JACKLYN:
Age: 24
Job: French teacher
Hobbies: Yoga, travel, hiking, painting
JUSTIN:
Age: 26
Job: Muscle therapist
Hobbies: Traveling, cooking, eating, listening/playing music
The Blue Pear
275 Brintons Bridge Rd.
Dilworthtown
610-399-9812
www.bluepearbistro.com
FIRST IMPRESSIONS:
JACKLYN: Although I thought I was going to be on the late side, I encountered Justin in the parking lot of the Blue Pear. There was a level of instant visual appeal.
JUSTIN: We happened to pull up at the same time in the parking lot. I was coming from a long commute and didn’t want to wrinkle my shirt from the seat belt and so I drove shirtless. As I got out of the car, I looked around to make sure no one saw me and as I was buttoning up my shirt. A little car comes pulling up. I noticed it was her from a picture that I saw. So I reached into my car like I forgot something so she’d go in first, but then I thought, “Why not?” and just grabbed my keys and walked with her. We both recognized one another, which broke the ice before entering the restaurant.
She looked very innocent and had a shy yet confident swagger. I can honestly say I don’t really have a type, but when it hits me, it hits me.
THE DATE:
JACKLYN: We were to have dinner at the Blue Pear, a historic tour of the neighboring Dilworthtown Inn, and then follow up with some supernaturally stimulating activities.
JUSTIN: I was told we would be having dinner at a haunted restaurant and there have been some stories of unusual activity at The Blue Pear. We were instructed to call a number at 7:30 p.m., and when we called, a ghost-hunting professional from Downingtown Paranormal answered. She informed us that we had a Ouija board, flip camera and a disposable camera to try to capture paranormal activity after dinner if we chose to do so. We ordered a glass of wine and then the owner took us on a tour of the Dilworthtown Inn (next door to the Blue Pear).
THE CONVERSATION:
JACKLYN: Conversation flowed easily from the beginning, and any nerves I had harbored were dissolved after discovering we had quite a few common interests and views.
JUSTIN: Jacklyn was so easygoing, but I think we were both smirking inside during the historical tour, waiting to get back to our vino. We couldn’t wait to talk and we conversed about our line of work, where we have traveled, what food/drinks we like and dislike. After the second glass of wine we started to joke around and act a bit like kids, which was comforting and fun. We were joking and pretending to eat this gourmet meal with our hands just to see the reaction on the other diners.
THE RESTAURANT:
JACKLYN: My experience at the Blue Pear was exceptional and I would recommend it to anyone desiring to enjoy quality cuisine coupled with a knowledgeable staff.
JUSTIN: I had never been there. It was a beautiful, historic building and a place where the hours can go by so quickly in good company with the dimmed lighting and extensive wine list.
THE SERVICE:
JACKLYN: We were treated with attentiveness and I was more than satisfied.
JUSTIN: The owner was delightful. He actually sat with us for a bit to make sure we were comfortable. They made sure to see if we needed anything.
DRINKS:
JUSTIN: A few glasses of Oberon Cabernet Sauvignon
THE FOOD:
JACKLYN: We decided to order a variety of small and medium plates to share. Our first course consisted of a twist on a typical Caesar salad, butternut squash ravioli, and beef carpaccio. For our main course, we shared scallops and the special of the evening, roast duck. All of the ingredients were noticeably fresh and the natural flavors of the food were accentuated.
JUSTIN: We ordered three small plates and two medium plates. The prime filet carpaccio with prima goccia olive oil, lemon and piave was wonderful, as was the Caesar salad (with bayonne ham and a truffle vinaigrette). I also enjoyed the seasonal flavors of the butternut squash agnolotti. The seared sea scallop pairings were a bit out of season for my preference, but the truffled summer succotash was still tasty. I loved the seasonal components of the duck confit with cornbread and pistachio stuffing and a cranberry chutney, it was crispy and delicious.
DESSERT:
JUSTIN: We had a pumpkin cheese with a dark rum caramel sauce. It was pretty f-ing awesome. We also tried a chocolate gateaux, a bittersweet chocolate cake with mint cream and chocolate truffle icing.
THE GHOST HUNTING:
JACKLYN: No ghosts!
JUSTIN: When we sat down, we were more in tune with each other and wanted to talk and indulge in the moment. Sadly, we were kind of opposed to doing anything else.
CHEMISTRY?
JACKLYN: I think I can safely say there were some sparks. I found Justin to be very refreshing and was happy to be able to share the evening with good company and conversation.
JUSTIN: I liked that she joked along with me, and the fact that we ditched the ghost hunting for chatting, I’d say there is something to that.
DID YOU EXCHANGE NUMBERS?
JACKLYN: Digits were exchanged.
JUSTIN: Yes. I told her that we should have another date to see how it goes. I gave her my number and said, “I’ll hear from you when I do.”
WAS IT A MATCH?
JACKLYN: I would say the good people at “He said, She Said” did a fine job.
JUSTIN: I find her interesting and would like to learn more.
WAS THERE A KISS?
JACKLYN: I recall a handshake, a hug, but no kiss.
JUSTIN: I was talking with my hands and she asked, “Are you trying to shake my hand?” So I grabbed her and hugged her a big bear hug. No kisses.
WILL THERE BE A SECOND DATE?
JACKLYN: It’s in the works.
JUSTIN: We both dig good food and we thought it’d be fun to cook together for our next date.
HOW DID YOU LEAVE IT?
JACKLYN: After exchanging contact info, Justin put the ball in my court.
JUSTIN: We have been texting every day since the date. I’m open to whatever comes naturally.
UPDATE: The couple had a second date making dinner at Jacklyn’s house. We last heard from Justin that the second date was “epic.”
