Tag Archives: Hershey

Smoothie Operator: Cobble Creek adds to the range of healthier options in Harrisburg.

September 30, 2015 | by Stephanie Kalina-Metzger

Over the past decade or so, Harrisburg’s dining scene has been a story of continual evolution and growth.

Recently, we’ve seen an emphasis on healthier eating, which is where Jason Jean and Bob Burns enter the picture.

Jean, with his restaurant experience (he once owned Café Vigneto in Hershey), and Burns, a local real estate investor, put their heads together to bring a new dining option to the downtown area.

“We sat down and pitched ideas off each other to determine what would be a good fit for the area,” said Jean.

That’s where the concept of Cobble Creek Smoothies & Eatery took shape, and the two men set to work.

“We stripped it down to the 1865 boards,” said Burns of the historic building across the street from the YMCA on N. 2^nd Street. Construction began in February and ended in June.

The end result is a welcoming, casual space with a beachy vibe painted in pastel hues. Licenses and maps, evocative of travel, adorn the walls of the cozy establishment with seating inside for 16.

Guests can join friends at aluminum tables in the “selfie-corner,” where they can snap pictures for the Web page, while others sit on rattan stools that line a wall-facing bar. Several picnic benches are available outside for al fresco dining during nice days.

When the restaurant opens at 11 a.m., the public begins filtering in for their morning smoothies.

“I enjoy the Popeye shake,” said Stephanie Pugh, who works nearby, referring to one of the more popular smoothies comprised of spinach, kale, mango, pineapple and banana.

Pugh said she likes the protein “enhancer” as an add on, referring to the 99-cent option for additional “boosts” like fish oil, cane sugar, protein and vitamins like C and B12.

A list of 20 smoothie recipes lines the menu, ranging from tropical combos to vegetable/fruit mixes to a nut and coffee concoction—and the variations don’t end there.

“Customers can build their own, as well, choose up to seven different items—all guaranteed fresh since we use no freezers,” said Jean.

Manager Kevin Karpovich, who resides above the establishment, makes it his job to ensure that everything is operating, well, smoothly. The self-described “city boy from Detroit” sees to the unique needs of patrons, and Pugh attests that customer service is a standout at Cobble Creek.

“It’s very friendly and welcoming,” she said. “Kevin is a ‘people person.’ He can strike up a conversation with anybody, and the people love him. He has that personality that customers like.”

Replied Karpovich: “I just want to build that long-term relationship with our customers to keep them coming back.”

In addition to smoothies, Cobble Creek offers a full-page menu of lunch and dinner items. Chili is served daily, along with soups, house and Caesar salads, sliders ranging from beef to fried chicken and a vegetarian Portobello mushroom option. A variety of chicken, turkey and vegetarian wraps comes in both small and large sizes and sides include chips, onion rings and fries (both sweet potato and regular), with everything packed in “to-go” boxes for easy portability.

Maintaining the integrity of the healthy concept is reinforced by certain limitations the operators have imposed on themselves.

“There are no freezers, heat lamps or microwaves on the premises, and, if some of our food tastes just a little different, it’s because we only cook with extra virgin olive oils—no butters,” said Jean.

Children, in particular, love the deep-fried Oreos. When questioned about the healthiness of that option, Jean, Burns and Karpovich erupt in laughter, before arriving at the consensus that it’s a “boardwalk thing.”

After indulging in a delicious smoothie, I headed towards the door before being distracted by one of the workers as he waved a sandwich aloft from the open kitchen located in the back.

“One taste, and it’s a WRAP,” he yelled.

Cobble Creek Smoothies & Eatery is located at 709 N. 2^nd Street, Harrisburg. For more information on hours, menu items and future plans, visit www.cobblecreekbrands.com.

Back to Its Roots: The world’s best quaffs, a stunning setting for the Harrisburg Wine Festival.

April 30, 2015 | by Steve Juliana

For Harrisburg wine-lovers, this month will be a special one indeed. For the first time since 2006, the Harrisburg Wine Festival is returning to the capital city.

Since the festival started, I’ve attended every year, save one. Personally, I believe it’s our area’s most significant annual wine event and, for fans of the grape, not to be missed.

To get some background on this year’s festival, I spoke with Colleen Jones, expo manager for Journal Multimedia, which is organizing the event on behalf of the Pennsylvania Liquor Control Board.

For years, the festival was held at the Giant Center in Hershey. While the venue had plenty of room, it was more of an atmosphere of a sporting event than a presentation of a beverage that people write poetry about.

It next was held at the Antique Automobile Club of America Museum, which, in my opinion, was cozy and had an interesting vibe. However, I felt it was too cramped for the thirsty crowd.

Colleen told me that, at a planning meeting at the PLCB offices, someone looked out the window across the street to the State Museum of Pennsylvania and wondered about its suitability. After inquiries, the decision was made to have it in this masterpiece of mid-century modern architecture, which, this year, celebrates its golden anniversary.

The festival will be three-tiered this year. The VIP Tasting will start at 5 p.m. and will feature more than 50 wines that are not available to other tasters, such as several super Tuscans, vintage ports and some of the best wines that California has to offer. The Grand Tasting will follow at 6:30 p.m., featuring the variety and quality that attract wine-lovers each year.

This year, for the first time, the Chairman’s Select Seminar will be hosted by the chairman himself, Steve Pollack. The seminar will give folks an opportunity to taste wines that will emerge in stores in a few weeks. Tickets must be bought in advance, and the seminar starts at 5:30 p.m. in the Allegheny Room.

Colleen and I also discussed the food for the festival, as wine and food are natural mates. Honestly, I was a little concerned about who would cater the event. This may sound trite, but long-time festival-goers may remember the switch from the original festival site at the Harrisburg Hilton to the Giant Center. So, I was very glad to hear that the Hilton once again is on board, with the hors d’oeuvres coming from the kitchen of the newly opened Ad Lib Craft Kitchen & Bar.

There is another aspect to this grand event, the on-site silent auction to raise money for the Patient and Family Centered Care program at Penn State Hershey Children’s Hospital. Colleen pointed out that many families arrive at the hospital totally unprepared for an extended stay. So, a portion of every festival ticket sold will go towards benefitting these people in their hour of need.

I hope to see you at the festival. If you spy my nametag, stop by, and we’ll share some wonderful wines.

Keep sipping, Steve.

The Harrisburg Wine Festival takes place May 8 at the State Museum of Pennsylvania, 300 North St., Harrisburg. Tickets start at $75 per person. There will be free parking at the South Street garage, 220 South St., a short walk to the museum. For more information, visit www.harrisburgwinefest.com.

Lost in the Flood? Not the Union Canal House, which has re-surfaced stronger than ever.

July 31, 2013 | by Stephanie Kalina-Metzger

Sterl Simmons, owner of the Union Canal House, has seen his share of adversity, having suffered the loss of a wife two decades ago, followed by a loss of a son, then his daughter, right before Tropical Storm Lee roared in and wiped out practically everything in the area.

That could have been the final straw for a man with a weaker constitution, but Simmons doesn’t suffer defeat easily and, evidently, neither does the historic structure, which dates back to 1751.

“I know of at least three really large floods. Back in the 17- or 1800s, there may have been a flood here bigger than Lee. They didn’t record things well back then. In ’72, Hurricane Agnes brought water that came within an inch of the ceiling of the first floor; Lee was worse than Agnes, by about three foot,” said Simmons.

The task to restore the South Hanover Township restaurant was daunting, but Simmons knew, by doing so, that he wasn’t just paying homage to his father “Babe,” who bought the business back in 1971 (and whose picture watches over the establishment from the dining room), but also preserving history.

“It served the soldiers fighting the French and Indian War when there was nothing but wilderness surrounding the area,” he said. “They used the tunnel beneath our building to avoid being attacked by Indians and later used it to hide slaves.”

Although some items like the bar, beams, tables and chairs were salvageable, others were a total loss and, oftentimes, the rebuilding process was emotional for Simmons. “In the beginning, I had a few setbacks, including a bad contractor, which is why it took me a year-and-a-half to reopen,” he said.

Simmons also hired a new chef as part of the restaurant’s rebirth. “His name is Ed Monuteaux, and he comes from Massachusetts, but has worked at a lot of establishments, from the Florida Keys to Atlanta. He worked at Char’s Bella Mundo for years,” said Simmons.

Monuteaux said he collaborated with Simmons to update the menu. “It’s a combination of the old classics and some new dishes, but I’d say our steaks are the most popular. I’ve never sold so much meat in my life, even though we’re not classified as a steakhouse,” he said. Simmons agreed, adding that the blackened Delmonico is a big fan favorite at the moment and nearly everything is made from scratch.

Customers like Ken Wolfe and his wife Gloria are thrilled to see the restaurant up and running again.

“We think it’s a great dining experience,” said Ken. “The menu offers a wide variety of items from meat to fish. My friends and I have tried a lot of different things and nothing disappoints.”

Harrisburg-area residents Bob Scomak and his wife Cindy, who had been patronizing the restaurant for about four years before it flooded, said they are glad it’s back. “My favorite is the duck and my wife enjoys the crab cakes,” said Bob, adding that his friends just tried the osso buco, and they loved it.

Sally Springer from Hummelstown said she’s very happy for owner Sterl now that things are up and running again. “He works very hard, and we were sad because, at one point, we weren’t sure it was going to make a comeback,” she said.

As for Simmons, he admits it’s been a lot of work and, at times, was frustrating, but today he’s happy with the end result. “I love the changes. It’s better than it was before. The flood forced me to update some things; the kitchen is set up a lot nicer now, and the entire place is brighter,” he said, smiling.

Union Canal House

107 S. Hanover Street, Hershey

717-566-0054

Open Monday to Saturday, 5 p.m. to 10 p.m. Closed Sunday.

https://unioncanalhousehershey.com

Elegant Time Rewind: Fundraiser sashays back to Hershey Ballroom.

September 4, 2012 | by Eileen Voyles

For one night, the Hershey-Derry Township Historical Society will recreate the aura of a structure that’s been gone for more than 30 years. The Hotel Hershey’s Garden Terrace Ballroom will transform into the once popular Hershey Park Ballroom for the society’s 16^th Annual Preservation Dinner on Sept. 22.

“We want participants of the evening to feel as if they are actually experiencing the Hershey Park Ballroom on a Saturday night in 1947, with all the sights and sounds of the of the Big Band era,” said Lauren Grubb, who serves on the Preservation Committee.

The committee plans life-size displays, large-scale photos, and music from Hershey Symphony Orchestra’s Big Band, under the direction of Paul Metzger. “It will be a wonderful evening of music and dancing, and we invite everyone in the region to come enjoy the nostalgia,” Grubb said.

First called the Dance Hall, the Ballroom opened in the mid ‘20s, when Hershey was in its earliest stages of growth. The hall boasted a massive 22,900-square-foot dance floor and came into national notoriety in 1930 when Rudy Vallee and the Connecticut Yankees performed for a sold-out crowd. The Ballroom became a destination point for the most acclaimed performers of the day.

By the late ‘30s headline acts such as Glenn Miller, Duke Ellington and Tommy Dorsey performed in Hershey. Over 176 different groups played in the Ballroom between ‘33 and ’42, regularly attracting crowds of 5,000 or more. Dances were held every Wednesday and Saturday evening with a ticket price of 50 cents to $1.50.

“People don’t believe you when you tell them you saw Miller and Dorsey for a buck,” said the late Bob Payne, a former Hershey resident, in an interview recorded with the Historical Society. “Those were great days.”

World War II impacted the Ballroom when the US Price Administration announced automobiles could not be driven to “places of amusement.” The facility was shut down for the ‘43 summer season, opening again that fall.

After the war, the big-band craze continued and in ‘47 Vaughn Monroe’s famous band drew one of the largest crowds in the history of the Ballroom. More than 6,000 people danced to his hit song “Racing with the Moon.”

“On a given night the ballroom attracted more than the entire population of our town. That’s really something,” remembered Kathy Lewis, Hershey native and long-time supporter of the Historical Society. “It brought many people into our community that otherwise wouldn’t have come here.”

By the mid ‘60s, ballroom dancing had faded as one of America’s favorite pastimes. The Ballroom was remodeled in hopes of reviving the dance movement in Hershey. The center portion of the roof – previously damaged from a snow storm – was removed, leaving the dance floor open to the night sky. The venue received its third name: Starlight Ballroom.

Patti Boccassini, editor-in-chief of Harrisburg Magazine, recalled: “I can still picture my father getting ready for the evening in his white dinner jacket and bow tie. My parents enjoyed many lovely evenings at the Ballroom.”

In 1964 the Starlight Ballroom hosted only 16 dances and by the late ‘60s was nearly abandoned. It was torn down in 1977.

“Recreating something that has been gone for many years is a challenge,” Grubb said. “This will be a wonderful way to remember an important piece of the Harrisburg area’s history.”

The event, 5:30 p.m. to 10 p.m., Saturday, Sept. 22, includes a silent auction prior to dinner and dancing. Proceeds will benefit the Hershey-Derry Township Historical Society, which provides a free museum and other services and educational programs for the community. Tickets are $100 each. To reserve seats, donate auction items or sponsor, visit www.HersheyHistory.org or call 717-520-0748.

50 Years Ago in Hershey: Today’s NBA could learn a lot from Wilt Chamberlain.

March 22, 2012 | by James DeBord

I would like to extend an invitation to Commissioner David Stern and the National Basketball Association to come to Hershey this season to play a basketball game that will rightfully mark the anniversary of one of the most monumental events in the history of American sports, and also to help the league improve their public image in the wake of the recent labor strife that may have left some fans disenchanted. I think a magical night in Chocolate Town may just be what the game needs right now.
For sports fans or those who know their American history, you may recognize the historic connection between the game of basketball and Hershey. March 2, 2012 marks the 50th anniversary of Wilt Chamberlain’s incredible 100-point game.
On this anniversary of the game that took place at historic Hershey Arena, it does not appear that the NBA has planned any significant events to mark the occasion. I believe that is a shame, given the magnitude of what took place on that legendary night a half century ago.
The game of professional basketball could use a figure like the iconic Wilt Chamberlain today. The Big Dipper, as he was known from his earliest days on the playgrounds and in the gyms of Philadelphia, was a tremendous athlete who transcended sports. He became larger than life, like a Hollywood idol during his storied career. Wilt passed away in 1999, but I believe it would be great for the NBA to revive his legacy and return to the site of his 100-point game this season in order to honor his memory.
While Hershey now boasts a new, state-of-the-art arena in the Giant Center, which could perfectly accommodate an NBA game, I could also see the NBA Network, ESPN, Comcast and other sports media outlets interviewing other former NBA legends and players from that night’s game on the floor of the Hershey Arena, which still stands, like a monument to the glory of the game. It would serve as a perfect backdrop for efforts to honor Wilt.
This 50th anniversary of the game will most likely mark the last time that members of the media will have to interview many of the players, fans or employees who were there that night to see Wilt accomplish his magnificent feat. Most of these people are now well into their 70s and 80s, and many of their stories will be lost if we do not work to capture them now.
Remarkably, there is no film of Wilt’s 100 point performance and according to records at the Hershey Arena, only 4,124 spectators paid to see the game on that cold March night. For these reasons – and because I believe NBA executives and the league’s current cast of star players could use this historic occasion to improve their collective image in the public’s eye – the NBA should plan to return to Hershey and honor Wilt Chamberlain and his extraordinary milestone. I doubt it will ever be equaled or bettered for as long as the league exists.
I know there are those who say Wilt’s 100-point game was not about the true meaning of basketball – which is a team sport. There are those who think that the game that night became a mockery when the Warriors sought only to get the ball to Wilt in the final quarter of the game so he could hit the 100-point plateau. To those people I would say that even within team sports there is nothing wrong with great individual achievements. Believe me, from all accounts the New York Knicks were determined to stop Wilt that night and it is often overlooked that Wilt still had to run the floor and make the shots – even with five players converging on him late in the contest. If it was easy for any of the other greatest players in NBA history to duplicate this 100-point feat simply because their teammates passed them the ball consistently during a game, Wilt’s record would not stand alone.
But, because the record does stand alone in the annals of history, the NBA would be well served to return to Hershey this season to honor Wilt’s magnificent accomplishment, as well as to honor an extraordinary man who stands among the greatest athletes the world has ever known.

James DeBord is a writer and researcher who lives in Lancaster with his wife and three children. He has worked professionally in various executive management positions over the years in the corporate, non-profit and public policy sectors.

50 Years Ago in Hershey: Today’s NBA could learn a lot from Wilt Chamberlain.

March 16, 2012 | by James DeBord

For sports fans or those who know their American history, you may recognize the historic connection between the game of basketball and Hershey. March 2, 2012 marks the 50^thanniversary of Wilt Chamberlain’s incredible 100-point game.

On this anniversary of the game that took place at historic Hershey Arena, it does not appear that the NBA has planned any significant events to mark the occasion. I believe that is a shame, given the magnitude of what took place on that legendary night a half century ago.

The game of professional basketball could use a figure like the iconic Wilt Chamberlain today. The Big Dipper, as he was known from his earliest days on the playgrounds and in the gyms of Philadelphia, was a tremendous athlete who transcended sports. He became larger than life, like a Hollywood idol during his storied career. Wilt passed away in 1999, but I believe it would be great for the NBA to revive his legacy and return to the site of his 100-point game this season in order to honor his memory.

While Hershey now boasts a new, state-of-the-art arena in the Giant Center, which could perfectly accommodate an NBA game, I could also see the NBA Network, ESPN, Comcast and other sports media outlets interviewing other former NBA legends and players from that night’s game on the floor of the Hershey Arena, which still stands, like a monument to the glory of the game. It would serve as a perfect backdrop for efforts to honor Wilt.

This 50^th anniversary of the game will most likely mark the last time that members of the media will have to interview many of the players, fans or employees who were there that night to see Wilt accomplish his magnificent feat. Most of these people are now well into their 70s and 80s, and many of their stories will be lost if we do not work to capture them now.

Remarkably, there is no film of Wilt’s 100 point performance and according to records at the Hershey Arena, only 4,124 spectators paid to see the game on that cold March night. For these reasons – and because I believe NBA executives and the league’s current cast of star players could use this historic occasion to improve their collective image in the public’s eye – the NBA should plan to return to Hershey and honor Wilt Chamberlain and his extraordinary milestone. I doubt it will ever be equaled or bettered for as long as the league exists.

I know there are those who say Wilt’s 100-point game was not about the true meaning of basketball – which is a team sport. There are those who think that the game that night became a mockery when the Warriors sought only to get the ball to Wilt in the final quarter of the game so he could hit the 100-point plateau. To those people I would say that even within team sports there is nothing wrong with great individual achievements. Believe me, from all accounts the New York Knicks were determined to stop Wilt that night and it is often overlooked that Wilt still had to run the floor and make the shots – even with five players converging on him late in the contest. If it was easy for any of the other greatest players in NBA history to duplicate this 100-point feat simply because their teammates passed them the ball consistently during a game, Wilt’s record would not stand alone.

But, because the record does stand alone in the annals of history, the NBA would be well served to return to Hershey this season to honor Wilt’s magnificent accomplishment, as well as to honor an extraordinary man who stands among the greatest athletes the world has ever known.

A Vineyard Grows in Hershey: New winery is about good friends, a great pour.

March 15, 2012 | by Lawrance Binda

It’s late winter, and the view across an old, 40-acre farm is one of grays and browns, with a chilly wind blowing.

On a hillside, 3-year-old grape vines are dormant, their colors blending in with the landscape, which makes them difficult to distinguish against the surrounding fields.

It’s quiet now, but renewed life isn’t far away. As the weather warms, vistors will join together in this spot to sip wine, chat with friends and watch with delight as the chardonnay, riseling and chambourcin vines sprout leaves then fruit.

On a country road, just over a hill from area’s attractions, a gathering place–the Vineyard at Hershey–has just opened for business.

“Wine is about developing relationships,” said Jason Reimer, who owns the vineyard with Doug Gellaty and L. Paul Vezzetti. “It’s a common, shared experience in which everyone is enjoying the same emotions.”

Indeed, friendships can be credited for the entire venture.

Six years ago, a friend invited the wine-loving Reimer, who daylights as a Harrisburg attorney, to Napa Valley for a tour of vineyards there. He returned wanting to re-create the Napa experience–a friendly, welcoming place with great wines that caters to both casual and sophisticated drinkers.

“I thought that kind of customer experience is something that we could bring to central Pennsylvania,” he said.

Vezzetti, another long-time friend, had begun making wines, while another, Gellatly, owned a farm just off the Pennsylvania Turnpike south of Hershey.

It turned out the farm had an eastward-facing slope (perfect for grape cultivation), a 120-year-old farmhouse (perfect for a small tasting room) and a large, spring-fed laike (perfect for romantic vistas).

Three years ago, the partners planted their first vines, which are now maturing. They have also restored the farmhouse, and, soon, will knock down the dilapidated barn, the site of a future 4,300- square-foot building that will house the production facility, a larger tasting room and event space.

Until then, Vezzetti performs his viticultural magic in a small area in the bottling the winery’s first merlot, one of 500 that will be bottled, available in September.

“We plan to produce 14,000 bottles of wine this year–and every one is bottled by hand,” he said.

This season, the vineyard’s own grapes will be ready for the first time. Until then, Vezzetti makes his wines exclusively with product bought from other farms, all in Pennsylvania.

Currently, the Vineyard at Hershey offers a dozen wines, including two types of chardonnay, a seyval blanc, a Niagara, a chambourcin, a catawba, a dry and sweet riesling, a peach wine and several blends.

All are made in accord with Vezzetti’s wine-making approach, which could be described as somewhat drier and perhaps more complex on the palette than other area wines.

That said, Vineyard at Hershey offers wines for every taste–from dry to sweet; from simple to bold. The owners want to appeal to everyone, whether they’re day-trippers from the area or wine sophisticates staying at the Hotel Hershey.

“We want to make wines that people can have as their everyday drinking bottle, no matter who you are,” said Reimer.

Looking over the still terrain, Reimer envisions a day when the fields are fully planted with mature vines and ripe fruit is being harvested and trucked directly into the spacious new production room.

“We have a setting in which people will come here by thousands to enjoy fine wines and an overall wonderful experience,” he said. “And 10 years from now, it will be that much better.”

The Vineyard at Hershey, 598 Schoolhouse Rd., Middletown. Tasting room open Saturday and Sunday, 11 a.m. to 6p.m. and by appointment. 717-944-1569; www.vineyardathershey.com.

You May Also Like

You May Also Like

You May Also Like

You May Also Like

You May Also Like

You May Also Like

You May Also Like