Bucks County Taste is published by Lynne Goldman and Mark Feffer, who live in the old railroad village of Wycombe, close to the center of Pennsylvania’s Bucks County. We created this site because we like food and the stories behind it, and because our part of Pennsylvania is populated by a unique group of farmers, chefs, writers, vintners, ice cream makers, bartenders, and fire fighters who cook up pretty good pancakes one or two Sundays of the year. Since our wedding six years ago, we’ve spent what some might call an inordinate amount of time wandering the county, finding new restaurants and farm stands and chatting with the people who run them. We’ve discovered much of the fun in making discoveries is talking about them with our friends. It seems like it would be even more fun to share online what we’ve learned and have other people jump in with their own opinions.
Lynne, who first had the idea for this site, is an organizational psychologist and freelance writer. Her hidden passion is cheese, especially those that go well with single-malt scotch or bourbon. Mark is a journalist and novelist who sees no reason not to grill steaks simply because it’s icing outside. The third member of our team is Cody, a terrier mutt who likes any food he can get and splits his time between our offices so he can effectively guard our house while we work. Our newest addition is Canta, a miniature schnauzer determined not to let anything get past her – food or otherwise.
And our wonderful guest bloggers…
Rich Baringer is chef/owner of Dinner’s Done Personal Chef Service based in Blooming Glen. Rich grew up in Haycock Township and has lived (and eaten) in Bucks County his whole life. He now lives in Blooming Glen Village with his wife, Mary Beth, his son Jake, and Ophelia, the cat. Rich graduated from the Culinary Business Academy in Atlanta, became a member of the U.S. Personal Chef Association and started Dinner’s Done Personal Chef Service. For more information about Dinner’s Done PCS, contact Rich at 215-804-6438, dinnersdonepa@comcast.net or check out his website.
John “Jack” Scott worked with the US Military’s Special Operations in the United States Air Force’s Emergency Service’s hostage rescue team for four years. After his service, during rough economic times, Jack was tasked with boosting morale in his workplace. In doing so, Jack created the ViperClub; a kind of social committee that united his co-workers and their families with activities after hours. Setting up meeting spots and always known to order a plate of wings, Jack became a connoisseur of the local pubs. He would routinely feature the previous night’s wings in a comical, memo form and send it company-wide. “Writing about the ViperClub and sending the stories around brought more and more people out. It started with two or three people and then became everyone. Then someone suggested I start rating the wings and submitting my stories to local papers.” Jack has been writing about local wing spots for over 5 years. He lives locally with his wife Adria, their daughter, Lindsay, and two Newfoundland dogs, Murphy and Molly.
Susan Sprague Yeske was food editor for 11 years for The Times of Trenton in Trenton, N.J. She currently is a freelance restaurant and food writer who searches for the best locally grown and produced foods and restaurants in Bucks County and beyond.
Emily Trostle is a recent grad of Delaware Valley College in Food Science. So not only is she enthusiastic about food, she understands the chemical structure of it. That doesn’t seem to get in the way of her enjoyment, however. When asked about her food philosophy, she asserts, “I’ll try anything twice.”
Elisabeth Villarroel has written for the healthcare industry for more than a decade and is currently a Web editor for a publisher of veterinary medical journals. She is always on the lookout for great locally grown and produced foods and does not let a multitude of food allergies keep her from thoroughly enjoying what she can eat.
A word about our philosophy. We decided from the start that this would be a positive blog. We don’t view ourselves as self-appointed food critics. We want to share the good things happening in Bucks County. So, if we go somewhere or eat something we don’t like – we just don’t write about it. It’s only our opinion, after all. We certainly don’t want to damage someone’s livelihood. As Mark says, no one sets out with the goal of making a bad restaurant, or bar, or wine. That said, if we haven’t written about a place, it may just be because we haven’t gotten around to it. There are only the two of us, after all. (Cody prefers to eat at home, and Canta can’t drive.)
We welcome comments to each item we post, suggestions for places to visit, and any other contribution you’d like to make. E-mail or write us at:
Bucks County Taste
P.O. Box 353
Wycombe PA 18980
Email us at: info@buckscountytaste.com
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The new Bucks County Extension booklet is out with about 10 new farms, markets, CSA’s & the like. The total is over 70. I love that it’s growing that much. On the downside, there are about 4 or 5 in last year’s book who aren’t in this one.
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A very informative website… love it!
For those in the Bucks County area… Create the perfect atmosphere for your next event, and add fun and excitement with the Su Teears Band.
http://www.myspace.com/suteearsband
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Thank you for your review of Winckler’s Ribs in ‘Buck County Taste’.
I want to clarify one thing. I do not boil my ribs as it says in your article. I use a braising process. (Braising is similar to cooking in a crock pot, where the liquid never sees a boil, and the cooking is slow, gentle and time consuming.) We then use wood burning smoke (apple) in the final char-broiling process.
As a professional in the food business for forty years, I find that the process of dry rub and smoking a meat product, although good, does not produce the optimum results that can be achieved with the process that is used at Winckler’s Ribs. Thank you. Any Q’s contact: 215.736.1102.
Thanks, Mike. I’ll make the changes to the post.
I’m a transplant from Maryland… I joke with my husband that if not for his wonderful friends, family, and the fact that I fell in love with Bucks County, we wouldn’t be together! I just wanted to say that I really enjoy your blog, and think it’s a real treat to see you all celebrating some of the best of what the county has to offer (and encouraging others to do the same). Thank you!
Thanks for your kind words, Jen! I really appreciate the feedback. Enjoy!
I love your website. Just wanted to say thanks for the great information!!
Thanks so much for the nice feedback!
Can you do a post about places in Bucks County that will have brunch available on the Friday after Thanksgiving. Most places seem to be open for lunch but I’m looking for a good brunch on that day. Thank you!
Hi Lindsay,
I don’t know of any brunches on the Friday after Thanksgiving. Most places that offer brunch only do so on Sundays and I imagine that the restaurants I listed for Thanksgiving dinners/brunches will not be giving a brunch on that Friday after doing so on Thanksgiving. Sorry to not be more help on this.
Lynne