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VOICE OF THE BOROUGH  MAY 2013

MAY 2013 | thewcpress.com

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West Chester Restaurant Week

May 9-16

Enjoy a seven-day celebration of the culinary scene in downtown West Chester during the annual West Chester Restaurant Week. Each participating restaurant offers a special multi-course, fixed-price menu for lunch or dinner or both. Don’t miss great dining options from these restaurants and more!

Side Bar Barnaby’s Judy’s Kitchen Doc Magrogan’s D’Ascenzo’s Gelato Spice Indian Thai Bistro Landmark Americana Kreutz Creek Winery Iron Hill Brewery Lincoln Room Kildare’s Teca For more information and a complete listing, visit downtownwestchester.com 2

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The Press

From the Editor...

I’ll have what she’s having

The WC Press hands the reigns to WC Dish

Publisher Dan Mathers Dan@thewcpress.com Advertising Manager Nick Vecchio Nick@thewcpress.com Copy Editor Kehan DeSousa kdesousa@thewcpress.com Columnists Chelsea Durning cdurning@thewcpress.com Kaela Mast kmast@thewcpress.com Jill McDevitt jmcdevitt@thewcpress.com Rory Musselman rmusselman@thewcpress.com Jennifer Ozgur jozgur@thewcpress.com Clare Haggerty chaggerty@thewcpress.com

In a local publishing landscape packed with spirited writers and editors, we’re happy to see The WC Press’ publisher Dan Mathers acknowledge The Town Dish’s food writing obsessions, allowing us to hijack the magazine for one deliciously jam-packed food issue. Teaming up with this magazine for our first collaborative issue couldn’t have been sweeter–and, we’re not just reflecting on our food-laden brainstorming at Roots Café. As two publishing houses stationed in the borough of West Chester, we’ve been fortunate to represent a town that’s so diverse and thrilled to showcase why the borough is a true culinary destination. We believe that to understand your town, you need to start from the ground up. While we’re faithful to a downtown food scene that touts an attractive mix of ever-changing restaurants and vibrant chefs stacked with sharp skill sets, this issue lies in the hands of our neighborhood’s small-batch purveyors. We’ve devoted these pages to exposing the folks crafting and producing artisanal products on our home turf, and getting up close and personal with those passionately farming fresh goods. From deconstructing the area’s best markets and their vendors, to mapping out the town’s artisan food crawls, inventing locally sourced cocktails, and even schooling you on how to recreate the area’s most enchanting dining room at home, you’ll become a true West Chester native if you devour this hometown flavor. So, as we count down the minutes until happy hour begins, West Chester Dish’s founder Mary Bigham and I toast–with locallybrewed beer, of course–to our local food scene and The WC Press. Our chomping ground thrives on collaboration, and it couldn’t have been more appropriate to jump-start this publishing relationship than by throwing West Chester’s culinary trendsetters into the limelight, as they are, after all, the reason “buy fresh, buy local” food is alive and well in Chester County! –Amy Strauss Amy doesn’t dish on how she keeps her girlish figure as a food writer, but we are pretty sure it is her liquid diet (of craft beer) that does the trick. As editor-in-chief at The Town Dish, she is happiest when discussing butchering, baking or beards, but don’t let that sweet smile fool you—she will drop-kick someone with her whisk-tattooed foot if they play Michael Jackson or get her burger order wrong.

Interns Alexis DiGiovanni Paul Imburgia

Graphic Designer Kevin Fenton cargocollective.com/kevinfentondesign Contributing Photographers Luke Darigan lukedarigan.com Adam Jones adamjjones.com Andrew Hutchins afhutchins.com Published By The WC Press 13 South Church Street West Chester, PA 19382 thewcpress.com 610-344-3463 The WC Press is a monthly magazine distributed free of charge to more than 250 area businesses. For a free digital subscription, visit thewcpress.com. For more information about specific distribution locations visit thewcpress.com/distribution.

Worth Noting...

Our trimmed-down table of contents 13. Best of West Chester 15. Side Bar’s Jon Traina 17. Take Home Chef 23. Meet Dave Magrogan 25. The Craft Food Crawl

31. Local Libations 39. WC Food Artisans 47. Inspirational Style 53. The New Roots Café 67. Games

To the Editor...

Our favorite letter this month I wanted to let you know that I look forward to the monthly e-mail with the online copy of the magazine, as I no longer live in WC. In fact I might be your reader furthest afield, as I download each magazine from Yerevan, Armenia-a place most WCers might not even heard of. The WC Press reaches me way out here, bringing a familiar piece of home to this totally different world. Thanks for keeping me up with life back there and the places I miss! –Paul Vartan Sookiasian

MARY BIGHAM caught the blogging bug on a whirlwind trip through Turkey, keeping her quirky retellings alive once she returned home to West Chester. With a crush on everything edible, it’s a no-brainer that she founded The Town Dish. Between lively discussions on Ludacris, dropping the mic and vintage hawking, you’ll catch her bantering with the latest chef, white wine in hand. For the record food folks, it’s wise to never feed her American cheese... ever.

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FREE PIZZA AT AMERICA’S PIE photos Lexi Digiovanni

March 20 Every year on the first day of spring America’s Pie showers their adoring fans with free pizza. What could be better?

Keagan, Cameron, Mia, Milli, Mel, Ted, Fred, Franklin, Ian

Katie Cook, Maggie Siegert, Tori Bergwall

Sal Sciarrino, Carlina Huston, Alex Sontag, Ryan Lucas, Migel Cirilo

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the wc press | voice of the borough

Alyssa Laudato, Robert English


West Chester 1347 Wilmington Pike | 610-235-4200 | pjspub.com MAY 2013 | thewcpress.com

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FREE PIZZA AT AMERICA’S PIE photos Lexi Digiovanni

March 20 Every year on the first day of spring America’s Pie showers their adoring fans with free pizza. What could be better?

aura Lunaroli with Hope, Grayson, Olivia, Gianna, and Anthony

Brielle, Ashleigh, Alexis

Sara Laudermilch, Emily Hagan, Katie O’Donnell, Maddie Schaeffer

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the wc press | voice of the borough

Danny Koernig, Nathan Lucas


CHESTER COUNTY’S

FAVORITE WINGS THANKS TO YOU WE ARE ON OUR WAY TO THREE MILLION SERVED!

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BARNABY’S KILDARE’S

16 WINGS TO GO

“Ram’s Head Chicken Nachos are to die for.....try them!” -Rosalind Norris

PJ WHELIHAN’S

35 36 IRON HILL RAM’S HEAD

SOCIAL LOUNGE

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best WINGS

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47

Burrito Loco

best NACHOS

The Best of “If you haven't had the wings at the social you haven't had a good wing. Stuffed with goat cheese wrapped in bacon. I dare you to find a better wing!!!!!” -Mandi Silhan

best dessert

“Both Yori’s Bakery and Cakes and Candies by Maryellen have wonderful products, and different clients with different tastes for sweets. I wish David and his staff, along with all the other options to vote on, the best of luck because we all work extremely hard and are passionate about the desserts we create.” -Maryellen Bowers, Cakes and Candies by Maryellen

42 d’ascenzo’s gelato 95 billy burger and bakery

680 yori’s church street bakery

billy burger & bakery ram’s head bar & grill timothy’s kildare’s

104 81

“Yeah, Billy Burger. If you don't think so you've obviously never been there.” -Scott Ammerman

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root’s cafe’

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riggtown oven america’s pie

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Judy's Kitchen has the best sandwiches around...love their homemade bread. -Mike Bishop

riggtown oven

Judy’s kitchen

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brother’s pizza saucey

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america’s pie

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“No contest. It is Riggtown.” -Sandra Salvatori

best pizza

133 24

best sandwich

best burger

739 cakes & candies by Maryellen

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Talk to your neighbors, then talk to me. Nancy Ellis, Agent 1515 West Chester Pike West Chester, PA 19382 Bus: 610-692-4398 nancy@nancyellis.net

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the wc press | voice of the borough

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Bartender of the

Month Side Bar & Restaurant bartender Jon Traina has been growing that burly beard for nine months, but by the time you read this, he'll have parted ways with it to help a worthy cause. Photo Adam Jones

Alright, so I have to get this out of the way: what’s with the beard? I’m growing it for the Side Bar & Restaurant Shave Off for Shine. And what’s that? Well, two years ago I grew my first beard sort of as a joke. It was a really crappy beard, and I had a lot of friends and regulars offering to pay me money to shave it off. Then, one of our regulars who happened to be a doctor overheard people trying to pay me off, and he thought we should make a real fundraiser out of it. He put me in touch with the SHINE Foundation, which is an organization that helps patients battling cancer at Chester County Hospital, and we organized the first shave off. Really, it went from a joke to a legitimate fundraiser in under two months, and it has grown from there. So how many people are involved now? This year we’ve got, let me see… about ten Side Bar employees plus at least 15 other people outside of the staff, like our friends and regulars. We’ve also partnered up with about nine local salons, like Calista Grand and Avante Salon & Spa, who will be doing the shaving and are helping raise money. And how long has everyone been growing their beards? Well, the people who’ve been growing it for the shortest amount of time have been going for about five months. I’ve been growing this for nine months and I haven’t cut my hair in more than seven months. Are you going to miss it when it’s gone? Oh yeah. It’s grown on me both physically and metaphorically. If I could get a hair-

cut and just trim my beard, I’d 100% keep it. I mean, I’m really invested in this–I could have had a baby in the time it’s taken to grow this. Do you think this fundraiser would work anywhere else? Nope. I think that our staff and the people who come here just kill it. It’s really like a family at Side Bar–we fight and we make up just like a real family. And, without that support, without everyone pushing this event the way we have been, it wouldn’t be nearly what it is today. This place is great. So you really like working at Side Bar? I’ve been here since day one. I worked the very first night we were open. I graduated from West Chester two and a half years ago, but I absolutely love bartending. I wouldn’t want another job, and I wouldn’t want to work somewhere else. And I’ll have to assume a good bit of that is a love for beer? Oh, that's the reason I'm never going to leave this place... well maybe not never, but still. Philadelphia is regarded as like this craft beer Mecca, but I'll often go out to these beer bars in the city and–not to sound like an elitist–but I'll be like, “I've had that, I've had that, I've had that.” I mean, most of the time our selection will beat the top beer bars in Philly. How much would you be willing to pay to keep your beard? I’ve been considering that, actually. I think I’d probably be willing to match whatever amount is raised to get me to shave it, and last year that was $1,000. I guess you’re gonna start growing it again immediately? I might give it a break for a bit. Maybe a week. Maybe two. WCP

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The Makeshift Chef In celebration of the food issue, Chelsea Durning gives us an expanded column with photos by Paul Imburgia I never thought I’d end up in this career. I wanted to be an art therapist. When I went to Penn State, I thought I'd be like any other student: classes for four or five years, get a diploma and cross my fingers that I would get a job right out of college. But that didn’t happen. In fact, the only thing I really had in common with other students (other than all nighters) was a need to make a little extra spending money. And thank goodness for that, because it was this need that led me to my passion. I started to work at a local sandwich shop in State College, which is where I found the inspiration for this first dish.

Deconstructed Chicken Salad

2 tbsp lemon juice ½ cup mayonnaise 5 oz chicken breast, grilled or boiled, small dice (¼ in) ½ stalk celery, small dice ¼ red onion, small dice 5 grapes, small and quarted 1 Roma tomato, sliced thin salt and pepper, to taste Take a small tin can and cut it on both ends, then wash it thoroughly. This will be used for the mold. In a small bowl mix the chicken, lemon juice, mayonnaise, salt and pepper. Carefully line the can with layers of chicken mixture, onions, grapes, and celery. Garnish with tomatoes Working in that shop, I became addicted to the instant gratification–something I had made five minutes before was already being enjoyed, and I was getting paid to do it. I needed more. I wanted to own my own sandwich shop. So after a long discussion with my parents, I decided to leave Penn State and go to culinary school. I fell in love with my school. The first five weeks was known as a kind of “boot camp” where we learned all the basics: the tools, 

MAY 2013 | thewcpress.com

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the cooking techniques, sanitation, nutrition, and measurements. I never wanted to leave. I took any extracurricular class and activity. My favorite after-school activity was when the school would have a group of people (mainly pharmaceutical companies and publishing companies) come in to be taught by the students. Teaching became my second passion, and I was happy to learn that many of my teachers owned their own restaurants and were still able to teach. My new goal in life was to be a restaurateur and teacher, so I could serve and teach amazing dishes like this one I picked up at culinary school.

Thai Spare Ribs

6 lbs spare ribs (about 2 racks), cut into 2-rib portions boiling water 2 large lemongrass stalks ½ cup + 6 tbsp Tamari Soy Sauce ½ cup light brown sugar, packed ½ cup dry sherry 2 tbsp Thai peanut sauce 2 tbsp sesame oil 4 cloves garlic 1 1 ½-inch piece fresh ginger, peeled, chopped ¾ cup canned unsweetened coconut milk Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours. Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade. Cool ribs, still covered, for 30 minutes. Transfer ribs to heavyduty, 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally. Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. I graduated from school three years ago, and I cook at Harvest Seasonal Grill & Wine Bar. It was a slow start, but eventually I got the hang of it. Now, I’m finally on the line cooking food, making salads, and I even cost-out some the menu items. But, I started off making desserts. 

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Italian Meringue Buttercream Chocolate Cake

Frosting 1 ¼ cups granulated sugar 2/3 cups water 5 egg whites pinch cream of tartar 1 lb butter, chilled 1 tsp vanilla extract In a small saucepan over medium heat, bring sugar and water to a boil. Continue boiling until syrup reaches 238 degrees. Meanwhile, place egg whites in the bowl an beat on low speed until foamy. Add cream of tartar and beat on medium-high speed until stiff but not dry. With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming. Add butter bit by bit, beating until spreadable. Beat in vanilla. If icing curdles, keep beating until smooth. Cake 1 ¾ cups flour 2 cups granulated sugar ¾ cups cocoa powder 2 tsp baking soda 1 tsp baking powder 1 tsp kosher salt 1 cup buttermilk (If you don't have buttermilk, use 1 cup milk, add 1 tbsp vinegar and let sit for five minutes). ½ cup vegetable oil 2 eggs 1 tsp vanilla extract 1 cup hot coffee Preheat oven to 350 F. Grease two 8 or 9 inch round cake pans. Sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt and set aside. In the bowl of an electric mixer with the paddle attachment, combine the buttermilk, oil, eggs and vanilla. With the mixer on low, slowly add the dry ingredients to the wet to combine. Slowly add the hot coffee just until combined. Pour batter into the pans. Bake for 35-40 minutes or until a cake tester comes out clean. I owe everyone a thank you for reading my articles these past few months–I am incredibly grateful. I especially want to thank my grandmother and would like to dedicate this article to her. She supported me from day one when it came to my career and always tried my creations. Mom-mom, thank you for being one of my best taste testers! cdurning@thewcpress.com

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While West Chester is full of successful restaurateurs, few have found success beyond the borders of the borough... but then there’s Dave Magrogan. With twelve restaurants currently under its ownership, the Dave Magrogan Group serves as an example of just what can be achieved with a bit of ambition. Photo Luke Darigan

Owner

of the

Month Everyone knows you as a restaurateur, but that hasn’t always been the case. I was a chiropractor for six and a half years. I had two practices that were seeing 800 patients a week. They were doing great, but I was getting bored. So, I opened Kildare’s here in May 2003. A year after opening Kildare’s I sold the practices. Which allowed you to focus on building restaurants. Exactly. After selling the practices we opened in King of Prussia, Newark, Media… we opened five restaurants in three years. Of course, that was a lesson for us about not trying to grow too quickly. We were too aggressive, didn’t have the necessary financial depth and–because I was just seen as this crazy chiropractor who was opening restaurants – we had a hard time attracting top-notch management. What was the turning point where you stopped being seen as the crazy chiropractor? That was all about Kildare’s becoming a highly recognizable brand. That, and the success of Doc Magrogan’s. Where did Doc’s come from? I’m a pescatarian and when we opened Doc Magrogan’s, there was really only one seafood restaurant in Chester County. I wanted to create a restaurant where I would want to go out to eat–somewhere that serves fresh, quality seafood. And the name, obviously, comes from your background as a chiropractor. Actually, the name comes from when we were building the first Kildare’s. We hadn’t settled on a name yet, so the designers over in Ireland were just calling it Doc Magrogan’s. But, I didn’t want to call it Doc Magrogan’s–I didn’t want it to be just another Irish pub with an Irish last name that left it indistinguishable. In the end we went with Kildare’s, which is the Irish country next to Dublin where Arthur Guinness was born and where he brewed his first pint. And then there’s Harvest Seasonal Grill and Wine Bar. How did that come about? The developers of Glen Eagle Square ap-

proached me because they knew my restaurants and liked them. They said, “We don’t want a Doc’s, we don’t want a Kildare’s, but do you have another concept, something targeted at female consumers?” So, I came up with the concept for Harvest–locally sourced, healthy, farmfresh food with a seasonal menu. Which sounds delicious? It’s been great. I really think it’s a concept we can take across the country. I think it’s the perfect time for the concept because it’s what the educated consumer is looking for. It’s the same thing that happened when we opened Kildare’s–the concept took off because people were really into Irish pubs in the early ’90s, so we gave them a truly authentic pub. Now people are looking for fresh, local food that’s good for them and Harvest gives them that. We have a chef-driven, local menu, and we serve 600 people a night. You serve 600 a night at Harvest? We want to make good food for the masses. We want to produce a quality menu that’ll make a foodie happy but will satisfy a normal consumer, because I think of myself as a normal consumer. Are your concepts the key to your success? Some CEOs come from an accounting background. Some come from that MBA business background. I’ve always been a marketing guy, so we stay focused on our mission statement and our core values. We don’t drop our brand identity to dive into some new fad and by doing that we ensure the success of the restaurant and protect the brand identity. We instill that in the people who work for us, and I think they take that with them. What do you mean? Well, I really love seeing the people who have worked for me go on to be successful in other lines of work or in starting their own businesses. When I see that, I hope we had a part in their success. WCP

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Beyond Books & Booze Clare Haggerty is a WCU student who knows there’s much more to West Chester than drinking and studying

We are Insurance. We are Farmers. Brandt van Naerssen agency owner Business 610-386-7326 Fax 610-441-7583 Cell 610-745-3276 bvannaerssen@famersagent.com

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The WC May.2013_Layout 1 4/3/13 5:34 PM Page 1

Funky Functional American Art • engagement • wedding • graduation • birthday • anniversary • hostess gifts

First Friday, May 3...Our 8th Anniversary!

5

Trunk Show featuring Isabelle Glass

The

Senses

North American Handmade Functional Works of Art

s

During the month of February, WCU was buzzing with gossip. I couldn’t get from Anderson Hall next door to Recitation Hall without hearing, “Oh my god. Did you read that confession about (insert noun here)?” Students are always on their phones anyway, but for at least two weeks in February, everywhere I looked in Lawrence Dining Hall someone was reading eagerly from their phone with a crowd gathered ‘round to join in the gawking. The cause for this excitement was a new Facebook page called WCU Confessions, which allows students to anonymously post secrets through an administrator. The original page is so popular that some posts have more than 100 comments and even more likes. When I heard about WCU Confessions, I was immediately curious. I couldn’t wait to read about West Chester’s campus secrets. I expected posts about peeking at a neighbor’s test for the answer to number 14, or confirmation of the theory that there’s a secret passageway between two of the academic buildings. But I was wrong–nine out of ten posts on WCU Confessions are about partying, and I suppose it was naive of me to think that it would be anything else, because West Chester has earned its reputation for being a party school. Public Safety even makes a lighthearted joke every year at freshman orientation that WCU is the “wettest dry campus” in the United States. Sure, 90% of the confessions are party-related, but that leaves 10%, and I happen to think those are the funniest. Some of my favorites are: “When my roommate isn’t here for the night I have at least one naked dance party;” “I ran through the traffic arm at Sharpless Garage one night because it looked like marathon tape. It snapped in half;” and “I signed my roommate up for christianmingle.com.” These funny examples aside, the fact that the overwhelming majority of the confessions are about partying worries some people about the negative impression that the page gives to outsiders. I’ve even heard a rumor that Public Safety is looking for the administrator because they want it shut down, but I doubt that there is anything they can do without violating the first amendment. On the positive side, I’ve noticed that several students have used the page to post confessions about real struggles, like having an eating disorder or being antisocial. The administrator of the page must have noticed, too, because he/she put a link on the anonymous submission page to a website for students who need to talk. I wish the administrator would offer more concrete help, but I realize that revealing his/her identity to anyone puts the page in danger of being shut down. I can understand the university’s concerns, but I think they’re overreacting. I don’t enjoy reading about peeing and destruction (which seems to constitute the majority of the page’s content), but I think that it’s pretty harmless overall. It isn’t meant to be taken seriously, and the posts are all about the social scene here, not the school itself. As a current student, reading WCU Confessions before I enrolled might have kept me away from a fraternity house or two, but not WCU as a whole. chaggerty@thewcpress.com

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www.the5senses.com MAY 2013 | thewcpress.com

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hat's the best way to explore any town's chomping ground? Ask the food-loving folks where they saddle up regularly... or even daily. Then, savour the local culinary landscape through what they proclaim to be the town's fInest. Here, two insiders provide cheat sheets to the borough's best food crawls -- from out warm-weathered cooldowns, to thorough explorations of trendy food trucks, gourmet food shops and even downtown's breakfast and brunch wunderkinds... Our working theory is that West Chester is the Philadelphia suburbs’ king of ice cream. We may be biased, but with a creamy blend of phenomenal gelaterias, superior soft-serve spots, and even a classic sundae stop all in a few blocks’ radius, the local dairy scene deserves some proper recognition. D’Ascenzo’s Gelato (132 W. Gay Street) brought their petite gelateria to West Chester in 2004, after being enchanted with the ‘old world’-style dessert on an Italian getaway. With an ever-changing, seasonal roster of 24 varieties handcrafted by owners Glenn and Kristin D’Ascenzo, it’s always a fresh experience spooning these icy treats. Gelato and sorbet flavors include strawberry champagne, dark chocolate sea salt, fig and honey. Kiwi Yogurt (22 S. High Street), a froyo franchise first founded in Cherry Hill, N.J., helps feed your independent needs for original sweet treats. With a 15-tap, serve-yourself display, plus one serious toppings bar (fresh fruit, Cap’n Crunch and cheesecake slices included), you can build your own unique yogurt experience each and every time. Flavors include Irish mint, funfetti cupcake and salted caramel pretzel. Rita’s Water Ice (3 E. Gay Street) is iconic around the Philadelphia suburbs, with no summer being complete without a stop for the East Coast’s ultimate version of “wooder ice.” Best excuse for a brain freeze: a Rita’s Gelati–layered with cherry ice and vanilla frozen custard. Ice Cream Co. (11 N. 5 Points Roads) has remained a local mainstay by keeping true to all the soda fountain classics. With a 24-flavor ice cream lineup and 20 topping options, you can chill out over hand-made milkshakes, root beer floats, banana split sundaes, or simply, a heaping cone of scoops. Beginning and ending this big chill with gelati proves you’re a true gourmand. Jenny & Frank’s Artisan Gelato (208 Carter Drive) is the newest purveyor on the block, whipping up original micro-batch blends at Artisan Exchange. Produced with all local ingredients, the Italian-style varieties include Boxcar-infused chocolate porter, rustic lemon, and cranberry vanilla bean.

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When school’s in session, South Church Street (between University and Rosedale Avenues) of West Chester University becomes a mobile food playground with a array of kitchens-on-wheels enhancing your lunch hour and establishing a new culinary subculture. Varsity Dogs is a local legend and has even been named “Country’s Best” by Gourmet magazine. Owner Gary Rogers specializes in loaded Vienna all-beef premium franks, whipping up a mean Chicago-style hot dog with all the proper trimmings (poppy seed bun, yellow mustard, relish, onions, tomatoes, sport peppers, celery salt and pickle spear included). Fear the addictive potential of Food Network Cupcake Wars winner Thais da Silva and her lime green Dia Doce cupcake truck! Da Silva crafts gourmet mini cakes from scratch daily, infusing her creations with local products—such as Downingtown’s Victory beer. Flavors include chocolate stout, maple bacon and lemon basil. Sung-Yoon Kang and his wife, Dawn Kang, are elevating the borough’s food truck scene with Ka’Chi Truck, a high-quality, innovative attack of Korean street food. The overstuffed kimchi sliders with crispy Spam bits pack incredible layers of flavor, and the fluffy rice bowls are generous and keep you craving more. Don’t skip the homemade hot sauces; Persimmon Habanero is worth the kick. The Lunch Box is the more traditional pick of the fourwheeled mix, with owner Matt Gourley serving fine-crafted burgers, hoagies, cheesesteaks and melts out of his bright red truck. Off-the-menu options are available, a favorite being the Bánh mì hoagie. LuLu’s Cafe On the Go’s vehicle of success is Nicolas El Atieh’s extreme focus on fresh Mediterranean flavors. Pitawiches are his signature lunch move, with the handcrafted hummus variety our go-to order. His simple breakfast sandwiches are also crowd-pleasers. Other highlights include: Ray’s Cafe, a local falafel king; Grateful Beans, a fair-trade java cart backed by Fennario Coffee & Tobacco; Mompops’ umbrella-topped gourmet popsicle stand; and Curbies Catering Carts, Inc., specializing in topnotch breakfast sandwiches served all day.

West Chester’s food scene is an edible storybook, with downtown’s gourmet shops helping put our dear food town on the nation’s culinary map. If you’re curious about these heavy-hitters and want to taste-test the country’s finest for yourself, jump-start this unique journey immediately. Spoiler alert: wine is included in this crawl. If you haven’t heard of Eclat Chocolates (24 S. High Street) and you live in West Chester, shame on you. Master Chocolatier Christopher Curtain powwows with the likes of Anthony Bourdain, has bragging rights to creating “the world’s best caramel” (Vogue 2008) and even offers a rose-infused variation accented with a candied flower petal. Not only does he provide chocolates to some of the top names in the food industry, he crafts gourmet hot chocolate on a stick (yup, you read that right), shiraz or beer laced truffles, and makes wasabi pea chocolate bars look, well, super hot n’ sweet. Foodie Tip: Don’t ever call his gourmet goods “candy.” He’ll never forgive you. For an adult version of being a kid in a candy store, go to Taste of Olive (26 S. High Street). One could easily spend hours tasting the authentic extra virgin olive oils, imported 12-year-old vinegars (we love the espresso balsamic reduction) and other goodies like white truffle salts and upscale honeys, mustards, chutneys and relishes (are you drooling yet?). To those who doubted that an olive oil store could sustain itself as a business, it seems that us West Chester folk fancy ourselves to be gourmands, and this spot is here to stay. An apothecary has arrived in West Chester. Silvanus (121 W. Market Street) has “notions, lotions and potions” and their motto is “all natural inner and outer well being.” Gourmet offerings of the health-conscience kind include Crio Brü, a drink made from 100%, perfectly roasted cocoa beans loaded sky-high with antioxidants and abundant with minerals providing healthy energy. Sounds like a suitable replacement for java to us and if for some crazy reason cocoa isn’t your thing, they also sell custom blended teas sourced from small, environmentally friendly businesses. Kreutz Creek Winery Tasting Room (44 E. Gay Street) likes their four-legged friends as much as the two-legged kind, so if 

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Fido is a foodie, you’re in luck—every Thursday from 6-8pm is Yappy Hour. Well-behaved pups get you $2 off each bottle of vino (starting at $14) and wine bottle-shaped gourmet doggie treats are available. Humans can cheers to the gourmet life in Downtown West Chester with tastings for $7 that’ll get you 6-10 sips from bottles. We suggest you pair their locally-produced September Farm’s cheese (specifically the garlic basil jack) with a glass of the Vidal Blanc while you listen to live music and people watch. For a sweet finish, try their dark chocolates sourced from Bevan’s in Media. Authentic flavors of sunny Abruzzo, Italy abound at Carlino’s Market (128 W. Market Street) with cured meats, crusty breads, oil-cured olives, handmade pasta (including whole wheat varieties) and sauces, making it one of the best-known specialty food stores in the Philadelphia area. Shop their impressive selection of artisan cheeses (we fancy the brie with choice of dried fruits, roasted nuts or honey) award-winning desserts and signature gourmet takeaway foods (like Mama Carlino’s lasagna with layers of chicken, spinach, gorgonzola and mozzarella cheeses with a creamy LaRosa sauce). Imported olive oils and balsamic vinegars are on tap and you can take your pick of seasonal produce and products from the fully stocked Italian grocery. I dare foodies to venture inside and not purchase anything. With gelatos, gourmet coffees, hand-crafted sandwiches and brick-oven pizzas, it’s simply impossible to leave empty-handed.

Nudy’s Café (300 W. Market Street) has several locations but we love the al fresco dining options at this West Chester breakfast spot. Favorite dishes include their sweetened ricotta-filled crepes topped with fresh fruit and whipped cream and their lox platter loaded with smoked salmon, cream cheese, capers, tomato, cukes and red onion to build your own bagel tower. Since 1952, Penn’s Table (100 W. Gay Street) has been serving up classic breakfasts with a smile. Prime people-watching tables line Gay Street, or you can cozy up in a booth or grab a stool at the counter (where you’ll likely sit alongside a few local police officers.) No matter your seating choice, you’ll love their thick French toast, fluffy pancakes and timeless atmosphere filled with black and white photos of regulars. Roots Café (8 W. Gay Street) sources local farm fresh eggs that are from hormone-free, pasture-raised chickens. What else do you need to know? Oh, that the owner is super nice, the coffee is locally-roasted, the menu consists of 100% organic and sustainable ingredients and it’s all delicious! Our favorite is the harvest three-egg frittata packed with ‘shrooms, spinach, green pepper, avocado, and cheddar for a breakfast we can feel good about. Judy and Brett Mullen of Judy’s Healthy Kitchen (237 E. Gay Street) have over 20 years of cooking experience and they are on a mission to healthify West Chester foodies. Fill your belly without breaking the bank with their Wake Up! special. It gets you two pancakes, two eggs, two sausages or bacon, home fries, and toast (their bread is made in-house by the way) for only $7.95. Arianna’s Cafe and Tea Room (323 E. Gay Street) gives you that “I feel fancy but I’m not trying too hard” feeling and their quiche du jour (hope for the Lorraine) is plated on pretty china with freshly cut fruit, all in an atmosphere that guys and gals alike can raise a pinky to. Mrs. Mikes (653 Downingtown Pike) is a no-frills breakfast spot that is hidden at the west end of West Chester, and locals know they serve up simple solid breakfast fare and keep your coffee mug full. Always fairly crowded with regulars, we recommend the fried eggs over easy or S.O.S. (if you don’t know what that stands for, order it to find out) and keep the coffee coming.

At its best, breakfast provides quality time to catch up over coffee and fill up on on sweet or savory bites. At its worst, it’s a hangover-preventing chow session giving you an honest look at your date from the night before (oh, that’s what you look like without makeup?)when there is no dim bar lighting to save you. And guess what? Either is fine by us because West Chester morning menus are broad enough to please any local’s palate. Darla Riccetti reigns as “Breakfast Queen” at Market Street Grill (6 W. Market Street) with mouth-bending dishes like the CMac benny (eggs and scrapple on biscuits covered with andouille sausage gravy) or The Bullota (honey-sauteed bacon and bananas over Texas French toast and a dollop of peanut butter). Pop art, friendly staff and a funky interior easily warrant the weekend morning crowds.

Set off East Gay Street as you enter into West Chester, the DK Diner (609 E. Gay Street) is perfect for a throwback experience, tossing you straight back to the 50s. Breakfast just can’t be bad in an authentic diner atmosphere with retro metallic siding, shiny barstools and original, vintage details. It’s just how you(r parents) remembered it, only coffee doesn’t cost 10 cents anymore. Looking to hit up some of your favorite nighttime haunts for breakfast? Many late-night spots offer up a stellar brunch on Sundays with mimosas and bloody marys to keep your buzz alive and well, or to nip your hangover in the bud. Tops on our list? Side Bar (10am–3pm, 10 E. Gay Street), Iron Hill Brewery and Restaurant (Sundays 11am–2pm, 3 W. Gay Street), Doc Magrogans (11am–3pm, 117 E. Gay Street) and Landmark Americana (11am–3pm, 158 W. Gay Street). WCD

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CELEBRATE YOUR SEXY photos Lexi DiGiovanni

March 21 Nich Boutique and Living in Chester County teamed up for a fashion show and book signing with doctors Ted and Joyce Eisenberg

Ted and Joyce Eisenberg

Amber Gladys

Emily and Kristy

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Get In. We’re going to Toby’s!

705-B Westtown Road | 610-430-1330 | tobysk9kamp.com

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the wc press | voice of the borough


The Perfect West Chester Punch

Wine-spiked cocktails are making a comeback, and this is our ideal, simple pick for summer quaffing. Drop 1 tsp. of St. Dalfour’s Black Raspberry Preserves, as sourced from Great Pumpkin Market (607 E. Market St.), into an 8 oz. pour of Penns Woods Winery’s Pinot Grigio Reserve 2011 (available at Artisan Exchange, 208 Carter Drive). Plop 3 fresh raspberries or 1 sliced strawberry, sourced from Highland Orchards (1000 Marshallton Thorndale Road), inside the 16 oz. wine glass. Skip the ice—finish with a Mompops’ Mango Popsicle (Great Pumpkin Market), stick up. A quick swirl of the pop releases the fresh juices and makes for an easy-sipping, insta-sangria. Story Amy Strauss Photos Nina Lea Photography

Lucky

for locals, West Chester is home to micro-craft breweries and acclaimed winemakers. Their boozy products stand tall on their own, but spring is the season for reinvention and with warm weather comes the need for cool, new drinks. We decided to shake things up by pairing borough-bred beer and wine with other locallysourced goods to enhance West Chester’s cocktail culture, one sip at a time.

Chocolate Sea Salt Shake

Let’s face it–sometimes you need something more adventurous than a standard pint. Make the rimming sugar: Mix 1 T. of sea salt with 1 T. of raw sugar and a 1/2 tsp. of cocoa, and sprinkle on a saucer. Moisten the rim of large tulip glass, turn upside down and dip it. Turn right-side up and pour 6 oz. of Iron Hill Brewery & Restaurant’s Pig Iron Porter into the glass. Place Mompops’ Chocolate Sea Salt Popsicle into the glass, lightly swirl and enjoy. One swig of this complex sweet-and-salty, adult combination and you’ll be sailing into soda fountain oblivion. WCP

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CUPCAKE CHALLENGE photos Paul Imburgia

March 23

Bella and Betty played host to the First Annual Cupcake Challenge to crown the King/Queen of Cupcakes

Steve Riek of May 23 Clothing & Accessories

Traci Teal, Aaron Teal

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Hannah Clark, Michael Jr.

Stephen Riek, Atticus

Judging


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CUPCAKE CHALLENGE photos Paul Imburgia

March 23

Bella and Betty played host to the First Annual Cupcake Challenge to crown the King/Queen of Cupcakes

Rachel Smith, Maryellen Bowers, Rain Speciale, Megan Kelly, Joanne Kaulfield

Tyler Good, Aaron Teal

Ili Henderson, Monica Hasler

Ashley Miller, Gian Luca Marchione, Jessi Willoughby

Amara, Melissa Russo, Aaron Teal, Jaack Steltzer, Ed Knight, Eryn Sluk, Susan Sluk

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YOU KNOW WHEN YOU’VE FOUND THE ONE There are a lot of ordinary venues out there. Valley Forge Casino Resort isn’t one of them. Just as you waited to find someone extraordinary to marry, you should only say “I do” to a wedding venue that makes your heart skip a beat. You can trust the most important day of your new life together to Valley Forge Casino Resort. This is where romance meets excitement and lifelong memories are made. From amazing food to breathtaking flowers, we will attend to each detail and create your ultimate wedding fantasy.

CONTACT OUR WEDDING SPECIALISTS AT 610.354.8220 Your wedding guests are eligible to receive complimentary access to the casino floor.

1160 First Ave., King of Prussia, PA | vfcasino.com

Gambling Problem? Call 1-800-GAMBLER.

MAY 2013 | thewcpress.com

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CUPCAKE CHALLENGE photos Paul Imburgia

March 23

Bella and Betty played host to the First Annual Cupcake Challenge to crown the King/Queen of Cupcakes

Susan Sluk, Ed Knight

Amara, Mary-Pat

Audrey, JoAnna, Rebecca, Christina

Amara, Mary-Pat

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the wc press | voice of the borough


ham g i B y r a &M s s u a r gia St r u y b m m I A l by Pau y & r n o a t g i S Dar e k u L by s o t o Ph West Chester is experiencing a renaissance. From micro-batch producers to small-patch farmers, the local, independent food community is welcoming a new age to the borough’s culinary scene—one driven by farmers markets and food collectives, each more unique than the last. Below, we provide you with a short list of our neighborhood’s locavore hot spots: three acclaimed farmers markets and one incredible culinary warehouse. A Saturday staple from May through November, the Growers Market is located in downtown West Chester between Church and Chestnut streets in a small parking lot full of vendors selling their goods from 9am–1pm. An interesting fact: although West Chester was originally only the third choice to host the market when it was founded in 1995, in July of that year the Growers Market in West Chester successfully opened as the first producer-only market in Southeastern Pennsylvania. By the power of example, many other markets have duplicated their success, creating strong bonds between farmers, producers and the community. Today, a handful of the original vendors still sell at the market every Saturday, and the variety of options has grown to include cheeses, baked goods, maple syrups, hand-crafted soaps and gourmet products. A well-loved vendor at the West Chester Growers Market is Jeff Porter, chief chile officer of Chile Spot Pepper Products. Chicken wings in college fueled Jeff’s fire to research peppers and learn how to craft small-batch hot sauces. His business has since launched into a variety of products including peach-mango haba-

Found downtown between Church and Chestnut streets.

nero jam, bread and butter jalapenos, rubs, salsas, finishing sauces and now sweet/hot chile pepper caramel popcorn (in various levels of heat). Meat lovers, be sure to visit the market booth of Lindenhof Farm and check out the locally-raised birds like fresh turkey, chicken (breasts, drumsticks and thighs), beautiful brown eggs, turkey pies, and plenty of beef, pork and lamb items. You should also load up on your leafy loves like spring greens, salad mixes, spinach, green onions, broccoli, and arugula from veggie vendors like Red Earth Farm. For a full list of vendors, visit the market’s Facebook page for up-to-date information. 

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Found at 1580 Paoli Pike Cries of the town citizens were answered when East Goshen Township moved to support its rich agricultural landscape and neighbors by sponsoring a weekly market, presented on Thursdays from 3-7pm at the lush East Goshen Park.While the extensive vendor lineup–with everything from small-batch jams, gourmet cupcakes and artisan chocolates, to cured meats, hand-rolled pasta and natural honey–is a good enough reason to hightail it to a farm-fresh pop-up mid-week, it’s the inventive market themes that keep us hooked. Weekly market features can include demonstrations by local chefs and restaurants, and fun entertainment like an organized flash mob and a bunny hop to keep us frolicking while we’re stocking our market bags. For many market-goers, Joe D’Andrea’s Vera Pasta is a musthit shopping stop. Growing up in an Italian household in West Chester, he’s put his heritage to use by slinging fresh pastas (tomato basil spaghetti, edamame and sea salt penne, gnocchi, ravioli, etc.) beside a mouthwatering sauce roster (yes, “gravy” is featured). Thornbury Farm CSA frequents the market too, loading tabletops with the freshest produce of the week (currently, we’re raving about the kale, golden beets and baby Swiss chard).

Feeling healthy? Dive into fresh produce from Thorbury Farm CSA. Or throw the diet out the window and indulge in fresh donuts at Highland Orchards.

Maiale Deli and Salumeria makes a regular appearance too, taking a quick trek from Wilmington to join the meal-planning party. As a small salumi shop and delicatessen, you can expect to transcend into a smoked meat euphoria over piles of sopressata, Spanish chorizo, Berkshire pancetta and maple-cured bacon. Other popular purveyors include: Frecon Farms, specializing in locally-grown, high-quality fruit, hard cider, apple cider and vinegars; Sweet Salvation Truffles, featuring artisan chocolate creations including one incredible dulce de leche molded variety; and Naughty Nutty Love, who focuses in on crafting freshly ground, all natural butters.

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Found at 1000 Marshallton Thorndale Road

Owners and brothers David and Alan Hodge are passionate about the 200 crop-growing acres at this West Chester farm, and that enthusiasm continues into their retail store, pick-your-own operation and bakery. There’s even a vintage and antique store (FreshVintage) on the premises as well as a deli, a playground and cutie baby goats to feed. Gather your own fruits and vegetables in their well-manicured fields and orchards as a pick-your-own adventure (a full schedule is available at highlandorchards.net) or leave it to the pros and visit their farm market for previously picked produce. The Farm Market offers up canned goods, jellies, jams, salad dressings, maple syrup, hard pretzels (from Gettysburg Pretzel Company) and produce from either Highland’s farm or from five neighboring farms in Chester and Lancaster counties. David confidently says that Pennsylvania has better tomatoes than New Jersey, hands down. Why? “They are more flavorful, juicy and solid.” Take that, Jersey! David admits that he’s a sucker for most of the pies from the Highland Orchard Bakery but he’s partial to their strawberryrhubarb pies baked up by store manager and baking guru Shirley Moore. When he needs a change, he’ll opt for a fresh cherry pie. No one can turn down an always-in-season apple cider donut (voted ‘Best of Philly’!) available fresh from the fryer, coated with cinnamon and sugar. Also try the stuffed sugar cookies–a crazy good hybrid of a sugar cookie and a pie: flaky cookie dough stuffed with raspberry preserves or apple pie filling. They may look like the glass bottles of simpler times, but Baily’s hormone-free milk is actually sealed in throwback plastic bottles. You can have peace of mind knowing not only where your milk comes from, but also the breed and diet of cattle that produced your batch. Located in West Chester, Baily’s Dairy at Pocopson Meadow Farm sells 100% natural milk and dairy products on their 122-acre dairy farm, churning out delicious dairy goodness like chocolate milk and homemade ice cream that doesn’t get any fresher. They even earned Pennsylvania’s prestigious “Dairy of Distinction” Award celebrating excellence in farming and products. A small-batch success story, Bobbi’s Hummus started 20 years ago and sold their chickpea-based dip to small retailers


40 E Market St | 484-631-0241 ramsheadbarandgrill.com

The Don’t Judge Me Burger Yes, the food’s as good as the craft brews (if not better)

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like Highland Orchards and small co-ops. It has since gained a solid fan base and has expanded to the bigger supermarkets, but you can still find this garlic-laced goodness at Highland. Flavors include jalapeno, red pepper, sun-dried tomato, black bean and Tuscan white bean dip. Goot Essa (meaning “good food” in the Amish dialect) offers quality fromage flavors made the old-fashioned way, in small quantities. Standout options to try include Mountain Home Wood Smoked Cheddar, the Der Vauden Swiss or the Old German Weisee Kaas. The latter two varieties give a nod to this cheese-producer’s German-Swiss background known around these parts as “Pennsylvania Dutch.” Pequea Valley Farm, located in Lancaster County, milks grass-fed jersey cows, and Highland sells their creamy yogurt made with all-natural ingredients and sweeteners. The yogurt has a natural tartness from the small-batch processing, and each bite is loaded with real fruit.

snacks and sweets, and even dog treats. Brian Polizzi and his wife, Andrea Polizzi, are bringing an authentic Belgian waffle experience to the States with Waffatopia, a dreamy Liège-style sweet and savory enterprise. They’re whipping up the fresh dough in house (no batter here, folks) and using a cast-iron press straight from Belgium to perfect the crunchy exterior and fluffy interior–served warm on-site. The signature Sweet Surrender waffle oozing with dark Belgian chocolate chips will

Found at 208 Carter Drive.

Whether it’s cheese, waffles, macarons or popsicles, the truth is that it’s all about the artisans, and

In a warehouse off of Carter Drive, you’ll spy a vibrant collaborative workspace that is very much alive with artisan foodmakers. The show is run by Golden Valley Farms, which leases small-scale food manufacturing kitchens to handcrafted start-ups. Together, the members of this West Chester tribe crawl out of the cement blocks come Saturdays 10–2pm, presenting cured meats and hard-to-find cheeses, locally-sourced produce, a plethora of

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quickly become your morning staple. Issa Ostrander, owner of Mompops, is our local pop pioneer, peddling his farm-to-freezer popsicles all around Chester County and Philadelphia. He’s crafting locally sourced, creative ice pops like the Mocha Latte and Coconut Cream varieties, so you better believe it’s as fresh as you can get! Flavors rotate seasonally, with Red, White & Blueberry and Triple Blood Orange soon ushering in the summer. Talks of chocolate-covered frozen bananas are in the works. French Culinary Institute-educated pastry chef Lila Colello brings sophisticated sweets with a conscience to Artisan Exchange with her Brulee Bakery. Specializing in a fierce range of French desserts fused with local and organic ingredients, you can devour everything from seasonal macarons and Meyer lemon brûléedsquares, to pear almond tarts, whole-grain croissants, brioche beignets and even quiches. Fromage experts Lisa and Stephen Klinge bring a high-end cheese shop experience to Carter Drive with Taste Artisanal Market. Stocking a hand-picked selection of hard-to-find cheeses and serving up samples of all of them is praise-worthy enough, but then you spy their gourmet spreads. Rosemary chèvre fig smear, southern pimento cheese and artichoke bruschetta spreads... you can easily dream up a snackable feast with a visit by their booth. Loose-leaf tea queen Kari Dandrea just wanted a fresh, pure cup of tea. With Pureblend, she’s made it her mission to provide others with hand-blended, socially responsible varieties sculpted only with organic, fair trade ingredients. Her extensive tea blends include green, black and herbal assortments, and she’s particularly partial to stocking superior-grade matcha. She advises a cup a day–it’s that good. WCD


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A Healthy Lifestyle Rory Musselman is a personal trainer and membership director at Mitch’s Gym who holds a Masters in Sports Management As you read this issue you’re going to see many delicious and tempting delicacies on display from most of West Chester’s restaurants. And, thanks to the healthy options West Chester offers, even the most hardened nutritionist will find one or two dishes to salivate over that are still good for you. Healthy eating is just one of the four major components of a good healthy fitness program. Cardiovascular exercise is getting your heart rate up to appropriate levels to promote heart health. Weight training improves muscle mass, mobility, strength, and subsequently helps to promote a more efficient metabolism. Mental health is such a broad topic, but is quite important in maintaining a healthy lifestyle. When making food choices common sense has to be a hallmark. Every day we hear of another study, another diet, one more fad that just sounds too good to be true, and usually they’re just that. It’s important to be an educated consumer, to remain wary of the quick fix and find out what works best for you in maintaining good health. For those of you who don’t have the time or nutritional knowledge, please make an appointment to see a professional that can give you good sound advice. Trust me, the investment will be more than worth the money and time. Being active and healthy is as logical as buckling your seatbelt, not smoking, nor drinking and driving, or not using illegal drugs. Think of the disparity between the money people spend each year on preventative maintenance for such things as homes, automobiles. education, teeth, etc, and how little they spend taking care of the most important thing they possess: their health! I can’t help but recall an expression I heard from a 68 year old man whereby he said, “If I knew I was going to live this long I would have taken better care of myself.” Don’t let many years slip by before you realize your health is too important to take for granted. Living a healthy lifestyle with exercise and good food habits has been proven to be effective no matter when you finally start! So what better time than the present to take that next step towards an healthier, happier you? Now is the time to take a proactive stance and take control of your health in any way possible. You can certainly be your best “health care” provider should you choose to do so. Try having a little less dessert, using a little less butter in a recipe, ordering a grilled chicken breast instead of a “Whopper”, or simply hitting the gym or taking a brisk walk after dinner with a family member or friend. Enroll someone else in your quest for a healthier lifestyle. You will both benefit from accountability of a “workout partner”, as well as the empowering feeling you will have as a result of your new healthy lifestyle. What better time to start than right now!? rmusselman@thewcpress.com

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HigHstreetcaffe . com MAY 2013 | thewcpress.com

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THE VAGINA MONOLOGUES photos Lexi DiGiovanni

Dr Jill McDevitt of Feminique hosted a production of the famous episodic play at Jazmine Thai

Dr. Jill McDevitt

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Elena Marzolf

April 7


142 E MARKET ST | THENOTEWC.COM FRIDAY, MAY 3 | DOORS 7PM

NAHKO & MEDICINE FOR THE PEOPLE DUSTIN THOMAS EVENT IS 18+

SATURDAY, MAY 4 | DOORS 9PM

NINE DAYS THE TRESSELS EVENT IS 18+

SATURDAY, MAY 11 | DOORS 8PM

CAPTURED BY ROBOTS EVENT IS 21+

THURSDAY, MAY 16 | DOORS 7:30PM

TRANSIT

SEAHAVEN, ALL GET OUT, YOUNG STATUES

FRIDAY, MAY 17 | DOORS 8PM

DOUBLE DOSE EVENT IS 21+

SATURDAY, MAY 18 | DOORS 7:30PM

O’BROTHER

SECERET PLOT TO DESTROY THE ENTIRE UNIVERSE EVENT IS ALL AGES

TUESDAY, MAY 21 | DOORS 6PM

10 YEARS CROBOT

EVENT IS ALL AGES

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THE VAGINA MONOLOGUES photos Lexi DiGiovanni

April 7

Dr Jill McDevitt of Feminique hosted a production of the famous episodic play at Jazmine Thai

The Kildare’s Crew

Deanna O’Hanna

Jess Young, Kristin Didusch

Annamarie Blackshire, Jill McDevitt, Sara Halali

Sara Halali

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The Look: Styer’s Garden Cafe at Terrain Photos Gary Colyer Jr. Story Mary Bigham

We can’t help but be inspired by the nature-infused dining atmosphere at one of our favorite eateries, Styer’s Cafe at Terrain (914 Baltimore Pike, Glen Mills, shopterrain. com). Their antique greenhouse-turned-restaurant offers a vibrant horticultural backdrop that blends rustic, natural and vintage elements to create a calming indoor garden. Here are seven ways to get The Look using West Chester-area retailers.

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1. Craft an indoor garden seating area with Terrain’s Bistro Chairs, available in their on-site retail store. Perfect for entertaining, these chairs store easily and come in a rainbow of hues for mixing and matching. $98 each.

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2. Mason jars make for adorable glassware. Load up on blue or clear vintage mason jars from FreshVintage (located at Highland Orchards, 1000 Marshallton-Thorndale Rd.) starting at $6, to serve lemonade, iced tea or cocktails. Continue the trend at the kitchen sink with a fun and functional mason jar soap dispenser for $26. 3. Reclaim your dining surface with custom designs from Jason Michael Designs HD (find him on Facebook). 95% of his work is made from reclaimed and discarded materials including wood from old schools, churches and barns. Table sizes range from small desks to farmhouse tables and prices start at $70. Limited room? Don’t worry, signs made of reclaimed wood will still give your space that rustic detail and start at $15.

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4. Add a touch of sophistication with the timeless, marble-like look of fine granite or quartz stone countertops. Mixing materials adds dimension to your dining space’s counters, bar area or tables. Guiseppe’s Kitchen and Bath (129 E. Gay St.) has many varieties to choose from to fit any budget.

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5. Presenting fresh bread in A flowerpot is not only adorable but the clay pot also creates a delightfully crusty bite. Ace Hardware of West Chester (720 W. Strasburg Rd.) sells a variety of sizes but we recommend the 4.3” and it’ll only cost you a cool $2.49. Note: Prepare your terracotta by giving it a solid soap scrub and rinse before and baking it for two hours at 200 degrees. Once it’s cool it’s safe for baking. Line the inside with foil before adding dough.

6. Gourmet salts add a punch of flavor and tasty texture when sprinkled on freshly whipped butter. A Taste of Olive (26 S. High St.) offers up a variety of gourmet salts to recreate this treat at home. Try their black-truffle sea salt ($16.50, 3.3 oz) for an indulgent finish or use the Himalayan sea salt for a pretty pinch of pink ($6.95, 4 oz). 7. Bring the outdoors in with fresh herbs and plants to create a greenhouse look in every space. West Chester’s local markets supply potted plants and edible herbage to give any plant novice the greenest of thumbs. Tip: Succulents (plants with parts that are extra thick and fleshy, like aloe) are hard to kill, easy to look at, and plant easily in any vintage container. See page 43 for a listing of our favorite West Chester markets. WCP

MAY 2013 | thewcpress.com

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COUNTRY NIGHT photos Andrew Hutchins

April 4

Landmark was a little more Americana than usual when they cranked up the country tunes for a down-home party

Patricia, Jackie, Jess, Britt

Kyle Sweeney DJ

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the wc press | voice of the borough

Julia, Jackie

Bridget, Marybeth


@ sa Fo lo ll nc ow he fo m ri ist n ry an sp d irin de g si st gn yl s es

Salon

A top-notch salon with a very real feel.

610-585-0102 salonchemistry.net You can find Salon Chemistry on Middle Alley between Walnut and Matlack Streets. Just head down Market Street and Salon Chemistry is in the lot to your left, behind the Salvation Army.

MAY 2013 | thewcpress.com

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COUNTRY NIGHT photos Andrew Hutchins

April 4

Landmark was a little more Americana than usual when they cranked up the country tunes for a down-home party

Carlissa, Brittany, Alisha

Ryan, Jack, Gary, Drew

Dustin, Cassie, Jklap

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the wc press | voice of the borough

Sabrina, Missy, Lea

Sam, Josh

Zoe, Missy, Amanda


Classes at... Peter’s Salon & European Spa 1009 West Chester Pike Mon, Tues, Weds, Thurs @7pm & Sat @9:30am Bring this ad to your first class and it’s FREE

carolt.zumba@gmail.com

610-436-6464

MAY 2013 | thewcpress.com

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A Full Service European Salon & Spa Featuring Our Exclusive Bridal Suite for Weddings, Proms & Special Occasions

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the wc press | voice of the borough


Children In Tow Jennifer Ozgur is a mother, wife and teacher who still finds time to get out and about with the family Sometimes ideas strike like lightning; at other times, they slowly rumble into existence like thunder from a distant storm. Either way, they can be difficult to harness and fashion into a concrete reality. My most recent project of breaking into the culinary world has been more of the second scenario. My first paycheck came from a fast-food restaurant. I supported myself through college by serving customers in town on the weekends. I learned interpersonal skills as a waitress that gave me the confidence to teach. However, nothing could prepare me for the challenge I’m now facing: trying to get a food business off the ground. When I spoke to my husband about my desire to sell food at various local cultural events, fairs and carnivals, he was supportive. Turkey (his country of origin) has parks and cafes that sell food outdoors all season, so we combined ideas and created the goal of selling Turkish food in West Chester during the summer. I researched my options on the chesco.org website and concluded that a temporary vender’s license was the best way to accomplish my goal. The startup cost is minimal compared to a permanent situation, and it allows us the ability to test market our product. The only drawback is that we are limited to three events, which means we have to choose wisely. May Days, Swingin’ Summer Thursdays, First Fridays and the new Vintage Garage Sales, the Restaurant and Turk’s Head Festivals… how to decide? As it turns out, logistics are making the decision for me. I was familiar with some of the concepts from being a food service employee, but I entered an entirely different world when I decided to take on the task of creating a business from the ground up. I must now answer to the authorities who have the power to approve or deny every step along the way. From sneeze guards to plastic gloves; temperature controls to three compartment sinks, all requirements are in place to ensure the safety of the consumer and the integrity of the products being offered. Although necessary, they are not without their stumbling blocks. I must be patient, though, for I am aware that doing things out of order may waste time, or worse, money–two very precious commodities for a neophyte entrepreneur. A major motivating factor for my vision is that I’ve always felt a pang of longing when attending borough events like the Swingin’ Summer Thursdays or Super Sunday. “I should be on the other side of those tables,” I’d think to myself when panning over all the food vendors. “What makes them so special?” Now that I’ve been educating myself in the subject, I can tell you exactly what sets them apart: a Certified Food Manager’s License, verification from the USDA or Department of Agriculture, inspections from the Chester County Health Department, countless forms to fill out, and permits granted. I was hoping to have the business up and running by May 1, but due to unforeseen obstacles, I’ll be happy if we can squeeze into the September events at the end of the season. But that’s okay–I’m willing to brave the maelstrom if it means smooth sailing for the long term. jozgur@thewcpress.com

MAY 2013 | thewcpress.com

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ROTARACT PIZZA CONTEST photos Nick Vecchio

April 5 The West Chester Rotaract Club held a fundraiser that offered students free pizza and the chance to vote for their favorite pie...

Sean, DJ Cesar & Kayla

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Kayla, Kerry

Nicholle Mills, Courtney Benner, Diana Magee

Drew, Tierny, Hannah

Act like you don’t know whose pizza thIS is...

the wc press | voice of the borough


MAY 2013 | thewcpress.com

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ROTARACT PIZZA CONTEST photos Nick Vecchio

... and if you were wondering, the answer was the same as our online polls: Riggtown Oven was the clear winner.

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Donating to a worthy cause

Serving the masses

Tierny and Amanda Ulmer

Christina, Marissa, Taryn

Dave, Rachel, Taylor

Tierny, Taylor, Brittany, Caitlin

the wc press | voice of the borough

April 5


MAY 2013 | thewcpress.com

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the wc press | voice of the borough


Local Talent It’s just after 4pm

on a Thursday. Dan Cellucci

looks exhausted. He’s hanging up the phone as Gabe Coffey and I walk up to the back of what used to be Gilmore’s, and he looks at us through bleary eyes. “Hey guys,” he says, “I thought you were coming tomorrow?” Dan is supposed to be meeting with us tomorrow, but that’s for a photo shoot–Gabe and I are here today to produce a video segment about his new venture. Considering Dan’s working five days a week trying to get his new restaurant open, and he’s still working Saturdays and Sundays running the original Roots Café, it’s easy to understand the confusion. I even feel a bit guilty when I ask, “Mind if we come in and chat?” But after a few minutes of talking, the vibe of exhaustion quickly fades. It was that phone call that’s been weighing on Dan, and as we start talking about his business, about his food, his eyes come back to life. He’s overcome with excitement for what the future holds…

Watch our interview with Dan and take a tour of the new Roots Café venue in May’s episode of WCTV. thewcpress.com/WCTV

photo ADAM JONES

MAY 2013 | thewcpress.com

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Three-Letter Word Dr. Jill McDevitt is the proprietor of Feminique and the only person in the world with three degrees in sex Penis size contributes to male attractiveness, according to the results of a recent study. The study demonstrated that both penis size, as well as height and waist-to-hip ratio were all determining factors in how attractive female participants were likely to rate a male. Of course the news media is grossly misrepresenting the findings, but in celebration of sex making headlines, here are some interesting things you may not have known about the penis: 1. If you have a group of them, they’re called “penises” or “penes” (pronounce pee-knees). Penii is not a word. 2. Penis comes from the Latin word for tail. 3. The Blue Whale has the largest penis at about 10 feet. 4. The medical term for “morning wood” is nocturnal penile tumescence. They happen about five times per night. 5. Ducks have corkscrew penises, with the function of being able to force copulation on females. In response, female ducks evolved corkscrew vaginas which spiral in the opposite direction. 6. Humans have the biggest penis of all the primates, both in absolute size and in relation to body size. 7. How big? The consensus seems to be that the average adult erect human penis is about 5.5 inches, with a standard deviation of approximately .8 inches, meaning that 95% of penises are between 4.75 and 7 inches. Penises shorter or longer are statistically rare. 8. A survey of 50,000 heterosexual men and women found that 85% of women were satisfied with their partner’s penis size while only 55% of men were satisfied with themselves. 9. The Iclandic Phallological Museum is a penis museum in Iceland that features penises from 92 species, including human, from a man who left his penis to the museum in his will. 10. Most penises are not circumcised. Here’s the story: 55% of boys born in the US today are circumcised, and that rate is rapidly declining each year from a high of 91% of boys born in the 1970s. The swift decline is attributed to a host of factors. Only 30% of men worldwide are circumcised, and only 10% on average in industrialized nations. 11. Ejaculation and orgasm are not the same thing. Although they usually occur together, they don’t have to. 12. A penis is an overgrown clitoris (or a clitoris is an underdeveloped penis, depending on how you look at it). 13. Cats have barbs on their penises which claw the female’s vagina during withdrawal. Ouch. 14. Penises can be broken, or more accurately, fractured. Ouch again. jmcdevitt@thewcpress.com

MAY 2013 | thewcpress.com

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121 East Gay Street, Prescott Alley Entrance Located behind Zukin Realty, Next to Doc Magrogan’s

610.696.6880 | Optimal Massage.com Benefits of Massage Therapy:

Decreased toxins, increased circulation, reduced stress, improved posture and joint flexibility, decreased blood pressure, strengthened immune system, faster workout recovery, decreased pain and tension, decreased anxiety and depression.

Massage is an act of self-care, not self-indulgence

While your experience at Optimal Massage will be relaxing, it is designed to improve your muscular health.

We don’t just want you to feel better; we want you to be healthier. Mention this Ad and receive a 60-minute massage for $60 72

the wc press | voice of the borough


Romeo’s Playlist DJ Romeo curates a list of songs that are just the thing to get your tumbly rumbling I think that music and cooking arise from an innate desire to create, fueled by passion. And I see how closely the process of creating a dish compares to that of composing music: does any less thought go into naming a dish than naming a song? Both are art when done right, whether a delicious recipe or a lyrical masterpiece. So, it’s not surprising that there are a ton of songs out there inspired by food. The following are my favorites...

“Peaches” - Presidents of the United States of America “Eat It” - Weird Al “Banana Pancakes” - Jack Johnson “Vegetables” - Beach Boys “Brown Sugar” - Rolling Stones “Pork & Beans” - Weezer “Chop Suey” - System of a Down “Birthday Cake” - Rihanna “Milk Shake & Potato Chips” - Bob Marley & the Wailers “Lemon Song” - Led Zepplin “Peanut Butter Jelly Time” - Buckwheat Boyz “Cheeseburger in Paradise” - Jimmy Buffet “All You Can Eat” - Fat Boys “Sugar, Sugar” - The Archies “Candy Man” - Roy Orbison “American Pie” - Don McLean “Laffy Taffy” - D4L “Breakfast at Tiffany’s” - Deep Blue Something “Green Onions” - Booker T & the MG’s “Milkshake” - Kelis “Chicken Fried” - Zac Brown Band “Cherry Pie” - Warrant “Tupelo Honey” - Van Morrison “I Want Candy” - Bow Wow Wow “Cookie Jar” - Gym Class Heroes “Corona & Lime” - Shwayze romeo@thewcpress.com

MAY 2013 | thewcpress.com

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CHOCOLATE, WINE & BEER photos Andrew Hutchins

March 23 Boxcar Brewing Co. and Teca hosted a chocolate tasting fundraiser for the Penn State Brandywine Alumni Scholarship Fund

Jannette, Audrea

Mark, Shauna

Steve, Julie, Ty

Marvin, Adrianna, Paul

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Diane, Gordon


MAY 2013 | thewcpress.com

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the wc press | voice of the borough


Name That Food Brand

Below you’ll find eight icons representing eight iconic food brands. Some are pretty straight-forward, some a bit more obscure. Think you can name them all? If so, email your answers to contests@thewcpress.com for your chance to win prizes.

A vast array of one-of-a-kind products including... Hip Clothing, Bags, Accessories & Jewelry Incense, Oils and Candles Tapestries, Blankets & Home/Dorm Decor Grateful Dead, Bob Marley & 60s Merchandise Tiedyes & T-shirts Handblow Glass & Local Artwork Tobacco Accessories 130 West Gay Street 610-431-6607 www.moonflowershop.com Portion of proceeds benefit pro-peace and environmental charities 10% Off With Student ID

MAY 2013 | thewcpress.com

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Friday, May 3

Bubba Sparxx, Candiflyp, DJ Romeo $10 in advance $15 at door

VIP OPEN BAR & Buffet Meet & Greet w/ Bubba $25 in advance $30 day of

hosted by Schaffer Sound Productions

beach party week ď‚Ť May 9-18 Thursday 9

saturday 11 wednesday 15 thursday 16 saturday 18

LOST IN HO

RAndy &FITZY

PARIS TD $3 OD

Malibu bikini lemonades contest $6.50 Pitchers Every Game

$3

TROEGS

crazy

in Tape stereo

alibiscafe.com 15 North Walnut STreet

484.887.0786 78

the wc press | voice of the borough

RED

check out alibis loft More intimate venue perfect for booking your next party

rewind formerly croc what


We are proud to offer up a print version of everyone’s favorite bar game... and you won’t have to pay 50 cents. You can actually WIN money. Compare the two photos at right. They may look the same, but there are seven subtle differences between the two. Find those seven differences and identify the items that have been changed. Then send an email to contests@thewcpress.com listing those items. You’ll be entered to win a $25 gift card to a local business. Winners will be chosen at random, and their name will be posted to Facebook along with the solution at the end of the month. So make sure to like us and follow along if you want to play. Enjoy!

We were enjoying lunch at Benny’s Pizza and couldn’t help but snap a photo. Then we changed seven things about it. Can you find them all?

Facebook.com/thewcpress

1. 2. 3. 4. 5. 6. 7.

MAY 2013 | thewcpress.com

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HONEYJAWN UNIVERSITY PARTY photos DJ Romeo

April 19 The school dedicated to an education in niceness hosted a pep rally at Barnaby’s. Find out more: honeyjawnuniversity.com

Kayla, Terésa, Megan, Gia, Erin, Danielle, Arax

Honey Bear, Kendra Davis

Catherine, Chris

Marleen Chotkowski, Boyder, Kelly Cotter

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the wc press | voice of the borough

Shantel, Danielle, Carly, Lexi


MAY 2013 | thewcpress.com

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Attention Graduates: Want to Stay in the Borough?

We'll Give You a $100 Graduation Gift if you rent from us Specializing in apartments for young professionals and post-graduates. Don't miss great apartments available June-September 2013.

  est b e th ts in n e rtm nter a p a ce n w to

121 E Gay St 610-696-0953 ZukinRealtyInc.com

CAL NO L W!

 studios, 1, 2, 3 and 4 bedrooms  granite countertops, dishwashers, washer/dryers  hardwood floors  spacious bedrooms and living areas!


ď‚Ž MAY 2013 | thewcpress.com

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West Chester Restaurant Week

May 9-16

For more information, visit 84

DowntownWestChester.com

the wc press | voice of the borough


The WC Press - May 2013 - The Food Issue