CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

Cherry Crest Adventure Farm: 25 Years and Acres of Agri-tainment

With staycations setting the trend for Summer 2020, the challenge is to find something to do that is family-friendly. Fortunately, you don’t have to look far to discover what draws an average of 100,000 visitors from around the globe to our own backyard.  

Owners Jack and Donna Coleman didn’t move from New Jersey to Lancaster with the idea of becoming maze masters. Married in 1972, the first-generation farmers made the move to Ronks in 1987 to start a dairy operation. Their first herd of seven Cherry Crest Holsteins soon grew by leaps and bounds. The 200-acre farm has since moved into beef cows, broiler chickens, soybeans and corn.   

Donna and Jack Coleman moved to Lancaster County from New Jersey in 1987 with the intent of becoming dairy farmers. They not only realized that goal but they also became leaders in the agri-tainment arm of tourism.

Realizing they’d have to supplement their income, the two began offering lodging. When that venture stalled, they became intrigued by an article they read about a small-scale cornfield maze that had been installed at Lebanon Valley College. Designed by Don Frantz, who co-owned the American Maze Company, it attracted attention from near and far. 

The Colemans saw such a maze becoming an instant draw not only for their farm but for Lancaster County. Little did they know that they would become leaders in a new aspect of tourism called agri-tainment and come to own what is now regarded as America’s longest-running corn maze. 

The 25th anniversary maze was inspired by the farm’s beloved vintage pick-up truck.

They contacted Frantz and by 1996, a maze in the shape of a locomotive – in honor of nearby Strasburg Rail Road – took over several acres of the farm. Since then, the maze has employed such themes as Noah’s Ark, the Liberty Bell, the solar system, a horse and buggy and man’s first walk on the moon. This year’s maze, which takes the shape of the world’s largest pick-up truck, covers more than 2.5 miles of pathways. The ever-popular Flashlight Maze kicks off weekends beginning September 18 and continues through November 7.  

As for the astounding number of visitors, that can be attributed to exposure on the morning news shows, cable news outlets, countless newspaper and magazine stories and social media. 

Educating visitors – especially youngsters – about agriculture is one of Cherry Crest’s goals.

While the maze is still the major draw, the Colemans have expanded their agri-tainment venue in numerous ways. Educating young minds on the workings of a farm has become an important part of the enterprise. For example, the Discovery Barn is home to the popular baby chicks hatchery and other interactive farm displays. An outdoor stage provides space for live demonstrations and entertainment. The Farm Animal Center and Animal Grove are filled with farm animals that visitors can pet and learn about. Visitors can truly revel in farm life by hopping aboard the Farm Tour Wagon that provides a close-up view of the cattle, poultry and farming operations. 

For more action-oriented visitors, The Country Pig Races & Show is hosted in an arena-like area that features actors and a cast of racing piglets. There’s also the Shootin’ Gallery, which features a Paintball Range, Apple Blasters and Battle Zone. 

The maze’s biggest competition probably comes from Cherry Crest’s Sproutsville Village, which made its debut two years ago and this year has expanded to include eight new attractions: a fire house, police station, theater, diner, farm house, bait & tackle shop, a camper and a faux lake. Kids love the pretend village that allows their imaginations to soar and social skills to expand.  

This year’s new attraction, Lil’ Farmers Playland, is equipped with swings, a corn crib, sand boxes and a giant slide that was crafted from a farm combine.  

A day on the farm is sure to make you hungry and Cherry Crest has that covered, too. Visitors have access to nine different food corrals, wagons and cafés (including the Corn Café that is located inside the maze). Menus include burgers, fresh-picked sweet corn (roasted in husks), salads, hot dogs, wraps, cider donuts, kettle corn and fresh-squeezed lemonade. The School House Sweet Shop is home to 30 flavors of fudge. 

Just as Cherry Crest has grown in size, so has family involvement. The Colemans’  daughter, Shelly Coleman Temple, is CFO of the adventure farm. Her sister, Sherri Coleman Groff, serves as COO. Sherri’s husband, Brian Groff, is the food and special projects manager. 

On the farm side, their son, Jared Coleman, works alongside Jack in farm management and is actively involved in the farm’s broiler operation. Their other son, Dylan Coleman, who has a degree in business, is assisting his father in the sale and application of their dust-control product – Dustkill – that is made from soy bean oil. 

A third generation is learning the ropes – three of the Colemans’ grandchildren work on the farm on a seasonal basis. 

All the “rides” at Cherry Crest have a subtle tie-in to agriculture.

While CHERRY CREST’s Early Season was suspended due to COVID-19, the farm’s Summer Season activities, including the maze, opened July 3, just as Lancaster County moved into its green phase of reopening. The Colemans used the time to develop policies that will ensure health safety for visitors and employees alike. 

The policies include screening employees before the start of their shifts, following local COVID-19 procedures and ramping up their already vigorous cleaning procedures. Hand sanitizer stations are situated around the farm and cashless transactions are handled with as little contact as possible. In addition, the number of guests in each  building is monitored and overall visitation is being kept to 50% of capacity. With access to 25 acres, visitors should easily be able to practice social distancing.    

Cherry Crest Adventure Farm is located at 150 Cherry Hill Rd., Ronks. For details, visit cherrycrestfarm.com. 

Special Upcoming Events 

Sunflower Festival: Aug. 29 & Sept. 5

WDAC Family Fun Day: Sept. 12 

Flashlight Maze: Sept. 18-Nov. 7 (Fri. & Sat. only) 

Live Entertainment: Sept. 19-Oct. 31 (Sat. only) 

PA Winery Events: Sept. 19-Nov. 7 (Sat. only) 

Fireworks on the Farm: Sept. 26, Oct. 10 & 17, Nov. 7 

25th Birthday Celebration: Sept. 26 

Pumpkin Madness: Nov. 7 

Food Trucks Are “Catering” to Neighborhoods

As seen at a recent pop-up event at Wyndridge Farm in Dallastown, food trucks from Baron Von Schwein and York-based Roadside Grille, which specializes in quesadillas and burgers, set up shop. Wyndridge is sponsoring a Pop-up Beer Garden every weekend through September 29 at Kissel Valley Farm in Lititz. Photo by Sean Kennedy.

Food trucks have been bringing their tasty bites to neighborhoods across Lancaster County for the past few months. Many are now booking fall dates. Check out these local food trucks and their social media to see where they will be popping up next! If they aren’t coming anywhere near you, some take neighborhood requests if you get enough families to join.

Mad Dash Concessions is known for its artisan grilled cheese sandwiches.

Mad Dash Concessions specializes in artisan grilled cheeses, including mac-and-cheese stuffed, spinach artichoke and buffalo chicken. Maddashgrilledcheese.com or find them on Facebook or Instagram @maddashc.

Sugar Whipped Bakery has been taking their cupcakes and macarons to the streets with their Neighborhood Quarantine Sugar Rush food truck visits. Vegan and gluten-free options are available. Sugarwhippedbakery.com or find them on Facebook or Instagram @sugarwhippedbakery.

Wyndridge Farm Brewing, which is based in York County, is now bringing their craft beverages to neighborhoods in Lancaster. They are also hosting a Pop-up Beer Garden every weekend through September 29 at Kissel Valley Farm (645 E. Oregon Rd., Lititz) that features their craft brews/ciders, outdoor entertainment and food trucks. Wyndridge.com or find them on Facebook or Instagram @wyndridgefarm.

Dough Heads Stuffed Waffles offers “wockets,” which are waffles stuffed with sweet and savory options. From bananas foster to buffalo chicken, they have something for every mood. Dough Heads are offering neighborhood pick up pre-orders. Order on their website and choose their upcoming location that works best for you. Then just wait until they send you a notification that your order is ready. Doughheadswaffles.com or find them on Facebook or Instagram @doughheadswaffles.

Grape Leaf Café serves authentic Mediterranean and Middle Eastern cuisine. During COVID-19, they are doing neighborhood pop-ups. Find them on Facebook or Instagram @grapeleafcafe.

Savory’s Pumpkin Funnel Cakes, which is based in York, is making neighborhood visits in Lancaster County. Find them on Facebook for their latest pop-ups.

Lancaster Burger’s tasty burgers are made from locally raised beef. Photo by Katie Sandoe.

Lancaster Burger serves the classic combo of burger and fries, along with yummy varieties like mushroom-swiss and jalapeño. Their burgers are made with beef raised right here in Lancaster, but they also offer black bean and veggie burgers. Lancasterburger.com or find them on Facebook or Instagram @lancaster_burger.

Baron Von Schwein, which is a fixture at community events, has been rolling though neighborhoods for the last few months. Their specialty is comfort food – smoked meats, mac & cheese, cornbread, etc. Find them on Facebook and Instagram @baronvonschwein.

Grandview Vineyards may not have a food truck, but they are traveling the county for QuarantWine Rescues where they bring wine and wine slushies right to your neighborhood. They can also coordinate with local food trucks for a wine-and-dine combination. Grandviewwines.com. 

Walk-o Taco: the name says it all!

Walk-O Taco serves tacos in a portable bag known as a “walking taco,” along with street tacos and sides. Find them on Facebook or Instagram @walkotacolanc.

Chester County-based 22 BBQ appears in neighborhoods and at events throughout Central PA.

From 22 BBQ: pork barbecue sandwich, cole slaw and mac & cheese.

22 BBQ specializes in Southern-style barbecue (and all the fixings). Based in West Grove, Chester County, pitmaster Art Ianni and his wife, Dor, take their truck all over South Central Pennsylvania and beyond to share their “slow & low” creations with barbecue fans. 22-bbq.com or find them on Facebook and Instagram @22bbqtruck. 

Mista Twista specializes in soft-serve ice cream and other sweet treats.

Mista Twista is a new soft-serve ice cream truck in the Lancaster foodie scene. Their menu features ice cream (cones or cups), fresh-baked dessert sundaes, affogatos (espresso poured over ice cream with rolled wafer and chocolate shavings) and floats. Find them on Facebook or Instagram
@mista.twista.lanc.

Lancaster Cupcake is taking their famous cupcakes to the streets. Lancastercupcake.com or find them on Facebook or Instagram @lancastercupcake.

Photo provided by Lickity Split.

 Lickity Split‘s ice cream truck has been all over Lancaster County serving their hand dipped Leibys premium ice cream. Often times they have teamed up with other food trucks to provide dinner and dessert in one location. Find more information here or find them on Facebook or Instagram.

Note: Many food trucks and neighborhood pop-ups post about their schedules on Nextdoor.com. Sign up for the latest happening in your neighborhood.

Life as I remember it

Kindergarten … my education begins.

I was born in 1951, which makes me a Baby Boomer. Looking back over my life, it’s odd what I remember. It starts at the very beginning with my parents. My mother was from Cabbage Hill and my father was from North Carolina. They met during World War II, when he would travel from the Navy’s training center in Maryland to Lancaster on weekend leave. After living in Rhode Island to fulfill my father’s Naval service, they settled in Lancaster. Did I mention she was Catholic and he was Southern Baptist? That created some fireworks around the house! 

When I was little, summer vacations were often spent in North Carolina, on the farm where my father grew up. One of my earliest memories was the chain gangs that worked on the roads. Seeing men – most of them Black – wearing those black-and-white prison uniforms and chained together with guns trained on them was frightening. I also remember the drinking fountains that bore signs above them that I now know said, “Whites Only” and “Colored.” No explanation was ever offered … it was just the way things were. 

My parents persisted in using the word “Colored” to describe African Americans all their lives. My sister and I supposed it was a generational thing. It would drive my brother-in-law – who grew up on Monument Avenue in Richmond, Virginia, of all places – nuts, so he’d always ask, “And, what color are they?” 

We found it kind of ironic that one of my mother’s best friends was a Black woman she worked with at a local factory. Anita was a friend to the end. I don’t know how we would have made it through those difficult final years of my mother’s life without her help. 

Back to the religion thing. My sister and I were brought up as Catholics, although sometimes we’d go to church with my father. I attended parochial school from first through fifth grades. One thing that always bothered me was being instructed by a particular nun to not talk to the public school kids who walked past our schoolyard on their way home for lunch. “They’re not Catholic,” she would say. I found this very confusing. After all, my father was not Catholic. I constantly worried that he was going to end up in hell. 

During the summer between fifth and sixth grades, I was informed I’d be going to public school. Those first few weeks were rough. The Mennonite girls avoided me like the plague. I’d hear them whisper, “She’s that Catholic girl.” Finally, a nice Lutheran girl took me under her wing and I gained the acceptance of my classmates. 

I lived for the summer. Spending the day at the pool was my idea of perfection. One day in the early 60s, I remember the pool suddenly got very quiet. An Asian couple walked to a spot near ours and spread out their blanket. Everyone stared. 

The pool manager soon appeared. He and the couple engaged in conversation and suddenly they were packing up their things and being escorted out. Kids’ questions were met with vague parental answers. 

Many years later, my mother would become friends with a Japanese co-worker who had spent part of her childhood at an internment camp on the West Coast during World War II. I saw her obituary recently and had to smile at the memory of the crane-inspired crafts she made and shared with us. 

Ticking an item off my dad’s bucket list – seeing the Grand Canyon.

As much as we love Lancaster County, we have to admit it has always been a very segregated community. When I was growing up, Black residents lived almost exclusively in the Southeast area – the Seventh Ward – of Lancaster. When someone simply said “the ward,” you knew what area of town they were referring to. The suburbs were essentially lily white. At the suburban high school I attended, there was one Black family and they moved to another district my junior year. 

In the burbs, we were “segregated” in other ways. One was through the course load we took – i.e., college prep, business or general. We were kept in our own little worlds, never to mingle with the kids in the other curriculums. 

Years later, you would meet classmates from outside your circle at reunions and think how nice they are and wonder why you didn’t get to know them in high school. 

When it came time to choose a college, I wanted to spread my wings. My parents agreed to a small liberal arts college in North Carolina. As the song goes, the times they were a changin’ due to movements focused on civil rights, women’s liberation and ending the war in Vietnam. 

One of my freshman suitemates was from a small town near Charlotte. The first time we (my other roomies were from New Jersey and West Virginia) went home with her, we were shocked to discover her family had a Black maid. They lived very comfortably but were in no way wealthy, which we – the Yankees – thought was the qualification for having a maid of any color. And, her mother didn’t work, so we wondered why she would even need a maid. 

Allison (my roomie) adored that woman. Her name was Elizabeth and whenever we visited, she would make her specialty: shrimp creole. It was delicious! 

We soon came to discover that most of our classmates from the South had Black maids. Heck, we even had maids at our disposal in the dorms. When I saw the movie, The Help, it brought back a lot of memories. 

One of the best parts of attending college in the South was going to the beach – namely North Myrtle Beach, Ocean Drive – almost every weekend starting in early March. One Friday, eight of us set off for OD and about halfway through the drive, we stopped at a store/gas station in South Carolina that made Wally’s Filling Station on The Andy Griffith Show look like a palace. 

Upon asking to use the rest room, we were directed to go “out back,” where we discovered two outhouses, one for whites and one for “coloreds” (despite it being more than five years since the Civil Rights Act was signed by Lyndon Johnson and the elimination of Jim Crow laws). There we stood in the broiling sun, eight college coeds in a row waiting our turns for the white outhouse. I announced I was going to use the other outhouse. Pandemonium ensued. You would have thought I said I was going to walk down the road naked. In the end, I was the only one to break ranks. To my surprise, I wasn’t booted from the car. 

My dad remained a “farmer” all his life. He had the most amazing garden and grew stuff that was regarded as Southern, including collard greens, okra and yams. He gladly shared them with his Black co-workers who also grew up in the South and liked the taste of home he provided each summer. 

My dad was also devoted to his lawn. He fertilized it on a strict schedule and mowed it at least twice a week, which drove my mother nuts. 

What drove him nuts was the house across the street. It was owned by an Indian family and they weren’t picky about the way their lawn looked. On occasion, when they were away, my dad would sneak over and mow the lawn. My mother would say, “Why don’t you just go over there and give them some pointers?” He preferred to remain the mystery lawn mower. 

My sister and her husband had a time share and they often invited me, my son and our dad to go along with them to what became our favorite destination: the American West. Exploring Native American culture was fascinating. 

One Sunday afternoon, my sister and I made a run to a grocery store in New Mexico. Two Native guys approached us and began asking touristy questions: where were we from, etc. We engaged them in conversation, asking for their opinions on where to go and what to see. 

Soon, the store manager swept in and said, “Ladies, I’m so sorry these men are bothering you,” and told them to be on their way. We were shocked. I told him they were not bothering us, thank you very much. As we checked out, the manager again apologized. God forbid that the locals bother the tourists!

Visiting a reservation is quite an eye-opener. Poverty permeates them. The first time we went on the Navajo Reservation in Arizona, my father was genuinely shocked by what he saw. 

After retiring from nursing several years ago, my sister became interested in Starling family genealogy. One day she called with news of her latest discovery. She was incensed that one of our Scots-Irish ancestors traveled to the New World for the sole purpose of killing Native Americans. 

My son works at a big food distribution center in Allentown. The past year has been a whirlwind. A year ago, he was tasked with learning all he could about the spotted lanternfly. In March, he had to become coronavirus-literate. In the beginning, he was working 24/7 just to keep stores supplied. Then, when the virus began to affect the workforce, he had to keep employees updated on the ever-evolving policies of the state. Now, it falls to him to don a hazmat suit every two hours and take everyone’s temperature. 

One particularly busy night, he admitted a truck driver to the office. He instructed him to put on a mask. The driver (who was Black) asked why the other person (who was white) in the office wasn’t wearing one. Charlie explained he had a medical excuse. The debate went back and forth. Finally, the guy apologized, put on a mask and said, “You don’t know what it’s like to be Black.” Charlie responded with, “I have an inkling; my wife is Arabic. Everyone assumes her family are terrorists.” 

The Longs become part of an Arabic family.

It’s been quite an education becoming part of a Syrian family. They celebrate Thanksgiving in a huge way. The hors d’ oeuvre course features Arabic food and then, out comes the All-American smorgasbord of turkeys (done several ways), ham, veggies, salads, casseroles and bread. Fruit is their idea of dessert. They love American whiskey. The men sit around and discuss politics (in English) and football (in Arabic). Go figure. 

They don’t like the American custom of shaking hands. Their preferred greeting is a kiss on each cheek. If you’re at a party, you must greet each person with a kiss-kiss. It takes forever for everyone to say hello. 

The biggest thing I’ve noticed – and appreciated – is that they go out of their way to make the “white” in-laws (which they jokingly call us) feel welcome. If I make a mistake, I laugh and ask for their forgiveness, explaining I’m just an “uptight Pennsylvania Dutch woman from Lancaster County.”  

What’s the point of all this? Perhaps it’s due time that we acknowledge our awareness of the prejudice and social injustice that have existed in the world since the beginning of time. As for Lancaster County Magazine, we pledge to work harder to be a better neighbor and be more inclusive of everyone who calls Lancaster home.  

– Suzanne Starling-Long

COVID Dreams

Have you noticed a change in your dreams in 2020? If so, you are certainly not alone. The coronavirus pandemic left people with extra time on their hands and many took advantage of it by sleeping. Having extra time to sleep combined with the stress and anxiety of the situation created a rather interesting worldwide phenomenon called COVID dreams.

In these uncertain times, one Sleep Standards survey of 1,000 Americans showed more than 87% reporting an increase of vivid and unusual dreaming since the pandemic began. A quick search for #idreamofcovid on Twitter reveals a lengthy list of posts on the subject from around the globe.

In March, Assistant Professor Deirdre Barrett, Ph.D. of the Harvard Medical School, who is known for her work on nightmares and disturbing dreams affected by trauma among combat veterans, former prisoners of war and 9/11 first responders, released an online survey to collect information about the dreams of people living through the coronavirus pandemic. Among the thousands of dreams reported in Barrett’s survey, nightmares about bugs top the list. Some believe this may be a visual metaphor connected to our use of the slang “bugs” when referring to viruses. 

“Dreams can be kind of pun-like in using visual images for words” says Barrett, whose work previously revealed an increase in dreams, nightmares and other sleep disturbances in the wake of the 9/11 attacks. This is a common trend in times of disaster and trauma. However, in our current situation, the coronavirus has often been labeled our “invisible enemy.” As such, we lack a solid visual manifestation for the virus as we had in the aftermath of 9/11.

Dream interpretation is woven throughout our ancient cultures as far back as the Sumerians. Thanks to modern brain-scanning technology, there is a clearer understanding of what our brains are doing while we sleep. They appear to reflect on what emotionally impacts us the most while we are awake. Neuroscientists view dreams as part of a process of reviewing and processing our short-term memories from the day to convert the most important parts into long-term memories.

All of these factors contribute to the intensity of dreams during the pandemic. But, what is making them so vivid? Dreaming is most active during the REM (rapid eye movement) stage of sleep. This stage alternates with four non-REM stages about every 90 minutes or so. The longer you sleep, the longer the REM stages last each cycle.

If you happen to awaken during a non-REM stage, your dreams will be lost forever. However,  during the pandemic shutdown, people were sleeping longer and waking up more naturally, without an alarm. This allowed dreamers to wake up during the longer-lasting and more intense REM cycles towards the end of their sleep. Even then, if you’re keeping a dream journal, you only have about 10 minutes to write down your dreams before they begin to fade. 

The bottom line is if you’ve been experiencing vivid dreams or nightmares, you can take comfort in the notion that it’s just another aspect of being #AloneTogether during these trying times. Here’s hoping you have sweet dreams in the near future. 

Room with a Brew

The Black Forest Brewery has become part of the fabric of Ephrata. Located along West Main Street, it’s owned by Bob and Denise Harter, who also operate the 1777 Americana Inn Bed & Breakfast. 

Black Forest Brewery quickly adhered to the takeout and outdoor dining-only phases of reopening earlier this summer. Fortunately, because they share a beautifully landscaped property with the 1777 Americana Bed & Breakfast, there was plenty of space for social distancing.

The idea for a craft brewery was conceived when Bob and his sons, Ryan, Ross and Reese, would go backpacking on the Black Forest Trail in Tiadaghton State Forest. Beer was a favorite topic of discussion among the foursome. Aided by a homebrew kit, Bob and Ryan ultimately began crafting beer in the Harters’ Berks County kitchen. 

Meanwhile, Denise was contemplating her next move after she retired from teaching. Bob, who was a project manager for a financial firm, was also ready for a change. They envisioned buying a property through which Denise could operate a bed & breakfast and Bob could open a brewery.  

On the menu: Grilled Vegetable Grain Bowl with an option of adding shrimp, steak tips, pork belly or chicken.

Their plans came to fruition in 2014, when the Harters took over a historical property in Ephrata – built in 1777, it was originally owned by tall-case clockmaker Jacob Gorgas – that had been part of the Doneckers community.   

Although Black Forest Brewery is housed in a building that was constructed after the Harters purchased the property, its architecture complements the inn. An expansion was completed in March. High ceilings provide the interior of the brewpub with a lofty feel; retractable patio doors deliver an indoor/outdoor connection. The décor features such reclaimed materials as pressed tin on the front of the brewpub’s two bars and “window frames” on the walls. There’s even a large slate chalkboard from Ephrata’s Highland Elementary School. “Everything has a bit of history and a story,” Denise says. That includes the heads of Black Forest’s 10 taps that were crafted by the couple’s son, Reese, who operates Make It Grain, a fine carpentry business.

Burgers have become a signature of Black Forest’s menu.

Black Forest has ample indoor and outdoor seating for you to enjoy, including a beautifully landscaped garden patio that Denise says has been popular with guests who range from B&B patrons and local residents to bike riders from the nearby rail trail and visitors to the area. “Our slogan is ‘drink local, walk home,’” says manager Eric Sears, who points out that Black Forest Brewery is only one of two breweries in the state that has a B&B attached to it.

Black Forest’s name and logo pay homage to the place where the idea for the business was conceived. “We often get questions about the logo. It’s the shape of the 42-mile loop Black Forest Trail,” Bob explains. The name also has an Ephrata connection – the town’s founder, Conrad Beissel, was born and raised in the Black Forest region of Germany. Additionally, Black Forest’s brews are crafted in accordance to the German Beer Purity Law, or the Reinheitsgebot, which limits the ingredients used to brew beer to water, hops, grain and yeast. 

Black Forest’s logo was inspired by one of Bob Harter and his sons’ favorite hiking trails in Tiadaghton State Forest. Beer is made according to the German Beer Purity Law that limits ingredients to water, hops, grain and yeast.

Bob is Black Forest’s brewmaster. Flagship brews include Conrad Kolsch, 42nd Mile IPA and Americana Pale Ale. “We have a gamut of selections from Kolsch to IPA, stout and porter. We’ll also do some different styles of beer based on seasonality; saison is great for the summer,” he notes. Black Forest has about 110 members in its mug club; their numbered mugs hang by the taps. Craft cocktails, cider from Levengood’s and wine selections from Allegro Winery are also available.

The menu features small plates (including fresh seasonal salad and fish and chips); large plates (filet tips, mac & cheese bowl and grilled vegetable grain bowl); shareables (such as Buffalo chicken dip, macho nachos and fried drumsticks); and handhelds (including Black Forest Brewery hot dog, BFB burritos, hot mess cheeseburger and fried chicken sandwich). Weekend specials are also offered. 

The new addition merges the indoor area with the outdoors. Pictured are (left to right): Eric Sears, bar manager, Denise Harter, owner, and Dave Parsons, chef.

Eric says the brewpub has become known for its burgers as well as its fries – an appetizer features fries topped with house-made beer cheese, caramelized onions, salsa and bacon. “Our chef, Dave Parsons, is very talented with sauces,” says Denise. “The sauces he makes for our drumsticks [the Black Forest version of wings] are great – he’s won awards for the black cherry habanero sauce.” 

Denise points out that the brewpub is involved in the community. One community effort entailed a partnership with two other Ephrata craft breweries – St. Boniface and Pour Man’s – to create a special brew, Ale for Trails, to raise funds for Ephrata’s Heatherwood Bike Park. 

Black Forest Brewery is located at 301 W. Main St., Ephrata (behind the 1777 Americana Inn Bed & Breakfast). Hours are Wednesday and Thursday, 4-9 p.m., Friday and Saturday, 12-9 p.m., and Sunday, 12-5 p.m. For more information, call 717-450-7217 or visit blackforestbrewery.net, Instagram and Facebook.

Chilango’s: Taco Central

The streets are silent; downtown Lititz appears to be asleep. In the quiet, I start to question what piece of crucial information I had missed. Suddenly, something in the cool evening air catches my attention: the delicious aroma of cooking food. It is the only hint of Chilango’s Taco Night at 9:50 p.m. on this particular Friday night in July 2019, and it confirms my hunger. 

All four varieties of tacos are available with spring onions, lime, tangy grilled cactus and an ice-cold bottle of Coca-Cola.

With the windows rolled down, I sit in my parked car on North Broad Street, just across from the dark restaurant that appears to be closed for the night. At 10 p.m., as though on cue, a car pulls up and drops off a few people. Then another car appears. People start arriving in droves, heading around the back of Chilango’s to their outdoor seating area. 

Feeling like I’m about to crash a party, I follow in kind. The patio is already filled with people sitting around tables, enjoying conversation, sipping on drinks, cracking open their BYOB bottles of Modelo and Corona beer. The sounds of laughter and relaxed chatter combine with the sizzle of food in the background. A few moments later, families and folks of all ages line up to place their taco orders from underneath the canopy in the back. A selection of four tacos – chorizo, tripe, al pastor and carnitas – makes up tonight’s menu. 

Tamara Donoso grills tortillas on a hot griddle ahead of a long line of hungry customers.

Everyone from Chilango’s is hard at work. Andrea Suárez, who invited me to check out Taco Night and is the daughter of co-owner Leticia Martinez, handles checkouts with her sister, Jennifer Suárez, at the start of a massive line. Their brother, co-owner and chef Erik Suárez, orchestrates food like a symphony conductor, taking orders on the fly as patrons line up. Tortillas swoosh around on a hot, oiled griddle, while pineapple juice drips over pork in a vertical broiler. Chorizo sizzles nearby. Chilango’s will be slammed until at least 1 a.m., when Taco Night ends or whenever they run out of food, whichever comes first. Based on the line of folks waiting to order, my money is on the latter. 

Jennifer Suárez, chef Erik Suárez, and Tamara Donoso cook and fill orders for a long line of patrons at Chilango’s Taco Night.

Cash (only) in hand, I order one of each variety of taco, opting for the sensational fried cactus and spring onions topped with fresh lime, cilantro and diced onions. There are two salsas to choose from – tangy pickled jalapeño salsa verde and smoky habanero roja salsa with just the right amount of heat on it. Rounding out the meal: a glass bottle of ice-cold Coca-Cola (complete with real sugar) with a pop-off cap. For a brief moment, I forget where I am. It occurs to me that I could be in Mexico City on a summer evening, having waited for the burning sun to rest and the world to stir. This is the most authentic food experience I’ve had in a while and I was anxious to learn more.

Al pastor (pineapple pork) cooks on a vertical broiler with savory pineapple juice marinating the slow-roasting pork.

A Dreamer’s Dream

The word Chilango means to be from Mexico City, and for Leticia, the restaurant that bears that name represents her dream, the American dream. A dream to open a restaurant and bring authentic Mexican food to the Lititz community she now calls home. 

From left to right:, Andrea Suárez, Chilango’s co-owner Leticia Martinez, chef Jose Malvaez and Jennifer Suárez are pictured in front of their restaurant in downtown Lititz, Chilango’s Authentic Mexican Restaurante.

Leticia remembers being seven years old and cooking food with her mother to sell in Mexico City. Initially, she detested the chore of cooking. Years later, when her son, Erik, was born, food became a language of love. Cooking became Leticia’s way of expressing love to her family and eventually, everyone in her life. Upon that realization, her relationship with cooking changed. Leticia’s mantra: Whatever your mindset when you cook, that is what you will produce. If you cook with stress, your food will reflect that sentiment. If you cook with love, mmm, yes, it will be the best, and that’s true for almost anything one sets out to accomplish.

Coming to the United States 13 years ago, Leticia cooked in another restaurant for nearly a decade. Her cooking was revered and she was encouraged by many to open a restaurant herself. It was Erik’s confidence and a joint partnership that led them to open Chilango’s Authentic Mexican Restaurante. Along with Leticia’s daughters, Andrea and Jennifer, and daughter-in-law, Tamara Donoso, the restaurant not only had the support of family, but it would provide a way for the family to make a living.

Wish Upon a (Michelin) Star

Cooking out of passion, it’s easy to overlook business operations. The restaurant needed an urgent boost and that’s where chef Jose Malvaez comes in. While Leticia’s family had a dream to come to America, Jose, who is married to Jennifer, had a dream to become a chef in Spain. (The two met in Mexico.) 

By all accounts, both Jose and Jennifer were actively realizing their dreams. Separated by an ocean, Jennifer helped to support her family’s restaurant in downtown Lititz, while Jose cooked in Spain. There, he worked at three-star Michelin-rated El Celler de Can Roca in Girona, two-star rated Mugaritz in Errenteria, and two-star Ricard Camarena in València. In case you lost count, that’s three restaurants totaling seven Michelin stars, perhaps the highest-regarded industry accolade worldwide. 

Early in 2020, Jose faced a difficult decision: keep his old dream alive or follow a new one and help rescue the family business. Just one month before the pandemic started its march across the world, he chose the latter. Chilango’s brought him and Jennifer together and you can bet his cooking will be full of love.

Citing a chance to help the family and the family business, chef Jose brings operational experience to the restaurant. Both his professionalism and passion for high-quality food is obvious. Operationally, the restaurant’s sustainability has improved during the pandemic and is better off than it was prior. The restaurant balances using local ingredients with importing food products from Mexico, so recipes stay true to their roots. Looking to the future, Chef Jose plans to add true Mexican gastronomy to the menu.  

Take Comfort in Tradition

If you’re new to Mexican cuisine (Tex-Mex, hard shell tacos and sour cream don’t count), simply ask for guidance. You’ll discover that Mexican food is not that spicy so much as the flavors are complex, as with the legendary Mexican sauce, the mole. Jennifer and Andrea recommend a meal with a combination of items to learn what you like and experience more food. The rice recipe is their mother’s and the bean recipe is their grandmother’s. Of course, both are made with love.

Jennifer Suárez joins hands with her husband, chef Jose (Pepe) Malvaez. Jennifer dreamed of coming to America, while Jose dreamed of becoming a chef in Spain. Cooking at Michelin-rated restaurants in Spain and separated by an entire ocean, Chilango’s brought them together.

DIY Taco Night

Prior to the pandemic, one of Chilango’s signature events was Taco Night. Typically held on a designated Friday night from May through October, the pandemic caused its indefinite postponement due to state guidelines in the red and yellow phases of reopening the economy. Even the green phase has its limitations.  

The work that goes into Chilango’s Taco Night is meritorious and makes the occasion all the more exceptional. Food prep commences on Thursday. Two-hundred pieces of cactus need to be peeled, with their sharp spines removed, a task taking four hours to complete just for one optional (recommended) topping. 

On the day of Taco Night, the restaurant operates as normal, while meat prep for the evening event concurrently takes place, removing chef Erik from the roster all day long. Preparation of slow-cooked meats starts around 5 p.m., with the rotisserie heating up around 7:30 p.m. At 10 p.m., the line outside starts to form. For the next three hours, as many as 200 taco fans embrace the tastes of Mexico City. Clean-up concludes by 3 a.m. With no rest for the weary, the staff will be back to work the next morning at 10 a.m.

This summer, you can host your own Taco Night at home, free of all the work. Chilango’s offers takeout and catering service, with Taco Tuesday and Thursdays being the best days of the week. For larger groups of 15 or more, call a couple of days in advance to schedule an order (last call for pickup is 30 minutes before close). The selection of meats may vary but typically includes pollo (chicken), chorizo (Mexican sausage), carne enchilada (seasoned pork), al pastor (pineapple pork), carne asada (grilled beef tenderloin) and lengua (beef tongue). I have yet to land on a single favorite. Don’t forget cold sodas, fresh limes, cilantro, onions and your choice of salsas.

Chilango’s is located at 56 N. Broad Street in Lititz. For details, visit chilangosinlititz.com or Facebook. 

Treasures Markets

No doubt, you’re aware that grocery stores offer benefits such as double coupons. In Lancaster, a new store – Treasures Markets – is offering a trifecta of benefits, namely affordable, quality food, jobs and financial support for programs administered by the Water Street Mission.

Envision a small-scale superstore that sells brand-name grocery items, furniture, clothing and general merchandise at significantly discounted prices. That’s what Treasures Markets offers. Credit for the concept goes to Michael Mitchell, the founder of Amelia’s Grocery Outlet, a company that had grown to include 15 locations when Mitchell sold it in 2011. Although he left the industry to become the executive director of the S. Dale High Center for Family Business at Elizabethtown College, the grocery biz remained close to his heart.

Knowing the city had become what is known as a food desert – the county boasts over 2-million square feet of grocery space, while the city’s share is 29,800 square feet, coupled with the fact that the poverty rate has doubled over the last 50 years (rising from 15.2% to 31.2%) – Mitchell saw a need to create a new food-shopping alterative for under-served city residents.

Using the Amelia’s model of providing quality and affordable groceries, he expanded it by adding furniture, clothing and general merchandise, much of which is sourced through closeouts and liquidation sales. Donations from the public will also join the lineup, as a warehouse in East Petersburg has been brought online to receive clothing and household items. He even had a name for the venture: Treasures Markets. Actually, it relates back to Amelia’s. Mitchell recalled the countless times shoppers would compare visiting a store to being on a treasure hunt – you never knew what you’d find from one week to the next.

In need of a partner, Mitchell knew who to approach: The Water Street Mission. Other partners came aboard, including the Social Enterprise Institute at Elizabethtown College and the High Foundation.

Treasures Markets, whose first store opened in late June on North Franklin Street (it was previously the home of Farmer’s Supply), is a nonprofit/benefit corporation. The 27,000 square-foot store, which underwent extensive remodeling, is bright and inviting. The selection covers the gamut and ranges from fresh produce to ethnic food, dairy, meat, frozen food, canned goods, breakfast fare, snacks and pet food. A portion of the store is devoted to furniture and household supplies (on the day I visited, name-brand patio furniture filled the floor; there was even a selection of stainless appliances on display). Clothing and accessories are also available. Yet to come is a thrift area that will be comprised of public donations, repurposed furnishings, overstocks and estate settlements.

The all-important second element of Treasures is jobs that pay a living wage. While Water Street Mission will play a key role in this element of the operation – through its career-training programs – employment opportunities exist for the public, with an emphasis placed on job-seekers with disabilities and long-term unemployment and homeless issues.

The third factor is supporting community endeavors. Surplus funds will be used to support Water Street Mission’s various community revitalization programs through the Treasures of Hope Foundation.

There’s also a fourth element – volunteer opportunities are available for individuals and groups at both the store and warehouse.

The partnership has high hopes that the venture can be expanded in both Lancaster County and throughout the region.

Treasures Markets is located at 515 N. Franklin Street in Lancaster. Hours are 8 a.m.-8 p.m., Monday-Saturday. The warehouse (for donations) is located at 1140 Enterprise Road in East Petersburg. Details about both locations can be found at treasuresmarkets.com.

Local produce and artisan goods delivered to your door

A new local business is bringing local food and artisan goods right to your front door. Lancaster Local Provisions offers subscriptions for weekly market boxes delivered to residents in Lititz, Manheim Township, East Hempfield Township and Mount Joy. More zip codes will be added soon. Delivery is also free for members over 65.

 

Owner and Chef Diana Smedley curates three box options containing fruits and vegetables that are in peak season that week. Boxes range from small market boxes with local produce to boxes big enough to serve a family with local cheeses, eggs, grains and herbs. Members can also add to their box with locally sourced meat, dairy and pantry items.

 

Each box comes with simple recipes for how to prepare the contents of the box. If you need some guidance, Chef Diana will be doing weekly livestreams where you can cook along with her and prepare simple recipes in 40 minutes or less.

 

“I want to get people cooking and eating seasonally,” Chef Diana says. “I believe ‘what grows together, goes together’ and that’s the inspiration behind our weekly market boxes and seasonal recipes.”

Photo Courtesy of Lancaster Local Provisions

 

Diana and her fiancée and cofounder Gabriel Luber hope to re-localize the food system in Lancaster County by making local food accessible and affordable. In recent weeks, they’ve been stationing along the Lititz stretch of the Rails to Trails giving out local ice cream, lemonade, and berries.

 

Learn more about Lancaster Local Provisions here.

6 Ways to Celebrate July 4th in Lancaster County

The coronavirus pandemic caused the cancellation of many Fourth of July celebrations. Even the celebrations that weren’t canceled have made drastic changes to ensure everyone’s safety. If you feel comfortable venturing out, here is where/how you can celebrate the Fourth around Lancaster County.

 

July 3 & 4 – Lititz’s 203rd Fourth of July Celebration will be virtual this year, featuring a house decorating contest, a virtual baby parade, national bell ringing and a Queen of the Candles Pageant. Blue Ridge Cable will also broadcast last year’s Lititz Lions Club Patriotic Parade on Friday night.

 

July 3 & 5 – Take the kids to the Summer Movie Series at Clipper Magazine Stadium. Enjoy Wonder Park from the comfort of the outfield grass while social distancing. Tickets are $6.50. Gates open at 7 p.m.

 

July 3 – Enjoy dollar hot dogs and the cheerful sounds of Big Boy Brass at Phantom Power’s beer garden. They will be playing from 6-8:30 p.m.

 

July 4New Holland fireworks will be held at 9:30 p.m. in the New Holland Community Park. There will be no concert this year. Rain date is July 5.

 

July 4Marietta fireworks will go off at 9:15 p.m. Small activities and food trucks will be at the Community Bible Church.

 

July 4 – Hang out on Tellus360’s rooftop and listen to Joe Cigan who will be playing from 6-8 p.m. No cover.

Outdoor Living … Pandemic-Style

After residing in their Reamstown home for nearly 20 years, Jeff and Darlene Dobbs decided it was time to make a change. They narrowed their options to moving to the South Carolina coast or staying put and remodeling their home inside and out. The thought of dealing with hurricanes and the arrival of a grandchild persuaded them to choose the latter.

Various types of wood and stone veneer provided the makings for the “different” look Jeff and Darlene Dobbs desired for their outdoor-living area. The door that leads to the screened porch was salvaged from Ephrata’s Mountain Springs Hotel.

 Once they finished remodeling the interior of their home, the couple turned their attention to the backyard, where two concrete slabs – one topped with a pergola – provided space for communing with nature and entertaining family and friends. “It wasn’t the greatest setup,” says Jeff, explaining the sun’s path across the sky made sitting on the patio in the afternoon a challenge. “We used to get killed by the afternoon sun,” he elaborates. “It could get really hot out there.” 

In early spring 2019, they decided to finally conquer the backyard and scheduled  appointments with several design/build professionals to discuss the project. “All we knew was that we didn’t want a cookie-cutter space. We wanted something different,” Darlene recalls. 

The his-and-her design centers on a screened porch for Darlene and an outdoor kitchen for Jeff.

Dwight Graybill of Cocalico Builders was one of the people they interviewed. His interest was piqued at the mention of “different.” He assured them, “I can do different; that’s right up my alley.” To back up his promise, he invited them to take a look at his own outdoor kitchen that entails lots of stone and reclaimed wood, as well as the unique spaces he created at Foxchase Golf Club. They liked what they saw and hired him to transform their backyard. “Nobody had the vision he did,” says Darlene. 

Jeff and Darlene had two must-haves on their wish list: a screened porch for her and an outdoor kitchen for him. Liking the mushroom wood Dwight is so fond of using for such projects, they encouraged him to outfit their outdoor-living space with as much wood as he desired. “I don’t want to see any siding,” Darlene recalls telling him. 

Darlene took the lead in furnishing and decorating the outdoor spaces.

Taking his cue, Dwight incorporated plenty of wood into the design. Mushroom wood was ultimately joined by hemlock and hickory, as well as reclaimed barn wood and 100-year-old barn beams. Old ceiling boards were used to create the doors for the bar’s storage spaces. “I liked all the old nail holes you can see in them,” he points out. He guesses the hickory, which was salvaged from a church in Ohio, is at least 120 years old. “A lot of the wood used in this project came from an Amish farm near Ephrata,” he notes. 

The aged look was further carried out with reproduction hardware, a copper bar top, bubble-glass lighting fixtures and a door that was salvaged from the Mountain Springs Hotel in Ephrata. Stone veneer, which fronts the bar and encircles the exterior of the screened porch, adds to the rustic look. 

Darlene enjoyed taking the lead in decorating the spaces with furniture, lighting and accessories. “I imagine we’ll add to it once we start traveling again. I like to buy things when we travel,” she remarks. Jeff’s interests are reflected in the grill, smoker and  television that is always tuned to Dallas Cowboys games during football season. 

The outdoor kitchen is Jeff’s domain. A fan of grilling and smoking, he can now cook in comfort, plus keep an eye on the television. The original pergola-topped patio was retained.

Little did they know in the summer of 2019 that a year later, their outdoor-living space would be conducive to social distancing. The screened porch is Darlene’s domain – she likes to start the day there with a cup of coffee and end it by relaxing with a good book. Jeff likes to putter around the kitchen and bar. “I really got into smoking and grilling about seven years ago,” he explains. 

They had the foresight to retain the pergola-topped patio that, prior to the arrival of the coronavirus, was used by guests to sit in the sunshine or have quiet conversations. “We’ve so enjoyed this,” Darlene says of the window of time they were able to entertain family and friends. 

As spring 2020 turned into summer, Darlene and Jeff found themselves alone together. Entertaining has become much more low key. “We just like to sit out here and listen to the rain,” Jeff says, adding that since both are working remotely, their outdoor escape helps them feel as if they’re “on vacation … every day.” 

According to Dwight Graybill, lighting is key to creating an outdoor-living space that is conducive to entertaining once the sun goes down.

Credits: 

Design/Build: Dwight Graybill, Cocalico Builders

Concrete Work: Steffy Concrete 

Electric Contractor: Tyler Fichthorn 

Copper: A. B. Martin Roofing

Stone Veneer: Lancaster Stone Company

Furniture: Stauffers of Kissel Hill

Bar Stools: Wayfair 

Lighting Fixtures: Lowe’s