Wednesday, October 15, 2014

Greensburg Foodie Tour

Savor the crisp autumn weather by walking around downtown Greensburg on a foodie tour, treating your senses to an evening of mouth-watering food and fall ambiance. Park in one location, and stop at four unique restaurants all within a three block radius for drinks, an appetizer, dinner, and dessert. The delicious food and drinks were specially chosen by the restaurant owners as perfect fall dishes, and are sure to leave you satisfied!  On your walk through Greensburg, you’ll see the majestic Courthouse, the historic Greensburg Train Station, and The Palace Theatre. Experience the welcoming atmosphere of The Rialto, the classy aura of The Supper Club, the contemporary style of One Eleven, and the whimsical offerings of the White Rabbit Café.  Gather your friends for a day out in Greensburg, with some of the best dining the City has to offer!

A. Rialto Cafe
25 West Otterman Street

B. The Supper Club
101 Ehalt Street

C. One Eleven Restaurant
113 South Pennsylvania Avenue

D. The White Rabbit Cafe
113 North Main Street

The Rialto Cafe

The Rialto Cafe, located in the heart of Greensburg’s cultural district and voted Best Bar in Greensburg by Tribune-Review readers, is the oldest continually operated bar in Greensburg. It is located in one of the original stone buildings in Greensburg, built in 1796 and a popular rest stop for travelers journeying on Forbes Road from Philadelphia to Pittsburgh. The building was sold to the Montuori Family in 1933, the year prohibition was lifted, and turned into a neighborhood bar and Italian restaurant. In 1997, current owners Mr. and Mrs. John Rullo became fourth generation proprietors, expanding the business to include Baldy’s Pizza and adding a new, modern bar and private party facility in the adjoining building. Today, The Rialto Café remains a Greensburg landmark and local gathering place for people of all ages. With its great drink selection, atmosphere, and location, The Rialto is the place to go to relax after work or to hang out with friends on the weekend. The cozy environment and friendly staff are welcoming to all—even visitors are treated like locals at The Rialto.

The Supper Club
The Farmers Plate

The Farmers Plate appetizer features local seasonal fare from Pennsylvanian farms. The platter contains Hidden Hills Old Gold Gouda, Goot Essa house-smoked camembert, house-smoked Maple Leaf Farms duck breast, and toasted house-made whole wheat buttermilk honey bread. Complementing these snacks are pickled vegetables and condiments, including herb grain mustard, summer squash relish, spicy tomato jam, pickled radishes, hot & sweet green beans, and “smokra” smoked paprika okra. All pickled vegetables and condiments are from The Pickled Chef—a local canning and preserving company started by The Supper Club’s own Chef Greg Andrews. This seasonal dish is sure to pique your appetite as the foodie tour continues.
Chef Greg selected a white wine to accompany this appetizer. The 2011 Vermentino by Peltier Station is a flavorful citrus driven wine with vibrant aromas of lime and green apple, and hints of minerality. A sip of Vermentino will leave your taste buds bursting with its lively, crisp flavors and bright acidity.

One Eleven
Spicy Beef Goulash with homemade Spaetzle and Fried Brussel Sprouts and paired with a Fall Mist cocktail

This comfort food dish really hits the spot on a chilly day in November. One Eleven slowly braises Short Ribs in a rich stock made of sweet and hot paprika, tomato paste, and aromatic vegetables for 4-5 hours until fall apart tender. The secret spice to this dish is the caraway seed; which gives the meat another dimension of depth.  Just before plating, a little vinegar brightens up the savory short ribs. Homemade Spaetzle crispy pan-fried and quartered brussel sprouts with sweet golden raisins, crunchy walnuts, and salty bacon make a delicious side-dish to round out this hearty meal. Lighten this dinner with the Fall Mist cocktail. The base of this seasonal craft cocktail is a generous pour of Private Label One Eleven Vodka, Sage Liquor, Maraschino, and a dash of fresh Lemon Juice are shaken until clouded, strained into a coupe, and garnished with a soaked cherry to create a memorable cocktail.  The combination of flavors makes this meal a noteworthy one.

The White Rabbit Cafe & Patisserie
Cranberry Bourbon Cremeux and Cappuccino

 The White Rabbit’s Cranberry Bourbon Cremeux is all the flavors of autumn in a dessert. Sweet and crumbly pecan sablee adds a nice texture as the base. The next layer is caramelized white chocolate cremeux that is silky smooth. The cremeux is a soft and creamy pudding, and the caramelization process gives the white chocolate a rich brown color and imparts a butterscotch flavor—perfect for fall! The dessert is topped with a cranberry compote, containing hints of oranges and bourbon. The beautiful red color and tart flavor of this seasonal berry pairs well with the sweet sable base and cremeux for a truly savory dessert. 
In between bites, sip a traditional cappuccino. The cappuccino is made with an espresso bean with a big, sweet, chocolate-like body, and steamed milk is added to provide a very robust, long-lasting taste that pairs well with sweets.  Taking a second cup for the road is never a bad idea!

Check out the "Explore Greensburg" section of WHIRL magazine's November edition for more content on our city!

Friday, October 10, 2014

"Blanketing Many with Warmth" Collects Blankets for Patients

Diane Proctor, creator of "Blanketing Many with Warmth," received the 2014 ATHENA Award in Westmoreland County.

by Regina Solomond

Diane Proctor’s “Blanketing Many with Warmth” project was launched after she was selected to receive the 2014 ATHENA Award in Westmoreland County. The ATHENA Award recognizes exceptional women who demonstrate excellence in their profession, contribute to their community, and help other women to succeed through mentorship. The mission of “Blanketing Many with Warmth” is to comfort individuals in nursing homes and to ease suffering during dialysis and chemo treatments by providing them with handmade blankets.  An added bonus of the gift is that the patient’s spirits are raised knowing that someone cares about them.

Beautiful blankets help life patients' spirits as well as provide warmth.

Proctor was motivated to begin this project after watching her grandmother go through dialysis, and seeing how cold and chilly her grandmother was during treatment. 

“Seeing the discomfort of my grandmother, I thought to myself that others must be feeling the same during their chemo or other treatments”, said Proctor.

"Blanketing Many with Warmth" kicked off on August 1st; so far the project has received 58 hand-made blankets. The goal is to deliver over 100 blankets to Excela Health Hospice Program by March 2015. The blanket does not need to be knitted—quilts, fleece, and afghans are all accepted. Prayer shawls, rag quilts, and lap robes have also been requested.

"Blanketing Many with Warmth" is more than halfway to its goal of receiving and donating 100 blankets.

 Proctor stated “If you can’t knit, you can still help by donating yarn."

However, she encouraged people to pick up some needles and learn how to knit! Proctor herself only started knitting last May. She recommends starting with a single crochet stitch and using a bigger sized hook (a size 6 or a J).

If you plan on donating yarn to the project, the sooner you send it, the sooner Proctor and her volunteers will be able to turn it into a blanket and reach their goal. If you are knitting blankets for the project, let Proctor know of your progress!

The handmade blankets will be distributed to patients in the Excela Health Hospice Program in March 2015. All material used must be new and machine washable. To help, contact Diane Proctor at, or at 814-243-8704.

Mail items to:
Diane Proctor
1600 Technology Way
Latrobe, PA 15650