CELEBRATING LANCASTER COUNTY'S PEOPLE, SCENERY,

HERITAGE, STYLE & POINT OF VIEW SINCE 1987.

The Imagination Station

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In the rehearsal space for Dutch Apple Dinner Theatre, Randall Frizado talks with four adult actors who wear red T-shirts emblazoned with the words “Imagination Station.” The room has been transformed into this place, The Imagination Station, featuring an auto shop, a diner and a library. After a couple words of instruction from Randall, the actors spring into action!

Randall Frizado (seated) and the cast of The Imagination Station, (left to right): Wes Guidry, Angela DeAngelo-Erkert, Kayla Kasper and Dr. Elliot Sterenfeld.

Squeezebox is a whiz with food and runs the diner; beneath his gruff exterior beats a heart of gold and he is always ready with a tune … or some kind of noise. The mechanic is Sunshine, and she is responsible for keeping all the machines of The Imagination Station in working order; she smiles constantly and has a tool for every job. The Professor is the smart guy and his task is to help those who need any information; he’s neat, precise and has excellent posture, but always seems to be misplacing little things like his keys or glasses. Izzy is the star of the show, but she is really just a 12-year old kid who is curious and always ready for an adventure; all of the events in The Imagination Station spin from her daily life at school.

A Show for a Child-audience

This particular afternoon in December the cast of The Imagination Station is fresh off a local TV appearance and spirits are bouncing off the walls – just like they should be for a traveling production aimed at elementary school-aged children. The goal is to get the show into as many Lancaster County schools as possible this spring with an expanded lineup next fall. The Imagination Station premiered at Hans Herr Elementary in December 2019.

“When I was young, a troupe of actors would come into our school and put on a show about things like good hygiene, behavior or safety,” says Randall, who grew up in California and moved to Lancaster County for his acting career. Before taking over the role of Director of Education and Outreach at Dutch Apple, Randall could be seen regularly on the Fulton Theatre and American Music Theatre stages. “There’s nothing like that in elementary schools now. So, I came up with a program and the Dutch Apple was happy to partner with me,” he explains.

The program is The Imagination Station, a series of entertaining and educational mini-musicals aimed to help grade-schoolers learn key skills, make good decisions, and use tools to handle challenges through the use of Social-Emotional Learning – the process through which children manage emotions and achieve positive goals. As written by Randall, a father of grade-schoolers himself and a graduate of The American Musical and Dramatic Academy, The Imagination Station also helps students feel and show empathy, maintain positive relationships, and provides the tools – being an operative word for this program – to make responsible decisions. There are currently four episodes of The Imagination Station, which could resemble a popular children’s television show, focusing on bullying, self-esteem, cyber awareness, and health/hygiene.

 

The cast of The Imagination Station brings a variety of life and career experiences to the project that is a partnership of creator Randall Frizado and the Dutch Apple Dinner Theatre.

The Residents

The show in rehearsal, The Super Dooper Bully Looper, focuses on bullying and opens with plenty of slapstick and fun “facts” as viewers are introduced to each character. It’s Izzy’s first day back to school and she is excited. The excitement soon turns to anxiety when she ends up sitting next to class bad-boy Daxton McGrubin. It seems like Daxton plans to make Izzy’s life miserable. “Luckily her friends have the answer, and a way to turn a bully into a friend,” Randall notes.

Despite often being typecast because of her diminutive stature, Angela DeAngelo-Erkert is big enough in personality to pull off a leading role like Izzy. Angela, a native of Berks County, studied theatre and dance at Muhlenberg College and was seen by some Lancastrians in Drinking Habits at the Rainbow Dinner Theatre.

Hailing from considerably further away, Wes Guidry is from Grand Lake, Louisiana, and plays Squeezebox (and Daxton McGrubin). Wes, who studied at Louisiana College, was recently seen in Ephrata Performing Arts Center’s Newsies as Crutchie; outside of theatre, he works with preschool-aged children.

 

Topics presented to schools focus on bullying, self-esteem, cyber awareness and health/hygiene.

Kayla Kasper, who plays Sunshine, studied vocal performance at Lebanon Valley College, where she continues as part of the faculty as an adjunct instructor in music. This is not her first foray into theatre for kids; she joined the Gretna Theatre Educational Outreach Tour in 2018 and 2019.

The Professor is played by Elliot Sterenfeld who took the most non-traditional path to the stage. The Princeton grad and Long Island native is otherwise known as Dr. Elliot Sterenfeld, a physiatrist in the Lancaster community.

Every one of them is beyond excited by the opportunity to work on The Imagination Station. And, the four actors are not alone on stage. Each 35-minute episode is loaded with crowd interaction – including some willing or unwilling teachers and administrators! “There’s a lot of audience participation. Teachers get up and interact with kids on stage. It’s really about the kids and the audience,” says Randall.

Educators

The Imagination Station also offers an interactive study guide to assist teachers and administrators in opening a dialogue with students before or after the show. Actors are available for classroom visits after the performances to talk with the students, answer questions, and chat about life in the arts.

Other episodes of The Imagination Station include The Biggest Book Report Ever!, The Case of the Cranky Computer, and The Stinky Foot Man.

“Next season we will make more and create, basically, a menu for schools to be able to tailor to what they are focusing on as an institution. For example, if a school is trying to address cyber awareness they can choose The Case of the Cranky Computer, which fits that goal,” Randall explains. “It’s all about giving these kids the power to make good decisions on their own.”

For more information about The Imagination Station, visit Facebook.com/Theimaginationstation or Dutchapple.com.

Float Your Pain and Worries Away!

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Perhaps you’ve heard someone mention Flotation Therapy or Sensory Deprivation Tanks, but aren’t quite sure what that entails. I recently had the opportunity to enjoy my first float at KneadIt Massage in Ephrata, and came away impressed by this one-of-a-kind experience.

The first isolation tank was developed by physician and inventor John C. Lilly in 1954. Over the years it was used by many notable athletes for help in easing stress and physical pain from injuries, as well as improving their focus and concentration. 

More recently, comedian and martial artist, Joe Rogan, has been introducing millions of his podcast (The Joe Rogan Experience) listeners to his personal practice of floating. Rogan has gone so far as installing a custom-made flotation tank in his home, which he uses on a daily basis to achieve a deeper state of meditation and relaxation.

The tanks themselves come in a variety of shapes and sizes – from basic tubs to fully enclosed and automated pods, but the basic principle is the same. They contain roughly 12 inches of highly salinated water, which allows anyone to float effortlessly. The water and the air in the room are also set to just below the average body temperature. 

I had my heart set on the pod-style of float so that I could close the lid and turn off the lights for maximum sensory deprivation. This being my first float, we went over some details as I was shown to my personal locker. A thorough shower is required before your float; robes, towels, soap, shampoo, earplugs and everything you will need are provided. You can bring a bathing suit if you would like, but the float room provides complete privacy for anyone wishing to float “free” as they say.

As I slipped into the pod for the first time, the water and air were noticeably warm, but I didn’t feel hot. I pulled down the lid, took a seat and turned off the lights. Enveloped in darkness, I leaned back into the saline-rich water and my body was instantly lifted – as if gravity had lost its grip on me. The sensation of being weightless took over. Sound was also eliminated. Because the temperature around you is so close to your body temperature, you become one with the water. 

At first, my mind was racing and reaching to find any signs of my normal sensory inputs that had suddenly gone completely quiet. Then, I began to feel my muscles easing and accepting this relaxed state where nothing was required of them. After about 10 minutes or so, my mind quieted as I drifted off into a sleep state.

From a personal perspective, I felt the best part was coming out of the experience and returning to my senses with a completely relaxed feeling – like someone had hit the reset button! 

For more information on all the benefits of flotation, visit floatatkneadit.com. 

Healthy Strategies for Eating & Exercising in a Third-Shift World

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When searching for topics such as “eating healthy” and “exercising while working night shift,” Google provided endless suggestions and tips: Exercise before your shift. No, exercise right after your shift. Eat every meal. Skip a meal.

Working third shift is inevitable in the lives of emergency responders, medical personnel, manufacturing employees and others.

How does one stay fit and healthy while on the job? We asked four local individuals, who work through the night and into the morning hours, to share their advice on maintaining a healthy lifestyle.

Melissa Lutchkus,  Four Seasons Produce, Inc.

It’s hard enough to eat healthy during a 9-to-5 workday, but when an individual works an alternative schedule, it’s twice as tempting to eat unhealthy foods.

Working for one of the largest independent produce wholesalers in the nation will keep anyone on their toes. There’s a constant motion that flows at Four Seasons Produce, Inc. in Ephrata, and those who work there keep the well-oiled machine running 24/7, including operations planner Melissa Lutchkus.

“The planner plays a critical role in the daily function of the warehouse. Our main responsibility is to coordinate the day-to-day activities of the warehouse,” Melissa says. “This team interacts across departments to ensure that our customers get the product they need, when they need it. We monitor and coordinate the warehouse activity that starts with the buyers who purchase the product that our sales team sells to our customers through to the delivery of the product to our customers by our drivers and transportation team.”

Melissa’s work schedule is Thursday through Saturday and every other Wednesday from 4 p.m. to 4 a.m. While most are preparing to leave work for the day, Melissa is heading into the office for a 12-hour shift.
It’s hard enough to eat healthy during a 9-to-5 workday, but when an individual works an alternative schedule, it’s twice as tempting to eat unhealthy foods. “When you work non-traditional hours and don’t have a regular sleep schedule or get at least eight hours of sleep, your body craves food,” Melissa explains. “And, not the good kind either.”

She emphasizes how important it is for her to maintain a healthy lifestyle by preparing her meals before her nightly work schedule. “It’s not easy. Planning ahead is my best strategy,” she says. “Cooking healthy meals on my days off and having snacks on hand help me to not fall into the trap of ordering take-out or grabbing fast food on my way to work.”

And, what type of snacks does she prefer? Her answer is simply “fruit,” which she can purchase from her company’s on-site market.

Four Seasons Produce Market is a “cool” and colorful area that is open Monday through Friday, where employees can walk in, view and select which items they would like. A cashier and register are located directly outside of the market, making it easy for employees to purchase anything from peppers, limes and lemons to juice, salsa and small prepared meals. The facility also has a café; however, it is not open overnight.

“My go-to snacks at our market are apples, raw veggies and berries,” Melissa shares. “The in-house market offers a variety of veggies and fruit for sale. I try and stock up at the market at least once or twice a week so that I always have fruits and veggies on hand.”

Originally from Pottsville, Melissa fills her leisure time by spending it with her dogs and two nieces. She also works in the publishing industry and is currently taking classes toward her Masters in Publishing at George Washington University.

Melissa also sets aside some time for exercising. Eating healthy has its benefits, but when it is accompanied by regular exercise, the two combined are effective and essential in maintaining physical and mental health and well-being. “I exercise mainly on my days off, but I still get exercise on my workdays by walking my dogs or doing a short workout at home,” she notes. “I do a variety of exercises – running, HIIT classes and weight training.” She is also a member of a local gym.

Melissa finds that healthy eating and regular exercise pay dividends on the job and on her days off, as they “give me the energy to stay up all night – there are times that I am up for 24+ hours – and stay focused while I am on the job,” she explains. Eating healthy and exercising also “help me to recover quickly and be productive on the days when I am off.”

Melissa’s Strategies

For those who use every excuse in the book to avoid exercise and eating nutritious foods, Melissa advises, “Make small changes and plan ahead – swap out one high-calorie snack for a piece of fruit or drink water instead of a soda or an energy drink. Go to the grocery store regularly and spend a few hours one day cooking healthy, low-calorie meals. Have these ready to go so you can grab them on your way out the door, so that you won’t rely on fast food.” As for exercise, she suggests that you mix it up in order to avoid monotony.

 

Officers Matt Spitler and Brennan Stamm, East Hempfield Township Police Department

The “broccoli brothers,” East Hempfield Police Officers Matt Spitler (left) and Brennan Stamm (right).

The main purpose of the East Hempfield Township Police Department, as stated on its website, is “to create and maintain a safe, secure environment” for all of its citizens. In order to do so, officers must be prepared mentally, physically and emotionally to deal with the stressors that come with the job, day or night.

Officer Brennan Stamm has been with the East Hempfield department for the past six years. He, along with other officers, work rotating 12-hour shifts – working two to three 12-hour days a week with two to three days off. “It’s either night shift or day shift, so we usually have an overlap there, like a 5-to-5 shift or a 6-to-6 shift,” he explains.
For Officer Stamm, the first step in maintaining a healthy lifestyle is sleep, which he jokingly says he hasn’t had much of lately – he and his wife are the parents of a 3-year-old daughter and 4-month-old twins.

Working day-shift hours opens up a large realm of food possibilities. He and his partner, Officer Matt Spitler, rambled off a list of healthy so-called fast-food options that are located within their patrolling radius, such as Turkey Hill, Sheetz, Wawa, Chipotle, Tropical Smoothie and Saladworks, to name a few.

Officer Brennan Stamm, who has been with the East Hempfield department for the past six years, says that eating healthy on the job has become easier thanks to the options C-stores and fast-food restaurants now offer.

“The less processed it is, the better. The less amount of ingredients on the ingredient list, the better. You know what’s in it, and you can actually read and understand the ingredients,” Officer Stamm says. “Going with a good protein source keeps you fuller longer; protein is the building blocks of muscle.”

“Almost anywhere you go, there’s healthy options,” adds Officer Spitler, who points to convenience stores such as Sheetz, Wawa and Turkey Hill, for offering made-to order food and healthy on-the-go snacks such as protein bars, smoothies, eggs, salads, nuts, etc.

After working a 12-hour shift, many people do not want to work out for another hour or two. That’s why several of the officers focus on exercise on their off days.

“Even though we work 12 hours, sitting in the car all day long or sitting at the station doing paperwork all day long, you can get very sedentary,” says Officer Stamm. “I prefer resistance training on my days off, and then with the kids is when I get my cardio in.”

“The first thing I do on an off day is go to the gym and get a workout,” shares Officer Spitler. “It becomes a lifestyle; it becomes something you enjoy. It relieves stress, and it’s good for you physically and mentally.”

To help promote the importance of fitness, the police department added a gym (which is outfitted with used equipment) during recent renovations so that officers and other staff members can exercise before or after work.
Officers Stamm and Spitler are members of local gyms, as well.

“I think it’s important to stay motivated, to stay focused and to be on a program of some sort,” Officer Spitler emphasizes. “There’s an app on my phone, and it’s a program that you just follow. So, it’s not like you’re randomly going and hitting one body part or the other body part, you actually have a legitimate program to follow every time you go, so it’s not only motivating, but it’s also structured.”

Finding a balance between healthy eating, exercising and working alternative hours can be hard for some. However, Officer Spitler says it’s basically a matter of being intentional and planning ahead.

“I always heard getting into this job everybody would use the excuse, ‘Oh, you guys are going to be working shift work, that means you’re going to be eating a lot of fast food, which means you’re going to eat garbage.’ Well, one thing I learned is that you can go to a fast-food restaurant and get relatively healthy food these days. I think it’s just intentionality.”

Officer Stamm talks with his partner Officer Matt Spitler in the police department’s break room.

Officer Stamm suggests, “pushing for a permanent schedule” if one’s workplace offers a more permanent position. “Even if you are a shift worker, and you don’t have normal hours, I would push for a more permanent shift, like if you enjoy working night shift, try to stay on night shift all the time.”

As partners, they do tend to hold each other accountable when maintaining a healthy lifestyle. But, they agree that it’s OK to have something unhealthy every now and then. “I think it’s part of being balanced and being a normal human being,” Officer Spitler notes. “I think it’s natural when you’re spending time with somebody else who cares about their diet a little bit. One guy even calls us the ‘broccoli brothers.’”

He continues to say, “I don’t see how you don’t try to stay in really good shape doing this job because it’s not necessarily physically demanding, I mean at times it can be, but it’s just more emotionally, mentally and possibly spiritually demanding, and I feel like you would want to be in the best shape.”

Officer Stamm adds, “Ninety-nine out of 100 times, it’s just a routine call or traffic stop, but there could be that one time where you might have to react, and if you’re racing to a call and you just had a greasy burger and fries, you’re not going to have the energy to even want to get out of the car.”

Both of the officers stress how important it is to maintain a healthy lifestyle for different reasons. Spitler notes that while officers grow older, the demographic for criminals stays the same (from late teens up to 30s). “I’ve noticed that in the last couple of years, as my body is starting to slow down a little, that it’s even more important to push harder.”

“I would say one of the motivating factors for me is that over the years, you start having that brain fog. You walk into a room, and you forget why you walked in there. That fatigued feeling and being tired all the time, it could be because of what you’re eating,” Officer Stamm shares. “My grandmother has developed Alzheimer’s, as has someone on my wife’s side of the family, so you think if you don’t take care of yourself now, you could start seeing those symptoms 30 years before you even get it. That’s why I just started changing some habits here and there.”

Officers Stamm’s and Spitler’s Strategies

If you don’t balance your workout with a healthy diet, you will not get the results you’re looking for. There are more benefits to working out and eating healthy besides losing weight and looking lean and trim; it boosts confidence and helps to lower stress and depression. It gives your mind clarity and diminishes fatigue.

“I would say don’t care what other people think,” says Officer Stamm. “I know when I first started going to the gym, I didn’t know what I was doing, but it takes practice. Ask people who know what they’re doing for help.”
“Have a goal! Push through the discomfort of feeling intimidated with working out and eating well because there’s a plethora of information out there,” Officer Spitler says. “Try to be a better version of yourself every day.”

 

Lindsey Herr, Registered Nurse at Penn Medicine Lancaster General Health Women & Babies Hospital Level III Neonatal Intensive Care Unit (NICU)

Registered Nurse Lindsey Herr checks in on one of her little patients, who is one of a set of twin boys.

Lindsey Herr could make a busy worker bee look lazy. She has worked the night shift at the Penn Medicine Lancaster General Health Women & Babies Hospital for the past eight years. She says her typical schedule entails working three days a week from 7 p.m. to 7:30 a.m.

“On any given night at work, I am part of the code team responding to resuscitate critical infants as well as responsible for attending all high-risk deliveries …” Lindsey says. “I love what I do, and I am so humbled to be a part of helping these tiny miracles grow.”

While working in the NICU, employees are not permitted to have any food or beverages near the patients; therefore, the health system provided the unit with drink cabinets, which are located in the hallway outside of the patients’ rooms. “Working in health care can be challenging,” Lindsey shares. “We cannot have food or drinks at the patients’ bedside, so during a 12-hour shift, we sometimes forget to stop and eat or drink.”

When she is able to take a break, Lindsey eats food that she packs ahead of time and brings from home. Though the Women & Babies Hospital has a café that offers healthy food options, it is only open during dayshift hours, from 7 a.m. to 7 p.m.

Lindsey notes that she enjoys planning ahead and being creative with her pre-packed meals, but she is not fond of meal prepping, saying she doesn’t “have the patience for it” and doesn’t enjoy “eating the same meal over and over again.” Who does?!

Lindsey (left) and NICU Nurse Manager Margi Bowers talk outside of a patient’s room at Penn Medicine Lancaster General Health Women & Babies Hospital. Strategically placed drink cabinets allow the staff to stay hydrated during their shifts.

The trick for her is buying food that can be eaten in more ways than one after being cooked. For example, she can have a chicken breast for dinner, then cut up some chicken for a quesadilla or a healthy salad. Sometimes, she places the chicken in a food processor and makes chicken salad.

“I try to make sure my packed lunch has some form of protein – hard-boiled eggs, chicken, tuna, cottage cheese, fish, hummus or rice cakes with peanut butter,” she explains. Lindsey relies on the ploy for a reason, explaining, “Personally, for me, if I eat anything ‘carb heavy,’ I crash hard later in the night.”

She also packs a little something extra for the ride home. For Lindsey, the small morning snack serves three purposes: it helps her stay awake for the drive home, prevents her from waking up hungry in the middle of her sleep schedule and ensures that she is eating enough. “I don’t know how many times I’ve only had two meals a day because all I want to do is sleep when I get home,” she notes.

Two of Lindsey’s greatest investments that help her maintain a healthy diet are her food saver (vacuum sealer) and pressure canner. By using her food saver, she not only saves time but also money. “I save money by waiting for sales on meat and buying it in bulk. It ensures I always have a good source of protein in the house at all times,” she emphasizes.

As a child, she recalls watching her grandmother pressure can food. So, she purchased her own Ball Canning book and taught herself how to can her own food. “It is so simple. I started out buying fresh produce in the spring and summer from local farms or markets in Lancaster,” she shares. “I was able to can and preserve dozens of jars of produce in no time at all. I took it a step further the last few years and started growing my own produce.”

When do you exercise if you work night shift? Lindsey says her excuse to not exercise was “finding time” to exercise. She explains that driving to the gym, working out, coming home, showering, getting ready for work, cooking dinner, packing her lunch and running out the door by 6 p.m. was “a feat.” So, she and her boyfriend decided to ditch their gym memberships and purchase exercise equipment for their basement with the money they saved from going to the gym.

However, running on a treadmill and lifting weights became monotonous for Lindsey. She then decided to sign up for an annual Beach Body On Demand subscription. “This gave me hundreds of workout programs to choose from. The best part is that most of these programs are short 30-minute workouts for people like me with busy/odd schedules.”

Margi and Lindsey demonstrate the transportation of one of their patients.

Other physical activities that she enjoys include soccer and running. She finds herself playing soccer one or two times a week. “I love playing soccer and don’t even think about the workout aspect of it. Find something that gets you active, that you love doing, and focus on that,” she advises.

One of the more interesting activities she is involved in is something called a Ragnar Relay. Every year, for the past three years, she has spent part of the year training for the 200-mile team race – a team of 12 runs 200 miles from one destination to the next. “We start on a Friday morning and run continuously throughout the day and night and typically finish by Saturday afternoon/evening. Each runner runs a total of three times throughout the race,” she explains. The first year she participated, the race traveled from Lancaster County Central Park to the Poconos; she has also run in Arizona and California. “It is an awesome way to exercise while getting to explore new places!” she notes.

Lindsey admits that it is hard to balance healthy eating habits and exercise while working an alternative shift, but she says finding that motivation is what helps her to push through the day.

“One thing that has helped me remain motivated and consistent is surrounding myself with people who hold me accountable and build me up. For me, this is my NICU coworkers,” she explains. “One of the girls on our unit started a Facebook group where we can motivate each other, check in and keep track of our workouts. When I find myself making excuses not to work out or I’m feeling unmotivated, I get a daily notification from one of my coworkers who just crushed a workout or started a new workout program that they love.”

Lindsey’s Strategies

Stop with the excuses! Lindsey advises that you don’t have to buy into “a bunch of weight-loss programs to become healthy.” She says to simply set aside 30 minutes a day in your own home to exercise. “The key is remaining motivated and consistent.”

Stop buying junk food! “If you find yourself eating ‘junk’ at the house, stop buying ‘junk’ for the house.” She also recommends finding ways to keep and preserve healthy food so that you don’t have to run to the grocery store all the time.

Keep in mind that “balance is important.” Lindsey says eating healthy 24/7 is not sustainable, so it’s OK to have that extra slice of pizza or fudge brownie on the weekend. But, remember, Lindsey stresses, “We only have one body, and it is our responsibility to take care of it.”

A Kitchen That Cooks!

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Having to cook in a kitchen that has seen better days can be drudgery. Joe Hess can attest to that, as his galley-style kitchen dated to the 1950s. “There was no way to glamorize it with words like ‘vintage’ or ‘mid-century,’” he says. “It was just plain awful.”

Proud homeowners, Joe Hess (left) and Darryl Coble (center), with kitchen miracle worker, Jared Willwerth of Willwerth Construction.

Five years ago, Joe and his now-husband, Darryl Coble, were in search of a new home. “We had been looking for a year,” he recalls. Their realtor, Nathan Mountain, steered them in the direction of a short-sale house in the Centerville area. He warned them that it needed work. “He wasn’t kidding,” Joe says. “It looked like it hadn’t received any love in quite a while. Plus, it had been sitting empty for over a year.”

When it was built in 1955, no doubt the house was representative of the building boom that was creating Lancaster’s suburban neighborhoods. It also conveyed a new age of living as it offered such modern amenities as a one-floor design, a carport, cement floors, radiant heating and a large lot.

Jared Willwerth took a formerly dark and user-unfriendly kitchen and transformed it into a light and airy space that lends itself to cooking and entertaining. Innovative lighting and natural light – via the glass door and a backsplash-like window – helped to transport the space from 1955 to the 21st century.

Despite its problems, Joe fell in love with the sad-looking house. “I knew we could fix it,” he says, alluding to the evidence of neglect and DIY “remodeling” projects. The first item on the to-do list was to provide the house with a proper front door.

BEFORE

By the spring of 2018, the two had grown frustrated with the woefully outdated kitchen. “It just wasn’t fun to cook in there,” Joe says. Darryl had grown tired of hearing Joe’s complaints and suggested they do something to improve the space.

Joe has been involved in Lancaster’s restaurant and hospitality industry for more than 30 years. He has worked at some of Lancaster’s best-known restaurants, including Greenfield, Fenz and Luca. “Bob taught me everything I know,” he says of the late Bob Fenninger. “I miss him every day.” Through Bob, Joe was able to venture into party planning, consulting and catering.

Today, he is a partner in Cracked Pepper Catering, which he co-founded in 2016 with Christine Hess (no relation to Joe, but she is the sister of Central Market favorite Wendy Jo Hess, the former owner of Wendy Jo’s Homemade). “With Bob gone and the Lancaster restaurant and catering scene changing, we noticed there was a void to fill,” Joe explains. “Fortunately for us, the public has embraced Cracked Pepper.”

Cracked Pepper’s success prompted Joe and Christine to partner on a new venture – they will be taking over the space at the Lancaster Theological Seminary that was formerly home to Gypsy Kitchen. They plan to open Pepper Theo Café & Events this month. “We have so many ideas for the space,” Joe says. “I can’t wait for it to open!”

Early in his career, Joe met event planner Kaci Willwerth through working on restaurant and special events such as weddings and benefits. Life took them in different directions until several years ago, when they reconnected through volunteering their services to local fundraising events. Kaci and her husband, Jared, who heads Willwerth Construction, became fast friends with Joe and Darryl.

When it came time to design a new kitchen, Joe and Darryl knew who to call – Jared. The three came up with a game plan that called for retaining the galley styling but after that, it went full-out modern. “I like to push the boundaries,” Jared says of the design process. “In Joe and Darryl’s case, the kitchen not only had to ‘cook’ but it needed to entertain. It had to have the highest standards of functionality, yet bring life to the house. It needed to reflect who they are.”

The color scheme would be based on Joe’s favorite color – blue. Flat-panel upper cabinets – painted gray – would add to the modern spin.

In Joe’s opinion, every kitchen needs a pop of bling, and in this kitchen that comes courtesy of the sparkling door pulls he and Darryl found through Amazon. The porcelain-tile floor also adds a hint of sparkle. Stainless appliances add shine.

Joe also maintains that every kitchen needs a splurge item and, in this case, that is represented by the Bertazzoni chef’s stove that provides all “the bells and whistles” one could desire. A commercial-grade refrigerator adds to the “chef’s kitchen” vibe.

From there, Jared’s creativity took over. He custom-built the shiplap-inspired surround that encloses the overhead range vent. He designed the multi-functional island to provide storage (including an under-counter freezer), prep space and a casual dining area. For large gatherings, it functions as a buffet.

The plan always called for topping the island with granite, but Jared encouraged Joe and Darryl to consider taking it another step and follow through with waterfall edging. “He kept saying it would be a game changer, so we went with his opinion,” Joe says. “We are so glad we did – it just adds that special finishing touch.”

Lighting was another issue – the kitchen did not see the light of day. Jared remedied that by adding a side door that admits plenty of light. He also created a unique backsplash that takes the form of a long, slender window. “That was all his idea,” Joe says. “Everyone loves it.” Jared also designed a unique paneled ceiling that is illuminated with LED lights. He also provided Joe and Darryl with a pantry he crafted from stainless steel and plexiglass.

 

Best of all, Jared completed the job in HGTV-like time – as in nine days. “We were away for most of that time and when we got home, Kaci and Jared had a big sheet pulled across the kitchen so that we couldn’t see anything,” Joe recalls. “When they pulled the sheet away, we were blown away by our new, beautiful kitchen. Now, we’re going to have to remodel the rest of the house so it’s worthy of the kitchen.”

Joe attests that the kitchen is well-used. That was Jared’s goal, as well. In his opinion, a well-designed kitchen should be able to handle anything from a quiet dinner for two to a holiday bash for 20 (or more) with ease.

While catering jobs keep Joe busy, he and Darryl attend their fair share of fundraising events and do their best to support the local restaurant scene. Despite their hectic schedules, dinner at home is still their favorite way to end the day. “It’s not unusual for me to start making dinner at 10 or 11 p.m.,” Joe says. “Sometimes it’s something quick and other times it’s a full-out dinner. It gives me a chance to experiment and tweak recipes.” For Thanksgiving, he and Darryl prepared a feast for 40 guests.

Joe has noticed that clients are increasingly becoming more health conscious. Whether they are treating the office to lunch, hosting a dinner for clients or holding a gala benefit, including healthy alternatives and being cognizant of dietary restrictions have become a regular part of planning menus. Joe says Cracked Pepper welcomes this new way of entertaining. “Special requests allow us to really think outside the box,” he says.

For more information, visit Crackedpepperlancaster.com and Willwerthconstruction.com.

 

Credits

Design/Build: Jared Willwerth/Willwerth Construction

Cabinetry: Cloister Cabinetry

Granite: Natural Stoneworks

Appliances: LH Brubaker (stove) and The Restaurant Store

Flooring: Lowe’s Home Improvement

Cabinetry Hardware: Amazon

 

C-Stores Get Healthy

The motto of convenience stores used to be “Cokes, smokes and gas.” Today, it could conceivably be, “Water, wraps and trail mix.”

Turkey Hill’s newest store in Willow Street.

Convenience stores, or C-stores as they are now more commonly called, were once known for those hot dog Ferris wheels, Drano-like coffee, sugar-laden drinks and other unhealthy transgressions. From an aesthetic and time perspective, you just wanted to get in and get out.

They were the domain of people who started their day early and wanted to grab a cup of coffee and a doughnut. For people on the go, C-stores provided a quick lunch stop. Travelers depended on them as did parents in need of Children’s Tylenol late at night.

Jared Willwerth admits he is a regular visitor at C-stores. The business owner and father of two is a busy guy. Because of his wife Kaci’s schedule, he is often on daddy-duty evenings and weekends. Since he launched his business 11 years ago, Jared has noticed a huge shift in what C-stores now have to offer. In his estimation, C-stores (and fast-food restaurants) “have definitely upped their games” where healthy food is concerned. Even the atmosphere has shifted, as most C-stores are spacious and light-filled. Some are even restaurant-like.

C-stores are big business – to the tune of an estimated $600 billion a year. According to the National Association of Convenience Stores (NACS), there are more than 150,000 convenience stores in the United States, with 7-Eleven leading the way with nearly 9,300 (as of March 2019). Wawa is the largest independent, with 850 stores, while Altoona-based Sheetz has 600 (both are growing). Turkey Hill Minit Markets, which is owned by the EG Group, has approximately 270 stores in Pennsylvania and Ohio.

Pennsylvania ranks ninth in the nation, with nearly 4,800 stores to its credit. Because of its diverse population and workforce, Lancaster has become a magnet for C-stores, with Turkey Hill, Sheetz, Rutter’s, Wawa and Royal Farms opening and remodeling stores on a consistent basis. Additionally, there is a proliferation of corner stores that dot Lancaster City and the county’s small towns.

Realizing that cigarettes and sugar were becoming losing propositions, C-stores began to look for other ways to keep their 160-million daily visitors coming through the doors. The foodie movement and an emphasis on healthy alternatives prompted C-stores to embrace a new food culture. It gained more traction in 2016, when NACS welcomed Partnership for a Healthier America (PHA) to attend its trade show in Chicago, which led to a collaboration that has further helped to fuel changes in the selection at C-stores. More than 2,500 C-stores, including Sheetz, have committed to the program. Chicago-based Pride Stores even has a corporate chef on staff.

Today, while C-stores continue to stock their shelves with a wide selection of candy and other snacks, they also provide such healthy alternatives as made-to-order food, yogurt, cut fruit, water, nuts, protein bars, trail mix, dried fruit, string cheese, salads, whole-grain cereal cups, fruit/veggie juice, granola bars, sunflower seeds and meal-replacement drinks. Some have taken the extra step and are offering organic, non-GMO, gluten-free and antibiotic-free items. Even the coffee selection has expanded. One company, Terrafina, has had unprecedented success with packages of nuts, trail mix and dried fruit that fit perfectly into the cup holders of vehicles.

Maple Sugar Time

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Lisa Sanchez, Park Naturalist at Lancaster County Parks & Recreation, drills and then taps a spile to collect maple tree sap.

While we regard the groundhog (hopefully) and robins as harbingers of spring, maple trees also provide an indication that winter is releasing its frigid grip on the landscape. 

In Vermont, they refer to the time after autumn’s colorful leaves have fallen and before the snow begins to paint a winter landscape as “stick season.” Everything appears dead and brown, almost lifeless. While snow brightens winter’s long and dreary days, that also begins to exhaust its welcome at this time of year, when clearing driveways and sidewalks becomes tiresome. 

But, underneath it all, the world is alive. Mother Nature is simply waiting for the sun to bring warmer days. This is especially evident in maple trees. Beneath the bark of the trees, the sugary sweet water – their lifeblood – that fuels growth, is flowing. All summer long, the maple tree has prepared for this occasion. 

 

As with stick season, most folks think of Vermont, or perhaps Canada, when they hear the words, “maple syrup.” Yes, they are the leading producers of maple syrup, but Pennsylvania also lays claim to the sweet, sugary substance.

Andy Dewing, owner of Dewy Meadows Farm in Little Meadows, Susquehanna County, is a 45-year maple sugaring veteran. He added maple sugaring to his farm as a way to diversify his income. The farm, which currently touts 2,000 taps, is still considered a small producer. 

According to Andy, the sap is made in the leaves of maple trees through photosynthesis, a reaction to light. Maple sap is full of carbohydrates, or sugars, which nurture it in the winter. Looking at the forest, not just the trees, a thinner sugar bush receives more light, thereby increasing volume. The tree absorbs carbon and releases oxygen, then stores the sugar in the roots.

Hinging on fluctuations of temperatures around freezing – specifically, 32 degrees Fahrenheit – cold temperatures freeze and condense carbon dioxide in the hardwood, drawing sap up from the roots. When the temperature warms, the pressure within the tree pushes sap back down to the roots – unless the tree is tapped with a 3/8-inch metal spile, creating a rather useful leak. 

 

Left: Maple candy made from various types of maple syrup. Above: U.S. Grade A maple syrup ranging in color and flavor profile. From left to right, Vermont Fancy, Amber (rich taste), Dark (robust taste), and Very Dark (strong taste).

The pressure buildup forces the sap out of the tree for harvesting, and once the pressure equalizes, capillary action continues to draw sap from the tree. The outer 3 inches or so of a tree contain sap, so spiles should be set 2 inches deep in a new spot each year. 

To keep a tree healthy, one spile can be used for every 8 inches of diameter on a tree (or greater) at about chest height. The tree will grow around the opening, healing within a year, but the 12 inches above and below the hole will dry out. 

The sap of the sugar, red, soft and black maples contain sugar. The variety of the tree, climate and tapping conditions contribute to the rich amber coloration and flavors. Graded by darkness, the lighter the color, the more delicate the flavor; the darker it is, the more robust the flavor.

Filtration, reverse osmosis and stainless steel evaporators aid in commercial production. Maple sap consists merely of 2% sugar, so it takes 40 gallons of sap cooked down to yield one gallon of syrup. From that perspective, it’s easier to appreciate the $40-to-$50+ cost per gallon of buying real maple syrup versus the substitute – a $3 bottle of maple-flavored corn syrup at a supermarket. For resale, the syrup needs to be PA Department of Agriculture inspected.

Maple Sugaring at Lancaster County Central Park

I wanted to see what tapping a tree looks like firsthand, so last winter I headed for Lancaster County Central Park, where I was delighted to meet Lisa Sanchez, who is a naturalist at Lancaster County Parks & Recreation. An expert in the history and process of maple sugaring, Lisa leads free, educational workshops at the park. She also volunteers at Patterson Farm in Tioga County, a farm and an area that is rife with producers of maple sugar.

Lisa Sanchez demonstrates an evaporator pan over a fire, which is part one of the process to cook off the water in maple sap. Forty gallons of maple sap will be boiled down to create one gallon of maple syrup, cooking off 39 gallons of water. The ash hardwood imparts a smoky flavor to the maple syrup.

The settlers learned about maple sugaring from Native Americans, who relied on a lunar calendar – the third full moon of the year or the “Sugaring Moon” – to determine when it was time to tap. Using wood spiles to tap the trees, the sap was placed in wooden troughs that resembled dug-out canoes. Rocks heated by fire were added to the sap in order to keep the temperature high. 

Maple syrup is cooked down further to make candy.

By the 1860s, wooden spiles and buckets began to phase out with the introduction of tin cookware and metal spiles. Transforming the process, it’s astounding to consider a metal pot as cutting-edge technology.

Today, if every backyard hobbyist who harvests maple sugar to make syrup were accounted for, there’s a strong case that Pennsylvania would land among the top producers nationwide. Our state has the acreage, maple trees and climate for it. When you consider that Vermont maple syrup may come from sap tapped on a farm in say Connecticut or New Hampshire, the distinction becomes even less clear.

Maple syrup is cooked down further to make candy.

Lisa will tell you that if you farm maple sugar, your dependency on the weather is greater than that of a corn farmer. When to tap is a bit of a gamble, too. If the nights aren’t cold enough, and the days are just warm enough, sap won’t flow, and you’ll be without syrup. 

It’s also possible that conditions won’t be right or the location isn’t healthy enough. As the climate changes, regions north of us will see yields continue to improve, while Pennsylvania will see increasingly intermittent production.

 

Andy Dewing, owner of Dewy Meadows Farm in Little Meadows, Susquehanna County, speaks on the topic of “Basics of Maple Syrup Production” at the 2019 PA Farm Show.

If you cook off maple syrup at home, the process is best left outside over a gas burner. Reducing 40 gallons of sap down to a gallon of maple syrup will see 39 gallons transform into vapor, enough to strip wallpaper off of the walls. A high-pressure burner safely watched outside with home-brew supplies are ideal for the task at hand. Should your neighbors have a sugar bush, and they’re willing to let you tap their trees, give them the courtesy of some of your labor’s first fruits.

Maple syrup is a flavorful sweetener for coffee, and maple sugar candy can be muddled in an Old Fashioned. Maple cream is delicious on an English muffin. If you see crystals starting to form on your jug of maple syrup, wipe it off so the crystals don’t start a chain reaction in the bottle. Crystallized maple syrup is essentially candy and still delicious to eat.

A wild sockeye salmon fillet glazed in smoked maple syrup, baked and broiled on a cast iron griddle.

Maple sugaring demonstrations will be held at Lancaster County Central Park February 22 (10 a.m.) and February 23 and March 1 (1 p.m.). Private programs can be arranged by calling 717-295-2055. The demonstrations are free; the private programs entail a fee. For details, visit Facebook.com/pg/lancastercountyparks.  

It’s Farm Show Time!

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The rolling farmland of Lancaster County serves as a daily reminder of our longstanding connection to agriculture. This month the Pennsylvania Department of Agriculture invites you to “Imagine the Opportunities” as you wander the 104th annual Pennsylvania Farm Show in Harrisburg.

There is certainly a lot to imagine – farm show attendees will be able to peruse more than 10,000 exhibits, gaze upon 6,000 competition animals, marvel at 300 commercial exhibits and, of course, indulge at the infamous food court. Last year, more than 500,000 visitors passed through the event, taking a closer look at how our food journeys from farm to fork.

With the show spread across 11 buildings – taking up a whopping 23 acres – it’s officially become known as the country’s “largest agricultural exhibition under one roof.”

The farm show will run January 4-11. While admission to the show is free, keep in mind there is a $15 fee for parking at the Farm Show Complex. You may need to park at one of the show’s satellite parking lots, but not to worry, free shuttle service is provided constantly throughout the show.

Before the show officially opens, the annual 1,000-pound butter sculpture is scheduled to be unveiled on Thursday, January 2. The food court will be opening early as well, starting at noon on Friday, January 3. Speaking of food, another hot ticket is the PA Preferred Reception that will be held Friday evening. It serves as a showcase for the finest foods and beverages that are grown/produced in the state. (Tickets are required.)

The first stop for us is typically the baby chicks and baby ducks. My kids absolutely love them, particularly the baby ducks playing on their miniature waterslide. Then, we’ll make our way to the Main Hall, which is home to the Culinary Connection Stage, where notable chefs turn fresh meats and vegetables into delicious dishes before your eyes. Nearby you’ll find the farmers market, which is stocked with unique ingredients, sauces, spices and so much more. All are produced right here in Pennsylvania.

Craft beer has also been making a splash at the Farm Show. Did you know that Pennsylvania ranks as the No. 1 state in craft beer production? According to the Brewers Association, the state’s 354 craft breweries produced more than 3.7 million barrels in 2018.

Last year, 262 beers went head to head in the first-ever beer competition at the Farm Show. The competition will be returning this year, allowing brewers to enter their brews in 15 different categories. (While samples will be available at the Farm Show, these fresh brews won’t be available for purchase.)

Another Farm Show newbie I expect to encounter more of this year is hemp. The Pennsylvania Hemp Industry Council first brought hemp back to the show in 2018. Last year, the number of stands promoting hemp-based products grew, but most of them were still forced to import the hemp used in their products. With changes to both state and federal regulations in 2019, the industry has seen a real boom this year, which I suspect will be evident at this year’s show.

The Farm Show is open daily from 8 a.m.-9 p.m. (most days). It is held at the Pennsylvania Farm Show Complex, 2300 N. Cameron St., Harrisburg. Be sure to check out the full schedule of events and other useful information at farmshow.pa.gov.

Piccadilly Coffee & Tea House: London is Calling

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Piccadilly Coffee & Tea House’s fun vibe and taste-tempting menu instantly made it a popular spot to fete brides and moms-to-be, host a girls’ day out, celebrate a birthday, or simply treat oneself to a lovely coffee or tea break.

This modern coffee house and traditional English tea room, which is owned by Gary and Debora Hunter, makes its home in the Shoppes at Worthington in Manheim Township. Debora oversees daily operations and serves as executive chef. A native of Brazil, she grew up helping her father in his bakery. “I have a passion for cooking. I learned baking and how to run a business from my dad,” explains Debora, who graduated from Pennsylvania School of Culinary Arts at YTI’s Lancaster campus in 2014. Family motivated Debora and Gary, who is a native of Philadelphia, to open a coffee house/tea room. “We have two children,” Debora explains, noting “the hours allow me to be with the children in the evening.”

Afternoon Tea features a pot of tea, a selection of finger sandwiches, scones and petite desserts.

Open since September 2018, the 42-seat restaurant has both a casual seating area and a more formal tea room. Dramatic color schemes denote each area. Large windows admit natural light. The casual seating area features tables, high-tops and sofas. “You can have a cup of coffee, a pastry and read a book. If you need a new read, we have a free library and are accepting books,” Debora says. The tea room’s more formal tone is distinguished by sparkling chandeliers.

Artwork in both areas was selected by Gary, who Debora says is “into art.” The artwork reflects the restaurant’s name and features some iconic London scenes, including Piccadilly Circus, which might be described as London’s version of Times Square. Photos of familiar faces – such as Queen Elizabeth and the Beatles – also fill the walls. Artwork in the tea room includes still lifes and Degas-like ballerinas.

There’s even a small outdoor seating area for warm-weather sipping and dining. “People really enjoyed that area this past summer. We had flowers to add some color,” Debora says.

Piccadilly’s tea selection is organic and interesting, with the intention of providing a “multi-sensory experience.” I sampled the wonderful French Lavender Earl Gray, a blend of super-blue lavender and Sri Lanken Earl Grey. Coffees are from Philadelphia’s Old City Coffee and are representative of organic and premium varieties from around the world. In addition to traditional brewed coffee, Piccadilly also offers French Press and Pour Over preparations. “Our baristas can create some amazing coffee drinks,” Debora notes. Loose teas and coffee (both whole bean and ground) are available for purchase.

In addition to the art that fills the walls, menu items qualify as miniature works of art.

The breakfast and lunch menus change seasonally and include pastries (created onsite by Piccadilly’s pastry chef), soups, quiche, salads and sandwiches. Soups and other items are made onsite, as well.

Piccadilly’s signature item is its Full Afternoon Tea. “Teas are all about the experience,” Debora points out. “For the teas, people often dress up. We even have some fun accessories – hats, feather boas, pearls. As we serve the tea, we do a bit of education about teas and tea etiquette. Our teas have become popular for bridal or baby showers – it’s something fun and different.”

As the name indicates, tea is served in traditional English fashion – there’s a three-tiered tea tray for guests to share, and each guest selects a variety of tea for her (or his) tea pot.

The Afternoon Tea tray features five varieties of finger sandwiches on the bottom tier. (Debora says guests may select the sandwiches for their tray.) The second layer features scones served with lemon curd, clotted cream, jam and butter. The top tier features tasty petite desserts. “Our scones are made in the traditional way – they’re round rather than triangular-shaped,” Debora explains.

Piccadilly’s tea selection provides a “multi-sensory experience,” while the coffee – from Old City Coffee in Philadelphia – represents organic and premium varieties from around the world.

Hats have become part of the tea ritual at Piccadilly.

Piccadilly also offers an English Tea, which features a two-tiered tray of tea sandwiches and scones; and a Duchess Tea, featuring a two-tiered tray of petite desserts and scones.
For special events, the restaurant also has a catering menu.

Located in the Shoppes at Worthington, Piccadilly Coffee & Tea House offers breakfast, lunch, tea service and Sunday brunch.

Piccadilly Coffee & Tea House is located at 483 Royer Dr., Lancaster. Hours are Tuesday-Friday, 8 a.m.-5 p.m., Saturday, 8 a.m.-4 p.m., and Sunday, 9 a.m.-4 p.m. Breakfast is served Tuesday-Saturday, 8-10:30 a.m. Lunch is served Tuesday-Saturday, 11 a.m.-4 p.m. Sunday brunch is served 9 a.m.-2 p.m. Reservations are required for the Afternoon Tea and are recommended for parties of five or more. Guests may BYOB; there is a corkage fee. Catering is available. Call 717-984-6425 or visit piccadillycoffeeandtea.com and Facebook.

A Magical Backyard Wedding

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Natalie Simons & Thomas Dodge, Jr., June 8, 2019

At her father’s suggestion, Natalie and Tommy elected to have their wedding reception in the backyard of her childhood home. Afterwards, Natalie took her parents aside and thanked them for her “fairytale wedding.”

The sentimental factor that a backyard wedding provides can’t be replicated or surpassed by any other venue – after all, it feels like home and is filled with a lifetime of memories.

Father-of-the-bride, David Simons, is credited for suggesting that his daughter, Natalie, and her fiancé, Tommy Dodge, hold their wedding reception in the backyard of the family’s West Lampeter Township home. Dave says the idea was inspired by “all the memories that we have back there – the girls were babies when we moved here,” he says of his three daughters, Sammie, Natalie and Olivia. “They grew up in that backyard.”

Natalie and Tommy looked at several venues, but nothing clicked. Then, one night, she called her parents and said yes to the idea of a backyard reception. Dave was thrilled and envisioned “throwing up a tent” and having a party with friends and family.

“We knew we were in trouble when Natalie began sending us pictures from Town & Country magazine,” her mother, Carole, recalls. Fortunately, they had 18 months to plan the wedding.

When Tommy Met Natalie

Natalie, who is a forensic accountant, moved to New York after graduating from the University of Richmond. She met Tommy – who grew up in New York, is a graduate of the University of Pennsylvania and works as a data analyst – through mutual friends. “We quickly hit it off and started dating,” Natalie recalls.

Natalie’s beloved dog, Lola, served as a flower girl. Lola’s dress sparkled with Swarovski crystals.

Three years later, in November 2017, Tommy treated her to dinner at one of her favorite restaurants, Lilia, and when they returned to their apartment, he asked her to marry him. During the course of planning their wedding, the two relocated to Philadelphia.

Every Wedding Needs a Franck

If you’re at all familiar with the 1991 version of the movie, Father of the Bride, you know who Franck Eggelhoffer is. As played by Martin Short, Franck was the eccentric wedding planner who turned the lives of the Banks family upside down, as he ran roughshod over the budget and remodeled their house and backyard. The fact that he engaged the services of swans for the big day pointed to the fact that he was a stickler for detail. “We needed a Franck,” Carole says. “All too often the details get lost in the shuffle, and we didn’t want that to happen.”

The grounds of the Simons’ residence were furnished with white leather and velvet sofas and chairs.

Enter Jonnaysa Kirkman, who heads Planned Perfection, which began as a one-woman enterprise in 2006 and has grown into a staff of seven. Services range from day-of coordination to planning a wedding from start to finish. “The Simons-Dodge wedding was incredible,” she shares. “It was so fun to become fast friends with Carole and Natalie. I felt as though I had known them my whole life. I was so happy to present vendors to them that could make their wedding vision a reality. And, yes, I will always encourage my clients to use our local vendors first and foremost. We certainly do have the best.”

Tommy and his entourage prepared for the big day at the Marriott Penn Square and then made their way to St. James.

Carole agrees with that assessment, saying, “We used local vendors for every aspect of the wedding because we believe in supporting the businesses in our community. We had a team of seasoned professionals who were invested in making our day stress-free and exceptional.” Carole also adds that utilizing the services of Planned Perfection was “the best investment we made. I can’t stress enough that you have to have a planner. It allowed all of us to relax and enjoy the day.”

Natalie’s attendants included, left to right: Tommy’s sister, Laura Dodge Weaver, her sisters, Sammie and Olivia, his sister, Tara Dodge, and her cousin, Anabelle LaVan. The dogs are Lulu, Lola, and Sophie.

Let the Planning Begin

The vision for the wedding was rather simple – a celebration of love with “the people we love.” The guest list included 300 friends and family. “I’m one of eight kids, and Dave is one of four, so we knew the guest list would be large,” Carole says. Including the friends they’ve made in Lancaster since they arrived more than 30 years ago was also important.

Natalie made her way to the church in style.

Despite being an outdoor wedding, they deemed it black tie. “We love to get dressed up,” Carole says. Black tie ultimately provided the framework of the reception, the centerpiece of which was a fabulous silk-lined tent that held a monogrammed dance floor, a dazzling floral chandelier and tables topped with exquisite linens, sumptuous florals and menus made of acrylic. The color scheme – white, blush and gold – also set the tone for the late spring wedding.

Saying I Do

Natalie and Tommy were married at St. James Episcopal, the church in which she was baptized and grew up. Guests were greeted by large arrangements of roses, peonies and chrysanthemums in hues of soft pink, white and blush set atop tall lucite pedestals. The pews were draped with the same selection of blooms.

A very special flower girl preceded Natalie down the aisle – her beloved long-haired Chihuahua, Lola, who was decked out in a platinum dress adorned with Aurora Borealis Swarovski crystals. The dress was a custom design by Susan Lanci of Beverly Hills.

Natalie was admittedly nervous and emotional as she began her walk down the aisle with her father. She credits Sammie, who was one of her attendants, for lightening the mood. “When my sister, who has special needs, answered ‘no’ when the priest asked if I take Thomas Owen Dodge to be my husband, the entire church broke out in laughter. It lightened the mood and allowed me to relax and enjoy the service.”

Dancing the Night Away

When guests arrived at the Simons’ residence for cocktail hour, a valet greeted them at the end of the tree-lined driveway. Sparkling globes and spheres twinkled in the trees. A gilded mirror that was suspended from the trees held flutes of Champagne. They then passed by a wisteria flower wall that served as a backdrop for commemorative photos.

Then, it was on to the backyard, where cocktail hour was held on the patio and around the pool. Plush furnishings, including white leather and velvet sofas, provided conversation areas throughout the backyard. Yet another flower wall provided a backdrop for video interviews with guests. Food stations held hors d’ oeuvres such as lobster rolls and sushi push-pops.

Guests were oblivious to what was inside the tent until, at the appointed hour, the sides were unfurled to reveal an incredible party space.

Three bars dispensed Champagne, wine and spirits that had been selected with the help of Dave Murray of Good Spirits Lancaster. “That was another good choice,” Carole says. “Dave was able to help us make quality, cost-efficient choices, plus provide elevated service.”

Guests had no idea what awaited them inside the 60-by-110-foot, high-peak, silk-lined pole tent. The sides were purposely kept in place in order to provide an element of surprise. At the appointed hour, staff were put into position to simultaneously unfurl the sides of the tent. “They practiced that for days,” Carole recalls.

To access the tent, guests walked along a path that was carpeted with rose petals. The entrance to the tent was framed with fresh flowers and surrounded by tiers of gold shelves filled with candles.

Inside, guests marveled at the details. Petals With Style and STRAY Production Services had collaborated to design and construct a chandelier-like floral installation over the white dance floor that was emblazoned with a custom monogram of Natalie and Tommy’s initials.

Guests received their table assignments from an ornate mirror that held their names, all of which were hand-painted by a calligrapher.

Guests took their places at oversized rectangular tables that were topped with 12-inch wide floral runners that cascaded to the floor. Thin tapers with crystal sleeves accented the runners. Others took their places at round tables that were topped with oversized crystal candelabras surrounded by small floral arrangements and votives set into a variety of gold, silver and neutral containers. “The tent smelled amazing!” Carole says of the fragrance the flowers provided.

Wedding pictures, which hung from the branches of a tree, relayed the history of the Simons and Dodge families.

Meanwhile, the staff from JDK was busy preparing dinner in another tent that out of necessity was air-conditioned. The three-course dinner included Strawberry Fields Salad, Citrus Rhubarb Gazpacho, Grilled Wagyu Strip Steak and Pan-Seared Black Cod. At the end of the evening, guests were treated to a selection of grilled cheese, French fries and sliders, which were butlered on the dance floor and around the property.

As guests arrived, they were welcomed with glasses of Champagne, which sat atop a gilded mirror that was suspended from a tree.

The cake – pink Champagne with vanilla and pink Champagne frosting covered in sparkling fondant – was accompanied by an assortment of petit fours, macarons and cake pops that also echoed the color scheme.

Floral runners traveled the length of the rectangular tables and cascaded to the floor. Crystal sleeves surrounded each taper on the table.

As for dancing the night away, the band played nonstop from 4-11 p.m. In fact, Natalie names the band, Around Town, as her favorite part of the reception. “They were amazing!” she says. She also loved the heartfelt speeches made by her father and Tommy’s best man, who shared that it was his first time visiting a “Chihuahua preserve,” referencing the family’s love of the breed.

Tables surrounded the monogrammed dance floor, which was topped by a floral installation.

Carole and Dave’s favorite memory of the wedding came at the end, when Natalie took them aside and thanked them for providing her with a “fairytale wedding.”

As night fell, chandliers that hung from the trees helped to illuminate the grounds.

Acrylic menus and keepsake coasters comprised each place setting.

In addition to cake, the dessert table featured cake pops, macarons and petit fours.

The cake flavor was pink Champagne.

Gold-hued sugar dusted the rims of the Champagne flutes.

Floral walls provided the backdrops for commemorative photos and videos.

Dave and Carole Simons take a moment to relax.

Details, Details, Details

The invitations set the tone: The design included watercolor images of the Simons’ home, the church and backyard. A watercolor of Lola provided the inspiration for a wax seal on the invitation envelope. A custom postage stamp depicting a gold chandelier was affixed to custom envelopes that appeared to be covered in confetti.

Being neighborly: The Simons called upon their neighbors a year in advance to let them know what would be taking place on June 8. A week in advance of the wedding, all were given thank-you gifts.

Disaster averted: The owner of a nearby field gave the go-ahead to use it for parking. Just to cover all the bases, Carole placed a call to the farmer who leases it. Her timing was impeccable – he was planning to fertilize it on June 7, but agreed to postpone it. “That would have been a disaster!” she says with a shudder.

The Comfort Factor: Guests were welcome to help themselves to white flip-flops and hand-held/battery-operated fans that were displayed in large baskets.

Candlelight: In order to keep the grounds and tent aglow, all the candles were replaced with new ones halfway through the reception.

Fly Away All: A few days prior to the wedding, the property was sprayed for insects. “There wasn’t a bug to be found,” says Carole, who opines that swarming gnats “could have been just as bad as rain.”

Rain, Rain, Stay Away: Jonnaysa and the team devised a rain plan that would have required the addition of more tents. Because the plan called for the elimination of several trees, they needed to make the call by June 5. “There was a 30% chance of rain forecasted for June 8, so we decided to take a chance and go with Plan A,” Carole explains.

“If we would have needed to go with Plan B, you would still be looking at an incredible event, but quite different as everything for the cocktail hour would have been tented and no longer around the pool,” Jonnaysa explains.

 

Ring bearer, Will LaVan, couldn’t resist a dip in the pool.

Resources

Photographer: Alison Conklin, Allentown

Wedding Planner: Jonnaysa Kirkman, Planned Perfection, Lancaster

Ceremony Location: St. James Episcopal Church, Lancaster

Reception Venue: Simons Residence

Bridal Gown/Veil: Mira Zwillinger/Elizabeth Johns Bridal Boutique, Ardmore

After Party Dress: Irina’s Tailor Shop & Alterations, York

Engagement/Weddings Rings: Finch Jewelers, Lancaster

Hair: Michelle Smoker, Bristle & Prim, Lancaster

Makeup: Allie, Bristle & Prim

Groom’s Tux: Irina’s Tailor Shop & Alterations

Bridesmaid Dresses: Jenny Yoo Bridal, New York

Groomsmen Tuxes: BLACK by Vera Wang, Men’s Wearhouse

Flower Dog’s Dress: Susan Lanci Designs, Beverly Hills/Bonez, King of Prussia

Tenting: Hess Tent Rental, Manheim

Floral Design: Stacia McClune-McComsey, Petals With Style, Lancaster

Reception Catering: Weddings by JDK, Lancaster

Drink Menu: Dave Murray, Good Spirits Lancaster

Sunday Brunch: Joe Hess, Cracked Pepper Catering, Lancaster

Cake/Desserts: House of Clarendon, Lancaster

Invitation Suite: Persnickety Invitation Studio, York

Calligraphy: Melissa Weiler, Persnickety Invitation Studio

Rentals: White Glove Rentals, Forest Hill, MD

Rentals: Treasured Events, Lancaster

Rentals: Nicol Floral Design, Paoli

Linens: Special Occasions & Queen Street Linens, Lancaster

Lighting: STRAY Production Services, Lititz

Entertainment: Vivace Strings (ceremony), Lancaster

Entertainment: Around Town Band by Around Town Entertainment (reception), New York

Videographer: Lavon Films, Lancaster

Favors: Hexagon marble coasters by Persnickity Invitation Studio

Getaway Car: Michael’s Motor Cars, Lancaster

The Micro-Wedding Phenomenon

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The Feasting Glenn at Mount Hope Winery.

It’s not quite eloping and it’s not a full-scale production. A micro wedding falls somewhere in between.

The wedding-trend prognosticators credit the phenomenon to who else but the millennials, who love minimalism, cherish the environment and tend to spend their money cautiously. The age range of the millennial generation is now 20-35, which means they were grade schoolers, college students or in the process of launching careers during the Great Recession. They remain keenly aware of the havoc it caused. Many are saddled with hefty debt from college loans.

According to The Knot, the average cost of a wedding peaked in 2016 at right around $35,000 and has been declining for the last four years. In turn, the average guest list has decreased from 153 (2007) to 136 (2018). In Martha Stewart’s estimation, “The millennials are looking for cost-effective measures” in planning their weddings.

The industry is taking notice, beginning with the centerpiece of a wedding, the bridal gown. Anthropologie’s BHLDN division includes City Hall and Beach & Destination collections that range in price from under $200 to $1,200 (or more). Venues – ranging from hotels to quaint bed & breakfast inns – are offering wedding packages with microists in mind.

While the millennials have attached themselves to the micro-wedding phenomenon, one of Lancaster’s grand dames of weddings, Vivian Abel, who operates Pheasant Run Farm Bed & Breakfast with her husband, Bob, and daughter, Deanne, traces the preference for smaller weddings back to 9/11. “I’ve never read anything that substantiates that, but when we opened in 2002, there seemed to be a ‘back to nature’ philosophy that was affecting everything – including weddings,” she notes. “I think that gave rise to the popularity of outdoor ceremonies and barn weddings. When we opened, the only other barn venue was Rock Ford. Now, there are more barn venues in Lancaster County than I can count, and they range from small to large and primitive to elaborate.”

Speaking of 9/11, deployments also helped to spark an increase in small, intimate weddings that were sometimes arranged in a matter of months (or less). Another factor affecting the size of weddings is the fact that modern-day families tend to be smaller and are often far flung.

The Firehouse at Landis Valley Village & Farm Museum.

Terry Kreider of Landis Valley says the farm museum became aware of the phenomenon “more than a year ago. We kept noticing it pop up on sites such as Wedding Wire.” Landis Valley reacted proactively by making two smaller sites available. She finds that micro weddings tend to be lower-key affairs that are more centered on celebrating friends, family and food rather than dancing the night away. She points to second-time-around and same-sex weddings as especially fitting that criteria. “Then again, there are young couples who just want to celebrate with their closest friends,” she says.

Gina D’Ambrosio of Moonstone Manor in Elizabethtown echoes those sentiments, saying fans of micro weddings are putting their personal stamps on their big days. “They seem to limit many wedding traditions such as dancing, being announced in, having a big wedding cake, giving out favors, etc.,” she says. “They want a nice gathering of special people with good food, modest bar offerings, something sweet for dessert, and background music to celebrate their marriage. We see many age variations in this, not just second marriages or older couples one might tend to think would go for this type of affair. Many young couples don’t want a lot of ‘fuss.’”

In The Knot’s estimation, a micro wedding entails anywhere from five to 50 guests. Others offer a more precise 20 as the magic number. However, we upped the number to 100 (or less) for our survey of what Lancaster has to offer micro-minded couples. In doing online research, many micro-wedded couples encouraged others to think outside the box in planning their own weddings. In other words, all you can do is ask if you’d like to be married at your favorite restaurant, winery, brewery, distillery, art gallery, bowling alley, public garden, etc. Don’t discount your own backyard either.

Another theme was also evident. Yes, you may be paring down the guest list to your nearest and dearest, but that doesn’t mean scaling back your style. In fact, you could up the ante and splurge on a gown, treat your guests to a once-in-a-lifetime dinner, pour the best wine, decorate to your heart’s content or take the entire group to the beach for a destination wedding. In Martha Stewart’s opinion, weddings have become “more personalized than ever before.”

Pheasant Run’s outdoor ceremony space. Karlo Photography.

Pheasant Run.

The Willow Street-area venue was a hit from the moment it opened its doors. The Abels restored the centuries-old barn and converted it into a bed & breakfast and an events venue that could comfortably accommodate 100 (or less) guests on the lower level, where the view includes Viv’s gorgeous gardens and the surrounding woodland. Their outdoor ceremony areas feature a water garden or a huge maple tree that has earned the name “the wedding tree” due to the fact that two trees grew into one.

In working with couples over the years, Viv has taken notice that of late, “they seem to be marrying later, they are paying for the wedding themselves, and they’re thinking ahead to buying a home, rather than spending a lot on a wedding.”

However, they still want their weddings to be personal experiences. Viv and Deanne have become pros at guiding them in that direction. The first thing on the to-do list is to create a meaningful guest list. “Limit it to family and close friends,” Viv says. That could mean eliminating your best friend from elementary school and your second cousin, neither of whom you’ve seen in years. But, if being surrounded by all your friends and family is important, Viv says to consider having your wedding on a day other than Saturday, which can help to cut costs. Or consider an “off month” such as January, February or early March. “We drastically cut our rental fee during what we call ‘quiet time,’” she says of winter months.

The Abels are looking forward to hosting a very special wedding at Pheasant Run. Their granddaughter, Olivia, will be getting married in June, and her reception will be held at the farm. For details, visit pheasantrunfarmbb.com.

Cameron Estate Inn.

This beautiful and historic property in Mount Joy offers micro (up to 20 guests) and mini-micro (up to six guests) weddings that entail a ceremony, flowers, a cocktail hour, a 5-course dinner, a cake and overnight accommodations for the couple. The inn arranges everything, thus eliminating the need to work with individual vendors. There’s an elopement package, as well. For details, visit cameronestateinn.com.

Bella Giardino at The Inn at Leola Village.

The Inn at Leola Village.

Stephanie Lambert, the inn’s director of special events, shares that “we first started seeing the micro-wedding trend about six years ago.” Learning that couples were growing frustrated by the fact that venues were geared to larger weddings, the inn’s owners sought to provide a remedy for the situation. “Our solution was to build a second venue that would be perfectly sized to meet their vision,” she explains. The resulting Bella Giardino is beautifully appointed with sparkling chandeliers and large windows and accommodates up to 100 guests. The Piccolo Patio can accommodate 20-40 guests, while the Dietro area is ideal for 10-40 guests. There’s even a package called My Tiny Little Wedding. Did we mention there’s a spa on-site, as well as a top-rated restaurant? For details, visit theinnatleolavillage.com.

Melhorn Manor.

Barns are also becoming aware of the smaller wedding trend. While Allory and Jessica Melhorn typically host between 125 and 275 guests at their Melhorn Manor property in Mount Joy, they also welcome smaller weddings. Thanks to decorative draperies and custom-built portable barn walls, the four buildings on the property can be transformed into intimate spaces. “We have held weddings and other events for 100 guests or less,” they shared via email. “We have noticed a trend for 50-100 guests. We’ve also noticed that budget usually plays a large role in smaller weddings.” Because the four spaces are climate-controlled, weddings can be held at Melhorn year-round. For details, visit melhornmanor.com.

The Willows at Historic Strasburg.

Stephanie Kirkessner, who, with her husband, Steve, and business partner, David Haines, operates the Fireside Tavern and the events venue, The Willows at Historic Strasburg, has also noticed the shift to smaller weddings. “We’ve done quite a few in the last couple of years with guest lists in the 75 to 110 range,” she notes. The venue easily adapts to such events, with the outdoor courtyard perfect for a ceremony and cocktail hour. The ballroom can be subdivided to create a more intimate setting for dinner and dancing. For details, visit willowshistoricstrasburg.com.

Lampeter Cafe.

If you haven’t heard, the Lampeter Cafe has new owners – Ryan and Janae Dagen, who own Strasburg’s Speckled Hen Coffee + Kitchen. The two plan to continue operating The Livery, which Janae describes as “a space you must see to appreciate,” as a venue for small weddings, showers, reunions and other events. “No detail was overlooked in the design and build out of this newly constructed post-and-beam remake of one of the original buildings on the property,” she notes. The venue seats up to 80, and new is the fact that it’s BYOB. Packages are available. For details, visit lampetercafe.com.

Columbia Crossing.

The scenery is unsurpassed and includes the Susquehanna River and Veteran’s Memorial Bridge. It also serves as Columbia’s gateway to the Northwest Lancaster County River Trail. The venue features a roomy indoor area and a spacious covered deck. Hope Byers, who manages Columbia Crossing, which is part of the Susquehanna National Heritage Area, reports that guest capacity for weddings is capped at 100. Typically, ceremonies are conducted on the deck and dinner is served indoors. Then, it’s back to the deck for dancing. One of Hope’s favorite weddings thus far joined a couple who had their first date on the trail. “We were delighted to have their ceremony in a place that connected back to their beginning,” she shares. Packages are available. For details, visit susquehannaheritage.org.

Railroad House Inn.

Upriver you’ll find the Railroad House, which has long hosted outdoor weddings in its gardens. Co-owner Joey Bowden reports that the Railroad House is taking another step by renovating a barn on the property to create a wedding/event space that will accommodate up to 80 guests. He also reports that the prospect of such a venue has gotten “great response from couples looking to do quality on a smaller scale. We’ve hosted weddings that have been as small as 50 guests and since we’re seeing more interest in the 80-100 guest range, we’re excited to move on the project,” he explains. But, he and business partner Freddy States are not stopping there. By 2021, they hope to utilize the train depot for larger events. “We’ll be able to cover the gamut – from small, intimate weddings to 200-person extravaganzas!” For details, visit railroadhouseinn.com.

Bluestone Estate.

One of Lancaster’s newest barn venues, Bluestone is located in Refton. The farmhouse on the property dates to 1770, while the barn dates to 1822. When owner Erin Armstrong Vinelli became engaged to Chad Vinelli in 2007, she was determined to have her wedding on the farm. Ten years later, with the barn deteriorating, the Vinellis looked at it as an opportunity to restore it and open it to the public as an events venue. The results are stunning. While most weddings entail 120-260 guests, Erin reports that smaller weddings with less than 100 guests have been held on the farm. For details, visit bluestoneestate.com.

Perfect Settings.

If you’re looking for warehouse chic, Perfect Settings in Columbia is it! The Locust Street venue specializes in small events that top out at 110 for plated meals. “Smaller weddings are much more intimate,” owner Daisy Pagan theorizes. She loves the fact that the newlyweds can take the opportunity to spend quality time with their guests. She also has taken notice that smaller affairs allow couples to share their style and personalities through the details that define a wedding. “Couples can really immerse themselves in making a high-end Pinterest idea come to life,” she says. For details, visit perfectsettings.com.

The Sutter.

How fun would it be to treat your guests to a getaway wedding in one of America’s “Coolest Small Towns”? You could turn your big day into a weekend affair and utilize the services of The Sutter, where weddings can range in size from 30-150 guests. “We get many in the 70-100 range,” reports Jeff Mark, the property’s events manager. Guests can take advantage of accommodations in the RockBlock Penthouse, dine in the newly refurbished restaurant and sample brews in the Bulls Head Public House. The roving party can check out the new food hall at The Wilbur, toast the couple at Stoll and Wolfe Distillery and the list goes on. For details, visit generalsutterinn.com.

The dining room at Bear Mill Estate in Denver.

Bear Mill Estate.

If you’re looking for a venue that offers natural beauty and sophistication, Kerry Kegerise’s beautifully restored and appointed Bear Mill in Denver offers amenities such as a cozy tavern, a formal dining area, a veranda over the millrace, a glass elevator, gardens, a pond and a tree-lined backyard that twinkles with lights. “I’d estimate that 80% of our weddings are in the 70-100 guest range,” he says. For details, visit bearmillestate.com.

The Montgomery House.

This 208-year-old Federal-style mansion was once home to attorney William Montgomery, eventually becoming the property of Watt & Shand and Bon-Ton. When the Lancaster County Convention Center and the Marriott on Penn Square were being developed, the decision was made to restore and incorporate several historic sites on South Queen Street into the design, including The Montgomery House. Regarded as one of Lancaster’s finest examples of Federal-style architecture, The Montgomery House is now an events venue that specializes in micro weddings. Fifty guests can be accommodated for seated ceremonies and reception dinners. The culinary team can prepare a meal that equates to a gourmet delight. Again, you can make a weekend of it and explore all that the city has to offer. For details, visit themontgomeryhouse.com.

Landis Valley Village & Farm Museum.

Landis Valley features three venues, all of which can accommodate micro weddings. The smallest is the Historic Hotel, which is perfect for 50 guests or less. Many couples elect to be married on the front porch and then have dinner inside. The Fire Hall is geared to 100 guests or less. “Everyone loves the Yellow Barn, so regardless of the size of the wedding, it’s always been a favorite with couples who get married at Landis Valley,” says Terry Kreider. Wedding season at Landis Valley is April-December. For details, visit landisvalleymuseum.org.

Rock Ford Plantation.

Built in 1794, the property was home to Revolutionary War general and statesman Edward Hand. Beautifully restored, it’s long hosted weddings in the barn that features handcrafted, colonial-style lanterns, hand-hewn beams, interior stone walls and an 18th-century-style bar. Couples often utilize the front porch of the house and picket fence-enclosed front yard for ceremonies and the barn (capacity is 110 or less) for seated dinners. The scenery includes gardens, woodland and the nearby Conestoga River. For details, visit rockfordplantation.org.

The Feasting Glen at Mount Hope Winery.

Mount Hope Winery.

The estate recently unveiled a barn that is available for weddings (up to 150 guests). The mansion is also available, with capacity placed at 100 or less. But, if fun is on your agenda, how about a Renaissance-themed wedding in the Feasting Glen? The King & Queen package is designed for 25 (minimum) guests and includes all sorts of amenities for your big day. Such weddings are held Saturdays and Sundays, August through October. For details, visit mounthopewinery.com.

Supply.

This co-working facility in Manheim also boasts several event spaces. The look is sleek and modern, boasting concrete floors, white walls and a plethora of black-framed windows. It embodies minimalism. One space is perfect for 20-30 guests, plus it has an adjoining patio. For details, visit supplymanheim.com.

The Carriage House at The Farm at Eagles Ridge.

The Farm at Eagles Ridge.

Co-owner Betsy Montgomery reports, “We have actually been receiving more requests for intimate gatherings than we have in the past. Fortunately, with our newly renovated spaces, we’re able to offer a variety of options to accommodate smaller guest counts. Most of our couples, whether they’re having large or small weddings, still love the idea of using the outdoor lawn space that overlooks the pond for their ceremonies. In terms of the reception, the upstairs of the Barn can beautifully accommodate weddings of all sizes. Typically, we recommend 60+ guests upstairs and, with a smaller count, we will simply give suggestions on floor plans and décor that would help fill the space.” The property’s new Carriage House offers space “for a small wedding, maybe 50 guests or less, ideally for the ceremony. Otherwise, as guests arrive on-site, we use it as a welcome area where they can enjoy a refreshment prior to the outdoor ceremony.” For details, visit farmateaglesridge.com.

Historic Ephrata Cloister.

This historic (circa 1732) site has always welcomed weddings to utilize the outdoor amphitheater for large (up to 400 guests) ceremonies. Smaller weddings with 125 guests or less can now utilize the Meetinghouse for ceremonies that are held after 6 p.m. While receptions are not permitted on the property, there are several nearby venues that could be utilized. For details, visit ephratacloister.org.

A Halloween themed wedding at Eicher Arts Center in Ephrata.

Eicher Arts Center.

One such venue is located just across the Cocalico Creek in Grater Memorial Park. Dating to 1773 and renovated in 1983, the property is home to a rustic, two-story events venue that accommodates up to 110 guests. It was built from wood salvaged from the original structure and the surrounding area. It also features a large outdoor porch and lovely gardens. For details, visit eicherartscenter.com.

Hertzog Homestead Bed & Breakfast.

Also located in the Ephrata area, this ninth-generation farm is now owned by Scott and Kristen Hertzog. The rustic barn, which features original oak flooring, a limestone gable wall and a ceiling accented with tobacco rails and wood shingling that dates to the 1800s, can comfortably seat 40-120 guests. The lawn can be used for outdoor ceremonies. For details, visit hertzoghomestead.com.

Stone Gables Estate.

According to co-owner Tierney Foster-Abel, “We have been party to several smaller wedding requests. Sometimes, it is a military wedding, where one of the parties is being deployed and they need a quicker, cozier venue site. For others, it is price related.” Stone Gables offers various options for a micro wedding, including The Ironstone Ranch Barn, the Mini Barn and the Orchard with the Bell Tower. At The Star Barn Village, possibilities include the Gazebo on Liberty Lake and St. Michaels Vineyard, which offers The Solarium and The Iron Gazebo (50 to 200 guests). Inside The Star Barn, the Limestone Tunnel is ideal for up to 50 guests. The Herr’s Mill Covered Bridge (The Kissing Bridge) is also an option and could comfortably entertain up to 80 guests under its roof. For details, visit stonegablesestate.com.

The manor house at Moonstone Manor in Elizabethtown. Emily Grace Photo.

Moonstone Manor.

Owner Gina D’Ambrosio views the smaller-wedding trend as a way for couples “to achieve that more intimate and personal experience. Those trying to achieve the more intimate setting – not necessarily with a ‘budget’ in mind – tend to seek out unique, non-venue-like settings. I’ve heard couples say, when touring Moonstone Manor, ‘It doesn’t feel like a big venue inside the mansion, and I want this feel.’” Moonstone’s gorgeous setting and lush gardens only add to the feeling of being in a very special location. For details, visit moonstonemanor.com.

Brick Gables.

Heather Oaks, the venue’s details events planner, reports, “We have noticed a lot of inquiries for smaller weddings of 50-80 people in the last two years.” While Brick Gables – a restored barn on the northern edge of Lititz – caters to larger affairs (up to 250), Heather says, “We love to accommodate people no matter what size group they have.” For details, visit brickgables.com.

DoubleTree Resort by Hilton.

The resort, which is located south of the city, features an on-site Victorian-style chapel, which can seat up to 200, was moved and remodeled two years ago to include an outdoor terrace that is perfectly suited for small wedding dinners (up to 30). The terrace off the restaurant can accommodate up to 30 guests as well. “We had two small weddings here in the last two months,” says one of the resort’s wedding coordinators, Hailey Halwany, who explained that one utilized the chapel terrace, while the other used one of the smaller meeting rooms for dinner and dancing. For details, visit doubletree3.hilton.com.

As for bed & breakfast inns, many offer micro-wedding packages. Most take care of the details, allowing you to enjoy some R&R. A sampling …

The Olde Square Inn in Mount Joy offers two micro-inspired packages, the Small Intimate Wedding for 22 guests (indoors) or 35 outdoors, and the Elopement Package that is geared to 10 guests or less. For details, visit oldesquareinn.com.

The Inn & Spa at Intercourse Village has been hosting weddings for years and offers various packages that range from the Simply Timeless, which includes a ceremony in the parlor for up to 10 guests, to the Ultimate Royal Enchantment, which entails a garden wedding for up to 100 guests. For details, visit inn-spa.com.

1777 Americana Inn & Black Forest Brewery in Ephrata, can host small weddings, elopements and vow renewals. For details, visit 1777americanainn.com.

The Historic Smithton Inn, also in Ephrata, offers Wedding for Two and Wedding for a Few (up to 20 guests) packages. For details, visit historicsmithtoninn.com.

Operation Wedding Gown

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Emily Gerlach + Ryan Trees • July 27, 2019

The Hay Barn at The Barn at Silverstone provided the setting for Emily Gerlach and Ryan Trees’ wedding ceremony. Emily’s father, Bryan, performed the ceremony. Emily’s gown was courtesy of the organization, Brides Across America, with alterations by Country Threads by Gail.

The wedding gown. It’s the centerpiece of a wedding. Emily Gerlach’s gown had a story all its own thanks to the nonprofit organization Brides Across America.

In late 2016, Ryan Trees, a logistics operations planner with the U.S. Army, was deployed to Iraq. He began blogging about his experiences, sharing the posts with family and friends. His mother, Penny Trees, a fifth-grade teacher at Kissel Hill Elementary, shared the blogs with a young co-worker, Emily Gerlach. In a show of support, Emily, who is a fifth- and sixth-grade intervention specialist, reached out to Ryan via Facebook. Soon, a long-distance relationship developed. The distance shortened in the summer of 2017 when Ryan returned stateside and was assigned to Fort Lee in Virginia.

Ryan’s groomsmen included Army buddies and Emily’s brother, Eric (far right).

The two began traveling back and forth as often as their schedules allowed. With one or the other hitting the road, they estimate they racked up 10,000 miles on their trips between Lancaster and Fort Lee. For a time, it appeared they would have to resume their long-distance relationship, as Ryan received orders that would take him to Italy. But, before he could leave, he received a medical retirement from the Army and returned to Lancaster in September 2018. He now works for The Hershey Company.

The attendants’ dresses and the bouquets echoed the navy, coral, gray and green color scheme.

A month later, Emily and Ryan found themselves in Rehoboth Beach. “We had gone for the Seawitch Festival,” she explains. Because of a nor’easter that impacted the coast, the festival’s activities were canceled. Still, Emily wasn’t surprised to hear Ryan announce he wanted to go fishing. “Nothing will keep him from going fishing,” she laughs. So, the unsuspecting Emily braved the wind and rain and headed for the beach with Ryan. The only other person on the beach was a photographer. When they arrived, Ryan began digging around in his tackle box, pulled out a diamond ring and proposed, which of course was captured by the photographer. Meanwhile, Emily’s parents, Lynn and Bryan Gerlach, were anxiously awaiting their return. “We knew Ryan was planning to propose,” Lynn says.

Something borrowed, something new: The bag Emily carried on her wedding day was made from her mother’s wedding gown.

Let the Planning Begin!

Emily and Ryan wanted their wedding to be personal and fun. After visiting several venues, they agreed on The Barn at Silverstone in East Lampeter Township. The property’s Hay Barn would provide a perfect setting for the ceremony, while the beautifully restored Barn Hall could host the reception. “And, there were sheep!” Emily says. “How many people get to have sheep in the background for their pictures?”

As for the personal element, Emily’s father performed the ceremony, while the 100 guests included a few of Ryan’s Army buddies.

Barn Hall provided ample space for a seated dinner for 100, plus room for dancing.

The fun elements included a doughnut wall and cake, lots of Hershey chocolate candies and cornhole. The doughnuts were from Duck Donuts. “That was a fun tasting,” Emily says of the selection process she and Ryan enjoyed at the Fruitville Pike store. “We chose five kinds, and they delivered them on the day of the wedding.”

Barn Hall and an outdoor area provided ample space for cocktails, a plated dinner, dancing and cornhole.

So that everyone could enjoy the day, Emily added a day-of coordinator – Kirsten Headland – to her list of vendors. “She was great; we didn’t have to worry about a thing and could just enjoy the day,” Emily says.

The Gown

Emily learned of the organization Brides Across America (BAA) and did some research in hopes that a local bridal shop would be participating. Unfortunately, the participants for the November 11, 2018, Operation Wedding Gown event were located well out of the area. However, a shop in North Carolina – Poffie Girls in Gastonia – was on the list of participants. It just so happened Emily’s brother lives in nearby Charlotte. Road trip!

Emily and Ryan with her brother, Eric, and parents, Lynn and Bryan.

Brides Across America was founded by Heidi Janson in 2008. At the time, Janson, who had 20 years of experience in the industry and operated her own shop near Boston, was also working with an organization that helped impoverished women develop micro businesses.

In doing research, Janson read a story in which a deployed soldier questioned whether people on the homefront were appreciative of the work that was being done by military men and women in Afghanistan and Iraq.

Ryan and Emily with his parents, Penny and Jeff Trees.

The story resonated with Janson, and she announced her bridal shop would be giving away wedding gowns to military brides over a two-day period in July, explaining that she was aware that for many military personnel a dream wedding is just that – a dream. She felt it was her civic duty to lend a helping hand. Through giving away 60 gowns, Janson received media attention from across the nation. Brides Across America grew out of the giveaway.

Since then, the endeavor has grown to include shops across America. Some regularly participate, while others do so occasionally. The gowns are donated by the shop owners, as well as designers and even former brides who wish to see their gowns bring happiness to other women. In addition to the gowns, veils, headpieces, accessories and more are donated. BAA also operates a store in Andover, Massachusetts.

Operation Wedding Gown events are held twice a year, in July (to honor Independence Day) and November (to coincide with Veteran’s Day). Over the past 10 years, more than 24,000 gowns have been gifted to members of the military or their fiancées. Veterans are also eligible. In 2016, the program expanded to include the community of first responders. BAA has also grown to provide military/first responder couples with entire weddings. Janson now views BAA as her “life’s work.”

While Emily traveled to North Carolina for her gown, she was excited to learn that a local shop, Tiffany’s Bridal Boutique, which is located in Stevens, participated in November 2019’s Operation Wedding Gown event. For details and eligibility requirements, visit bridesacrossamerica.com.

Emily registered for the November 2018 event and headed south with Ryan, her parents and Ryan’s mother and sister. While the girls visited the bridal salon at the appointed hour, the guys teed off at a local golf course.

“They made quite an event out of it,” Emily says of the reception she and the other 17 brides received at Poffie’s. “There was a DJ, food, and we all were interviewed on camera,” she recalls. “It turned out that I traveled the farthest. Then, we were ushered – three to four at a time – into a room that was filled with gowns.”

Just as on the television show, Say Yes to the Dress, Emily became nervous when nothing piqued her interest. “I had an idea of what I wanted, but I wasn’t seeing it,” she explains.

Duck Donuts provided tasty ingredients for Emily and Ryan’s Donut Wall.

Then, a shop employee came to her rescue. “She had moved to Charlotte from Manheim Township!” Emily explains. The woman listened to Emily’s description of her dream dress and just like on Say Yes to the Dress, she set off and went shopping. She returned with the perfect candidate, but there was a problem – the dress was several sizes too large and would drown her.

Figuring she had nothing to lose, she tried it on and the magic indicator – tears – confirmed Emily was destined to wear the dress for her wedding. The team conferred and upon being assured that alterations would be easily doable, Emily left with her dress.

Instead of a traditional cake, the newlyweds cut into a cake-shaped array of doughnuts.

Once back in Lancaster, Emily began the search for someone who could alter the dress. At the suggestion of a friend, she called Country Threads by Gail, whose staff expertly altered the dress. “Several fittings, and it was done,” Emily recalls. “They did a wonderful job.” Lynn also discovered her dress at Country Threads by Gail. “It was perfect – just what I was looking for!” she says.

Oh, and Ryan did end up in Italy – he and Emily honeymooned there, where they divided their time among beach destinations, wineries and the sights in Rome.
Meanwhile, back in Lancaster, Kissel Hill Elementary had to alter its staff directory to account for two Mrs. Treeses.

Resources

Gown:
Brides Across America/Poffie Girls, Gastonia, North Carolina

Alterations:
Country Threads by Gail, Manheim

Mother of the Bride Gown:
Country Threads by Gail

Venue:
The Barn at Silverstone

Day-of Coordinator:
Kirsten Headland, Simply Elegant Affairs

Catering: Legends Catering, York

Doughnuts: Duck Donuts

Floral Design: Pean Frey

Calligraphy & Signage: Steph Hallett

DJ: Bring on the Bash

Photography: Erica Martin, Between Pines

Proud Members of: