ShareThis Page

Sweet! Savoring Sewickley back for 14th year

| Tuesday, Oct. 1, 2013, 7:01 p.m.
Martin Thomas, Sewickley Heights Golf Club executive chef, left, and Nick Geis, serve some samples at last year's Savoring Sewickley event.
Tina Echement, owner of Ultimate Pastry Shop in Sewickley, serves some of the bakery's specialties during last year's Savoring Sewickley event.

The annual Savoring Sewickley event continues to thrive, said Carolyn Toth, Sewickley Public Library director.

The 14th annual event scheduled for Sunday at the library will feature samples of food from 18 area restaurants and other establishments.

Hosted by Friends of the Sewickley Public Library, Savoring Sewickley will offer guests an evening of wine and signature dishes from Sewickley Cafe, Tony R's Pizza, LULA, China Palace, Sharp Edge Bistro, Sewickley Hotel, Sincerely Yogurt, Sewickley Speakeasy, Sewickley Confectionery, Safran's Supermarket, Ultimate Pastry, Andora, Allegheny Country Club, Sewickley Heights Golf Club, B. Gourmet, Half Nych Hot Dogs, 424 Walnut and Asian Star Chinese Restaurant.

Some menu items include filet of beef pot pie from Sewickley Speakeasy; shrimp cocktail, boneless buffalo chicken wings and vegetable tray from Safran's Supermarket; chef John Kin's World Famous Crab Cakes with aoli dipping sauces from B. Gourmet; homemade macaroni and cheese, chicken noodle soup and coleslaw from Half Nych Hot Dogs; and General Tso's chicken, chicken with vegetables, lo mein noodles, egg rolls and chicken with tenang sauce from Asian Star Chinese Restaurant.

Chris Bichsel, owner of Sewickley Confectionery, said more restaurants may be added by the day of the event.

Bichsel has helped to organize Savoring Sewickley for four years, taking over for Sewickley Cafe owner Don Reinhardt, who started the event 10 years ago. Bichsel is a Friends of the Library board member, and is the event's co-chair along with Friends board President Yunsu Park.

“I was fortunate enough to take it over, keep it going and add a few restaurants. It's been an extremely popular event,” said Bichsel, who provides Italian gelato for Savoring Sewickley.

“Our new big emphasis this year is trying to engage the younger generation through our website and Facebook pages.”

Tina Echement, Ultimate Pastry owner, said her shop has offered a variety of pastries every year at the event.

“We don't usually figure out what we are serving until right before, but people always tell us afterward that they tasted something at the event and really liked it,” she said.

Echement said she participates because the event is a good fundraiser for the library and “it's always lots of fun.”

Toth said last year's event raised $14,215. The proceeds help the library to purchase new materials.

Joanne Barron is a staff writer for Trib Total Media. She can be reached at 412-324-1406 or

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.