— From the pages of FLL#36 • Photos by Will Marks
Comfort foods can soothe a weary mind with a mere spoonful of decadent, divine flavor. Fine Living Lancaster magazine tasted an array of entrées enriched with love and comfort in every bite. You’re in for a feast of cinnamon, spice, and everything nice!
Chef André Ryünosuke Pham presents us with his own twist on the classic bowl of pho. Being both Vietnamese and Japanese, his What the Pho? Ramen reflects a diverse cultural background. The dish follows most of the traditional elements of pho using a housemade beef broth which has multiple health benefits. Market beef tenderloin basks in the hot broth, surrounded by five of the seven common spices in pho: fennel seeds, coriander seeds, cardamom, cinnamon, and star anise. For this dish, André uses Japanese ramen noodles rather than rice noodles for his own spin on a classic dish. André and his fiancé, Donna Hranica, combine forces to create banana turon for a Filipino-inspired dessert—a fried eggroll filled with dulce de leche, bananas, and cinnamon, topped off with cool whipped cream.
44 North Queen Street • Lancaster, PA 17603
(717) 449-6800 • www.isseinoodle.com
Chef Jennifer Thompson dishes out a hearty West African peanut stew. The dish, which happens to be vegan, is one of the café’s many labors of love—it takes over two and a half hours to complete, encompassing several layers of flavor. The stew is made with fresh sweet potatoes, swiss chard, tomatoes, zucchini, and peanut butter inside of a house-cooked vegetable broth. Cumin, cinnamon, coriander, garlic, ginger, and smoked paprika create swirls of complex tastes and aromas. Topped with crushed peanuts and fresh cilantro, this hearty stew is fresh and satiating.
Our House Café and Restaurant
608 Richmond Drive • Lancaster, PA 17601
(717) 617-7745 • www.ourhousecafelancaster.com
Pastry chef Zuheidy Gonzalez creates a tower of pumpkin spice cupcakes layered with cream cheese cinnamon icing. Soft, moist clouds of spiced pumpkiny sweetness are stacked atop one another and finished with a swirled cranberry-sugar tuile. A spiced pecan crumble and cranberry purée create a beautiful finish to the dessert. You won’t want to leave a single crumb behind.
402 North Queen Street • Lancaster, PA 17603
(717) 394-2422 • www.belvederelancaster.com
Chef and Grill Master Dwayne Spencer prepares an autumnal platter on a flat slate. Tender herbed lamb grilled over a signature wood fire rests atop rich winter greens. Dried fruit chutney made of three types of raisins, apricots, figs, dates, apple schnitz, and brandy dances between the lamb and a savory sweet potato flan, which is spiced with toasted cinnamon, allspice, and nutmeg. Finally, the dish is dotted with toasted cinnamon butter foam, rounding out the flavors and completing the meal.
Foundry Craft Grillery
33 South 8th Street • Lebanon, PA 17042
(717) 639-2055 • www.foundrylebanon.com
Chef Talon Lewis serves a grilled pork chop with an apple compote and fresh vegetables. The pork chop is smoked over woodchips soaked in Night Owl pumpkin beer, cinnamon, and nutmeg. It is then grilled, finishing with a smoky, charbroiled flavor. The spiced apple compote is composed of apples from the restaurant’s backyard garden. Tender pattypan squash and segments of rosemary biscuits adorn the plate, which is then drizzled with a cinnamon brown butter.
The Railroad House Inn
280 West Front Street • Marietta, PA 17547
(717) 426-4141 • www.railroadhouseinn.com
Chef Faith Shirk creates a delectable dish of aromatic sliced duck breast overtop smashed red potatoes and paired with fresh seasonal vegetables. The duck breast is crusted with cinnamon, coffee, and chili powder. Chef Faith then sears, bakes, and slices the duck which is fanned atop the mound of creamy potatoes. A buttery blend of zucchini, squash, carrots, and onions pairs perfectly with the meal. The dish is finished with a dried cherry gastrique, yielding a tangy and sweet finish.
1390 Oregon Road • Leola, PA 17540
(717) 656-3717 • www.reflections-restaurant.com