Main Line Feast

All-American Berry Trifle

All the signs of a classic American summer are here -- our blueberry bushes are ripening, there’s a BBQ every weekend, and we’re breaking out the flag for July Fourth.

With Independence Day around the corner, it’s a fitting time for a red, white and blue dessert, making use of what’s colorful and in season – strawberries, raspberries, cherries and/or blueberries.  Stacks of berry containers are filling my fridge right now – finding their way into salads, desserts and best of all – enjoying them as is. Our local chefs are using these sweet fruits too – keep reading for highlights of how berries are being dished out at Main Line restaurants.

 

Why hello beautiful berries...

This light-as-air summer berry trifle is so simple, looks stunning (and patriotic), and attracted so many compliments at recent family events, that I must share it with you. Make your pudding from scratch, bake an angel food cake, and whip your own cream if you must – but all-American Jell-O pudding and Cool Whip make this easy breezy … giving you more time to sit back, relax and enjoy the summer.

Brazilian Sangria

On a trip to Barcelona years ago, I had my first taste of sangria. Our plan was to experience the late night Spanish revelry, but after savoring a pitcher of sangria we barely made back to the hotel.

Sangria definitely goes down smooth. And it’s the perfect drink to sip slowly during the languid summer days and the steamy nights ahead.

 

Go Global - Taqueria La Michoacana

“Are you talking about…? Yes, yes, I’ve been there, it’s the BEST Mexican place around.”

If there’s one ‘international find’ that I’ve bonded with people over – it’s got to be this one. Often times we can’t remember – nor pronounce – the restaurant’s entire name. But one thing is for sure – the food and experience here is so good that it remains well-ingrained in people’s memory.

And perhaps it’s because traditional-style Mexican restaurants continue to elude the Main Line. And when we find that authentic spot, we appreciate it all that much more.

Taqueria La Michoacana has been situated in Norristown for almost 15 years. Vibrant painted walls; a warm, hospitable staff, and most importantly a decent selection of cervezas, tequilas and genuine cuisine, make this one of the most authentic restaurants outside of Philadelphia.

Spring Brunch

Spring is the quintessential time for a beautiful weekend brunch. The weather is warming and occasions are approaching that warrant a breakfast gathering with family and friends – particularly Mother’s Day and Father’s Day.

We all have our regular favorites. Who doesn’t love coffee, pancakes and people-watching at bustling Minella’s on a weekend morning? But when you’re looking to try something new, there are plenty of places you must take a taste of:

Go Global - Taste of India

Let me confess that I’m in a five-year-long rut with Indian cuisine. And I’m enjoying every bite.

Taste of India was the first Indian restaurant we visited after moving back to the area from Washington, DC, where we lived next to an Ethiopian restaurant and were just steps from numerous ethnic eateries. Finding global cuisine on the Main Line,  you see, was essential to feeling at home again.

Discover Dixie Picnic

It’s quite a career shift: Tracey Deschaine spent 30 years as a nurse, but today she’s cooking up a storm – like that 50 lbs of potato salad the other night. She’s the chef/owner of Dixie Picnic, an inviting eatery in Malvern’s Lincoln Court Shopping Center, best known for their “Upcakes.” Dramatic career change it may be, but the amiable Deschaine exudes a natural finesse for this new venture. She spoke to me recently about the inspiration for Dixie Picnic, which she owns and operates with her husband and son. 

Sunday Brunch @ Paramour

The first round of holiday entertaining is done and as we dive into all that December brings, I’m ready for a strong drink. So when I heard about Paramour’s new Sunday brunch, featuring a build-your-own Bloody Mary bar, no further convincing was needed.

The name of this sophisticated spot, which recently opened in the iconic Wayne hotel, technically means ‘illicit lover,’ but Executive Chef Michael Giampa interprets the word as something that people want to return to over and over again.

Like Giampa’s Bloody Mary bar which is the largest in our region. Start with your choice of vodka – or make it a virgin - and the house-made mix, a puree of heirloom tomatoes. Then customize from a selection of 20 hot sauces, olives, fresh horseradish, and house-pickled vegetables like beets, onions, asparagus and okra.  Stir it all up with a celery stalk or a skewer of Gulf shrimp or beef jerky.

One of our custom bloody mary creations

The bloody mary bar is serious business at Paramour.

Sweet Talk with Chef Jean-Pierre Bournazel

My good friend, who is from France, knows how to entertain with ease and elegance, especially when it comes to desserts. Like the beautiful fruit tarts that concluded a dinner party or the croquembouche, a spectacular tower of cream puffs, in celebration of a milestone birthday.

Strawberry Bakery, led by Chef/Owner Jean-Pierre Bournazel, is her secret. Located in Malvern on Route 30, this is one place not to miss, whether you’re craving an authentic pain au chocolat or in need of a unique special occasion cake.  I was lucky enough to sit down and chat with Chef Bournazel recently.  

The special croquembouche Chef Jean-Pierre created for my sister-in-law's recent baby shower.

Go Global: Middle Eastern at Al Dar

I have a sweet spot for locally owned neighborhood restaurants. They often fly under the radar but can be counted on for a great dinner, an approachable wine list and a comfortable atmosphere. Al Dar Bistro in Bala Cynwyd is one on my list.

We first ventured here a few years ago on a whim and it’s turned into one of my favorite international finds. And I must not be the only one to think so. Al Dar, which translates to “a room for a feast,” has been around for over thirty years, a feat for a restaurant in our area.

Pumpkin Patch to Plate

It’s October – squashes are piling up at the farmers market and you’re probably planning a trip to a local orchard or patch for pumpkin picking.

This year, I’m just stepping out my backdoor for squashes. A few tiny seeds planted in the spring have sprouted into massive plants that are producing a gigantic bounty.

Got any great pumpkin recipes? Let me know. We've got about a dozen of these babies ripening in our backyard.

At your house, pumpkins may just be for carving, but this year think about cooking pumpkins or other squashes into a flavorful dish. Want some inspiration? Turn to our local chefs. There are plenty of spots to stop by for some delectable tastes.  Here are a few highlights: