CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

A Showcase for Vietnamese Cuisine

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Rice & Noodles celebrated its 9th anniversary on July 17. According to Vy Banh, one of the restaurant’s owners, “Our goal is to be the neighborhood choice for Vietnamese cuisine.” That mission has been more than accomplished as Rice & Noodles has fans far beyond its Manheim Township address.

Ivy and her sister, Alys Truong, are third-generation restauranteurs who are joined at Rice & Noodles by their husbands and other family members. The family tradition began in the 1960s when the siblings’ grandfather opened 13 restaurants in Vietnam. With the fall of Saigon in 1975, the family fled to the United States, where the sisters’ parents and a brother-in-law carried on the tradition of restaurant ownership. By 2005, they had five locations in the New Orleans area. Hurricane Katrina changed all that.

“We came here and started over,” Vy says, referring to the family’s move to Lancaster. At Rice & Noodles, two metal ceiling fans and two metal soup bowls serve as remnants of their restaurants in Louisiana. “It’s a reminder of where we came from,” she says.

Rice & Noodles, which seats about 26, offers an upbeat and fun atmosphere. An aquarium is located near the rear entrance, while a number of curly bamboo plants potted in rectangular glass blocks are scattered throughout. Their shape is echoed in a wall niche that contains glass jars filled with the restaurant’s namesake ingredients. Sleek metal chairs and solid-surface tables fill the dining room. A refrigerated take-out case showcases offerings such as cheesecake, flan, homemade café parfait, yogurt, French macarons and homemade ice cream.

Traditional Vietnamese cuisine is the menu’s focus; included are items from Vietnam’s three regions. “We strive to make customers feel comfortable. We still have people who walk in the door and say this is their first time experiencing Vietnamese cuisine. We help guide them to select something they’ll enjoy,” Vy explains.

One of the “starter” categories she recommends is the noodle salads. These vermicelli rice salads are served at room temperature and include shredded lettuce, cucumbers, bean sprouts and cilantro with a selection of protein. “It’s the perfect blend of salad and noodles. The salads are also a great lighter selection during warm weather,” she notes. She also recommends that first-timers sample the restaurant’s soups. Rice & Noodles Pho Bo (beef noodle) is made from a family recipe handed down from Vy’s grandfather.

The menu also includes French-bread sandwiches, family-style and stir-fried entrées, rice platters, and steamed noodles. The restaurant’s signature dish is pan-fried rice noodles served in house garlic sauce accompanied by a choice of protein. Vy says it makes for a vegan-friendly or gluten-free dish, noting, “A lot of Asian cuisine is gluten-free, and serving gluten-free dishes is not new to us; we’ve had items on our menu for the last eight years.” Another item of note: All the meats at Rice & Noodles are marinated in lemongrass, a staple in Vietnamese cuisine.

As for desserts, Vy makes them all herself. “I chose my favorite desserts, including French macarons and ice cream in my three favorite flavors: coconut, Vietnamese coffee and pandan,” she says.

And it seems that Rice & Noodles will be carrying on the family tradition of growth. A second location at 58 N. Prince Street is scheduled to open by year’s end.

Rice & Noodles is located at 1238 Lititz Pike, Lancaster. Call 481-7461 or visit  riceandnoodlesrestaurant.com or Facebook. BYOB.Hours are Monday-Thursday, 10 a.m.-9 p.m.; Friday and Saturday, 10 a.m.-10 p.m.; closed Sunday. Take-out and catering are available.  

 

With football season in swing, great food fast is important to those who plan to spend their weekends glued to the big screen! Some places to consider:

■ Captain Gus’s Steak Shop, 600 W. Orange Street, Lancaster, 392-9929. Captaingusssteakshop.com and on Facebook. Known for its cheesesteaks, this family-owned steak shop has been in operation since 1968. Its namesake and founder, Gus Karpouzis, passed away in 2012, but son, Nick, and daughter, Phyllis Rothweiler, are carrying on the family tradition. Seating is available at the counter and at tables. Take-out is available.

■ Sloppy Jane’s Café & Deli, 1831 Columbia Avenue (Wheatland Shopping Center), Lancaster. 295-1300. Sloppyjanes.com and on Facebook. Owners Jane and Brian Brombacher opened Sloppy Jane’s in 1998. They’ve created an inviting restaurant filled with greenery and light. The menu is a blend of traditional fare and Cajun cuisine. Items include homemade soups, salads, wraps, subs, cheesesteaks, New Orleans-style sandwiches, po boys, and baskets that include popcorn crawfish, alligator and fries. Sloppy Jane’s even sells hot sauces. Take-out is available.

 

Women’s Work

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Locally, there are several well-known matriarchs of wine: think Judy Nissley of Nissley Vineyards & Winery. Meet four young, up-and-coming women who are making a name for themselves in tasting rooms and beyond.

In many ways, women rule the world of wine. Studies show women generally have more taste buds and a better sense of smell than do men, indicating a better palate for wine. Further evidence is provided by a 2012 Santa Clara University study of California wines that suggests wines made by women are superior to those made by men.

But despite these strengths, the craft of winemaking remains male-dominated. However, change is in the air!

 

Denise Gardner

Denise Gardner

Denise Gardner

Denise Gardner’s fascination with wine began in the agricultural program at Conrad Weiser High School. As part of the program’s introduction, she and her classmates were required to read an entire issue of Penn State Ag Science magazine and be tested on the content. An article on the grape disease phylloxera fascinated her, and she began to read more and more about grapes and wine production. She even planted grape vines in her parent’s backyard. (They nixed the backyard grape-growing venture after Denise and her brother cut the family’s cable line while they were pruning vines.)

At 18, she interned with a wine-supply company in France. She earned her undergraduate degree in Food Science from Penn State. She also holds a master’s in Food Science and Technology from Virginia Tech.
Now 30, and an enology extension associate at Penn State, Denise works with wineries in Pennsylvania and neighboring states to identify and fix problems in wine production. She also develops educational seminars and training sessions that serve as liaisons between the findings of Penn State academic research and the winemakers.

Denise is tremendously passionate about Pennsylvania-made wine, and she is excited that the industry is continuously improving. She notes how important it is for consumers to recognize what makes Pennsylvania-made wine unique, especially compared to wine regions out west. “Pennsylvania wine has been categorized into a place where a wine should always taste the same every year,” she says. “But that’s very reflective of warm grape-growing regions. Here, we don’t have that. We get unique growing seasons. And that means people can really appreciate the history in the bottle and reflect on the particular growing season. It will never be the same the next year.”

 

Carley Mack

Carley Mack

Carley Mack

Because of her passion for helping local wineries succeed, Denise has a fan in another young up-and-comer in the wine industry: 28-year-old Carley Mack of Penns Woods Winery in Chadds Ford. “What Denise has done … is amazing,” Carley says, citing the quality of Denise’s educational seminars and enthusiasm for visiting local wineries to offer advice.

Carley’s introduction to the wine industry started early, as her dad, Penns Woods owner Gino Razzi, owned a wine import company. Growing up, she’d help him in the office cutting checks and inputting orders. But she didn’t envision herself entering the wine industry. When Gino acquired Penns Woods in 2001, Carley was living in Colorado. He called and suggested she move home. His winery was growing fast, and he needed someone to help him market and sell the wine.

Though she has a college degree in marketing, Carley admits she had no idea what she was doing at first. But she did some research and now handles most of the winery’s marketing and advertising, including the website, print advertising and event planning.

She does not, however, envision herself getting into the winemaking side of the business. “It’s a different type of brain to make, versus market, wine,” she says. “But I will have my hands in the process. With wine, it encompasses your life,” she notes. “You’re at the winery at night when you’re having to crush, and last minute when you run out of labeled wine, and when we have an event. Running a family business is all about sharing responsibility.”

 

Fran Kratz and Sarah Haines

Fran Kratz and Sarah Haines

Fran Kratz and Sarah Haines

And that’s something sisters Fran Kratz and Sarah Haines of The Vineyard at Grandview, Mount Joy, know quite well. When their dad, Grandview winemaker Larry Kennel, asked them for their help in realizing his dream to own a winery, they were happy to assist. “We’re in it to support that vision he had from the beginning,” Fran explains. “That was the motivating factor: to learn all the parts of the business. We want mom and dad to be successful.”
The ladies do everything from working in the vineyard and tasting room, to creating labels for the wine bottles, to planning concerts and music festivals, and to spearheading Grandview’s latest project – transforming a pavilion and outdoor cove area for weddings at the vineyard as a way to attract new customers to the tasting room.

And they do it all in between raising families and pursuing careers. Fran, 40, is a full-time emergency room physician and a mom to 6- 7- and 11-year-old children. Sarah, 35, works part time as a physical therapist and has four children at home who range in age from 4 to 10.

Their husbands help out at the winery, too, and they admit that while working in the family business can be challenging, it is also very rewarding.  “Being a mom and a physician, I had not done a lot with my creative side for a while,” says Fran, who minored in art in college. “It’s been a nice outlet to use our gifts.”

“Everyone has their own style of working and that can bring challenges,” Sarah notes. “But we all have our own strengths we can bring to the table, and it is fun to see each member of our family contribute.”

For more information visit:
Penn State Extension Enology: extension.psu.edu/enology
Penns Woods Winery: pennswoodsevents.com
The Vineyard at Grandview: thevineyardatgrandview.com

 

Upcoming events:

■ Friday, Sept. 11, to Sunday, Sept. 13, hours vary – The Hotel Hershey Wine & Food Festival, spa specials, comedy show, tour of Waltz Vineyards (Manheim), wine dinner and more. More info at thehotelhershey.com or 534-8800.

■ Friday, Sept. 18, at 6 p.m. and Saturday, Sept. 19, at 7:30 p.m. – Sunset Yoga in the Vineyard, Penns Woods Winery, 124 Beaver Valley Road, Chadds Ford, 610-459-0808.

■ Sunday, Sept. 20, 1 p.m. – Fall Bluegrass Concert, The Vineyard at Grandview, 1489 Grandview Road, Mount Joy. 653-4825.

Fête en Blanc … Hello, Summer!

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Where has the summer gone! It seems like only yesterday that over 1,200 revelers – festively dressed in white – gathered at Clipper Magazine Stadium for a BYOE (bring your own everything) party that celebrated summer’s arrival.

Fête en Blanc Photo Album

At the center of the glamorous party’s vortex is April LaMon, who was inspired by Dîner en Blanc – the annual event held in Paris to commemorate the longest daylight-filled day of the year. At this 25-year-old picnic, dressed-in-white Parisians pack their own white tablecloths, dining necessities and decor for an outdoor experience unlike any other. The actual location  – somewhere in Paris – is only revealed on the day of the event, shared through social media and the Internet.

The concept has grown to become an international franchised event that is celebrated in at least 17 cities. April saw Lancaster’s take on the party a bit differently: a free, non-sponsored event, supported by the collective energy of local vendors, inclusive of the entire Lancaster community and promoting diversity. French for “party in white,” the renamed Fête en Blanc Lancaster was created to “bring the community together and celebrate the city,” says April.

With the two requirements of being an outdoor venue and within the city of Lancaster, April and her small committee have surprised (and delighted) those who attended the previous three events with the unexpected venues of Musser Park, where 92 people sweltered in 103-degree heat; Excelsior, pre-renovations, where 138 dined and danced to live music; and last year, the Shreiner-Concord Cemetery (whose most notable gravesite is that of Thaddeus Stevens), where attendance grew to 500. Fête en Blanc Lancaster became the buzzword.

The power of social media and word-of-mouth swelled interest in 2015’s event to 1,200 – more than a modest neighborhood cemetery or most venues, for that matter, could handle. “I don’t step into the city without seeing and considering a space for this purpose,” says April, of her search for a venue. “Could we block off these streets? Could we . . . ?” she muses.

The former marketing executive for Kraft, Pepsi and Armstrong knew this heightened level of interest meant changes for the once-quaint event. How to maintain that sense of intimacy for 1,200 Lancastrians? Lancaster’s “field of dreams,” Clipper Magazine Stadium, was the answer.

On the infield of the Lancaster Barnstormers’ playground, the 1,200 celebrants carried tables, linens, lavish candelabras, gorgeous floral arrangements, gourmet food and fine wines, and set up, end-to-end, row after row of elegant place settings. By 7 p.m., all were seated and, with a welcome from the stage by April, the tradition of everyone waving their white napkins in the air kicked off the festivities. Musicians “Mama Tried” performed upbeat tunes, the dance floor filled, and toasts were shared among good friends as the summer sky transitioned from watercolor-hued clouds to twilight.

“It was a joy to see the space transformed physically then emotionally as people filled the infield,” April observes, describing the atmosphere as “lots of terrific energy and joyfulness.”

In the weeks leading up to the event, local businesses got caught up in the Fête en Blanc fervor: Commonwealth on Queen wisely offered a “Picnic Pick-Up” to-go menu and Rice & Noodles had a transportable prix fixe dinner. Mio Studio promoted white accessories, and Filling’s mannequins were clad in all-white party-worthy fashions.

Whatever lies ahead, says April, “It has been an amazing experience to see what the power of community can do in a short period of time!”

Homework

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It’s back-to-school time! A meal that is quick and easy to prepare and can be enjoyed by the entire family scores an “A” in my book.

How did I spend my summer? I went back to school, not as a student but as a teacher. I’ve been working closely with schools throughout the state on behalf of the Department of Education’s Project PA. The goal of the culinary workshops is to provide food-service operators with the tools that are needed to cook healthy recipes from scratch.

Speaking as both a dad and a chef, I’ve come to realize there’s a correlation between entertainment and food. I’ve noticed that the kid-friendly animated films that hit it big at the box office are those that also appeal to adults. The same can be said of food.  In my opinion, the healthy recipes that work best are those that appeal to the adults who are preparing them.

Putting an emphasis on healthy food is definitely good for students, but like manners and discipline, it needs to start at home. Kids are kids: They’re not going to suddenly become fans of things they’ve never heard of, let alone tasted before.

Parents can support their children’s schools by doing their homework. Take your kids along to a farmer’s market or a grocery store. Treat things you introduce to your menus as grand adventures and not something dreadful. Enforce the “must taste” rule. Have them help you in the kitchen. Take them to ethnic restaurants on occasion. By doing your homework, you are providing your children with palates that will embrace the menus that are being prepared in our schools. I’m sharing a few recipes that fit that bill quite nicely.

 

 Grain

Tabbouleh is full-on grains! But grains don’t have to be heavy. In fact, tabbouleh – a classic Middle Eastern grain salad made from cracked wheat, or bulgar – is one of the lightest and brightest things you can eat.  Whole grains, and products made with a substantial amount of whole grains, are high in fiber and protein. Since they are less refined than say white rice, white bread, or other more-refined, grain-based products, whole-grain foods are less soluble, a little slower to digest, and therefore make it through your digestive system a little better, rather than sticking around only to pack it on! Any time that you can swap out non-whole grain products with made-from-whole-grain products, you are doing alright. But, if you can swap out made-from-whole-grain products with actual whole grains, now we are talking.

Grains

Grains

Combine bulgar with tons of fresh parsley, mint, tomato, cucumber, some spices, lemon and olive oil to make a salsa-like dish that is a truly refreshing and super-healthy. Add a piece of Omega 3-rich fish, such as tuna (as seen here), salmon or even sardines, and you will have created quite the dynamic duo. 

 

 

 

 Beans

Beans and legumes are vital to a healthy diet.  There are some really easy-to-prepare members of this category that will surprise even the most die-hard carnivore.  Lentils are one such legume.  They require no soaking, take 20-30 minutes to cook and come in several different colors, each with their own nuances.  They can be cooked until rich and creamy or left more al dente.  They can be taken in all sorts of directions by using different vegetables, herbs and spices and can be made in a big batch, divided, cooled and reheated very successfully.

Beans

Beans

One of the greatest things about beans and legumes is the healthy, non-animal-derived, cholesterol-free protein source they provide for pennies on the dollar, as compared to meat-based proteins. Southwest-style lentils are a case in point. Smoky, spicy and truly satisfying, here they are used to create a chili-like dish, thanks to the use of sautéed onions and peppers, cumin, toasted New Mexico chiles and cilantro.  

 

 

 Meatballs

For starters, who doesn’t like a good meatball?  You’re probably used to the typical ground beef-type, or perhaps a combination of pork, veal and beef. But what about a ground turkey, wild rice and kale meatball that’s served with tomato sauce and is  mellowed by a touch of white beans?  That may sound pretty grown up, but these are exactly the types of delicious options that schools are starting to embrace.

Meatballs

Meatballs

Ground turkey has less saturated fat than beef, making it a good choice for meatballs. Cooked brown rice, instead of the typical bread or bread crumbs, acts as a healthy panada, trapping the wee amount of remaining fat that is trying to escape as the meat cooks, thereby keeping the meatballs moist. Tuscan kale adds awesome color, fabulous flavor and an undeniable nutritional boost.  The sauce is simply made of quality crushed tomatoes, onion, garlic and basil, with white beans swirled into the mix. 

 

Fruit

I may sound like a broken record, but nothing beats a fresh fruit salad for dessert, breakfast or really as part of any other meal.  The key is that the fruit be ripe and juicy! This is easy to achieve when you utilize fruit that is sourced locally. Because it doesn’t have to travel far, local fruit can be left to ripen more before it’s harvested. On the other hand, fruit that comes from afar has to be harvested before it fully ripens because that’s the only way that it will make it here without getting destroyed. As a result, it’s rarely as sweet as fruit that came from your own backyard. Don’t worry about which fruit goes with what.  You’ll be amazed at how well things naturally go together and how many different combinations you can come up with.

Fruit

Fruit

Make it your goal to incorporate an assortment of fruit into your fruit salad. Varying vitamins and minerals define each color; the more colorful the combination, the more nutrients will be represented

 

 

 

 

 

Name-dropping

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I don’t know why, but I recently noticed that I have an uncanny knack for knowing useless facts about musical artists and celebrities. I also find it funny that I speak their names on a first-name basis, as if we are old friends and go way back, like “I can’t believe Ben and Jen are divorcing! I wonder how the kids will take it.”

I had an interview a couple weeks ago and found myself spouting off random information about Rihanna and Jay Z. No, I’ve never met them, nor have I ever attended one of their concerts. I’m also a whiz when it comes to watching “Hollywood Game Night.” (Is it weird that I literally LOL by myself when the actors/actresses say or do something funny?)

If an actor or actress is on my list of favorites, I take it personal when something bad happens to him or her; for instance, I still haven’t forgiven Brad and Angelina for their affair. Poor Jen, but congrats to her and Justin. Am I right? (In case you didn’t know, let me fill you in: She and Justin Theroux were recently married in a surprisingly secretive ceremony.) And, yes, her gal-pals (Lisa Kudrow and Courteney Cox, who is originally from Birmingham, Alabama, thank you) were in attendance.

Also, if a powerhouse couple has a kid, I’m always eager to scope out a picture of the newborn; I want to see if he or she looks more like the dad, mom, bodyguard, nanny, personal fitness trainer, etc. I read somewhere that the Jolie-Pitt twins’ photos drew in approximately $11 million dollars from People and Hello! magazines just to be published. Why would someone pay that much just for a few photos? … Because of people like me.

When I heard that Robert Pattinson and Kristen Stewart split, my heart wept for him. But, at the same time, I kind of rejoiced because I thought “there’s still a chance” (although he is now engaged to British singer FKA Twigs). When I learned that Channing Tatum was born in Cullman, Alabama, I would talk about him like he was part of the family. (Btw, I think it’s adorable that he and his wife, Jenna Dewan, met while on the set of “Step Up,” in which they were each other’s love interest.)

I grew up pairing actors and actresses together. I should have been the matchmaker to the stars. Honestly, don’t you think things could’ve worked for Kelly and Zack (otherwise known as Tiffani Thiessen and Mark-Paul Gosselaar from “Saved by the Bell”)?

I think that if I could ever have the opportunity to hang out with Zooey Deschanel or Jennifer Lawrence, we’d easily become best friends. Going on road trips to the beach would be awesome. On our way, we could pick up Zach Galifianakis or Will Ferrell for some more laughs and swing by the Hemsworths’ house because … Well, we’d need some eye candy while relaxing in the sand.

Mt. Gretna

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Mt. Gretna is one place that brings back memories of summer camp. Located just over the Lebanon County line, off Route 72, it provides the perfect mini-escape for enjoying the waning days of summer.

Summer camp always entails lots of hiking, and Mt. Gretna offers plenty of opportunities to explore the woodlands. You can start your adventure with breakfast at Le Sorelle Porch and Pantry, which will provide the energy you’ll need to hike or bike the various trails that crisscross the area. One of the most notable is the Lebanon Valley Rail Trail. The State Game Lands also offer plenty of trails for exploring. And, don’t miss the Governor Dick Environmental Center’s Clarence Schock Memorial Park, which offers family-friendly activities, guided hikes/nature walks, 15 miles of trails and wildflower meadows.

Swimming is also synonymous with summer camp. At Mt. Gretna Lake & Beach, eight acres of beach and lawn – plus a shady picnic grove – skirt Lake Conewago. The lake, which is open daily through Labor Day, is home to an over-water swing, wooden docks with diving boards, a rather intimidating high-dive platform, and a children’s dock and play area. You can even rent water tubes, canoes and kayaks to paddle around the deeper areas.

S’mores are also a rite of summer camp, and I’ll bet The Jigger Shop has an ice cream treat named in its honor. The salads that dot the menu will make those decadent sundaes and other ice cream confections seem almost guilt free.

Skits and plays are another summer camp tradition. You can explore your cultural side at The Timbers Restaurant & Dinner Theatre, or take in a show or musical performance at the Mt. Gretna Playhouse.
And, we can’t forget arts and crafts. The annual Mt. Gretna Outdoor Art Show will be held August 15 and 16. I love this show for its atmosphere. The walking paths that wind their way through towering trees are filled with people happily sharing their love of art. It is a highlight of my summer.

For details and more ideas, visit mtgretna.com.

 

 

Boothbay Harbor, Maine

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What better place to vacation than in the state whose official slogan is “Vacationland”?

Since my July column featured a staycation theme, I figured a proper follow-up would entail a visit to a favorite out-of-state destination – Boothbay Harbor, Maine. My wife and I have visited the region several times, the last being more than 10 years ago. As Mainers would say, I thought it was “right time” I make a return visit.

I have a special place in my heart for Maine; it’s where I first discovered craft beer (then it was called microbrew) many moons ago while living in the foothills of the western part of the state. Since moving back to PA in 2003, the number of craft breweries in Vacationland has quadrupled, so I was primed for a return!

The flight of craft beers at Boothbay Craft Brewery provided a taste of local life, as the name of each beer relates to the area.

The flight of craft beers at Boothbay Craft Brewery provided a taste of local life, as the name of each beer relates to the area.

As a beer fanatic, my first stop in this rocky, forested, coastal setting was Boothbay Craft Brewery, home of “imperial attitude ales.” Weary from 10 traffic-filled hours on the road, I was excited to pull into the dusty driveway that leads to the industrial brewery and its rustic pub. Being a sunny, less-than-humid day, we opted to forego the wilderness-inspired seating indoors and settled into the courtyard with a few other families. A toddler and his sibling rolled bocce balls in the dirt court. A rooster strolled among the tables.

After a brief look at the beer list, I opted for a flight of the brewery’s regular offerings: 633 American pale ale, Black Rocks stout, Dexter “Rippa” red IPA, and Ken Brown ale. The names relate to the area. Boothbay’s phone exchange is 633. Ledges on the nearby Sheepscot River carry the name of Black Rocks. The Dexter, locally called the “rippa,” is a wooden-handled knife found on most commercial fishing vessels. The brown ale was created to honor Brown’s Wharf, a family operated, harbor-front inn. By the way, the 633 was, by far, my favorite.

Not quite ready for a full meal, we ordered a selection of in-house, wood-fired breads made from the brewing process’s spent grains. To complement the bread, we opted for the Farmers Charcuterie & Artisanal Cheese board, a chef’s choice of handcrafted meats and local cheeses from Dragonfly Cove Goat Farm. “Eat Local & Collaborate. It’s what we do,” reads the menu.

Boothbay Craft Brewery, 301 Adams Pond Rd., Boothbay, Maine; 207-633-3411; boothbaycraftbrewery.com

We headed out of the town of Boothbay and, after a two-mile drive, entered Boothbay Harbor. The winding streets speckled with quaint specialty shops and tourist haunts opened to the cool scent of the Bay of Maine, where a myriad of fishing boats dots the quiet water. We rounded the shoreline in search of Cap’n Fish’s Waterfront Inn.

Cap’n Fish’s is an affordable setting in a town where amenities are not necessarily cheap. Luxury accommodations and the quaint B&B can be found anywhere around, but Cap’n Fish’s offered a room with a view and a discount for its whale-watching tours. Our room was clean but expectedly dated; the staff was accommodating and friendly. While our harborside room overlooked most of the parking lot, it nonetheless provided us with a view of the entire harbor – from the Tugboat Inn restaurant to the pier nearest us where the lobstermen awake early to gather the prize of the bay.

Cap’n Fish’s Waterfront Inn, 63 Atlantic Ave., Boothbay Harbor, Maine; 207-633-6605; boothbaywaterfront.com

That evening we walked across the footbridge and into the heart of “downtown” Boothbay Harbor. The 1,000-foot, circa-1900 bridge connects the bay’s two sides and simply saves walkers about a half mile of travel (plus it cuts down on auto traffic in an area with limited parking). Another bonus: Walking helps shed any unwanted calories that come courtesy of the opulent eating that’s available in coastal Maine. Speaking of which, I found a few places I would highly recommend.

Definitely get the calamari at McSeagull’s; it’s fresh, flash-fried and crispy, yet delicate. (My mouth is watering as I write.) We first stepped into McSeagull’s to wait out a brief storm that blew in from New York one afternoon. We quickly became well-accustomed to this place after taking a seat at the bar (if any, this qualifies as Boothbay Harbor’s “local’s place”). Our bartender Gigi treated us like old friends as we made new conversation with fellow travelers up from Massachusetts. Here we drank beers from Peak Organic Brewing Company out of Portland.

Right next to McSeagull’s is Mine Oyster Raw Bar. We dove into bivalves from Glidden Point Oyster Company and sampled poutine; traditionally a Canadian dish, poutine is one of my favorite snacks – a pile of fresh-cut fries smothered in beef gravy and melting cheese curds. We paired the savory and salty eats with Shipyard Brewing Company’s flagship Export ale.

Back on the other side of the bay, we stopped for a sunset cocktail on the water at the Rocktide Inn’s On the Rocks Lounge. I quickly fell in love with this contemporary-styled eatery and its modern cocktail menu. Here, while basking in the open air on the Sea Deck, the sun slowly crept behind the townscape of Boothbay Harbor as we sipped Blueberry mojitos made from fresh, local ingredients.

On the water at Cap’n Fish’s sits a seemingly traditional coastal bar, Cod’s Head Fish House & BBQ, which sounds and looks like it could easily be a dive bar. We found the exact opposite when we visited for breakfast on our final day in Boothbay Harbor. I had the Smoky Hash, which during my visit consisted of smoked brisket, potatoes, peppers, onions, tomatoes, garlic and two poached eggs covered in Hollandaise sauce. All other breakfast establishments have officially been put on notice!

Our three days in Boothbay seemed to last forever, but ultimately our stay ended. Yes, I ate my fair share of lobster, but I assume you figured as much. It had been 10 years since I was last in Maine. I can guarantee it will surely not be another 10 before I’m back again.

Mastering the Art of the Toast

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Life’s celebrations, both monumental and minor, often call for a toast. Even a simple gathering such as a casual dinner party is made more special with an eloquent, succinct and clever phrase that joins all in raising a glass to recognize the host, the guest of honor or simply the fleeting joy of being together.

Now comes the difficult part: choosing those few magical words that make a wonderfully memorable toast. If your default toast is “Party on, dudes,” or one that references the trite “eat, drink and be merry,” allow us to humbly make a suggestion: You definitely need a toast makeover.

We’re happy to provide you with our toasting primer. Let’s get started!

The best toasts are the briefest. Unless you’re being paid millions to share your wit – even Academy Award hosts work from professionally written scripts – you can use an editor. Weeks before the event, let someone take a look at your remarks, and invite them to edit. Do you recall anyone ever saying, “I wish he had stayed up there longer and said more?”

At a complete loss for words? Cue the ghost writer.  According to a recent New York Times article, the Brooklyn-based company Oratory Laboratory will craft a toast for you, based on a lengthy questionnaire about the subject’s likes and habits. Across the nation, ghost-writing “toast whisperers” are cropping up in larger cities and charging $500 and up for the service of untying the tongue-tied. Their most frequently used skills? Organization of rambling thoughts and censorship.

Which brings us to self-control. Please be professional. Think of who else will be listening besides the person – your BFF – being toasted: his or her boss, co-workers and Aunt Martha. Hey, it’s your friend’s brand you’re toying with and nowadays toasts live on, thanks to social media. And, oh yes, it will be posted. In the YouTube universe, your toast will outlast the event’s gorgeous centerpieces, the splashy food stations and the open bar. And speaking of the bar . . .

Keep your distance, pre-toast. No vodka-fueled toast has been an improvement over the original, composed-when-you-were-sober version. Don’t go rogue – stick to the plan. Spontaneity is not your friend, and neither is that third beer to “loosen you up.”

Don’t “just wing it.” Rehearsing your comments won’t destroy the sincerity factor. Rehearsing will help you lose the umms, uuhs, and, like, you-knows.

Don’t try to be the next Jerry Seinfeld. You weren’t asked to give the toast because you are a comedian. You were chosen because you have a special and enduring relationship with at least one of the celebrants. If the hosts wanted a stand-up comedy act, they would have hired one along with the band.

Don’t be too serious. We’re not suggesting that you eliminate humor from your toast. Just be sure to balance it with sincerity – experts recommend 70% humor, 30% sincerity. What’s not funny? References to money (how much the wedding cost), and stories relating to that time “you all got so wasted and  …”

We understand you want to leave the party thinking, “People were talking about my speech during the entire reception.” Just make sure they will be talking about it for all the right reasons: because it was eloquent, succinct, clever and, most of all, touching.

Cheers!

Lettuce Ware is Back!

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Earlier this year, the Lily Pulitzer Collection crashed Target’s website and sold out in stores within hours. Another Palm Beach style statement from the 60s has also staged a comeback: Dodie Thayer’s Lettuce Ware is once again gracing tables thanks to fashion designer Tory Burch.

Thayer launched her wildly popular pottery in the early 60s. The artist stopped by a craft shop that was closing its doors and upon spying a kiln, made an offer. Hoping to duplicate the look of European pottery, she began experimenting. Initially using grape leaves set into clay molds to create small plates, Thayer wanted more definition and began substituting lettuce and cabbage leaves. Shops around Palm Beach began selling what came to be known as Lettuce Ware. Thayer became known as the “Pottery Queen of Palm Beach.”

The publicity in food and home-design magazines generated a legion of fans that included Brook Astor, the Duchess of Windsor, Frank Sinatra, C.Z. Guest and Jacqueline Kennedy. Refusing to go the mass-marketing route, Thayer created each and every piece herself. The wait list for her signature soup tureens grew to three (or more) years.

Thayer retired in the 80s, which only added to the allure of her pieces at auctions, estate sales and eventually online sites. Jacqueline Kennedy’s 10-piece collection sold for $3,450 in 1996, while Mrs. Astor’s 218-piece collection later sold at Sotheby’s for $75,000. In May, four luncheon plates were offered on eBay for $1,450. Those signature tureens now command as much as $7,000.

Tory Burch, an avid collector, met with Thayer in 2013, at which time she proposed they collaborate on reintroducing Lettuce Ware to a new generation of hostesses. Again, the distinctive green dinnerware was heralded by food and home publications. To see it, visit toryburch.com or the Tory Burch store at King of Prussia. And, if you happen to spy Lettuce Ware in your mother or grandmother’s china cabinets (or attics), put your dibs on it! And, keep your eyes peeled in Adamstown.

Brothers In Arms

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Almost any Sailor or Marine aboard the amphibious assault ship USS Iwo Jima (LHD 7) will admit that the hardest part of a deployment is being away from their family. As service members, they have chosen to serve their country despite the fact that it puts oceans between them and their loved ones. In one unique case, two brothers aboard Iwo Jima have been deployed together, despite the fact that they are from two different commands and two different services.

Jon and Chris Hemler are brothers from Lancaster. They are currently serving aboard Iwo Jima on a scheduled seven-month deployment to the U.S. 6th and 5th Fleet areas of operation. Jon, a lieutenant junior grade, is a Navy pilot assigned to a detachment from Helicopter Sea Combat Squadron (HSC) 28, Norfolk, Virginia. Chris, a first lieutenant in the Marine Corps assigned to the 24th Marine Expeditionary Unit, is the assistant officer in charge of a detachment from Marine Air Support Squadron 1, Marine Corps Air Station Cherry Point, North Carolina.

“We were both really surprised when we discovered we would be deploying together on Iwo. I mean … what are the odds of that happening?” asks Jon, the elder of the two. “We are in such different pipelines, the odds seemed really small. It was pretty shocking,” agrees Chris. The Hemler brothers, born only 13 months apart, have been able to spend their birthdays together on this deployment, and Chris was able to attend Jon’s promotion ceremony that was held in June.
Their wives and family were equally surprised by the news. Their mother, Audrey Hemler, says, “My understanding was that siblings would not be deployed together. Many times ‘understandings’ are not correct. My immediate reaction was that I would not want them to be deployed together because of the fear of them both being in dangerous situations at the same time and being away from us and their wives at the same time. After processing the idea, I thought that it would be a blessing for them. They would be able to support and be there for each other as they have for many times in their lives.”

As predicted, it has turned out to be quite a blessing not only for Jon and Chris, but also for Sailors and Marines who never would have “blended” without these two as a sort of catalyst. “I hate to sound cliché but our relationship as brothers has kind of helped bring the blue and green together. We have made friends with each other’s friends and interacted with people who we wouldn’t have otherwise interacted with,” Chris notes. The wardroom aboard a deployed amphibious assault ship has the tendency to mimic a high school cafeteria. Navy officers associate with those of their own warfare community, and the Marines do the same. It typically takes pre-existing relationships for that trend to be bucked, which is exactly what the Hemlers have done.

Jon made the decision to attend the U.S. Naval Academy while in high school. After a year of preparatory school, he joined the class of 2011. Chris did not attend the academy right after high school. But after visiting the academy during his brother’s Plebe Parent Weekend, just before heading to Pennsylvania State University to start his freshmen year on a Navy ROTC scholarship, Chris decided he would like to apply to the academy. He finished his first year at PSU and transferred to the academy, putting him a year behind his brother.

The Hemler brothers represent the matchless strength and value of the Navy and Marine Corps team aboard Iwo Jima, which is the flagship for the Amphibious Ready Group and, with the embarked 24th Marine Expeditionary Unit, provides a versatile, sea-based expeditionary force that can be tailored to a variety of missions in the U. S. 5th Fleet area of operations.

Submitted by Lt. j.g. Lily Hinz, Amphibious Squadron 8 Public Affairs Officer

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