1 00:00:01,060 --> 00:00:05,120 Are you looking for an adventure right in your own backyard? 2 00:00:05,500 --> 00:00:09,000 Do you crave delicious food, refreshing drinks, 3 00:00:09,340 --> 00:00:14,280 and luxurious accommodations? Then look no further. Or listen, 4 00:00:14,420 --> 00:00:17,080 rather than all in a day's drive, 5 00:00:17,900 --> 00:00:21,840 the podcast that takes you on a journey through the great Commonwealth of 6 00:00:21,840 --> 00:00:26,400 Pennsylvania history, the outdoors, hiking, skiing, 7 00:00:27,160 --> 00:00:27,900 shopping, 8 00:00:27,900 --> 00:00:32,120 and more from the stunning landscapes and historic landmarks to the world 9 00:00:32,120 --> 00:00:33,320 renowned attractions. 10 00:00:33,730 --> 00:00:38,720 We'll show you the beauty and wonder that Pennsylvania has to offer all of 11 00:00:38,720 --> 00:00:42,280 this and more in just one day's drive. What are you waiting for? 12 00:00:42,740 --> 00:00:46,720 Hop in the car and join us for an adventure you'll never forget. 13 00:00:47,220 --> 00:00:48,160 And now your host, 14 00:00:48,470 --> 00:00:53,360 Matthew Dowling and today's guest on All In a Day's 15 00:00:53,360 --> 00:00:54,193 Drive. 16 00:00:58,550 --> 00:01:03,280 Well, thanks for joining with us here again on another episode of All In A Day's 17 00:01:03,280 --> 00:01:04,100 Drive. 18 00:01:04,100 --> 00:01:08,640 I'm really excited about this new program because it has me out and about 19 00:01:08,900 --> 00:01:13,240 in, uh, some of my favorite, uh, Pennsylvania destinations. And, uh, 20 00:01:13,500 --> 00:01:15,960 we plan on continuing to bring you more. 21 00:01:16,420 --> 00:01:20,480 My guests today are from the Stonehouse Restaurant. If you haven't been there, 22 00:01:20,900 --> 00:01:25,040 uh, it's definitely worth your time to, to come up and, and try. Uh, 23 00:01:25,200 --> 00:01:29,280 I have Chef B with me, uh, chef Bryant Smiley. 24 00:01:29,540 --> 00:01:31,680 Smiley is it. And, uh, 25 00:01:31,740 --> 00:01:36,440 and Chef is with us as well as Christine Cheney, who's the director of sales. 26 00:01:36,930 --> 00:01:40,520 She's been a staple here at the Stonehouse and in the community for a long time. 27 00:01:40,980 --> 00:01:44,760 So thank you both for, uh, for joining us today on our program. 28 00:01:45,290 --> 00:01:47,800 Thank you for having us. It's, it's my pleasure. 29 00:01:48,020 --> 00:01:52,320 So we want to talk a little bit, um, chef, about, 30 00:01:53,060 --> 00:01:55,640 you know, how you ended up at the Stonehouse, 31 00:01:55,700 --> 00:01:58,640 and this isn't your first kind of tour of duty. You've, 32 00:01:58,640 --> 00:02:01,200 you've worked at the Stonehouse before, uh, 33 00:02:01,340 --> 00:02:04,960 had a career that's pretty impressive, uh, Neol, and I believe you were, 34 00:02:05,380 --> 00:02:08,160 you were at, and, uh, and then you came back here to the Stonehouse. 35 00:02:08,220 --> 00:02:09,440 So what brought you back home? 36 00:02:10,500 --> 00:02:13,960 Uh, well, there was an opportunity brought to you by, uh, Mr. Ziegler. 37 00:02:13,960 --> 00:02:17,400 He came up to Nico and talked to me. They were looking for a new chef down here. 38 00:02:17,740 --> 00:02:21,560 And this has always been my home. You know, I started here when I was 18, 39 00:02:21,560 --> 00:02:25,720 when I was younger, and I loved it, and obviously, you know, 40 00:02:25,720 --> 00:02:28,560 ventured out to see what else I could, uh, improve myself with. 41 00:02:28,620 --> 00:02:31,760 But I'm glad to be back and this is home. 42 00:02:32,510 --> 00:02:35,440 Well, it's, it's great to have you back here. Now, you know, I, 43 00:02:35,440 --> 00:02:40,400 before we get into talking about your kind of culinary expertise or, 44 00:02:40,460 --> 00:02:43,360 or your vision for, uh, building a menu and, 45 00:02:43,360 --> 00:02:45,920 and some of the things that are on the menu here, Christine, 46 00:02:45,920 --> 00:02:48,320 you may know some of this, um, you know, 47 00:02:48,430 --> 00:02:51,760 what is the history of the Stonehouse here? I, you know, 48 00:02:51,760 --> 00:02:56,480 I overheard you say that it's 201 years o old and only the fourth, 49 00:02:56,660 --> 00:02:58,800 uh, ownership that that has been here. Yes. 50 00:02:59,060 --> 00:03:01,880 So tell us a little bit about the history of the Stonehouse. 51 00:03:01,990 --> 00:03:06,800 I'll be glad to. Andrew Stewart built the Stonehouse 201 years ago, 52 00:03:07,540 --> 00:03:10,840 and this Fred Ziegler, Mr. Ziegler is the only, 53 00:03:10,840 --> 00:03:12,520 the fourth owner of the Stonehouse. 54 00:03:13,140 --> 00:03:17,720 It was always a restaurant with spirits except for prohibition, 55 00:03:18,260 --> 00:03:22,600 except when Mr. Tittle owned it. And he had a hotel in Uniontown, 56 00:03:22,600 --> 00:03:26,000 in Connellsville. And it's very, very, um, 57 00:03:26,240 --> 00:03:30,240 exciting because we've been employing people for almost 201 years. 58 00:03:30,270 --> 00:03:33,720 Just that short time that when Mr. Tittle had it, that, you know, 59 00:03:33,720 --> 00:03:36,840 it wasn't open to the public, it was for his family. 60 00:03:37,380 --> 00:03:42,280 And then everybody knows Fannie Fannie, the previous owner with her nephew Carl. 61 00:03:42,800 --> 00:03:47,440 I mean, I remember Fannie when I was a little girl. So it's very, very exciting. 62 00:03:47,540 --> 00:03:50,600 People are still coming here. We're still employing people. 63 00:03:50,700 --> 00:03:55,320 We still have a wonderful tavern. We do banquets events, we do offsite events. 64 00:03:55,780 --> 00:03:58,280 So a lot has happened in 201 years. 65 00:03:58,820 --> 00:04:02,280 And, uh, one of the things that I find really interesting about the Stonehouse, 66 00:04:02,300 --> 00:04:06,080 and I've, I've eaten here multiple times throughout the year, uh, years. 67 00:04:06,270 --> 00:04:09,720 I've also, uh, had some events in, in your, uh, yes, 68 00:04:09,720 --> 00:04:12,160 your catering facility in the big room. Um, 69 00:04:12,220 --> 00:04:16,280 but I don't know if a lot of people know, especially even our locals, 70 00:04:16,710 --> 00:04:19,920 that you guys are kind of a bed and breakfast as well. You have some, 71 00:04:20,070 --> 00:04:21,400 some rooms on property. Right. 72 00:04:21,400 --> 00:04:26,280 We have a 13 guest rooms. Um, we offer breakfast at our sister restaurant, 73 00:04:26,310 --> 00:04:27,720 Braddocks with a coupon, 74 00:04:27,980 --> 00:04:32,160 but we have seven historic rooms that are on the old side, 75 00:04:32,180 --> 00:04:36,520 201 years old, and then we have six rooms, five with a jacuzzi, 76 00:04:36,520 --> 00:04:40,560 and one's a handicap room in our newly remodeled zeigler room. Yes. 77 00:04:40,830 --> 00:04:43,760 Well, I I think that's something real exciting. Uh, now, chef, 78 00:04:43,820 --> 00:04:47,000 my next question is for you and, uh, that is, 79 00:04:47,980 --> 00:04:52,800 how did the history of the Stonehouse, you know, 201 years of history, 80 00:04:53,180 --> 00:04:57,000 how did that influence you on building a menu, uh, 81 00:04:57,030 --> 00:04:59,720 when you just recently came back within last year or so? 82 00:05:00,700 --> 00:05:01,533 Uh, well, 83 00:05:02,190 --> 00:05:06,120 Fred Ziegler wanted me to try to take the Stonehouse back to its roots, 84 00:05:06,140 --> 00:05:10,000 is what he said. Uh, back when, uh, Fanny and Carl Ross were the owners, 85 00:05:10,140 --> 00:05:12,520 it was a huge Italian. Uh, 86 00:05:12,980 --> 00:05:17,880 so we're trying our best to bring back the parmesans and the pastas and 87 00:05:18,190 --> 00:05:21,720 meatballs that, uh, she was famous for. Um, 88 00:05:22,190 --> 00:05:25,760 Fred actually sent us to Florida to, uh, meet his favorite chef, uh, 89 00:05:25,760 --> 00:05:29,560 chef Alberto, who owned his restaurant for over 40 years. 90 00:05:29,580 --> 00:05:31,400 And he's straight from Italy. And, uh, 91 00:05:31,400 --> 00:05:33,760 he allowed me to work with him for a full week, 92 00:05:34,640 --> 00:05:38,320 learning his authentic marinara and his authentic meatballs, and, uh, 93 00:05:38,320 --> 00:05:42,040 was gracious enough to let us bring the recipe back. And so, uh, 94 00:05:42,270 --> 00:05:43,360 come on up and enjoy. 95 00:05:43,900 --> 00:05:47,440 So meatballs are kind of one of my favorite things, 96 00:05:47,590 --> 00:05:51,760 meatballs and meatloaf or, or two of the, my staples in my diet. 97 00:05:52,540 --> 00:05:57,480 Um, and I absolutely hate frozen meatballs. Yes. Um, 98 00:05:57,700 --> 00:06:01,040 so why don't you tell me a little bit about your, your meatball recipe, really, 99 00:06:01,460 --> 00:06:03,160 not only for the benefit of our listeners, 100 00:06:03,180 --> 00:06:05,840 but I'm just kind of interested in how you make 'em. I, 101 00:06:05,920 --> 00:06:09,960 I know at home I'll make 'em with some pork, some veal and some, uh, 102 00:06:09,960 --> 00:06:14,000 ground beef mm-hmm. <affirmative>, uh, with a, a, an egg or two and, and some, 103 00:06:14,100 --> 00:06:16,960 uh, um, some breadcrumbs. 104 00:06:18,060 --> 00:06:20,600 But why don't you tell us about your, uh, your meatballs? 105 00:06:21,150 --> 00:06:24,400 Well, our meatballs are, uh, obviously we get the, uh, the meat. 106 00:06:24,740 --> 00:06:28,840 We grind it up fresh at the, uh, butchers in provisions next door. 107 00:06:29,700 --> 00:06:32,280 Uh, we take the ground beef, we do throw some eggs in there. 108 00:06:32,280 --> 00:06:36,000 We don't use the salt or reveal in our meatballs. We are straight ground beef. 109 00:06:36,940 --> 00:06:41,040 Um, there are some breadcrumbs in there, uh, a lot of Italian herbs, basil, 110 00:06:41,270 --> 00:06:45,680 oregano, uh, and Parmesan cheese. So it's kind of a basic recipe, 111 00:06:46,100 --> 00:06:47,160 but, uh, very delicious. 112 00:06:47,580 --> 00:06:50,240 And, and how big are the meatballs that you make? Are they We. 113 00:06:50,240 --> 00:06:51,040 Make four ounce meatballs. 114 00:06:51,040 --> 00:06:53,280 Four ounce. Four ounce. Um, 115 00:06:53,540 --> 00:06:56,720 so let's talk a little bit about, um, 116 00:06:57,150 --> 00:07:02,000 locally sourcing and where some of your ingredients come from. You just, 117 00:07:02,060 --> 00:07:04,520 uh, mentioned the provision shop next door, 118 00:07:04,660 --> 00:07:07,880 and I know they have some beautiful cuts of meat over there. Uh, 119 00:07:08,000 --> 00:07:10,920 a lot of that is sourced locally. Um, and, 120 00:07:10,920 --> 00:07:15,520 and that's kind of a big thing right now in the tourism industry and in 121 00:07:16,070 --> 00:07:20,080 restaurants because, uh, people, especially millennials, 122 00:07:20,100 --> 00:07:24,720 are really interested in where their food came from. Um, so, you know, it's, 123 00:07:24,720 --> 00:07:29,680 it's not like, you know, they're just getting some US foods, uh, 124 00:07:29,960 --> 00:07:34,480 items and, and US foods supply some good, uh, items that most kitchens need. 125 00:07:34,940 --> 00:07:38,120 But you source some of your meat, some of your things locally. 126 00:07:38,660 --> 00:07:40,160 Why don't you tell us a little bit about that? 127 00:07:40,820 --> 00:07:43,480 Um, yeah, we, uh, you know, Fred owns his own farm, 128 00:07:43,480 --> 00:07:46,600 so he has a lot of cattle grassfed kettle that, uh, that we butcher. 129 00:07:46,620 --> 00:07:49,720 And we use a lot of those steaks here as well. Um, 130 00:07:49,740 --> 00:07:52,760 we have footprints farms right up the road, about 20 minutes up the road. 131 00:07:52,760 --> 00:07:57,720 We use a lot of their ingredients, their chickens and, um, their herbs. Um, 132 00:07:57,780 --> 00:08:01,640 and then one of our butcher's, um, Griff, he actually owns his own farm, 133 00:08:01,700 --> 00:08:05,200 so we get a lot of our fresh lettuce and everything from him as well. 134 00:08:05,220 --> 00:08:09,000 So we d we outsource the three local farms that we have to use. 135 00:08:09,540 --> 00:08:11,280 Now. Christine, a question for you. 136 00:08:11,470 --> 00:08:16,160 Tell us a little bit about the Butcher and Provision shop that's right next 137 00:08:16,160 --> 00:08:17,880 door. Because if, you know, 138 00:08:17,980 --> 00:08:21,920 if you feel like you want to cook something at home where you don't have time to 139 00:08:22,220 --> 00:08:26,600 go out to eat, that's a great place, especially here on the mountain where I, 140 00:08:26,660 --> 00:08:27,400 you know, 141 00:08:27,400 --> 00:08:30,960 I think I go to Dollar General twice a day now that I live up here in Farmington 142 00:08:31,200 --> 00:08:36,200 <laugh>. But that's the only place that, you know, you can pick up items. Um, 143 00:08:36,200 --> 00:08:39,560 but if you're looking some for some fine meats, of course, it's, um, 144 00:08:39,950 --> 00:08:44,280 available to the, the mountain, uh, constituents that live up here, 145 00:08:44,740 --> 00:08:47,120 but it's also worth the drive up the summit, of course. 146 00:08:47,120 --> 00:08:50,480 So tell us a little about, about some of the products you have there for sale. 147 00:08:50,590 --> 00:08:50,880 Well. 148 00:08:50,880 --> 00:08:52,840 We're open now Tuesday through Sunday, 149 00:08:53,860 --> 00:08:58,800 and if you call ahead Jeremy at the butcher shop will cut you any kind 150 00:08:58,800 --> 00:09:01,080 of cut that you want, get chicken ready for you, 151 00:09:01,100 --> 00:09:06,000 get sausage that we make ourselves, kabai, all that good stuff. Um, you know, 152 00:09:06,000 --> 00:09:10,080 and we cut our own steaks, so whatever you are looking for, we can do. 153 00:09:10,380 --> 00:09:14,280 We have some gorgeous tomahawk steaks as well that could feed one family, 154 00:09:14,420 --> 00:09:17,200 you know, depending on how much you, how, how big your family is. 155 00:09:17,820 --> 00:09:21,000 But there's also other goodies over there besides meat. 156 00:09:21,000 --> 00:09:23,280 We have a lot of Amish products and things of that nature. 157 00:09:23,720 --> 00:09:27,480 A lot of locally sourced products, um, that are over there. Um, 158 00:09:27,480 --> 00:09:30,880 we exclusively carry, um, the, uh, 159 00:09:30,950 --> 00:09:35,890 boarshead meats that don't have all that preservatives and things 160 00:09:35,890 --> 00:09:38,170 like that in them. And you had said mm-hmm. <affirmative>, you know, 161 00:09:38,350 --> 00:09:40,890 people wanna know where their stuff is coming from, 162 00:09:40,890 --> 00:09:43,570 where their food is coming from, from where their meat is coming from. 163 00:09:43,950 --> 00:09:47,290 And then every Friday, Saturday, Sunday, we have phenomenal sales, 164 00:09:47,950 --> 00:09:51,410 but when those sales are out, you know, if you call Jeremy ahead of time, 165 00:09:51,710 --> 00:09:54,130 he can put things back for you and things of that nature, 166 00:09:54,510 --> 00:09:55,970 and you can pick up at your convenience. 167 00:09:56,390 --> 00:09:59,050 We also ship all of the United States as well. 168 00:09:59,710 --> 00:10:04,450 And, uh, so I watch your, your Facebook page, uh, yes, quite frequently. 169 00:10:04,510 --> 00:10:06,410 And I see some of the sales that, uh, 170 00:10:06,760 --> 00:10:10,610 that Jeremy puts on over at the Provision shop, and, uh, 171 00:10:10,920 --> 00:10:14,970 I've been over there before and in I can attest that those are some great 172 00:10:14,970 --> 00:10:15,610 products. Now, 173 00:10:15,610 --> 00:10:20,570 you were talking a little bit about the hours of operation for the Butcher shop. 174 00:10:20,670 --> 00:10:24,330 Yes. But I know, uh, coming up on May 17th Yes. 175 00:10:24,330 --> 00:10:28,410 You're going to be changing your hours kind of for, for the seasonal summer. 176 00:10:28,750 --> 00:10:33,690 Yes. Uh, time. And you'll be open Wednesday, uh, Thursday, Friday, 177 00:10:34,090 --> 00:10:38,050 Saturday and Sunday. Why don't you tell us about, uh, those hours Sure. 178 00:10:38,120 --> 00:10:42,810 What they are and, uh, what people can expect if they come up here to, to dine, 179 00:10:42,870 --> 00:10:45,130 or even if they're an overnight guest. Sure. 180 00:10:45,590 --> 00:10:48,850 Uh, four to nine, Wednesday, Thursday, and Friday, 181 00:10:49,550 --> 00:10:53,650 12 to nine on Saturday, and 11 to, excuse me, 182 00:10:53,650 --> 00:10:55,290 12 to seven on Sunday. 183 00:10:55,950 --> 00:11:00,730 And Chef is going to launch his new fantastic menu for the summer coming 184 00:11:00,750 --> 00:11:05,530 up. There are so many, um, additional pasta menus and things of that nature. 185 00:11:06,070 --> 00:11:10,810 We also have our roadside tent that's opening on the 5th of May, 186 00:11:11,160 --> 00:11:14,170 outside in the parking lot, of course, weather permitting, <laugh>, 187 00:11:14,190 --> 00:11:15,810 but it's got a fabulous menu. 188 00:11:15,880 --> 00:11:20,370 They can go to www.stonehouseand.com to get a sneak peek 189 00:11:20,670 --> 00:11:24,690 of that menu as well. I'm so excited because it's Asian, Mexican, 190 00:11:25,270 --> 00:11:28,610 and a Thai flare, and I think I'm gonna be out there every day, 191 00:11:28,770 --> 00:11:30,330 <laugh> waiting before they open, so. 192 00:11:30,880 --> 00:11:34,770 Well, and, and Chef, my next question, uh, kind of goes to you and I, 193 00:11:34,770 --> 00:11:36,690 and I wanna talk about, um, 194 00:11:37,060 --> 00:11:41,730 developing the menu and some innovative things that are creative things that you 195 00:11:41,970 --> 00:11:43,290 like to do in the kitchen. 196 00:11:43,810 --> 00:11:47,730 I know you were kind of going back to the Stone House's roots, so, uh, 197 00:11:47,800 --> 00:11:51,210 that has a lot of Italian on it. But, uh, I guess first, 198 00:11:51,600 --> 00:11:54,880 what is your favorite dish or form of cuisine, 199 00:11:54,910 --> 00:11:57,400 whether it's on the menu here or not, uh, 200 00:11:57,400 --> 00:12:01,760 just to kind of get some personal insight, and then also, um, you know, 201 00:12:01,830 --> 00:12:06,320 what inspires you when building a menu to, you know, try something different? 202 00:12:06,320 --> 00:12:06,600 And how, 203 00:12:06,600 --> 00:12:11,080 and how do you handle that balance between paying homage to the history of a 204 00:12:11,080 --> 00:12:15,720 201 year old establishment while still being creative and 205 00:12:15,720 --> 00:12:16,840 innovative as a chef? 206 00:12:17,430 --> 00:12:20,640 Yeah. Well, it's, uh, it's actually a lot easier than you would think. Um, 207 00:12:21,580 --> 00:12:25,160 you know, to keep the tradition of the Stonehouse alive, you know. Um, 208 00:12:25,560 --> 00:12:27,840 I first started working here when I was young under Carl fio, 209 00:12:27,840 --> 00:12:30,880 so I still stay in contact with Chef fio. Um, 210 00:12:30,880 --> 00:12:33,640 he gives me a lot of what we used to do in the past, 211 00:12:33,660 --> 00:12:38,520 so I try to keep all those on the menu as well. Um, my favorite kind of cooking, 212 00:12:38,580 --> 00:12:41,160 you know, I'm a, I'm a seafood guy. I love seafood, 213 00:12:41,500 --> 00:12:44,480 so I'm actually putting on a new, uh, new, uh, 214 00:12:44,570 --> 00:12:47,000 pasta on the menu coming up here on the 17th. 215 00:12:47,100 --> 00:12:51,720 And we're calling it chef Bee's favorite pasta. Um, actually I love shrimp, 216 00:12:52,560 --> 00:12:56,400 properly cooked shrimp is, is amazing. And roasted tomatoes. Um, 217 00:12:56,620 --> 00:12:59,920 so I'm gonna take some roasted tomatoes, basil, garlic, and the shrimp, 218 00:12:59,980 --> 00:13:03,040 and braze it all together in a nice, uh, white wine sauce, 219 00:13:03,540 --> 00:13:05,040 put it over some angel hair pasta, 220 00:13:05,180 --> 00:13:09,840 and the basil just pops out of it and gives you great local, uh, herbs, 221 00:13:09,840 --> 00:13:11,920 flavoring, and everything like that. Um. 222 00:13:14,620 --> 00:13:17,840 And, and that's an, uh, menu item, you know, number one, it's, 223 00:13:17,870 --> 00:13:22,560 it's special to you and to your menu here at the Stonehouse, but, you know, 224 00:13:22,720 --> 00:13:25,720 I hate de veining shrimp and, you know, 225 00:13:25,850 --> 00:13:28,080 processing those down and then getting it ready. 226 00:13:28,460 --> 00:13:32,120 So that's something that I would say you definitely want to go out to eat for 227 00:13:32,120 --> 00:13:32,240 it, 228 00:13:32,240 --> 00:13:35,120 because really it's just a little bit of a pain when you gotta do it at home. 229 00:13:35,120 --> 00:13:35,480 Let's do. 230 00:13:35,480 --> 00:13:36,310 Let us do the work, Gloria. 231 00:13:36,310 --> 00:13:40,400 Yeah. Let you guys let you guys do the work on that. Um, you know, 232 00:13:40,540 --> 00:13:45,520 so let's talk a little bit, uh, about your experience. Uh, 233 00:13:45,660 --> 00:13:50,080 and what styles of, uh, cuisine or menus, uh, 234 00:13:50,140 --> 00:13:53,640 did you have to work with at, at previous employers, like Nemacolin? 235 00:13:54,190 --> 00:13:55,920 Well, when I was younger, I started, uh, 236 00:13:55,920 --> 00:13:58,960 my career at Becker Shadyside and in Uniontown, um, 237 00:13:59,030 --> 00:14:03,040 back then it was the number one banquet facility in Uniontown, so I learned to, 238 00:14:03,140 --> 00:14:05,640 uh, cook in volume. Um, 239 00:14:05,700 --> 00:14:10,120 and then I moved on to the Stonehouse where Chef fio taught me pretty much 240 00:14:10,120 --> 00:14:14,880 everything I know right now. Um, from there, I moved on to Nemacolin Woodlands, 241 00:14:14,880 --> 00:14:18,080 where I worked in about six or seven different restaurants up there, you know, 242 00:14:18,080 --> 00:14:22,920 keeping things fresh. Um, I became famous up there working at the tavern. 243 00:14:23,000 --> 00:14:27,560 I created a burger menu that was gourmet burgers for anything from elk to 244 00:14:27,690 --> 00:14:32,360 bison, to ground beefs to, you name it, we did it. Um, we even, 245 00:14:32,480 --> 00:14:36,840 I even created a black bean burger that was, uh, kind of my staple up there. 246 00:14:37,780 --> 00:14:41,640 Um, so I mean, I've learned over the last 30 years, you know, 247 00:14:41,640 --> 00:14:46,410 pretty much how to work with any ingredients and kind of just 248 00:14:46,420 --> 00:14:47,120 adapt. 249 00:14:47,120 --> 00:14:51,720 Sure. So now, if, if someone is coming into the stonehouse and, 250 00:14:51,740 --> 00:14:54,840 and I know personal preferences, um, you know, 251 00:14:55,190 --> 00:14:56,840 make you choose what you choose on the menu, 252 00:14:56,900 --> 00:15:00,800 but what would you say is the signature dish here at the Stonehouse? 253 00:15:00,800 --> 00:15:02,640 And if you're coming here for the first time, 254 00:15:03,220 --> 00:15:06,440 you probably should order that because it's, it's a fan favorite. Well. 255 00:15:06,440 --> 00:15:09,080 That was, that's gonna be our seven layer lasagna. Uh, 256 00:15:09,170 --> 00:15:12,240 Fanny and Carl Ross were famous for their lasagna, 257 00:15:12,780 --> 00:15:15,160 and I'm doing my best to try to replicate it. 258 00:15:15,180 --> 00:15:19,600 And I believe we have come up with the answer. Uh, we do ground beef ricotta, 259 00:15:19,720 --> 00:15:23,800 a asiago, Parmesan cheeses, fresh Italian herbs, uh, 260 00:15:23,800 --> 00:15:26,080 throw a couple eggs in there with the pasta sheets, 261 00:15:26,580 --> 00:15:31,000 and it is literally about six inches high if you can eat the whole thing. 262 00:15:31,120 --> 00:15:32,800 I would be very impressed, <laugh>. 263 00:15:33,300 --> 00:15:37,560 And, and I love menu items with ricotta cheese in them. Uh, you know, 264 00:15:37,560 --> 00:15:39,800 doesn't always agree with my stomach the way it should, 265 00:15:39,940 --> 00:15:44,320 but I love ricotta cheese, and, and I think that's a make or break in a, in a, 266 00:15:44,600 --> 00:15:49,400 a, uh, a lasagna recipe. Yeah. Um, so let's talk, 267 00:15:49,620 --> 00:15:53,040 uh, about some of your favorite ingredients to work with. 268 00:15:53,260 --> 00:15:58,200 So as you're building a menu, uh, what ingredients really inspire you? And I, 269 00:15:58,280 --> 00:16:01,800 I know you were talking about the basil that's in your mm-hmm. <affirmative>, 270 00:16:01,800 --> 00:16:06,560 was it Basil? You mentioned that is in your, your signature pasta dish. Um, 271 00:16:06,620 --> 00:16:09,240 but, you know, what's your favorite ingredient that, uh, 272 00:16:09,630 --> 00:16:10,920 that if you were building a menu, 273 00:16:11,020 --> 00:16:13,520 you want to kind of build it around that ingredient? 274 00:16:13,980 --> 00:16:15,720 That's kind of a tough question. Uh, 275 00:16:16,200 --> 00:16:20,520 I just enjoy tasting the flavors of everything. Uh, 276 00:16:21,320 --> 00:16:25,560 I do love to use fresh herbs in everything I use. So, uh, believe it or not, 277 00:16:25,560 --> 00:16:29,080 last year we actually had some pots on the front porch where we grew our own 278 00:16:29,130 --> 00:16:32,960 herbs, and we went out and picked them, washed them, and cooked with them. Um, 279 00:16:33,470 --> 00:16:37,720 it's just a fun thing to sit in the kitchen and just experiment with all these 280 00:16:37,720 --> 00:16:40,400 fresh herbs and see what kind of flavors we can come up with. 281 00:16:40,630 --> 00:16:45,400 Sure. So, Christine, my next question is for you, and that is, uh, 282 00:16:45,860 --> 00:16:48,640 uh, you know, I know you're the director of sales and not a bartender, 283 00:16:48,740 --> 00:16:53,720 but if you had to pair a perfect drink with any item 284 00:16:53,740 --> 00:16:57,960 on the Stonehouse menu, what would you say? You know, you come in and you, 285 00:16:58,410 --> 00:17:01,440 let's use, for instance, you're coming in, you're ordering the, 286 00:17:01,440 --> 00:17:03,400 the famous lasagna. Um, 287 00:17:03,550 --> 00:17:07,200 what would be a pairing that would be appropriate that you have in your, 288 00:17:07,620 --> 00:17:08,453 in your bar? 289 00:17:08,710 --> 00:17:13,320 Well, I'm a wine drinker, so I would say a red. Okay. I'm a lower a cab, 290 00:17:14,100 --> 00:17:18,360 but, um, Tiffany, our bartender makes smoked old fashioned. 291 00:17:18,360 --> 00:17:21,640 We have a smoked, um, box that she uses, 292 00:17:22,260 --> 00:17:24,840 and that would be an awesome drink for that as well. 293 00:17:25,260 --> 00:17:27,600 And then we also do mocktails as well. 294 00:17:28,150 --> 00:17:32,560 Well, my, my wife is a huge fan of, uh, of old fashions. Yes. 295 00:17:32,580 --> 00:17:36,960 And she likes a little sweeter, so normally requests maker's mark in it. Yes. 296 00:17:36,960 --> 00:17:39,200 But, uh, mm-hmm. <affirmative>, it's so exciting that you guys are, 297 00:17:39,220 --> 00:17:42,760 are smoking Yes. The, the, uh, beverages. Now, uh, you know, 298 00:17:42,800 --> 00:17:44,680 I think that's a popular thing that, 299 00:17:44,680 --> 00:17:48,720 that you're seeing in some higher end restaurants. Yes. And right here in, 300 00:17:48,780 --> 00:17:52,200 in Fayette County, in southwestern Pennsylvania, um, 301 00:17:52,620 --> 00:17:56,920 you can experience a, a, a freshly smoked drink. Uh, and, 302 00:17:56,980 --> 00:18:01,600 and I think that's a great, something that a lot of people will ultimately, uh, 303 00:18:02,290 --> 00:18:05,200 enjoy. Now you have a lot of, uh, 304 00:18:05,320 --> 00:18:07,320 a lot of people coming into the restaurant and, 305 00:18:07,520 --> 00:18:10,560 and maybe even staying overnight, et cetera. Um, 306 00:18:11,100 --> 00:18:15,840 and I know there are more and more dietary concerns for people. 307 00:18:16,220 --> 00:18:21,160 Uh, you know, my mother-in-law and sister-in-law both have celiacs really bad. 308 00:18:21,860 --> 00:18:24,720 Um, and, uh, plate of pasta could knock you to the, 309 00:18:24,720 --> 00:18:27,360 either of them out for about a week. Mm-hmm. <affirmative>. Um, 310 00:18:27,580 --> 00:18:32,520 so how do you accommodate guest requests that, uh, you know, maybe they have a, 311 00:18:32,520 --> 00:18:34,040 a dietary restriction, et cetera? 312 00:18:34,510 --> 00:18:36,280 Well, the new menu coming out, uh, 313 00:18:36,280 --> 00:18:39,480 we will have seven gluten-free items on there. Um, 314 00:18:39,540 --> 00:18:43,200 if anybody wanted to come in and enjoy one of our pastas, we also have some, uh, 315 00:18:43,200 --> 00:18:47,280 borelli gluten-free pasta that will cook right on the spot in a, you know, 316 00:18:47,590 --> 00:18:50,760 safe pot that, uh, doesn't cross-contaminate. Uh, 317 00:18:50,780 --> 00:18:53,640 so anybody gluten-free would not have any problems coming here and finding 318 00:18:53,640 --> 00:18:58,520 something to eat. Uh, we do do vegetarian options on there as well. Um, 319 00:18:59,300 --> 00:19:01,760 and we try to do some dairy-free items as well. We, 320 00:19:01,780 --> 00:19:04,560 we get a quite a few guests that are, you know, allergic to dairy. 321 00:19:05,460 --> 00:19:08,760 Uh, that would be a horrible affliction, because I love cheese. Yes. You know, 322 00:19:08,840 --> 00:19:12,240 I, I couldn't be allergic to dairy. Um, but, you know, with, 323 00:19:12,270 --> 00:19:15,800 with the cheese that I like on, uh, pretty much any dish that I, 324 00:19:16,240 --> 00:19:18,120 I order on a menu, um, 325 00:19:18,140 --> 00:19:22,600 we have to get our first break in today on our episode of All In a Day's Drive. 326 00:19:22,600 --> 00:19:27,120 We'll be right back. And again, my guest today are Christine Cheney, uh, 327 00:19:27,440 --> 00:19:31,880 director of sales and, uh, chef B here at the Stonehouse, uh, 328 00:19:31,880 --> 00:19:35,080 the historic Stonehouse, uh, restaurant. And Ian, 329 00:19:35,080 --> 00:19:38,200 we'll be right back on all in a Day's drive in just a moment. 330 00:19:39,220 --> 00:19:41,920 You are listening to All In a Day's Drive. 331 00:19:42,350 --> 00:19:46,080 Stay with us while we top off our tank and order an m t o. 332 00:19:46,540 --> 00:19:51,120 The journey across Pennsylvania will continue right after this pit stop. 333 00:20:00,310 --> 00:20:04,310 Coordinated 360 is comprised of three main divisions, marketing, 334 00:20:04,340 --> 00:20:07,790 political consulting, and event management. For today, 335 00:20:08,000 --> 00:20:09,750 let's discuss event management. 336 00:20:10,450 --> 00:20:14,470 Our event services under the direction of owner Rebecca Dowling can take charge 337 00:20:14,470 --> 00:20:18,870 of planning and hosting your conferences, conventions, meetings, exhibitions, 338 00:20:19,040 --> 00:20:21,510 trade shows, seminars, festivals, 339 00:20:21,650 --> 00:20:24,870 and any private gatherings such as birthdays, weddings, or showers. 340 00:20:25,610 --> 00:20:28,430 Our team can handle finding vendors, issuing invitations, 341 00:20:28,450 --> 00:20:31,030 and even use social media to advertise the event. 342 00:20:31,610 --> 00:20:35,710 We pride ourselves on our customized event decor no longer just for kids' 343 00:20:35,910 --> 00:20:39,830 birthday parties. Balloons bring delight and joy to everyone regardless of age. 344 00:20:40,020 --> 00:20:42,150 Whether you need balloons to enhance a birthday, 345 00:20:42,150 --> 00:20:43,990 corporate function or themed party, 346 00:20:44,370 --> 00:20:49,000 we have the necessary supplies and designs to make it special. Our balloon, 347 00:20:49,020 --> 00:20:51,360 arches, walls, columns, and centerpieces, 348 00:20:51,390 --> 00:20:55,640 plus any customer specialty designs are available in Fayette Green, 349 00:20:55,920 --> 00:20:57,560 Somerset, and Washington Counties. 350 00:20:58,500 --> 00:21:00,920 For more information on our services and decorations, 351 00:21:01,020 --> 00:21:05,280 please call Rebecca at (724) 317-2892, 352 00:21:05,740 --> 00:21:09,960 or contact us through email at info coordinated three sixty.com. 353 00:21:10,540 --> 00:21:12,840 We also encourage you to check out our Facebook page, 354 00:21:13,020 --> 00:21:17,120 or visit coordinated three sixty.com to see some of our previous work. 355 00:21:17,620 --> 00:21:20,240 I'm Melinda De LaRose. As an Assistant District Attorney, 356 00:21:20,430 --> 00:21:24,360 I've protected Fayette County families and fought to uphold our constitutional 357 00:21:24,360 --> 00:21:27,160 rights. As a prosecutor and trusted local attorney, 358 00:21:27,350 --> 00:21:31,200 I've provided victims of crime with a strong voice and put criminals behind 359 00:21:31,270 --> 00:21:34,560 bars. My pledge to you as judge is to follow the law, 360 00:21:34,660 --> 00:21:36,880 always maintain the highest ethical standards, 361 00:21:37,020 --> 00:21:41,080 and to run a courtroom that's respectful of your time and tax dollars. 362 00:21:41,540 --> 00:21:45,080 I'm Melinda de LaRose asking for your vote for Judge paid. 363 00:21:45,080 --> 00:21:46,760 For by Friends of Melinda de LaRose. 364 00:21:47,550 --> 00:21:49,320 When it comes to buying a home, 365 00:21:49,910 --> 00:21:52,760 what you see isn't exactly what you get. 366 00:21:53,340 --> 00:21:58,200 That's why home buyers should call Dave Dowling At Grandview Inspections 367 00:21:58,540 --> 00:22:02,520 at 7 2 4 2 0 8 4 1 0 8. 368 00:22:03,060 --> 00:22:07,880 You'll see colorful flowers, freshly painted walls, granite countertops, 369 00:22:08,240 --> 00:22:10,640 gleaming hardwood floors, and other touches. 370 00:22:11,190 --> 00:22:14,880 What you can't see is the cracks, ancient plumbing, 371 00:22:15,350 --> 00:22:16,400 dangerous wiring, 372 00:22:16,860 --> 00:22:21,680 or broken appliances that might be revealed when you hire a 373 00:22:21,680 --> 00:22:25,360 home inspector. And when it comes to home inspectors, 374 00:22:25,710 --> 00:22:29,680 knowing yours has the qualifications and experience needed, 375 00:22:29,980 --> 00:22:31,880 should be your number one concern. 376 00:22:32,550 --> 00:22:37,400 Dave Dowling with Grandview Inspections is an architectural engineer with 377 00:22:37,470 --> 00:22:42,160 over 30 years of commercial construction experience and hundreds of 378 00:22:42,190 --> 00:22:43,680 inspections under his belt. 379 00:22:44,720 --> 00:22:49,720 A home inspection is an opportunity for you to hire an expert to walk through 380 00:22:49,720 --> 00:22:54,280 the home and prepare a report outlining the home's major components. 381 00:22:54,630 --> 00:22:59,480 What needs immediate attention and what will require maintenance after you 382 00:22:59,480 --> 00:23:03,000 move in your home is one of your biggest investments. 383 00:23:03,340 --> 00:23:07,200 So make sure your investment is everything you hoped it to be. 384 00:23:07,670 --> 00:23:11,040 Call Dave Dowling at Grandview Inspections at 385 00:23:11,040 --> 00:23:14,880 7 2 4 2 0 8 4 1 0 8. 386 00:23:16,140 --> 00:23:18,680 You are listening to All In A Day's Drive. 387 00:23:20,100 --> 00:23:24,200 And now it's time for our special segment Adventures with Kelly. 388 00:23:25,090 --> 00:23:29,440 Kelly is a woman with many hats. She's a wife, mother of two, 389 00:23:29,900 --> 00:23:34,280 and a speech language pathologist hailing from southwestern Pennsylvania. 390 00:23:34,820 --> 00:23:38,600 She moved away for a few years before returning home to start her family. 391 00:23:39,060 --> 00:23:44,000 And boy did she explore the United States during that time from sea 392 00:23:44,060 --> 00:23:48,960 to shining sea. Kelly's adventures were nothing short of spectacular, 393 00:23:49,620 --> 00:23:51,720 but you know what? Since returning home, 394 00:23:52,110 --> 00:23:56,160 Kelly's perspective on her hometown and the surrounding areas has shifted 395 00:23:56,160 --> 00:23:59,480 dramatically, she can't stop daydreaming about her next adventure, 396 00:23:59,480 --> 00:24:03,440 whether it's exploring a new place or simply getting lost in the woods. 397 00:24:03,780 --> 00:24:08,320 And now she's here to share all her wonderful travel tips and insights with us. 398 00:24:08,660 --> 00:24:13,280 So let's buckle up, get the kids in the car seats, fill up our tanks, 399 00:24:13,500 --> 00:24:16,600 and join Kelly and her family on this exciting ride, 400 00:24:17,460 --> 00:24:22,080 all in a day's drive where the fun never stops. 401 00:24:29,370 --> 00:24:31,640 Hello, I'm Kelly of Dentures with Kelly, 402 00:24:31,740 --> 00:24:34,000 and you're listening to All My Day's Drive. 403 00:24:34,820 --> 00:24:36,680 I'm a mom in southwestern Pennsylvania, 404 00:24:36,740 --> 00:24:38,960 and I like to get my family out and explorer. 405 00:24:39,740 --> 00:24:44,080 And as the one who kind of takes on the travel planner role in my family, 406 00:24:44,520 --> 00:24:48,920 I figured I would share some of the things I learned along the way to help you 407 00:24:48,920 --> 00:24:50,760 plan your next adventure. So, 408 00:24:50,770 --> 00:24:53,240 today I'll be discussing one of our latest adventures, 409 00:24:53,240 --> 00:24:58,240 which was just a short and sweet hike at Monville Christian Camp in Fayette 410 00:24:58,240 --> 00:25:00,360 County. Um, 411 00:25:00,460 --> 00:25:04,520 one of the most popular hikes up there is the hike to the cross, 412 00:25:04,860 --> 00:25:05,480 the overlook, 413 00:25:05,480 --> 00:25:09,680 or if you've ever driven in the town area and looked up at the mountain and seen 414 00:25:09,680 --> 00:25:12,040 the White Cross at the top of the mountain, um, 415 00:25:12,180 --> 00:25:14,320 you can hike up there and it's a beautiful view, 416 00:25:14,940 --> 00:25:18,440 but we wanted to try different trail that we had never tried before. 417 00:25:19,180 --> 00:25:23,840 So down by where you typically park for the hike to the cross, 418 00:25:24,780 --> 00:25:25,000 um, 419 00:25:25,000 --> 00:25:30,000 there's a trailhead in the Kingwood area and wanted to try a trail down there. 420 00:25:30,620 --> 00:25:34,560 Um, just an fyi, there's no ba open bathroom facilities there, 421 00:25:35,580 --> 00:25:37,640 but I'm aware of. Um, 422 00:25:38,300 --> 00:25:41,600 but as you enter the Kingwood Trail area, 423 00:25:42,550 --> 00:25:47,520 there's a map on the right that you can check in and pick a trail. 424 00:25:48,270 --> 00:25:52,920 They're really well marked and color coded. Um, you can also look online. 425 00:25:52,940 --> 00:25:56,640 The map is online if you wanna plan your hike ahead of time, 426 00:25:56,640 --> 00:25:58,320 which is always a good idea. 427 00:25:59,420 --> 00:26:03,600 But we just happen to choose the orange trail. And, 428 00:26:04,420 --> 00:26:08,760 um, My kids are under the age of five, 429 00:26:08,900 --> 00:26:11,840 and I let my older, we, we have a baby, we were carrying the baby, 430 00:26:11,900 --> 00:26:14,160 but I let my older two hike on their own. 431 00:26:14,740 --> 00:26:18,040 And so I kind of wanted something short, um, 432 00:26:18,510 --> 00:26:21,800 roughly like one to two miles, and we attempted the orange trail, 433 00:26:21,860 --> 00:26:25,160 but they weren't having it that day, <laugh>. And that's okay. 434 00:26:25,230 --> 00:26:27,440 That happens quite a bit. Um, 435 00:26:27,920 --> 00:26:31,480 I usually just kind of set my expectations low and see if they can surprise me, 436 00:26:32,540 --> 00:26:34,760 and, um, it doesn't bother me because, you know, 437 00:26:34,860 --> 00:26:38,520 the important thing is that we're just outside together and they're learning. 438 00:26:38,860 --> 00:26:43,710 So, what's nice about the Orange Trail is that even though we weren't able to, 439 00:26:43,740 --> 00:26:44,760 to go to the end of it, 440 00:26:44,780 --> 00:26:49,360 we were able to loop back by taking the Blue Trail to the Red Trail 441 00:26:50,030 --> 00:26:53,800 down to Green Cathedral, and then loop back up toward our vehicle. 442 00:26:55,340 --> 00:26:59,800 So, um, if you are beauty hiking, the, 443 00:27:00,780 --> 00:27:05,200 um, orange trails, definitely a hiking trail with rocks, 444 00:27:05,220 --> 00:27:09,600 and it was moss covered at times. And, um, I think there were some stairs, 445 00:27:09,870 --> 00:27:13,880 like rock stairs down, and we went on a, a wet day, 446 00:27:13,980 --> 00:27:15,200 so it was a little slippery. 447 00:27:15,540 --> 00:27:17,800 So you just wanna use some caution if you're starting out, 448 00:27:17,820 --> 00:27:20,280 if you're taking kids. Um, 449 00:27:21,480 --> 00:27:26,420 but there's really some really neat rock formations on that first part of the 450 00:27:26,420 --> 00:27:31,100 Orange Trail. And then I was excited on the Blue Trail because I, 451 00:27:31,220 --> 00:27:33,980 I have a lot to learn about plants I'm trying to learn, 452 00:27:34,600 --> 00:27:39,060 but I'm now spotting Trillium and it's springtime here. And I, 453 00:27:39,260 --> 00:27:42,820 I spotted my first painted Tri Trillium, which I hear is pretty rare. 454 00:27:43,200 --> 00:27:47,420 So I was excited about that. Um, then on the Red Trail, 455 00:27:47,560 --> 00:27:51,500 we noticed some fitness equipment because there's actually a fit trail up there 456 00:27:51,520 --> 00:27:53,900 if you want an outdoor workout, which is kind of neat. 457 00:27:54,600 --> 00:27:56,780 So we headed toward Green Cathedral, 458 00:27:57,430 --> 00:28:02,380 which is a wonderful place to take a break and have snacks and let the kids 459 00:28:02,440 --> 00:28:05,980 run around and play and explore. Um, 460 00:28:06,210 --> 00:28:08,980 it's just really peaceful and quiet. I really enjoy it up there. 461 00:28:09,920 --> 00:28:13,300 And then we just looped back up toward our vehicle on the main trail. 462 00:28:14,040 --> 00:28:17,860 And something to keep an eye out for on that main trail is a prayer lab, 463 00:28:18,400 --> 00:28:21,380 prayer labyrinth, which I really like. It's a, 464 00:28:21,410 --> 00:28:26,260 it's a spiral on the ideas that you pray about to pray 465 00:28:26,280 --> 00:28:29,260 for. Think about the things that you're thankful for on the way in. 466 00:28:29,680 --> 00:28:33,660 And as you spiral back out, you pray for others. So it's kind of neat, 467 00:28:33,660 --> 00:28:38,060 and the kids enjoy doing that too. And, um, 468 00:28:40,080 --> 00:28:43,300 all in all the, the distance was just a little over a mile, 469 00:28:43,310 --> 00:28:47,940 which was just perfect for us. We just wanted something short. And, um, 470 00:28:48,160 --> 00:28:51,180 if you're looking for something short or you're just starting out, 471 00:28:51,200 --> 00:28:55,300 or you're taking the kids this, there's, this is a good option. And like I said, 472 00:28:55,300 --> 00:28:59,540 there's lots more trails to explore up there. And you can hike to Ville Glen, 473 00:28:59,720 --> 00:29:04,660 you can play disc golf. Um, there's a prayer trail up there, 474 00:29:04,660 --> 00:29:09,500 there's a playground. So, uh, there's lots of Geo Cas up there too, 475 00:29:09,520 --> 00:29:14,060 if, if you're interested in that. Um, so yeah, lots of things. 476 00:29:14,060 --> 00:29:18,540 Check out Jamon Bill, and thanks for tuning in. This week. 477 00:29:19,840 --> 00:29:24,740 You can find more information about some of our travels on my website, 478 00:29:24,740 --> 00:29:29,460 which is adventures with kelly.com. And I spell Kelly, k e l l y. 479 00:29:30,520 --> 00:29:34,380 My Instagram is at Adventures w Kelly. 480 00:29:35,040 --> 00:29:38,980 And on my website, there's links to my other social media like Facebook, 481 00:29:38,980 --> 00:29:42,720 Pinterest, YouTube, and you're not on social media, 482 00:29:43,580 --> 00:29:47,280 but you have email you can sign up to receive, um, 483 00:29:47,540 --> 00:29:51,800 emails that I send out occasionally. So, uh, thanks for tuning in. 484 00:29:51,920 --> 00:29:55,760 I hope you tune in next week for our next adventure. Bye-bye. 485 00:29:56,820 --> 00:30:01,120 Thanks for joining Kelly on this adventure here on All Ina Day's Drive. 486 00:30:01,940 --> 00:30:05,040 You can learn more about Kelly and her adventures by visiting 487 00:30:05,980 --> 00:30:08,960 www.adventureswithkelly.com, 488 00:30:09,460 --> 00:30:12,400 or connect with her on your favorite social media platforms. 489 00:30:12,730 --> 00:30:17,040 Today we've been exploring the beauty and wonder of Pennsylvania from the 490 00:30:17,200 --> 00:30:21,720 stunning landscapes to the historic landmarks and world renowned attractions. 491 00:30:21,960 --> 00:30:25,560 Pennsylvania truly has it all, and the best part, 492 00:30:26,100 --> 00:30:28,760 you can see it all in just one day's drive. 493 00:30:29,420 --> 00:30:34,200 So let's buckle up and join us as we journey through this incredible state from 494 00:30:34,200 --> 00:30:39,120 Philadelphia's Liberty Bell to the breathtaking vistas of the Pocono Mountains, 495 00:30:39,490 --> 00:30:43,200 we'll show you why Pennsylvania is a must visit destination. 496 00:30:43,620 --> 00:30:45,920 And now back to today's adventure. 497 00:30:46,390 --> 00:30:48,840 Here on All In a Day's Drive. 498 00:30:58,230 --> 00:31:00,280 Nestled in the heart of the Laurel Highlands, 499 00:31:00,280 --> 00:31:03,160 the Christian W. Clay Winery and Ridge Runner Distillery, 500 00:31:03,170 --> 00:31:07,320 offer handcrafted wines and spirits using locally sourced grapes and 501 00:31:07,320 --> 00:31:08,920 ingredients, stop by our Tokyo, 502 00:31:08,920 --> 00:31:12,640 Pennsylvania tasting rooms located just across the street from each other. 503 00:31:12,700 --> 00:31:16,480 Or pick up a bottle at our wine cellar on Route 40, the National Road. 504 00:31:17,030 --> 00:31:19,360 Join Ridgerunner Distillery on Friday, 505 00:31:19,540 --> 00:31:24,320 May 5th at 3:00 PM to kick off their grand opening weekend with Free 506 00:31:24,390 --> 00:31:25,223 charcuterie. 507 00:31:25,780 --> 00:31:30,480 May 6th join us for s'mores by our Fire and May 7th, 508 00:31:30,930 --> 00:31:35,520 enjoy our Bloody Mary Bar and live music by Hollow point from two to 509 00:31:35,520 --> 00:31:36,353 5:00 PM. 510 00:31:37,420 --> 00:31:40,080 For more information about the Christian W. Clay Winery, 511 00:31:40,310 --> 00:31:45,120 call 7 2 4 4 3 9 3 4 2 4. And for Ridge Runner Distillery, 512 00:31:45,190 --> 00:31:48,520 call 7 2 4 4 3 4 6 6 5 9. 513 00:31:48,520 --> 00:31:51,600 Christian Clay Winery and Ridge Runner Distillery, 514 00:31:51,740 --> 00:31:56,600 the Laurel Highlands Premier Purveyors of Locally Made Wine and Spirits. 515 00:31:58,200 --> 00:32:02,000 Coordinated. 360 is comprised of three main divisions, marketing, 516 00:32:02,070 --> 00:32:05,480 political consulting, and event management. For today, 517 00:32:05,650 --> 00:32:07,360 let's discuss event management. 518 00:32:08,060 --> 00:32:12,200 Our event services under the direction of owner Rebecca Dowling can take charge 519 00:32:12,200 --> 00:32:16,760 of planning and hosting your conferences, conventions, meetings, exhibitions, 520 00:32:16,970 --> 00:32:21,800 trade shows, seminars, festivals, and any private gatherings such as birthdays, 521 00:32:21,800 --> 00:32:26,080 weddings, or showers. Our team can handle finding vendors, issuing invitations, 522 00:32:26,100 --> 00:32:28,560 and even use social media to advertise the event. 523 00:32:29,140 --> 00:32:33,480 We pride ourselves on our customized event decor no longer just for kids' 524 00:32:33,720 --> 00:32:37,520 birthday parties. Balloons bring delight and joy to everyone regardless of age. 525 00:32:37,710 --> 00:32:39,880 Whether you need balloons to enhance a birthday, 526 00:32:39,880 --> 00:32:41,720 corporate function or themed party, 527 00:32:42,100 --> 00:32:46,680 we have the necessary supplies and designs to make it special. Our balloon, 528 00:32:46,740 --> 00:32:49,080 arches, walls, columns, and centerpieces, 529 00:32:49,110 --> 00:32:54,080 plus any customer specialty designs are available in Fayette Green, summer Set, 530 00:32:54,140 --> 00:32:58,680 and Washington Counties. For more information on our services and decorations, 531 00:32:58,780 --> 00:33:03,000 please call Rebecca at (724) 317-2892, 532 00:33:03,460 --> 00:33:07,680 or contact us through email at info coordinated three sixty.com. 533 00:33:08,260 --> 00:33:12,240 We also encourage you to check out our Facebook page or visit coordinated three 534 00:33:12,240 --> 00:33:14,680 sixty.com to see some of our previous work. 535 00:33:15,550 --> 00:33:18,800 Well, thanks for staying with us here on All in a Today's Drive. I'm your host, 536 00:33:18,800 --> 00:33:21,280 Matt Dowling. My guest today are Christine Cheney, 537 00:33:21,560 --> 00:33:26,080 director of Sales at the Stonehouse, and Chef B who, uh, is doing his, 538 00:33:26,180 --> 00:33:29,200 his second stint at the, uh, at the Stonehouse. 539 00:33:29,200 --> 00:33:31,080 He kind of cut his teeth here as a young adult, 540 00:33:31,220 --> 00:33:35,240 and now he's back and in charge and creating, uh, 541 00:33:35,440 --> 00:33:38,800 a very delectable menu. Christine, 542 00:33:38,820 --> 00:33:43,160 my next question goes to you, and that is about, um, 543 00:33:44,430 --> 00:33:49,200 both onsite banquets and offsite catering. Um, you know, I, 544 00:33:49,280 --> 00:33:53,920 I know I've had your catering before, uh, for events that I've planned and, uh, 545 00:33:54,010 --> 00:33:56,400 loved some of the barbecue items that you had on there. 546 00:33:56,580 --> 00:33:58,240 But why don't you tell us about, uh, 547 00:33:58,470 --> 00:34:01,400 some of the events that you do both onsite and offsite? 548 00:34:01,830 --> 00:34:05,840 Well, we call our catering backyard of black tie. Uh, 549 00:34:05,900 --> 00:34:10,680 we do do barbecue, but we can, we do a whole ray of different menus, 550 00:34:10,990 --> 00:34:14,240 like we, the logo says Backyard to Black Tie, 551 00:34:14,820 --> 00:34:19,600 so we do all kind of weddings, retirement parties, bar mitzvahs. 552 00:34:19,660 --> 00:34:23,720 We do any kind of milestone event that you can imagine. 553 00:34:23,760 --> 00:34:26,920 Christenings and confirmations were last weekends, big, 554 00:34:27,220 --> 00:34:29,880 big events because tis the season for that. 555 00:34:30,340 --> 00:34:34,880 We do wonderful graduation parties. Uh, we do weddings galore, 556 00:34:35,340 --> 00:34:37,560 and we customize those weddings as well. 557 00:34:37,860 --> 00:34:40,400 We were just talking about dietary restrictions. 558 00:34:40,890 --> 00:34:43,240 We've done all vegan and vegetarian weddings, 559 00:34:43,410 --> 00:34:47,160 we've done all gluten-free weddings, depending on the couple's needs and, 560 00:34:47,160 --> 00:34:48,560 you know, the family's needs. 561 00:34:49,260 --> 00:34:53,480 So we can do those menu items just for a certain few, 562 00:34:53,820 --> 00:34:57,400 or the whole wedding can be like that. We do beautiful charcuterie. 563 00:34:57,860 --> 00:35:02,560 We do travel to Morgantown, we travel to Deer Lake, or excuse me, 564 00:35:02,560 --> 00:35:05,480 deep Creek Lake. Uh, we do Oakland, Maryland, 565 00:35:05,900 --> 00:35:10,520 we do out towards Rockwood and Somerset, pa. And like I said, 566 00:35:10,520 --> 00:35:14,360 we go to West Virginia. We've done the events in Ohio as well. Sure. 567 00:35:15,070 --> 00:35:15,903 Tri-State. 568 00:35:16,150 --> 00:35:19,560 Okay. Yeah, you're really getting around, uh, around the area there with, 569 00:35:19,560 --> 00:35:23,760 with some of your, uh, your catering jobs. Um, you know, 570 00:35:24,200 --> 00:35:24,860 I think my, 571 00:35:24,860 --> 00:35:29,680 my next question would be what sets the Stonehouse apart 572 00:35:29,830 --> 00:35:33,960 from other restaurants? You know, now up here in the mountain, 573 00:35:34,020 --> 00:35:38,200 we only have so many restaurants. I, I think we eat at Braddocks once a week. 574 00:35:38,940 --> 00:35:42,960 Um, and we haven't got the kids convinced to come into the Stonehouse yet, 575 00:35:42,960 --> 00:35:45,400 but my wife and I have been here, um, 576 00:35:45,910 --> 00:35:49,960 because my kids are always real leery about going to a new restaurant. Right. 577 00:35:49,960 --> 00:35:52,400 They want something that they know they like, and they love the, 578 00:35:52,660 --> 00:35:56,400 the hand dipped ice cream over at your sister restaurant. Yes. Um, 579 00:35:56,580 --> 00:36:00,800 but what sets you apart? Why should someone, especially coming, uh, 580 00:36:00,800 --> 00:36:05,200 across the Commonwealth, um, why should they make us stop at the Stone House? 581 00:36:06,430 --> 00:36:07,190 Good. 582 00:36:07,190 --> 00:36:09,400 Well, you can trust us. 583 00:36:09,700 --> 00:36:12,360 If something is not the way you want, 584 00:36:13,020 --> 00:36:17,760 we can take care of it right away. Please let your server know, 585 00:36:17,760 --> 00:36:21,600 because we want you to trust us. We want you to enjoy your meal. 586 00:36:21,820 --> 00:36:26,240 We want you to enjoy your stay, and there's so much that we do on our menus, 587 00:36:26,240 --> 00:36:30,400 but if you have a dietary restriction that you don't see answered on the menu, 588 00:36:30,700 --> 00:36:32,680 we want you to trust us and just ask. 589 00:36:34,180 --> 00:36:36,240 So, uh, chef, another question for you. 590 00:36:36,240 --> 00:36:40,360 And I know we've talked about what inspires you to build a menu about some of 591 00:36:40,360 --> 00:36:43,120 the history in the current menu here at the Stonehouse, 592 00:36:43,620 --> 00:36:47,360 but let's talk now about, uh, about plating and, 593 00:36:47,500 --> 00:36:51,680 and presentation because, you know, in this day and age, 594 00:36:52,130 --> 00:36:56,600 everything that hits a table becomes an Instagram post, um, <laugh> and, 595 00:36:56,700 --> 00:36:59,800 and I kind of, I kind of laugh, although I'm guilty of this as well. My, 596 00:36:59,860 --> 00:37:04,040 my wife will be sitting there with her phone, you know, taking a picture of, 597 00:37:04,300 --> 00:37:05,520 of whatever the meal is, 598 00:37:05,520 --> 00:37:10,040 especially if it's something that's unique to the establishment that we're at. 599 00:37:10,040 --> 00:37:11,840 Mm-hmm. <affirmative>. Uh, so whether it be a, 600 00:37:12,040 --> 00:37:16,200 a really nice charcuterie board to, uh, one of your, 601 00:37:16,470 --> 00:37:18,560 your menu options, um, 602 00:37:18,670 --> 00:37:22,880 tell us a little bit about your theory on plating and presentation and, uh, 603 00:37:23,300 --> 00:37:28,160 and if I come here, basically, is my plate gonna be Instagram worthy? 604 00:37:28,580 --> 00:37:30,720 Yes. The answer to that is yes. Um, 605 00:37:31,320 --> 00:37:35,360 I challenge my chefs in the kitchen all the time to outdo me. Um, 606 00:37:36,000 --> 00:37:40,640 I spend a lot of time researching other restaurants, uh, local restaurants, uh, 607 00:37:40,640 --> 00:37:43,440 you know, the famous Gordon Ramsey, see what everybody's doing. 608 00:37:43,700 --> 00:37:48,320 And what I think in my head is, how can I make this mine? Um, 609 00:37:48,860 --> 00:37:52,200 so I'll take like, uh, a picture of something somebody's done, 610 00:37:52,200 --> 00:37:54,920 and I'll just try to rearrange it, uh, put my own ingredients, 611 00:37:54,920 --> 00:37:56,760 kind of put my stamp on the plate. Um, 612 00:37:57,390 --> 00:38:01,000 that is something that I do challenge my other chefs in the kitchen is I, uh, 613 00:38:01,280 --> 00:38:05,880 I straight up told 'em, if Chef B wouldn't approve of it, don't send it out. Um, 614 00:38:06,100 --> 00:38:10,400 so they have stepped up their game and every single plate that comes out here is 615 00:38:10,400 --> 00:38:11,233 worth a picture. 616 00:38:12,140 --> 00:38:15,160 So let's talk now about Covid 19, 617 00:38:15,350 --> 00:38:18,800 because it really decimated the restaurant industry, 618 00:38:19,340 --> 00:38:21,480 and I believe made some, uh, 619 00:38:21,550 --> 00:38:26,360 long-term changes to the way we do things in restaurants, whether that be, uh, 620 00:38:26,360 --> 00:38:29,480 digital menus, uh, that you can pull up on your phone, 621 00:38:30,040 --> 00:38:32,760 advanced ordering pickup. You know, I, I, 622 00:38:32,790 --> 00:38:36,320 some of my friends that have some restaurants, um, they said that, you know, 623 00:38:36,320 --> 00:38:39,720 pickup just blew up during Covid 19. Um, 624 00:38:39,980 --> 00:38:43,240 so while Covid 19 was a horrible thing, and, uh, 625 00:38:43,260 --> 00:38:47,560 and I definitely didn't like the six feet apart and staying home all the time, 626 00:38:48,180 --> 00:38:50,760 um, but it did leave us with some, 627 00:38:51,070 --> 00:38:54,400 some good items that we can put into place moving forward. 628 00:38:54,980 --> 00:38:57,120 So how has Covid 19, uh, 629 00:38:57,590 --> 00:39:01,440 kind of affected your business model here at the Stonehouse? And, 630 00:39:01,440 --> 00:39:04,760 and I know during Covid you weren't back here yet, but, uh mm-hmm. 631 00:39:04,800 --> 00:39:04,900 <affirmative>, 632 00:39:04,900 --> 00:39:08,720 but what are some of the things you've been seeing chef that have changed in the 633 00:39:08,920 --> 00:39:11,120 industry due to, uh, to Covid? 634 00:39:11,950 --> 00:39:12,460 Well, 635 00:39:12,460 --> 00:39:16,360 one positive thing that co Covid has done for the restaurant industry is it has 636 00:39:16,430 --> 00:39:21,240 made everyone more aware of the rules and regulations of 637 00:39:21,240 --> 00:39:26,240 health inspections and, and serving and, and, you know, the glove usages. 638 00:39:26,540 --> 00:39:31,200 Um, so even though Covid was a bad thing, that is one positive that came out. 639 00:39:31,340 --> 00:39:36,230 Uh, and we're continuing, even though Covid is not as big as it was before, 640 00:39:36,250 --> 00:39:39,950 we are continuing all those paces in the kitchen and the front of the house, um, 641 00:39:39,970 --> 00:39:42,110 making sure that we are following the rules. 642 00:39:42,700 --> 00:39:47,510 Sure. Now, uh, anything, and maybe this is a question for Christine. Um, 643 00:39:47,930 --> 00:39:50,830 any highlights on your website that, uh, 644 00:39:50,940 --> 00:39:54,030 have evolved through Covid 19? You know, 645 00:39:54,030 --> 00:39:56,270 can you view the menu on your website? Yes. 646 00:39:56,290 --> 00:39:59,190 Can you do any pre-orders and pickups, or. 647 00:39:59,570 --> 00:40:02,390 You can call ahead. Okay. And, um, order, 648 00:40:02,690 --> 00:40:07,070 but we don't have that option right now about ordering ahead, but like I said, 649 00:40:07,070 --> 00:40:10,710 you can call in order. Sure. But you can view the menu. Well, you know, 650 00:40:10,710 --> 00:40:13,390 as we're going to be launching the new menu on May 17th, 651 00:40:13,930 --> 00:40:17,910 you can preview the catering menu and things, and then it gives you, you know, 652 00:40:17,930 --> 00:40:21,710 my number and extension to talk about your special day, your event, you know, 653 00:40:21,780 --> 00:40:24,310 more in detail. But yes, yes, 654 00:40:24,330 --> 00:40:27,350 we have updated things and our special events, 655 00:40:27,350 --> 00:40:31,190 like Mother's Day is coming up in just two weeks, you know, 656 00:40:31,190 --> 00:40:33,790 we have got our menu for Mother's Day, we're doing a wonderful buffet, 657 00:40:34,810 --> 00:40:36,430 and that's all on there as well. 658 00:40:37,130 --> 00:40:40,550 So my next question is a little bit, uh, philosophical and, 659 00:40:40,550 --> 00:40:45,310 and I'd give you both the opportunity to answer it, but what do you think, uh, 660 00:40:45,720 --> 00:40:48,150 about food and dining, you know, 661 00:40:48,170 --> 00:40:52,430 how does that influence our culture and our community? Uh, 662 00:40:52,450 --> 00:40:54,590 and and how is that kind of a, a staple? 663 00:40:55,750 --> 00:40:59,630 I guess what I'm basically asking is what's the importance of, 664 00:41:00,210 --> 00:41:04,510 of restaurants and, uh, and how do they, uh, 665 00:41:04,950 --> 00:41:06,270 interact with the community in the, 666 00:41:06,270 --> 00:41:09,910 in the culture that exists kind of in a hyper local model model? 667 00:41:11,460 --> 00:41:14,990 Well, I mean, the easy answer for the Stonehouse is Fred Ziegler himself. Uh, 668 00:41:15,050 --> 00:41:19,790 he is out in the community. He's wide known all over the county. Um, 669 00:41:20,410 --> 00:41:25,310 he does so much for the, for the industry as well. Um, just a little example, 670 00:41:25,490 --> 00:41:27,830 on Sunday afternoons here at the Stonehouse, we do, 671 00:41:27,850 --> 00:41:31,390 we call Homestyle Homestyle Sundays here, uh, we do some, 672 00:41:31,460 --> 00:41:34,960 like Homestyle cooking comes with mashed potatoes and gravy we call. Um, 673 00:41:34,980 --> 00:41:39,200 so we like to get the people in so you can sit down as a family and enjoy coming 674 00:41:39,200 --> 00:41:41,280 around, look at all the history in the building, 675 00:41:41,340 --> 00:41:44,880 and sit down and talk to our front of house. We have a couple servers, 676 00:41:44,880 --> 00:41:48,320 Peter and Tanya and Kim. They know everything about the Stonehouse, and they, 677 00:41:48,340 --> 00:41:51,920 and it's just a joy to watch them interact with the guests as they're sitting 678 00:41:51,920 --> 00:41:54,080 there eating, talking about the stonehouse in the county. 679 00:41:54,900 --> 00:41:56,440 And your facility here. And, 680 00:41:56,440 --> 00:42:00,480 and I know we've mentioned it already a couple times, but is so historic, um, 681 00:42:00,480 --> 00:42:03,720 just coming in and sitting in the dining rooms, I, I think is, 682 00:42:04,180 --> 00:42:08,120 is something that's kind of amazing. The woodwork in here, uh, is beautiful. 683 00:42:08,220 --> 00:42:13,160 And, and I know Mrs. Ziegler just redid, uh, a lot of the decor. 684 00:42:13,260 --> 00:42:16,560 Yes. And I was just saying, you know, normally I hate fake flowers, 685 00:42:16,820 --> 00:42:20,120 but these are some high quality flowers. Yes. And, uh, 686 00:42:20,620 --> 00:42:24,160 and they look like it's a, a real floral display, uh, right here. 687 00:42:24,220 --> 00:42:28,080 But I know you just redecorated. So Christine, I don't know if you have Yes. 688 00:42:28,080 --> 00:42:30,840 Kind any updates or things you'd like to talk about in, in that respect? 689 00:42:30,840 --> 00:42:33,400 Well, we are sitting in our oak dining room, but Mrs. 690 00:42:33,600 --> 00:42:36,720 Ziegler did the main dining room and our pecan dining room, 691 00:42:37,060 --> 00:42:39,560 and she also did some additions in the sun porch, 692 00:42:39,560 --> 00:42:42,520 which is also a dining room where people can have events there. 693 00:42:43,140 --> 00:42:47,720 So she is wonderful at updating, she's wonderful at decorating. 694 00:42:48,400 --> 00:42:48,640 I mean, 695 00:42:48,640 --> 00:42:53,640 and we just love to have her here because she makes it look like it's 696 00:42:53,760 --> 00:42:57,040 supposed to look in the tradition of 200 and Yes. You know, 697 00:42:57,040 --> 00:43:00,840 200 year old building. So we're very honored to have her. 698 00:43:01,860 --> 00:43:02,520 So she helps. 699 00:43:02,520 --> 00:43:03,960 With the rooms as well today. 700 00:43:04,110 --> 00:43:08,280 Okay. So chef, uh, kind of my, uh, 701 00:43:08,660 --> 00:43:13,000 my last question, and, and Christine, you may wanna weigh on this as well. Um, 702 00:43:13,430 --> 00:43:17,880 what can people expect from the Stonehouse Restaurant Inn, 703 00:43:18,460 --> 00:43:20,520 uh, in the near future in the coming year? 704 00:43:20,870 --> 00:43:25,480 What are some exciting projects or events that you guys are in the, 705 00:43:25,700 --> 00:43:30,640 uh, in the process of planning that we can get excited about and look forward to 706 00:43:31,030 --> 00:43:33,440 over the next, uh, let's say 12 months or so? 707 00:43:34,550 --> 00:43:38,360 Well, we just did last month, a murder mystery, 708 00:43:38,620 --> 00:43:41,480 and we're going to do a series of murder mysteries. Um, 709 00:43:41,480 --> 00:43:46,120 we did a themed last one, so everybody had flapper dresses on, 710 00:43:46,180 --> 00:43:48,840 and even the guests that came all had, you know, 711 00:43:49,250 --> 00:43:52,880 decor from the twenties costume. Yeah. Oh, it was, it was wonderful. So great. 712 00:43:52,930 --> 00:43:54,320 We're gonna have more of that. 713 00:43:54,740 --> 00:43:58,360 And then Chef B does a wonderful beer dinner series, 714 00:43:58,780 --> 00:44:00,600 and we're going to do that again this year, 715 00:44:00,700 --> 00:44:05,320 and people just love it because you get four courses and each course has a 716 00:44:05,320 --> 00:44:09,880 wonderful beer with it, including dessert, which everything is handmade by chef. 717 00:44:10,430 --> 00:44:14,800 Well, let's, uh, let's talk before the end of the program here on, uh, 718 00:44:14,870 --> 00:44:19,000 ways that you can be contacted. If I wanted to have a special event, Christine, 719 00:44:19,300 --> 00:44:21,240 do I reach out to you or, yeah. 720 00:44:21,240 --> 00:44:24,800 Sure. You can, um, you know, on our website, but I, 721 00:44:24,800 --> 00:44:28,080 everybody in Fayette County has my cell phone in our <laugh> as well. 722 00:44:28,260 --> 00:44:31,400 And your business card? Yeah, and my business card. So, um, 723 00:44:31,420 --> 00:44:35,960 my office number is (724) 780-6027. 724 00:44:36,740 --> 00:44:40,560 And you can call me anytime. Um, but also, um, 725 00:44:40,560 --> 00:44:43,680 you can reach me by email or info@stonehousesend.com. 726 00:44:44,060 --> 00:44:47,240 Now, if I, if I'm correct, because I know I've seen posts before, 727 00:44:47,660 --> 00:44:51,240 you guys are kind of active on social media. Oh, Facebook, 728 00:44:51,260 --> 00:44:54,520 the big platform that you would direct people to. Yes. Mm-hmm. 729 00:44:54,560 --> 00:44:57,960 <affirmative> and, and they can find out about your upcoming events. Yes. And, 730 00:44:57,980 --> 00:45:00,800 and those murder mysteries that you talked about, all of that is my day. 731 00:45:00,800 --> 00:45:02,840 Father's Day is coming in June already. Yes. 732 00:45:03,020 --> 00:45:03,920 Yes. So I, I, 733 00:45:04,040 --> 00:45:07,200 I would think that Facebook would be a great resource for people in addition to 734 00:45:07,200 --> 00:45:12,000 the website to kinda look at, at what is, uh, what's coming up. 735 00:45:12,580 --> 00:45:16,360 Um, if, if you haven't been to the Stonehouse before, again, 736 00:45:16,480 --> 00:45:19,840 I would definitely encourage you to, to come up here. Um, 737 00:45:19,940 --> 00:45:22,160 and if you have been here before, and it, 738 00:45:22,190 --> 00:45:24,640 it's been a year or so since you've been here, uh, 739 00:45:24,640 --> 00:45:26,800 I would encourage you to come up and, uh, 740 00:45:26,930 --> 00:45:31,920 check out Chef B's menu because a lot of changes have, have taken place, uh, 741 00:45:31,940 --> 00:45:36,680 in the kitchen. And, uh, and I think you, you want to try it again. So, uh, 742 00:45:36,680 --> 00:45:38,160 whether you had a good experience or, 743 00:45:38,220 --> 00:45:42,800 or not so good experience a year or so ago, uh, just know that things have, 744 00:45:43,030 --> 00:45:45,800 have really progressed and moved forward, uh, as, 745 00:45:45,940 --> 00:45:50,920 as I saw that when I was walking in here today. Um, but give the stonehouse, 746 00:45:51,140 --> 00:45:54,160 uh, an another try and, uh, 747 00:45:54,380 --> 00:45:58,920 try some of chef be's uh, delectable Foods. Um, 748 00:45:59,190 --> 00:46:02,960 guys, any final thoughts you want to share with our audience before, uh, 749 00:46:03,260 --> 00:46:04,560 before we end the show? 750 00:46:07,640 --> 00:46:08,600 I would just like to say, 751 00:46:08,600 --> 00:46:12,360 please give us a try and if you have any kind of upcoming event, 752 00:46:12,790 --> 00:46:15,360 we'd love to cater your event, backyard to Black Tie. 753 00:46:15,580 --> 00:46:20,280 And again, that can be onsite in your room, onsite or offsite. Yes. Well, 754 00:46:20,280 --> 00:46:23,760 thank you for joining us on another episode of All In A Day's Drive. 755 00:46:23,860 --> 00:46:27,760 I'm your host, Matt Dowling. My guests today have been Christine Cheney, uh, 756 00:46:27,900 --> 00:46:31,640 of the Stonehouse, as well as chef, uh, chef b who, uh, 757 00:46:31,740 --> 00:46:36,240 who is back at the Stonehouse, uh, in the last, uh, 12 months or so. He's, 758 00:46:36,240 --> 00:46:41,240 he's come back. Um, so we encourage you to stop up, visit them, and, uh, 759 00:46:41,240 --> 00:46:45,600 and also check out their social media and their website for more information. 760 00:46:45,890 --> 00:46:46,723 Thank you all. 761 00:46:46,990 --> 00:46:51,520 This has been all in a day's drive. Don't waste a moment of time, 762 00:46:52,090 --> 00:46:54,840 start planning your adventure in Pennsylvania today. 763 00:46:55,260 --> 00:46:59,880 All in a day's drive is a production of Coordinated 360 all rights 764 00:46:59,920 --> 00:47:02,200 reserved. For more information, visit 765 00:47:03,220 --> 00:47:08,220 www.coordinatedthreesixty.comorwww.matthewddowling.com. 766 00:47:11,160 --> 00:47:14,760 Portions of today's program may have been underwritten in some way by the 767 00:47:14,760 --> 00:47:18,000 attraction location or venue discussed on the show. 768 00:47:18,510 --> 00:47:23,000 Rebroadcast of this program may be done free of charge for the use of promoting 769 00:47:23,000 --> 00:47:25,160 tourism in southwestern Pennsylvania.
04May, 2023
