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F O O D + B E V E R AG E

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Our Food and Drink Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Fall...A Season Made for Foodies With the changing seasons comes a shift in what we are craving. As autumn arrives, that means ultimate comfort food with a modern, sustainable twist. This October issue is our most delectable of the year. Creating this issue truly proved that our eyes are bigger than our stomachs. The sheer volume of mouth-watering culinary options in our community is astounding. It was nearly impossible not to showcase every single eatery on State Street. In fact, we counted over 50 vibrant dining spots in the Media Borough alone. Beyond our incredible local mainstays, the Greater Philadelphia area continues to be a hub for culinary superstars. We caught up with Iron Chef Jose Garces, who continues to redefine the regional food scene. His iconic restaurant, Amada, remains a must-visit destination just a short drive away in Radnor. Another incredible way to explore food is through travel. We asked our trusted travel experts at Cruise Planners to set the plate on how to get the most out of your travel experience through food exploration. Try something new, eat like a local, and savor every bite.. If you know me, you know my penchant for good bourbon. I recently caught up with my friend Rich Buoni, the owner, distiller, and resident mad scientist behind Pennsylvania Distillery in Malvern. Rich continues to craft award-winning spirits using the finest, locally sourced, non-GMO Pennsylvania ingredients one small batch at a time. We also caught up with Media’s own Jane-Baked-It. If you have not tried Jane Hodson’s stunning, custom-designed cakes yet, you are missing a literal masterpiece. Want to take your event or party to the next level, bring a cake from Jane. Of course, no Food & Drink issue is complete without a nod to happy hour. To transition from the final warm days of the year, we are serving up the "Blue Ocean Breeze Tropical Cocktail Delight." Yes, it is brilliantly blue. and after just one sip you be magically transported. Ultimately, food remains the universal language that brings us together. Whether you are using smart-kitchen tech to prep a meal with loved ones or enjoying a lively night out on the town, the time spent sharing a table is invaluable. As always, thanks for reading, and we will see you on State Street! S C O T T D AV I D S O N , P U B L I S H E R @ M E D I AC I T Y L I F E S T Y L E

October 2026 PUBLISHER

Scott Davidson | scott.davidson@citylifestyle.com E D I TO R

Karin Davidson | karin.davidson@citylifestyle.com STAF F W R I T E R

Cheyenne Forbes | cheyenne.forbes@citylifestyle.com CONTRIBUTING WRITERS

Jane Hodson, Neil Knasiak C O N T R I B U T I N G P H OTO G R AP H E R

Hoi Michael Cheung

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Zach Miller LAYOUT DESIGNER Kelsi Southard QUALITY CONTROL SPECIALIST Megan Cagle

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Media City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Media area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

12 Featured

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Iron Chef Jose Garces

Chef offers his inside thoughts and one of his favorite recipes that he got from his grandmother

Taste Experiences with World Travel

Mastery Bakes Magic

Sampling local food and drink can turn a great vacation into an unforgettable travel experience

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Inspired By LIFE + CULTURE

Local Limelight FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Events

The Artistry of Baking: Merging Style, Taste and Experience

On the Cover Cruise to Elegant Food. This photo is a seaside restaurant in Greece. Neil and Donna are experts in food travel (land or sea) The publisher and I have had expert service. Read more on page 18.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1-7: Thanks for another great season of Media’s Dining Under the Stars! Photography by Hoi Michael Cheung

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Rotary Club of Media Celebrates Purple Pinkie Day Purple Pinkie Day is celebrated on October 24th, coinciding with World Polio Day, to raise funds and awareness for global polio eradication, with children having their pinkie finger marked with purple dye when immunized. Rotary International has been a key player in the fight against polio for over 45 years, contributing to immunization of more than 3 billion children worldwide. This year, Rotary Club of Media will host an event at the Plum Street Mall to support awareness. mediarotary.org

Photography by Scott Davidson

Homesewn Expands to New Location HomeSewn has relocated to a larger storefront at 101 State Street in Media. Opened in 2022, owner Joey Silverthorn expanded the boutique to more than double its original size in response to growing demand. The new location features increased inventory of unique, modern fiber arts and a spacious workshop area for crafting classes of all skill levels. Explore the new creative hub and view class schedules at shophomesewn.com.

Photography by Scott Davidson

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IRON CHEF JOSE GA RCES ARTICLE BY KARIN DAVIDSON AND JOSE GARCES

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

CHEF OFFERS HIS INSIDE THOUGHTS AND ONE OF HIS FAVORITE RECIPES THAT HE GOT FROM HIS GRANDMOTHER

Jose Garces burst onto Iron Chef America in 2008, taking down Bobby Flay in a memorable melon battle. His momentum carried into The Next Iron Chef, where he claimed the title in 2009 after besting Jehangir Mehta. Garces stepped into Kitchen Stadium as an official Iron Chef in 2010, defeating Seattle’s Rachel Yang in Battle Hawaiian Moi. More than a decade later, he was back in the spotlight as a competitor on season 4 of Tournament of Champions in 2023. He also won The James Beard Foundation Award for Best Chef Mid-Atlantic in 2009 while chef at his restaurant Amada in Radnor.

WHY DID YOU OPEN A RESTAURANT IN RADNOR?

Amada in Radnor is our third active location, but the story of how any of this started goes back to Old City in 2005. I was walking down Chestnut Street, ran into a friend of mine in the produce business, and he mentioned a spot nearby that its owner was looking to sell. The second I walked in, I had a complete vision of what it could become. That's Amada's whole history in a nutshell: a lot of it came from being open to serendipity rather than sticking to some rigid plan. Bringing that same restaurant out to the Main Line, into a community full of people who'd already been driving into the city for years to eat with us, just felt like the natural next chapter.

WHY DID YOU BECOME A CHEF?

Green Plantain Empanadas with SpinachManchego Filling and Artichoke Escabeche

I didn't walk into it with some grand plan. I started at community college with no real direction, more or less a rudderless ship, and it wasn't until I got to Kendall College that things clicked. I remember the first day noticing the crisp uniforms, the tall hats, the military precision of the brigade system, and something about that structure appealed to me immediately. I needed guardrails, and cooking gave them to me. It wasn't until I actually got my hands working in that kitchen that I realized I had a real talent for it, that I could take ingredients and consistently make them taste better than the guy next to me. That competitive streak is what turned a trade into a career. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E D I A

WHAT IS IMPORTANT TO YOU IN COOKING?

It goes back to my mother and grandmother, both incredible cooks. Some of my earliest memories are standing at my mom's hip while she made dinner, peeling potatoes and carrots for Ecuadorian stews and empanadas. I didn't know it then, but those hours were shaping everything I'd eventually build a career on. Cooking, for me, has always been tied to that sense of family and home first. The technique is important, but it's in service of that feeling.

HOW DID YOU DEVELOP YOUR STYLE?

A few years into my career I made a deliberate choice to stop cooking a little bit of everything and focus on the food I actually grew up eating, Latin and Spanish cuisine. At the time it was underrepresented in the landscape here, so it became the niche I could own. That decision came out of curiosity more than strategy, the same curiosity that got me to Kendall in the first place. Everything since, from Amada forward, has been built on that foundation.

WHAT IS THE ONE THING YOU WOULD TELL A READER WHO WANTS TO MAKE GREAT FOOD?

Get comfortable being uncomfortable. Opening my first restaurant terrified me. I'd already had success as an executive chef, but going out on my own was a completely different kind of fear. The only way through it was preparation and persistence, and trusting that even a failed attempt teaches you something you need. The same is true in a home kitchen. The dishes worth making are usually the ones that scare you a little. Green Plantain Empanadas with Spinach-Manchego Filling and Artichoke Escabeche My grandmother taught me the secret to these Ecuadorian snacks. The plantain dough isn’t hard to make if you know the proper technique. You have to knead the dough thoroughly. This makes it more malleable and easier to quickly roll out and fill. Ingredients (all recipes are below): • 1/2 cup Spinach-Manchego filling • 4 Verde Dough rounds • 8 cups vegitable oil • Kosher salt, to taste • 1 1/2 cups Artichoke Escabeche Artichoke Escabeche (Yields 1 1/2 cups) • 2 tablespoons piquillo chiles, julienned • ¼ cup thinly sliced confit artichoke • ¼ shallot, thinly sliced • 2 teaspoons honey • 2 tablespoons sherry vinegar • 2 tablespoons extra-virgin olive oil • 1 tablespoon finely chopped flat-leaf parsley • ½ teaspoon kosher salt • 1/8 teaspoon black pepper - In a bowl, fold all ingredients together. Escabeche can be refrigerated for up to 1 week.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Amada in Radnor

Spinach-Manchego Filling (Yields 1 cup) • ¼ pound baby spinach • 2 cloves garlic, minced • 1 tablespoon vegetable oil • 1 teaspoon kosher salt • 5 cloves roasted garlic • ½ cup béchamel (How To is below) • 1 tablespoon whole milk • 2 ounces Manchego cheese, grated Instructions: - In a sauté pan over high heat, sauté spinach and garlic in vegetable oil. Season with salt. Strain off all excess liquid. Roughly chop spinach and place in a bowl. Mash up roasted garlic and add to spinach. - In a saucepan over medium heat, combine béchamel and milk. Pour béchamel mixture over the spinach. Add manchego. Mix thoroughly and cool. Spinach-Manchego filling can be refrigerated for up to 2 days. Béchamel (Yields 2 cups – this recipe calls for only 1/2 cup) • ¼ cup plus 1 tablespoon unsalted butter • ¼ cup plus 1 tablespoon all-purpose flour • 1 ½ cups whole milk • Kosher salt, to taste

- In a saucepan, melt butter over low heat. With a rubber spatula, stir in flour. Continue to cook over low heat for 2 minutes, stirring several times. Stir in half the milk, cooking over low heat until mixture thickens, about 5 minutes. Stir in remaining milk. Continue to cook over low heat stirring regularly until smooth. Season with salt. Béchamel can be refrigerated for up to 1 week. Verde Dough (Yields 4 rounds) • 1 green plantain • Kosher salt, to taste Instructions: - Make 2 slits down each side of the plantain and soak in warm water, about 20 minutes. Peel plantain. Boil plantain in water until very tender, about 45 minutes. - Put boiled plantain through ricer twice, and season with salt. Pack riced plantain into 4 balls. Place the balls in a bowl, cover, and allow to cool for 15 minutes. Remove from bowl and knead each ball until pliable. The dough should break down and then come back together 3 times. Using a tortilla press lined with plastic wrap, or a rolling pin, flatten each ball. Cover with plastic wrap so the dough doesn’t dry out. Use immediately. Putting it all together - To make empanadas, place 2 tablespoons Spinach-Manchego filling in the middle of each of the 4 verde dough rounds. Fold the dough in half, and press the edges of the dough with a fork to seal the empanada. - In a fryer or a deep, heavy-bottomed 4-quart pan, heat vegetable oil to 375°F. Drop empanadas into oil and fry until slightly browned, 1 to 1 ½ minutes. Remove from oil and drain. Season with salt. - Divide artichoke escabeche among 4 plates. Cut each empanada in half and place the 2 halves cut side down on each plate so that the empanada halves stand up. About Jose Garces: Iron Chef, father, husband, James Beard Award-winner, entrepreneur, and food innovator, Chef Jose Garces is a leading authority on Spanish and Latin-American cuisine. From Spanish tapas at Amada, his first restaurant, to award-winning burgers and whiskey flights at Village Whiskey, Chef Garces continually pushes culinary boundaries. He also connects with home cooks through enhanced delivery options, virtual cooking demonstrations, and live online classes. Chef Garces is excited to connect with both fans of his work on television, as well as the home cook who’d like to experience “chef life” in their own kitchen. As a child of immigrants and a leader in the diverse and inclusive hospitality industry, Chef Garces is deeply committed to his Philadelphia community. In 2011, he co-founded The Garces Foundation, providing health services, English-language classes for restaurant workers, and food assistance to immigrant and food-insecure communities. Chef Garces is the author of two cookbooks, Latin Evolution and The Latin Road Home, published by Lake Isle Press. chefgarces.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E D I A

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Local desserts around the world

SAMPLING LOCAL FOOD AND DRINK CAN TURN A GREAT VACATION INTO AN UNFORGETTABLE TRAVEL EXPERIENCE

Think back on some of your favorite vacations. You probably remember the famous landmarks you visited, the beautiful scenery you photographed and the hotels where you stayed. But chances are, some of your most vivid memories involve something else entirely: FOOD. Maybe it was a plate of fresh pasta at a tiny family-run restaurant in Italy. A warm croissant enjoyed at a sidewalk café in Paris. Fresh seafood overlooking the Mediterranean. A glass of Riesling while sailing past vineyards along the Rhine. Or perhaps it was something as simple as wandering through a neighborhood market and discovering a food you had never tasted before. Food and drink have an extraordinary ability to connect us with a destination. At CruisePlanners – Joy & Wonder Travel, Donna and I believe the best vacations aren't simply about checking attractions off a list. They're about experiences—the moments when you slow down, meet people, discover something unexpected and begin to understand how people in another part of the world live. And one of the most enjoyable ways to do that is through food.

T R AV E L J OU R N A L | FO OD + BE VE RAGE

ARTICLE BY NEIL KNASIAK, TRAVEL PLANNER

TASTE EXPERIENCES WITH WORLD TRAVEL

A hands-on cooking class transforms a meal into an experience

Barcelona's markets are filled with colorful produce, seafood and Spanish specialties. Florence offers wonderful Tuscan ingredients and prepared foods. Borough Market in London brings together British traditions and flavors from around the world. Markets throughout France overflow with cheeses, breads, olives, produce and local delicacies. You don't necessarily need to buy much. Wander. Sample. Ask questions.

TAKE A FOOD TOUR EARLY IN YOUR VACATION

A guided food tour can be one of the smartest activities to schedule during the first day or two in a new city. A good local guide doesn't simply introduce you to food. They introduce you to neighborhoods, traditions, history and people. During a walking food tour, you might visit a bakery that's been operated by the same family for decades, sample cheese from a neighborhood shop, discover a hidden café or learn why a particular dish became associated with that city. Food tours can also make unfamiliar destinations feel much more approachable. By the end of a few hours, you may know how to order a local specialty, understand a little more about dining customs and have several places you want to revisit.

LEARN TO MAKE SOMETHING

EAT LIKE A LOCAL

When visiting a new destination, it's tempting to stay close to the major attractions. After all, that's where many of the restaurants catering to visitors are located. Step away from the busiest tourist streets and you may discover neighborhood cafés, bakeries, tavernas, pubs and family-owned restaurants filled with local residents rather than tour groups. Ask a local, “Where do you eat?” Imagine sitting in a small Roman trattoria enjoying a simple bowl of cacio e pepe, sharing tapas in a lively neighborhood bar in Seville, or eating freshly grilled fish at a seaside taverna on a Greek island. These aren't simply meals. They're opportunities to experience everyday life in another culture.

There is another way to bring a destination home with you: learn to cook something while you're there. Cooking classes have become increasingly popular travel experiences, and they can be tremendous fun. Imagine learning to make pasta from scratch in Tuscany, preparing tapas in Spain, making croissants or macarons in France, or learning the secrets of authentic Greek cuisine. Some experiences begin with a chef taking guests through a local market to select ingredients. Then everyone returns to the kitchen to prepare the meal together. And finally comes the best part—you eat what you've made. You can now prepare that dish at home. That's a much better souvenir than another refrigerator magnet.

DRINK WHERE IT'S MADE

Wine, beer and spirits often tell fascinating stories about the geography, climate and traditions of a region. CONTINUED >

Germany’s Rhine offers vineyards, villages and centuries of winemaking

MAKE THE LOCAL MARKET YOUR FIRST STOP

One of our favorite ways to begin exploring a destination is with a visit to a local food market. Markets are colorful, energetic and wonderfully authentic. They also provide a fascinating glimpse into what people actually cook and eat. Walk through a European market and you'll encounter displays of fresh produce, cheeses, breads, spices, meats, seafood, pastries and regional specialties. Vendors may have been selling their products there for generations. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E D I A

Local markets offer travelers colorful and delicious flavors

Freshly grilled seafood and local ingredients allow the taste of a destination

T R AV E L J OU R N A L | FO OD + BE VE RAGE

European river cruises offer regional foods, wines and landscapes

IF YOU’RE CRUISING – LET IT BECOME A CULINARY JOURNEY

Today's cruise vacation can be much more than breakfast, lunch and dinner aboard the ship. Many cruise lines now offer impressive specialty restaurants, chef-inspired menus, wine tastings, cooking demonstrations and sophisticated cocktail programs. But some of the best culinary experiences happen ashore. Instead of choosing only traditional sightseeing excursions, travelers can visit vineyards, take cooking classes, tour food markets, sample regional specialties or join small-group culinary tours. River cruising takes this idea even further. Imagine sailing through Europe while the food and wine change as the scenery changes. One day you might sample wines in the Rhine Valley. Another day could bring regional German specialties, French cuisine in Alsace or Dutch cheeses and treats in the Netherlands.

PLAN FOOD BEFORE YOU LEAVE

Visit Portugal's Douro Valley and learn how port has been produced for generations. Travel through France and discover Champagne, Bordeaux or Burgundy. Cruise along Germany's Rhine and Moselle rivers past hillsides covered with vineyards producing wonderful Rieslings. Italy offers everything from Chianti in Tuscany to Prosecco in the Veneto. Belgium is famous for its remarkable beer traditions. Scotland has whisky, Ireland has whiskey, and here in the United States, Kentucky's Bourbon Trail has become a travel destination of its own. You don't need to be a wine or spirits expert to enjoy these experiences. A vineyard, brewery or distillery visit is often as much about history, agriculture and craftsmanship as it is about what's in the glass.

Many destinations require reservations weeks or even months in advance. Cooking classes and small-group food tours can sell out. The perfect restaurant might not be near the attraction you’ve scheduled. Thoughtful vacation planning makes a difference. When Donna and I work with travelers, we want to understand more than where you want to go. We want to know how you want to experience it. Do you love seafood? Are you interested in wine? Would you enjoy a cooking class? Do you have dietary restrictions? Would you prefer elegant dining or a tiny neighborhood restaurant where the menu is written on a chalkboard? Those details help transform an itinerary from a collection of reservations into a vacation designed around you. We love helping clients identify culinary excursions, food tours, special dining experiences and opportunities that complement the rest of their trip. Along with the logistics— where an experience is located, how it fits into the day’s sightseeing and whether reservations should be made before departure.

Relaxing travel moments: local food and a beautiful view

WHAT WILL YOU REMEMBER?

Years from now, you may not remember every museum you visited or every monument you photographed. But you might remember that little café where you lingered much longer than expected. You might remember the chef who taught you to make pasta. The bustling market where you tasted something completely unfamiliar. The vineyard overlooking a beautiful valley. Or the unforgettable dinner where you raised a glass with someone you love and thought, “This is why we travel.” So, when you begin planning your next vacation, ask “What do I want to taste when I get there?” Donna and I would love to help you answer both questions—and create a journey filled with the experiences, flavors and memories that make travel truly unforgettable. joyandwondertravel.com | Donna and Neil Knasiak CruisePlanners® – Joy & Wonder Travel

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ARTICLE BY KARIN DAVIDSON PHOTOGRAPHY BY SCOTT DAVIDSON

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“MY BOURBON IS MY BEST SELLER. IT'S TRULY UNIQUE IN EVERY WAY.”

HOW DID YOU DECIDE ON DISTILLING AND WHY BOURBON?

I retired from industry in 2016 and decided to build a distillery. I am a chemical engineer and have significant experience in many unit operations including distillation. I made my first batch of beer in 1980. It’s right in my wheel house and I wanted to do something interesting and add value by producing a unique set of products. I make much more than bourbon…I make five whiskeys, two rums a gin and a vodka.

WHAT IS BOURBON MADE FROM?

Bourbon Whiskey is a corn spirit. It must contain at least 51% by mass corn in the mash bill. Other than that, the distiller can include any other cereal grains (also known as adjuncts) and malts that he wants. The mash bill for my Dewey’s No.69 Small Batch Bourbon Whiskey is Wapsie Valley Corn, Bloody Butcher Corn, Two-Row Winter Wheat, Triticale and Pale Ale Malted Barley. Commercial bourbons pretty much stick to very similar mash bills (corn, rye, malted barley or corn, wheat, malted barley).

HOW DOES IT GET FROM THE ABOVE TO BOURBON?

The distiller must always make beer first. In the lexicon of the spirits industry is known as “distiller’s beer” or a “wash”. This is accomplished the same way as in any brewery. Grains and malts are combined with water and heat and enzymes (from the malts) to convert the starch in grains and malts to simple sugars. This is called “mashing in” and the resulting intermediate product is mash. The mash is then pumped to a fermenter where yeast is added to convert the simple sugars to alcohols and a host of other naturally made chemicals. In my distillery this takes about six to seven days. The resulting intermediate product is distiller’s beer (or wash). The beer is then pumped to the potstill whereby a stripping run is executed. The objective of the stripping run is to boil out and collect all of the compounds (including alcohols) that the yeast produced during fermentation, leaving behind water and spent grains (together called “whole stillage”). The captured liquid, known as “low wines” is the resulting intermediate product and has a high alcohol content. These low wines are then pumped CONTINUED >

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“ALL OF MY GRAINS ARE SOURCED FROM ONE FARM IN BEDFORD COUNTY, PA AND ALL ARE NON-GMO.”

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back to the potstill for a distillation run (or spirits run). It is this final process that results in heads, hearts and tails through distillation. The distiller makes these cuts and keeps the hearts and wastes the heads and tails. Pure water is then added to the hearts to result in the proper proof (or percent alcohol by volume) for aging. The proofed liquor is pumped to an oak barrel and put away in a rick house for a long time before harvesting.

WHAT IS A MASH BILL AND WHAT IT YOURS?

A mash bill is simply a bill of materials. It lists the various grains and malts used in a recipe and their quantities. I explained my mash bill above. All of my grains and sourced from one farm in Bedford County, PA and all are non-GMO. I use only one maltster in Huntingdon Valley, PA. Me and the yeast (sourced from Belgium) do the rest.

DO BARRELS MATTER AND WHAT DO YOU USE?

Barrels certainly matter but there are an infinite number of variables involved in aging whiskeys, so the distiller adopts a process that works best for him with the goal of producing a beautiful whiskey. I source

only Quercus alba (white oak) for my barrels and I spec all of the toast levels and char levels for each barrel. By US law, bourbon whiskey (and some other whiskeys) MUST be aged in NEW OAK. It can be any species of oak (there are about 500 species of oak worldwide). Most distilleries use white oak.

DOES ANY OF YOUR FAMILY DRINK BOURBON?

Yes! Many of them love my Dewey’s No.69 Bourbon which is a tribute to my late father whose name was Duilio (went by “Dewey”).

HOW MANY SPIRITS DO YOU CREATE?

I produce an ultra-premium bourbon which is more than five years old now and is 90 proof. I do not purchase third party spirits like many of the other “distillers” do but rather make all of my spirits from scratch. I do not make any me-too spirits, so my bourbon is truly unique in every way. It is my best seller, and I currently sell eight spirits with a ninth soon to be released.

DO YOU LOVE WHAT YOU DO AND WHY?

I have been doing this for ten years now and do truly love it. I always wanted to create something real that people can enjoy. penndistilling.com | 50 Three Tun Rd Ste 3, Malvern 484.568.4920

“I HAVE BEEN DOING THIS FOR TEN YEARS NOW AND TRULY LOVE IT. I ALWAYS WANTED TO CREATE SOMETHING REAL THAT PEOPLE CAN ENJOY. DEWEY’S NO.69 BOURBON IS A TRIBUTE TO MY LATE FATHER, ‘DEWEY’.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / M E D I A

T H E A R T I S T R Y O F B A K I N G : M E R G I N G S T Y L E , TA S T E A N D E X P E R I E N C E ARTICLE BY CHEYENNE FORBES | PHOTOGRAPHY BY JANE HODSON

MASTERY Jane's Favorite Go-To Chocolate Cake

BAKES MAGIC The kitchen is the heart of the home: it’s where we gather to cook and eat as we share not only meals, but our stories with our loved ones. It’s a safe space for trial and error as we test recipes made generations ago. Jane Hodson is the custom cake artist of Jane Baked It. Jane loves bringing community together with her desserts.

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First Place Winner at 2015 Cupcake Wars

Here is a recipe Jane loves, "It’s my go to dark chocolate cake." Ingredients • 2 cups all purpose flour • 2 cups granulated sugar • 3/4 cups black cocoa powder • 2 tsp baking powder • 1.5 tsp baking soda • 1 tsp sea salt • 1/2 tsp espresso powder • 1 cup buttermilk (room temp) • 1/2 cup vegetable oil • 2 large eggs (room temp) • 2 tsp pure vanilla extract • 1 cup hot coffee Instructions 1. Preheat oven to 325 degrees, grease, flour and line two 9-inch round pans. 2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and expresso powder. 3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients until combined. 4. Gradually add the hot coffee. Mixture will be thin. 5. Separate the cake batter into the two 9-inch pans. 6. Bake for 30 -35 minutes or until toothpick comes out clean or a few moist crumbs. 7. Decorate as you choose. (See additional notes below.)

Jane holding 1st Place Award in Ridley Park's Victorian Festival Bake Off

It all started in Chandler, Arizona as Hodson, who had moved from New Jersey, craved a sense of community. Everything was too far and spread out; Hodson didn’t feel like she belonged there. Instead of retreating inwards, Hodson took her skills and shared them with those around her. She baked for neighbors, her husband's coworkers—anyone she could reach out to with a cake and a smile. “Then I found the beautiful Media [borough] that I love and it fit my vibe way better,” says Hodson, who has been in Media for a year and a half now. “I worked my tail off to submerge myself in the community and part of my business plan was giving back as well.” CONTINUED >

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Hodson has a signature Swiss Meringue Buttercream that brings her sweet treats to another level. She hosts group, private, and “Mommy & Me” cake classes where there is never a dull moment. In addition, Jane Baked It hosts community events throughout the year. Another is the Bourbon and Buttercream Social, where folks can taste delectable desserts paired with wines and cocktails in a setting she describes as “warm and intimate.” Tickets can be purchased via her website. “I had a cake class two weeks ago at the Radnor Golf Indoor Golf Club and it was hectic and crazy! Let me tell you, those kids had icing from their heads to their feet,” says Hodson with a laugh. “Nobody followed directions and I didn’t care. I just saw smiles, moms laughing, kids hugging mom. That’s what it’s about.” Hodson loves to see the joy in baking; she knows life is hectic but for her, it’s a way of relaxing. In fact, it is why Hodson asks her customers to book well in advance as she only takes up to five orders at one time.

“I worked my tail off to submerge myself in the community and part of my business plan was giving back as well.”

“I (limit the number) because then you become a level of frustration and frenzy. That’s not quality work because when you rush, it’s not your best,” Hodson explains. “That’s why when I say I’m a custom cake boutique, I really am. When you order from me, you’re going to get that one-onone concierge service.” This also allows Hodson to focus on what she describes not as the next order, but as the next creation that Jane Baked It does. When she creates these cakes, Hodson not only focuses on the cake’s design but the taste as well. “A lot of times when you get these higher-level cakes, they tend to be a bit more dense or drier because they need to be really stable to hold all that stuff that goes into it.”

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To combat this, Hodson developed her recipes to withstand the decor of her cakes. This way, the customer receives something that both looks and tastes amazing. The way Hodson achieves this is by using fresh and locally sourced ingredients. Her signature Swiss Meringue Buttercream was even tested by both the State of Pennsylvania and Arizona to make sure it was safe for her to utilize. Jane Baked It is a licensed Limited Food Establishment (LFE) which is a “home-based or residential-style kitchen registered with the PA Department of Agriculture to produce and sell non-hazardous baked good directly to consumers.” Hodson also refuses to cover an entire cake in fondant and much prefers to use it to make smaller decorations. She notes that while other cake designers do hone that skill and it is a craft, “it’s just not what Jane Baked It’s made of.” When decorating, Hodson isn’t only limited to buttercream and fondant. For her favorite chocolate cake creation, she uses her Dutch processed cocoa powder and uses edible gold leaves that she purchases in sheets to give it a pop of color. Hodson loves to shop locally and with small businesses because she believes in them so much. “I’ll go to Bevan’s Own Make Candy in Media and I’ll buy a little chocolate or I’ll find one of the local bakeries around here that have macarons because I haven’t mastered that and I’ll put them on a cake,” says Hodson. She even visits Game on State to purchase candy for children’s cakes - all in an effort to support the other businesses in Media. Hodson encourages others to bake and urges them to start small. She suggests buying a box of Betty Crocker cake mix and starting there. “Start getting comfortable with your pans. Start getting comfortable with measuring. Get used to your stove temperatures.” Get used to that trial and error with your loved ones because that’s what generational recipes are made from. www.janebakedit.com/cake / Instagram: @janebakedit / Facebook: @jane.baked.it

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Blue Ocean Breeze Tropical Cocktail Delight The blue curaçao is the vibrant blue base, and the dark rum and agave syrup deepens the hue to an indigo blue. Feel free to change the sweetness and ingredient amounts to make the beverage your style. Ingredients (serves 1) • 1½ oz vodka • 1 oz blue curaçao • 1 oz fresh lemon or lime juice • ½ oz agave syrup • ½ oz dark rum (optional) • Ice Instructions 1. Fill glass with ice (optional: add a couple citrus wedges between ice cubes) 2. In a shaker, combine ice, vodka, blue curaçao, lime/lemon juice, rum and agave. Shake well. 3. Strain into glass. 4. Garnish: lime or lemon wedge/wheel. Blue curaçao is an orange liqueur similar to triple sec. Its history is unusual. Around 1500, Spanish explorers planted Valencia orange trees on the Caribbean island of Curaçao, where the arid climate caused the fruit (known as "laraha") to become acrid and unpalatable. Locals later realized that peeling and sun-drying the bitter fruit released fragrant, rich essential oils. The Dutch took control of the island and began using the dried laraha peels soaked in alcohol and sugar to craft liqueurs.

Sometimes you simply want a beautiful, refreshing, yet different cocktail. The Blue Ocean Breeze is easy to make and tastes delicious. ARTICLE BY KARIN DAVIDSON

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More than just a restaurant... it is a second home

STATE STREET FALL FESTIVAL

October 4, 2026 11:00 AM - 5:00 PM

150+ Vendors Food • Artisans • Music • Kids Zone Sponsored by

Lunch & Dinner Private Parties Happy Hour 4-6pm

www.ArianoMedia.com 114 Olive St., Media 610.892.6944

Presented by The Media Business Authority VisitMediaPA.com

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

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Media Theatre presents - Murder for Two MEDIA THEATRE, 104 E. STATE ST., MEDIA, PA 19063 This witty and winking homage to old-fashioned murder mysteries is the perfect blend of music, mayhem and whodunit madness! When a famous novelist is mysteriously murdered during his own surprise birthday party, ambitious small-town police officer Marcus Moscowicz jumps at the chance to solve the case before the real detective arrives. As 2 performers tackle 13 roles of eccentric suspects. mediatheatre.org O C TOBE R 4 T H

2026 State Street Fall Festival STATE STREET BUSINESS DISTRICT, MEDIA, PA 19063 Mark your calendars - the 2026 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! 11:00am – 5:00pm visitmediapa.com O C TOBE R 1 4 T H - N OV E M B E R 7 TH

Hedgerow Theatre presents - MISERY HEDGEROW THEATRE, 64 ROSE VALLEY ROAD, MEDIA, PA 19063 Stephen King’s Misery, a chilling psychological thriller about obsession, fame, and survival. After a devastating car accident leaves novelist Paul Sheldon stranded in a remote cabin, he awakens under the care of Annie Wilkes, his self-proclaimed “number one fan,” whose devotion quickly spirals into something far more dangerous. The production traps audiences inside a tense, unpredictable battle of wills where admiration turns terrifying. hedgerowtheatre.org O C TOBE R 2 4 T H - 2 6T H

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 O C TOBE R 2 4 T H

Providence Animal Center - Bark in the Park ROSE TREE PARK, 1671 PROVIDENCE RD., MEDIA, PA 19063 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 O C TOBE R 2 4 T H

Media Annual Halloween Parade MEDIA BUSINNES DISTRICT, STATE STREET, MEDIA, PA 19063 | 11:00 AM The Media Borough Recreation Board continues the long standing tradition of this classic hometown parade. Cheers on local marching bands, community group, children (and adults) of all ages dressed in spirit for Halloween. Parade starts at 11:00am. mediaborough.com

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EVE N TS

Take a Swing at the LIFESTYLE You Have Waited For!

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Life at Riddle Village is a hole in one!

RiddleVillage.org | (610) 891-3700 | 1048 West Baltimore Pike, Media, PA 19063

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