Hearts for Mommy is a special Riverstone Cafe Tapas Tasting planned for Thursday May 17 from 7-10pm. Pre-purchased tickets are $45 per person or $50 at the door, and are available online through the event website or by calling the Riverstone Café directly at 610-594-2233.

100% of the proceeds from Hearts for Mommy will go towards Mommy’s Light, an Exton-based non-profit that provides joy and comfort to children and teens by helping them keep alive the traditions or simple pleasures they shared with their mothers who have passed away.

This fun evening will feature live music, plenty of great food, and a cash bar. I hope to see you there!

Ron’s Original Bar & Grille has been a local favorite for more than two decades, serving up family must-haves such as pizzas, strombolis and sandwiches along with traditional Italian and classic dinner selections. Yet four years ago, a family illness changed the way Ron thought about food, and changed how he now feeds his family and his customers.

“Four years ago, my wife was diagnosed with a major health issue,” he explained. “She had a significant surgery, and is doing great now. But while she was recuperating, I was researching, and came across information about what it really means to eat in a healthy way.”

And research he did. Ron devoured information in books, magazines and online, and came to the conclusion that many of those charged with keeping an eye on what goes into what we ingest aren’t always making the best choices. So he took matters into his own hands.

“Let’s face it: some companies produce and serve junk that’s filled with preservatives, artificial colors and flavors, fillers … it’s just not ‘real’ food,” Ron said. “I immediately changed my family’s diet, but then I became very concerned about what we were feeding our customers. There’s a right way to do it, a right way to run a restaurant, and I began to implement what I’d learned.”

Much to his suppliers’ chagrin, Ron began reading every label. Every one. He has final say on all purchasing and rules out a long list of things he won’t eat: nitrites, hormones, antibiotics, added chemicals, MSG, additives, preservatives, artificial colors and so much more. He’s looking for simple food that’s close to nature. This philosophy is proudly posted on his website.

“If you can’t pronounce it, or if your grandmother doesn’t know what it is, you probably shouldn’t eat it,” he surmised. “If I won’t eat it, I won’t serve it.”

Fear not, regulars! Tried and true favorites and the staples that made Ron’s Original so popular are still on the menu. Here’s the good news: they’re just better for you. And tastier. Serving hormone- and antibiotic-free beef and chicken, for example, means the taste is superior, fresher, like Mother Nature intended. Ditto for PCB-free Jail Island salmon. Or fresh, ice-packed, never frozen, mussels and calamari.

Any why wouldn’t they taste great? Everything is prepared right there in the kitchen, not in some far-away factory. Ron figures he’s paying for labor either way, so he’d much rather his trained chefs hand-cut and bread chicken fingers to bake, or hand-cut and prep steaks to grill, than pay for a machine to do so somewhere else. It’s clear: when you’re at Ron’s Original, there’s someone making you a home-cooked meal.

“You name it, we make it here: soups stocks, sauces, salad dressings, desserts, even the salads. They don’t come from a gas-filled bag,” he added. “That means we’re here at 6 a.m. to prep for the day.”

Ron’s Original has started to offer gluten-free items (Ron’s daughter eats that way), and hopes to move toward a fully organic and non-GMO (genetically modified organism) menu. He buys as much organic as he can right now while keeping an eye on prices.

“We have a vision we’re trying to promote: back to the basics, healthier choices,” Ron emphasized. “We’re starting to introduce some new items for the health-conscious while keeping the things our customers have always loved. Our next Kids Menu will feature eight side dish options so parents can select something other than fries, chips or veggie sticks. We aim to satisfy our regulars and to draw in new people who are interested in the healthy options.”

There’s no shortage of regulars at Ron’s Original, even when I arrived at 2 p.m. “after” the lunch rush. Ron, his manager and staffers knew patrons by name, and vice versa. They stopped to chat about family and friends; it reminded me of a certain place where everybody knows your name.

Ron’s Original’s diverse menu also is available as take-out, delivery to about a four-mile radius and as catering. His catering is popular because it’s just food, no set-up or liquor, so it’s less expensive because he’s not selling services, just great meals. The restaurant can be seen at area special events, and hosts its own events, which are listed on its website. It’s host to a vibrant bar scene, with no-cover live music and dancing Fridays and Saturdays.

Ron’s 20 rotating drafts and 200 craft beer-bottle selection is legendary, as is its take-out beer options. You want full service? Ron’s Original even makes hormone- and antibiotic-free chicken dog food. And don’t forget to ask about the R.O.C.K. Card (Ron’s Original customer Klub loyalty card) for great points and prizes. No wonder it’s a Main Line Today “Best of the Western Suburbs,” County Lines Magazine’s Best of the Best Annual “Best Family Restaurant” and Suburban Life “Golden Fork” award winner.

You only need to spend five minutes with the original Ron – maybe less – to understand his sincere desire to make a difference in people’s lives by offering good-for-you food and a good time at his down-to-earth restaurant.

Find Ron’s Original Bar & Grille at 74 E Uwchlan Ave (Route 113 just north of Route 100) in Exton, PA. They are reachable by phone at 610-594-9900, or online at ronsoriginal.com. Follow Ron’s on Facebook too, by clicking here, or on Twitter, by clicking here. Be sure to  stay “in the know” with Ron’s by clicking here to download their iPhone app.

Photographs credited to Nina Lea Photography.

The farm’s scene is like you’d expect as the night nears – the 100+ acres of fields’ lay still, the herds of Holstein cows have headed toward the barn to bed, and overall, the undeniably peaceful setting is almost shocking, as well-travelled highways are just mere miles away. But, on this particular night, the Matthews family has decided to do something they have not yet done – they’re hosting a farm-to-table dinner.

The masterminds behind the culinary affair on the farm are Carolyn Matthews Eaglehouse and Thomas Matthews, siblings who are the third-generation family running the farm, with Carolyn’s Chester Springs Creamery (which is also on the MWF’s property) acting as the eye-catching venue for the eats-infused affair.

Of course, the guests of honor (and our tablemates) for the Sunday supper are Sam and Melba Matthews, the parents of the hosting duo and the second generation of the Milky Way Farm (who happen to still reside on the property and maintain the day-to-day with their children). As you may assume, it’s a total thrill to be seated with the “it” couple of any must-attend feast, and with Melba being an incredible storyteller who can vividly articulate stories of the farm’s past until the sun rises, our seating situation is one to envy.

With giddy whispers of more than 40 guests echoing off the rustic, barn-like interior of the creamery – a space that vibrantly complements the farm homestead, our evening was called to order, welcoming the players for the night that would unfold.

Chef Jonathan Amann of Amani’s BYOB in Downingtown, Pa., manned the kitchen for the night, constructing four unforgettable courses. Amann has built his reputation as a chef creating locally-inspired and -sourced dishes for mindful crowds since debuting Amani’s BYO in 2009 with his wife, Jeanine. Appropriately so, Chef Jon has been partial to sourcing a majority of his meats from Milky Way Farm from day one, celebrating the local farming and agricultural culture each day, plate by plate.

Joining the Matthews and the Amanns are Lance and Valerie Castle, one-half of the wine-savvy operating team at Black Walnut Winery. Lance, the eloquent winemaker of the Sadsburyville, Pa.-based winery, prepped for the occasion by expertly calibrating sips that would enhance and accompany each of the evening’s pairings. And, with this confident rosy accent on the event’s roster, we’re eager to bite (or, shall we say sip) into the evening.

With Melba’s china and candlewick glass plateware in tow, Chef Amann introduces attendees to his cuisine with a plate possessing many ingredients from the farm for which we were eating. His restaurant staple, the Baby Spinach Salad, came dancing with MWF hard-boiled eggs, his own house-cured and -smoked MWF bacon, toasted pine nuts, and a splash of from-scratch honey dijon. Simple and satisfying, especially on a humid night, had diners quickly gushing over the construction of the introductory salad–which met its wine match easily after one sip, with BWW’s 2008 Blanc Franc.

But, before we dive into course two, you must take a breather because I’m about to bestow on you a little love in regards to one of the best dishes that has ever met our darling eyes (I repeat, ever).

Without noodling around, Chef Jon’s Butternut Square Ravioli is a clear, concrete representation as to why he has been named “Best Chef of Chester County” for two years in a row. These doughy pockets are pumped with a fresh, sweet dose of squash, and drenched in a mouthwatering, will-jump-borders-for sage brown butter sauce. Oh, and we’re not done yet! More hunks of MWF bacon (yes, two courses with bacon = score!) are plopped on top aside crushed chipotle walnuts, giving the dish a beautiful backbone of savory and spicy. Since, the chef’s course happens to be a rockstar–and, well complex–BWW kept it simple with the pairing, a crisp, semi-sweet 2010 Sauv Blanc.

As the momentum of the meal remained casual and comforting, Amann rattled off details regarding his MWF dedication, forever making use of everything from the farm he could and always spotlighting Chester County-bred goods in their utmost glory.

Now, the MWF’s Holsteins (translation: black and white milking cows) were becoming the stars, as each guest was served a hearty veal coupling: a chop served with a wild ‘shroom ragu and an addictive Madeira cream sauce and scallopine with a lemon basil beurre blanc. It’s a magical experience, I admit, to be eating beef at the farm on which it was raised, with the handiwork of Amani’s superstar by its side, the event’s main course captivated the crowd as they forked away.

Since Lance didn’t want to step on the veal with a heavy red, he chose BWW’s light-and-peppery 2008 Syrah to squeeze aside course three. This tasting opportunity came at a fine time too: We were able to taste-test the beauty of a red that nabbed a Bronze Medal at the Pa. Wine Competition.

To my surprise and delight, our final tasting on the farm featured one of Carolyn’s signature ice cream flavors: Dulce de Leche. As Chef Jon continuously revealed that he isn’t a pro at desserts, his icy cream pairing came in the form of a Bananas Foster Bread Pudding – and, with one bite, every eater became a sweet believer in his pastry art skill sets. Lance perked our ‘buds with a dessert wine, as well: their award-winning 2009 Vidal Blanc, which I could honestly drink morning, noon or night–with or without dessert.

Lucky for locals, Thomas is friends with Tim Noble, owner and barista of Merion, Pa.’s Town Hall Coffee Company. No better an opportunity to “caff up” than following an enchanting, wine-infused feast. Slugging his stellar espresso machine on-site for the night, Tim welcomed steamy beverage orders, and I can now surely say I am a pure Town Hall believer.

Part of Milky Way Farm’s mission is to educate children and adults about agriculture and why farming is important in our lives. Their feast did just that, vibrantly exposing their gifts for hungry supporters, illustrating how modern-day farmers stay afloat by working side-by-side with their community (the Matthews with the Amanns, the Amanns with the Castles, the Nobles with Matthews… the list continues).

“We thank you for working with us to develop relationships with you and our products,” concluded Carolyn, following a rousing applause from the thoroughly satisfied guests.

Community and agriculture? A match made in food lover’s paradise. To the Matthews, we thank you. Your ability to successfully maintain the ancestral landscape through tradition and current-day innovations is mind-blowing – and, we tip our wannabe-farmer hats to you.

Find Milky Way Farm at 521 East Uwchlan Avenue in Chester Springs. Another third generation of the Matthews family is Jane and her husband, Tim Ferris. Jane takes part in the day-to-day, as well, with Tim maintaining the on-site CSA, FarmHouse Markets.

Photographs credited to Nina Lea Photography. Click here for even more photographs of the recent affair at Milky Way Farm.

George has owned the popular restaurant The Olive Tree (located up on Route 113) for seven years. He opened Freskada a year and a half ago.

“We had more of a Greek menu, but it’s a more difficult learning curve for customers, so we took away items that need more explanation,” he shared. George and his staff revised the Freskada menu in November 2011, adding more pastas and more “middle of the road” pizzas, which are made in their wood stone pizza oven.

“We’re a casual, fun contemporary place,” George said. “We have an all encompassing menu that will please anybody. We have nightly specials. We’re easily adaptable. If someone comes in and wants something special, we can help them out. The majority of our menu is gluten-free.”

The appetizers include such diverse offerings as Lemon Zesty Calamari, Grilled Vegetable Quesadillas, and Buffalo Hot Wings. They have a wide choice of fresh market salads–which are a meal in themselves. Diners can also choose from the signature sandwiches, such as our favorites: the Artichoke Turkey Panini and the Grilled Chicken Eggplant Parmesan. Cheesesteaks, burgers and pizzas are also on the menu. It’s true–Freskada has something for everyone.

The diverse dinner entrees range from a Chicken Souvlaki Platter to a Buttered Rib Eye Steak. George described the special on the day I was there–Applewood Shrimp, which is charred shrimp in pilaf with sun-dried tomato red wine sauce. “A lot of the pastas are popular, and the steaks.”

George shared that he balances his time between the two restaurants. “The other one [The Olive Tree] is more established. I’m there morning and night. My staff there knows what they are doing, and it gives me the luxury of doing this. They are wonderful.”

A week after meeting George, I met a friend at Freskada for lunch and tried the Wood Fired Chicken Roma – a grilled chicken breast with a saute of mushrooms, onions, fresh garlic, tomatoes and baby spinach with provolone. Served on a grilled ciabbata for $9.99, the sandwich was fresh and satisfying.

We were able to linger and chat in the restaurant, never feeling rushed. Freskada has an open floor plan and you can see into the kitchen. When weather permits, they have a large outdoor shaded area for al fresco dining. One other nice note: it’s always nice when a BYOB is in walking distance of the local liquor store. After a day of shopping in Exton, you can pick up a  bottle of wine and enjoy a nice casual dinner.

Freskada is located at 120 Woodcutter Street in the shopping center known as “Main Street At Exton.” They are open Monday –Thursday, 11 a.m. – 9 p.m.; Friday and Saturday, 11 a.m. – 10 p.m.; and Sunday, 11 a.m. – 9 p.m. You can call for reservations at 610-524-3334, though walk-ins are welcome.

My family and I have been fans of Cheeseburger in Paradise Bar & Grill for several years. We’ve celebrated everything from hockey wins to birthdays there, and we’ve always ordered their awesome burgers and the side of sweet potato chips.

Here is a review of some of their ideas:

1. Make half of your plate fruits and vegetables.The Academy suggests eating a variety of colorful veggies and beans and peas. All vegetables count! This includes fresh, frozen and canned varieties. They also suggest adding fruits that are fresh, dried, frozen or canned in water or 100 percent juice.

2. Make at least half your grains whole. Choose whole wheat bread instead of white, brown rice instead of white rice, and whole-grain cereal instead of Captain Crunch. You can check the ingredients list on the back of food packages to find out if it is actually made of whole-grains.

3. Switch to fat-free or low-fat milk. They have the same amount of calcium and essentials as whole milk, and the bonus of having less fat and calories. Lactose intolerant? No fear! Try lactose-free milk or even a soy beverage that is calcium fortified.

4. Vary your protein choices. Eat a variety of different foods from the protein category each week. Shoot for eating seafood two times a week and make sure that the meat and poultry portions on your plate are small and lean.

5. Cut back on sodium and empty calories from solid fats and added sugars. Sorry soda lovers, drinking water instead of sugary drinks saves many, many calories. You can save even more by avoiding sugary desserts and replacing them with fruit. Also, pay attention to the amount of salt in foods. Opt for spices to flavor foods instead of adding salt. When preparing foods, switch out solid fats for oils; for example: butter for olive oil.

6. Enjoy your food more by eating less. Keep track of how much you eat in a food diary and avoid large portions. The Academy recommends cooking more often at home so that you are in total control of what is in your food. Eating out? No problem! A lot of restaurants have lower calorie menu options.

7. Be physically active your own way. Choose activities that you enjoy and shoot for 2 ½ hours a week. Children and teens should aim for 60 minutes or more each day.

For more information about how to eat, live and be healthy, visit The Chester County Hospital and Health System’s website at ChesterCountyHospital.org.

This message is brought to you by the Chester County Hospital.

With beautiful orchids in bloom at Waterloo Gardens, the fragrance of flowers and sweets mixed together for a delightful aroma proved to put smiles on the faces of everyone at the event.  Nineteen Chester County pastry chefs presented their delicious desserts for this year’s Sweet Charity.

Winners included CakePops from Cakes & Candies by Maryellen for the Popular Vote, Truffle Razz Pizzazz from Carlino’s Specialty Foods & Catering for Most Creative, and Keys to My Heart from St. Peter’s Bakery for Professional Judges’ Best Dessert.

This year’s professional judging panel consisted of the following: our own Mary Bigham of The Town Dish, Amanda Karwic of Food Solutions, Albert Lauber of Swiss Chocolatier of Neuchatel Chocolates, Chef Liz Marden of Liz Marden Bakery & Café, and Dee Rogevich of PA Restaurant Association.

Participating entrants included: Brandywine Catering, Carlino’s Specialty Food & Catering, Cakes & Candies by Maryellen, Cupcakes Gourmet, Delightful Desserts and Culinary Creations, The Desmond, Dixie Picnic, General Warren Inne, Hartefeld National, The Lincoln Room, MacDougalls Irish Victory Cakes, The Master’s Baker, New Street Catering, Pulse Desserts by Linda Louise, Samantha Julian Catering, Ship Inn, St. Peter’s Bakery, Strawberry Bakery and Whitford Country Club.

This year’s event honored the late Linda LeBoutillier, who passed away last fall. Sweet Charity benefits the Chester County Community Foundation and helps families and businesses become involved in charitable giving for the long run, by encouraging legacy gifts and increasing awareness of the needs and issues facing Chester County. The Community Foundation holds over 350 funds in trust and annually awards $2 million in grants and scholarships.  Learn more about the organization by visiting chescocf.org.

Click HERE to view scenes of 2012′s event, with the dessert photographs credited to Nina Lea Photography.

Beauty & the Beast comes to the Brandywine Ballet from April 27 – 29, 2012. Tickets are available for purchase from $25 – $40. The performances take place at Emilie K. Asplundh Concert Hall, found at 700 South High Street in West Chester.

Want to skip the lines at the box office? Want to find the best seats in the theater? Order your tickets to Beauty & the Beast in advance!

Click HERE to buy your Beauty & the Beast tickets. You can also secure a “Ballet & Dinner” package featuring a ticket to the show, plus a post-play, three-course dinner at Avalon Restaurant. Click HERE to purchase the package. Also, on April 29, the ballet will host the “Be Our Guest” Meet & Greet, an opportunity for you to meet the cast of Beauty & The Beast post-performance. For the cost of $18, guests may enjoy snacks, sweets, favors and more, all in the company of your favorite characters from Beauty & The Beast. Autographs, photo ops, costumes, and more, will be part of the fun! Click HERE to purchase those tickets.

Learn more about by visiting brandywineballet.com. Learn more about Avalon Restaurant by visiting avalonrestaurant.net.

Everyone is looking forward to the “sweet” smells of spring, as well as the fragrant smell of flowers and desserts at Waterloo Gardens!  With beautiful orchids in bloom at Waterloo Gardens, the fragrance of flowers and sweets mixing together make for a delightful aroma that can only put smiles on the faces of those who attend the annual dessert celebration.

Nineteen Chester County pastry chefs are excited to present their delicious desserts for this year’s Sweet Charity.  Participants include: Brandywine Catering, Carlino’s Specialty Food & Catering, Cakes & Candies by Maryellen, Cupcakes Gourmet, Delightful Desserts and Culinary Creations, The Desmond, Dia Doce, Dixie Picnic, General Warren Inne, Hartefeld National, The Lincoln Room, MacDougalls Irish Victory Cakes, The Master’s Baker, New Street Catering, Pulse Desserts by Linda Louise, Samantha Julian Catering, Ship Inn,  St. Peter’s Bakery, Strawberry Bakery and Whitford Country Club.

Over 500 guests are expected to attend this highly competitive dessert contest on March 27. This year’s event is honoring the late Linda LeBoutillier, who passed away in the fall of last year.  Sweet Charity benefits the Chester County Community Foundation and grows legacy philanthropy throughout the region.

For those wary of all of the chocolate and sugar, an appetizing light supper will also be offered by Gourmet Buffet by Aquilante.

All four winners from last year are back too, hoping to retain their crowns! What creative deliciousness will each bring? A partial list of this year’s desserts include:  Lemon Berry Lovelies, Key to My Heart, Classic French Profiterole, Candy Sushi with Ginger Creme Anglaise, Truffle Razz Pizzazz, Chocolate Fleur de Sel Caramel Cake with a Malted Pretzel Crunch, Fancy Graham Napoleons, PULSE Desserts, Warm Country Bread Pudding with Irish Whiskey Cream Sauce, Patty’s Butterscotch Goody and Orangemen Victory Cake.

Sweet Charity also features the Sweet Victory Welcome Area, pairing Victory Brewing Company’s beers with desserts.  Sweet Victory is hosted by ChesCo Community Imprints, a network of Chester County’s aspiring, emerging and established philanthropists and community volunteers aged 30-45.

Sweet Charity is a must-attend benefit supporting an important cause. The Chester County Community Foundation helps families and businesses become involved in charitable giving for the long run, by encouraging legacy gifts and increasing awareness of the needs and issues facing Chester County. The Community Foundation holds over 350 funds in trust and annually awards $2 million in grants and scholarships.

All are invited to attend the charity fundraising event on Tuesday, March 27 from 6:00 to 8:30 p.m. at Waterloo Gardens on Whitford Road in Exton. Tickets begin at $125.  For more information about Sweet Charity or the Community Foundation’s philanthropic programs, call (610) 696-8211 or visit www.chescocf.org.  All event proceeds benefit the Chester County Community Foundation and its programs.

View scenes from 2011′s Sweet Charity on ExtonDish, by clicking here.

On a Friday night, March 2, Luke Bowen was pouring beer at Exton Beverage Company – beer samples, that is.

Luke is one of the founders of a new brand of craft beer called Evil Genius Beer Company. He developed the beer brand with partners Trevor Hayward and Mark Braunwarth, and while Luke says they came up with the name while brainstorming in the basement one night, Evil Genius could easily apply to their strategy for getting into the craft beer game.

These entrepreneurs have created their own beer brand without having to build their own brewery. “We wanted to get in the beer business, but we didn’t have the capital,” Luke explained. He and Trevor graduated with MBAs from Villanova University. “We thought if we could find a brewery with excess capacity…”

So they searched and searched, calling breweries throughout the United States until they landed in South Bend, Indiana. They met the owners of Four Horsemen Brewery and struck a deal. Evil Genius Partner Mark Braunworth has been a brewer for eleven years, having worked at Rock Bottom Brewery and Swashbuckle Brewery, and he developed the recipes.

“Mark goes out to brew new styles and works with their brewer,” Luke told me. “I spend ten days a month out there.”

The first batch of beer they brewed was a golden ale, which they dubbed “Good ‘n Evil,” and which they describe as “a refreshing German Style Ale, with a mild floral flavor and a clean hop finish.” They started selling the golden ale in September, and for the first few months it was available in kegs only. Several Chester County watering holes have been carrying Evil Genius on tap over the past few months, including Side Bar & Restaurant in West Chester. Now it’s available at many area distributors such as Exton Beverage, Waywood Beverage, Pinocchio’s Beer Garden, Goshen Beverage and Beermill Inc. They hope to release their next brew, Evil Eye PA, in May.

As we chatted, Luke still had the look of wonder in his eye. “Seeing cases at a distributor for the first time is pretty cool,” he said. Greg, the owner of Exton Beverage Co., stopped by the sampling table and complimented Luke on the design of the cases.  As potential customers walked by, Luke handed out samples and adjusted the ice to keep his beer cold.

Luke explained he and his partners all do a bit of everything, though he notes Trevor is best at operations while he enjoys the sales. “I like shooting the sh*t,” he said with a grin. They are working hard to get Evil Genius up and running with the hope of building their own brewery in the next sixteen months. Luke lives outside of West Chester and Trevor lives in Collegeville. Mark lives in Bloomsburg  and is also a brewer at Marley’s Brewery.

“We come in at $35 a case, we want to try and stay under $40,” Luke said, noting most of their beers will be in the range of 4.5% to 6% ABV. “I want you to have more than one of these. We want to brew beers that can be enjoyed by all, whether you are new to craft beer or a craft beer aficionado.”

Luke Bowen will be sampling Evil Genius beer on Friday, March 9th at Waywood Beverage in Kennett Square from 4–6 p.m.

Learn more about Evil Genius Beer Co. by visiting evilgeniusbeer.com. More info on Exton Beverage Co. may be found at extonbeverage.com.