My Recipe For A Great BBQ Sauce
February 26, 2026
I’ve tinkered around with BBQ sauces for years. There are so many variations that have roots to regions of the United States. Each sauce has it’s own distinct flavor, whether its sweet, spicy, vinegar forward or mustard. I love them all.
I tend to try to balance them all. Slightly sweet but also has a good acid presence with a little heat. It’s been an evolutionary process that now has about 15 ingredients. This is a large batch recipe but with some adjustments can be scaled down for a smaller batch. Enjoy!!


Our Own Version Of Cheers Revisted
February 26, 2026
In the vast wasteland of Bucks County Tavern and Pub scene, there are diamonds in the rough that give you that Cheers feeling of inclusion.
My last few years as a chef have been mainly focused on upscale tavern cuisine. Simple, home-cooked meals, elevated but still approachable to the working class folks that keep these places humming.
We’ve tried a number of places to extract those feelings of inclusion and community. My previous employment at The Farmhouse Tavern comes to mind. Unfortunately due to poor management and unsavory business practices out of my control, this place is no longer an option for our dining needs.
We ventured into a local tavern just up the hill from our home called The Gardenville Hotel. Not a hotel anymore but it is an historic tavern dating all the way back to the Civil War, steeped in history.
We love connecting with local patrons. We tried this in Cincinnati at a place called The Friendly Stop in Glendale Ohio. Great food but friendly wasn’t on the menu. We literally felt invisible everytime we went in. Check please!
We initially went for drinks at The Gardenville. I’ve always been skeptical of pub food establishments. I always compared their food with mine and my wife always complained that she preferred my food over anywhere we ate. Not to sound ego centric but so did I.
We started going more frequently to Gardenville. It’s cozy, welcoming and the staff is always really attentive and seemed to love working there.
We noticed everyone ate when sitting in the bar section of the Hotel. It’s a small, funky space replete with deer heads, odd decorations and a comfortable seating area. Perfect for what we were looking for.
They have a decent tap list, a great to go beer selection and a well rounded food menu. We decided to try some of their offerings. We ended up being one of their biggest fans. Really good burgers, fish and chips and great turkey dinners.
Our wallets weren’t happy because I constantly drug my wife there because the social scene keeps us in a positive light being stuck in the middle of nowhere.
No one screams our name when we come in but they know what we drink, and are always happy to strike up a spirited conversation with us. It definitely makes us feel welcomed and that’s really important during these trying times.







The Only Tavern We Support
September 7, 2025
I realize Bucks County has a ways to go to achieve what other areas of the country have gained culinary. It’s rural, sparsely populated, and isn’t pushing envelopes we’ve been used to.
I get it. If you are going to serve food that pleases the common working man, you have to do it right. It has to be consistent, and above all, it has to taste good.
In the last couple of years, we’ve been loyal patrons at The Gardenville Hotel. A historic mid seventeenth century former hotel. With ties to the Revolutionary War, it is a wonderful tavern that serves really good American fare.
We only just recently started going there. One reason is I was already a chef at a Doylestown Tavern call The Farmhouse. We really had no reason to venture out to any other taverns because my wife loved my cooking, and I became acquainted with many regulars who were an integral part of my social life. Plus, other taverns in the area couldn’t touch our quality of the food.
After leaving The Farmhouse in 2023, we struggled to find a decent place for a burger or wings. We lived just down the hill from Gardenville and thought of the place as a drinking establishment vs. a full service restaurant.
One afternoon, we decided on drinks at Gardenville and wandered in. The bar was funky and old. Deer heads all over the walls, various pictures on the walls, many showcasing the owner’s fishing jaunts, and we immediately felt at home.
The servers, who have been there years, provide some of the friendliest and attentive service we’ve ever experienced.
Since we now go at least twice a week, they anticipate our needs immediately. It’s a rarity to find places like this in our area. Most of the Taverns just don’t care enough to go the extra mile. This place blows most local Taverns away.
We highly suggest their wings, the burgers are excellent as well as amazing fish and chips and turkey anything. It isn’t cheap, but nothing really is post pandemic. We only sit at the tables in the bar. That’s where the fun really is. The dining room is More suited for families and older folks. We like the buzz the bar provides.



The Gardenville Burger

Another Kroger/Mundy Collaboration!
August 16, 2021
I always get a little nervous making ravioli. Worrying about whether the mix is correct, will it lose flavor after hitting boiling water, will they break open in the process, will they, will they, will they? Procuring fresh pasta sheets locally is not easy.
I couldn’t find any place near me that sold them. What I traditionally used in the past were wonton wrappers. They are extremely versatile and have the same consistency as pasta. The local Kroger carried two different sizes. I opted for the smaller wraps for individual ravioli versus the large sheets that are used for egg rolls.
I wasn’t sure what I wanted to create for the filling. First, I was thinking smoked salmon, cream cheese, and fresh chives but ended up deciding on jumbo lump crabmeat and ricotta. I added lemon zest, lemon juice, and a citrus blend seasoning salt.
For the sauce, I created a beurre blanc using a great white balsamic vinegar, white wine, garlic, bay leaf, basil, heavy cream, and butter. It turned out excellent. I garnished the ravioli with chopped basil Chris brought from his garden and then shaved pecorino tartufello over the ravioli. The cheese has the same consistency as port salut but has bits of truffle in the cheese. It was delicate and didn’t overpower the dish with the truffle flavor.
Chris brought over his great homemade pesto and he created crostini with golden cherry tomatoes, tossed in extra virgin olive oil, salt, and pepper that were oven-roasted and then cooled. He assembled them with a layer of ricotta, the pesto and then topped them with the tomatoes. The combination was superb.
I have to say, this was one of the better dishes we enjoyed and it was fun resourcing the product and creating it. Not to mention the complex flavors.



























































































