LCM | January 2021 | The Wedding Issue by Lancaster County Magazine

Nicole Austin & Doug Bernardini’s SEPTEMBER 2019 WEDDING

Elizabeth Furnace LANCASTER’S NEWEST EVENT VENUE

Olivia Hertzler & Shannon Fairchild’s JUNE 2020 WEDDING

THE

Wedding

ISSUE

HAPPY NEW YEAR! NEUROSURGERY

Perry J. Argires, MD, FACS Brain and Spine Surgery

Louis A. Marotti, MD, PhD, FAANS, FACS Brain and Spine Surgery Voted Best Surgeon (1st Place)

Steven Falowski, MD, FACS Internationally Recognized for Brain and Spine Surgery

Our award-winning Neurosurgical team was founded by Dr. Perry Argires and Dr. Lou Marotti. Both have been consistently voted the Best of Lancaster County. In addition, Dr. Steven Falowski has been elected to the board of directors of the International Neuromodulation Society (INS).

PHYSICIAN ASSISTANTS

PAIN MANAGEMENT

Jack Smith, MD Pain Medicine

For Dr. Smith, considering each patient on an individual level and creating a customized plan of care is key to his patient philosophy. “My approach is: listen to the patient first, and then consider all options, keeping in mind the final goal of them living happier, more fulfilled lives,” he said.

Esther DiGiacomo, MMSc, PA-C Physician Assistant

Voted Among the Best Physician Assistants

Adam Truax, PA-C Physician Assistant

Voted Among the Best Physician Assistants

Our certified team of PAs has proven experience working alongside the very best in Neurosurgical care. Acknowledged for their superb patient services skills, they have been voted Among the Best in what they do as well.

NEUROLOGY

Jarod B. John, MD Neurologist

Dr. John has expertise with Multiple Sclerosis, Movement Disorder, Seizure Disorder, Headache Disorder, Concussion, Neuromuscular Disease, Neuropathy, Dementia, Stroke, General Neurology, EMG, and EEG.

Brendan Garrett, MHS, PA-C Physician Assistant

160 NORTH POINTE BLVD., SUITE 200 • LANCASTER • (717) 358-0800 • ARGIRESMAROTTI.COM

PHYSICAL THERAPY Aiden Soroko, DPT Physical Therapist, Clinic Manager

Keith Thomsen, PTA Physical Therapy Assistant

Please welcome Aiden and Keith, new to the Argires Marotti family. They are joining us from Physical Therapy and Rehabilitation at Lancaster General Health.

Managed by

160 NORTH POINTE BLVD., SUITE 108 • LANCASTER • (717) 690-1672 • ARGIRESMAROTTI.COM

N e y w Year! p p a H Our hope is that this new year brings you a bright outlook and a healthy smile. H A P PY N E W Y E A R F RO M W H I T E FA M I LY D E N TA L .

W W W . W H I T E F A M I LY D E N TA L . C O M Elizabethtown

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Elizabethtown

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Manheim

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Willow Street

212 Willow Valley Lakes Dr., Suite 209 Willow Street, PA 717-740-2200

CONTENTS

JANUARY 2021 | VOLUME 34 | NUMBER 9

FEATURES

13.

A Moment in Time

Because of the ongoing impact of the pandemic, weddings will probably continue to look and feel different as we enter 2021. But, like the generations who came before us and faced similar challenges, we will get through this together. There will come a time when we can once again gather to celebrate life’s special moments.

14. The Wedding of Olivia Hertzler and Shannon Fairchild Wanting to get on with their lives, Olivia and Shannon said “I Do” before 25 family members at Pheasant Run Farm Bed & Breakfast on June 20, 2020.

26.

The Wedding of Nicole Austin and Doug Bernardini

“Rustic Enchantment” was the theme of this September 27, 2019 wedding that was held at Historic Acres of Hershey.

26.

14. DEPARTMENTS

The Long & Short of It

How a photo contest to name Garden & Gun magazine’s Top Dog became a national obsession.

Life of a Party

Jill Brown takes you to Elizabeth Furnace, which has been restored and reinvented as an event venue and is party-ready.

30.

Foodographer

Jordan Bush resolves to eat healthier and delves into the plant-based protein products that are now available.

34.

Table for Two

Rochelle Shenk visits The Greenfield Restaurant & Bar, which is owned and operated by former White House chef John Moeller and his family.

40.

It's a Beautiful Day

Floral designer Sandra Porterfield describes her idea of enjoying a perfectly beautiful day in Lancaster County.

BE SCENE!

Visit our website, lancastercountymag.com, to learn of events planned and rescheduled for the coming months.

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SPECIAL ADVERTISING SECTION

19.

Wedding Essentials

Details define a wedding and Lancaster’s professionals are ready to help you with such elements as the venue, catering, attire, the cake, hair/makeup and much more.

6. ON THE COVER: Ruth E. Blazer photographed

Olivia Hertzler and Shannon Fairchild with Pheasant Run Farm's resident horses, Desperados Song (appaloosa) and Junes Legacy. An interest in horses brought the two together through a 4-H club they both joined.

30.

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Protect the things you with Flo by Moen

love PUBLISHER Jocelyn Engle EDITOR Suzanne Starling-Long Sue@lancastercountymag.com ART DIRECTOR Ashley Kendrick Kennedy ASSISTANT EDITOR Kaylee Rex Kaylee@lancastercountymag.com MARKETING & SOCIAL MEDIA DIRECTOR Lauren Hillegas Lhillegas@engleonline.com REGULAR CONTRIBUTORS WRITERS Dr. Richard L. Bitner Jill Brown Rochelle A. Shenk Michael C. Upton Kathleen Wagner

PHOTOGRAPHERS Jordan Bush Seth Dochter Nick Gould Kirk Zutell

ADVERTISING INFORMATION 717-492-2525 SALES MANAGER Greg March Gmarch@engleonline.com ACCOUNT REPRESENTATIVES

Susan Williams-Patton Susan@lancastercountymag.com

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Karen Stoltzfus Karen@lancastercountymag.com PRODUCED & PUBLISHED BY Engle Printing & Publishing Co., Inc. PROUD MEMBER OF:

Lancaster County Magazine is published monthly. Statements and opinions are the responsibility of the authors alone and do not imply an opinion on the part of Lancaster County Magazine. Materials are copyrighted and may not be reproduced without written permission from the publisher. Suggestions welcome. Single copy price $2.95 (discounts available on quantity orders). Subscription price is $16.95 for 12 issues. Use address below.

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PA 1867

6/9/20 9:45 AM

T H E LO N G

& SHORT OF IT

Okay, I’ll admit it. I voted more than once. In fact, I voted

multiple times a day on various devices. While there were nearly 12,000 candidates, two viable contenders emerged from the pack: Oscar the Blind Coonhound from Mobile, Alabama, and Hank the Blue Heeler from Jersey City, New Jersey. I am referring to the annual Good Dog contest that is sponsored by one of my favorite magazines, Garden & Gun, which is based in Charleston, South Carolina. The “Gun” portion of the title refers to “the sporting life” and encompasses hunting dogs (mostly of the purebred variety), the art of decoys, the nuances of duck blinds and the joys of fly fishing or escaping to a secluded retreat for hunting quail and other birds. (It’s not my thing but the dog pictures are always spectacular.) There’s also a column in every issue – aptly named Good Dog – about a dog (often of the mutt variety) that never Hank, fails to bring tears to my eyes. As for the G&G “Garden” portion, the gardens and homes photo. are breathtaking. The food features are yummy. The photography is gorgeous. THIS YEAR’S GOOD DOG CONTEST was special. As a Facebook member of the American Black & Tan Coonhound Rescue (ABTCR) group (I’ve had two hounds, Erika Estrada, a Spanish greyhound, and Miss Paisley, a B&T mix), I learned we had a horse – well, a dog – in the race. Oscar the Blind Coonhound’s picture hit the G&G website just as voting got underway on September 10. Oscar’s owner, Jenn Greene, posted a photo of the fearless dog standing on a low-hanging branch of an old oak tree. Wait, a blind dog that can climb trees? Turns out Oscar can do anything he sets his mind to attempting. How did Jenn become Oscar’s human? Jenn moved from Boston to Mobile in 2012, becoming the city’s acting director of programs and project management. In her spare time, she co-founded the Delta Bike Project (a community bike shop) and Delta Dogs, which raises money to help lowincome residents take care of their pets’ needs. Through adopting two hound mixes, she became involved with ABTCR and figures she’s fostered at least 50 dogs for them over the years. In 2019, a rural Alabama shelter reached out to her for help with a difficult case. An 11-week-old bluetick coonhound puppy had been surrendered to the shelter. The puppy was suffering from congenital glaucoma. One of his eyes was actually split down the middle. “He must have been in terrible pain,” Jenn told the Register Citizen newspaper. “But, hounds are tough.”

of us would be lucky to experience. You can’t walk away from Oscar without having had your day improve.” Jenn told G&G that she believes Oscar “sees with his heart.” He embraces life with gusto and enjoys hiking, boating, swimming and yes, climbing trees. He has mastered 25 commands and instinctively knows the constraints of the front yard. People often visit the Delta Bike Project not to get a bike but rather a hug from Oscar, the nonprofit’s “director of emotional support.” NEWS OF OSCAR’S Good Dog viral campaign spread from Mobile, through the state of Alabama, to ABTCR members and other canine groups across the country and to G&G’s social media sites. Making Oscar “Top Dog” became a nationwide mission and served as a distraction from politics and Covid. People were voting for him from their personal devices and computers on a daily basis. (You were allowed to vote every 24 hours on each device and G&G tracked it to the second.) Oscar steadily made his climb into the Top 10 vote-getter category. By about week three, he and Hank were neck and neck for top spot. Jenn would post daily Facebook reminders that rallied people to vote. In the last few days of the contest in early October, Oscar pulled ahead for good. In the end, more than 1 million votes were cast, 45,238 of which went to Oscar and 44,054 to Hank, who did not ask for a recount. As for Hank, who has been described as “puckish-looking,” he remains a mystery. Online searches reveal nothing about him. There’s no mention of his campaign in the Jersey newspapers. He appears to not have had the backing of a Facebook page. Still, he garnered an incredible number of votes. Who knows, maybe he thought he was so darn cute that he didn’t have to campaign and snoozed September and early October away on the living room sofa. Oscar and Jenn were gracious in their victory and commended Hank on his runner-up showing. As of early December, there was still no word of congratulations from Hank and his people.

Oscar, G&G photo.

OSCAR’S VICTORY was celebrated Mardi Gras-style (with social distancing, masks and beads, of course) in Mobile. Oscar was a guest of honor at a city council meeting. He became a media sensation. Gift baskets filled with treats and toys arrived at his door. His favorite restaurant, Callaghan’s Irish Social Club, treated him to a special burger when G&G officially certified him the winner of the Top Dog Reader’s Choice category. Wait! You mean he didn’t win the whole kibble and caboodle? JENN TOOK THE PUPPY to Dr. Jennifer Wilder – the other co-founder It seems G&G reserves the right to choose the Overall winner, which is of Delta Dogs – at Ark Animal Clinic. Once the puppy was stabilized, Dr. always a breed that is more in line with the magazine's “sporting life” target Wilder came up with a surgical game plan, with the goal being to save the audience. That honor went to Dylian, a Chesapeake Bay Retriever from Texas, “good” eye. Unfortunately, both of the puppy’s eyes had to be removed. whose vote total was only in the three-figure range (but, hey, he sure is That’s when Dr. Wilder called upon her cosmetic surgery skills and moved two patches of brown fur to where his eyes would have been. It appears that cute). With that said, I doubt whether you’ll ever see a coonhound, a poodle or a mutt on the cover of G&G. But, that’s okay … coonie nation is being Oscar has eyes. In fact, when Oscar wears his special Blind Dog harness, represented by good ol’ Blake Shelton, whose beloved and devoted hound, people mistake him as a seeing-eye dog. Jenn supposes she should get something to wear that denotes her as a “seeing-eye human” when she’s out Betty (he got custody of her in his divorce from Miranda Lambert), often appears in his music videos and on occasion, accompanies him to episodes with Oscar. Post-surgery, Jenn took the puppy home with the idea of fostering him. Of of The Voice. Who knows? Maybe Betty will take part in Blake’s wedding to course, she became a foster-fail and added the now-named Oscar to the family. his new lady love, Gwen Stefani. Jenn is thrilled with Oscar’s showing and views it as coming with a silver Even before Oscar took part in the Good Dog contest, he was a celebrity lining, as it helped to put the spotlight on pets that are physically challenged. around Mobile. “People are just drawn to him,” Jenn told the newspaper. A Oscar’s notoriety has provided her with the “opportunity to talk with people friend of Jenn’s shared that “Oscar has never met a stranger,” whether they about dogs who are different.” are of the human, canine or feline variety. “He lives life with a joy that any

– Suzanne Starling-Long

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LI FE O F A PA RT Y Celebrate!

Restored and Reinvented, Elizabeth Furnace is Ready to Party!Â

BY JILL BROWN PHOTOGRAPHY BY NICK GOULD

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After 250 years as a private estate, an extensive project entailing meticulous restoration and renovation has transformed Elizabeth Furnace into a one-of-a-kind venue for weddings and other events. The historic property has never looked better!

tanding among the impeccably restored buildings and the manicured grounds of Elizabeth Furnace, one can almost imagine its past: the sights, sounds and smells of a bellowing charcoal furnace, producing molten iron for casting of stoves, pots and other utilitarian products; teams of horses drawing wagons of charcoal and ore to power the furnace; scores of men laboring over the iron ore’s production; and families working in the communal gardens and kitchens at a time when Pennsylvania was a British colony. Today, on the 34-acre property located north of Brickerville, little evidence remains of the hard lives those colonists endured in the latter half of the 1700s. The restored stoneand-wood Stiegel Stable now gleams with a new slate roof, while the newly constructed contemporary Pavilion that is adjacent to the stable offers 21st-century amenities. The preserved Charcoal Barn, with its rustic stone walls and floor, is illuminated with elegant iron chandeliers. One of the former stone tenant houses has been restored and is nattily furnished in leather couches. After four years of intensive work, Elizabeth Furnace has been transformed into one of Lancaster County’s most intriguingly beautiful event venues. At the heart of the transformation are two seventh-generation members of the Coleman family – brothers Craig and Bruce. Craig fondly recalls robust Thanksgivings at the family homestead, the Stiegel-Coleman House, which dates to 1757-1788 and is registered as a United States Park Service National Historic Landmark. “The family relatives would converge for the traditional feast and to go pheasant hunting on the property’s surrounding acreage,” recalls Craig, who is now a Maine resident. “It was a wonderful tradition.”

The Stiegel Stable’s roof was raised and its trusses and rafters were preserved to create a dramatic open space for receptions and events within its original stone walls, dating to the 1760s.

CRAIG AND BRUCE bought out their cousin Bill Coleman’s interest in the mansion and estate in 2013. (Bill Coleman owns nearby Elizabeth Farms.) Their vision was to restore the property to be a self-sustaining investment as an event venue. “From an early age, our parents instilled in us that we were stewards, rather than owners, of this special property. We didn’t want to see this legacy end with our generation,” Craig says of the National L A N C A S T E R CO U N T Y | J A N U A RY 2 0 2 1

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Clockwise from top left: Seventh-generation owner, Craig Coleman (left), and head of design, Jim Bubb, who has spearheaded the project for the last four years and was painstakingly meticulous with regards to the blend of historic preservation, inspired design and attention to detail. The original Charcoal Barn has been transformed into a rustic-elegant venue, with crushed-stone floor, cleaned stone walls and new timber walls that admit rays of sunlight. The repurposed Stiegel Stable. The historic property is surrounded by natural beauty. Connected to the Stiegel Stable, a newly designed Pavilion holds a Bridal Suite, restrooms and a catering space. A shutter dog, used to hold shutters in place in the 1700 and 1800s, and the uniquely detailed stonework’s raised rib mortar. Right: The Bridal Suite in the new Pavilion, which is adjacent to the Stiegel Stable, provides luxurious space for the bride and her maids to prepare.

Historic Landmark, which is one of only five in Lancaster County and one of 2,500 in the nation to be awarded that status. “This place is authentic with a huge capital A,” Craig says as he walks the grounds. “In fact, the ‘newest’ of the 12 buildings still standing on the property is the Coleman House, which dates to 1788. “Authenticity, however, does not come easily or inexpensively. It takes a village,” he says, explaining he carefully chose his team from among Lancaster County’s foremost talent. Jim Bubb, owner of Virginia-D.C.- and Lancaster-based BubbDesign, was tapped as head of design and project manager. He was tasked with meeting the stringent requirements of historic preservation, while gracefully adapting the site to an event venue’s contemporary needs. Jim brought in Lancaster native, Lynn Scott Paden, and his partner, Gemma de la Fuente, of D.C.-based Citadel DCA, who served as preservation architects and architect of record. As for the general contractor, Manheim’s Stable Hollow Construction was a natural fit, allowing its Amish craftsmen to apply their barn construction knowledge and traditional methods. Authenticity, indeed. DESCRIBING his four years at the helm of the project as a “once-in-a-lifetime opportunity,” Jim is familiar with every inch of the property’s restored structures. “At 2 o’clock, the play of light and shadow in this hallway is extraordinary,” he promises, attesting to the perception of detail his work demands. Every hinge, lighting fixture, handrail and door pull, for example, was selected with his reverence for historic preservation, while understanding contemporary aesthetics and practicality. He explains, “Sensitivity, respect and knowledge of construction techniques make a perfect marriage of the past and present.”

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Tiered formal gardens offer beautiful surroundings for guests and a grand entrance for the bridal party as they assemble for vows at the Garden Folly.

MARRIAGES of the human kind are intended to be in Elizabeth Furnace’s future. For receptions, the Stiegel Stable boasts air conditioning, a heated floor, a soaring ceiling open to the original and restored trusses and rafters, dazzling tiered chandeliers and shuttered stable doors that allow couples to “create all sorts of different moods by playing with the light,” says Jim. Adjoining the stable is the newly constructed Pavilion that provides dressing/makeup rooms for brides and her attendants, restrooms for guests and catering facilities. The two entities seamlessly transition from the centuries-old to minimalist modernism. The groomsmen have their own remote manly digs for pre-wedding primping and toasting the man of the hour. A few steps away from the stable and through the Ice House are the tiered formal gardens, where guests may be entertained as the bride and groom make their way to the garden’s architectural feature – the Garden Folly – for their ceremonial vows. The original Charcoal Barn has also been restored for more intimate gatherings, with the option to open the sliding barn door for an indoor-outdoor event.

Formerly Choice Windows, Doors & More, Inc.

For more information about Elizabeth Furnace, visit elizabethfurnace.com.

JILL BROWN

Owner of Jill Brown Publicity, Marketing & Events, Jill Brown brings highlights of Central Pennsylvania’s social scene and special events to Lancaster County Magazine’s readers. With over 30 years of experience in marketing, media relations, fashion and event-planning, she would love to plan and execute an exceptional event for you or your business. Do you have an event that you would like to have covered by Life of a Party? Contact her at jillianbrown@live.com.

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A Fascinating History

wenty-five years before the American Revolution, John Jacob Huber had been granted a 400-acre tract of land on the northern edge of what is now Brickerville. He built a blast furnace on the property and began casting five-plate stoves. One of his employees was Heinrich Wilhelm Stiegel (later to be known as Baron von Stiegel). The ambitious Stiegel, who had married Huber’s daughter, Elizabeth, bought out his father-in-law and with the financial backing of investors from Philadelphia, began construction on a series of buildings that comprise the estate. He also rebuilt the furnace and named it in honor of his wife, who tragically died 10 days after giving birth to their second daughter in 1758. Within a year, he was married to Elizabeth Holtz, who hailed from Philadelphia. Stiegel also purchased other forges in the region, helped to establish and plan the town of Manheim and became a renowned glassmaker. Alas, Stiegel’s empire came crashing down and he was committed to debtor’s prison in 1770. He never recovered his fortune or business acumen and relied on the kindness of family and friends until his death in 1785.

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WITH THE DEMISE of Elizabeth Furnace, Robert Coleman, who was originally from County Donegal in Ireland, offered to lease the operation. Under his direction, the furnace was once again profitable, enabling Coleman to buy it outright. He, too, added other furnaces in the region to his holdings, becoming Pennsylvania’s first millionaire. Coleman also made his mark in the industry by supplying munitions to the Colonial Army. When he found himself on the short end of a contract, General George Washington sought to rectify the situation by sending 75 Hessian POWs captured at the Battle of Trenton to Elizabeth Furnace, providing Coleman with needed manpower. The Hessians also dug what is called the Hessian Ditch – a canal that carried water from the Furnace Hills to the iron furnaces. Interestingly, it was Robert Coleman who made it possible for Stiegel to be

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The Elizabeth Furnace complex dates to the mid-1700s; the Stiegel-Coleman Homestead is a United States Park Service National Historic Landmark.

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released from prison. Coleman, who didn’t speak German, recruited the Germanspeaking Stiegel to communicate with and manage the Hessian POWs. Of course, you can’t mention Robert Coleman without noting that his daughter, Ann, was the ill-fated fiancée of James Buchanan. Legend holds that Ann became disenchanted with Buchanan paying more attention to his law practice than to her and, after hearing rumors of him visiting another woman upon his return to Lancaster from a business trip (it was all a misunderstanding), she broke the engagement and set off to visit her sister in Philadelphia, where she suddenly and mysteriously died. According to Craig, Robert Coleman was opposed to Ann’s pending marriage to Buchanan and ultimately barred him from attending her funeral. Buchanan vowed to never marry, as his sentiments went with Ann to her grave. To this day, Buchanan remains the only bachelor president in U.S. history. IN THE CENTURIES SINCE Robert Coleman became the iron master of Elizabeth Furnace, seven generations of Colemans have called the property home. Craig and Bruce are excited to share this historic and beautiful property and see it become a one-of-a-kind setting for celebrating life’s special events.

Moment

IN TIME

Battling the COVID-19 pandemic has been compared to waging war on an unseen enemy. In doing so, we have soldiered on through shutdowns of all kinds, changed our work habits, pivoted to remote learning, canceled travel plans, worn masks, practiced social distancing and instituted selfquarantines.

owever, the most trying part of all this has been distancing ourselves from family and friends. As a result, life’s most momentous occasions – birthdays, proms, graduations, promotions, engagements, anniversaries, showers, retirements, baptisms and weddings – have been drastically reimagined, often consisting of a Zoom salute or a drive-by parade. Funerals have also fallen prey to the pandemic. I OFTEN THINK about my grandmother, who lived through the Spanish Influenza. However, she never spoke of it, as it was wrought with personal heartbreak. Her beau at the time had gifted her with a matching cameo ring and broach that she treasured. According to my mother, who came to possess the jewelry and in turn passed them (and their story) on to me and my sister, my grandmother last saw him on a Friday. Complaining of not feeling well, he cut their visit short. By Sunday, he was dead. Fortunately, she found love again with my grandfather.

THE COMPARISON to war also prompted me to wonder about war brides – namely those of World War II, since that is my parents’ generation. According to The New York Times, the number of weddings conducted during the war years

was unprecedented for the times. In 1942 alone, 8.1 million weddings took place in the United States, which was an increase of 83% as compared to 1932. Two-thirds of the brides of that era were marrying men newly enlisted in all branches of the military. It seems the Greatest Generation embraced the concept of the micro-wedding out of necessity. During the war, long engagements were almost unheard of – in many cases, weddings were arranged in a matter of days in order to accommodate short leaves or ahead of men being assigned to far away shores for who knows how long. Couples lined up at courthouses and churches across America to exchange vows. Many were open around the clock to accommodate the couples. Wedding gowns often had to be borrowed. Fabric was being rationed for the war effort, making wedding gowns nonessential articles of clothing. Those who did manage to find a gown to buy discovered the styles had grown very plain due to the lack of lace and other finishing touches. Instead, women typically wore their best dresses or suits for their weddings. Family and friends pulled together to provide brides with stylish hats, crisp gloves, precious silk stockings and beautiful jewelry for their walks down the aisle. Flowers were cut from gardens to create bridal bouquets. Grooms wore their military uniforms. However, a bridal fashion trend did emerge. Paratroopers began gifting their fiancées with their white silk parachutes, which in some cases literally saved their lives. The women fashioned them into wedding gowns. Museums such as the Smithsonian in Washington, D.C. and the National World War II Museum in New Orleans, have such dresses on display. AFTER THE CEREMONY, a microsized reception for family members was held at the home of the bride’s parents. Again, family and friends contributed to

A bridal fashion trend did emerge during World War II – wedding gowns made from silk parachutes that paratroopers gifted to their fiancées. Examples of such gowns are on view at the Smithsonian in Washington, D.C. and, as seen here, the National World War II Museum in New Orleans. Photo source: Dr. Kate Strasdin.

the cause by donating valuable quantities of sugar, flour and eggs so that the couple would have a wedding cake. Food was also donated to create a luncheon or dinner for the celebration. WHAT IS THE SIGNIFICANCE of all this? We come from strong stock and we will get through this. There will come a time – hopefully in the not-too-distant future – where we will once again be able to gather to celebrate life’s special moments. In the meantime, all we can do is support our friends and loved ones and try to grasp the constraints they are dealing with and the challenges they are facing as they plan their weddings.

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While Olivia envisioned a misty rain as the perfect backdrop for a proposal, she had to instead settle for rain on her wedding day, which according to some is good luck.

Olivia Hertzler and Shannon Fairchild J UNE 20, 2020

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You could say Olivia had been planning her wedding all her life. Olivia is the granddaughter of one of Lancaster’s grand dames of weddings – Vivian Abel, who with her husband, Bob, was at the forefront of the weddingswith-a-farm-setting concept when they opened Pheasant Run Farm Bed & Breakfast in 2001. Olivia’s mother, Deeann, has been heavily involved in the business, as well, hence, the observant Olivia has seen weddings of nearly every style over the past 20 years. “I grew up around weddings. They’ve been part of my life,” she explains.

hen it came time for her to plan her own wedding, there was no question that it would be held at Pheasant Run. However, Olivia envisioned going in a direction she had never seen Pheasant Run brides utilize – formal, black-tie, elegant. “I thought the contrast would be interesting,” she says. When Shannon proposed in December 2018, they agreed a long engagement would provide them with the opportunity to plan their wedding at a leisurely pace and consider where the next stage of their lives would take them. Then, Covid happened. Their world fell apart. Olivia spent the last semester of college attending classes remotely from home. The Class of 2020 was deprived of a graduation ceremony. And, the wedding … what were they going to do about the wedding? The two also received real-world lessons about life, as both their families own and operate small businesses. All of Pheasant Run’s spring events were canceled. Reservations for the bed & breakfast slowed to a trickle. “We had a few outdoor ceremonies here, but no receptions,” Vivian explains. “Olivia’s wedding was really our first for 2020.” The pandemic continued to wreak havoc, as summer and fall weddings were reimagined, rescheduled or canceled. Shannon’s mother, Cindy, and her sister operate Village Greens Miniature Golf Course in Strasburg, which was launched by their golf- and nature-loving father, Oscar Peters, in 1972. While Village Greens makes for a perfect Covid outing, new procedures had to be put into place (once it could open), including reserved tee times on weekends, reduced capacity, increased sanitation measures, mandatory masks in public areas, the removal of seating along the two courses and the list goes on. “It was a lot of work for them,” says Shannon, who worked at Village Greens during high school. On May 20, the two realized they had arrived at a turning point and had to decide whether to reschedule the wedding or proceed and abide by the state’s guidelines, which as of June 5 (yellow phase) would allow social gatherings to include no more than 25 people.

It was only appropriate for the newlyweds to pose for pictures with Pheasant Run Farm’s resident horses, Desperados Song and Junes Legacy, since an interest in horses led Olivia and Shannon to become involved in the same 4-H club.

The original invitation suite entailed a church wedding and a reception at Pheasant Run. Renee Connors updated the invitation with a savethe-date card (for July 10, 2021) that bore the headline, “Love is Patient.”

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Their Résumés

Olivia is the daughter of Deeann and Paul Hertzler II. She is a 2020 graduate of Penn State University (Economics & Business Management). Shannon is the son of Cindy and Jim Fairchild. He is a 2019 graduate of Penn State University and is a nuclear engineer with General Dynamics Electric Boat in Connecticut.

Their Meet Cute

The two, who attended different high schools, met in 2011 through 4-H. Their mutual love of horses prompted them to become members of the 4-H Rough Riders Horse & Pony Club. They began dating and continued their relationship at Penn State.

The Proposal

Olivia had a definitive vision of the perfect proposal. “I always thought the Old Main Lawn at Penn State would be an amazing place to get engaged,” she says, adding, “And, there had to be a misty rain falling!” On December 23, 2018, Shannon took Olivia to dinner (she was convinced he would take that opportunity to pop the question). However, it seems Shannon had been paying attention; dinner was just a decoy. As they walked across the Old Main Lawn under a star-filled sky, Olivia suddenly noticed Shannon was no longer by her side. She stopped, turned and found him on bended knee. As for the ring, Olivia’s doodles often included renderings of her dream engagement ring. Shannon took mental notice of them and when it came time to select a ring, he worked with a designer at Kay Jewelers to bring Olivia’s ideas to life with a custom design.

Clockwise, from top left: Olivia was attended by her sister, Violet, and her cousin, Alicia Ehrhart. The floral story focused on roses and peonies (ranging from white to blush tones) and eucalyptus. Because there were only 25 guests, Olivia and Shannon were able to splurge on filet and crab cakes.

Let the Planning Begin

When it became obvious dinner had to be moved indoors, the socially distanced tables were set up in the dining room of the barn’s lower level. They were dressed with linens, china and crystal that Vivian already had on hand.

Olivia and Shannon consulted Pheasant Run’s date book and ultimately chose June 20, 2020 as their wedding day. They booked the nearby Pequea Church for the ceremony. The long engagement would provide them with plenty of time to plan their wedding – their vision entailed the church ceremony, cocktail hour on the patio at Pheasant Run and a seated dinner for 125 inside the barn. It would also allow Olivia to concentrate on her last year of college. “We were going to have a busy couple of months,” Olivia says of her May graduation, the June wedding and then making the move to Connecticut and finding a job or perhaps furthering her education.

The Dress

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Olivia and Shannon with her parents, Deeann and Paul Hertzler II.

Olivia and Deeann began shopping for a dress in early spring 2019. Their quest took them to three stores, where she recalls “trying on everything they had.” Nothing clicked. One day, Olivia and her sister, Violet, were at a downtown coffee shop and decided to stop by In White just as the store was preparing to close for the day. Olivia was instantly drawn to a dress in the window. “I loved its silhouette and simple elegance,” she says of the strapless silk ballgown. Olivia made an appointment and returned with Deeann and Violet. When she slipped into the dress and got “that feeling,” Olivia announced she had found her dress. The dress perfectly lent itself to the formal, black-and-white color scheme Olivia devised for members of the wedding party and the invitation suite that Renee Connors would be designing. The wedding’s white and blush-hued florals would complement the theme through roses, peonies, eucalyptus and flowers cut from the farm’s gardens.

Olivia and Shannon make their grand entrance.

An Unwanted Guest

As February 2020 gave way to March, COVID-19 was making its relentless advance across the world. Pheasant Run was forced to close as it was deemed a nonessential business. Hoping for the best, Olivia and Shannon proceeded to mail invitations to their 125 guests in mid-April. “People didn’t know what to say or do,” Olivia explains of the response they received. As April progressed, the families realized changes might be necessary. “It was hard to stay positive,” Olivia admits. Added to the stress was the fact that Shannon was now living in Connecticut. He and his groomsmen had to order their tuxes online through Men’s Wearhouse. “They came in three days before the wedding,” Shannon recalls.

A New Plan

By May, Olivia and Shannon realized they would indeed have to come up with a Plan B. They ultimately decided they would go ahead and get married on June 20 in the presence of immediate family members at Pheasant Run. “We just wanted to get on with our lives,” Olivia says. Still, the decision was heartbreaking. “Our dreams and work were just gone,” she shares. “I stayed in bed and cried for two days.” Once the decision was made, Olivia swung into high gear. “We had one month to re-plan our wedding. I talked to all my vendors to get a sense of where they stood and what our options were.” Fortunately, nearly everyone was game to participate. However, they had to find a caterer. Vivian suggested they contact Enck’s Custom Catering, which is frequently onsite for Pheasant Run weddings. Enck’s was happy to accommodate Olivia and Shannon. “Ken [Enck] was so upbeat and positive,” Olivia recalls. Olivia credits her second cousin and bridesmaid, Alicia (Hertzler) Ehrhart, for helping to put her on a positive path. Olivia talked all the new plans through with Alicia, who was in the process of planning her own wedding. “She was just the best sounding board,” Olivia says. As for having to pivot from a church ceremony to one outdoors, Olivia recalls Alicia pointing out that “being in a big church and looking

out and seeing all the empty pews would only make me envision the wedding I had originally planned.” As she continued bouncing ideas off her cousin, Alicia’s enthusiasm for the idea of a micro-wedding made Olivia grow more excited. At one point, Alicia told Olivia she was ready to scrap her own plans and go in the micro-wedding direction. OLIVIA AND SHANNON received some good news when the state announced Lancaster County would move to the yellow phase of reopening on June 5. That meant they could have 25 guests at their wedding. According to Olivia, despite knowing that the situation was completely out of her control, having to break the news to 100 family and friends that they would not be attending a wedding on June 20 was the “hardest thing I had to do.” That sense of dread prompted Olivia and Shannon to come up with a Plan C. With her parents and grandparents support, Olivia and Shannon will be having the wedding reception they originally planned on July 10, 2021 at Pheasant Run. Special “Save the Date” cards that bore the headline “Love is Patient” were designed and sent to the 100 guests in order to update them on the new plan. They were also presented to the 25 family members who attended the June 20 nuptials. The wedding party will once again don their gowns and tuxes. “I got the idea from a friend who got married in May and held her reception in September,” says Olivia. OLIVIA AND SHANNON were deeply touched by the manner in which family and friends stepped in to ensure their big day would be special and filled with memories. For example, Olivia has known floral designer Kim Kauffman (KimRik Garden Center) for years through 4-H. Caleb Lianza and Janet Hershey, whose college majors lend themselves to videography, created a special commemorative video for them. Family friend, Bernie Hershey, created clear masks for all the participants and guests. A friend recruited The Prince Street Quartet, which is composed of area high school students, to provide music. After the wedding, the newlyweds left Pheasant Run in Paul Hertzler’s beloved Mustang. “I took my driver’s test in that car,” Olivia says of the personal connection. Finally, Shannon’s parents took charge of the purple-themed

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rehearsal dinner that was also held at Pheasant Run. For the occasion, Jim Fairchild prepared his beef stroganoff that is a favorite of Shannon’s, while Cindy decorated the space with flower-filled bottles she had collected over the years. “It was personal, fun and happy,” Olivia says.

June 20, 2020 Olivia and Shannon with his parents, Jim and Cindy Fairchild.

Family friend, Bernie Hershey, made special clear masks for all the guests. Seen are Olivia’s grandparents, Vivian (left) and Bob Abel, and Shannon’s mother, Cindy Fairchild.

The white velvet cake featured a strawberry cream filling and was served with fresh strawberries.

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Credits

Photographer: Ruth E. Blazer Photography Wedding Planner/Coordinator: Vivian Abel and Deeann Hertzler Bridal Gown: In White Attendants’ Gowns: David’s Bridal Groom/Groomsmen Tuxes: Men’s Wearhouse Floral Design: Kim Kauffman, KimRik Garden Center Linens: Pheasant Run Farm/Special Occasions Catering: Enck’s Custom Catering Cake: Elizabeth Pinkerton Officiant: Chris Shelly, Lampeter Church of the Brethren Invitation Suite: Renee Connors, Designs by Renee Music: Prince Street Quartet (Alarie Hurst, LeeAnna Russo, Anne Leaman, Laura Leaman) Guest Favors: Miesse Candies

Olivia got her wish for a rainy backdrop – unfortunately, it fell on her wedding day and not on the night she got engaged. “Oh, it was a horrible day!” Vivian attests of the monsoon-like rains that fell during the day but gave way to an incredible sunset as Olivia and Shannon prepared to leave. As luck would have it, the rain slowed enough to allow the ceremony to proceed outdoors. “I looked outside and saw that people were busy wiping down the chairs,” Olivia recalls. It also became obvious that the dinner would not be able to be held outdoors, so Plan D was executed and the seven tables were moved indoors. To ensure everyone’s safety, all the doors were opened to allow for air circulation. To further meet Covid guidelines, guests from the same household were seated at the same table. “Three to five people were seated at each table,” Olivia explains. The tables were covered with white linens Vivian had on hand from previous events. Black napkins carried out the wedding’s color scheme. White and gold-rimmed china from a previous family event topped the tables, along with sterling flatware, crystal glassware, black-and-white name cards (designed and crafted by Olivia, Alicia and Violet) and simple floral arrangements. “Because we only had 25 people, we were able to splurge and serve filet and crab cakes instead of the chicken dish we originally planned,” notes Olivia. The string quartet provided background music. Their first dance was to Shania Twain’s Forever and For Always. The white velvet cake, which included a strawberry-buttercream filling and was served with fresh strawberries, was made by Elizabeth Pinkerton. “You know, everything ended up just right,” says Olivia. “We had a wonderful day. We got to have conversations with everyone. The guests could relate to each other and to the speeches our sisters gave. We took pictures with everyone. We did a commemorative group photo. We got to take pictures with the horses. It was perfect!” The only missing elements were Shannon’s sister and brother-in-law, who live in Seattle.

Honeymoon

After nixing the idea of going to Hawaii, Shannon and Olivia arrived at the idea of taking a three-week road trip across the United States. “We had such a good time,” Olivia says. Upon their return, the two bought a house in Connecticut. “And, we got a puppy!” Olivia reports.

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How does getting married affect one’s life insurance, auto insurance and other policies? The team at UNRUH INSURANCE AGENCY explains that “marriage presents another side of insurance that most newlyweds don’t think about. There are many present and future considerations that come with marriage, including purchasing or renting a home, planning a family and protecting what is important to you.” Now is the perfect time to review coverage and consider combining auto policies, which makes couples eligible for lower rates. With a breathtaking view of the Susquehanna River, locally sourced food and dedicated staff, JOHN WRIGHT RESTAURANT is an all-in-one venue for your special day. Weddings are among the most important occasions a couple can experience in their lifetime. John Wright Restaurant cherishes the great honor and responsibility that comes along with planning and executing each couple’s big day. As a full-service venue, they can accommodate bridal showers, rehearsal dinners, outdoor lawn ceremonies and receptions. Their banquet sales team provides a wide variety of options to make your wedding memorable and hassle-free. The venue can accommodate smaller celebrations in their main dining room, outside dining room or on their seasonal pizza patio. Visit jwrevents.com to see why John Wright Restaurant is the perfect location for you to say “I Do.” KING CONSTRUCTION COMPANY, the “recognized leader in the innovative design and construction of distinctive equine facilities, custom garages, wedding barns and party barns,”

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is celebrating its 42nd year. The family-owned business, started by the three King brothers in 1978, has grown to include more than 100 people. To maintain the all-important quality control, King provides all the framing and finish materials for each project, rather than sourcing materials locally. King also designs and builds their own components: stalls, grilles, doors, cupolas and an assortment of fittings for barn, garage, tack room and lounge interiors. The company also has an in-house staff to manage design, engineering, drafting, project scheduling and material purchasing. Beautiful, highly functional design features, fine detail and superior craftmanship, as well as longevity of service, sets King Construction Company apart from the rest. There is a common thread of family and hospitality woven into the very core of BRICK GABLES. As a family-owned venue, they understand the importance of gathering with the ones you hold close. With experience in event planning and coordination, their team is committed to bringing your dream celebration to life. Brick Gables can accommodate both your ceremony and reception and can customize your needs at a reasonable price. Treat your guests to a personalized menu from Country Home Catering, their in-house, exclusive caterer. Brick Gables’ elegant, rustic barn sits just outside of downtown Lititz, which offers beautiful backdrops for your cherished photos, as well as lodging accommodations for your guests. A wedding is a day to be remembered for years to come. Celebrate your love story at Brick Gables. OREGON DAIRY offers made-from-scratch wedding cakes showcasing a wide array of delicious flavors and fillings sure to please every happy couple. With over 30 years of experience each, their skillful cake designers are on top of the latest cake trends ranging from the minimalistic naked cake to artful, handpainted watercolor and metallic gold-accented designs. Trending for 2021, cupcakes are perfect for small, intimate weddings or socially distanced ceremonies. Gone are the days of massive cakes with opulent tiers, but rather today’s simplistic elegance and modest cakes reflect the lifestyles of the younger, more budget-conscious generation. Many couples opt for a single cake reserved for the bride and groom while guests delight in a fun-themed dessert buffet loaded with donuts, whoopie pies, macarons, candy and more. Oregon Dairy is honored to be voted #1 Wedding Cakes in Lancaster County for the 9th year in a row! Whether you are in need of a quick touch-up, glamorous blowout, refreshing facial or a blissful body treatment, a visit to GLAMOUR ROOM will make you feel brand new. Glamour Room is an Aveda salon featuring vegan and cruelty-free products. Located on North Duke Street in downtown Lancaster, it is the premier salon for bridal and special occasion hairstyling, skincare, esthetic services and makeup. Update your look with the latest beauty trends like balayage hair coloring, HaloCouture extensions or a lash lift. Owner Bobbi Nicole Bentzel has been making people feel their best since 2004. “After going to school, taking extensive classes and working in Los Angeles, New York City and Philadelphia, I wanted to bring what I learned from the big cities back home,” Bobbi Nicole says. Visit their website, lancasterglam.com, to book your appointment or purchase a gift certificate to pamper a loved one.

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HESS’S BARBECUE CATERING is a family-owned business with over 40 years of wedding experience. Their reputation has been achieved through delicious food, professional service and affordable pricing. Hess’s Catering recognizes that there is no set formula for weddings and every couple has their own vision. Customize your menu with their award-winning beef brisket, prime rib, pork barbecue and smokehouse chicken, just to name a few. For dessert, give your guests a special treat with their exclusive dessert bar featuring assorted Lancaster County favorites like whoopie pies and shoofly pie bars. Planning one of the most important events of a person’s life is a big responsibility that Hess’s Catering takes very seriously. For more information on their menu and services, visit hessbbq.com/weddings. ACHENBACH’S PASTRIES, INC. has been doing business since 1954 “with our made-from-scratch original recipes,” shares the company’s executive vice president, Sharon Redcay. “What sets us apart from most bakeries is the ‘no preservatives’ in our products.” Achenbach’s most popular item would be their Long Johns. “After all, we are trademarked ‘The Home of the Long John.’ We also make Long John all-occasion cakes and Long John wedding cakes by special order only.” Sharon adds, “Trending wedding cakes are the naked cake and the textured icing with a spiral look.” RETTEW’S CATERING is family-owned and operated by a husband-and-wife team whose industry experience spans more than 40 years. General manager and co-owner Jennifer Rettew Bushey states, “We take a full-service custom approach to ensure each event is exactly what our clients are looking for while offering exquisite cuisine and flawless service.” She anticipates smaller guest counts in 2021, particularly in the first and possibly second quarters, with an emphasis on served food rather than self-serve stations and appetizers. Safety is top-of-mind right now for hosts and guests alike. She expects an emphasis on comfort foods and an uptick in requests for plantbased protein options. Local, sustainable foods as well as custom cocktails and late-night bites seem to be here to stay. With a personality as vibrant as her paintings, Belgium-born artist CHRISTIANE DAVID has taken art to a new level in Lancaster County. “I believe I was born an artist, and through my training in architecture and interior design in Brussels, Belgium, I became a painter,” she says. Her palette requires the full spectrum of color to express the vast range of human emotions. Using watercolor and oil, Christiane emphasizes the nature of the color as she captures the soul of the subject. In her abstract painting, she eliminates the subject to concentrate on color, shape and rhythm. Christiane’s work has been shown and collected internationally. Until further notice, visit her gallery at 112 North Prince Street in downtown Lancaster by appointment only. Call 717-293-0809 to schedule. Gift certificates are also available.

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Nicole Austin & Doug Bernardini S E P T E M B E R 2 7, 2 0 1 9 Nicole and Doug were among the fortunate couples who were able to hold the weddings of their dreams during the fall and winter of 2019. Weddings such as the Bernardinis’ provide hope that life as we knew it will return to normalcy in the very near future and we will again be able to celebrate life’s special moments with family and friends. As they celebrated their first year of marriage with dinner at Fogo de Chão and ate a piece of their wedding cake, Nicole and Doug couldn’t help but think of their friends who have had to re-think their weddings. “I don’t know what I would have done,” she says.

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Their Résumés

Nicole, who is the daughter of Bobbi and Cain Austin, is an auto mechanic at M&R Auto Center in Lancaster. Doug, who is the son of Nancy and Doug Bernardini, is a service plumber with Cocalico Plumbing & Heating in Denver.

The Meet Cute

Having graduated a few years apart from Warwick High School, the two were not acquainted. Years later, the closest they came to being “friends” was through mutual friends’ Facebook pages. “We still didn’t know each other and had never met,” says Nicole of their social media connection. One day, the two happened to be at the High Car Wash on Route 501 in Lititz and recognized each other from their Facebook pictures. They exchanged pleasantries and began texting each other. Two weeks later, they were officially “hanging out.”

The Nightmare Before Christmas Proposal

Fast forward about a year. Agreeing that marriage was definitely in their future, the two began window shopping for an engagement ring. “I knew a proposal was coming but I didn’t know when,” Nicole explains. Doug seized the opportunity when Nicole expressed a desire to visit Koziar’s Christmas Village in Berks County. They set off on the evening of December 9, 2017, and along the way, Doug ran over a black cat. “I’m driving along and I’m a nervous wreck and I had to run over a black cat – not a rabbit or a raccoon, but a black cat!” he laments.

Clockwise from opposite page: The lakeside ceremony site at Historic Acres of Hershey, which is surrounded by woodland and gardens, perfectly lent itself to the couple’s desire to hold their wedding at a venue that provided spaces for all the elements of the wedding. Roses and seeded eucalyptus decorated the pergola at the ceremony site. Historic Acres’ barn-inspired pavilion, dazzling chandeliers and views of the grounds met Nicole’s vision for a reception venue. Each layer of the cake featured a different flavor.

A look that says “I’m busted” comes over Doug’s face and he confesses he deleted all but a few of the photos. The evening ended in Reading, where they dined on “the worst Chinese food we’ve ever had,” Nicole reports.

Let the Planning Begin

Now, anyone who has ever visited Koziar’s knows that it’s bedlam on preChristmas weekends (think of it as Berks County’s version of Times Square at holiday time). Doug managed to find a somewhat quiet and secluded spot, asked a random woman to shoot a video of the proposal and dropped to his knee to ask the clueless Nicole to marry him. “I wondered why people were applauding,” Nicole recalls. Their bad luck continued. Instead of a video, they “ended up with about 500 quick-action pictures,” Doug explains of the snafu. A lightbulb goes off in Nicole’s head. “I bet we could have someone string them together and make a video,” she suggests.

Nicole admits she was “all over the place” and had “multiple visions” regarding a theme and look for the wedding. “I wanted a barn setting but I didn’t want to be inside a barn. And, I didn’t want a tent,” she explains. “Because we would have a lot of out-of-town guests, we wanted to have everything – rehearsal dinner, ceremony and reception – in one place.” What Nicole does like is a rustic vibe. She is also a fan of vintage and anything pink. Her very organized aunt, Angie Kunkle, who is a teacher by day, volunteered to help her focus on a vision and serve as the planner/coordinator for the wedding. “I bet we looked at 15 venues,” Nicole recalls. “When we saw Historic Acres of Hershey, I knew that was it.” The property, which is located between Elizabethtown

and Hershey, offered everything she desired, including a lakeside ceremony spot, a barn-inspired indoor-outdoor pavilion for the reception, gardens and a 19thcentury farmhouse that is made available to wedding parties. Working with Angie, Nicole arrived at a theme that would match the setting: Rustic Enchantment.

Saying Yes to the Dress

Like many women, Nicole and her mother, Bobbi, are huge fans of the television show, Say Yes to the Dress, which is filmed at the legendary Kleinfeld Bridal in New York. “I knew she had her heart set on going there but I suggested we start by visiting local shops,” Bobbi recalls. Finally, Bobbi gave in to Nicole’s Kleinfeld obsession and scheduled an appointment in April 2018. Just as is conveyed on television, walking into Kleinfeld’s was like experiencing nirvana. “It’s beautiful!” Nicole says. “It was packed!” Bobbi recalls, adding, “We saw Diane!” referring to one of the consultants who has been a mainstay of the show since its debut. Despite filming taking place, they were disappointed to learn that Randy Fenoli wasn’t in the store that day. Nicole said yes to a gown from Enaura Bridal, whose owner/creative director, Sohil, studied the art of beaded design in India and upon returning to the United States, launched Blossom Veils in 2011. Two years later, he founded Enaura Bridal with a vision of combining exquisite embroidery, intricate beadwork and beautiful fabrics to create L A N C A S T E R CO U N T Y | J A N U A RY 2 0 2 1

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Credits

Photographer: Eve Aigler, Eve’s Photography Venue: Historic Acres of Hershey Wedding Planner/Coordinator: Angie Kunkle Gown: Kleinfeld Bridal Attendants’ Dresses: David’s Bridal Tuxedos: Central PA Tuxedo (York) Hair: Josi Hershey, West London Salon Makeup: Carmina Cristina Floral Design: Florals by Heather Ann Catering: The Scarlet Runner Cake: Colebrook Bakery DJ: Jason Klock, Klock Entertainment Vintage Furniture: Swoon Vintage Rental Personal Trainer: Eric Schwarz, Showtime Training

Opposite, clockwise from left: Nicole’s love of pink and vintage were reflected in the couple’s sweetheart table. Pink was utilized for the color of the attendants’ dresses and for the ties Doug and his groomsmen wore. Nicole’s vintage-inspired gown – from Enaura Bridal – was purchased at Kleinfeld Bridal in New York. One of Doug’s favorite wedding details was the cigar bar. Nicole’s bouquet was composed of roses, eucalyptus, dried berries and baby’s breath. Instead of a first look, Nicole and Doug met – without looking at each other – at the corner of a building and read the personal notes they had written to each other. Above: The newlyweds took time for photographs while guests enjoyed cocktail hour that included passed hors d’oeuvres and cheese/ fruit stations. For dinner, guests dined on salmon, filet and farm-fresh veggies. The evening’s signature drinks were Orange Crush and a Strawberry Margarita. The couple honeymooned in Estes Park, Colorado.

very modern gowns that evoke a vintage aesthetic. Nicole’s strapless gown, which was made in India, entailed a trumpet silhouette, a sweetheart neckline, scalloped beadwork and ruffled tulle accents. A cathedral-length veil completed her bridal look. In ordering a dress, Nicole assured

her consultant she would be 20 pounds lighter by her wedding day – courtesy of her trainer, Eric Schwarz of Showtime Training in Lititz – but she was encouraged to order the size she was at her appointment, as it’s easier to take in a gown than it is to let one out. True to her word, Nicole lost the 20 pounds, which required three trips to New York for fittings. For the last appointment, Doug and Nicole’s father went along and took in a Yankees game.

The Details

Nicole incorporated her love of pink into her bridesmaid dresses, the ties Doug and his groomsmen wore (which beautifully complemented their charcoalgray tuxes) and the floral designs. Her bouquet entailed roses, eucalyptus, dried berries and baby’s breath. Wishing to complement the farmlike setting, they worked with The Scarlet Runner to design a farm-to-table-inspired menu that started with cocktail hour and continued through the seated dinner. The simplicity of the cake design belied its dynamic layers of flavor, including lemon-strawberry, white raspberry, chocolate and orange-chocolate. The couple and their 120 guests danced the night away to tunes provided by

Klock Entertainment, starting with the first dance that featured Perfect by Ed Sheeran and Speechless by Dan + Shay. Guests could also socialize at the cigar bar and around a fire pit. Vintage furniture was rented for the occasion.

Favorite Memories

Instead of a first look, Nicole and Doug met at a corner of a building and without looking at each other, exchanged notes they had written to each other. They read them privately and then departed for the ceremony. They also exchanged gifts with each other during the reception. They were touched by the video their friend, Justin Rosado, made that included “interviews” with guests.

Advice to Share

Nicole was surprised by the speed in which venues are reserved. “Make that the first thing you do,” she says. They loved having their wedding on a Friday, pointing out that it takes the party atmosphere up a notch and doesn’t tie up an entire weekend for guests. Doug was surprised by how fast the day flew by and advises couples to enjoy the results of all the work and planning that they devoted to their weddings. L A N C A S T E R CO U N T Y | J A N U A RY 2 0 2 1

FOODOGRAPHER

Beyond Meat’s Beyond Beef formed into 8-oz. burgers and cooked over lump charcoal are accompanied by toasted brioche, Parmela Creamery’s plant-based, aged sharp cheddar, local arugula, russet potato steak fries, Sriracha-mayo aioli with lime and a dill pickle. Wash it down with Athletic Brewing Company’s juicy and indistinguishably nonalcoholic, Run Wild IPA.

Eating Green

The Case Less Meat b

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Sliced Tofurky Beer Brats, cauliflower roasted over lump charcoal, my homemade sauerkraut, mustard and Athletic Brewing Company’s All Out Extra Dark Stout. The bratwurst has a nice snap to it and is especially convincing with mustard. The non-alcoholic stout has a roasty flavor with a thinner mouth feel but it’s delicious and packs just 90 calories.

With immense hope, a new year has arrived! As is often the case, many of us resolve to embark on new nutritional choices in the pursuit of a “better you.” Over the last year, I’ve weighed my own health and dietary concerns and have arrived at a personal challenge that calls for expanding Meatless Mondays into a meatless lifestyle.

TEXT AND PHOTOGRAPHY BY JORDAN BUSH

et’s get this out of the way right from the start: I love eating meat. Few things are better for Sunday brunch than crispy, melt-in-yourmouth bacon. And, don’t get me started on chicharrones (fried pork belly) with lime for dinner. Oh, and a juicy burger with all the fixings is pure heaven. Barbecued anything and I’m in. Regrettably, I’ve come to learn that my body does not share that sentiment. Over the last several years, my blood pressure, LDL and total cholesterol levels have climbed to concerning levels. I’m a young, fairly active guy, so yes, it was eye-opening to see those test results. My primary care physician immediately implemented a course correction, suggesting I alter my diet to include a wider array of fresh, whole foods. Recognizing that I needed to reduce my meat intake long-term, I started on a path to find healthier, plant-based substitutes without feeling as though I was giving something up. My first revelation was Impossible Burgers, plant-based burgers that are wholly convincing ground-beef substitutes. I’m not talking about those rather unappealing frozen veggie burgers. Impossible Burgers look, smell, cook and fully taste like meat. Free of cholesterol, they do contain some saturated fat from coconut oil, so while these burgers are delicious, they’re not fully guilt-free. Burger King of all places sells them – you’ve probably seen the television commercials – if you want to take a quick taste-drive (you can opt for cheese and bacon). It’s also a fun experiment to put an Impossible or Beyond Meat

burger on someone’s plate at a cookout and see if they notice the difference. (Without drawing attention to the switch, it almost always goes unnoticed. Hand your guinea pig the grilling spatula and they still might not notice.) In our household, plant-based meat effortlessly made its way into burritos, meatballs and chili, so we stopped buying ground beef altogether. What surprised me, however, was how I felt after the one or two occasions I had ground beef in the last year. In short: sluggish and groggy. I chalk that up to the fact that meat takes more time and energy to digest. Based on my body’s reaction, I decided to move forward by ruling out beef and scaling back all meat consumption. I found it easy to go a day without consuming meat; if you’re considering setting a starter goal, one day a week is the perfect place to begin. Meatless Monday has been on trend for a few years and you can probably pick up some tips and menu ideas by googling it. If that’s too ambitious, start with one meal each day. I found it was easy to go multiple days without meat. It now occupies a smaller segment of my life and where it does exist, I make it count.

Vegetarian Versus Vegan

A vegan lifestyle is 100% plant-based, free of any animal products, whereas those living a vegetarian lifestyle refrain from consuming animal meat. I once thought that a vegan diet was predominantly a moral L A N C A S T E R CO U N T Y | J A N U A RY 2 0 2 1

JORDAN BUSH is a commercial photographer. His work has allowed him to discover and document cultures and food across five continents. A graduate of Garden Spot High School and Millersville University, Jordan and his fiancée, Jessica, reside and cook together in Ephrata.

position – more so than just nutritional – but recent academic studies are reporting that consuming any animal protein can lead to inflammation within the body. For example, consuming high levels of heme iron contributes to increased risks of various types of cancer, Type 2 diabetes and coronary heart disease. Many athletes are adopting vegan lifestyles, citing such benefits as the ability to digest plant-based protein at a faster rate for quicker recovery, improved blood flow and increased endurance. Among them are retired professional bodybuilder Arnold Schwarzenegger (who spent most of his life chasing “The Pump” and backing it with steak), Novak Djokovic (tennis), Chris Paul (basketball) and Jackie Chan (an actor with a martial arts background). All four were executive producers for the documentary, The Game Changers, which debunks myths that (professional) athletes need animal protein to perform at high levels. It makes a convincing, datadriven argument for replacing all animal products with plant-based, whole foods based on health alone. In the documentary, Patrik Baboumian, Germany’s Strongest Man (2011) and a devotee of the vegan lifestyle, remarks, “Someone asked me how I could get as strong as an ox without eating any meat. My response was, ‘Have you ever seen an ox eat meat?’”

Economies and Scale

Parmela Creamery’s Plant-Based Sharp Cheddar is aged for 60 days. With a creamy texture and perfect melt, this cheddar completes the transformation of a vegan burger.

Kilene Knitter, Regional Nutritionist at GIANT

For more information on GIANT nutritionist events, visit thegiantcompanynutritionists. eventbrite.com.

Another consideration is the economics of meat. Depending on the animal, roughly six times as much plant-based energy is required to create animal-based protein and calories, compared to crops we eat directly. It’s an inefficient process and entails costs that go beyond financial. The acreage of farmland nationwide needed to feed animals raised for beef consumption is high. Its byproducts include wastewater that ends up in waterways and methane pollution, which, quite baffling, is roughly equal to the emissions of all forms of transportation globally. Consider that more than 600 gallons of water are required to produce one hamburger patty, starting with growing the crops that feed and nurture cattle. As more plant-based meats come to market and options continue to expand, there is plenty of room for the price of plant-based meat to decrease. It’s worth mentioning biosecurity, a concern farmers have to contend with to fight the spread of disease, particularly in large, dense populations at factory farms. There are obvious risks of a virus jumping from animals to people, too, including swine flu and mad cow disease. Even deer and elk hunters in Pennsylvania, who help control the population size, keep tabs on chronic wasting disease, a neurologically degenerative infection that, to date, does not affect humans.

A Dietician’s Perspective

Kilene Knitter, MS, RD, LDN, is a regional nutritionist at GIANT in Lancaster. The team of nutritionists at GIANT offers free, virtual nutrition classes for both kids and adults. I reached out for her thoughts on nutrition and meal planning. “NO MATTER WHAT direction we go in with our diet, whether it’s vegetarian, vegan or just trying to get healthier in general, it’s always important to remember that the goal is to choose foods that nourish our bodies,” Kilene notes. “Whole foods like fruits, vegetables, whole grains, dairy and protein – animal or plant – are going to nourish our bodies the best. There are prepared plant-based substitutes available but always double-check their nutrition information because they can sometimes be higher in sodium, fat or added sugars to boost flavor and texture. If you can make it yourself, you’ll be more in control of the ingredients and portion size. You can visit giantfoodstores.com/recipes for plant-based protein inspiration and recipes,” Kilene points out. FOR THOSE WHO PREFER to consume animal protein, Kilene advocates for leaner cuts. “Skinless chicken, turkey and fish are all going to be leaner options. For fish, the recommendation is to have two servings a week, especially from salmon, tuna or sardines, which contain omega-3 fatty acids. These may be beneficial for reducing inflammation and

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Beyond Meat’s Beyond Beef looks and cooks like real beef patties. Cooked over charcoal for added flavor complexity, the coconut oil in the recipe sizzles and pops for a mouthwatering, juicy burger.

providing heart health benefits.” As for beef and pork, “there are leaner ways to enjoy those meats.” For beef, she suggests you look for cuts that contain the words “loin” or “round.” For pork, “chop” and “loin” will also indicate leaner cuts containing less fats. Look for ground meats at least 90% [lean] or higher. In addressing portion size, Kilene says, “When you go to a steakhouse, if the cut of meat is bigger than your head, that is not an appropriate portion size. Aim for three ounces – the size of a deck of cards. It should fill a quarter of your plate. If you have leftovers, take them home to enjoy at another meal.” She also suggests that you consider adding legumes and veggies to ground meats – she refers to the technique as “The Blend” – for added nutrition. Kilene elaborates: “This meal extender idea is from the Mushroom Council and is a cooking technique that combines chopped mushrooms with ground beef, turkey, pork and even tofu. It helps to stretch your budget because you’re getting more volume. Plus, it gives you the same meat-like texture but with added nutrients, like fiber. You can roast the mushrooms beforehand so they have even more flavor. Once you blend together the ground meat and chopped mushrooms, use this mixture for burgers, tacos, meatballs or meatloaf. It’s a really budgetfriendly and sustainable way to add more veggies and create different flavors in your kitchen. “Making healthy choices at each meal doesn’t have to be expensive or complicated,” she continues. “Keep it simple by filling half your plate with non-starchy vegetables such as broccoli, cauliflower, carrots, Brussels sprouts or green beans. Non-starchy veggies are full of fiber, so you’re going to feel fuller for longer, as well as many vitamins and minerals to keep our bodies healthy. To stretch your dollar and get the most flavor, aim to include seasonal produce options.” A quarter of the plate should be filled with starches and whole grains: brown rice, whole grain pasta, legume-based pasta, sweet potatoes, potatoes, corn or peas. “They’re going to give us complex carbohydrates,

which keep our bodies energized,” she explains. Finally, according to Kilene, “The last quarter should be protein and that’s where normally we see the most variation. This portion could be from lean proteins, such as chicken, turkey or fish and plant proteins like tofu, beans or lentils, or a combination of both! We are always aiming to have a variety of color, flavors and textures on our plate at each meal. As long as we are setting up our plate this way, we know we have a great balance of all the nutrients we need to be fueled and nourished.”

A Choice in the Matter

Seasoned vegetarians share that choosing such a lifestyle has become much easier to navigate. Expanded food options improve variety for everyone – including vegans and vegetarians – at grocery stores and on restaurant menus. Grocery stores increasingly have sections dedicated entirely to plant-based alternatives, which is both eye-opening and convenient. I’d encourage you to check them out. THE GOOD NEWS is that after making revised nutritional choices that minimize meat, my blood markers have all improved to healthier levels. I’d much rather control portions and opt for plant-based foods than pay a long-term price with my health. When it comes to going vegan, a position I respect and admire, there are some foods that I’m not sure I’d ever be able to give up, including eggs, fish and milk, to name a few. Several vegetarians I’ve spoken with cite a sense of missing out at the dinner table, especially when they travel, although menus and recipes that address their needs continue to develop all the time. As convincing plantbased meat alternatives arrive on the scene and improve with mouthwatering flavors, reduced levels of sodium and lower costs, such options are good for our bodies, livestock, economy and our planet.

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TA B L E

for

TWO

T H E G R E E N F I E L D R E S TA U R A N T & B A R

The Greenfield’s First Family BY ROCHELLE SHENK | PHOTOGRAPHY BY NICK GOULD

The Greenfield is owned and operated by former White House chef John Moeller, who serves in the same capacity at the restaurant, and his wife, Suryati. The couple’s son, Zach, is the restaurant’s general manager. The Moellers, who have owned and operated the restaurant since 2018, offer guests an imaginative menu, attentive service and a setting that exudes an upscale but relaxed ambiance.

restaurant since 1979 (its most previous owners were Ray and Sue Hottenstein), The Greenfield Restaurant & Bar is housed in a restored 1790 farmhouse that combines a modern vibe with elements of its 18th-century heritage. Seating for about 200 guests (pre-COVID-19) is divided among several dining areas, including the main dining room that features a hearth fireplace, as well as a number of smaller rooms, each with its own ambiance. Seating is also available in The Trellis Lounge, which delivers the look of an airy sunroom and has a more modern feel with its black granite bar and high-top tables. The plant-accented patio is the perfect spot for seasonal outdoor dining. For a touch of romance, guests may reserve a table in the wine cellar. Another special nook is the balcony that overlooks the lounge. “There are about four or five proposals every year at the restaurant. It’s always great to help put together a special evening,” Zach says with a smile. “People enjoy the history of the building and love to explore the restaurant’s rooms. Some features of the stone farmhouse have been incorporated into the restaurant such as an original entry door and deep window openings. We also have a table that was crafted using wood from the original front door,” Zach says.

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Chef Moeller’s tenure at the White House is also recalled through the mementos that hearken to the three presidential families he served, including those of George H.W. Bush, Bill Clinton and George W. Bush. Chef Moeller, who hails from Lancaster County, began working in restaurants during high school. He is a graduate of Johnson & Wales in Providence, Rhode Island. Early in his career he worked at restaurants throughout New England. Wanting to immerse himself in French cuisine, he spent more than two years living, working and learning in France. From there, he landed in St. Croix. In 1987, he relocated to Washington, D.C., where French-trained chefs held regular networking events. As a result of attending the events, he met chef Pierre Chambrin, who became the White House’s executive chef in 1989. He, in turn, recruited chef Moeller, who chronicled his White House experiences (1992-2005) in the book, Dinner at the White House – From the President’s Table to Yours. Upon returning to Lancaster 15 years ago, he operated State of Affairs Catering before taking over The Greenfield. THE GREENFIELD’S MENU highlights high-quality, fresh local proteins and produce and therefore evolves in order to take advantage of what’s

Clockwise from opposite page: Chef John Moeller and his wife, Suryati, became the owners of the Greenfield in 2018. Their son, Zach, serves as general manager. The Moellers are pictured in the restaurant’s wine cellar. Linguini Seafood Pasta entails littleneck clams, sautéed shrimp, sea scallops and tomato-basil sauce. Farmhouse styling – with a modern twist – defines this dining area. The Greenfield began offering takeout/curbside pickup in March. The wine cellar has always been in demand for special occasions.

fresh and in-season. Local partners include Thom’s Breads, Sauder’s Eggs, Lancaster Coffee Roasters, Brogue Hydroponics, Bill Houder Cheese, Mr. Bill’s Seafood, Shenk’s Poultry, Fox and Wolfe Farm, Barr’s Produce and Kegel’s Produce. “We put a lot of care into our menu items. We want the ingredients to speak for themselves,” Zach says. Customer favorites include seared diver scallops, seasonal fish, steaks and, for winter, braised short ribs. The Greenfield’s lunch menu offers a signature burger that is a house blend of chuck, brisket and Angus beef. Another special lunch creation is the turkey BLAT (bacon, lettuce, avocado and tomato). One of the dinner appetizers is a PA Preferred cheese plate – a selection of local cheeses served with date-nut bread, Stockin’s Apiaries honey comb and seasonal fruits. The wine list features both locally produced and worldwide selections. The staff is trained and well-acquainted with the wine list and can make recommendations on food pairings. The Greenfield typically hosts regular wine dinners but Zach says they’re currently on hold due to the pandemic. THE GREENFIELD has responded and adapted to the ever-changing mandates and regulations surrounding COVID-19 in an aggressive way. Since March, their social media sites have been used to introduce weekly and daily menus that are available for take-out and curbside pickup. When outdoor dining was able to open, The Greenfield’s always-popular patio was in high demand. Indoors, the restaurant’s COVID-19 response includes tables spaced six feet apart, contactless QR codes to scan for the menu at each table, servers wearing PPE and increased sanitation practices. Capacity is limited in accordance with current regulations. “We appreciate how understanding our guests have been during the past few months. Our goal is and has

always been to ensure a safe and memorable experience,” Zach stresses. THE MOELLER FAMILY and The Greenfield staff are dedicated to providing personalized service for restaurant guests, as well as for in-house private parties and off-premises catering. Zach says the smaller dining rooms are perfect for private parties such as rehearsal dinners, bridal showers or other special occasions. While there are catering menus, he stresses that a menu can be tailored to fit the event. “John has a lot of experience creating private events – no matter if it’s a party for two or a wedding with 500 people,” he says. “Our high standards are the same whether it’s an intimate dining experience or a large event. We do recommend proper planning for an event but we can often work with short notice. Whether it’s a week or a year in advance, we make sure it gets done properly.” The Greenfield Restaurant & Bar is located at 595 Greenfield Rd., Lancaster. Lunch is served Tuesday through Saturday, 11 a.m.2 p.m. Dinner is served Tuesday through Thursday, 4:30-9 p.m., and Friday and Saturday, 4:30-9:30 p.m. Brunch is served Sunday, 9 a.m.2 p.m. Reservations are recommended and can be made on their website. Take-out and curbside pickup are available. Both onsite and off-premises catering are available. Call 717-393-0668 or visit thegreenfieldrestaurant.com and on Facebook.

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The D I N I N G G U I D E Thank You, Lancaster, for Voting Us #1 Chinese Restaurant Again this Year!

Hong KongChinese Garden Restaurant Wheatland Shopping Center 1807 Columbia Ave., Lancaster, PA 17603 (717) 394-4336 Consistency in Taste | Generous Portions Quality Fresh Ingredients Pleasant and Relaxed Atmosphere Excellent and Personal Service Lavish Lunch and Dinner Menu

A Century of EXCELLENCE TRADITION HISTORY and ...

STEAK

1147 Lititz Pike Lancaster, PA www.stockyardinn.com (717) 394-7975

GIFT CERTIFICATES AVAILABLE

Family-Owned and Operated for 40 Years! HONG KONG GARDEN CHINESE RESTAURANT 1807 Columbia Avenue, Wheatland Shopping Center, Lancaster. 717-394-4336. Our chefs have been serving Lancaster Countians their favorite entrées for 40 years. To add variety, they are always creating new and exciting specials. Vegetable entrées and children’s menu available. Hours: Sun., 11:30 a.m.-8:30 p.m; closed Mon.; Tues.-Thurs., 11:30 a.m.-9 p.m.; Fri., 11:30 a.m.-10 p.m.; Sat., 12-10 p.m.

Safe Dine In or Take Out Available Open for Dinner Reservations Suggested

Bar Menu Available

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JOHN WRIGHT RESTAURANT 234 North Front Street, Wrightsville. 717-252-0416. Jwrpa.com. John Wright Restaurant is the perfect setting for an intimate date night, family celebration or just getting lost in the view. We welcome wedding ceremonies and receptions, rehearsal dinners, bridal showers, birthday parties or any other reason to celebrate. Come in and enjoy breakfast, lunch, dinner or our Sunday brunch buffet!

LOMBARDO’S RESTAURANT 216 Harrisburg Ave, Lancaster. 717-394-3749. Lombardosrestaurant.com. Family owned and operated since 1946, Lombardo’s serves beloved Italian recipes and warm hospitality. Newly renovated, Lombardo’s includes a wine room, piano lounge, renovated décor, and good things cooking in the kitchen – including fresh pasta made daily, pizza, and other delicious Italian favorites. See the menu at lombardosrestaurant.com. Group dining facilities are available for business meetings, celebrations, and more.

THE STOCKYARD INN 1147 Lititz Pike, Lancaster. 717-394-7975. Stockyardinn.com. The Stockyard Inn is a Lancaster County tradition of dining excellence. Built in 1750, the original Inn was once owned by President James Buchanan. Specializing in prime rib, steak (cut in-house) and fresh seafood. Business meetings and private party facilities available. Due to the uncertainty surrounding the coronavirus, we’d suggest you visit restaurant websites/social media for updates on hours/service, etc.

We’re all family here! Keeping the family safe—our team, our patrons, our community— has always been our first priority throughout our 75 year history. In keeping with this mission, we are voluntarily closing all restaurant dining until further notice. But don’t worry, you can still get our home cooked meals and enjoy them with your own family. A N N O U N CI N G

LOMBARDO’S MANGIARE at Home Our safe, contact-free take out service.

Visit lombardosrestaurant.com to see our take out menu or call to order lunch or dinner—cooked fresh and with love in the Lombardo’s kitchen, and gather around the table in your home until we open our doors to you again. Lovingly, The Lombardo Family The all new

The all new Tuesday—Thursday 11 am - 8 pm Closed Sunday and Monday.

717.394.3749 216 Harrisburg Avenue Lancaster, PA 17603

Lombardosrestaurant.com

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The B U S I N E S S A D V A N T A G E

HALDEMAN MECHANICAL INC. Service Since 1939 PLUMBING HEATING

BRANDT’S FARM SUPPLY, INC. 601 E. High Street, Elizabethtown. 717-367-1221. Brandtsfarmsupply.com. Founded in 1954, Brandt’s is now owned and operated by Herman and Susan Zeager. Brandt’s offers the Elizabethtown area the customer service of a simpler time, while managing the products of the future - from their line of Kalmbach feeds to the robotic automower from Husqvarna.

Fashions

COOLING WATER CONDITIONING Sales and 24-Hour Service

717-665-6910

1148 Old Line Road, Manheim www.haldemanmechanical.com

Farm Supply

PA7777

NEXT TO NEW FINE CLOTHING 1920 Lincoln Highway East, Lancaster. 717299-2924. Next-to-New.com. Consistently voted one of the BEST consignment shops in Lancaster County year after year, Next to New Fine Clothing Consignment has something for everyone’s style, taste and budget. This one-stop shop offers women’s apparel, shoes, accessories, jewelry and more. Sizes 0-3x and maternity. Closed Sundays.

Flooring CERTIFIED CARPET

Carpet Cleaner CERTIFIED CARPET 1855 Columbia Avenue, Wheatland Shopping Center, Lancaster. 717-394-3731 or 1-800-479-9258. Certified Carpet can make your soiled, dirty carpets and furniture look like NEW again! Year after year, Certified Carpet is voted No. 1 BEST carpet-cleaning company by the readers of Lancaster County Magazine. Locally owned and operated since 1949. “When it’s Certified, you’re satisfied!” (#PA024067)

Electrical

GALEBACH’S FLOOR FINISHING, INC.

STEPHEN M. DANIELS ELECTRICAL CONTRACTORS, INC.

202 Main Street, Landisville. 717-898-9680. Galebachsfloorfinishing.com. Galebach’s Floor Finishing, founded in 1924, is the oldest floor finishing company in Lancaster County. We specialize in residential wood floor refinishing and have extensive experience with historic restorations. Our dust containment system keeps your home as clean as possible while our workers are on-site sanding and finishing. (#PA019030)

717-299-3135. Stephendanielselectric.com. REWIRING FOR OLDER HOMES IS OUR SPECIALTY. Specializing in updating your older home for today’s needs! We can install a single receptacle or rewire the whole building. Our goal is to install wiring without cutting holes that need to be patched and painted. Indoor and outdoor lighting, dedicated computer circuits, telephone lines, ceiling fans, heavy-duty appliances lines. (#PA008272)

1855 Columbia Avenue, Wheatland Shopping Center, Lancaster. 717-393-3001. Certified Carpet is the complete carpet and flooring center for home and office. We feature a full line of name brand carpet, hardwood, ceramic tile and luxury vinyl tile with friendly, personalized service from a highly experienced and knowledgeable staff. “When it’s Certified, you’re satisfied!” (#PA024067)

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HERITAGE FLOORS, INC. 60 N. Ronks Road, Ronks. 717-687-7906. Heritagefloorspa.com. Flooring plays a major role in the look and feel of your home. Whether you want hardwood floors for your living room or you need the perfect carpet for your bedroom, Heritage Floors can provide you with the installations you need to enhance the overall look and appeal of your home. With many years of experience, they offer carpet, vinyl, ceramic tile, luxury vinyl plank, hardwood, area rugs and shades. Heritage Floors takes pride in their service and your satisfaction is their number one goal. Get in touch for a free estimate! (#PA062387)

Lancaster’s Flooring Experts. www.certifiedcarpet.com

Hair & Nail Care ATTITUDES HAIR & NAIL SALON 798A New Holland Avenue, Lancaster. 717-295-0836. For over 20 years, our mission is helping you LOVE your hair and nails! We specialize in trendy and traditional hair design, refreshing color, brightening highlights and perms for added style. Rejuvenate your hands and feet with relaxing manicures and pedicures. THANK YOU for trusting us to help you look and feel your best and voting us ‘Among the Best’ salons in 2020. Call us to schedule your appointment.

Physical Therapy HARTZ PHYSICAL THERAPY

Flooring • Cleaning • Mats

“When It’s Certified,™ You’re Satisfied!” Locations in Lititz, Lancaster (2), Ephrata and Mount Joy. Hartzpt.com HARTZ Physical Therapy is a locally-owned independent outpatient physical therapy clinic with five convenient locations in Lancaster LancCoMagAd_Nov2020.indd 1 11/17/2020 9:15:29 AM County. We specialize in orthopedic rehabilitation, aquatic therapy, post-surgery, sports injuries and vestibular therapy. Our MOUNTAIN REALTY, LLC unparalleled patient outcomes and average Net Promoter Score of 2938 Columbia Avenue, Suite 602, Lancaster. 717-390-8701. 96 reflect our unwavering commitment to our patients. Mountainrealtyllc.com. Offering superior real estate service to anyone relocating to or moving within the garden spot of Lancaster County. The people of Mountain Realty, LLC are extremely knowledgeable about the HALDEMAN MECHANICAL INC. county and would love to share their expertise. You will find them Founded in 1939, Haldeman Mechanical Inc. has been providing pleasant and friendly, but totally professional. plumbing, heating, cooling and water conditioning services to residential and light commercial customers for three generations. We are a certified Rheem ProPartner offering sales and 24-hour service as well as service agreements to keep your equipment running at peak THE GROVES efficiency. Free estimates are available by calling 717-665-6910 or visiting our website at haldemanmechanical.com. (PA#007777) 103 West Main Street, Ephrata.717-733-2040. Thegroveshome.net. The Groves is a personalized retirement home offering community independence and peace of mind. Housed in an elegantly restored Victorian home, The Groves accommodates a limited number of residents who prefer to not reside in a large retirement facility. Full LUSK & ASSOCIATES SOTHEBY’S personal care at independent living prices with no entrance fee! INTERNATIONAL REALTY

Plumbing & HVAC

Retirement

Real Estate

Anne Lusk represents the area’s finest properties and gives unmatched customer service for all your real estate needs from start to finish, ensuring a smooth transaction every time. Call Anne and her team at 717-291-9101, or stop by her office at 100 Foxshire Drive, Lancaster, PA 17601. Annelusk.com.

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It’s a Beautiful Day WITH SANDRA PORTERFIELD

Sandra and Bill Porterfield, who have been married for 22 years, on their farm in the Southern End. Their beloved dog, Abbie, wears one of the floral collars Sandra designs for canines that are taking part in weddings. Photo by Ashley Elizabeth Photography.

Imagine Covid doesn’t exist and you have a day off from work. You are free to spend the day doing exactly as you please. Inspired by U2’s It’s a Beautiful Day – It’s a beautiful day, don’t let it get away – we asked floral designer, Sandra Porterfield, to describe her perfect Lancaster County day.

About Sandra: Growing

up on a farm in the the Southern End of the county provided Sandra with a love of the outdoors and the plants, trees and animals it nurtures. “I always saw beauty and texture in everything,” she says of the perfect strawberry or the scraggliest roadside weed. A love of the natural world inspired her to launch a floral-design career more than 25 years ago that allows her to work with gorgeous flowers (her favorite changes from day to day) and other elements that help to distinguish her designs and perfectly complement each bride’s style.

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She also feels fortunate to be inspired by her surroundings that include the farm on which she and her husband, Bill, live (actually, it’s where Bill grew up), the nearby Susquehanna River, the Southern End’s many natural areas and the carefully tended gardens she spies on her travels. She’s also an avowed animal lover and cherishes the time she spends with her dogs.

If the day is going to be perfect, breakfast at home will include some fresh fruit from our favorite produce stand – in my opinion, The Blue Bell Fruit Market in New Providence is a must! This is actually my family’s farm and everything they sell is seasonal, grown on the farm and harvested by my siblings. It’s top notch and I am bragging because it is that good and they are For more about Sandra, visit slpfloral.com all such hard-working and amazing people! When we do get the chance to go out for breakfast, On Orange in downtown IN HER OWN WORDS: Lancaster is our place. We also like to go SANDRA’S PERFECT antiquing, so off we’ll go to Columbia to visit LANCASTER COUNTY DAY as many shops as we can fit in before we get hungry again and head to Mad Chef in East I’d start the day as I usually do by waking up early and joining my husband and our dogs Petersburg for a beer and some amazing food (fish tacos). To be honest, we have never on the back porch. We’d ease into the day had a bad meal – or a beer for that matter – over coffee and watching the birds. We are at Mad Chef. blessed to have so many assorted feathery To end the day, some live music would friends that are drawn to the Susquehanna be great. We’d head to Tellus360 for some River visit us. Bluegrass /Americana-style music or Corty A hike every morning is expected with Byron singing anything. The Long’s Park our two active dogs – Abbie, our German summer concert series is also wonderful – shorthair, and River, a hound who is appropriately named after our property, River hanging out on the lawn and listening to live music on a Sunday evening would provide the Wind Farm. We rarely ever miss a day (even in rain and snow); with the Pinnacle Overlook ending to a perfectly beautiful day. literally in our backyard, it is hard to make excuses not to walk!

We’re here for you… At Lancaster Central Market.

Through thick and thin, we do all we can to ensure a thriving market for our neighbors, customers, and friends. When you shop with us you’re supporting local farms, food producers, and makers. It’s our belief that you deserve the very best we can bring to you no matter what. We’re here for you – thanks for being here for us too. Come in for a visit this week and get to know us – together we can move forward and create an even stronger community than we ever had before. TUESDAY, FRIDAY, AND SATURDAY 6 AM – 3 PM • 23 NORTH MARKET STREET OFF PENN SQUARE • 717.735.6890 •

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