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I have very specific spots I like to go for happy hour. And, while I am not a stickler for rules, I do have a few requirements to meet in order to consider a spot a “go-to” for post-work drinks.

The rules are as follows:

• Must be laid back, relaxing atmosphere, because there isn’t anything I hate more than a stressful environment after work.
• Must have at least one food favorite of mine, as I don’t always get to have lunch with my work schedule.
• Must have great happy hour specials (because, I mean, that’s the point of happy hour, no?)!

Here are a couple of places I frequent – they may not be the fanciest, or most sophisticated, but I can guarantee they have some of the best happy hours around!

Bistro on Bridge

210 -212 Bridge Street,  Phoenixville, bistroonbridge.com

Hibachi Japanese Steak House & Sushi Bar

240 West Swedesford Road, Berwyn, hibachidining.com/berwyn

Love Sushi? Check this place out! If you don’t know about this gem, don’t feel bad. From the outside, it appears to be just a Hibachi–which isn’t everyone’s scene, but the locals here are lively and the deals can’t be beat!

With a happy hour that goes until 8 pm, 7 days a week, it’s hard to argue that it’s one of the best around. Draft beer runs $1.95 a pint, and there isn’t sushi on the happy hour menu over $4. This has to be one of my favorite places to unwind, mingle with locals and friends, and enjoy a glass of wine with a spicy tuna roll.  The service is great and friendly, and located so centrally, it really is a place to try!

Berwyn Tavern

625 Lancaster Ave.,  Berwyn, theberwyntavern.com

Another local favorite, this may not be everyone’s cup of tea, but I really love this bar. From a pool table on the porch and upstairs, as well as great outdoor seating, this bar just has characters.

Specials are always running, and the food isn’t half bad. Specials vary from day to day, so check out their website for more details (this includes $2 PBR drafts on Fridays, complimentary order of wings with every pitcher on “Thirsty” Thursday, and more. Locals from the area hang out here, and although the crowd can be young at times, you can often find locals of all ages hanging out at this great bar! Great, simple bar food is offered, which sometimes, is just what you need.

Pepperocini Sotto

184 Bridge Street, Phoenixville, pepperoncinirestaurant.com/sotto

Relatively new to the Phoenixville area, this spot is fast becoming one of my favorite places to frequent. Listing their specials and happy hours on the board outside their Bridge Street location, you can scope out the menu before deciding to go down to the basement restaurant.

Not sure what to order? I like their house Chianti for $5, and their daily bruschetta specials are always original and delicious, which you can get for only $3 during happy hour. Try the Calamari or Mozzarella in Carozza, too – available for only five bucks! Plus, the Mozzarella in Carozza is amazing, especially if you are a fan of French toast and grilled cheese.

Iron Hill Brewery & Restaurant

130 Bridge Street, Phoenixville, ironhillbrewery.com/phoenixville

A quick walk from my house, this is a great place for Happy Hour. With specials ranging from $3–4 dollar drinks in the bar area, it’s a great way to unwind and have a seasonal brew, or one of the house beers. It’s hard not to like at least one beer on the menu.

Although food isn’t listed on the happy hour list, you can always have a drink and take advantage of their “Two Pizzas and a Growler” on the way out, which is only $25–what a deal! Or, try something off of the menu, which is constantly changing and worth a nibble.

This February, head brewer Tim Stumpf of Iron Hill Brewery & Restaurant (130 East Bridge Street, Phoenixville) will host two special events:  the annual British Invasion (scenes from last year available here), featuring 11 British-style beers on tap with upscale British pub fare, and a Fat Tuesday Brewmaster’s Dinner, with five-courses of New Orleans-inspired plates and suds.

“In February, you feel like your drinking and eating in London and New Orleans, just by coming out to Iron Hill!” says brewer Stumpf. 

First, on Saturday, February 4 from 2 p.m. until 7 p.m., Stumpf will host the British Invasion where guests will enjoy British style beers on tap and cask, available pay-as-you-go, and an a la carte menu of classic British dishes.  The beer lineup will include the following:  

• Old Ale, a traditional English-style brown ale with a distinct malty sweetness and fruity aromas
• Anvil Ale, a medium-bodied, copper colored English-style best bitter with noticeable malt flavor and floral hop notes
• Oatmeal Stout, a classic English Stout brewed with oatmeal which gives the beer a silky smooth character and a round, creamy mouthfeel. 

A sampler, which includes all eight non-cask-conditioned beers will be available.

The British are also invading Iron Hill’s menu on Feb. 4, featuring the following specials:

• Potato and Leek Soup with crumbled stilton blue cheese and chives
• Watercress and Radicchio Salad with red wine poached pears, toasted walnuts, farmhouse cheddar and port wine-duck vinaigrette
• Toad in a Hole with garlic sausage, yorkshire pudding and onion gravy
•  Ploughman’s Platter with potted pork,  english cheeses, pickled root vegetables, fig chutney and whole grain bread
• Cottage Pie: braised beef short rib, carrots, onions and gravy topped with cheddar mashed potatoes
• Pork Pasty: slow roasted pork shoulder, potatoes, onions, apples and sage in puff pastry with red wine reduction
• Beer Braised Pork Belly with fondant potatoes, honey glazed parsnips and ale sauce
• Pan Roasted North Atlantic Salmon with pease pudding, sautéed carrots and parsley sauce
• Sticky Toffee Pudding with vanilla  ice cream and toffee-rum sauce

Then, on Tuesday, February 21 at 7 p.m., Stumpf and Chef Tim Andrews will host a Fat Tuesday Brewmaster’s Dinner.  For $70 per person, including tax and gratuity, guests will enjoy five-courses of New Orleans themed food, each paired with an Iron Hill beer.  Reservations are strongly recommended, as space is limited to 30 guests. 

The evening’s pairings will include:  

• Cornmeal Fried Oysters with sweet onion-mirliton slaw, Tabasco crème fraiche, tomato coulis and charred chive, paired with Voodoo Lager – a dark, toasty lager made to celebrate Mardi Gras and in honor of the troubled Dixie Brewing Company in New Orleans
• Blackened Diver Sea Scallops over crawfish risotto with maque choux and tomato marmalade, paired with Honey Leaf IPA – a pale yellow American IPA brewed with a wealth of hops and orange blossom honey
• Buttermilk Pan-Fried Rabbit Loin with rosemary biscuits, fried okra and Tasso gravy, paired with Bridge Street Bock – a full-bodied traditional German-style lager with dark amber color, distinct malt character and a clean finish

Did you know about all of Iron Hill’s weekly specials? On Sundays, they serve a $21.95 “Prime Time” Dinner from 1 p.m. until 9 p.m., with a choice of prime rib or seared salmon, plus a garden salad or cup of soup and a pint of house beer or a glass of house wine.  Happy Hour is held Thursday and Friday from 5 p.m. until 7 p.m., with specials including $3 house beers and $4 seasonal beers, seasonal drinks and house wine, served throughout the bar and cocktail areas. They also offer a daily take-out special of two pizzas and a growler of house beer to go for just $25. 

For more information about Iron Hill Brewery & Restaurant, find them at 130 East Bridge Street in Phoenixville or online at ironhillbrewery.com/phoenixville.

The 25 vendors at Taste of Phoenixville ran the culinary range: from the lightly whipped, Lemon and Kale Hummus from FreshAPeel Hummus to the Irish Soda Bread Pudding drizzled with a Jameson Caramel Sauce by Molly Maguire’s. In between sips of Sly Fox’s Phoenix Pale Ale and bites of Marly’s Shrimp and Grits, guests danced to the Hytha Family Band and bid on auction items from local businesses and restaurants.

Good Samaritan Shelter would like to thank all of the restaurants, caterers and sponsors – especially  Party Rental, Ltd., Choice Party Linens , Phoenixville Federal Bank and Trust , and Robert Ryan Catering – who helped orchestrate another successful and delicious evening.

Funds raised go toward supporting Good Samaritan Shelter’s mission to “open the door to hope & dignity” by providing transitional housing and supportive services to homeless men, women and women with children throughout the Greater Philadelphia areas. Stay up to date with ways to get involved with Good Samaritan Shelter by visiting their website and facebook. Click here to view pictures of the evening, but be warned, photos will cause extreme hunger.

El Burrito

Location: You can find El Burrito at 180 Bridge Street, the location that formerly housed Irish Joe’s. I sat down with Alyssa, who is a waitress at El Burrito. Her fiance’s family owns the restaurant, so she was quite knowledgeable. I was also able to chat with Estela for a moment—she is one of the owners and is originally from Mexico City. She said it had always been her dream to open this restaurant, and that’s why she has so many great decorations adorning the walls of the dining area. She has been collecting decorations for years in anticipation! The interior of El Burrito is cozy and casual, but the real focus is the food.

Food: El Burrito features a huge variety of dishes, both small plates like tacos and a host of larger entrees. Everything is authentic and homemade, including different homemade salsa every day. They also serve Mexican Waters, which Alyssa let me sample. They have three varieties: Horchata, Tamarindo and Jamica. Tamarindo was refreshing, slightly sweet and a little like tea. Something they do differently is serve fries as a side instead of the more traditional rice and beans. Since there are already rice and beans in many of their dishes, they wanted to provide a little variety in the side dish!

Bar: El Burrito is BYOB!

They have great: Guacamole. “Everyone raves about it!” says Alyssa. They also serve a variety of tortas, which is already becoming a signature dish.

Hacienda La Michoacana

Location: Hacienda La Michoacana is located at 101 Bridge Street. The Phoenixville restaurant is actually their second location! The original Hacienda La Michoacana is located in Norristown and they will be opening a third location in Wayne this March.  I spoke with David, the general manager in Phoenixville. The new location is doing well, and “it’s very busy on the weekends,” says David. He attributes their success to the authenticity of their food.

Food: Fajitas and enchiladas are popular entrees. David told me that people are always commenting on how fresh their homemade salsa is.

Bar: Hacienda La Michoacana has a full bar. Margaritas and sangria are two favorites.

They have great: Tortilla soup. “It’s the best part!” David explained. The friendly and fun service is also a high point in the experience, according to David. The dining area was open and bright, with fun décor. It looked like a good place to kick back and enjoy some drinks or a fresh homemade meal!

My short visits to both spots were wonderful, and I plan to return soon. For a burrito addict like me, it will be difficult to stay away for long!

Each output – from craft brewers and cheese makers, to wine makers and farmers – has individually created a big splash in our local economy, encouraging other food-themed small businesses that the possibility of success is achievable in this community of the Keystone State.

Recently, I accepted an invitation to tackle Iron Hill Brewery & Restaurant of Phoenixville’s “Beer and Cheese Experience,” a first-time event that vibrantly highlighted the exceptional craft beers brewed right along Bridge Street.

Phoenixville IHB’s Head Brewer Tim Stumpf and Sous Chef Tim Andrews sculpted one of the better beer and cheese pairing experiences of my life, celebrating the art of local food and drink companionship.

While the menu consisted of four well-thought courses, guests at the tasting session were welcomed with a surprise prelude – a one of a kind pairing of Hefeweizen jello and goat cheese brittle served with a nice pint of their signature Hefeweizen on tap.

The sweet and savory crunch of the brittle with the tartness of the jello primed my palate, stimulating my appetite for what was to come. Soon, our next pour of the night, the Smokin’ Blonde, arrived on the tabletop with its accompanying course – a colorful plate featuring the rich-and-nutty Idiazabal, Serrano Ham and toasted almonds.

Iron Hill’s next door neighbor, Soltane Breads and Spreads, was also an active partner in the evening’s first course, with their Roggenvolkornbrot (a triple rye bread) a beautiful accessory to the cheese plate. The slightly sour flavor of the next-door-neighbor bread sliced through the lushness of the cheese and the smoked intensity of the bottled reserve beer.

Brewer Tim suggested along the way that the “experience” only featured Iron Hill’s “best stuff” – which referred to his bottle reserves that were aged for two to three years.

Dorset, a buttery, rich, washed-rind cheese, was the shining star of course two, coming to life with the sweetness of the raw honeycomb and the freshness of watercress. Fe10, Iron Hill’s tenth anniversary strong ale, appeared with this round, radiant in rich, dark fruits and heavy, caramelized malts.

I cherished course three the most. The cheese in question was Valdeon, an intense bleu that’s a mashing of cow and sheep’s milk cheese and a much saltier Stilton. The rough-and-tough Spanish cheese was cozy with a symphony of meaty flavors, including cured duck salami, shredded duck confit and Black Mission fig chutney. Brewer Tim continued to think big on this mid-meal pairing, pouring the full-bodied English Barleywine for guests’ pleasure. The beer, he revealed, was selected because of its sweetness, which breaks down the extra richness of the full-flavored course.

As we reached the final pairing, our eyes grew wide. We could only expect to receive yet another impressive pairing from the tag-team of Tims.

The night’s finale featured a flaky, forever-memorable 5-year gouda, as plated with apricot jam and smoked chanterelles. The last beer of the night, the Wee Heavy, is a strong scotch ale with candied malts that were able to blast through the hearty punch of the house-smoked ‘shrooms.

Without a doubt, the Iron Hill Brewery’s week-night hosts understand how beer works; how, if paired correctly, it makes you want to eat (and drink) more.

To conclude, I must quote the evening’s handout, which highlighted Garrett Oliver, a beer pairing expert and brewmaster at Brooklyn Brewery. “The most wonderful thing about beer is that it has the ability to reset your palate. Beer does harmony best.”

The evening was harmonious and I eagerly await for Iron Hill Brewery & Restaurant to do it all over again.

Find Iron Hill of Phoenixville for the celebration at 130 East Bridge Street in Phoenixville or online at ironhillbrewery.com/phoenixville. View more scenes from the Beer and Cheese Experience by clicking here.

The awards will be presented as part of the PASA-bilities Leadership Award Series, sponsored by Kimberton Whole Foods, at PASA’s 21st Annual Farming for the Future Conference. The event will be held February 1-4, 2012 at the Penn Stater Conference Center Hotel in State College, PA around the theme “Breaking Ground for a New Agriculture: Cultivating Versatility and Resilience.”

“PASA is proud to present these awards to a farm manager and a business proprietor who exemplify the spirit of sustainability in agriculture and food systems,” says Brian Snyder, PASA’s Executive Director. “This year’s honorees embody the versatility and resilience required of those leading the way to a sustainable food future.”

Mary Seton Corboy (pictured to right) of Greensgrow Farms in Philadelphia, PA, winner of the Sustainable Ag Leadership Award, started growing small plantings of gourmet lettuce in 1997. Today, Greensgrow Farms is made up of a nursery, a farm stand and a 600-member Community Supported Agriculture program, all housed on one acre in Philadelphia’s Kensington neighborhood, the former site of a galvanized steel plant.

Corboy is quick to point out that Greensgrow is not the result of “big thinking.”

“When you’re really small, you can change,” she says. “So, we’ve been able to re-organize ourselves and rewrite ourselves along the way, with the same idea in mind: we’re still interested in great food and local food; we’re still interested in this idea of how you can take this land in the city…and make it viable again.”

T. Lyle Ferderber will accept the Sustainable Ag Business Leader Award on behalf of his company, Frankferd Farms Foods. Ferderber and his wife, Betty, left college to return to the family farm in Saxonburg, PA, where they began grinding flour in the farmhouse with a small gristmill.

“We bought small lots of grain from other people, and started grinding them,” says Ferderber. “All of the sudden, we went from having one flour to three or four flours to pancake mixes to having a bit of a fledgling business.”

Thirty years later, the Ferderbers head a thriving farm, flour mill and natural foods warehouse.

“When we were young, holding a kid in our arms, we made deliveries to people with kids in their arms,” says Ferderber. “Now twenty-five or thirty years have passed, and we’re selling to the children. That’s rewarding. It gives us pause to reflect.”

The award winners will have the opportunity for further reflection as they address a plenary session at 10:15 am on Saturday, February 4 during the PASA-bilities Leadership Award Series. They will be joined by main plenary speaker, Shannon Hayes, author of Radical Homemakers: Reclaiming Domesticity from a Consumer Culture.

“We were the recipient of the award several years ago,” says Terry Brett, owner of Kimberton Whole Foods. “That’s the greatest honor that I’ve had in my professional career.”

Kimberton Whole Foods now makes the Sustainable Ag Leadership Award Series possible through its role as PASA-bilities Sponsor.

“Other than buying from local producers – which we’re really dedicated to – supporting PASA is probably the number one way we can support organic and biodynamic farmers and sustainable agriculture,” says Brett.

Attendance of the Farming for the Future Conference is expected to once again exceed 2,000 farmers, chefs, students, business leaders and others from over 30 U.S. states and several foreign nations.

“We are excited to provide a platform for these leaders to share their stories,” says Snyder. “There’s a good chance that future award winners will be sitting in the audience. We hope the PASA-bilities series will send them back to their farms and businesses with a renewed sense of inspiration.”

To learn more about the Farming for the Future Conference, and to register online, visit pasafarming.org/conference. Learn more about one of the award-winners, Mary Seton Corboy of Greensgrow Farms, in our recent MainLineDish feature (available by clicking here).  

On Saturday, January 28, from 8–10:30 pm, Harpoon Louie’s (639 Schuylkill Rd., Phoenixville) will host a must-attend Comedy Show featuring a fine lineup of notable Comedy Central talent, including John Moses (repertoire include Comedy Central, Boston Comedy Festival, and The Great Canadian Laugh-Off) and other special, hilarious guests. The “Princess of Comedy,” Ms. DarkChild will host the event, and Nate “the Landlord” Carter and Henry Foley will also stir up laughs amongst attendees.

Tickets are $20 per person, which includes a complimentary beverage. Do note, seating is limited, so reserve your space today. For tickets or reservations, contact Harpoon Louies at 610-933-1655 or the show’s organizer, Jeconiah Johnson, at 484 213 4618.

By Angela Davis Brown, MD

The Chester County Hospital and Health System

Anyone who knows me, knows that I love chocolate.  A lot.  So when the news started coming out that chocolate actually has health benefits….oh boy was I glad!  But it raises questions…how much is too much?  What kind of chocolate? How often?  Well, let’s look at what the truth about chocolate really is.

First the bad news: no more than 1 ounce a day.  And 1 ounce is the absolute maximum.  Benefits have been proven at just a quarter of an ounce. An ounce of chocolate is about 6 Hershey kisses, 5 mini bars, or 2 squares of a big chocolate bar, again, maximum.  And it needs to be chocolate in as pure a form as you can get it.  70% or more cocoa is the best choice. You could count your pure cocoa in hot chocolate, but definitely not chocolate cake, brownies, white chocolate or any other very processed heavenly delight.  They are highly delicious, but the added sugar, fat and flour just negate any health benefits you might get, and place you at higher risk of obesity.  And we all know that increased BMI, (body mass index), increases your risk of all of the diseases we’d like to avoid, like cancer, diabetes, Alzheimer’s and hypertension…just to name a few.

So what are the benefits of chocolate? There are many.  Chocolate is derived from the cocoa plant, and therefore contains chemicals that cannot be mimicked synthetically.  Flavanoids are one of them, and they act as antioxidants in the body.  This is huge.  That alone reduces levels of inflammation, which predispose arteries to plaque formation.  Flavanoids also prevent oxidation of LDL (low density lipoproteins), better known as your bad cholesterol.  The British Medical Journal reported in August 2011 that with the proper consumption of chocolate LDL and inflammation lowers, blood pressure lowers, stroke risk decreases by 29% and risk of heart attack decreases by 37%.  Isn’t that reason enough to enjoy just a little bit everyday?

Most importantly, for the many of us who just can’t live without it, it makes you feel good.  Really!  It increases levels of dopamine in the brain, which is a known pleasure hormone.  It also increases serotonin, a vital player in mood, PMS and anxiety.

So, in addition to your 30 grams of fiber a day, 6 – 8 fruits and veggies a day, 8 – 10 glasses of water a day, whole grains, healthy protein and 30 minutes of exercise a day that are all recommended for healthy living…don’t forget your chocolate!

Isn’t it great when they finally tell you to eat something that is actually delicious?

This is a message from The Chester County Hospital and Health System.

The Appalachian Brewing Company–founded in the Harrisburg, PA region with their newest brewpub in Collegeville, PA–announces their latest craft beers releases hitting the local market through January and February 2012.

On Thursday, January 19th at 6pm, head over to their local West 3rd Avenue brewpub to sample the new Burton Ale. The Burton Ale pays homage to a long lost style of beer. In the 19th century, a small town in England started to receive acclaim for their hoppy beers. Their local water source was full of sulphates making the water very hard, which in turn, produced beers with exceptional hop notes. Burton Ales are characterized by a “nice balance of malt and hops” to provide a great hoppy session ale.

This week’s release will be available for $4.50 a pint, a $11 for a growler fill.

Be sure to save the date for the following beer releases, as well:

On January 31st at 6 pm, sample the Outta Focus Double IPA–which will be previewing at only Harrisburg, Camp Hill and Collegeville locations. On February 3rd at 6pm, Outta Focus Double IPA will be back on tap at the Collegeville brewpub for its full-release. And, on February 9th at 6 pm, swing by to sip their new, winter-appropriate Vanilla Porter.

Learn more about the Collegeville brewpub by reading our recent feature, available by clicking here. Find Appalachian Brewing Company’s Collegeville Brewpub at 50 West 3rd Avenue or online at abcbrew.com/collegeville. View more interior/exterior shots by clicking here.