West Chester locals know that Roots Cafe serves up some of the best in farm-fresh, organic ingredients, creating an ambitious and delicious menu. Whether it’s breakfast, lunch or dinner, Roots consistently creates interesting takes on classic dishes while keeping a firm eye on their responsibility in maintaining a sustainable, local food environment. But, who is the man behind the scenes bringing his passion to the plate? Meet Dan Cellucci.
West Chester Dish: How did you get started in the food industry?
Dan Cellucci: My parents owned a few restaurants while I was growing up. One was an Italian-style pizza, pasta and deli restaurant outside of Coatesville. The other was a seafood restaurant in Clifton Heights. I worked in both. My great great grandfather and great grandfather were both professional bakers. My grandfather baked for fun and he gave me my first lesson on making pizza dough and sauces. I didn’t have any formal training, but just had a passion for the business.
How did you get interested in using local, organic and sustainable ingredients at Roots Cafe?
My uncle on my Mom’s side, Ron Juftes, has been farming at Seven Springs Farm in Floyd County, Virginia, since 1990. He created the very first CSA (community supported agriculture) in that area. I spent summers learning about the importance of organic farming and its benefit to our health and the environment. I have been cooking and eating organically since I was in high school.
We heard that diners can turn your omelets served at breakfast and lunch into grilled cheese sandwiches. Tell our readers about that.
We make a variety of daily seasonal omelets, including our farmer’s omelet, which uses whatever ingredients we got fresh that day from the farm. We also use unpasteurized pressed cheddar or swiss from King Highway Farm out of Coatesville. If you ask us, we will make that into a grilled cheese for you!
You pride yourself on Roots Cafe’s ambition to provide local, organic and affordable food to your guests. How have you created a culture of sustainable food practices in the restaurant?
Everyone from the front to the back of the house follows the philosophy. I don’t tell them that they have to, but once they learn about how our ties with farmers strengthen and nourish the local community, they try to keep learning more about it. All of our cooks educate themselves on seasonal cooking. Charlie Crawford, my executive chef, and I create the weekly dinner menus together. On Mondays, I call the local farms and CSAs and find out what we can have for the week. Then Charlie and I craft the menu. Of course, specials are created daily as well. It really just depends on what ingredients we get into the restaurant.
Now for some fun questions. If you were having a dinner party and could invite three guests, who would you invite?
Chef Marcus Samuelsson to learn about his eclectic cuisine, Bob Marley to set the mood with music and Anthony Bourdain to talk to about his food travels.
What three ingredients do you always have on hand at home?
I always have a good coarse sea salt for seasoning, multiple vinegars for braising and making sauces and dressings and olive oil or butter. These are the bases for almost every dish.
You are known to love the local craft beer and wine scene, too. What are some of your favorites?
I love both Philadelphia Brewing Company and Lancaster Brewing Company. As far as styles, lately I’ve really been into pale ales and sours. I really enjoy Galer Estate wines. They are a great example of a fantastic local winery. Of course, I also love a good bourbon or whiskey.
If you were preparing a meal for your family, what would you make them and would you share your recipe?
I love to use parchment paper or palm leaves to cook seafood. It really is a simple way to cook to keep moisture and flavor locked into the dish. My simple recipe is to place flounder in the parchment paper and season it with olive oil, salt, cherries, capers, thyme and fennel tops (or any other aromatics). Bake for 10 minutes in an oven at 375 degrees. It seems like it took a lot of work, but it is easy and delicious.
What’s next for Roots Cafe?
We will have some major announcements coming soon and your readers will be the first to know!
Roots Cafe is open Tues.–Wed., from 8 a.m.–4 p.m.; Thurs.–Sat., from 8 a.m.–3 p.m. and 6–10 p.m.; and Sun., from 8 a.m.–3 p.m.
Find Roots Cafe at 133 E. Gay St. in West Chester; (610) 455-0100; www.rootscafewc.com.
Omelet Grilled Cheese photo credit: Angela Corrado. All other photos credited to Mary Bigham.
