Before the local movement grew into a widespread phenomenon, there was Jan Vollmecke, a farmer with 30 years experience in the horticulture industry and a budding green thumb. Along with daughter Karen, the Vollmeckes were early adopters of the CSA program, and have been feeding the community organic fruits and vegetables through their CSA since 1998. With a CSA, families can buy a certain amount of membership “shares” of a farm during a growing season, receiving a box of seasonal produce every week in exchange for their purchase.

Since 1984, Vollmecke Orchards has shared a deep commitment to respecting the land, growing vegetables naturally, without synthetic fertilizers, pesticides, herbicides or genetically modified organisms. In the orchards, Karen practices Integrated Pest Management, monitoring bug traps and choosing to apply cultural techniques where possible rather than synthetic chemical sprays. Karen has implemented innovative practices to stay connected to the earth, turning leaves from East and West Brandywine Townships into compost that adds nutrients to the farm’s soil and improves soil structure. Rather than dowse the land with harsh herbicides, Karen moves her mobile chicken coop along her fields, using her hens to devour the weeds.

CSA member benefits go beyond supporting the local economy: fruits and veggies are harvested closer to ripeness, which enhances flavor and nutrition. Supermarket produce is bred to be large and have a good shelf life, whereas flavor comes first at Vollmecke. Growing locally reduces transportation time and pollution, and members grow deeper relationships with their community and the farmer that feeds them. Throughout the season, Vollmecke hosts kid’s activities, cooking demonstrations, hayrides, potluck dinners, member bonfires, farm tours, and volunteer opportunities for members to get their hands dirty.

“Even something as basic as a potato or carrot, it’s kind of surprising. When it’s grown under our conditions and picked when it’s really ripe and ready, it tastes different. You can’t imagine eating it any other way,” said Karen Vollmecke.

A full share feeds a family of four, runs for a total of 22 weeks from June to end of October and costs $825 for the growing season. A half share offers bi-weekly pickups and costs $425 for 11 weeks of produce. Full payments are due at sign-up; however, payment plans are available for members.

A full share feeds a family of four and a typical June share includes snow peas, arugula, beets, swiss chard, lettuce, mizuna, bok choy, broccoli rabe, radishes, scallions, spinach and asparagus. Cut your own flowers and pick your own peas are included in membership costs, with discounts on pick your own blackberries and raspberries. During CSA pick up times on Tuesdays and Fridays from 3 to 7 p.m., members can pick up additional farm items of eggs, meats, fresh bread, yogurt, cheeses, fruit butters and honey. Non-members can purchase produce from that week’s share as well as farm items. Additional share pickups are available at the Paoli Presbyterian Church and at member homes in West Chester and Narberth.

Joy Wawrzyniak has been a CSA member for the past five years. “Over the years I’ve been a member of Vollmecke CSA, it has truly changed me. It has changed how I feel about the value of fresh food. It has changed how I cook and how I shop. But beyond the great fresh food and my increased awareness of things, what I love most about Vollmecke is the vibe there. Farmer Karen has such positive energy that she puts into the soil and the harvest and all who come to the farm. That kind of vibe can’t be bought at the store.”

See the farm for yourself during the Farm Open House from 2 to 4 p.m. on Sunday, May 19. Meet Farmer Karen, tour the farm and enjoy farm fresh refreshments. Vollmecke Orchards is located 155 Cedar Knoll Road in Coatesville. Learn more about membership by clicking here, liking them on Facebook, emailing farm@csachestercounty.com or calling (610) 383-4616.

Photographs credited to Sue Wedo.

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Set in their recently restored historic home, the Lutz family has created one of Downingtown’s most unique dining experiences. Sabrina’s handcrafted Tuscan meals are served at a single seating, 6:30 p.m. Thursday through Saturday nights. Sabrina’s childhood in Italy, where she cooked in the kitchen with her Nonna, is the inspiration for the prix-fixe, five-course menu, which rotates every two weeks based on what is in season.

As we waited for our friends to arrive, the waiter uncorked our wine bottle and we reviewed the night’s menu. Not that we had any choices to make; everyone dining on this night would have the same five courses.

With wine bottles uncorked and our friends settled in, the waiters attended to business. The Orangery at Glen Isle is about a relaxing meal in a peaceful setting. With nine of us, we were the largest table in the room and the service was friendly, timely and unobtrusive. We never felt rushed or forgotten as we enjoyed the meal and conversation.

Our first course was endive salad stuffed with cheese and herbs, and with blue cheese and walnuts. This refreshing and simple dish was an excellent light starter to get our palates up and running. We noticed the beautiful china set out on the white linens was different at each place setting.

We were surprised with a second course not listed on the night’s menu. A mushroom crostini prepared in a light cream sauce was delectable, a blend of tangy and hearty mushroom.

Our next course consisted of grilled then baked eggplant with tantalizing fresh mozzarella and tomato.

The lasagne dell Nonna was made with a meat sauce and béchamel cheese. This was the lightest lasagne I’ve ever eaten; the creaminess of the béchamel sauce and the meat sauce was beautiful.

For our next course, the roasted pork loin had been cooked in a honey sage sauce and thyme. This pork was melt-in-your-mouth tender with a nice tanginess. The side salad consisted of a refreshing spring mix, corn and onions with a vinaigrette dressing.

For dessert, we each had an espresso and individual cheesecakes with a fresh berry sauce that was sublime. They were a perfect ending to the night.

After our meal, we lingered and chatted with our friends until we realized the other diners and the staff had disappeared. We felt so comfortable in the surroundings we lost sense of time. My only disappointment was that Chef Sabrina didn’t stop out in the dining room to greet her new fans. From the delectable food to the seamless service and the fun conversation, the night escaped before I had a chance to ask to meet her. Hopefully, next time.

The Orangery at Glen Isle has limited seating and is reservation only. It is a BYO and cash only. They have a set menu each night, and the menu changes every two weeks. Click here for upcoming menu changes. They are available for private gatherings. They are located at 130 South Lloyd Ave., Downingtown, PA; phone (484) 401-5554.

Photographs credited to Jim Breslin.

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As proud supporters of the Strawberry Festival and a Main Media Sponsor for the Brandywine Health Foundation’s 11th Annual Garden Party, The Town Dish is excited to announce that we’re giving away 2 wristbands to the Brandywine Strawberry Festival (good for Opening Night, Thursday, May 30) and 4 complimentary FAMOUS Strawberry Shortcakes from the Brandywine Health Foundation’s food stand (redeemable any time over the four days of the Festival). So how can you make that awesome prize yours? Details below!

Up For Grabs

• 2 wristbands to the Brandywine Strawberry Festival for Thursday, May 30, 5 to 10 p.m.

• 4 complimentary shortcakes from the Brandywine Health Foundation

How To Win

1. Make sure you’re available from 5 to 10 p.m. on Thursday, May 30 to attend the Festival.
2. LIKE Brandywine Strawberry Festival on Facebook.
3. Leave a comment below telling The Town Dish how you like to enjoy strawberries. In a pie? Dipped in cool whip? As a milkshake? Please share!
4. Keep your fingers crossed.
5. Be alert on Friday, May 17 when the contest ends and we announce a winner through our website and email them for confirmation.
6. Enjoy!

Best of luck to everyone! We can’t wait to read all your delicious strawberry-focused entries!

Learn more about the festival here.

Sponsors for Brandywine Health Foundation’s “Battle of the Berries at Brandywine” include Univest Bank and Trust Co..

The post GIVEAWAY: Wristbands to the Brandywine Strawberry Festival and FREE Famous Shortcakes appeared first on Downingtown Dish.

We recently hit a good portion of the Brandywine Valley Wine Trail for a taste of what our local vintners had to offer. Here are the local recommendations for a cheery spring and summer. Salute!

Black Walnut Winery

Hold your horses, I’m starting with a red because it was such a surprise. I come from the school of thought that you simply don’t chill reds, but Bank Barn Red (non-vintage)—cabernet sauvignon, cabernet franc, merlot and petit verdot—is slightly sweet and curiously refreshing when cold. You’ll get dried fruits up-front and blackberry on the finish. Try it with barbecued eats.

The Pinot Gris (off-dry) 2009 is smoother and rounder than your typical dry variety. Thanks to skins resting on the juice a wee bit longer, it’s very fruit forward with hints of melon. The ½% residual sugar cuts the acidity, so it’s mellow rather than crisp. A very approachable everyday white. (Which means you can drink it morning, noon and night.)

Chaddsford Winery

Like a sauvignon blanc? Then pop the cork on Proprietors Reserve White 2011. Lots of fruit—particularly pear—come to the palate here. Made from vidal blanc and seyval blanc, this friendly bevvy begs for a charcuterie platter.

White zinfandel lovers may just abandon that old standby when sipping on Sunset Blush (non-vintage). Unlike some other blush wines, this is made from the red steuben grape and pressed off the skins quickly. It brings flavors of peaches and grapefruit and would make a great partner for spicy foods.

Kreutz Creek Vineyards

I was surprised to find Vidal Blanc (non-vintage) was surprisingly dry. It’s a style I prefer in a grape I just met. Tart and crisp, it did not disappoint with grapefruit and citrus notes. This is another easy sipper. (See morning, noon and night comment above.)

Pinot Grigio (non-vintage) is done in the classic style: citric, dry and crisp, like its friend Vidal Blanc, but with a peach and honey finish. Those who like a good chardonnay may want to mix it up and give this a try with grilled chicken, fish and veggies.

Paradocx Vineyard

Like your wine in a paint can? Wondering what I’m talking about? Then visit here, where some of the wines are packaged up in kitschy paint cans. Now my tastes came from a bottle, but if you need 3.5 liters you know where to go. Reserve Chardonnay 2010 is a nice, balanced and oaky white that brings everything you want: flavors of apple, a bit of caramel and a buttery finish. This is another one to chill next to the barby. (You must know what I mean by now: drink anytime.)

Pail Pink (non-vintage) is available bottled or in the paint can and is for those who like a nice rose. It’s a blend of sangiovese, cabernet franc and chardonnay so it’s slightly sweet with a hint of berries. Try this with fresh and light summer desserts (or maybe cheesecake with berries, which sure isn’t light, but would rock).

Penns Woods Winery

Traminette 2012 has a good pedigree: it’s a hybrid grape grafted at Cornell University a half-century ago. While part gewürztraminer, it’s not too sweet and has a clean, mineral finish. There’s some acidity, but coupled with flavors of citrus and honey it’s just enough to make it complex. This should hold up nicely when quaffed with spicy food.

Truth be told, I can struggle with sweet wines. Enter Bancroft Moscato 2012. This wine has so many fruit-forward flavors I can barely capture them all: I noted a bit of pineapple, a lot of peach, a dash of pear and some honeysuckle. It has a rich mouth feel that becomes slightly crisp at the finish. Enjoy as an after dinner sip, or pair with brunch on the patio.

Make sure to check out each winery’s website for events. There’s a lot going on over the next few months, including family-friendly events. You can keep an eye on fun happenings at all Brandywine Valley Wine Trail wineries, located throughout scenic Chester County, by bookmarking its website, leaving a voicemail at (610) 444-3842 or emailing info@bvwinetrail.com.

Photo credits: Nina Malone.

Thanks to Brandywine Valley Wine Trail for providing complimentary tasting passports for this article.

The post Top 10 Local Sippin’ Wines for Spring and Summer appeared first on Downingtown Dish.

That may seem obvious in a restaurant like Firecreek, but it isn’t always a given. That’s why it was delightful to learn about and taste just a few of the additions to the spring menu. My carnivore in crime, Town Dish photographer Nina Cazille, not only took the gorgeous pictures you see here but also assisted in tasting—especially the steak.

These are just a few of the many new items on the menu:

Roasted Red Pepper Tomato Soup with fresh basil pesto topped with jumbo lump crab meat. The first thing you note is the bit of fire at the finish of each warm sip. Chef says that’s courtesy of the char from roasting the peppers on the grill. This soup has a hearty body: it’s thick with those mashed peppers. The crabmeat is a nice, generous touch, and it all comes together with the pesto.

Grilled New York Strip Steak with applewood bacon hash, haricot vert and a cabernet demi glace. This thick, 12-ounce portion was extremely tender and dressed in the mild demi glace, which didn’t overpower the steak. But, what makes the hash so outstanding? Chef renders the bacon and cooks the freshly cut potato cubes in the bacon fat, giving them not only an out-of-this world taste but also a beautiful color and texture.

Grilled Mahi Mahi with sweet potato hash, fennel salad and barbecue beurre blanc. Is it wrong to say the fennel salad steals the show? Mouthwatering with insanely bright flavors and finished with lemon zest, it’s just enough tart at the end to really bring out the fish’s greatness. A firm, medium-bodied white fish, it sits atop a very unique sweet potato hash that isn’t too sweet thanks to the full-flavored beurre blanc. You’re going to want to get a forkful of all of the above at once, and then taste them all individually, to really appreciate the complexity of this dish.

Pan Seared Sea Scallops with pineapple, coconut and basil rice pilaf, baby carrots, crispy prosciutto and mango salsa. Don’t be fooled by the “mere” four scallops: they are huge and add up to a filling half-pound. Beautifully caramelized, these tender scallops are a perfect match with both the tangy pilaf and also the fruity salsa, or to quote Nina C., “It’s a party in your mouth.” Chef cooks the pilaf in coconut milk so it’s dreamy and full-flavored with that sweet-tart from the pineapple and island flavor from the mango. What’s that? Some spice? Don’t miss the chili threads garnish.

Peanut Butter Explosion. Make room for it, as it’s several layers of brownie and peanut butter mousse topped with peanut butter chips and chocolate chunks resting on caramel sauce. Yes, dessert, too, is house-made, right down to the sauce. And oh, what a masterful use of such rich flavors—because they aren’t too rich. The mousse is a light sweet peanut concoction and the brownie layers are just the right thickness to not overwhelm. Surprisingly, the big sweet comes from the mini-chips and chunks that garnish this creamy dessert plus the caramel sauce. I wouldn’t generally order a peanut butter dessert, but this changes everything.

Firecreek Restaurant + Bar is located at 20 E. Lancaster Avenue, in Downingtown; phone: (610) 269-6000. Reserve early for Mother’s Day.

Photos credited to Nina Lea Photography.

Thanks to Firecreek Restaurant + Bar for providing a complimentary new menu tasting for this article.

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Hubs and I hit Seasons 18 on its first Friday, when the uber-popular John Hoey Orchestra got the crowd in a frenzy with oldies. Of course, I was appalled that included music from the ’70s, but that’s just me refusing to acknowledge my age. I clearly was alone in that feeling, as those gathered at the packed bar gave the band a rousing standing O and hit the dance floor when the music started at 6:30 p.m. If you’re looking for a quiet, romantic evening, pick another night. This restaurant sure can handle romance, but not when the people are ready to party.

We were anxious to dig into Chef’s new offerings, and were not disappointed. Hubs had the appy special, cheesesteak egg rolls served with a tangy side of ketchup. A savory mix of thinly sliced steak and cheese were presented in a crispy wonton wrapper. Husband approved.

I ordered the sliced tomato and fresh mozzarella salad, expecting just maters and cheese. Instead, I was offered a large bowl of field greens and a very generous serving of tomatoes and mozzarella dressed in pesto. Props to the pesto, which was mild enough to let the other flavors shine through yet had a distinct basil flavor. This salad was a pleasant surprise.

For dinner, Hubs stepped outside his usual and noshed chicken Francaise. He was glad he did: lightly egg battered, the chicken was cooked just right and accompanied by crisp snow peas, roasted peppers, julienned mushrooms and onions, and cherry tomatoes. A delightful and artistically presented side of au gratin potatoes completed the meal.

The fresh veggies were especially impressive, right down to the thin slices of garlic. The au gratin was not too rich, mild yet flavorful, so it didn’t overwhelm the entrée.

That was especially important with my meal, the lobster pot pie. Piping hot under puff pastry, my hearty portion was swimming in a broth rather than something thick and overly filling. It included tons of veggies and a generous amount of lobster. I love me a seafood pot pie, but I often feel super-full after. Not at Seasons 18. This recipe is the best I’ve had.

We had to try dessert, and settled on splitting the molten glazed chocolate bundt cake. Super moist with a light drizzle-icing, it brought the big chocolate flavors tempered by yummy whipped cream.

Our server, Christina, a 13-year veteran of the Downingtown Country Club, was a wellspring of knowledge about the new menu. She mentioned happy hour changes by the day, so regulars know what they’ll be getting and newcomers can start to salivate in advance. On this eve, Victory Brewing Company Hop Devil was on special ($2.50). Happy hour, 5 to 7 p.m., Monday through Friday, also includes $4 “You call it” (customer’s choice) house wines and a $5 app special. Stay in the know by giving this new local hotspot a like on Facebook, as that’s where you’ll find the most up-to-date info.

The Downingtown Country Club is located at 93 Country Club Drive in Downingtown. For information on banquets and the restaurant, call (610) 873-0800. Reservations also are filling up fast for Mother’s Day brunch. Call today.

Photographs credited to Nina Malone.

The post Downingtown Country Club Debuts New Seasons 18 with Successful Kickoff Party appeared first on Downingtown Dish.

The sponsors for the Brandywine Health Foundation’s upcoming Annual Garden Party got together for an afternoon of food and fun with a purpose last weekend. Check out the photos from the event at the link below, then find out how you can be part of the Garden Party, set to take place on May 22, here!

2013 Brandywine Health Foundation’s Garden Party VIP Sponsor Reception

Credit to Gary Colyer Jr.

Battle of the Berries at Brandywine is sponsored by Univest Bank and Trust Co..

The post If You Missed It … Photos from Brandywine Health Foundation’s VIP Sponsor Reception of Annual Garden Party appeared first on Downingtown Dish.

Victory Swing Session Saison

If you can’t wait the few extra weeks for Summer Love, get started on your spring with this newest offering from Victory. More spicy and hoppy than your run-of-the-mill saison, it packs plenty of flavor without overwhelming you in the summer heat due to its cool 4.5% ABV.

Deschutes Mirror Pond Pale Ale

Deschutes is harder to find in the Philadelphia-area market, but well worth it if you do. The smooth, full-bodied Pale Ale is every bit as easy drinking and refreshing as any light beer you’d buy, but with the added bonus of supporting craft brewers and actually tasting your beer.

Yards Philadelphia Pale Ale

Not to get too wrapped up in the pale ales, but Philly Pale Ale is a standard in our area—and for good reason. Yards has made a name for themselves making low-ABV beers that are easy to drink and yet not lacking for flavor, and this is no different. Philly Pale Ale is brewed with pilsner malts, which give it a refreshing crispness, and American hops, which impart a citrus aroma. It’s like drinking a wonderfully crafted lemonade, only much more satisfying.

Narragansett Lager

A lager that proves brewing with adjunct ingredients can still have plenty of flavor, this is our favorite camping beer by far. It’s light (5% ABV) and flavorful, and a case of 16-oz tallboy cans will only run you slightly over $30. This is the perfect accompaniment to a day that involves sitting in the woods and starting to drink at 11 a.m.

Philadelphia Brewing Commonwealth Cider

And now for something completely different—but not quite. You’ve probably noticed a running theme in the list: crisp, light and refreshing. You won’t find anything but those three in an alcoholic drink made from fruit, and Commonwealth Cider is no different. The added tartness and apple aroma will go even better with your smoking grill.

Nodding Head Brewery and Restaurant Ich Bin Ein Berliner Weisse

The Berliner Weisse is a hard beer to swallow for some—intensely tart and sour, it sometimes takes an acquired taste. But, once that taste is a acquired, the 3.25% ABV beer will be the most refreshing thing you drink all summer. While it is only available at the Center City brewpub, it’s not summer in Philadelphia without a pint.

Dogfish Head Aprihop

Summer means fresh fruit, and Aprihop delivers on that promise by brewing with fresh apricots. This is an IPA and, in true Dogfish Head fashion, is intensely hoppy. Never fear, though, if that’s not in your wheelhouse—the apricots give the beer a balancing fruitiness that will keep you drinking this all summer long. That is, if it lasts on the shelves.

Founders All Day IPA

A new offering from the popular Michigan-based brewery, this is appropriately named as something you could drink all day long. Don’t let the 4.70% ABV fool you—this has all the hop bitterness and flavor of your favorite IPA with a fraction of the alcohol.

Sly Fox Helles Lager

While this is a great summer beer in its own right, the biggest story here is the new cans Sly Fox is using—the entire top comes off to make it more of a cup than a can, which will help you experience the toasty malt and citrus hop aroma before diving in.

Lancaster Rumspringa

This is one of the highest ABV beers on our list—clocking in at a summer-busting 6.60%—but it will be well worth your time for the crisp lager taste tempered with slight honey sweetness. This is the perfect foil for any savory, smoky meat from the grill eaten in the cool confines of your air conditioning.

Photo credits: Narragansett Lager courtesy of Narragansett Beer; Sly Fox Helles credit to Kevin Dragone; remaining photos credited to Nina Lea Photography.

The post Ten Spring/Summer Beers We’re Most Excited About appeared first on Downingtown Dish.

Our Recommendation: Kennett Ale, A Collaboration Ale with Victory Brewing Co. and Market Garden Brewery  

Where: Victory Brewing Company, 420 Acorn Lane, Downingtown, PA

Victory Brewing Co. has teamed up with Market Garden Brewery in Ohio to reproduce a long lost British style ale called Kennett Ale. On Tuesday night, April 2, they tapped three different versions of this peppery ale, and I arrived at Victory in time to catch Market Garden’s Brewmaster, Andy Tveekrem, tipping them back with Victory’s Ron Barchet.

The idea for this ale started with Andy, who told me, “I started my career at Great Lakes Brewing Company and there was a sign on the wall of the building that advertised a brewery and they had Kennett Ales, Stock ales and porters. I looked at that sign for 10 years and I always thought this was a brand name.”

While recently researching the history of beer, Andy noticed references to Kennett Ales and he realized it was a beer style, not a brand. Andy’s research finally led him to an old recipe for Kennett Ale in a beer book from the 1850s. The recipe called for “amber malts, a bunch of hops, coriander and chili peppers.” Andy reached out to Ron and asked if Victory was interested in collaborating on the project, and indeed Ron was excited.

In the meantime, a friend of Andy’s found a recipe for a Reading Ale, which was similar, but used pale malt, coriander, grains of paradise and brown sugar.

Andy explained, “We smashed all the ingredients together and lightened up the color a little bit.” This reproduction of a 19th century-style ale uses English and German malts, brown sugar, Espelette peppers, grains of paradise and coriander. The Espelette pepper comes from the Basque region of Spain and is mild compared to chili peppers.

One batch was brewed on-site at Victory, another batch was brewed at Market Garden Brewery. They also had a cask version for sampling.

I tried a pint of the Kennett Ale that was brewed by Victory. This ale poured an amber with a frothy head. While there is a slight fruity taste, the heat of the peppers finishes off each taste, giving it a dry finish. The pepper taste is mild, but it lingers on the tongue. At 8.6% ABV, this packs a punch. I sampled the Market Garden version. Side-by-side, they were slightly different in character and maltiness.

Where will you be able to find Kennett Ale? Ron informed me that Victory’s Brewpub expects to have it on tap for about a month, and “there may be a few kegs that leak out to the Philly bar scene.” Kennett Ale will also be served at Market Garden Brewery in Cleveland, Ohio.

The post On Tap: Kennett Ale, A Collaboration Ale with Victory Brewing Co. and Market Garden Brewery appeared first on Downingtown Dish.

Katrina believes all it takes is real food to get genuine flavors. She honed her skills at Penn State University where she earned a restaurant management degree, and then at the prestigious Culinary Institute of America at Greystone in St. Helena, Calif. (in the heart of the Napa Valley).

Here’s a bit more about what makes Katrina the real deal:

1. You attended the Culinary Institute of America at Greystone; any chance we’ll see you in the kitchen one day?

I’ve already served my time in the kitchen and I’ve made my escape! I’ve worked every position up to line cook, so I have the background, but now I’m happy on the other side of the house. You’ll see my skills come through on the cocktail menu, where I can fuse my culinary knowledge with the bar offerings, like our garden-to-glass cocktails and our house-infused mixtures.

2. You’ve created the Bordley House Grille’s seasonal cocktails. When you’re chillin’, what’s your go-to drink: cocktail, beer, wine?

It all depends on the situation and the season! When I’m out, I choose whatever sounds the weirdest, most unusual … vegetables, spice … I’m game. We have a beet-infused vodka martini on the menu right now. But if I have to pick: you can’t go wrong with a great beer like Ithaca Flower Power or Tröegs Nugget Nectar.

When I’m in the mood for wine, bring on any big red from California and sauvignon blanc in the summer. My favorite cocktail right now is our Passion fruit Sangria: passion fruit puree, Absolut Gräpevine vodka plus Paradocx chardonnay.

3. What’s your favorite comfort meal to cook?

Thai red curry. I usually do a lot of vegetables—tons of vegetables—plus chicken and curry, with herbs and bean sprouts on top. I really love cooking Asian food, and there’s nothing better on a cold night than curry. OK, well, this time of year, a good pot roast would hit the spot, too.

4. Besides the Bordley House Grille’s fantastic executive chef Jamie Nafe, if you could have a meal with any chef, who would it be, and why?

Anthony Bourdain. (Note: She said that without a second’s hesitation.) He’s real. He’s not all about being a celebrity; he’s about the real passion of being the cook, about the nitty-gritty of what it means to be in the kitchen. And he looks like he’d be a helluva good time to hang out with, too.

5. If the end was near, what would be your last meal?

My ultimate favorite, all-around, would be Vietnamese Pho Noodle soup. It’s all the comfort of chicken noodle soup with all the awesome Asian flavors. Hands-down, my favorite international cuisine is Asian as it’s inspired by bright, in-your-face flavors.

Well I don’t know about you, but isn’t it time to get out and enjoy the spring weather, all while sipping a house-made cocktail? As luck would have it, happy hour at Bordley House Grille is Monday through Thursday, 5 to 6:30 p.m., and features $1 off appetizers and discounts on house drinks, draft beer, house wine (Paradocx) and well liquor. And while you’re enjoying, take a moment to get to know Katrina. You’ll be glad you did.

Find Katrina at Bordley House Grille at 1520 Tattersall Way in West Chester. Visit Bordley House Grille for more information.

Photographs credited to Butcher & Baker.

The post 5 Questions With … Bordley House Grille’s Food and Beverage Director Katrina Schmidt appeared first on Downingtown Dish.