNISH: Lime wedges, watermelon cube, lime zest
INSTRUCTIONS
TIP: This recipe works great with fresh basil too.
Cut and cube watermelon. Make sure to remove any seeds. In a high-powered blender, combine all the ingredients. Puree until smooth. Garnish and serve immediately. If you want no pulp, strain through cheesecloth.
Alysha Yoder is the photographer, food stylist, blogger and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad and all the veggies and fruits her home gardens produce. She has been a photographer for 15-plus years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well. ayokitchen.com , ayokitchen@gmail.com , @ayokitchen
TIP: Do not use fresh carrots for this recipe, or it will be chunky and have a bad texture. If you can’t find frozen carrots, you can boil fresh carrots until soft and use them!
GINGER CARROT MANGO SMOOTHIE
The perfect smoothie loaded with vitamins and fiber to help you start your day!
1 cup orange juice
1 ½ cups chopped fresh mango (can sub with frozen to make it thicker)
1 cup frozen carrots
1 banana
1-2 tsp grated ginger (to taste)
Pinch of salt
1 cup ice
OPTIONAL GARNISH : Orange slices, mango chunks, banana slices
INSTRUCTIONS
1. 2.
In a high-powered blender, combine all ingredients and blend until smooth. You might need to do two or three blending cycles to get the right consistency. Garnish and drink immediately.
ZESTY TOMATO JUICE
This recipe takes some work, but it makes the perfect tomato juice for drinking or for cocktails.
About 3 lbs fresh large tomatoes, like heirloom
½ a sweet onion
1 cup celery
2 cloves garlic
2 Tbsp Worcester sauce
Fresh ground black pepper to taste
About 1 tsp salt (or to taste)
1 ½ Tbsp sugar
1-2 tsp hot sauce, like Tabasco (to taste)
OPTIONAL: 1-3 Tbsp fresh grated horseradish (to taste/spice preference)
0-2 cups water (to desired thickness)
OPTIONAL GARNISH : Celery stalk, fresh ground black pepper, hot sauce
INSTRUCTIONS
In a high-powered blender, combine all the ingredients and blend until smooth. You might have to do this in batches if your blender is small.
In a stock pan, add tomato mixture and bring to a boil. Then, reduce to a simmer and cover, stirring occasionally.
Simmer for 1 hour.
Remove from heat and run through cheesecloth or a fine-mesh sieve.
Place in fridge and allow to cool.
To serve, stir cooled juice and pour over ice.
TIP: All the solids left from straining can be added to options like soups or sauces for an extra tomato flavor boost!
BY KATY SHERO
5 Festivals FOR THE FOODIES
Food festivals are in full swing this spring here in the Susquehanna Valley! Celebrate your favorite local treats packed with flavor (and nostalgia), or try something new and challenge your taste-bud comfort zone at these five food festivals happening near you.
2. April 25 & April 26
June 7 & 8
LANCASTER VEGFEST
Explore a taste of veganism at Lancaster’s ninth annual VegFest! The event’s mission is to celebrate the plant-based/vegan lifestyle and provide information about its benefits for animals, the environment, social justice and health. Enjoy speakers, chef demonstrations, community yoga, live music, kids activities and more at VegFest. The festival is free to enter, but donations are welcomed and benefit Lancaster Farm Sanctuary. Whether you’re fully vegan or simply curious, VegFest is guaranteed to leave you feeling satisfied. For more information, go to pavegfest.com
901 Buchanan Ave, Lancaster, PA
TASTE OF NEW HOLLAND FOOD FEST
Returning for another successful year is the Taste of New Holland Food Fest! Enjoy more than 10 different food vendors and trucks, live music, bingo, raffle prizes and more. This is a family-friendly event, so bring the kids. In fact, it’s all about the kids on Saturday! Experience activities like a tour of the fire house, a visit from Smokey Bear, fire truck ride and a dunk tank (with the chance to dunk a firefighter). This festival is free to enter, so come out, have fun and support Garden Spot Fire Rescue.
339 E Main St, New Holland, PA
April 26
LITITZ PRETZEL FEST
Pretzels are one of the main food groups in Lititz. Specifically, Julius Sturgis Pretzel. The town is home to the iconic Julius Sturgis Pretzel Bakery, America’s first commercial pretzel bakery, founded in 1861, and today, a historic site offering tours, pretzel twisting lessons and souvenirs. Every year, Lititz honors its roots and love for pretzels by holding this festival, full of pretzel samplings, alcoholic tastings and live music. Proceeds from the event will fund a Kids Free Fun Day at the Park on Saturday, May 17, at Lititz Springs Park. Tickets for Pretzel Fest are sold online only, so grab them while they’re still there! Visit lititzpretzelfest.com for more.
Downtown Lititz Broad & Main Sts, Downtown Lititz, PA
4. May 16–18
PA GREEK FEST
Come be “Greek for a Day” at the 53rd Annual PA Greek Fest in Camp Hill. Located at the Holy Trinity Greek Orthodox Cathedral, taste a variety of authentic Greek dishes, from delectable desserts like baklava to fan-favorite gyros, and enjoy traditional Greek music accompanied by dancing and performances. Past festival activities included church tours, Olympic flame dancers and restaurant discount cards. Learn some new Greek words and a bit of history, too! Opa!
1000 Yverdon Dr Camp Hill, PA
May 31–June 1
STRAWBERRY FESTIVAL
Calling all the strawberry lovers! Hollabaugh Bros’ Annual Strawberry Festival is back for its 10th year. Mark your calendars for their first fruit festival of the season, and celebrate strawberries all weekend long! Enjoy strawberry-centric desserts like ice cream sundaes, milkshakes, muffins, cakes, pastries, etc. The sweetness continues with in-store sampling, live music and wagon rides. You don’t need tickets in advance, so show up and get ready for a berry good time!
545 Carlisle Rd Biglerville, PA
Online THIS MONTH
CUTEST PET
CONTE ST 2025
SUBMIT YOUR PET FOR OUR ANNUAL CUTEST PET CONTEST!
The top 10 winners will be featured in Susquehanna Style’s June issue. Accepting submissions from April 1 to April 15. Voting begins April 16!
+ Grow Your Green Thumb
Everything you need to know about optimizing your gardening this year.
+ How to Declutter and Destress Before Moving Professional organizer Mara Clements shares how to prioritize what’s actually important to you and what to bring into your next home.
+ Five Ways to Support Earth Day
Support our planet with these five impactful ways to celebrate Earth Day across the Susquehanna Valley.
+ How to be an Eco-Friendly Foodie
Explore environmentally-friendly choices that are healthy, for you and for the planet.
Variety is Everything at Southern Market
Looking for a crowd-pleaser?
You’ll find it here.
Enjoy countless possibilities at Southern Market thanks to 13 unique chef stations with flavors from around the globe—plus Bar 1888, featuring specialty cocktails, wine, and a rotating beer selection—all under one roof in the heart of Lancaster City.
Downtown Lancaster at the corner of Queen and Vine 100 S. Queen Street, Lancaster, PA
