Tasty Ticket: Harrisburg Food Tours showcases the city’s cuisine

April 29, 2022 | by Karen Hendricks

Nada Walton

It was the first time that Kristi Woodburn of Ephrata had ever stepped foot inside Harrisburg’s Broad Street Market.

“I love how all the stands have international flavors,” Woodburn said, her eyes wide, taking in the sights, sounds and scents.

Another first-time market-goer, Maria Angelo of Hummelstown, sampled six vendors’ specialties. From appetizers to beverages, several main dishes and dessert, it was all part of a food tour—each tasty morsel served up with accompanying stories about culture intertwined with cuisine, small business success, sprinkled with Harrisburg history.

While food tours are well-established in many American cities, Harrisburg Food Tours appears to be the first in Pennsylvania’s capital city.

“What an awesome thing for Harrisburg—a way to celebrate the diversity of cultures,” Angelo said. “And as a tour guide, Nada has a casual, welcoming style—she becomes your friend.”

She’s talking about Nada Walton, founder and owner of Harrisburg Food Tours.

Walton, 45, of Harrisburg, guides guests like Angelo and Woodburn through the market, as well as Midtown restaurants, pointing out the city’s architectural gems along the way, even taking time for a stroll along—and offering info about—the Susquehanna River. The walking route connects the dots between city eateries, and it feels good to move in between both sweet and savory samples.

“I chose to start and end tours at the Broad Street Market because the market is not only about the food,” Walton said. “It’s a gathering place, plus there’s lots of history and culture.”

That’s the Ticket

Walton dreamed of creating Harrisburg Food Tours for three years while she did her homework—noshing and note-taking through other city food tours, from Gettysburg to New Orleans, plus attending classes at Chicago’s Food Tour Pros.

Next, networking with Harrisburg restaurant partners was key. With tour routes and ticketing in place, Walton launched Harrisburg Food Tours in September 2019. Her first six months of operation brought success—a growing number of foodie partnerships and booked tours.

The pandemic slowed her momentum and shifted tour operations. There were occasional private tours—which many restaurant partners appreciated—with guests’ comfort levels dictating whether tours entered restaurants or stayed outside to munch on samples. Some of Harrisburg Food Tours’ original partners closed amid the pandemic—the market’s Phyllo and Pikowski’s Pierogi Place, for example. So, Walton had to pivot, change course and continue forging relationships.

“It’s almost like I’m starting over,” she said. “But as restaurants and businesses started opening back up, 2020 into 2021, even now, people like being able to get out and do something, because a lot of the tour is walking outside.”

Attendees range from families, locals and visitors alike, girlfriend getaways, couples’ date nights, even repeat customers who’ve brought new groups of friends. Tours last about three hours and cost about $50.

“I love the idea of food tours and sharing the stories behind food,” said Jennie O’Neill, owner of Knead and the first to partner with Harrisburg Food Tours. “I think it adds so much to our community.”

Even though tour-goers have likely had pizza a million times, their taste buds are usually surprised by O’Neill’s unique pies, including the “Baby Badger,” a Brazilian-style pizza with hot, spicy-sweet honey. And food tour samples usually bring them back as customers, O’Neill said, no matter where they’re from.

“I think food tours are an opportunity to demystify Harrisburg,” O’Neill said. “Sometimes, there are barriers put in your way when you live in a more suburban or rural place, but the food tour provides accessibility to our city that Nada is guiding you through.”

Lifetime of Culture

Walton’s life experiences seem to have prepared her for this role. She’s lived in five countries and several U.S. states, has traveled extensively around the globe, and speaks five languages. Her childhood was spent in Saudi Arabia, then Canada, with parents both born in Palestine. Her half-Russian, half-Lebanese mother instilled the importance of hospitality in her.

“I grew up with a mother who wanted to feed everybody,” Walton said. “Culturally, that’s what we did.”

With a zest for travel, one of Walton’s first jobs was teaching English in South Korea. Marriage to her Army officer husband, Lawrence, took her across the United States and across the pond to England—including a stop at Ft. Indiantown Gap.

“We had a house in Harrisburg from 2006 to 2008, and when Lawrence retired from the Army in 2016, we chose to move back here because Harrisburg has everything you could need in a city—parks, sports, concerts, theaters, less traffic than other cities and definitely good food. So, we didn’t see the need to live anywhere else,” Walton said.

Restaurateurs like O’Neill are grateful that Walton put her roots down here—and planted Harrisburg Food Tours.

“Nada’s love of sharing food—it’s what food is all about, and it’s what we in the restaurant industry do,” O’Neill said. “We want to bring people together over food.”

Like good recipes, Harrisburg Food Tours seems to combine all the right ingredients.

“Having a food tour business in the city of Harrisburg allows me to bring people into the city to eat in places they might not otherwise know about,” Walton said. “Food brings people together, and food creates memories.”

To learn more about Harrisburg Food Tours, visit harrisburgfoodtours.com.

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Gratitude & Hattitude: With “Crowns,” Sankofa revives a musical designed to heal, uplift

April 29, 2022 | by Rachel Landon

The cast of “Crowns”

“Teddy my brother

Got shot one day

After his funeral

Ma sent me away

Down South

To open the door

To let the light in

On a brand-new day

To grandma’s house

To consider my sins

To open my eyes

To how I fit in-

To open my eyes to how I fit in-”

When “Crowns” was produced in Harrisburg for the first time in 2006, audiences were blown away.

Here was a musical that mixed gospel music, movement and dance, and a deeply moving and relevant story that centered on Black culture and a uniquely Black journey. The show was so popular it warranted a remount the following year, which brought back the cast to celebrate another successful run.

One of those cast members was Sharia Benn, now the president and executive artistic director of Sankofa African American Theatre Company, a performance and education-based theater company that has brought to life such productions as “Echoes of Voices of the Eighth,” “Pretty Fire,” “for colored girls…” and “Akeelah and the Bee.”

Now, Benn takes the helm as director and producer of “Crowns” and is tasked with bringing it back to Open Stage where it made its Harrisburg premiere 16 years ago. When asked about her memories of the previous production, Benn recalled her time on stage fondly.

“I remember having moved to Harrisburg. I had a feeling that I had come home—a theater space where there were other Black theater actors. I still have connections with other cast members. We turned into a family.”

At the beginning of “Crowns,” we meet Yolanda, a lost, young Brooklynite who serves as our guide. Yolanda has been sent to live with her grandmother (known to her community as “Mother Shaw”) after her brother is the victim of gun violence. The other characters—largely women of her grandmother’s church congregation—serve as touch points to Yolanda and as spiritual advisors on her search for meaning and mooring. Their stories center on the experience of Black women finding their place in the world using vignettes on marriage, death, love, family and, of course, life in the church.

This brings us to the title of the play, “Crowns.” Author Regina Taylor was inspired by a book of the same name by Michael Cunningham and Craig Marberry: “Crowns: Portraits of Black Women in Church.” Elegant, flamboyant, bright and big, hats of all shapes and sizes have been a part of life in the church, and accompanying those accessories is the all-important “hattitude.”

“So hattitude,” according to Benn, “is the strength, the foundation, that a woman has to have before she puts a hat on her head. It takes a confidence that these ‘Hat Queens’ have to have before they walk into church. Because eyes will be on you.”

“Hattitude is a fierceness. It is owning the strength of who you are.”

Although it is called a “gospel musical” (and many will recognize songs such as “His Eye Is on the Sparrow” and “Wade in the Water”), the show is an electric mixture of gospel, rap, jazz and African beats.

“The music guides it,” Benn said. “The origin of gospel music literally goes back to the origins of African traditions. The flow of the African drumbeats and rhythms to slave call and response to jazz to what we’ve come to know as modern gospel.”

Benn believes that every person in the audience will be able to connect with the celebration that is prominent in “Crowns” and the “foot-tapping, hand-clapping, soul-stirring music” that accompanies the story.

“It’s true to who we are,” Benn said. “Our history. Our culture. It centers and uplifts Blackness in a way that is inclusive—regardless of race or gender.”

While audiences can expect soaring songs, bright lights and costumes—and stellar performances showcasing talent from the central Pennsylvania region—they can also expect a very familiar and human story, one that will serve as medicine for the community.

“‘Crowns’” is “a place of refuge and joy,” Benn said, believing that it was important to bring the show back for Harrisburg audiences. “This is the perfect show to do about healing. It is joyous. Let’s have some joy. Let’s have some beauty against the backdrop of COVID.”

“Everybody in Harrisburg will connect with these stories,” she said. “This play communicates, ‘I get you. I’ve been there. You can get through this.’”

“Crowns” runs May 28 through June 26 at Open Stage, 25 N. Court St., Harrisburg. Tickets can be purchased at www.openstagehbg.com or at the box office.

UPCOMING EVENTS AT HARRISBURG’S PROFESSIONAL DOWNTOWN THEATERS

At Gamut Theatre
www.gamuttheatre.org
717-238-4111

TMI Improv
“Friday the 13th Show”

Friday, May 13 at 7:30 p.m.

Doors and bar open 45 minutes prior to the performance.

Tickets are $10.

At Open Stage
www.openstagehbg.com
717-232-6736

“EFF Live!”
Readings of funny and naughty fan fiction
May 6, 7:30 p.m.

“The Obstructed View”
Harrisburg’s gay talk show

May 7, 7:30 p.m.

Black NewsBeat
With Dr. Kimeka Campbell
May 11 & 25, 7:30 p.m.

“Crowns”
A gospel musical
May 28 to June 26

If you like what we do, please support our work. Become a Friend of TheBurg!

“Come Back to the Movies”: This year’s Jewish Film Festival offers a blend of live, virtual elements

April 29, 2022 | by Barbara Trainin Blank

“Persian Lessons”

One by one, in-person events have been returning to our lives.

This is great news for fans of one of our area’s most-anticipated annual celebrations—the Edward S. Finkelstein Harrisburg Jewish Film Festival. After two years of being virtual-only, the festival will feature dual formats this year.

“The festival will be a hybrid of live and virtual screenings to accommodate everyone eager to get back to the theater, as well as the many who are not yet ready to do so,” explained Julie Sherman, festival chair.

This year, the festival comprises Israeli, American, Canadian and European films— documentaries, dramas and one comedy. In-person screenings will take place at both Midtown Cinema and the Harrisburg Jewish Community Center (JCC).

Opening night is May 19 at the JCC, when the first two episodes of an Israeli television miniseries, “The New Jew,” will be screened. The final two episodes will screen at the JCC a week later, on May 26.Both JCC events will be followed by dessert receptions.

“The series was made to try to explain to Israelis what American Jews were all about,” said Sherman. “It’s light-hearted, but fascinating, because in this country we express our ‘Jewishness’ in a wide variety of ways.”

Five films will screen at Midtown Cinema over the weekend of May 21 to 22. Among them are “Image of Victory,” a drama based on a desert battle during Israel’s War of Independence, and “A Lullaby for the Valley,” a documentary about an Israeli artist who paints huge canvases of the views outside his studio.

“We chose these pictures for live screenings because the vistas are so beautiful,” Sherman said. “You really can’t appreciate them on a laptop or phone.”

For live screenings at both venues, proof of vaccination and photo ID are required. Masks are encouraged.

Throughout the festival, from May 19 through June 1, eight additional films will be available virtually only, and all but one of the pictures that are screened live will also be available virtually after their live screenings are over.

The one exception is this season’s Book Club Film, “Gentleman’s Agreement,” the 1947 Academy Award-winning drama based on a best-selling novel of the same name by Laura Z. Hobson, which will screen once only, at Midtown Cinema. The movie stars Gregory Peck as a newspaper journalist who poses as a Jew to expose anti-Semitism in New York City and affluent communities in neighboring Connecticut after World War II.

“The film is celebrating its 75th anniversary this year, and while it does not pack quite the same wallop as it did upon its release, its subject matter is as timely now as ever,” Sherman said.

Other films include “Marry Me However,” about gay men in the Orthodox Jewish community who have chosen to meet the dictates of Jewish law through marriage and having children at the expense of their true selves; “Persian Lessons,” about a young Belgian who is sent to a concentration camp and narrowly avoids execution by swearing to the guard that he isn’t Jewish, but Persian; and “Plan A,” a thriller based on the true story of a post-WWII group of Jewish vigilantes who vowed to kill one German citizen for every Jew killed in the war.

Three documentaries, all available virtually, focus on people who have had a broad impact on society: Israeli Prime Minister Menachem Begin, billionaire philanthropist George Soros and comedian and mental health spokesman Howie Mandel.

Sherman acknowledged that the pandemic has changed festival patrons’ viewing habits.

“Our audience got used to watching movies at home, at their leisure, anytime,” she said. “They like it. So, we’ll probably never again have an all-in-person festival. There will always be some kind of virtual component. But we’ve got to get everyone back to the theater!”

Sherman fears that, due to the pandemic, moviegoers have lost the important communal experience of seeing a film together.

“Until people come back, they won’t know what they’ve been missing,” she said. “So all I can say is, please come back to the movies.”

For more information, including ticketing information and a full movie slate, visit www.hbgjff.com.

Pick Your Format

This year, the Edward S. Finkelstein Harrisburg Jewish Film Festival will take place both live and virtually. Live events include:

“The New Jew” (episodes 1 & 2)
Thursday, May 19, 7 p.m.
Harrisburg Jewish Community Center
3301 N. Front St., Harrisburg
Dessert reception follows.

“Love and Mazel Tov”
Saturday, May 21, 8:45 p.m.

Midtown Cinema
250 Reily St., Harrisburg

“Gentleman’s Agreement” (Book Club film), 10 a.m.
“Unheard Voices” and “Marry Me However,” 2 p.m.

“A Lullaby for the Valley,” 4:45 p.m.

“Image of Victory,” 7 p.m.
Sunday, May 22
Midtown Cinema

“The New Jew” (episodes 3 & 4)
Thursday, May 26, 7 p.m.

Harrisburg Jewish Community Center
Dessert reception follows.

All films not screened live at the JCC or Midtown Cinema will be available virtually from 9 p.m. on May 19 until 9 p.m. on June 1. Films screened live at the JCC or Midtown Cinema will become available virtually the following day. For film schedules, to purchase virtual tickets, and to log in and access films, visit www.hbgjff2022.eventive.org.

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May Editor’s Note

April 29, 2022 | by Lawrance Binda

Recently, a gentleman stopped by our office to offer his services as a volunteer.

It wasn’t the first time this has happened.

Over the years, many people have asked if they could help us out with everything from writing to proofreading to delivering—for free!

For the most part, we’ve declined these generous offers as we already have a solid team in place to handle the day-to-day, the week-to-week and the month-to-month. We simply don’t have extra duties that aren’t already being covered.

That said—we appreciate this kindness so much. It’s incredibly heartwarming to know that some folks love TheBurg to the extent that they want to donate their precious time to us.

The guy who dropped by last month mentioned another way that he’s helping, one that actually is very valuable to us. He said that he recently joined our membership program, Friends of TheBurg.

By coincidence, we just celebrated the second anniversary of our Friends program. We launched it in April 2020, right at the start of the pandemic, hoping that the generosity of our readers would help us make it through that time of crisis. The results are in—it did!

As of this writing, we have well over 400 Friends of TheBurg, people who have voluntarily forked over a little of their hard-earned money to ensure that we continue to offer, at no cost to the general community, our award-winning magazine, daily local news reporting, monthly podcast and local events.

People have asked me how we can provide all of this for free, as we have no subscription fee or paywall and, in fact, rarely charge for anything we offer. It’s because of the generosity of the central PA community—our community publishers, our sponsors and our Friends of TheBurg, in addition to our many loyal advertisers.

Thank you all so much! I think that we’ve (mostly) reached the other side of the pandemic, and we could not have done it without you. If you’d like to become a Friend of TheBurg, you just need to visit our website to join. As a thanks, we’ll send you a nifty tote bag, and you’ll receive invites for events that we’re starting to plan.

Otherwise, I hope that you enjoy the May issue, which is focused on area dining—one of our favorites topics. It’s finally warmed up around central PA. In my book, that makes it the perfect time to grab an outdoor table, order a fine cocktail and enjoy something tasty from one of our city’s fabulous restaurants.

Lawrance Binda
Co-Publisher/Editor-in-Chief

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Best o’ Pesto: Once Upon a Pesto reveals unique recipes using local produce

April 29, 2022 | by Rachel Lindsley

Jessica Paholsky

In a short time, pesto has become a worldwide phenomenon, spreading around the globe from its founding on the Ligurian coast of Italy.

Although basil is the most popular base for this sauce, pesto recipes can be made using many ingredients—some you may not have thought of before. The resulting concoction may not even be green!

As the creator of Once Upon a Pesto, Dauphin County resident Jessica Paholsky specializes in unique pesto recipes. She combines often-unfamiliar produce to create flavor profiles of pesto that help at-home chefs travel the world through their tastebuds.

Once Upon a Pesto, Paholsky’s website, was born when she worked at a publishing house and dreamed of writing a cookbook. Her inspiration stems from the idea that pesto is a process, not a recipe. It can be made by grinding or blending ingredients together and is customizable across cultures.

Paholsky specializes in crafting pesto recipes that pair well with a signature dish, paying homage to the history of specific geographic regions around the world.

“When creating my recipes, I discover a significance to a single ingredient in a certain culture or country,” she said. “From there, I research more about that food and why it plays a role in that culture. Then I use my culinary experience to combine flavors and textures, resulting in a brand-new pesto.”

Since its founding in 2016, Once Upon a Pesto has blossomed into a fusion of food history, recipes and international cultures. Paholsky also has expanded her social media presence, growing her following to the double-digit thousands.

“My goal for anyone consuming my content is to discover food history while also exploring countries new to them,” she said.

Summertime, with its vegetable gardens and abundance of locally grown veggies, is the perfect time to try a new pesto recipe, Paholsky said.

“Summer brings us the freshest asparagus and tender herbs here in central Pennsylvania,” she said. “So, now is the time to put those foods to primetime use.”

With food sensitivities in mind, Paholsky enjoys cultivating pesto recipes that are mindful of allergies and versatile for peak produce seasons. Bonus? Pesto sauces are a delicious way to hide veggies from carnivores or picky eaters.

“You don’t have to be advanced in cooking to benefit from my content,” Paholsky said. “It’s just as much about the experience and learning as it is about the culinary foundation.”

Last summer—to evolve her brand—Paholsky expanded her social media content to include videos, specifically Instagram lives, with foodies from around the world. Each conversation features one person who is an expert in a certain region’s cuisine and culture.

“I’ve hosted culinary gurus from as far as New Zealand and South Africa to Germany and Honduras,” Paholsky said. “They are cookbook authors, TV show stars and full-time food bloggers who I’ve naturally connected with through our shared interests.”

That is what Once Upon a Pesto is all about—connecting people around the world, uniting over a common language of food and learning from one another.

For more information and recipes visit www.onceuponapesto.com. Follow the brand on Instagram @onceuponapasto to watch her Instagram lives and learn about food history.

Sauce It!

Once Upon a Pesto specializes in unique pesto recipes, inspired by ingredients from around the world, including the ones listed below. Founder Jessica Paholsky says it’s easy to make these sauces—simply combine all the ingredients in a food processor and blend until the desired consistency forms.

Asparagus Pesto

Inspired by Peru

Peru ranks as one of the world’s largest producers of asparagus. Through irrigation methods, farmers are able to grow the stalk year-round, and the plants are productive for 15 to 20 years. Half of their crops are green asparagus; the other half are white.

Ingredients

3 cups asparagus pieces

1/2 cup onion pieces

1/3 cup shelled pistachios

3 tablespoons ricotta cheese

1 tablespoon lemon juice

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Swiss Chard Pesto

Inspired by Switzerland

Chard comes from the Latin word that means “artichoke thistle.” And the use of the adjective Swiss is not clear because Swiss chard is not native to Switzerland. Instead, it comes from the Mediterranean coasts. The leafy green is a close relative of beets.

Ingredients

3 cups Swiss chard leaves

3 garlic cloves

1/2 cup Gruyère cheese

1/3 cup walnut halves

1/4 cup apple cider vinegar

1/4 cup olive oil

1 teaspoon salt

Daikon Pesto

Inspired by Japan

Daikon is also known as “Japanese radish” or “true daikon.” It’s a white radish, and its name literally means “great root” in Japanese. In Japan’s food culture, there are many uses for the root vegetable, from pickling, simmering or drying daikon to grating it into a soy sauce.

Ingredients

2 cups Daikon pieces

1/4 cup dill weed

2 scallions

2 tablespoons honey

2 tablespoons soy sauce

2 tablespoons lemon juice

Yam Pesto

Inspired by Nigeria

In Nigeria, the yam is sometimes called the “king of crops.” Not only do Nigerians value the versatility of yams, but they also hold an annual celebration at the end of the farming season that honors the tuber. There are dances, parades, costumes and many yam dishes to eat.

Ingredients

2 cups cooked yam pieces

3/4 cup cooked leek pieces

1/4 cup thyme leaves

1/3 cup pecan halves

1/3 cup orange juice

1/4 cup olive oil

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Kicking Off: A new national women’s soccer league debuts—and Harrisburg-area Eagle F.C. is the first and only PA team on the pitch

April 29, 2022 | by Karen Hendricks

Meg Tate

Lexi Johnson is known for being vocal on the soccer field.

“As a defender, I have a view of the whole field, so I’m always trying to direct the play,” said Johnson, of Harrisburg. “I’ve been described as a leader—I can be loud.”

Now, she has a new reason to be vocal. She sees the opportunity of a lifetime on the field—the chance to play in this summer’s inaugural season of a new national women’s soccer league, on the only team representing Pennsylvania, comprised of the capital region’s best homegrown players.

Eagle F.C., based in Mechanicsburg, is one of 44 U.S. semi-professional teams formed under the United Soccer League’s new women’s league, called the USL W, launching this month.

“Being on this team and having the opportunity to possibly move forward into a professional role—it’s the opportunity to keep dreaming,” said Johnson, a Central Dauphin High School soccer standout who’s wrapping up her junior year at the University of Pittsburgh at Johnstown.

The league is designed as a bridge between college and professional soccer, building on the wave of women’s soccer growth launched by the U.S. Women’s National Team’s success—and tapping into a deep talent pool of American soccer players.

“A lot of girls growing up would like to dream about professional soccer—and they do. But then they get older and realize there’s not much opportunity,” said Hannah Young, a midfielder named to Eagle F.C.’s inaugural roster. “But now this league will inspire little kids to keep dreaming and not give up. A huge thing in life and sport is belief.”

Coming Home

Young is grateful for the chance to play for Eagle F.C., calling it “exactly what I need,” following a college soccer career plagued by injuries. She’s set to graduate from the University of Nebraska this month and return to her hometown of Enola, where she’s the all-time leading goal scorer and overall points leader in East Pennsboro High School history.

Altogether, the roster of 28 women is either already living in the Harrisburg area, coming home from college for the summer, or returning home to launch careers, all drawn by the chance to continue playing the game they love.

“I think central Pennsylvania has one of the most talented player pools in the region,” said Toan Ngo, Eagle F.C.’s USL W’s head coach. “All the players have been successful here at the high school level, with multiple Mid-Penn Central All-Stars, high school record holders. They’ve not only been successful here in their hometown, but they’ve gone off to play at high-level DI, DII and DIII [college] programs.”

Ngo, 33, of Mechanicsburg, knows about opportunity. A former Cumberland Valley High School and Penn State Harrisburg soccer standout, he transitioned to coaching at a young age. Over the past 13 years, he’s coached two college teams, two high school teams and multiple club teams.

“Central Pennsylvania lost something when we lost the City Islanders,” Ngo said. “The USL as a league has been around many years, and has been very successful on the men’s side—the Harrisburg City Islanders played in the USL. So [forming this team] was an opportunity we couldn’t pass up.”

The Beautiful Game

For the soccer-uninitiated, it’s known as “the beautiful game” for good reason.

“It’s a lot of thinking as a coach and as a player, because it’s basically a chess match,” Ngo said. “You tactically prepare your team, are constantly thinking about what changes you can make, if any, to get that advantage. It’s 11 players on each team trying to get the ball into the net.”

It’s as much a mental battle as it is a physical one, and his fulltime job likely gives Ngo the mental edge. He’s a civil servant for the Department of the Navy as a data engineer, focused on analytics and solutions.

“My analytics background carries over—I’m doing the same thing as a coach,” Ngo said. “Analytics are a big part of game. They show strengths and deficiencies.”

Big Goals

Eagle F.C.’s season kicks off this month, May 21, on the road. Harrisburg-area fans have the first chance to attend a home game on Memorial Day weekend, Friday night, May 27 at Boiling Springs High School’s turf field—the summer season’s home field. Tickets are $5.

“This area has a huge passion for soccer,” Ngo said, “So, we want folks to come fill the stadium. We have 1,000-plus seating capacity, so be loud, be proud, and support this group of women. Chant, sing, bring out drums—make it an amazing atmosphere.”

While setting the scene, Ngo also sets a high bar of expectation for this trailblazing team.

“I think we’re going to be very competitive, if not challenge for the [Mid-Atlantic] division title,” Ngo said. “We have a core 28 players that are ready to get the job done. Our goal is to win the division and then see how far we can go nationally. I believe we have the ability to bring a national title to central Pennsylvania.”

But there are even more goals in his sights.

“The USL Super League is being formed in August 2023, which then would feed into the [professional] National Women’s Soccer League (NWSL),” Ngo said. “We want to get an invitation to play in the Super League [as a professional team]. We’re hoping to be as successful as the City Islanders one day.”

Financially, the new team is attracting corporate sponsors to underwrite costs—primarily uniforms, travel and administrative fees. Because it’s a semi-professional team—not fully professional—players are not paid. Coaches earn small stipends.

“It’s enough to cover my gas money,” Ngo said with a laugh. “For me, it’s about instilling my passion for the game, to be able to bring this back to the community, to give back to these players—especially those I’ve coached before. To watch them go from U8 to college and be successful—no amount of money could pay for that.”

For the W

It’s easy to interpret the league’s hashtag, #FortheW, as “for the win,” but it’s also “for the women.” The USL W League’s mission is “to use women’s soccer as a force for societal good by creating a national platform to increase opportunity, gender equity and career development.”

“I think the U.S., in particular, struggles with having women in leadership, in sports. Right now, comparably, there are so many less women than men involved in sports. So, this is a great opportunity to bring more women’s sports out in the world,” said Meg Tate of Carlisle and Dickinson College, a midfielder/forward named to Eagle F.C.’s squad.

Tate wants to utilize another pipeline formed by the new league—the training and development of women’s soccer coaches, to further grow the sport.

The new league’s impact is designed to ripple through the generations.

“I hope we can set the precedent for the women’s teams that will be coming after us, who will want to strive to be better than us,” said Johnson, “and that it will keep building and spreading and getting better.”

For more information on Eagle F.C, including the team schedule, see www.eagle-fc.com/usl-women. And to hear more of head coach Toan Ngo’s story, tune into TheBurg Podcast’s May show, which will be available on Friday, May 13.

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Food & Family: Otis Harrison takes pride in the quality of his fish, the strength of his community

April 29, 2022 | by Rachel Lindsley

Otis Harrison

Four years ago, Otis Harrison converted a long-time corner bar into a neighborhood eatery.

With consultation from his aunt—who owned a fish place downtown—Harrison began experimenting with seasonings and formulated his own signature taste for OD’s Fish House.

Open six days a week, OD’s cooks up family-style plates for customers to eat in or take home. They sell 14 kinds of fish, from catfish to whiting filets to porgies, tilapia and trout.

“We want to make sure that our fish is as fresh as possible for our customers,” Harrison said. “So, we receive deliveries every other day from Maryland.”

Not sure what to order? Harrison is quick to make a recommendation based on your likes. He then will apply his signature rub and serve up your plate in short order.

Return customer Paul Hunt, a Highspire resident, visits OD’s at least once a week to satisfy his seafood cravings.

“The fish is always fresh and seasoned to perfection,” he said. “I recommend this local restaurant to family and friends when they are in town.”

Regulars share stories of mutual family and friends over OD’s savory sides, all made by Harrison’s cousin. Customers can choose from potato salad, seafood salad, macaroni and cheese, honey cornbread, collard greens and cabbage, candied yams and more.

Decadent desserts, made by a local baker weekly, are displayed prominently. The sweet treats range from peach cobbler to banana pudding to carrot cake to sweet potato pie.

“At OD’s, we are all about family,” Harrison said. “My dad owned the bar, my aunt inspired the fish, and my cousin makes all the sides. It all started with family recipes that make people feel good and can be enjoyed together.”

First-time customers can taste the flavors of OD’s sides before placing their order, compliments of the owner. Harrison even encourages customers who call in by phone to stop by and sample his favorites in person before picking up their order.

“I love watching my customers’ faces when they dig into one of my tastings,” Harrison said. “At OD’s, we are all about the idea that people are more important than money, and we want to make sure that each customer is happy with their choices.”

As a proud Black business owner with deep familial roots in Harrisburg, Harrison takes pride in supporting other small businesses and people in his community. As such, he displays buyable artwork along the walls of his restaurant from artists at his church.

Harrison also helps other business owners sell their products in his restaurant cases. For over a year, Harrison has assisted sister-duo, Reign and Taij Saunders, with their business by selling their flavored lemonade to his customers.

“I enjoy supporting my brothers and sisters as they support me,” Harrison said. “Harrisburg is my home and where my family has laid down roots for generations. We are so thankful for the many families who support us on a weekly basis.”

In honor of their fourth anniversary, OD’s Fish House will be celebrating with the Allison Hill community by offering customers a discount on Saturday, May 14. Learn more by visiting their corner location or by calling and asking for Harrison.

“I think my family members who are no longer with us would be proud of what we have built here and how we pivoted to make this business a success,” Harrison said. “I hope that our community comes out to support our anniversary in May and continues to enjoy our food and company.”

OD’s Fish House is located at 1500 Market St., Harrisburg, or call to place an order at 717-233-6870.

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Cuisine & Community: One13 Social warms its way into the heart of Carlisle

April 29, 2022 | by Stephanie Kalina-Metzger

The pandemic has left empty spaces throughout once-busy downtowns, as so many restaurants closed temporarily, then shut down permanently.

For instance, in Carlisle, Brick Kitchen and Bar closed in late 2020, leaving a big hole right on W. High Street.

Owners Chris Rice, Steve Capone and Kevin Rockwood stepped in to fill that gap, recently debuting One13 Social, an upscale casual restaurant specializing in dishes created with locally sourced ingredients.

But they didn’t just replace one restaurant with another. They purchased an adjacent photography studio to double the restaurant’s square footage, while adding an upscale casual option to the downtown’s dining scene.

The restaurant now accommodates about 125 customers, the interior designed with the help of Julie Estes, owner of Carlisle Design Interiors & Consulting Group, who worked with the Carlisle Arts Center to bring in some original artwork. One painting depicts a person riding a bike on a highwire.

“That sometimes feels like us when it comes to opening a restaurant,” Rockwood quipped.

A mid-century modern aesthetic is achieved through lighting that is comprised of pendants, sconces and sputnik chandeliers. Perhaps that’s what the owners had in mind when they named “The Draper,” a cocktail made with Bulleit rye, Averna amaro, orange bitters and a Luxardo cherry.

Some may also recall the wall of windows located at the back of the building. These days, the scene is made even more dramatic with the addition of light fixtures that resemble twinkly sunbursts.

Customers also may be curious about the imposing painting of a gentleman who oversees the wooden bar in the front area. Estes explained that it’s a rendering of her grandfather, painted by her grandmother.

According to the owners, the former restaurant’s noisy ambiance presented a problem, so soundproofing became a priority. The space was expanded, chair glides were added to table legs to keep them from squeaking on the wooden floors, and tufted booths were installed. Most ingenious, however, was the addition of attractive art that not only decorates but acts as sound panels.

The globally inspired one-page menu at One13 Social consists of small plates like Korean BBQ ribs and grilled oysters, a selection of salads like kale Caesar and poached pear, and sandwiches like the softshell crab po’ boy and the Carwood smash burger, which is comprised of locally raised beef, roasted garlic aioli, cooper cheese, grilled onions, lettuce, tomato and bacon, served on a brioche bun.

A selection of six entrees rounds out the menu and includes scampi gnocchi, salmon au poive and Argentinian flank steak. Sourcing stays local too, with purveyors like Talking Breads in Mechanicsburg and Carwood Farms in Boiling Springs.

Rockwood said that their house cocktails have been well received. These include the Carlisle sour, the Jalisco margarita, the aforementioned Draper, the Bella and the Lemontini. Beer is served by the draft, can and bottle, and wine selections hail from places like Italy, France, Spain and, of course, California.

Patron Margaret Naguski has warmly welcomed the new business.

“Carlisle was in desperate need of a place like this,” said the Boiling Springs resident. “It’s upscale, yet comfortable, and they make you feel so welcome.”

Naguski recommended the Carwood smash burger.

“I like the fact that the beef is local,” she said, adding that she’s also enjoyed the salmon au poivre. “It was delicious and beautifully presented.”

So far, the biggest hit for her has been the grilled oyster appetizer, with chipotle, garlic butter, wild boar bacon lardons and Oaxacan cheese crisp.

“Now, that was just delicious,” she said.

Melissa Foreman patronizes the place about twice a week and declares the Korean BBQ ribs her favorite.

“The meat falls off the bone,” she said.

As for drinks, the Carlisle resident recommends the Lemontini and the old fashioned.

“The bartenders are experts, so their cocktails are always on point,” she said.

Rockwood said that it’s great to walk to work these days. It’s obvious that he enjoys his new venture as he makes his way around the restaurant greeting people. He reiterated that he and his partners are happy to be investing in Carlisle.

“They own the building, and I was born and raised here in Carlisle,” he said. “Both of them have children who attend school here. So, we want to do our part to make this a positive part of the Carlisle community.”

One13 Social is located at 113 W. High St, Carlisle. For more information, visit www.one13social.com or their Facebook page.

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Restaurant Recycle: At Another Round Lemoyne, salvaged restaurant wares live to see another day

April 29, 2022 | by Karen Hendricks

In August of 2020, Jon Bellem saw a sign.

“Coop’s,” a barbershop just a few blocks from his Lemoyne home that relocated to Camp Hill, was available as a tiny retail space.

“I had just closed a business—Carlisle Co-Op—and here was this business that had been Coop’s, so I took it as a sign,” said Bellem.

One business closing often spells opportunity for another’s opening. And that’s the very cycle that Bellem’s new shop is based upon.

Another Round Lemoyne is filled to the brim with professional-grade restaurant wares—gleaned from the pandemic wave of closed cafes and restaurants—and available for resale. From full sets of dinner plates to chef’s knives, bakeware to ice cream scoops, small appliances, even patio heaters, the tiny shop seems to carry everything but the kitchen sink—oh wait, they actually do have stainless steel kitchen sinks from time to time. Large items like that are often sitting outside the prime Market Street location.

Jon Bellem

You could call Bellem the middle man. A restaurant consultant of 10 years, he not only helps restaurants open, but he advises those closing their doors, too. That’s how he acquires his inventory for Another Round Lemoyne—by paying cash for kitchen supplies that’ll be invaluable to other restaurateurs, private chefs and area foodies. The shop is open to the public.

“Helping businesses close is devastating—I can understand what they’re going through,” said Bellam, 41. But on the other hand, “I can help [new] businesses with 75% of what they need, and it’s better than buying online because you can see and touch it before you buy.”

Not to mention the cost savings. For example, about 20 different chef’s knives are marked $6 or $7 each—a slice of their original prices.

I spied and snagged a brand-new French press coffee maker—still in its original Ikea packaging—for $3. The original retail price? $12.99.

“About 65% of what we sell is brand new,” Bellem said. “And if it’s used, it’s in tip-top shape.”

Silver and Gold

The shop gleams with silver—stainless steel spoons, ladles, pans and racks—which are “like gold,” in the restaurant industry, said Charlie Gipe, a regular customer despite the fact that he’s a retired chef of 40 years and the retired executive chef of the Hershey Entertainment Complex. He happens to live, conveniently, around the corner. Another Round Lemoyne comes in handy, he said, when he’s hosting dinner parties and other events and needs a few more pans or other supplies.

“The uniqueness is the coolness of this place—you don’t have to pay top dollar,” Gipe said. “You can’t go anywhere in central PA and find what you’re going to find here.”

Not only does Gipe regularly purchase kitchen supply “finds,” but, as a former instructor and current board member for Dauphin County Technical School, he also recommends Another Round Lemoyne to student chefs. He wants to help them save a few bucks on vital kitchen staples needed to launch their careers, just like he did as a graduate of the school’s culinary arts program.

“They’re the future of our industry,” Gipe said. “And coming here is a win-win.”

During the pandemic, the future looked bleak for many restaurants. Although some entrepreneurs closed or downsized operations, Bellem said that others used the time to cook up their business plans and make a go at new establishments. The supply and demand for kitchen wares is what drives Another Round Lemoyne.

“Jon’s shop was one of the first places I visited,” said Harriet Willis of Mechanicsburg, who’s gearing up to open a bakery. “I purchased all the equipment I needed, except for one oven.”

Her haul? Stainless steel tables, knives, spatulas, racks and a commercial oven with steam-injected stone decks. All told, she estimates that her bill was about $1,000 but at a cost-savings of at least 50% off regular retail prices. And Willis likes the idea of reuse.

Bellem has also seen a lot of creative reuse. He’s surprised by the number of hunters who have become customers, requesting items such as meat grinders. Tailgaters have also purchased restaurant equipment to give it a second life at parking lot parties.

And if Bellem’s name sounds familiar, it might be because of the “Support 717 Restaurant Employees” campaign he launched with his wife and business partner Savannah during the pandemic shutdown. It raised several thousand dollars in relief funds.

“My love for this industry can bring me to tears,” said Bellem, who knows what it’s like to start over.

Originally from Hershey, he launched his career as a Hershey Lodge busboy. By the end of his first summer, he was promoted to a supervisor’s role. Next, came a string of high-profile positions from State College—including the Rathskeller and Nittany Lion Inn—to Atlantic City and Pittsburgh. He was working his dream job, as executive chef at a restaurant near PNC Park, when “everything changed.” His dad’s death brought him back home.

Just like the restaurant supplies that find new life through Another Round Lemoyne, Bellem’s life has come full circle.

“If you enjoy what you do, you never work a day in your life,” Bellem said. “This has been the greatest backup plan—the greatest job for someone like me.”

Another Round Lemoyne is located at 825 Market St., Lemoyne. For more information, see anotherroundlemoyne.com and find up-to-the-minute photos of their inventory on Facebook and Instagram.

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Something French: Rosemary takes an excursion to the Côte d’Azur

April 29, 2022 | by Rosemary Ruggieri Baer

In the early days of my marriage, a.k.a., my “cooking career,” I was fascinated with French food. It seemed so glamorous.

A good friend of ours considered herself a Francophile and taught me a lot about French cooking, from beef Bourguignon (beef stew braised in red wine), coquille Saint Jacques (baby scallops in a rich cream sauce), chateaubriand (beef tenderloin in a red wine sauce), and salad Niçoise (a classic bistro salad with tuna, potatoes, green beans and tomatoes). I even bought a crepe maker!

One evening, this same friend took us to a little French restaurant in Washington, D.C. The menu was written completely in French, and she delighted in helping us translate what each offering actually was.

For her own meal, she confirmed with the waiter that she was ordering “braised veal.” I have no memory of what the rest of us at the table ordered, but when her dinner came, it was a lovely dish of veal brains! Her husband insisted that he could make out the medulla oblongata. In any case, the story provided us with many laughs for many years.

There aren’t many French restaurants around these days, at least not in Harrisburg. (Does anyone out there remember A Jour la Jour, the wonderful little French bistro in Shipoke?) But every once in a while, I love to re-visit the 1970s and make a French-inspired dish.

The recipe that follows is one I found recently hiding in an old cookbook I was leafing through. It is for chicken Provençal, made with lots of herbes de Provence, an herb blend made popular by the famous French chef, Julia Child. It is a classic mixture of thyme, basil, rosemary, tarragon, savory, marjoram and bay leaf. I was able to find it at the West Shore Farmers Market’s newest addition, the gourmet food stand, Thyme. Spice Islands and McCormick make versions of this herb mixture, too.

I found this dish so easy to make despite a trip to the state store for some extra white vermouth. It is perfect for spring and nice enough for company.

A little note: some herbalists include crushed lavender in their herbes de Provence blend. It lends a distinctive floral aroma to the mixture that really can’t be duplicated by any other herb.

Roasted Chicken Provençal

Ingredients

4 whole chicken legs, or 8 bone-in chicken thighs (skin on)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ to ¾ cup flour
3 tablespoons olive oil
2 tablespoons herbes de Provence
1 lemon, quartered
8-10 cloves garlic, peeled
4-6 medium shallots, peeled and halved
1/3 cup dry vermouth
4 sprigs of fresh thyme, for serving (optional)

Directions

Preheat oven to 400 degrees.
Season the chicken with salt and pepper.
Dredge the chicken in the flour, shaking the pieces to remove excess flour.
Spread the olive oil in a large roasting pan and place the floured chicken in it. Season the chicken with the herbes de Provence.
Arrange the lemon quarters, garlic cloves and shallots around the chicken and pour the vermouth into the pan.
Roast in the oven for about an hour, basting frequently with the pan juices. The chicken should be browned and cooked all the way through. Roast a little longer if needed.
Serve on a pretty platter garnished with fresh thyme sprigs.

All that is needed to complete the meal is a simple green salad and perhaps some rice. But some French bread works beautifully, too. There will be a lot of pan juices to mop up.

I will continue to dabble in French cooking from time to time. It is a wonderful cuisine, although Italian cooking remains closest to my heart. I can’t find my crepe maker, and I think I will likely never make another souffle again. But chicken Provençal is a great place to start. I hope you try it.

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