don’t use grubhub

I decided to give GrubHub one more try. They screwed up again with a super delayed order, and then delivered stone cold food.

See that burger? Do you know how gross cold, congealed melted cheese is? I bit into that burger and know now.

Disgusting, utterly disgusting, and not the restaurant’s fault but GrubHub’s

I have torn the meniscus in my left knee and my poor husband had to rush home from work to take me to Chester County Hospital, only to have to come home again because I did not break a bone so I need an MRI and you can’t get that from the ER (did not know, all I know is I was doubled over in pain, don’t like to go near hospitals but you are told to go if pain is that bad, right?)

So I ordered GrubHub as a treat. Only once again they were horrible.

The order that took about an hour plus longer than it should have. Their customer service was abysmal. I tried calling first but couldn’t get through. Perma-hold. So I try the “chat”.

I explain to “Jesus” the agent the problem…and the fact the driver did not reply to a polite text looking for the order when it became super late.

Do I want like GrubHub dollars or something.

No I kept saying, I want my order and should get an adjustment to my bill.

“We can’t do that.”

So yeah, I said here comes the blog post and Twitter. I also told them that they are SO bad around here that this was the SECOND restaurant this year to suggest DoorDash and Caviar!

That resonated and all of a sudden from online Jesus to his Supervisor Athena we went from $5 back to slightly more like magic.

In the end, a refund on less than half of my total order was what they promised, if they actually refund it. Nothing has been initiated as a refund. They took money out of my bank account initially in maybe 30 seconds.

So I am deleting their app and NEVER using them again. You can’t trust them.

They suck and there is always a problem. I haven’t used them that much, but every order has been a problem.

If you look on social media sites like Twitter, there is no “GrubHub” love…just complaint after complaint after complaint…from all over the country! (note the random examples I posted)

Ditch GrubHub.

pickling and canning and preserving or…what to do with green tomatoes.

I realized the other day that I had a lot of green tomatoes. My inner gardener knows they aren’t going to ripen in time. So this morning I harvested them.

I washed all of the green tomatoes and also harvested what was left of my chili peppers.

I then sorted them by size.

Meanwhile, I sterilized my canning jars.

Then I prepared the brine for the pickled tomatoes.

The brine wasn’t particularly complicated. It was pickling salt, pickling spices, extra mustard seed, a little bit of sugar, white vinegar, and water. I brought it up and left it on a low simmer.

Meanwhile I put a little bunch of fresh dill, a garlic clove, and some onion pieces in the base of each jar. To that I added the smaller tomatoes and the cherry tomatoes. And every jar also got a few chunks of cut up chili peppers.

The smaller tomatoes I either halved or quartered depending on the size, and the cherry tomatoes each got pierced from end to end like they were going to go on a skewer so the pickling brine is absorbed into them.

I ladled hot brine on top of each jar of green tomatoes. On top of that I laid another sprig of fresh dill and one more clove of garlic.

I then put the lids on the jars and placed them in a hot water bath for 14 minutes. The pickled tomatoes are now cooling on a table. When they are completely cool I will tighten down the lids and store them where I store other preserves in the basement.

Next comes the green tomato chutney. The brine pickling liquid that I use for this is comprised of a couple of cups of malt vinegar, pickling salt (but not much like a teaspoon and a half), 1 cup of sugar, cinnamon, a few tablespoons of diced crystallized ginger, nutmeg, a couple of tablespoons of mustard seed, a tablespoon of pickling spice, and allspice. To make it slightly different I also grated the rind of two limes I had and also added their juice.

I put that on low so the sugar dissolved add to that I added probably about 5 pounds of chopped green tomatoes, the remaining few chili peppers chopped up, five chopped fresh plums I had leftover, three chopped apples, one diced onion, I also added a little chopped fresh fennel I found had sprouted up in the garden because the chutney recipe calls for fennel seeds and I didn’t have any. Also, I added a little over a cup of golden yellow raisins as well. If I had had the green raisins I use with curry I would have added those as well.

I cooked the chutney down for about an hour maybe a little more, and then sterilized some more jars. I filled the chutney jars gave them their hot water bath and now they are cooling on the counter.

I still have green tomatoes left over unbelievably! I am guessing fried green tomatoes are in my future at some point.

I will note that I use the pickling salt for both the pickled tomatoes and the chutney because it keeps things from getting cloudy.

Happy Friday!

p.za kitchen in exton trying to work out the kinks

9/27/2019 6:45 PM UPDATE: P.Za Kitchen Exton ran my disastrous order from last night again, and as Donna the manager promised it was like night and day. She took my suggestions to heart on where the food could improve and they actually improved it.

The pizza is more like it looked like in their ads, and it’s not super salty, greasy or soggy tonight. Same with the salad and the avocado and greens are more fresh.

For those who asked, they do not have a storefront they run a ghost kitchen out of another restaurant and are delivery only.

It takes a lot for a restaurant to admit they could improve and it’s very unusual I think that they actually do so quickly. I hope they keep this consistency up. If they do, they are definitely going to be a contender around here for pizza.

📌📌📌📌📌📌📌📌📌📌📌📌📌📌

BEFORE:

9/27/19 4:45 PM UPDATE: The manager of the Exton location called me a little while ago. She couldn’t have been nicer. She owned the problems last night – it sounds like she had already left when my order came in. She has no explanation for why they couldn’t contact me even through Grubhub to say there was a problem with the order or it would take longer. And she also on the fact that the restaurant staff last night dropped my pizza that was missing a slice and then put it in a box.

That takes a lot to own all those things and be nice and professional and friendly on the phone. They have asked to re-run my order on them and at first I didn’t want to do it because my husband said he absolutely would never want to eat their food ever again. But I spoke to him and he said yes.

I will update when I receive my order. I am impressed by the manager. This is how you deal with a problem as opposed to the way Brick & Brew treated me when I reviewed my experience in July.

📌📌📌📌📌📌📌📌📌📌📌📌📌

I understand P.Za Kitchen is new in Exton, PA, but I ordered two pizzas from them and one of them was missing a slice. Yes, missing a slice. How gross is that?

I did my order on a delivery from GrubHub and it wasn’t the GrubHub guy, it’s the restaurant. So they sent two free bottles of water to make up for the pizza that was missing a slice. This is a restaurant that you can’t dine in, they are delivery only.

Upon arrival, the GrubHub guy warned me that something was wrong with the order because they apparently kind of pulled him aside when he was picking it up. But the restaurant didn’t call me and they had my phone number via GrubHub.

When you have a problem with a delivery and you have the customer’s phone number you call them. No one called me. No one messaged me through the GrubHub app either. They just delivered pizza missing slices and both pizzas were greasy, salty, and soggy. WTF???

The salad I ordered was very good except for the avocado bits that were both brown and minuscule .

I’ve had Roman style pizza and what they delivered doesn’t quite cover it. Hell, Stouffer’s frozen French Bread Pizza would be more appealing.

Here’s hoping they get their act together because it was an expensive mistake to make to order from them. Never again.

What order was SUPPOSED to look like.

The order arrived warm with GrubHub but I won’t be coming back to them. I will note I tried to contact them by phone but it’s a toll-free number you call and when I called it it said “the party you are trying to reach is currently unavailable . “

Please also note they are still open!

P.za Kitchen is located at 300 Main Street in Exton. The phone number that no one can answer is 888-799-6601.

And again I ask, have you ever had a pizza delivered missing a slice?

Because I could not reach them I contacted GrubHub. GrubHub, although I didn’t ask for it , asked them to give me at least a partial refund and they refused. They would give me a coupon.

I will note again the problem is not with GrubHub here. They lived up to their part of the bargain. The problem is with this place P.Za Kitchen.

What they deliver doesn’t even look like what was shown on their menu!

P. Za Kitchen doesn’t know customer service. And their Exton location also doesn’t know what true Roman Pizza is either.

Sign me dissatisfied and never again.

happiness is a meat order from your family’s butcher

Cappuccio’s on 9th Street in Philadelphia. That is the Italian Market to the rest of you.

This was the Saturday morning destination at least twice a month when I was growing up, even when we moved to the Main Line.

And yes, my family has been going here since before my grandfather Bill Zambelli put the abattoirs in this butcher shop.

Cappuccio’s was opened in 1920. Here is their story from their website:

Domenico Cappuccio was born on his family’s farm in Messina, Sicily during the late 1800’s. After his father passed away when he was in 2nd grade, Domenico was forced to leave school to help work the family farm. In 1910, as the rumblings of World War I began in Italy, Domenico decided it would be wise to join his brother in America. However, he was still drafted and this time would be asked to fight for the Americans.

Following his service, Domenico was offered a path to citizenship if he could find an American sponsor. After working several jobs in Southern New Jersey, Domenico ended up in Philadelphia’s Italian Market where he met a man who offered to provide him with sponsorship. This man, Charles Guinta, not only sponsored Domenico but gave him a job in his butcher shop and a place to stay above.

While working at the butcher shop, Domenico met his future wife, worked a fresh produce stand also in the Italian Market. After several years, Mr. Guinta felt that Domenico was ready to go out on his own and suggested he start his own shop down the street. After getting married, he took Guinta’s advice and opened up Cappuccio’s Meats at its current location. The couple would have three children, one of whom, Antoinette Cappuccio, would go onto run the shop with her husband Harry Crimi.

After Domenico retired, Harry and Antoinette Crimi took over Cappuccio’s Meats and continue to run the business today using the family’s traditional values with their son Dominic Crimi.

Now the funny thing about World War I bringing Domenico Cappuccio to the United States is it also played a role in my paternal grandfather’s life.

When my grandfather was a little boy, his mother who had emigrated to the USA as a young woman, took a ship back to Italy so her family still in Italy could meet her son. The problem was, World War I broke out when they were there and they had to stay with family in a little village until the was was over and Trans-Atlantic ship travel resumed.

My grandfather, a little, little boy, was called l’Americano by the villagers during that time. He went on to build a boiler company and factory. During World War II the company had to change it’s name to seem more American- people being suspicious of people born in other countries is sadly nothing new in this country. Both of my grandfathers (my maternal grandfather was Irish) were discriminated against.

But I digress.

Cappuccio’s is a familiar and well-loved place for me. Going there and to the Italian market with my father on weekends was sort of magical.

The ding of the bell on the door and you walk in and there was sawdust on the floor and sometimes sides of meat hanging from a hook in the window. I would sit on a barrel next to one of the front windows and watch everyone get waited on. The counters were wide and clean, knives in holders in between the counter sections.

Sometimes old Domenico would talk to me half in Italian and half in English. He had glasses with big black rims and a very sweet smile. Sometimes his daughter Antoinette who married Harry Crimi (who was close to my father’s age) would let me come back behind the sales floor.

My father and Harry would patter back and forth in English and Italian about whatever daddy was buying. I loved going there. I would watch as Harry would sharpen a knife to cut whatever we were buying. And then each item would get wrapped in butcher paper, marked, and placed in paper sacks, or a box depending on the size of the order.

As I grew up, I watched Harry’s son Domenick , who is about my age and whom I know as an adult, come up in the business. Now he runs the store!

A few weeks ago I got to thinking about the Italian sausage we used to buy there. My great aunts, grandparents, and my parents all made sauce (or gravy) with it. It is the best sausage you have ever tasted made the old school way with fennel.

I also started thinking about the other cuts of pork, beef, and lamb we used to get from Cappuccio’s. So I contacted Domenick and asked him if I could get an order – but it would have to be shipped or delivery because 9th Street is just a wee bit out of the way living in Chester County.

So Domenick said for me if I was willing to pay a delivery fee, he’d deliver.

My order got delivered a little while ago. All neatly and perfectly wrapped in brown butcher paper and bags with wire-tied tags with my name on it. Just like when I was a kid!

It sounds silly to some I am sure but this? This makes me happy. A piece of 9th Street in my freezer. And Domenick even bought me a bag of lamb neck bones- the best secret ingredient of any Sunday Pasta Sauce!

I mean no disrespect to my lovely local butcher, Worrell’s, but Cappuccio’s and me? We’ve got history! So I am going to be splitting my love going forward.

Cappuccio’s is an amazing old school artisanal butcher shop. They have been doing it the same way since 1920. Give them a try, and if you live closer to them then I do, go visit!

Cappuccio’s updates their Facebook page often. Seriously? Visit them, try their meats. You’ll be glad you did 😊

We had fresh grilled sausage for dinner. It was just as awesome as I remember it.

summer sauce

I made this yesterday and everyone keeps asking for the recipe. There isn’t one per se but here’s how it evolved:

2 lbs of ground sausage sautéed in olive oil with 2 sweet onions, 6 mild/medium chili peppers, 2 long hot peppers, 5 cloves garlic minced, 1 1/2 cups cherry tomatoes from the garden halved, sea salt to taste.

Next I added a huge handful each of fresh basil and oregano from the garden and a 10 ounce package of fresh crimini (baby bella) mushrooms chopped up.

Cook on medium low and stir a lot until sausage is cooked through.

Add two cans (28 ounce) of canned tomatoes- what I had on hand was crushed, add 1 small can of tomato paste (6 ounce size), and a good dash of red wine or red wine or balsamic vinegar.

Reduce heat and allow to burble on the stove, stirring frequently for at least another hour. Adjust for salt and pepper if needed. I didn’t find it needed it.

This is the kind of sauce that if I had fresh eggplant, that would have been peeled and chopped up and added as well.

It’s not complicated and it’s easy to make your own homemade sauce. The chili peppers came out of the garden as well and the end result was a flavorful but NOT a spicy sauce. It just tastes fresh. It will be dinner later this week over spaghetti or some shape pasta. Serve with a salad and you are good to go.

Easy summer dinner.

Leftover sauce can be frozen.

have you been to the eagle tavern lately? GO!

The Eagle Tavern is Chester County History. Love that after centuries (literally!) they are still standing! It was built in 1702 and the liquor license dates from 1727. We weren’t even a country yet officially! The current building was built over the original structure circa 1799 according to what I was told. It’s survived what could have been a devastating fire in 2010 that was tragically accidental.

It closed for a while when the old owners decided to sell. In 2018 it opened under new ownership. I wrote about it then (click HERE). PA Eats also wrote about it back then (click HERE.)

If I have a story right before the current owner as of 2018 it was owned by the original family that had it for decades and then maybe the people that owned Carmines up the street had it for a while?

Anyway back in 2012, the Daily Local wrote:

The Eagle Tavern

Receiving a liquor license in 1727, the Eagle Tavern was once a hangout for pre-Revolutionary War outlaws the Doan brothers. Located at the fork of two main thoroughfares, it’s been run by owner Lois Jones and her family since the country’s Bicentennial in 1976. Lois can be seen today greeting guests and serving up hearty fare in the restaurant’s casual, friendly atmosphere.

The Eagle Tavern has a colorful history that I would love to learn more about. (Some of it is on their website.)

I used to go to the tavern under the old owners mostly for lunch over the years. I didn’t live in Chester County until a few years ago so back in the day it was truly a haul to get there.

When the Eagle Tavern first reopened in 2018 we went a few times. The first time was March, 2018. That is when I wrote my initial review. At that time the meal was awesome and we really enjoyed it. We went back a few other times later in 2018 and didn’t really like it as much. I never updated my review, I just went other places. The problem was the place was inconsistent. It got to be that it was never really horrible but it wasn’t so fabulous either.

So until today, we hadn’t been there in forever, literally. We had wondered for a while if they were still open because the parking lot was always empty. Then recently a friend told me that they were under more appropriate management, better management and they were doing their own beer and other things.

So this afternoon after taking a detour after attending a funeral, my husband and I decided to go back for a late lunch.

I am so glad we did! And I hope all of you go back to the Eagle Tavern, especially if you haven’t been there in a while!

The difference is remarkable! The inside has been further refined without losing its wonderful historic tavern feel. The menu has been revamped and is like a more modern version of what it originally was years ago. And the bathrooms have been done over and so has the staff. We had amazing table service today and an awesome lunch!

I know it sounds dumb, but I have been on the hunt for a traditional, old-school club sandwich. I don’t know what it is about that sandwich but that is a summer sandwich to me. Probably because growing up when you went to certain clubs and places that was always on a summer menu.

The sandwich was amazing. My husband enjoyed his lunch too and said that their home brewed beers were nice! Here are screenshots of the lunch menu:

Here is the link to all of the menus: CLICK HERE. The Eagle Tavern has upped their game considerably and remained true to the history. I like that they do not pretend to be other than what they are. And it’s lovely inside. Anyone can buy architectural salvage to dress up a new build restaurant, but you can’t imitate centuries of history.

We actually took the time to speak with the manager. Chester County residents who have lived out here a long time you will know his name immediately – Chip Nye. Yes, the old manager for years came back! And the difference is remarkable! And he’s excited to be there and his energy is echoed by the rest of the staff.

The Eagle Tavern is running again like a well-oiled machine, and the menu works and is well-prepared coming out of the kitchen and the staff is amazing. I actually look forward to future meals there. And I think it looks better than ever inside which is why I snapped a few photos.

Anyway I encourage folks to go and check it out. They also have music some of the time.

An old school tavern is so much better than a Disneyesque modern version of a pub. The folks from the Ship Inn should go check it out. The Ship is also tradition around here, but they need a makeover in parts of their restaurant, and the kind of aesthetic makeover at the Eagle Tavern and feel of it would also work at the Ship Inn. No, not to create twinsies taverns, I just think it would be good inspiration. Especially in that big dining room that screams 1970s banquet hall.

(Now don’t get out the pitchforks at me because I said the Ship Inn needs a makeover. It’s a cool place but Robert Irvine needs to visit and Restaurant Impossible is looking for places.)

Back to the Eagle Tavern: Today was lovely, look forward to future visits! Let me know what you think if you go!

cool summer pop-up you DO NOT want to miss this sunday, august 11 in glenmoore!

Looks inviting doesn’t it? That is because it is!!!

So what are you doing tomorrow Sunday, August 11 between 12 noon and 6 PM?

You should be going to Glenmoore PA. Just put 1941 Creek Road Glenmoore PA into your GPS or maps program and go! Trust me, it’s a beautiful drive into the country and you will be glad you did! I sure am!

Today I had my BEST score in a long time! Cool vintage dairy sign from the Vintage & Vine Preview POP-up at Glenmoore Deli (1941 Creek Rd Glenmoore PA)

This new venture being introduced to us by two of my pals Kristin Smith and Christie Keith is something you don’t want to miss!

Seriously? Go tomorrow! If you’re going to church you can go after church. It’s a nice weekend and here is the menu:

This burger was fresh and AMAZING!

Salad with fresh mozzarella and a balsamic glaze.

Sun Tea with fresh herbs and flowers!

Old-fashioned fair lemon 💗

All of the food is locally sourced when possible (obviously we don’t have any citrus groves in Chester County) and is super fresh! Amazing produce and some was for sale in the store as well.

iThe eclectic mix of vintage, antique and more modern treasures was so much fun! Including to my surprise a fabulous jewelry line out of Washington DC created by a woman born and raise in Chester County! Yes, Diament Jewelry by Libby Diament.

Libby has a store in Washington, DC and started making her jewelry while living and working in NYC. Libby travels around the country hunting for vintage parts and jewelry that can be brought back to life. It’s sort of like finding treasure!

Diament Jewelry has been worn by celebrities including: Jennifer Love Hewitt, Elle Fanning, Cher Lloyd, Rachel Bilson, Giada de Laurentiis, and Meredith Vieira.

Bar earrings from Diament Jewelry

I had been looking for a pair of bar earrings for a couple of years. But I didn’t want ones that look like everyone else’s. So I was super psyched to discover the ladies had Diament Jewelry in their pop-up today. I also bought a pair of small studs that look like glittery slices of quartz or fools gold. As I get older I like wearing study earrings more than I have in a long time and there’s a nice variety for sale along with some adorable dangle earrings like a pair of wishbones! There are also in a locked case some of Diament’s lovely ethereal necklaces.

To check out more on Diament Jewelry visit their website or better yet read the article Forbes Magazine wrote about Libby Diament!

You will also find lovely local raw honey by Hound Dog Honey and soaps and lip balm by Vellum Soap Company and unless they sell out these to die for soft caramel candies by Dave’s Delectable Delites of Glenmoore.

But have I raved enough about the menu? So good. So fresh. Christie Keith is a genius in the kitchen! That is the best part about this menu everything is fresh nothing is frozen. It makes all the difference in the world in taste.

I love to cook as everyone knows, and Christie Keith is one of those people that I will have cook for me any day!

Take a drive in the country tomorrow. Have lunch, find a treasure!