Archive for the 'Hershey' Category


Next: Chocolate

Here’s Sara’s take on the Slow Food banquet, and your invitation to our next event.

It will be Tuesday evening, Feb 5, at Cheesetopia in Camp Hill — 2201 Market Street.

Beginning at 5.m., master artisan chocolatier Frederic Loraschi will offer bonbons, chocolate truffles and hot chocolate, and talk about creating incredible edible art. A native of France, he is known for his chocolate and sugar sculpure, and most recently was executive pastry chef at the Circular Dining Room of The Hotel Hershey.

Loraschi started his pastry …
Continue reading ‘Next: Chocolate’


Water sommelier

The amazing thing about Harrisburg is that everything gets here a few years later than it gets to anywhere else.

When the world ends, for instance, we should have 24 to 30 months advance notice.

So it is with water.

Continue reading ‘Water sommelier’


Sara’s Best Of

The always interesting Sara Bozich made a list of the best pub stuff around — best games, best restrooms, best jukeboxes, best live music at bars in central Pennsylvania.

Best Bar Food goes to Stock’s.

“At Stock’s on Second, bar food is taken up a notch. The menu, which changes seasonally, flirts with traditional treats but with a certain Stock’s flair. For example, one of my favorites is the gorditas, which translates to little fat one in Spanish. Typically it is a thick tortilla deep fried and filled with meat and topped with cheese, onion and lettuce. Here, the slow-cooked beef rests on tortilla-like triscuits trapped by melted cheese.”


Happy St. Patrick’s Day


I don’t know how your Paddy’s Day is looking, but ours came with about a foot of snow.

No worries. We’re safe inside with a sixpack of Guinness and all the makings for Beth Fitzpatrick’s Guinness Stew. (It’s a rare holiday when the Fitzpatricks don’t have ham, so consider yourself fortunate to be trying this, at all.)

As me sainted father would say, Slainte.


2 pounds London Broil, trimmed and cubed
3 tablespoons olive oil
2 tablespoons flour
Kosher salt
Freshly ground pepper
2 Vidalia onions, coarsely chopped
1 garlic clove, crushed and chopped
8 ounces tomato sauce
10 ounces Guinness Stout
2 cups carrots, large dice
Sprig of fresh thyme
Fresh parsley chopped for garnish

Toss beef with a little oil. Season the flour with salt, pepper and cayenne and then toss the meat with the flour.

Heat remaining oil in a large skillet over high heat. Brown the meat on all sides. Don’t crowd the pan, work in batches if necessary.

Reduce the heat. Add onions, garlic, and tomato sauce. Cover and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole, stoneware crock or Dutch oven.

Deglaze the skillet by pouring 1/2 of the Guinness into the skillet, scraping up the brown bits.

Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and bake in a 300 degree oven until the meat is tender, 2-3 hours.

Garnish the stew with parsley and serve.

Serve with roasted small potatoes and remaining bottles of Guinness.

— Padraig O Cearbhall


Fess Parker Wine Dinner

Fess Parker’s portrayal of Davy Crockett on 1950’s TV caused an international sensation, and changed his life. Parker bought 714 acres in the Santa Ynez Valley. Fess and his son, Eli, originally set out to plant a small vineyard and sell fruit to local producers.

As Parker’s daughter, Ashley, said: “Fess is from Texas, so he can’t do anything small.”

The Fess parker Winery and Vineyard now consists of four vineyards throughout Santa Barbara County.

The best of Fess Parker’s wines and stories of adventure will be offered Feb. 23 at the Hilton in the second wine dinner of the season.

Details here.


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In culinary school and getting ready to trade the writing life for the cooking life. Or not. Might do both. At the moment I'm a feature writer for The Patriot-News in Harrisburg, Pa. My name is Pat Carroll.