Ed and I recently celebrated our 28th wedding anniversary close to home by dining at two of the best restaurants in Chester County, Pennsylvania.
We enjoyed our first ever meal at La Maison in Coventryville. Martin and Janet Gagné open the first floor of their 300-year-old farmhouse home two nights a week and offer up an amazing eight course prix fixe French meal. Prior to creating La Maison, Martin was involved in opening 37 prestigious restaurants and small luxury hotels in the United States and around the world. Ed spent the day translating the menu (with the help of Peggy T) and we were both excited to taste all his thoughtful creations. It’s difficult to say which was my favorite – but I was impressed with the Soupe de Maïs aux Poches de Champignons Sauvages (velvety smooth corn and mushroom soup) and Les Mignardises (an assortment of delectable sweet treats).
While the food was outstanding, the company was even better as we were accompanied by old friends, Dan M and Paul S, along with new friends, Dolly and Ed R. We dined in the library and the added bonus was a copy of The Fox’s Kitchen on full display. We believe it was simply coincidence, but given that Dan M and I had both worked on this book, that made us quite happy.
We began our evening with cocktails at Dolly and Ed’s home. It was a particularly hot evening (very reminiscent of our wedding in 1995) but Dolly (ever the wonderful cook) wanted to ensure that her historic farmhouse smelled inviting. So, she warmed up Kalamata olives with fresh rosemary and Parmesan cheese in the oven to serve as an hors d’oeuvre. This dish was so simple yet so satisfying. So much so that Ed and I have made it a few times at home. It’s the perfect size to heat up in our toaster oven. Dolly and Ed served this alongside Veuve Clicquot with a spot of homemade lavender syrup. They own Warwick Furnace Lavender Farm so they know a thing or two about lavender.
The following evening, we dined at a place that we love and visit as often as we can, Birchrunville Store Café in the tiny town of Birchrunville, nestled in Chester Springs. We were treated to another tremendous French meal along with impeccable service.
I am grateful that when Ed and I decided to make our life together he was willing to move from Long Island, New York to make our home in the Philadelphia suburbs. We love Chester County and are very fortunate to be able to enjoy all the special things it has to offer.
| Baked Kalamata Olives | | Print |
- 1 cup Kalamata olives (pitted preferred)
- ½ teaspoon fruity extra-virgin olive oil
- 3 small sprigs fresh rosemary (leaves removed from stems)
- 2 tablespoons coarsely grated Parmesan cheese (see Notes)
- Preheat the oven to 350°F.
- Lightly coat a small oven-proof baking dish with olive oil.
- Place olives in the dish in a single layer.
- Sprinkle with rosemary leaves and grated Parmesan cheese.
- Place in the oven and bake for 15 to 20 minutes until fragrant and most of the cheese is melted.
* For grating this cheese, I use the coarse side of a box grater but a coarse microplane would also work. I like the cheese to be almost melted but a bit crusty. I love my Cuisipro 4 Sided Box Grater – it’s by far the best box grater I have used.
These would be an absolute hit in our home! YUM!
Spenser – Thank you! I’m glad to hear this.
Sounds fantastic! Definitely a good tapa!
David – Yes, an excellent tapa. Great suggestion.