Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100 Page 101 Page 102 Page 103 Page 104 Page 105 Page 106 Page 107 Page 108 Page 109 Page 110 Page 111 Page 112 Page 113 Page 114 Page 115 Page 116 Page 117 Page 118 Page 119 Page 120 Page 121 Page 122 Page 123 Page 124 Page 125 Page 126 Page 127 Page 128 Page 129 Page 130 Page 131 Page 132 Page 133 Page 134 Page 135 Page 136 Page 137 Page 138 Page 139 Page 140 Page 141 Page 142 Page 143 Page 144 Page 145 Page 146 Page 147 Page 14850 Chester County Life / CHESTERCOUNTY-LIFE.COM F O O D & E N T E R TA I N M E N T WHAT’S NEW? What isn’t new may be more fitting, because there’s always a novel spin on food favorites or an online shopping service at Carlino’s. Just in time for the holidays, the Marketing department completed its year-long rebrand- ing venture with a revitalized e-commerce website. Customers browse seasonal cater- ing menus, order online, and food is ready for pick up at the closest store in 25 minutes. Specialty orders may require longer prepara- tion time. “Since Carlino’s is renowned for being at the forefront of food industry prog- ress, this step was logical,” points out Nick. “Quick Pick Up is already a hit.” Another source of compliments is the renovated West Chester store layout. Cus- tomers can observe the entire shopping are- na from the front entry. The open floor plan has improved navigation, particularly in the cheese department where 30 newly intro- duced selections await. Angela, as Chief Operating Officer, is currently placing emphasis on local produce and organic ingredients, such as hormone- and antibiotic-free poultry, house meats, and wild-caught seafood. Certified Angus Beef® is organically raised, not grass-fed, which re- sults in delicious, tender cuts. Although tur- keys are smaller, the meat is more delectable. “Absolutely fantastic,” exclaims Nick. TASTING MENU Now for the best part, this writer’s scrump- tious picks for Thanksgiving, Chanukah, and Christmas feasts. My happy Thanksgiv- ing begins with all-natural roasted butter- nut squash soup and brie en croûte topped with dried figs and walnuts. Just for kicks, I’m trying Carlino’s-style turducken roast, Carlino’s has it covered, completed – and – catered.