“The tomatoes are grown in volcanic soil from Mount Vesuvius. There are certain nutrients in this soil that make the tomatoes naturally sweet and overall tastier. Thus, we add no sugar to our sauces.”
FOOD
Worrell’s: Grilling, Barbecuing & Smoking 101
“We’re more experienced; most of us here are master butchers. In the chains, the majority of the meat department are meat cutters who lack the training and experience we have in custom cuts and aging beef.” John Worrell
Worrell’s Butcher Shop’s Best-Kept Secrets
The friendliness and personal attention provided by Worrell family members John Jr., Carrie, and Justin, and relative Ernie are unmatched in the Greater Chester County area when it comes to a butcher.
Seed Oils: Illustrating The Difference Between Just Eating Healthy and Eating Clean
“Most people do not understand that when you have inflammation, like a stuffy nose or joint pain, your body is trying to alert you. Chances are a particular ingredient/food you are eating, or a product you are using, may not be agreeing with you.”
A Transformative Culinary Experience at San Marco Pasta
Supernatural may best describe Chef Armando Garay’s passion for cooking and creating the extraordinary.
Pasta Heaven Passion Supernaturally Rooted in San Marco Pasta
Supernatural may best describe Chef Armando Garay’s passion for cooking and creating the extraordinary.
Grilling, Barbecuing & Smoking 101
Most outdoor household chefs unanimously agree on one element – the importance of starting the cooking experience with selecting the best-quality meats, poultry, and seafood, regardless of cooking, equipment, and recipe preferences.
The Season for Love, Warmth, and Flour & Oats
“All you need is love and cookies,” proclaimed Lisa with a wink, when asked about Valentine’s Day products and festivities.
Amy Out & About Episode 16: Coffee & Tea Shop Discoveries
Head to Gryphon Coffee in Wayne where baristas go beyond preparing and serving just a simple cup of coffee or tea.
Tales From the Front-Row Seat at Spence Cafe
“During a recent dining occasion, I spoke with owner Andrew Patten and suggested that I write a story showcasing the cafe’s front of house, the dining rooms.”