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Escape to Valley Kitchen at Carmel Valley Ranch Resort for Otherworldly Cuisine
Photos, story by Cassie Hepler Tucked away in the lush forests of the Santa Lucia Mountains, Carmel Valley Ranch resort enjoys luxury and simplicity. And the attached California casual dining spot, Valley Kitchen, offers the luxury of simplicity. Plus the food doesn’t get any more local than this. The fun, vibrant restaurant embodies the unique values, spirit and tastes of the Carmel Valley Ranch experience. Think fields of lavender, fresh honey and even it’s own small batch winery. Inspiration comes easy with the breathtaking natural surroundings to the local gardens, orchards, pristine oceans and neighboring vineyards. Designed by Rodrigo Vargas Design at the resort’s social hub and heart, Valley Kitchen…
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Redz Restaurant Inside DoubleTree Suites in Mount Laurel, N.J. Sizzles for Brunch
Story, photos by Cassie Hepler Redz Restaurant connected to the DoubleTree Suites by Hilton is known for their American inspired fare in Mount Laurel, N.J. But what most people don’t know is they work with local New Jersey farm stands to add farm-fresh lunch and dinner options with seasonal flair. Seasonal and recently added lunch and dinner menu items feature Jersey fresh produce and locally sourced ingredients. On the lunch menu, patrons can find healthy options like the Spinach Salad with Seasonal Fruit’ for $12 and an “Of the Day” section highlighting the kitchen’s choice of Soup du Jour for $8 ranging from Jersey tomato-sweet gazpacho or heart healthy asparagus puree to Quesadilla of the…
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Fox 29’s Karen Hepp’s Tasty Talks Rocks at Yangming in Bryn Mawr, PA
Karen Hepp is on point with Yangming owner Michael Wei. Story, photos by Sharon Kozden “At the end of your life, you will never regret not having passed one more test, not winning one more verdict or not closing one more deal. You will regret time not spent with a husband, a friend, a child, or a parent.” -Barbara Bush “What preys on my mind is simply this one question: what am I good for, could I not be of service or use in some way?” – Vincent van Gogh Tasty Talks. Sounds, well, tasty. Tasty and talk-y. But what, really, is a Tasty Talk? I would soon find out…
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Escape to Foodie Paradise at Bucks County Restaurant Week in Washington House Hotel
The Washington House Restaurant’s prix fixe menu tantalizes in its choices. Story, photos by Sharon Kozden “Going to a restaurant is one of my keenest pleasures. Meeting someplace with old and new friends, ordering wine, eating food, surrounded by strangers, I think is the core of what it means to live a civilized life.” –Adam Gopnik I’m not sure why it took so long for Bucks County to establish a restaurant week comprising all of its towns. I’m just glad that 2018 was its inaugural year and that I was a part of it. Hopefully (and judging by what I tasted and witnessed), it’ll become a tradition for the ages.…
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Shake Shack’s Chicken Creation is White Hot Meaty Goodness!
Story by Kelly Kusumoto, photos by Colleen Cahill Shake Shack unveiled its newest item to an already difficult-to-choose-from menu. The “Hot Chick’n” sandwich made its debut and ever since it has been taking over sales at the King of Prussia establishment. Store manager Charlotte was kind enough to take a few minutes from her hectic schedule to tell us a little more about it. She said there had been more orders for the new sandwich than for their regular chicken sandwich and that it is on par with sales for their famous ShackBurgers over the past week. While we were waiting for our food, we overheard patrons say they’d rather…
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Luke’s Lobster has One of the Best ‘Lobstah’ Rolls in Philadelphia
Story, photos by Meg Arbo I am a lobster snob. In fact, I am so particular about lobster, I don’t even eat it outside of New England. Heck, I don’t even eat it outside of Maine; that is how much of a lobster snob I am. I take my lobster very seriously. Then Luke’s Lobster changed all that when they came to Philadelphia four years ago. Simply put, Luke’s Lobster makes the best “lobstah roll” you can get outside of New England. So you can imagine how excited I was to hear that Luke’s Lobster was opening a second location in Market East! Luke is from Maine and the man…
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Old Man Winter Is No Match for Zoup’s! Comfort Soup
“A Jewish woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well.” – Henny Youngman Story, photos by Sharon Kozden Full disclosure: I don’t much care for soup. I fault my mom for that as well as for having sent me to charm school at 12 years of age. But that’s another story altogether, which I’ll reserve for my memoir. The onset of my soup-phobia began in childhood, when our soup staples alternated between thin chicken-noodle with two pea-sized bits of poultry of questionable authenticity. It’s alternative was chicken with rice, equally runny and with the same meager addition of a barely-there protein…
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Not Your Typical Pizza Joint, &pizza Jazzes Up Pizza Pie Biz
Story, photos by Lauren Aynn Incoming pizza fanatics, there’s a new player in town and it’s name is &pizza (and-peet-suh). From its clean design to its new innovative take on take out, &pizza is a real stand out in its class. They haven’t reinvented the pizza wheel so to speak, but they have found ways to make it their own. &Pizza also proudly partners with local causes to help strengthen the community around them. In fact if you have a cause close to your heart they encourage you to make a request on their website. Truly a great way to keep in touch with the needs and wants of the…
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Chima Brazilian Steakhouse Sets the Bar Higher for Other Steak Houses
Story, photos by Cassie Hepler (unless otherwise noted) One a chilly Philly Friday night, we ventured out into the East Coast tundra for some meat. Well, technically all the meats. We tried some other super meaty places nearby before (ahem) and were not impressed. However, Chima Steakhouse pretty much blew us away from the moment we sat down. The drink menu is on an iPad which is cool and trendy however I like to have a physical copy in my hand as I like to study the wine list. But our server was knowledgeable and soon we had exactly what our taste buds were asking for. The full menu including…
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Discover the Fine Art of Making Limoncello While Eating Amazing Italian Food at Osteria
Story, photos by Dana J. Prophet Made with the simplest ingredients and a wee bit of testing plus patience, Limoncello is a drink most willingly embrace. Delicious and versatile enough to combine into cocktails and even desserts, Osteria’s Sommelier Frank Kinyon showed his eager students how practically anyone can make this refreshing liqueur with a surprising ingredient – Everclear grain alcohol! As Frank demonstrated, the students and myself were delighted to enjoy a full course of the best dishes Osteria had to offer. Some were made from family recipes and it was easy to taste the love and tradition in every morsel. Along with each course, a regional Italian wine…
