The WC Press Food Issue - September 2014

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THE BOROUGH  AUGUST 2014

Food Issue .COM

September 2014 | Voice of the Borough


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The

Press PUBLISHER Dan Mathers dan@thewcpress.com ADVERTISING MANAGER Nick Vecchio nick@thewcpress.com EDITOR Amy Strauss amys@thetowndish.com GRAPHIC DESIGNER Julie Ryan jryan@mathersproductions.com Kevin Fenton kfenton@mathersproductions.com CONTRIBUTING EDITORS Jesse Piersol jpiersol@thewcpress.com Kate Chadwick kchadwick@thewcpress.com CONTRIBUTING PHOTOGRAPHERS Luke O’Brien snappedstudio.com Andrew Hutchins afhutchins.com

“If you can’t feed 100 people, then just feed one.” -Mother Teresa COLUMNISTS Becca Boyd bboyd@thewcpress.com Debbie DeSantis ddesantis@thewcpress.com Brad Liermann bliermann@thewcpress.com Jennifer Ozgur jozgur@thewcpress.com DJ Romeo romeo@thewcpress.com Published By... Mathers Productions 13 South Church Street West Chester, PA 19382 mathersproductions.com 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 thewcpress.com. For more information about specific distribution locations, visit thewcpress.com/distribution.

Worth

Noting 11

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Our no-nonsense table of contents

FROM THE EDITOR Amy Strauss takes the reins this month BARTENDER OF THE MONTH Donnie Brasco talks good food and good people at Limoncello THE CRAFT West Chester’s food scene trendsetters CHEAP EATS Eight delicious dishes, all $5 or less OWNER OF THE MONTH Catching up with Kerry Grecko of Market Street Grill RESTAURANT FESTIVAL Previewing the 35th year of the borough’s biggest festival GET THE LOOK Find out how your home can look just as good as Baco LOCAL TALENT Chatting chili with the hula skirt-clad Parrot Troopers 10 SANDWICHES... ...that you should be eating immediately

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From the

Editor

“There is no sincerer love than the love of food” –George Bernard Shaw

Knowing that nobody knows local food better than our friends over at WCDish.com, we’ve once again turned over the editorial reins to the culinary geeks on their staff. The result is a masterpiece of an issue curated by The Town Dish’s editor-in-chief, Amy Strauss. So, sit back, relax and enjoy... just like I did all month while Amy was doing my job for me! –dan@thewcpress.com To understand one’s food culture, you must first start with the sandwiches. Layered with locally sourced ingredients and sprinkled with a region’s culture, these handheld meals are a crash course for your taste buds to see what a town truly has to offer. Sure, Philly’s known for its cheesesteaks, but in our suburban town, we have an identity of our own: an enticing mix of high-caliber chef creations and greasy spoon addictions. As we wrap up the summer of 2014, our food-loving and -writing team is honored to partner with this dear glossy magazine for our second annual food issue. The Town Dish, which kickstarted in 2006 with WestChesterDish.com, is always hungry to bite into this borough’s local food beat as we continue to blossom as publishers and producers of culinary content. With life’s most perfect food—sandwiches, of course—on the brain, we scouted the depths of West Chester to discover the area’s mightiest sandwich-making kings and queens. From the trendiest concoctions zooming out of neighborhood kitchens to universally familiar classics (and who does them best), this issue features 16 sandwiches that possess real culinary finesse. More importantly, they all deserve your undivided attention. Better yet, we kept our hungry ambitions in check and produced the first-ever “Cheap Eats” guide to West Chester. Flip through these pages to scope a roster of extreme deliciousness available at shockingly modest prices—everything is under $5. Trust us (we have lots of evidence)—there is no better time for budget dining than now. Also in this issue: we go behind the scenes with those who will soon redefine our local food culture. From the pace-setters backing the coming-soon West Chester Food Co-op and the heavy-hitting duo opening the brand-new Couch Tomato Café, to the community masterminds at West Chester Parks & Recreation, who are bringing the Chester County Restaurant Festival to our streets for the 35th year (on Sept. 21), you’ll want to grab your fork and chomp in. Our Get the Look: Restaurant Edition is back for its second year too, and we’re exposing how you can replicate the funky-fresh, industrial elements of our favorite lunch hub, Baco Taco, at home. Again, The Town Dish team sends endless thanks to the Press crew for letting us spread the good word on local food with you! Eat, drink, share, repeat. –AmyS@thetowndish.com

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Community

Spotlight

Dr Heidi Gough and PA Leadership Charter School are bringing a new approach to education.

When did you first get involved in education? I am an educator by trade. While I have been in the cyber world for eight years now, I previously worked in a school district. I simply wasn’t happy there and sought out a change. I’ve come to truly appreciate and believe in the model that we have here at Pennsylvania Leadership Charter School. What is your current role? I am no longer on the education side of charter schools. I fell into a marketing role, due to my past experience. I really enjoy being able to talk about the program, reach out to families and support the students. My teaching background was a way for me to relate to how different students have different ways of learning, and cyber is really the best way to cater to that. What exactly is cyber learning? In cyber learning, children are given a curriculum and provided a computer. It’s similar to Skype, but we use Adobe Connect software. You talk back and forth with your teacher; your teacher uploads lessons; you can work collaboratively with your teacher, moving things around and drawing on the screen. It’s a unique and effective way of learning, and you can do it from home. How long have you been providing this program? We have been around for 10 years. Across Pennsylvania there are about 42,000 students that are doing online schooling. We speak for about 2,500

students, and enrollment is growing. We really appeal to people who want a change in the way their child is receiving their education. Do you also have physical schools? Yes. We have “brick and click” centers where students can actually come to a facility. They are still online and on the computers, but they receive additional supervision. This way, families who have working parents are not excluded from being able to participate in our program. The centers are a new entity, so right now it’s about 80% working from home and 20% at the centers. However, the need for the centers is growing. What is your target demographic? Really, it’s any student in Pennsylvania. We’re looking for professional students, and we have a lot of those. We also want to make ourselves known to families who are looking for something different. Maybe parents are unhappy in their current school district but don’t want to go private—this is a great solution. What is great about us is that our program is individualized. You may have a fourth grader who reads at a second grade level and performs mathematics at a fifth grade level—we take that into consideration and design specific education programs for each student. We always say that we have 2,500 students for 2,500 different reasons. If people were on the fence, what would you want them to know?

We want to communicate that part of what we do is give you back your family time. By offering flexibility and off-time between lessons, you get to spend more time with your child. When students get on the bus at 7am and off at 4pm, they’re exhausted. Then they have hours of homework—it becomes difficult to find family time. We want to meet with you and talk about your needs and your child’s needs, then individualize your child’s education. That’s a huge focus for us—we believe that family and community are extremely important.

PROMOTION

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Bartender of the

Month

PHOTO & INTERVIEW Luke O’Brien

Donnie Brasco has found a second home among the closeknit family of Limoncello. Where are you from? I’m originally

from south Florida, but both of my parents are actually Delaware County natives. I spent my junior high and high school years growing up in this area. After high school I lived all over the country, but in the end it all brought me back to West Chester. How long have you been here? I moved back to West Chester in 2005. I wanted to be closer to my nieces and nephews and my sister, and I just love this town. My only gripe with West Chester is it’s

too far from the beach. You’re a beach lover? I am, man. I ride

motorcycles, and I actually shape my own handmade, custom surfboards, so I do really love the beach. I mean, really, there is just a whole lifestyle that goes along with it. How long have you been bartending?

A really long time. I started bartending back in the winter of 1993. I started training at a spot down in Maryland just waiting tables. I would actually just go in on my nights off, and I wouldn’t clock in or anything or take tips from anyone because I just wanted to learn how to bartend. Eventually, if someone needed a night off and couldn’t get covered, they looked to me and management would let me cover their shifts—that was how I got behind the bar. How do you like working at Limoncello? I love it here. This is a great gig.

The family that owns this place, the Mingrino’s, they are great to work for. Plus, all the people I work with are just great people. But it’s not just about the

employees—we really get a chance to build relationships with the customers here too because we have a lot of people who come back consistently. This place just has an awesome crowd of regulars. In fact, a couple that comes in frequently has a house at the shore, and they invited my girlfriend and me to come down and hang out for the weekend. That close-knit feel among the customers and the staff really speaks to what we’re all about here. How do you like the food here, or is that a dumb question? The food’s ban-

gin’! I highly recommend the calamari here. I’ve never had better calamari than here and I’m a big calamari guy. When can people catch you behind the bar? I am here every weeknight except

Tuesdays. I definitely encourage people to come in and check out the happy hour that we run Monday through Friday from 4-6:30pm. With the happy hour we have all kinds of drink specials and appetizers as well, and as I said the food here is great!

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Tell Me something

Good

Kate Chadwick takes a moment to spotlight a local citizen for doing something swell

Who she is: Morgan Rogers What she does: Morgan, age 22, is a volunteer at the Chester County SPCA, where she spends several days per week working with the dogs at the facility. She does everything from dog-walking to participating in the training classes to volunteering at SPCA events, like Dogs On Tour.

Why she’s on this page: Since adopting her own dog, a pit bull mix named Ace, in December of 2012, Morgan has been focused on the needs of other shelter dogs. “I started thinking about it almost as soon as I got him, and volunteering to help other shelter dogs seemed like the least that I could do,” she told us. “I knew that the CCSPCA is an open-access shelter (they take strays and surrenders), which means they have a larger intake of animals and would need more help than other facilities. I also liked that they strive to be ‘no-kill,’ which is extremely hard for an open-access shelter. I first heard about the shelter from my brother, who used to volunteer there a few years ago.” Morgan currently lives with her parents and a houseful of pets, including their own pit bull, Goldie, four cats, ducks, chickens, geese, a ferret, and a hamster…named Hammy. She works full-time at a small pharmaceutical company in Malvern, yet still manages to squeeze in as much time as she can at the shelter, and she plans to attend graduate school with an eye towards becoming a veterinarian. When we asked what her favorite aspect of volunteering is, she said, “I’d have to say it’s just spending some time with them, and just letting them be dogs. It doesn’t take much, and even giving them an hour—you can just tell it means the world to them. They so appreciate the attention.” What she likes about West Chester: “I like the nightlife in West Chester,” she told us. “Kildare’s, Barnaby’s, Landmark. I also like Iron Hill and Teca. My brother went to WCU, and I was always visiting him, so I loved how walkable the town is. And of course, the outdoor and pet-friendly seating at so many of the restaurants in West Chester is great for bringing your dog along.” What we like about her: If you know The WC Press at all, you know we’re big fans of pets. And Morgan is utterly dedicated to animals—in fact “dedication” is a word that came up several times in conversations about her. CCSPCA Volunteer Coordinator AJ Haman told us: “I chose Morgan for her hard work, dedication and her willingness to learn everything possible about the training and behavior of the animals.” Said CCSPA Medical Director Dr. Michelle Mehalick, “She’s an exemplary volunteer because of her positive attitude, her enthusiasm, and her dedication.” Moral of the story: If you’re going to do something, you should do it like you mean it. “This is what I always say,” Morgan told us. “If you can’t adopt, foster. If you can’t foster, volunteer. And if you can’t volunteer, donate. Do something. Everyone can do something.” Chester County SPCA is located at 1212 Phoenixville Pike. For more information on volunteering or adopting a pet, call 610-692-6113, or visit ccspca.org.

kchadwick@thewcpress.com

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Our Family, yOur TOwn, yOur FlOrisT, since 1957

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THE WC PRESS | VOICE OF THE BOROUGH


Localof the

Talent

PHOTO & INTERVIEW Luke O’Brien

Their garb may be silly, but the chili made by Jim Worrell, Rob Luca, Kyle Worrell, Todd Albert, Derrick Claas of the Parrot Troopers is a serious contender at the West Chester Chili Cookoff How did you guys get involved in the the West Chester Chili Cook-Off? KW: In 2005 my father, Jimmy, and I

walked around the cook-off, just checking it out. We looked at each other and said; “Hey, we could do this!” The following year, we were in it. JW: At that time it was pretty small. There were just a few booths and a few competitors. What makes you unique? JW: Well, our setup is not just a booth—we

turn it into a whole production! We really strive to spice things up.

Where did the name come from? KW: I thought of it while I was mowing one

day. We all love Jimmy Buffett, so I wanted to incorporate the fact that we’re parrot heads and then put our own twist on it. What was your first year like? DC: The crowd was not as big. The whole

event has grown so much, and it seems to just be getting larger every year. It’s really awesome to watch it grow. JW: Our first year, we won “Best Decorated,” so that was a pretty cool accomplishment for us. Of course that was based on our outfits and our booth which we always have so much fun with and take a lot of pride in. KW: But it's not just the booth—within the competition, there are three categories; every year our chili is either first or second place in our catergory. So, what is the goal this year? KW: We want to win the “People’s Choice”

for best chili! We’ve got our eyes on the big prize, and we definitely think it’s possible. JW: It’s different for us because we cannot even chop anything until the day of the competition. Restaurants can come with a lot of items pre-made. We get there at 7am. These guys start cooking and I start building.

KW: We end up chopping about 80 onions

and browning around 100 lbs of ground beef. When it comes to the actual chili, who is behind the recipe? DC: I cook for a living. I have been in the

restaurant industry for about 16 years. Currently, I work for corporate dining. We don’t have a restaurant, we cook behind closed doors for large office buildings catering to about 1,200 people a day, which really goes hand-in-hand with this competition. What do you have planned this year? DC: We love switching up the recipe and

keeping it interesting for us and for the people who get to taste it. JW: We’re going with “Last Mango in Paris” as our song this year. DC: It’s gonna be like the original sloppy joe; a sweeter chili with a spicy finish. We might throw some mango in there as well. Sounds delicious! Best of luck to you! KW: Thanks a lot! We really just have a

blast with the whole thing. It’s like Christmas for us. So many of friends come out to support us, and we get to meet so many fun people from other teams. It's great to be a part of raising money for the great causes to whom The West Chester Rotary Club contributes.

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We s t Che

etters rends T e n e d Sc Foo 4 1 20 ster’s

By: Michele Kornegay

We’ve always said that West Chester is a place chock-full of movers and shakers and innovators. When it comes to the food scene, this couldn’t be more true. The artisan food movement has never been stronger, with local purveyors taking the marketplace by storm with fresher-thanfresh flavors and creative reimaginings of old favorites. Here’s who you need to know in 2014. 

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creating memories for years to come

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Questions with the Coming-Soon

West Chester Food Co-op by Ronna Dewey

“World-class, all-natural and wholesome”

A group of committed volunteers are in the process of opening West Chester’s first community-owned, full-service cooperative grocery store. Steering committee member Suzanne Adams gives us the full scoop on the West Chester Food Co-op.

Q: What is a food co-op?

W

orld class, all natural and wholesome, iSwich Gourmet’s artisan ice cream and frozen desserts are made the oldfashioned way, using local products. Each step of the process is managed with the highest level of quality, care and—the most important ingredient of all—love.

With ice cream sandwiches like blueberry lemon, chocolate-covered pretzel with salted caramel, and bananas Foster (the flavor that started it all) on the menu, we suggest you set your alarm and get to Artisan Exchange early on Saturday morning before they sell out.

Co-operatives are businesses owned by the community and operated to fulfill communitydetermined needs.They are driven by community values—not just profit. Food co-ops typically address the community’s desire for more transparency about where their food is coming from and how it is produced. Q: What can locals expect besides local food? We want to be the place where the community hangs out. People will want to shop at the coop because it’s the center of activity—a place where they will run into friends and neighbors. We want to offer programming that connects the community with food at its source 

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—whether it’s vegetables, chicken, or tofu— and let them experience the entire journey to our plates. How will membership work? First of all, the store will be open to everyone, members and nonmembers alike. Membership is an equity stake in the business—a one-time purchase of a share of the co-op. Membership entitles the purchaser to a voice in the co-op’s leadership, member discounts, and annual patronage refunds based on store profitability. Membership cost has not been established as yet, but typically runs between $200–$400. When is the anticipated opening? Food co-ops are bottomup enterprises, so we’ll be raising lots of little chunks of money instead of a few big ones, but that broad-based community ownership is what it’s all about. We are in the organizing stage right now and headed for incorporation, which is where we can begin fundraising in earnest. We don’t want to overpromise at this early stage.

“small-batch, hand-tossed, hand-packed”

T

he mother-daughter team behind Mojo’s Pop Co. crafts gourmet toffee popcorn that will make you forget all about that brand-name stuff from a box. Starting with a decades-old family recipe, Mojo uses all-natural products to create a small-batch, hand-tossed, hand-packed product that comes in the cutest gift bag you’ve ever seen, proving that gluten-free and non-GMO can be beautiful, too.

MO JO Look for Mojo’s Pop Co. and its red bows at Artisan Exchange (and please, promise us you’ll try the bourbon bacon and dark chocolate coconut).

Stay in touch, spread the word and offer your help: send an email to wcfoodcoop@verizon.net or like them at facebook.com/westchesterfoodcooperative

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Questions with the Coming-Soon Couch Tomato Café

by Kristen Kwiatkowski

“adds just the right touch of sweetness”

F

rom beekeeper Carmen Battavio’s Chester County hives to your table, Carmen B’s Honey adds just the right touch of sweetness to tea, marinades, glazes, dressings, baked goods and more…or simply eat it by the spoonful to help combat those seasonal allergies of yours.

The Couch Tomato Café has been wowing the Manayunk dining crowd since 2003 with their specialty pizzas, extraordinary salads and signature sandwiches, as well as their attention to certain dietary categories such as gluten-free, vegetarian and vegan. A second location is in the works for West Chester, so we chatted with owners Craig Mosmen and Michael Cassano about the new location at the corner of Gay and High Streets.

Q: What can we expect from Couch Tomato?

We plan to stay true to the menu, the freshness of its preparation, the variety of items, the ability to do BYOB, etc. We are, however, planning to upgrade the oven from our stone oven in Manayunk to a wood-burning brick oven in West Chester. Because it’s not boiled or altered in any way, the end product is as straight from the source as you can get. Look for Carmen and his honey, sold by the bottle and the bear, at the East Goshen Farmers Market and Artisan Exchange—and ask him how you can place one of his hives at your house!

Q: Can you give us an idea what the space will look like? We are aiming to open by November of this year. We completely renovated the old Citizens 

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Bank (vault and all), and are outfitting the interior with high (exposed) ceilings, exposed brick walls, lots of reclaimed wood walls and tables, an ornamental brick oven on display, a gigantic 30’ bright-red couch (to stay true to our brand) and a spacious roof-deck seating area encircled by an ecofriendly, green-roof garden area. We have invested a lot into the design and interior, and are very excited to soon open our doors. It’s going to be great!

“fair trade, organic, large-leaf tea”

W

ith cooler weather approaching, we’re imagining ourselves curled up with a steaming cup of this premium chai, brewed in small batches using whole ingredients and absolutely nothing artificial—just fair trade, organic, large leaf tea; sliced ginger root; fresh crushed spices; honey; and vanilla beans.

You can also enjoy it iced, of course. In fact, you’ll find dozens of creative chai recipes on Chaikhana Chai’s website, including (score!) cocktails. Look for Chaikhana Chai concentrate in three flavors—original, masala and green—at Artisan Exchange.

Q: What are the top three reasons to visit Couch Tomato? 1. The Couch Tomato Café has won several accolades over the years, including “Best Pizza” by Philadelphia Magazine, “Best Healthy Lunch” by Philly HOTLIST and “Best Homemade Soups” by City Paper, just to name a few. 2. The Tomato Catering department is a sister business of The Couch Tomato Café and is touted as a leading drop-and-go caterer in Philadelphia and the surrounding areas. The Tomato Catering department will also be expanded to the new location at 31 West Gay Street, for residential and office catering. 3. We are constantly evolving as a business, purchasing more and more antibiotic-free, GMO-free, local and organic products to provide the freshest and healthiest food we can, and plan to continue pushing in that same direction.

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The Real (estate)

Deal

Entrepreneur and Realtor Brad Liermann keeps tabs on development here in the borough

Pricing on any product, residential real estate included, is defined over time by the intersection of supply and demand, and the supply in this town is about to increase dramatically, with three large apartment developments in various stages of completion. Competition is about to heat up in the rental market. More than two hundred apartments will be dropped into the crater that currently is the corner of Chestnut and Matlack Streets. More than 80 one-bedroom units will sit on top of retail space on East Market Street. Near completion are 60-some odd apartments on East Chestnut Street where a laundromat once stood. The rental market in West Chester is strong; people want to live here, play here, work here. 350 new apartments won’t change that dynamic. Each project is likely targeting the same demographic: since students won’t be permitted to live in these properties, and none of them feature condos, each property is likely vying for the recent graduate with a decent job and discerning taste. West Chester University students have always wanted to stay in town after they graduate, but that source isn’t growing exponentially, and no major company has moved into the surrounding areas recently with jobs for the newly graduated. Obviously, the owners of these projects have studied the market extensively and have determined the demand exists for them to take on the work of developing these sites. Each property is owned by a development group that has built or owned residential complexes previously; they’re not rookies. Chestnut Street Lofts are more than 50% pre-leased, and 124 East Market Street has pursued leasing activities aggressively, apparently to some level of success. So if supply increases dramatically and demand stays the same, pricing should drop across all rental properties throughout the borough. Older properties—which are the backbone of this town—may lose out to the glimmer and appeal of the amenities that new construction offers: on-site parking, central air conditioning, in-unit washer and dryer, etc. Of course, there are those that love the bones and character of turn-of-the-century row homes, but they’re not going to be the majority. It may take some time as a property owner to feel the impact of this new construction, but the one-bedroom apartment above a storefront may take a little bit longer to rent for a little bit less than it did before. It may not seem like much at first, but over time these new projects will have a significant effect on the returns those older properties produce. To compete, the owners of the “backbone” rentals will need to start making strides towards updating their properties. White walls, ugly kitchens and window unit air conditioners just won’t cut it anymore. I think we’re about to witness once again how competition proves to be the driver of progress and improvement. –bliermann@TheWCPress.com

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Cheap Eats! 8 Dishes You Need to Devour in West Chester, all for $5 or Less! by Amy Strauss

Behold, our fIrst-ever Cheap Eats Guide to West Chester: From culturally iconic sandwiches and hard-to-resist bar snacks to ethnically influenced deal-boosters and specials so financially slim we wouldn’t be performing our gumshoe duty if we skipped them. We’ve hit the borough’s pavement to offer you the prettiest penny-pinchers in all of this nook of Chester County. Our criteria? All our certified “cheap eats” can’t break your bank or exceed $5. Deals are all around you—you just have sniff ‘em out!


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Kickstart-Your-Morning Specials We know that your whipped mocha frap-a-something costs more than $5 alone, so we’ll help you save some cash on “the most important meal of the day.” Be a breakfast hero. Buy yourself and a friend/co-worker breakfast and spend less than $5 total! Sounds too good to be true but trust us, this is real. Country Bagel (145 E. Gay St.) offers an egg and cheese sandwich on any of their gourmet bagel flavors for only $1.49! Skip over to Amore Pizza (316 S. High St.) for the rockstar of sunrise sandwiches, a four egg-laden creation that isn’t to be taken lightly. The house pizza-slinging gang opts to layer 12-inch rolls for those in need of something hefty in the early a.m. hours, generously loading the handheld ‘wich with your choice of breakfast proteins too—bacon, sausage or ham. By the way, these morning belly-busters are only $4.99.

Affordable Mid-Day Meals West Chester natives Bob Hewczuk and Matt McFalls do not take burger-creating lightly. They’re grilling and paying

a worthy homage to the fast-food archetype, right down to the high-quality (and perfectly juicy!) beef patty. Lucky for you, if you swing over to Buddy’s Burgers, Breasts and Fries (11 W. Gay St.) on Sundays, you can score a Little Buddy for just $2.25 (your choice of American, Swiss, cheddar, provolone or pepper jack is up for grabs; all the lettuce-tomato-onion trimmings included too).

Did you know? West Chester’s oldest pizzeria, Benny’s Pizza (114 N. Church St.), established in 1959, is a leading burger champion of the borough. Snag your beefy bite, and give the shop your own taste test. All day, every day, they’re slinging California cheeseburger specials—only $4.25 for the classic tomato- and lettucetopped rendition. Since everything is better with bacon, live a little and upgrade your burger lunch with just that for only a .75 upcharge. And, if the ideal lunch includes a handful of fresh

Doc Magrogan's Cease & Desist Fries

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Any Day Is A Good Day for Authentic Irish $9.99

irish entrees

35¢

Wings

$5

Burgers

$3

Brewery of the month

$5

Craic Nachos

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$9.99

Fish & Chips

Brunch & Bloody Mary Bar


fries—when does it not!?—consider the hamburger and fries Labik and Dave Young’s innovative style of cooking, you know these grilled pizzas will pop with unique flavor combinations special, which maxes out at just $4.99. and farm-fresh ingredients. Bevan’s Deli (551 E. Gay St.) reigns over the local hoagie market, specializing in legit, old-school Excuse us while we gush, but subs that are constructed on soft, fresh The Social Lounge's the absolute happiest hour Italian bread; generously stuffed with Blackened Shrimp snack that keeps us on high-quality cold cuts; and never our food-loving toes is a skimpy on the lettuce-tomatochef John Brandt-Lee onion toppings. With a talcreation, coming ented staff of some of the out of his newer nicest sandwich slingers in kitchen at Avalon the shopping center, the Restaurant & Bar Bevan’s crew extends their (116 E. Gay St.). hometown hospitality by For a mere five featuring a killer weekend dollars, you can deal—$2.35 American or devour a plate ham & cheese hoagies on of his signature both Saturday and Sunday. bruschetta, as Treat yourself—get two! crafted on ovenfresh, rustic bread, smeared with house-whipped and -herbed ricotta and finished with a crown of oven-roasted tomatoes. Just one bold, beautiful bite and your taste buds transport to Northern Italy; it’s an uncomplicated and fine-tuned classic that is necessary on every repeat visit. Also consider: $5 seasonal sangria. Happy hours are known to be packed with bargains—but which are the best? Start by bellying up to seaside-focused Doc Magrogan’s West Chester (117 E. Gay St.). Monday through Friday, 5–7 p.m., and snag the most for your hungry buck with $1 oysters and $5 appetizers. Our favorites? We Mumbai Bistro (18 S. Church St.) brainchild Rick Singh can never pass up the gluttonously glorious Cease & Desist recently introduced affordable, slow-cooked Indian cuisine Fries, which arrive accented with the shore classic—Old to downtown West Chester, specializing in homestyle, Bay—and doused with the mightiest topping of them all, a traditional dishes that are crafted without ever cutting rich and salty crab and cheese fondue. Forget the calories, corners (he even grinds his own spices!). Vegetarians you will finish your plate. Additional must-tries include the rejoice over Singh’s generous meatless roster of $4.75 soul-warming, lobster-speckled mac & cheese bites and the entrees, from exceptional renditions of saag paneer wing-influenced tater tots tossed with Buffalo sauce and (minced spinach stewed with cheese cubes) and channa blue cheese crumbles. (chickpeas and herbs) and gobi (cauliflower and potatoes) masala. Elevate your Mumbai experience by tacking on Nearby neighbor The Social Lounge (29 E. Gay St.) satissome fresh-baked, $1.25 tandoori naan or roti or even the fies your post-work social calendar by also buying into the snappy, $4.25 lamb- and pea-pumped samosas, which $5-bar-bites special, available Mondays through Fridays are served with a stellar tamarind chutney. from 5–7 p.m., with an attractive range of affordable options, like blackened shrimp with sweet-laced lobster cream Don’t be put off by Don Gabriel’s (611 W. Strasburg Rd.) or fresh meatballs dancing in a pool of marinara sauce and no-frills curb appeal. They’ve become the first-rate paired with toasty slices of crostini. Mexican hub for affordable, simple, refreshingly authentic cuisine. Start with the classic $2.50 tacos, served Take a beer break by hopping across the street, to Side Bar on fresh, warm tortillas and packed with your choice of & Restaurant (10 E. Gay St.), where select craft beers rock at meat (braised pork, pulled chicken, chorizo, chopped beef $3 during happy hour (Mon.–Fri., 5–7 p.m.; Thurs.–Fri., 4-7 tongue, etc.). Taco purists rejoice over their traditional p.m.). But, it gets better. Visit on Wednesdays, anytime, and preparation—cilantro and raw onions only. Swing over score a $5 flatbread. And, if you’ve dabbled with chefs Blaise to the quesadilla menu too, where $4 hand-made fried

Hottest Snacks @ Happy Hour

What’s for Dinner?

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corn tortillas sandwich the usual suspects (chicken, cheese, sour cream, lettuce), or nibble on $2 corn husk-wrapped tamales pumped with steam-cooked corn dough, braised pork and green salsa.

ration of the eggs’ whites and its smooth, firm filling that’s amped with endless secrets from the chef. Warning: this elevated picnic staple will create an epiphany at your very first bite.

Iron Hill Brewery & Restaurant’s (3 W. Gay St.) chef Dan Bethard has taken a page from the Sichuan cookbook for his quintessential plate of chilled dan dan noodles. The spice-laden rollercoaster of flavors is attributed to a tossed medley of cucumber and carrot matchsticks, petite green onions, heavy-handed sprinkles of sesame seeds and its VIP ingredient, a punchy peanut sauce. For only $3.95, this peanutty inferno is a West Chester steal and should be placed on the top of your next food quest list.

Never turn your cheek to the power of a Philly-style soft pretzel. West Chester Philly Pretzel Factory’s (125 N. Church St.) twisted pretzel specials run the gamut daily, from you being able to sink your teeth into a chewy, salty solo serving for just .50 or stock up on 12-pack for a cool $5. There are budget specialty items too, like the $3.50 cheesesteak-stuffed pretzel or the Dietz & Watson hot dog-wrapped pretzel, two available for $3.50. Oh, and friendly reminder: never skip the side of yellow mustard for dipping—or you’ll be considered an out-of-state rookie. Chicken wings have risen to all their glory at Barnaby’s of West

As the ofFIcial Cheers bar of WC, Chester (15 S. High St.), with Wednesdays appointed as their celebratory day to throw the crispy-skinned protein onto the pedestal and slice its price down to $4 for a 10-pack. Jitters Sports Bar (146 W. Gay St.) likes to reward its neighbors with exOpt to get adventurous over their ceptional nightly food specials that innovative flavors, like the snappy Jaare so enticing you may need to come maican jerk, the zesty sesame teriyaki, back every night. the sharp Thai spice and the not-to-skip Starting with Mondays, you’ll score a perfectly crisp dozen wins dozen for $5. Come Tuesday, you’ll be bowing down to the neighborhood bar for their $1 tacos (free chips and just-made salsa included). On Wednesdays, starting at 7 p.m., excellently stuffed $4 cheesesteaks are in order. And then, there is Thursday (our favorite), when you can snag three gourmet sliders for $4. Addictive toppings like sweet Thai chili and cabbage slaw, tomato-caper relish and provolone and cucumber-corn salsa with a crunchy cheddar crisp have been deliciously loaded on our mini buns for recent slider tastings.

All-Day Snacking Amore Pizza strikes again with another powerhouse bargain. Feed your friends with an instant snack pack of garlic knots. The deal, $3.99 for 10 garlic knots with marinara, acts as an awesome pizza shop pick-me-up if you’re trying to feed the masses—and save a buck or two. Plus, friends let friends eat garlic. (We do, and you should too!) If you want to experience the best deviled eggs of your years—we repeat, best-ever—take a quick drive over to Blue Pear Bistro (275 Brintons Bridge Rd.). For $4.75, kickstart a love affair with these vibrant, mustardy peaks of yolky filling. The trio makes waves with its perfect prepa-

wings in purgatory, the Barna-Blazin’. But consider yourself warned: the Barna-blazin' wings are an inferno (and you should just go for it anyway).

Mumbai Bistro's Gobi Masala


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Owner of the

Month

PHOTO & INTERVIEW Luke O'Brien

Kerry Grecko knows a restaurant is only as good as the people who run the place Where are you from, Kerry? I was born in Philadelphia and raised in Delaware County for the better part of my youth. I came out here about 20 years ago. What brought you to West Chester? My buddy, Donnie Syracuse, opened up The High Street Caffe. I had never really been to West Chester before but I found myself out here at a bar called Rex’s, and I ran into Donnie who I hadn’t seen in 20 years. He told me he opened a restaurant and was looking for help. Next thing you know I was moving to West Chester. Did working at High Street Caffe inspire Market Street Grill? Well sure. I worked

at The Dillworth Inn and High Street Caffe when I first moved here, so I knew

the business pretty well. Once I opened Market Street Grill, I continued working at High Street in order to invest in this place until it got legs. When I first opened this place, I would work breakfast and lunch at Market Street, then wait tables at High Street at night. How long ago was that? I believe we are nearing twelve years. How is it going for you? It’s going so great. I am so, so, so blessed, and I have been very lucky. From day one, I hired the right people. I know what I am doing and I know this business, but I also know that there are people who are better than me in specific categories. Our head chef is the best. She’s creative, she never gets tired, she’s always working, and she’s just a joy to be around. My servers and hostesses are all better than me at what they do, so the way I see it is, I have been really lucky. What do you look for in your staff? From day one, I set a standard in this place; what I look for in my staff is an understanding of that standard and then the commitment to uphold it. That is what I have here. I have just been so truly blessed to have been able to hire the people that I have and have them grow with the business.

I guess they’re like family? Absolutely— the staff and the customers. The whole atmosphere is friendly and welcoming; I do my best to remember a lot of names of the hundreds of regulars that come in and see us five days a week or more. And with our staff, a lot of them have been here for at least five years. What is your clientele like? Early in the morning we see a lot of families with little kids, and it gets really lively in here—it’s just great. When school is in session, we see a ton of students coming in around noon, and they are always a lot of fun as well. Then, we have a great lunch and brunch crowd as well with people of all ages. Did I hear that you just opened a second location? We did. Our second spot is in

Downingtown and it’s called Green Street Grill. What happened was, after about six or seven years here, I was showing up and then just sitting around doing crossword puzzles. Again, I have such a good staff that I didn’t need to do anything. So, I had been looking around when what used to be The Blue Cafe went up for sale. We opened up there one year ago, and it’s been going great!

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Children in

Tow

Jennifer Ozgur is a mother, wife and teacher who still finds time to get out and about with her family

I had an excuse for missing the first Swingin’ Summer Thursday in June: it was nearing the end of the school year, and I had a ton of things to accomplish with only a few weeks left. July’s date, however, came and went without my knowledge. There was no blaming a hectic schedule this time. I essentially have nine weeks of Saturdays every summer. Still, house projects, doctors’ appointments— essentially all the things on the “To Do” list I can’t get done while teaching during the school year—causes everything else to blur into the background. If I don’t consciously mark it down on the calendar, it whizzes by unnoticed. So after two neglected Gay Street events, I made sure to show up to the next event in summer: The Turk’s Head Music Festival. Only this time, I had someone else to answer to: a former student whom I taught many years ago. This was her first summer home from college, and I promised to visit her caricature booth at the festival. I made it a priority on my datebook and I was so happy to see her hard at work, adeptly sketching at lightning speed. I signed my son to her waiting list, and we passed the time getting funnel cake and cinnamon almonds, admiring the craft tables, and dancing to a singer who sounding like the love child of Edith Piaf and Bob Marley. Just as my student was readying for my son’s turn, he face-planted while crossing a bridge a few yards away from her artist’s easel. My intentions were good; unfortunately, fate was not kind. Bloody and upset, my son’s sitting had to wait for another time. About two weeks later, after my son’s wounds healed, a girlfriend of mine invited us out for the August Swinging Summer Thursday. My daughter was at camp and my husband was working, but I jumped at the opportunity to make good on my promise to be out and about in town during my summer vacation. It was only two days away, so I was able to keep it in the front of my mind and plan my afternoon around it. I’d meet her after working out— it’s a lot easier for me to venture out when I’m already in the car! It was the perfect evening. The weather was gorgeous, crisp and temperate. The crowd was manageable: a nice flow of traffic but easy to pull aside and chat with the vendors. I spoke to a community garden group that hopes to start up soon and I introduced myself to an interfaith organization that’s hosting a Center Stage Story Slam where I have been invited to speak. (Shameless self-promotion… September 13th at 7pm at Thomas Patrick Hall, behind Saint Agnes Church). We finished our evening with dinner at the Mediterranean. As I relaxed into my chair on the brick sidewalk, my son occupied with a cloth napkin and a street musician, I felt triumphant. Not only did I manage to accomplish my mission of scheduled leisure time, but no children were harmed in the process! Heaving a sigh of relief, I made a mental note- I should do this again before summer fades and winter quickly transforms my temperate chill attitude into just plain chilly. jozgur@thewcpress.com

WE PUT YOU ON THE MAP WEST CHESTER’S LANDLORD Limoncello Ristorante • The WC Press • Subway Yori’s Bakery • The Note • Kooma Viet • The Social Lounge Culinary Deliveries • Ram’s Head Bar & Grill • Saladworks Pietro’s Prime Pisano & Sons Shoe Repair • I Pasta Senator Dinniman • Salon Chemistry • Mercado’s • Nonna’s Doc Magrogan’s • Optimal Massage • Cozy Hookah Café William Shehwen Law Offices • Big Mike’s Barber Shop Franklin Mint Federal Credit Union • High Roller Tattoo Giuseppe Cabinets • Mainline Men’s • X-treme Ink Chester County Intermediate Unit • D’Ascenzo Gelato The Pita Pit • The Olive Branch • Blaze Salon • Balance Hair Spa Vitesse Sports • Moonflower • Zazen Nail Spa The Lunch Box• Jazmine Thai• Elwyn School

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th

Chester County

Restaurant

story Nina Malone photos Rachel Crew

L A V F E ST I The area’s longest-running, largest, most well-attended and tastiest festival is back in downtown West Chester Sunday, September 21, and you won’t want to miss one delicious second of old favorites and new twists.

adds artisan market, q.v.c excitement to stellar yearly lineup

T

he Chester County Restaurant Festival is stepping into the limelight this year thanks to a live, on-site broadcast with QVC, which is bringing the exciting culinary action to millions during In the Kitchen with David. Viewers will get a taste of what brings more than 25,000 people back, year after year, especially the diverse restaurant participants and a live cooking demo. “This year is going to be the biggest and baddest yet,” said West Chester Parks & Recreation Director Keith Kurowski. “We’re not trying to the reinvent the wheel; we’re just keeping it fresh.”

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Excite all of your senses

at West Chester’s most alternative & unique boutique! A vast array of “one-of-a-kind” products, including...

Hip Clothing • Bags & Accessories • Jewelry Galore • Incense/Oils/Candles • Tapestries/Blankets • Eclectic home/Dorm décor • Hemp products • Grateful Dead, Bob Marley & ‘60s Memorabilia • Tie Dyes & Cool T-shirts • Hand-blown glass & local artwork • Tobacco accessories • Groovy Gifts Gift Certificates Available

130 W. Gay Street 610-431-6607 www.moonflowershop.com A portion of our proceeds go to environmental and pro-peace charities! All major credit cards accepted. Open 7 Days A Week

10% off purchase with student ID! SINCE 1992

Authentic Italian Gelato Handmade in West Chester WCU Students Receive $1 Off!

Monday-Thursday: Noon-10pm Friday-Saturday: Noon-11pm, Sunday: 2-9pm

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132 E Gay St

Classes at... Peter’s Salon & European Spa 1009 West Chester Pike Bring this ad to your first class and it’s FREE carolt.zumba@gmail.com 610-436-6464

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THE WC PRESS | VOICE OF THE BOROUGH


Eat Your Way early and come hungry to nibble the best the rest fest has to offer. You can start your culinary journey at noon and, C ome although the day concludes at 5:30 pm, the early bird gets the best eats. “Because of the large crowds, some vendors do sell out early,” Keith cautioned. “Be ready at noon, grab your map and make sure to hit both Gay Street between Matlack and Darlington, and Market Street between High and Darlington.” Maryellen Bowers, owner of Cakes and Candies by Maryellen, is a repeat vendor, and experience shows you should hit her booth early to get your hands on the dozen or so varieties of confections she brings each year. Her shop is a full-service bakery, so she packs a sampling of everything from cake pops to chocolate-dipped bananas, her famous Bliss Cookies to whoopie pies, bread pudding to sticky buns and a whole lot more. “This is an amazing event for Chester County,” she enthused. “It’s so much fun for the community, and brings people into downtown not just the day of, but again and again.

We’re a small business, but with a big heart; we come back every year because we want to support this amazing event and the efforts of the Parks & Recreation Department.” Gordon Roscovich, owner of Precious Pickles, also loves the energy generated during this foodie paradise. “It’s great making people who want fried pickles happy. People come to the restaurant festival to try new things or to get something they normally don’t eat. So whether it’s a return fan or someone new, if we can satisfy them with some Precious Pickles, we call it a win.”

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Ice-Cold Beer Here some time to relax and quench your thirst at the T ake “Church Street Café.” Sip a refreshing Yards Brewing

Company beer or a glass of wine. The beer and wine garden is on North Church Street between Market and Gay Streets, and managed by Barnaby’s of West Chester. You’ll want to swing by more than once for a few pints and to catch the two live bands.

shop

shop

Shop theFestival patrons will be able to bring that freshness home I nspired thanks to a new Pop-Up Farmer’s Market sponsored

by West Chester’s own Artisan Exchange. More than 20 vendors will be on North Walnut Street between Market and Gay Streets so festival goers can snag the fresh, local ingredients for the goodness they just sampled. “The rest fest showcases the incredible food movement in our area,” added West Chester Parks & Recreation Assistant Director Rich Ashenfelder. “You can head over and grab everything you need to cook up your favorites after you try the fantastic food from roughly 70 restaurants, caterers and food vendors.”

This new shopping experience joins the roughly 120 crafters and other non-food vendors that show off what they’ve got at the festival. Take some time to stroll High Street between Market and Chestnut Streets for arts, crafts, gifts, kids’ toys—the shopping is as diverse as the cuisine.

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Your Opinion Counts festival W hat attendees think of

the offerings is captured by the Dish People’s Choice Awards. The 2014 crowdfueled contest is improved: all festival restaurants are automatically entered so you can vote as you nosh. Your voice will be heard whether you’re digging flavors from a small mom-and-pop shop or swooning over haute cuisine from a five-star restaurant. Look for more as things unfold by keeping an eye on WestChesterDish.com. You can grab the full list of vendors, categories and textvoting codes throughout the festival and at TheTownDish. com photo booth at the corner of Gay and High Streets. The coveted awards are presented at the end of the day. Amani’s BYOB in Downingtown has received its share of nods over the years for its delightful dishes. Its chef and coowner, Jonathan Amann,

won the Culinary CookOff’s “Best Chef of Chester County” title three years running, and served as a judge last year. Co-owner Jeanine Amann loves how busy the festival is and “seeing all of the friendly faces that stop by our booth. It’s always fun to get out of the restaurant and cook for a new group of people, especially in an outdoor venue. The festival is a great way to connect with new guests and get involved in West Chester’s restaurant scene. Some people may not realize how close we actually are to West Chester.” Chef and co-owner Jonathan Amann brings it every year by picking street food that reflects Amani’s: an upscale twist on familiar items. He’s developed a few staples over the years that festival goers keep requesting, such as the finger-licking braised shortrib tacos with house-made barbeque.

Let Us Entertain You Street Café” isn’t the only place you’ll find “C hurch awesome live music during the festival. Two other

stage areas will keep tunes coming from start to finish. Catch all the melodious action from local up-and-comers at Matlack and Gay Streets, and at Market and Darlington Streets. Another annual spectacular: Performances by Harrison School of Dance. Watch some of the area’s freshest talent from noon to 1pm on the courthouse steps on High Street. 

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Making it Happen for 35 Years

started as W hat a modest event

in 1979 pulled off by a restaurant organization in West Chester has grown exponentially, thanks to the tireless efforts of the West Chester Parks and Recreation Department. This mighty Borough of West Chester department has just three full-time staffers but successfully mounts 15 major events each year that draw thousands of people to West Chester. The Chester County Restaurant Festival in September, the Halloween Parade in October and Vintage Garage Sales May through October are some of the most popular, but just the tip of the iceberg. “We also run bus trips, classes and our massive summer camp program,” Rich added. “Summer camp cares for more than 230 kids and employs 35 staffers. All our events are important

parts of this community.” True to its name, the department also tends to West Chester’s many parks on a day-to-day basis. Keith notes they rely heavily on volunteers and community service products to lend a hand. “We encourage festivalgoers to use their downtown time wisely while attending the Restaurant Festival and visit some of West Chester’s wonderful retailers, businesses and experience indoor dining at local restaurants too,” concluded Keith.

Leave Fido @ Home much as everyone associated with the rest fest A sloves pets of all shapes, sizes and types, a crowded

foodie event that draws tens of thousands of people to downtown West Chester is not the place for your pets. No pets are allowed on the event grounds: that is, any street where the festival is rockin’ and rollin’. Any person accompanied by a pet of any type will be asked to leave. You can bring a treat home for Fido, though.

You’ll see Keith at his 11th festival, Rich at his eighth and Program Coordinator Jessica Wilhelmy at her second, along with an army of volunteers, bright and early on September 21. They arrive at 6 a.m. to assure a perfect set-up, and leave as late as 10 pm after they confirm downtown is back in order. Raise a brew or a kabob to them as you enjoy the day.

Get the latest and greatest festival details on the official Chester County Restaurant Festival site, www.chestercountyrestaurantfestival.com.

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One bite and you’re hooked

ramsheadbarandgrill.com 40 East Market Street 484-631-0241

It’s hard to beat our California BLT with tots and an IPA

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THE WC PRESS | VOICE OF THE BOROUGH


Home

Becca Boyd has a passion for good food

Beccanomics

I’ve found the rule of 80/20 works well for me: mostly I eat what I should; sometimes I eat what I want. It makes sense in theory, but logistically it means that—when presented with ten dinners—I order a salad eight times. Ideally eating healthy means a series of small choices, and to aid you, here are two recipes—one for your 80 that tastes like a splurge, and one for your 20 that’s actually not as indulgent as it tastes. Chicken Lettuce Wraps – 196 calories and 30 gramsprotein Zest and juice of 2 limes; 1 tbsp. canola or vegetable oil 1 1/2 tbsp. brown sugar; 1 lb. ground chicken breast 1 jalapeño pepper, minced; 1 tsp. cornstarch; 3 scallions, sliced 2 heaping tbsp. finely chopped cilantro; 1 tsp. Sriracha sauce 2 heaping tbsp. finely chopped fresh basil; 3 tbsp. fish sauce 1 head Bibb or Boston lettuce (about 12 leaves) 1. Whisk lime juice/zest, fish sauce, brown sugar, and cornstarch in a small bowl. 2. Empty package of chicken into a mixing bowl and mash with the back of a spoon to break up meat. 3. Heat nonstick skillet over medium-high heat and add oil. Heat for two minutes. 4. Add chicken and pepper. Cook, continuously breaking the meat into pieces, until no longer pink. 5. Add lime juice mixture to pan and cook, stirring frequently, until slightly thickened. 6. Remove from heat. Add scallions and herbs and Sriracha. Stir to combine. 7. Tear off leaves and serve with chicken—spoon chicken into center of leaves and eat like a taco. Lemon Buttermilk Pie with Blueberry Compote 1 tube (7 oz) Maria cookies; 1/4 c. sugar; 5 tbsp. butter, melted 8 tbsp. unsalted butter, melted; 1 1/2 c. sugar; 2 eggs, separated 3 tbsp. all-purpose flour; 1 tbsp. freshly squeezed lemon juice 1/2 tsp. lemon zest; 1/4 tsp. ground nutmeg; 1/4 tsp. salt 1 1/4 c. buttermilk, room temperature; 3 tbsp. sugar 2 c. frozen or fresh blueberries; Juice from 1/2 a lemon 1. Preheat oven to 350. 2.To make crust, grind cookies in food processor with sugar until powdery. Melt butter in mixing bowl and add crumbs/sugar to bowl. 3. Press crumb mixture into a pie plate using a dry measuring cup. Bake until golden brown and (about 15 minutes). Let cool. 4. For filling, beat melted butter and sugar with electric mixer (whisk attachment) until combined. Add egg yolks and beat until pale and thick. 5. Add flour, lemon juice, zest, nutmeg and salt and mix on low until just combined. 6. With mixer on low, slowly pour in the buttermilk and mix until combined. Transfer mixture to bowl. 7. Add egg whites to bowl and beat to soft peaks. 8. Fold egg whites into buttermilk mixture gently. 9. Pour mixture into baked crust and bake pie for about 45 minutes, rotating halfway through bake time. 10. Combine blueberries, sugar and lemon juice in a small saucepan over mediumhigh heat. Bring to a simmer and cook over medium-low heat, stirring occasionally, about 5 minutes. Transfer mixture to a small bowl and refrigerate. 11. Let pie cool on wire rack (at least 1 hour). 12. Serve with blueberry compote. –bboyd@thewcpress.com

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by Mary Bigham Photos Nina Lea Photography It’s baco (like “taco”) and it’s our design inspiration for decor that is as fresh as their food. The space may be small, but it packs a mighty punch with plenty of industrial, wood and bold style elements. For this issue’s Get the Look we break down the crisp and modern details of West Chester’s Baco Juice and Taco Bar (8 W. Gay St.) to inspire the look of our kitchen at home.

san Exchange’s Saturday’s market (208 Carter Drive) or West Chester Grower’s Market (200 N. Church St.) to pile bright fruits (or veggies) in stylish containers for easy access and a pop of color.

THINK INSIDE THE BOX Create storage options with lots of character and charm by mounting old fruit or food shipping crates (bonus points if they have interesting graphics or artwork) on the wall. Plenty of former fruit boxes and other vintage gems can be found at FreshVintage at Highland Orchards (1000 Marshallton Thorndale Rd.).

LET ‘EM SEE YOUR GOODS Do away with closed cabinets and put your items on display. The key to pulling off this look? Curating colorful groupings of items. Showcase an inventory of your favorite go-to products or ingredients. Line a shelf with bottles of gourmet olive oils and balsamics from Taste of Olive (26 S. High St.), or support your local wine habit with bottles of Kreutz Creek Wine (44 E. Gay St.) to swank out your shelves. Grab fresh, local produce from Pete’s Produce (1225 E Street Rd.), Arti-

CHALK TALK Centered on the wall behind the counter space at Baco Taco is a chalkboard with daily specials that is not only informative but also offers a personalized and colorful touch. Section off a portion of your kitchen wall, the back of a pantry door or a side wall and turn it into an instant chalkboard. Write down dinner party menus, grocery lists, drink offerings or love notes. Ace Hardware (720 W. Strasburg Rd.) offers this insta-art paint starting at $10/quart.

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THE WC PRESS | VOICE OF THE BOROUGH


NOT-SO-HEAVY METAL

GO GREEN

It’s sleek, shiny and adds interesting contrast to a space. Industrial metal sheeting is durable, lightweight and insanely affordable. You can add interesting texture to your wall and freshen up your space by purchasing sheets of corrugated metal for only $1/sq foot at Ace Hardware.

Fact: every space should have a plant. At Baco, a block of wheatgrass (cut to order for smoothies and shots) is located front and center and does double duty by adding a welcome splash of color. Natural bark-covered planter boxes also accent the space for a thoughtful green touch. Create a mini garden with

TILES FOR MILES Take a “hue” from Baco Taco and add a backsplash in your kitchen in shades of orange and blue. Coral and teal accents are a nod to classic mid-century color schemes, and a geometric pattern provides plenty of modern-day detail. Giuseppe Cabinets, Countertops & Tiles (129 E. Gay St.) has a variety of tiles and countertop options to add the splash of color to your cooking area.

ACCENT WALL Experiment with bold colors on a smaller space by creating an eye-catching focal wall. Local designer and builder Brian Barto of Whiskey & Chocolate (www. whiskeyandchocolate.com) kept the vintage theme going by adding retro fruit label artwork on a bright blue wall, giving a pop art look to the tight space. Follow his lead by painting interesting details or artwork on your wall, or avoid the stress of DIYing and hire him to do it for you.

your favorite herbs like basil, lemon balm or rosemary from Agway (956 S. Matlack St.). Tip: use a container with a handle to easily take plants inside and outside. Or, hire a pro like Katimac Floral Designs (36 S. High St.) to create a succulent garden or terrarium or to find you the perfect houseplant to liven up your kitchen space.

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s e h c i w d n a S

10

You Should Be Eating Immediately

by Amy Strauss

I

t’s a particularly rich moment in the borough of West Chester for anything that arrives on two slices of bread. From trendsetters inventing the hippest handheld bites of your life to mainstays marveling in the classics—and doing it just right—we’ve challenged the local tastemakers to show us what sandwiches they have. You’ll discover the sandwich stars of the local foodie scene, each unique in its protein, veggies and carbs. Devour our list and discover which rendition you consider the best.

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Great Food, Great Drinks

& Daily Specials 15 S HIGH ST  610.696.1400 BARNABYSWESTCHESTER.COM

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a.l.t

Roots Cafe: ALT

berks

Chef Dan Cellucci throws remarkable farm-fresh creations into the spotlight at his rustic-chic Roots Cafe (133 E. Gay St.), all of which are available three meals a day. In particular, we’re fanatics of the unconventional lunch selections, especially his A.L.T. It arrives simply constructed on toasted multigrain bread and sandwiched with ample slices of avocado, flash-fried tomatoes, a handful of spring greens and a crowd-pleasing smear of pesto mayo. Eating local has never been so lavish.

Gourmand Artisan Street Food: The Berks

Mitchell Kriebel and Kristen M. Lutz are food-truck newcomers, debuting their Gourmand Artisan Street Food (www.facebook.com/gourmandpa), this season at many West Chester fests. We first caught glimpse of their killer comfort food at Turks Head Music Festival, where they were slinging a hearty dose of The Berks, the greatest Pennsylvania-Dutch-inspired sandwich to date. Being from Sinking Springs, Berks County, the duo decided to pay homage to their heritage and ‘hood by piling all the iconic cultural tastes onto one potato bun. From chopped, fried Lebanon bologna to mashed Goods chips and glops of cream cheese and apple butter, this quirky—and sinful—creation is an ultra-rich, textural playground. Start by ordering two—you’re welcome.

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Yummy. Hand-dipped ice cream and flavored cones, specialty cakes, cookies, cupcakes, pies, scones, gourmet coffees, and cupcake decorating parties. mention this ad for a free mini cupcake

Judy’s Just Desserts

AMY TUCKER PHOTOGRAPHY

237 E Gay St, West Chester judysjustdesserts.com 610.696.4814

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 • www.faunbrook.com

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market st.

Three Little Pigs: Market Street

Three Little Pigs (131 N. High St.) nabs the award for the most West Chester-focused creations, with each moniker derived from notable downtown streets. Not only are we partial to the beauty that is Market Street, we’re captivated by its namesake’s combination of satisfyingly rare, house-roasted beef with a thick slab of garlicky Boursin. The duo graces an open-faced Italian roll crowned with a plentiful batch of caramelized red onions. It’s high-powered and well groomed—just like the street.

flyin’ hawaiian America's Pie: Flying Hawaiian Owner Matt Reed lives by the America’s Pie (323 E. Gay St.) Declaration of Independence: all patrons have the freedom to customize any order they’d like. Such a welcoming attitude has inspired sandwich lovers to throw their mad-scientist ideas into the next-best sandwich mix, which is how the Flying Hawaiian was originally driven onto the everyday menu. The sandwich-making professionals start with a seeded Italian roll, smear it with chipotle mayo and layer it with slow-cooked teriyaki pork, copious chunks of pineapple, crispy romaine and raw red onion—the sweet, savory and subtly spicy concoction is born. If you’re an extra-adventurous sandwich crusader, we double-dare you to take the shop’s American Voyage Challenge—four 12-inch sandwiches in 1492 seconds. Can you do it?

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cuban Judy’s Kitchen: Cuban

screamin’ nicky

There’s a certain perfection in the Cuban sandwich which establishes it at the top of a hierarchy—it's much more interesting than the ho-hum ham and cheese, and way more complex in comparison to a grilled cheese. Judy Mullen of Judy’s Kitchen (237 E. Gay St.) understands our love affair with Cuban cuisine, which is why she puts the utmost care into creating her masterpiece. Salty carved turkey gets cozy with sweet hunks of roasted ham, while gooey Swiss cheese binds the proteins together with the buttery panini-pressed bread. Then, sweet, snappy housemade pickle chips are filed in like soldiers, with a coating of mayo finishing off this Cuban job. Want to live on the edge? Order up cole slaw as your side and add a scoop into this Cuban’s mix (sorry purists—you’ll have to look away for this).

Penn's Table: Screamin’ Nicky The secret’s out: Owners Anthony and Jenn Marion draw sandwich-naming inspiration for their Penn’s Table (100 W. Gay St.) roster from family members and friends. So next time you’re hitting the corner cafe, ask server Nicky what all the “screaming” is about. Her namesake creation is worthy of your lunch hour, crafted on two crusty slices of sweet-laced, cinnamon-raisin bread and stuffed with a hearty serving of just-right chicken salad. Other additions like crispy bacon strips, crunchy lettuce and hunks of tomato add to the Screaming-Nicky experience. Insider tip: Penn’s Table’s fries are incredible—never skip ‘em!

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Your local insurance agent

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b.l.t

DeStarr’s: BLT

Over the past decade or so, nouveau sandwiches have stolen the spotlight from all-American staples. Sure, 'aioli this' and 'pancetta that' make for a trendsetter rendition, but what about the time-honored classics? DeStarr’s (112 E. Gay St.) sticks to its guns by keeping downtown’s best-ever BLT on their menu, just the way it’s always been. It has all the authentic pieces crafted just-right, too, from the crusty, toasted slices of white bread and crunchy strips of bacon to crisp iceberg lettuce, plumply sliced tomatoes and lots of mayo. This no-frills rendition is really a dreamboat masked as a librarian.

bobbie

Capriotti’s: Bobbie The true beauty of Thanksgiving is in the moment where you reassemble the leftovers, layering hand-carved slices of flavor-packed turkey on a buttery dinner roll alongside all the necessary accompaniments: pillowy stuffing and tangy cranberry sauce. Of course, the leftovers run out in just a few short days, and you’re left dreaming of those post-Turkey Day creations (and ensuing food comas) the remaining 362 days of the year. However, thanks to Capriotti's (607 E. Market St.), you can devour your favorite tastes of the gluttonous November holiday with their year-round Bobbie. They throw in a generous smear of mayo, stuff the 12-inch, dinner-roll-inspired bun to full capacity with their signature slow-roasted, hand-pulled turkey and easily surpass any of the homemade Thanksgiving compositions you previously thought were the best. We can’t help but repeatedly gobble it up. Oh, and it’s also available in 9-inch and 20-inch sizes.

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

1000 Continental Drive, Suite 500 King of Prussia, PA 19406-2820 www.farmersagentpa.com

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harvest Nudy's Cafe: Harvest Sandwich

Sandwiches are all about the fresh-baked bread at breakfast-and-lunch joint, Nudy’s Cafe (300 W. Market St.). Chunks of liberally seeded focaccia act as the star of our favorite, dynamic and light composition, the Harvest Sandwich, which boasts a vibrant cast of grilled veggies (eggplant, zucchini), roasted red peppers, heavy-handed portabella mushrooms and salty hunks of feta cheese. Sink your teeth into the pillowy bread and enjoy the fresh flavors of this garden’s bounty.

salmon burger Iron Hill Brewery & Restaurant: Salmon Burger Banh Mi The ubiquitous Vietnamese sandwich gets a super-appealing makeover on Iron Hill’s (3 W. Gay St.) newest menu, where a marinated salmon burger steals the show from the usual porky suspect. Fresh, clean flavors from cucumbers and sprigs of cilantro mellow out the fatty richness of the seafood, while tangy house-pickled veggies and always-a-fan-favorite sriracha mayo keep your bites feisty and flavorful. Not to mention, it’s built on a sesame-seeded bun base, which lends to the Asian influences of the sandwich and contributes to its overall full-flavored experience.

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Computer Support (clothing optional)

Introducing RemoteWC!

Remote technology support services you can trust. (Anytime, anywhere, in any attire)

Schedule your remote session today at RemoteWC.com Brought to you by West Chester Computer Doctors, located in the middle of the block at 28 South High Street www.computerwc.com  610.431.0400  support@computerwc.com


Autumn

Hit List

DJ Romeo curates a list featuring the top tracks you'll hear played on the radio this autumn

The following is a list of songs that will take over the radio stations of the next few months and you will soon know every word to and eventually get sick of. Good news you can download them first and look like the cool musical genius to all of your lame friends. djromeo@thewcpress.com soundcloud.com/d-j-romeo

Hozier Hozier – “Take Me to Church” The Chainsmokers ft. Siren – “Kanye” Jessie J ft. Arianna Grande & Nicki Minaj – “Bing Bang” Jason Derulo – “Trumpets” Pitbull ft. John Ryan – “Fireball” The 1975 – “Girls” Rixton – “Wait on Me” Bebe Rexha – “I Can’t Stop Drinking About You” Cedric Gervais ft. Coco – “Through the Night” Glass Animals – “Gooey” Sam Hunt – “Leave the Night On” Vance Joy – “Riptide” Usher ft. Nicki Minaj – “She Came to Give it to You” MKTO – “American Dream” FKA Twigs – “Two Weeks” Duke Dumont ft. Jax Jones – “I Got U” Ed Sheeran – “Don’t” Mary Lambert – “Secrets” Katy Perry – “This is How We Do” Cold War Kids – “All This Could Be Yours” Sufjan Stevens – “A Little Lost” Counting Crows – “Scarecrow” John Legend – “You & I (Nobody in the World) Crosses – “Telepathy” Alt-J – “Left Hand Free” Priory – “Weekend” Weezer – “Back to the Shack” Iggy Azalea ft. Rita Ora – “Black Widow” Broods – “Mother & Father” Dillion Francis + Sultan & Ned Shepard – “When We Were Young” Bear Hands – “Agora” The Gaslight Anthem – “Get Hurt” The Eeries – “Cool Kid” Andy Grammer – “Honey, I’m Good” Flosstradamus ft. Elkka – “Rebound”

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211 E Market St  610.429.0467

www.chefanti.com

Busy Week Ahead? Let Chefanti do the cooking! Fresh, healthy, order-ahead, family-style meals available for take-out or delivered. Order online for one night or a whole week!

Take Chefanti to the Beach!

Prepared meal packages now available for your weekends at the shore!

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

Identify the seven differences between these two photos of chicken and mushrooms from Chefanti

Facebook.com/thewcpress 1. 2. 3. 4. 5. 6. 7.

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West Chester Restaurant Week September 12-20

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

Side Bar Barnaby’s Judy’s Kitchen Doc Magrogan’s D’Ascenzo’s Gelato Spice Indian Thai Bistro Landmark Americana Kreutz Creek Winery Iron Hill Brewery Lincoln Room Kildare’s Teca FOR MORE INFORMATION AND A COMPLETE LISTING, VISIT DOWNTOWNWESTCHESTER.COM