Flinchy’s “Train Wreck Deck” was hopping at 8 p.m. on a recent Wednesday night. A pleasant breeze blew across the crowd, and the party was in full swing as Shea Quinn and Steve Swisher (aka Swish) entertained the audience.
As the duo performed a rendition of “Train Kept ‘A Rollin” by Aerosmith, a train sped down the nearby tracks seemingly right on cue, much to the delight of the crowd, who cheered the coincidence.
Camp Hill resident Ginny Rea, who was just settling in after a long day at work, managed to secure a coveted seat on the deck right in front of the duo.
“They’re a big draw. I really enjoy them, and they have quite a following,” she said, before pausing to join the crowd in singing the chorus of a Tom Petty song.
Temporary Insanity
Dawson Flinchbaugh, who operates the Camp Hill restaurant with his son Matt, has moved through life racking up experiences.
He served in the Marine Corps for six years and spent two tours in Vietnam. He sold life insurance, ran a horse farm and headed a digital imaging business. Ever busy, Dawson also served his community as president of the Wormleysburg Borough Council and as chairman of the Dauphin County Historical Society, where he helped raise $1 million for the John Harris-Simon Cameron Mansion restoration. During his spare time, he cooks, travels with his family, skydives and rappels.
So what made him decide to add restaurateur to the list?
“Temporary insanity,” quips Dawson with typical lighthearted humor, before explaining why he signed on for such an ambitious endeavor.
“Matt was managing one of Donny Brown’s restaurants in Harrisburg, and somebody informed him that the old Theo’s in Lemoyne was up for sale. He approached me to see if I wanted to run it with him, and I said, ‘Why the hell not? We haven’t done that yet.’”
That was 11 years ago, and the joint is still jumping, even though the formula has been tweaked a bit over the years.
“When we first opened, we tried to be a ‘white tablecloth place,’ serving upscale food. That didn’t work so well since our bar was very active, and we attracted a lot of 20-somethings,” said Dawson.
So, the flexible Flinchbaughs tinkered around the edges to add a more casual vibe to the place.
Matt suggested adding the Train Wreck Deck, which ended up being great for business, according to Dawson and, today, crowds flock to the popular deck to enjoy live music throughout the week.
Hot Rocks
Two years after Flinchy’s was up and running, Dawson’s wife Betty recalled a concept they had seen in Germany called the “hot rock,” where diners cook their own meals on a volcanic stone. They brought it on board and, to this day, the hot rock is one of the more popular requests. It requires no oil or fat and, therefore, appeals to health-conscious diners who want to control the temperature of their cooked meat.
Staff serves lunch and dinner seven days a week, and patron Danielle Kinback, who works nearby, stops in often for a quick soup and salad before returning to work. When she meets friends for dinner, she usually chooses the feta-stuffed portabello mushroom on the hot rock, but also enjoys the filet, which she describes as “very tender.”
Other popular items include steaks and crab cakes, along with the new “steamer pots” containing shrimp, clams, mussels and crab legs. Flinchy’s also appeals to those who are on a restricted diet by offering a wide variety of gluten-free choices.
The Flinchbaughs will even serve you off-site. They recently added catering to their repertoire, offering assistance with parties, meetings and special events.
Meet the Chief
Since Dawson goes by the moniker of “Chief Chili,” it would be an oversight to omit another popular dish he serves at the restaurant.
He and his wife perfected their chili recipe in the ‘80s as they traveled from state to state, competing in the World’s Championship Chili CookOff. He’s since judged the cookoff several times and has been running the regional cookoff on Labor Day weekend for the past 30 years.
Another spicy tidbit is that Flinchy’s designed the self-contained cooking pot that made the Guinness Book of World Records, weighing in at more than 1,400 pounds. The pot that used to cook the chili was custom-made at Hauck Manufacturing in Cleona, according to Dawson.
“We steam crabs in it now,” he said.
Giving back to the local community is also important to Dawson and Matt. So, each year, Flinchy’s sponsors a local sports team and participates in a number of events to support area causes, including the popular “Flinchypalooza,” a parking lot party featuring several local bands to benefit the Lower Allen Township Police Department.
Dawson said that running the restaurant has been a rewarding experience, but watching his customers enjoying themselves is the best part of the business. So, it’s not likely he’ll retire anytime soon.
“It’s like throwing a party for 200 of your closest friends every day,” he said. “It’s fun.”
Flinchy’s is located at 1833 Hummel Ave., Camp Hill. www.flinchys.com.
