On May 17, Nomadic Pies will have been in business for one year, and owner Molly Johnston plans to commemorate the milestone with a free mini pie giveaway. The first 20 customers who visit her this Friday at the Kennett Square Farmers’ Market, the same market where Nomadic Pie Truck debuted, will get a free mini pie. Along with her delicious assortment of sweet fruit pies, savory meat pies and quiches, Molly will also be selling mugs and bumper stickers and giving out frequent buyer cards (buy 10, get 1 free).

When asked how she comes up with her various pie flavor combinations, Molly explained that “really anything can go into a pie and … possibilities are endless.” She likes to let seasonal fruit availability guide the sweet pie offerings, with strawberry rhubarb pie currently being a spring favorite. One of her newest savory pie flavors was inspired by a curry dish her father was trying to re-create. This new pie has shiitake mushrooms, golden delicious apples and curried chicken.

As happy as Molly is to be back in the farmers’ market routine, there are some exciting changes in the works for Nomadic Pies. Molly and her husband Dan recently purchased a property in Parkesburg with the intention of moving the Nomadic Pies’ commercial kitchen to this location.

Located right off of First Avenue in downtown Parkesburg, Molly reports that the “super adorable” space has lots of potential, a place that accommodates a storefront where she could feature produce from local farms as well as gifts and other items from “fun, local artisans” along with her pies.

The first goal however, is to finish the commercial kitchen before Thanksgiving, with Molly and her husband doing much of the renovation themselves. Despite the daunting task of turning this newly purchased property into the pie shop of her dreams, Molly will still be busy baking pies and participating in farmers’ markets with her much loved colorful custom pie truck.

You can find Nomadic Pies at the East Goshen Farmers’ Market on Thursdays from 3 p.m. to 7 p.m., the Kennett Square Farmers’ Market on Fridays from 2 p.m. to 6 p.m. and the Coatesville Farmers’ Market on Saturdays 9 a.m. to 1 p.m.

All photos credited to Claire Murray.

The post Big News For Nomadic Pies: One Year Anniversary and A Future Home in Parkesburg appeared first on Kennett Square Dish.

The reunion between loyal customers and their favorite vendors filled the streets of Kennett Square with a sense of community and vibrancy. Eager shoppers adorned with market bags and happy children in tow stopped for a moment to take in the music of Foxhound or catch up with friends.

A festive spirit permeated the crowd as neighbors discussed plans for the weekend, menu ideas and seasonal produce. Asparagus, Nomadic Pies and fresh made guacamole seemed particularly popular at the opening market. With a diverse group of vendors selling everything from olive oil to orchids, along with market staples like apples, eggs, honey and bread, there was truly a delicious treat to satiate every type of spring craving.

Kennett Square Farmers Market is located downtown, between State and Union Streets. For more information, click here. Be sure to like Kennett Square Farmers Market on Facebook, too!

Photographs credited to Claire Murray. View more scenes from the market opening here.

The post 2013 Kennett Farmers’ Market Opens for Season appeared first on Kennett Square Dish.

Over the winter, market manager Abby Morgan welcomed a number of new vendors, including southern-style baked goods and Latin-American cuisine by KAS Cake Emporium; lamb and pecorino by Meadowset Farm & Apiary; certified Fair Trade, organic, locally roasted coffee by Golden Valley Roasters; Sweet Salvation Truffles; Take Me Bake Me pizzas; and apples and award-winning cider by Rex Farm Orchard. All of these artisanal food vendors will continue to sell their products during the regular market season. In addition, there are a number of brand new vendors that will complement the already diverse and delicious mix, including handmade pasta by Vera Pasta, nut butters by Naughty Nutty Love, samples by Spodee Spirits, pickles by Philly Bill’s Dills and Happy Cat Farm tomato starts.

To celebrate the return of the regular market with its new vendors and returning favorites, Foxhound will lend its musical talents to this afternoon of fresh and local fun. With a unique mix of original songwriting, guitar picking, soaring fiddle sounds and beautiful harmonies, Foxhound is the collaboration of two of Philadelphia’s most beloved musicians, Chris Kasper and Kiley Ryan. They describe their style as “a new sort of Psychedelic Appalachian folk music.” Together these two will provide the perfect soundtrack for filling your market basket with scrumptious local treats from the Kennett Square Farmers’ Market.

When Chris Kasper was asked why he and Kiley Ryan like performing at farmers markets, he replied, “we don’t know why we like playing Farmers Markets, I guess it feels like a festival, or fair ground of sorts; but all based around farmed food rather than rides or music. It’s just a different focus to gather people and share something. There’s a lot of passion at these markets, and we love that. Farmers are so proud of their work, and share it with pride. And besides being fun to be at, I guess we see our music as locally farmed too. It’s our chance to add sounds to the air. We get to be a part of the whole thing. The hum of voices, kids playing, feet shuffling past vendors on the sidewalk. A big organic symphony of sorts. It all makes for a fine afternoon of people watching and sunshine. We also never fail to go home with boxes, bags, and baskets full of incredible food.”

Click below to listen to Foxhound:

The Kennett Square Farmers’ Market is located on the corner of State and Union Streets in Kennett Square, Pennsylvania. Parking is available in the adjacent Parking Garage. The Market is every Friday from 2 p.m. to 6 p.m. May thru October.

Foxhound photo courtesy of Foxhound; other photos credited to Kennett Square Farmers Market.

The post The 2013 Kennett Square Farmers’ Market Opens with New Vendors and the Music of Foxhound appeared first on Kennett Square Dish.

One of our neighbors, Michael Guizzetti Jr., is a mushroom farmer and, over the past few years of getting to know him and his family, we have asked the occasional question, wanting the inside scoop on how it all works. They offered a farm tour to us and other neighbors to clear the air on the topic, and so became our recent family field trip.

As an Assistant Grower at Guizzetti Mushroom Farm, Inc., in Landenberg, Guizzetti has worked in the family business since 1990, when he was just a pre-teen. His great grandmother started the business in the 1930s after losing her husband and relocating to live with family. Although it was expected that Guizzetti would follow in his family’s footsteps, he said he didn’t mind and noted that having a family business certainly has its advantages.

As we gathered at the front of the farm, Guizzetti pointed to various homes scattered within sight. “My grandparents live there; my dad was born in that house, I was born in that house and Lily [his young daughter] was born in that house.” Witnessing the rich family history involved with this farm, I was already feeling less hassled with the infamous aroma.

We started our tour checking out the compost rows, neatly lining an area approximately the size of a football field. According to Guizzetti, the proximity of the raw materials is what makes Southern Chester County an ideal location for mushroom farming, with most of the horse manure coming from within 100 miles. Lucky us!

The compost is made on-site, taking 21–28 days from start to finish. Raw materials include the nutrients: horse manure, straw, corn cob, gypsum, cocoa shells and chicken manure. The hay is blended with the nutrients and by the end of the composting process the black soil is ready to be pumped via a conveyor system into the mushroom house. Amazingly, a single mushroom house can hold 225 cubic yards of soil throughout six layers of growing beds set up like vertical bunks with gangways between each section. I was already impressed with the amount of preparation required in readying the soil; I had no idea the processes that followed.

After checking out an empty house, we were able to tour several houses in various stages of growth. Guizzetti told us that once the house is full of soil, a two-week cook-out process is conducted to pasteurize the soil. This involves using steam to get the soil and air temperatures to certain levels, followed by flushing the house with fresh air.

The first house was a steamy 130 degrees—dark and incredibly potent smelling, it was so humid that our flashlights steamed up, throwing light only a few blurry feet. The damp soil packed each section of the cypress-lined wood beds, four or so sections across and six levels up. To administer to the various needs of the mushroom house during these processes, the workers must climb ladder-like staircases and walk along narrow gangways to get to the different levels and work in the pitch dark using headlamps until it is time to pick the mushrooms.

In the next stage of the process, the soil temperature is 120 degrees, continuing to drop to the ideal growing-temperature range of 76 to 82 degrees. The Guizzetti Mushroom Farm grows white mushrooms only, which is determined in the type of spawn grain inserted into the soil to feed the mushroom spores. When we visited the house in this stage, the air temperature was nice and cool and everyone wandered the rows using their flashlights to peek in on the progress of the soil. Through the pasteurization process, the smell had gone from a strong manure odor to an almost sweet, organic scent. In six days, the spawn grain grows to the point that it can start to feed the mushroom spores. The spawn grain grows throughout the soil, and in 15-16 days the entire top of the soil has a tough white covering that looks like frost. At this point, a layer of peat moss is added and the mushrooms begin to grow.

When we visited the house in the final stage—picking—it was amazing! In a little over an hour, we had walked through seven weeks of the growing process. It was overwhelming and impressive and I felt a great sense of appreciation for all the work that goes into cultivating this crop. The house ripe for picking had hanging lights, a sharp contrast to all the dark houses we had been inside. It was full of peppy white mushroom caps poking through the soil. Row after row of soil beds proudly boasted the beautiful bright white mushrooms contrasted against the deep black soil. Kids and adults alike reached into the beds, snapped fresh mushrooms from the soil and popped them in their mouths. My son and I tried one and although it was smooth and soft and fairly mild in taste, I was happier to delight in the view and watching everyone else sample.

Guizzetti explained that white mushrooms emerge in three “breaks”—each break involves four to seven days of picking. Once the mushrooms are all picked, the soil is taken out of the house and can be used for mix in mulch, soil, etc.

From the start of this journey as compost to the final product, the cultivation of a mushroom crop encompasses almost three months with nearly constant adjustments and attention from basic visual assessments to high-tech electronic thermostats and air-flow systems. Guizzetti said that technology has made the growing process easier and allows them to grow mushrooms year round; before air conditioning, the growing season would end in the spring.

We each left our field trip with a box of fresh mushrooms and a cookbook. My husband sautéed mushrooms throughout the week and, wouldn’t you know, I ate them and didn’t totally dislike them. Perhaps there is hope for me yet! I certainly walked away with a great appreciation for the hard work that goes into maintaining the lead agriculture for our county. I also have a renewed patience and appreciation for the wafting winds, although I think I’ll still close the windows.

Find Guizzetti Mushroom Farm Inc. at 722 Penn Green Road in Landenberg. They are reachable by phone at (610) 268-3186.

Photos credited to Erin Phelps.

The post Developing a Newfound Love for Mushrooms Through a Chester County Farm Tour appeared first on Kennett Square Dish.

Meals On Wheels Delaware is a nonprofit organization working with five meal-providing agencies and thousands of volunteers from corporations and civic, religious and community groups. Together, the program provides and delivers meals every day to almost 4,000 homebound seniors. On Sunday, April 21, from 11 a.m. until 2 p.m., the 16th Annual Meals from the Masters Celebrity Chefs’ Brunch unfolded at Hercules Plaza in Wilmington, DE.

Hercules Plaza was recently renovated and the Meals on Wheels Celebrity Brunch was the first event to take place in the new space. This office building’s atrium was the perfect setting for such a grand affair, especially with the glorious morning sunlight streaming through the 12 story windows.

The brunch featured 25 acclaimed chefs from Philadelphia, the United States and Canada, each presenting a singular dish to dazzle party-goers. Each chef not only conceived a plate for the event, but also was in attendance preparing every bite in plain view. These chefs did not disappoint, all putting forth delicious and intriguing bites, while putting on a show behind their culinary stations. Every so often the chefs lifted their heads up from the hard work to appreciate the satisfied looks on our faces and rewarded us with a smile.

Standout dishes of the day included Colorado lamb breakfast sausage with red pepper jam and ricotta served in a sweet potato biscuit prepared by Brandon Foster from Vesta Dipping Grill and Drew Hardin from Lola, both based in Denver, Colorado. This creation combined multiple taste sensations: sweet in contrast with savory and creamy versus crunch, all put together on one plate leading to complete satisfaction.

Also representing Denver were Wolfgang Puck–trained Jeff Osaka from Twelve Restaurant and Top Chef contestant Tyler Wiard representing Elway’s Cherry Creek. They were among the hardest working chefs, manning an immersion circulator to cook a perfect 147 degree egg that was served with duck confit hash, bacon red onion conserva, and topped with a foie gras Hollandaise sauce. This was easily my favorite dish of the day, combining the artistry of intricate chef skills with a straight up delectable dish. Don’t tell, but I had seconds.

Hometown chef Daniel Stern of R2L composed a dish that was a play on perennial Philly favorite, scrapple. The scrapple was not traditional at all; rather, it was made of seasoned vegetables, barley, grits, oatmeal and berries and was topped with lump crab meat in Louis dressing and a pepper jelly. This highly refined yet whimsical dish was certainly not your typical PA Dutch breakfast.

Also representing the Delaware Valley was Matthew Ridgway of PorcSalt fame. Chef Ridgway took his popular red wine bacon from his charcuterie and rendered the fat along with onions to include in a housemade brioche. This smoky yet light and airy bread hid a surprise poached egg in the center.

When I surveyed the Town Dish team in attendance, easily the favorite dish of the day was the dessert conceived by Francois Gagnon from Lunch Insolite in Montreal, Quebec. He presented an oat and cinnamon fry dough with currant jelly, smoked Quebec pork belly, served with a peanut butter and maple sabayon and Meyer lemon marmalade coulis. It doesn’t get any better than bacon and doughnuts!

Of course we had to wash down all of these tasty dishes with the requisite brunch Bloody Mary concocted at the make-your-own bar with all the fixings. Additionally, refreshing grapefruit crushes, Bacardi mojitos and Moscato strawberry lemonade were served. For the brew lovers there was a beer station presenting local favorites like 16 Mile Brewing Company’s (Georgetown, DE) Harvest and Old Court Ales and Twin Lakes Brewing Company’s (Greenville, DE) Greenville Pale Ale.

It was a sincere honor to be able to eat so well at an event designed to raise funds to feed those who aren’t as fortunate. Please consider attending one of the many yearly Meals on Wheels Delaware events so homebound seniors will know that a freshly prepared meal will be delivered daily.

Photographs credited to Nina Lea Photography. View more scenes from the celebrity brunch here.

The post Brunching for a Cause: Recapping the 16th Annual Meals on Wheels Delaware Meals from the Masters Celebrity Chefs’ Brunch appeared first on Kennett Square Dish.

According to Courtney, “I wanted to create a family friendly restaurant focusing on familiar comfort foods presented in ‘better for you’ ways.” Chef Ryan Sulikowski, Executive Chef of Lotus Farm to Table, will oversee the kitchen, creating menu items that range in price from $6 to $9 per entrée.

The opening celebration on Sunday, April 21, included live music from local favorites Mason Porter; tastings of featured menu items, including hummus wraps, peanut butter potato chips, grass-fed beef hot dogs and natural sodas; the opportunity to take part in children’s activities; and a chance to take in the rustic, recycled décor of Nichols Woodworks and Terrain advised landscaping.

Representatives from farm education nonprofit Greener Partners were on hand with their brand new FARM EXPLORER™; a living, hands-on mobile farm that allows youth and families to connect with food from seed to plate. The 24-foot custom-built trailer is equipped with garden beds and a mobile kitchen. Greener Partner staff gave a green smoothie recipe demonstration and tasting, as well as entertained and educated the children at the event with their food growing activities. Courtney Rozsas is a Community Partner of the FARM EXPLORER, further exemplifying her commitment to healthy eating, local farming and education.

The Farmer’s Road Drive Thru is located in the old KFC location in the Painter’s Crossing Shopping Center, 210 Wilmington Pike, Chadds Ford, PA. The restaurant is now open for breakfast, lunch and dinner Monday–Saturday from 7 a.m. to 9 p.m. On Sundays, the restaurant will be open for breakfast and lunch only, closing at 2 p.m. Along with the Drive Thru the restaurant has both indoor and outdoor seating.

Photo credits: Claire Murray

The post Lotus Farm to Table Crew Debuts Farmer’s Road Drive Thru appeared first on Kennett Square Dish.

Foreword by Amy Strauss, interview by Greg Taffer

Meals On Wheels Delaware, a nonprofit working with five meal-providing agencies to provide meals every day to almost 4,000 homebound seniors, is gearing up to host the 16th Annual Meals with the Masters Celebrity Brunch, which is slated to unfold Sunday, April 21, at 11 a.m. at the Hercules Plaza in Wilmington, Delaware. 2013′s celebrity chef-ridden brunch hosts the most prestigious, nationally represented lineup thus far (which you can preview here), including Chicago’s Roger Herring, owner of Socca.

In preparation for the upcoming brunch, The Town Dish‘s Greg Taffer gets up-close and personal with the Windy City-based acclaimed chef, picking his Best Thing I Ever Ate-nominated brain on his culinary past, what it was like to cater for rock stars, his utmost favorite dish at his restaurant, and more.

What made you want to become a chef?

Roger Herring: From as far back as I can remember, I’ve enjoyed spending time in the kitchen. The beginning of it was making omelets with my dad and baking with my mom. After going to college for three years, I decided it would be best to work in restaurants

What was it like to study in Limoges?

When I read about successful chefs it seemed like seven out of ten had spent time in Europe. Instead of working under a chef who worked abroad, I decided to go abroad. It was a great experience as far as dealing with a kitchen staff and learning from a student of Joël Robuchon’s. Learning to be in a kitchen in France was something I couldn’t live in Chicago.

What have been some differences between catering and working in a restaurant?

I had been working in a few restaurants in Chicago, and I had never done catering. I had a good time working with a company called Food for Thought. It was another great experience to put under my belt-doing a dinner for 1,500 people versus 100 at the restaurant. It helps you to get organized—you can’t run out of things, you don’t have a cooler or a kitchen you can walk back into.

How did you get started in catering?

I did a bunch of backstage catering with Deborah Sharpe who worked with Adam Ant. One Valentine’s Day, we were sitting around and started Eat Your Hearts Out Catering. She previously worked with the Grateful Dead, the [Rolling] Stones, and all the big acts. Her sister ran her company in London and Deborah was based out of Chicago. It was a good experience to go from Arizona to zigzag across the United States and end up in Limestone, Maine. A lot of people love to be on a tour bus going across the United States and cook for big bands. The first thing I did was an after party for U2′s Elevation tour in 2001, it was my first after party at a small bar and we did 140 people including Whoopi Goldberg and Nicole Kidman.

What has been the biggest difference between being a sous chef and owning Socca?

Sous Chefs run the kitchen more than anyone and our usually hands on and the chefs take care of the business side of things. When you own your own restaurant you’re not just writing a menu and taking care of the picture. Being an owner/operator is 20% food, and the other 80% is the whole restaurant. I’ve owned Socca for nine years and over the years the biggest challenge has been keeping the excitement alive and keeping the restaurant fresh with decor and food.

Do you have a favorite dish or pantry item? Why?

My favorite menu dish is the Rabbit Risotto—it’s a cacciatore style risotto with braised rabbit, fennel, dried chilis, roasted tomatoes, and cremini and oyster mushrooms. It’s finished with a blend of thyme, parsley, and Parmesan. It’s mainly a Spring/Summer/Fall Dish, but once we took it off we’ve received complaints and left it on the menu ever since.

How did you get involved with Meals on Wheels?

Ryan Sikora asked me to come initially and I’ve been coming ever since. It’s my fifth year, and you do a lot of different chef events and it seems like Meals on Wheels takes care of the chefs that come here and they appreciate more so than other events I’ve worked. It’s a really good group of guys that have been doing it for over sixteen years. It’s one of those events all chefs look forward to, and it raises money for a great cause. I’ll do it every year I’m asked to come. I’ve gotten four of five more Chicago chefs to come to the event. It’s fun to do a brunch as opposed to a dinner or cocktail party.

For more information on Roger Herring and the Meals on Wheels event, visit mealsonwheelsde.org. Click here to purchase tickets to the event.

Photographs credited to Socca & Roger Herring.

The post Acclaimed Chicago Chef Roger Herring to Participate in Meals On Wheels Delaware’s Celebrity Brunch appeared first on Kennett Square Dish.

I spoke with Chef Ridgway to get all the details about PorcSalt; The Pass, which will open soon in Rosemont, New Jersey; and, of course, what he will be presenting at the brunch.

How did you get your culinary start? What’s your background?

Matthew Ridgway: I grew up in Bucks County on two acres of gardens. From a young age, my Mom taught me how to forage for my own food, to can, to use what came from our own land. By the time I was in 6th grade, my chore was to prepare dinner for the family every night. I started watching Julia Child and reading cookbooks. After high school, my brother suggested that I go to culinary school because he thought I should do something that I loved. I attended Johnson and Wales and then got a Business Degree in Hospitality Management from Widener University.

After spending some time in Sonoma, I came back to Philadelphia. I knew I wanted to work at The Four Seasons, so I went to an interview and agreed to take on any job. I started in the cafeteria there. Eventually, I moved into the position of saucier at The Fountain, under Jean-Marie Lacroix. When he left the Four Seasons to open Lacroix in the Rittenhouse, I went with him and became the chef de cuisine. After Lacroix, I spent time in Atlanta, New York and Paris. I worked non-stop from the time I was 17 until I was 33 with no breaks or vacations and burned out. So I came home to Bucks County.

You opened PorcSalt in 2010. Why charcuterie?

MR: After I came home, I approached a friend who sources high quality fish using sustainable methods. I told him I needed a break and that I would sweep his floors. Over time, we collaborated on making charcuterie, pates and terrines. Having trained under a French chef and always enjoying the structure and discipline of French cuisine, it wasn’t a huge leap for me. I was trained to always use the whole animal and how to break it down properly. I often used offal as well. It is important to me to use local, sustainable ingredients. You can find the best quality ingredients in your own backyard.

What’s next? Tell me about your new project, The Pass.

MR: I decided it was time to open a restaurant that was a place I would like to dine. I don’t like long drawn out meals and fuss. I don’t need white table cloths or a lot of choices. I just want Michelin quality, delicious dishes served in an unpretentious, lively setting. I searched for a while until I found the perfect location, an old farmhouse at the corners of Routes 519 and 609 in Rosemont, NJ, just 5 miles over the bridge from New Hope, PA. My concept is based on the French Routier style restaurants, literally a place you pass by on your travels and can stop for a quick meal—hence the name, The Pass.

The charcuterie operations moved to The Pass in February. You can stop by during the day to pick up what you need. We plan to open the restaurant in the evenings sometime in late April/early May. We’ll still be selling our charcuterie products at local farmer’s markets.

How did you get involved with Meals on Wheels Delaware?

MR: I’ve been friends with Daniel Stern from R2L for a long time and he’s been a huge supporter of PorcSalt. He also has been a huge supporter of Meals on Wheels Delaware. It makes sense to want to provide quality food to homebound seniors and if I can help with fundraising, it’s a no-brainer. Daniel brought me into the Brunch last year. It was a very well run event so I was happy to participate again.

What are you presenting at the Celebrity Chef Brunch?

MR: One of our signature products at PorcSalt is our smoked red wine bacon [pictured above]. I’m going to take the smoked pork fat and small bits of the red wine bacon and make a brioche. I’m going to stuff it with a soft egg in the middle, so that when you bite into it, the egg will run. It will be like a meal in your hand.

Sound tempting? Matthew Ridgway is just one of many chefs from the United States and beyond scheduled to share their culinary creations for charity at the brunch. You can get more information and purchase tickets for this delicious and worthy event by visiting the Meals on Wheels Delaware website.

Photo of Red Wine Bacon and Duck Prosciutto credited to David M. Warren, Inquirer Staff Photographer and courtesy of PorcSalt. Photo of Michael Ridgeway from PorcSalt on Facebook.

The post Meals On Wheels Delaware Presents a Celebrity Chef Brunch: Meet Matthew Ridgway, PorcSalt’s Star Chef appeared first on Kennett Square Dish.

We arrived at Borderland Vineyard around 1 p.m. and things were already kicking in the large heated tent set up for the day’s festivities. Out of our four stops that Saturday I may have enjoyed the atmosphere most at Borderland. Inside the tent, they provided a number of large tables for guest to relax, had long tables with their own wine displayed along with a number of other local vendors and even a band in the far corner. Would I like some folk guitar with my wine? Yes, please.

We were lucky enough to do our tasting with Karen, co-founding member of Borderland. She expertly guided us through a richly diverse tasting menu. One standout for me was the 2011 unoaked Chardonnay. Karen explained that because they use grapes from Lancaster County, they call this Chardonnay their “imported wine.” I loved its crisp apple notes. I also enjoyed their Merlot offerings, especially the barrel tasting! It was difficult to tear ourselves away from the fun crowd and great music, but our next stop was calling my name.

Our second stop was Paradocx Vineyard in Landenberg. The two wineries are located within such a short distance that we were parking before I even had the chance to eat the hoagie I had waiting for me in the car! In addition to folk guitar, I also love conveniently located wine. The whole place was colorfully decked out for their “Cheeseburgers in Paradocx” event and we were handed leis at the door. That is my kind of vineyard. I’ve tasted wine from this particular vineyard before. Their paint-can packaging and “T” wine make me really happy, which is why Ron and I visit their Old City tasting room whenever we have the chance.

I loved the setup here because we had to travel through the barrel-filled warehouse to get to each tasting location. Our first stop was the reds, then whites and finally sweet wines. Their Barn Red has always been one of my favorites. It’s just such a smooth blend of Sangiovese and Cabernet Franc. I really can’t say enough about their “T” wine. It’s a tea and white wine blend and I think it’s genius. Definitely sweet but excellent on a warm day.

Because Pantone Cellars is still putting the finishing touches on their winery, Paradocx gave them space to pour on site. Two wineries in one—perfect! The table was crowded when we stopped by, but it was clear that winemaker Mario Pantone loves what he does. He talked passionately about every wine on the table. I tend to enjoy Merlot more than other reds, and Pantone’s Merlot was no different. Very drinkable! With three (three!) wineries already behind us, we left for the nearby Kreutz Creek Vineyards.

We were greeted at Kreutz Creek by Carole, part of the husband-wife team behind the vineyard. The tasting room was packed and everyone seemed to be enjoying their wine and snacks—this place is BYOF! When we return, I’ll definitely be packing some cheese and crackers. Yum!

The tasting was awesome and included so many delicious reds. I ended up liking the Chambourcin so much that I had to buy a bottle for later. It was extremely palatable and fruity despite its dryness. I can’t wait to bring the bottle to a BYOB here in the city! Ron and I both love ports so we were happy to have a chance to taste Kreutz Creek’s. Sweet and heavy, the Ruby “K” Port would be great with some chocolate (and a crackling fire, preferably).

While four tastings in a day may have made for a packed schedule and a lot of wine, the proximity of these wineries makes it pretty much an obligation to visit all four when in the area. I definitely intend to return next spring with a few more wine-loving friends. There are tons of events on the wine trail this summer, so we won’t even have to wait for next spring!

For more information on visiting Brandywine Valley Wine Trail, click here.

Photographs credited to Chelsea Sproul.

The post The Perfect Kickoff to Spring: Trailblazing Through Brandywine Valley Wine Trail’s Barrels on the Brandywine Event appeared first on Kennett Square Dish.

I recently stopped in for lunch on a weekday, and met Larry Hood III, who was taking lunch orders while his mother and sister worked the kitchen. This is a family affair. Larry Sr., and Dawn, as well as their kids, Larry III and Morgan, work together to create home cooked comfort food in a friendly, casual setting.

“We do beef brisket sandwiches, ribs and chicken on the weekend,” Larry III told me. “The pulled pork is what we’re known for though.” I had already checked the menu, and knew I was ordering their signature sandwich, The Hoodie.

The Hoodie is slow roasted pulled pork smothered in their own BBQ sauce, melted provolone cheese and topped with their homemade cole slaw. One Hoodie and crabby french fries sounded just right for me, and it proved to be the perfect lunchtime meal.

A gooey slice of Provolone was wedged between the two piles of tangy shredded BBQ pork. The creamy cole slaw acted as the icing on the cake with the Hoodie, and the roll was soft but held together well until the final bite. The crabby fries were crispy, seasoned to perfection.

For those who aren’t BBQ pork lovers (is this really possible?), Hood’s Barbecue offers an assortment of sandwiches for everyone. They offer a wide selection of burgers, topped a variety of ways. They also craft Sloppy Joes, cheesesteaks, Chicken Parmesan sandwiches, wraps and hot dogs.

I’d been following Hood’s Barbecue on Facebook, and had noticed they had closed for a week. I asked Larry about it. “It’s been Hood’s Barbecue. We rented for six and half years…and then we purchased the property in late February, took a week and fixed things up and opened up March 1st as the new, improved Hood’s.”

The inside of the restaurant is simple and casual, and reflects the country feeling you’d expect along a scenic road rural Chester County. A few trophy bucks hang on the wall. An antique stove sits in one corner.  Photos from the local steeplechase and other horse riding activities fill out the country motif.

It didn’t take long to notice that Hood’s Barbecue acts as a bit of a community center in this little village of Unionville. Several folks came in for takeout, and were happy to catch up with the Hoods as their orders were being fixed and bagged.

Hood’s also offers breakfast served all day. Choose from omelettes, pancakes or breakfast sandwiches. They also offer Mexican fare such as burritos and quesadillas. In addition to their restaurant and take-out business, Hood’s also caters.

Hood’s Barbecue is located at 1664 W. Doe Run Road, Unionville, PA. Reach the restaurant at (610) 347-1670. To inquire about their catering options, call (610) 347-1433.

Photo credits: Jim Breslin.

The post Devouring a Hoodie at Hood’s Barbecue in Unionville appeared first on Kennett Square Dish.