LCM | September 2020 by Lancaster County Magazine

Cooking in Clay Rediscovered Tied House St. Bonifaceâ&#x20AC;&#x2122;s Newest Venture

Home Cooking WITH STEVEN & JENNIFER BUSHEY

GROWING UP,

Dr. Smith said he was always interested in medicine because it’s a

“caring field.”

ARGIRES MAROTTI NEUROSURGICAL ASSOCIATES WELCOMES DR. JACK SMITH For Dr. Jack Smith, a childhood passion for helping others eventually transitioned into a career in the medical field, specifically pain management – and now, into joining the expert team of experienced neurosurgeons at Argires Marotti Neurosurgical Associates of Lancaster, located at 160 North Pointe Blvd., Suite 200. “I’m very excited to come to the practice, partner with this group of expert physicians and help our patients improve the quality of their daily lives through innovative pain management techniques,” he commented. Growing up, Dr. Smith said he was always interested in medicine because it is a “caring field.” “I always wanted to be able to help other people, which started my interest in medicine. I eventually decided to go into pain management, specifically, because I had many family members who dealt with chronic pain, and I saw first-hand the challenges of living with pain daily – it steals the joy from simple things like holding hands or hugging a loved one,” said Dr. Smith. Dr. Smith attended Temple University School of Medicine and completed his residency and fellowship at Vir-

ginia Commonwealth University Hospital. Much of his focus is on non-invasive, interventional pain management, such as with peripheral joint and epidural steroid injections, and regenerative medicine. “Regenerative medicine is a unique focus in which a patient uses their own body’s healing ability,” he explained. “For example, we use platelet-rich plasma (PRP) injections, which are a concentration of a patient’s own platelets, to accelerate the healing of injured tendons, ligaments, muscles and joints. This is a great option for patients who have arthritis, or tendon, joint or muscle pain.” 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. At Argires Marotti Neurological Associates of Lancaster, skilled neurosurgeons strive to provide each patient with comprehensive evaluation and medical manage-

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ment services in order to create a personalized treatment approach. Argires Marotti offers both surgical and non-surgical pain management treatments and physical therapy for relief from chronic joint, neck and back pain, including ground breaking techniques involving spinal cord stimulation. To reach Dr. Smith, or for more information on Argires Marotti Neurological Associates of Lancaster, visit their website at https://www.argiresmarotti.com or call (717) 358-0800. By Susan C. Beam

WE KNOW

SAFETY

We’ve been practicing safe dentistry for years. When you visit us at White Family Dental, you’ll notice our spaces look a bit different. All the changes have been made with you in mind. Here’s what you can expect:

Patient screening before entering— quick questionnaire, temperature check, hand sanitizer.

Check in with our masked office staff and notice protective sneeze guards.

Our treatment teams wear gloves, masks, face shields and surgical gowns.

More time is scheduled between patients, allowing complete sanitization.

Take a seat in our waiting room where chairs are spaced six feet apart.

All staff members are screened for fevers before entering our offices.

Our staff members change shoes and leave their street clothes in lockers.

And, we are most proud of our newly installed Extra-Oral Evacuation System in all treatment rooms. It acts like a powerful vacuum, removing aerosols produced by drilling and cleaning.

We look forward to seeing you (and your smile) again soon! We know that you might have more questions about the safety precautions in our offices. Please ask.

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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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Converse with your creator… At Lancaster Central Market.

Getting to know the folks who create the food we eat is one of the many wonderful benefits of shopping at Lancaster Central Market. The love of good food, carefully made by hand in small batches brings us all together. Conversations about food traditions both locally and from around the world abound. Friendships are formed and nurtured as we share the enjoyment of a great meal with those we love. Come in for a visit this week – get to know us, and let us get to know you. Above is Corey Woods of Soulcialize, specializing in African and southern style soul food. TUESDAY, FRIDAY, AND SATURDAY 7 AM – 2 PM • 23 NORTH MARKET STREET OFF PENN SQUARE • 717.735.6890 •

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Contents

SEPTEMBER 2020 | VOLUME 34 | NUMBER 5

ON THE COVER: Kirk

FEATURES

22.

Zutell photographed Steven and Jennifer Bushey in their kitchen, where they’ve been dividing cooking duties 50/50 since the beginning of the pandemic. “If he’s cooking, I’m usually perched on the counter beside the stove,” says Jennifer, explaining it provides them with the perfect opportunity to talk and chill.

Home Cooking

Steven and Jennifer Bushey, who own the Manheim Twin Kiss and Rettew’s Catering, have been spending a lot of time cooking at home. For them, home is their haven and over the past five years, they’ve created a cooking and entertaining complex that they welcome family and friends to share and enjoy.

DEPARTMENTS

10.

Michael Upton catches up with the team from St. Boniface, which is bringing an all-new brewery experience to Lititz, with the debut of Tied House.

30.

Be Scene! Visit our website,

Uptown & Down

Foodographer

22.

What goes around comes around and almost 50 years later, cooking in clay is staging yet another comeback. Jordan Bush puts a vintage Schlemmertopf clay cooker to the test and bakes some tasty desserts.

36.

Life of a Party

Despite a pandemic, Katie Petermann Brunner’s baby shower – which entailed a Lily Pulitzer, animal print and pink theme – was able to go on thanks to help from the “Viv Squad.”

40.

Table for Two

Rochelle Shenk visits Mill 72 Bake Shop & Café in Manheim.

48.

Backyard Tourist

Seth Dochter gets wrapped up in a new hobby – magnetic fishing.

40.

SPECIAL ADVERTISING

14.

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Lancaster County businesses and professionals are ready to help you make the transition to the fall season.

30. 6

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

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Tied House Lititz’s Newest Dining Experience Enlists Skilled Craftsmen BY MICHAEL C. UPTON PHOTOGRAPHY BY NICK GOULD

The Cambridge Dictionary defines the British term “tied house” as a “pub that is owned by a particular beer company and only sells that company’s products.” In Lititz, as defined by St. Boniface Craft Brewing, Tied House – the Lancaster County brewery’s newest endeavor – is much more. A convocation of creative minds has come together to raise the standards of what defines a local brewery. 10

L A N C A S T E R CO U N T Y | S E P T E M B E R 2 0 2 0

he genesis of St. Boniface began with Mike Price and Jon Northup in downtown Ephrata in 2011. The tiny microbrewery quickly gained a devoted following. Outgrowing their first home in the former Artworks at Doneckers complex, the brewers took a lease on a building in nearby Lincoln and gained a partner, Dain Shirey. “We never had plans for anything,” jokes Northup, with a bit of seriousness. “We weren’t even sure we were going to be able to sell beer at first. We had zero expectations.” The St. Boniface goal always focused on being a production brewery with a solid

regional distribution. Yet, the ever-evolving state of American brewing and its rapid growth have helped shift the Boniface focus. Now, the Ephrata taproom and Tied House reign in importance over making sure cans of St. Boniface Libation Double IPA and Hegemony Stout are on the shelves of every beer-seller near Lancaster County. THE NEW PLAN is to push the limits of libation-focused dining in Lancaster County. With the inception of Tied House, the company has been able to bring on some innovative friends to create this new focus. Rob Commero is manning the helm of the restaurant. The Hempfield grad worked through the ranks of bartending

Uptown & Down And All Around

Left to right: Michael Price, Rob Commero, Steve Wood, Dain Shirey, Kyle Witmer and Jon Northup

and restaurant management around Philly, transformed the Rock Hill Tavern in 2007 as its owner, and most recently relaunched The Pressroom. “I’m a restaurant guy,” says Commero, who has enjoyed the new challenge at Tied House. “Building a food menu that is exactly what it should be to pair with the beer has been fun and unique.” Working with the Texas-inspired flair of chef Kyle Witmer, the restaurant rolled out a limited menu (28 seats and takeout) in June, featuring items like a jerk-smoked pork torta and apricot-jalapeño glazed wings. After months of delays caused by the pandemic, the main-floor dining room made its debut on August 11. Commero describes Tied House’s food offerings as having depth and flavor

served in an expedited manner. Think brines and pickles, smoked and roasted – but not southern barbeque – and comfort food refined. The new occupants of Rudy’s Hall in Lititz retained only one piece of equipment – a huge carousel smoker – from the building’s previous brewer-occupant and will not brew any beer on site (that will all take place in Ephrata). “Tied House is not going to be like the taproom in Ephrata. This is a completely different beast,” says Shirey, still a few weeks away from officially opening Tied House when we spoke. “Spirits are not a focus of what we do over at the taproom.

It’s just something we have for people who might not like beer.” Enter Steve Wood to create the core cocktail program for Tied House, which after all, operates on a brewery license and is limited to serving only Pennsylvaniamade spirits. Wood came to the area via Elizabethtown College and Millersville University, where he was studying Environmental Biology and wound up behind a commercial bar making part-time money. Wood found a place to better mix his interest in the plant world with his skills behind a bar (Andrew Auwerda, president of Philadelphia Distilling, calls Wood a “serious force” behind a bar program) at John J. Jefferies, where he helped found the restaurant’s garden-to-glass cocktail program. After JJJ, Wood went from Hunger N Thirst to Luca. After meeting Commero, he joined The Pressroom.

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Steve Wood is bringing his craft-cocktail expertise to Tied House. Pictured is a Halo Manhattan.

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It seems so long ago … St. Boniface celebrated its 9th anniversary in early February with the release of its Anniver9ary Rye Whiskey Barrel Aged Hegemony Reserve.

“Fundamentally, entities like this exist to be all about the beer, but nobody has really taken the time to curate a cocktail list. We put a lot of effort into sourcing really unique PA spirits,” Commero says, handing me a copy of the first Tied House craft cocktails list. From cocktail basics like the Negroni (an Italian cocktail consisting of one part gin, one part vermouth, and one part specialized herbal liqueur) to Wood’s own concoctions like the Set Sail, an agave spiritbased drink incorporating St. Boniface beer, the Tied House cocktail program is set to be one of the best in the county. As the brewery license limits Wood’s choice of alcohol to PA-produced spirits, many of the essential ingredients of serious cocktail creation are impossible to attain since most are produced outside of PA, or moreover, outside of the United States. “To be able to make someone a Negroni with Pennsylvania spirits is very exciting,” says Wood. To meet the lofty cocktail goals, Tied House has teamed up with PA distilleries like Hidden Still (Lebanon), New Liberty (Philadelphia) and Mountain Laurel Spirits, a.k.a. Dad’s Hat (Bucks County). They have also formed a special relationship with one of the premier spirits makers of Pennsylvania, Philadelphia Distilling Company, which has created a series of liquors to serve as key ingredients for classic cocktails. Tied House is the first account outside of the distillery’s own location in Fishtown to handle the select lineup, says head distiller, Aaron Selya. “Initially I was going to try and replicate a lot of those spirits in-house, but this ability to have a partnership with an entity like Philadelphia Distilling is amazing. We want to push the envelope … and we want to appeal to people’s comfort levels,” says Wood, who, using a specific PA whiskey from Hidden Still could even replicate a Jack & Coke. “The end goal of all of this is to please a broad demographic. So, when the beer lover comes with his or her family, there is something that is as good as the beer for everyone,” says Commero. In that same end, though, the restaurant is tied to St. Boniface beer. There’s beer in some cocktails. There’s beer in some food. Tied House is just an example of how a modern brewery must go beyond their beer to meet customer desires. Commero, Wood, Witmer and St. Boniface were just waiting for the right time and right place. That time is now, and Tied House is the place.

Tied House is located at 27-31 E. Main Street in Lititz. For details about hours, in-house dining and takeout, visit tiedhouselititz.com and Facebook.

MICHAEL C. UPTON works as a freelance writer specializing in arts and leisure covering subjects ranging from funk punk to fine wine. He graduated with a BFA in Creative Writing from the University of Maine at Farmington and is actively published by trade journals, specialized websites, and regional and national magazines. Upton lives in Lancaster County with his wife, Mel, and two youngest children, Halligan and Teagan. Tyler, his oldest son, is a graduate of The Culinary Institute of America.

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Fall is here, which means it’s time to decorate our homes with gourds, colorful leaves and pumpkins. Gather those scarves and indulge in pumpkin spice everything. Lancaster County businesses are also preparing for fall with the latest trends, information and tips for your home, health and happiness. Since INTERIOR FANCIES launched 25 years ago, they have added capabilities and team members to enhance their offering to clients. What began as an in-home design business has grown to become a full-service design firm focusing on residential, commercial and window treatment projects with clients across the country. They create spaces that artfully balance form and function. Their gifted designers and craftspeople bring a wealth of knowledge, experience and creativity to every project. “Collaboration is central to the success of every project,” says owner Kathy Shenk, “and stems naturally from a place of mutual respect. It’s not only having a great relationship between the client and designer, but extends to every team member – architect, builder, tradespeople, everyone. When we are all on the same page, great things can happen.” Interior Fancies’ retail boutique is a treasure trove of an eclectic mix of furnishings, home décor and custom window treatment solutions. Stop by during their regular hours, or schedule an appointment during alternate hours if you are taking extra precautions to limit COVID-19 exposure. Visit their website interiorfancies.com or call 717-239-0501 to see how Interior Fancies can help transform your home or business space.

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wider than they are tall. Gas fireplaces now have many more options besides traditional log sets. You can now choose from glass beads, river rock, driftwood, white birch logs, etc. What’s new in wood stoves is that there are now more efficient, longer-burning and cleaner-burning models available at Bowman’s, because, as of May 2020, all wood stoves have to pass the new, stricter, EPA cleanburning standard. The moment you enter ZEST! in Lititz, you get the feeling that it’s going to be fun. Zest! is a wonderful culinary experience created in 2012 by owner Sharon Landis, at 30 E. Main St., Lititz. The Zest! Cooking School, at 1180 Erbs Quarry Rd., Lititz, opened in January 2018 and the Zest! Spice Shoppe was added to the store in September of 2019 and features over 200 premium herbs and spices. The store on Main Street features gourmet tools & gadgets, specialty foods and all the ingredients you need for craft cocktails and mocktails. Sharon has made it a priority to support womenowned businesses across the U.S., as well as globally, supporting fair trade organizations including handmade baskets from Mayan Hands in Guatemala and Sustainable Threads hand-stamped tablecloths from India. Learn more about Zest! and the Zest Cooking School on their website, at zestchef.com. Since 2004, GREENAWALT ROOFING has been known throughout Lancaster County for exceptional residential and commercial roofing and full exterior services. From roofs and gutters to siding, windows and doors, they’re your one-call solution for all exterior needs. Voted LNP Reader’s Choice #1 Favorite Roofer from 2016-2020, Greenawalt operates every day with the goal of achieving 100% customer satisfaction and exceeding expectations. They only use the highest-quality materials with precision installation and workmanship on all jobs. To their customers’ benefit, their commitment to superior installation is reinforced by first-rate warranties on all roofing and gutter systems. Greenawalt was recently named a 2020 Top 100 US Roofer by Roofing Contractor magazine, and they carry 5-Star SELECT ShingleMaster™ status with international building materials manufacturer, CertainTeed. Their service area extends outside of Lancaster, into neighboring counties of Berks, York, Dauphin, Lebanon and Montgomery, and earlier this year, they added Allegheny County to the list. The autumn season will soon arrive in Lancaster County. CHERRY HILL ORCHARDS looks forward to the cool crisp nights that produce the bright shiny color on your favorite old apple varieties like Red Delicious and McIntosh, newer varieties such as Gala, Cameo and Fuji, and the newest varieties, including Modi, Honeycrisp and Evercrisp. Autumn also brings fun activities like pumpkin picking and hayrides. Every Saturday from mid-September through October bring the whole family to pick apples, take hayrides and choose your bright-orange pumpkins! When you return from their fields and orchards, a must stop is the Orchard Outlet Market for fresh-squeezed, “all natural” apple cider, cider donuts, fresh-baked pies, breads, cookies and lots of other specialty items.

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Bring your whole family or group for fun on the farm at Cherry Hill Orchards in downtown New Danville. To learn more, visit cherryhillorchards.com and follow them on Facebook to keep up with all of the upcoming events. Visit SPOOKY NOOK FARM for a perfect fall day right here in Lancaster County. Hang out with their many llamas and alpacas, as well as their sheep and horses, and learn all about the beautiful creatures and how they are cared for. The farm breeds, shows and sells the animals, so they will be sure to answer any questions you may have. The farm offers tours of the property and llama walks for all ages. To visit Spooky Nook Farm, schedule an appointment, which they can personalize to your needs. They welcome schools and small groups, as well as birthday parties and special events on the farm. Call 717-459-3414 to schedule your visit and discuss how Spooky Nook Farm can make your experience unforgettable. Like so many homeowners getting into the “victory garden” groove this year, planning on where to store your new garden equipment might prove challenging. The addition of a garden shed, available in a variety of sizes for all types of backyards, is the perfect storage solution for your new garden tools. As the weather cools and homeowners start cleaning up the backyard from their summer “staycation,” the addition of FOX COUNTRY SHED’s Rancher shed, complete with an extra-tall overhead loft for storing outdoor furniture cushions, is an ideal option to keep such items organized and safely stored away until next season. Fabulous fall is a great time to organize your garage and move the outdoor equipment into an attractive backyard shed, which will not only add valuable storage to your home but will enhance the exterior of your property as well. Deep clean your home and outdoor-living areas with EXCLUSIVE POWER WASHING of Central Pennsylvania. Get rid of built-up dirt and grime on your patios, siding, sidewalks and more. Through open communication and exceptional service, their team will go above and beyond to cater to each project’s specific needs. Since its founding, Exclusive Power Washing has been one of the most trusted names in the industry. You can count on them to be professional, timely, efficient and make sure you’re satisfied every step of the way. Call 717-468-3370 for a free estimate!

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The Busheys’ outdoor-living area features a massive stone wall that contains a fireplace and a pizza oven. Steven found the unique vintage canoe lighting fixture online. Modular seating and a large dining table that can be subdivided into tables for four (or less) provide for togetherness or social distancing. “We wanted this to be a haven for family and friends,” says Jennifer.

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Once the kitchen was finished, Steven suggested they put the garage door to better use and build an outdoor-living area around it. The pool was the first post-kitchen project, followed by the sitting/dining area.

Steven and Jennifer Bushey have always taken comfort in being at home – even before the pandemic, they viewed home as their haven. “I instantly feel my blood pressure drop when I turn into the lane,” says Jennifer of the place they have called home for the last seven years.

ennifer’s blood pressure has no doubt skyrocketed over the past six months, as she and Steven are the owners of two food-related businesses – Manheim Twin Kiss and Rettew’s Catering. They’ve also faced the challenge of remote learning, as they are the parents of three children. THE BUSHEYS’ STORYLINE begins in 1959, when Jennifer’s grandfather, Ned Rettew, became a partner in the Manheim Twin Kiss, which opened in 1952. Her father, Bruce, eventually joined the business, transforming it during the 70s from a seasonal spot for root beer and ice cream to a yearround restaurant that specializes in burgers, fried chicken, barbecue and chicken pot pie (Wednesdays only, October-March). Catering entered the picture when, ahead of his fifth-year high school reunion, some classmates approached Bruce with the idea of having the Twin Kiss provide food for the event. Bruce agreed to the proposal and went to work designing a menu. The evening was a success, prompting Bruce to expand Twin Kiss’s services. By the early 90s, Rettew’s Catering had become an entity all its own. JENNIFER BECAME associated with the business at the age of 12, when she began helping in the restaurant. “As a kid, I always

remember car rides to work on Saturdays with my dad,” she says of “washing mugs and trays and helping to clean the dining room. I couldn’t wait until I was old enough to make cones and sundaes!” At 16, she began helping on the catering side. She’s also connected to food on her mother Vicky’s side of the family – Jennifer’s grandparents, Lee and Kathryn Zinn, owned Zinn’s Diner in Adamstown. When it came time to chart her own course, “I tried to do something else,” she says of exploring a career in medicine through a class that was offered to high school students. “I knew what working in the hospitality industry meant,” she says, alluding to the nights, weekends and hard work that it entails. Recognizing that medicine was not in her future, Jennifer weighed her options. “I even considered the CIA [Culinary Institute of America],” she recalls. She ultimately set her sights on Penn State. “The options were endless,” she explains of determining a career path. Still, she stayed true to what came naturally and settled on becoming a Hotel, Restaurant, and Institutional Management major. Her first job post-graduation was at the Hilton Short Hills in northern New Jersey. In her estimation, working for Hilton would provide her with opportunities to branch

out in a myriad of directions. One day, while shadowing one of the property’s managers, they cut through the kitchen, where Jennifer took notice of one of the chefs. She later learned his name was Steven Bushey and that he had just graduated from the CIA. A few days later, Jennifer’s roommate shared she had a date with a staff member. While her roommate was getting ready, Jennifer responded to a knock on the door, only to find Steven standing there. Fortunately for Jennifer, her roommate decided being friends would be the extent of their relationship. Thanks to the tight-knit staff “hanging out as a group,” Jennifer and Steven began spending time together. They were married on January 4, 2002.

Coming Home A year before she married Steven, Jennifer moved back to Lancaster in order to become the general manager of Rettew’s Catering. In 2004, she became her father’s business partner. “We were partners for eight years,” she notes. Steven, who grew up in Califon, New Jersey, made the move to Lancaster, as well. He instantly felt at home. “The two areas are very similar,” he says of the farming traditions and rural scenery they share. L A N C A S T E R CO U N T Y | S E P T E M B E R 2 0 2 0

The kitchen addition is a complete departure from the traditional cherry kitchen that was original to the house. Steven’s urban/industrial design features a massive waterfall island (topped with soapstone), baked-on acrylic cabinetry, an appliance garage, a corrugated-steel ceiling, stainless appliances, industrial-look lighting, a subway tile backsplash that extends to the ceiling and a glass garage door.

They decided Steven would go in his own direction. “I didn’t know if I could handle working with both my father and husband,” Jennifer admits. “Besides, we had a very loyal chef on staff who had been with us for years.” So, Steven pitched in on an as-needed basis. As much as he loves to cook, Steven possesses another talent – remodeling and construction work. He launched SB Construction, which essentially started as a handyman service and morphed into a fullscale construction company that specialized in restaurants. FENZ was one such project in which he was involved. Following the Great Recession, changes began to occur at Rettew’s. Bruce announced his retirement from the catering business in 2011. “We had a great run as partners but I couldn’t help but wonder if he would really be able to stay away – especially since he kept an office on property!” she explains of his continuing involvement in the restaurant. (He

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fully retired in 2018.) Then, Rettew’s longtime executive chef announced he would be leaving. It was time for Jennifer to find both a new business partner and a new chef. Steven answered the call.

Building a Home In 2012, the Busheys began searching for a new home. Subsequently, some friends also decided to look for a new home, deeming their current home – circa 1980s – was in need of some ambitious remodeling they didn’t care to undertake. Steven and Jennifer had always liked the wooded acreage and with his construction skills, remodeling the house would not be a problem. So, they bought their friends’ property. “The house wasn’t really our style,” he says of its colonial vibe. “But, I knew I could make it our own. I really wanted to get away from the formality of it. I like simplicity in design.” Steven was especially anxious to design

a new kitchen. He envisioned replacing the traditional design with a more urban/industrial look. Not liking the space constraints of the original kitchen, he proposed they build an addition to hold the kitchen and pantry. (The original kitchen became the dining room.) Five years ago, he began the process by taking down walls – in order to create an open-concept kitchen/dining/family room area – and building the addition. His plan for the kitchen called for a huge island topped with soapstone. “I looked at and touched soapstone for months,” he recalls. Overhead, the ceiling would be lined with corrugated steel. With the exception of one overhead cabinet, the sleek baked-on-acrylic cabinetry would be relegated to pull-out drawers. “Our moms didn’t understand the lack of upper cabinets,” Jennifer recalls. Steven solved the storage issue by designing a huge pantry that mimics one you would find in a restaurant (complete with

two swinging restaurant-style doors). An appliance garage in the kitchen holds items such as a coffee maker, a toaster and other items that are in use on a daily basis. As for the storage-friendly pull-out drawers, Steven was looking ahead – they are easily accessible to kids who are assigned chores such as setting the dinner table or emptying the dishwasher. For the floor, he proposed concrete embellished with flecks of glass and slivers of mirror and finished with epoxy. “It’s really durable,” he points out. Steven also envisioned merging indoor and outdoor spaces. He researched the folding patio doors that he began to see on home shows but found them to be cost-prohibitive. Then, the idea occurred to him of using a glass garage door. “People didn’t get what I wanted to do,” he recalls. Jennifer remembers a visitor asking if the kitchen had once been their garage. Steven rebuffed the dubious questions

Above: While he would have loved to include folding patio doors in his design, Steven found the cost to be beyond his budget. The rollup glass garage door serves the same purpose – connecting the kitchen to the outdoor-living area. Left: The simple lines of the kitchen didn’t mesh with overhead cabinets. Instead, Steven provided space for a large restaurantstyle pantry that is accessible to both the kitchen and dining room.

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Clockwise from top left: The island multitasks, as it supplies plenty of storage via cabinets and drawers, holds appliances, provides prep space and functions as a buffet. The island is also lined with seating, making it a magnet for guests. “Everyone always ends up in the kitchen!” Jennifer reports. The dining room now fills the space that held the original kitchen. The pull-out drawers make setting the table or unloading the dishwasher easy for both adults and kids who are charged with such chores. Their accessibility also helps to reduce accidents – no more shattered dishes/ glassware to clean up.

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and comments. “I got the look I wanted at about a fifth of the cost,” he says. The final touch was the stainless appliances. “I love my stove,” he says of the Wolf model he selected. THE KITCHEN ADDITION prompted more ideas. “We decided that because of our schedules, we would really gear our home to family and friends,” Jennifer explains. “We wanted our home to be a haven everyone could enjoy. We’re not outon-the-town kind of people. We don’t travel. We like to be home.” Steven proposed they put the garage door to optimal use and utilize it as a portal that would connect the kitchen to an outdoor-living area. The first project was the swimming pool. “It’s nice,” says Jennifer. “We can be working in the kitchen and be able to keep an eye on the kids when they’re in the pool.” The pool was joined by a dining/sitting area that includes a massive stone wall that holds a fireplace and pizza oven. The most recent project saw the addition of a roof over the area. In the age of coronavirus, the dining tables and modular furniture can be configured to allow for togetherness or social distancing.

The Family That Cooks Together … Like most families, the Busheys have been cooking up a storm during the pandemic. “Covid has not been very good for my waistline,” Steven jokes. Eve, who is in 5th grade, appears to have the makings of a future chef. She loves to experiment. Her favorite “job” at Rettew’s is helping pastry chef Danielle Lillich. Assisting her dad at the pizza station, she was well versed on herbs, oils and cheeses. She’s also taken an interest in the chickens that now live on the property. While Gus, who is in 8th grade, likes to cook, his strength appears to be in the area of logistics and management – he enjoys assembling all the items that will be needed for an event. As for Sal, he may have a future as a food critic. What 7th grader can describe the taste sensations of sea bass? Sal can! All the while Steven was making pizza, the kids were sourcing the pantry for the ingredients to make a dessert pizza that appeared to be inspired by s’mores. The three did a taste-testing and decided “something” was missing. Their father offered a few suggestions to improve their creation. ‘All three

of them have good palates,” Jennifer notes. The Busheys have also jumped on another Covid trend – RVing. They discovered the joys of RVing several years ago and began renting rigs. This year, they decided to take the plunge and buy a travel trailer. “We bought it just before the pandemic,” Steven notes. While Gus dreams of heading for Utah, the family has been taking short trips to destinations such as the Poconos. “It’s perfect,” says Jennifer. “We can take off for a few days during the week and be back in time to get ready for a weekend event.”

Catering to a Pandemic Gut-wrenching might best describe the feelings and emotions the Busheys have experienced over the last six months. According to Jennifer, between mid-March and mid-July, 50 of Rettew’s contracted events were either canceled or postponed. Weddings that had been scheduled over that time period were either drastically scaled back or have been put on hold. “We’re now at the point where weddings are being postponed for a second time,” she says. Of course, the cancellations and postponements have a trickle-down effect

and impact floral designers, linen providers, musicians, rental companies and the list goes on. Because 70% of Rettew’s wedding clientele are from outside the area, the local economy – hotels, restaurants, shopping venues, tourism – is further affected. The industry is a tight-knit one and its members have been leaning on one another for support during the pandemic. “I am on the phone with venue owners and colleagues on a very regular basis,” Jennifer explains. “We can truly feel each other’s pain right now.” Jennifer became a member of a Pennsylvania Restaurant & Lodging Association task force that was formed to provide suggested guidance on events to Governor Wolf’s team. “The PRLA has been doing an amazing job of keeping members updated on the changing situation,” she says. “We’ve gotten through bad times in the past, and we’ll get through this,” Jennifer says of both her business and those of her neighbors in Manheim. “The other day, I was talking to the owner of a neighboring business and I asked him which was worse, the flooding in 2011 or this. He said it’s the pandemic. At least with the flooding, you knew it would come to an end. With the pandemic, you just keep taking hit after hit.” L A N C A S T E R CO U N T Y | S E P T E M B E R 2 0 2 0

Steven learned the art of making pizza from the pros – as a teen, he would “work” in pizza shops during trips he made to Italy with his grandparents. Steven makes his own dough or buys it from local pizza shops when he makes pizza at home. Eve likes to pitch in and help her father make pizza. Steven puts the finishing touch – herbs – on a pizza.

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After years of renting RVs, the Busheys decided to invest in their own travel trailer earlier this year. In July, they spent a week in the Poconos and in August, they spent a long weekend at Watkins Glen in New York. Jennifer and the kids – Eve, Gus and Sal – dig into the pizza they helped Steven make. Chickens are the newest addition to the property and are providing the family with plenty of eggs.

INDEED, PANIC ENSUED across the state on July 15, when Governor Wolf announced that in-house capacity at restaurants and event venues would be cut to 25%. “Just when we thought things were beginning to turn around and we were ramping up for the fall, that came down,” Jennifer relates. “It was a gut punch.” Steven, ever the optimist, has adopted “gotta think positive” as his mantra. So, they carry on. Their first wedding was scheduled for late July. They were also determined to host their first “food tasting” in months. The tastings that are hosted by Rettew’s Catering are primarily aimed at couples getting married and are events in themselves. “We hold them at venues in our backyard such as The Booking House and Supply and show the guests what we can do,” says Jennifer of signature cocktails, food stations, desserts and hors d’ oeuvres such as Steven’s popular mini-tacos that make guests feel as if they are at a reception. “Because we’re at a venue there’s nice energy,” she explains. “People come away with totally new ideas for food and desserts. Customization is our specialty.” Going forward, she is convinced potential clients will be paying attention to other aspects of food service. “The pressure is on for caterers to demonstrate how food service can done in a safe way,” she says. Self-service buffets will undoubtedly fall victim to the coronavirus. Jennifer expects that table-side service will become the new standard. THE TWIN KISS – whose manager, Mark Murr, has been with the company since 1987 – has proven to be a lifesaver. “We’ve been hands-on at the restaurant since the beginning of the pandemic,” Jennifer notes. “We were able to quickly adapt to take-out – before the pandemic, 35% of our business was take-out.” It was also a stroke of luck that the Busheys installed a drive-up window at the restaurant in 2019. Recognizing that take-out would be their salvation, they ramped-up service by offering online ordering. “An app is the next step,” Jennifer remarks. “I kind of wish I still had my food truck,” Steven says of a past venture. “That was before kids,” Jennifer explains. “We have enough on our plates! But, it was fun.”

For more information, visit rettewscatering.com. L A N C A S T E R CO U N T Y | S E P T E M B E R 2 0 2 0

Steamed Bavarian dumplings and vanilla sauce with an aromatic garnish of home-grown mint. The tablecloth that serves as the backdrop is from Sustainable Threads, a fair trade, ecofocused company that champions the Indian artisans who hand-paint the linens using wooden blocks. Source: Zest! in Lititz.

Baking with Clay Goodbye Summer, Hello Fall 30

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Foodogr aph e r Earthenware is Back

Clay cooking vessels are the original crockpot â&#x20AC;&#x201C; since the dawn of time, they have been used to prepare food. Like so many traditions, the clay cooker is an example of old becoming new again for a new generation of foodies. Clay cookers are a modern-day rediscovery! TEXT AND PHOTOGRAPHS BY JORDAN BUSH

The Inside Skinny on Clay Cookers

A vintage three-quart, small oval Schlemmertopf glazed clay cooker, model number 832. Popular in the 1970s, German-made Schlemmertopf and Römertopf clay cookers are still available today via sources such as Williams Sonoma, Amazon, Wayfair, eBay and other retail stores and online sites. In English, “topf” translates to “pot,” with “Schlemmer” meaning “gourmet,” and “Römer” meaning “Roman.” How did I score this Schlemmertopf? When editor Sue Long worked in Washington, D.C. back in the 70s, her boss’s wife co-owned an import business, which, at the time, was the exclusive distributor of Römertopf/Schlemmertopf products in the United States. Over the course of several Christmases, the staff received clay cookers and wine chillers as gifts. “They’re perfect for people who don’t like to cook,” Sue says. “They’re really forgiving – you can’t make a mistake.”

In the 1970s, clay cookers imported from Germany – namely, the Westerwald “Potter’s Country” region – were all the rage in the United States, only to be replaced by the next big trend. They’ve been languishing in the back of kitchen cabinets, awaiting the moment they could once again demonstrate their myriad of abilities. Now, at a time when we are spending more time in our kitchens, the clay cooker’s time has arrived. Evidence of that is seen in food magazines – over the past year they’ve been touting the clay cooker’s ease and ability to multitask. Similar to a crockpot or Dutch oven, part of the clay cooker’s appeal is that there’s little hassle in preparing a complete meal. Assemble your ingredients, soak the cooker in water, throw it in the the oven and an hour or so later, dinner is ready. While the exterior of the Schlemmertopf (the cooker I used) is composed of bare terra cotta, the interior is glazed as an effective non-stick measure. Because they can braise food in a small amount of liquid, clay cookers are also given kudos for their ability to cook healthy food while retaining nutrients and moisture. Since the lid is soaked in water before use, a blanket of steam is created that cooks food from above, a rapid convection heat transfer. Like the container itself, steaming is a delicate cooking process that preserves more nutrients such as vitamins B and C. Functionally, clay is porous and the lid is not airtight, allowing vapor to escape to manage pressure while retaining a concentration of flavors. Surrounded by moisture, food will not burn, adding to its ease of use. As for multitasking, a clay cooker can be used to prepare a chicken, a roast, stews, casseroles, chili, bread and desserts.

Dessert is Our New Dinner Because summer has been such a scorcher, I’m constantly looking for ways to stay cool. Keeping the kitchen cool has also been a goal. Predictably, because of COVID-19, we haven’t had many dinner guests at our house over the last few months. On the rare occasion that we do have guests, dessert on the deck has become the new dinner. (Ice cream has become a staple and so, too, is finding ways to dress it up.) While any of the local bakers in my part of the county could identify me in a lineup, baking is my least favorite task in the kitchen. Compared to cooking, I find

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Cherry pudding cake made in a Schlemmertopf threequart clay cooker. The steam trapped inside the clay cooker makes for a fluffy cake with a delightful, slightly chewy crust on the bottom and sides. Add a scoop (or three) of Turkey Hill All Natural Vanilla Bean ice cream and you’ll both melt into summer bliss.

baking to be unforgiving, rigid and worst of all, once the process begins, there’s little to do in the way of course corrections. The benefits of a clay cooker stood out to me as a way of leveling the playing field. The steam produced by a soaked clay lid ensures the top of baked goods will be spongy. Surrounded by clay, bakes should be even – thanks to conduction, steam and being able to better handle fluctuations in oven temperatures. The porous quality of the clay retains less heat than a denser material that might cause it to burn. Not being able to see what’s happening underneath the lid forces me to trust the timer and keep the oven door closed, thereby retaining heat. Resolved to accomplish better baking, I decided to put a clay cooker to the test.

Clay Baking I started by weighing the advantages of a clay cooker against the types of baked goods that were most likely to succeed. Bavarian dumplings seemed an obvious dessert to attempt, taking advantage of the steam-producing lid. Milk and butter were added to the clay cooker, followed by risen dough, 90 minutes, that was rolled and soaked in the milk bath for 30 additional

minutes before the clay cooker was placed into a cold oven. (Not having to pre-set the oven is another advantage in helping the kitchen stay cool.) Fifty minutes later (in a 350-degree oven), the dumplings came out buttery and rich, dense with milk and vanilla, having a lightly caramelized bottom crust. On my first attempt, the dough rose so much that the dumplings practically baked together, so I cut them into biscuit shapes before drizzling them with the perfect pairing of vanilla sauce. For the sauce, start with 4 egg yolks and 1 cup of sugar whisked together until pale yellow. Bring 2 cups of milk to a boil, then slowly pour into the egg/ sugar mix, whisking constantly. Return the mix to the saucepan over medium heat for a few minutes before removing and adding a teaspoon of vanilla extract. The sauce can be chilled or served warm. I suggest serving dumplings warm along with a cold glass of milk or iced coffee. CHERRY PUDDING CAKE is an impressively simple recipe that’s as refreshing as it is delightful. I started with a recipe from Taste of Home and made a few modifications. Mix two 15 oz. cans of pitted cherries, drained. (I prefer mixing sweet and tart cherries, added to 1-1/2

cups sugar.) In a separate bowl, mix 2 cups of all-purpose flour, 1 cup of sugar, 4 tsp. of baking powder and 2 Tbsp. canola oil. Butter the glazed clay cooker, pour in the batter and then top with the cherry mix. Bake for 60 minutes at 400 degrees. The crust turned out perfectly chewy (like a brownie), while the top was utterly decadent. The mix of sweet and tart cherries plays well and cooks into a jam-like consistency. Add cold milk or vanilla ice cream and you won’t believe you made this at home.  Baking loaves of bread is something I normally loathe, having experienced frequent failures over the years. With fall fast approaching, pumpkin bread seemed a fitting test of the clay cooker. I substituted spelt for wheat flour and flaxseed meal for wheat germ in my recipe. Aside from needing 90 minutes in the oven at 350 degrees for such a dense bake, the consistency and crust were perfect. Chilled cinnamon whipped cream brings balance on a warm day and is easy to make at home: 1/2 pint of heavy cream whisked with 1 Tbsp. of confectioner’s sugar and a dash of vanilla. Stiff peaks form in a few minutes. Then, add ground cinnamon to taste for a step up in flavor.

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The Clay Commandments Whether you’re cooking or baking with clay, there are a few considerations that must be taken. When using a brand-new clay cooker for the first time, the cooker and lid should be soaked in room-temperature water for 30 minutes to remove any dust. For each subsequent use, you’ll want to soak the cooker (or perhaps only the lid depending upon the model) for 15-20 minutes, adding steam to your recipe.

Pumpkin bread baked with spelt and flaxseed meal with a side of chilled homemade cinnamon whipped cream.

There’s a solid sense of weight and durability to clay cookers, but they’re fragile in comparison to cast-iron, particularly regarding swings in temperature. Temperature shock will crack clay, so sudden changes in temperature must be avoided. Ovens must be cold, not pre-heated. Heating a clay cooker with the oven, plan for cooking times to be extended, even using a recommended higher temperature. A gas oven should be heated incrementally.

For

In adapting a recipe to clay cooking, a simple conversion rate to start with is to add 30 minutes of cook time and 100 degrees F to a conventional recipe. Water-saturated clay helps regulate heat and transfer energy, so food is less likely to burn.

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ipes, vis

m. o c . g a it Lancastercountym

While in the oven, any liquid added should be warm or hot so as not to crack the clay. After removal from a hot oven, avoid placing the cooker on a cooler surface by using a trivet or hot pad. Open flames should also be avoided – this is an oven-only piece of cookware. Conventional and even microwave ovens qualify.

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.

Unless you like the flavor of soap, wash bare clay only with water. Avoid using the dishwasher and abrasive scouring pads when cleaning, particularly on glazed surfaces. As for flavor, the alkalinity of the clay plays on food, and like a Dutch oven, the covered dish will hold temperature after removing from the oven. Old clay cookers can be deep-cleaned by boiling them in water for 30 minutes, being careful that the water and pot rise in temperature together. For reheating food in a clay cooker, soak the lid for 10 minutes before heating with the oven for 30 minutes at 350 degrees. If you need to add any liquid for rehydrating, do so before placing the cooker into the oven.

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Life of a Party OH, BABY!

The Viv Squad – 18 strong – took over the party planning, from menu and outdoor décor to setup and teardown.

Through Pregnancy & a Pandemic,

The Shower Must Go On!

BY JILL BROWN PHOTOGRAPHY BY NICK GOULD

Baby Vivian will have a Lilly Pulitzer dress to match her mom’s, as shown by Ashley (who appropriately wore a pink Girl Dad T-shirt) and Katie in front of a photo-ready backdrop of balloons and greenery.

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Clockwise from left: Pink flamingos ruled the day, including a guest’s face mask. Lilly Pulitzer’s signature tropical pink-and-green prints were the inspiration for the custom-designed “onesie” cookies. Even the cupcakes took their inspiration from Lily Pulitzer’s signature colors. A custom-created dessert featured sugar cones filled with Penn State Creamery ice cream dipped in Meisse chocolate and rolled in rainbow sprinkles.

Thoroughly enjoying the first six months of her pregnancy, Katie Petermann Brunner could hardly wait to celebrate her daughterto-be with a leopard-print and Lilly Pulitzerthemed baby shower. But, as we all know, parties, weddings and other social events have fallen prey to the coronavirus. Determined to celebrate life’s special moments, people have been resorting to alternative formats such as Zoom parties and drive-by parades in order to shower brides and moms-to-be with gifts that convey their love and best wishes.

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Clockwise from left: Baby Vivian will undoubtedly be a fashionista-in-the-making thanks to the adorable clothing she received at the shower. Hand sanitizer has become a necessary party favor in the age of COVID-19. A baby swing was pressed into service as a napkin holder for the buffet. Other pink-themed gifts included unicorn booties and a bunny.

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tuck in the weeks of isolating during the pandemic, Katie had abandoned all hopes of throwing a baby bash. Her friends, however, simply refused to accept a cancelled party. It was time for an intervention! More than a dozen of Katie’s BFFs sprang into action and created the “Viv Squad” through which the party-planning tasks were divvied up among team members from as far away as Las Vegas and Connecticut. They envisioned a drive-by shower, with Katie perched on a balloon-arched “throne,” as guests waved and gifted the mother-to-be from their cars. With their mission accomplished, the squad was joined by family and friends on a day in June to surround Katie with love and support. The baby-shower goddess had smiled down on them – the day before the drive-by celebration, Lancaster County had been declared “green,” allowing the shower to become a real party. (Well, as we now party these days – with masks, plenty of social distancing and sanitizer.) Katie and her husband, R. Ashley Brunner, are over-the-moon excited about their status as parents-to-be. “Ashley named our daughter Vivian, which means ‘alive,’” says Katie. “And, Ashley has been totally involved in making the preparations for her arrival. He loves to shop!” The dad of three sons is now immersed in Katie’s signature style of Lilly Pulitzer, leopard print and all things pink. Katie, a senior account executive for WPMT-Fox43, has collected friends over the years from as far back as second grade, when she was newly transplanted to Millersville from Germany. Ashley, a Lancaster County real estate agent, first met Katie at a local mall 18 years ago. When they reconnected, it was a whirlwind romance. Fittingly, their baby shower had a few wind gusts that had the Viv Squad retrieving scattered décor items and gifts. “That’s just Vivian already messing with us,” Katie said. “She’s going to be a firecracker!”

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 eventplanning, 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.

TRUSTED CANCER CARE

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NOW MORE THAN EVER, ACCESS TO QUALITY CANCER CARE IS ESSENTIAL.

A diagnosis of cancer is overwhelming. Locating an experienced cancer care team led by expert physicians without the added stress, time, and expense of unnecessary travel doesn’t have to add to the challenge. We offer patients the most advanced chemotherapy treatments, compassionate care, and support at our office which is conveniently located within the Greenfield Corporate Center. New patients and second opinions will be seen within 24 hours, call 717.291.1313.

GREENFIELD CORPORATE CENTER LancasterCancerCenter.com • (717) 291-1313

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T a b l e for T w o

MILL 72 BAKE SHOP & CAFÉ

IT ’ S A FA M ILY AFFAIR BY ROCHELLE SHENK | PHOTOGRAPHY BY NICK GOULD

Mill 72 offers a unique blend of coffee, baked goods and casual fare in a comfortable setting. The downtown Manheim café, which opened in February 2019, is owned and operated by the Miller family – Brian and Melanie and their daughters Taylor, Morgan, McKayla and Payton.

he bake shop and café not only takes its name from its owners’ last name and the fact that it’s located on Route 72, but it also serves as a nod to Melanie’s family history of owning and working in a mill that produced cornmeal. Melanie is the café’s general manager. “The thought of opening a bakery has always been at the back of my mind,” she explains. “The neat thing about doing this as a family

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is that each member has something to contribute.” She adds: “It’s brought us closer as a family.” Brian’s expertise as an engineer – he’s with ELA Group in Lititz – helped with the permitting process that was required ahead of the café’s opening, as well as the design and construction of the café. Morgan, Taylor and McKayla are all graduates of Manheim Central High School. Payton is a freshman at the school. Morgan, who is also a graduate of Lancaster County Career & Technology Center’s baking and pastry arts programs, is the baker/kitchen manager; she tests and refines the recipes for Mill 72’s menu. “Mom grew up baking, so as a family we baked, too. We made cupcakes a lot,” she says. Taylor, who is an alumni of LCCTC’s cosmetology program also works in a local salon and does wedding styles. She contributes to the family enterprise by handling Mill 72’s social media. McKayla, who graduated in June, helps with tech issues,

while Payton works alongside her sisters in the café. MILL 72 IS LOCATED in the REO Manheim Marketplace, which is also the home of the Prussian Street Arcade, where you’ll find more than 100 “shops” specializing in vintage and handmade items. The complex is being redeveloped by Staudt McGovern Holdings, LLC. Many remember the facility as the home of Bickel’s snack foods, which was launched by Luther Bickel in 1954 (it moved from Lancaster to Manheim in 1963) and was purchased by Hanover Foods Corporation in 1998. REO pays tribute to the building’s heritage as an REO (Ransom Eli Olds, the founder of Oldsmobile) auto/truck dealership that was founded by E.S. Zimmerman in 1907 and was later purchased by J. Harvey Spahr. Mill 72 is located in what was once the dealership’s showroom. The light-filled café is distinguished by original maple floors that have been refinished. The main room features counter seating in front of large display windows that

front onto Main Street. Additional seating can be found at tables and a large central hightop. Another room provides a casual seating area by a fireplace. Seating is also available in an outdoor courtyard. WiFi and USB ports are available throughout the café. “This is a space where you can connect, unwind and enjoy delicious food,” Melanie says. THE MENU FEATURES family favorites made with locally sourced ingredients. Baked goods and pastries fill a display case. Coffee drinks are prepared using Gerhart coffees; a special blend was crafted exclusively for Mill 72. (There are plenty of other choices for non-coffee drinkers.) Breakfast and lunch are served all day. The breakfast menu includes items such as baked oatmeal, bagels, quiche and yogurt parfaits. “People call ahead to make sure we have them available and will ask us to put one back for them,” Melanie says of the parfaits that are made with natural ingredients (as well as a secret ingredient). The breakfast sandwich (served as a wrap or on a choice of bread), which is composed of eggs and cheese (bacon, sausage or ham can be added), is also a popular choice. The lunch menu features salads, soups and sandwiches. A top seller is the turkey BLT. A roast beef sandwich was added to the menu over the summer for those seeking a more robust sandwich. A kid’s menu includes items such as grilled cheese and PB&J. Salad offerings include BBQ chicken salad and That Good Salad, which is made from a family recipe, and features chopped romaine lettuce topped with tomatoes, bacon, shredded parmesan and a house-made dressing. “I loved this salad. We didn’t really have a name for it, so it was always called ‘that good salad,’” Melanie notes. The bakery case is filled with sweet treats including pies, brownies, macarons, cookies, cupcakes, tandy kakes and rice crispy rolls. Grandma Donna’s lemon bars are made using a family recipe. Melanie’s dad loved lemon, so the lemon bars became her mom’s signature dessert. “I often hear customers say they’re like the ones their grandmas made,” she says. Earlier this year, Mill 72 launched an app for online ordering. Customers may place their orders and pick them up from a shelf that is located across from the counter.

Opposite: The Millers (left to right), McKayla, Melanie, Brian, Taylor, Morgan and Payton. Mill 72 makes its home in the REO Manheim Marketplace. Top to bottom: Sweet treats are a Mill 72 specialty. Seasonal ingredients are utilized; during the summer, the menu featured a salad that was topped with fresh strawberries. A best-seller: Turkey BLT.

Mill 72 is located at 45 N. Main St., Manheim. Hours are Tuesday through Friday, 7 a.m.-4 p.m. and Saturday, 7 a.m.2 p.m. Closed Sunday and Monday. For more information, call 717-879-9575 or visit mill72.com and Facebook.

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DINING BLUE PACIFIC SUSHI & GRILL 1500 Oregon Pike, Lancaster. 717-393-9727. BPSushi.com. Begin your visit with a cocktail or other beverage at our lavish bar. Enjoy fine Asian-fusion cuisine in our dining room or at the sushi bar, where talented chefs will use the freshest ingredients. Blue Pacific also accommodates private parties onsite. Online ordering and take-out are available. Open for lunch and dinner Monday-Saturday. Closed on Sunday.

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.

Online Orders are Available for Pickup & Delivery 1500 OREGON PIKE, LANCASTER | 717-393-9727 Hours for Takeout & Delivery: Monday - Saturday 11 am to 9 pm, Sunday closed

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BPSushi.com

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!

This spaghetti with speck, spinach, and black truffles was prepared by our chefs at Claretta’s in South Florida.

A Century of EXCELLENCE TRADITION HISTORY and ...

Bringing a taste of Italy back to Lancaster. While Lombardo’s has been closed for renovations, our chefs have been busy in other Italian kitchens. As guests in some of the most authentic Italian kitchens this side of Napoli, Chefs John and Ryan have been comparing notes with masters of Italian cuisine from Manhattan and southern Florida. Sharing a love for preparing fresh, flavorful Italian meals, they’ve explored the culinary influences of their peers at restaurants like Bar Italia Madison, Pepolino, Felidia, Orsay, Citrus Grille, and Ristorante Claretta.

And right here at home they’ve been busy sourcing local ingredients from Lancaster’s abundant farms and producers–like a special Lombardo’s Italian-style beer brewed by Fetish Brewery in Lititz. And farm fresh ingredients from Lancaster farmers. It’s a whole new Lombardo’s experience, combining old favorites with some delicious new ones, and an exciting renovation that includes new décor and enhanced dining experiences for family and friends of all ages.

Are you a foodie who loves to serve up exceptional hospitality? Join our Lombardo’s team! Contact Meredith Thompson to find out more. mthompson@lombardosrestaurant.com

The all new Lombardo’s.  216 Harrisburg Ave Lancaster  lombardosrestaurant.com Opening this Fall. Reservations Required.

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.

STEAK

1147 Lititz Pike Lancaster, PA www.stockyardinn.com (717) 394-7975 Thank you for voting us #1 for Steak!

Enjoy the Best of Both Worlds… Fine Dining & Lite Fare Bar Menu Available Dine In or Dine Out on our Patio Take Out Available Open for Dinner Reservations Suggested

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DINING 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. Rts. 501 & 222 S. â&#x20AC;&#x201C; 1/4 mile south of Rt. 30 By-pass.

Due to the uncertainty surrounding the coronavirus, weâ&#x20AC;&#x2122;d suggest you visit restaurant websites/social media for updates on hours/service, etc.

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B usiness A dvantage 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)

Since 1949 “When it’s Certified , you’re satisfied!” ™

1855-65 Columbia Ave. • Lancaster • 717-393-3001

FA R M S U P P LY 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.

Flooring • Cleaning • Mats www.certifiedcarpet.com

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T H E

B usiness A dvantage BUSINESS SP OTLIGHT B R A N D T ’ S FA R M S U P P LY Brandt’s Farm Supply was founded in 1954 by Harold Brandt. It was an era in which cows were milked by hand and milk was poured into cans. Life was simple. Brandt’s established itself as a well-known local farm supply store, with on-call, 24-hour availability. Their services were often used by Herman and Susan Zeager, who had taken over the Zeager farm after they were married. In 1990, there was a horrific barn fire at the farm. The community came together to aid Herman and Susan in the construction of a new barn; Brandt’s helped out by installing a new milking parlor. Around 2001, Herman sought a new challenge and was presented with the opportunity to purchase Brandt’s. Coupled with Susan’s prior management experience in retail and the Zeagers’ familiarity with rural living, they proved to be a perfect fit to buy the business. In recent years, a shift away from dairy farmers required the company to reevaluate who they are as a business and who their customers are. The company recognized a new wave of customers had come on the scene: the urban homesteader, who is described as someone with “a lifestyle of simple, agrarian selfsufficiency.” Brandt’s employees coined a new yet reminiscent tagline of “established in simpler times, same great service.” Brandt’s Farm Supply continues as a small family-owned business – assisted by a staff of both new and long-time employees – whose goal is to fulfill the role they’ve carved out for themselves. In the market of farm, home, pet and garden supplies, Brandt’s is ready to serve their customers with the same great service they’ve grown to expect, while delivering the products of the future. 601 E. High St., Elizabethtown. 717-367-1221. Brandtsfarmsupply.com.

FLOORING CERTIFIED CARPET 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)

GALEBACH’S FLOOR FINISHING, 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)

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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 2019. Call us to schedule your appointment.

PHYSICAL THER APY HARTZ PHYSICAL THERAPY Locations in Lititz, Lancaster (2), Ephrata and Mount Joy. Hartzpt.com HARTZ Physical Therapy is a locallyowned independent outpatient physical therapy clinic with five convenient locations in Lancaster County. We specialize in orthopedic rehabilitation, aquatic therapy, postsurgery, sports injuries and vestibular therapy. Our unparalleled patient outcomes and average Net Promoter Score of 96 reflect our unwavering commitment to our patients.

P L U M B I N G & H VAC HALDEMAN MECHANICAL INC. Founded in 1939, Haldeman Mechanical Inc. has been providing 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 efficiency. Free estimates are available by calling 717-665-6910 or visiting our website at haldemanmechanical.com. (PA#007777)

R E A L E S TAT E LUSK & ASSOCIATES SOTHEBY’S INTERNATIONAL REALTY 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 717291-9101, or stop by her office at 100 Foxshire Drive, Lancaster, PA 17601. Annelusk.com.

MOUNTAIN REALTY, LLC 2938 Columbia Avenue, Suite 602, Lancaster. 717-390-8701. 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 county and would love to share their expertise. You will find them pleasant and friendly, but totally professional.

Extensive COVID-19 safety precautions for onsite event + virtual 5K option! Fast and flat course on scenic paved trail through Warwick Township. Chip Timing allowing for 5 staggered start times between 8am and 11am. Limited to first 250 on site participants, 50 in each of 5 available start times.

For more info click on the Fall Blast link at www.hartzpt.com

100% of Proceeds benefit:

BUSINESS SP OTLIGHT HARTZ PHYSICAL THER APY HARTZ Physical Therapy is an independent, family-owned outpatient physical therapy clinic with 5 locations, all in Lancaster County. Serving the community for the past 20 years, the core of their mission is ensuring unparalleled patient outcomes with a commitment to customer service. Brian Hartz, DPT founded HARTZ Physical Therapy to fulfill his vision of creating an environment where he could not only hire, train and retain the best clinicians in Lancaster County, but also, could ensure that they felt valued, so that they, in turn, would be motivated and capable of providing patients with the best possible care. It is important for patients to know that it is their choice where to go for physical therapy. HARTZ PT can often save patients money verses outpatient physical therapy services provided by a hospital-owned clinic. In addition, patients will have quicker access to care, with new patients typically scheduled within 24-48 hours. Quick access to care means a quicker recovery! If you are feeling pain, don’t wait. A physician’s referral is not necessary. HARTZ PT has locations in Lancaster (2), Lititz, Ephrata and Mount Joy. You can also view their website at www.hartzpt.com.

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y a

Backyard Tourist

A HOBBY WITH MAGNETISM

PHOTO AND TEXT BY SETH DOCHTER

It goes without saying that the summer of 2020 has been different than those of previous years. Because of COVID-19, a lot of us have been engaging in new hobbies. I’m happy to have discovered a hobby that’s fun for the family, good for the environment, and might include a bit of treasure if we’re lucky.

discovered this hobby one night while scrolling through Facebook oddly enough. Suddenly, sandwiched between memes and political arguments, a sponsored post popped up. It featured a video of a couple of guys pulling an entire motorcycle out of a canal with a rope, then a bicycle and finally an old unopened safe. The “trick” to finding this stuff was their high-powered neodymium magnet. Naturally, the advertiser only had a limited quantity in stock. Of course, time was running out to claim one for yourself! I was intrigued. I had previously seen videos online about magnet fishing (or magnetic fishing) and it looked like fun. When they combined that video with a $12.95 price tag and free shipping, it was just too tempting to pass up and I clicked the buy button. THE AD wasn’t misleading – magnet fishing has been booming in popularity all over the world. I quickly found tons of pictures and videos of people showcasing

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their recent finds. I also discovered that for just a few dollars more than I paid, you can get complete kits that include the magnet, nylon rope and sturdy gloves. You may find treasures, or you may not. Much like traditional fishing, it’s called fishing instead of catching for a reason. The magnets only attract ferromagnetic metals such as iron, cobalt, nickel and most of their alloys. This caused magnet fishing to be banned in parts of Europe after multiple hobbyists retrieved unexploded devices – remnants of the world wars – in local canals and rivers. If you do happen to find an item that seems dangerous or could be evidence of a crime, you should reach out to your local police immediately. FORTUNATELY, in Lancaster County, we’re more likely to find Civil War-era artifacts and old farming tools. Other items you’re likely to catch include electronics, keys, tire rims, furniture, fishing gear, coins, nails, machine parts and other forms of refuse.

Even if you don’t find antiques, most of what your magnet will pull out of the water can be scrapped for cold hard cash. That’s why many have described the hobby as a combination of treasure hunting and environmentalism. From an environmental perspective, when heavy metal items are introduced to our waterways, they simply sink to the bottom and remain there, accumulating for long periods of time. This can have a negative effect on wildlife. I can’t tell you where to find the perfect place to cast your line, but you’ll probably have the most luck in areas near bridges, canals and old mills – generally, places where people have access to the water.

Happy Fishing!

SETH DOCHTER is the owner of Dochter Digital Media and shares his images of Lancaster County through amishroadshow. com., as well as various social-media sites. He is also completing the certification process to become a Google Trusted Independent Photographer. In September 2014, he was named the winner of Lancaster’s first Instagram contest. Seth and his family live in East Earl.

See What ’s Possible You have a vision. Your story is unique. And running a business is a journey filled with challenges you overcome on a daily basis. So when you have an opportunity to grow your business, you just need a partner who believes in your vision, sees your determination and drive, and supports you. Having a relationship with someone who sees what’s possible makes all the difference. Whether it’s financing options to help you grow or business tools for streamlining efficiency, it’s time to explore your possibilities with Univest.

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NO REGRETS Dr. Weierbach has created a practice that should be a model for his industry. He’s a recognized expert in his field (you’ll see why at your first visit), accommodating, a good listener, and patient-focused: he’ll recommend what he believes is the best course of action for your specific situation. The staff is well-trained, very friendly and genuinely caring. Dr. Weierbach spared no effort and cut no corners in treating me, and the results were as good as I’d hoped for, if not better. The experience was so positive that I left the dentist I’d used for many years and started using Dr. Weierbach’s dental hygienist, a move I’ve not regretted. An American Dental Association (ADA) - recognized specialist in restoring and replacing teeth for a timeless display of confident beauty and a Fellow in the American College of Prosthodontics.

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