Susquehanna Style May 2024

Departments

8 TRENDING IN TOWN

Tingle your taste buds with a savory cocktail from these Susquehanna Valley hot spots

10

Create a classic charcuterie spread with local items, from board and utensils to cheese and fruit

12 16

PEOPLE & PLACES

Get to know Sweeter Than SAP, Gettysburg’s new sweet spot

LIVE WELL

How to talk mocktail: nine tips to sound, and drink, like a zero-proof pro

18

FOODIE FINDS

Check out York’s first Portuguese restaurant, Mesa Moreira

21

DISH IT UP

Spice up your summer parties with recipes inspired by tastes of the Caribbean

48

FIVE THINGS

Five spots to get unique frozen and cold treats

Features SHOP IN STYLE

26

WHAT’S THE TEA?

A local tea expert “spills the tea” on the rise of the coffee alternative

31

SPILLING THE BEANS

Come with us into the kitchens of the Susquehanna Valley’s top chefs

ON THE COVER

Virginia Oysters with ramp and parmesan from John Wright Restaurant.

Read more on page 31.

Photography by Karlo Gesner

A home and neighborhood you truly love.

During the warm summer nights, this neighborhood comes alive with the laughter of children and the camaraderie of friends as they gather for outdoor movie nights under the stars. Walking trails wind their way through lush greenery and foster a sense of connection. Generations young and old find common ground in the gathering spaces. This is where friendships blossom and memories are made. This is more than a neighborhood, it’s a Charter neighborhood. Visit charterhomes.com for more info.

For the Foodies

Food is one of life’s only common grounds. It brings people together, fosters relationships and gatherings, is a representation and expression of cultures, fuels our day-to-day existence and—arguably the best perk of all— tastes delicious.

Luckily for you, there’s lots of phenomenal food and drink options all around Central Pennsylvania. We’re fortunate to have a blend of cuisines from all over the world abundant right in our little region of the state, promising something for every palate.

On page 31, you’ll find four different beloved restaurants throughout the area that encompass these universal guarantees of flavor, creativity and community. You can even try making gumbo, based off Wrightsville’s John Wright Restaurant, for yourself at home!

You’ll also be delightfully enlightened to Mesa Moreira, on page 18. Mesa Moreira is a new Portuguese restaurant in downtown York and is truly one of a kind. Get a taste of authentic Portuguese culture and community through their dining experience and dishes grilled in the freshest garlic and olive oil.

Satisfy your sweet tooth on page 12, learning about Sweeter Than SAP. The new Gettysburg bakery offers a variety of cupcakes, cookies and eclairs, all baked from scratch and with love by 23-year-old Sara Parrish.

If you’re looking for new drinks to try, look no further than page 16, where you’ll learn about the rise of mocktails and how to find the alcohol alternative near you, and page 26, to ditch your coffee habit and reap the benefits of a cup of tea.

There’s lots of ways to keep your taste buds— and spirits—happy locally. An adventurous bite, a familiar flavor, a spontaneous sip or a comforting snack—there’s always something exciting, something new and something for the foodies here in the Susquehanna Valley.

PRESIDENT/CEO

Paul Prass

VICE PRESIDENT/COO

Lisa Prass

ASSOCIATE PUBLISHER

Theresa Stoddard

EDITOR

Katy Shero

DIRECTOR OF CREATIVE SERVICES

Mike Matuczinski

ADVERTISING EXECUTIVES

Sherry Bolinger, Kate Hunter

GRAPHIC DESIGNER

Madison Eckert

CONTRIBUTORS

Rachel Curry, Emily Gonzalez, Karen Hendricks, Diane McCormick, Maddy Pontz, Kylie Stoltzfus

PHOTOGRAPHER

Bill Ecklund, Karlo Gesner, Julianna Stallings

PROOFREADER

Erin Cramer

ACCOUNTING

Donna Bachman, Sarah Varano

Coffee Bar provides a

HEAL YOUR RELATIONSHIP WITH YOUR CLOTHES

Professional organizer Mara Clements shares tips for decluttering your closet and letting go of old clothes

ALL ABOUT ACCOUNTABILITY

Blogger Deb Lynch shares her health and self-care journey and how to stay motivated and accountable

COMMON COOKING CONUNDRUMS

At-home tips and tricks for avoiding classic kitchen faux pas

HOW VISITORS EXPERIENCE

MOSAIC BEFORE IT’S BUILT

Through tech and other experiential tools, Willow Valley Communities brings to life its new Mosaic expansion in Lancaster City

2023 NKBA Judges Choice Award

BAKE IT 'TIL YOU MAKE IT

Check out Gettysburg’s new sweet spot, Sweeter Than SAP. Read more on page 12.

Savory

Savory cocktails. Don’t try to define them. Just think “non-sweet.” They can be spicy, tangy, earthy or smoky. Tingle your taste buds with a savory cocktail from these Susquehanna Valley hot spots.

BY DIANE MCCORMICK

CONWAY SOCIAL CLUB & PER DIEM

The members of Earth, Wind & Fire are “the nicest guys ever,” says Dan Zeiders, beverage director of TFB Hospitality’s Per Diem, Conway Social Club and Annie Bailey’s Irish Public House. So, he created Per Diem’s Serpentine Fire in their honor. It condenses turmeric, carrots and ginger into a syrup for a touch of sweetness, while an earthy mezcal, lemon juice and cracked pepper bring the savory.

REVIVAL SOCIAL CLUB

Meat in a cocktail doesn’t have to mean a slab of bacon balanced on the rim. At Revival, some fatty foods get a liquor bath known as “fat washing” that infuses their flavors into the spirit. Find it in the Say Cheese!, which fat washes mascarpone in Barr Hill gin for a hint of creaminess without an overwhelming cheese taste.

In savory, balance is the key word, Ayala says. Revival’s We Be Jammin infuses ranch mix powder into tequila, blends in a spicy Ancho Reyes liqueur, sweetens a bit with pepper jam and adds a satisfying tartness with grapefruit and lime.

19 N George St, York revivalsocialclubyork.com

MEET SAVORY COCKTAILS: FOUR THINGS TO KNOW

Global trends in food, from farm-to-table to earthy umami, are moving cocktails away from their predictable sweetness overload.

Zeiders lets the base spirit provide clues for new recipes—the bell pepper note of mezcal or a floral vermouth. The enticing scent of smoked cinnamon at Conway Social Club means that someone just ordered the popular Night Stick, a blend of spirits, bitters, orange oil and a flaming cinnamon stick.

Conway Social Club | 28 E King St, 2nd floor, Lancaster | conwaysocialclub.com

Per Diem | 50 Rock Lititz Blvd, Lititz perdiemlititz.com

The absence of heavy mixers or creams is a telltale sign of savory. Bonus: Less sugar = fewer calories.

If you don’t see what you like on the menu, let your mixologist concoct a creation. Start with your favorite spirit, and share your food preferences and dislikes.

Before, during or after dinner? Your call. “There are no rules for cocktails,” says Jessica Ayala, owner of Revival Social Club in York. “Cocktails are meant for fun.”

PHOTOS COURTESY OF CONWAY SOCIAL CLUB & PER DIEM

MIDSTATE DISTILLERY

So much real crab meat floats in Midstate Distillery’s house-made Crabby Mary mix that some customers ask for spoons, Manager Jen Beard says. The Crabby Mary is made with Midstate’s Bloody Mary Vodka for an extra helping of flavors from the infused carrots, celery, onions, garlic, horseradish and black pepper.

The Bloody Mary Bar on Sundays lets you go savory on your own terms. Choose your vodka from Midstate’s regular, Bloody Mary, Dill Pickle, Jalapeno Lime or Cucumber flavors. Then mix and match from varieties of olives, pickles and pickled vegetables, hot peppers and mixes, including the Crabby Mary. Enjoy your creation while you snack on meats and cheeses from the bar.

Windsor Park Plaza 5234 Simpson Ferry Rd, Mechanicsburg

Hershey Fresh Market 121 Towne Square Dr, Hershey midstatedistillery.com

MAKE A COCKTAIL SAVORY: A DIY GUIDE

No need to abandon your favorite spirit. Gin, vodka, bourbon and tequila lend themselves well to savory alternatives.

Cheap liquors have nowhere to hide in savory cocktails. A quality spirit, such as Midstate Distillery’s nine-botanical gin, delivers taste.

Fire up a margarita with tomatillo sauce. Sub chili liqueur for triple sec. Rim it with chili-lime seasoning. For fun, serve it in a hollowed-out

Experiment, and layer flavors. Find a recipe for turning a spicy or tangy food into a syrup. Swap out a sweet mixer for a flavored sparkling water.

Complement your cocktail’s existing flavors with a spicy rim or an extra squeeze of citrus. “People underestimate the importance of garnish, but they absolutely matter,” Ayala says.

PHOTO COURTESY OF MIDSTATE DISTILLERY

A CLASSIC Charcuterie Creating

Spread

CHARCUTERIE BOARDS ARE STAYING IN THE CHAT IN 2024

Check out these local grocers to curate a charcuterie spread— from crackers to cheeses to nuts and meats—that’s sure to be the life of your next summer party. →

MG MERCANTILE mgmercantile.com

1. Vermont Salumi 3 oz Bresaola, $11

2. Miro Spoon, $9

3. White Truffle Honey, $10

4. Terra-cotta Pinch Bowls (Set of 6), $19

5. Olive Wood Appetizer Fork, $4

6. Rosemary and Olive Oil Flatbreads, $9

7. Ironwood Gourmet Large Rectangular Charcuterie Board, $32

LEMON STREET MARKET lemonstreetmarket.com

8. Organic Blackberries, $4.99

9. Organic Rosemary, $2.99

10. Uncured Prosciutto, $6.49

11. Conestoga Cheese, $19.99/Ib

MANDROS IMPORTED FOODS

mandrosimportedfoods.net

12. Fig Spread, $5.99

13. Maple-Coated Walnuts, $5.99

14. Bonne Maman Raspberry Tartlets, $6.79

15. Fig, Honey and Extra Virgin Olive Oil Crackers, $5.89

16. Coeur du Berry Soft Goat’s Milk Cheese, $10

17. Green Olives, $3.63

BY RACHEL CURRY | PHOTOGRAPHY BY BILL ECKLUND

Many of us make a plan for how we hope our lives and careers pan out when we’re young. What’s much rarer is that we actually bring that plan to fruition. Sara Parrish, owner of a bakery in downtown Gettysburg called Sweeter Than SAP, did everything she could to stay on the path of a baker—and by just 23 years of age, she had a storefront all her own.

“I always had a vision of what I have now,” Parrish says. That’s not to say the journey was easy, particularly with someone her age having to prove how passionate and dedicated she was about opening a bakery. “I had to self-advocate,” she says. “It’s what I’ve always wanted, and I fought hard for it.”

Parrish attended Adams County Technical Institute, formerly Adams County Tech Prep, to study culinary arts during high school and went on to achieve a bachelor’s degree in pastry and food service management from Johnson & Wales University. All of this was part of an intentionally crafted plan. Even her business name (the SAP in Sweeter Than SAP is her initials) was born out of a family conversation when she was 16 years old.

All of that is just a sliver of what went on behind the scenes to create Sweeter Than SAP. Walking into the bakery, which opened in August after years of Parrish fulfilling custom orders in her private kitchen, provides an encompassing experience. With beverages like coffee and hot chocolate available on-site, Gettysburg locals, college students and visitors can stop in for a quick treat or hang out and feel right at home. The design is clean, welcoming and modern, and the fan-favorite cinnamon rolls—the size of a small dinner plate—immediately give credence to the skill that Parrish has honed over her life.

See the dif fer ence. Discover life’s possibilities at Freedom Village at Brandywine.

Live well, dine in style, and connect with f riends in our vibrant community. Enjoy an inclusive culture where you’re welcomed like family, and explore the f reedom of a maintenance-f ree lifestyle and remarkable amenities in charming Chester County Plus, with smart Life Care options and award-winning health services, retirement has never been so secure and worry-f ree

What will your retirement look like at Freedom Village at Brandywine?

Call 484-842-0374 and find out.

FVBrandywine com | 15 Freedom Blvd., | West Brandywine, PA 19320

So too do the wide variety of cupcakes and pastries that are at the ready in the bakery, as well as the custom orders for monumental life events like weddings and birthdays that Parrish gets to craft, bringing joy to people’s lives through beauty and flavor.

“Catered my wedding, FOOD WAS AMAZING (all my guests said so, and I am extremely picky when it comes to food), Joe was a pleasure to work with, his staff were exceptional and extremely professional, I highly recommend!!”

Christa

For Parrish, what’s most special is that everything is made from scratch. “The industry has kind of lost its way,” she says. “Everything is being mass produced, and I think that’s really what sets a local business aside. Here, everything is made from scratch, and everything is made on-site.”

Parrish is a big fan of wedding orders, whether they be a traditional tiered wedding cake or some version of current trends like a small cake plus an array of cupcakes or parfaits for guests to choose from. Couples can arrange a tasting of six different flavors and have a relaxed conversation about all the details of their wedding and what they hope for the desserts. “We really just want to create a smooth back-and-forth process for the couples who come in,” Parrish says.

Whether it’s weddings, baby showers or a day of shopping in Gettysburg topped off with an afternoon delicacy, Parrish spends her days living and breathing sweets. Ironically, she doesn’t have much of a sweet tooth herself. “I’d rather eat steak and potatoes,” she says. So what makes baking her lifelong passion if not for the opportunity to lick the spoon?

“I honestly love making other people happy with food and something that they can use to nourish themselves or even just to enjoy,” she says. Plus, desserts are often associated with a moment of celebration. “It’s fun, it’s creative, and I love science too, and baking is so much science,” she adds. The list, it seems, could go on forever.

Sweeter Than SAP is just getting started. The bakery recently partnered with Gettysburg Eddie’s to sell their cheesecakes and chocolate mousse cake as dessert at the restaurant. They’re also continuing their partnership with Mr. G’s Ice Cream, who uses some of their desserts as mix-ins or sides for his own product.

As for the future of the bakery itself, Parrish finds herself moving the goalposts of what she wants to achieve further down the line. “Maybe opening up a second location is somewhere in the future for me,” she says, knowing full well she has a way of making her dreams a reality.

Sweeter Than SAP

52 York St, Gettysburg, PA 717-420-2337

sweeterthansap.com

@sweeterthansap

How to talk mocktail

BY DIANE MCCORMICK

“I’ll have a mocktail, please.”

Say it loud, and say it proud. Mocktails are cool and as delightful to the eye and delicious to the tongue as their hard-spirited cousins.

They are also conversation starters. “What the heck is that?” “Does it taste like the real thing?”

Become the expert with this glossary of mocktail talk and tastes.

Origin story

9 TIPS TO SOUND, AND DRINK, LIKE A ZERO-PROOF PRO DIY

A perfect storm of trends brought mocktails out of the shadows. Dry January convinced people that they really can skip the booze. Our health and wellness consciousness has us looking for healthier options. Inclusivity and diversity mean giving abstainers a seat at the bar. And finally, social media spotlights the visual appeal of beautifully crafted, colorful mocktails.

Zero proof

Artisans are crafting nonalcoholic spirits that give mocktails a spirited zing. Some distill their spirits and remove the alcohol. Others artfully blend natural essences with water. No matter the method, Ritual, Seedlip, Spiritless and other names are joining a $10 billion global market. Reviews remain mixed, but zero-proof spirits are improving, and they’re muscling their way onto high-end bar shelves. “With recognized brands, we’re better able to imitate some of the flavors of gin and whiskey,” Adam Brunson, bartender at Rubicon in Harrisburg, says (rubiconhbg.com).

Give it the juice

If you’re still not sold on spirits alternatives, skip them. “All of our bartenders are certainly well-seasoned enough that we can make up a mocktail for you on the spot with the litany of juices and fruits that we have in front of us,” Brunson says. At Decades, the retro-fun restaurant and bar/arcade/bowling alley in downtown Lancaster (decadeslancaster.com), “no alcohol” choices include the meticulously crafted Lavender Elixir—made with lavender and honey Earl Grey tea, fresh lemon and seltzer, topped in sassy fashion with butterfly pea flower gelatin and garnished with button flowers.

Food pairings

At Rubicon, your friends will be suitably impressed when you mention that the refreshing, spirit-free Alchemist pairs beautifully with the $1 oysters at the bar. The Alchemist is like a classic Aperol Spritz or Campari Spritz, made with nonalcoholic Figlia aperitivo, New Orleans and orange bitters, tonic and lemon.

Mocktails don’t curtail

Say yes to happy hour and clinking glasses with friends. The robust zero-proof menu at Tutoni’s in York (tutonis.com) includes the Me, Myself, and Chai, made with Ritual whiskey alternative, smoked chai, cinnamon, salt and honey. Cocktail hour, with $2 off zero-proof selections, makes Tutoni’s bar the perfect place for taste-testing.

Eye candy

What makes a cocktail look enticing and sophisticated, anyway? It’s not the alcohol. It’s the mixers and embellishments. Mocktails rimmed in pomegranate sugar or mixed with bright berries are pretty enough to be featured on the websites of the best restaurants. The Blue Spirulina Lemonade at Per Diem in Lititz (perdiemlititz.com) is a vivid, bedazzling treat.

What’s in a name?

In the old days, your only choice in mocktail was whispering that you’d like a Shirley Temple. Might as well have ordered the Sugary Sweet Teetotaler. Today’s beverage artists are bestowing their mocktails with fun and quirky names. In downtown Lancaster, Josephine’s Hollywoodinspired cocktails include the Betty Ford mocktail, consisting of pineapple and rosemary apple cider vinegar shrub, Luxardo cherry juice and club soda (josephinesdowntown.com).

Wine a little

Wine drinkers, the mocktail parade isn’t passing you by. Pennsylvania Fine Wine and Good Spirits stores carry the Fre line of alcohol-removed wines. Red blend. White Zin. Brut. Chardonnay. They’re born in traditional winemaking methods but “dealcoholized” to remove the wine. Other makers concoct wine alternatives, mixing juices, teas and spices to mimic the flavor and feel of wine.

The summer sun is setting, and the moment is right for a Friday-night drink on the deck. Oh, shoot. You’re cutting back on alcohol. Mocktail to the rescue.

Step one:

Go online and stock the liquor cabinet with zero-proof alternatives. Then try Ritual’s virgin margarita recipe:

1. Combine 2 oz Ritual Tequila Alternative, 1 oz fresh lime juice and ½ oz agave nectar in a shaker with ice.

2. Shake, shake, shake (the recipe actually says that).

3. Pour into a cocktail glass, garnish with lime, and get creative. Rim with salt or spicy jalapeno juice. Toss in garden-fresh herbs.

4. Have as many as you like, for that tequila-escape feeling without the tequila calories and foggy brain.

Eat & Drink

WHAT’S THE TEA?

Passenger Coffee and Tea “spills the tea” on the rise of the coffee alternative.

Read more on page 26.

Portuguese Cooking, the Moreira Way

STEVE AND CHRISTIE MOREIRA ARE BRINGING A TASTE OF PORTUGAL TO DOWNTOWN YORK

BY KYLIE STOLTZFUS PHOTOGRAPHY BY KARLO GESNER

On July 26, 2023, Steve and Christie Moreira opened the doors to York’s very first Portuguese restaurant, Mesa Moreira—an expression of love for the culture that has shaped their lives and an opportunity to create a thriving community that feels more like family.

Mesa Moreira is inspired by Steve Moreira’s rich family roots that have spanned across continents. His parents, David and Celeste, moved to the United States in 1975 after living in Portugal and later Angola, where Steve’s mother owned a bakery. After moving stateside, they settled in one of the nation’s largest Portuguese communities, New Jersey, where he and his brother were raised.

“We were [a] big family. When I was growing up, we’d get together on Sundays and [there would be] 100 people and my mom was like the chef,” Steve says. “Everybody loved my mom’s food.”

After meeting his wife, Christie, a Pennsylvania native, the pair made their way to Central Pa. The two operated a renovation and design company until they decided it was time for a change in direction.

“[My mom] always wanted to have a restaurant, and I’m kind of like living her dream for her,” Steve says.

The menu at Mesa Moreira is comprised of authentic Portuguese dishes like hearty portions of Salmão Recheado, a stuffed salmon topped with savory house-made crab meat, and Bacalhau a Lagereiro, a bone-in codfish imported from the home country, grilled in olive oil and garlic and served alongside peppers, onions and baked red potatoes. By combining authentic Portuguese with complementary local ingredients—like fresh pasta from York's own Tutoni's Flour Shop and locally sourced meat—and sprinkling in the team’s own creative flair, Mesa Moreira is cultivating a menu that’s all their own.

“We call it our Mesa Moreira style,” Christie says, noting that the menu is constantly evolving, with the most recent additions being goat and oxtail. Chef Eduardo Costas spearheads Mesa Moreira’s menu development. Originally from Portugal, Eduardo moved to Newark, New Jersey in 2006 and spent a decade cooking in the area’s esteemed Portuguese restaurants. Regardless of what twists the team chooses to take with its menu, each new dish calls back to the Portuguese roots that are the very heart of the restaurant.

As far as how the food is served, the pace of dining at Mesa Moreira is modeled after a European method of hospitality.

“[When] you come in, expect to be patient. Put your phone away, come with your friends, have some wine, have some sangria, you’re gonna be here a while,” Steve says. “You’re gonna eat, you’re gonna eat slow, you’re gonna enjoy the food. It’s just that time to like forget everything else.”

After guests are seated in the spacious dining room with windows that look out toward the streets of downtown York, a server welcomes each table with a heaping basket of Portuguese rolls, delivered fresh from a Portuguese bakery, alongside a portion of house-made olives.

“We bring a lot of people from 30 minutes [away]. We have people driving an hour and a half to come here and eat,” Christie says. “A lot of people say when they walk in, they feel like they’ve left York.”

As leaders in York’s food scene, Steve and Christie are determined to make Mesa Moreira an establishment overflowing with abundant hospitality and warmth. They say they are passionate about making sure everyone who walks into the restaurant feels like they are dining alongside friends and neighbors, whether it’s their very first time visiting or they frequent the restaurant every day for lunch.

“Make sure you go over and say hi to [the guests],” Steve tells his serving staff during their training. “Portuguese restaurants are about community and family. When you go in, you know the servers, they know you. They know your kids, they know what they like.”

It’s in this same spirit that Steve and Christie put their energy toward cultivating a presence at Downtown York’s First Friday events. By booking live music, renting bounce houses and face painting for local kids, and hosting with the same intentionality that infuses the daily dining experience in the restaurant, Mesa Moreira is drawing crowds each month.

“I have pictures of hundreds of people on the street,” Christie says. “It’s completely changed the way this whole block of Beaver Street brings in people and interacts with the community.”

To keep engaging local diners, Mesa Moreira hosts live entertainment every Friday night at 8 p.m., drawing the group of regulars they know and love and a whole new crowd of fresh faces who find their way to downtown York on any given weekend.

“My goal is to have this place busy every day, from lunch to dinner,” Steve says, expressing that a packed house is reminiscent of the classic Portuguese restaurants his family knew so well, where the food is plentiful, drinks are always full, and the comfortable chatter of neighbors swells to fill the room. “You look across two tables, and it’s someone that you know, and then you’re talking to them, and then you’re moving over and sitting with them and chatting for a while.”

“It’s so humbling to sit in the restaurant when it’s full and just look and be like, ‘Wow, we did this? We brought all these people together,’” Christie says. “[The response] has been absolutely incredible. We’ve been so blessed and so supported.”

Experience Mesa Moreira for yourself. Make a reservation at mesamoreira.com

Mesa Moreira

58 W Market St, York, PA 717-650-1499

mesamoreira.com

@themesamoreira

Caribbean Flair in Central PA

Kick off your summer parties and festivals with a kick of the Caribbean, and take a twist on safe, same-old seasonal dishes to brighten your taste buds this summer.

LOS TRES GOLPES (THE THREE HITS)

Originated from the Dominican Republic, this dish is called The Three Hits because it's mashed plantains topped with three items: eggs, salami, and fried cheese.

3 green plantains

1/2 stick salted butter

1/4-1/2 cup heavy cream

1 red onion, sliced

1/2 cup olive oil

1/2 cup vinegar

Salt and oregano to taste

1 fried egg slices of salami fried cheese (Tropical brand queso de freír)

Instructions

1. Slice the plantains and place in boiling water until tender.

2. Drain the plantains and place in a bowl.

3. Add the butter, and mash until smooth. Then add the heavy cream, and stir until creamy.

4. Add salt and oregano to your taste preference.

5. In another pan, sauté the red onion slices with olive oil and vinegar.

6. Top the plantains with the onions.

7. Add the fried egg, salami and fried cheese and serve.

Emily Gonzalez is the founder and chef of GEMs Catering LLC, based in Lancaster. GEMs is family owned and operated, dedicated to serving its clients the highest-quality, best-tasting food they’ve ever experienced. Over the years, GEMs has created customized dining experiences that honor fresh and flavorful cuisine from all over the world. Established in 2018, the company has evolved to become a great catering service and can create custom menus to fit each client’s unique taste and budget. Complete satisfaction is their primary goal, and GEMs is committed to providing their clients with the most professional and efficient service.

RECIPES AND PHOTOGRAPHY BY EMILY GONZALEZ, FOUNDER AND CHEF OF GEMS CATERING LLC

CRAZY BERRY TRES LECHES CAKE

A soaked angel cake topped with fresh summer berries.

Cake

6 eggs, separated

1 cup all-purpose flour

1 cup sugar

1 tsp baking powder

1 Tbsp vanilla

1 tsp almond or coconut extract

Toppings

1 can cream of coconut

1 can evaporated milk

Mixed berries, cinnamon, whipped topping

Instructions

1. Preheat oven to 350 F.

2. Separate the eggs. Place the yolks in a mixing bowl and the whites in another.

3. Whisk the whites until they are fluffy.

4. In the separate bowl with the yolks, mix the sugar, extract and baking powder.

5. Slowly mix the egg whites with the yolks.

6. Add the flour, and slowly mix until all together.

7. Bake at 350 F until fully cooked, 20-30 minutes.

8. Remove from oven, and let the cake cool down.

9. While the cake cools, mix the coconut cream and evaporated milk together.

10. Once cooled, soak cake with the milk, and top with whipped topping, berries and cinnamon.

11. Serve and enjoy!

PIÑA COLADA

An alcoholic (Or virgin) cocktail originated from Puerto Rico.

1 cup pineapple juice

1 cup cream of coconut

3-4 cups ice

1/4 cup rum (preferably Bacardi)

Toppings (Optional)

Cherries, cinnamon, pineapple

Instructions

1. Mix the juice and coconut cream.

2. Place liquid and ice in a blender until it reaches your preferred consistency.

3. Add rum (throw in a little extra if desired).

4. Top it with your favorite toppings.

5. Enjoy!

What’s the Tea?

Local tea expert Jada Higgs “spills the tea ” on the rise of the coffee alternative

By Maddy Pontz

Photos by Julianna Stallings

“Matcha is just increasing in popularity,” Higgs says, also laying out a number of potential wellness benefits one might enjoy from the consumption of green tea.

“Green tea has the highest [levels of] antioxidants in it, so that is definitely one [variety] that has been researched for having a lot of health benefits,” Higgs says. “It has antioxidants, antimicrobials and anti-inflammatory properties. In addition to that, it has an amino acid called L-theanine, which helps to increase mental focus.”

Herbal teas also tend to be popular with Passenger’s customers who are either trying to cut back on caffeine or looking for possible wellness benefits from their beverages—or both.

The way that tea hits your body, it almostRelaxes you, but sharpens your Mind

“There is a lot of ongoing research … with a lot of herbals. They can definitely be high in vitamin C,” Higgs says. “They can help with nausea, specifically peppermint or any tea with ginger. And they can have anti-inflammatory properties. We specifically serve a ginger turmeric tea, and we know that turmeric helps with inflammation.”

Passenger has also seen a rise in the popularity of oolong tea.

“A lot of our customers are excited about our oolong offerings,” Higgs says. “With oolong tea being such a wide class of tea in its processing, tastes and aromas … no one is the same.”

For those who tend to rely on coffee for a jolt of energy, tea can offer a boost without the jitters.

“The way that tea hits your body, it almost relaxes you—but sharpens your mind— instead of increasing your heart rate, which coffee can do," Higgs says. “So for people who kind of want to ease into the day and focus their mind more, they may go toward tea instead of coffee.”

And no matter the amount of time that you are able to dedicate to your tea ritual, Higgs—or one of the baristas at Passenger—can offer a method that fits your lifestyle.

Passenger Coffee & Tea Showroom on king street, front view

Higgs recommends tea bags for those who are short on time.

“If you just want to go about your day, if you don’t have time, put your loose-leaf tea in a tea bag and go,” she advises.

For home brewing, Higgs mentions a stump teapot, “a teapot that is typically made out of ceramic, and it has a strainer basket inside already.” She says she personally uses that at home “because I can brew my tea, and I know it’s safe and out of the way.”

For those who are visiting Passenger in person or are willing to dedicate a bit more time, Higgs suggests the gaiwan.

“A gaiwan is the traditional Chinese method of serving tea,” she says. “There are shorter infusions [of the tea in hot water], very quick 15 to 20 seconds, and then you increase the time. That allows you to fully open up the tea. You cannot brew tea in this method and walk away.”

Higgs continues, “It’s very intentional. It causes you to slow down. All of your senses are involved when you brew with a gaiwan, and that’s one of the things that I think makes Passenger special. ... It’s just a beautiful brewing vessel.”

No matter which variety of tea Passenger’s customers choose to enjoy, Higgs encourages them to “take a chance” and “be willing to explore.”

“No tea is the same,” she says. “Not only can they vary in flavor, but they also have aromatic qualities to them that can be out of this world. So just slowing down and getting the full experience of the tea is something that is so special.”

Passenger Coffee

The Claire Chivington Team members: Lauren Piva, Jan Johnson, Claire Chivington (leader), Jennifer Fields and Lindsey Kauffman (not pictured)

Navigate today’s market with ease - choose Team Claire!

the

Come with us, into the kitchens of the Susquehanna Valley’s top chefs

By Karen Hendricks

when last a lifetime ingredients go “Shop only on the perimeter of the grocery store”

Round out your with something

Photos by Karlo Gesner

Do you ever wish you could step inside the kitchens of your favorite restaurants and chat with the chefs? Well, pull up a chair, pour yourself some coffee, and get ready for some tasty morsels, because we paid a visit to four of the Susquehanna Valley’s top chefs. Enjoy their insider stories, cooking tips and maybe even a recipe for their secret sauce.

OLD-SCHOOL Local

Every morning, Jim Switzenberg opens his window shades and admires the view. From his Wrightsville home, he watches the sunrise over the Susquehanna River.

He bikes across the Columbia-Wrightsville Bridge to the Northwest Lancaster County River Trail with his wife on his days off. Or, he takes his kayak out on the river, where he knows the bald eagles’ nest locations like the back of his hand.

But most days, he walks a few blocks to work. For nearly 15 years, he too has been a fixture along the shores of the Susquehanna—as John Wright Restaurant’s executive chef and one of four owners.

“This landscape is key—it’s what got me here,” says Switzenberg, 54, gesturing out the windows of the John Wright Restaurant. “From Harrisburg to Havre de Grace, you don’t have another restaurant with a view like this.”

While the location is unparalleled, many would say Switzenberg’s culinary skills are too. A graduate of the Culinary Institute of America, he’s overseen restaurant kitchens across the country, from Houston to Los Angeles, New Orleans to the Big Apple. As executive chef for Texas Tech’s athletic department, he organized kitchen operations that fed 140,000 people attending sporting events every weekend.

Closer to home, he designed and ran Harrisburg Area Community College’s (HACC’s) culinary program. In many ways, he’s still educating people through John Wright Restaurant’s menu, which he describes as “clean and natural,” highlighting local produce and farmers.

“My experiences have all led me here,” Switzenberg says, who recalls childhood memories in his first kitchen. “I was cooking

JIM SWITZENBERG Executive Chef, John Wright Restaurant

when I was seven years old. I used to trade cooking with my brother, for household chores. It was innate from early on. It’s all I’ve ever done, but it’s all I’ve ever wanted

Switzenberg prides himself on forging personal relationships with local farmers. In fact, he calls himself “old-school local.” Case in point, there’s a story behind his longtime relationship with an Amish farmer who supplies the restaurant with eggs.

“Fourteen years ago, I was riding my bicycle by an Amish farm and noticed they were selling eggs. I asked the farmer if he could supply me with 90 dozen a week,” Switzenberg says. “It was a Tuesday, and he said, 'I was getting ready to sell my chickens Wednesday—tomorrow—but I reckon I shouldn’t sell them now.’ Today, he sells me 120 dozen eggs a week—and 180 dozen in peak season.”

In John Wright’s kitchen, pasta is made fresh daily. All deli meats are smoked in-house. Corn is grown a mile and a half away. Kernels from 80 dozen ears go into the freezer every winter. Switzenberg even has a secret source for wild ramps nearby, from which he makes a unique ramp pesto.

“It’s fun and local and natural,” he says. “What we do here is completely clean food, with no chemicals and limited GMOs, natural and from the earth.”

“I’ve had many unique opportunities,” Switzenberg says, “cooking for countless celebrities like Cher and the Eagles. But what’s really been a blessing to me and my life is watching my sous chefs under me learning and moving on—watching the next generation and pushing my passion for cooking to others.”

Ingredients

1/3 cup vegetable, peanut or canola oil

1 cup flour, all-purpose

1 large onion, medium dice

1 small green bell pepper, diced

1 celery rib, sliced

1 Tbsp garlic, minced

½ tsp each, dry thyme and oregano

1 qt liquid (stock of your choice)

2 cups canned, peeled, diced tomatoes

1 bay leaf

2 Tbsp Cajun seasoning

1 Tbsp hot sauce

2 Tbsp gumbo file (specialty seasoning)

1 or more, protein of choice (chicken, andouille sausage, shrimp, seafood)

3 cups cooked white rice

Steps

1. Heat oil until very hot. Whisk in flour and cook over low heat, stirring constantly, until dark brown. Add trinity (onion, pepper and celery), garlic and dry spice, and cook until just soft.

2. Slowly add liquid, tomatoes, hot sauce and bay leaf while stirring with a whisk. Bring to a boil, then cover and simmer 30 minutes, stirring frequently.

3. Add cooked protein (sausage, seafood, etc.) and the file, and cook 5-10 minutes more.

4. Remove bay leaf and serve in soup bowls with a mound of hot rice in the center.

A Recipe from Chef Jim Switzenberg: Keep It Simple: Gumbo Base

3 foodie tips from Chef Switzenberg

1.

Shop only on the perimeter of the grocery store, Switzenberg says. “There’s nothing that’s food in the center of the store except maybe pasta.”

“Gumbo will never come off the menu” at John Wright Restaurant, Chef Jim Switzenberg says. “I learned how to make it during Mardi Gras in 1992, working at Mother’s Restaurant, so that’s the real deal. People from all over the South come here now and say it’s the best gumbo they ever had. Because I was given that recipe, I’m happy to do the same.”

6 Servings

2.

Read the ingredient labels. “If you can’t pronounce it, you shouldn’t be eating it. Our bodies weren’t made to run on chemicals.”

3.

Buy quality food, and cook simply. “A zucchini seared in olive oil is delicious. Salt, pepper and olive oil are mainly what I cook with.”

CULINARY Commitment

There’s a tattoo near Chef Brent Golding’s wrist. As he stirs, chops and plates his dishes at Gettysburg’s Sign of the Buck, that tattoo and its meaning are a reminder of his work ethic.

“It’s a Japanese symbol that means ‘devotion, to commit to something,’” says Golding, 39. “I can’t go halfway—it’s the mentality I’ve always had. When you care about things so much, it dictates and orients everything you do in your life.”

At Sign of the Buck, one of Gettysburg’s newest restaurants, Golding’s menu is “the culmination of everything I’ve done and everything I’ve wanted to do,” he says. It’s also a return to home, his native Adams County. French-trained, he’s worked in the nearby kitchens of Taneytown’s Antrim 1844, Hanover’s Sheppard Mansion, Lancaster’s Aussie and the Fox, plus Philadelphia’s Harp & Crown and two Nashville restaurants—Josephine and Husk.

“I’ve been very fortunate to work with passionate people who took a chance on me—they saw I was hungry for it,” Golding says. “Other cooks said, ‘I’m just going to show you as much as I know,’ and that has meant a lot to me.”

He has taken all those lessons and created a thoughtful menu.

“We wanted to take familiar dishes, but put our own spin on them,” Golding explains, “adding some whimsy.”

His Crab and Hash Brown royale is a good example.

BRENT GOLDING Executive Chef, Sign of the Buck

“We bridge something as humble as a hash brown with this beautiful crab dip—cleanly seasoned—topped with caviar. It encompasses the whole approach,” he says. Or, take the steak tartare.

“We start with a great local piece of beef,” Golding says, “and we create something very French, but covered with potato chips. Something a little serious, brought back down to earth. So simple, yet approachable.”

But Golding has created something even bigger than the menu at Sign of the Buck—a kitchen

One of the most valuable things...is to develop an intuition when you cook

that’s a nurturing workplace. He calls it his “greatest success.”

“The most important thing for me here was to create a kitchen that I’d want to cook in—one that nurtures growth, learning and patience, where chefs aren’t hot-headed and egotistical, but human beings,” Golding says. “And that translates to everything else we do.”

Sign of the Buck

29 Chambersburg St, Gettysburg signofthebuck.com

3

tips

Open up your pantry and work with the ingredients you have on hand. That’s how most chefs develop their menus and specials.

“One of the most valuable things, whether you’re working in a professional or home kitchen, is to develop an intuition when you cook,” Golding says. You can think of it as “kitchen IQ.”

Going a step further, if a recipe doesn’t turn out the way you’d like, evaluate why. “A lot of people are scared to fail, but I actually encourage it, because it’s the only way to learn,” Golding says. The next step is to “substitute an ingredient with confidence. As pros, we do it every single day. That intuition is super valuable—it can save you time and money and allow you to become more creative in the kitchen.” 1

foodie

from Chef Golding Kitchen IQ:

IT’S A LOVE Language

Ever since she was a little girl, Chef AnnMarie Nelms found kitchens fascinating. She remembers going to The Tops Bar & Restaurant on Derry Street in Harrisburg with her family. “There was one booth where you could see into the kitchen,” Nelms says. “I would always try to sit there, because you could see the steam from the pots and pans and everyone hustling. To me, that was magic—and I think that’s where it started for me.”

There are a million more childhood memories, all swirled together with food and family.

“I remember being in elementary school and playing hooky because I wanted to go to work with my mom,” Nelms says with a laugh. Her mother—actually, her entire family and maybe even their DNA—is in the restaurant business.

Today Chef Nelms, 45, has intertwined her family’s heritage, culinary and otherwise, into a restaurant of her own, Thea, in Mechanicsburg. The name is a nod to her mother and her sisters, Nelms’ “theas,” Greek for “aunts.” Her mother is Sophia of Sophia’s at Walden, in Mechanicsburg. At Thea, Nelms cooks for guests as if they’re family.

ANNMARIE NELMS Owner/Chef, Thea

“My meatloaf in the fall is my Grammy’s recipe, from my German side,” Nelms says. “It’s by far the best meatloaf, with a rich red wine demi-glace.”

Meatballs? Her uncle Joe’s recipe. Chicken orzo soup? Just like her yaya (Greek grandma) used to make.

“It’s my true passion,” Nelms says, “but I have to be honest—I have an amazing staff. My cooks have worked for me for a long time because I allow them to be part of the puzzle— not just a piece of the puzzle.”

Nelms often encircles the dining room, greeting guests. But when guests compliment

dishes that one of her chefs created, she makes it a point to send that chef out to accept the kudos.

“You can’t run a one-man show in this business—it’s a full-on team effort,” she explains.

Nelms also makes it fun. She’s constantly smiling and laughing—and, she admits, cussing. There’s a sign in the kitchen, above her station on the line: “People say I have a bad attitude, and I say screw them.”

Amidst the laughter, there’s also a lot of love at Thea.

“Food,” Nelms says, “is a love language.”

From Chef AnnMarie Nelms’ Kitchen: Lemon Chicken Orzo

(her Yaya’s recipe)

14 Servings

Letting a Well-Kept Secret out of the Bag:

3 tips from Chef Nelms

1.

Did you know you can shop with the chefs? “My sole food provider is John Gross & Co. [in Mechanicsburg],” Nelms says. “They’re open to the public, with restaurantgrade products you can take home and cook. You could buy the same fish they bring in for me. … It’s a well-kept secret, but they’re a local food purveyor that’s been around for over 100 years.”

Juice of 3 lemons

¼ cup fresh parsley, chopped

Steps

1. Poach chicken thighs and tear up.

2. Add olive oil to a stock pot. Add garlic, onion, carrots and celery. Cook until tender. Stir in thyme, and cook a minute or so until fragrant.

3. Whisk in chicken stock, bay leaves and 7 cups of water. Bring to a boil.

4. Stir in orzo, rosemary and chicken. Reduce to a simmer until orzo is tender, about 10-12 minutes.

5. Stir in lemon juice and parsley. Season with salt and pepper to taste

Start slow cooker meals in the morning, and come home to “amazing” home-cooked dinners.

2. 3.

Quality pots and pans will last a lifetime. Nelms is still using her Grammy’s pans with copper bottoms. “If you love to cook at home,” she advises, “buy the good stuff.”

BEAUTIFUL View

When Chef Anthony Davis looks back on his career path, leading to one of Lancaster’s most popular restaurants—The Belvedere Inn—the view is pretty sweet. After all, Belvedere means “beautiful view.”

But the path sprung up from humble beginnings. Davis was inspired to become a chef as a teen working in the kitchen of a retirement home. “One of my coworkers was going to culinary school, and he recognized I had some natural talent, so he encouraged me,” says Davis, now 33.

His coworker gave him a copy of “The French Laundry Cookbook.”

“I had never seen anything like it,” Davis recalls. “It was an eye-opening moment at the tender age of 15, and I started falling in love with the idea of becoming a chef at an upscale restaurant.”

Today, Davis indeed leads the kitchen at The Belvedere Inn—a position he’s held for nearly three years—after working as executive chef at Pour, The Imperial, Carr’s, and York’s Heritage Hills Golf Resort. In his first sous chef role, he met his wife—a part-time server.

“It’s a classic tale,” Davis says. “We’ve been together for 12 years now.”

And yet, none of it would have happened without that one former coworker.

ANTHONY DAVIS Executive Chef, The Belvedere Inn

“He was like a beacon of light, shining and showing me where I wanted to go,” Davis says. And Davis loves where he landed.

“The reason The Belvedere is popular is because of the ownership—I don’t know if I’ve ever seen anyone care this much, and that makes all the difference in the world,” he says.

For his part, Davis enjoys pushing the menu “as modern as possible” and incorporating

global culinary influences—from Nashvilleinspired hot oysters and Korean BBQ quail to tuna tostada featuring traditional salsa verde.

“We have a duck dish,” Davis says, “with a Mexican mole sauce made with 40 ingredients. It takes me half the day to make that one sauce. But we have someone on staff from Mexico, and he said, ‘It reminds me of my grandmother's’ And that may be the best compliment I ever received.”

3 tips from Chef Davis Season, season, season:

The Belvedere Inn | 402 N Queen St, Lancaster | belvederelancaster.com

1

There are two things that home cooks should do more of, Davis says: Use more seasoning, and taste more often. He recommends tasting multiple times throughout the cooking process in order to add more seasoning as needed.

2

“If you want to have a great meal at home with loved ones,” Davis says, “think back to high school and the tongue diagram.” Round out your meal with something salty, sweet, tart and bitter. Include umami—that savory meatiness—plus texture and a touch of heat via pepper or garlic.

3

Quality ingredients go a long way. Take a tip from The Belvedere’s longtime menu staple, the grilled Caesar salad. While it only requires a handful of simple ingredients, the dish shines thanks to its high-quality Parmesan cheese.

May 9 | 4 - 7:30 pm

Your journey to beauty and beyond starts here!

Join us for an unforgettable celebration filled with excitement and indulgence. It’s been a remarkable year of growth, learning, and innovation, and we couldn’t be more thrilled to celebrate this milestone with you.

To make this evening truly special, we’ve curated a lineup of delights that include...

Swag Bags

Signature Drinks • Tasty Bites

Giveaways • Demonstrations

Entertainment

NEW FACES AND NEW FACES!

To better accommodate our growing clientele and ensure exceptional service, we’ve welcomed new skilled professionals to our team. With our team expansion, we’re excited to offer new services including 3D Nano Brows, IV Therapy, and much more to come!

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

Food & Drink Professionals

FROM REVIVAL TO REVELATION AT THE GREYSTONE PUBLIC HOUSE

In the heart of Central Pennsylvania, Greystone Public House quickly became a regional gem, offering not just exquisite cuisine, but also a dining experience like no other. In 2016, the Viscounts and Frischs purchased the old tavern, transforming it into the beloved Greystone Public House. John and Shirley Frisch evolved from business partners to family for the Viscounts, fostering an atmosphere where patrons feel welcomed and eagerly anticipate special events or simple date nights.

Owner Jason Viscount’s culinary journey began during his childhood, learning the ropes from his father and honing his skills at prestigious establishments across South Central Pennsylvania. Kelly Viscount, with a Business Administration degree and decades of experience in the hotel industry, made the pivotal decision to join her husband as General Manager, solidifying their joint commitment to culinary innovation and hospitality.

The unforeseen challenge of water damage on December 26th, 2022 could have spelled disaster. However, it became a period of renewal and reinvention. During the six-month hiatus, Jason delved into his Italian heritage, infusing traditional cooking methods into Greystone Public House’s offerings. A new addition housing a wood-burning pizza oven and the launch of an in house pasta program symbolized a rebirth of flavor and tradition.

Looking ahead, Jason and Kelly Viscount are brimming with excitement for Greystone Public House’s future. Their unwavering dedication to culinary excellence and the creation of a familial atmosphere ensures that Greystone Public House will continue to flourish as a culinary destination in Central PA.

CHEF RYAN MCQUILLAN ELEVATES LANCASTER’S CULINARY SCENE WITH FRESH, LOCALLY SOURCED INGREDIENTS

In the heart of historic Lancaster City, Executive Chef Ryan McQuillan stands as a beacon of culinary excellence with a fiery passion for fresh, locally sourced ingredients. Leading the culinary teams at the Lancaster Marriott, Plough, The Exchange, and the Lancaster County Convention Center, Chef McQuillan’s journey from Northeast Philadelphia to the bustling kitchen(s) of Lancaster County is one paved with a dedication to quality, flavor and innovation.

Inspired by his Italian heritage and honed at The Restaurant School at Walnut Hill College, Chef McQuillan’s culinary prowess has graced esteemed kitchens from New York City to Kennett Square—and he continues to draw from his experiences with culinary luminaries like Chef Eric Ripert and Chef Georges Perrier. As an avid fly fisherman, he understands the importance of seizing the moment and savoring every flavor life has to offer.

At Plough, his modern-American dishes pay homage to Lancaster’s rich heritage while incorporating innovative twists and locally sourced ingredients from the region’s lush farmlands. At The Exchange, downtown Lancaster’s tallest rooftop bar, Chef McQuillan offers guests a rotating seasonal menu of wood-fired pizzas and shareable small plates perfect for every occasion.

With each dish, Chef McQuillan’s commitment to freshness and flavor shines through, creating a dining experience that reflects both the vibrancy of Lancaster’s culinary scene and his own dynamic personality.

25 S Queen St, Lancaster, PA

717-207-4095

25 S Queen St, Lancaster, PA

717-207-4096

Ryan McQuillan Executive Chef

HERITAGE DEFINED BY EXCELLENCE

The Lombardo’s team crafts an experience like no other. For nearly 80 years, Lombardo’s has told the timeless tale of Italian comfort food by welcoming people from near and far around their table and into their family’s history. Rooted in recipes passed down for generations, their place in the Lancaster food scene is marked by a heritage of excellence and connection.

“Those original recipes are our staples—they represent the foundation of our menu,” Sous Chef Brandon Hill says. “And our weekly specials represent the innovation we get excited to express.”

A passionate cook since he was a child, Hill is inspired by the rich Italian flavors that anchor each dish he prepares, and he is proud to work alongside a culinary team who is creative, quick to help, and whose priority is for customers to leave Lombardo’s happy.

That familial atmosphere is also important to Lead Bartender Katie Heege, who joined the Lombardo’s team in 2020 during the renovations. Over the past four years, getting to know each person she serves is what fulfills her most.

“I hope my customers feel like they were at my house—savoring their drink, enjoying their food—and their experience was great because of the people they talked to,” she says.

Behind the bar, Heege crafts creative cocktails that honor the integrity of classics, incorporate seasonal produce and herbs and include something for every palate—including mocktails.

Both Hill’s and Heege’s commitment to honoring the legacy of Lombardo’s and the experience of their loyal patrons can be felt as soon as you walk through the doors—as the entire Lombardo’s team strives to help you create moments to remember.

Nothing tastes more nostalgic than a classic cone of vanilla ice cream on a sweltering summer day. But the summer fun doesn’t have to be limited to the familiar dairy dessert. Try these five local places to get a sweet, cold treat that isn’t ice cream but is just as refreshing.

Cold Treats (That Aren’t Ice Cream) 5

BY KATY SHERO

ALVARO BREAD AND PASTRY SHOPPE

alvarobread.com

1 2 3 4 5

Olde Uptown: 236 Peffer St, Harrisburg, PA | River View: 4715 N Front St, Harrisburg, PA

Gelato? Gelato. Try 15 flavors of gelato made with authentic ingredients imported from Italy at Alvaro Bread and Pastry Shoppe in Harrisburg. The family-run bakery and café is home to copious Italian treats, baked goods, breads and pastas. And if gelato isn’t satisfying your sweet tooth, there’s also a variety of homemade sorbets, perfect for any summer occasion.

ALOHA SNOW

alohasnowcones.com | 3410 E Market St #F, York, PA

With more than 100 flavors of shaved ice, Aloha Snow is sure to keep your summer tasty with a unique variety to try every day. Leaving you too busy to even think about ice cream. The York snow cone shop has ice cream and milkshakes too, of course, but dare to try snow cone options like strawberry daiquiri (nonalcoholic), banana bubblegum and chocolate covered cherries. You can also mix up to three flavors, making the opportunities seemingly endless this season.

GRECO’S ITALIAN ICES AND HOMEMADE ICE CREAM

grecosicecream.com | 9 E Kleine Ln, Lititz, PA

At Greco’s, there’s truly a summer treat for every dessert lover. Whether you’re indulging on a margarita or cotton candy Italian ice, adding some soft serve into that to make an ice shake, or trying out one of the vegan ice cream flavors, your taste buds will feel included—and delighted—at Greco’s. For an even better experience, try a four-scoop ice cream flight or five-scoop Italian ice flight to sample all the flavors!

HEALTH CHECK JUICE BAR

healthcheckjuicebar.com | 40 E Main St, Annville, PA

Who doesn’t love a sweet treat that tastes good and is nutritious? At Health Check Juice Bar, you can have both. Fresh juices, fruit-filled smoothies and smoothie bowls are just some of the substitutes for cold ice cream on a summer day. Try the Wake Me Up Joe smoothie (oats, peanut butter, Nutella, coffee, bananas and almond milk) for a morning refresher, or sip on the Ready for Summer juice (grapefruit, lemon, lime, pineapple and ginger) to say goodbye to spring and hello to summer.

BOBA THAI CAFÉ

bobathaicafe.com | 400 N Prince St, Lancaster, PA

Bubble tea, or boba tea, has proven it's here to stay for longer than a season. Try one for yourself “this season” at Boba Thai Café, located in the heart of downtown Lancaster. The popular tea-based drink, originating in Taiwan, consists of tea, milk and tapioca pearls—or “bubbles”—and is typically served ice-cold, making it the perfect alternative to ice cream and for those looking for a treat that’s still sweet, but on the lighter side. Refreshing fruit teas and fruit slushies are also on the menu to indulge in all summer long.

Variety is Everything at Southern Market

If you love food, you’ll love it here.

Enjoy many possibilities at Southern Market thanks to 13 unique chef stations with flavors from around the globe—plus Bar 1888, featuring specialty cocktails, wine, and a rotating beer selection. All under one roof in the heart of Lancaster City.

Downtown Lancaster at the corner of Queen and Vine. 100 S. Queen Street Lancaster, PA

southernmarketlancaster.com