ShareThis Page
6 must-try treats at the Westmoreland Arts and Heritage Festival |
More A&E

6 must-try treats at the Westmoreland Arts and Heritage Festival

| Thursday, July 5, 2018 3:15 p.m.
Some of the many food offerings at the Westmoreland Arts & Heritage Festival.
Westmoreland Arts & Heritage Festival
These pottery mugs are both beautiful and useful.
Westmoreland Arts & Heritage Festival
Artist Grace McCracken sketches during the 2017 festival.
Dan Kamin
Westmoreland Arts & Heritage Festival
On July 8, Spiny the Dinosaur will make two appearances in the starting at 1 p.m.
Westmoreland Arts & Heritage Festival
Temujin the Storyteller spins the tales.
Westmoreland Arts & Heritage Festival
Artisans will demonstrating their crafts at the Westmoreland Arts & Heritage Festival.
Westmoreland Arts & Heritage Festival
Treats of all kinds are available at the annual Westmoreland Arts & Heritage Festival.
7 Bridges will be performing during the Westmoreland Arts and Heritage Festival.

Walking around Twin Lakes Park while enjoying the Westmoreland Arts and Heritage Festival is a good way to work up an appetite.

And maybe justifies indulging in some of the many options available at the festival’s food both rows.

Throughout the festival, one can try samples of fudge, wine and other tasty edibles.

Booths offer everything from stromboli, pierogies, funnel cake, pizza, hot sausage, crabcake sandwiches, crepes (sweet or savory), ice cream, gyros, hamburgers, chicken fingers, fresh cut French fries, Thai food, kettle corn and baked goods.

Savory crepe with chicken, spinach, tomatoes and a pesto sauce.


At the Crepe booth, thin batter is quickly fried and a paper boat of fruit or ham and cheese or veggies or chicken and pesto sauce is plopped on top. The dough is folded over and the meal in a pastry is served within minutes.

The chicken and pesto crepe included fresh spinach and thin slices of tomato and red onion.

It gets high marks as a tasty and filling entree, but be sure to grab a fork and knife — it’s a bit messy to eat as a handheld.

Hand-cut potato chips with a side of asiago cheese sauce from The Block Food Truck.


As a side, this nosher highly recommends a basket of hand-cut potato chips from The Block Food Truck. We sampled the accompanying asiago cheese dipping sauce and gave it two thumbs up. The chips were quite fresh and deliciously crunchy.

Order this item as a shareable — the basket we were handed could easily have kept four people happy.

Funnel cake from the Funnel Cake Men, available with powdered sugar or cinnamon sugar. It also can be enjoyed with strawberries and whipped cream or chocolate chips and whipped cream.


Festivals, fairs and funnel cake go together, and the Funnel Cake Man booth was a busy one on Thursday.

We stuck with the traditional powdered sugar topping, but the cinnamon sugar cakes looked delicious as well.

If you’re in the mood to splurge, top that fried dough with strawberries and whipped cream, or chocolate chips and whipped cream.

A fun treat to try are crispy chicken fingers and fresh-cut French fries with ketchup.


You can never go wrong with chicken fingers and French fries and these were extra tasty. The chicken was amazingly tender and the breading just crispy enough for that good crunch but not falling off the meat and seasoned just right. The fresh-cut fries were cooked to a golden brown and melted in your mouth they were served so hot out of the fryer.

The Pie Shoppe has several choices of slices of square pizza from plain to pepperoni to mushroom.


The square-cut pizza slices from The Pie Shoppe from Laughlingtown came with just cheese or pepperoni or mushrooms and were thick enough with a nice combination of melted cheese covering the sauce.

The Pie Shoppe is selling individual apple, peach and blueberry pies, a perfect dessert while you peruse the festival.


For a sweet finish, we went with The Pie Shoppe’s individual pies which were amazing. They have a flaky light crust and more than enough apple, blueberry or peach filling that it was bursting out the top and sides.

Might want to loosen the belt a notch.

This year’s festival runs through Sunday.


JoAnne Klimovich Harrop and Mary Pickels are Tribune-Review staff writers. Reach Harrop at 724-853-5062 or or via Twitter @Jharrop_Trib. Reach Pickels at 724-836-5401 or or via Twitter @MaryPickels.

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.