DINING OUT HAM AND CHEESE QUELQUE CHOSE
TREAT THOSE TASTEBUDS AT THE
Stonersville Hotel BY M ARIA N FRANCES W OLBERS | PHOTOS BY HEID I REU TER
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ike so many charming Pennsylvania hotels that make Berks County a special destination for dining out, the Stonersville Hotel maintains reverence for its long history and country location, but it wows anew with a recent renovation and a passionate farm-to-table mission to demonstrate how locally sourced, fresh ingredients can truly become gourmet territory. A divine sensory experience awaits diners in the comfy dining room and at the old-timey bar. After the earlier establishment closed in March 2020, it changed ownership, reopening in September 2021. Taking it slow at first — to do things “right” — Stonersville’s owners developed highly appealing fare. They started a bustling Sunday brunch business as well. Local farms and farmers, cottage industries (e.g., cheesemakers) associated with nearby dairies, apiaries and fields yielding seasonal produce indigenous to this region lit a big spark in the culinary imagination of those involved in the restaurant’s rebirth. This is just the beginning, says operating partner Raymond Keely, who points out the obvious opportunities at hand: “We’re on 20 acres here!” Once a full-time baker in the New Hope area, and a 54
MAY 2022 | berkscountyliving.com
man with a clear head for culinary chemistry, Keely spells out the ethical commitment they’re endeavoring to stick to: “Being farmto-table, the menu changes a lot. I’m dedicated to keeping things fresh and local.” From starters and sides to entrees and desserts, even recyclable take-home boxes, Stonersville Hotel is impressively ahead of the curve.
Seductive Charcuterie Boards
Cheese and charcuterie boards are in vogue everywhere lately, most serving European cured meats and cheeses. However, Stonersville is fast on the road to fame with its outrageously delicious Cheese and Charcuterie boards, presenting as many delectable, locally sourced foods as possible. When planning on dining hearty, order the “small” because it’s more than small, actually. You’ll choose three cheeses and two meats. Try Blue Bell cheese by Valley Milkhouse in Oley, made with cow’s milk for a “fudgy, peppery” taste. Chevre is smoothly supple, coming from Kirchenberg Farm, Fleetwood, while Sea Smoke — a bloomy rind from Elverson’s Amazing Acres Dairy — is uniquely lovely with earthy tonality and stunning on Stonersville’s
