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JUNE 1, 2011 / PAGE 6A Successful First Year for theRestaurant Festival of PhoenixvilleBY LESLIE WEINBERGOn Sunday, May 22, just alittle before noon, a largemass descended down BridgeStreet eating everything insight, but instead of being ablob from outer space it wasa crowd of Phoenixville RestaurantFestival attendees.Streets were flowing withhappy festival-goers, the airwas filled with live jazz orrock (depending on whereyou were standing) and atthe end of the day, most ofthe vendors had sold out oftheir perfect portion delicacies.To many diners I spokewith, the restaurant festivalwas a wonderful way to discovernew places to eat thatthey plan to return to in thefuture.Before I toured the festival, Ihad to get my daily dose ofcaffeine and headed over toSteel City Coffeehouse. Partof me was tempted to sitdown on a comfy couch andtake in the relaxed coffeehouseambiance, but I knewI had a lot of eating to do, so Iheaded out the door with myfoamy cappuccino in hand.The first stop on my tour ofPhoenixville’s premier diningspots was a landmark atthe corner of Main and BridgeStreets, Molly Maguire’s.Along with an freshly pouredbeers and beverages, MollyMaguire’s handed out tender,sweet and savory park sliderstopped with coleslaw on amini potato roll along withlarge crispy curry french fries(coming soon to a menu nearyou).In order to get my gluttonon, I formed a relatively simplestrategy and decided towork my way from one endof Bridge Street to the other.I joined the crowd that wasbeginning to congregate infront of Majolica’s booth, butthen I had to ponder the ultimatequestion. Which oneshould I choose amongsttheir delicious options ofroasted corn with cilantrobutter, churros with cardamom,golden empanadas orshrimp and potato kebabs?And the winner was…alternatingpieces of spicy shrimpand roasted potatoes in beautifulkabob form.In between bites from FrancoRistorante, Bistro on Bridge,Pepperoncini Sotto, The ColumbiaBar & Grille, DaddyMims Creole, ThaiL’Elephant, PJ Ryan’s Pub,Bridgeside Deli & Grille orEleanor’s Kitchen, festival attendeeshad a chance to dosome shopping, listen to livemusic or watch karate demonstrationswhile kids got tohop on a moon bounce or gettheir faces painted.Karla was at the festival withher son and felt, “It was agreat way to try a smallerportion.” She had the shrimpand grits from Marly’s (moreabout that later). “I neverwant to get the huge portionsfrom a restaurant. I thinkthe festival is nice and hopeit grows as much as otherfestivals. I would love to seemore of this, I always enjoythe entertainment.”Next up was dessert euphoria,starting with a caramelizedbasil and lemon cupcake(with a green tea cake) fromDia Doce. These fabulouscupcakes (it’s nearly impossibleto not eat them in onebite) will be cruisingCONTINUED ON PAGE 11 R0582714

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0568425LUNCH SPECIALS STARTING Now Serving AT $5.99 MONDAY-FRIDAYDINNER SPECIALSBeer, Wine- STARTING& CocktailsAT $9.99 EVERYDAYMonday-Wednesday • Miller Lite Bottles $1.50Homemade Cream of Mushroom Soup DailyDaily Specials • Huge Heated DeckGift Cards Available • BYOBTake Out Available $ any purchase5 off of $25 or moreEXPIRES 6/30/11. Monday thru Thursdaylunch or dinner. 11 am to close. One couponper table per visit. Not to be combined withEXPIRES 1/31/11other offers or specials.Book yourLIVE MUSICnext SATURDAY party NIGHT7:00PM-11:00AMon the deck!Holds Monday up to 100 Night peopleCheck Out All Our you Website can for eat ourNew Chicken LOWER PRICED andBeer Dumplings and Wine!! -$10.99Monday-Saturday 6am - 12 midnight; Sunday 6am - 11pm05825870541220Tailgating. This uniqueAmerican tradition datesback over 100 years. It is rumoredthat the first tailgatetook place before the firstcollege football game betweenRutgers and Princeton.Others speculate that a numberof fans took the train tosee a Yale football game in1904. Once they arrived atthe stadium they had refreshmentsoutside the stadiumbefore the game began. Anothertheory suggests that in1919, Green Bay Packers fanscoined the term “tailgating”when they pulled their pickuptrucks around the field toprovide them with seating.Naturally, food and beverageswere brought along tokeep the fans happy.However this phenomenonbegan, and whatever thesport used as an excuse tocongregate, tailgating has becomesomewhat of a rite-ofpassagefor many. Peopletake pride in the elaboratethemes, accommodationsand fare provided by theirtailgate. Tailgates can nowbe found outside nearly anysport venue for both theyoung and the old.As The Chester County Hospitalputs the finishingtouches on its fifth annualPolo Cup, known for some ofthe most beautiful and eleganttailgates around, wethought it fitting to reviewsome tailgating safety.First and foremost, let’s talkabout food. What tailgatewould be complete withouta mouth-watering spread ofdelectable treats to please thecrowds?To make sure that yourguests stay on the top of theirgame, be sure to practiceproper food safety:TastefulTailgatingspread bacteria to cookedfoods.Packing and Transportationof Food Keep cold food cold – coldfood should be transportedand stored in a cooler withice or frozen gel packs that iskept at 40 degrees Fahrenheitor below. Meat, poultryand seafood can be packedwhile still frozen to staycolder longer. Organize cooler contents– try to separate beveragesand perishables into differentcoolers. This way, youcan limit the amount oftimes the perishables cooleris opened, keeping it at amore constant and coolertemperature. Don’t cross-contaminate –be sure to keep raw meat,poultry and seafood securelywrapped. Try to keep thesefoods away from preparedfoods and foods that will beeaten raw such as fruits orvegetables. Clean your produce –Rinse all fruits and vegetablesand dry with a cleancloth or paper towel beforepacking them in a cooler.Safe Grilling Tips Marinate Safely – marinatefoods in a refrigeratorand do not reuse marinade. Cook immediately afterpartial cooking – if you partiallycook food indoors toreduce grilling time, do soimmediately before the foodgoes on the hot grill. Cook food thoroughly –Always be sure that yourfood is cooked to a safe temperature. Keep “ready” food hot –keep grilled food hot untilserved by moving it to an upperor side rack of the grill.This keeps the food hot withoutovercooking. Don’t reuse platters orutensils – Using platters orutensils that have touchedraw meat or poultry canServing Safety Keep cold food cold- Cold perishables shouldbe kept in a cooler at 40 degreesFahrenheit or belowuntil served.- Cold food should not sitout for longer than twohours (or one hour if the outdoortemperature is above90 degrees).- Foods with a mayo ordairy base can be served in ashallow dish placed over ice.Drain and replace the ice asit melts. Keep hot foods hot- Hot foods should be keptabove 140 degrees Fahrenheit.- Wrap hot food containerswell and keep in an insulatedcontainer until serving.- Just as with cold foods,hot food should not sit outfor longer than two hours(or one hour if the outdoortemperature is above 90 degrees).Although many believe thatfood is the most importantpart of a tailgate, there areother things that you shouldbe concerned with when itcomes to tailgating safety.Especially in the summermonths, the sun can bestrong and the temperatureshot.Remember this simplephrase to keep you safe inthe sun: “Slip, slop, slap,wrap.” Slip on a shirt. Slop on some sunscreenwith at least a SPF of 30. Slap on a hat with at leasta 2-3 inch brim (think KentuckyDerby hat). Wrap on some UV-blockingsunglasses.JUNE 1, 2011 / PAGE 8Most tailgates provide alcoholof some sort. The longerthe tailgate and the hotterthe weather, the more dangerousthis can be. Makesure that you stay hydratedby drinking plenty of water,especially if the weather iswarm. If you are the host,provide plenty of non-alcoholicoptions for guests.Anytime alcohol is mentioned,it must be said: if youdrink, don’t drive. Make surethat you have a designateddriver, or call a cab if youhave had too much to drink.Think of your own safety aswell as the others on theroad.Lastly, most tailgates revolvearound sport. It is understandablethat many tailgatersare also fanatics, butbe aware of others aroundyou and be respectful of otherfans and the sport itself.No one likes a rowdy fan!If you are thinking of testing outyour tailgating skills and havesome creative ideas, join TheChester County Hospital at thePolo Cup on June 12 at the BrandywinePolo Club in Toughkenamon.Tickets are available onlineuntil June 6 and day-of atthe gate. This year, the mostcreative and stylish tailgateswill be eligible for prizes at theUltimate Tailgating Spectacular.xxxxxxxxxxxxxxxxxxxIW

JUNE 1, 2011 / PAGE 10O CONTINUED FROM PAGE 6throughout Chester Chesterlate June by way of a leangreen cupcake toting truck.Despite clouds and lowertemps, I opted for a chocolatebanana popsicle, made fromHershey’s dark chocolate cocoaand chunks of bananasfrom Mompops. These popsare made from organic ingredients,agave nectar and realfruit and every flavor is under100 calories.0570475After a day of eating, I decidedit was time for some liquidrefreshment and headeddown to Iron Hill. After amug of the Belgian Witbier,a piping hot bowl of chickengumbo, and an immensepulled pork sandwich, I wasalmost ready to end an excellentfood extravaganza.All day I heard foodies ravingabout the fried green tomatoes,shrimp and grits andsquash and green applebisque from Marlys. I trekkeddown the end of Bridge Streetto seek out the chef’s specialityof shrimp and grits. Thegenerous portions of shrimplaid on top of grits withmanchego cheese swimmingin a tasso ham cream saucewas absolutely as amazingas the reviews it had receivedall day.“It was a good event and peoplewere impressed with it. Alot of people tried somethingthey’ve never had before(even if they have alreadybeen here). A lot of peopledon’t normally come this farand many said they wouldbe back,” said Marly’s cheeryserver Holly.As my food coma set in I reflectedback on my time atthe food festival, filled withsmiling faces, games, talentedmusicians, shopping,lovely libations and mostimportantly fantastic fare. Ihave a feeling this festivalwill join the other fantasticfood traditions and celebrationsin Phoenixville and beyond.Inside Advertising SalesImmediate opening for inside telephone sales representative tohandle existing territory and develop new customers. Productmix includes print and digital so knowledge and comfort withonline promotion, search and audience is an advantage.Sales experience is preferred but will train a highly motivated,self-directed and ambitious individual without a sales background.Additional skills include written and oral communications, organizationand prioritization. Teamwork skills are a plus.To apply, please send a letter of interest and resume to TriciaJohnston at:tjohnston@dailylocal.comNo phone calls please.MULTI-MEDIA ADVERTISINGSALES REPRESENTATIVESThe Daily Local News has an immediate need for entry-levelmulti-media advertising sales representatives for our establishedprint products and fast-growing digital audience. Successfulcandidates will be self-starters, well-organized andable to work in a fast paced environment.Responsibilities include: growing revenue in established territoryby cultivating relationships with existing advertisers andprospecting for new business; meeting and exceeding printand digital revenue goals; managing workflow to accommodatedeadlines and identifying new opportunities for digitaland print products.A college degree is preferred while reliable transportationand a valid driver’s license are required.Please send a cover letter and resume to:tjohnston@dailylocal.comNo phone calls pleaseDISTRICT MANAGERDaily Local News is seeking a qualified applicant with extensive knowledge ofthe Chester County area. Position requires own vehicle. Qualified applicantmust possess good communication skills, dependability and a willingness towork weekends and early a.m. hours. Compensation includes salary, monthlyincentives and benefits.Please send resume toCIRCULATION DIRECTOR,250 N. Bradford Ave., West Chester, PA 19382Or email:jforst@journalregister.comDRIVERS/PART-TIMEExcellent way to supplement your current income.Overnight shifts available. Guaranteed hours pershift, with company vehicle provided. Delivernewspaper bundles to retail outlets and carrier dropsites. You must be reliable, and possess a current PAdriver’s license with a clean driving record.Apply in person:DAILY LOCAL NEWS250 N. Bradford AvenueWest Chester, PA 19382Or call Buddy Trego, 610-430-1183Email: transportation@dailylocal.comSALES PERSONEnergetic and creative sales personneeded for commission-onlyadvertising sales position. Establishedentertainment publicationneeds self-starter to call on newand established businesses forboth digital and print opportunities.Unlimited potential for theright individual. Please send coverletter and resume to:tjohnston@dailylocal.comCALL US FIRST!!!NORWOOD HOUSEAPARTMENTS$$$ SAVE $$$1 BRS from $795/mo.$$$ SAVE $$$2 BRS from $895/mo.CALL 610-228-4162www.westovercompanies.comCALN EASTAPARTMENTSDOWNINGTOWN1BR - $7352BR - $860with 13 mo. leaseCall For Info610-269-1818DOWNINGTOWNBlack Hawk Apts.Beautiful, Spacious1& 2BR Apts.Full Size Patios& BalconiesCall 610-228-0728Hours Mon-Sat., 9:30-6:00Visa & Master Card Acceptedwww.westovercompanies.comLost andFoundFind a lost item or pet when youplace an ad in the Classifieds.DAILY LOCAL NEWSWe Put Chester County Before The World

JUNE 1, 2011 / PAGE 11ART &RESTAURANTSTalking withDavid OleskiArtists in Restaurants, JeffSchaller, and this column’sinterviewee, David Oleski, recentlyhosted the 3rd AnnualChester County Studio Tour onSat., May 21 and Sunday, May22. The weekend tour featuredtwelve distinctly different artiststhat displayed their work at twostudios, in Downingtown andWest Bradford. The tour, whichevolved into an event arguingpseudo-intellectuals’ studios,began as a casual monthly discussionfive years back betweenlocal artists in and around theChester County area. For moreinformation, www.Chester-CountyStudioTour.com. FindSchaller’s studio at 80 HighspireRoad of Downingtown andOleski’s studio at 977 Broad RunRoad of West Chester.I sat with long time friend andartist David Oleski at Wasabi, a fairly new sushi restauranttucked away in the BradfordShopping Center. It is modestlydesigned with low lighting,maybe too intimate forold friends to get together.Once again, a key feature wasBYOB. We sat down with abottle of Gekkeikam Sakeand planned our upcomingopen studio tour.I met David more than tenyears ago at the RittenhouseArt Fair in Philadelphia. It isone of the oldest outdoor artfairs. David’s career has takenhim all over the US setting upshop in different towns, sellingwonderfully painted stilllife’s, mostly apples. Our relationshiphas a good competitiveedge, always pushing,questioning, and jabbing eachother when the opportunityarises. But we do agree onmany things; good food, goodart, and making the most outof life as an artist.How did you get startedmaking art?Good question. I have alwaysdone art. My parents wereartists so I was doing art assoon as I knew how to doanything.Did you receive anyformal art training?Where and what didyou major in?Yes, I went to art school. Iwent to the Maryland InstituteCollege of Art in Baltimore,Maryland. I started ingeneral fine arts until I realizedI should be more specificso I focused more on paintingso my degree is in painting.Describe your work ingeneral for the readers?Traditional still life withstrong colors and bold brushwork.What is the excitementin using oil paints?You have plenty of time towork. You have days anddays to work and rework apainting. Colors can evolveand become much more sophisticatedover several daysand there is a perceived valueto certain materials.Why do you paint somuch produce?Color! It’s the most colorfulthing there is. Other than aplate of sushi, I don’t knowwhat else has such vivid colorsas apples, vegetables, andfruits.Why is the mark orbrush stroke that youleave in your paintingsimportant to you?It’s the mark of the humanhand. Its how we know ahuman did it. I don’t wantto erase the mark that I wasthere; it’s like footprints.How do you decide whenan artwork is done?Usually if the day is over, I ameither finishing one sessionor committing to another session.Or I feel like I can’t goany further or I feel like I’velearned enough and I am okwith how it will sit.What are your thoughtson perfection?Its over rated. On one hand,there is no perfection and atthe same time we are all perfectin our own way.You have taken a uniqueapproach to selling yourart by doing outdoorexhibits? Why have youavoided the gallerysystem?I am a control freak. I likemeeting the client. I like makingsure the client knows whoI am. I like that connection. Ibelieve galleries are buildinga different kind of professionalconnection than whatI build with my clients.There is a lot morefreedom in your approach,what do youenjoy the most about it?That’s assuming I enjoyanything. No part of it feelslike work. The whole time Iset things up because I thinkthey’ll be interesting or fun. Ifinish them and move on towhatever I want to explorenext. There is really no partof it that feels like work.Are you living thedream?Yeah, I think so.Do you have any habitsor morning routines youdo before going to theeasel?There is a ritual of coffee,email, procrastinate as muchas possible, look for otherthings to do, take a break, gofor another walk. Spiral andspiral until I get closer to theeasel. There is a sweet spotof the day. The sun turns acertain color once it passesnoon. I only paint by naturallight. In the morning thelight is completely different.At a certain time everythinglights up. Boom! Go!What tip do you havefor an artist readingthis?Do what you do, make mistakes,make corrections, havefun.What is your favoritefood?All food is so great. Tai food ofcourse, all Asian food, Greekfood, Italian. It’s all great.There probably isn’t a food Idon’t love.What are you eatingright now?Sushi sashimi lunch special.xxxxxxxxxxxxxxxxxxxxxxxxWhy did you chooseChester County as yourhome?To be a neighbor of JeffSchaller. I saw where you liveand said, this is awesome Ishould be your neighbor.What was your motherright about?People do like me. She didn’tmake predictions. She justsays she knows I will do well.Even if I fall on my face, I fellwell.Money is OK, but it isn’twhat life is about. Whatis it about?It’s about experiences. It’sabout adding up to something,building something.If you were an applewhat kind would yoube?At first I’d say Granny Smithbecause I’m sour, but then I’dhave to say soft and crunchylike Royal Gala.Have you seen the appleand annoying orangeskits - http://annoyingorange.com/?I have seen them but, I’venever actually watchedone.We had kicked the bottleof saki over our lunch ofsushi and sashimi. A reasonableprice paid for the 6BY JEFF SCHALLERpieces of sushi and 4 pieces ofsashimi, even though a choiceof soup or salad was offeredbefore, I was still hungry. Weadded the green tea ice creamdrizzled with chocolate sauceto the bill. The novelty ofChinese cookies, a good fortune,and the check signaledthe meal had come to an end.We cracked open the fortunecookies to see where we wereheaded. I got, “There is no gloryunless you put yourself onthe line.” David, well his wasempty. I’m not sure who gotthe better deal.For more information about theChester County Studio Tourvisit: www.chestercountystudiotour.com.If you would like to seeDavid under the pressure of myrandomly fired speed questionsvisit: http://jeff-schaller.blogspot.com/

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