Maybe before the mailman slid the January 2014 issue of Hudson Valley magazine into the mailbox he looked at the cover. If he did, he?d have seen a stack of pancakes highlighting the magazine's breakfast feature. Maybe he raised his eyebrows?intrigued?and checked around to see if he was being watched as he flipped to the story to explore.
For the last 40 years, each issue of Hudson Valley magazine has delved into the area?s newest restaurants, shops, entertainment, and travel destinations. The editorial staff prides itself on digging deep to find the most compelling content and creating polished, sophisticated copy on local trends and issues. Some months, articles might include a Best Of list to give readers a quick taste-making guide to the hottest spots. Other months, it might include a page-turning profile of a local actor, chef, architect, artist, or Sasquatch.
Situated on the west end of Trolley Square, The Delaware Center of Horticulture unfurls as a fragrant oasis for plant life amid the urban bustle of Wilmington. The colorful gardens frame the DCH depression-era main building, which houses an art gallery and regular workshops for local green thumbs. Since 1977, the cooperative efforts of philanthropic earthworms and volunteers have driven the nonprofit organization's plethora of public works and outreach efforts designed to enrich the existence of humans through the power of plant life. One such initiative, the Parks and Public Spaces program, has introduced rich greenery to pavement-laden private and public urban landscapes throughout the state.
Boasting one of the area?s only master goldsmiths, Stephen?s Jewelers crams its displays with everything from watchstraps and batteries ($30?$60) to fine gold, silver, and platinum finery, as well as custom-designed pieces. The knowledgeable staff can help shoppers find something to cover naked appendages and pet bonsai trees in the boutique's selection of sterling-silver rings and pendants by Lilly Barrack, Sherry Tinsman, and Pam Ingersall ($75?$150). Custom rings, pendants, and other jewelry crafted in-house run the gamut from engagement-worthy bling to diamond-encrusted eye confections ($200+).
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Drawing on his culinary background working in East Coast bistros and stately hotel kitchens, Mile High Steak & Seafood’s Executive Chef David Robinson crafts a rotating menu of upscale steakhouse cuisine. Robinson, a graduate of the Culinary Institute of America, refuses to cut corners with his ingredients, going so far as to fly in fresh seafood and grass skirts overnight from the Honolulu Fish Company. He only chooses aged certified Angus beef for his steak-centric entrees, and he revs up traditional sandwiches and appetizers on the bar menu with high-end items such as shaved prime rib, artisan cheeses, and lobster. These gourmet bites pair palatably one of the bar’s signature cocktails or glasses of wine.
Even in his down time, Robinson keeps his culinary skills sharp, coordinating charity events for the Chester County SPCA and the Brandywine Hospital Strawberry Festival. But even with his busy schedule and impressive resumé, he’s still thankful for landing his “dream job” at Mile High Steak & Seafood.
The QVC tour gives the television-inquisitive a behind-the-scenes look at how the shopping network tests its products and showcases them to millions of viewers. This guided walking tour whisks sightseers through the 58,000-square-foot studio, where they'll be able to watch live-television QVC programs from the observation deck, possibly even catching beloved on-air personalities such as Sandra Bennett, Rick Domeier, and the carpet. Once you've toured the national headquarters and corporate offices at QVC, you'll have a better sense of the tireless work, the top-quality technology, and the wizard-wrought television magic involved in each program.