CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Horse Country

Kynynmont Farm in Conestoga is helping to put Lancaster County on the equine map, as it is one of the leading dressage breeding farms in North America. For owners Pam and Kirk Liddell, their farm represents a love for horses, the country lifestyle, historic preservation and family.

Pam, who grew up in New York State, spent her childhood atop a horse. College, career and children curtailed that passion. Actually, detoured might be a better choice of words. While attending business school at the University of Chicago, she met Kirk, who was there as a joint JD/MBA candidate. Pam then transferred to the university’s law school and upon graduation, both joined law firms in Washington, D.C. Marriage and an opportunity for Kirk to join his father at what is now IREX Corporation prompted them to move to Lancaster in 1980.

Eleven years later, their family had grown to include four children. Their two daughters, who were 10 and 8 at the time, had taken a year of riding lessons and began begging their parents for a horse. That prompted a search for a farm property.

The basement of the wing built in 1999 is connected to the old basement through an opening in the original stone foundation. It’s used as a media and game room.

A horse-loving friend told them about a Conestoga Township property that would be coming on the market. The farm had been owned by generations of the Warfel family, but the death of its most recent owner, Clarence Warfel, ended the family’s tenure on the farm. “The Warfel family loved the farm,” Kirk notes. “But parts of the property had gone downhill after Clarence’s retirement. With all his children settled elsewhere, the family decided to sell the farm. We happened to be in the market at just the right time.”

While the house, which dates to 1889, and numerous outbuildings were not in the best of shape, their potential appealed to the couple. The beautiful vistas of a tranquil farm pond, rolling hills and surrounding woodland sealed the deal. Architects Gary Weaver and Wendy Tippetts, along with general contractor Don Gallagher, collaborated with the Liddells in a major renovation of the house that created a modern-day home that retains the architectural flavor of the original Victorian farmhouse.

A decade later, the couple partnered with Wendy and general contractor Clayton Gerlach to enlarge the house with an addition, plus to build a pool complex that overlooks ponds, pastures, woods and meadows.

The farm provided pam with the opportunity to reconnect with horses and follow a new career path. “Once we had the land, it made sense to do something with it. Breeding horses was the answer,” she explains. “I remembered from childhood a girl with a beautiful Connemara that was the envy of all of us at the barn. That’s where the idea to breed Connemaras came from.”

The horse barn was built by New Holland-based King Construction in 2007.

The Connemara is Ireland’s native horse. The country’s love of horses dates back to the ancient Celts, who were skilled horsemen.  The Connemara hails from County Galway on the wild, western coast of Ireland. Most believe the Connemara resulted from native stock breeding with the Andalusians that survived the shipwrecks of the Spanish Armada in 1588 and managed to swim ashore. The resulting horses learned to not only survive but also thrive in the harsh environment.

Recognizing the horses’ hardiness, farmers began to capture and tame them. They proved to be tantamount to a family’s survival, as they became true workhorses that possessed the ability to pull plows and carts (filled with everything from seaweed and bog turf to rocks) from dawn to dusk, and transport the family to Mass each Sunday, as well.

Arabian blood was introduced in the 18th century, thus providing the sturdy little horses with strength and stamina. Through the centuries the horse was also crossbred with hackneys and thoroughbreds.

The barn includes a large arena; here Pam and Grady practice for dressage.

The barn includes a large arena; here Pam and Grady practice for dressage.

By the late 19th century, Irish horse lovers began to realize the crossbreeding was diluting the bloodlines, and the country was on the verge of “losing a piece of its soul.” In an effort to preserve the breed, the Connemara Pony Breeders Society set forth to select the best males and females from “native stock” to serve as the foundation for a breeding program that aimed to retain and enhance the Connemara’s best qualities: a genial disposition and a powerful, athletic build. The society also aimed to hold an annual festival, the first of which was held in 1924. The tradition continues: This year’s Festival of the Connemara will be held in Clifden, County Galway, August 16-23. The festival is regarded as the world’s largest show dedicated to the Connemara.

Pam traveled to Ireland in search of a stallion. “Everywhere I went, the same thing happened. People invited me into their homes for tea, and in most I would see a picture of President Kennedy hanging on the wall, showing their pride that an Irishman had become President of the United States. Afterwards they’d roll out these magnificent horses.”

after a 36-year hiatus from riding, Pam got back in the saddle in 2007. “I had held off for so long because with four kids and 20 horses to take care of, I could not afford to risk falling off a horse and breaking something,” she explains. That same year, the Liddells started building the horse barn and arena, this time collaborating with Wendy and New Holland-based King Construction, whose niche equine specialty takes the company all over the mid-Atlantic region.

Farriers visit the farm on a weekly basis, as show horses need to be shod every four to six weeks, while the field horses need to have their hooves trimmed on a regular basis. Steve Teichman of Chester County Farrier Associates is a highly regarded farrier who specializes in creating custom shoes. He accompanied the United States Equestrian Team to Sydney for the 2000 Olympics.

Interestingly, Pam notes that 85% of the inquiries about her horses come from middle-aged women who are looking for safe, dependable horses with nice personalities. The statistic reflects those of the American Horse Council Federation for horses of all breeds. The Equine Megamarket Study takes it a step further: Its findings report that the average horse owner is a woman, age 35-54, with teenage children and various other pets. Most own horse-friendly properties and spend an average of 22 hours per week with their horses.

Pam also breeds Connemaras for competition, specifically dressage, as well as eventing, which includes dressage, stadium jumping and cross country. While Connemaras have long been known for their jumping ability, Pam’s Connemaras have proven to be winners in dressage. “It’s been a challenge,” she notes. “Smaller horses haven’t historically scored as well as the larger horses, but the competitive successes of Kynynmont Connemaras are changing that.” She also engages in crossbreeding, which essentially produces custom horses such as the Irish Sport Horse that is a cross between a Connemara and a warmblood or a thoroughbred.

Pam’s dedication has enabled Kynynmont Farm to become one of the top dressage breeding farms in the country. In 2012 and 2013 Pam was ranked eighth out of a total of 1,500 U.S. dressage breeders by the United States Equestrian Federation (USEF); rankings are based on points scored in the show ring. Last year Kynynmont Gunsmoke’s Gideon was 4th Level Reserve Champion at the USEF Regional Finals, and he was named Half-bred Connemara of the Year by the American Connemara Pony Society (ACPS). Another of Pam’s horses was awarded the USEF’s trophy for the highest placed purebred or half-bred ridden by a junior rider. Kynynmont horses have also taken home at least three and sometimes all four of the USEF Purebred and Half-bred Connemara Champion and Reserve Champion honors in each of the last four years.

Pam says breeding horses has proven to be a perfect career choice now that her children are grown. “I’m very competitive and goal-oriented,” she remarks. “I thrive with a goal in front of me all the time. Plus, riding and competing in dressage is fabulous exercise for both the body and brain. It keeps you fit and sharp. I love to work with these stunningly beautiful animals, and breeding them is a fascinating art and science. I also love meeting the world of people who have a passion for horses.” The hardest part of the job is naming her horses. “I have a hard time with that,” she admits.

As for Kirk, he enjoys being the farm’s caretaker. “I’m one of those people who always needs a project, so living on a farm suits me. I also like being outdoors.” On occasion he will ride one of his two Quarter Horses around the 115-acre farm that’s not only home to horses but also to deer, turkey, fox and countless birds. He often extends his rides on the Low Grade trail that’s adjacent to the property and skirts the Susquehanna.

And the Liddells’ three grandchildren (a fourth is on the way) also love the farm, especially the horses. “When they’re atop a horse, they grin from ear to ear,” Pam relates.


For more information, visit kynfarm.com.

June Events:

According to the American Horse Council Federation, the United States is home to more than 2 million horse owners.Texas has the most horses, with nearly 980,000. California is next with almost 700,000.

Some interesting tidbits:

Virginia hosts more than 700 equine events per year, including the famous Pony Swim that takes place between Assateague and Chincoteague islands in late July and serves as a fundraiser for the Chincoteague Fire Company.

In Maryland, the economic impact of horse breeding and racing – a 250-year tradition – is triple that of all other sports combined. Horse farms occupy 200,000 acres across Maryland.

Tennessee boasts 50 riding trails that attract droves of visitors.

Kentucky hosts the most famous horse race in the world, the Kentucky Derby. Lexington is home to the Kentucky Horse Park, a working farm/educational theme park that is the only one of its kind in the world.

North Carolina’s barrier islands are home to free-roaming horses that are the descendants of shipwreck survivors. Nags Head is named for the tradition of pirates walking horses (with lanterns hanging from their necks) on the beaches in hopes of enticing ships into the shallow waters and robbing them.

Montana is home to the Pryor Mountain Wild Horse Refuge, which covers 31,000 acres. Many of its residents can trace their lineage back to the Spanish Conquistadors.

Pennsylvania is home to approximately 220,000 horses. Lancaster is the headquarters of the monthly (and award-winning) publication Pennsylvania Equestrian, which was founded by Stephanie Shertzer Lawson in 1993 as a way to publicize a Horse Farms Open House event being held in Lancaster County. Now, the publication attracts as many as 70,000 readers per issue and engages in social media.

 

Grilling 101

The grilling season is in full swing. Perhaps you’re in the market for a new grill – the perfect Father’s Day gift – or have your eye on one of the outdoor-cooking options that have become extremely popular over the past decade. Whether it’s a shiny new gas grill; a pellet-fed, set-it and forget-it smoker; a ceramic-lined Kamado cooker; or even a wood-fired oven, the choice is yours.

Gas Grill

The Pros: The beauty of a gas grill is that you can simply turn on the gas, click the ignitor button and get grilling in a matter of minutes. In my book, gas grills excel where high-volume production is needed and with seafood or vegetable cookery. In those cases temperatures are a bit more critical, and adjustment is super important. For example, if I were faced with cooking a ton of sliced, marinated vegetables on a grill, I would be looking for a consistent temperature and instantaneous recovery of heat that is needed each time a new batch of veggies go on. Gas grills can do that.

The Cons: BBQ snobs may poo-poo the gas grill, arguing they are “too easy” to use, don’t deliver that authentic wood-fueled flavor and don’t leave much room for the skill set or art that may go into barbecuing with natural wood.  Sure, the flavor may be better when cooking over wood or even charcoal. However, many folks don’t have the time to worry about what goes into regulating a more natural fire.

What’s Cooking: Clams are an easy appetizer on a gas grill.  The heat of the grill needs to be medium: hot enough to do the job, yet mild enough so that the shells don’t crack before it’s time for the clams to open. And, thanks to a larger cooking surface, it’s easy to place small pots on a gas grill. Here, easy access to a pot of herbed garlic butter makes brushing the butter onto the clams as they open quick and easy.  With the short time the clams are on the grill, and with the smoky flavor  you will pick up when the butter hits the hot shells and the grill itself, you won’t be missing much by going the gas route.


 

Smoker

Pros: Another “dial it in” piece that is helping to make smoked foods happen a lot easier is the electric, auger-fed, wood-pellet-fueled smoker. I have one from Traeger, and I can say that it makes it easy to smoke just about anything. You can buy wood pellets made from just about any kind of wood, too. If you are looking for apple, pecan, walnut, cherry, mesquite or oak, it’s available!  Just as with split-wood smoking, you can mix and match the pellets to create some pretty interesting smoke.

Cons: Actually, I can’t think of anything negative to say about a smoker. Do I personally see, smell or taste a difference between food cooked with slowly smoldering logs of cured hardwood versus food smoked with pellets? Of course I can. But, if I want to throw on a few slabs of ribs for a few hours without a worry, only to come back to technically perfect meat, then there is no other choice. Other than the occasional baste, spritz or mop, you can just set it and forget it.

What’s Cooking: Ribs and tuna-and-cheddar-stuffed jalapenos. I saw people lining up in droves for the jalapenos at the Bowers Chile Festival in the Kutztown area a few years ago and after taking one bite of the odd-sounding combo, I was smitten and devised my own version.


 

Wood-fire Oven

Pros: You really can cook anything in a wood oven. When it’s heated to 900 degrees, it can finish a pizza in blinding speed (a mere 90 seconds from time of launch). Place a Tuscan grill inside the oven and you have one of the best grills, too! Perhaps the thing I like the most about the wood oven, besides the flavor and aroma of the wood that permeates the food, is the sheer size within. Depending on their size, they can swallow up huge cast-iron Dutch ovens, etc., like nobody’s business!

Cons: Cooking with lightning-fast speed takes practice: Don’t blink or your pizza will incinerate into a shiny new vinyl record in seconds.  A certain bit of skill is needed, but with practice and quite a bit of dough sacrificed to the pizza gods, you’ll master it.

What’s Cooking: I wanted to go big, and a roasted swordfish loin does just that!  When demi-cured with a salt and herb rub overnight, and then slathered with olive oil, garlic, lemon and fresh herbs, a 3-pound swordfish roast is transformed into a thing of pure beauty.  Serve it with wood-roasted tomatoes, chick peas, dandelion and Feta, and it’s healthy to boot.  Be ready for your guests to go wild.


 

Kamado

KamadoPros: This ceramic-lined, egg-shaped cooker is based on an ancient Japanese method of cooking in clay pots. The beauty of the cooker is that it retains moisture, keeps the fuel burning evenly and efficiently, and yields some spectacularly tasty food. First made famous by The Big Green Egg, other companies – such as Kamado Joe Ω quickly followed suit and are producing quality products. As a result, more and more people are becoming total converts as to the amazing capabilities that these grills possess. For a cooker that doesn’t get plugged in or programmed, it cooks so precisely (due to their unsurpassed heat efficiency) that you can almost set your clock by it. As for flavor, it uses hardwood lump charcoal as the preferred fuel type, which gives an unbelievable smoke and can burn super-hot, if needed, for a fabulous sear.

Cons: Other than internal capacity for certain tasks, I can’t think of a thing. (XL versions of the cookers should provide ample space for most tasks.)

What’s Cooking: In my opinion, the benchmark for any piece of supposedly pizza-capable equipment is the Margarita pizza and with the addition of a pizza stone, the Kamado can turn out a perfect pie. Consisting of hand-crushed San Marzano tomatoes, fresh mozzarella, fresh basil and extra virgin olive oil, on a thin and crispy (yet fluffy)  “OO” flour crust, the Margarita leaves few areas for imperfections to hide. With its delicate balance of flavors and textures, one taste will verify whether you’ve nailed it or not.  Let me tell you, the Kamado can nail it!  Whether it’s a smoked pork shoulder for pulling, grilled steaks or pizza, you won’t be disappointed with a Kamado cooker!

Water Savings

The Lancaster County Conservancy is reaching out to members of the community through its Urban Stormwater efforts by helping homeowners install and manage rain barrels, planting trees, restoring native habitat and creating rain gardens. The conservancy was a lead partner in the progress and operation of the Lancaster Roof Greening program.

While the conservancy implemented the rain barrel program to primarily alleviate the amount of stormwater entering the area’s sewer system and streams, garden lovers are reaping benefits. A hose attaches to the barrel, allowing homeowners to nourish plants with the recycled water and, in doing so, save on their water bills. Costs range from $125 to $175, and a portion of the proceeds benefits the organization’s Urban Greening program. To date, over 600 barrels have been distributed across the county with more than 350 within Lancaster City.

FYI: The Lancaster County Conservancy is partnering with NorthBay Adventure (an educational center and retreat located within Elk Neck State Park in Cecil County, Maryland) to present a 5-day canoeing expedition down the Susquehanna River, designed for middle school-aged students. The trip will leave from the Pequea Campground  on June 29 and end at NorthBay on July 3. For details, email Mike Burcin (mburcin@lancasterconservancy.org) or visit northbayadventure.org/riverlands.


For more information on these “Go Green” products, visit the following links:  laurbanfarms.com, earthbox.com, noveltymfg.com and lancasterconservancy.org.

Gardening in Small Spaces

Vertical Gardening

Tower Garden® aeroponic technology

Vertical aeroponic garden technology

If you don’t have a lot of land at your disposal for gardening purposes, no worry. A new craze has Californians getting a little dirt under their fingernails courtesy of LA Urban Farms, which markets vertical aeroponic  gardens. Based in Los Angeles, the company utilizes state-of-the-art aeroponic technology and boasts that its products use 90% less water and 90% less land, making it very efficient for those without ample property and trying to cope with the never-ending drought. According to the company’s website, “nutrient-dense living produce can be harvested in half the amount of time as traditional organic farming and requires a fraction of the amount of time to maintain (up to 50% less time) all without the use of any soil.”

Vertical farming has virtually taken off, and it has people creating gardens on rooftops, balconies, driveways and even indoors. A residential tower can yield 28 plants. The website also states that such technology recycles 100% of the nutrient solution.

For more information, visit LAUrbanFarms.com.

EarthBox®

EarthBox® gardening system

EarthBox® gardening system

The East Coast is also thinking small where gardening is concerned. Lancaster is now home to the EarthBox® gardening system, which was developed by a tomato farmer in Florida. Novelty Manufacturing, which produces garden products such as pots, watering cans and pink flamingos, bought the assets of the Scranton-based company last year and is expanding the scope of EarthBox® with new products that will make their debut at trade shows this fall.

Stephanie Youngs-Seese, who moved with the company to Lancaster, says EarthBox® enjoys a “broad client base” that ranges from young urban gardeners to senior citizens living in retirement communities. The systems are a perfect solution for those who want to grow such summertime staples as tomatoes, peppers, corn and herbs but don’t have space for expansive gardens. EarthBox® enables fans of fresh veggies to grow edibles in the smallest of backyards, on patios or decks and even indoors.

According to the company’s website, this unique “self-watering, easily transferable and maintainable” gardening system “controls soil conditions, eliminates guesswork and more than doubles the yield of a conventional garden – with less fertilizer, less water and virtually no effort. Just add plants, water and sunlight for an easy garden that requires no digging, no weeding and no guesswork!”


 

EarthBox® is available directly from the company (call 1-800-442-7336 or go online), with prices ranging from $32.95 to $54.95. Independent garden centers such as Stauffers of Kissel Hill and Esbenshades also sell EarthBox®.

Celtic Fling and Highland Games

Spring hasn’t disappointed. April and May were gorgeous, which prompted the Dochter family to get outdoors as much as possible and soak up those rays. Now, it’s time to think about summer. Personally, I’m ready for some backyard picnics, dips in the pool and s’mores around the campfire.

Attending festivals is one of my favorite summertime activities, and the weekend of June 26­-28 will find us at the Celtic Fling and Highland Games on the grounds of Mt. Hope Estate & Winery north of Manheim. Because I can trace part of my roots to County Down (Northern Ireland), this festival is near and dear to my heart.

The annual event kicks off with the Friday night concert on the stage of the Globe Theatre. The bagpipes will be humming, and the drums will be sending a low rumble throughout the Shire as green-clad and costumed Celts make their way through the gates. In addition to music, Friday will offer a variety of vendors, food and, of course, the lineup of brew made on-site by the Swashbuckler Brewing Company.

On Saturday and Sunday the entire grounds are open, and there is a lot to see and do. The agenda includes a long list of performers – a variety of bands, solo musicians, traditional Celtic dancers, Irish step dancers, comedy acts and so much more – across multiple stages. Sometimes Queen Elizabeth even stops by to enjoy a show. Again, vendors will be set up around the Shire with all sorts of Celtic and other hard-to-find Faire gear.

The Highland Games will be in full fling Saturday and Sunday, showcasing traditional Celtic sports like the Caber Toss, Clachneart, Scottish Hammer and the 56-pound Weight Toss. You can also visit tents that are set up by the clans to showcase their heritage and lineage. They generally have information and family heirlooms on display that enable visitors to dive into a clan’s history.

If you happen to see me, be sure to say hello. I’ll be wearing a green shirt. As always, be sure to follow me at Amishroadshow.com.


For details, visit parenfaire.com.

Southern-Style Barbecue and Craft Brews

JoBoy’s Brew Pub has settled into its new home in Lititz’s Rudy Hall. “Our restaurant is a destination,” says owner Jeff Harless. “So, we fit right in with Lititz, which is also a destination.”

In 2009 Jeff and his wife Maria “Jo” opened their restaurant and craft brewery in Manheim’s historic Summy House. After a few years, they were faced with good/bad news: They had outgrown the space. Unable to find a suitable location in Manheim, they expanded their search to neighboring communities and found the Rudy’s Hall building, which over the years, had served as a store, funeral home, town hall and tea room.

After undergoing carefully planned renovations that were designed by Jeff and Jo, JoBoy’s reopened on July 4, 2014. “We took our cues from Rudy Hall’s history – the setting is pre-Prohibition,” Jeff explains, “We wanted a classy but casual environment.” They more than succeeded. The wood floors, partially exposed brick walls (adorned with the tops of wine barrels from two of the featured wineries), sepia photos, and metal artwork (depicting musicians and playful versions of the restaurant’s logo crafted by local artisan Jim Glick) add a pop of pizazz to the space.

The bar top features JoBoy’s logo – stick figures of a boy and girl holding mugs of beer (the logo has a history of its own: Jeff would include the drawing on notes he left for Jo during their courting days). Booths line one wall and constitute the center seating area. “The back of the booths in the center area are a bit higher to promote privacy. That area seats 20 and doubles as a private area for small groups,” Jeff explains.

The other side of the dining area features table seating with a view of the action in the craft brewery. “Tables in that area are pretty popular – people like to watch what’s going on in the microbrewery,” Jeff notes.

As for the menu, the focus is on the Southern-style barbecue that North Carolina native Jeff grew up eating and for which JoBoy’s has become known. The Southern theme winds its way through the menu and includes appetizers such as smoked cabbage and smoked wings; sides such as Carolina red slaw, collard greens, hush puppies and fried okra; entrees such as shrimp & grits; and for dessert, sweet potato pie. If you’re not craving a taste of the South, the menu also features traditional soups, seafood salads, a crab cake sandwich, burgers and other entrées such as salmon and hand-cut Delmonico steak. The menu recently expanded to include what Jeff calls “more healthy choices,” including some vegetarian items and a wider sandwich variety.

Brewmaster Kevin Shaw presides over the microbrewery, which can also be viewed from the street. It features four tanks that are able to brew about 450 gallons of beer at a time. JoBoy’s hand-crafted selections include both year-round and seasonal brews. Jeff reports that the top seller is Lititz Springs Lager; seasonal beers for the summer will include lighter styles such as German Kolsch and Witbier.

If your taste is for wine, you’ll find something to your liking. The restaurant features local wines from Waltz Vineyards (Manheim), The Vineyard at Grandview (Mount Joy) and Karamoor Winery (Fort Washington).

Joboy’s also offers an events venue on the second floor. Soaring ceilings, windows overlooking Main Street and original wood flooring dating to 1902 are hallmarks of this area. It also features its own bar and seats 150 to 175 people. As one would expect, the menu focuses on barbecue-related items, but as with the restaurant menu, there are other items available as well. Jeff credits General Manager Jennifer Thompson for the popularity of this event space.

By the end of summer, Jeff anticipates opening a retail space in the lower level of the building. There, customers will be able to purchase JoBoy’s barbecue sauce and rubs, six-packs of JoBoy’s brew, growler refills and merchandise such as T-shirts and hats.


JoBoy’s Brew Pub is located at 27-31 E. Main St., Lititz. Call 568-8330 or visit joboysbrewpub.com or their Facebook page. Hours are Monday to Thursday, 11 a.m.-10 p.m.; Friday and Saturday, 11 a.m.-11 p.m., and Sunday, 11 a.m.-9 p.m. Kitchen closes 1 hour prior to closing time. Reservations are not accepted.

 

Barbecue fans may also want to check out:
  •  Harvey’s Main Street BBQ, 304 E. Main St., Mount Joy. Call 653-4224 or visit harveysbarbecue.com. Harvey’s was destroyed by a fire in July 2014, but owner Harvey Schademan says that a “bigger and better” restaurant should open sometime this month. The dining area will expand in size, and outdoor dining will be relocated from streetside to an area behind the restaurant. The new Harvey’s will offer table service, as well. Harvey’s continues to offer catering services, and its barbecue sauces can be found at area retailers including The Country Store, Mount Joy; Groff’s Meats, Elizabethtown; and Darrenkamp’s in Mount Joy and Elizabethtown.
  •  Hess’s Barbecue Catering Log Cabin, 2635 Willow Street Pike, Willow Street. Call 464-3374 or visit hessbbq.com. In operation since 2007, this seasonal venue is open Fridays, 10 a.m.-6 p.m., and Saturdays, 10 a.m.-4 p.m. (now through Thanksgiving, weather permitting). Lloyd Hess says that customers can pick up lunch on-the-go or take out dinner to be enjoyed at home; food tastings for brides-to-be and their families are also conducted in the Log Cabin. Menu offerings include pulled pork, tri-tip beef and smokehouse chicken breast sandwiches, as well as a barbecue sampler dinner, barbecue by the pound and sides. Also look for Hess’s take-out at Cherry Hill Orchard and Root’s Country Market. Clipper Magazine Stadium also boasts a Hess’s venue.
  • Pork & Wally’s Eatery, 56 N. Broad St., Lititz. Call 625-2909. Chef and co-owner Mark Wolownik’s barbecue recipes are inspired by a stint as a chef in the Carolinas. A graduate of the Culinary Institute of America, he and wife, Jennifer, opened the restaurant in 2013. The menu features several award-winning items including the chili, pulled-pork sandwich and burger selections. Take-outs and catering are available.

Restoring History

A historic mansion in Conoy Township, completed in 1811, stood for years in need of repair, waiting for the right person to come along and bring it back to life.

Elaine Jackson, with the aid of some very dedicated volunteers, became that person, slowly breathing life back into this once proud piece of history.

Elaine retired in 1999 after almost 36 years of teaching elementary school in the Elizabethtown Area School District. A longtime resident of Bainbridge, Elaine found she had no problem determining what to do next in her life. With a wide range of interests and a heartfelt need to serve others, she plunged forward into this new phase of life with gusto.

She volunteered her time and efforts with the Brethren Disaster Relief; her travels have taken her to New Orleans and New Jersey in the wake of Hurricanes Katrina and Sandy. She also returned to her career roots and on occasion serves as a substitute teacher. Elaine also continues her involvement with the Elizabethtown Fair, serving as the Flower Committee chairwoman since 1982. She is a member of the Elizabethtown Elizabeth Hughes Society, Elizabethtown Historical Society, Elizabethtown Business & Professionals, and the Elizabethtown Church of the Brethren, where she teaches Sunday school and is a deaconess.

She still finds time to race walk in the Senior Games and regularly walks the Northwest River Trail for exercise.

Elaine’s volunteer spirit has garnered her many awards in Pennsylvania, Lancaster County and the local community. But one project in particular has always been dear to her heart: the restoration of the Haldeman Mansion, which is located in Locust Grove. Elaine has a soft spot for the longstanding mansion sharing, “I have a lot of passion for the old place, just because it is old and in need.” The Haldeman Mansion was placed on the Pennsylvania and National Registers of Historic Places in August 1977, and it is No. 6 on the Historic Preservation Trust of Lancaster County’s inventory of historic buildings.

The mansion’s history intrigues her. Completed in 1811, it’s known foremost as the birthplace and childhood home of Samuel Haldeman (1812-1880). Haldeman was one of the most noted philologists and naturalists in America during the mid-nineteenth century. While few people know about him today, he is regarded as one of this country’s most prominent men of science and letters.

The extent and depth of Haldeman’s knowledge was exceptional. His friend, Charles Darwin, shared that Haldeman’s paper on “Species And Their Distribution” helped him to form his own conclusions in The Origin of Species (1859). The publishers of Webster’s Dictionary frequently consulted Haldeman regarding words and their definitions.

Elaine’s involvement with the Haldeman Mansion Preservation Society has spanned 16 years, and in that time she has risen from treasurer to president (for the last nine years). After all these years she confides, “I still have a passion for this old building that has become a full-time volunteer job for me.” HMPS’s mission is to restore and preserve the existing buildings and grounds of the mansion property in an effort to promote history, education and community use.

HMPS is well-known in the area for its fun and entertaining fundraisers. The Strawberry Festival, which is held each June, is one of its most popular fundraisers. Last year’s was the biggest and most successful Strawberry Festival held to date. Elaine attributes its success to the long winter and the fact that people were ready for spring (and strawberries). No doubt, those same sentiments will draw strawberry fans to Locust Grove this year. A word of warning: the strawberry desserts go quickly, so come early!

“For our last Victorian Tea, we had so many people calling to register that some had to be turned away,” Elaine says of a recent benefit. She confesses that The Tavern Dinner has become her favorite event. Held in September, it features a five-course dinner served by wait staff dressed in period clothing.

October’s Apple Festival was a big hit also. “Last year we discovered that everyone loves apples, and they love to eat,” Elaine says of the apple cider, apple dumplings, apple crisp, apple pie, apple bread, apple cake, apple butter, apple sauce, apple betty, candied apples, caramel apples and apple tarts that nourished attendees.

Elaine throws herself into each event 100% – planning, cooking or doing whatever it takes to make an event a success. She is helped by HMPS members and volunteers. To run these events, she says one must be organized, “Without my computer, I’d be dead!” she reports.

Elaine admits she did not become computer literate until after she retired.  It does help that her husband Chuck, a computer consultant until he retired from the Department of Education in 2001, is there to offer help when it’s needed. Elaine and Chuck have been married 57 years and are blessed with two grown daughters.

When asked what is most important to her today, she answers, “Caring for my family. We have a close-knit family.”

This year’s Strawberry Festival will be held on June 7, 12-4 p.m. For more information about the Haldeman Mansion’s progress and mansion events/tours, visit haldeman-mansion.org.

High Note

As Lancaster’s Renaissance continues, music  – whether listening or
purchasing – is taking on a bigger role. What used to be a two-horse town for live music venues is now booming with spots aiming to cater to specific ears.

A New Tradition

Hunter’s Tryst. Photo provided by Hunter's Tryst

Hunter’s Tryst. Photo provided by Hunter’s Tryst

The coolest new spot for music is underground, literally. Nestled beneath Details boutique, visitors to Hunter’s Tryst need to go in through the entrance facing Central Market and make their way downstairs to the speakeasy-inspired listening room. Billed as a social club for everyone, the Tryst is over-21, BYOB, and espouses the merits of whisk(e)y.

Music Coordinator Jason Mundok describes Hunter’s Tryst as a space for live music events where the music is the focus during the performance. Groups play short sets with healthy periods of down time built in to allow guests to socialize and enjoy the killer vibe.

The Lancaster-based band, Here Inside, will take the stage in June. The self-described ambient-influenced, atmospheric art rock band features bassist Michael Bridgman, Randy Bucksner on saxophone and flute, drummer Kelly McClain, Mundok on keys, and Hunter’s Tryst co-founder Anne Kirby on vocals. Back in April, the band released their first EP, “Starboard,” which rocks four melodic, almost psychedelic tracks and is available at hereinside.bandcamp.com.

Also this month, Hunter’s Tryst will welcome Chuck van Zyl. The host of “Star’s End,” WXPN’s spacemusic dreamscapes program, has also been making his own unique style of electronic music since 1983. Check the venue’s website or join their mailing list for passwords to the shows!


Hunter’s Tryst, 30 N. Queen St., Lower Level; hunterstryst.com

Community Music

Tellus360

Tellus360

Dashing the labels regularly associated with music venues, Tellus360 offers a community-centered environment focused on equality, sustainability and the love of life … oh, and music. Tuning in on one of the hottest trends in modern music, Tellus360 features mostly singer/songwriter acts with a tendency toward the Americana style. (The exceptions to the rule are frequent evenings featuring reggae music, DJs, and tributes to classic rock and folk legends.)

The June lineup for Tellus360 is indicative of its musical mission. Oklahoma-born Mike P. Ryan, who is as much a storyteller as a musician, will be in town to perform his original, heartfelt music solo on stage. David Mayfield, who is defined as a singer-songwriter, band leader, and Grammy-nominated producer, will bring “The David Mayfield Parade” to Tellus360 this month.

Popular local artists like Corty Byron and Jessica Smucker will also make appearances this month. And Lancaster’s Matt Wheeler strips off his Vintage Heart band to fly solo for an acoustic jam as part of Tellus360’s Sunday Sessions programing. For the jam band fans, Corty will team with Andy Mowatt to present “Peaches & Bears: A Celebration of the Allman Brothers Band & The Grateful Dead.” This got me to thinking about my old album collection.


Tellus360, 24 E. King St.; 393-1660, tellus360.com

Homage to Joni

BohoZone

BohoZone

In need of a turntable, I found what I was looking for during a recent trip to BohoZone, a quaint shop on Gallery Row dedicated to “essential compositions” and a handful of other fun things – goji berries, moleskine notebooks and other impulse buys. The turntable wasn’t the first thing to grab my eye; a poster of Joni Mitchell caught my attention as soon as I walked in the door. I’m a big Joni fan, and owner Dave Jones reminded me about the song (and store’s namesake) “Boho Dance” on her 1975 release “The Hissing of Summer Lawns.” (“Down in the cellar in the Boho zone / I went looking for some sweet inspiration.”)

I perused the store and fingered through the albums, finding one I needed to have. In the discount section (which is updated every Tuesday), I found an EP of live recordings from one of my all-time favorite bands, Lucius. The Brooklyn-based band gets its name from a dog one of the two female vocalists had as a pet. Jess Wolfe and Holly Laessig are joined by their all-male backing band to form what Rolling Stone calls “the best band you may not have heard yet.” I was honored enough to interview them in the past after watching their performance on NPR (and I even convinced them to sing “Happy Birthday” to a friend at their World Café Live concert in Philly). So, BohoZone is scratching all the right spots for me.

After taking a look around, Dave filled me in on the store’s impressive promotions. Signing up for the email list gets fans a birthday bonus of a $5 coupon. The Friendly Five: bring a friend into BohoZone and get two $5 gift cards to share. The Social Special: like, follow or comment with BohoZone on social network sites to earn 10% off your purchase – all you have to do is mention it at the register.


114 N. Prince St.; 984-2394, bohozone.com

A Wax Buildup

Record Connection

Record Connection

What is old is also what is new – music fans have not given up on the vinyl album, a classic, and some may say better, recording format. You’ll find one of the greatest collections of vinyl ever imagined just north of Ephrata, where Andy Kamm operates the Record Connection. When I was young, this is where I found many of the classic pieces in my vinyl collection. Although once expected to vanish into extinction, vinyl has survived in the digital age as is evidenced by the fact that the store is celebrating  its 30th anniversary in 2015.

Open since February 1985, the Record Connection quickly became the go-to source for vinyl (and also for cassette tapes and compact discs) and information about popular bands in the pre-Internet era. In 1995 the Record Connection was named one of the 10 best record stores in the United States by readers of Goldmine magazine, the leading music collectibles and memorabilia publication.

The multi-roomed store Andy describes as a vinyl junkie’s oasis houses more than 100,000 items with special sections devoted to heavy metal, psychedelic, progressive rock, soul, blues, jazz, country and comedy. Beyond music, the Record Connection sells posters, T-shirts, DVDs and much more. I still have the albums I bought there as a teenager, although they’ve been boxed away in a closet waiting for a new turntable.


550 N. Reading Rd., Ephrata;  271-7501, recordconnectionpa.com

Dreaming …

Have you ever visited a beautiful winery and with a delicious sip of wine thought to yourself, “I would love to own a winery.”?

I have – many times. My husband and I dream about what grapes we’d grow, who we’d court as investors, what our tasting room would look like and what we’d name our winery.

When I learned Gap’s Twin Brook Winery was for sale, I posted a link to the listing on my Facebook page with the caption, “Anyone interested in buying a local winery?” From the comments I received, it’s clear I am not the only one with this dream.

But owning a winery does not equate to sitting back with your feet up and sipping wine every day. According to Joyce Rigby, the former director of vineyard operations at Hauser Estate Winery near Gettysburg, it is hard work and a labor of love.

She says the first step in considering any winery purchase is to partner with a consultant to assess the health of the vineyard and the winery’s operations. “You need an expert to take a look at things like: Has the vineyard been taken care of? Does the soil drain well? Does the winery have the right equipment? What varieties of grapes do they grow, and are they right for our climate and the location of the vineyard?” She also notes that hiring the right people is important, especially for a new owner without a background in grapes. For example, hiring a vineyard manager from the East Coast is much more beneficial than bringing in someone from California, who will be unfamiliar with East Coast pest and climate challenges.

Joyce, who is also an adjunct faculty member in the enology and viticulture program at Harrisburg Area Community College, says an in-depth economic analysis is necessary, too. Buying a winery is a big investment – Twin Brook hit the market at nearly $3 million dollars – and one of the mistakes she has seen is a successful businessperson in another field buy a winery figuring he or she can be equally “fruitful” in the wine business. “A business plan is imperative, but you have to be in it for more than the money,” she stresses. “(Owning a winery) is not easy. It’s not easy at all.”

Tim Jobe, Twin Brook’s current general manager and winemaker, explained that owner Richard Caplan’s decision to sell is based largely on the fact that the 23 acres of vines on the property are getting old and need to be replanted. Tim says vines in this part of the country last between 30 and 35 years, and Twin Brook’s vines were planted in 1985. (Caplan purchased the 60-acre property in 1983; it had previously produced corn and soybeans and was also a dairy farm.)

Tim’s hope is that the property can continue as a winery. “The vineyards are capable of producing really good grapes, and we have made some really good wines,” he says. “The vineyard could go forever with someone who wants to replant and get it all done.”

Over the years, Twin Brook, which grows both vinifera and hybrid grapes, has produced many award-winning vintages, and Tim points out that the gorgeous property should be a selling point. “One of the successes is how beautiful it is,” he says. “People love coming here, even if they are just sitting outside drinking a bottle of wine.”

The 67 acres of land feature the vineyard, winery and tasting room, a farmhouse built in the 1750s (where the Jobe family currently lives), a gazebo, an organic garden and two greenhouses, one of which has been used as an event space.

Listing agent Anne Lusk, of Sotheby’s International Realty, says that although this is the first winery she’s listed, the Sotheby’s brand has a Napa-based office that only sells vineyards, and they have helped guide her through the process. Anne, who is a wine enthusiast, says she hopes to find an experienced buyer  who can use the property to produce fine wines well into the future. “We’d like nothing more than to have a new steward of the property and a new steward of the legacy,” she remarks.

Anne says she’s had some serious potential buyers inquiring about the property. “I literally have gotten inquiries globally,” she says with excitement, mentioning calls from Croatia, the United Kingdom and  Canada, as well as from all over the United States. The ultimate buyer, she theorizes, is someone who is “extremely well-funded. When you’re buying a commercial entity, you need to have plenty of reserves, and banks want to see that you have quite a bit of money down and that you’re an established business entity,” she says, adding that she asks for a pre-approval letter before showing the property. (She also allows a professional courtesy to those already operating within the industry.)

All of this means that, unfortunately, I will not own a winery any time soon. But I can still dream of “Aurand Point Vineyard & Winery,” right?

 

June Events:

June 6, 2-9 p.m. Wine & Jazz Festival. Longwood Gardens. Nearly 20 regional wineries will be on hand. Musicians will be performing throughout the gardens. Longwoodgardens.org.

June 13-14, 3-9 p.m. Music & Wine Festival. Fort Hunter Park, Harrisburg. Event features 15 regional wineries and a diverse lineup of musical entertainment. Dauphincounty.org.

June 21-22. 25th Annual Great Tastes of Pennsylvania Wine & Food Festival. Split Rock Resort, Poconos. Event features 36 wineries, as well as food vendors, music and seminars. Splitrockresort.com.

Fridays through September, 6-8:30 p.m. Wine by the Vine on Deck. Vineyard at Grandview, Mount Joy. Kick off the weekend with wine and music. Thevineyardatgrandview.com.

Summer Sippers

The crafted-cocktail trend is in high gear! Lancaster mixologists, while happy to pour your trusted throwback classic, are being inspired to muddle, infuse and innovate their way to new signature cocktails. The “Buy Local” movement has also expanded beyond farm-to-table and into the bar scene. Entrepreneurial Pennsylvania distillers are producing unique spirits, using locally sourced grains – some grown in the fields of Lancaster County.

Penn 1681 Vodka at Greenfield Restaurant and Bar

Berry Pepper Tea  using Penn 1681 Rye Vodka

Berry Pepper Tea using Penn 1681 Rye Vodka

Penn 1681 Rye Vodka, from Philadelphia Distilling, is produced from organic rye harvested from Amish fields. The company, which opened in 2004, is the first craft distillery in the Commonwealth of Pennsylvania since prohibition. An extensive filtering process frees the vodka of impurities, making it clean and easy to drink on its own or as a martini, says Greenfield’s bartender Kim Riedel, who has seen a growing interest in locally sourced spirits and craft beers among her customers. Kim takes advantage of the peak strawberry season to create the Berry Pepper Tea – a combination of fresh berry flavor with the kick of black pepper and a little raspberry tea (a summer staple at Greenfield Restaurant). “It’s a patio cocktail,” Kim says, “and a drink meant for sipping.”  A mocktail version? Sure, just leave out the vodka.


595 Greenfield Rd., 393-0668, thegreenfieldrestaurant.com

Berry Pepper Tea Recipe


 

The Bay Vodka at the Rendezvous Lounge

Lemon Basil Martini using The Bay Vodka

Lemon Basil Martini using The Bay Vodka

Imagine enjoying the essence of summertime on the Chesapeake Bay. Let Kevin Oswald, bartender at the Lancaster Marriott at Penn Square’s Rendezvous Lounge, whip up his

and memories of cracking hard shell crabs will flood your senses. The secret? The Bay Vodka, a handcrafted vodka seasoned with the spices that we would associate with Old Bay – including celery seed, black and red pepper, nutmeg, cardamom, sea salt and other secret spices. Made by the same distillers as Bluecoat Gin and 1681 Vodka, The Bay Vodka is a natural for a Bloody Mary, but Kevin has ventured beyond the obvious to create a “bright, fresh citrus-forward martini that tastes like a summery lemonade with an Old Bay finish. I see it best enjoyed as a post-gardening ‘Barefoot Contessa’ moment,” he describes, “or on a boat in the bay on a hot, sunny day.” The perfect food accompaniment? Maryland crabs, of course. For the mocktail version, use freshly squeezed lemonade, shake with fresh basil leaves, add club soda and a pinch of Old Bay seasoning.


Lancaster Marriott, Penn Square, 207-4033, pennsquaregrille.com

Lemon Basil Martini Recipe


 

White Rye Whiskey at Thistle Finch Distillery

Lemon Pepper Rye using White Rye Whiskey

Lemon Pepper Rye using White Rye Whiskey

In a 1900s-era tobacco warehouse on West Grant Street, the time-honored process of whiskey distillation is taking place, one small batch at a time. “Thistle Finch uses rye, wheat and malted barley grown in Lancaster and Lebanon counties to create its traditional-style, un-aged rye whiskey,” says its bar manager, Laura Luce. Her Lemon Pepper Rye recipe uses the distillery’s flagship product – white rye whiskey – along with the peppercorn-infused version for a “spicy, citrusy drink meant for sipping by the campfire or in your backyard on a cool summer evening.”  Thistle Finch’s products are sold in Pennsylvania’s Fine Wines and Good Spirits stores, and you can see how they are made during a tour of the distillery on Saturdays at 3, 4 and 5 p.m.


417 W. Grant St., 478-8472, thistlefinch.com

Lemon Pepper Rye Recipe


 

 

Bluecoat Gin at the Belvedere Inn

Old Fashioned using Bluecoat Gin

Old Fashioned using Bluecoat Gin

Bartender Taylor Merrill sees the locavore trend in his clients’ requests for Bluecoat Gin, another product from Philadelphia Distilling, over many of the larger spirit makers. “Bluecoat has a less pine-needles, juniper-berry taste than most mass-produced gins,” he says, describing Bluecoat as a vodka-drinker’s gin. His Ginger Blue Fashion (a gin-based take on the classic Old-Fashioned) is refreshing and crisp, with ginger beer and simple syrup mixing it up with a muddle of fresh sweet cherries and oranges, and topped with Bluecoat Gin. “It’s meant to be enjoyed outdoors,” he says, “especially on the deck of the Belvedere with our pan-seared mahi-mahi and beet salad Ω but the beach or poolside will work as well.” Not an imbiber? Eliminate the gin, increase the ginger beer and add a splash of water.


402 N. Queen St., 394-2422, belvederelancaster.com


 Ginger Blue Fashion Recipe

ShooFly Liqueur at Miller’s Smorgasbord

The ShooFly Tini using ShooFly Liqueur

The ShooFly Tini using ShooFly Liqueur

Now, chust a minute. There’s a quiet part of Lancaster County that is making its own liqueur from an unlikely inspiration: the shoofly pie. Inside the 86-year-old landmark of Pennsylvania Dutch cooking, Miller’s Smorgasbord has a tiny service bar that whips up some spirited drinks Ω the Amish Cow, the Mud Sale and the Shoofly Tini. The foundation of each of these highballs is Miller’s exclusive liqueur, which is based on the ingredients of the shoofly pie Ω molasses and spices of cinnamon, ginger and nutmeg Ω and infused with a bit of vodka. The Shoofly Tini is rimmed in crumbs from Miller’s classic  shoofly pie’s topping, says Jeff Bomboy, a general manager at Miller’s, who describes the drink as surprisingly “not sugary sweet, but more dry like a martini, with a sweet finish.” While the Shoofly Tini is enjoyable before, during or after a meal, the Amish Cow and Mud Sale are drinkable desserts, with Kahlua and cream and Bailey’s Irish Cream coming into play, as well as whipped cream and cinnamon
if the customer is game. No mocktails here! The proprietary liqueur is
available only at Miller’s Smorgasbord, which is well worth venturing
to the Route 30 East destination, even in summer.


2811 Lincoln Hwy. East, 687-6621, millerssmorgasbord.com


 Purchase this liqueur at Miller’s Smorgasbord.