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STAFF PHOTOGRAPHER
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Andrea Mason
amason@thewcpress.com West Chester Public Library westchesterpubliclibrary.org
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Today’s Menu
7. #TASTEWC
We’re printing our favorite photos from our fans
9. BREAKFAST OF CHAMPIONS
The most important meal of the day. by Becca Boyd
11. LAST MAN SLICING
Colonial Village is a Neighborhood Market Built to Last by Sofi Michael
17. ON A ROLL
The best sandwiches in town. by Dan Mathers
19. STACKED WITH STYLE
WhattaBoard boasts beautiful boards & bold flavors by Dan Mathers
25. FORM & FUNCTION
The borough’s best kitchens and dining spaces. by Andrea Mason
27. HEATING UP THE STREETS
The Reimagined West Chester Chili Cook-Off is Back by Andrea Mason
35. DINING OUT
Sampling some of our town's best meals. by Dan Mathers
39. ON THE SHELF
The best cookbooks at West Chester Public Library by Maggie Stantion
41. DATE NIGHT
Dinner for two with quality time and quality food.
47. PHOTO HUNT
Find the five changes, win a gift card
COVER PHOTO of Mino Sushi & Ramen by @toloveanddancing
Like and follow us on social media, then tag us in your posts for a chance get your work published here. Our favorite image each month () will earn its photographer a gift card to @saloon151.
Breakfast of Champions
The most important meal of the day can also be the most delicious way to start it. This Month: Roots Cafe
When I introduced myself to Roots’ owners, I sheepishly admitted that I had no idea why it had taken me so long to cover them for the breakfast beat — Roots is my personal favorite breakfast spot in town (and I’ve tried them all). If Anthropologie’s dreamy aesthetic and the borough’s buzzing food scene had a baby, it would be this cozy, cinnamon-scented haven, complete with a kid-friendly patio and a Bloody Mary that might make you cancel your afternoon plans.
Roots Café has been a staple of the West Chester dining scene for over a decade, but it recently entered a new chapter under the ownership of husband-andwife duo Dan and Devra Merola. Though Dan has been involved since 2013, he and Devra officially took the reins as co-owners in 2023, ushering in a fresh era for the beloved café while staying true to its roots (pun intended).
One major shift? As of summer 2024, Roots is now a brunch-only destination — and one of the few places in town serving brunch every single day. From 10am to 3pm, seven days a week, you can indulge in your favorite mid-morning classics, all with a thoughtful, locally sourced, and seasonal focus.
The vibe is classic WC Borough with thoughtful upgrades: fun wallpaper, incredible light fixtures, and fresh and dried flowers everywhere you look. The music is always on point, making Roots the perfect place for every kind of occasion. Whether weekday catch-up brunches with friends, weekend bachelor and bachelorette parties, or family meals for kids who eat more than just bagels, it's a great stop. The food is comforting and approachable, yet elevated and fresh (you’re more likely to see pork belly than bacon).
Let’s talk menu highlights. The French Toast Bites are warm, golden, and dusted
with cinnamon sugar — served with a maple buttercream icing for dipping. I even broke my “one bite” rule for gluten-free eating and had two of these. Heaven on earth.
On the savory side, the Pork Belly Benedict is a showstopper: chipotle maple pork belly, braised collards, and poached eggs on an English muffin with hollandaise, plus perfectly crispy potatoes. The Mushroom Omelet is another must-try, featuring roasted mushrooms, fresh herbs, and gooey Birchrun Hills “Fat Cat” cheese. Next time, I plan to try the crowd-favorite Hot Chicken Sandwich, with house-made spicy pickles and hot sauce.
Roots also boasts a full bar, and the cocktails are not to be missed. Their Bloody Mary — made with Faber Vodka, house Mary mix, bacon, and a veggie skewer — is perfectly spiced. For something playful, try the Dirty Diet Coke: a glass bottle of
classic Coke with citrus vodka, lemon zest, and a straw. It’s nostalgic, with a kick.
Mocktails get their due here, too. The Blueberry Mint Spritz is refreshingly bright, made with mint, blueberries, lemon, and club soda. Light, crisp, and better for you to boot.
Roots hosts private events starting at 4 p.m., with a collaborative approach to menu planning — perfect for bridal or baby showers.
With plans for seasonal pop-ups (like last year’s “bouquet bar” with a local florist) and a strong local following, Roots Café is redefining what a neighborhood brunch spot can be: welcoming, creative, and just a little bit magical.
photos & story BECCA BOYD @homebeccanomics
Last Man Slicing
A Neighborhood Market Built to Last
Ask almost anyone in West Chester where to get the best hoagie or a prime rib for Christmas, and the answer comes easy: Colonial Village. Just off Route 22, at the far end of a shopping center that has thinned out over the years, the hum of a meat slicer still fills the air. Inside, the cases are full, the counters are busy, and the tradition of a neighborhood butcher thrives. For decades, Colonial has been less a store and more a fixture of the community, where families return generation after generation for quality, service, and a familiar face behind the counter.
For Kevin Kelley, who has owned Colonial Village since 1993, that enduring loyalty is both a point of pride and a small miracle. “The store’s been here since 1974,” he says. “What’s stayed the same is the great customers of West Chester. I’ve worked in a lot of different areas, but the people here are some of the nicest I’ve ever dealt with.”
A Business with Roots
Colonial Village Meat Market began in the early 1970s, when a former Penn Fruit employee opened the shop after the chain’s decline. The store found modest success, but the turning point came in 1993 when Kevin took over.
“When we bought it, this business was not a going concern,” Kevin recalls. “We thought we could do something with it. Turns out we did.”
From the start, Kevin focused on keeping the store personal, reliable, and deeply tied to the community. A big part of that success has been the team around him—especially partner Rich Hill, who has overseen the meat department since day one. Rich ensures the cases are always stocked with exactly what customers want, combining expertise with an intuitive sense of what sells. His attention to quality has been central to Colonial’s reputation for trust and consistency.
Other key players include Jody Heenan, the meat wrapper who’s been with the shop since Kevin took over, ensuring operations behind the counter run seamlessly, and Marcial Smith, who joined nearly two decades ago
An Institution
Kevin Kelley has been operating Colonial Village since 1993.
and has grown into his essential role as deli manager. Together with a steady cast of butchers, slicers, students, and cashiers, the team creates the kind of service that keeps customers coming back. “They’re the important cogs in the wheel,” Kevin says. “They’re the ones who help run the store.”
More Than Meat: A Community Anchor
While Colonial’s foundation is meat, its real strength is memory. Customers don’t just shop here—they celebrate milestones. “For special events, people come to Colonial,” Kevin laughs.
For Super Bowl Sunday, the store sells mountains of chicken wings—700 cases for restaurants and another 15–20 for local families. Thanksgiving means over 500 fresh Jaindl turkeys from Allentown, and Christmas brings
a parade of filet roasts, prime rib, and lamb chops. Graduation season often sees more than 30 hoagie trays going out in a single Saturday.
Even on ordinary days, Colonial has its signatures: chicken salad that regulars swear by, hamburger patties so good customers won’t buy them anywhere else, and hoagies so beloved that the deli sometimes fills orders for 180 sandwiches at a time.
For Kevin, there’s pride in how Colonial has become shorthand in local conversation. “If I’m out in the store and someone comes in on the phone, they’ll say, ‘I’m at Colonial, can I call you back?’ It’s almost like saying I’m at Wegmans or Whole Foods. It makes you feel good—it’s a household name.”
Standing Apart in a Supermarket World
Running an independent butcher in 2025 means competing with supermarket chains and delivery apps, but Colonial thrives because it’s different.
“We don’t buy prepackaged chicken,” Kevin explains. “We cut everything fresh in-house. We can
A Proper Hoagie
Don't be fooled by the affordable price, these hoagies top every other option in the area. Do yourself a favor and load up on sides.
sell cheaper because we’re not selling something vacuum-sealed to last longer. And we buy a better grade of beef, directly from a kosher slaughterhouse in Iowa. Customers tell us they’ve had steaks at Capital Grill or Sullivan’s, and ours are better.”
Colonial orders around 6,000 pounds of meat each week, moving through it quickly enough to keep prices fair while maintaining quality. “A lot of store owners hit a level of success and start jacking up prices,” Kevin says. “We don’t do that. Sell more, sell cheaper, sell more. More is always better.”
That philosophy has earned them decades of recognition: Best Butcher Shop in Chester County almost every year since the category was created 25 years ago, Best Deli for over a decade, and Best Hoagie in recent years. Main
Line Today even named them Best Deli in the Western Suburbs—one of Kevin’s proudest moments. Still, he insists the real secret is simple: “It’s about service. It’s about taking care of the customers and not making them wait. I applaud our employees. They’re great with the customers, and that’s what brings people back.”
The Team Behind the Counter
While Kevin is the face of Colonial, he’s quick to share the credit. Rich “drives the meat room” and manages restaurant accounts. Jody ensures the meat counter looks perfect, pricing is right, and cutters stay on track. Marcial keeps the deli stocked and efficient, ensuring no one leaves unsatisfied.
“My old partner, before he passed, used to say, ‘It isn’t pretty, but it works,’” Kevin recalls. “Especially during graduation season when we’ve got 32 hoagie trays going out and one main girl making hoagies—it’s a three-ring circus. But even then, the people who aren’t getting hoagie trays are still being taken care of. That’s what counts.”
The Last Man in the Shopping Center
Colonial’s success is even more striking against the backdrop of its declining shopping center. At its peak, the plaza had 23 stores; now just 7 remain. Through decades of turnover, closures, and shifting retail trends, Colonial has endured, thanks to quality, service, and reliability.
“The Colonial Village chain had 50 stores back in the seventies. There are only seven or eight left,” Kevin says. “But the people who run those stores know their business. It’s not as easy as it looks.”
Despite the challenges, he’s constantly reminded of Colonial’s importance. “Hardly a week goes by without someone telling me, ‘Don’t ever close this place. We love you guys.’ I’m 66 years old—I can’t be here forever. But that feels good. People depend on us.”
Plans are already in motion to demolish part of the plaza to make way for a Wawa, but Kevin sees opportunity, not threat. “It’ll bring some life into the area. If somebody wants a hoagie from Wawa, God bless them. But come down another
A Glimpse Into The Past Everything about Colonial harkens back to the days when people took pride in their product.
hundred yards, and you can get ours. I’m not worried. Our sandwiches stand by themselves.”
Looking Ahead
Colonial remains well stocked with everything from grocery staples to prime cuts, catering to both special occasions and everyday meals. Older customers especially appreciate the convenience. “They don’t want to walk four miles through a supermarket for a few items,” Kevin says. “They come in, grab what they need, and they’re out. We try to make it easy.”
Kevin is confident the store will remain a community fixture. “Quality, service, consistency—that isn’t going to change,” he says. “The future is bright. Colonial isn’t going anywhere anytime soon.”
A Message to West Chester
Kevin’s gratitude is simple and heartfelt: “A hearty thank you for shopping with us. We’ll always try to do our best.” He ticks off the customers who shape Colonial’s story: daily regulars, weekly shoppers, holiday visitors stocking up on roasts. “I appreciate every customer, big and small. And we’ll keep guaranteeing the best, freshest food possible for each one.”
As the shopping center prepares for change, Colonial Village Meat Market remains steady. Its shelves are stocked, its counters bustling, and its reputation secure—for now and, with luck, for decades to come.
And so the hum of the slicer continues, steady as it has been for half a century—a sound that says: Colonial is still here.
On a Roll
Sampling all of the borough’s best foods served between slices of bread. This Month: La Tartine
I’ve never been to the Mediterranean, but from what films have taught me, the experience would be a lot like this: sitting outside along a pedestrian pathway, sipping espresso from a little ceramic cup and washing it down with sparkling water, soaking up the midday rays of gentle sunlight as I await my panini. Welcome to La Tartine, a little slice of Southern Europe and the Eastern Mediterranean tucked into the narrow building at 109 W. Gay Street.
La Tartine is not large, and much of the interior space is dedicated to food prep. A register sits dead ahead as you walk in, with an open drinks display refrigerator to your left, stocked with a mix of healthier beverages and American soda classics.
Behind the register, a staff member greets you. They’re probably doing double duty—taking orders and preparing drinks—because the espresso machine is right there, too. A couple of larger tables sit farther inside the restaurant, but the prime seats are the bar stools by the front window overlooking Gay Street or, when the weather cooperates, the tables set on the red brick sidewalk outside.
I place my order: a double shot of espresso, a bottle of Maison Perrier, and a Chicken Pesto Melt. I grab the water from the fridge as my espresso is prepared, then retreat outside with my saucer and bubbling green bottle to await lunch.
Given how authentically European everything has felt so far, I’m shocked by the size of the panini. Honestly, the portions are pretty American—this is a sizable sandwich, and it’s loaded with gooey cheese. Best of all, it’s not overly hot. Too often, a sandwich centered on melted cheese arrives with molten dairy threatening to scald your tongue.
Within that base of gooey goodness is tender chicken, nicely seasoned and chopped into bite-sized pieces, evenly
Chicken Pesto Melt
Soft, crusty bread oozing with cheese and stuffed with chicken
distributed so every bite has plenty of protein. One whole side of the sandwich is slathered with rich, creamy pesto. The pesto is fragrant and well emulsified, with bits of spinach bound in oil rather than separated into component parts.
The bread is so fresh and crusty that I had to ask: “Do you bake everything on site?” Sadly, the answer was no, but the fact I couldn’t tell the difference between bread baked in-house and rolls freshly delivered daily means you probably won’t, either. It feels fresh, and what more matters?
The bread is a microcosm of the sandwich as a whole, a merger of contrasts. It is simultaneously crusty and
soft, just as the panini itself is light yet filling. It’s been pressed perfectly, almost resembling a calzone, but without crushing the bread enough to lose its fluffier texture.
All of the above happened in 15 minutes. Had I been in a hurry, it would have made a perfect quick lunch before heading back to work. But since I wasn’t, I lingered and savored, spending the better part of an hour enjoying my sandwich as life in the borough passed me by. I imagined myself a tourist in Sicily or a businessman in Beirut. I’ll be excited to come back and sample more from the massive menu, which includes falafel, shawarma, crepes, and stuffed grape leaves. I suggest you do the same.
photos ADAM JONES @toloveanddancing
STACKED with
WhattaBoard boasts beautiful boards, bold flavors, and a personal touch
style
Krista DiGregorio’s business, WhattaBoard, was born from a mix of creativity, passion, and the kind of entrepreneurial spirit that thrives in West Chester. What started as a hobby of styling charcuterie boards for friends and family has grown into a go-to brand for show-stopping boards and spreads at parties, events, and cozy gatherings.
Krista’s interest in food and entertaining runs deep. Growing up in a big Italian family, she was surrounded by food and celebrations, where every gathering revolved around a beautiful spread. She loved pairing flavors, playing with presentation, and creating that “wow” factor. Friends and family took notice, and soon enough, she was fielding requests: “Can you make one of those boards for my party?” In 2020, Krista turned that enthusiasm into WhattaBoard — a business that’s as much about artistry as it is about feeding people.
“I love creating something that’s not just delicious, but visually stunning,” she says. “The board is the centerpiece of the table, and it sets the tone for the entire event.”
WhattaBoard offers a range of boards and boxes to suit every need. Krista’s signature charcuterie boards are packed with carefully chosen cheeses, cured meats, fresh and dried fruit, nuts, spreads, crackers, and seasonal surprises, all arranged like edible artwork. She also makes brunch boards (think pastries, bagels, and smoked salmon), dessert boards, and kid-friendly snack boxes. Her goal is to make entertaining effortless for clients, whether it’s a small date-night board or a grazing table for a wedding.
Krista’s boards are all about personalization. She loves tailoring them to clients’ tastes, themes, and dietary restrictions. “We can make nut-free, gluten-free, or dairy-free boards that still look and taste amazing,” she says. “Food should be inclusive, and I never want anyone to feel left out.”
The aesthetic is a huge part of WhattaBoard’s charm. Krista draws inspiration from design and nature,
Bagels & Boards
There's no better way to splurge on your next morning get-together than with this decadent display.
mixing colors, textures, and shapes in a way that makes every board feel like a piece of art. She’s constantly evolving her style, incorporating edible flowers, unique serving dishes, and seasonal touches. “I want people to open the box or see the table and immediately say, ‘Wow,’” she says.
It’s not just about beauty, though. Krista sources as many ingredients as possible from local businesses. She’s a regular at farmers’ markets and works with regional cheesemakers. “West Chester has so many amazing small businesses, and I love being part of that ecosystem,” she says.
The sustainability of her brand also sets WhattaBoard apart. Boards are served on reusable wooden trays or palm leaf platters, and Krista encourages customers to rent boards for events to cut down on waste. Even her packaging is designed with eco-friendliness in mind.
Launching the business was a leap of faith. Krista spent a decade in corporate finance after earning her MBA, but she always felt drawn to something more creative. The pandemic gave her the push she needed to step away from spreadsheets and dive into entrepreneurship. She started with wordof-mouth orders, and WhattaBoard quickly gained traction.
“I’d post a board on Instagram, and by the end of the day, I’d have five more orders,” she recalls. “I knew I was onto something.”
Today, WhattaBoard is a thriving business with a dedicated following.
Krista delivers throughout Chester County and beyond, offering both drop-off service and full event setups. Grazing tables — expansive, curated spreads that turn a buffet into a piece of décor — are one of her specialties, perfect for weddings, showers, and corporate events.
able for pickup or delivery, and Krista works closely with clients to ensure every detail is just right.
As WhattaBoard has grown, Krista hasn’t lost sight of why she started: to create joy through food. “Sharing food brings people together,” she says. “I love being part of someone’s birthday, bridal shower, or holiday dinner. It’s such a privilege to help make those memories.”
Classic Charcuterie
While WhattaBoard has some over-the-top offerings, sometimes its best to get back to basics.
eat — almost. By the end of the night, not a crumb remained.
People tell me the boards are too pretty to eat, but I promise they taste as good as they look.
-Krista DiGregorio
The business also offers custom add-ons, like personalized cookies, wine pairings, or floral arrangements. “We’re all about making every event feel special,” Krista says. “It’s those small touches that people remember.”
Ordering is straightforward. Customers can browse WhattaBoard’s website, choose a size and style, and add their preferences. Boards are avail-
She’s already dreaming up new offerings for the future. Seasonal boards, holiday pop-ups, and collaborations with local businesses are all on the horizon. “I want WhattaBoard to keep evolving while staying true to that ‘wow’ factor,” she says.
I got to experience that wow factor firsthand. For a recent gathering, Krista designed a custom board for my table. When she arrived, she laid out a spread so beautiful that guests hesitated to touch it. Ribbons of prosciutto curled next to wedges of creamy brie, honeycomb glistened beside jewel-like berries, and crackers fanned out in perfect symmetry. It was almost too pretty to
Krista’s story resonates because it’s about more than cheese and crackers; it’s about creativity, courage, and connection. She’s built a business that reflects her love for design and hospitality while also lifting up other local makers.
As West Chester’s food scene continues to thrive, WhattaBoard has carved out a unique niche: a brand that blends artistry with accessibility, making every meal feel like a celebration. Whether it’s a Tuesday night snack board or a wedding grazing table, Krista’s creations remind us that presentation matters — and so does heart.
Form & Function
Exploring the design concepts of our borough’s best kitchens and dining spaces.
This Month: Jolene's
Jolene’s in Downtown West Chester is brimming with charm and authentic French flair—a spot where ease and elegance meet. Opened in February, the restaurant is managed by Glennon Travis, who draws inspiration from his French mother and summers spent abroad. Even its name, Jolene’s, was chosen to evoke the strong, feminine energy that greets guests the moment they step through the door.
The atmosphere is welcoming yet refined, striking a balance between fine dining and warmth. Thoughtful design details—no tablecloths, no TVs, dimmed lighting—encourage guests to focus on their company and the food. Seating options include standalone tables, intimate booths, and a striking bar area, each offering a unique view of the artfully designed interior.
Philadelphia’s Boxwood Architects helped capture a French art deco aesthetic with a modern twist. Chevron-patterned wood flooring contrasts with colorful geometric tile, while curved tray ceilings with indirect lighting add a romantic glow. Textured wood reed panels and white brick walls provide a neutral backdrop for gilded antique mirrors and elegant gold shelving. Rounded furniture edges and carefully chosen décor elements tie the design together. Lighting choices further elevate the space, from mid-century globe pendants to wall sconces highlighting artwork sourced from French flea markets. Timeless chandeliers crown the room, a nod to Le BecFin, the legendary French restaurant in Philadelphia where Jolene’s owner, Josh McCullough, once worked as a saucier.
Executive Chef Craig Russell, classically trained in French cuisine, delivers a menu designed to be savored. The dinner menu changes daily, spotlighting seasonal ingredients, and is crafted to be enjoyed as a three-course meal. Starters include carefully sourced North Atlantic
oysters and Regiis Ova Ossetra caviar. For the second course, guests often opt for the escargot in garlic butter, a crowd favorite. Main courses include a succulent moulard duck breast and bouillabaisse, a rich, savory seafood stew.
Desserts are equally enticing, with Crème brûlée, chocolate mousse, and lemon olive oil cake accompanied by house-made cardamom ice cream. Jolene’s wine program features 16 wines and two champagnes by the glass, all from small, independent French producers. Knowledgeable staff members are ready to guide guests through selections, whether they’re choosing a wine pairing or trying one of the restaurant’s French-inspired cocktails. Seasonal drinks currently include light summer spritzes, soon to transition into fall flavors featuring Calvados, a Normandy apple brandy.
From Tuesday through Saturday, guests can enjoy an Apéritif Hour from 4–6 p.m., with a new bar menu debuting soon.
Jolene’s is powered by a team of trained hospitality professionals dedicated to creating memorable experiences. Whether enjoying a casual drink at the bar or a full three-course dinner, guests are treated to exceptional service and authentic French cuisine in a warm, stylish setting.
Located on Gay Street, Jolene’s is open Tuesday through Thursday from 4–11 p.m. and Friday and Saturday from 4 p.m.–midnight. It’s a place to indulge, unwind, and savor the flavors of France without ever leaving West Chester.
story andrea mason @andreamasondesign
Heating Up the streets
The Reimagined West Chester Chili Cook-Off is Back & Better Than Ever
Chili—a thick stew of meat, tomato, and chili peppers— has roots that trace back centuries. A 1568 account from a Spanish conquistador described an Aztec king stewing sacrificial victims in a mixture of boiling water, peppers, and tomatoes. The dish we know today, made with beef, tomatoes, and chili peppers, became a staple of cattle-driving cowboys in the Wild West. They discovered that mixing ingredients with salt, pepper, and lard created a portable “spicy meat brick” that could be rehydrated into a hearty meal, perfect for long drives across open plains. It eventually became Texas’ official state dish.
Chili’s journey east likely began at the 1893 Chicago World’s Fair, where Texas cooks set up a San Antonio chili stand, introducing the dish to a national audience. But how did it make its way to West Chester, PA, to become the borough’s signature fall event?
A Texas Connection
“There is a story there, but it starts before my time,” said West Chester Rotary Club Board Member Jeff Cantwell, before passing the question to longtime members John Schwab and Jeannie McGinn.
“If my memory serves me well, we had a new member who moved here from Texas,” John recalled.
That member had been involved in a Rotary chili cook-off fundraiser in Texas, where winners advanced to a national competition. The concept intrigued the West Chester club: feed the community, raise money, and maybe even send a local team to national culinary acclaim— or at least secure bragging rights.
“Many of us had never heard of a nationally sanctioned chili competition,” said John. “But it sounded like a fun way to raise money for our local nonprofits.”
In 2002, the Rotary Club of West Chester launched its first Chili Cook-Off. Professional and amateur cooks lined Gay Street with pots of chili, dishing out samples while vying for wooden nickels—the symbol of a vote for their chili. Over time, the competition dropped its national-qualifier status to remain local and friendly. It didn’t matter. With those
Just a Taste
While
the portions don't look like much, given just how
much
chili you'll be sampling, it's plenty
first booths, a West Chester tradition was born.
The event quickly grew. Eventually, organizers had to petition PennDOT to close Gay Street past High Street to accommodate thousands of chili lovers.
“Some years, the West Chester University Marching Band came out to support the event,” Jeannie said. “The crowds went crazy. It truly was like a circus where the guy is spinning plates
each year. Thankfully, the plates never dropped!”
For 23 years, the Cook-Off was powered by Rotary volunteers, borough officials, business leaders, and a hungry community.
“It was a labor of love,” said Jeannie. “The mission was clear—have fun, represent Rotary with a smile, and raise dollars for those in need.”
A Heavy Load
Last year, the Rotary Club handed over that labor to a new team.
“After 21 years of bringing this event to the Borough of West Chester, members of the Rotary Club of West Chester found it had outgrown our capacity to manage,” the club announced.
Another challenge: linking the event directly to Rotary’s mission of Service Above Self. “We had ‘charity,’ generically, but never a direct connection,” said former Rotary President Rich Murray.
Enter Downingtown-based food recovery nonprofit Fiorenza’s Food For Friends (F4). “Last year we were able to take over the event and attach our cause—food insecurity—to it,” said F4 founder and president Derek Fiorenza.
It was a natural fit. “How better to have an impact on hunger than to remind people of the need while they’re enjoying all this amazing food?” Rich said.
Derek founded F4 15 years ago after volunteering at a Borough holiday event. When a caterer agreed to donate 25 meals for a local homeless shelter, Derek had an epiphany: if surplus food could be redirected, far fewer people would go hungry.
Since then, F4 has connected restaurants, caterers, hospitals, and universities with local food banks and shelters.
Breathing Room
The event is packed every year, but this year organizers have extended the event over a larger area to make space.
“My goal is to promote hope and unity in our community and make it tangible to help,” Derek said.
Growing Pains
Taking over a 20-year-old event with just months to prepare wasn’t easy. “It was a very humbling experience,” Derek admitted.
F4 introduced several innovations, including a nonprofit showcase and the event’s first-ever beer garden, hosted by Levante Brewing. But logistical issues arose.
Long lines frustrated attendees, who had to purchase tickets on-site because presales weren’t offered. The single
point of sale created a bottleneck. Volunteer shortages left vendors scrambling and trash piling up.
“There was a learning curve,” Derek said. “We’ll do some things differently this year.”
With a full year to plan, F4 has implemented several major changes.
• Bigger footprint: The event now spans Matlack to Darlington Streets, matching the Chester County Restaurant Festival’s footprint.
• More volunteers & entrances: Volunteer support has doubled, and more entry points will reduce wait times.
• Presale tickets: $10 presale tickets (vs. $15 at the door) are available now, with wristband pickup at designated locations.
• Beer garden perks: Entry is $10 ($15 day-of), with a cash bar and new post-event restaurant discounts.
Spirited Event
Teams aren't just competing over chili — they're also competing to be the best team, with costumes and themes.
• Easier vendor logistics: F4 partnered with US Foods and West Chester Food Cupboard to create “ingredient kits” for teams, who can order at wholesale prices. Kits will be stored and distributed via refrigerated truck the morning of the event. Bush’s Beans even donated beans.
“Everyone will cook on the street unless they’re a restaurant,” Derek said. “We’re trying to make participation easier and lower the barrier to entry.”
Every cup of chili helps us keep families fed.
-Mary Lou McCarthy, West Chester Food Cupboard volunteer
Last year’s 32 competitors may swell to 50 this year, and Derek has even bigger ambitions:“I’d love for it to be hundreds of teams in the future,” he said.
This year also brings a return to national competition. The Cook-Off is now a qualifying event for the International Chili Cook-Off in Indianapolis. “It makes it more competitive and fun,” Derek said.
Fighting Hunger, One Bowl at a Time
For F4, the Cook-Off is more than a fundraiser—it’s a platform to highlight food insecurity.
“Our volume was up over 30 percent each of the last two years,” said Joe Fratinardo, vice president of the West Chester Food Cupboard. “This year alone, we had over 30,000 visits to our facility.”
The cupboard distributed 2.2 million pounds of food to more than 7,000 residents in need last year, while federal
cuts have tightened resources. “The economy has had a huge impact on our services,” Joe said.
F4 will host a food drive during the event to benefit the cupboard and continue donating leftover chili to Safe Harbor and the Salvation Army.
Bringing It Home
For nearly 25 years, residents and visitors have flocked to Gay Street each fall to sample dozens of unique chili recipes. An idea imported by a transplanted Rotarian has become a hallmark of West Chester’s community calendar.
“Each year, the Chili Cook-Off grew, with folks coming from neighboring states,” said Rotary historian Cathy Palmquist. “The borough loved having
us because it attracted visitors to businesses and boosted visibility.”
Now in new hands, the event is poised to grow again, with Derek and F4 determined to balance fun with purpose. “My goal is to promote hope and unity,” Derek said. “West Chester has a chance to do something really great here.”
Last year’s hiccups were the kind expected from a first-time organizer. This year, with lessons learned and renewed excitement, the borough’s fall favorite is set to spice up the streets once again. “It’s exciting,” Derek said. “I think we’re moving in the right direction.”
CARA CORRIDONI
Dining Out
Sampling some of the borough’s best meals in West Chester’s premier dinner destinations. This Month: Mino Sushi & Ramen
I was halfway through my junior year at Penn State the first time I had Asian food that wasn’t lo mein or egg rolls. I’m pretty sure it was a spicy tuna roll, at the behest of my roommate. It changed something in me. Now, without a doubt, Asian food is the number one thing on my mind when my wife asks, “Where do you want to go for dinner?”
I know I’m not alone, because when I was a junior in college, there was really only one option in West Chester if you wanted sushi, or udon, or bibimbap. Now there are six places serving sushi just in the borough, plus a smattering of Thai, Korean, and even Hawaiian options. Clearly, the secret is out.
Mino Sushi & Ramen is the newest entrant to that phenomenon, opening this March in the building at the corner of High & Gay that was a Starbucks for most of my life. When you walk through the doors, the layout remains the same, but the interior is otherwise almost unrecognizable. The design concept is Asian minimalist, with simple, wellbuilt wooden tables and chairs, and hanging light fixtures of woven baskets. Cross-sections of an unidentified tree have been polished to a shine and hang on the wall, while the area once inhabited by green-vested baristas is now a gleaming kitchen and sushi bar, fronted with wood paneling and backed by open shelves neatly arranged with plates, bowls, teacups, and soy servers.
I was initially hesitant to write about the borough’s sixth sushi spot, but then the reviews started rolling in, and more and more people started texting me, “You’ve got to check this place out.” The list of people saying, “We’ve already gone a couple times,” included our photographer and ad director, who added their praise to that of our managing editor. Given all that acclaim, I told myself I’d eat there, and if it was really as good as
everyone said, then I’d write the story. So, here we are.
I brought along my mom, my brother, and two sisters (one biological, one honorary). All four are relatively new to the cuisine, so getting their feedback would be helpful. Plus, with five of us, we could sample nearly every section of the menu, which includes ramen, poke, rice balls, sushi tacos, sushi and sashimi, rice bowls, fried rice and noodles, and a host of apps, soups, and salads.
Asian Minimalist
While the flow of the space remains consistent from previous iterations, the vibe is distinctly Buddhist-influenced but modern.
Up first, I ordered some edamame for the table to keep us occupied while we read through our options. The beans came out fresh, steamy, and salty. What more can you ask of the dish? I got to watch my younger sisters figure out how to extract the peas from the pods. Highly entertaining.
As we munched, the other apps arrived: chicken bao buns. When I ordered them, I described them as “chicken served on a fluffy cloud,” and Mino painted that picture. The chicken was pounded flat into delicate, juicy little cutlets and served with greens and a tangy house sauce inside steamed baos that were soft to the touch but had just the right chewiness when bitten into.
Our entrées also came from across the menu. My mom went for the miso ramen, noodles served in a rich miso broth evoking umami and served with pork belly, a soft egg, and a variety of veggies. It was too heavy for her to finish, but I did my best to help out.
Bio Sister is a vegetarian, and she opted for the fried rice, which was well-executed and packed with broccoli and other vegetables. The best thing I can say about it is that my sister is an incredibly picky eater, and she ate a surprising amount.
Sister Two, Brother, and I all went the sushi route: she ordered classic rolls, he went for tacos, and I opted for specialties. As I understand it, my choice would probably be considered an abomination in Japan. There, sushi is much simpler, and immense care goes into that minimalism so each ingredient can speak. These items are specifically created for the American palate, and while they’re often excessive, they’re usually exceptional.
Her tempura shrimp roll came with avocado and a drizzle of house eel sauce, a nice touch on a classic. It was perfectly prepared and exactly what she expected. On the other hand, the Mango Paradise Taco was a “Woah, what is that?” moment. A crispy fried seaweed shell was stuffed with sushi rice, salmon, and tuna, then topped with fresh mango. I can’t personally speak to how it tasted, because he refused to share — which indicates it was probably awesome.
I went for the Dynamite Roll and Lonely Angel Roll. Dynamite was a mix of three spicy fish (tuna, salmon, yellowtail) and was topped with three types of tobiko, each soaked in a different ingredient to achieve a unique color and flavor. For instance, the green tobiko had a strong wasabi essence. Lonely Angel
Excellence in Every Dish
Whether sushi, noodles, bao buns or new inventions like sushi tacos, Mino executes.
was a showstopper: the photos you see in this magazine are exactly how it was presented to me, even though they had no idea I was writing a story or taking pictures. It was a gorgeous plate, filled with three types of fish, plus eel (so, four fishes?), and topped with tempura flake and tobiko.
All in all, Mino shares much with many Asian fusion restaurants that have popped up in the Philly suburbs over the last 20 years. The menu has something for everyone, the options trend healthy, and the price is very fair for what’s offered. After all, Mino is setting itself apart from a crowded field by following the specialty sushi roll model: every dish from the massive menu is individually excellent — it’s excessive and exceptional.
story dan mathers @danielkmathers
photos ADAMJONES @toloveanddancing
70+ Five Star Reviews
On the Shelf
The staff of the West Chester Public Library offers up some inspiration from their shelves for autumnal cooking
This fall, the West Chester Public Library offers activities for all ages. Children can enjoy Storytime sessions, while teens can join Game Clubs to unwind and challenge friends. Adults have opportunities for book clubs, trivia nights, and seminars that foster learning and discussion in a welcoming environment.
Alongside these programs, the library has curated a selection of cookbooks perfect for autumn. From hearty soups and stews to baked goods, these titles celebrate the season’s bounty and provide inspiration for your kitchen.
Every Day with Babs:
101 Family-Friendly Dinners for Every Night of the Week
by Barbara Costello
Barbara Costello, beloved “honorary grandmother,” presents over 100 recipes for easy, comforting weeknight dinners. Organized by day, the cookbook offers ideas like One-Pot Lemon and Broccoli Pasta for Wednesdays, Sticky Soy and Sesame Drumsticks on Thursdays, and Cider-Braised Pork Roast for Sundays. With decades of experience feeding her children and grandchildren, Babs combines tried-and-true recipes with tips for simplifying the dinner routine, making cleanup and preparation easier for busy families.
Food for Thought: Essays & Ruminations by
Alton Brown
Alton Brown, chef, food scientist, and TV personality, shares anecdotes and insights from his career, including Good Eats, Iron Chef America, and Cutthroat Kitchen. In this engaging collection, he explores culinary adventures, personal milestones, food culture, and even his quest for the perfect roast chicken. Candid and witty, Food for Thought offers behind-the-scenes stories that will appeal to anyone who loves cooking and the people who create it.
Sookie's
Recipe Book: Gilmore Girls: An Official Cookbook by
Elena P. Craig
Step into the kitchen with Sookie for a Gilmore Girls culinary adventure. This official cookbook features easy-to-follow recipes for her most iconic creations, including Famous Peach Sauce, Rocky Road Cookies, the full Bracebridge Dinner, and the Hot House Tomato Salad. Fans will enjoy Sookie’s enthusiastic take on dozens of memorable gastronomical moments from the show.
Basics:
Desserts
Techniques, Tips, and 60+ Recipes to Confidently Make All Things Sweet by Caroline
Bourgeois
The second book in the Basics series, this guide uses step-by-step photography to demystify baking. Bourgeois covers essential techniques for pastry dough, cake batter, and cream fillings, then shows how to assemble, bake, and decorate classic desserts. This concise,
visual primer helps home bakers gain confidence while creating impressive sweet treats.
Cooking in Real Life:
Delicious &
Doable Recipes
for Every Day by Lidey Heuck
Lidey Heuck provides practical, inventive recipes that balance simplicity with bold flavors. Focused on low-effort, high-reward meals, the book emphasizes vegetable-forward dishes and includes swaps, make-ahead hacks, and tips for turning leftovers into new creations. Cooking in Real Life is designed to meet home cooks where they are, offering inspiration for everyday cooking without stress.
Visit the West Chester Public Library to explore these cookbooks and embrace the flavors of the season.
story Wc public library @WCPLPHOTOS
Date Night
Dinner for two at some of our favorite spots for quality time and quality food.
This Month: Johnny O's
I think when it comes to date night, there are two main ways you can go: wow or zen. You can seek to impress with an amazing meal from an acclaimed chef or score an elusive seat at the hot new restaurant. You can pull out all the stops with a slinky new dress, a button-down and blazer, and your very best manners. You can plan an elaborate multi-stop evening where each destination is a surprise addition to a perfectly Instagrammable night—a trendy cocktail, a delicious meal, a decadent dessert, a lingering nightcap. You can sacrifice hours to planning and research, spend a dozen more shopping for the perfect come-hither look, and set aside time to book numerous reservations—or risk long waits, or worse yet, rejection.
Or you can nab a babysitter and head for the nearest quiet corner for a conversation, an uninterrupted cocktail, and a meal that doesn’t come with a thousand questions: Do I have to eat the vegetables? Are there seeds on that bun? Can I have a soda?
When the relationship is new, the “wow factor” rules. Driven by ingrained evolutionary psychology, men are eager to show off their success, subconsciously judged on their ability to provide for future offspring. Women, meanwhile, are wired to display their beauty—much easier in a little black cocktail dress and heels than in cargo shorts and hiking boots.
Once mates are secure, these needs shift, replaced by the evolutionary drive to escape the offspring now draining every ounce of your energy. Occasionally, you strike it lucky and get both.
Intimate Alcoves
Johnny O's has different seating options to accommodate whatever mood you want to set.
Johnny O’s Speakeasy at 9 Prime is the perfect example. As the streets of West Chester buzzed with West Chester University’s newest freshman class and their parents during move-in weekend, my husband and I ducked into the quiet, dimly lit Johnny O’s and settled in at the bar for a cocktail.
I had the egg-white-topped Lavishhh, an Empress Gin and St. Germain concoction that truly tasted lavish. My husband opted for the Speak No Evil, a spicy margarita made with Fosforo Mezcal and chili liqueur—and exhaled.
Members Only
While this speakeasy isn’t hidden, it is exclusive, requiring an annual membership. Membership costs $1,500 a year with a quarterly spend requirement of $250. The perks include an on-demand escape—well, Wednesday through Saturday anyway—as well as a backdoor entrance and parking if needed.
We didn’t use those. Instead, we elbowed through Saturday night crowds to the 9 Prime hostess stand and asked for 9 Prime Assistant General Manager Chris Jones.
As a writer on assignment, Chris met us up front and led us downstairs. Privileged, I know. As a member, you’d have his personal cell number and your own access code. So, nice, but still not quite member-level. Reservations aren’t required for Johnny O’s members.
Inside, the main room is spacious, with a separate vault area often used for large dinners or celebrations. Tufted booths in rich caramel leather line the walls, which are painted deep gray with gold detailing. Printed acoustic tiles soften the ceilings, though the space was silent when we arrived. Along with our bartender, James Williams, we were the only guests.
James didn’t mind. “I love it. It’s so relaxing,” he said as he expertly mixed our drinks.
The quiet wasn’t surprising to either Chris or James. After a few months, members settle into routines. The Saturday dinner crowd doesn’t always mingle with those who prefer after-
work cocktails, and Friday nights attract celebrators of the weekend’s start.
“Some of our members have never met,” Chris noted.
Above and Beyond
The staff has routines, too. Each night has its own bartender, giving Chris and his team a chance to really know their regulars. Chris calls it an elevated Cheers: a place where everyone knows your name—and your drink preferences.
“We love to go above and beyond for people,” said Chris, who has arranged special dinners, sourced rare wines, and made introductions. He even
The Lavishhh
Empress Gin, St. Germain, lavender simple and lemon juice shaken with egg white to make decadent foam.
helped a member propose once, carrying the engagement ring for several nerve-wracking hours while the couple dined upstairs. When the moment came, he presented the diamond under a dramatic smoke-filled dome. The couple had their first date at the speakeasy, making it one of those magical nights that impresses while putting guests completely at ease.
Blank Slate
After a week traveling with three kids, I found the quiet heavenly, and Chris and James easy conversationalists. Still, I imagine there are nights when emptiness might feel like too much. The club, however, is designed to be a blank slate members can shape to their liking.
Like games? There’s a collection of classics. We spent time playing Shut the Box, a deceptively difficult dice game. Winners earn the chance to brand their success on the box itself; so far, only two have.
Want a place to socialize? Bring friends. Members may bring unlimited guests year-round. Host a date night for two or an impromptu dinner party for ten. Large gatherings, like a full PTO moms’ night, require approval, but Chris is open to it.
Johnny O’s also plans more organic member connections through events: murder mysteries, chef tastings, and newly introduced monthly member dinners with custom seating charts, which Chris proudly curates.
“I kind of know who the audience is,” he said.
Going Off-Menu
Not every night has to feel like an occasion. The downstairs menu offers refined bar classics: Banker’s Chicken (grown-up chicken fingers and fries), flatbreads, and Wagyu prepared a few ways. The Wagyu spring rolls were a standout—steak-filled, perfectly crisp, with addictive dipping sauces.
But members can also order from Chef Jacob Altemus’s full 9 Prime menu. While we sampled chicken fingers, a couple next to us ordered a filet and lobster carbonara. James wasn’t
Snack or Dine
Johnny O's has a separate menu from Prime upstairs... but rumor has it members can make special requests...
surprised; the staff keeps detailed notes on members’ preferences.
The cocktail list is inventive, but most regulars eventually settle into favorite pours: a dirty gin martini, extra olives; an Old Fashioned with eight dashes of bitters. The menu, Chris admitted, is often for guests.
“For members, this is a home away from home,” he said.
A quieter, better-stocked home.
story CARA CORRIDONI @hellodubc
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