Local Baba's Brew Changes Up Shopping During Pandemic

You've heard of farm to table? Now, get to know online to curbside, the new way of getting groceries during a pandemic. 

Yes, in case you haven't noticed, there's a world-wide outbreak of the COVID-19 virus, and it's pretty much the end to the way we know life right now in March 2020. But we soldier on!

In Phoenixville, Chester County, Olga Sorzano of Baba's Brew touts fresh, local kombucha along with gummies and tastings every Saturday in her local tasting room.

 You can find her fresh, fermented tea in many local stores, but well, we are on lockdown and many people are afraid to go out--as it were, we've been told to #flattenthecurve and stay home, which will help the spread of the virus.

"We have lost 70% of our business in a matter of days," Olga said.
They have continued production of kombucha at The Culture Factory and offering it to customers in the safest way possible.

They have closed the tasting room and while she can't refill people's personal growlers and bottles right now, she is giving--free of charge--single-use growlers to her customers.

"We have received fantastic support from our customers!" Olga says. "I have been through a lot in my life (she grew up in communist Siberia!) I am scared and I know that I am not alone."

"I have been talking to many of my friends in the industry and they are deeply concerned. Small businesses rely on daily cash flow. One bad day can affect an entire week."

Small businesses need the help and support of the Chester and Montco communities now more than ever. While we can't dine-in, consider take-out from your favorite places if they are open, and also consider buying gift cards to use when this awful virus has passed.

To combat this, Olga and several other business owners have created an online marketplace to order, pay for, and then pick up at The Culture Factory.

Check out what is currently on offer (this list subject to change during this outbreak, depending on availability, so always check the link or call).

https://aculturefactory.company.site/

• They've got kombucha, gummies, honey, and powders from Baba's Brew
• Birchrun Hills Farm cheese curds
• Éclat Chocolates
• Gilda's Biscotti
• Everyday Throat Spray
• Krauts from Cucina Verde
• and more!

Support local businesses as much as you can during this time, and please stay safe!

Order online here: https://aculturefactory.company.site/

and pick-up your items curbside on Saturday.

Pickup is Saturday - 10am to 3pm.:

333 Morgan St, Phoenixville.

#locallove #buylocal #supportlocal

#savesmallbusiness #babasbrew

#comingtogether #strongertogether #community

#Phoenixville #Montco #ChesterCounty

#flattenthecurve

Birchrun Hills Farm https://www.birchrunhillsfarm.com/

Éclat Chocolate https://eclatchocolate.com/ 

Green Lion Breads https://www.greenlionbreads.com/

Gilda's Biscotti https://www.gildasbiscotti.com/

Everyday Throat Spray https://www.everydaythroatspray.com/

Cucina Verde http://cucina-verde.com/

WASH YOUR HANDS and STAY HOME AS MUCH AS POSSIBLE!

The Melting Pot Just Started Their Restaurant Week Special Menu and You'd be Crazy to Miss These Fondues

The Melting Pot just started their 12-day restaurant week special -for only $35 per person! It’s running January 14th-19th & 21st-26^th, and let me tell you, you don’t want to miss this delicious event. 

There’s the 4 Course Experience with 3 different entree fondues to choose from, a new cheese fondue, a fresh salad and then to finish, chocolate fondues.

Sometimes when Steve and I go, I don’t order off the special restaurant week menu and opt for my menu favorites, but not this time. 

We ordered the whole lineup and it truly was the best MP fondues we have had!

These are the options and we started with …

We began with wine, a velvety Sav Blanc, which went well with the Pesto Walnut Swiss Cheese Fondue. It had creamy fontina, raclette, Gruyere and Parmesan cheeses swirled with white wine, garlic, fresh pesto and cracked black pepper, then topped off with chopped walnuts. 

I wasn’t sure how I’d feel about this, and Steve and I ate every bite- it was divine. The pesto gave it just enough of a kick, and the pepper and garlic blended well with the various cheeses. 

The walnuts added perfect crunch with the dippers of apples, pretzel bread and grapes, and our server, Bobby Joe, brought out a sublime balsamic to dot the top of the cheesy morsels, and that was the perfect complement to each bite.

The second course freshened our palates with a Pear and Arugula salad. Fresh arugula greens tossed with our homemade champagne vinaigrette, sliced pears, Gorgonzola cheese, honey roasted almonds and dried cranberries.

All entrees are served with fresh vegetables and a variety of unique dipping sauces as well as our court bouillon cooking style, which is what we got. 

More cooking style options are available for additional charge, and vegetarian and gluten free alternatives available upon request.

 Each guest can choose one of the following:

The Wayne: Jalapeno filet mignon, chicken & vegetable potstickers, herb coated chicken breast & pacific white shrimp.

The King of Prussia: Cold water lobster tail, filet mignon & sriracha lime shrimp- this! this! this! and some chicken too.

The Audubon: Herb-coated chicken breast, pacific white shrimp, atlantic salmon & sesame wasabi-coated ahi tuna.

The Fourth Course- dessert of course! We got two fondues for dessert, I enjoyed the flaming turle with a bit of sea salt and caramelized nuts and flambeed, and Steve enjoyed the Cookie butter crunch chocolate fondue- which was a dream! 

Silky, smooth white chocolate blended with sweet and creamy cookie butter, honey roasted almonds and a hint of caramel. it was gingerbready and smooth, and went perfect with our Melting Pot coffees ( always so great!).

All too soon, it was over. Truly a fabulous meal and you should get here too for the Restaurant Week specials. 

$35.00 per person

*tax, drinks and gratuity not included. Coupons and other discounts are not valid with this menu special with the exception of chocolate covered strawberry coupons.

610-265-7195

The Melting Pot is located at 150 allendale rd ste 2100

king of prussia, pennsylvania.

 get directions

Hours of operation

Monday-thursday: 4:30pm-10:00pm
friday: 4:30pm-11:00pm
saturday: 3:30pm-11:00pm
sunday: 3:30pm-9:00pm

Pictures by Stephen Trimble.

Special Thanks to the King of Prussia Melting Pot manager and team!

Engchik's Ham & Mushroom Provolone Crepes

On a recent cold weekend, I needed something quick and hearty for dinner for my husband and I, as it was my night to cook. 

I saw some crepes from IKEA in my freezer and I was inspired. 

I laid out the crepes on a hot skillet, and laid out the provolone and ham we had bought for sandwiches.

I salted and peppered the cheese as it began to melt, and although I did use canned mushrooms, next time I'll think ahead and get fresh mushrooms.

It was a hit! I served the ham and cheese mushroom crepes with a dollop of champagne mustard. 

They were delicious and super easy to make and warm- perfect as we watched the latest Stranger Things. 

New Year's Day Brunch at Your Mom's Place

Start 2017 off right- with a superb brunch! I’m sure you’ve got wild plans for tonight, but are you prepared for a good breakfast to kick off 2017? 

Slide right in at 324 Bridge Street in Phoenixville to Your Mom’s Place. Fresh, delicious and the perfect way to start the year. The New Year’s day menu has some excellent additions.

Plus, complimentary mimosas and Bloody Mary's!

Quiches are on offer: bacon & cheese, ham & cheese, mushroom & spinach with smoked gouda, 3 cheese with gruyere, manchego, and provolone.

Try the Count to Cristo - it’s Mom’s spin on the Monte Cristo, but with sausage and two over-easy eggs on top.

The Junkyard, a brilliant mix of all our favorite breakfast items – two eggs, home fries mixed with jalapeños, sautéed peppers and onions, topped with sausage gravy.

Steak and eggs are always a delicious favorite- enjoy a 6 ounce angus cut New Yorkstrip and eggs your style

And- all Phoenixville business owners and employees who dine with Your Mom's Place on Sunday receive 10% off their check. (Just tell your server.)

But the fun doesn’t stop here- there’s a new menu Mom’s is debuting in the next few months- such as the Rocky Mountain (Pancake w sausage gravy and over-easy eggs), the Porker (porkroll, eggs, and American cheese), OverCado (hearth-baked whole-grain bread grilled with eggs, Swiss cheese, avocado and caramelized leeks).

Do you sense the theme of in-house and smoked meats!?

Remember Mom’s is cash only.

So we’ll see you on Sunday, ok? And have a fabulous New Year’s Eve! See ya 2016- HELLO 2017!

Divella’s Fusilloni: Your Everyday Pasta

There is nothing more satisfying than a bowl of freshly made pasta with a simple tomato sauce, ideal for when tomatoes are in season. 

Not only is it delicious, but making Divella’s Fusilloni your everyday pasta this year can keep your wallet plump and your bikini body slim.

According to the Neuromed Institute, eating pasta as a part of a Mediterranean diet can actually aid in losing weight and at Divella Fusilloni’s price point, this is a pasta lover’s dream come true!

Through a method of pasta creation called “Trafilata al Bronzo” Divella’s Fusilloni is formed using a bronze press which creates a porous exterior.

The small grooves in each and every piece of pasta create a vehicle to hold both hearty and light sauces.

Although affordable, Divella pasta’s quality has maintained the same level of excellence for over 125 years. Beginning in 1890, Divella began producing pasta in the Apulian plains, a region synonymous with durum-wheat farming. 

Both the region and production puts Divella in a league of its own among other table pastas.

Tomato Basil Fusilloni

1 package Divella Fusilloni pasta

1 can Divella tomato basil sauce

2 tablespoons olive oil

3 garlic cloves, chopped

6 basil leaves, chopped

¼ cup Pecorino Romano cheese (optional)

Bring two quarts of water to a rolling boil, adding a handful of salt just before the water begins to boil.

In a separate sauce pan heat olive oil.

Add garlic and sauté for 2 minutes, then add tomato sauce and lower to a simmer for 3 minutes.

Empty pasta into water and boil for 10 minutes until al dente, drain. Mix sauce with Fusilloni.

After plating, top with Pecorino Romano cheese and chopped basil as desired. Enjoy!