Susquehanna Style May 2023

THEFoo ISSUE Drink

First Picks

Lasting Impressions

The possibilities are endless.

Choosing from our Chairman’s Selection ® wines isn’t just about picking the right bottle. It’s about bringing admired wine and the people you adore together. No matter the occasion, you can find the perfect addition to complete your unique pairing.

Stop in stores or explore more at FWGS.com

DEPARTMENTS

8 TALK OF THE TOWN

Our favorite things about featured town, New Oxford

SHOP IN STYLE

Dish up your dinner parties with stylish table settings

12

10 PEOPLE & PLACES

Get the inside scoop on Lancaster Gift Box, and check out their delicious arrangements

16

LIVE WELL

Sustainable diet tips for your health and the planet

18

FOODIE FINDS

Find your perfect brew and meal combo at South County Brewing

21

DISH IT UP

Fresh recipes to up your side dish game

48

FIVE THINGS

Discover good eats at markets across the Susquehanna Valley

FEATURES

25

BEYOND THE BOTTLE

Food and wine pairings

recommended by local sommelier Carrie Strong

30

SWEET TALK

Meet seven of the region's most delectable dessert spots

ON THE COVER Decadent donuts are among the many great eats at Mill 72 Bake Shop.

Photography courtesy of Mill 72 Bake Shop

PHOTO COURTESY OF URBAN CHURN

Eat Your Heart Out

For those that know me well, they know that food is the way to my heart. So much so that it affects my mood and, if I’m being honest, dictates my daily plans. I’ve planned day trips around where I’ll be eating and if I’m hungry while trying to function in any capacity—well, I just can’t. Of course meal planning is part of this internal banter, and it’s always eased when there’s a food plan in place or I’ve been fed. Perhaps I just diagnosed myself with food anxiety.

I think many of us can identify. The foodies at heart certainly can. Although I love food, I wouldn’t describe myself as a foodie. A foodie is someone who can taste every ingredient without being told anything about a dish. They can also tell you with eloquence how to pair wine and beer with food. Moreover, their taste in beverages is also well formed, and they’re either a wine or beer connoisseur or a cocktail mixologist.

This issue honors all food lovers, whether you’re a foodie or a food fan. We turned to local wine sommelier Carrie Lyn Strong to tell us some delicious wine and food pairings available at local restaurants; read about that on page 25. Have a sweet tooth? Flip to page 30 for the best desserts in the area. To round it all out for at home dining, check out Shop in Style for functional and chic table setting pieces.

We hope this issue fills not only your cup, but also your desire to support local delicious cuisine, at restaurants to dine out and markets to dine at home.

Here’s to good eats, treats, and sips for happy hearts!

Theresa Stoddard

Associate Publisher | tstoddard@susquehannastyle.com

@susquehannastyle

PRESIDENT/CEO

Paul Prass

VICE PRESIDENT/COO

Lisa Prass

ASSOCIATE PUBLISHER

Theresa Stoddard

DIRECTOR OF CREATIVE SERVICES

Mike Matuczinski

ADVERTISING EXECUTIVES

Kate Hunter, Sue Ottenheimer, Sherry Smith

GRAPHIC DESIGNER

Madison Eckert

MARKETING & EVENTS COORDINATOR

Madison DeWispelaere

CONTRIBUTORS

Rachel Curry, Karen Hendricks, Deborah Lynch, M. Diane McCormick, Maddy Pontz, Alysha Yoder

PHOTOGRAPHER

Karlo Gesner

PROOFREADER

Kate Pistone

ACCOUNTING

Donna Bachman, Sarah Varano

CONTACT US:

Editorial: Send your compliments, comments, story ideas, and suggestions to: Editor, Susquehanna Style (ISSN# 1540-0875), 202 Butler Avenue, Suite 102, Lancaster, PA 17601; or tstoddard@susquehannastyle.com.

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Staff directory at www.SusquehannaStyle.com or call 717-581-6550.

© 2023

IN PARTNERSHIP WITH:

A generalization, I know, but I’m speaking to their keen sense of taste and smell.

THE TOWN OF

New Oxford

BY MADDY PONTZ

FIDDLESTIX MERCANTILE

Just around the corner, pick up souvenirs from your day in New Oxford at Fiddlestix Mercantile, a boutique that works with local makers to sell everything from jewelry and candles, to food items and fresh flowers. They also host artistic workshops—in topics like stained glass, wreath making, and chunky blanket knitting—so be sure to check their Facebook page to register ahead of your visit.

2 Carlisle St, New Oxford, PA facebook.com/fiddlestixmercantilenewox

THE CHRISTMAS HAUS

The yuletide spirit is in great supply year round at The Christmas Haus, an authentic German Christmas shop. Three separate buildings are filled with countless glass ornaments (with designs ranging from traditional to quirky and modern), nutcrackers, nativities, and more. With holiday music playing over the speakers and aisles of artisanal decor to discover, you’ll find yourself in a festive spirit no matter what time of year you visit.

110 Lincoln Way West, New Oxford, PA thechristmashaus.com

BROOKMERE WINERY TASTING ROOM

End your day in New Oxford with a wine tasting at Brookmere Winery, back in the town square. This small, family-owned winery uses only Pennsylvania-grown grapes and fruits to produce their wine. All tastings are free. Once you decide on a variety you love, their team encourages you to purchase a bottle and settle in to listen to some live music (on select Friday evenings) and enjoy something to eat (outside food is permitted, as they do not have an in-house restaurant).

2 Lincoln Way East, New Oxford, PA brookmerewine.com

C&D BAR AND GRILL

If you’ve worked up an appetite from your time in town, locals recommend C&D Bar and Grill for lunch. The restaurant is family-owned and focused on using fresh, local ingredients in all of their offerings, including daily lunch and dinner specials.

6465 York Rd, New Oxford, PA cdbargrill.com

Located just over an hour from Lancaster and only a few miles down the road from Gettysburg, New Oxford is a quaint town known for its antiquing. Spend a day soaking in its small town charm this summer.

PHOTOS COURTESY OF BROOKMERE WINERY TASTING ROOM, FIDDLESTIX MERCANTILE, THE CHRISTMAS HAUS, C&D BAR AND GRILL, DEJA BREW COFFEE & BAKERY

CRUISING ELEVATED

DAWG GONE BEES

Next door to Deja Brew, you’ll find Dawg Gone Bees—an apiary and meadery that sells a different kind of sweet treat. With a focus on all things honey, this shop offers samples and sells full-sized bottles of raw, local honey and mead, plus beeswax soaps, children’s books about beekeeping, and more.

15 Center Square, New Oxford, PA dawggonebees.com

DEJA BREW COFFEE & BAKERY

Start your day in New Oxford with some coffee or tea from Deja Brew. Be sure to check out their sweet offerings for an indulgent breakfast treat! From pie to cookies, cupcakes to muffins—they have it all, and then some. Located right on the town square, this cute coffee shop and bakery makes the perfect first stop for your day of exploring.

16 Center Square, New Oxford, PA dejabrewcb.com

ZELMA’S EMPORIUM

New Oxford is considered the “antique capital of the state”—and it’s easy to see why! There are myriad antique, vintage, and collectible shops to browse throughout the town, including one of our favorites, Zelma’s Emporium. Formerly known as Golden Lane, Zelma’s has been in business for over 30 years, offering some of the area’s most unique vintage art pieces, jewelry, furniture, and home decor items.

11 N Water St, New Oxford, PA zelmasemporium.com

Avalon Waterways has redefined cruising by going against the current and away from the ordinary. Avalon puts you in the captain’s seat to navigate your journey, fuel your passions, and steer clear of the unexpected as you cruise down the world’s most memorable and mesmerizing waterways. One step aboard our modern, luxurious Suite Ships with the grandest views in cruising and you’ll see how the tides are changing. Welcome to a new wave in cruising. Welcome aboard Avalon Waterways.

ELEVATE YOUR CRUISING

CONTACT THE KROUSE TRAVEL TEAM, YOUR LOCAL RIVER CRUISE EXPERTS!

717-244-6410

info@krousetravel.com

1284 Greensprings Drive York, PA 17402

WE BRING THEEnergy

Quinn’s Coffee Bar provides a unique handcrafted twist to the food truck experience using local business partners in Central PA.

Coffee • Espresso • House Teas

• Lotus Energy

• Drinks

• Smoothies • Bagels

Donuts • Homemade Pastries

FOLLOW US ON SOCIALS

QUINNSCOFFEEBAR.COM

HICKORY

5. Table Runner, $33.99

6. Roadside Dingle Spray, $12.99

7. Faux Lavendar Plants, $14.99

CARRIAGE HOUSE carriagehousestyle.com

8. Beige Pot Holder, $8.50

9. Brie Baker, $26

10. Marble Mini Cutting Board, $12

HOUSE OF YORK shophouseofyork.com

2. Cheese Wedge with Knife, $38

3. Hand Forged Metal Salad Tongs, $32

4. Ceramic Berry Bowl, $89

SWEET HOME facebook.com/Hickory-Sweet-Home

1. Hickory Sweet Home White Linen Candle, $30

Lancaster’s Gifting Wonderland

MEET DIANA SMEDLEY, OWNER AND CO-FOUNDER OF LANCASTER GIFT BOX

BY MADDY PONTZ PHOTOGRAPHY COURTESY OF LANCASTER GIFT BOX

Diana Smedley is on a mission to make gifting more meaningful. As the owner and co-founder of Lancaster Gift Box, she has designed an elevated gift giving experience with a focus on shopping small and supporting local makers.

Walking into their new retail location on the 300 Block of N Queen Street in downtown Lancaster feels like entering a locallymade wonderland. A hand-poured candle is burning, filling the space with the scent of Hammond’s Old-Fashioned pretzels.

Beautifully-wrapped packages and a wide variety of sweet and savory treats line the walls. From handmade soaps to coffee beans, from fresh cheese to adorable greeting cards—you can find it all at Lancaster Gift Box.

Every item sold by Lancaster Gift Box is made in Pennsylvania, with a focus on Lancaster County. They generally stock items from between 50 to 70 makers at any given time; for many of those makers, this is their first major wholesale account, Smedley shared.

“It takes a lot of effort to curate this many local brands, but, in the end, it’s really worth it for us and for our customers,” Smedley said.

The shop is very much a ‘choose your own adventure.’ You can select an item (or two, or three!) to purchase for yourself. You can also work with their team to design and package a custom gift box for the recipient of your choosing. If you’re looking for a quick present, they have a number of pre-designed gift boxes available, filled with many of their bestsellers. Businesses can even work with Smedley to put a locally-focused, handcrafted spin on their corporate gifting. Once you’ve selected your goods, you can either leave with the gift box in hand or have their team ship your gift directly to its recipient. Voilà! Thoughtful gift-giving, made simple.

“People are really loving the gift boxes. This is something for people who want to support local brands, but also for businesses who want to support local,” Smedley shared. “For us, the more money that we can spend and support local businesses, the more money that stays in our community, and the better our community can grow together.”

She continued, “Our core value is really that a rising tide lifts all boats. We say that every day, and that’s at the core of our business. We want to support as many small batch food producers as we can, and what’s cool

about our boxes is that you can support us by buying a gift box, but then you’re really supporting five to ten makers at a time.”

Smedley—who is originally from Lancaster County and attended Linden Hall School for Girls in Lititz— said that she “fell in love with food” while living in New York City, during and after college. However, even when she was living out of state, her Lancaster roots stayed true.

After earning a degree from the International Culinary Center, she launched her first food brand in 2018, selling low-sugar jams, chutneys, preserves, and pickles made with Lancaster County produce at markets throughout New York City and upstate New York. She met her husband, Gabriel Luber, while working at one of those markets.

When the pandemic hit, the pair decided to move back to Smedley’s hometown. In 2020, they launched a fresh grocery delivery company: Lancaster Local Provisions. From that business, they began to build the network that would eventually turn into Lancaster Gift Box.

“We were connected with like 250 different farms, and we were working with over a hundred regional food producers, not all in Pennsylvania,” Smedley explained. “It was really our mission to re-localize the food system here in Lancaster County and create a community around that.”

From the beginning, they have partnered with Lancaster Farmland Trust, pledging 1-percent of every sale to the trust’s efforts to preserve farmland in Lancaster County, according to Smedley.

“At the same time that we launched, we were going into the holiday season,” she shared. “I said to my husband that we have all of these beautiful, artisanmade food products. Let’s make some gift boxes and let’s see if people want to send gift boxes to their loved ones. They did!”

Using the money they had initially saved for a wedding, the pair instead focused on growing their business, eventually deciding to focus solely on gift boxes. Now, Smedley and her team at Lancaster Gift Box are moving full steam ahead, celebrating the opening of their retail location on the 300 Block of N Queen Street and constantly growing their offerings.

“We’re here to stay, and we’re really here to grow with the community,” Smedley shared. “I cannot wait to have a warehouse full of wonderful local employees making delicious things and tying beautiful bows.”

Lancaster Gift Box

317 N Queen St, Lancaster, PA 17603 717-204-5198

lancastergiftbox.com

@lancastergiftbox

Earth-Friendly Eats

HOW TO EAT A

SUSTAINABLE DIET—FOR

YOUR HEALTH AND THE PLANET

BY KAREN HENDRICKS

Eating healthy is a subject that hits home for registered dietitian and nutritionist Nikita Grove of Elizabethtown-based nutrition counseling business, The Wellness Grove.

“My husband planted the seed for my business as he was entering cancer survivorship. My business is about health and wellness, preventing and managing disease, with a focus on cancer survivorship,” says Grove, who brings additional healthy perspectives as a yoga instructor and the 8th generation to live on her family’s Marietta farm. Let’s dig into her nutritional nuggets of wisdom.

How to eat more plants

“My first suggestion is to take what you’re already enjoying and eating—and add more color,” says Grove. For example, if you typically cook eggs for breakfast, add a handful of spinach or sautéed mushrooms. If a fruit smoothie is your go-to, try adding a handful of spinach or kale, nuts, chia or flax seeds to up your plant power.

How to purchase more food, less packaging

“Try to achieve a more whole foods diet,” says Grove. Seek out foods packaged in one bag—such as a bag of lentils, or vegetables, rather than a box of individually-packaged granola bars. Shop from bulk food bins, with reusable produce bags and food containers, and evaluate food companies’ environmental policies.

How to eat fewer animal products

“Rather than meat being the star of the show, reverse that, so that plant-based protein is the featured entrée,” says Grove, “and fill half of your plate with plants.” If you serve animalbased protein, let that complement your plate. Try switching to plant-based burgers, tofu, tempeh, lentils, or mushrooms—known for their umami, or meat-like flavor.

How to eat more locally and seasonally

First, start by visiting your local farmers and markets on a regular basis, advises Grove.

“Maybe I’m biased because I am one,” says Grove with a laugh, “But it will give you appreciation for the [farmers’] hands that worked hard to provide our food.”

If local markets aren’t options, become friends with your supermarket’s produce manager and request local produce.

How to eat fewer processed foods

This is a tricky topic because it depends on how you define “processed,” says Grove. It can also be difficult to read and understand food labels’ ingredient lists. Some chemical names are actually vitamins and minerals. Grove’s advice? Don’t get hung up on the word “processed,” but choose foods with high nutritional content, low saturated fat and salt.

How to satisfy your sweet (and/or salty) tooth

Snack on whole fruits, which are naturally sweet. Instead of ice cream, whip up “nice cream” by blending fruit with a splash of milk, says Grove. And instead of buying potato chips and other snack foods, make healthy alternatives by roasting or air-frying potatoes for a satisfying crunch.

How to reduce your carbon footprint

Opt for locally-grown foods in season, rather than those transported from other states and countries. Transportation adds cost and a carbon footprint. Grove adds, “By supporting local agriculture, you’ll also be supporting Mother Earth.”

To learn more about The Wellness Grove, see twgfarm.com.

Brewing up a Destination

BY M. DIANE MCCORMICK PHOTOGRAPHY COURTESY OF SOUTH COUNTY BREWING COMPANY

It’s a Friday afternoon at South County Brewing Company. Sam Terroso pops open a beer canned fresh from the tank.

“This is our Phosphene Dream that people go nuts about,” he says. “It’s probably one of the most hop-intensive beers. It’s only made about once every three months, so this will literally have people worked-up this weekend.”

Welcome to South County Brewing Company, a dazzling and daring entry into the craft beer scene. In the York County town of Leader Heights, the South County team has built a handcrafted, showcase destination for sipping meticulously brewed beers and dining on locally sourced, scratch-made American pub fare.

“We care about our customers’ experience,” says Kellee Terroso, a co-owner in the venture with her husband, Sam, and with co-owner and founder, JR Heaps and with his wife, Jen.

The story begins in the southern York County town of Fawn Grove, where JR Heaps worked in architectural restoration and homebrewed on the side. During the 2008-09 financial crisis, he took a leap of faith, dedicating himself to brewing and building a loyal following.

In 2011, Heaps and his father built a small production facility. Heaps went door-to-door, selling beer from the trunk of his car. As his business grew, Heaps acquired partners, including Kurt Kay, a friend of Sam Terroso. Before long, they were producing 1,500 barrels a year, racing to keep pace with demand.

Sadly, Kay died in 2019. It was a time when the brewing operation “needed a bigger platform,” in Sam Terroso’s words. The Terrosos, both steeped in entrepreneurship, bought out Heaps’ remaining partners, joining Heaps and his wife, Jen, as co-owners.

Another leap of faith came in COVID-era 2020, when the team found 13 acres in Leader Heights. There, with the support of local officials, the dream of a flagship brewery took shape. Heaps applied his architectural background to designing a barn-inspired brewery.

Today, ceilings soar with beams of Douglas fir. Amish craftsmen made the iron chandeliers and towering stone fireplaces. Distinct spaces include the beer hall-style dining room, upstairs loft, and outdoor bar with fire pits coming this year.

Private event spaces, leather-upholstered “power booths” inspired by Kellee, and even restrooms adorned with giant logos of South County beers reflect the rustic-glam aesthetic.

“The masons chipped the fireplace stone for four months,” says Sam. “It’s all there. Everything here is legit. This isn’t a veneer or cookie cutter.”

Adds Kellee, “We wanted to make it a destination. The demand was there, but the market and state of the world was extremely difficult yet we succeeded.”

In the 30-barrel brewhouse, visible through giant plate-glass windows, German

equipment gleaming in stainless steel comes from Schulz, founded in 1677 to make vats for Bavarian monks. With its reputation to uphold, Schulz carefully vets its customers for their beer making skill (find a video on South County made by a Schulz film crew at kaspar-schulz.de/insight).

Under Master Brewer Heaps, freshness, consistency, and balance are the keywords. South County expects to produce from 4,000 to 5,000 barrels in 2023, with a current capacity of 18,000 barrels per year as they continue to expand distribution into eastern Pennsylvania and Maryland.

“Those guys have done a great job in production,” said Sam. “You better know what you’re doing, because if you’re going to ask someone to spend a lot of money on a case of craft beer at a distributor, it better be right, and it better be good.”

Brews cover the spectrum—pale ales, lagers, cider, IPAs, porters, and stouts. The Phosphene Dream balances hops and citrus. The Valley of Kings stout tastes like s’mores with notes of chocolate and marshmallow. Kettle sours are flavored—key lime, anyone? And an isolated clean room will store wild yeast, away from damaging contact with domestic yeast, for production of true sours.

In March, South County’s first batch of bourbon went into a still from Vendome Copper & Brass Works, maker of equipment for Buffalo Trace and other top distilleries.

Sit down for a meal, complemented by South County beer, a clever cocktail, or a Pennsylvania wine. The menu from Executive Chef Matt Cohen features BBQ brisket, ribs, pork, pork belly, or sausage made in a vast, world-class southern-style smoker. Nibble on a side of mac ‘n cheese, BBQ baked beans, or densely delicious buttermilk biscuits.

There are also pizzas, sandwiches that include a shrimp po’ boy or the popular hot chicken, and enticing dinnertime entrees including mushroom risotto or a 28-ounce dry-aged steak. Save room for an amazing cookie, cheesecake, or chocolate bourbon tart.

From brioche to pizza dough, it’s all house made and sourced from local farms.

“The bakery team starts at 3 in the morning,” says Kellee. Under General Manager Matt Muller, South County Brewing Company is hitting its stride as a destination for good beer, good food, and attentive service. Watch for more taprooms that spread the South County experience throughout the region.

“The thing that makes me feel best about this project is how many times people say, ‘Thank you for building something we can be proud of,’” says Sam Terroso. “It’s a labor of love and patience. We believe in the brand. If you show up and work hard every day and have good people around you, it’s just gonna happen.”

South County Brewing Company

170 Crossway Dr, York, PA 17402

Fawn Grove Tap Room

104 Mill St, Fawn Grove, PA 17321

southcountybrewing.com

ASPARAGUS RICOTTA TART

This is the perfect quick and easy appetizer or crowd pleasing side dish for your spring menu. Wow your guests and family with this simple yet versatile and tasty tart. It takes less than ten minutes to make and is ready to eat in less than a half hour!

1 17.3 oz pkg frozen puffed pastry, thawed

1 lb asparagus, trimmed

2 eggs, whisked

1 cup ricotta

½ cup crumbled feta

1 Tbsp fresh dill, chopped

Zest of one lemon

2 garlic cloves, minced

Fresh ground black pepper and salt to taste

1 Tbsp olive oil from brushing

Optional: dash of cayenne pepper

Instructions

1. Preheat the oven to 425°.

2. Unroll two puffed pastry sheets and place them on a baking sheet covered with parchment paper. With a butter knife, cut a square ½ inch around the edges of both sheets, making sure to not go the whole way through the pastry.

3. In a bowl, whisk two eggs. Then add ricotta, feta, dill, lemon zest, garlic, cayenne, salt, and pepper.

4. Once combined, evenly divide between puffed pastry sheets and spread to the edges of your square.

5. Wash and trim your asparagus. Then, divide between each pastry and carefully arrange within the square.

6. Brush pastry edges with olive oil and drizzle the remainder over the asparagus. Bake in the oven for 18- 20 minutes or until the edges are golden brown and have puffed up.

7. Remove from the oven, then allow it to cool for 5 minutes. Serve and enjoy immediately.

Side Dishes:

JUST AS IMPORTANT AS YOUR MAIN

RECIPES AND PHOTOGRAPHY BY A-YO KITCHEN

Tip

• If you don’t like dill, you can substitute for any fresh herbs!

Chives, parsley, and thyme all work well in this dish!

Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well.

ayokitchen.com, ayokitchen@gmail.com, @ayokitchen

Tips

• It's super easy to add protein to this dish! Try with grilled chicken, hard boiled eggs, or a tuna steak!

• I also recommend grilling pieces of sliced baguette to serve with your salad instead of croutons.

VEGGIE LOADED GRILLED CAESAR SALAD

Looking to up your Caesar salad game? Look no further— this grilled version adds the kick you’re looking for! Grilling your veggies and lettuce adds a nice caramelized and smoky flavor to this classic salad that’s good enough to serve not only as an appetizer or side, but also as a main dish.

2 heads romaine lettuce, washed and cut in half

2 tomatoes, halved

1 avocado, halved and peeled

1 red onion, cut into four round sections

½ cup shredded parmesan cheese

½ cup croutons

Caesar dressing

Neutral oil (such as canola or vegetable)

Optional: 2 lemons, halved

Instructions

1. Heat your grill or grill pan until very hot.

2. Brush neutral oil on all your vegetable slices and lemons. Place sliced side down. Romaine, avocado, and tomatoes, take about 2 minutes. Onions take about 3 minutes.

3. Remove from heat.

4. To dish, spread a fourth of your dressing in the center of the plate. Then, place ½ a head of romaine on the dressing.

5. Dish alongside avocado, tomato, and onion. Finish with a sprinkle of a fourth of the cheese and croutons.

6. Makes four plates. Can also serve everything on a platter and drizzle with dressing. Serve immediately, and enjoy!

NIÇOISE PASTA SALAD

This recipe offers a twist on a classic French dish. It’s perfect for a spring picnic side dish or a main dish for a dinner party. It’s packed with fresh flavors and great textures for a dynamic meal.

Dressing

1 shallot, minced

2 Tbsp Dijon mustard

1/3 cup white wine vinegar

Juice of 1 lemon

½ cup olive oil

1 tsp sugar

Salt and fresh ground black pepper to taste

Salad

2 heads romaine lettuce, rinsed and chopped

8 oz pasta, cooked and cooled (we're using torchietti)

½ lb parboiled and cooled green beans

½ lb baby potatoes, boiled and halved

4 hard boiled eggs, halved

1 pint cherry tomatoes, halved

½ red onion, thinly sliced

4 radishes, thinly sliced

½ cucumber, thinly sliced

½ cup of olives, sliced

2 5 oz cans of tuna, drained and broken up

Optional Garnish: Microgreens, fresh dill

Instructions

1. Cook the potatoes, green beans, pasta, and eggs.

2. While everything cools, whisk together all the dressing ingredients. Set aside.

3. Chop the lettuce, tomatoes, red onion, radish, cucumber, and olives. Drain the tuna.

4. To assemble, place lettuce in the bottom of a large serving dish. Top with all your prepared veggies, proteins, and pasta.

5. Drizzle with dressing then toss to serve. Garnish with fresh dill and/or microgreens. Enjoy!

Tips

• Niçoise olives are traditionally used in this salad but can be hard to find. A good substitute is kalamata or Castelvetrano varieties.

• For an extra fancy flare, serve with some seared and thinly sliced Ahi tuna filets instead of canned tuna.

BEYOND BOTTLE The

Food and Wine Pairings as Told by Local Sommelier Carrie Lyn Strong

By Deborah Lynch

Beyond a red or a white, and basics like merlots and pinot grigios, there’s so much more to explore when it comes to different types of wine, especially when pairing wine with food. However, since wine usually isn’t a part of our early cultural experiences and education, many of us are a bit apprehensive when it comes to ordering or pairing wines. While some local restaurants may offer impressive wine lists, fewer have sommeliers—trained wine stewards— on staff to help us with our food and wine

pairings. Therefore, diners tend to stick with what they know, even if it might not be the best wine complement to the dishes they have ordered.

Carrie Lyn Strong, a sommelier with a long New York City resume who now lives in Marietta, can help. “This country’s culture is different from European countries because wine is not something that we grow up with. People can get intimidated,” she said, adding that, “I approach it in a way that people can understand that’s both fun and informative.”

Photo by Karlo Gesner

Since moving to Marietta where her fiancé (now husband) had a home, Strong has focused on her wine consultant business, educating restaurant staff, teaching for the Sommelier Society of America, working with wine associations, interviewing prominent wine industry leaders, giving online wine tastings, and hosting wine dinners. Her work takes her everywhere, from local restaurants to New York City, and from online events to wine professionals around the world.

Using her expertise with a local spin, Strong considered the menus of some of her favorite area restaurants for the perfect food and wine pairings that will have you ordering like a pro and serving both congruent and complementary pairings at your next dinner party.

First

Course

Recently, Strong has been working together with the staff at The Railroad House Inn in Marietta to educate and host wine dinners for the creation of the perfect pairing. So, our journey begins there with an appetizer of seared Hokkaido scallops over a spring pea & saffron risotto, pea foam, and candied pecan gremolata. Strong suggested pairing this dish with Delamotte Rosé NV Le Mesnil sur Oger from Champagne, France, which is sold by the bottle at Railroad House Inn.

“It’s such an elegant champagne,” she said. “It’s bright, fresh with rose petal tones, and aromas of cherry blossom. It’s the perfect aperitif. It excites your palate and gets you ready for what’s to come.”

Delamotte Rosé Champagne pairs well with the scallop dish as scallops are delicate and sweet with a bit of salt. That works with the spring pea, which is sweet, light and lively with saffron. “This whole dish is very delicate yet savory with a light balance of seafood, cherry blossom, fresh pea, and sweetness from the candied pecan. This pairing is more of a parallel pairing to my mind.”

By that, Strong means that the flavors of the food and the wine will be more similar to each other. That contrasts with opposite flavor pairings such as a spicy food with a sweeter riesling in which the sweetness will calm down the spice.

I approach it in a way that people can understand that’s both fun and informative.

” ”

Photo by The Jenn Carroll Collective

Second

Course

Following the light sweetness of rosé and the delicate taste of sea salt from scallops comes our second course, hailing from the menu at Luca in Lancaster. Strong suggests the funghi pasta or pizza and pairs it with a Giardin, Bourgogne chardonnay 2019 from Burgundy, France—a wine that is mediumbodied with yellow pear and vanilla-lemon custard notes. “Chardonnay can have apple and pear tones that work well with mushrooms—opposite flavors that marry nicely,” she said.

Strong notes that this pairing hits multiple complementary notes. Mushroom dishes are often creamy due to the addition of cheese, like Tallegio or even salty cheeses like pecorino or Parmigiano Reggiano. This creaminess couples well with the lush nature of chardonnay, which occurs during malolactic fermentation, the process that turns acid into creamy flavors. Additionally, acidity in the wine—especially when made in cooler climates—makes our palates water, which is similar to the effect of salty cheeses. This pairing has both similar and contrasting flavors, which makes it complex.

Main

For more information on Carrie Lyn Strong’s Wine Consulting, which includes virtual wine events, private wine classes, restaurant consultation, wine brand ambassadors, wine and spirits dinners, and wine gifting and purchasing, visit carrielynstrong.com/services/

Course

For the main course, Strong asks us to consider the Japanese Wagyu offerings at 401 Prime, which makes her eyes light up as she describes how rare it is to find a menu with Japanese Wagyu of the top A5 quality outside of major metropolitan areas. For the A5 striploin or ribeye with such amazing marbling and richness, she recommends a Barbaresco (nebbiolo grape), a medium-bodied Italian red that boasts both acidity and subtle tannins with rustic flavors, or Chateuaneuf-du-Pape (grenache grape) from France that is round, fruity, and heartwarming with silky tannins. “Both are red wines that will hold up to the fat [in the Wagyu] but not so overwhelming that they will overpower it.”

Dessert

Finally, Strong takes us to Josephine’s Downtown in Lancaster for dessert where we would try the chocolate and pear

decadence. This delicacy presents a manjari chocolate mousse with Sacher cake, pear variations, and a mixed media crumble.

If the name of that dessert alone doesn’t entice, imagine it paired with a port wine. Port wines are offered as tawny styles (more nutty in flavor) or late bottled vintage, more berry focused (just a bit sweeter). Strong recommends a tawny port like Sandman for this decadent dessert, because she says the nuttiness lends itself to the fresh, ripe pear lusciousness and chocolate bitterness in the dessert.

Some of these mouth-watering pairings could be re-created at home—such as a quick sear on an authentic Japanese Wagyu from www.pursuitfarms.com served with an Italian nebbiolo wine—or ordered at these Lancaster area restaurants.

Keep in mind that pairings can be done two different ways—parallel or perpendicular (similar or opposite).

Most importantly, remember that you must like the wine. As Strong notes, “If you don’t like it, you’re never going to like it.” A pairing means nothing if you don’t like the wine.

Photo by The Jenn Carroll Collective

TalkSweet

MEET SEVEN OF THE REGION’S MOST DELECTABLE DESSERT SPOTS

It’s (almost) always a good time for a sweet treat. Sure, we’re big proponents of moderation, too— but that doesn’t mean we don’t appreciate a delicacy when the chance comes. If you’re in the same camp, these seven dessert spots are some of the Susquehanna Valley’s most revered.

By Rachel Curry

Photo by Karlo Gesner

YUM YUM MINI PANCAKE BAR MORE

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For Guadalupe Islas, no individual culture influenced her palate. Instead, having emigrated from Mexico to the U.S. at 11 years old, and having lived in New Jersey, Texas, and Pennsylvania, her taste is uniquely multicultural.

Yum Yum Mini Pancake Bar & More (emphasis on the more) is a representation of that. It offers mini pancakes, bubble waffles, walking tacos, street corn, taiyakis, aqua fresca, milkshakes, and specialty chips straight from Mexico, among many other delicacies.

Islas says, “It’s just that fusion that you get from growing up with so many different cultures.”

3401 Hartzdale Dr, Suite 131, Camp Hill facebook.com/yumyum.officialpa

Order a batch of mini pancakes and you can choose three toppings. Islas recommends caramel, tres leches, and fresh whipped cream for first timers. More adventurous eaters may be inclined to try the bubble waffles, made from a tapioca flour batter and sporting a crispyoutside-gooey-inside appeal.

If you’re a savory lover, just know that the Mexican street-style corn cob sells out every day, so it may be best to plan ahead.

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It’s just that fusion that you get from growing up with so many different cultures

Photos by Karlo Gesner

Chef owners of The Copper Crust Co. in York, Nicole and Sean Austin, first met at the Culinary Institute of America, where they not only fell in love with their craft, but also with each other.

That passion speaks loudly in their products. “Everything we create is incredibly thoughtful,” says Nicole Austin. After more than a decade serving legendary pizzas, pastries, and more, they’re preparing to make their existing operation even more robust—much to the pleasure of all who frequent the establishment. Austin expects to have a whole extra pastry case thanks to additional production capacity, plus the team is opening a brewery next door.

Perhaps Copper Crust’s most famous pastry is the Paris bun, a type of sticky bun made with a flaky laminated dough. Not to be missed is the Paris-Brest. Originally created for a bicycle race from Paris to Brest, France, it’s shaped like a ring and made from baked pâte à choux dough, nutella, pastry cream, whipped cream, almonds, and powdered sugar.

On the savory side, Copper Crust does something most places don’t—they cure and smoke all of their own salmon, bacon, and pastrami. Try the Stern, made with lox, red onion, capers, and cream cheese on a bagel to indulge in the fresh taste for yourself.

The Austins are classically trained chefs and honor all ingredients for incredible balance and texture that, quite frankly, is obvious from the first bite.

996 S George St, York

thecoppercrustcompany.com

THE COPPER CRUST CO.

Photos courtesy of The Copper Crust Co.

BISTRO BARBERET BAKERY&

Chef Cedric Barberet has a storied career, but it’s one of his most recent accomplishments—surpassing the elusive seven-year threshold of Bistro Barberet & Bakery in Lancaster—that puts a smile on his face. In the industry, if you make it past seven years, you can rest easier on the premise you’re around for the long haul. Given the fact that Barberet was once named one of the top 10 pastry chefs in the U.S. by Dessert Professional Magazine; has won Chopped Sweets; and has been honored around the world for his talents; this is truly a treat for those who live near the bistro and bakery.

On the bakery side, the sight of a jewelry case full of artfully crafted high-end French pastries is drool-worthy in and of itself, and the flavors really do match the aesthetic.

Visitors can enjoy the seven-layer chocolate cake (a gluten-free flourless chocolate cake coated in dark chocolate), ruby (a raspberry mousse with key lime center and yellow sponge), and upsidedown snickers (a play on the famed candy bar), just to name a few. That’s not to mention the chocolate truffles, French macarons, and danishes made with laminated doughs that add to the mix. The cakes are low in sugar, the creams are light, and the pastries are refreshing.

Photos courtesy of Bistro Barberet & Bakery

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HELENA’S CAFE CREPERIE

“It isn’t just serving coffee and making cake,” says Chef Matt Hicks, owner of Helena’s Cafe & Creperie in Carlisle. “It’s us getting to know people.”

Helena’s is a communal meeting point that just so happens to be known for its rainbowcolored case full of French macarons (except, of course, when demand eats into the stockpile). With options like dulce de leché, salted caramel, and pistachio, the macaron flavors run the gamut.

In addition to the macarons, take note to try the sourdough donut holes in the morning, a sandwich in the afternoon, and even some local-only grocery items while you’re in for a visit at any time of day. If you’re after a crepe, Helena’s has sweet (like chocolate and raspberry) and savory (like gruyere cheese, bacon, and egg). Then there are the cakes—red velvet, chocolate lavender, and orange creamsicle, just to name a few.

Altogether, Helena’s has the bakery thing on lock, and Carlisle locals and visitors alike can rely on the spot to be “the first smile they get in the morning,” Hicks says.

6 W High St, Carlisle helenascafe.com

Photos by Karlo Gesner

MILL 72 BAKE SHOP CAFE&

Manheim’s Mill 72 is the epitome of a familyoriented establishment. Owner Melanie Miller is a mom of four daughters, and her family of six (plus two sons-in-law) all play a role in the success of the bakery. With a second location in Lebanon preparing to open, that teamwork comes in handy now more than ever.

The family vibes extend to the customers as well. “We know their history, their backgrounds, their stories,” Miller says about her regulars. People love their cupcakes, tandy cakes, and energy balls as a morning or midday pick-me-up. To accompany their sweet treats, Miller loves to see people order creative drinks like lavender or rose flavorings with espresso.

As Mill 72 settles into its second location, guests can expect new varieties of pastries, danishes, and turnovers, among other surprises.

45 N Main St, Manheim | Lebanon mill72.com

Photos courtesy of Mill 72 Bake Shop & Cafe

and chocolate ganache—is a wildly rich, cupcake-sized treat and a half.

Over the warmer months, guests can expect Desserts Etc. to take part in more events, like hosting live music or partnering with the Palmyra Greenhouse flower truck. If you make yourself a regular, just be warned that you will find yourself as integral to the operation as the cakes themselves.

DESSERTS ETC.

Reney Bartolomei is general manager of Desserts Etc., a Hershey-based upscale bakery with a diverse array of baked goods. She’s also part of the family that owns the family-owned operation, and knows firsthand just how much they all appreciate everyone who enters. “We want to make you feel like you belong here,” Bartolomei says.

Clearly, the family’s love language is baked goods. Cream cheese stuffed muffins, chocolate peanut butter cakes, sticky buns, and more line the shelves. The fudge bomb—an almostunbelievable concoction made of a chocolate cookies-and-creme crust, lava cake, opera fudge with varying flavors,

840

E Chocolate Ave, Hershey dessertsetc.com

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“ We want to make you feel like you belong here

Photos courtesy of Desserts Etc.

URBAN CHURN

Adam Brackbill’s ice cream nostalgia didn’t start with a cone. Instead, it started with old-fashioned salt-and-ice churns. At family gatherings in Juniata County as a kid, he’d participate in churning ice cream by hand, made with dairy from the family’s own cows.

Fast forward to the present day—Brackbill’s churning pastime has turned into a regional empire of sorts. With three locations, a churning facility, and expansion into wholesale for grocery stores and restaurants, Urban Churn has become integral to the Susquehanna Valley.

One flavor, honey lemon lavender, is a cult favorite—especially as an affogato, Brackbill says. “Folks would think that lemon and lavender with coffee might not turn out well, but it actually does,” he adds about the so-called secret menu item.

Dark soul—a midnight Brazilian cocoa with shards of Lititzbased Wilbur Chocolate’s Brandywine chocolate chunks— offers a deeply bold flavor for chocoholics. “It was supposed to just be a Halloween flavor, but so many people wanted to keep it,” Brackbill says.

In addition to its two locations in Harrisburg and Mechanicsburg, Urban Churn recently expanded into Carlisle. You can also find Brackbill’s creations at certain Giant Food Stores and other retail and restaurant establishments moving forward.

Photos courtesy of Urban Churn

Food & Drink Professionals

From scratch- made Italian to contemporary American, our food & drink spotlights are a chance to discover some new favorites to add to your go-to list.

NEW KIDS ON THE BLOCK

The Crew at Farmacy Catering are the new kids hitting the wedding & event scene in southern PA. They have just LOVED the warm reception they received from their clients, businesses, venues, and organizations. Chef Brian Cooper and his family are transplants to YoCo, but have some local roots. His family has been prominent in the southern PA and northern MD area for generations.

Brian studied education at York College and fell in love with this community years ago. When it was time to move away from the hustle and bustle of the city, Brian and his family were excited to find a new home in York. He had no idea that he would one day be able to expand his successful business in Baltimore and bring his services to a region he held dear to him.

Farmacy Cafe & Catering opened in early 2016, having evolved after serving the Baltimore and DC area for over a decade as Dish & Design Baltimore.

The loyal catering clientele fostered over the years demanded a place where we could offer our delicious twist on classic home cooked food. Thus, a farm fresh version of Dish & Design was born as Farmacy Cafe. After catering many large events, they outgrew their space in Baltimore which led them to expand in Pennsylvania, their new home.

As owners, alongside their dedicated staff, they bring years of experience in the restaurant industry, passionate culinary knowledge, and excellent customer service.

Their passion for the craft is evident in all of their scratch-made food and creative custom menus. Catering at any event, large or small and upscale or casual, they provide the best local dishes available. Also provided are event services, as well as custom menu planning and pricing to suit your needs.

PHOTO BY PHILTER PHOTO, NEW CUMBERLAND PA

PHOTO BY PHILTER PHOTO, NEW CUMBERLAND PA

PHOTO BY KYLEE B. PHOTOGRAPHY, YORK PA

AN EXPERIENCE LIKE NONE OTHER

At the Greenfield Restaurant & Bar, an experience like none other awaits you. If you’re searching for a relaxed, upscale eatery, then look no more.

Featuring fare from former White House Chef, John Moeller, The Greenfield’s menu is dynamic and exquisite. Chef Moeller is a Lancaster County native with a passion for cooking. Upon graduation from Johnson and Wales Culinary Institute, he lived in France where he was trained in classic French cuisine. He was an apprentice for some of the finest French chefs, including 2-star Michelin Chef, Bernard Loiseau. Upon returning to the United States he served three First Families in the White House from 1992 through 2005.

Aside from a menu developed by a nationally renowned chef, the Greenfield also offers an extensive wine list and a historic wine cellar. This space can host up to 12 guests for private events such as birthday parties, anniversaries, business gatherings and more.

The Greenfield Restaurant & Bar is a historic home built in 1780. The restaurant is the former home of the Clymer family, who farmed the surrounding land that is now the Greenfield Corporate Center. The charm and history of the restaurant provides for a warm and intimate dining atmosphere.

In addition to an intimate atmosphere, live jazz is performed every other Wednesday. On Fridays and Saturdays enhance your fine dining experience with our talented pianist in the lounge.

With the elevated menu, experienced chef, wine selection, and atmosphere, the Greenfield Restaurant & Bar is sure to provide an unparalleled dining experience!

INSPIRING THE CHEF IN YOU

The secret is out! You can create wonderful meals in the comfort of your home. All it takes is the right ingredients like the one’s John Gross & Co. provides restaurants throughout the Midstate. The Marketplace at John Gross is the wholesale distributor’s “side door,” offering many of the same restaurant-quality beef, chicken, and seafood used by the area’s finest establishments. Sourced daily from numerous ports and vendors, each department offers an extensive variety and exceptional quality.

Situated in Mechanicsburg, the Marketplace is a foodie destination for all of Central PA and is open to everyone with no membership fees. Weekly specials, recipe ideas, and JG Signature Meals make this a one-stop shop for your home cooking needs. Fill your cart with fresh produce, coffee, spices, dry goods, beverages, and refrigerated and frozen items available to put your best plate forward. They are proud to be a part of PA Preferred, sourcing great PA products from great PA counties.

GRILLING OPEN HOUSE!

Saturday May 20 th , 11am-1pm

Come enjoy the tastes of summer hot off the grill that will include freshly shucked oysters and celebrate seven decades of experience serving Central Pennsylvania.

308 Cheryl Ave, Mechanicsburg, PA 17055 717-918-0138

JOHNGROSSMARKETPLACE.COM

LOMBARDO’S LASTING TRADITION: SEVEN DECADES IN LANCASTER

Decades since Lombardo’s opened its doors in 1946, the founding values of strong community, deep connection, and delicious food remain front and center. This timeless Lombardo family philosophy now fuels the leadership of Chef Ethan Lesperance and Front of House Manager, Jenna Pinhas. With over 70 years of experience preparing classic Italian dishes, Lombardo’s is making tradition its legacy.

In the kitchen, Ethan meticulously prepares each ingredient needed for weekly specials and seasonal menu items using his unique culinary perspective to create new recipes with innovative twists on classic dishes.

“We are fortunate to have a restaurant in the heart of one of the most bountiful farm regions,” Ethan said. “When things are in season, we are able to produce an Italian menu akin to what they have in Italy.”

Dishes like spaghetti and meatballs, eggplant parmesan, and lasagna remain permanent fixtures on the Lombardo’s menu—not only because they are time-honored family recipes, but because loyal patrons crave plates piled high with the classic flavors they fell in love with.

At the front of house, Jenna crafts seasonal cocktails with fresh produce from Lancaster County farms, curates a selection of local craft brews, and as Lombardo’s resident sommelier, offers patrons insight on which authentic Italian wine will best pair with their meal.

“You don’t always have to pair red meat with red wine,” Jenna said. “It depends more on what the sauce is. If you are having steak with a delicate white sauce, then a more delicate white wine will make a good pairing.”

Despite the different daily tasks that accompany each of their roles, Ethan and Jenna carry the same spirit of family and tradition that has run through the veins of Lombardo’s since its origin.

“We’re family here. That’s the Lombardo legacy,” Jenna said. Whether setting the table, pouring wine, or making a meal—the staff at Lombardo’s bring each customer into the familial atmosphere that has fed into the longevity of Lancaster City’s longest-standing Italian restaurant. After 77 years of cooking, simmering, and stirring each dish to perfection—generations of talented chefs at Lombardo’s have perfected signature recipes while keeping a spirit of creativity alive.

“Seventy-seven years is a pretty serious tenure in a city, especially a small city that’s constantly evolving,” Ethan said. “Lombardo’s will always stay true to its roots.”

BISTRO BARBERET AND BAKERY BRINGS A TASTE OF PARIS TO CENTRAL PA

Want to have a Food Network champion prepare your meal? Chef Cedric Barberet, who won the Neapolitan Delight episode of Chopped Sweets in 2020, brings a taste of France to downtown Lancaster. Cedric’s extensive résumé includes his time as an executive pastry chef at former President Donald Trump’s Mar-a-Lago Club, where he crafted President Trump and Melania’s seven-tier wedding cake. He was also named a top 10 best pastry chef in America by Dessert Professional Magazine in 2016.

Cedric and his wife, Estelle, opened Bistro Barberet & Bakery in 2015. The restaurant’s menu includes appetizers such as beef tartare and escargot, as well as many gluten free options. Entrées range from veal schnitzel to moules frites, bouillabaisse, and more. Bistro Barberet also serves sandwiches, soups, quiches and salads. The bistro's menu features lunch items on Fridays, 11:30 am to 2:30 pm, and Saturday brunch, 11 am to 3 pm. Dinner hours are Tuesday to Saturdays from 5 pm to 9 pm. Enjoy lunch or dinner with a glass of wine–a complete wine list is offered daily. Or, enjoy a craft cocktail or beer with your meal.

Tufted banquettes provide a comfortable place to sit and dine. The service is prompt, and the prices are reasonable.

Whether you’ve enjoyed lunch or dinner in the bistro, be sure to leave room for dessert! Their display cases are filled with delicate, handcrafted pastries and cakes. Indulge in sweet treats such as L’opéra (almond cake soaked in espresso, layered in coffee buttercream and chocolate ganache), 7-layered chocolate cake, crème brûlée, macarons, tarts, and éclairs. Many of their desserts are gluten-free and the chefs are passionate about making the best possible food for their customers. The bakery is open from 7 am to 9 pm, Tuesday to Saturday, and 9 am to 2 pm on Sunday.

ONE13 SOCIAL CONTRIBUTES TO THE BUSTLING DOWNTOWN DINING SCENE

The team behind One13 Social sees a bright future for the Carlisle dining scene. Business partners Chris Rice, Steve Capone, and Kevin Rockwood opened One13 Social in January of 2022. All three of them have strong ties to Carlisle and saw an opportunity to become a part of the downtown’s already bustling restaurant culture. In 2010, Capone, and Rice formed Caprice Properties and have spent years investing in and improving many properties in downtown Carlisle. Rockwood is a Carlisle native and restaurant industry veteran with over 25 years of experience in the Central Pennsylvania market. With the partnership team all residing in Carlisle with their families, they enjoy being active members of the community.

One13 Social’s globally-inspired menu—offering dishes such as wild mushroom soup, shrimp & grits, Korean barbecue ribs, yellowfin tuna tostada, Argentinian flank steak and Faroe Island salmon au poivre— utilizes locally-sourced, high-quality ingredients. An extensive collection of wines, spirits, and beers will excite the most discerning connoisseur. Whether you are looking to have a craft cocktail in one of the two bars, entertain clients for a business lunch, grab a casual dinner or a special night on the town, the exquisitely designed restaurant is sure to give you a memorable experience and leave you wanting to visit again soon.

In addition to One13 Social, the team is also working on several other exciting restaurant projects in Carlisle and the surrounding area. These projects will keep the same focus on quality, exceptional hospitality and enhancing the community.

113 W High St

Carlisle, PA 17013

717-706-3514

ONE13SOCIAL.COM

CONSISTENTLY RATED AMONG THE BEST

Great globally inspired food and drink doesn’t hurt either. We’ve got a seat for you whether you join us inside or out on Continental Square in downtown York during the warmer months.

Our attention to detail and dedication to customer service is what sets us above the rest. Whether you’re a local, loyal customer or someone just passing through, we want to create a memorable experience for you every time. Join us for some small plates and cocktails with some friends, or a fine-dining experience with our new, expanded wine menu that is sure to turn heads.

We win awards and have a very loyal fan base that would riot if we removed the General Tso’s Cauliflower from our menu. Let us show you why.

19 N George St, York, PA 17401 717-430-2981

REVIVALSOCIALCLUBYORK.COM

WHERE CONTEMPORARY MEETS COMFORTABLE YET STYLISH

Located on a quiet, tree-lined street in Harrisburg, you can forget you’re just a block away from the State’s Capitol or embrace it and bring all your lawmaker friends down.

Home231 combines a comfortable yet stylish restaurant with contemporary homestyle cuisine, service, and atmosphere. Our chef uses local products–from meats to eggs and produce–to create simple and approachable American food with a modern touch.

You can join us indoors or outside on our patio now that the weather has warmed up. Open Tuesday-Friday for lunch, it’s a great place to take a break from the Capitol and grab something to eat. And it’s the hot place to go on Sunday brunch–serving everything from chicken and waffles to huevos rancheros and benedicts.

Whether you’re in town for business, lawmaking or a local, Home231 is a great place for lunch, dinner, or Sunday brunch.

231 North St Harrisburg, PA 17101 717-232-4665

HOME231.CO

With spring in full swing, the time has finally come for local markets to be booming with produce and warm air. As you make your way back to market, be sure to check out these hidden gems that will stimulate your palates.

Hidden Gems at Your Local Market 5

BY THERESA STODDARD

1 2 3 4 5

MID ST8 TACO

West Shore Farmers Market, 900 Market St, Lemoyne, PA

Offering dry aged beef short rib barbacoa tacos and fresh corn tortillas, MidSt8 Taco’s tex-mex cuisine is hard to beat. Located at the West Shore Farmers Market, they’ve been serving-up some of the best tacos, quesadillas, empanadas, tamales, and nachos in the area. All ingredients are curated with fresh quality in mind, and they also honor the environment with green packaging. As they claim on their site, “It’s not just our salsa verde that’s green.”

MEZZOGIORNO

Central Market York, 34 W Philadelphia St, York, PA

Looking for Italian cuisine with local flair? Then look no further–although they’ve been in Central Market York for years, perhaps you’ve not made the trip to their stand. All ingredients are locally sourced with a modern spin that include fire grilled pizza, grilled paninis, baked lasagna, and more. If you’re planning a morning trip to market, they’ve also got you covered with breakfast casseroles, omelets, and sandwiches.

WARD OF HEALTH

Broad Street Market Harrisburg, 1233 N 3rd St, Harrisburg, PA

Located at the Broad Street Market in Harrisburg, Ward of Health has become a pillar of wholesome, vegan delights for a healthy and green option. Using non-GMO and all natural ingredients, you can consume with a clean conscience and options include an assortment of crunchwraps, pasta bowls, soups, and salads. This vendor is the perfect find for lighter fare on a warm day.

CHRISTINA’S CRIOLLO

Lancaster Central Market, 23 N Market St, Lancaster, PA

Christina’s Criollo at Lancaster Central Market will spice-up your lunch with their authentic Puerto Rican cuisine. Using authentic spices and recipes, menu items include empanadas, pollo asado, baked plantain, and roasted pork. Lighter lunch options are available, which are a seasonal soup and side salads. Also featured (but rotating) are their famous cheesecakes, coconut cheesecake, and guava cheesecake. Don’t let this stop fall under your radar!

WEAVING ROOTS FARM

Adams County Farmers Market, 545 Long Ln, Gettysburg, PA

Perhaps you’re searching for the right ingredients to make a fresh meal at home–if that’s the case, make your way to Weaving Roots Farm’s stand at the Adams County Farmers Market. Also known as a vegetable CSA, they have a vast array of produce, which of course varies based upon season. You can find rutabagas, heirloom tomatoes, green beans, carrots, beets, turnips, greens, and more. Beyond vegetables, they also harvest strawberries when in season.