The WC Press Edible West Chester Issue - August 2018

Page 1

EDIBLE west chester 


















Press PUBLISHER Dan Mathers



“If you can't feed a hundred people, then feed just one.” –Mother Teresa COLUMNISTS Becca Boyd Jamie Jones Andrea Mason DJ Romeo Published By... Mathers Productions 12 E Barnard Street West Chester, PA 19382 610-344-3463

The WC Press is a monthly magazine distributed free of charge to more than 250 businesses. For a free digital subscription, visit For more information about specific distribution locations, visit


Our no-nonsense table of contents


BARTENDER OF THE MONTH Kelsey Misialek of Landmark Americana.


WEST CHESTER'S COOK BOOK Recipes from the area's best chefs

17. Barnaby’s 19. Brother’s Pizza & Pasta 19. America’s Pie 21. John Serock Catering 23. Colonial Village Meat Market 23. Kooma 25. Landmark Americana 27. Mercato 27. Pietro’s Prime 29. The Social 31. Radley Run Country Club 31. Ram’s Head Bar & Grill 33. Market Street Grill

35. Roots Café 35. Ryan’s Pub 37. Split Rail Tavern 39. Saloon 151 39. Side Bar & Restaurant 41. Righteous Tap House 43. Spence Café 43. Dia Doce 45. Freddy’s Frozen Custard 45. la Baguette Magique 47. Yori’s Church Street Bakery 47. Cakes & Candies by Maryellen


EMPLOYEE OF THE MONTH Jacki Denoncour welcomes everyone to the Spa at ACAC


BUILDING A BIGGER TABLE How Trinity Restaurant Training is Bridging a Gap


PHOTO HUNT Find the five differences between the two pictures and win!






from the


Dan Mathers shares some personal insight into this month’s theme

When it comes to New Year’s resolutions, I have a longer list of failures than successes. My habit seems to be making, then promptly forgetting about them. It’s not that I give up, it’s just that they target some obscure personal flaw that I have little chance of remembering to repair when the time comes. You know, little things like, “Don’t drunk shop on Amazon.” This year, however, my girlfriend, Morgan, made several health-related pledges; she was adamant about exercising three days a week. She felt the best way to stay accountable was for both of us to commit to resolutions and keep the other in check. So, in an attempt to settle on something healthy that still required minimal effort, I resolved to eat fish three times a week. At first this took conscious effort. Rather than blindly wandering the aisles until my basket became too heavy to hold, I had to plan out grocery trips in advance. There were times I’d settle on a menu item that didn’t quite excite my appetite, simply because it was Saturday night and I’d only managed two servings of seafood so far. Honestly, I haven’t a clue whether Morgan has exercised three times a week; I’ve been a terrible fitness coach. But I’m fairly certain I’ve kept up with my commitments. Between smoked salmon with breakfast, tuna salad for lunch and sous vide cod for dinner, I often enjoy my three fish meals before Monday’s done. The longer I keep at it, the more I enjoy it. Of late, whenever I pick up a menu, the first thing I seek out is the seafood section. This isn’t the only time my tastes have evolved. My mom made a few dishes when I was a kid that were throwbacks to her great-grandmother. I didn’t know it at the time, but they were mostly Depression-era recipes, and we ate them whenever the budget was especially tight. One that stands out in my memory is what Mom called “hot dog stew.” As best I can remember, it was little slices of hot dog floating around in broth with whatever leftover noodles were in the bottom of the pantry... and I loved it. While I probably wouldn’t dig into that dish with the same fervor today, I’m not the only one who goes through an ever-evolving (and maturing) palate, and — lucky for people like me — West Chester has an incredible range of restaurants to satisfy all appetites. From the 25 chefs whose food we’ve featured in this year’s cookbook, there are at least 10 distinct varieties of cuisine. From Asian to Mediterranean, smoked wings to strawberry shortcake, there’s a little something for everyone. The latest resolution Morgan and I have made is to attempt every recipe in the book, particularly the eight seafood options. While we may struggle to execute the lobster cream sauce with the professional prowess of Chef Funk at The Social, and we haven’t a clue where to find the seaweed to replicate Kooma’s poké, I’m confident we’ll have fun trying. Besides, worst case scenario is that our efforts are inedible and we get to dine out to see how it’s done by the experts. At least with this resolution, I’m rewarded as much by my successes as my failures. —





Bartender of the Month

PHOTO Amy Tucker INTERVIEW Dan Mathers

Kelsey Misialek of Landmark Americana talks about the importance of experience and knowing your restaurant. How long have you been at Landmark? I’ve been here seven years, pretty much as soon as I came to West Chester. What brought you? I originally came to town to go to school at West Chester, and I got a job at Landmark. Been here ever since. What’d you start out doing? I started off when I was a freshman working as a hostess. Within less than a year I went from hostess to server — I think they saw my hard work. I was a server for five years, and I’ve been bartending for about a year now.

That’s a pretty common origin story. Why do you think that is? I think the best bartenders know their restaurant inside and out. When new customers come to the bar, I can give everyone the best experience because I have a huge knowledge base about the restaurant. Do you prefer bartending? I definitely like it best. You get to meet more people, and you get to be more creative. It’s not just people ordering and you putting it into the computer. They can tell you what they like, what they're feeling, and I can make them what fits their mood. I also know a lot about what we’re selling. Like, off the menu? Yeah. And, the new menu we started last month is making that really easy. It’s more locally focused, and I haven’t had one thing on the menu that isn’t amazing. It’s definitely the best I’ve come across in the seven years that I’ve been here, and I’ve been telling everyone. Anything in particular stand out? I’ve been getting the same thing every day, it’s so good. I get the avocado toast salad. It’s got guacamole, corn salsa, farm greens, heirloom tomatoes, Lan-

caster bleu cheese & orange honey dressing over toasted sourdough. Do you think you’re good at that, at reading people? Personally, I’m very picky, and I like to make customers happy. If they tell me what they like, I’m usually very good at making them happy. I mean, from being here five to six days a week for seven years, I’ve encountered a lot of people and a lot of interests. Have you ever turned somebody’s day around with this… ability? Well, I’m not gonna share anybody else’s stories! But, I could be having a bad day, and I can come into work and talk with my regulars, or meet someone who’s having just as bad a day, and just engaging with people makes me feel better. Sounds like you love your job. I’m really happy with what I’m doing. I’ve tried having an office job, I’ve tried doing the nine-to-five, and I think bartending is just what makes me happy. Now, that’s where I am right now, so that’s what I’m going to do. I can’t tell you where I’m gonna be ten years from now, but I can tell you that—right now—I couldn’t be happier where I am.



Design Dilemmas Andrea Mason of Perceptions Interiors is a professional interior designer who wants to help you upgrade your space

There are multiple factors that go into making a well designed room. I’m here to walk you through the most important elements that make it look thought-out, a place you'll love! #1 AVOID MATCHY-MATCHY: It’s easy to walk into a furniture store and buy the whole furniture set. A well-designed room is one that has furniture that looks collected over time. Don’t be afraid to mix textures, fabrics, patterns, wood tones and colors. A nice rule of thumb is to find a common element to tie a few key pieces together somehow. For example, purchasing furniture with brass hardware or having most furniture inspired by mid-century modern. Pro Tip: Shop around. Make sure to visit at least three to five furniture sources, whether in-person or online. Mix and match pieces from different stores and collections. #2 MIX MATERIALS: An wood furniture, or all of the same sort of material, can be boring. Mixing different surfaces in a space adds texture and dimension. I love to have at least three different materials in a client’s space if I can swing it. For example, a wood coffee table, a fabric sofa, a leather chair, and a metal end table. Pro Tip: Don’t forget about your accessories! Materials like a seagrass storage basket or a glass vase are just as important to making the space more textural! #3 COLLECT WALL ART: I admire homes that have art work with sentimental value, whether it be a family heirloom, a place they have traveled to, a special family photo, or something they picked up and loved. I try to mix mediums of wall art. For example, I will place a mirror and paintings in one room and strategically place family photos and sculptural art in a nearby space. Pro Tip: Mixing frame and matting finishes will add interest to your home. You can help group similar pieces of art with the same mat and frame, and then have a different set of artwork in a different matt and frame. #2 ADD LAYERS: You have your furniture and art work, now what? There are multiple elements that help finish your space. Window treatments, rugs, greenery, and accessories are key features that help bring your room together. This is where color and pattern can play a major role. Choose two or three colors and finalize your room with throw pillows, decorative bowls, baskets and other fun accessories. Pro Tip: Find inspiration for your color palette in a piece of artwork, a rug or something else that you love you in the room. A well thought out room takes time and patience. With these helpful tips I hope you can create a space that you love to come home to. If you need help implementing any of these steps please contact me. —





West Chester's


We asked the borough’s best chefs to share some of their restaurants' most-requested recipes PHOTOS BY DAN BALMER

Spicy Crab Flatbread Barnaby’s of America

OLD BAY AIOLI 2 oz minced garlic 7 oz mayonnaise 1/2 tbsp Old Bay seasoning 1 tbsp sriracha 1 tbsp lemon juice olive oil

1. Preheat oven to 375°F. 2. Toss garlic in oil and roast

in oven for 15 minutes.

3. After cooling, combine all

FLATBREAD 1 flatbread 2 small tomatoes (diced) 1 tbsp garlic (diced) 1 tsp Italian seasoning pinch salt (to taste) pinch pepper (to taste) 6 oz lump crab meat 1 c mozzarella cheese 1 green onion

1. Combine tomatoes,

garlic and Italian seasoning, plus salt and pepper to taste.

2. Place on sheet pan

and bake in preheated oven for 20 minutes or until soft and lightly browned.

3. Lightly brush the flatbread with oil.

4. Place crab meat and roasted tomatoes on flatbread. 5. Smother with mozzarella cheese. 6. Cook until cheese is lightly browned.

7. Drizzle lightly with

Old Bay aioli and top with a dash of green onions.

ingredients in a blender.





Ricotta Gnocchi Brothers Pizza & Pasta 48 oz whole milk ricotta 2 eggs 6 c flour

1. Mix well until it gets to a doughy consistency.

2. Knead the dough well, adding flour as needed. 3. Cut and roll into a long thin strip.

4. Cut 1 inch pieces and dimple by hand.

5. Cook in boiling water,

allow up to 4 minutes for them to rise to the top, using a skimmer remove them from the pot.

6. Serve with a blush sauce, equal parts heavy cream and marinara.

Bleu Cheese Dressing America’s Pie

2 qt heavy cream 1 g Hellmann’s Mayonnaise 1 5 lb container of sour cream 1 5 lb bag bleu cheese crumble 3 tbsp sugar 1 tsp black pepper 1 tsp of sea salt 1 oz of white vinegar 2 tbsp of worcestershire sauce

1. Mix all ingredients together

with a whisk until evenly blended.





Stuffed Portabella John Serock Catering

4 large (4 1/2 inch - 5 1/2 inch diameter) portabella mushroom caps (cleaned) 1 medium zucchini (1/2 inch dice) 1 yellow squash (1/2 inch dice) 1 red pepper (1/2 inch dice) 1 green pepper (1/2 inch dice) 1 small red onion (1/2 inch dice) 2 c baby spinach 1 tbsp minced garlic 2 tbsp olive oil pinch salt (to taste) pinch pepper (to taste) pinch granulated garlic (to taste) 1 c shredded mozzarella cheese 1 c sun dried tomato pesto (divided)

1. Add olive oil to pan and sautĂŠ zucchini,

7. Evenly divide vegetable mixture between the mushrooms and top each with 1/4 c shredded mozzarella.

2. Remove from heat and add spinach and toss for 1 minute until spinach wilts.

8. Bake in a 400°F oven for 12-15 minutes

squash, peppers, onion and garlic over high heat for 4 minutes until lightly browned.

3. Season with salt, pepper and garlic to taste. 4. Remove from heat and set aside. 5. On a non-stick baking sheet season

portabella caps with salt, pepper and garlic.

until cheese has melted and is golden brown.

9. Remove from oven and drizzle remaining pesto over each of the 4 mushrooms. Serve over choice of pasta, polenta or quinoa.

6. Take 1/4 c of pesto and evenly spread over the 4 mushrooms.





Herb Roasted Chicken Colonial Village Meat Market

1 whole chicken 1 1/2 tsp garlic salt 1 1/2 tsp onion powder

1 1/2 tsp black pepper 1/2 tsp oregano 1/2 tsp paprika

1. Preheat oven to 350°F. 2. Separate chicken thighs, drums and breasts from the chicken. Cut breasts in half. 3. Apply an even coating of garlic salt, onion powder and black pepper. 4. Apply light coating of oregano and paprika.

5. Place chicken on lightly greased baking sheet and place in oven. 6. Bake for roughly one hour until internal temperature reaches 180°F. 7. Remove from oven and allow to sit, undisturbed for at least 5 minutes before serving.

Poké Kooma

2 oz sushi-grade bluefin tuna 2 oz salmon 2 oz avocado 2 oz asparagus 2 oz grape tomatoes 2 oz carrot 2 oz cucumber 2 oz mango 2 oz Wakame seaweed 12 g soy sauce 4 1/2 g sugar 1/2 g Blended Garlic 1/2 g Sesame oil

1. Dice tuna, salmon, cucumber and mango.

2. Halve grape tomatoes and julienne carrots. Add seaweed. 3. Mix together soy, sugar, garlic and sesame oil. Evenly coat all ingredients. 4. Top with sliced avocado.




Faunbrook B&B

An 1860s grand manor estate on the south side of West Chester

Weddings d shoWers d rehearsal dinners guest stays d events d 2 to 100 guests 699 West Rosedale Avenue • West Chester, PA 19382 610-436-5788 • 800-505-3233 •



Chicken Mole MASHED POTATOES 8 lbs Yukon Gold potatoes (peeled, cut into 2” pieces) 12 garlic cloves 4 tsp kosher salt, divided 2 c whole milk 12 oz butter (chopped) 3/4 tsp black pepper 1 c sour cream

MOLE SAUCE 5 pasilla chiles (stemmed and seeded) 2 tbsp olive oil 2 c white onions (chopped) 2 cloves garlic (minced) 5 1/2 oz bittersweet chocolate (chopped) 1 qt chicken broth 3 tbsp peanut butter 1 tbsp sugar 1 tsp dried oregano 2 corn tortillas (torn) 2 tsp salt 1 tsp black pepper

1. Cover potatoes, garlic, and 1 tbs salt

1. Soak the chiles in water for 15

Landmark Americana

with cold water in a large pot. Bring to a low boil, then reduce heat and simmer (do not boil) until potatoes are very tender when pierced with the tip of a paring knife but not falling apart, 20-25 minutes.

minutes. Drain well and discard the soaking liquid.

1 c kosher salt 1/2 c black pepper 1 c sugar

1. Combine all spices then coat

chicken aggressively with spice blend.

2. Let chicken sit with rub for 2-6 hours before roasting. 3. Place chicken on baking sheet and pour a bed of water in sheet pan. 4. Roast chicken in 500°F oven for 15-25 minutes or until internal temp is 165°F.

2. Heat the oil in a large heavy saucepan over medium heat. Add the onions and garlic and sauté until translucent.

2. Meanwhile, heat milk, thyme, salt, pepper and butter until butter is melted. Remove from heat; set aside.

3. Transfer to a blender with remaining ingredients and blend until smooth.

3. Drain potatoes and garlic.

4. Transfer the sauce to a saucepan

4. Using food mill, immediately press

CHICKEN RUB 1 c smoked paprika 1 c garlic powder 1 c dried thyme

and bring to simmer.

potatoes and garlic into a large bowl (do not let cool).

5. Slowly stir milk mixture into potatoes. 6. Fold in sour cream and stir with a spoon until incorporated and very smooth. Do not over mix.





Pan Seared Halibut Mercato

1. Boil 2 c water and add saffron next. 2. Pan sear diced onion in a sauté pan

8 oz halibut filet 1 c risotto arborio rice 2 c water 2 c chicken stock 1 c white wine

4 tbsp ev olive oil 2 pinches salt 2 pinches pepper 1/2 diced white onion pinch saffron (to taste)

2 tsp squid ink 1 leek (sliced) 1 c San Marzano sauce 1/2 c parmesan

with 2 tbsp oil.

3. Add 1/2 c white wine, 1 c chicken stock and water saffron mix. 4. Add Risotto and salt and pepper 5. In a separated sauté pan, pan sear halibut filet with 2 tbsp oil, pinch of salt and a pinch of pepper. Add 1 c chicken stock and 1/2 c white wine.

6. Cook through in the oven at 500°F for about 8 minutes. 7. Fry sliced leeks in a deep fryer. 8. After risotto is cooked, heat San Marzano sauce and mix in half the portion of risotto. The other half portion is mixed with grated parmesan reggiano.

9. On the plate spread squid ink, next place halibut in the center, on each side of halibut add San Marzano risotto and the other side with parmesan risotto, top with fried leeks.

Crab Cakes Pietro’s Prime

2 1/3 c mayo 4 eggs 3 tbsp whole grain mustard 2 tbsp Old Bay Seasoning 1 lemon (squeezed) 1 red pepper (minced) 1 bunch of scallions (chopped) 3 lb Super Lump Crab Meat 2 c cracker meal

1. Preheat oven to 350°F 2. In a large mixing bowl whisk together

eggs, mayo, lemon, mustard and Old Bay until smooth. Whisk in cracker meal. Fold in remaining ingredients.

3. Form in to 4 oz portions and bake for 15-20 minutes or until golden brown.



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Twin Filets The Social

RED WINE DEMI-GLACE 10 lb veal bones 2 c fresh carrots (chopped) 2 c sweet onions (chopped)

1 bouquet garni 1 6 oz can tomato paste 4 c dry red wine

1. Roast bones at 450°F for 1 hour. Add vegetables to roasting pan, spread evenly around bones and roast an additional hour.

LOBSTER CREAM 1/2 c lobster stock 1/4 c white wine 1/2 c cream 1/2 tsp salt 1 tbsp tomato paste

1 tsp fresh dill minced 1/2 tsp fresh garlic minced 2 tbsp honey pinch crushed red pepper

1. Bring lobster stock, white wine and garlic to a boil. 2. On low heat add the rest of the ingredient and blend well. 3. Simmer for about 15 minutes stirring occasionally.

2. Place bones and vegetables in stock pot, pour off any fat from roasting pan. Place roasted pan over medium flame and deglaze the pan by pouring red wine in the pan. Scrap the bottom of the pan and pour into the stock pot.

FLAME-GRILLED FILET 8 4 oz filet mignon 1/2 c social seasoning salt

3. Add 6 qt of cold water to the pot. Add the tomato paste

1. Paint filet mignon with peanut oil then coat with season-

4. Skim the stock every 30 minutes and simmer till half the

2. Allow filets to cool for 3-4 minutes, then coat half with lobster cream sauce and half with demi-glace.

and bouquet garni. Place pot on medium-high flame, just when the stock starts to boil reduce flame to medium-low.

volume. Strain stock with a fine mesh strainer. This will yield you about a gallon of stock.

Peanut oil

ing salt, place on hot grill for about 3 minutes per side for medium.

5. With your finished stock you can take 2 c and thicken

with a roux or you can reduce the stock over a low flame to about 2 c for a more intense flavor.





Cedar Plank Salmon

1. Place the plank directly on the

6 oz salmon fillet 1 oz coconut sugar 1 oz paprika

2. Cook for 10 minutes over medium

Radley Run Country Club

Cali BLT

2 oz maple syrup 1 Cedar plank, soaked

Ram’s Head Bar & Grill

grill and lay the salmon on top of the plank.

3. Cook for 4 minutes more and cover generously with syrup. 4. Cook for 1 more minute and serve.

high heat, then season with the sugar and paprika mixture.

1 loaf sourdough bread 1 fresh tomato 2 slices slab-cut bacon 1/4 c Snow pea shoots

1 lime 1 c mayo 1 oz heavy cream 1 oz cilantro (finely chopped)

1. Combine the zest and

juice of 1 lime, 1 c mayo, 1 oz heavy cream, and 1 oz finely chopped cilantro.

2. Spread cilantro lime mayo on both sides on toast. 3. Put leaf lettuce on each side of the bread, two pieces of tomato on each side, two pieces of crispy bacon on one side and a small bunch of fresh sprouts (snow pea shoots) on the same side as the bacon. 4. Carefully put both sides together and put two toothpicks in the sandwich. Cut diagonally and plate





Pork Shank and Red Eye Gravy Benedict Market Street Grill 4 pork shanks 1 bunch fresh rosemary 10 cloves garlic cooking oil 1 pot coffee 1 c espresso grinds 1/4 c bourbon 1 tbsp brown sugar 1 tsp heavy cream pinch salt (to taste) pinch pepper (to taste)

1. Salt and pepper the pork shanks. 2. Heat oil in heavy duty pan, making sure to

have to enough to cover 1/4 of the pork shanks.

3. Add shanks to hot oil and sear on all sides until dark brown. 4. Add 10 whole bunch garlic cloves and 1/2

rosemary stalks and sautĂŠ for three minutes.

5. Then add a pot of coffee and two espresso

pods (these are the grinds). The liquid should cover at least 3/4 of the meat. Add bourbon.

6. Simmer for a few minutes then put in the oven at 350°F for about four hours.

8. Bring liquid to a low boil to reduce and pick out any rosemary stems.

9. When the shanks are cool, remove the meat from the bones and add to the reducing liquid along with more rosemary off the stem. 10. When the liquid starts to get thick, start to add brown sugar and a pinch of cinnamon depending on how sweet you like it, finish with cream. 11. To assemble, place the pork smothered in the gravy on an English muffin topped with two poached eggs and finish with hollandaise.

7. Remove the shanks from the liquid to let cool and return the liquid back to the stove.





1. Place heavy cream into stand mixer or food processor with whipping attachment.

House-Churned Herb Butter

2. Turn mixer on medium for 5 minutes or until the cream resembles lightly whipped cream.

Roots Café

1 qt heavy cream (unpasteurized) 1 tsp kosher salt 1/2 tsp cracked black pepper 1/2 tsp chopped parsley 1/2 tsp chopped thyme 1/2 tsp chopped rosemary 1/2 tsp chopped oregano

3. Turn mixer on high and whip for 5 more minutes until a milky liquid appears in the bowl and the cream hardens. 4. Drain the clear milk solids

and retain the churned cream, place the hardened cream in a cheese cloth and wrap tightly.

5. Place a weighted object on

top of the butter in a strainer to remove as much of the liquid as possible, let sit overnight.

6. Place the butter in the stand mixer and add all other ingredients (salt, pepper, herbs). Whip on high for 10 minutes until the butter is light and airy. Scrape the sides of the bowl to ensure proper whipping.

Old Country Fish and Chips Ryan’s Pub

2 lb of North Atlantic cod 1 box plain, unseasoned bread crumbs 2 1/2 c flour 1 tsp baking flour 1 pinch of salt 12 oz Guinness (or stout beer) 12 oz Yuengling (or dark/amber lager) 12 oz Coors Light (or light lager) vegetable oil

1. Sift together 1 tsp of baking soda, 1 c of flour and 1 pinch of salt. 2. Stir in 12 oz of Guinness,

4. Re-stir batter. 5. Cut cod into 1-2 oz medallions and dip in batter (avoid battering excessively).

12 oz of Yuengling and 12 oz of Coors Light.

6. Roll battered cod in breadcrumbs.

3. Stir in more flour (approx. 1 1/2 c) until you have a pancake batter consistency. Then refrigerate for 1 hour.

7. Deep fry in a non-stick

8. Place on non-stick baking sheet and bake at 375400°F for 10-15 minutes.

9. Serve with french fries or potato chips, coleslaw, tartar sauce, cocktail sauce or malt vinegar.

skillet with 2 inches deep of vegetable oil until lightly golden.





Burgundy Chicken

4. Heat pan and deglaze with half a bottle

1 whole 3.5 lb air chilled free range roasting chicken 2 mid range bottles of pinot noir 1 c chardonnay 3 ribs of celery 1 lb red bliss potatoes 4 medium carrots 3 medium spanish onions 1 leek 4 cloves of garlic 1 bulb celery root 2 qt chicken stock 1 stick of sweet butter 3 sprigs of thyme 2 sprigs of rosemary 1 bunch of parsley 2 bay leaves 1 1/2 tsp of whole black peppercorns

5. Pour the wine into the pot. Add herbs,

Split Rail Tavern


1. Break down chicken into 4 pieces and

of red wine. Use a wooden spoon to scrape bits from the pan.

peppercorns, and 2 quarts of stock. Top with water and bring to a boil.

onions until they begin to caramelize. Add your carrots and the last pat of butter. Season with salt and pepper. Roast until the carrots are tender. RED BLISS POTATOES

6. Drop to a simmer and allow to roll for 4

hours. Skim fat and impurities that rise.

1. Place the potatoes in a pot with cold water. Bring to a boil. Season with salt and cook until soft.

7. Strain through a fine mesh. Clean the

2. Strain and reserve.

pot and return to pot. Add remainder of red wine. Bring back up to a boil. Turn the heat down by half. Reduce to a quart. CELERY ROOT PUREE

1. Peel the celery root. Medium dice both

the root and one onion into.

2. Heat a sauté pan under medium heat. Add half a stick of butter. Wait until it begins to foam and add the onion. Cook until translucent. Add celery root and season with salt. Deglaze with white wine, and top with water. Simmer until the root softens.


1. Heat oven to 475°F. 2. Heat a cast iron skillet under high heat. Add oil. Season chicken breasts and pan sear skin-side down. When breast edges begin to whiten, flip onto tender side and cook until golden brown. Flip back to skin side and place the pan into the oven for 15 to 18 minutes. Juices should run clear. 3. While the chicken is cooking, gently warm up celery root puree. Smash potatoes with a fork and add to pan with the roasted onions and carrots. Adjust seasoning and add additional butter.

set the legs and carcass aside. Remove the wings from the breasts to create the airlines. Put the breasts on a plate and refrigerate uncovered for two days.

3. Portion butter into pats. Transfer the celery root/onion mixture to a blender and buzz. Add butter pats, minus one, to the blender and puree until smooth.

2. Preheat your oven to 450°F


from pan and set aside. Return the pan to a flame and add the sauce. Bring to a simmer and turn off heat.

3. Rough chop 2 carrots, 2 onions, celery and leek and add them with the garlic, the carcass, legs, and wings to a cast iron pan and roast until the carcass and other chicken parts are golden brown. Transfer all elements to heavy bottomed pot.

1. Heat oven to 350°F.

5. Grab two plates. Put a dollop of celery

2. Cut the remaining onion and carrots

into a medium dice. Heat a cast iron skillet until it’s smoking.

3. Add blended oil and the onions. Sauté

4. Once the chicken is done, remove

root puree on each and use a spoon to create a well in the middle. In this well, add the potato/carrot/onion mix. Cut the chicken breast and place on top of vegetables. Spoon sauce onto plate. Serve.






Smoked Wings Saloon 151

2 tbsp garlic powder 2 tbsp cajun spice 2 tbsp chili powder 1 c Sweet Baby Ray’s BBQ sauce 1 c Frank’s Hot Sauce splash Sprite

1. Create rub with equal parts garlic powder, cajun spice and chili powder. 2. Generously coat chicken wings. 3. Combine BBQ sauce with hot sauce and

splash of Sprite. Completely cover wings and marinate overnight.

4. Smoke at 220°F for 5 hours. 5. Flash fry at 350°F for 2 minutes, or until desired crispiness.

6. Coast in preferred wing sauce.

Righteous Felon Voodoo Jerky Meatballs Side Bar & Restaurant 3/4 c roasted onion 3/4 c roasted peppers 5 cloves garlic 1 bunch cilantro 1/2 tsp cumin 1/2 tsp coriander 6 eggs

5 lbs ground beef 1 1/2 c ground Righteous Felon Voodoo Jerky 1 1/2 c grated cotija cheese 3 c panko 1 tsp salt 1/2 tsp black pepper

1. In food processor, purée first seven ingredients.

5. Form into balls. 6. Bake in oven at 350°F

2. Add puree to beef with rest of ingredients.

for 30 minutes.

3. Mix well. 4. Let sit in fridge for two


7. Add to your favorite






The YMCA brings out the best in your child NOW Childcare and Early Learning

• Childcare (Infant to Pre-K) • Montessori Preschool (ages 2½-5 years) at the West Chester Area YMCA • State Licensed Kindergarten at the Oscar Lasko YMCA and Childcare Center

ENROLLING for the 2018-2019 school year.

After School Care Program • After School Academy (Kindergarten-8th Grade) at the Oscar Lasko YMCA and Childcare Center The YMCA is a cause-driven charitable organization that provides financial assistance for those unable to pay the standard fees. Ask us for details.

Photos from the 2017 YMCA Fashion Show WEST CHESTER AREA YMCA • 610-431-9622 • 605 Airport Road, West Chester OSCAR LASKO YMCA AND CHILDCARE CENTER • 610-696-9622 • 1 E. Chestnut Street, West Chester



Summer Satuéed Halibut Righteous Tap House

4 6 oz pieces of halibut 1 small zucchini 1 small yellow squash 1/2 red onion 1/2 English cucumber 1 medium tomato 2 tbsp capers 2 tbsp white balsamic vinegar 5 tbsp of extra virgin olive oil 1 lb fingerling potatoes 1 lemon zest and juice 1 c whipping cream 2 tbsp buttermilk

1. Preheat oven to 350°F. Rinse and slice potatoes lengthwise, season with olive oil, salt and pepper, spread potatoes evenly on baking sheet and place in oven for 10-15 minutes or until soft. 2. Rinse all the vegetables, cut into small cubes and place into a bowl. Rough chop capers and add to vegetables, season with vinegar, extra virgin olive oil, salt and pepper and toss thoroughly. Salsa should be served at room temperature. 3. Combine whipping cream and buttermilk in

glass container, cover and let stand at 70-72°F for 12-24 hours or until really thick. Stir in lemon juice and zest before covering and refrigerate.

4. Heat large non-stick pan with enough oil to

cover the surface, allow pan to get smoking hot and place fish flesh side down. Allow fish to develop good caramelization for about 3-4 minutes. Once caramelized, flip onto the skin and place pan in 350°F oven until cooked through, roughly 4-5 minutes. Remove from pan and pat dry with paper towel.

5. Place big dollop of creme fraiche in middle

of a plate and spread out with a spoon. Next lay potatoes out evenly and top with the fish. Spoon several tbsp of salsa on top of the halibut. Garnish with a wedge of lemon.





Low Country Boil Spence Café

3 oz sausage 6 PEI mussels 4 littleneck clams 2 jumbo shrimp 3 oz halibut filet 1/4 c white wine 1 c fish stock or clam juice 1/4 c chopped tomatoes 1 tsp chopped garlic 1 whole lemon 1 bunch parsley

1. Combine all ingredients in a shallow pot or Dutch oven with tight lid. 2. Simmer over medium high heat for roughly 20 minutes or until all clams and mussels have opened and the dish is cooked through. 3. Place all ingredients in a bowl then add lemon to taste. 4. Garnish with parsley.

Blueberry Lemon Zucchini Cupcakes Dia Doce

1. Set oven to 350°F. 2. Line 18 cupcake tins. 3. Beat the eggs, oil, vanilla and sugar.

3 eggs 1 c oil 1 tbsp pure vanilla extract 2 1/4 c sugar 2 c shredded zucchini 3 c all purpose flour 1 tsp salt

1 tsp baking powder 1/4 tsp baking soda 1 pt blueberries (tossed in 1 tsp flour) 1 c cream cheese at room temperature 4 c confectioners’ sugar 1 lemon (juiced)

Fold in the zucchini.

4. Whisk the flour, salt, baking

powder, and baking soda to combine. Slowly add it to the wet mixture, blend.

5. Fold in the blueberries, and scoop batter into tins. Bake for about 25 minutes, just until the top is turning golden.

6. To make the frosting, beat the softened cream cheese until creamy. Add the powdered sugar, one c at a time. After the second c of sugar add in the lemon juice. Adjust the texture by adding a little more lemon or a little more sugar. 7. Frost and enjoy!





Freddy’s Custard Pie

Freddy’s Frozen Custard & Steakburgers 1 qt Freddy’s Chocolate Frozen Custard 1 Graham Cracker pie crust 8 oz Cool Whip 1 c mini marshmallows 1/2 c chocolate chips 1/2 c marshmallow bits

1. Spread a layer of Freddy’s Chocolate Frozen Custard onto a Graham Cracker crust. 2. Mix Cool Whip and marshmallows together and spread over the custard. 3. Top with chocolate chips and marshmallow bits. 4. Freeze overnight. 5. Serve and enjoy!


La Baguette Magique 1. Whisk baking powder, salt, and flour in a small bowl. 2. Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.

1 tsp baking powder 1/2 tsp salt 3/4 c all-purpose flour 2 large eggs 1/3 c granulated sugar 1 tbsp light brown sugar 1 tbsp honey 2 tsp lemon zest

6 tbsp unsalted butter, melted, warm Nonstick vegetable oil spray

3. Preheat oven to 400°F. Lightly coat madeleine pans with nonstick vegetable oil spray. Pipe batter into each mold, filling two-thirds full. 4. Bake madeleines until edges are

golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8-10 minutes for regular cakes.

5. Tap pan against counter to release madeleines.





Strawberry Shortcake Yori’s Bakery

1 lb sugar 1 lb cake flour 8 oz unsalted butter 1/2 oz salt 1 oz baking powder Dash of vanilla extract 6 large eggs 12 oz milk 1 qt heavy cream (40% milk fat) 6 oz powdered sugar 1/2 tsp Vanilla extract 1 pint strawberries

1. Preheat oven to 350°F. 2. Cream the sugar, salt, but-

ter, and vanilla until fluffy.

3. Add eggs one at a time until absorbed and scrape. 4. Alternate adding flour and

milk, scrape down and mix to smooth batter. Do not over mix!

5. Pour in round, 9 inch cake tin and bake for 20-25 minutes. Let cool.

6. Whip cream, sugar and vanilla until stiff. 7. Slice cake through the middle, dividing into

equal size top and bottom.

9. Replace top half of cake, then cover cake with cream. 10. Place whole strawberries on top.

8. Spread fresh cream on the top of the lower half, then top with quartered strawberries.

Bourbon Bites

Cakes & Candies by Maryellen 1 12 oz package vanilla wafers, finely crushed 1 c chopped pecans, toasted 3/4 c powdered sugar 2 tbsp unsweetened cocoa 1/2 c bourbon 2 1/2 tbsp light corn syrup Powdered sugar

1. 1. Stir together first 4 ingredients in a large bowl until well blended. 2. Stir together bourbon and corn syrup until well blended. 3. Stir together bourbon mixture and wafer mixture. 4. Shape into 1-inch balls. Roll in

powdered sugar. Cover and chill up to 2 weeks.





Near and Far

Jamie Jones of Whirlaway Travel explores some travel options abroad and highlights their local counterparts

Last month my mom took our multi-generational family on an epic trek to Cowboy Country to celebrate her 70th. There were 15 of us that joined a Tauck Bridges tour visiting Grand Teton National Park, Yellowstone National Park, Cody Wyoming, a dude ranch, Crazy Horse and Mount Rushmore. As with most family trips there were a few low points (most notably a cranky adult demanding bison tenderloin) but plenty of highs (wildlife, river rafting, horseback riding and cooling off in every hotel pool). Traveling with a guided tour, we saw and learned more than an independent traveler could ever accomplish and didn’t have to worry about the nitty gritty logistics. This was my first time traveling out West and my first time in a United States National Park. I can’t believe I just wrote that! In covering so much, we spent our fair share of time on a motorcoach. This time was not spent snoozing but rather learning about the history of the parks. We were fortunate enough to have amazing guides and stay in lodges that were the best, not because of their luxury but because of location. Imagine having breakfast with unobstructed views of the glacier-capped Grand Tetons reflecting on Jackson Lake or peering out your bedroom window to see Old Faithful erupt just after sunset when the crowds have dispersed. These were images that will be burned in my memory for years to come. One of the highlights for our children was the opportunity to become Junior Park Rangers. For just $3 each they were given workbooks to fill out, a hike to endure and a ranger class to partake in before taking their oath and receiving a badge of honor. We got them Junior Ranger vests and my five year old has refused to take it off since. We also received National Park passport books as part of our tour group and did our best to get stamps at every possible location. With a new-found interest in our National Parks and Monuments and a competitive drive to fill our passports with as many stamps as possible, I decided to research places we could visit for the day from West Chester. I was amazed at how many National Historic Parks, Sites, Trails and Memorials are in our own backyard. Even more humbling is that we haven’t visited any of them. Hopewell Furnace, Valley Forge, Gettysburg, New Jersey Pinelands, First State and Delaware Water Gap to name a few, are just a short drive away. I think we have many weekend excursions planned for the next few months. I’m a huge advocate of international travel. I truly believe that it is essential to make our world a better place. While in Yellowstone, I discovered that people from other countries feel the same. The number of international travelers was astounding. What was most eye-opening is the number of people in our own country that have yet to explore what has been protected for us to enjoy (guilty). Wherever your travels may take, make sure to include our own backyard as well. —



massage | skin care | nails

tary limen comp r a c e child your during ment! t appoin 1130 McDermott Drive, West Chester | 610.431.7000 | PLUS: Enjoy complimentary use of the club on the day of your appointment!



Employee of the Month

PHOTO Amy Tucker INTERVIEW Dan Mathers

Jacki Denoncour points out that, even for non-members, ACAC’s spa offers more benefits than any other competitor. First off, is the spa only for members? No. The great thing about the spa is that we’re open to members and non-members. And, even as a non-member, if you book a spa appointment, you have access to ACAC’s facilities for the day. All of the facilities? Yup. All day. You can come in, take an hour class, go have lunch in the café, and then get a massage or a facial, all while your kids are in Kids Zone having a great time, all for no added cost. That sounds like a pretty good deal. It’s a huge benefit. Absolutely, and I still

think not enough people know about it, so it’s been one of my priorities since starting in the spa. What services do you offer? Of course we have classic massages like therapeutic, Swedish, deep tissue, but we also do reflexology, hot stone, pregnancy, sports and Reiki. We also have skin care, facials, microdermabrasion, microneedling, chemical peels, and great product lines like Skinceuticcals, a medical grade skincare line only sold at medspas or from dermatologists, and Eminence, an organic product line. And, I might be biased, but I’m confident we have some of the best service providers in the area. Is it safe to call you full-service? Yup. There’s even waxing, eyelash extensions, nails... so, yeah, full-service. And, you can come experience all of it without having to get a babysitter! How long have you been working here? About 10 years. I’ve noticed that a lot of people stay and work their way up through the company. I started off here working summer camps, then I worked in Kid Zone for a year while I was in college at WCU. When I gradu-

ated I became Kid Zone director. Now I’m the spa director. It’s a bit of a switch, but I’ve been able to see and understand so many aspects of the club. That explains why you’re so adamant about the benefits of child care! Coming from Kids Zone, I obviously was promoting the fact that people who book spa appointments have free access to childcare while they’re getting their nails done, and I know just how much fun the kids have. What about the company made you stick around? I think the whole team aspect, how we work together, everywhere. I don’t feel like I have staff — they’re my team. Plus, I may work in the spa, but I’m not stuck in here at all times, and we all help each other out. I can walk around. And the members are great. Do you think that translates to how the members perceive the gym? The number one positive feedback I’ve gotten from members is that we always have smiles on our faces, that we’re always willing to help with everything. I think that really separates us from other facilities in the area.






Becca Boyd shares tips on life and cooking on her blog at


Walking through town on a Saturday or Sunday morning can by idyllic or tortuous, depending on what you’ve had for breakfast. Smells of bacon and greasy breakfast potatoes waft from not a few beloved establishments. With three young kids in tow, the experience of hanging out with a coffee and a magazine exists only in my memories. These days, if I’m not making the breakfast, there is no breakfast. But, when it tastes this good there’s nary a complaint, including from the cook. –

Dave's Automotive Repair has served the West Chester, PA area with a commitment to service and value for over 40 years. We appreciate your interest and look forward to earning your business.

Praline Bacon - serves 4-6 1 lb. thick cut bacon 1/4 c. packed brown sugar 3 tbsp. finely chopped pecans

1/4 tsp. coarse-ground black pepper

1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Lay out bacon in an even layer, ideally not touching, across pan. Place in oven and bake for 10 minutes.

3. Meanwhile, combine sugar, pecans and pepper in a small

bowl. Remove bacon from oven and sprinkle with mixture. Return to oven and bake 10-15 more minutes or until bacon is deeply brown and cooked through. Remove and drain on paper towels. Cottage Cheese Pancakes - makes 18 4-5” pancakes 2 c. white whole wheat flour 2 eggs, separated 1/4 c. packed brown sugar 1 tsp. vanilla 2 tsp. baking powder 1 1/3 c. milk (any fat percent1/2 tsp. baking soda age will work, as will milk sub1/2 tsp. cinnamon stitutes) 1/8 tsp. nutmeg 4 tbsp. unsalted butter, melted 1/2 tsp. salt and slightly cooled 1 c. 2% cottage cheese

1. . In a large mixing bowl, whisk flour, sugar, baking powder,

baking soda, spices and salt to combine. 2. In a smaller bowl, whisk milk, cottage cheese, egg yolks, and vanilla to combine. 3. In a third small bowl, beat egg white with electric mixer (with whisk attachment ideally) until fluffy and soft peaks form when you pull the whisk away. 4. Add wet ingredients to dry and fold (mix very gently till JUST combined) to combine. 5. Fold in melted butter until combined. Fold in egg whites gently so whisps of white remain. 6. Heat griddle or skillet over medium low heat and spray with nonstick spray or grease with butter. Add batter to griddle in rounds and flip when bubbles break the surface and the bottom is light brown. 7. Cook on opposite side till golden and keep warm in a 200 degree oven till ready to serve.

Our services include: ■

Auto Body & Collision Repair

Full Auto Detailing

PA State & Emissions Inspection


Engine Replacement

Oil, Lube & Filter Changes

Full-Service Machine Shop

Brake Service & Repair

Fleet Accounts

Tires & Alignments

Paintless Dent Repair

Belts & Hoses

Exhaust & Mufflers

Windshield Repair and Replacement

Shocks & Struts

Discounted Rental Car Rates

4-Wheel Drive & AWD Diagnostics & Repair

Free Estimates

Same Day Service

Local Shuttle Service

Transmission & Clutch Replacement

Engine Diagnostics

Fuel Injection Service

Visit our website to make an appointment online.

610-696-7153 301 S. Bolmar Street, West Chester, PA 19382 8:30-5:00 Monday-Friday | 8:30-4:00 Saturday





building a

Bigger Table

How Trinity Restaurant Training is Bridging a Gap story Kate Chadwick photos Amy Tucker AUGUST 2018 THEWCPRESS.COM




Derran Smith, Joe McAllister and Angela Quail in the Parish Hall Kitchen


hen Derran Smith was released from prison last October, he sought out resources to help him take the next steps in his life, and to take those steps in a positive direction. “I kind of stumbled into Act in Faith, and they came to me and started the conversation about whether I’d like to be the first, like a test subject, in this new program,” he told us. “They told me that my experience would lead directly to the next trainee’s experience.” That program is Trinity Restaurant Training, and, although he had no culinary background to his credit, Derran took that challenge—call it a leap of faith. He is the first trainee to complete the program, the guinea pig, if you will. Act in Faith of Greater West Chester (AiF) is a community organization that, simply put, helps those in need. They have a community food cupboard, they

supply clothing, home goods, rides, and school supplies. They have an emergency assistance fund for utility bills for those in the community in crisis situations, and more. Their new program, Trinity Restaurant Training, is on its way to filling yet another need. The brainchild of Hallie Romanowksi, Executive Director of Act in Faith, and longtime volunteer Joe McAllister, a QVC host and professional chef with decades of culinary experience, the goal of the program is to work with members of the community that it already serves— largely unemployed, underemployed, or otherwise challenged locals—to train them in the culinary industry. The idea is that graduates of the program can then not only sustain themselves and their families with the potential for steady employment, they can also pay it forward by mentoring and training others to do the same. “Parish Hall Kitchen (PHK) is a new non-profit started by Church of the Holy Trinity,” Hallie told us. “And under it are three programs: Friday Night Supper, Trinity Restaurant Training (TRT), and Trinity Community Catering.” The latter

is currently in the fledgling stages, and provides catering only for church and AiF events at this time. Hallie, along with Joe, had been involved in the food ministry program at the church for years. “We’d always be brainstorming with Father Paul [Hunt] about taking this food ministry and escalating it,” Hallie said. “Father Paul is kind of a visionary, and he said ‘Okay, it’s great—we’re humming along here, with the Friday night meal being more like a community event than a soup kitchen, so… what’s next?’ This was maybe late summer of 2016, and Joe popped into my office one day soon after and said, “I’ve got an idea about how to make the most of my time here with the food ministry.” Joe proposed a culinary training program, dovetailing nicely with Hallie’s work with Act In Faith, and voila. A program was born. PHK provides paid culinary training, along with additional opportunities for trainees to earn money while honing their skills by assisting with catering requests, according to Hallie. Once a potential candidate has been selected, “He or she





interviews with Chef Joe, PHK Board President, Father Paul Hunt, and eventually…a graduate,” she said. Given the newness of the program, there is presently just one trainee, Derran, on track for graduation; another trainee, Angela Quail, began training in the program in early July. In partnership with PHK, the process starts with identifying a candidate from the pool of people either presently or formerly assisted by Act in Faith, or one of their peer organizations, which include Good Samaritan Services, North Star, and Home of the Sparrow. The program covers not only the cost of the training itself, but the expenses for related materials, such as ServeSafe Manager Certification, knives, chef smocks, pants, shoes, and cook books, “all things we would provide to anyone under the scope of our overall mission at AiF,” Hallie said. The training doesn’t happen in a vacuum, and that’s why Act in Faith also provides “living support,” in the form of help with utility bills, eviction prevention, cell phone minutes, clothing, groceries, photo ID, and the like, on an as-needed

We want to remove any barriers that are preventing them from successfully completing the program and from becoming self-sustaining

basis. “We want to remove any barriers that are preventing them from successfully completing the program and from becoming self-sustaining,” Hallie explained. “This could also include connecting them to other services outside of AiF.”

Rounding out the goal of self-sustainability, trainees also receive life skills education. “We work with the trainee to connect them to PA Career Link in Exton to attend sessions on subjects and areas that will be beneficial to them on their respective journey to self-sustainability.” Graduation from the program marks both an ending and a beginning. The trainee is expected to “pay it forward” with 20 volunteer hours, whether it be helping with the Friday Night Supper, catering, or other food prep. “This entire program is about empowering people to become and remain self-sustaining, stabilizing their households via professional training that will give them skills to

obtain and keep steady employment,” Hallie said. “It’s about building relationships with the trainees and across the community. Skilled employees strengthen a business. And strong businesses help strengthen a community.”

As of now, there is no formal participation in the program by local restaurants. “But because AiF’s annual fundraiser is Chef’s Best (a friendly competition among four local restaurants) we’ve built relationships with many restaurants over the last seven years. We consulted with several of them when we started designing TRT, to get their input on what they need and on how best to equip the trainee,” Hallie said. “The goal going forward will be to try to get the trainee placed mid-training so that they’re working in the establishment in some role, as a dishwasher or with prep work, for instance, to start to build the relationship and experience the kitchen environment.





“That said, we’re not limiting ourselves to restaurants, per se,” continued Hallie. “Angela is very interested in learning to cook so as to accommodate dietary restrictions, so we’ll be looking for a partner more like a nursing home, hospital, prison, or even a grocery store eatery— places that are more likely to have that focus. We hope to start building relationships all across the local food industry.” Because it’s all new to him, Derran says he makes an effort to embrace every aspect of his training. “I listen, I pay attention, I follow instructions, and then I execute.” For his final exam/graduation exercise, there will be a showcase dinner at the church in the near future, at which Derran will demonstrate his new skills by preparing a four-course dinner for invited guests. The beauty of the whole thing is that Derran is now instrumental in assisting in Angela’s training. And that seems to be where Derran’s focus lies: paying it forward. “The program has gotten me a job at a restaurant [he is currently employed as a dishwasher and assists with prep work at Andiario in the borough]. To me, it’s important to focus on that as my job, but to also help with the people here with what I’m learning. I’ve got a great support system, and they make sure that I’m comfortable in a culinary environment. I feel like I’m learning to break old perceptions of what cooking is. Growing up, you’re used to your grandparents’ or your mother’s cooking. And that’s not necessarily the right way to prepare food, but now I’m learning the correct ways to cook and serve food. And, I like it.”” The program has

For Hallie, her involvegotten me a job ment in this program all at a restaurant... comes down to relationI’ve got a great ship building. “The trainbeing able to walk ee—I don’t care who they with someone for a support system are—is always going to be part of their journey.” able to teach us as much as For Derran, the program we can teach them. It’s not a offers both a practical outcome finite thing. It’s not ‘okay—you’re and one that’s a bit more intandone your eight weeks of training, gible, but just as important if not off you go, good luck with that.’ The more so, “Coming from the backgoal is for trainees to stay connected ground I have, this program has allowed with the program, whether it’s with the me to see to the other side of things, and catering side, which is slowly starting to to dig in and commit to something new—a build inside the church and then hopefully, externally, or with mentoring or the Friday new challenge to tackle, away from the old night serving. But it’s the relationships, and things I used to be into,” he told us. “It has given me hope.”

And the level of comfort that Derran has achieved comes from Joe. In addition to his “day job” at QVC, where he has been a regular on-air presence since 2007 for LiveVision, owned by Blue Jean Chef chef-author Meredith Laurence and chef-author-restaurateur Eric Theiss, Joe has logged literally hundreds of hours of volunteer time at the church in food service. To him, this training program is “just the next step” of the mission to feed the at-risk community. As he so eloquently put it to us, “If you throw a rock in West Chester, you’re going to hit a restaurant.





Or a lawyer.” Keeping those restaurants— and other places like hospitals, prisons, schools, and nursing homes—running with talented employees is critical, both to the individuals involved and to the community at large. healthy community. “For me, it’s really just an extension of the ministry that we’re already involved in,” Joe told us. “Working in the commercial kitchen setting as I do and have done for so many years, I have a certain skill set, and I think it’s important to share that. I think it’s a calling, I suppose.” The goal is to have two to three candidates in the first year for “back of the house” or kitchen training, and then break into “front of the house” training, i.e. hosting, serving, managing, in a mock restaurant setting, according to Joe. He also currently also works with and trains students with the service groups the Friars Society, and its sister organization, Abbe Society, both of West Chester University, where he mentors the students in the prep kitchen for the service meal on Fridays. “I’ve worked with and trained many people in advance of this program. The way that we teach is through technique. It’s coming in and learning, hands

on, the techniques—things like knife skills and stocks and soups and sauces. It’s the basics, the things you’d learn in any culinary training program in the country in your first six months. The program is 10 hours a week for a total 80 hours for the certificate. We typically meet Mondays and Tuesdays from 10 am to 3:00 pm. The eight course units include Introduction and Knife Skills; Stocks, Sauces and Soups; Dairy and Eggs; Dry Methods of Cooking; Moist Methods of Cooking; Vegetables and Starches; Basic Baking and (offsite) ServSafe Certification. The focus is on stressing repetition, uniformity, and practice.” Joe commits between 10 and 30 volunteer hours per week, “depending upon what’s going on,” given that the kitchen also serves the congregation, so if there is a luncheon after a funeral service, or a visit from the bishop, for instance, the kitchen is working. Both the university students and Joe’s trainees volunteer their time to work those events. “It’s a fairly broad experience for them. They don’t just learn techniques in the kitchen; they get to apply those skills.”

It’s the basics, the things you’d learn in any culinary training program in the country in your first six months.

And yes, Joe cooks at home. “Every day! Yesterday was ratatouille. I got some wonderful tomatoes from the WC Growers Market, right near my house. It’s nice to have that access, because for example when Derran executes a final or an entrée for an event, we can meet there and shop together and get what we want.”

There’s a great quote making the rounds these days: “When you have what you need, build a bigger table, not a higher fence.” After all, there are many things that bind us together as humans—more than those that separate us, probably—but a primary one is this: we all gotta eat. Young and old, rich and poor, regardless of ethnicity or gender or almost any other variable, we all need to eat to survive. The folks at Act in Faith and Parish Hall Kitchen and Trinity Restaurant Training are putting those words into action. It’s a story of a community feeding a community, in more ways than one.





Service above Self

Rotary Club of West Chester contibutes a monthly column exploring good works, good fun and local organizations that are making a difference.

It seemed only fitting that, in the first column by the Rotary Club of West Chester, we cover their largest annual fundraiser: The West Chester Chili Cook-Off. Below are some general fun facts about chili, interesting info about the competition, and even a few tips for those considering competing this October.

Chili’s Creation While the origins of chili can trace their roots back to the 1600s, the dish didn’t gain wide popularity until the 1920s when the Great Depression caused families to seek inexpensive and filling meals. “It’s too spicy!” Ever taken a bite of something, felt your mouth catch fire and thought, “Why would anyone want to intentionally eat something that causes pain?” Well, back in the day, it was discovered that capsaicin (found naturally in chili peppers) is a natural killer of salmonella bacteria, so if your food was hot and spicy, it was safe to eat. Eventually, our brains sent us signals that spicy was pleasurable. Presidential Palate U.S. President Lyndon B. Johnson was a chili lover. His favorite recipe became known as “Pedernales River Chili” after the location of his Texas ranch. Lady Bird Johnson had thousands of requests for her chili recipe, so she had it printed on cards and mailed out. Lady Bird Johnson stuck to the basics: Coarsely ground round chuck, onion, garlic, oregano, cumin, chili powder, canned tomatoes and hot sauce. Start Your Engines As enthusiasm for chili grew, so did the competition. Chili cook-offs started cropping up around the country. It’s believed the first took place in Texas in the early 1950s. The first cook-off hosted by the Rotary Club of West Chester took place in October of 2002. Now in its 16th year, it’s one of the community’s biggest events, drawing nearly 5,000 people. “Service Above Self” Nothing exmplifies this, Rotary’s motto, better than seeing 200 volunteers come together and make the day of the cook-off happen. All of the proceeds from the cook-off are granted to non-profits in Chester County. Last year, $32,000 benefitted 13 different organizations. Over the course of its lifetime, the Chili Cook-Off has raised almost half a million dollars. Don’t Miss It On October 14 more than 70 teams of restaurants, businesses, hometown cooks and non-profit organizations, set up shop right on the street and cook, all vying for the coveted People’s Choice Award. Thousands of hungry fans arrive to shop, visit the kid zone, sip a local brew, and sample all the chili they can eat as they casts votes for the winning recipe. As the day draws to a close and the votes are counted, one lucky team is crowned the winner and receives a cash prize of $1,000. “Count Me In!” Think you make the best darn chili? Prove it! Enter as a “hometown cook” or get a group from the office together to compete as a team. Some companies have their own internal chili cook-off to determine which recipe makes it to the event.





If you spot the five differences in this photo of a delcicious Baku feast, then send your answer to, you’ve got a chance to win a Barnaby’s gift certificate. Congrats to July’s winner, Chris Asdourian from Zukin Realty who spotted the five differences in the courthouse clocktower!





History & Culture

Chester County Historical Society explores the local past and it’s influence on our lives today.

While mushrooms are a typical ingredient today, back in 1885, when the white button mushroom was first cultivated in Chester County, they were considered a peculiar gourmet item for the adventurous palate. Often cited as the first to raise edible mushrooms in the Kennett Square area at the end of the 19th century, local florist William Swayne imported spawn from England, which he fostered under the benches in his greenhouse. Following this initial success, he constructed a dedicated mushroom house. Today, mushrooms are grown in specially designed structures with strict temperature controls and adequate ventilation. Mushroom spawn, after being spread throughout a sterilized mixture of manure and other organic material, mature in six to ten weeks. After returning from college, Swayne’s son, J. Bancroft Swayne, developed his father’s hobby into a business. By 1940, William and Bancroft Swayne employed over 6,000 Chester County residents. In the wake of their success, many farmers began to solely produce mushrooms in the fertile soil of Chester County. By 1930, Chester County was at the center of the American mushroom industry, boasting 104 plants within the township of Kennett alone, and over 500 plants within a 10 mile radius. Large spawn producers in Chester County at this time included William and Bancroft Swayne, and Sharples Spawn Company, both of Kennett Square, E. H. Jacob of West Goshen, L. F. Lambert of Coatesville, and Lescarboura Spawn Company, operating in Kelton. In 1931, the Mushroom Growers Cooperative Association was organized to assist these local producers, canneries, and spawn manufacturers with expanding their markets and, consequently, developing better methods of distribution. The Cooperative eventually created a private transportation company for use by the over 500 members. As mushrooms were considered by many to be a fad food item during this period, the Cooperative also sponsored banquets for chefs, merchants, and hotel owners in Kennett Square to demonstrate how to prepare and serve them. A Daily Local News article from 1936 describing local West Chester cannery, E. H Jacob, highlights the interest many had, detailing “scores of women sort[ing] freshly-gathered mushrooms, grading them as to size, cutting off the stems and removing the slightest imperfection. Next, the mushrooms are thoroughly washed in large vats; in fact, before they reach the canning machines they have been given three successive washings... their very appearance making one’s mouth water.” Today, delectable Chester County mushrooms still captivate. Since 1986, thousands have celebrated the profitable crop at the annual Kennett Square Mushroom Festival, held during the first weekend after Labor Day. Home to 57 farms which produce two thirds of all white button mushrooms in the United States, Chester County remains at the heart of American mushroom agriculture. These farms, employing over 10,000 residents of the county, have largely been worked by immigrants. To learn more about migration in Chester County, visit the Many Nations exhibit at Chester County Historical Society, located at 225 N High Street in West Chester.





August Playlist DJ Romeo curates a list of the tracks you’ll be enjoying all summer long. The following is a list of songs that will take over the radio stations in the next few months. You’ll soon know them by heart and play them ‘til they’re tired. But, good news: you can download them first and look like the cool musical genius to all of your friends. | @DJRomeo24

Logic ft. Ryan Tedder - “One Day” DJ Khaled ft. Justin Bieber, Quavo & Chance the Rapper “No Brainer” Justin Timberlake - “SoulMate” D-Sol - “Don’t Stop” Benny Blanco ft. Halsey & Khalid - “Eastside” Drake - “In My Feelings” Childish Gambino - “Summertime Magic” Dierks Bentley ft. Brothers Osborne - “Burning Man” David Guetta ft. Anne-Marie - “Don’t Leave Me Alone” OneRepublic - “Connection” Weezer - “Africa” AGNEZ MO ft. Chris Brown - “Overdose” Jonas Blue ft. Jack & Jack - “Rise” Dynoro & Gigi D’Agostino - “In My Mind” Ariana Grande - “God Is A Woman” Bebe Rexha - “I’m A Mess” Boys In Space - “Goodbye” Dean Lewis - “Be Alright” Tim - “ARTY” Alt-J ft. Pusha T - “In Cold Blood” Eric Church - “Desperate Man” Excision - “Gold (Stupid Love)” Alessia Cara - “Growing Pains” Years & Years - “If You’re Over Me” Billie Eilish - “You Should See Me In A Crown” Lovelytheband - “Broken” Blake Shelton - “Turnin’ Me On” The Chainsmokers ft. Emily Warren - “Side Effects” Panic! At The Disco - “High Hopes”



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