“My cooking trademark cooking is balance: sweet and salty, bitter and umami, a bit of acid: that’s truly the perfect dish,” she said. The scrapple, which she believes is underestimated, is heritage breed pork paired with cheddar biscuits, sautéed spinach, deep-fried poached egg (you read that correctly, deep fried poached egg) and spicy hollandaise. She loves to cook breakfast and brunch, and as a native of the outskirts of Pennsylvania Dutch country, contributed, among other things, the ridiculously popular Scrapple Benedict. Kristin says at the Station Taproom, everyone has creative freedom: the menu is a canvas and everyone contributes his or her own strengths. Our days are long, but at the end of the day it’s always worth it. What’s amazing about working here is we all have the same outlook about the quality and type of food we serve. “I started as a line cook, and was happy to become sous chef. “I’d come here after work, and became friendly with Sean (McGettigan, owner) and Tim (Smith, head chef), and the rest is history,” Kristin laughed. Luckily for Downingtown locals, Kristin’s final internship brought her to these parts, where she briefly worked for a brewery and then gravitated toward the groove at the Station Taproom. Yet another company buys that compost it’s really a place where any waste is virtually eliminated and everything is contributed back. Garden waste is turned into compost by another company. “Nearby Hardwick is featured in ‘ The Town That Food Saved’ by Ben Hewitt because everything there is linked,” she explained. Kristin described her experience in Montpelier, where the Institute’s tagline is “where you learn by living it,” as seeing the “circle of food.” Small classes enabled hands-on learning, from fabricating and breaking down whole cows to working in test farm fields to the cooking basics. So I enrolled in the New England Culinary Institute where I spent two years, earned an associates and got a certificate in sustainability.” I love Vermont, as I’d gone there many times with my Dad.
“About that time, my Mom passed away,” she noted.
During her 18 months at Confit French Bistro, she grew her skills and became an all-around utility cook: grilling, sautéing and more, all the while growing a desire to go back to school to become a chef. There she started part-time doing cold appetizers, salads and pastry after one week she was full-time. She then had the chance to get back to what she considered the ideal: a French bistro.
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I became friendly with the chef next door, and essentially worked free at a Mediterranean restaurant to gain experience.” “So while waitressing, I was more interested in what the cooks were putting out than anything else. “When I look back on it, I always enjoyed get-togethers at college, particularly making the food,” she said. A shoulder injury sidelined her after two years and ended her scholarship opportunity, so she left college and began waitressing. She started out in college on a swimming scholarship with a dance major, specializing in ballet. To understand why there soon will be a Station Taproom garden of microgreens, herbs and other produce, why relationships with local farmers are a given and why house-made is par for the course, you have to take a moment to understand Kristin. “And then to prepare the freshest and healthiest food that I can.” “My ultimate goal is to have the least and best impact on the environment,” she began.
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