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CHESTER COUNTYCUISINE & NIGHTLIFE
CHESTER COUNTYCUISINE & NIGHTLIFE
Fenix 3rd Anniversary – Page 7
LOOK FOR USON
FOLLOW USON
PAGE: 5
CHESCO FOOD
FESTIVALS
PAGE: 8
SUNDAYS
WITH EVAN
PAGE: 11
BRANDYWINE
ROLLER GIRLS
SEPTEMBER 7, 2011
WWW.DAILYLOCAL.COM/CC
0580212
STAFF:Shelley J. Meenan Publisher
Andrew M. Hachadorian Editor
Tricia A. Johnston Advertising Director
CC is a magazine of the Daily Local News, published every other Wednesday and distributed free through-out Chester County. Our offices are located at 250 North Bradford Avenue, West Chester PA. Copyright 2009, Daily Local News. Reproduction of CC, in part or in whole, is prohibited without written permission.
To advertise in CC, call 610-430-1138.
COMMENTS:Send comments to:[email protected]@dailylocal.com
MARY’S MESSAGE:‘Tis the season, food lovers! The crisp fall months are ap-proaching, and soon oodles of street festivals will kick off in Chester County, allowing you to try out all the area-wide res-taurants you’ve been dying to sink your teeth into, all in one spot!
In efforts to help you pimp out your fall social calendar, we have dedicated this issue to the county’s best food fests and events taking shape through September and early October. Whether you prefer to gobble down spoonful-after-spoonful of chili, chug endless samples of craft beer, sip Brandywine Valley wines, or network with your neighbors over nibbles—there is an event for each and every one of you!
But before we bid farewell to the summer of 2011, we had to share with you in this issue some of our favorite moments, including Side Bar & Restaurant’s Yards’ Tap Takeover, Fenix Martini Bar’s 3 Year Birthday Bash and the most recent bout with the Brandywine Roller Girls.
Cheers! Mary Bigham Contributing Editor
www.wcdish.com
We’re on Facebook and Twitter!
search for CC: Chester County Cuisine and NightlifeTwitter: @chescocuisine
Printed byJournal Register OffsetQuality you can depend on!610-280-2295JournalRegisterOffset.com
SEPTEMBER 7, 2011 /PAGE 3
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xxxxTABLE OFCONTENTS
PAGE: 4
Back to SchoolHealthy Habits
PAGE: 5
Chester County’sFood Festivals
PAGE: 10
CupcakeTrucks
PAGE: 6
26th AnnualMushroom Festival
PAGE: 9
Back 2 SkoolBrawl
PAGE: 8
Sundayswith Evan
PAGE: 7
Side Bar’sYards Brewery Tap Takeover
PAGE: 7 Fenix 3 Year Anniversary
PAGE: 10 Classifieds
PAGE: 11 Shine and Dine
PAGE: 11 Kimberton Whole Foods
CHESTER COUNTY CUISINE & NIGHTLIFE
MAGAZINE
www.dailylocal.com/CC
POWERED BY: PUBLISHED BY:
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SEPTEMBER 7, 2011 / PAGE 4
Kick off the New School Year with Back to SchoolJust because back to
school is a busy time of
year doesn’t mean your
child’s healthy lifestyle
can’t make the grade.I recently sat down with Jen Harniman Crangle LSW, owner of the Simple Kitchen, a social worker, certified health coach and mother. She has witnessed firsthand the connection be-tween misbehavior in children and their diets, and teaches fam-ilies how to make delicious de-cisions to happier lives.
“Back to school is a very busy time and parents look for short-cuts, which is okay. Unfortu-nately, the packaged foods they buy for lunches has a lot of sug-ar, fat, empty carbs and not a lot of nutrition,” said Jen.
Jen recommends picking one day a week to devote to a family meal planning day. Use this day
to build a grocery list that fea-tures items which can be used for multiple, simple recipes throughout the week. One pot meals, quesadillas, and pre-cooked brown rice for fried rice are some suggestions.
The entire family should be in-volved in the planning, food shopping and doing the weekly food prep such as cutting up fruits and veggies and grilling chicken. Find meal planning in-spiration from these websites: Andrea Beaman, The Simple Kitchen and Weelicious.
Preparing foods in advance makes for a smoother and less stressful week. According to Jen, it’s all about moderation. Her philosophy is 90 percent of the time you eat good and the other 10 percent you live. Par-ents should talk to their kids about healthy choices when they aren’t hungry and lasting changes should be introduced
one-by-one over time. Eating healthy isn’t just up to kids. If they see their parents eating healthy foods, they are more likely to try it themselves. Eat-ing healthy doesn’t have to be scary or a time-consuming bat-tle, it just takes a little plan-ning.
BreakfastBreakfast is the most important meal of the day because it pro-vides energy to jump start your day. It is important to have a balanced breakfast including a protein, fruits, vegetables and dairy.
Skip the sugary cere-als and serve your kids a piece of quiche, homemade pancakes or waffles, yogurt (unsweetened yogurt and add your vanilla ex-tract or raw honey), fruit smoothies with a hint of v e g -
gies (any leftover smoothie can be used for Popsicle) or even make a waffle sandwich with peanut butter and raw honey.
LunchKids have a greater chance of eating their meals if they are in-volved in the process such as if they are given small jobs like breaking up of broccoli. Kids spend a lot of time socializing during lunchtime. Parents tend to over-pack lunches, think about how much kids actually eat during lunch.
“When you look at kids nutri-tion, you want to look at what they are eating over the week. Kids will not typically overeat, kids will eat when they are hun-gry and stop when they are full. There are a few exceptions to that rule, it would be the kid who is not nourished and typi-cally its the kid that eats a lot of
processed foods.” Jen said.
Trade in your juice box for a water,
but if you do choose juice, pick a brand that is 100% fruit juice with no sugars added to it.
The classic peanut butter with no sugar added and jelly with real fruit on whole wheat bread always goes well in moderation. In case your kids’ school is pea-nut-free try sunflower butter, almond butter or soy butter. Carlino’s carries homemade roasted deli meats without ni-trates and are 98% fat free. Whole Foods features lunch meats without GMOs or addi-tives.
Chances are if kids enjoyed a meal at dinner (like grilled cheese or mashed potatoes), they will love it at lunch. Cool weather is perfect for soups, chi-lis and stews, just heat up them up before school and by the time lunch rolls around their thermos will still be warm.
Chester and Delaware Counties has an abundance of pick your own farms. Highland Orchards, Longview Center for Agricul-
ture, Linvilla Orchards and Indian Orchards
all yield family fun along with healthy eating. Throw in some cut up fruit and veggies to
sweeten your child’s meal.
Freeze summer berries and pop them
frozen in your kids lunch-
box, this is a great
way to e n j o y berries not in season.
Playing with your food can be a fun way to get your kids to try new foods. Pack dunkable snacks like sunflower or al-mond butters with pretzels or carrots. Jen suggests corn chips, dried fruits, nuts or raisins in place of sugary snacks. If a snack has more than 15 mg of sugar, look at it as a treat and only pack it occasionally.
When the kids get home from a busy school day, have a plate of fresh veggies or fruits laid out for them. Bringing your kids into the kitchen and asking them to help with dinner prep is a great way to learn about their day.
Dress Up Your Kid’s LunchesNow that you have tips on what to pack, here are a few local places that sell things to pack it in!
Bag the brown bag this year, visit your local Wegmans for Bento Boxes, which portions lunches perfect-ly for kids of all ages.
Penwick Design sells every-thing you could need for back to school lunches and alterna-tives to the boring bags for the office; Lunchskins (reusable sandwich and snack bags, which are dishwasher safe), resnack it bags, insulated and adorable lunch bags, and Vapur foldable water bottles. Their hours are Monday – Thursday from 10:00 a.m. to 6:00 p.m., Friday from 10:00 a.m. to 7:00 p.m., Saturday: 10:00 a.m. to 5:00 p.m. and Sun-day from 11:00 a.m. to 4:00 p.m.
BY: LESLIE WEINBERG WCDISH.COM
Healthy Habits
sip” by, grape stomping com-petitions, hayrides through the vineyards, barbecues, wine tastings, tours, and the opportunity to learn about the region where Pennsylva-nia’s most stellar wines are being grown. Pick up a wine trail passport, which entitles you to visit and taste at all vineyards and wineries dur-ing the Harvest Festival week-ends. Passports are available for purchase at any member winery for $30 or online at www.bvwinetrail.com. Pass-port sales will terminate on Oct. 2, but are valid through December 30, 2011.
Downingtown FallFest withVictory Brewing CompanySun., Oct. 2, noon - 4 pmEast Lancaster Avenue, Downingtown
Free, pay-as-you-go amongst vendors. This outdoor street festival brings together live music, a Downingtown Skatepark-sponsored BMX aerial show, and Victory Brew-ing Co. Beer Garden. Enjoy lo-cal food from area-wide res-taurants and browse crafts and other goodies from local businesses. Bring the whole family and celebrate the fall season! More info at downing-townfallfest.com.
14th AnnualKennett Square Microbrew FestivalSat., Oct. 8, 2 - 6 pmDowntown Kennett Square
Over 60 local and regional mi-crobrewers will gather in Kennett Square for the four-teenth year of this microbeer fest, held annual as a fundrais-x
x
Food FestivalsFood lovers may rejoice, food festival season is quickly approaching! Soon, Chester County will be boasting with a chock-full of culi-nary celebrations, as well as wine- and beer-infused activi-ties. Relax, get hungry (and thirsty) and let the feasting begin!
26th AnnualMushroom FestivalFri., Sept. 9 - Sun., Sept. 11State Street, Kennett Square
$2 Admission, ages 12 and up.
The annual street festival kicks off with the community parade on Friday night at 6 pm as State Street is trans-formed into Mushroom Bou-levard. This year the float con-test theme is “A Celebration of Hope: Remembering 9-11.” Om Sat., Chef Jose Garces joins in for this year’s celebra-tion with a cooking demo, as does Top Chef’s Kevin Sbraga, cookbook author Chef Cyn-thia Goch and MasterChef Jennifer Behm. Sample mush-rooms galore in endless vari-eties, and don’t miss La Michoacana’s mushroom ice cream. More info at mush-roomfestival.org.
Girls Just Want to Have SudsVictory Brewpub
Mon., Sept. 19; 6 - 9 pmVictory Brewing Co.,Acorn Lane, Downingtown
$30 per female for four-cours-es paired with four Victory beers. Night will feature lo-cally sourced produce and cheeses from female produc-ers who aren’t afraid to get down in the dirt. Pairing menu is as follows: Summer vegetable Nori hand roll paired with Sunrise Weissbi-er; pan-seared scallop paired with Summer Love; chilled cucumber Kolsch summer soup with dill marscarpone-filled crisp paired with Kolsch; and Birchrun Blue cheese and local peach tartlet paired with Helios. More info at victory-beer.com.
Summer Grand Finale Birthday Bash with Kimber-ton Whole FoodsSat., Sept. 1711 am - 5:30 pm2140 Kimberton Road, Phoenixville
Kimberton Whole Foods will be hosting your ultimate end-of-the-season bash at their flagship location in Kimber-ton with live entertainment, complimentary Victory Brew-ing Company beer, delicious barbecue-style food and so much more! Come out with family, friends, neighbors to celebrate their 25th Anniver-sary with them. More info at kimbertonwholefoods.com. In addition to Birthday Bash, KWF will host a Roots Dinner on Fri., Sept. 16 featuring lo-cal farmers and their prod-ucts, plus a meet-and-mingle
hours with KWF’s owner Ter-ry Brett.
32nd AnnualChester County Restaurant FestivalSun., Sept. 18noon to 5:30 pmDowntown Gay Street, West Chester
Admission is free, pay-as-you-go per vendors. More than 50 restaurants are participating in the annual event, with nearly 110 arts and crafts ven-dors and information booths, three stage areas for live mu-sic and the “Church Street Café,” where patrons can sit and relax with a pint of re-freshing brew. All restaurant booths will be on Gay Street between Matlack Street and Darlington Street. Vendors will be on High Street from Market Street to Chestnut Street. Attendees will be able to vote for their favorite appe-tizer, entree and dessert at the festival by texting in their fa-vorites to win The Town Dish Choice Awards. Plus, the Chester County Culinary Challenge is back by popular demand. Four local chefs will compete to win the title of the best chef in Chester County using locally-sourced foods as secret ingredients.
9th Annual Harvest Festival withBrandywine Valley Wine TrailSept. 24 - 25, Oct. 1 - 2noon - 5 pm
Seven wineries of the Brandy-wine Valley Wine Trail cele-brate the 2011 vintage with their annual Harvest Fest. En-joy pastoral settings for pic-nicking, live music to “sit n’
ing event for the Historic Ken-nett Square non-profit. Partic-ipating breweries include Bavarian Barbarian Brewing Company, Boxcar Brewing Co., Cigar City Brewing, Dog-fish Head Brewery, McKen-zie’s Brewhouse, Wild Onion Brewery, Victory Brewing Co., and many more. Along with the great-tasting beer there will be outstanding jazz/fu-sion music provided by The Carl Filipiak Group and local favorites, Sin City Band. Tick-ets required, $40 per person. Designated driver tickets are available, for $10 per person. More info at kennettbrewfest.com.
9th Annual West Chester Rotary Chili Cook-OffSun., Oct. 9, noon to 3 pmGay Street, West Chester
All-you-can-eat wristbands are available for $10 per per-son. Copious amounts of chili will be served starting at noon and running until 3 p.m. Sam-ple unlimited amounts of chili and use the provided wooden nickels to vote for your favorites. Winning chili recipes announced shortly af-ter 3 pm. Proceeds go toward the Good Works of the Rotary Club of West Chester and many local charities. More info at westchesterchili-cookoff.com.
On Tap Network’s October Fall Har-vest Business Net-working EventThurs., Oct. 13, 5:30 - 9 pmRadley Run Country Club, 1100 Country Club Rd., West Chester
$10 in advance, $15 at the
BY: AMY STRAUSS WESTCHESTERDISH.COM
Chester County’sSEPTEMBER 7, 2011 / PAGE 5
and Events of 2011door. On Tap Network, creat-ed to provide unique network-ing opportunities for all types of businesses large and small, invites business-savvy locals to gather together for the best networking affair of the fall. Together with the spacious Radley Run, guests may enjoy a social evening geared to-ward expanding working re-lationships while enjoying a house open bar and hors d’oeuvres. Expect noshes like mini Cuban sandwiches, an imported and domestic cheese display, smoked salmon cana-pe, and more. Raffle giveaway will take place during the night to benefit the charity, Kisses for Kyle. Dress code is business casual. More infor-mation at ontapnetwork.com.
Taste of the Season with TheBrandywine BalletSun., Oct. 16Faunbrook Bed &Breakfast, 699 Rosedale Ave., West Chester
$60 per person, $100 per cou-ple. The Brandywine Ballet presents, with the help of the The Town Dish team, an af-fair that blends gourmet with ballet. The fundraising event (to benefit the Brandywine Ballet) will be ideal for foodies and art lovers alike, offering incredible eats paired with premiering and innovative performance. For more infor-mation, call 610.696.2711 or visit brandywineballet.com.
M
Chester County mushroom grow-ers account for fifty-four percent of total U.S. mushroom production, and the heart of mushroom coun-try is undoubtedly Kennett Square.
This year, the town celebrates their unique heritage with the 26th Annual Mushroom Festi-val. Held Friday, September
Returns to Kennett Square on Sept. 9 – 11
The 26th Annual Mushroom Festival
SEPTEMBER 7, 2011 / PAGE 6 BY: JIM BRESLIN WCDISH.COM
9th through Sunday, Septem-ber 11th, the highlights are ex-pected to include a Friday night remembrance of 9-11 and a Saturday visit from re-nowned Iron Chef Jose Garces.
The festival kicks off with the community parade on Friday night at 6pm as State Street is transformed into Mushroom Boulevard. This year the float contest theme is “A Celebra-tion of Hope: Remembering 9-11.”
“During the parade, we’re hav-ing our own tribute. The fire-fighters will march in front of the fire trucks,” Mushroom Festival Coordinator Kathi Laf-
ferty said. After the parade is over there is an Oldies 98 Dance Party.
“We’ve always had two days of culinary events, but this year we’re stepping it up,” Kathi said. “We’re very excited to be having Chef Jose Garces join us this year.” The Food Network Iron Chef and Philadelphia Restaurateur will appear Sat-urday at 1:30, where he will do a cooking presentation. After-ward, he’ll be sign copies of his books. Tickets are available for $20 online.
Earlier on Saturday morning, at 10:30am, Kristin McGuigan from Back Burner in Hockes-
sin, Delaware appears. On Sun-day, Chef Steve Latona, Instruc-tor at the Restaurant School in Philadelphia appears at 10:30am. At noon, Chef Cyn-thia Goch makes an appear-ance. At 1:30 on Sunday, Chef Kevin Sbraga, Top Chef DC winner from season 7 will give a cooking presentation. These events are free.
The culinary events are just a part of the town-wide celebra-tion that will take place over the weekend.
On Saturday and Sunday, the celebration of the mushroom includes a street fair with near-ly 200 vendors and will include Chef Jose Garces’ famous Gua-po Taco Truck, which is ru-mored to serve an excellent mushroom t a c o .
Attendees at the festival can sample everything mushroom - including breaded mush-rooms, mushrooms soups, skewered mushrooms, and mushrooms on a stick. For des-sert? Mushroom ice cream!
Kathi Lafferty will have her own “Snack N Mushrooms” for sale during the event. Kathi is a bit of a mushroom aficionado herself, she owns The Mush-room Cap on State Street and her husband operates a family mushroom business. She’s been organizing the event for the past ten years.
“Most stands are mushroom re-lated,” Kathi said. “With all our restaurants and food vendors, there’s maybe thirty or forty places to eat. The men at the
Masonic Lodge also make a mushroom soup and they
sell their soup to peo-ple who come in and
sit in the air condi-tioning.” Some vendors stands will be selling mushroom grow-ing kits, mush-
room garden or-naments and
mushroom jewelry. The Street Fair runs
Saturday, 10a-7pm, and Sunday, 10am-5pm.
Other festivities throughout the weekend include mush-room farm tours and a mush-room growing exhibit. Enter-tainment and rides will be available for kids. Parents can also enter their kids in the “Cute as a button” Baby Photo Contest.
On Saturday, festivities include an Antique and Classic Car Show and an amateur mush-room soup cook-off. On Sun-day, runners lace up their shoes for the 5K Mushroom Walk/Run. Other scheduled events include a soup and wine festi-val. Mushroom judging takes place at noon.
Wristband Admission is $2 for ages 12 and older. $5 parking includes a free shuttle bus to the street fair.
All proceeds benefit local and regional non-profit organiza-tions through the Mushroom Festival Grant program. Last year, 31 local organizations re-ceived grants totaling $70,000. In the last ten years, the Mush-room Festival has given over $425,000 in grants to local charities.
Check out details at www.mushroomfesti-val.org
15 South High Street West Chester
610-696-1400www.barnabyswestchester.com
0581723
0589270
Fenix Martini Bar cele-brated their three year an-niversary Fri., Aug. 26 by offering locals a “thank you” of complimentary cocktails and tapas.
The weekend’s best happy hour showcased many of the Bridge Street bar’s sig-nature drinks, including the Red Raspberry Martini (made with Hangar One Raspberry Vodka), the creamy Key Lime Pie, the tart Ginger Hat and the sugary-sweet Flirtini.
The anniversary celebra-tion began with martini lovers walking the red carpet into the sardine-packed, attractively-lit lounge. Tastings of the brand-new a la carte menu options were also avail-able for guests, including the Angus Beef Sliders Served Thee Ways (Black-ened with Bacon & Bleu; Lettuce, Tomato, Onion & Guacamole; and Tzatziki & Feta), Raspberry Baked Brie and Lobster Mac & Cheese Bites served with a Tomato Confit.
If you want to stay in-formed about the Bridge Street spot’s newest signa-ture cocktails, menu items and upcoming events, join their recently launched “Friends of the Fenix” e-club. It’s a quick-and-easy sign-up, avail-able on TheFenixBar.com.
Find the Fenix regularly at 193 Bridge Street in Phoe-nixville. Operating hours are the following: Thursday through Saturday from 5 p.m. to 2 a.m. For more in-formation, call 610-933-9550.
Side Bar & Restaurant hosted a Yards Brewing Co. Tap Take-over on Tues., Aug. 23 in con-junction with a Downingtown Skatepark Organization Fund-raiser, the “Skate and Quiz-troy” event.
The Yards’ draft tap overhaul offered up endless pours of the brewery’s notables, including Love Stout on Nitro, Cape of Good Hope Imperial IPA, Old Bartholomew Barleywine, ESA (WCDish’s favorite), Poor Richards Tavern Spruce, Thomas Jefferson Tavern Ale, and the showstopper, a rare firkin (only one of two kegged) of the Vanilla G. Washington’s Tavern Porter.
Some of the Yards team jour-neyed into Chester County for the tap takeover too, including Brewmaster Tom Kehoe, Brew-er Andrew Rutherford and Sales Rep Doug Mashington.
More information on the Philadel-phia-based brewery (found at 901 North Delaware Ave.) is available at yardsbrewing.com. But, head to Side Bar and Restau-rant at 10 East Gay Street of West Chester regularly to find Yards’ beers always in stock.
ON THE TOWN
xxxx
Side Bar’s 2011 Yards Brewery Tap Takeover
SEPTEMBER 7, 2011 /PAGE 7
Fenix Martini Bar’s 3 Year Anniversary Party x
x
Fun-a-cane ‘11
SEPTEMBER 7, 2011 / PAGE 8 BY EVAN WAWRZYNIAK WCDISH WCDISH.COM
ed just a tad bit more (insert personal sexual disappoint-ment story) motion in my ocean.
So while Irene became market-ing bliss for Home Depot, and Super Bowl-esque status for “The Weather Channel”, I’m proud to say that my once a year negligence sometimes proves successful. While 90% of the east cost frantically stuffed identification cards
I’m calling for the weather-man’s head dammit! Now you’re saying to yourself, “Well Evan that seems a bit ex-treme, blah blah blah...” Well, it isn’t. I’m fully aware that mother nature possesses the potential for devastation, and I’m a complete advocate of err-ing on the side of caution. But when Fox News tosses around headlines like Destruct-O-Cane ‘11 and you evacuate ALL of lower Manhattan, I expect-
into their shoes, and exhaust-ed their funds on batteries and bottled water, my “bourbon bottle and Sarcone’s sandwich” method of survival proved to be a winner!
I’m gonna spare you the de-tails of an evening that had me cussing at the powerless tele-vision as my beloved Detroit Lions took to the field. I’ll hold off telling you about the hours I spent rummaging around
town in my classy Hefty bag poncho. Instead, I am gonna get a little Bear Grylls, “Survi-vor Man” on ya, and tell you exactly what you need to sur-vive the next time it rains harder then normal.
1) Dawes Lightning CrossOne of the key elements in a time of crisis is mobility, and nothing gets you around town faster than a bike. But when the next “Cane-Pocolypse ‘11” comes roaring your way, that old Huffy 10 speed ain’t gonna cut it. My Dawes is built for cyclocross racing, which al-lows me the agility and speed of a road bike; its aggressive tread tires and cantilever brakes, ensure rugged terrain capabilities. With this strate-gic piece of equipment, I effec-tively darted in and out of traf-fic while avoiding the long gas lines. Mine is all black for Mad Max effect; go pick one up from West Chester’s Bean’s Bikes or your nearest hipster.
2) BoozeTequilla just seems a bit too “fiesta fun” for these situa-tions, and the irony factor of mixing up pitchers of Hurri-canes with your favorite rum would just get old after a little while. You could argue for beer, but when the power is out and you’re left swilling lukewarm malted beverages, I’ll be sipping with a smile from a trusty bottle of Bour-bon. Nothing screams survival more than bourbon: A) It keeps you warm, B) You gain an ag-gressive edge, essential when needing to survive, and C) You will grow a beard. Visually tip-ping people off that you’re se-rious will naturally command leader-like respect from them.
SundayswithEVANThis is especially clutch when rationing food as your beard automatically gives you first dibs (beards are also generally regarded as sexy, putting you at the front of the line if pro-creation becomes necessary).
3) Sarcone’s Old Fash-ion Italian (no veggies)Sustenance is important to survival, and when most peo-ple stock up with cans of Campbell’s or Starkist, you’ll be the envy of your shelter with this meaty treat. Loaded with a mountain of salted and cured meats, this hoagie will not only retain freshness, but will probably get even better after a week or two. And the bread is so damn good, mold doesn’t have the audacity to go near it.
4) Hefty garbage bag ponchoI prefer the Hefty SteelSak 30 gallon large trash bag model. It’s ultra thick for maximum dryness and tree limb penetra-tion resistance. The 30 gallon size is nice if you want to dis-cretely carry around a baseball bat (remember this is surviv-al). And anyone you come across automatically assumes you’re crazy, because you’ve effectively integrated a gar-bage bag into your apparel. Appearing crazy is important and strategic when shit starts to get mega bad. *Disclaimer: Please don’t just put the bag over your head, I don’t need an asphyxiation lawsuit.
5) “127 Hours” sur-vival combo packThis consists of a Camelbak backpack and Leatherman multi-tool. You’re gonna need to carry around stuff when
you’re on the sweet bike, and it’s always nice to have a knife, toothpick, and can-opener in one convenient device. Plus, if things start to go ultra wrong, you can always tourniquet an appendage with the Camel-bak’s internal bladder system, or amputate an appendage with Leatherman’s 2’’ saw.
And so the hurricane came and went. Whether you took the extra precautions, or ne-glected everything (like me), hopefully you and those around you made it out with minimal impact. I was ner-vous about the potential sever-ity of the ordeal when I began to see it on the weather map trending nationwide. I initial-ly worried about the costly damage my home might face, but as the situation grew in size and magnitude, my heart bled out for those that had to abandon their homes to head inland. Knowingly driving away from my abode with the prospect of its dismantling would most certainly crush me, and I greatly sympathize with everyone that was incon-venienced or left with noth-ing. Luckily for most, the weatherman, who should work on accuracy commis-sion, was fairly off on the se-verity and impact and the moderate inconvenience out-weighed the potential out-come. But now you can all comfortably rest assured that with the next earthquake/hur-ricane/locust swarm, your good friend Evan has supplied you with the proper tools and knowledge to confront any ca-tastrophe you may encounter.For tips and tales of the pursuit of all things amazing, follow up with Evan at www.AverageEn-thusiast.com.
0589001
ON THE TOWN
xxxx
Brandywine Roller Girls
BACK 2 SKOOLBRAWL
August 20Caln Skating Center, Downingtown
Spell Razors vs.Brass Knuckle Bettiesvisit www.BrandywineRollerGirls.com for more info
or tickets to BRG’s next event on Sept. 17 (BRG AllStars vs. the Diamond State Roller Girls from Newark, DE)
SEPTEMBER 7, 2011 /PAGE 9
xxxx
Brandywine Roller Girls photos courtesy of David Galajda Photography
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Whether it comes in a cup or on a pop, its unanimous, the nation has fallen for the cup-cake craze. What is the newest cupcake trend to hit the Ches-ter County streets? Cupcake trucks! These sweet trucks are certainly worth a visit, be sure to follow their Twitter and Fa-cebook accounts for all of their delicious pit stops.
Cruise Chester CountyCupcake TrucksSEPTEMBER 7, 2011 / PAGE 10 BY: LESLIE WEINBERG WCDISH.COM
Dia DoceDia Doce’s green striped truck, adorned with haute blue aw-nings (a color known for good luck and happy living) made its grand appearance at West Chester University last Mon., Aug. 29 making the first day of class easier on everyone. Fea-tured offerings included the baker’s strawberry shortcake, dirt pie, cookie dough, lemon basil, salted caramel, gluten free lemon basil, and vegan
and gluten free chocolate chip, ho-hos and vanilla latte.
The cupcakes include an array of vegan, gluten-free, soy free and nut free cupcakes. Each cupcake is made from local and sustainable ingredients, comes in eco-friendly packag-ing. Their non-polluting truck runs off a battery rather than a gas generator. Dia Doce plans to have set truck stop days once farmers market seasons slow down.
KTCakeHouseThis mobile confectionery goes beyond frosted to order cupcakes, their menu includes brownies, cookies, iced and hot coffees. They also make hot dogs for special events. They offer cake pops in cook-ies and creme, birthday cake and cookie dough varieties. Ask about their gluten-free op-tions, lower sugar and healthi-er sweets.
KTCakeHouse’s ideals are lined with green. They use lo-cal, organic and sustainable vendors as often as possible and encourage their custom-ers to recycle.
Build your own cupcakes at these upcoming events: every Thursday at the Edgemont Farmer’s Market, Phoenixville Blues Festival on 9/10, the
Chester County Restaurant Festival on 9/18, the POPPED! Music Festival on 9/23 - 9/24 and the 80th Annual New Hol-lands Farmer’s Fair on 9/28 - 10/1. Make sure KTCake-House’s truck is on the guest list for your next event!
Sweets by SamanthaEach Sweets by Samantha cup-cake is iced to order and cus-tomers choose from five kinds of cakes. They always carry three classics: chocolate, red velvet and vanilla. In addition, they offer two of the following unique flavored cakes: mojito, Arnold Palmer, dark chocolate bacon or vegan chili. They also carry five butter cream icings. The freshly made cupcakes can be sprinkled with Reese’s, Oreos, jimmies, mini marsh-mallows and more. Customers can buy cupcakes in any incre-
ments and the more you buy, the more you save!
Fuel your next function, party or celebration with a visit from Sweet By Samantha, your guests will be sweet on you for it! Their menu is constantly turning over each week and their collection boasts 81 cup-cake flavors, 28 different frost-ing flavors and vegan options as well. You can find this truck at the Media Farmer’s Market on Thursdays and Kennett Square Market on Fridays. Click here for a full calendar of these cupcake travels through-out the county!
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Shine and Dinein downtownWest Chester
Ladies, are you looking for an excuse to hit the town for a girls’ night out? Every woman needs this type of getaway from time to time, right? A night to have some fun and catch up on some gab time with your girlfriends.
Not sure where to go for this fun-filled evening? There are so many fantastic op-tions in West Chester alone!
What if we told you that you could try complimentary hors d’oeuvres at some of these amazing restaurants and enjoy dis-counted drink specials just for making a $20 donation to a worthy cause?
Too good to be true, you say? Well, it isn’t! On September 27, five fantastic, commu-nity-focused restaurants will open their doors to participants of the Shine & Dine Girl’s Night Out presented by The Chester County Hospital in support of cancer pa-tients in our community.
Members of SHINE, an organization fo-cused on raising funds to offset the cost of cancer care for patients of The Chester County Hospital Cancer Program, have partnered with West Chester restaurants to bring you an evening of fun and philan-thropy while learning how to stay well.
The evening begins with ample time to travel from restaurant to restaurant en-joying delicious foods and libations and the opportunity to speak with experts in women’s health in a casual setting.
What is a night out without indulging in some decadent desserts?
After the dine-around period of the eve-ning, participants are invited to the Ches-ter County Historical Society to enjoy des-serts and coffee while receiving expert advice on living a healthy life from a pan-el of physicians from The Chester County Hospital. Hear from a family practitioner, a cardiologist and a gynecologist how you can take some simple steps toward living a healthy lifestyle.
Sound good to you? Then call your mom, your sister, and your friends… then call
The Chester County Hospital at 610.738.2300 to register. You can also regis-ter online by visiting ChesterCountyHospi-tal.org/Wellness. Registration is required and space is limited, so hurry!
Tuesday, September 27 5 – 8 pm
5 – 6:30 pm Dine Around
6:30 – 8 pm Dessert & Physician Panel
Location: Restaurants in Downtown West Chester, Chester County Historical Society
Restaurants: ��B_cedY[bbe�H_ijehWdj[�Wj� Kreutz Creek Vineyards West Chester Tasting Room��DeddWÊi�H[ijWkhWdj��I_Z[�8Wh���H[ijWkhWdj��J[YW
Presenters: 7d][bW�:Wl_i�8hemd"�C:�����<Wc_bo�C[Z_Y_d[
C_Wd�@Wd"�C:��9WhZ_ebe]_ij
FWc[bW�Akh[o"�C:�ŠGynecologist
Cost: $20 donation to SHINE
Registration: 610.738.2300 or ChesterCountyHospital.org/Wellness
Thank you to all the participating restaurants and Tally-Ho for their donations and to our fan-tastic sponsor: WCDish.com!
A G I R L S ’ N I G H T O U T
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September is Kimberton Whole Foods’ official 25th birthday and they cannot wait to celebrate this remarkable milestone with everyone.
On Saturday, September 17th from 11 am - 5:30 pm, Kimberton Whole Foods will be hosting its Summer Grand Finale Birthday Bash at the flagship location in Kimberton with live entertainment, complimentary Victory Brewing Company beer while sup-plies last, delicious barbecue-style food and so much more! Come out with family, friends, neighbors to celebrate with them, all are welcome at Kimberton Whole Foods.
In addition to their grand celebration, the lo-cal organic business also announces that on the eve of their 25th anniversary, Fri., Sept. 16, they will be bringing together local farm-ers, their staff and neighbors to share a meal, all to celebrate their mission statement and the co-creation that is their community. Their Local Roots Dinner will begin at 6:30 pm, with a ticket price of $45 per person.
This summer at KWF was filled with special events from a variety of farm tours and Com-munity Day to celebrate their past, present and future. In these past twenty five years, Kimberton Whole Foods has been recog-nized as one of the leading independent
natural and organic food retailers on the East Coast and an advocate for organic and biodynamic farming methods. Today, they continue to be an active member of the com-munity from sponsoring events and organi-zations to establishing a community-wide recycling program partnered with Abitibi Paper Retriever.
Kimberton Whole Foods has come a long way, growing from the Seven Stars Farm Store to having four locations across Eastern Pennsylvania. Since day one, Kimberton Whole Foods has cared for the earth by pro-moting organic and bio-dynamic farming methods. They conduct their business in a respectful and ethical manner while build-ing strong cooperative ties within the larger community. In a more personal way, they support each individual’s quest to learn more about healthy choices in diet and life-style. Finally, they are committed to honor-ing each customer with outstanding servic-es.
Happy 25 years and here’s to many more! Stay true to Real Food, Local Roots! For more information on Kimberton Whole Foods, visit kimbertonwholefoods.com.
Celebrates 25 Years with a Summer Grand FinaleBirthday Bash
Kimberton Whole Foods
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