What do you get when you combine the rustic simplicity of Italian cooking, the top-notch hospitality of Napa Valley and a love of fresh, vibrant and locally sourced ingredients? You get Luca, a new restaurant in Lancaster that’s as homey and welcoming as it is chic.

Luca’s proprietors, Taylor and Leeann Mason, also own and operate Ma(i)son, a boutique restaurant along North Prince Street that opened in July 2011 and quickly became a sought-after special occasion spot. Luca, on the other hand, aspires to be a true neighborhood restaurant that can be as casual or as celebratory as each individual guest would like.

The two share a common thread: Taylor Mason’s passion for simple, fresh ingredients that are treated as simply as possible.

The Back Story

Taylor and Leeann met as students at Mount St. Mary’s College in Maryland. After graduating with business degrees (she in 2006 and he in 2007), they decided to head west. Taylor applied to the Culinary Institute of America in St. Helena, California, the heart of Napa Valley. As they got to know the area, they were not only impressed by the level of excellence and professionalism in the hospitality industry, but also the extent to which the land and nature were revered. “Everyone bowed down to understanding that Mother Nature dictated everything, and we were just harvesting a little bit of her beauty,” he remembers. “There’s huge respect for earth, seasons and agriculture in general.” As they were working in the wineries, they would meet people from the East Coast who marveled at the vibrancy and freshness of Napa Valley food.

Taylor credits that sentiment to a hallmark of California cuisine: Restaurants serve food that is harvested locally and in season. He doesn’t just mean the traditional four seasons. Taking a cue from California, Taylor works to develop cuisine that reflects specific points – what month or even what week – of the growing season.

And, that’s ultimately what drew the Masons to Lancaster.

Leeann grew up in Downingtown, Taylor in the D.C. suburb of Silver Spring, Maryland. Leeann’s mom’s side of the family resides in Millersville. After five years on the West Coast, the Masons decided to move back to the East Coast to be closer to family. But, before settling in, they wanted to travel through Europe to experience the food, wine and culture. They planned to come home to Downingtown for several months, enjoy the birth of their niece, and then hit the road for Europe.

Two days after arriving in Pennsylvania, Leeann got a call from a family friend who told her about a restaurant in Lancaster that had just closed and was on the market. Leeann’s love of real estate got them through the door, and despite Taylor’s skepticism, he says they walked into the space at 230 North Prince Street, felt at home and became restaurant owners. They named it

Ma(i)son, a play on their last name plus the French word for “home,” and took up residence in the upstairs apartment.

Taylor, who was inspired by Lancaster County agriculture, was excited to create a true farm-to-table restaurant built on family-like relationships with local farmers and respect of the ingredients they provide.

One of Taylor’s most impactful mentors, David Kinch of Manresa in Los Gatos, California, taught him that getting more involved and closer to the ingredients you cook with will ultimately elevate the cuisine you create. Thus, Taylor aspires to use all available parts of a plant – not just the pea pod for example, but the pea shoot and pea flower as well – “There are so many interesting and edible parts to a plant besides just the fruit it’s grown for,” he observes.

“We want to create a mind-blowing but very simple flavor experience [at both restaurants] based on the fact that people worked hard to grow great products,” Taylor says. “Then we want to put it on the plate in an unadulterated simple state.

“There are days that the veggies we’re using come straight from the farm and don’t touch refrigeration. That’s when I know I’ve done my job well.”

What’s In a Name

The Masons chose the name Luca for their newest venture in part as homage to a distant relative of Leeann’s who was an Italian shoemaker, and also because Taylor loves the name (if they had a son, he would be named Luca – the couple has two daughters).

Luca’s menu, which features rustic Italian-inspired dishes, will change often. As a “curator” of his menu, Taylor wants to create simple dishes that aren’t necessarily what you will find at other Italian restaurants.

“To me, food is a thoughtful curation of what reflects a time and place,” he explains. “We want to deliver a beautiful storybook experience of traveling through Italy with a menu that will evolve throughout the year with what’s available at that time.” Taylor refers to this as “food anthropology,” or where history, culture and tradition intersect.

In practice, that means offering lighter food in the summer and heartier, richer food in the winter. Taylor admits to enjoying the challenge of cooking in the fall and winter with local ingredients: “You paint with fewer colors, but darker richer colors,” he says.

A wood-burning hearth and handmade Italian wood-burning oven serve as the focal points of the restaurant’s design and help create dynamic, complex flavors for fish, veggies and pizzas.

Vino

As curated as Luca’s menu is, the Masons also took exacting care in creating a beverage program to enhance the culinary experience and advance wine culture in Lancaster. After tasting hundreds of wines, they created guiding principles to assist in making their selections.

First, the wine had to complement the cuisine. Which meant not just offering wines they knew would sell – oaky chardonnays or heavy cabernets – but listing wines that may be a bit unfamiliar and would elevate the food through characteristics like lower alcohol content, lighter body or higher acidity. Secondly, they wanted to create a spectrum of geographic wines that uniquely expresses where they’re from, which is why the wine list features selections from Sicily, Tuscany, Umbria and Piedmont, to name a few.

Luca’s beverage menu also features a dynamic cocktail program, small lot artisanal beers and more than 20 Italian “amaros” – classic digestifs.

A Building Comes Full Circle

But what’s great food and drink without a great space? The James Street location was built in the 1940s as a grocery store and was then used as a dry-goods wholesale warehouse from the 1950s until the Masons acquired it in 2014. “I find that to be the most poignant thing about this project,” Taylor says. “We are bringing food back to a building that was built for food.”

The restaurant space features a bar that is perfect for walk-in guests, a mezzanine available for general seating and private events, a chef’s table right in front of the open kitchen and a large front dining area that overlooks a patio. When weather permits, it’s the Masons’ plan to raise a large (glass) garage door at the front of the building to create the feel of an open-air Italian café.

“We want Luca to be an Italian lifestyle,” Taylor explains. “Not just Italian food.”

436 West James St., Lancaster. Open Tuesday-Saturday, 5-11 p.m. For information, visit lucalancaster.com. For reservations, call 553-5770.

Most people view vacations as a break from cooking. But, visitors to Fairview Cottage, an Airbnb in West Hempfield Township, are inspired to cook, due in part to the bounty of the county, as well as the beautiful kitchen that is theirs to use.

The cottage on the farm that is owned by Carol and Pete Heth dates to the mid-1800s. For decades, various relatives of Carol’s lived there. When the Heths bought the farm, they continued to rent it out. When the last tenant moved out, they decided to let it sit vacant while they weighed their options. One idea was a bed-and-breakfast, so the Heths took advantage of a tour that was being sponsored by a local B&B association. Inn owners in the western area of the county encouraged them to move forward with the idea, explaining they often needed overflow options during the height of tourist season.

They proceeded with the idea of opening a B&B, editing it somewhat to become associated with a new travel phenomenon, the Airbnb, whose premise is “feel at home anywhere in the world.” For the next three years, Carol and Pete renovated and reconfigured what became known as Fairview Cottage. “And, I started collecting,” Carol says, referring to furnishings and accessories.

The Heths love to travel themselves, plus they own a home on the Outer Banks of North Carolina. Renting cottages for their annual family vacation in July, which typically involves more than a dozen children and adults, convinced her that designing a kitchen that cooks would be appreciated by guests staying at Fairview Cottage.

Over the years, she’s had her fill of ill-equipped kitchens and inadequate appliances. “Wherever we go, we like to cook, so those things are important to us,” she says, recalling a cottage on the Chesapeake that accommodated 16 guests but only had one tiny refrigerator, and another waterside spot that didn’t have a pot large enough for steaming even a few crabs.

So, Carol designed a kitchen that touches on those two important points. Moveable metal racks hold pots, pans and other necessities. A pantry is filled with dishes, glassware and utensils. Appliances include a large refrigerator, a dishwasher and a commercial range (plus coffee makers and a toaster). A gas grill is also available. An island does double duty as it provides a work area and seating for enjoying a meal.

The guestbook is filled with complimentary comments. “We loved cooking together,” noted a couple from New Jersey. “I loved cooking in that amazing kitchen,” wrote a guest from New York City. Another New Yorker thanked Carol for sending her to Central Market. Guests from Connecticut and Florida thanked her for the recipes she shared. Still others thank the Heths for the welcome gift they always provide: farm-fresh eggs. Guests who visit Lancaster on a regular basis have rented the cottage for Thanksgiving weekend and plan to prepare a holiday dinner for their parents in the cottage’s kitchen.

“When we first opened, I don’t think guests arrived with the intention of doing a lot of cooking, but once they saw what Lancaster County has to offer, many of them took advantage of what they could buy and where they could cook it,” she says. “Now, we’re getting guests who come solely to spend their vacations cooking.” In fact, Fairview Cottage has proven to be so popular that the Heths are remodeling another building on the farm and hope to have their second Airbnb open by late fall.

Does the thought of one more sliced tomato, stuffed pepper, ear of corn or zucchini whatever make you want to stage a revolt? Fall arrives on September 22 and with it, another way to use those treasures from the garden: soups and chowders.

You could say that Jason Hampton is a member of a ground-breaking family. Back in the late 60s, Jason’s parents, Tom and Cindy Hampton, launched a small grape-growing operation in the Southern End. It was the first time in over 100 years that grapes were being grown for wine-making purposes in Lancaster County.

Initially they grew grapes (mainly Concord and French hybrids) for other vineyards (including Nissley and Mount Hope). “Then, my dad said, ‘Hey, let’s make wine,’ so we began making our own wine,” Jason recalls. The first vintages debuted in 1978.

According to Jason, they sold anything and everything to keep Tucquan Vineyards & Winery moving forward, including vegetables, fruit, cider and, of course, wine. “I grew up working non-stop,” says the Penn Manor grad. “If my brother [Brad] and I had nothing to do, my dad would say, ‘Well, then, pick up rocks and sticks.’”

Jason says he learned his work ethic from his parents, both of whom worked full-time jobs (Tom at Armstrong and Cindy at the Pennsylvania Dutch Convention & Visitors Bureau) in addition to overseeing their wine-making operation. “We were once featured in Money magazine,” Jason notes.

When a hail storm destroyed their crop in the late 80s, the Hamptons decided to close. “We just didn’t have the energy to start over,” Cindy recalls. They sold the farm and bought a house on the edge of the city.

As for Jason, wine helped to instill an interest in food, and he ultimately launched his culinary career as a bus boy at Casa Rillo’s, which opened a location in Centerville in the 90s but closed after a year. From there, Jason upped his game and began cooking at various restaurants around the county.

However, music was Jason’s first love and after graduating from high school, he became a music major at Marshall University in West Virginia. Still intrigued by food (and recognizing a career in music was a long shot), he decided to transfer and enroll in culinary school. “I figured cooking could support my music,” he explains. His next stop was the Johnson & Wales campus in Virginia Beach. “I worked at some seafood restaurants, too,” he adds. Despite his hectic schedule, Jason graduated with honors.

His next stop on the career ladder was Lake Tahoe, where he worked at a resort hotel. “I was able to occasionally get to Napa,” he says of California’s legendary wine country.

Then, it was back to Lancaster, where he worked in the kitchens at Haydn Zug’s and The Log Cabin. He also ventured into contract dining and worked at F&M under Chef Bill Scepansky.

That experience paved the way for Jason’s current position as the director of dining services and executive chef at Juniper Village, a retirement community in Mount Joy. There he oversees meals, catering, staffing, purchasing and menu creation. “It keeps me busy,” he admits.

Three years ago, he launched his own business, In a Pinch, offering personal chef and catering services. “It allows me to be even more creative and use ingredients that foodies are curious about,” he says. And, he’s doing his homework in order to stay abreast of trends and products. “I learn a lot through social media and reading,” he explains.

It seems a chef’s work is never done. “Jen and I enjoy cooking at home on Sundays,” he says, referring to his wife. Interestingly, he met Jen through the Office of Domestic Relations. “We both had aunts who worked there and one summer, we were their interns,” he elaborates. Married for 13 years, Jason and Jen are the parents of two daughters, Maia (10) and Madalyn (9).

InAPinch-Etown.com or #etownchef.

Roasted
Pepper/Smoked Gouda Chowder

Roasted Pepper/Smoked Gouda Chowder

With the arrival of fall, root vegetables start arriving at market. “The early ones provide a nice transition from the raw, seasonal produce we’ve been eating,” Jason notes. He cautions that this chowder is “the real deal” and is not for those who are counting calories. In addition to potatoes, the chowder’s ingredients include roasted pepper, onion, heavy cream, Gouda cheese and rendered bacon.

Ginger Carrot Soup

Ginger Carrot Soup

This will be served at the Field of Hope dinner as part of the appetizer course. Jason loves the versatility of this dish. For the dinner, he will serve it as a shooter. Of course, it can be served in a bowl as either a chilled or warm soup. And, it’s perfect for those following a vegan or gluten-free diet. In addition to carrots, ingredients include coconut milk, lime juice, bananas and harissa, a Moroccan pepper/spice blend. “I think it’s the next big spice,” he predicts.

Field of Hope

As with most ideas, this dinner with a purpose began as a conversation among friends.

On a trip to New York in March to attend the Architectural Digest Design Show, Carol Heth shared with her traveling companions that she’d like to put a dinner together that would serve a purpose. And, she already knew what that purpose would be: helping Heather Carlock, who had recently received a small bowel transplant, cope with her mounting medical bills. “Heather went to school with my kids,” she says of the personal connection.

She is also aware of the challenges Hayden Rettew is facing due to his Dravet Syndrome diagnosis, as she often works on design projects with his grandmother, Sally Ream, at Phillips Paint & Decorating Center. Jason Hampton, who will serve as the chef for the dinner, became aware of Dawson Waite’s battle with x-linked myotubular myopathy through working with Dawson’s mother. Hayden and Dawson will benefit as well.

From there, things fell into place. Friends became committee members. Vendors offered their services.

The open-air dinner on the Heths’ farm in West Hempfield Township will be held September 17 (4-8 p.m.). Many of the ingredients for the farm-to-table dinner will be supplied by the farmers/vendors that comprise the Community of Oasis at Bird-in-Hand. Bird-in-Hand Bake Shop will provide fresh made Amish Bread and sticky buns. Cupcakes will be provided by CupCakinLori. Wine will be supplied by the Philip Carter Winery in Hume, Virginia. (The connection? Carter was an impromptu guest at one of the Heths’ Thanksgiving dinners, and a friendship was forged.) Josh Wolpert (the cousin of James Wolpert, who appeared on The Voice) will provide live entertainment.

Tickets are priced at $125. For details/reservations, visit lancofieldofhope.com, email fairviewandcarol@gmail.com, or call 538-3877.

According to the Pantone Institute, fall’s color menu is being inspired by things we crave: tranquility, strength and optimism. Those sentiments translate to colors such as Airy Blue, Aurora Red and Bodacious.

Optimism abounds in September. The month sees students return to school and signals a return to our normal routines (or, maybe we do a turnabout and establish new ones). Essentially, September is a month in which we can reinvent ourselves. That was Abby King’s plan. Our intern spent the summer grappling with a touch of separation anxiety, as she was bidding farewell to high school and excitedly preparing for her freshman year at Goshen College in Indiana. “I can be anyone I want to be,” became her mantra. The world was going to be her oyster.

So, we thought it might be apropos to help the future journalism major forge a new image. True to her optimistic outlook, Abby was game for anything. Tiger’s Eye, which is celebrating its 20th anniversary this year, was on board to blend Abby’s youthful optimism with some sophisticated styles. Pam Simmons and her team from Attitudes Hair & Nail Salon, which is celebrating its 18th anniversary, whisked in subtle color from both a hair and makeup perspective.

Meet the new Abby.

“Are these mom jeans?” Abby asked with trepidation. Tiger’s Eye owner, Nadine Buch, assured her the pull-on, straight-legged, crop-length stretch jeans from Jag were the latest incarnation of jeggings. The no-zipper/no-fly concept simply provides for a smooth and lean look. The multi-colored, jewel-neck, long-sleeve T-shirt from Snoskins, which seamlessly skims over the jeans, exemplifies this fall’s color palette.

Accessories include the Baggallini (color is cactus), which was created by two flight attendants. The cross-over style has numerous compartments and is soil and water resistant. And, it’s made in the USA! The ankle-strap sandals (in pistachio) are from Groundhog and are eco and comfort friendly.

Natural-looking makeup and a styled ponytail complete the look that is perfect for breakfast at a favorite coffee shop – in this case, Dosie Dough in Lititz – or looking  polished for class.

Hoping to avoid the proverbial “freshman 15” weight gain, Abby made a beeline for Olio Olive Oils and Balsamics in Lititz to stock up on cooking supplies. The tunic from Terra is one of the season’s must-have items as it easily transitions through fall and into winter (wear it sleeveless on those Indian summer days or pair it with a long-sleeved T-shirt or turtleneck sweater when the air goes from crisp to cold). The crop jersey pants are from Eileen Fisher.

The handcrafted, cut-out sandals are from Walk and are made in the USA (Abby loved them). The Merano-glass stretch bracelets are from Nikaia. The teal bag is from Victoria Leather.

The stylists from Attitudes amped up the makeup a bit in order to complement the dramatic colors in the tunic. Bouncy waves define Abby’s hairstyle.

What do you wear for a dinner date? A dress! This Donna Morgan design addresses all of fall’s style points: color (ink blue), fabric (sheer overlay) and texture (embroidery). Accessories include a dot-beaded bag from Sea Lily and a choker/lariat from Chan Luu. The double-crescent earrings are from California designer Nar.

The team from Attitudes designed a look that employed a modern take on the classic French twist for Abby’s hair. The ever-popular smoky eye was balanced by a neutral lip.

The setting is the General Sutter Inn’s beautiful dining room.

Tips from the Pros

Tammy Bechtold, Rachel Schneider, Pam Simmons

From Pam Simmons at Attitudes

College students who will be far from home should get a good haircut before they leave for campus. A good cut will take them to Thanksgiving break. She also advises that far-flung students should avoid high-maintenance cuts and color.

Abby’s color — courtesy of Attitudes — combines two techniques: balayage and ombre. “It looks natural as it grows out,” Pam says of balayage. The ombre technique delivers brighter ends. “It just adds a little more pizzazz,” she says.

From Tammy Bechtold at Attitudes

As much as you’re tempted, don’t allow a roommate or friend to cut or color your hair. If you can’t make it home before a break, find a salon in your college town.

From Rachel Schneider at Attitudes

Peruse Pinterest for a style that appeals to you, download the photo to your phone/iPad and share it with your stylist.

The Look

According to Pam, women are still loving the bob. But, it’s not a one-cut-fits-all scenario.“There are so many variations,” she notes. Also popular is the natural, wavy look she sums up in one word: “beachy.” Soft, fringy bangs are also in vogue.

The natural look continues with makeup. “It’s more subtle, more natural,” she notes. Even the ever-popular smoky eye is more subdued. Pam uses products from TIGI at her salon.

From Nadine Buch at Tiger’s Eye

Dresses are not one-style fits all. Like jeans, you will need to try on various styles to find one that complements your body shape. Don’t give up! Nadine is also of the opinion that jewelry and accessories provide that all-important finishing touch for any outfit, whether you’re running errands or attending a black-tie event. Unusual, artful jewelry and accessories can help to make a first and lasting impression. “We love to provide our customers with a custom, total look,” she says of the unique head-to-toe looks Tiger’s Eye is known to create. “That’s our forte.”

Fall Color Forcast

According to Pantone, here’s what you’ll be seeing in fashion