Where did you get the idea for a community garden?

The idea for a community garden came about last fall.  The members of Seventh Wonder are very conscious of what we eat and try to buy local and organic food in an effort to be healthy and support local, small farms.  We noticed a lot of urban community gardens popping up around Philadelphia and the positive impact they were having on the community.  We wanted to bring that to our town.

Where will the garden be?

The garden will be located on the north side of Phoenixville off Fillmore St. and is actually a portion of Reservoir Park.

Will it be a collective whole space, or individual plots for people?

The garden will be set up with individual plots for garden members. Because of the size of the site we will have a shaded, public area within the garden wall and a garden learning center.  Seventh Wonder will host by-monthly workshops, teaching people different gardening techniques.

How can the community get involved?

The community can get involved by contacting me at jessica.seventhwonder@gmail.com.  We have plenty of work that needs to be done from building the garden plots/glass bottle wall to passing out fliers and collecting donations for our fundraiser!

What will you be needing to start the project?

The ball is rolling!  We started last week with a cinder block drive.  We have so far collected 100 cinder blocks and 130 landscaping blocks.  We have committed to building this garden out of 100%  recycled and repurposed materials so it has zero negative impact.  We are using cinder block to build raised bed garden plots and a portion of the fencing will be a glass bottle wall. The fence itself will be compost.

We need more cinder blocks!  Our goal is 360.  We will also be needing fencing and garden tools.  We are asking community members to donate supplies and when the time comes, get out and help us build.

Has the feedback from the community been positive so far?

We are getting awesome community feedback.  We’re so inspired by the number of people who have reached out to help us, including the Borough council who gave us the land!

 When do you hope to get the project off the ground?

We hope to start building the plots on May 15th.  We will be working all summer to put up fencing and collect supplies for the garden.  We hope to have some really cool artwork within the garden walls made out of scrap from the old steal factories.  The Garden will be officially open to the public in the Spring of 2013.

Are you doing fundraisers? If so, when is the next one?

Our Fundraiser will be June 2nd at PJ Ryan’s Downstairs.  We have local bands performing and donations from local businesses to raffle of to all attendees. Tickets will be $10, and everyone will receive 2 raffle tickets upon entry and option to buy more at the door. We will be raffling off prizes donated generously by local businesses.

Where can the community get more information about this project?

We are posting all activities to our Seventh Wonder Facebook page. Community members interested in getting involved can email me at: jessica.seventhwonder@gmail.com

To sign up for our monthly newsletter email: bill.seventhwonder@gmail.com

Instead, Nancy and Craig Miller beat you to it. Since October, 2007 they have operated this quaint 56-seat restaurant while conveniently filling several niches within the historic village – a cheery morning spot for hearty breakfast or a cup of something hot; a casual eatery at lunch, and an equally unassuming yet nicely refined bistro at dinnertime.

This place is really adorable. Handsome blue granite floors, rustic red brick walls, high windows, hand-hewn wooden ceiling beams and a working fireplace all lend an amicable and colonial atmosphere in the heart of idyllic, circa-18^th century Kimberton. Local artist Irma Shapiro’s ethereal paintings provide colorfully dreamy hues. It’s the kind of place where the light is good during the day, and at night the interior exudes a warming golden glow.

Breakfast is typical in a good way. All the usual suspects are in play: French toast, pancakes, omelets, eggs Benedict, huevos rancheros and tempting breakfast burritos.

Lunch and dinner share the same menu at the Station Bistro. There are several expected offerings such as salad, soups, pastas, burgers and sandwiches. Diners will also find quite a few offbeat tempters – a tender tilapia sandwich gets a Cajun twist when blackened, steak gorgonzola Alfredo with penne pasta drizzled with balsamic glaze pairs perfectly with a hearty BYOB of red wine. And then there are the treasures from the smoker…

Craig and Nancy met while working for Darden Restaurants. Craig spent sixteen years with the company, Nancy spent six. Now, in his new independent gig, Craig is a wunderkind with wood chips, water and fire. He smokes all of the bistro’s sausage, turkey and their baby back ribs.

About those ribs. Offered full or half-rack, all-natural and containing no nitrates, those succulent beauties are by far the best in-house BBQ served this side of the Schuylkill River.

Nancy and Craig are also proud of their new menu additions which include tasty flatbreads, steamed clams, baked (nitrate-free) sausage and cheese ravioli topped with homemade marinara and provolone, yummy marinated tilapia fish tacos, and also, their Cioppino – a veritable ocean floor of sweet mussels, clams, shrimp and fish in a deep & savory broth (pictured, to left).

As if working seven days and hosting private parties on Sundays weren’t enough, the Miller’s hold a variety of festive events throughout the year. Coming up: Their annual craw fish boil (the last Sunday before Memorial Day), a crab boil on July 18^th, and their always well-attended lobster bake in August. Book in advance!

Whatever the time of day or occasion, the Station Bistro is certainly the quintessentially cute cafe you’d like to run if you had a place of your own and the where-with-all to do it. Let Nancy and Craig do all the work though. They know how to operate their restaurant, and all those insane long hours have only served to make this Kimberton charmer a worthwhile destination for dreaming wannabe’s in our region.

Find The Station Bistro at 1300 Hares Hill Road in Kimberton, or online at stationbistro.com. The restaurant is reachable by phone at 610-933-1147. Hours of operation are as follows: Open for breakfast Monday – Saturday, from 8am to 11am; and Sunday, from 8am to 1pm. The lunch/dinner bistro menu is served 11am–9pm, Monday – Saturday.

Best “Non Traditional” Eat:

Celebrating National Burger month at Iron Hill Brewery, the kitchen made sure to get into the fiesta spirit with the Saturday burger of the day, entitled the “South of the Border” burger. The tasty creation includes sautéed onions and poblano peppers, bacon, guacamole, jack cheese and spicy chipotle ketchup! Stop by for lunch or dinner and chow down on this Cinco de Mayo twist on a culinary classic!

Sure, Cinco de Mayo is the main celebration but who said you can’t keep the party going throughout the week? Iron Hill will push their celebrations through Oche de Mayo by hosting a stellar Mexican-themed Beer Dinner on Tuesday. The five-courser, each with a signature beer pairing, will feature highlights like Red Snapper Ceviche and Mole Negro–just to name a few. For more information, check here.

Best Margarita:

What is Cinco de Mayo without everyone’s favorite tequila treat? The Jalapeno Margarita at Hacienda La Michoacana is by far my favorite margarita in Phoenixville. Beware…it is SPICY, but so refreshing at the same time! You will definitely find me at the bar on Saturday enjoying one of these Cinco de Mayo treats. If spicy isn’t your thing, check out a variety of their other margaritas, or even a house sangria.

Check out our Phoenixville Dish review of Hacienda La Michoacana by clicking here.

Best authentic Mexican Food:

My favorite Mexican restaurant is Los Mariachis, located at 201 Gay Street. By far, they have the best and most authentic Mexican food in the area, and it used to be my go-to for quick and delicious Mexican food when I lived down the street. For a quaint evening, bring a bottle of wine (or tequila) and enjoy a meal at this cute little BYOB restaurant. I’d like to recommend a specific favorite dish, but it is all amazing, and I have never had a bad meal there. Visit the restaurant’s website by clicking here.

Best Cinco de Mayo Activity:

The Spirited Artist is really celebrating Cinco de Mayo! They are slashing the prices of classes this Thursday-Sunday to just $20, and will be painting an awesome margarita painting on Friday and Saturday nights! To make the event even more fun, they will provide everything for margaritas except the tequila, including shakers, a blender, margarita mix, salt, ice and glassware. There will also be chips and salsa during those two classes. They promise a great time, and for more information on the class times, check the schedule by clicking here.

Regardless of what you do, make sure to have a good time. Looks like the weather should be warm, and the drinks will be flowing! Make your own fiesta plan and enjoy this year’s Cinco de Mayo! If you see me around town, join me for a Corona and a cheers! Olé!

The set-up was simple: over 30 food and drink vendors lined up, side-by-side, slinging their signature sips and noshes–many of which were serving samples to tease your taste buds into snagging some take-homes to reminiscence later about the afternoon. The informal setting was perfect, one with an unpretentious, clean slate landscape that allowed gourmands to focus on their next best bites and meet-and-greets with the purveyors who crafted them.

The delicious burgers will be available at all nine Iron Hill locations.  For guests who really love burgers, Iron Hill is offering diners “Five for $15,” eat five of the 31 burgers throughout the month, and they’ll receive a $15 gift card.

The burger crazy event is one of the restaurant’s favorite times of the year, and rightfully so. Owners have fun creating innovative recipes that top combinations from previous years. They feel that nothing is better than having a mouthwatering, juicy burger paired with a full flavored beer on a beautiful Spring day. If you can’t argue with that, then stop at your closest Iron Hill Brewery & Restaurant in the month of May to try a burger from the best “Burger Month Menu” yet!

The tasty burgers will include:

May 1: Napa Valley Burger with balsamic glazed onions, black pepper chevre, tomato and arugula

May 2: Au Poivre Burger with gorgonzola cheese, caramelized onions and mushroom spread

May 3: Black and Blue Burger, blackened with gorgonzola cheese, caramelized onions, tomato and bacon

May 4: South of the Border Burger with sautéed onions and poblano peppers, bacon, guacamole, jack cheese and spicy chipotle ketchup

May 5: Smokehouse Burger with applewood-smoked bacon, smoked gouda cheese and barbequed onions

May 6: Brewmaster’s Burger with beer-braised onions, bacon, Swiss and cheddar cheeses and roasted garlic aioli

May 7: Hickory Burger, topped with house-smoked pulled pork, sharp cheddar cheese and barbeque sauce

May 8: South Philly Burger with garlicky broccoli rabe, roasted long hots and provolone and asiago cheeses

May 9: The Bumble Burger with pastrami, bacon, gruyere cheese, caramelized onions and Larry’s secret sauce

May 10: The PittsBurger with tomato, coleslaw, cheddar cheese and house cut fries piled high on a soft bun

May 11: Saltimbocca Burger with prosciutto, provolone cheese, sautéed spinach and caramelized onions

May 12: Bistro Burger with boursin cheese and herb-roasted exotic mushrooms

May 13: Mom’s Burger with exotic mushrooms, brie cheese and vine-ripened tomato

May 14: Pizza Burger with pepperoni, mozzarella and asiago cheeses and tomato sauce

May 15: Portobella Burger with fontina cheese, arugula, marinated tomatoes and horseradish sauce

May 16: Hell Fire Burger with fried green chiles, onions, pepper jack cheese and chipotle ketchup

May 17: Jammin’ Marley Burger with pineapple chutney, bacon, cheddar cheese and Jamaican barbecue sauce

May 18: Alpine Burger with fried onion rings, bacon, Swiss cheese and horseradish sauce

May 19: The Ode to Jerry Garcia Burger with “shrooms,” jack cheese, caramelized onions and roasted garlic aioli

May 20: French Onion Burger with gruyere cheese, caramelized onions, bacon and french onion dip

May 21: Yogi Bear Picnic Burger with onion rings, bacon, barbecue sauce, potato salad and American cheese

May 22: Big Haas Burger with avocado, jack cheese, red onions and roasted garlic mayonnaise

May 23: The Paris Burger with brie cheese, apples, rosemary onions, bacon and spinach

May 24: London Pub Burger, a double-decker with caramelized onions, mushrooms, cheddar cheese and brown gravy

May 25: Fresno Burger with Haas avocado, applewood-smoked bacon, gorgonzola cheese and green chile aioli

May 26: The Catalonia Burger with romesco sauce, chorizo, caramelized onions and provolone cheese

May 27: Caprese Burger with fresh mozzarella cheese, vine-ripened tomato, balsamic glaze and basil pesto

May 28: Vermont Burger with white sharp cheddar cheese, applewood-smoked bacon and maple glaze

May 29: Mediterranean Burger with Genoa salami, tomato-roasted pepper relish, pickled hot cherry peppers, feta aioli and provolone cheese

May 30: Red, White and Blue Burger with tomato jam, grilled onions, gorgonzola cheese and roasted garlic mayonnaise

May 31: Sonoma Burger with red onion jam, baby arugula and goat cheese-artichoke spread

With names and ingredients that interesting, you might find yourself asking, “Is it May yet?”

It’s like Christmas in May for craft beer fans, except Santa is replaced with your favorite local brewery, Sly Fox, and the presents are not under a tree, but in a parking lot, enjoyed by the jolliest group of festival goers.

The festival is always held the first Sunday of May, rain or shine, which makes this year’s event occur on May 6. Show up at 11 am and stay until 6 pm for a full fun-filled day with guests of all ages. Parking is available off-site with shuttle service from 11 am to 6 pm. More details on that will be featured on the website in the future.

The Philadelphia region’s favorite beer-focused celebration includes brewlicious signature bock-style beers, racing goats, and a German inspired menu of hearty cuisine! Records show that crowds in the past gathered between the 2,500 to 3,000 range to view the “annual tradition of quadruped ignition” and consume what might be the largest offering of bock-style beers by any brewery in the United States at one time.

Brewmaster Brian O’Reilly and his crew produce a mouth-watering lineup: Slacker Bock, Helles Bock, Instigator Doppelbock, two Eisbocks (usually Slacker and Instigator) and a Maibock. The day marks the release of the Maibock which is tapped immediately after the race and named in honor of the winner.

If you’re interested in being more than a bystander, there is still a chance to register your furry friend for the race, which is held from the rear of the building at 2 pm. Registration is $20 per goat and includes a Bock Fest VIP Pass, mug, t-shirt and 2 tickets ($50 Value!). This must be completed by April 30th to officially qualify for the running of the ruminants. Choose your shirt size, get more information and register online HERE.

You have to attend for the true experience but until May 6 rolls around, watch this video by Daniel Fullman and get pumped!

Video courtesy of Daniel Fullam Photography. Photos courtesy of Amy Strauss. View more scenes from 2011′s event by clicking here.

The restaurant’s new “number two” is Alex Hardy (Alexander to his parents) and he’s had many successful stints at some of the regions top restaurant’s before joining the Majolica gang. The newbie chef is twenty-seven, graduated from Johnson & Wales University, is left handed (as are his knives) and credits his Mom for sparking his interest in the culinary arts. After he finished school, Alex explored the kitchens and learned from culinary geniuses such as Peter Gilmore, Robert Halpern, Daniel Stern, Georges Perrier and many more. Years of shadowing and personal influences shaped his cooking style into French Classical. 

Since his first dinner at Majolica Alex has wanted to cook next to Andrew and learn how he combines flavors, ingredients and techniques, all resulting in a beautiful presentation. How’s that for achieving your goals?

Alex likes to say, “cook with your heart, plate with your soul” and with a motto like that, you better believe he’s putting out some amazing dishes at Majolica so having a go at one of his creations, sooner than later, is definitely recommended. Make a reservation and say hello to Alex, Andrew and Jacob while you enjoy the new ideas that are finding their way to Majolica’s guests’ plates.

Photographs credited to Amy Strauss & Majolica Restaurant.

For our latest Town Dish Giveaway, we’re looking to assist you in exploring our local culinary scene–all under one roof. One lucky local will score a pair of tickets to the main event unfolding on Saturday. The tickets, which are valued at $35 per person, are more than just an all-access pass to chowing and sipping your way through the area’s best bites and beverages: They also include an afternoon of wine education, wine-themed activities (trivia, anyone?), and even offer you a fine lineup of eco-friendly vendors at your fingertips.

How to win the tickets?

Click HERE and learn all about the upcoming tasting festival and see what local wineries, restaurants, food vendors, and more, are part of the event’s roster. Swing back then to this post and leave a comment telling us why would love to attend the Flavor Festival and what participant are you must excited about sampling. You have until noon on Friday, April 20, 2012 to enter. One person will be selected at random and the winner will be announced via our website on tomorrow afternoon.

May the best local foodie win!

UPDATE:

Thanks for all your awesome entries! We picked a winner at random and that lucky lady is Sara! Congrats, enjoy this weekend’s tasting fest!

Photograph credited to Nina Lea Photography.

Indulge your body and soul at Phoenixville’s premier food, wine, and beer festival, Flavor Festival, on Saturday, April 21st from noon to 5 p.m. at the Franklin Commons located at 400 Franklin Avenue in Phoenixville.

Libations will be poured by Blue Mountain Vineyards, Black Walnut Winery, A’Dello Vineyards and Winery, Boyd’s Cardinal Hollow, Sand Castle Winery, University Winery, Peace Valley Winery, Majestic Wines and Spirits, Sly Fox Brewery, and Appalachian Brewery.

By the end of the day, festival goers will practically be sommeliers thanks to the 15-minute mini-sessions led by the instructors from The Wine School of Philadelphia and lessons about wine and health from Dr. Natalie Mitylansky. Guests can test their newfound wine knowledge with a wine trivia challenge hosted by Sound Sensation of Skippack. If you prefer hops over grapes, spend the afternoon picking the brain of beer reviewer, author and NBC’s “The 10! Show” special guest, Gary Monterosso.

The festival offers everything from chocolates to barbecued meats, with gourmet selections from Jenny and Frank’s Artisan Gelato, Around the Table Catering, Bistro on Bridge, Bridge Street Chocolates, Dia Doce Cupcakes, Farm Fromage, Fresh A Peel Hummus, Good Eatz, MomPops, Organo Gold Organic Coffee, Pepperoncini Sotto, Sabrosa Salt Company, and Secret Essence by Barb.

In case you’ve been searching for a new way to enjoy your wine, look no further than Mompop’s latest creation – adult popsicles. “We are excited to participate in this event because it allows us to infuse local producers (other than fruits and herbs) into our product and educate people about new ways to enjoy a dessert or your favorite wine on a stick,” said Mompops’ co-owner Issa Ostrander.

Their new adult pop line includes Chaddsford Winery Sangria with fresh tangerine and strawberry slices, a tangerine mimosa pop, a non-alcoholic Sand Castle Winery Strawberry Balsamic pop as well as a few surprise flavors in store for Saturday.

The festival goes beyond local wines and gourmet delicaces. Festivalgoers can pick up handpainted wine glasses or necklaces to pair with their one-of-a-kind purchases. In honor of Earth Day, eco-friendly vendors will be shining some light on recycling, composting, solar and wine power and more.

“I can think of nothing more pleasant to do on a Saturday afternoon than stroll around the gorgeous Franklin Commons, meeting local winemakers, tasting wines, learning new things about  wine by taking a short class offered by the prestigious wine school of Philadelphia, eating amazing food and if you prefer beer, drinking some brews! Can you?,” said event organizer Jacquelyne Rennie.

Jacquelyne has over 10 years of experiencing sculpting food and wine events and now produces wine, beer, and food festivals on the East Coast. She’s always had a knack for spotting the best wine, food and beer delights out there and is passionate about supporting local businesses.

Tickets are $35 online and $40 at the door. For $55, you get the VIP treatment with preferred seating at the wine classes and parking and a commemorative glass. Learn more by visiting flavorfestivals.com or liking their Facebook page.

I always enjoy David’s pre-dinner talks about the wine, and I learn so much each time. He explained that grapes from the Piedmont region have a lot to offer, and often act as standalone grapes, which means only one type of grape is used to make the wine, not a blend of two or more types. Since the region is an Alps-type community, all grapes in the region are grown on hillsides that face the sun.

After the now traditional Prosecco toast, we started with the first course, which I was most excited about trying.  We were served a Grilled Octopus Salad, drizzled with a grapefruit vinaigrette, and served with greens over crispy salted potatoes. Tender chunks of succulent meat blended well with the vinaigrette, and pieces of grapefruit furthered the taste combination with bursts of citrus. The salty, crispy potatoes were a welcomed alternative to croutons. The wine paired with this meal was the Araldica Gavi 2010, which was a light white wine that pairs well with seafood. It was the perfect combination, with its pleasant, mild flavor and proved to be a great introduction to the meal and the region.

Our second course was the Swordfish Involtini, stuffed with homemade Italian tuna, with capers and a citrus gremolata. With this dish, Paul flattened the swordfish cut, wrapped it around the tuna, and the flavor combination was exquisite. The gremolata was rich, and added an intense, lovely flavor, with the tart of the capers adding an extra tangy bite. The wine paired with this meal was the Damilano Arneis 2010. The Arneis was a grape originally grown to soften the Barolo, and was mostly an “in case” type of grape, and almost become extinct. Thankfully, it was saved, and utilized into a great wine, showing a beautiful almond finish, and what David called a “nutty edge.”