The WC Press Food Issue - September 2016

Page 1


EDIBLE west chester 


a personal chef, handcrafted coffee, our guide to brunch, and the recipe for this incredible cocoa-rubbed pork chop from The Social Lounge










“Tell me what you eat, and I will tell you who you are.” –Jean Anthelme Brillat-Savarin



COLUMNISTS Becca Boyd Diane LeBold Andrea Mason DJ Romeo Dr Geoff Winkley Published By... Mathers Productions 13 South Church 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

Noting 19 41 53 55 65 69 75

Our no-nonsense table of contents

WEST CHESTER’S COOK BOOK West Chester chefs share their most-requested recipes YOU SHOULD BE DRINKING PELOTON Two brothers made good coffee into a great company THE MAKEOVER Calista Grand gives a new look to a new mother THE TOWN DISH GUIDE TO BRUNCHING The best spots for a late morning lunch (with booze!) BARTENDER OF THE MONTH A chat with Patricia Lusty from Landmark Americana MISE EN PLACE AT YOUR PLACE Chef Sylvie Ashby brings French cuisine to your kitchen PHOTO HUNT Find five differences and earn a chance to win a prize





From the


“Statistics show that, of those who contract the habit of eating, very few survive.” –George Bernard Shaw

I lead what some trend-setters refer to as The Quantitative Life. I track calories with MyFitnessPal, an app that scans barcodes for packaged foods and accepts manual input for anything without one. It keeps count of macro and micronutrients, and it lets me know if I’m eating too many carbohydrates. I wear a TOMTOM Spark GPS watch that counts my steps and measures my heart rate. It tracks my runs and it counts how far I paddle my kayak. It summarizes how many miles I’ve covered, how many hours I’ve been active and how many calories I’ve burned. Since I’m unconscious for a full third of the day, I turn to Android app SleepBot to monitor my stats while I snooze. All I have to do is set it on my bed, and the next morning I wake up to a beautifully detailed review of my sleep patterns. Now, a lot people are probably reading this wondering, “Yeah, but who needs to know that information?” Well, for one, I do. Let’s start with the silliest of the three: SleepBot. The simplest use for this app is to track my cycles and allow me to set a variably timed alarm that will go off anytime I’m sleeping the lightest within a given window of time, making my wakeup call a much more pleasant event. Fitness watches are everywhere these days, and for good reason: they’re a fantastic motivator. Mine reminds me to get up and get moving, and it motivates me to push myself harder by showing my speed or by setting goals. Most important is the calorie counting app, because I’ve been at the high end of overweight, and I know just how easy it is for me to find myself back there. I keep my calorie count low during the week, and it’s tough to get enough essential nutrients while eating only small meals. But even if I’m surviving on nothing but salads, MyFitnessPal helps make sure I’m putting down enough protein; it tells me when I’m low on iron, so I snag some almonds. Dr Winkley explains in his column (page 67) that I’m not the only American who’s more aware of what I’m consuming these days, pointing out that we’ve made strides as a country to decrease caloric consumption. Our profile of Chef Sylvie Ashby also makes it clear that people are more appreciative of thoughtfully prepared, carefully sourced meals these days. In fact, all the stories we’ve published this month are about people and businesses who care about producing superior products. Peloton Cold Brew Coffee (page 40, written by yours truly, a definite must-read) are putting out a natural, nearly calorie-free alternative to grab-and-go energy drinks, and even our brunch feature (page 54) sets aside a section for healthy options. Few things in this world are more pleasurable than food, and producing this issue has me eagerly compiling a list of restaurants to visit… A rather long list. My calorie restrictions go out the window Friday, and this weekend I’ll visit more than a couple of the chefs in our cook book. By Thursday afternoon I’ll be dreaming of supping on Saturday, and since we’ve vouched for the quality of this cuisine, I don’t care how many carbs I consume.



$1 a day


for $



and support a great cause.

Every dollar benefits



wo Join acac for

ut o rk

g i ve



Learn more at acac Eagleview 699 Rice Blvd, Suite 100 Exton, PA 19341 phone 610.425.3188

acac West Chester 1130 McDermott Drive West Chester, PA 19380 phone 610.431.7000

Boxcar Brewpub is a gathering place for locally-crafted beers, live entertainment, a selection of local spirits and a new homemade menu prepared by our newest member of the Boxcar family, Chef Dan Wolf. Dan has trained and worked at several restaurants including Sligo in Media and Gypsy Blu in Ambler. Dan’s flavor influences come from Latin and Southern roots, evident in Boxcar’s revamped menu with the Biscuits and Gravy Burger and tacos, two of Dan’s favorite dishes.

Now Serving

A Selection of

Local Spirits

Come in and try Dan’s newest creations including his rotating featured entrees and the many brews Boxcar has to offer. We hope to see you there soon!

Featuring Bluebird Distilling!

142 East Market Street, West Chester | | 484.947.2503 1 THE WC PRESS | VOICE OF THE BOROUGH 14 BC16-WCPress-Half-Page-Ad-Food-Nov.indd

8/19/16 4:03 PM


Andrea Mason of Perception Interiors on how to upgrade your space


Autumn is upon us and the holidays are right around the corner, offering the perfect opportunity to host parties and all kinds of celebrations. A great way to make an impression on your family and friends is to dress up your table, and few things make your meal more memorable than a beautiful setting in which to enjoy it. The suggestions below will give you some food for thought when preparing for the next couple months of entertaining! When it comes to setting the table, it’s all about layering. Your base layer is usually a tablecloth or runner which sets the tone for your table. Keep in mind you don’t want multiple focal points on the table, so if you use a tablecloth or runner with a bold pattern or color, then your accessories should stay simple. On the other hand, a plain base layer means you can punch up the rest of the setting with interesting embellishments. Try using a natural element as your runner instead of cloth. Garlands or branches will help to bring the outdoors in. The second layer includes placemats and napkins. This is an opportunity to add another texture, pattern, or color. A matching placemat and runner would look great together because they don’t overlap, but unless you want a very simple look, create a contrast between your placemat and tablecloth or else that placemat will completely disappear! The next layers are your centerpieces. That’s right, multiple centerpieces—you don’t have to limit yourself to one, unless you have a round or square table. Some beautiful centerpieces utilize low vases of flowers down the table. Decorative candlesticks are a nice addition to add light and ambiance. Glass vases filled with seasonal fruit or accessories look fabulous (think cranberries, ornaments, or silver and gold beads for New Year’s). Depending on the holiday, you can display small pumpkins, gourds, or pinecones down the table. The final layers to any table are the plates and glassware. Once again, you can make this layer fun with an accent color or pattern, or you can keep it crisp and clean so as not to clash with the existing decorative elements. A few important design tips to keep in mind through the decorating process: Limit your color choices to one or two. The focal point should be the food, not the decorations; think of them as a complement, not a main attraction. Keep decorations clear of food. That beautiful tree branch won’t make your cranberry sauce taste any better. Sit at each seat of the table when setting up. Your view might be clear, but check there isn’t a tall vase of flowers or a candlestick in the way of your guests’ good conversation. Preparing for the holidays can be fun. If you make sure to layer, your table will be prepared for the joyous celebrations and dressed to impress. Enjoy the cooler weather and the fun months to come! –






Becca Boyd has a passion for good food


As we move into September, the sun sets a little earlier, the West Chester Grower’s Market features more apples than peaches, the kids go back to school, and we all get a little bit busier. In the interest of simplifying, this foil-pack meal limits dishes and tastes so delectable you’d never know it’s health food, and a cannoli dip that can feed a crowd and holds up for days in the fridge.

Foil-Pack Fish & Veggies Serves 4 2 onions, sliced thinly 2 small zucchini, sliced very thinly 4 plum tomatoes, roughly chopped 4 whitefish fillets Juice of 2 lemons 1/4 c. extra virgin olive oil 4 large garlic cloves, minced or pressed 1/2 tsp. dried oregano (or 3/4 tsp. minced fresh oregano) 1/2 tsp. black pepper 1 tsp. kosher salt Parmesan cheese, for serving 1. Preheat oven to 400 degrees. Could also be grilled (on medium high). 2. Combine onion, zucchini, and tomatoes in a mixing bowl. 3. In a second bowl, prepare marinade by whisking together the lemon juice, oil, garlic, oregano, pepper and salt. 4. Add about 2/3 of the dressing to the bowl of veggies and toss to coat. 5. Lay out half of the veggies onto four large foil squares. 6. Top with fish fillets. 7. On top of fish fillets, pour remaining 1/3 of prepared marinade. 8. Top with remaining veggies. 9. Pull up edges of foil to seal completely. 10. Place packets on a rimmed baking sheet and bake in preheated oven (or place in grill) for 20-25 minutes or until fish flakes and is opaque. 11. Remove from foil and top with cheese. Cannoli Dip Serves 8-10 1 c. ricotta cheese 2/3 c. heavy cream 1 tsp. vanilla extract 3/4 c. sugar 1 c. mascarpone cheese (8 oz) 1 c. mini chocolate chips, plus more for serving Strawberries, crushed sugar cookies, or pizzelles for serving 1. Place ricotta cheese in fine-mesh sieve or cheesecloth and strain overnight (this is recommended but not absolutely necessary). 2. Combine ricotta, cream, vanilla, sugar, and mascarpone in a mixing bowl and beat with electric mixer on medium speed until thickened to desired “dip” consistency, or about three minutes. 3. Fold chocolate chips into mixture and scrape into serving bowl. Sprinkle with more chocolate chips, if desired. 4. Serve with strawberries, crushed sugar cones, pizzelles, or cannoli “chips” from a local bakery.



it's time to think about your 2017 advertising budget reserve 12 months of ads in The WC Press now and save up to 40%! | 610.299.1100

West Chester's

Cook Book

We asked West Chester's top chefs to share some of their restaurants' most-requested recipes photos by Sabina Sister, Nick Vecchio & Andrew Hutchins





Chicken Pot Pie Soup

SOUP 2 stalks celery 1 carrot 3 green peppers 3 red peppers 2 white onions 5 tbs chicken base 6 qt heavy cream 2 gal water 3 boneless chicken breast 1/2 lbs butter 1 c flour 1 tsp salt & black pepper 6 sheets puffed pastry

America's Pie

EGG WASH 2 eggs 1/4 cup water 6 puffed pastry sheets

1. Dice the celery, carrots, peppers and onions finely and sautee in pot.

2. Add the heavy cream and let boil. 3. In a separate pot, add flour and butter and melt. Add into the pot of heavy cream, whisking vigorously.

4. Cut the chicken breast filet in half, wash and then add to char broiler or frying pan. Cook thoroughly and let cool. 5. Cut chicken into small cubes and add to the cream mixture. 6. Add the chicken base and whisk

consistently until mixed through, then add salt and pepper.

7. Bring pot to boil, then reduce and let sit for about 25 minutes.

8. Once soup is finished, take pastry sheets on a buttered cookie sheet and lay out flat. Brush tops with the egg wash. 9. Bake sheets on 450F for about 3 minutes, until brown and risen. 10. Pour soup into a bowl and cut

pastry on an angle to make a triangle and top.

Crab Mac & Cheese Barnaby's

1. SautĂŠ butter, crab

and garlic for 5 minutes or until crab begins to change color.

2. Add a small amount

of Old Bay, then add heavy cream and bring to a simmer.

3. Add Parmesan and cheddar, then let simmer until the sauce begins to thicken.

4. Sprinkle with salt and pepper to taste.

5. Toss with pasta and

top with toasted bread crumbs and a small sprinkle of Old Bay and parsley for color.

1 oz butter 1 tsp fresh garlic 4 oz lump crab meat 1 c heavy cream 1/4 c Parmesan 1/4 c cheddar 6 oz cooked cavatappi salt & pepper Old Bay toasted bread crumbs parsley






Brothers Pizza & Pasta

4 lbs ground beef 3 lbs pork 3 lbs veal 4 eggs 1/4 c parsley 2 c bread crumbs

1 c Parmesan cheese 1/2 c granulated garlic 1/2 c black pepper 1/2 c of salt marinara

1. Pre-heat oven to 400F. 2. Mix all ingredients thoroughly, with love.

3. Roll into 3-3.5oz balls using

an ice cream scooper for shape.

4. Bake 7.5 minutes, rotate and bake for an additional 7.5 minutes. 4. Finish in marinara sauce on low hear for about an hour.

Pumpkin Sriracha Wings

Iron Hill Brewery & Restaurant PUMPKIN PIE SPICE 4 tbs ground cinnamon 3 tbs ground ginger 1.75 tsp ground allspice 1 tbs plus .75 tsp ground mace 1 tbs plus .75 tsp ground nutmeg

1. Begin preparing pumpkin pie spice

6. Deep fry chicken wings until fully

by sifting all spices into a mixing bowl.


2. Whisk the spices using a piano-

style whisk until thoroughly mixed.

Add 3 oz of sauce and toss until fully coated.

3. Melt the butter and set aside.

8. Place the wings into a mixing bowl.

4. Place all ingredients except the

butter into a large mixing bowl and whisk to combine.

5. Add the melted butter by drizzling it into the bowl while whisking.

7. Place the wings into a mixing bowl.

Add sauce and toss until fully coated.

9. Place on a plate, sprinkle with pumkin seeds and garnish with lime wedge.

SAUCE .25 lbs unsalted butter 12 oz sriracha 2 oz pumpkin puree 4 oz honey 1 tbs kosher salt 1 tbs lime juice 1 oz apple cider vinegar .5 tsp cayenne pepper 1 oz brown sugar 2.5 T pumpkin pie spice pumpkin seeds lime



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 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



Crab & Artichoke Dip Pietro's Prime

8 oz mascarpone 1 c mayonnaise 1 lemon squeezed 2 tbs whole grain mustard 1 c artichoke hearts roughly chopped 1 c cheddar jack blended cheese 1/2 c grated parmesan cheese 1/2 red bell pepper finely chopped 3 scallions finely sliced 1 16 oz can super lump crabmeat 1 tsp Tabasco sauce 1 tsp Worcester sauce salt & pepper to taste

1. Pre-heat oven to 350F 2. Let mascarpone warm to room

temperature and blend with the mayo, lemon juice, mustard, Tabasco and Worcester sauce.

Potato, Bacon & Pickle Soup Side Bar & Restaurant

1 lb chopped bacon 3/4 cup chopped shallots 2 tbs chopped garlic 2 lbs 1/4 inch-diced, peeled potatoes 8 oz. water 16 oz heavy cream 8 oz diced pickles

1/2 c chopped, fresh dill 4 tbs sour cream 2 tsp Dijon pickle juice to taste Tabasco sauce to taste salt & pepper to taste

1. Cook bacon until crispy and reserve half 2. Cook shallots and garlic with half of the bacon for 3-4 minutes 3. Add potatoes and cook for 3-4 minutes 4. Add water and heavy cream. Bring to boil, then simmer until potatoes are fork tender

3. Gently fold in remaining ingredients, making sure not to break up the crabmeat too much.

4. Bake 20-25 minutes at 350 degrees in shallow, oven-safe baking dishes, uncovered.

5. Take out 1/4 of potatoes and puree the rest 6. Bring pureed potatoes back to boil and add pickles, reserved bacon, and remaining diced potatoes. Cook for 2-3 minutes, then turn off heat 7. Add dill, sour cream and Dijon. Mix well 8. Add pickle juice, Tabasco sauce, salt and pepper to taste





Baked Local Goat Cheese Spence 312

8 oz Shell Bark Farms goat cheese 4 oz cream cheese (softened) 1 c local honey 2 tbs toasted sesame seeds 1 tbs white truffle oil 1 package phyllo dough 1 c raspberry sauce or puree 1/2 c melted butter assorted seasonal fruit

1. Blend goat cheese and cream cheese in a stand mixer fitted with paddle attachment. 2. Toast sesame seeds in a dry sautee pan over medium–low flame until light brown.

Blackened Mahi Mahi with Grape and Kiwi Salsa Kildare's Irish Pub 1. Mix salsa ingredients,

tasting to season as needed.

2. Coat mahi filet in black-

ening spice, then sear on both sides in oil, being careful not to burn, until cooked throughout.

3. Place the filet on plate

over cous cous, top with salsa and drizzle with extra virgin olive oil.

4 mahi mahi filets extra virgin olive oil 1 package Israeli cous cous blackening spice GRAPE & KIWI SALSA 1/2lb green grapes, cut in half 4 kiwi, peeled, quartered, sliced 4 limes, juiced 4 small jalapeĂąo, seeded, minced 1 tbs fresh cilantro, chopped salt and pepper to taste

3. Warm honey, truffle oil and toasted sesame seeds in small sauce pot, stir to combine. 4. On a clean work surface lay out one sheet of

phyllo dough and brush with melted butter, then top with another sheet of dough. Repeat until there are three layers, then cut sheets into 3-inch wide strips.

5. Place 2 tbs cheese mixture at bottom of each

strip, then drizzle cheese with a little truffle honey.

6. Fold from corner to corner, starting at the bottom to make sealed, triangular packages. 7. Place packages on parchment-lined baking sheet and brush with melted butter. 8. Bake in pre-heated, 375F oven until goldenbrown.

9. Drizzle with raspberry sauce and truffle honey. Serve with fruit.





Cocoa-Rubbed Pork Chop with Maple Applesauce The Social Lounge 1. Place all applesauce ingredients in small pot, cover and bring to a boil. Lower heat to medium and allow to simmer for 10-15 minutes until apples break down, then turn off heat and allow to cool.

PORK CHOPS 4 pork chops, about 4oz each 2 tbs kosher salt 1/2 tbs unsweetened cocoa 1/2 tbs freshly ground coffee 1 tbs dark brown sugar 4 tbs cup Funk Spice Cajun Seasoning MAPLE APPLESAUCE 1 lb Honey Crisp apples, peeled & diced 1 lb Granny Smith apples, peeled & diced 2 tbs apple cider 1.5 tbs maple syrup 1 cinnamon stick

2. Combine salt, cocoa, coffee, brown sugar and Cajun seasoning in a bowl and mix. 3. Coat pork chops completely with rub and let stand at room temperature for 30 minutes. 4. Flame grill on high heat for roughly 3 minutes, or until pork reaches desired temperature.

5. Serve hot with chilled applesauce.

Slow-Roasted Brisket Sandwich Saloon 151

1. Preheat the oven to 350F. 2. Make a dry rub by combining spices. Season the raw brisket on both sides with rub. Place in a roasting pan (fat side up) and roast, uncovered, for 1 hour.

BRISKET 1 whole beef brisket, cleaned 1/4 c Cajun seasoning 1/4 c garlic powder 1/4 c dark chili powder 2 c beef stock 2 tbs liquid smoke 1 c natural beef jus from cooking 2 c Sweet Baby Rays BBQ Sauce SAUCE 1 c beef jus 2 c Sweet Baby Rays BBQ Sauce 3 tbs garlic powder

3. Add beef stock, liquid smoke and enough water to yield about 1 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 6 hours, or until fork-tender (approx 45min/pound). 4. Remove from oven and allow to cool for easy slicing. 5. Trim fat and slice meat thinly across the grain or if pre-

ferred, pull with fork while still hot. Reserve 1 cup jus from cooking for sauce.

6. For sauce, heat beef jus in medium saucepan over low heat until it begins to simmer. Add BBQ sauce and garlic to pan, then whisk continuously until all ingredients are fully incorporated and sauce begins to boil. 7. Remove from heat and coat over sliced beef. Top beef with coleslaw & serve on roll.





Jameson Chicken Ryan's Pub

CHICKEN garlic thyme whole chicken fresh dill, chopped rotisserie chicken seasoning salt & pepper to taste 1 tsp Jameson Irish Whiskey SAUCE 3 oz Jameson Irish Whiskey 4 oz honey 2 oz heavy cream 1 tbs butter

1. Bring Jameson, honey and heavy cream

to a boil, then swirl in the butter.

2. Reduce to simmer and continue to stir

until sauce thickens.

3. Split the whole chicken in half and

Bacon Me Crazy Burger Ram's Head Bar & Grill 1. Mix together aioli ingredients and refrigerate at least one hour. 2. Rough-cut 1 lb of bacon

5. Once cool, run bacon through food processor. 6. In a large bowl combine bacon and ground beef.

remove all bones except wing and drumstick. Lay chicken on tray skin side up.

and spread evenly on a lightly greased sheet tray.

7. Separate mixture into

4. Marinate chicken for 1.5 hours with 1

3. Place bacon in 350F,

8. Grill patties to desired

tsp Jameson, salt, pepper, garlic, thyme, rotisserie chicken seasoning and dill

pre-heated oven and lightly cook. Bacon should be soft.

5. Roast in oven for 1.5 hours.

4. Promptly drain bacon

6. Pour sauce over entire chicken and


fat into a separate bowl and allow to cool.

four even patties.

temperature, and cook remaining bacon until crisp.

9. Place patty on toasted

BURGERS 1.5 lbs uncooked bacon 1 lb ground beef maple bacon mayo 1 loaf sourdough bread choice of cheese MAPLE BACON AIOLI 4 tbs of mayo 1 tbs of chilled bacon fat 1/2 tbs of maple syrup dash of liquid smoke

sourdough, top with cheese, bacon and aioli.





Braised Short Rib with Red Wine Reduction

Landmark Americana

BRAISED SHORT RIB 2 lbs boneless short rib 1 c red wine kosher salt fresh ground pepper RED WINE REDUCTION 1/2 c short rib rendering, fat removed 1 c red wine 1 tbs butter 1 tbs flour 1/4 tsp fresh ground black pepper

1. Season short rib aggressively with salt and pepper then sear in a lightly oiled braising pan or shallow stock pot, browning on all sides. 2. Remove short rib from pan once brown then deglaze pot with red wine, making sure to get all the good brown bits up from the bottom of the pan. 3. Reduce wine by half then return the short rib back

to the pot adding about a cup of water to the pot.

4. Cover and place in a 300 degree oven and cook for 8-10 hours. Meat should be buttery and fork tender.

5. In a small pan combine the flour and butter to make a roux.

6. Cook the roux until ingredients are combined, smooth and a slightly blonde color when finished. 7. In a separate pan reduce the 1 cup of wine by half.

Short Rib Benny Market Street Grill

1. Add oil to coat bottom of a deep, hot pan, being careful it doesn't catch fire. 2. Salt and pepper meat before adding it to pan, making sure to lay it down away from you. When it is extremely brown, turn it and brown on all sides. 3. When it's brown, add the onion, carrot, garlic powder, 1 cup wine, 2 tablespoons tomato paste and bring to a boil. Add water till it covers the meat half way. 4. Cover with foil and bake at 350 for 4 hours. 5. Boil water in a pot, and suspend a metal bowl

8. Once reduced add remaining ingredients, including

in the boiling water. Add yolks to the bowl and slowly heat them over the boiling water, whisking and adding the melted butter until it thickens.

9. The finished sauce should cover the back of a

6. Top toasted English muffin with short rib, poached eggs and Hollandaise.

roux then bring to a boil.


BRAISED SHORT RIB 2 onions, chopped 2 carrots, chopped short rib garlic powder tomato paste salt and pepper 1 c cooking wine cooking oil HOLLANDAISE 2 egg yolks 1/4 c butter, melted BENNY English muffin two poached eggs





Italian Ciambella Gemelli Artisanal Gelato & Dessert Café

400 g 00 Italian flour 250 g table sugar 4 large eggs 150 g whole milk 40 g European-style butter 16 g baking powder 1 fresh vanilla bean zest from 1 lemon

1. Take butter out from the fridge at least 30 minutes in advance to let it soften. PIE CRUST 3 c pastry flour 2 c shortening 2 c ice cold water 1/4 c salt 2 eggs CHERRY FILLING 5 c sour cherries 1 c sugar 1 c water 1/4 c cornstarch

Classic Cherry Pie Yori's Church Street Bakery

1. Mix dry crust ingredients at low speed until shortening looks like pebbles in flour. 2. Combine salt and 1 c water. Add water all at once and mix until dough just comes together and then stop mixing. Place in refrigerator to cool. 3. Combine cherry filling ingredients in a

pot and cook on medium high until mixture comes to a boil.

4. Combine water and cornstarch. Add to

mixture until it reaches desired consistency.

5. Roll 2 pieces of square pie dough out to

about 1/8 inch thick. 6. Use one square of dough to line a pie tin, then trim off the excess and pinch dough to form a decorative crust. Add filling.

8. Combine eggs and remaining water,

then brush egg wash mixture across crust, then sprinkle with sugar. Use those strips to create a lattice pie top crust and cut off excess.

9. Bake at 400F for 1 hour.

2. Separate egg yolks from the whites. Whip the whites at high speed until stiff and place in the fridge. 3. In a large bowl, whip the egg yolks and sugar with a KitchenAid or hand-mixer. 4. Add milk to the yolk and sugar mixture by hand-stirring until blended.

5. In a separate bowl, mix flour and bak-

ing powder, then add little by little through a strainer to the yolk-sugar-milk mixture. Whisk while pouring and until completely blended to avoid lumps.

6. In little pieces, add the softened butter and keep blending. 7. Scrape the vanilla bean and add to the mixture along with lemon zest. 8. Remove the whipped egg whites

from the fridge and really slowly fold from bottom to the top until the egg whites are fully blended—do not stir.

9. Grease your 11” Bundt pan and pour mixture in. 10. In pre-heated 355F oven bake for 40-45 minutes, or until a toothpick comes out clean when poked into the cake. 11. Let the Caimbella cool before serving. Finish by dusting with powdered sugar.





Gateau Au Yaourt La Baguette Magique 1 c plain yogurt 2 c sugar 3 c all-purpose flour

3 eggs 1/2 c sunflower oil 1 tsp baking powder

1. In a large bowl whisk together yogurt, sugar, flour and oil with a whisk. Mix well. 2. Add eggs and baking powder to the mix. Whisk until completely combined. 3. (optional) You may add fruits, nuts or

chocolate chips at this point.

4. Pour batter into a greased loaf pan and

bake for 30-35 minutes at 350F.

Flourless Ganache Torte

Cakes & Candies by Maryellen CAKE 1 c granulated sugar 1.5 c light corn syrup 20 oz good semi-sweet chocolate 2 sticks unsalted butter 10 eggs GANACHE 8 oz good semi-sweet chocolate 1/2 c heavy cream

1. Preheat the oven to 350F.

5. Lightly butter a 10–12 inch round

2. In a heavy-bottomed pot, combine

sugar and corn syrup and bring to a boil. Reduce heat to low and cook for 5 minutes. Remove from heat.

cake pan and pour in the batter. Set the cake pan into a large roasting pan, and fill the roasting pan with enough hot water to rise halfway up the cake pan's side. Bake for 40–45 minutes.

3. Melt the chocolate in a double boiler.

6. Carefully remove pan from oven and

Remove from the heat and stir in the butter. Set aside to cool slightly.

4. Beat the eggs until frothy, using an

electric mixer on high speed. Lower the speed to medium and pour the hot syrup into the eggs. Add chocolate mixture and blend until smooth.

water. Allow torte to cool to room temperature before unmolding, then run a sharp knife around the inside edge of the cake pan, place a plate over the top, and invert the cake pan onto the plate.

7. Refrigerate the torte for at least 3

8. While the torte is cooling, prepare the ganache. Gently heat the heavy cream and add the remaining chocolate. Stir while the chocolate melts. Remove from heat and allow to cool. 9. Place the torte on a baking rack over a cookie sheet and pour the ganache over it. Pour in one motion to keep the ganache as one smooth sheet over the torte. Let the ganache dry for a few minutes at room temperature, then place the torte back into the refrigerator. Let it chill completely.

hours prior to serving.






Diane LeBold and the West Chester Food Co-Op examine local food production and bring eaters closer to the source of their food.


King Louis XIV of France may have been the first European mushroom grower. Around the time of his reign in the late 17th and early 18th centuries, mushrooms were being cultivated in caves near Paris, but they were practically unknown as a cultivated crop outside of Europe... that is until Kennett-area Quakers got involved. Back in 1885 a couple of local flower growers were looking for a way to use the space under their raised flower beds more efficiently. These Quaker florists had heard about mushroom farmers in Europe, and they figured they could raise the low-growing, sun-avoiding fungus under the benches that supported the flower beds—and increase their income. So they headed across the Atlantic and brought back some mushroom spawn from England. The idea seems to have worked out for them. By 1894, they were able to build the very first structure ever designed specifically for growing mushrooms and began to hire workers to sustain this very labor-intensive business—many were Italian stone masons who'd lost their jobs. They would eventually go on to start up their own operations. Today, descendants of some of those early Quaker and Italian farmers are still running these businesses, which are now the largest cash crop in the state. Most of us are familiar with the mushrooms offered in grocery stores—usually white buttons, crimini, portabella, and shiitake. But there are many other varieties that make for delicious eating. Oyster mushrooms, for example, have a texture like their namesake (which may or may not appeal to some people) and a mild taste. Maitake, or Hen-of-theWoods, grow in a cluster of petals fused to a central stalk. These add a rich flavor to just about any dish but also are known for being very high in vitamin D. Enoki mushrooms are tender, white mushrooms with long stems and small caps, and have a sweet, mild taste. They’re good served uncooked in salads or added to soups. Royal Trumpets (also called King Oyster), have light brown, trumpet-shaped caps and can be grilled or used in stir-fry. If you slice the stems into half-inch pieces, you can even use them in place of baby scallops. And Pom Pom mushrooms are white spheres with no stems. According to the folks at Phillips Mushroom Farms in Kennett, Pom Poms can be used as a substitute for veal or lobster. Many of these specialty mushrooms are available at retail mushroom shops, but there are also many wild varieties that can’t be cultivated—like the incomparable morels. For these, you generally need to know someone who knows where to find them. — If this makes you hungry for more information check out or For more information about the West Chester Food Co-op, visit their website at



e b d houl

s u o y

g n i k drin

how two brothers made good coffee into a great company words Dan Mathers pictures Adam Jones






he Origin Myth

The drinking of coffee dates back to at least the 15th century. As legend tells, an Ethiopian goatherd noticed that his goats were energized when they ate the berries of a particular plant. He took those berries to his local holy man for examination, but the holy man discarded them into his fire. When the burning berries began to release an enticing aroma, he quickly raked the seeds from the flames. Struck by transcendent revelation, he ground the burned seeds and dissolved them in hot water. Behold: the first pot of coffee. Strangely, our methods for brewing coffee haven’t changed much over the ensuing centuries. We’ve split the atom, invented the internet and sent a probe beyond our solar system, but most people still make their coffee the same way as that goatherd and his priest. Sure, there’s Americano and colada, espresso machines and French presses, but the world’s primary tactic for extracting the flavor of roasted coffee beans has always been immersing grounds in hot water.

But there is exciting news for caffeine junkies: we might be in the midst of an evolution in the way we consume our roasted beans. Across the country, baristas and cafe connoisseurs are advocating for a new kind of coffee. And right here in West Chester, a pair of entrepreneurs are introducing java drinkers to exactly that—a better kind of brew.

In the Beginning Adam Jones has made a habit of selfemployment. While attending Henderson High School, he was dissatisfied with $7 an hour at an after-school job like his peers. Instead, he established a residential window-cleaning business. While his friends sought four-year degrees at universities, Adam turned his passion for photography into a career. His work has been featured on the cover of Philadelphia magazine and in the New York Observer. He was the first person ever hired to work for The WC Press. His passion for photography motivated Adam’s to move to New York,

to a shared apartment in Brooklyn that served as his home, office and studio. While up late one night laboring to finish photo edits for an impending deadline, he found himself getting foggy. “I needed a late-night . . .w e m i g h t pick-me-up,” he says. “So, b e i n t h e I went down m i d s t o f a n to the corner bodega e v o l u t i o n to get some i n t h e w a y caffeine, and saw Stumpw e c o n s u m e Itown Cofo u r ro a s te d fee Roasters b e a n s . was offering a cold brew coffee, so I tried it. I liked it, but I thought, ‘I can do this better.’” As soon as those photo edits were finished, he spent the rest of the night researching cold brew. In November 2014 Adam began producing his own cold brew in small batches in that same apartment in Brooklyn. “It started just as a hobby,” he says. “I was trying different beans, trying different brew ratios and having friends come





The Jones Brothers— Adam (L) and Dave (R)— enjoying life as they prep pallets of Peloton

over to sample it.” Those friends became advocates. “They’d say, ‘Dude you need to sell this stuff,’” Adam recalls, “but I just didn’t know how to go about it.” It was when his cousin Andrew Jones came to visit from California that Adam began to visualize the possibilities. Andrew had a friend in New York named Ely Key who was bottling and selling his own beverage called Up Mountain Switchel, a drink made from water, fresh ginger, apple cider vinegar and maple syrup. “Andrew took me to visit Ely,” says Adam, “And I went in the kitchen there and was helping him bottle and label it.” It was a motivating and eyeopening experience. Shortly after, Adam received an inspiring offer from his roommate. “He offered to invest money in my cold brew,” says Adam. “That gave me the validation that maybe I really had something—someone was willing to give me money for it. I didn’t take the money, but that’s when I called up Dave and asked if he was interested.” Dave Jones is Adam’s older brother and another proven self-starter. He be-

...col d b re w i n g bri ngs o u t m o re caffe i n e a n d m o re fl avors o f t h e be ans . I t l o w e r s t he bi tte r n e s s a n d ove ral l a c i d i t y, w hi ch a l s o h e l p s bri ng th o s e c o f fe e fl avors o u t .

fee, Dave was sold. “It tasted amazing,” he says. “And that was the first thing that sold me: a really, really good product.” But Dave is naturally analytical, and he wasn’t willing to trust his taste buds. “Of course I did some research on it first,” he says. “I researched the coffee market, the beverage market and I thought the product was lacking in the space and that we could have a home run on our hands.”

gan his professional career at a startup retail insurance agency. “I sold insurance, managed client relationships, developed an understanding of how to build a strong team, and I learned a lot of valuable stuff about a startup in my five years with that company,” says Dave.

While iced coffee is just a traditionally drip-brewed, hot coffee that’s been cooled down, cold brew coffee has never been heated up to begin with. The beans are ground before brewing, but rather than soaking in near-boiling water for a short span, the grinds are left in cold or room-temperature water for a protracted period. “We brew it for 24 hours,” says Adam, “and cold brewing brings out more caffeine and more flavors of the beans. It lowers the bitterness and overall acidity, which also helps bring those coffee flavors out. After brewing, it’s then triple filtered to make a super-

“Without Dave, Peloton would have just stayed an idea,” says Adam, “It would never have become a company without him.” In other words, while Adam is the creative, Dave is the business side of the equation. With the first sip of his brother’s cof-

Beauty of the Bean





smooth, naturally sweet taste.” The subtlety of the flavors means that the choice of bean and the roast of the bean are paramount, so the Jones brothers experimented for months to achieve the precise balance. While they won’t say exactly what bean they use, they’re willing to admit its origin. “We use an Ethiopian bean that we have specially micro-roasted in small batches by roastmaster Antonio Sordi at Morning Star Coffee of West Chester. Antonio has been awesome in helping us find the perfect roast for our brew,” says Adam.

A Cup of Jones In April 2015 the Jones brothers founded Peloton Cold Brew. For those unfamiliar with cycling jargon, Peloton (pel-uh-tahn) is the pack of riders in a race. “I actually wanted to call the company Cup of Jones,” says Adam, “but I realized lots of major beverage companies have these catchy, one or two-word names. I was out on a bike ride one day, and the word peloton stuck in my head. We went with it.” They hired graphic designer and fellow Henderson grad Kevin Fenton to conceive their “join the pack” branding. The next step was taking Adam’s coffee We use a n out of his kitchen and Et hi opi an be an t h a t into the world. Workw e have spe ci a l l y ing on a modest budget financed by their m i cro-roas te d regular jobs, the brothi n sm al l batc h e s ers sought support in the West Chester cuby roast m a s te r linary community and Antoni o S ord i a t found it in fellow food visionary Dan Cellucci, M orni ng S tar Co f fe e owner of Roots Cafe of We st Che s te r. and Sprout Music Collective. “They were in need of a space without too much overhead so they could invest their capital into the business,” says Dan. “If I have an opportunity to help local entrepreneurs start a great company, I’m usually going to lend a hand.” “Dan was awesomely supportive in helping us get off the ground,” says Dave. “He allowed us access to the commercial kitchen at Sprout, and that’s where we really started building the business.” They brewed just a few cases at first, bottled by hand, and sold their product door-to-door, business-to-business in downtown West Chester. One of their earliest sales was to Yori’s Church Street Bakery, where owner Dave Yori saw the potential value in the product. “I like it because you can drink it black—it has no bitterness to it,” says Dave, “I thought it would complement our pastries nicely, and that it would be a good seller during the summer months.” It’s always been a hands-on process for the brothers— they’ve been bootstrapping the entire operation. “We still pour every penny we make into the company,” says Dave. That strategy seems to be paying off, as Peloton continues





to expand: production quickly exceeded the available hours and space at Sprout and Peloton moved into their own warehouse space in August of 2015. They’ve gone from a few cases a week to producing on an industrial scale. “We’re doing roughly 1000 gallons a month right now,” says Dave, “But we have to keep upping production just about every month as we sign new stores and distributors.” With numbers like that, it’s no surprise to learn Peloton has expanded well beyond the borough. Their big break was signing a regional contract with Whole Foods, which provided a level of expo-

sure that enabled their business to enter what Dave calls “hyper growth mode.” “We’re available in every Whole Foods in the mid-Atlantic region,” says Dave. “That’s Pennsylvania, New Jersey, Maryland, Virginia and DC, plus Kentucky and Ohio. We’re also in many independent retailers, all the way as far south as Georgia. Here in West Chester you can still find us in La Baguette Magique, Yori’s Church Street Bakery, Roots Cafe, Sprout Music Collective, The Couch

Tomato, Penn’s Table, Side Bar and The Great Pumpkin.”

Hyper Growth If it’s not impressive enough that they’ve grown from a kitchen brew lab to a midAtlantic supplier in the span of just over a year, they recently signed a deal with a major distributor in the Southeast and successfully concluded a conference in Charleston, SC, where they introduced their product to the representatives who’d be pushing Peloton into shops and markets throughout the region. “They loved it!” says Adam, “We went through

nine cases of cold brew in two hours!” Their next major goal is the Northeast. “We want to get into the Northeast market and crush it up there,” says Adam. “We really want to be in New York.” And they’re not just expanding their availability. Now that they’ve got their formula and production nailed down, Dave’s set his sights on a few fresh concepts. “We want to expand the product line,” he says. “We want to release different varieties of cold brew, different

We w a n t to re l e a se d i f fe re n t v a r i e t i es o f c o l d b re w, d i f fe re n t flavors; we just re l e a s e d a m a p l e s y r u p s w e e te n e d o n e , a n d w e h a v e a few others in the works, b u t w e’ re n o t a t th e p o i n t w h e re w e’ re a b l e to ta l k a b o ut them yet.

flavors; we just released a maple syrup sweetened one, and we have a few others in the works, but we’re not at the point where we’re able to talk about them yet.” What they are willing to talk about is charitable contributions. Many young companies forego philanthropy, focusing instead on scraping every last bit of profit from their fledgling enterprise, but recently some startups—like Warby Parker and TOMS—have found success through partnerships with causes close





@pelotoncoldbrew to their brand. Like these companies, Adam and Dave understand that their venture can have a positive and far-reaching impact. “We are not organic or fair trade, but we are aware of the environmental issues we face and are committed to trying to make a better world,” says Dave. And that’s not just talk; a portion of Peloton’s profits are donated to Charity: Water, an organization whose stated mission is to bring clean and safe drinking water to every person in the world. “We thought it was more important to give back, rather than be certified organic, because many organic coffee farms still utilize a process that takes water diverted from local streams to strip the coffee bean from the fruit. The waste water from the process ends up back in that stream, contaminating the water supply for a multitude of small communities in many coffee-rich but otherwise impoverished areas.”

Shaping the Future When you ask them about their long-term goals, things become a little less well-defined. Dave wants to “keep building the business,” but Adam seems to sum up their ambitions clearly when he says his goal is “to keep having fun.” Keeping the company running requires their constant attention. “As a startup, we don’t have the luxury of defined roles yet—we do everything,” says Dave. But, despite the incessant workload, it's obvious they love these new jobs. Press either of them about the negatives or the struggles they face, and one of the brothers is sure to turn it into a joke.

“Well, the posiYo u ’ re w o r k i n g tive of running this company is that I w i t h p e o p l e y o u lo ve , get to work with and the time spent my older brother,” to g e t h e r —n o t h i n g says Adam, “And the negative is that c a n re p l a c e th at . I’m the younger brother, and I sometimes get treated like one.” They both laugh. As is the norm with these two—they give off the impression that they’re always having a good time—but then Dave reminds you there’s usually an insightful understanding behind their jokes. “We’re both super emotionally invested, so it takes a lot of self-awareness, emotional-intelligence and compromise to make things work whenever working with family,” he says. Together Adam and Dave work hard to promote their product; they dedicate time and effort to teaching consumers about the benefits of cold brew, and they’re constantly innovating, developing new approaches to both their beverage and their business. But Peloton is an ambassador for more than just their particular brand of coffee. The Jones brothers embody many a millennial’s conviction that you can find both prosperity and fulfilment in your career. They exemplify the proposition that a for-profit can improve the world, not just their margins. And— despite the inherent challenges in changing centuries of tradition—they prove that reinvention is always possible… even if it’s just in how you brew a pot of coffee.





Calista Grand gives a new look to a new mother photos Andrew Hutchins

Teresa just had a baby and hasn’t done much for herself since. Her hair was overgrown and one-dimensional. It didn’t match her personality, so stylist Alicia McLaughlin decided to funk it up a bit! She went for a lived-in look, which is very popular now, and kept it very light and piecey. Alicia took six inches off the

bottom, then gave her a nice round layer with some soft angles around the face. After the cut, Alicia started hair painting, lightening some of the hair and creating a better canvas so that additional color would really pop. After letting that process, she painted five colors selectively: fuchsia, purple, teal, blue, and silver.

Then it was makeup artist Nicole Schade’s turn. She used cool tones on Teresa’s eyes to complement her light skin and added a pop of purple to go with her fun fantasy hair color. She then did light contouring with a cream contour kit to bring out her cheek bones and finished with individual lashes for the perfect glam look.





Guide to brunching IN West Chester

For more great food-focused content, check out The Town Dish online at




fter a long workweek, nothing is better than ditching the alarm clock and enjoying a midday meal in our quaint, walkable town of West Chester. This guide is for the traditionalists (eggs and bacon only, please), those seeking a cure for a hangover (or looking to keep the party going), adventurous souls looking for speciality dishes or anyone who brunches to rejuvenate and seek respite from the hustle and bustle of life. Here's our go­to list for brunching in West Chester. One note: Be sure to call ahead and check each individual restaurant for hours, as times vary depending on the day and the location.

Get Your Day Drink On

Party hearty all weekend long with these restaurants that know how to serve up a drink (or three) with a side of eggs.

Get decadent breakfast nachos and pair with a brunch cocktail. Our pick? The Highgarden—Champagne, St. Germain, wild hibiscus syrup and pink grapefruit. Sláinte! 18 W. Gay St, (610) 431­0770,

Saloon 151

Roots CafE

Go strong at this craft beer and whiskey bar or start out with a bottomless Bloody Mary (or mimosa). Fulfill your comfort food craving with slow­ cooked brisket and smothered taco fries or choose from a variety of hearty breakfast sandwiches. 151 W. Gay St, (610) 701­-8489,

Kildare’s Irish Pub

These three words will change your life: pork belly bennie. Dig into this dish of smoked local pork belly and apple sauce, topped with poached eggs and hollandaise and served on cornbread. Cut the richness with a Garden Refresher cocktail, made with cucumber vodka, strawberry­rhubarb cordial, fresh mint and a splash of club soda. 133 E. Gay St, (610) 455­-0100,

Kill your hangover with a pint of Guinness and a traditional Irish breakfast (bangers, rashers, beans, roasted tomato, sunnyside up eggs).





Iron Hill Brewery & Restaurant ​ hoose from the Sunday brewhouse C favorites menu including chicken pot pie, crab cakes and more and get a free glass of wine or a pint of housemade beer. Try the refreshing Witberry—an unfiltered Belgian wheat beer with a touch of raspberry. 3 W. Gay St, (610) 738­-9600,

Barnaby’s Amy is behind the bar every Sunday slinging her specialty Bloody Marys. Trust us, try the extra spicy. Add a little sweet to the mix with the sweet pork and egg sandwich—two fried eggs, pulled pork, cheddar cheese and apricot spread on a toasted brioche roll. 15 S. High St, (610) 696-­1400,


Bring Your Own Brunch Booze. No drinks on site? No problem! Stop by your local PA Wine and Spirits store or fill up a growler at Boxcar, Levante or Iron Hill.

Market Street Grill L​ eave hungry from Market Street Grill? Not possible if you opt for the Bruno Burrito—stuffed with fried eggs, hash browns, cheddar and Andouille sausage. You can’t go wrong with any of Market Street’s eggs Benedict selections or its massive pancakes. Always ask for the specials menu. 6 W. Market St, (610) 429-­5328,

Nudy’s CafE This reliable destination delivers exactly what you came for—a filling and fulfilling plate. Try the cinnamon bun pancakes and thank us later. 300 W. Market St, (610) 696-­4550,

The Classic Diner No doubt about it, The Classic Diner has quickly become a West Chester standby. The decadent PB and banana­-stuffed French toast lives up to the hype. 16 E. Gay St, (484) 947-0809,

Olive Branch We love Olive Branch’s family­-style approach. Dig into a full breakfast for the whole table, complete with fresh fruit, yogurt, pastries, breads, eggs, breakfast meats, potatoes and pancakes, French toast or waffles and then roll yourself home. Olive Branch has several mocktails on the menu— just add your own spirits. 142 W. Gay St, (610) 431­-7141,

Penn’s Table You’ll need to loosen your belt after indulging in the B.E.L.T.—a B.L.T. with two eggs and cheese. Or flip through the Sunday paper and get coffee, two eggs over easy and toast. 100 W. Gay St, (610) 696-­0677,





Hangover Relief

Sometimes scrambled eggs aren't enough to settle a stomach that's still reeling. Cure your hangover with stick-­to­-your­-ribs grub and a little hair of the dog.

Split Rail Tavern Breakfast dishes are served here daily (look for them on the brunch section of the menu). Saturdays and Sundays Split Rail offers a brunch menu all day, and the weekend midday specials are guaranteed to rock your world. A little bit of salt and a little bit of spice go a long way in Split Rail’s pickle-­brined fried chicken, served on a country white roll with Jamaican jerk BBQ sauce and carrot-­celery slaw. 15 N. Walnut St, (484) 999-­8805,

Side Bar Here the breakfast is so magnificent that there’s a menu item called the epic breakfast sandwich. Imagine two fried eggs plus sausage, Canadian bacon, scrapple, bacon and cheese served on

French toast. Pair it with a craft beer from Side Bar’s killer list or a cucumber Bloody Mary if you dare. 10 E. Gay St, (610) 429­-8297,

Old­-School Grub

Visit these spots for classic comfort food at a reasonable price.

Gramm’s Kitchen F​ ind no­-frills, old-­fashioned breakfast of two eggs (any style) and a side of breakfast meat, toast and home fries for less than $6 at this tucked­-away spot. 557 E. Gay St, (610) 429-­3903,

Mrs. Mikes There is a very good reason that Mrs. Mikes has been serving the West Chester community for more than 22 years—reliably satisfying breakfast and lunch dishes. Order a cup of homemade soup and a grilled tuna melt and gab with your friends all afternoon long. 653 Downingtown Pk, (610) 436­-7464,

Step Outside the Brunch Box

Who says you have to have bacon and eggs? Not us!

Lunchbox CafE DK Diner You get exactly what you expect at DK, a satisfying plate just like Mom used to make. Blueberry hotcakes with a side of Taylor pork roll or homemade creamed chip beef on toast? Yes, please. 609 E. Gay St, (610) 692­-2946,

This gem serves traditional American fare as well as a full menu of traditional Thai favorites. We suggest the hearty congee (rice porridge with ginger and ground pork) and lychee bubble tea. 234­-236 W. Market St, (484) 999­-2150,





T’Ever CafE

The Couch Tomato

La Baguette Magique

Try a Vietnamese bahn mi sandwich (beef or lemongrass chicken) and taro black tea with tapioca pearls. If you insist on pancakes, get the scallion. Monday–Saturday only. 124 E. Market St, (484) 787­6187, t­

A clearly marked menu indicates plenty of vegan, vegetarian, gluten-­free and dairy­-free options for those with limited diets. The pizza dough, sauce and even the mozzarella are all made in­-house. Don’t miss the rooftop garden seating area. 31 W. Gay St, (484) 887­0241,

​ runch like a Parisian and order B pastries, brioche, croissants, and quiches made by Catherine Seisson, who grew up in France. Pair your noshes with fresh and local drinks like Baba’s Brew kombucha, Peloton cold brew or a strong cup of La Colombe coffee. 202 W. Market St, (610) 620­4729,

Healthy Living

Brunch isn’t only about indulgences, and sometimes after a long weekend, good-foryou food is just what the body ordered.

Make It Quick

Short on time? These spots are perfect for grab­-and­-go.

Jaco Juice & Taco Bar F​ rom acai bowls with hemp, flax, fruit and granola to smoothies and fresh-­ pressed juices, Jaco is big on flavor with its good­-for­-you menu. You don’t even have to go inside—just order from the takeout window and keep on walking. 8 W. Gay St, (610) 436­4177,

Carlino’s Market Homemade pastries, breads, jams, cheeses, coffee and more are great when you are on the go. Just don’t get too sucked into the endless aisles of gourmet grocery items if you’re in a hurry. 128 West Market St, (610) 696­3788,




four (per person)

course dinner

soup salad entree dessert


as seen on

vince wilson



CALL or visit us online TO RESERVE YOUR TABLE | 610-701-9900

Bartender of the


PHOTO Andrew Hutchins


A chat with Patricia Lusty from Landmark Americana So, do you go by Patricia? Patricia, Tricia—doesn’t really matter. Alright Tricia, how long have you been in West Chester? I went to school here, so I’ve been here about four-and-a-half years. I’m having a sense of déjà vu here. Where ya from? Wallingford, so DelCo. I’m guessing you plan on sticking around? Yeah. I’ve been at Landmark four years, and I go to school here. Oh, still in school? Well, I graduated in December with a business management degree, and I’m going back in January for dental hygiene. I have a second job as a dental assistant. I’ve always wanted to be a dental hygienist but thought it’d be smart

to get my business degree. After I get this degree, I won’t just be helping the dentist out, I’ll actually be cleaning teeth. Certainly not my cuppa tea. I’ve successfully avoided the dentist for a good dozen years. You’d be surprised how many people say that. Some people will go a decade without, and they’re fine—maybe a small cavity or something. Then you’ve got people who go just a few years and come back and their teeth are shot. This interview is taking a strange turn for “Bartender of the Month,” but that last answer needs a follow-up. Why? There’s a variety of reasons: poor habits, having a lot of saliva, even genetics. Back to the topic at hand: how’d you get into bartending? I served at Landmark for two years, then I asked to be promoted. That seems to be the general story for most people. Promoting from within is smart, not just because you know the computer system, but you also know the regulars, the culture; it’s an easy transition. Is bartending more involved or difficult than serving? Sometimes. Serving is also difficult, especially in a large restaurant. When you’re serving you’re spread

out when you’re busy, and as a bartender you’re localized so it’s easier to catch up. What do you like most? I enjoy working lunch shifts where I can talk to people, and I like Friday mornings, where we have a good base of regulars who come in. Mornings? Well, not quite morning, but we have people that come in for lunch, people who come in when they’re done work. The bar gets busier earlier on Fridays. What do you like about WC? In this town in general, but especially in the bar business, everyone is always willing to help each other out. I think that’s more specific to this town than it is to the industry. Plenty of people who don’t work in restaurants are still friendly and willing to help out. Got anything going on right now worth mentioning? Right now we’re prepping for our annual golf outing on September 12th. We’re working with the Friends Association, a local charity that benefits placing children and single mothers into safe homes all around Chester County. All the proceeds we raise through signups and hole signage, raffles and sponsorships, all goes to the friends association. Drop by the bar to find out how you can help!





Ask your


Dr. Geoff Winkley is a board-certified emergency medicine physician who operates Doctor's Best Immediate Medical Care

There’s nothing better than sharing a meal with friends and family, and our local restaurants, fresh food markets and specialty food shops provide opportunities to enjoy diverse foods and cuisines. However, if you’re concerned with maintaining a healthy weight, it can be difficult to understand what to eat (or not) when there are conflicting perspectives on which foods are best. For a long time, the average calories consumed per person in the US exceeded the USDA’s recommended daily allowance. Thankfully, during that last few years, the average has declined (although it is still above the recommended daily allowance), due primarily to changes in eating habits that led to decreased consumption of animal-based products, processed foods, and sugary drinks. Food and beverage companies now compete to sell foods that are considered “good for you,” and health and fitness companies promote supplements, shakes and nutrition bars as substitutes for real food. With hundreds of diet fads, it’s no wonder there is doubt and confusion about the essential elements of healthy eating! This confusion makes it more difficult for people to select the right approach. The good news is that the fundamentals of a healthy diet—as determined by evidence gathered from longterm medical research—is actually quite simple. Whether you are trying to lose weight or just maintain, the evidence recommends eating a variety of whole foods— those that come directly from plants and animals with limited processing—and emphasizes plant-based foods. A diet of lean proteins (poultry, fish, legumes, nuts and seeds), low-fat dairy, whole grains and a plethora of fruits and vegetables is the approach most likely to support long-term health. When planning a meal, follow the USDA guidelines (see to understand appropriate portion sizes: fruits and vegetables should cover at least 50% of the plate, with grains and legumes or lean proteins making up the other half. There are numerous free online resources for recipes, meal planning tools, and food calorie conversion charts to support diets at any calorie level. The positive impact of a healthy diet can be multi-generational: your children learn their habits from you. Healthy eating starts with learning how to plan and prepare balanced meals, so include your children during trips to the grocery store or farmers market and explain the differences between whole foods and processed foods, and the benefits of healthier foods. After preparing a meal, turn off the TV and mobile devices and enjoy it with the people around you. Not only does eating together improve communication and a sense of well-being, children who regularly eat dinner with their family are more likely to follow the rules and expectations set by their parents, and avoid risky behavior. Now, that’s food for thought! –





Mise en Place at Your Place Chef Sylvie Ashby brings French cuisine and fresh ingredients to your kitchen. (and then she does the dishes)





with lobster Imagine a meal starting bisque, followed by a

mouthwatering bouillabaisse complete with fresh fish, haricots verts sautéed with garlic, accompanied by an extensive platter of cheese from several different French regions. There’s a light, delicious sorbet for dessert. This spread sounds like a luxurious, once-in-a-lifetime meal enjoyed on a relaxing vacation or a major holiday, but Chef Sylvie Ashby wants to bring that culinary experience to your home any day of the week. Chef Sylvie is West Chester’s premier personal chef. She was born and raised in Northern France, immersed in the French culture and tradition of loving and enjoying food. During her sophomore year at Université de Caen Basse Normandie, she came to stay with a friend in West Chester to improve her conversational English skills. Lucky for us, she never left. “My intention was to stay in West Chester for a year…and yet I’ve been here ever since. So, 26 years,” Sylvie reflects. Sylvie is a self-taught chef whose ambition is to bring French cuisine into people’s homes through healthy, scratch-made meals. Although she spent much of her career working in the marketing field, she recently took a leap of faith and embraced cooking as a career when she formed her own personal chef company, Cuisine de Sylvie. Now she spends her days serving amazing meals to West Chester and the greater Chester County community. American ideals often judge a meal based on how fast it can

be prepared and eaten, or the summation of its calorie count. In France, eating a meal is understood as—and meant to be—a sensual experience. That senses-based approach requires slowing down and focusing on what’s in front of you, taking the time to savor and enjoy it, a scenario that many people in West Chester reserve for special occasions. We rush through busy lives, overwhelmed by jobs, kids, activities, volunteer obligations, and we simply don’t have the time for a good meal. Sylvie’s mission is to help others love food in the same way that she learned while growing up in Normandy. She explains, “I love food. I love to educate people on healthy eating. Being from France, that’s what you grow up with.” In French culture, each and every meal is savored and enjoyed. Sylvie explains, “In France, people are very focused on the experience of having a meal: the smell, the taste, the visual aspect as well!”

My intention was to stay in West Chester for a year… and yet I’ve been here ever since.





But in the States, seeing a beautifully plated meal, smelling the combination of aromas as it simmers in the kitchen, and enjoying a delicious, hand-made meal has long been reserved for those with the luxury of excess free time or the financial resources to afford a personal chef… until now. Having a personal chef may seem like an exorbitant luxury, and perhaps a live-in personal chef is, but hosting Chef Sylvie even once may change how you view the value of relaxing and indulging in a meal. When she comes to your home for a meal, she does everything. No, really, everything: she does the planning, the grocery shopping, brings all necessary recipe items and equipment, serves you the meal, and even cleans up. Sylvie’s clients appreciate her attention to detail and her focus on fresh, seasonal and local food. As a board member of the West Chester Food Co-op, Sylvie is intent on practicing values that overlap with the co-op’s mission: to offer nutritious, delicious, fairly priced and sustainably produced food to the people of West Chester. Where Sylvie grew up in Normandy, and all throughout France, buying fresh local food is just how everyone operates. There are local markets for each staple of the typical French diet—fish, meats, bread, and (of course) cheeses—and you buy each item fresh, supporting the vendors in your own community. Sylvie believes this is not only essential to a healthy eating pattern, but also an integral part of a sustainable community. Sylvie knows you’re busy. That is why her focus is on allowing you to relax and enjoy a dinner, or a week’s worth of meals. She helps you slow down, if even for only one night. She’ll prepare meals for your special events, like birthdays and anniversary parties, and she has even done corporate lunches for organizations like the Malvern School. Sylvie simply lights up when talking about more intimate settings, like small dinner parties, cooking a date-night dinner, or preparing a menu that will

be enjoyed throughout the week. “What I really love is bringing France into my clients’ homes,” asserts Sylvie. One of the client experiences she talks of especially fondly is a Valentine’s Day dinner she prepared in the home of a young family. “They had traveled to France and loved it, so they wanted to recreate that experience,” she says. It was a creative and delicious way to make date night meaningful and unique without worrying about a babysitter, finding parking, or drinking and driving. Martina Klaes, a repeat client of Sylvie’s, books her just about once a month for a dinner party she hosts for neighbors. Martine reflects on her first experience with Sylvie, saying, “It started as a birthday gift to a friend. It was the classic questions of, ‘What do you get someone who has everything?’” Then it struck her. “I know! We’ll do a private dinner along with a cooking class!” Martine wanted a French Alps theme, and Sylvie was the perfect fit, so much so, that the one-time birthday gift turned into a regularly scheduled dining event. They have since embarked upon a culinary tour de France. Martina was thrilled with the totality of the experience, including the original china from Normandy that Sylvie provided on the evening they “toured” that region. But those kind of details are simply an accent to the flavors with which Sylvie delights her clients. Martine exclaims several times over that, “The food is just delicious. Delicious! You must have her over!” West Chester’s culinary community is a varied and growing part of the town, and Sylvie is an increasingly integral part of that community. From her involvement with the food co-op, to making the soups at La Baguette Magique, a budding partnership with Eat, Drink, Om yoga studio, and the unique experience she provides with her personal chef business, Chef Sylvie hopes to change the way our community experiences food and teach West Chester’s residents that eating well is a necessary and—most importantly—attainable luxury.

What I really love is bringing France into my clients’ homes.



Make the right move. Market Street Realty is a local, family-owned realty business residing in the heart of West Chester. We have professional agents you can trust that yield premier results whether you are buying, selling, or renting your home. Contact us today at 610.732.3818 or 123 E Market St | West Chester, PA 19382



Can you find the five differences between these two photos from happy hour at Split Rail Tavern? Email your answer to for your chance to win.




DJ Romeo curates a list of the hottest songs you’ll hear this month

Hit List

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

Chainsmokers ft. Halsey – “Closer” Mike Perry ft. Shy Martin – “The Ocean” Kenny Chesney ft. Pink – “Setting The World On Fire” James Bay – “Best Fake Smile” Katy Perry – “Rise” Green Day – “Bang Bang” The 1975 – “Somebody Else” Grouplove – “Welcome to Your Life” Britney Spears ft. G – Eazy – “Make Me” Nick Jonas ft. Ty Dolla $ign – “Bacon” Pitbull ft. Flo Rida & Lunchmoney Lewis – “Greenlight” Whethen ft. Ashe – “Can’t Hide Ghita – “HateULoveU” Eric Church – “Kill A Word” The Naked and Famous – “Higher” DJ Snake ft. Justin Bieber – “Let Me Love You” Matt DiMona ft. Lani Renaldo – “Malibuu” 5 Seconds of Summer – “Girls Talk Boys” Jerry Williams – “Mother” Luke Bryan – “Move” DNCE – “Toothbrush” David Guetta ft. Zara Larsson – “This One’s For You” M83 – “Go!” Andy Grammer – “Fresh Eyes” Good Charlotte – “Life Can’t Get Much Better” Shawn Mendes – “Mercy” Benny Benassi – “Danceaholic” Ellie Goulding – “Still Falling For You” D.R.A.M ft. Lil Yachty – “Broccoli”







Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.