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									                        CHESTER COUNTY
                       CUISINE & NIGHTLIFE

NOVEMBER 2, 2011


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                                                                                                                            NOVEMBER 2, 2011 /PAGE 3


                                                                                                                                                            CHESTER COUNTY CUISINE & NIGHTLIFE
                     PAGE: 3   Pumpkin Hummus
                      PAGE: 4    Sundays with Evan                                                                                                  STAFF:
                                                                                                                                                    Shelley Meenan Publisher
                        PAGE: 5    Apples and Fennel                                                                                                Andrew M. Hachadorian Editor
                          PAGE: 6    SunstainaBITES                                                                                                 Tricia A. Johnston Advertising Director
                            PAGE: 7    Health and Wellness
                                                                                                                                                    CC is a magazine of the Daily Local News, published
                              PAGE: 8    Ship Inn                                                                                                   every other Wednesday and distributed free through-
                                PAGE: 9    Brandywine Roller Girls                                                                                  out Chester County. Our offices are located at 250
                                  PAGE: 10     Raw Food Challenge                                                                                   North Bradford Avenue, West Chester PA. Copyright
                                                                                                                                                    2009, Daily Local News. Reproduction of CC, in part or
                                    PAGE: 11 Art and Restaurants
                                                                                                                                                    in whole, is prohibited without written permission.
                                      PAGE: 12   Feury Brothers at Nectar
                                        PAGE: 12 Classifieds                                                                                        To advertise in CC, call 610-430-1138.

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                                                                                                                                                    MARY’S MESSAGE:
                                                                                                                                                    While I am not thrilled with Mother Nature’s snowy

 PRODUCT SPOTLIGHT:                                                                                                                                 tricks I am thrilled about this season’s treats. Novem-
                                                                                                                                                    ber is any food fiend’s prime time of the year, filled
                                                                                                                                                    with specials beers, events and cozy flavors of fall. This

 Pumpkin Dessert Hummus                                                                                                                             issue will guide you through flavors like apple, fennel,
                                                                                                                                                    and of course, all things pumpkin. We share favorite
                                                                                                                                                    recipes from local chefs with tasty ways to prepare

     from FreshaPeel                                                                                                                                pumpkin. Also in this issue, Sundays with Evan dines
                                                                                                                                                    on “brains” and we take a culinary adventure at the his-
                                                                                                                                                    toric Ship Inn. All of that and more! Enjoy.
 By Chelsea Sproul                    the hummus as a dip with cin-       Because their product has done       about—pick up some Pumpkin                     Cheers!                           namon and sugar pita chips,         so well, they will soon launch a     Dessert Hummus this weekend!                   Mary Bigham
                                      others stir it in with oatmeal,     new division called Chickpea                                                        Contributing Editor
 Last weekend I picked up a con- spread it on rice cakes or even          Butters. “We really think people     Find Phoenixville Farmers’ Market    
 tainer of FreshaPeel Hummus’ mix it with goat cheese for a               are looking for alternatives to      each Saturday, 9 am – 1 pm, under
 Pumpkin Dessert Hummus, and creamy spread.”                              peanut butter for their families     the Gay Street Bridge, accessed by   We’re on Facebook and Twitter!
 now I can’t get enough. It’s the                                         and want a spread that can be        Taylor Alley.                        search for CC: Chester County Cuisine and Nightlife
 perfect fall treat that I don’t feel I also asked Richard: Why make      used in a versatile way for break-                                        Twitter: @chescocuisine
 guilty eating. I contacted Deb a seasonal hummus? To this he             fast, lunch, dessert and baking,”
 and Richard LeBoon, the sister replied, “The idea came last year         commented Richard.                                                        Printed by
 and brother team behind Fre- as a test trial and it sold out very                                                                                  Journal Register Offset
 shaPeel Hummus, to learn more quickly – this was also the first          I picked up their hummus at the                                           Quality you can depend on!
 about this delightful creation.      hummus that Kimberton Whole         Phoenixville Farmers’ Market,                                             610-280-2295
                                      Foods carried for us – it was ex-   but I asked Richard what other                                  
 The Pumpkin Dessert Hummus citing. This season we brought it             locations that carry their prod-
 is just a bit different from regu- back as a main flavor earlier and     uct. He offered a list—you can
 lar hummus because of it’s it has done very well. The Pump-              find FreshaPeel Hummus at                                                                      PUBLISHED BY:

 earthiness. It has that hummus kin Dessert Hummus has done               Kimberton Whole Foods, Colle-
 texture that I love, but with the so well that we have had to ex-        geville Farmers Market, East
 slight sweetness of pumpkin. I pand production to four times             Goshen Farmers Market, Oak-                                                                     POWERED BY:
 spread the dessert hummus on a the original amount, and it con-          mont Farmers Market, Bryn
 bagel this morning, but Richard tinues to grow. We even have a           Mawr Farmers’ Market, Straw-
 was able to provide some addi- café and other stores wanting             berry Fields in Phoenixville and
 tional creative suggestions.         the product in Philadelphia!”       the Upper Merion Farmers’ Mar-
 “We have received several re- Richard also shared some of Fre-
 plies from customers. Some use shaPeel Hummus’ future plans. Find out what the buzz is all



    NOVEMBER 2, 2011 / PAGE 4                                                                         BY EVAN WAWRZYNIAK                                       WCDISH                            WCDISH.COM

    The zombies are coming!          Read my words. Take my hand        ing the inevitable, let’s em- are you doing all the way out . .     around enjoying the sunshine.      spectacular pan-fried phalan-
                                     and I’ll lead you unto the zom-    brace the thousands of won- .”                                      While our “hero” is sweating       ges appetizer will surely tickle
    The zombies are coming!          bie-apocalypse with knowl-         derful years we have ahead of                                       bullets and fearing for his ever   your insides (literally) with
    It’s surely just a matter of timeedge and comfort. I’ll teach       us burbling, gargling and . . . *GURRGLEbrabbleCHOMP*               loving existence, androgynous      joy.
    now. We all knew it was inevi-   you how to embrace your in-                                                                            torso thing is casually hanging
    table, completely unavoidable.   evitable zombie outcome, give      *knock knock scratch* . . .        “OH MY GOD THEY’RE EAT- around without a care in the                Patronizing all these terrific
    Nostradamus? Ha, what a fool,    some lifestyle tips on living      “Who’s there???”                   ING ME, THEY’RE EVEr- world. If you can be that damn                places is great and all, but
    if only he had seen what Mi-     with your post-apocalyptic                                            rrrrrryyyyyywhwerhsldfkjsld- calm with a third of yourself          sooner or later you’ll be yearn-
    chael Jackson foresaw. Thriller  self, as well as a few words of    *Mummmmmmmm garggle                kf . . . “                       missing, then I’m obviously        ing for that special decaying
    was my crystal ball, and the     advice on undead dating.           Brainssssss* . . . Cue unlocking                                    missing out on something.          darling to spend your evenings
    undead are the second coming.                                       and slow opening of creaky         *thud*                                                              with. Personally I prefer the
    But fear not townsfolk, old Laminate these words and                door.                                                               There is one key rule when         rotting lonesome prom queen
    folks, and non-believers . . . I’m stick em’ in your back pocket;                                      Well . . . Clearly this whole making your journey toward            look, but there is hordes of gor-
    here to save you.                  instead of running and dodg-     “Mom? Is it you mom??? What        mess snuck up on me a bit zombie afterlife. Get bit once,           geous gore just waiting for you
                                                                                                           sooner than expected, but preferably in the arm, and                out there. I can already foresee
                                                                                                           that’s OK. I was prepared to swiftly run away. To achieve           a future of starring deeply into
                                                                                                           become a zombie, and here’s this bite, scout out an obscure         one another’s eyes for . . . days,
                                                                                                           how we can make the most of area with one straggler already         all while gurgling sweet noth-
                                                                                                           this situation together!         feverishly munching away, jog      ings and gnawing on the
                                                                                                                                            up to him and be like, “Hey        neighbor, *sigh* to be in love.
                                                                                                           My love for zombies has been you, take a bite of this!” Give        And just imagine how hot and
                                                                                                           eating at my insides since my him the opportunity to take           steamy things get once you hit
                                                                                                           childhood. This passion grew one big, sexy chunk out of             the sack, let’s just say detach-
                                                                                                           infectiously intense when your arm and quickly make                 able limbs can get pretty freaky
                                                                                                           AMC released “The Walking your escape back to your                  deaky . . . meow.
                                                                                                           Dead” series, airing every Sun- abode. The absolute last thing
                                                                                                           day at 9pm. The brave men you want to do is end up com-             Yes, the life of a zombie is quite
                                                                                                           and women on this program pletely dismembered, and the              swell. All those hours spent
                                                                                                           have allowed cameras into one munch and retreat meth-               practicing the choreography
                                                                                                           their daily lives as they fight od will insure maximum limb         to Thriller is really paying off
                                                                                                           the good fight somewhere in intactness. In a few short              now that I can effectively pre-
                                                                                                           Europe, or the south, or who hours, *POW*, you’re one of            form the hobble foot drag
                                                                                                           knows the Where-ville that’s us.                                    drool blood maneuver.
                                                                                                           currently being ravaged by
                                                                                                           this plague. The main charac- Welcome to a whole new and            Well folks, it’s time for me to
                                                                                                           ters spend their days in one of exciting world packed with          stumble along . . . my stomach
                                                                                                           four ways: running, hiding, leisure, culinary excellence,           is a grumbling, and at my new
                                                                                                           yelling, or screwing their best and some drop-dead single and       pace it takes a solid three hours
                                                                                                           friend’s wife. After being visu- sexy zombies. Shuffling along      to make it to Gay and High.
                                                                                                           ally pummeled by this emo- the streets of West Chester,             And please, if you’re still feel-
                                                                                                           tional roller-coaster week after you’ll be able to enjoy the won-   ing apprehensive about your
                                                                                                           week, an epiphany hit me. derful micro-brew selections              inevitable fate, send your
                                                                                                           These zombie folk surely have of Iron Dead Hill, with current       name and address my way. I’ll
                                                                                                           the better end of this battle.   seasonal specials on draft like    gladly assemble a few dozen of

                                                                                                                                            the OktoBloodfest and Imperi-      us to devour you and your
                                                                                                           Case in point, the opening epi- al Cranium Porter, a palate         doubt away! Hope you had
                                                                                                           sode of season one shows a pleasing time indeed! After              Happy Halloween . . .
                                                                                                           baffled and panicked main you knock a few pints down,
                                                                                                           character, befuddled at the take that appetite on over to           For tips and tales of the pursuit

                                                                                                           zombified scene surrounding LimonEntrailos where you can            of all things amazing, follow up
                                                                                                           him. Things get sticky when bask in a sea of the undead
                                                                                                           he stumbles upon a disembow- who’s who of Dub C. Their              with Evan at www.AverageEn-
                                                                                                           eled torso casually crawling daily lunch brain buffet and 

                                                                                                                                                       NOVEMBER 2, 2011 / PAGE 5

    Celebrating the Autumnal Combination of

                     APPLES and FENNEL
    By Doug and Sandy Essinger-Hileman
    WC Dish
    Some of the most deeply satisfying pleasures of our ta-        Guide for Sourcing Local Apples and Fennel
    bles are found when, as Thoreau encouraged, we drink           8o:ek]WdZIWdZo;ii_d][h#>_b[cWdšmYZ_i^$Yec
    the drink and taste the fruits of each season as it passes.
    As the warmth of late-summer air slides into the crisp         This year local fennel (also known as anise root) is harder than usual to find – victim of a much cloud-covered season. Red Earth
    chill of autumn, both apples and fennel come into their        Farm at the West Chester Growers Market does have it available.
    natural seasons.
                                                                   While our first choice is always to buy locally grown produce from a local purveyor, what matters is that you taste the fruits of
    Apple is one of the iconic flavors of fall, beloved for its
                                                                   each season as it passes and enjoy them in abundance. If you cannot find locally-grown fennel, look for it in your grocery
    juicy, crisp, sweet-tart essence. Some are more sweet,
                                                                   store—it is usually available!
    like Red and Golden Delicious and Jonagold. Others,
    like Granny Smith, Jonathan and Northern Spy, are
                                                                   Local apples are available from:
    more tart. And some, like Empire, Smokehouse and
    Honeycrisp, offer a wonderful balance of sweet and             Highland OrchardsÅ^_]^bWdZehY^WhZi$d[jš,'&#(,/#)*/*
    tart.                                                          North Star OrchardÅdehj^ijWhehY^WhZ$YecšWjj^[M[ij9^[ij[h=hem[hiCWha[j
    Though beloved in Italy, the taste of fennel graces            Fahnestock FarmÅWjj^[M[ij9^[ij[h=hem[hiCWha[jš,'&#*/*#.)''                                      9^[Yaedj
    American tables infrequently except as a seasoning in                                                                                                                  ehYWbbj^[ [m[Xi_j[i
                                                                   Linvilla OrchardsÅb_dl_bbW$Yec",'&#.-,#-'',                                                                     beYWb]hem
    Italian-style sausage. It deserves more attention. It’s tex-                                                                                                           \ehif[Y_\_Y           [h
    ture is crisp like celery. Underneath its dominant anise-      Stratton’s Wynnorr FarmÅmoddehh\Whc$Yecš,'&#)//#/&.&                                                availabilit ekhiWdZ
                                                                                                                                                                                       y of a
                                                                                                                                                                               as the seas pples
    like flavor, it offers a slight sweetness and the underly-
    ing coolness of menthol. When combined with apple, it          Pete’s ProduceÅf[j[ifheZkY[\Whc$Yecš,'&#)//#)-''                                                                    o
    evokes autumn as surely as smoke against the coolness          PetersheimÅWj8eej^9ehd[hi<Whc[hiCWha[jš,'&#*.+#--*,                                                 m_dZiZem n
    of a fall cornfield.
    While fennel and apple can be baked, braised or added
    as components to any number of dishes, fennel and ap-
    ple salad, in several forms, allows any home cook—
    from the stressed soccer parent trying to place a mid-
    week meal on the table to the cook preparing for an
    elegant Sunday supper—to bring this autumnal combi-
                                                                                  Chopped Salad of Apple and Fennel
    nation to the table easily and quickly.                        Contributed by Doug and Sandy Essinger- oil                                               Using only a flowery olive oil without
                                                                   Hileman                                     š  salt and pepper to taste                   vinegar will bring out the gentle flavor
    Mark Bittman, renowned food writer whose mission is
    “to get people cooking simply, comfortably, and well,”         I[hl[i*
                                                                                                               š  fennel fronds and celery leaves            of the fennel. Using a white balsamic or
                                                                                                                                                             champagne vinegar will highlight the
    recommends a simple chopped salad as one of three ba-
                                                                   This salad was inspired by a salad in Instructions:                                       tartness of the apples.
    sic techniques which can draw anyone into the kitchen
                                                                   Lynne Rossetto Kasper’s The Italian 1. Chop fennel fronds and celery leaves               5. For a more traditional “leafy green”
    and beyond the realm of canned soups, frozen pizza and
                                                                   Country Table cookbook, where she for garnish. Set aside.                                 salad, add your favorite greens to the
    bologna sandwiches, even in the midst of the most har-
                                                                   combines sweet apples and basil with ($ 9^ef eh j^_d ib_Y[ j^[ Wffb[i _dje W     salad bowl along with fennel and celery.
    ried of schedules. The necessary tools are few: a surface
                                                                   tart sorrel. Making this salad was our salad bowl. Toss with 1 tablespoon of              We’re particularly fond of using baby
    on which to cut and a knife. The technique is simple:
                                                                   first introduction to the enchantment of l_d[]WhWdZ'%*j[Wifeede\ik]Wh$               spinach, sorrel or a spring mix.
    chop or slice as suits your fancy at the moment. The
                                                                   combining sweet-tart apples with a hint
    time involved is short: a home cook with average knife
                                                                   of anise. We eventually replaced basil )$9^efehib_Y[j^_d\[dd[bXkbXWdZY[b-         ,$Jeki[WiW]Whd_i^"YkjWffb[_djel[ho
    skills can have this chopped salad on the table in about
                                                                   with fennel for a slightly more-pro- ery, if using. Add to the apples, along              thin julienne strips. Toss with vinegar
    15 minutes.
                                                                   nounced anise flavor. The celery, though with the olive oil and remaining vinegar         and sugar. Cut fennel into very thin juli-
    Once you’ve tried a chopped salad, it is easy to use those     optional, complements both apples and and sugar. Generously sprinkle with salt            enne strips and finely chop fennel fronds.
    chopped apples and fennel as components in your fa-            fennel well, and provides a crunchy tex- and pepper and a pinch of sugar. Toss to         Add to the apples, along with olive oil
    vorite green salad.                                            ture different than either. This salad combine. Taste for seasoning and adjust            and remaining vinegar and sugar. Gener-
                                                                   makes a nice supper, perhaps with as needed. Sprinkle with garnish.                       ously sprinkle with salt and pepper. Toss
    And when you are in need of an elegant presentation            cheese, crusty bread and a white wine                                                     to combine. Taste for seasoning and ad-
    that evokes the feeling of autumn, julienne cut them as                                                    *$7ZWfjb_X[hWbbo$J^[cWdolWh_[j_[ie\
                                                                   such as Riesling or Chardonnay, or as the                                                 just as needed. (Note: you will need less
    a garnish for a simple poached white fish or two of au-                                                    apples provide abundant opportunities
                                                                   beginning of an important dinner.                                                         apple and fennel when using as a gar-
    tumn’s most-delightful Sunday dinners, roast chicken                                                       for matching the taste of this salad to       nish. One quarter of an apple and less of
    and roast pork loin.                                           Ingredients:                                your fancies of the moment or the other       a fennel bulb will provide enough gar-
                                                                   š  (bWh][Wffb[i"Yeh[Z                    parts of the meal. And don’t overlook the     nish for four servings. Use the same

                                                                      1 large fennel bulb                      power of oil and vinegar to highlight the     quantities when making the dressing,
                                                                   š  (ijWbaiY[b[ho"efj_edWb                individuality of each ingredient. Using a     but leave any excess in the bottom of the
                                                                      )JWXb[ifeediY_Z[hl_d[]Wh              bit more vinegar and a bit less oil will      mixing bowl.)
                                                                   š  '%*j[Wifeedik]WhfbkiWf_dY^          emphasize the sweetness of the apples

                                                                   š  (JWXb[ifeedi\hk_jo[njhW#l_h]_deb_l[ and fennel, and allow you to use less salt.                 x

NOVEMBER 2, 2011 / PAGE 6

                                                              How to Carve Your
By Leslie Weinberg                 Chef Sean’s Charred
                                                                                       and Eat It T Part Two
                                                                        This makes a great accompani- Adjust seasoning with salt.                  hour.                                  approximately six to seven min-                Pumpkin Salad With                   ment to a good cold weather                                                                                       utes or until the gnocchi float in
                                                                        roast or grilled lamb.                                                     For use with an outside gas grill:     the water. In a sauce pan saute
Sustainabites is a reoccurring Feta Cheese, Pine Nuts
feature that delivers the freshest and Raisins
                                                                                                              Theo Charitos                        using heavy duty aluminum foil,        tomatoes and spinach in a little
                                                                                                              of The Drafting Room                 wrap wood chips or chunks into         bit off oil. Add pumpkin cream
news about sustainable eats and Yield: 4 servings
eco-friendly dining destinations
                                                                        John Mims                             635 North Pottstown Pike, Exton      packages, each about the size of a     and gnocchi. Toss together and
in our area.                       Ingredients:                         of Daddy Mims’                                                             fist. Poke a hole in the foil. Place   top with smoked scallops. Sea-
                                   š Sherry Vinaigrette                 154 Bridge St., Phoenixville          Chef Theo encourages readers to      the wood packages directly over        son as needed.
Now that you have learned the 2 tbsp sherry vinegar                                                           walk away from canned pump-          the burner you’ll be using, posi-
ins and outs of carving pump- 1 tbsp balsamic vinegar                   In the bayou country, chefs love      kins because cooking with a          tioned under the grate and di-
                                                                                                                                                                                          Chris Siropaides
kins from our last issue, you may 1/2 tsp mustard                       to cook with pumpkins and so          fresh pumpkin is a relative easy     rectly on top of the lava rocks or
                                                                                                                                                                                          of Georges’ Restaurant
be wondering what to do with 1 tsp fresh thyme leaves                   does one local Cajun cook. “I love    and rewarding experience for         metal shield. Turn the burner on
the leftover pumpkin pieces. 8 tbsp extra virgin olive oil              the consistency of pumpkins. A        your taste buds. He also heeds       medium or medium-high. When
                                                                                                                                                   you see your gas grill smoking,
                                                                                                                                                                                          503 W. Lancaster Ave., Wayne
Pumpkins are a versatile gourd                                          pumpkin is very durable, mean-        readers to hold off on the cinna-
                                                                        ing that you can cook it at a real-   mon and nutmeg, “Immediately         place the scallops on the grate, While on your quest for the per-
with recipes that go beyond Mix the vinegars and mustard in
                                                                        ly high heat and it won’t lose a      with pumpkin, people go cinna-       opposite the smoking wood, and   fect pumpkin for some seasonal
breads and cheesecakes: they can bowl. Slowly whisk in olive oil
                                                                        lot of flavor,” said John, Daddy      mon and nutmeg and next you          close the cover. Maintain the    fare, Chef Chris recommends se-
serve as an accompaniment to a and thyme leaves. Salt and pep-
                                                                        Mims’ owner and Executive             thing you know you have pump-        temperature at 225 to 250 de-    lecting a small pumpkin that is
protein, roasted and served rusti- per to taste.
                                                                        Chef.                                 kin pie. Pumpkin actually has a      grees until the scallops are donecompletely orange. Ripe pump-
cally, or pureed into a refined
and delicate ingredient.           š One pumpkin, 5 to 8 lbs                                                  lot more depth to it than that, it   (about 10 minutes or so). Reservekins have a hard shell and should
                                   š  6 oz feta cheese (preferably      Picking Tip: When Chef John           is a hearty winter squash.”          and let stand until needed.      not dent or scratch easily. Before
Local chefs share their favorite fresh and not in brine )               isn’t in the kitchen, he loves to                                                                           you pay for your pumpkin, make
ways to slice, dice and serve this 3 oz raisins                         bang away on the drums, a habit       Picking Tip: Size and shape does     Sauce:
                                                                                                                                                                                    sure your pumpkin has no cracks
mainstay of the fall season. Need 3 oz pine nuts (toasted)              which comes in handy when se-         matter when it comes to cooking
                                                                                                                                                      1/4 cup minced Vidalia onion or holes.
to harvest some pumpkin inspi-     š   olive oil for caramelizing       lecting squash, melons or pump-       pumpkins, they change the fla-
                                                                                                                                                     1 tsp ginger ground spice
                                                                                                                                                     1 tbsp blended 10% oil
ration? Pumpkin specials can be pumpkin                                 kins. Sound plays an integral role    vors and type of use. The water                                       Georges’ Pumpkin
found throughout the fall 3 tbsp brown sugar                            in picking a pumpkin. John lis-       content of the pumpkin will vary     š  4 fl oz Flying Dog Gonzo Por-
                                                                                                                                                                                    Bread Pudding with Ice
months at Restaurant Alba, Dad- 1/4 1b butter cubed                     tens for a pumpkin that produces      based on size and that will          ter
                                                                                                                                                   š 6 fl oz apple cider            Cream and Caramel
dy Mims’, The Drafting Room                                             a thump rather than a high            change the consistency and fla-
and Georges’ Restaurant.           Quarter the pumpkin and scrape       pitched noise. This means the in-     vor of the pumpkin. Theo uses a      š   1 cup peeled, deseeded, and Sauce
                                   out seeds. Sprinkle cubed butter     sides are soft, which will have a     heirloom varietal for cheese-        diced pumpkin                    Ingredients:
                                   and brown sugar on top and roast     ripe taste instead of a bitterness.   cakes, a Lancaster long neck or      š  1/2 cup heavy cream                 š
                                                                                                                                                                                      2 cups half and half
Sean Weinberg                      until cooked at 350 degrees (be                                            crook neck for roasting as well as   š 12 fl oz chicken stock               š
                                                                                                                                                                                      1- 15 ounce can pure pumpkin
of Restaurant Alba                 careful not to overcook). Once       Daddy Mims’ Cajun                     a Cinderella.                        š 3 tbsp brown sugar             puree
7 W King St., Malvern              cool remove skin of pumpkin          Style Smashed
                                                                                                                                                   š 1 tsp cumin                          š
                                                                                                                                                                                       1 cup + 2 tbsp packed brown
                                   and cut into 1/2 inch thick slices
                                                                        Pumpkin                      Chef Theo’s Smoked                                                                   sugar
For Chef Sean, pumpkins are of different sizes. In a hot and dry        Yield: 8 to 10 side dishes   Scallops in a Porter
                                                                                                                                                  In a sauce pan, sweat off onions,       š 2 eggs
more than just a well-rounded iron skillet ,cook pumpkin slices                                      Spiked Pumpkin Cream
                                                                                                                                                  pumpkin, and ginger in oil until        š 1 1/2 tsp pumpkin pie spice
ingredient. “The first sign of a until they begin to char (be care-     Ingredients:                                                              tender. De-glaze with porter and        š 1 1/2 tsp ground cinnamon
new season is really exciting, we ful not to move them until they       š 1 large pumpkin or 2 small Over Potato Gnocchi                          let reduce for about five minutes.      š 1 1/2 tsp vanilla extract
are all waiting for pumpkins to begin to char). Turn off flame.         pumpkins                              Yield: 4 servings                   Add cider and stock and let sim-        š 10 cups cubed thick cut egg-
signify that we are into the fall While the skillet is still hot add    š1/2 lb butter                        Substitutions: Brandy or just white
                                                                                                                                                  mer ten minutes. As pumpkin             bread
season. It’s a great time of year olive oil, salt and pepper and toss   š1 peeled whole shallot               wine for beer. Grilled chicken for
                                                                                                                                                  becomes soft you can either use         š 1/2 cup golden raisins
for food.”                         the pumpkin a bit to help the        š1 bunch minced, fresh thyme          smoked scallops.
                                                                                                                                                  an immersion blender or whisk
                                   caramelization. At this point        š2 tbs Cajun or creole spice                                              it apart, until it incorporates into    Preheat oven to 350. Whisk half
Pumpkin Preference: Chef Sean there will be bits of charred and         š2 tbs sugar                          Ingredients:
                                                                                                                                                  the sauce. Add cream and season-        and half, pumpkin, brown sugar,
enjoys cooking with two pump- caramelized pumpkin on each               š1 cup heavy cream
                                                                                                                12 sea scallops
                                                                                                                                                  ings. Let simmer and whisk until
                                                                                                                                                  fully blended together. Keep in
                                                                                                                                                                                          eggs, spices and vanilla in a bowl
kin varieties – peanut and Cin- piece. Lay pumpkin on paper                                                   š  1/4 cup apple wood               pot and let simmer.
                                                                                                                                                                                          to blend. Fold in bread cubes and
derella pumpkins. The peanut towel to drain. Arrange slices on      Preheat oven to 400 degrees. Slice                                                                                    golden raisins. Transfer to an
                                                                    pumpkin in half and remove the            š 3 tbsp brown sugar
pumpkin looks like it is covered plate and sprinkle with pine                                                 š  1/4 cup water                    Pasta:
                                                                                                                                                                                          11x7 inch glass baking dish. Let
in peanut shells and has a deep nuts, raisins and crumbled feta.    the seeds/stringy insides from                                                                                        sit 15 minutes to absorb the cus-
                                                                    the pumpkin. Place the pumpkin            š 3 tbsp salt and pepper             š 3 each Julienne sun-dried 5 lb
chestnut flavor. The Cinderella Spoon the vinaigrette on top of                                               š 1 tsp coriander                   tomato
                                                                                                                                                                                          tard into the bread. Bake until a
pumpkin has a delicate, buttery everything. Garnish with Italian    on a baking pan. Season pump-                                                                                         tester inserted into the middle of

                                                                    kin with Cajun spice and thyme.                                                  1/3 cup fresh spinach
flavor and contains a lot of meat parsley leaves or leaves of celery                                                                               š
                                                                                                              Clean and take the side mussel 16 oz gnocchi pasta
                                                                                                                                                                                          the bread pudding comes out
for crafting seasonal fare.        heart                            Bake for 45 minutes or until ten-                                                                                     clean. Serve warm with store
                                                                    der. Remove pumpkin from shell            off of the scallops. Mix the water,
                                                                                                                                                                                          bought caramel sauce and with
                                   Chef Notes: Keep in mind you can and place in mixing bowl. Add             sugar, and spices. Place the scal- Bring a pot of salted water to a
                                                                                                                                                                                          ice cream of your choice.
                                   change up the fruit and nuts. remaining ingredients and blend.             lops in the brine and let soak 1 boil. Add gnocchi. Boil until soft
                                                                                                                                                                                                  CONTINUED ON PAGE 7 D
                                                                                                                                                                                         NOVEMBER 2, 2011 / PAGE 7

                                                                                                                           O    CONTINUED FROM PAGE 6

Eat Your                                                                                                                       Last but certainly not least, here is a seasonal cocktail to lift any body’s spirits.

                                                                                                                               SIPP Pumpkin-tini
They say breakfast is the        ite kind of tortilla with some   ask for… these calories should be from non-
most important meal of           sliced hard-boiled egg, low-     processed foods without excessive sugar,
                                                                                                                               š 2 oz. Rum or Vanilla Vodka
the day. Not only does this      fat cheese and some salsa or     salt, fat or additives. By choosing to eat
                                                                                                                               š 1 oz. Half and Half
                                                                                                                               š 3/4 oz. Pumpkin Puree
meal set the tone for your       fresh tomato or avocado. For     breakfast rather than forgo it, you actually                 š 1/2 oz. SIPP Ginger Blossom
day, it also provides you with
the necessary nutrients and
                                 a sweet approach to a Mexi-      have better chances of maintaining a                         š All-spice
                                 can breakfast, spread some       healthy weight. When you eat a good
energy to keep you going all     peanut butter on a tortilla      breakfast, your body will be satisfied longer                Fill a shaker with ice and add the first 3 ingredients. Shake vigorously and strain
day long. A good breakfast is    and top with some banana         and you will be eating food when your body                   into a martini glass. Top off with SIPP Ginger Blossom and garnish with All-
known to also increase your      slices.                          best burns calories. Plus, when you skip the                 spice. Cheers!
attention span, heighten                                          meal, your tendencies of being less produc-
your sense of well-being and     If you are not really the tive with a short attention
help you to better control       breakfast type, why not span and foul mood are high-
your emotions – wouldn’t         skip straight to lunch er.
that be nice!                    (in the morning) and grab a
                                 sandwich with some sliced So, make sure that you                                                                                                                       x

Here are some ways to add a      turkey, low-fat cheese, let- plan ahead and take the
little extra “punch” to your     tuce, and tomato on whole- time to start your day off
morning cuisine with added       grain bread? And, if leftover on the right foot with a nu-
nutrients, protein and other     pizza suits you, a slice of veg- tritious breakfast!
“good stuff”:                    gie pizza provides you with                                                                                                                                            x

                                 some of the good stuff to get This message has been brought
Oh-oh-oatmeal. Make              you going.                       to you by The Chester County
your oatmeal with low-fat                                         Hospital and Health System.
milk instead of water for        Remember, a good breakfast
added calcium and an extra       should provide you with at                                                                                                                                             x

creamy finish. You can also      least one third of your day’s
mix in some nuts, raisins,       calories. That doesn’t mean
flaxseed or cranberries for      you should go for the sugary
some added texture and uber      sweet cereals that our kids
antioxidants, fiber and other
                                                                            x                              x


good stuff!

Add some crunch. Top
your morning yogurt off                                                     x                              x

with some of your fav cereal                                                              x

(think the healthy kind) and
some fresh fruits or berries.
Frozen or dried fruits can
even be used if your favorite
fruits are not in season.

Whip it up. For a break-
fast smoothie toss some low-
fat milk, frozen strawberries
and a banana into the blend-
er and give it a whirl for a
quick and on-the-go tasty
way to start your day.

Top it off. Start with your
breakfast standards like
whole-grain cereal, waffles,
pancakes, toast, etc., then                                                                                                                                                      15 South High Street
                                  MUST PRESENT THIS AD. NOT VALID FOR KERATIN SMOOTHING SERVICES. VALID UNTIL 10/31/2011                                                             West Chester
and add some low fat yogurt
or almond butter and fruit.                                                                                                                                                          610-696-1400
Roll it up. Fill your favor-
NOVEMBER 2, 2011 / PAGE 8

                            Ship Inn
                                                                                                                  For more on Ship Inn, scan this QR code
                                                                                                                                  with your smartphone!

                            By ANDY HACHADORIAN                  Diane to Salmon – not to men- Describe your typical                    ness that still pervades the Ship
                            Local News Editor                    tion the signature English Toffee patron                               Inn. Today’s customer still looks
                                                                 Pudding, what’s not to like here? Our typical patrons are people       to the Ship Inn.
                            I suppose I could be considered a We took a moment to get Terri to just like you and me. They are
                            picky restaurant-goer. When I answer some questions for us.             people looking forward to hav-      What is the most memo-
                            dine out, I always try to find plac-
                            es that are different. They may be What’s the one thing
                                                                                                    ing a nice meal. Parties and spe-   rable visit you ever had
                                                                                                    cials events are our forte. The     from a patron? Someone
                            small, large, quaint, quiet, rowdy,
                            whatever. But they are never
                                                                 about your restaurant              ambience of the Ship creates a      from Alaska? A famous
                                                                                                    perfect backdrop for all occa-
                            places that look the same, smell that makes it different                sions.
                                                                                                                                        celebrity? A governor? A
                            the same and fortunately taste from anywhere else?                                                          president?
                            the same.                            The Ship Inn has been noted                                            The Ship Inn was host to many
                                                                 throughout history as being one What do you do to make                 meetings for groups such as
                            It’s safe to say that chain restau-  of the oldest and most distin- them feel special?                      “Lafayette Rangers,” the Old
                                                                                                    Each guest is welcomed and
                            rants are not my thing. They guished publick houses in Ches- greeted by the host to start. Per-             Hickory Club (supporters of An-
                            have a purpose but you just          ter County which is what sets                                          drew Jackson). Jackie Kennedy
                                                                                                    sonal attention is given compli-
                            won’t find me going. I’m sure the the Ship Inn apart, not to men- mented by superb service that is          dined at the Ship Inn on her way
                            people who work there are great      tion the endorsement by General                                        to Philadelphia, as well as many
                                                                                                    provided to each and every cus-
                            people but true dining in my Washington.                                tomer in hope to create and make
                                                                                                                                        celebrities on QVC dine at the
                            humble opinion comes with that                                                                              Ship.
                                                                                                    each guest meal an experience
                            certain something, the personal Is there a favorite dish of             that will bring them back.
                                                                 the chef?
                            touch, the thing that people
                            leave saying, “You know, that There are two actually. One is ob- Could you see yourself in                  Historic
                            was a really great place…”           vious: the Ship Inn crab cakes are
                                                                 incredible. They are ALL fresh any other line of work?                  Ship Inn
                            The Ship Inn in Exton is that jumbo lump crab meat with no What makes you moti-                             In 1794 when Lancaster Turn-
                            kind of place. Aside from the fact filler, and always freshly pre- vated to do this job that’s              pike was built, it was one of the
                            that it’s probably one of the most pared and never frozen. Second a 365-day a year business?                marvels of the century. Almost
                            historic eateries in the region, and really most importantly, is There are so many opportunities            the sole avenue of transport be-
                            the one message that comes shin- our English Toffee Pudding. No to meet so many different people            tween Philadelphia and the west,
                            ing through is that when you are other restaurant has anything from different walks of life. Ev-            it was soon peopled with stage-
                            there, you are treated like a wel- like this. Why? The recipe has eryone that comes into the res-           coaches, wagons and drivers. To
                            come guest.                          followed the Ship Inn for over taurant has a story and I enjoy         meet the needs of these travelers,
                                                                 200 years as being served at the listening. Simply to have an op-      public houses sprang up every
                            The Inn’s Terri Stevens was the Ship.                                   portunity to make even a small      few miles and among the earli-
                            person greeting me the night of                                         difference for an evening keeps     est of these was the Ship Inn.
                            my recent visit. It was like being Has the economy impacted me motivated daily.
                            greeted by an old friend. We re- business at all?                                                           The modern “Ship”, which serves
                            ceived a small tour of the restau- What business has not been af- What are you most proud                   today’s wayfarer with food and a
                            rant and if you’re a history buff fected? Absolutely, the economy of?                                       “cup of cheer” is in the original
                            of any kind, the Ship Inn will just has made a tremendous impact. Today, over 200 years ago the             building built by John Bowen in
                            make you smile.                      Simply by virtue of the Ship be- Ship Inn is still known for its       1796. For this building he peti-
                                                                 ing able to survive the struggling quality spirits, superb food.       tioned to the Chester County
                            From the Old Country Onion/ economy shows we must be do- There has been very little change                  Court in that year “for license to
                            Sliced Steak Soup to the Steak ing something right.                     that creates a sense of timeless-          CONTINUED ON PAGE 9 D
                                                                                                                                  xx THE TOWN
NOVEMBER 2, 2011 / PAGE 9

                      Brandywine Roller Girls 2011 League Playoffs
                           Spell Razors vs. Fallen Debutantes

O   CONTINUED FROM PAGE 9                                                                                                              A    Brandywine Roller Girls photos courtesy of David Galajda Photography
keep a public house of entertain- horses-which were the freight          a sign with a picture of a ship for   phia to Pittsburgh, for instance,      Rangers-a soldier company that       wayfarers now invite patrons to
ment”.                             trains of 1800. But the tavern at-    the benefit of the many travelers     took six days by stagecoach, and       was part of the 143rd Regiment,      enjoy a relaxing lunch or dinner
                                   tracted the stagecoach traveler       who could not read. Quite a few       cost the passenger $20 for fare. He    Pennsylvania Militia-and later for   of fine food accompanies by warm
To the experienced traveler of the and was the aristocrat of the turn-   were Pennsylvania Dutch who           was allowed 14lbs. of baggage and      the Hickory Club, which mili-        hospitality. The cup of cheer is
18th and 19th centuries, the Ship pike. Both the Good Intent and         couldn’t understand English           paid 12 1/2 cents for each extra       tantly support Andrew Jackson.       still available but the variety of
was known as a “tavern”, the best Opposition stagecoach lies             words. But all could recognize        pound. His meals and lodging           The host probably knew what he       spirits has vastly increased for the
of the three classes of public stopped at the “Ship “regularly           pictures and the “sign of the Ship”   during the journey were extra          was doing when he set two rates      pleasure of the Ship Inn’s guests.
houses. The “Drover’s Stand” was for their four dapple-grays pranc-      was a popular stopping place.         and cost him about $7 for the trip.    for the same meal.                   Travelers and diners are still beck-
little more than a camp where the ing into the side yard while the                                             The “Ship” had a peculiar rate for                                          oned by the sign of the Ship, lo-
drovers herded their animals for host hastened to greet the passen-      Some interesting facts about trav-    meals. Stage passengers paid a         Today the side yard, which in past   cated at the original site, in Exton,
an overnight rest. The “Wagon gers.                                      el of the early nineteenth century    flat 31 1/4 cents. Local patrons se-   years moored the stagecoaches        one mile east of the intersection
Stand” catered to the hearty driv-                                       are contained in the archives of      cured the same meal for 25 cents.      and Pitt teams, is a large parking   of Lancaster Pike (Route 30-also
ers of the big Pitt teams-broad The Ship Inn’s name has never            the Chester County Historical So-     Since the “Ship” was a regular         lot for diners’ automobiles. And     known as the Lincoln Highway)
wheeled wagons drawn by six changed. Originally, the Inn bore            ciety. The journey from Philadel-     meeting place for the Lafayette        the salons that cheered weary        and Route 100.
NOVEMBER 2, 2011 / PAGE 10

 Kimberton Whole Foods Hosts A
             Raw Food Challenge                                                                                                                                                         xxxx

By Leslie Weinberg                 Raw foodists eat foods that are    Lisa has created a community      a lifestyle. It's not a diet you do   raw foods you add, the better   and meats actually makes raw
Phoenixville Dish                  cooked below 112 degrees, be-      for people living dynamically,    to lose ten pounds, it's a way of     you will feel and eventually    food diets less than traditional
                                   cause foods lose living en-        holding monthly potlucks          thinking. It will touch every         your body won’t want to go      diets. Raw food recipes have a
On October 23rd, Kimberton         zymes and optimal nutrition        with raw food gurus in atten-     facet of your life if you allow       back.                           lot of room to grow and can
Whole Foods kicked off their       above that temperature. There      dance. Lisa is the author of      it.”                                                                  easily be changed and substi-
six-week Raw Food Challenge        are two types of raw food fol-     “Raw Inspiration”, “Raw Gar-                                            Lisa did more than just talk tuted.
with a workshop led by re-         lowers; vegan raw that only        den”, “Liquid Raw.” Her fourth    Lisa recommends transition-           about raw foods; she prepared
nowned raw foodist,Lisa Mont-      eats fruits, veggies, seeds and    book, “Raw Potluck,” is due       ing to raw foods over time and        a chocolate mousse pie, a green Throughout the challenge, the
gomery.                            nuts, while others eat raw         out on November 29.               introducing one raw food              smoothie and three nut basil Kimberton Cafe will be serv-
                                   meat, eggs and dairy.                                                meal--like a salad or smoothie--      “pasta” for attendees. She ing a daily raw entree, raw
For the next 30 days, partici-                                        Lisa’s doctor told her she was    a few times a week. Whether           shared her trials and tribula- smoothies, raw soup and a se-
pants are asked to eat a diet of   Fifteen years ago, Lisa changed    the healthiest person in his      people choose to go raw or not,       tions along her raw food jour- lection of raw foods. KWF is
85 percent raw foods and 15        her diet because of food aller-    3,600 patient practice and if     Lisa encourages eaters to elim-       ney as well as her favorite hosting a raw potluck on Sun-
percent whole food carbohy-        gies and her Candida. From         everyone ate and exercised        inate white flour, sugar, caf-        kitchen       gadgets–Vitamix day, November 13 from 7 to 9
drates (whole grains, rice, po-    there she tried a macro diet,      like her, he wouldn’t be need-    feine and processed foods from        blender, juicer, dehydrator and p.m. and a holiday cookie par-
tatoes, cooked vegetables,         which evolved into a raw foods     ed. The raw lifestyle has bene-   their diet as well as cut back on     food processor.                 ty to celebrate on Tuesday, No-
beans etc.). The crowd that        diet four years later. Working     fits beyond more energy, feel-    meat.                                                                 vember 22from 6:30 to 8:00
packed the Kimberton Cafe          full-time as a packaging sales     ing better and a glowing                                                She cleared up many raw food p.m.
was a mixed bunch: some had        rep did not stop her from pur-     complexion.                        Growing accustomed to raw            misconceptions. Raw foods
dabbled with raw foods, some       suing her passion. She found                                          foods can be a challenge, but it     don’t have to be difficult, in The challenge is free and interest-
have eaten raw for years, while    the time to get certified as ho-   “By eating more and more raw, is highly rewarding. Some in-             fact many of the recipes have ed parties can join at any time.

xxxxxxxxxxxxx           xxxxx
others were just getting their     listic health care practitioner    we will feel better not only dividuals have discovered a                only a few ingredients. You Email          info@kimbertonwhole-
feet wet. However, everyone in     and certified associate raw        physically but emotionally balance that fits their needs;               don’t have to abandon sweets to receive emails with

xxxxxxxxxxxxx           xxxxx
attendance was looking to          chef and instruction.              and spiritually. Mind. Body. 80 percent raw and 20 percent              and delicious meals to go raw. support and recipes throughout
adopt a healthier lifestyle.                                          Spirit,” said Lisa. “Eating raw is cooked or 60 to 40. The more         Cutting out processed foods the challenge. Kimberton Whole
                                                                                                                                                                              Foods is located at 2140 Kimber-
                                                                                                                                                                              ton Road in Phoenixville.

   Downingtown has a secret...                                                                               Three-Nut
                                                                                                              Basil Pesto
                                                                                                             Page 142 in “Raw Inspiration”

                                                                                                             š4 medium zucchini, spiralized
                                                                                                             šcherry tomatoes, quartered or whole

       “VOTED BEST HOAGIE                                                                                    š
                                                                                                               6 asparagus stalks, thinly sliced on an angle
                                                                                                               1/2 cup chopped fresh cilantro

       IN CHESTER COUNTY”                                                                                    Use a spiral slicer to cut the zucchini into long strips and put in serving bowl.
                                                                                                             Add the other ingredients to bowl

                     -DAILY LOCAL NEWS                                                                       Pesto:
                                                                                                             š2 cups raw pine nuts
       Great Pizza & Awesome Sandwiches!                                                                     š1/2 cup raw cashews
                                                                                                             š1/2 cup raw macadamia nuts
       Fresh South Philly Bread Every Day                                                                    š4 garlic cloves, minced
                                                                                                             š6 tablespoons fresh lemon juice
       RECENTLY NAMED IN TOP 50 PIZZA                                                                        š4 teaspoons Himalayan salt
                                                                                                             š1 cup basil, freshly chopped
   RESTAURANTS IN PHILADELPHIA MAGAZINE                                                                      In a food processor, combine all the pesto ingredients and process until smooth and
          226 E. LANCASTER AVENUE • DOWNINGTOWN, PA 19335                                                    sauce-like.

                     610.269.6600 • WWW.FOSTERBOYSPIZZA.COM                                                  Pour the sauce over the vegetables and toss well.
S<JS<:;;SS/ .S;;

xx                                     ART RESTAURANTS
                                       Talking with
I recently interviewed Janis Gal-
                                                   Janis Galbraith
                                     had to take a math class I changed    the Cape Cod sun. What                  have to finish with the painting       too much.
                                                                                                                                                                                S	S.SlSI

                                                                                                                                                                                              You collect?
braith Fitch over a delightful       to art. My sophomore year there       tip do you have for artists             before it will be acceptable. So                                           Sea glass and rocks.
lunch at the Station Taproom in      they started a BFA program. So I      to capture that?                        when I can look at the painting        What is your favorite food?
Downingtown. When I emailed          entered that. There was sixteen       Go at the right time of day. I go       and there’s nothing that screams       Probably ice cream.                 An artist whose work you
Janis to set up lunch, she told me   of us, I think, and so I got my BFA   around and take pictures, I take a      at me that says this is bad, I think                                       highly respect?
she had read the other interviews    in drawing and painting.              lot pictures in the early morning       it’s done. There’s always the time     Your proudest moment?               Edward Hopper.
and was honored to be chosen. I                                            before there are a lot of people        limit.                                 It’s not a moment, my 2 daugh-
thought, ‘oh crap,’ she knows the    Describe your work in                 on the beach or cars, but my fa-                                               ters I guess, they turned out so You think I would have realized
questions and has the answers        general for the readers?              vorite time is in the afternoon         What inspires you?                     good. I’m very proud of them.       by now that these conversations
rehearsed. Our lengthy conver-       Cows, and the beach…and some-         when the sun is lower and it just       I never really know, usually                                               take at least three hours. This one
sation meandered and we shared       times its the cows on the beach,      has that warmth. Cape Cod just          Cape Cod and cows and I always         What was your mother                was no different. We had a win-
many stories and laughs.             and bright colors. The cows are       looks like that. You have to re-        have to have my camera with            right about?                        dow seat at the Station Taproom,
                                     not wearing sunglasses, they be-      member there’s a lot of yellow in       me. We’ll be driving along and         I was hoping you’d ask this one and we watched as many passen-
We discovered we both had re- long there. I guess its kind of pop.         your white.                             I’ll say, “Stop Stop Stop!” And        because my mother is totally gers boarded and disembarked at
cently returned from Cape Cod. I don’t know how to describe it.                                                    it’s just sunlight on a building       right about this. She always said the Downingtown Train Station.
I reflected on how quaint and                                              How do you decide when                  and I know I have to paint it, and     I never feel older than 18, like in The food was awesome, simple
beautiful Martha’s Vineyard What is your medium?                           an artwork is done?                     sometimes we’ll pass something         my mind, I always feel like I am yet gourmet, along with a great
was. Janis had just returned from I use oils because, that’s what I        I knew you were going to ask            and I’ll think I should have taken     18. And I thought yeah right, rotating beer selection. We chat-
her third visit to the Cape this was taught in my painting class-          that. I saw it on the blog and I        a picture of that, so 5 min down       Well I never feel older than 22. ted over a homemade chorizo
summer. Her enthusiasm for the es at the U of D. But I also think          was like CRAP! Well I was think-        the road I’ll say Richie can we        I never liked 18 because I was and goat cheese sandwich and a
beach, the rocks, the sea glass, and it’s because they blend easily, I     ing about it and I will look at my      turn around there’s something I        too shy, so maybe 24. I can relate ham with a triple crème panini.
the light could not be contained. can get intense colors with them,        painting and analyze it. Like this      really want to do.                     to everybody that is young. My I insisted on getting the truffle
She shared her photos from the and I can get a nice shiny surface          one I am working on right now. I                                               body is maybe not cooperating. fries.
Cape that she had stored on her with them. And the smell of oils           have these beach chairs and they        Do you have any habits or              I look in the mirror sometimes
iPhone. I loved her enthusiasm is the best.                                are looking over the Province-          morning routines you do                and I’m like, ‘oh my God its my I felt bad that we had to end it
for the subject matter expressed                                           town line and you can see all the       before going to the easel?             grandmother.’ But she was right, and get on with the remainder
in her art. Beaches, beach houses                                          monuments. I really love that I         Yes, indeed I do. I wake up, I         you never feel older than a cer- of the day. Janice’s nerves were
with blue skies, Cape Cod sun When did you start placing                   changed the sky, it was awesome!        have 2 cups of coffee; I go to the     tain age.                           squelched form the pint of Wei-
and shadows painted with blues cows on beaches?                            And I went back downstairs af-          YMCA and work out for 2 hours.                                             zen Beer (if you ever need a good
and fuchsias. That’s just some When I lived in Texas. I lived              ter dinner and looked at it and I       Then I come home and I try not         Money is okay, but it isn’t hangman word.) So I took ad-
of her paintings. Now place a in Texas for 2 years. 1984-1986              was like crap! The monument is          to go on the Internet, so I shower     what life is about. What is vantage of the opportunity and
cow within the painting on the I think. Right before we lived              crooked! I mean little things like      and paint. If I go on Facebook, I      it about?                           played a speed round of ques-
beach! I know…but really it isn’t in Texas I lived in Pennsylvania         that. I wrote it down because I         paint much later.                      Life is about relationships.        tions. Check them out on my
that odd. She has been painting and I took pictures of all these           wasn’t going to get everything                                                                                     blog http://jeff-schaller.blogspot.
this unique combination for cows and I really was homesick.                out that night, so I make a list.       What are you eating right              Where did you grow up?              com/. She thought I was easy on
over twenty years. I’ll let Janis So I was looking at all these cows       And I say okay, monument both-          now?                                   New Jersey.                         her.
tell it, hoping that her enthu- and I was also looking at these            ers me. It’s crooked, and I have to     Well, I have a ham and brie Pa-
siasm comes across in words. pictures of Cape Cod, I also love             remember to put the bright light        nini and its very very good, very Two words you would use                  Find Station Taproom at 207 West
Make sure you smile and think Cape Cod. I thought it would                 on the side of this chair. I have       creamy, truffle fries, and it tastes to describe your ideal self?          Lancaster Avenue in Downingtown
of that warm summer sun as you be really cool. Wouldn’t it look            all these things, little tasks that I   like a little bit of garlic, but not Happy, Successful.                    or online at
read.                                good if I put a cow at the bottom
                                     of this hill on the beach? And
How did you get started              there is something about the
making art?                          cows, their black and white; well
I always drew. I always drew as usually they are black and white
a kid. I would draw my dolls, my and the beach because the col-
backyard.                            ors of Cape Cod are so vivid that
                                     they go well together. I’m kind of
Did you receive any formal obsessed with them. I do paint
art training? Where and              cows that aren’t on the beaches.
what did you major in?               I get away from the cows and I
Yes, I went to the University of have to start painting them.
Delaware. I started as a math ma-
jor. My dad thought I was going You really capture the
in as a math major. Before I ever sunlight and warm glow of
NOVEMBER 2, 2011 / PAGE 12

Chef-Influenced Beer
              or Beer-Influenced Chefs?
By Chris Grimmig                                                    ber two was a delicious warm        drinkable dark amber wheat          to eat. The smooth cheese           beer only a chef could have in-
                                   Round 1: Greeted hospita-
Main Line Dish                     bly at the door by Bill with a citrus poached lobster salad          beer. The brew was paired with      paired nicely with a tart, re-      spired. Yet Terence joked that
                                   sampling of the refreshing with crispy sun chokes, sun               wild striped bass en crepinette     freshing quince and the herbs       the night’s menu could only
On an evening furious with fa-     Harvest Pils, diners ventured choke veloute, pears, pancetta         and Asian pork belly with           of a round cracker compli-          have been created by chefs in-
natical foodies and beer-lovers                                     vinaigrette and baby greens.        crispy shallots and root vege-      mented the subtle rosemary of       spired by beer.
                                   immediately into a unique
at Nectar in Berwyn (1091 Lan-                                                                          table glaze. It takes great fi-     the washed rind. The final
                                   seafood charcuterie pairing.
caster Avenue), the Feury                                           As if it couldn’t get any better,   nesse to pair seafood with          course showcased Victory’s          Between the Fists of Feury
                                   Three tiny tastes packing bold
brothers (Patrick of Nectar and                                     the salad was paired with the       meat, and this dish was done        V12 Belgian specialty ale, a        beer, the Fists of Feury washed
                                   flavors were featured on the brothers’ “Fists of Feury.”             artfully. This was the perfect      perfect beer to conclude the        goat cheese and of course each
Terence of Fork), collaborated     plate, including pickled beet Called an American Pale Ale, it
on a menu with Bill Covaleski                                                                           dish for a cool autumn night,       night with…or so I thought.         unique pairing, this was a meal
                                   and herring salad, a smokey doesn’t take long to realize this        with the earthy fall flavors of                                         that truly showcased the
of Victory Brewing to appease      shrimp sausage, and a delicate is a beer only chefs could con-
all of the senses.                                                                                      root vegetable and pears.           Instead I had the good pleasure     brothers’ and brewer’s versatil-
                                   salmon pastrami that stole the coct…and I’m glad they did.                                               of sharing great beer and bet-      ity. At the end of the evening,
                                   show. I have had charcuterie Brewed with rosemary, this              Round 4: The finale was             ter conversation with Patrick,      it was clear that Patrick, Ter-
The four-course prix fixe tast-    many times before, but never crisp, clean beer possesses a           beautiful in its simplicity, fea-   Terence and Bill over a pint of     ence and Bill expressed as
ing menu featured adventur-        with seafood; I can assure you smell that is distinctly herbal       turing Yellow Springs Farm’s        Harvest Pils at Nectar’s bar. En-   much joy in orchestrating the
ous dishes from the Feury          this was special.                and very inviting. The zesty        goat’s milk cheese with a Fists     thralled by the unique herbal       night as the patrons did in in-
brothers, complimented each                                         lemon notes in the beer made        of Feury washed rind that the       flavor of the Fists of Feury, I     dulging, and it clearly showed
by one of Victory’s finest brews   Round 2: Lobster and panc- a wonderful compliment to                 server eagerly encouraged you       noted to the group that it was a    in their offerings.
– most notably, the brothers’      etta, two of the richest and the lobster in the salad.
own audacious “Fists of Feury”     most decadent flavors one
American Pale Ale. The trio de-    could hope to taste – paired in Round 3: The third course
livered punch after punch over     a single dish? In this case, the of the evening featured Victo-
the course of an exciting eve-     sum is even greater than the ry’s Moonglow Weizenbock,
ning.                              individual parts. Course num- an extremely complex yet very

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