The subhead on Rosewood Coffee’s menu reads: “Uncommonly good coffee & tea. Unlikely Venue.” It’s no wonder — hospital cafeterias are not exactly known for their culinary expertise. In most cases, if you find Starbucks brew that’s been sitting around all day and a fresh banana, that’s pretty much a win. As such, imagine my surprise when I found this wonderful coffee & lunch stand located within Penn Medicine Valley Forge.

This place is incredible. The fact that it is located within a medical facility is absurd, but I honestly believe it would be just as good if it was a standalone shop in Wayne or West Chester, or even Philly. It is such a hidden gem right now; I’m not sure I should even be telling you about it!

Firstly, there’s the coffee; they pour one of the best cups for miles, mostly due to intense focus on both technique and ingredients. Using freshly-roasted, seasonal and traceable (meaning they know exactly where they are from) beans, the skilled baristas create amazing espresso drinks, pour-over and french press coffees. The espresso-based drinks are especially good. Using Counter Culture’s Espresso Rustico (on most occasions), they are able to extract maximum flavor and brilliant crema from a new La Marzocco espresso machine. A proper shot of 20-21 grams is expertly pulled, then topped with micro-foam textured milk (if desired).

On the food side, the menu is committed to high-quality, local and healthy ingredients. Many of the foods (including sweets) feature whole grains, organic sugars and other heart-friendly options (the one thing that actually makes sense in a medical facility!). They offer mostly light bites, such as breakfast sandwiches, baked goods, sandwiches and salads. I love their chocolate chip cookies (pictured), which are actually more like little cakes, made with whole wheat flour and organic chocolate – they are light, airy and delicious. For lunch, there’s a good variety of sandwiches and salads. We tried the chicken pesto wrap, made with provolone cheese, ripe tomatoes and greens with fresh pesto, on a whole wheat wrap. It was simple, but quite tasty and perfect fuel for a productive afternoon.

A few other menu highlights are:

• Whole leaf teas
• Turkey Sausage & Egg with sun-dried tomatoes & artisan greens on a multi-grain English muffin
• Granola w/ Greek Yogurt
• Ham & Brie Panini with greens, tomatoes and dijon on multi-grain harvest bread
• Field of Greens Salad – mixed greens with red apples, dried cranberries, candied pecans, goat cheese in a vidalia onion vinaigrette

The staff is super-friendly, and has always asked me sincerely how I enjoyed what I ordered. They are extremely knowledgeable about coffee in particular, and interested in discussing it at length. In addition, they always seem to remember me, even though my visits have been sporadic.

One thing worth noting is that service is not particularly quick. This is not a criticism; everything is made to order and with care, which shows in the final product. Those in a hurry, however, might consider calling ahead.

In sum, customers of Penn Valley Forge should not pass this place by. Heck, even if you regularly work in or travel through the Chesterbrook/252/202 area, this place should be a regular stop, doctor’s visit or not!

Rosewood Coffee Co.
Penn Medicine Valley Forge
1001 Chesterbrook Blvd
Berwyn, PA
(484) 222-0318
http://rosewoodcoffee.tumblr.com  |  Facebook

We visited Yellow Springs Farm on the weekend of May 21-22, 2011 for their Spring Open House. Conveniently located between Rts 29, 401 and 113, Yellow Springs is a small goat farm that specializes in artisan cheeses and local fauna. The open house gave us an opportunity to wander around the farm, say hello to the friendly goats and browse Yellow Springs’ collection of locally-grown plants.

More importantly, we were able to sample some of the homemade cheese. Made mostly for their CSA (which is sold out for 2011), Yellow Springs available cheeses vary seasonally, and include a wide variety of styles such as fresh chevre and “Goat-za-rella” (a goat-based mozzerella), bloomy rind cheeses, and aged goat cheeses. The featured cheese on our visit was called “Bliss”, a bloomy rind cheese that was described as sort of like Brie. On the farm, it was smooth, fresh & balanced, featuring a mild earthiness and traditional goaty flavors. It wasn’t as gooey as Brie in the center; it had more of a firm, chalky (in a good way) texture, but we were told it would become more runny over 2-4 weeks in the fridge. Though we couldn’t hold off for that long, it did take on a noticeably more funky flavor notes (again, in a good way) as it kept for the week or so that we held off finishing it.

Though the CSA is sold out for this year, cheese can be ordered through YSF’s website and picked up at the farm. Check back for different types of cheese. They also offer cheese platters, goat milk caramel sauce, wildflower honey and more. They also sell cheese at the Collegeville, Anselma and Great Valley Farmers Markets.

In addition to cheese, YSF’s nursery features a nice selection of local fauna, including fruit plants and trees (blueberry, strawberry, blackberry), herbs, and other plants sure to thrive in your garden. They also offer landscape design services.

To tour the farm, buy some cheese, or browse their selection of plants, contact the farm for an appointment or visit during a regular open house (the next one is Friday June 17th from 4-6pm).

Yellow Springs Farm
1165 Yellow Springs Road
Chester Springs, PA
(610) 827-2014
yellowspringsfarm.com‎

I’ll never forget the best strawberries I’ve ever eaten. It was 1997; I was in Munich, Germany, strolling on the outskirts of the Viktualienmarkt (a farm market in the center of the old town), when I walked past a vendor selling strawberries that smelled so intoxicating that I couldn’t do anything else but stop. The berries lived up to their fragrant aroma; they were perfectly sweet and juicy, with just a hint of tang. What was so amazing about these strawberries was how they absolutely melted in my mouth. Typically, with supermarket strawberries, firmness indicates ripeness; a strawberry that falls apart while eating is too far on the wrong side of rotten.

Which brings me to Sugartown Strawberries, a small farm that’s about a mile south of Paoli Pike, on Sugartown road in Malvern. Perhaps best known as a purveyor of pick your own (PYO) strawberries (which was unavailable last year and isn’t available yet this year), SS offers fresh produce at a small farm stand Spring through Fall, including strawberries, of course, as well as asparagus, squash, eggplant, peppers, sweet corn and tomatoes.

Strawberries aren’t ripe in this area for very long (mid-May to mid-June), but right now (late May 2011), the Sugartown strawberries ($5 a pint) are in great form. Just like those unforgettable Munich strawberries, they melt as you eat them and have a wonderfully sweet juiciness that you simply can’t get with the California strawberries in the supermarket this time of year. They are certainly worth a quick detour from Paoli Pike, King Street or even Rt. 30 if you are passing through the Malvern area. Asparagus is also in season (though I haven’t been lucky enough to get any yet) for $3/bunch.

Sugartown Strawberries also hosts a series of Farmtable Chef’s Dinners. The meal, which is prepared by J. Scott Catering, features seasonally inspired, locally sourced ingredients and is served at an open air dining site (with candlelight & bonfire) which provides breathtaking, romantic views of a Chester County Century Farm. The 2011 dates are June 12th, September 18th, and October 2nd. $95 per person / BYOB. To reserve, call 610.647.0711.

Sugartown Strawberries
640 Sugartown Road (about a mile south of Paoli Pike)
Malvern, PA
(610) 647-0711
http://www.sugartownstrawberries.com | Facebook
Hours vary, but there are typically strawberries on the farmstand to purchase whenever you go.

It’s on the main drag (Rt. 30), but not all that easy to notice. Located in the spot that most recently housed the Great Valley Deli (Collegeville Deli II), BuenaVista Mexican is a small, nondescript restaurant in a small, nondescript strip mall (that also houses Strawberry Bakery) along a nondescript area of Frazer. It is, however, worth finding this place, for hearty, homemade Mexican fare that stands above the more common fast-casual Mexican chains of the area.

The space is somewhat dark (during the day), and is sparsely-decorated but clean and comfortable. Only a few tables were filled, but the folks there were talking to the waitress (table-service is provided, as well as actual plates and silverware) as if they were regulars. We got take-out, but this would be a perfectly fine place to enjoy a casual lunch or dinner, and probably a good place for kids.

The lunch menu (which we chose from) is dominated by Tex-Mex favorites fajitas, enchiladas, and burritos, all available with chicken, beef, pork carnita, or veggie option, and a variety of sauces including mole and chipotle. There are also quesadillas, tacos, and a few other traditional options like tacos, sopes and flautas. For more adventurous eaters, tripe tacos are often on special. Also, “Mexican Burgers”, a fusion that mixes the torta with everyone’s favorite American sandwich. The dinner menu is expanded, featuring all of the above as well as a variety of platter options featuring chicken (mole poblano), steak (carne asada), pork, and/or veggies (chile relleno).

Our first choice was the pork enchiladas with mole sauce. The sauce was the star here — a perfect balance of sweet and spicy, rich and robust without being too thick. I can’t really comment on the authenticity of said sauce, but I can say that I ate every last drop of it. The pork carnitas appeared to be chunks of pork shoulder – not pulled as expected – and perhaps a bit dry, but when paired with the wonderful sauce, this was not an issue. The platter was served with a side of refried beans and Mexican rice. The beans were smoky, with hints of char, which created a more rich and flavorful bite than the typical canned beans. The spiced rice was somewhat pedestrian, but served as a nice foil for that sauce.

A burrito with chicken (pollo) in chipotle sauce was less successful. Like the mole, the sauce was excellent. It was subtly creamy, and persistently but not overwhelmingly spicy, with hints of smoke and sweetness. Unfortunately, the burrito filling was 2/3 rice, which was dry and bland, and the chicken was somewhat sparse. There was certainly some nice flavor here, but the abundance of rice overwhelmed it to some extent.

All in all, BuenaVista is a nice find for a quick, healthy take-out meal or a casual lunch or night out. We’ll certainly be back!

Buena Vista Mexican American Cuisine
365 Lancaster Ave.,
Malvern, PA
610-644-3982
Hours: Mon – Thurs, 11:30 a.m.– 8 p.m.; Fri, Sat, 11:30 a.m. – 9 p.m.; closed Sun
Credit Cards: Yes
Bar: BYO

When news broke that Martini’s Italian Market was coming to the Paoli Village Shoppes, I’ll admit the name had me expecting a Carlino’s-style market that focused on prepared food and Italian products. In reality, however, Martini’s — which is run by relatives of the Martini’s who ran the eponymous restaurant in Devon for many years — is firstly a sandwich shop and cafe, with a wide variety of creative and interesting hoagies and sandwiches and a surprisingly ample seating area. There is also a small selection of prepared foods and dinners available to go, along with a small, interesting (if a bit haphazard) selection of pastas and other Italian goodies.

Though there are 5 or 6 takes on the Italian Hoagie on the menu, we immediately focused on the “House Special” ($6.99): roasted porchetta with broccoli rabe, sharp provolone on a Sarcone’s-style sesame semolina hoagie roll. Good Italian pork sandwiches aren’t exactly hard to find in this area, but this one is a formidable addition to the already great local selection. The salty pork and gravy pairs effortlessly with the bitter greens and the sharp cheese, and the wonderful toasty roll sops up those flavors like a pro. (The first menu, btw, stated this came on a Kaiser Roll — they certainly made the right call ditching that idea!)

Another excellent sandwich option is the “Paoli Specialty” ($6.95), a proscuitto & ricotta panini that spins the classic Sicilian vastedda. The ciabatta bread was crusty outside but fresh and soft within, and the creamy ricotta, bitter arugula and salty ham (I’m sensing a theme here) were an excellent pairing, if a bit messy. There was far more proscuitto than ever needs to be on a sandwich (this rich, savory type of ham is much better in small quantities), but it was easy to remove some (and my dog was quite happy). In addition, I would love to see this sandwich served warm throughout instead of just crisped on the outside.

Moving away from the Italian theme for a minute, I’m a sucker for the Thanksgiving-style hoagie, so “The Babs” ($7.25) had to be tried. Described as a “classic turkey hoagie with cornbread stuffing, cranberry sauce and mayo”, and served on that same Sarcone’s-style roll, The Babs gives The Bobbie — Capriotti’s King-of-all-Thanksgiving-hoagies sandwich — a serious run for its money. No joke – this is one of the best I’ve had. The turkey is so fresh and roasty, with none of that processed cold-cut slime, and the cranberries and stuffing add classic freshness. The roll’s subtle but crucial toasted sesame flavor is what takes it to the next level.

Martini’s dinner menu includes simple classics like spaghetti, ravioli and Chicken or Veal Parmigiana, as well as a daily dinner special for each night of the week. We tried the baked meat lasagna, which was rich and flavorful without being too heavy. It was quite cheesy, but the meat was used with a bit more restraint. The sauce was a bit oversweet, but used some interesting spices (cinnamon and/or vanilla, maybe?). At around $16 for two huge pieces, this was certainly a nice take-out dinner for a busy night.

Lastly there are a wide variety of dried and frozen pastas (including a large selection from Springfield Pasta), a selection fresh Italian cheeses, as well as various and sundry gourmet goodies. Olive oil lovers might check out the refillable-bottle deal: buy a large glass bottle of EVOO filled from the big tin for $18, and refill the bottle for $14 going forward. Martini’s also carries One Village Coffee beans, a MLD reader favorite and a nice alternative to the mass-produced Starbucks or Saxby’s available nearby.

Overall Martini’s is an excellent addition to the neighborhood. The staff is friendly and willing to chat in depth about the food, which is simple but well-made and tasty. Get down there and try it!

Martini’s Italian Market
Paoli Village Shoppes
17 Paoli Plaza
Paoli, PA 19301
Phone: 610-644-3800
Fax: 610-644-3900
http://www.martinismarket.com
Hours: Monday – Saturday, 9:00am to 7:00pm

Ashys Burgers & Fries is a little storefront operation in the Paoli Shopping Center serving up excellent hand-crafted, fresh (never frozen) burgers, lots of fries, as well as some Mediterranean specialties like hummus, falafel and stuffed grape leaves.

The heart of this operation is the burger. It’s thicker than 5 Guys (to which this place will draw a lot of comparison) — about 1/3lb, but similar to the aforementioned franchise, the menu states that all burgers will be cooked well done, due to health concerns. This is certainly a shame, but our first burger was closer to medium well; it had a nicely seasoned char on the outside, with just a bit of pink in the still-juicy middle. The second burger we had was fully gray, and a tad drier, but still flavorful. Surprisingly, the bun may be the star here: it’s large and pillowy, and soaks up the meat juice expertly well. It’s dense and flavorful – almost brioche-like. A light toasting at the time of plating brings a sweetness that adds a certain complexity to the sandwich.

A variety of free toppings are available — both standard, like lettuce and tomato (which were both a bit too close to white), ketchup, mustard, bbq, etc., as well as a bit more adventurous, like blue cheese and cucumber-yogurt sauce. There doesn’t appear to be a choice of cheeses, other than the blue, or the Swiss on some of their specialty burgers, which would be a nice addition to the menu. Speaking of specialty burgers, we tried the “Ultimate Mushroom & Swiss”, which featured mushrooms & Swiss, obviously, plus lettuce, tomato, bacon and Ashys’ garlic sauce. I was a bit worried that it’d be more mushroom than burger, but, in actuality, each ingredient was used sensibly. Different bites produced different flavors — a bite of smoky bacon here, a wisp of earthy mushroom there. All in all, it was a hearty and satisfying burger without ever feeling over-the-top or unbalanced.

Ashys fries are somewhat pedestrian; though nicely crispy, they are about the same fries you’ll find at any pizza joint up and down Rt. 30. This isn’t to say that there is anything wrong with them — they play a nice foil to the burger — just that they don’t stand out as anything special. Start with a single order; we tried a “couple” (medium) and had enough for about a week.

As exciting as it is to have a good burger place around, personally there may have been more excitement anticipating Ashys’ Mediterranean specialties. I’m a sucker for good falafel, and haven’t really found a good spot to get it this far out in the ‘burbs. Ashys’ version comes with four deep-fried patties, lettuce, tomato, onion and cucumber-yogurt sauce, all piled on lafa-style flatbread. Once again, the bread seems to be the star here – it is soft and chewy, providing just enough support for the dense sandwich. The falafel patties are crispy on the outside and wonderfully creamy within, and the yogurt sauce provides a nice tang. Washed-out iceberg and pink tomatoes can perhaps be overlooked on a burger, but they cause more of an issue here, where it’s all about the veggies. It’d be nice to put a bit of Ashys’ homemade hummus on the sandwich as well – though it isn’t really necessary, it certainly would take things to yet another level.

Service is bright and cheerful. The owner and staff go out of their way to be friendly, and on several occasions were noted remembering repeat customers. (It’s also worth noting that there are already a fair amount of repeat customers!)

All in all, Ashys is a great addition to the Paoli neighborhood. There’s nothing on the menu over $8, and portions are quite generous. One should have no problem filling their belly for less than $10, quite a fair price to pay for quality comfort food and prompt, friendly service.

Ashys Burger & Fries
82 East Lancaster Ave
Paoli, PA 19301
P 610-640-1800
F 610-640-1801
http://ashysburger.com
Open everyday from 11:00 am to 9:00pm

The combination of fresh, local ingredients, creative, innovative Italian-American cuisine, comfortable-yet-refined ambiance and brilliant service make Restaurant Alba one of the most exceptional restaurant experiences in the western suburbs.

Food: Things kicked off with a complimentary amuse of sunchoke puree with extra virgin olive oil. This robust oil was also served next to crusty Italian bread.

We started out with the “Batsua” ($12) – a crispy fritter made from braised pig’s feet and belly, served with a mustard crema. These had a wonderfully “porky” flavor; though we expected it to be like bacon, it was closer to a smoked pork barbecue. Though frying this concoction seems excessive, it was certainly worth trying. We also sampled the Antipasto ($15pp – changes daily), a sampling of 5-6 “chef’s choice” appetizers. All were excellent — but our favorite was the goat cheese & grilled ramp bruschetta.

Wood Roasted Goat, served alongside grilled whole grain polenta and soffrito braised greens ($31), was tasty and savory. To make this dish, a whole goat is slow-cooked overnight on the dying embers of the previous night’s fire and then braised before a quick reheat on the grill. It’s a uniquely flavored meat — closest to lamb but not quite as gamey.

The Berkshire pork shoulder, served with crispy spaetzle & peas, charred fennel and a bit of Tupelo honey sauce ($26) is cooked in similar fashion to the goat, and the quick grilling just before serving gives it a texture almost like a crusty bread — crispy on the outside but light and fluffy inside. In contrast to the goat, the honey and cider jus gave this dish a subtle kick of sweetness.

A grilled rib-eye special was served with sea salt and fine tuscan olive oil alongside crispy potatoes and a mixed green salad. It was a simple dish — the “crispy” potatoes were really cold homemade chips, which was a bit disappointing — but the steak was well-cooked and quite tasty.

Alba also offers 4-5 pasta dishes such as Veal & Sweetbread Ravioli, Morel Mushroom & Vegetable Soffrito ($20) and several fish entrees like the Atlantic Tilefish with Nettle & Potato Gnocchetti, Grilled Meyer Lemon & Caper Brown Butter ($29). The menu changes seasonally.

For dessert, we tried the Chocolate Pot de Creme with Almond Torrone Whipped Cream ($8), which was light and slightly minty, creating a palate-cleansing feeling. It wasn’t spectacular, but we still cleaned the plate.

Bar: Once only a BYOB, Alba now offers a full bar. (BYOW is still allowed at $10/bottle.) A small list of beers focuses on local crafts from Victory. The wine list, on the other hand, culls mostly from Italy, with a large variety of hard-to-find small producers (or at least as many as you can get through the PLCB system). They also make house-infused grappa for those with fortified stomachs.

Service: Though the food is excellent, the attention to service at Alba is what truly sets this restaurant apart from others in the suburbs. Clearly the staff and management understand how to handle any issues and resolve them quickly and satisfyingly. Our very first dinner at Alba, shortly after they opened, showcased their attention to detail. A pork chop originally came from the kitchen extremely undercooked, so much so that it was inedible. A passing waiter (not our own) quickly noticed that I looked unhappy and offered to take the plate back to the kitchen. Never a good situation to have one plate of hot food on the table and not the other, our waitress quickly reappeared with a small appetizer to tide me over until they could fix up the chop. Obviously I was unhappy with the fact that my food was not prepared well at first, but the professional and caring way that the entire staff handled the incident was brilliant.

On a more recent visit, our waiter once again illustrated how seriously Alba takes service. There were no errors from the kitchen this time around, but our waiter answered every question we had about the menu (there were quite a few) with a level of knowledge and detail as if he would be personally preparing each entree. He had no hesitation to help us choose the entrees that would be suit our interests and needs.

Ambiance: Artsy and comfortable, bustling yet romantic. There are two rooms, the main one which features an open kitchen, and a more private side room. The main room is perhaps a bit more compelling because of the large wood oven in view, but there isn’t a huge difference.

Value: As with many restaurants that move from BYOB status to bar status, the value proposition at Alba has gone down a bit. It’s nice that they offer a BYOW option, but the $10 corkage is quite steep. Wine bottles are not outlandishly priced (at least compared to other restaurants), and value can be found with some digging, but most bottles are at least $40. Entrees haven’t dropped in price since the bar was added, so expect to pay upper 20s or even low 30s. It is hard to complain when the quality of the food and experience is consistently excellent, but Alba is certainly no longer your neighborhood restaurant for a casual Friday night.

Details:
# of times we’ve eaten there: 4
Reservations: Yes (recommended even on weekdays) OpenTable
Bar: BYOB
Cards: MC/Visa
http://restaurantalba.com/
7 West King Street
Malvern, PA
610-644-4009

One typically does not gush about chicken salad. This is not just any chicken salad. Strange as it may sound, Elegance Cafe in Paoli has some of the very best chicken salad you will come across. Ever. They also offer a wide variety of homemade breads and baked sweets.

Let’s start with the chicken salad. There are three varieties: Tarragon, Waldorf and Curry, all of which start with huge chunks of white meat chicken, some chopped celery and just enough, but not too much mayo. From there, they diverge to create three unique salads. Though the Waldorf and Tarragon are the most popular, we love the Curry best. Added to the chicken/mayo base is mild/sweet yellow curry powder, grapes and pecans. The sweet and savory pairing is brilliant! Next best is the Waldorf, with grapes, walnuts and granny smith apples. The Tarragon is your more traditional chicken & celery salad, with a tang of tarragon holding it all together.

I asked cafe manager Zia Vafa to share the secret of their great salads. He wouldn’t admit to there being any true secret, but instead offered that the combination of selecting fresh, good ingredients, pairing flavors that go well together and finally putting together a dish that is healthy and nutritious are the keys to their success. I couldn’t agree more with his assessment, but I do think the large pieces of tender, succulent white-meat chicken are what allows these salads to shine, along with the resistance to over-indulge with the mayo.

Interestingly, Vafa also told me that making chicken salad wasn’t even their idea. When his parents started the bakery, they originally focused on sweets and slowly expanded to include freshly-baked breads. Over time, repeat customers often suggested that they should offer chicken salads to go with their wonderful breads. So they did. It’s not exactly the story you’d expect behind such a great dish!

From a savory standpoint, aside from the chicken salads, Elegance does offer soups, some salads and, in the morning, breakfast sandwiches. But most of their offerings are breads and sweets. The bread is excellent — crispy on the outside and fluffy within, particularly the multi-grain loaves and rolls, though it would be nice if they offered more whole grain options (the multi-grain is clearly made from mostly white flour).

On the sweet side they offer a wide variety, from simple stuff like cookies and danishes, to more complex cakes and pastries. Compared to the breads and salads, our experience with sweets has been somewhat disappointing. The chocolate chip cookies and brownies are rather bland, without the rich chocolate flavor that makes these treats so great. The pecan cookie, on the other hand, is excellent, as the brown sugar base makes for a crispy-chewy texture and blends nicely with the roasted nuts.

Elegance Bakery & Cafe
15 Paoli Shopping Center
Paoli, PA 19301-1438
(610) 640-0404
elegancecafe.com

Because Rocco’s is a drive-thru (though walk-up and call ahead are also available), getting these sandwiches inevitably leads to a moment, in the car, on the way home, where one is forcibly trapped in the car with the taunting aromas of sandwich bliss. As the smell of seared beef, melting cheese and freshly baked bread all meld together and waft upwards, it is certainly tempting to pull off to the side of the road and tear right into one of Rocco’s delicious steaks.

Once a safe location for eating has been found, it’s easy to determine that these sandwiches ($7-8) are the most authentic Philly-style cheese steaks the Main Line has to offer. They’re 100% Rib-Eye steak, sliced thinly and cooked fresh-to-order (expect to wait a bit longer than you do at Pat’s or Geno’s), then folded into a fresh Amoroso-style bun. For those used to to the chopped steaks served up by most pizza joints in the ‘Burbs, this may take some getting used to, but 77 years of success at 9th and Passyunk certainly should convince you give it a try. The beef itself is excellent — with a rich, beefy flavor, and just enough fat to add taste without creating tough gristle. The bread is insanely fresh, soft and pillowy with just a touch of chewiness to hold things together. But perhaps the most amazing thing about this sandwich is how greasy it is NOT — and because of this, that it doesn’t sit like a brick in your stomach for hours after you eat it (like so many other steaks). In sum, it is an incredibly flavorful, fresh sandwich and one of the finest steak sandwiches we’ve ever eaten.

We also tried the Roast Pork Abruzzese ($8), which contained sliced roasted pork, sharp provolone and broccoli rabe, on the same fresh bun. This sandwich also had a great deal of flavor, with the pork gravy, cheese and bitterness of the greens all coming together in each bite. Though this sandwich was excellent, it is harder to gush about considering how easy it is to find a great roast pork sandwich in the suburbs (see the Pork Mile) versus how difficult it is to find an authentic cheese steak in the same area. (Interestingly, though we didn’t try Rocco’s chicken cutlet, it seems unlikely that they can beat Primo’s cutlet, available just down the street.)

Which brings us back to the cheese steak: Rocco’s has a great one. Enjoy it.

Months later, when I stumbled upon the website for the 2009 Brandywine Valley Wine Trail annual July 4th “Big Bang” BBQ event, my thoughts drifted back to that article and my jealousy of its authors. Though I don’t have a job that will pay for me to travel in search of fine food and wines — I thought — my role at MLD (to call it a job would insinuate income) certainly affords me the opportunity to create my own mini-trek right here in Chester County. So, I recruited a few friends, called Frank at Secrets Limo to set up transportation, and planned what I hoped would be an exciting and envy-inducing day.

Would we find lush vineyards in our own backyard?

The Brandywine Valley Wine Trail, for those unfamiliar, is a group of small Chester County wineries located within a 50 mile radius, mostly clustered around Chadds Ford (where Chadds Ford Winery, the state’s largest, is located), and spanning up towards Gap to the northwest. The trail currently consists of seven wineries, with an eighth, Patone Cellars, opening in the fall of ’10, and another, Va La Vineyards, no longer officially on the trail, but still quite accessible within the region. For the most part, the climate in this part of the country affords winemakers good conditions for fruity, light wines intended to be consumed at a very young age. Even the grapes that traditionally make up some of the most robust, complex wines (Cabernet Franc & Sauvignon, for example), are light and fruity here. Though this might seem unappealing to Napa or Bordeaux lovers, fun, drinkable wines are plentiful.

Visiting all seven wineries on one afternoon seemed a bit presumptuous, so we eliminated a couple (Chadds Ford, being the Beringer of PA, and Paradocx, who did not have events on Friday), and mapped out a seemingly feasible circle of 4-5 to conquer. Our limo arrived promptly, and we began our journey towards Stargazers Vineyards. Unknowingly to us, the trip’s first leg would best represent colonial Chester County; our driver Dan was forced to maneuver a seemingly endless collection of narrow, windy roads that were clearly not built for the modern automobile (let alone a limo). Even so, the bucolic scenery and hair-raising curves heightened our sense of adventure and encouraged our growing thirst.

Announcement board outside Stargazers

Inside the airy, bright Stargazers tasting room, we were greeted immediately by owner Alice Weygandt, who took us through a tasting of 5 wines (our choice from 9, $5). Weygandt, along with her husband John, started the vineyard in the late 70s, primarily as growers who sold grapes to other winemakers (most notably Chadds Ford). In the mid 90s, they decided to start crafting their own wine. Sustainability is a key ingredient at Stargazers — they use nearly all solar power and natural fertilizers — and nowhere is this more evident than with the “Solar Celebration” Chardonnay, a “100% sun, 0% oak” wine that tastes extremely crisp and citrusy, unlike most American Chards (that are commonly aged in oak barrels). On the red side, a rare German varietal, Dornfelder, was described by Alice as a “red for white drinkers”. I like to call these “gateway reds” — light, fruity wines (similar to Beaujolais) that are easy drinking and perfect for summer patio sessions. The Cabernet Franc was also delightful — fruity, with hints of strawberry up front, but also very earthy and the best example of the local “terroir” that we encountered. It was much lighter than one might typically expect from a Cab Franc, but still complex and flavorful.

Not to forget the other half of our mission, we took some time to sample Moonlight Catering’s baby back ribs with a pineapple rum bbq sauce. We weren’t in Texas, but the sweet and spicy combination of seasonings on Chef Richard’s ribs was delicious (though I found the ribs to be a tad tougher than personal preference) and gave us the energy to continue our tour.

View of the Stargazers Vineyard

We piled back into the limo, this time with a bottle of Dornfelder in hand, and headed for the trail’s newest winery, Black Walnut. The Walnut is so new, it turns out, that their 200 year old barn is not entirely renovated, so, although it looks like it will be an excellent space, we were relegated to the back lawn.

Just 8 years ago, 4 friends got together to make wine one weekend, in the shade of some Black Walnut trees. 5 years later, it had become an annual tradition, and progressed from a hobby to something to take more seriously. After 3 years of renovation, their old Chester County barn is nearing completion, and a grand opening is planned later this summer. Like many wines, Black Walnut may benefit from a few years of aging; though their space shows great potential, and the owners are extremely friendly, the event felt like an unfinished product in many ways. We weren’t allowed near the building, the food vendor wasn’t set up (though it was already mid-afternoon – our quest for good BBQ would not be fulfilled at this location), the wine glasses were disposable plastic, and the facilities were of the portable variety. In fairness, however, this winery isn’t officially open yet, and the owners all still have full-time jobs. In time, this could become a must-stop on the trail.

The Black Walnut tasting, like Stargazers, included a choice of 5 out of 9 white and red options, this time for $6. It seemed that there was a disproportionate amount of sweet wines on offer here, however that style does tend to work well with local grapes. From the white selections, I liked the off-dry Pinot Gris, which contains a small amount of residual sugar, nicely cutting the acidic flavor of the grape. On the red side, another slightly sweet wine — the Bank Barn Red, a light, drinkable Cab Franc blend — like the Stargazers Dornfelder, would make for a nice summer session companion. I was less enamored with the 2007 Amethyst, a Bordeaux blend that was rather thin. The 2006 version, which was not officially part of the tasting but available with a little schmoozing, was far more interesting, however, with a complex, earthy finish. Did more time in the bottle help this, or was the harvest just better that year?

Though we had some unanswered questions, we were running behind schedule and wanted to fit in at least one more winery before the day was done. We signaled for Dan and headed south towards the next location. As we rolled up the driveway to Kreutz Creek Vineyards, we were greeted by several acres of healthy-looking vines, staring eyes of more than a few customers (we did roll up in a stretch limo), and the smooth jazz sounds of “Swing Set”. Surveying the scene — the dirt driveway, the vines, the cellar tasting room — it felt like a winery. Perfect! We were greeted by several enthusiastic KC employees in the tasting room. “We thought at least 20 people were going to jump out of that limo!”, one said. Sorry, just the few of us.

A barrel in the Kreutz Creek Cellar

The tasting at Kreutz Creek was the most expensive on the day – $7, but also probably the best value. The fee included a complimentary logo glass (which, of course, we forgot) that entitles the owner to free tastings in the future (doh!) and tastings of every wine the winery was offering that day – 12 in all! For the second time, we encountered Vidal Blanc, a popular grape in the northeast US (due to its ability to produce sugar in cold climates) but rare otherwise. Here it boasts citrusy, acidic flavors that are cut with just the right amount of sweetness. I enjoyed most of the Kreutz Creek reds, but found the “Proprietor’s Red”, a blend of the Charbourcin and Kordeaux (a Bordeaux Blend), to be the most interesting. The Chambourcin alone was jam-packed with berries, tasty but perhaps a bit overwhelming. When mixed with the drier Kordeaux, however, the sweetness was cut down to make for a very unique, drinkable wine. I’ve never been a port drinker, but must also note that the Ruby “K” Port, served with a chunk of dark chocolate, was quite tasty.

The food spread at Kreutz was less impressive, but serviceable. We indulged in a pedestrian cheese plate during our tasting, then grabbed some pulled pork, baked beans and mac & cheese out of the tasting room crock pots to enjoy on the patio.

Some Kreutz Creek vines

We’d hoped to visit more than 3 wineries that afternoon, but by this point we’d run out of time — it was 6pm and the event was coming to a close. All in all, it had been a great day; we found some enjoyable wines and had a blast. As for the food, well, when I reread the Texas article, I discovered that they didn’t look for barbecue at the wineries themselves — they went to barbecue joints for that, in between wine stops. Why didn’t we think of that?

The good news for everyone who missed this event, of course, is that you didn’t miss much from the food standpoint, and that you can certainly put together a wine tasting trip any other weekend this summer with good result, or perhaps even better result if you bring gourmet food (or stop somewhere else between tastings). Though you won’t find the great wines of California or Europe here, you will find accessible, fun wines and friendly people pouring them for you, all in your own backyard!

We’d like to thank Frank, Jill and Dan from Secrets Limo for sponsoring this trip. They were very professional, responsive and helpful throughout the process. If you’d like to put a similar tour together, I highly suggest finding a designated driver or hiring a company like Secrets to take you around. Though the tastings are certainly not aimed at getting people drunk, it is nice to not have to worry about how that one extra glass is going to affect your drive home on narrow, windy ChesCo roads.

Links of interest:

• Brandywine Valley Wine Trail (Harvest events this Fall)
• The Ryder Boys’ Texas Wine & BBQ Tour
• Secrets Limo