Blog

Corn Soup

Discover how to make the perfect summer dish with local Chef Scott Megill.

Scott is a local chef and co-owner of Allaire Event Rentals, a Chester County based furniture & prop rental house specializing in mid-century, industrial & indie design.

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Key Lime Curd by the Master’s Baker

Key Lime Curd is versatile and is the star of any summer dessert you may find yourself crave! In honor of their 50th anniversary, The Master’s Baker Pastry Chef Patricia Polin shares her custom recipe in a special episode of Unite for HER at Home: Summer Chef Edition.  Read more

Refreshing Summer Mocktails

As temperatures rise there can be nothing more refreshing than an iced cold drink. A homemade mocktail is a great healthy upgrade to reach for when you want to cool off and relax at home.

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Eat Your Veggies

The Power of One 

Most days, my goal is to squeeze in an extra serving of vegetables each day. Well, to be honest, some days it’s just to eat any vegetable at all! Don’t we all just want easy ways to sneak in health here and there?! Well, we’ve got some ideas…and it starts with the power of one.

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Unite for LOVE

Each day you hear us share how full of joy our hearts are at Unite for HER, serving and loving our community in need, but today I am writing to you with a heavy heart, one that is broken and heavy over the senseless loss of another innocent, beautiful black life in America.

I write this from a place of humility, empathy and love, for I, a white middle-aged woman, cannot pretend to understand the bias and prejudice that those of color live with each and every day.

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Roasted Beet and Apple Salad with Caramelized Fennel and Citrus-Ginger Vinaigrette by the Classic Diner

At the Classic Diner Chef Erik crafts memorable dishes with the freshest seasonal ingredients. This roasted beet and apple salad with caramelized fennel and citrus-ginger vinaigrette, accompanied by mini quiches, is sure to wow your family at your next brunch.

The Classic Diner currently offers curbside pick up and delivery. Don’t forget to support our restaurant community and those who have given so generously to UFH throughout the years.

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