Savoring the Season
October is one of my favorite months to publish, and this Food & Drink issue is always a standout. It’s our most indulgent edition, brimming with flavors, recipes, and local culinary finds that celebrate the season.
We begin with a taste of tradition at the Gifford-Risley House, where Z and Monika Rehoric bring the timeless English custom of afternoon tea to life in their beautifully restored Gothic Revival Bed & Breakfast.
Of course, fall wouldn’t be complete without comfort food. Our team gathered a collection of heartwarming recipes guaranteed to bring a little extra coziness to your table.
We also had the pleasure of meeting Kyle Lefkof of Scooped Homemade Ice Cream, learning his story, and sampling more than a few flavors along the way.
With Halloween on the horizon, we’ve included a playful spread of DIY “Spookcuterie”—think Oreo Spiders, Nutterbutter Ghosts, Blackberry Bats, and other tasty tricks and treats for kids and adults alike.
I’ve always enjoyed cookbooks and have a fairly large personal collection. My father enjoyed them so I think that’s where it all started. So this month, we curated a collection of cookbooks with Philadelphia flair. These books are part storytelling and part culinary lore.
At the heart of it all, food is what brings us together around tables, in kitchens, and at restaurants where memories are made. Let's savor the season and the flavors that make it special.
Thanks for reading, and we’ll see you on State Street!
SCOTT DAVIDSON, PUBLISHER @MEDIACITYLIFESTYLE
October 2025
PUBLISHER
Scott Davidson | scott.davidson@citylifestyle.com
EDITOR
Karin Davidson | karin.davidson@citylifestyle.com
EDITORIAL COORDINATOR
Stephanie Hwang
stephanie.hwang@citylifestyle.com
CONTRIBUTING WRITER
Lauren Avellino Turton
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Kelsey Ragain
QUALITY CONTROL SPECIALIST Megan Cagle Learn
city scene
1: 3D Super Bowl Ring by Erik Greenwalt, aka “The Chalking Dad” from Irwin, PA 2: Artist from across the country pose for 2025 DELCO Chalk Fest 3: Ever Galvez of Fullerton, CA and his dynamic 3D Shark 4: The Famous move by Saquon Barkley by Erik Greenwalt 5: Nicole Kleinman from Utah puts finishing touches on Elsa from movie Frozen 6: Emily Spengler of Springfield, PA and her rendition of Nick Wilde from the movie Zootopia 7: Jesse Lubera from Bangor, ME puts finishing touches on Harry Potter Quidditch theme Photography by Scott Davidson
8: Springfield artist Emily Spengler and her homage to Phillies 9: Berlin, NJ artist Alysia Mackenzie created an intricate 3D piece 10: Union Liberty Bell by Kumpa Tawornprom from Safety Harbor, FL 11: Greek Goddess Athena by Lydia Anderson of Charlestown, MA 12: Phillie Phanatic and Flyer’s Gritty by Jaycie Greenwalt from Irwin, PA 13: Joel Yao from San Rafael, CA created
business monthly
Michael Kellerman Named New President of The Foundation for Delaware County
Following a national search, the Board of Directors unanimously appointed Michael Kellerman as the Foundation’s next President. Kellerman has extensive experience in philanthropy and nonprofit leadership, including roles with the Philanthropy Network of Greater Philadelphia, WOAR, and Gemma Services. He will guide the Foundation into its next phase of growth and community impact. As Delaware County’s largest independent philanthropy, the Foundation unites funders, nonprofits, and officials. He succeeds Frances Sheehan, the inaugural President, who has served since 2017. delcofoundation.org
Happy Birthday School of Rock DELCO
School of Rock Delco turns 2 years old! Jeff and Monica Dulemba opened School of Rock, a growing community dedicated to enriching lives through performance-based music education. Featuring programs for students aged 3 to 93 years old with a mission to help students succeed in life and on stage. In 2 years, they have over 225 members and performed over 35 shows on some of the area's biggest stages. schoolofrock.com/locations/delco
John Robert Cellars Opens in Media
John Robert Cellars, DELCO’s only Urban Winery, brings its handcrafted wines to a new location in Media’s Phoenix Building on State Street. Founded by longtime friends John and Robert, the winery pairs its passion for winemaking with a fresh menu of shareable plates. Guests can enjoy cheese and charcuterie, shrimp tempura, smoked duck breast pancakes, flatbreads, wings, and more— perfectly complementing their unique selection of wines in a inviting tasting room. johnrobertcellars.com
Steeped
ARTICLE BY LAUREN AVELLINO TURTON PHOTOGRAPHY BY THE GIFFORD-RISLEY HOUSE
Step into Victorian charm at The Gifford-Risley House, where seasonal teas, homemade fare, and cozy surroundings create unforgettable Sunday afternoons of warmth and connection.
In Charm
Inspired by the British tradition of pausing for a light afternoon meal, The GiffordRisley House Bed & Breakfast invites guests to enjoy Sunday Afternoon Teas. Owners Z and Monika Rehoric open their lovingly restored Victorian home in the heart of Media to share seasonal teas paired with homemade sandwiches, scones, and sweets.
“It’s not just a place to go for tea sandwiches—it’s an experience,” Monika says. “It’s a time to relax, enjoy carefully crafted food, and connect with family and friends.”
Each tea is designed to match the flavors of the season. “The teas we select complement the food we serve,” she explains. “All of our dishes are infused with the freshest flavors.”
The Autumn Harvest Tea highlights fall favorites with roasted squash soup, cornbread or herbed biscuits, and staple scones served with clotted cream and homemade jams like apple or pear butter. For Halloween, the menu turns playful with deviled eggs with “horns,” spooky-shaped sandwiches, pumpkin bread, and spiced teas. Christmastime brings holiday warmth with gingerbread and chai.
The house itself enhances the charm of the event. Guests choose their favorite spot among beautifully decorated rooms. On cold days, the fireplace in the formal parlor glows invitingly, while the library offers cozy chairs for lingering over tea. Many gravitate toward the solarium, a bright and cheerful nook, while others prefer sipping al fresco.
“People just love the front porch,” says Z. “On a quiet Sunday afternoon, it’s so calm and relaxing.”
Each gathering feels intimate and special, whether for friends catching up, couples on a quiet outing, or families spanning generations.
“It’s wonderful to see three generations come together—the grandmother, the mother, the daughter,” Z adds. “That’s my favorite part. It’s so rewarding.”
Monika agrees. “This is a great way to take some time for yourself, to sit down and truly reconnect. For a couple of hours, it’s pure enjoyment.”
The Afternoon Teas are popular and often sell out, so reservations are recommended. To reserve, call (610) 565-4817. More details are available at gifford-risleyhouse.com.
crowd pleasing
comfort foods
Fall entertaining has never been easier than with these deliciously simple recipes.
ARTICLE BY LAUREN LANE & AMANDA STOUT
PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY
Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com
INGREDIENTS
• 1 small white onion, peeled and diced
• 4 cloves garlic, minced
• 6 cups chicken stock (or vegetable stock)
• 2 medium carrots, chopped in rounds
• 2 ribs celery, sliced in half moons
• 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks
• 1 tablespoon Herbes de Provence
• 1 bay leaf
• 1 teaspoon Better than Bouillon, chicken flavor
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Salt and pepper, to taste
Fall Vegetable, Kale & Rice Soup
INSTRUCTIONS
1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally.
2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine.
3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes.
5. Taste and add more salt and pepper as needed.
Fall Radicchio Brussels Sprouts Bacon Salad
DRESSING
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
SALAD
• 1 small head of butter lettuce, torn into pieces
• 1 small head radicchio, core removed and torn into pieces
• 1/2 lb. Brussels sprouts, trimmed and very thinly sliced
• 1 shallot, thinly sliced
• 4 slices bacon, cooked and finely crumbled
• 1 apple, thinly sliced
• 1/2 cup toasted pecans or walnuts, roughly chopped
• 2-3 ounces of goat cheese (optional)
• Salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.
2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.
3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter.
4. Top with bacon, nuts and goat cheese if using.
5. Drizzle with additional salad dressing, to taste.
Parmesan
Bread
Bites with Thyme Honey
INGREDIENTS
• 1 refrigerated pizza dough (store-bought or homemade pizza dough)
• 6 tablespoons butter
• 1/4 teaspoon kosher salt (heaping)
• 1/3 cup grated Parmesan (use good quality Parmesan)
• Honey and a few sprigs of thyme for serving
INSTRUCTIONS
1. Preheat oven to 400°F. Line sheet pan with parchment paper.
2. Divide dough into 4 pieces.
3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around.
4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.
5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.
6. Dip the top of each piece of dough into Parmesan.
7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.
8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.
FDA Approved
Reduces Appetite
Decreases appetite & food cravings
Slows Digestion
Promotes Significant
Weight Loss
Improves Metabolic Health
Non-stimulant
Improves Insulin Resistance
Complements
Lifestyle Changes
Convenient Treatment Options
Long-Term Weight Loss
Scooped - Happiness by the Cone
Rich, small-batch ice cream and a passion for community make Scooped a sweet spot to savor.
I scream, you scream, we all scream for… ice cream from Scooped in downtown Media! Scooped is known for its homemade ice cream, creative flavors, and even a side passion for vinyl records. It is now under the ownership of Kyle Lefkof, who purchased the business from his uncle in January 2024.
Years ago, when he was only 10 years old, Kyle envisioned Media as a new location for Scooped and suggested it to his uncle.
Kyle’s uncle, John, opened the Chester Springs and West Chester locations starting in 2009. John was inspired to enter the ice cream business after seeing the joy it brought everyone when his son worked at a local parlor. It came full circle in 2017 when Kyle, then fresh from college and working at Swiss Farms, was hired to manage the new Media shop.
The ice cream is made fresh daily on Italian Carpigiani machines using milk delivered twice a week from a 300-farm co-op in upstate New York, where the milk is higher quality than anything they’ve
found at other farms. Scooped’s ice cream is rich, smooth, and full of flavor with a high 14% butterfat content. The shop rotates among more than 100 recipes, keeping 16 flavors in the case at a time. Staples like chocolate, vanilla, and mint chip sit alongside all-time favorites such as “Monster” (blue vanilla with cookie dough and Oreo) and seasonal specials like pumpkin pie or blueberry swirl.
Kyle draws inspiration from the community when experimenting with unusual flavors. He partners with Burlap and Bean Roastery to create lavender vanilla flavor, and he looks forward to working with local farms to bring new and creative flavors in the future.
Beyond cones and sundaes, Scooped offers milkshakes, banana splits, ice cream cakes, and its signature homemade waffle cones that are baked fresh each morning. The shop also plays and sells vinyl records from John’s collection that adds charm and a nostalgic vibe.
Honestly, people love our gummy bears. We do M&Ms, whipped cream, cherries, hot fudge, crushed peanuts! “
Bringing Joy
Back into the Kitchen
Chef Dennis Prescott Talks Falling in Love with Feeding People and the Connection
Food Creates
Whether you know him from the Netflix hit Restaurants on the Edge or from his absolutely mouth-watering food photos as @dennistheprescott on the ‘gram, this former-musician turned internationally-renowned Chef is an amazingly talented, thoughtful, and globe-trotting force to be reckoned with.
When it comes to inspiration for creating experiences around food and your community, as well as creating travel bucket lists to some of the world’s most unique and delicious destinations off the beaten path, Chef ‘Dennis The Prescott’ is a culinary change maker whose feed you’ll want to feast on.
Travel Recommendations for Foodies
“Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.”
Dennis also highly recommends Costa Rica, Hawaii and Finland.
“Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.”
PHILLY
FAVES FOOD
ARTICLE BY SCOTT DAVIDSON
Exploring Philadelphia’s iconic dishes, local flavors, and culinary stories with humor, heart, and delicious recipes.
Philadelphia’s food scene reflects the city’s rich mix of cultures, local ingredients, and history. Certain dishes—like the iconic cheesesteak, soft pretzels, roast pork sandwiches, and “wooder” ice—have become synonymous with the city’s identity.
The following books capture these culinary stories, celebrating Philly favorites with a healthy dose of humor and local flavor. All are available on Amazon.
PIZZA CAMP
Author Joe Beddia
Joe Beddia’s Pizza Camp teaches pizza lovers how to craft perfectly crisp, chewy pies at home. With over 50 recipes—including pizza, stromboli, hoagies, and vegetarian options—Beddia shares his time-tested methods, sauce and cheese basics, and inventive ideas from the chef behind Philadelphia’s Pizzeria Beddia.
PADDY'S
PUB: THE WORST BAR IN PHILADELPHIA COOKBOOK
Author Laurel Randolph
Cook like the Gang from Paddy’s Pub with The Worst Bar in Philadelphia . Featuring 45+ outrageous recipes—from Frank Reynolds’s Rum Ham to Charlie’s Milk Steak and Mac’s Mac and Cheese—this cookbook delivers irreverent, hilarious, and surprisingly tasty dishes straight from the show.
CONTINUED >
GRAVY WARS: SOUTH PHILLY FOODS, FEUDS & ATTYTUDES
Author Lorraine Ranalli
From the city of Rocky and cheesesteaks comes Gravy Wars: South Philly Foods, Feuds & Attytudes—a witty take on ItalianAmerican traditions, superstitions, and family rivalries. With laugh-out-loud stories and delicious recipes, Lorraine Ranalli serves authentic flavor. Lisa Scottoline calls it ‘charming and heartwarming.
A HISTORY OF PHILADELPHIA SANDWICHES
Author Mike Madaio
Philadelphia’s passion for sandwiches runs deep—from the iconic cheesesteak to savory roast pork. In Philly Sandwich History, author and sandwich obsessive Mike Madaio explores the city’s diverse culinary roots, iconic eateries, and hidden gems, uncovering both classics and unsung heroes between bread.
Nathan Wenk , E SQ
Pumpkin Cuties
• Cutie Mandarin Oranges
• Celery Sticks
Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.
Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.
Oreo Spiders
• Oreos
• Candied Eyes
• Chocolate Chips
• Pretzel Logs
Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.
Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.
Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.
cuterie SPOOK-
A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.
Nutter Butter Ghosts
• Nutter Butter Cookies
• White Melting Chocolate
• Mini Chocolate Chips
Instructions:
1. Gather together the items.
2 .Arrange and style according to your party aesthetic.
3. Add extra items, such as crackers, chips and cheeses.
Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.
Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.
Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.
Blackberry Bats
• Bat Shaped Cookie Cutter
• Blackberries
• Candied Eyes
Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.
4. Fan out additional fruits and veggies.
5. Celebrate and make the days leading up to October 31st memorable!
SEPTEMBER 26TH - OCTOBER 11TH
Players Club of Swarthmore presents The Addams Family
STATE STREET BUSINESS DISTRICT, MEDIA, PA 19063
A hilarious musical about love, secrets, and family chaos. Wednesday Addams falls for a “normal” young man, leaving Gomez caught between his daughter and Morticia. When the families meet over dinner, expect laughs, surprises, and spooky fun. Don’t miss this comical feast of mischief and mayhem! pcstheater.org
OCTOBER 5TH
State Street Fall Festival
STATE STREET BUSINESS DISTRICT, MEDIA, PA 19063 | 11:00 AM
Mark your calendars - the 2025 Media Fall Festival is back! Enjoy a wonderful day filled with food, music, artists, crafters, and special kids’ fun zone. Tons of fun for the whole family! The Rotary Club of Media is once again hosting the Multicultural Music Stage featuring unique international musical entertainment. 11:00am – 5:00pm visitmediapa.com
Compassionate Care From Those Who Understand
Know a loved one who might need some help with day-to-day tasks, like house cleaning, cooking, running errands, and more? Maybe the senior in your life could use some extra companionship?
Scott turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
Media City Lifestyle
Published by Scott Loved by Media
OCTOBER 11TH
Providence Animal Center Annual Bark in the Park
ROSE TREE PARK, 1671 N PROVIDENCE RD, MEDIA, PA 19063 | 10:00 AM
Providence Animal Center’s biggest event of the year! This dog-friendly 5K & 1-mile walk & fall festival features dog contests, vaccine & microchipping clinic, food trucks, local business vendors, tons of raffle baskets, music, arts & crafts and so much more! Dog-friendly dogs are welcome but not required. 5K kicks off at 10am and 1-mile walk begins at 11am. providenceac.org
OCTOBER 11TH
Aneway to Shine Gala
THE DREXELBROOK, 4700 DREXELBROOK DR., DREXEL HILL, PA 19026 | 5:00 PM
Enjoy a festive night of delicious food, cocktails, thrilling auction and an integrated showcase of people with and without disabilities. The Aneway to Shine Gala benefits ANEWAY, a non-profit that helps creates meaningful jobs, purpose, and community through integrated employment and social programs for individuals with disabilities. anewayforpurpose.org
OCTOBER 18TH - OCTOBER 20TH
Media-Upper Providence Library Fall Book Sale
MEDIA-UPPER PROVIDENCE FREE LIBRARY, 1 E. FRONT ST., MEDIA, PA 19063
A great community event that comes only twice a year offering 1000’s of gently used books, CDs, DVDs vinyl records, games, puzzles and more at incredibility low prices. Come and shop early. All proceeds benefit the library. librarysalemupl.org
Riddle Village offers a comprehensive Lifecare contract, so our residents can embrace retirement living with confidence. With predictable costs for future long-term care, our community provides a plan for your future, allowing you to focus on living life to the fullest every day.
Enjoy luxury amenities and services, such as, weekly housekeeping, indoor garage parking, flexible dining plan with access to four unique restaurants and full-service bar, nine-hole putting green, 24/7 fitness center, indoor swimming pool and so much more. Join our growing wait list today!
