The Parrot

On November 2 we visited The Parrot in Gettysburg PA for lunch.

It was difficult to decide which appetizers to have so we started with Carrot Curry Ginger soup and Crab Cakes then later had Pork Pot Stickers and house made Won Tons. In the middle there was a Cuban sandwich and for dessert we had Spicy Mexican Mousse.

Visit The Parrot’s website at

©2017 Joanne Bender


On September 13 Tim and I revisited Luca in Lancaster PA. We had previously visited Luca in September of 2016.

This time we chose as appetizers the Asian Pear with lardo, parmesan cheese and balsamic vinegar and the Burrata with grilled bread, greens and EVOO. For our entrees we had a Pizza with crema, mozzarella, shaved garlic, pancetta, pepperoncini and smoked cheddar as well as the Wood-Roasted Beef Shank with red wine, cipolini onions and lombardo peppers. For dessert we had an Amaro Custard Pie with brown butter, orange zest and marscarpone.

Visit the Luca website at

©2017 Joanne Bender

Silantra Asian Street Kitchen

On August 23 we had a casual dinner at Silantra Asian Street Kitchen in Lancaster PA.

Tim had a wrap with coconut white rice and shrimp with lots of extra toppings and sweet and sour sauce. I had a bowl with brown rice and beef and also lots of extra toppings and yellow coconut curry sauce.

Visit the Silantra Asian Street Kitchen website at

©2017 Joanne Bender

Food Trucks

On July 21 we traveled to York and Lancaster counties to taste food from 4 different food trucks.

We started at Springettsbury Park where we tasted a mushroom swiss burger from the Lancaster Burger Co, a crab cake sandwich from Captain Crab and a buffalo chicken quesadilla from Dave’s Kitchen. Then we went to Green Dragon market and had many fabulous dishes from Garofalo’s Calabria!

©2017 Joanne Bender

Callaloo Trinidadian Kitchen

On July 5 Tim and I had dinner at Callaloo Trinidadian Kitchen in Lancaster PA.

We started with Pineapple Chow and 2 Doubles which are fried bread with curried chickpeas, cucumber chutney, tamarind and cilantro sauce. As entrees we shared Callaloo Rice with Beef and Buss-Up-Shut with Curried Chicken.

Visit the Callaloo Trindadian Kitchen website at

©2017 Joanne Bender