Owners of Zanies Comedy Clubs embark on a delicious new path with Breeden's Orchard
You might call Aaron Distler a jack of all trades. He’s cultivating garlic, planting 500 peach and apple trees (including a variety called “Ludacrisp”, which is supposed to be the “new” honey crisp), teaching kids how to pick fruit, and making barbecue and pasta for the on-site store (as well as area restaurants. See Mr. Aarons Goods). He's also helping install a pond for fishing, transforming the farm into a 100% solar operation, and planning their next event. Interesting for a man who, just two years ago, was managing Ralphie May, a nationally acclaimed comedian. Today, he’s the “man of the orchard.” (Follow him on instagram @mraaronsgoods).
The one thing he doesn’t do: make the fried pies. “That’s Aimee and Wendy’s job. They’re “the pie nazi’s.” And good ones they are at that. When we found them in the kitchen, Aimee was at the “dough station” and Wendy at the “apple station.” Aimee Dorfman, her sister-in-law, Wendy, and their husbands bought Breeden's Orchard 2 years ago from Marynell and Tommy Breeden. In their 70’s, the 42-year-old orchard had become too much for them. The Dorfman’s hadn’t planned on buying an orchard, but it just appeared and seemed like a fun adventure. (In their spare time, they own and operate the Zanies Comedy Clubs.)
The Dorfman’s have wasted no time re-inventing the orchard, while paying respects to its past owners. They’ve used the wood and wallpaper from the Breeden’s old home to line the walls of their country store. They kept the name Breeden’s and have kept the tradition of fried pies, which Marynell Breeden dutifully made for years. They even use “Lady”- her vintage dough roller, and their pie cutter, which husband Tommy made from an old broom handle.
But the recipe for the fried pies and the varieties– peach, apple, German chocolate, cherry, and savory pies to come –are all theirs. They tested dough recipes every which way to find the one that was the best. The winner? Leaf lard, which makes a super flaky crust, but unfortunately is in short supply. (They fall back on Crisco when out of lard.) The filling for the pies they found to be best with a variety of apples which cook differently, creating a filling with a variety of textures. After using a Dutch oven to fry 3 pies at a time, they bought a massive fryer which currently sits outside, adjacent to the open- air store.
The Dorfman’s are clearly committed to local. “We realize the gem we have and like to share it with people,” says Aimee. In addition to produce like peaches, apples, and garlic, they offer Breeden’s Beef from their own fold of Scottish Highland cattle; fresh, whole egg pasta made on site by Mr. Aaron’s Goods; all manner of baked goods from dessert bars to cookies, doughnuts to bread mix. The Dorfman’s have over a year under their belt and are excited to make their vision for the future a reality –including dinners, events, and an expanded orchard. And in their fashion, they’ll be laughing all along the way.
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