Playbills and Paying Bills: Artsy types often have to get creative to make a living.

February 27, 2015 | by Lori M. Myers

Ask any artist, actor, writer, musician. It’s not easy being a creative type in a world where “show me the money” is the ongoing mantra and sunless cubicles become day jobbers’ second homes. But one has to get food on the table and, gosh, electricity would be nice.

But how does one avoid punching the clock? Well, some starving artists have worked the system by finding creative outlets by day that support their creative needs at night.

Would you believe donuts?

Yes, even donuts are creative, according to Angela Ruediger of Lemoyne, who began her business, Donut Dolly, as a way to support her theatrical itch. As her siblings toil in the traditional business world, Ruediger sells cinnamon sugar, plain sugar and “naked” mini-donuts—a treat popular west of the Mississippi.

She created Donut Dolly last year after noticing a “donut hole” at craft fairs and festivals, where out-of-towners searched in vain for the mini-donuts they loved. Ruediger now sets up shop at craft shows and festivals where her machine spits out 155-dozen mini-donuts per hour. Her competition? Funnel cakes.

This venture is a way for Ruediger to make some extra “dough” to supplement her 21 years of teaching at HACC’s York campus as an adjunct professor. At night, after papers are graded and the donut machine is tucked away, audiences have delighted in her beautiful operatic voice at Theatre Harrisburg’s summer concerts and in such shows as “Gypsy” and “A Little Night Music.”She also does some Christmas caroling at various spots in the region.

“The question is: ‘How do you feed your need to be creative and still pay the bills?’” she says. “For me, creativity often trumps the money, or I’d be way wealthier.”

Ruediger has been performing on stage for years, as has Stuart Landon of Harrisburg, who first discovered theater in an acting class when he was 8 years old. But it was in his Texas high school, where the arts were highly valued, that Landon sealed the deal on his future.

“We had four theater teachers at one point, led by a marvelous woman named Marilyn Miller,” Landon recalls. “Marilyn, who was fabulously Texan with her long nails and her big blond hair, looked at me one day and said, ‘Stuart, you can make chicken salad outta chicken shit. You need to do theater for a living.'”

Landon took the poultry reference to heart. He went on to attend the University of Oklahoma for musical theater—a school that boasted a head professor who put equal emphasis both on the art and the business of theater.

Landon never forgot what he learned and has combined art and business in the best possible way. By day, Landon wears two hats in two different places. He is the director of community engagement for the Midtown Cinema, responsible for marketing, outreach and programming. He also serves as the marketing and sales operations manager at Open Stage of Harrisburg, is an instructor for its Studio/School and gets to perform at the theater in various musicals and plays produced there. No matter which hat he wears, Landon says that theater performance has taught him collaboration skills, which he then brings to his day jobs.

“I feel that my experiences working on new theater have really shaped me as an artist and as a person and now as a manager,” he says. “There are other collaborative arts, but few involve as many minds as theater, musical theater especially.”

And Steelton resident Marc A. Faubel’s mind can never be confined inside an office. By day, he’s primarily a dad, but Faubel also owns Echo Reality Photography, a creative outlet that mushroomed from his other artistic talents.

Faubel, as they say, gets it honest. While growing up, his parents were involved in community theater, and, as a teen and beyond, he staged-managed shows.

“Growing up immersed in musicals and productions, it was sort of natural to gravitate towards wanting to be an entertainer in some way,” he says. “I, too, chose to go to college for theater/performing. I sing, I act, I write. I’m a Jack of all entertainment trades.”

Those trades include performing magic, being a DJ/general manager for Mad Hatter Production Company, and being a member of the Don’t Break The Streak improv group. That creative effort led to his photography career when a camera gifted to him proved useless to videotape the group’s shows. Instead of being discouraged, he decided to put the camera to good use. His hobby turned into an obsession, and Echo Reality Photography was born.

While it certainly is his business, for Faubel, photographs are art; they are connections and moments meant to be captured in unique and creative ways.

“Capturing those moments and suspending them forever is a very special thing,” he says. “I never realized the importance of a photograph until I had my son, Calvin. I just love the idea and ability to take one instance and preserve its beauty forever.”

You can reach Angela Ruediger at [email protected] and Marc Faubel at www.erfotos.com.

A Dress Dream: A seamstress shop has evolved into an eclectic boutique at Leaf of Eve.

February 27, 2015 | by Stephanie Kalina-Metzger

As a teenager, Deborah String had a passion for sewing. And, despite her youth, she already had a goal in life—to open a dress shop.

“My business was named when I was a senior in high school,” she said. “I knew what I wanted to do.”

The name she had decided on was Leaf of Eve and, today, her little boutique carries an array of items from clothing to home décor, gifts, food products, jewelry, giftware, accessories and more.

To make her dream happen, String began as an apprentice to an Italian tailor named Francesco Sita. She made good use of those years, soaking in all she could learn. When she felt ready to make custom clothing for others, she began operating a business from her Harrisburg apartment.

People soon learned of String’s talent, primarily through word of mouth, although she did advertise at the VIP, the popular ‘80s club located in Harrisburg’s Strawberry Square.

“The VIP had big screens where they would flash photos and show pictures of the area,” she said. “I paid to have my model’s pictures up there, along with my logo. Everyone dressed up to go to the VIP.”

When String decided to move to a storefront on Enola’s main drag, Leaf of Eve was billed as a tailoring business.

“I started out with 1,000 square feet of sewing space and used half the building as storage,” she said.

About 14 years ago, she decided it was time to put the storage space to better use for retail sales.

“I began with embellished jackets, then started selling the slacks and skirts to go with them,” she said.

Buoyed by the reaction to the retail end of her business, String began to diversify, adding more items and traveling to wholesale clothing shows in New York and the Specialty Food Association’s Fancy Food shows to choose what to carry.

“I’m very eclectic and try to bring a variety of unique items to the area—things people don’t often see,” she said, mentioning stylish handbags from Passion, perfume and body lotion from Ireland-based Inis and a line of clothing from Clara Sunwoo.

String pointed out a colorful, flowing Sunwoo jumpsuit hanging on a mannequin in the corner of the shop.

“Kathy Lee [Gifford] wore that on her show the other week,” she said.

For food items, String rarely looks farther than her home state.

“I try to carry Pennsylvania food products,” she said, singling out Mechanicsburg-based Brittle Bark. “That was one of the first ones I picked up.”

Others products include Pepperelly, a pepper jelly made in Harrisburg, Asher’s chocolates from Souderton, and products from Bumbleberry Farms.

“That’s a women-owned business based in Somerset, and they make a variety of honey creams that are great on so many things, like toast, popcorn and cupcakes,” she explained.

Of course, String still does a steady tailoring business.

“When women come in for tailoring services, they are amazed at the selection of items for sale,” she said.

Chebonne Robison, who relocated to Delaware but often returns to visit, said Leaf of Eve is one of her routine stops.

“She carries different clothing that you can’t find anyplace else,” said Robinson, who recently purchased a raincoat from the shop and two bracelets for friends with February birthdays. “I like her jewelry, and I know if I see something that I think might fit me, Debby will guide me to the right size. So, it’s the personalized service I like, as well. Not many shops are like that.”

Sisters Tania and Abeer Srouji own Eye Candy, a Mechanicsburg-based jewelry and accessories business. They were so impressed with the boutique that they decided to pair up with String to sell their products there.

“I discovered her shop a couple years ago when a friend of mine recommended her seamstress services and was blown away—it was almost like a hidden secret,” said Tania. “When we choose where to sell our items, we try to find retailers that embody the same type of ethics we embrace. She tries to buy local and is very involved with the community.”

She also was impressed with the variety of items offered.

“She has a little bit of everything—items you don’t find at the big box stores,” she said. “That’s what makes her shop so special. She’s an entrepreneur with vision and fills her store with unique, fun stuff.”

String said she stays up to date with current trends by attending trade shows several times a year—which is something she likes.

“I enjoy selecting products that people will like and tailoring clothes that people will feel confident wearing,” she said with a smile. “And when brides come in and leave happy and give me hugs, that just makes me feel good.”

Leaf of Eve is located at 149 N. Enola Dr., Enola. For more information, call 717-732-2564 or visit www.leafofeveonline.com.

Rescue Mission: For a quarter century, Channels Food Rescue has been fighting the scourge of hunger.

February 27, 2015 | by Susan Ryder

The still room beamed with the glint of stainless steel. Immaculate countertops held endless food possibilities, and huge refrigerators stored the goods and ingredients that would be turned into delicious, nutritious meals.

The staff was getting ready to serve hungry patrons who soon would tuck into what was on the day’s menu. But this isn’t a restaurant or bistro or diner—it’s a rescue.

For 25 years, Channels Food Rescue has been serving the people of Dauphin, York, Perry and Cumberland counties.

“We deliver a multilayered approach to fighting food disparity,” said Vicki DiSylvester, executive director and CEO of the organization, whose motto is “Food Is Love.” “The need in the community is unbelievable.”

One layer in this hunger fight involves preventing waste by rescuing food and delivering it to organizations that can use it. From their N. 6^th Street location, Channels’ transportation personnel travel to restaurants, caterers, distributors and grocery stores to rescue food destined for the trash.

DiSylvester stresses that this is not “dumpster diving.” It is food given to Channels in good condition and meets all food safety requirements. Prepared food is accepted, but not once it has left the refrigerator for serving.

At my visit to Channels, I met Dylan Ritter and Tommy Moon. These two amiable, energetic guys had just returned from delivering bakery items, canned good and meats to the Interfaith Shelter and Lourdes House.

Both Ritter and Moon are quite familiar with the agencies that Channels serves, allowing them to deliver items where they can do the most good.

“We try to put things where they need to be,” Ritter said.

Touching Their Heart

The feeding program, Channels Care Café, offers another layer for addressing hunger. The program provides nearly 500 hot, nutritious meals a day, prepared in the impressive kitchen by a mere four-member staff.

This program, said DiSylvester, helps Channels battle food insecurity.

“It’s not only that you are hungry today, you don’t know where your next meal is coming from,” she said.

The food provided for these meals is made possible through collaborations with organizations such as WalMart and The Central PA Food Bank, among others. Distributed meals reach 11 sites, including Boys & Girls Club of Harrisburg’s three locations.

Yvonne Hollins, executive director of Boys & Girls Club, reiterated the Channels motto that “Food Is Love.”

“It truly is, because, when you are feeding an individual, you are touching their heart and soul,” she said.

She said that feeding children is so important because “children can’t produce when hungry.” They have no stamina or energy.

Mark Hawthorne, the Club’s director of operations, concurred.

“Hunger distracts every opportunity of lessons, every opportunity of attention, it distracts [from] whatever the focus is,” he said.

Daniel Davis, sous chef at Channels, knows about distraction.

He grew up in a difficult home environment where hunger and food insecurity were always present. His mother, addicted to heroin, left him home alone for hours at a time. From his personal experience, he says that hunger can make people anxious and aggressive.

“Knowing a meal is guaranteed takes it off your mind,” he said.

Opportunity to Succeed

Channels offers peace of mind through nutritious food, but it also broadens children’s food horizons, exposing them to unfamiliar foods.

Hawthorne recounted how, 12 years ago when the program began, children were skeptical at their first experience with new foods, such as shepherd’s pie. Now, they daily ask the question, “What are we having?”

If what they are having includes vegetables, like in many households, it’s a hard sell. Davis said getting kids to eat vegetables is a continual challenge, but Channels’ Executive Chef Scott Siquenza and Davis devise ways to increase vegetable intake, like shredding carrots in the beefy mac (shhh don’t tell!).

Davis attained his culinary skills through Channels’ Kitchen School, which affords another level of security—opportunity. The Kitchen School trains students in cooking techniques and graduates receive a ServSafe certificate upon completion of the program. Its goal, as stated by DiSylvester, is to give folks “a leg up.”

“Students learn to work hard and take that with them,” Davis said.

The school also stresses professionalism and positive work ethic, skills necessary for any work environment. Davis, whose passion for all of Channels programs is palpable, entered the school from a halfway house after spending time in prison. After graduating, he obtained his sous chef position at Channels.

He said that hunger pressures young people to “make decisions you might not be ready to make” and participate in illicit activities. He feels participation in programs like Channels Care Café and the Kitchen School can help place adults and children on successful paths.

The community can help people succeed through financial donations to Channels, volunteering and participating in one of its two major fundraising events: Cross the Globe or its annual Polo event. A willingness to volunteer as a “high-level leader,” who would be willing to plan and organize events, is especially helpful, DiSylvester said.

I began this story wanting to write about how people are rescuing food from waste. I ended it, however, with a recognition that Channels’ mission is more about feeding people so that they have an opportunity to succeed. In that regard, at Channels, people don’t rescue food; food rescues people.

For more information about Channels Food Rescue or to request a food pickup, call 717-232-1300 or contact Vicki DiSylvester at [email protected].

A Taste of Romance: In all its forms, amaretto is a hint of love.

February 27, 2015 | by Rosemary Ruggieri Baer

Amaretto di Saronno. The name almost sounds like poetry doesn’t it?

Most of us are familiar with the bittersweet amber liqueur of the same name with its rich almond flavor. Today’s amaretto is an infusion that includes the oil of apricot kernels, burnt sugar, fruits and herbs. It is often referred to as the spirit of love and romance, dating all the way back to the 16^th century. Legend has it that it was originally made as a gift to a young painter from his beautiful model.

Amaretti cookies, though not made with that famed spirit, have that same bittersweet almond taste. They too are associated with romantic legend. As the story goes, a cardinal from Milan visited the little Italian town of Saronno in the early 18^th century. A young couple, who were deeply in love, baked him some biscuits from sugar, egg whites and crushed almonds or apricot kernels. They wrapped the little cookies in tissue paper and presented them as a gift. In thanks, the cardinal is said to have blessed them with wishes for a happy marriage and a long life together.

I love the liqueur and the cookies and use them both in my baking. Amaretto di Saronno Originale liqueur is readily available. It is sold in a beautiful, rippled Murano glass bottle with a square cap.

Amaretti cookies, made by Bellini, can be found at the supermarket (in the “Italian section”). But, if you can, try to find those made by Lazzaroni—perfectly shaped, round biscuits wrapped in pastel tissue paper in packs of two and packed in a distinctive, red tin box. They are sold in specialty stores, Italian markets and online and are worth the trouble to find. The Lazzaroni family claims to be the sole possessor of the original cookie recipe. Authentic amaretti biscuits are crisp on the outside, chewy on the inside and sprinkled with coarse sugar.

I recently baked a chocolate amaretti cake that uses both of these Italian treats. It is called Torta di Cioccolata alle Mandorle and is a specialty of Lombardy, a northern province of Italy near Switzerland. The recipe calls for almonds, amaretti cookies and semi-sweet chocolate rather than flour. It results in a rich, dense confection, perhaps a little like a brownie. I took the cake to a friends’ house for dinner and, paired with creamy gelato, it was a hit.

Spring is coming. Celebrate the season by serving this cake for company or a romantic dinner for two. Good espresso and a little glass of amaretto liqueur on the side would be lovely. Your love affair with amaretto has begun.

Ingredients

6 ounces semi-sweet chocolate (I use Hershey’s but other good quality brands will do. Just don’t use bittersweet.)
1 cup almonds (skin-on almonds are fine)
1 cup crumbled amaretti cookies
½ cup (4 ounces) unsalted butter at room temperature
½ cup sugar
4 eggs
1 or 2 tablespoons Amaretto liqueur
Cocoa powder for dusting

Recipe

Preheat the oven to 350 degrees.
Grease and flour a 9-inch, round cake pan with sides at least 2 inches high. (I used my springform pan and PAM baking spray.)
Break the chocolate into small pieces and place in a heatproof bowl. Then place the bowl over a saucepan that has a few inches of simmering water in it. The bottom of the bowl should not touch the water. Heat until softened, stirring occasionally. (This is not a hard step. If you have a double boiler that will work too.) When the chocolate is softened, remove from the simmering water and stir it until smooth and glossy.
In a food processor, process the almonds and cookie crumbs until finely ground and transfer to a bowl.
Process the butter and sugar until smooth.
With the motor running, add the eggs, one at a time, and blend well. Scrape down the sides of the bowl occasionally. Add the Amaretto liqueur.
Add the nut mixture and the chocolate to the food processor bowl. Pulse to blend all the ingredients together.
Pour batter into the prepared pan. Smooth it out a little with a spatula.
Bake until the center is slightly puffed, about 30 minutes. My advice is to check the cake at 20 minutes with a cake tester or bamboo stick as every oven is different. It is done when the tester comes out clean.
Remove the cake from the oven and let it cool on a rack for 15 minutes.
Remove the cake from the springform pan by releasing the sides onto a plate. If you are using a plain round cake pan, invert it onto the plate. Let the cake cool completely.
Just before serving, sift some cocoa powder over the top of the cake. This creates a very pretty effect. Top each serving with gelato, ice cream or sweetened whipped cream.
Enjoy

The Pluck of the Irish: Friendly Sons of St. Patrick marks two decades of celebrating heritage, giving back to community.

February 27, 2015 | by Rebecca Hanlon

Sometimes, a little luck can go a long way.

Twenty years ago, a group of Capitol staffers, lobbyists and a smattering of others began the Harrisburg chapter of the Friendly Sons of St. Patrick to embrace their Irish heritage and Irish culture.

Since then, the group has grown into a diverse club of men and women who want to have a strong local impact—and a little fun along the way.

Ted Mowatt, a founding member and past president, remembers when the Friendly Sons would meet in the basement of a bar that no longer exists. One of the prouder early moments was helping to restore the St. Patrick’s Day Parade after it had become a dormant, distant memory, he said.

Another group—the Capital Region Association of Irish and Celts—now organizes the parade, but the Friendly Sons’ biggest event still revolves around the annual observation of all things Irish.

Each year, the Friendly Sons holds its largest fundraiser, the St. Patrick’s Day Celebration, close to the big day. This year, the celebration takes place March 13 at the Federal Taphouse in downtown Harrisburg, with a portion of the proceeds benefitting the New Cumberland River Rescue. To further emphasize the first responder theme, the Friendly Sons has named Harrisburg Fire Chief Brian Enterline as “Irishman of the Year.”

As a volunteer firefighter, treasurer Butch Comstock knows how hard it can be for emergency responders to find the funds to keep meeting the needs of the community. After 17-year-old Medard Kowalski went missing on the Susquehanna River in December, members of the group saw how much of their own time and resources the river rescue gives, Comstock said.

“Enough can’t be said for those folks,” Comstock said. “They donate thousands of volunteer hours every year, and their equipment takes a beating nearly every time they get on the water. We feel that it’s an important year to recognize them for their efforts.”

On average, about $4,500 is given to the St. Patrick’s Day chosen charity, Comstock said. He hopes this year’s event will be the biggest yet. A $30 admission ticket includes performances by Andy Mowatt’s Steely Jam, beer, wine and food, as well as a cash bar for themed cocktails provided by Southern Wine and Spirits.

MaryEllen Parmer, vice president of the local chapter, said members like to get together to have a good time, but they want to do it with a purpose.

“We like to have fun in order to give to other groups that are deserving,” Parmer said. “We’re definitely an organization that likes to throw a good party.”

The more events they can do each year, Parmer said, the more money they can raise for area charities. In addition to the St. Patrick’s Day Celebration, the group has held Halloween parties, a Toys for Tots drive and charity golf events.

While Irish-focused, the group would like to be a diverse organization, Mowatt said. The Harrisburg chapter has made a concerted effort to recruit female members, as well as those who don’t have more than a sprinkling of Irish heritage in their veins, if that, he added.

“We’re more about enjoying the Irish heritage, while putting a lot of energy into taking care of the community that takes such good care of us,” Mowatt said. “We’re an organization with a lot of history, and we foresee a bright future.”

The Friendly Sons of St. Patrick, Harrisburg Chapter, can be found on Facebook and reached at [email protected]. The annual St. Patrick’s Day Celebration is slated for March 13 at Federal Taphouse, 234 N. 2^nd St., Harrisburg. For more information, visit www.eventbrite.com and search for “Friendly Sons of St. Patrick.” Tickets are also available at the Federal Taphouse.

The annual Harrisburg St. Patrick’s Day parade starts at 2 p.m. on March 21.

Gifts in a Glass: Malbec and Torrentes prove that Argentine wines have arrived.

February 27, 2015 | by Steve Juliana

In the world of wine, Argentina has risen to become one of the greatest success stories of recent years.

In just two decades, this South American nation has gone from being an afterthought to the fifth largest producer of wine by volume. From French varietals to unique blends, Argentina has a quaff for every palate. Two grapes define modern Argentinean wine: the big, red Malbec and the white Torrontés.

Malbec is a French grape that migrated to South America in the mid-1800s before the phylloxera epidemic made a shambles of the Gallic vineyards. Originally a blending grape in the Bordeaux region, it has become a totally different fruit in the dry, high altitude vineyards of Argentina.

Here, the volcanic soil and average cultivation height of 2,700 feet have concentrated the flavors of wine made from this spicy, red grape. Since there are no phylloxera aphids in this region, the vines are grown on their own roots. This quality arguably gives the wine more of the flavor it originally had before grafting became a necessary evil in most of Europe.

In the glass, Malbec is a dense, concentrated wine. Dark and deeply colored, it can be fruity and spicy or heavy and tannic with herbal highlights. I try to find wines that are balanced so that the plum and berry flavors are not dominated by the drying tannins of the thick-skinned grape. For food-pairing, keep in mind that this is the wine that quenches the thirst of the guests at the gaucho cookout known as the asado, a multi-course feast dominated by red meat and red wine.

For every ying, there is a yang. The most famous Argentine white wine is made from a unique grape known as Torrontés.

Torrontés was originally thought to have come from the Galicia region of Spain, but this is not the case. Genetically, it is a cross between Criollas, the mission grape of California, and Muscat di Alexandria. In ancient times, the Greeks took the latter to Sicily, where today it makes an amazing white wine called Zibibbo. The Spanish had both grapes in Mendoza, where it appears that hybridization took place, giving us the modern grape.

Torrontés is a spicy, fruity quaff that matches well with lighter foods, but also has enough character to stand up to spicy Asian dishes. The floral scents of the wine in the glass invariably knock me for a loop. The amazing aroma of cut flowers hovers above the light, gold liquid, enticing your first sip. It’s a truly unique experience in a bottle that deserves a place at Easter dinner.

Argentina has given us two wines that have become its signature quaffs. Both are unique and deserve our attention. Try one as soon as you can.

Keep sipping, Steve

Farm-to-Table Fidelity: As The Millworks sets to open, local, sustainable are closer than ever.

February 27, 2015 | by M. Diane McCormick

Meet Joshua Kesler. He calls himself a “serial risk-taker.”

Ask him, though, if farm-to-table restaurants are a passing fancy, and he sees little risk at all. He firmly believes that sustainable dining is here to stay.

“Farm-to-table local sustainable is just starting,” says Kesler as workers put the final touches on The Millworks, his new restaurant in Midtown Harrisburg. “It’s not a fad. It’s not going to burn out. It’s only starting, and the awareness of what we eat, how it affects our soil, our communities, our economies, our bodies—I don’t think that’s something we’re going to get tired of as a culture.”

The Millworks, the region’s latest entry in sustainable dining, opens March 12. Kesler is the local developer who, with his wife Rachel, transformed the 1930s-era Stokes Millworks from a dilapidated shell into a stunning restaurant, with a beer garden, art studios and events space.

Kesler and architectural developer David McIlnay designed the space to link all those disparate features and add airy lightness to industrial chic. True to its sustainability mindset, the rebuild spotlights the array of stairs, windows and tables made—many by Millworks construction manager Dustin Malesich—from wood left behind when Stokes went out of business years ago.

“Design is everything,” says Kesler. “Design ties together concept and materials. Design is like the center point of everything, the hub of the wheel.”

And as for the meals served to diners, Kesler and others insist that sustainability is not a fleeting trend. Consumers are embracing better-quality food for life, they say. After all, says Kesler, central Pennsylvania is “the Tuscany of the East Coast.”

“That might sound dramatic, but it’s really not,” he says.

Within 30 Miles

Restaurants in New York, Philadelphia and Washington already source their milk, cheese, veggies and fruit from our region’s rich fields. Kesler has been building relationships with these local farmers through the Millworks Farmstand (formerly Harvest) at the Broad Street Market in Harrisburg.

About 90 percent of the food served at the Millworks comes from within 30 miles of the restaurant, “and the other is 50 to 70 miles at most,” says Kesler. Adhering to those boundaries requires Kesler and Executive Chef Nicholas Jones to be nimble.

“From an owner-chef level, you have to be very mindful and creative about how to bring that dish to the table at a reasonable price and meet customer expectations of quantity and value,” says Kesler.

You could say that Kesler and Jones are going whole hog into sustainable foods because entire animals are, quite literally, an element in sustainability. Here’s how it works. Traditional restaurants famous for, say, their pork chops or filet mignon require a steady, year-round supply for their menus. The fate of the rest of the hog or steer may be none of their concern.

By contrast, the Millworks is “loyal to the farm, not to the cut, buying whole animals and creatively crafting the menu to use as much of that animal as possible,” Kesler says. “It’s all local and sustainably grown, but it’s also sustainably used.”

Craving Authenticity

The Millworks’ approach “honors farmers,” assuring they aren’t stuck with unsellable cuts of meats, says Brooks Miller, who founded Perry County-based North Mountain Pastures with his wife, Anna Santini.

Some restaurants claim to serve local food, but their idea of local is “not from New Zealand,” says Miller. Farm-to-table assures “food that comes from people we know, and that’s the point of the whole thing.”

“As the last generation or two have gotten detached from their food supplies, people have gotten more interested in getting back in touch with it,” says Miller. “That’s sort of our job, to raise their meat with integrity.”

Still, farm-to-table requires a healthy dose of consumer education if it’s to rise from trend to fixture, says David Cranage, associate professor of hospitality marketing in the Penn State College of Health and Human Development, State College. Customers must “change their expectations” and accept things like oxtail soup or braised short ribs made from lower cuts of meat as the night’s special, he says.

Maybe “the jury’s still out” on the prospects of farm-to-table ventures, but the trend can succeed because people are disillusioned with agribusiness and such monstrosities as the taste-free tomato—picked green, gassed to turn red and served “hard as a hockey puck,” Cranage says. Teach diners to enjoy a salad with six kinds of leafy greens and flavorful carrots and beets, “then that’s a whole lot better than whether you have tomatoes in it or not.”

Local sourcing even offers advantages that can offset higher prices. Farmers selling entire animals can offer a price break, says Miller, while Cranage adds that producers who sell an entire crop to one restaurant exclusively are assured stability that keeps prices down.

Kesler is counting on authenticity-craving diners, including the Gen Y-ers who indulge in upscale casual dining more often than their Gen X and Baby Boomer elders. On the Millworks’ opening night, diners will recognize the menu’s Pennsylvania Dutch roots, blended with the culinary theme of New Rustic American. There may be wood-fired mac and cheese, chicken potpie, fried chicken and polenta, steak tartar and pizza-like wood-fired flats.

Kesler hopes to lead the farm-to-table trend toward a future of “consuming what we have available.” And, if the menu has tomatoes in March, rest assured they’re from the 700 fresh pounds canned by the Millworks, honoring “the old techniques that our great-great-grandparents used” for year-round enjoyment of central Pennsylvania’s abundance of seasonal foods.

“We could go to Tuscany, but why?” says Kesler. “We’re here.”

The Millworks is located at 340 Verbeke Street, Harrisburg. The restaurant’s opening is slated for March 12, which will coincide with the public opening of the building’s art studios. For more information, visit www.millworksharrisburg.com or call 717-695-4888.

A Chocolate Experience: From his lab, Frederic Loraschi makes beautiful, decadent confections–and the fun’s just getting started.

February 27, 2015 | by Julie Vitto

Photo by Mike Mihalo Photography.

In 2005, after two decades of traveling and cooking at world-class levels, Frederic Loraschi found himself coming off the sugar high of serving as executive pastry chef for the Hotel Hershey. It was then that he began his next adventure: creating his own line of chocolates.

Why set up shop in central Pennsylvania?

Loraschi explained that, after a while, the excitement of moving around got challenging as his young family started to grow. He added that the rural, hilly landscape reminds him of Gascony, where he grew up in the southwest of France.

His workshop, dubbed “the lab,” is currently in the converted kitchen basement of his Hummelstown home, where he lives with his wife and two sons. It’s a clean, organized, well-lit space perfumed by the sweet-smelling fragrance of chocolate and pralines.

“Business picked up right away,” said Loraschi of his entry into entrepreneurship.

Currently, he sells his artisan chocolates online. You also can visit Elementary Coffee Co. at the Broad Street Market in Harrisburg to sample Loraschi’s hot chocolate mix and Ivory Coast dark and milk chocolate bars.

But, area chocolate-lovers, there’s still better news ahead.

Loraschi plans to open the doors of a 5,000-square-foot location in Colonial Park this summer. It will serve as a production facility, as well as a small retail shop, where he’ll sell his chocolates, pastries and macaroons and even offer classes to the public.

Highest Quality

Loraschi has spent his entire career preparing for this moment.

As a culinary student, he served in Michelin-starred kitchens in France, Luxembourg and Spain. He came to the United States to work in California restaurants, eventually landing in Boston after the 2002 reopening of the Ritz-Carlton. A year later, he was pursued by the Hotel Hershey to become the executive pastry chef there.

For the past decade, Loraschi has created and sold his own confections, experimenting relentlessly to refine what he offers to his demanding customers.

Some of his most popular products can be sampled in the gourmet gift boxes that feature a globetrotting variety of single-origin chocolates and stunningly beautiful, hand-painted chocolates with real fruit fillings. The chocolate truffles are truly unique and come in different varieties infused with whiskey, rum, Grand Marnier, Champagne or beer (Tröegs LaGrave and the French Fleur de Biere).

Ingredients are locally sourced whenever possible and are always of the highest quality, he said.

In 2010, Loraschi won the “Best Tasting” award as the U.S. selection for the World Chocolate Masters. That experience was aired as the “American Chocolate Championship” on TLC.

Loraschi said that winning the award was especially meaningful because making delicious chocolate is at the heart of what he and his staff strive to do.

“Anyone can be great one day out of the year, but, here, we strive to be great every day,” he said.

Able to Help

Andrea Grove-Musselman, owner of Elementary Coffee, said she approached Loraschi about using a hot chocolate mix at her new stand in the Broad Street Market and, together, they developed a drink that showcases the rich and decadent flavor of his mocha powder.

Musselman called the chocolatier “a sweetheart” as she opened a box of chocolate truffles that he sent to her as a thank you. She offered up a soft-centered square to taste with the well-balanced coffee she serves.

“Customers have responded very well to his product,” said Musselman, who would like to incorporate a sampling of his chocolates with a flight of her coffees in the near future.

Not only does Loraschi show his sweet side through his chocolate creations, he has implemented a “charity of the month” program in which up to 30 percent of sales from select items on his website are donated to local nonprofit organizations that benefit the community.

“It is great to be able to help,” said Loraschi.

He explained that the program is a way for him to control the flow of demand he receives for donations.

“As much as you would like to help everybody, it is, at times, impossible, and you also want to see what people really do with your donation,” he said.

To date, his donations have benefitted local organizations like the Hummelstown Library, the Falcon Foundation of the Lower Dauphin School District and the Berks T1D Connection.

In turn, Loraschi is grateful for the help he has received in the kitchen from his assistants over the years. He especially praised his sous chef, Melissa Costell, referring to her as his rookie point guard.

“She does amazing work in the lab here,” he said. “Give her a few years, then you’ll be writing articles about her.”

Learn more about Chocolat Frederic Loraschi at www.fredericloraschichocolate.com or at the company’s Facebook page. Loraschi products also can be bought online at Etsy or Amazon.com. Loraschi plans to open a production and retail location at 4615 Hillcrest St. in Colonial Park (Lower Paxton Township) in several months.

All Things Local: Our commitment to Harrisburg runs deep.

February 27, 2015 | by Jonathan Casey

As a business owner in Harrisburg, I believe that supporting our local community is vitally important, which also aligns with my company’s core values. I feel that some of the best ways to do this are supporting other local small businesses and supporting local charities.

I like to say that I vote every day when I choose where to spend my money. I purposefully seek out local business when shopping for everything from business vendors to a place to eat. And Harrisburg certainly has a lot of variety. It is not always the easiest thing to do, but I feel it is critical that I personally contribute to the local economy whenever possible though both my business and my own dollars.

According to the U.S. Small Business Association, small business owners are the largest employers nationally. They employ more than half of the private workforce and have created almost two-thirds of our country’s net new jobs over the past 15 years. When you support small business in your community, you are supporting local employment.

Patronizing local businesses also helps grow the area tax base and local revenue. If a business is based in Harrisburg, that business is supporting the local Harrisburg tax rolls. Locally owned companies tend to spend money in their own market, which puts the revenue back into the local economy.

Another advantage of shopping local is that the environmental impact is reduced. Local businesses usually make more local purchases, which reduces transportation pollution and contributes less to sprawl, congestion and habitat loss.

When shopping in Harrisburg, or any other city center for that matter, product diversity is evident. When each local business selects products based on its own interests and the needs of a local market, a more diverse range of products is available to the customer. In an increasingly homogenized world, locally owned small businesses create a uniqueness to each city that gives that area a distinct advantage over the strip malls and big box chains prevalent in the suburbs.

Do we really need another big box store, unused office complex, or half-empty strip mall contributing to the suburban sprawl? There are plenty of opportunities in our wonderful city and, if you are a regular reader of TheBurg, you know that Harrisburg is headed in the right direction.

Local businesses are also much more likely to give back to the community. My company donates more to the United Way of the Capital Region than all other auto groups in the area combined. We were proud to be a part of the last campaign that ended up raising a record $12,020,175. Thanks to 13 local companies that cover 100 percent of administrative costs, every dollar raised during this campaign went to the United Way of the Capital Region and every dollar stayed in the capital region. Fewer than 10 United Way organizations have this type of program.

If you’re familiar with local history, you may know that most area car dealerships used to be located in Harrisburg. Cameron Street and Paxton Street were known for having a large selection of car dealerships. There are only a few remaining. Our company has chosen to stay because we feel that our particular location in the city gives us a lot more visibility than a suburban location. We also receive quite a few unsolicited appreciations from people for the large American flag that we fly at our location at 13^th and Paxton streets. Due to its visibility, it has become a landmark over the years for many locals, as well as for people who drive through I-83 on a regular basis. I have actually seen the flag in a few pictures of Harrisburg’s skyline.

Harrisburg has had its ups and downs in the last few years, but I firmly believe that our city’s future will be brighter than its past. My hope is that our local companies and even the big box chains consider the city for their next retail storefront or office. Even in tough times, Harrisburg has been a great place to conduct our business, and I don’t see why that would change as our city continues to move in the right direction.

I am proud that my company is a community publisher of TheBurg. Harrisburg is a city with a rich history, a culturally diverse population, and generous community focused companies. Sounds like a great place to do business to me!

Jonathan Casey is the general manager for Sutliff Chevrolet Volkswagen, a community publisher for TheBurg.

The Ring of Spring: Who’s calling? Why, it’s your garden.

February 27, 2015 | by Erica Shaffer

It is taking hold of us now. An invisible, primal, internal force.

I need to get dirty.

I need to be outside.

I need to plant.

Funny how there are so many of us responding to the same stimulus. A 50-degree day is all it takes. We wake from our winter slumber energetically charged, the phenomenon known as “Spring Fever.”

So what to do with all this energy? Most of us run around all scattered and, in June, we look back and think, “What just happened?” I have discovered making a list of chores is a great way to get stuff done without being quite as distracted.

Paying attention to your tools is a great thing to do now before the chaos arrives. Working with good tools makes tasks easier and more pleasant. Pruning tools should be sharpened and lubricant sprayed in the moving parts. Use a Speedy Sharp, file or sharpening stone to return a nice cutting edge. Clean any caked soil off of shovels. Bright pink duct tape wrapped around handles helps when tools decide to play hide and seek.

A nice stroll through the garden with eyes wide open will remind you of all the tasks you didn’t get to last autumn. With notebook in hand, jot down directives. I never did finish the brick edging I was installing…nor did my compost get fully moved.

Mulch & Prune

Of course, there will be the added spring checklist—cutting down ornamental grasses, removing all the leaves that blew in after we were done raking, etc. A nice fresh edge on the landscape bed lines also keeps mulch out of lawn.

Mulching note: Mulch should never be more than 2 to 3 inches deep, especially around our trees. Mulch rings around trees that look like volcanos are very bad for growth. They prevent water from reaching the surface roots, cause roots to grow up into the “cone” thus creating more drought stress, cause roots to circle and strangle trunks while seeking water, and cause the bark to rot around the crown.

A proper mulch ring at the base of a tree should look like a large plate, with the high spot around the perimeter of the circle. Trees grow 80 percent faster with a proper mulch ring laid.

Not everything should be pruned! Many a flower bud gets trimmed off in early spring from overzealous clipping. Most hydrangeas and azaleas should not be pruned in early spring. Many clematis will also be stripped of future blooms when pruned at the wrong time. Summer blooming spirea, butterfly bushes and abelia respond well to a deep haircut.

If you aren’t sure, call your local experts—before you trim. If you aren’t sure what shrubs you have, trim little pieces off and bring them in for proper identification.

Rinse & Rant

Adding plants to the landscape is another wonderful job on the task list. Maybe some plants have become overgrown or aren’t very happy/healthy. Notice if it is a sunny or shady area. Decide what the perfect mature size should be. Is the area very dry or very wet? All these details add up to successfully choosing a plant.

The early bird gets the birdhouse! Check your birdhouses for old nests and clean them out. Give the birdbaths and birdfeeders a good scrubbing. Bleach, used at the disinfection ratio, works great for cleaning. Rinse well with clear water when done. Clean up all the shells collecting under the feeder and discard.

My writings don’t feel complete to me until I rant a lawn rant. The lawn and weed killer commercials are being paraded already in front of our wide eyes. “Commercial” also translates to “manipulation.” We have come to associate (be manipulated to) the perfect green lawn with the perfect neighborhood and the perfectly caring neighbor.

Personally, I don’t think spreading chemicals all over my property equates to being a good neighbor. Personally, I don’t wage war against dandelions. Personally, I don’t need a grass-only lawn to prove my belonging to my neighborhood. I keep a meadow. I take a pH and soil nutrient test every few years. I use this information to apply the proper amount of lime and fertilizer. I never ever kill “weeds” in my meadow with chemicals.

The number of visiting butterflies, bees and pollinators reinforce my decision to go natural. If you live in a newer development where the topsoil was stripped away leaving subsoil, you are really in for a struggle. Grass likes good soil. Repeated applications of chemicals are not going to give you better soil. Choose organic fertilizers to start the long process of rebuilding your soil. Do your soil tests, make choices for the soil to get the reward of better grass growth. Be informed, don’t be a sheep.

Happy Spring! May the fun begin!

Erica Shaffer is the nursery manager at Highland Gardens, 423 S. 18^th St., Camp Hill. www.highlandgardens.org.

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