Cheerful Chadds Ford oasis is rooted in color

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Peter Skids, co-owner of Hank's Place, a popular Chadds Ford restaurant, stands at the front door.

The seeds that ultimately sprouted a multi-hued floral explosion at the Chadds Ford crossroads have deep roots.

A burst of color at Hank's Place greets passersby on Route 1 in Chadds Ford.
A burst of color at Hank's Place greets passersby on Route 1 in Chadds Ford.

They were reportedly planted long before Jan. 22, 1991, when Voula and Peter Skiadas bought Hank's Place at the corner of Route 1 and Creek Road, a restaurant that has attracted famous locals like members of the Wyeth family as well as visiting celebrities, such as filmmaker M. Night Shymalan.

During extensive renovations to the inside and outside of the restaurant, Peter Skiadas said the couple installed planters so they could add a splash of seasonal color to satisfy his passion for gardening. Then, like many such projects, the effort not only blossomed, it grew – and then grew some more.

A healthy basil crop lines the planter at the rear of Hank's Place.
A healthy basil crop lines the planter at the rear of Hank's Place.

During a recent interview, Peter Skiadas traced his passion for horticulture to a rural area in Greece, where he was raised. He said his father was an avid gardener, and now he can’t imagine not being surrounded by flowers.

“I’ve had this desire to create beauty and to put nature in harmony for a long time,” he said.

Skiadas said as he began expanding his garden empire at Hank’s Place, he realized that nurturing his plants produced numerous ancillary benefits. For starters, customers loved the inviting, eye-catching displays. In fact, after Skiadas introduced hanging baskets, he learned to make some extras because people often wanted to buy them.

Peter Skiadas, chief gardener at Hank's Place, mixes annuals and perennials at the restaurant.
Peter Skiadas, chief gardener at Hank's Place, mixes annuals and perennials at the restaurant.

Customers weren’t the only ones drawn to his hanging arrangements. He said he frequently finds bird’s nests tucked in between the brightly-colored annuals.

Many first-time visitors to the restaurant have told Skiadas that the visual fireworks drew them in. “I actually hear that a lot,” he said. “It makes me feel good to know that the pleasure I get from the flowers is shared and makes the place more desirable.”

As the plantings have increased, Skiadas decided not to confine himself to flowers, which are now a mix of annuals and perennials, mostly obtained at auctions. Hiding behind a row of rose bushes on the far corner of the property is a robust pepper patch. And the rear exterior of the restaurant sports a prolific basil crop, a bed that has also provided a home for scallions, dill and parsley.

Skiadas said his bounty helps supply the restaurant with fresh herbs and produce. That crop is supplemented by “a much bigger garden at home,” fueling his other passion, which is cooking.

Peter Skiadas checks the moisture in one of his many hanging baskets.
Peter Skiadas checks the moisture in one of his many hanging baskets.

“We don’t open any cans,” Skiadas said. “We do home-style cooking, such as my wife’s moussaka, that uses fresh ingredients.”

For those who want to try and replicate the floral artistry of Hank’s Place, Skiadas says he uses a slow-release fertilizer every six weeks, and he installed an irrigation system to facilitate watering. Over the years, he said he's also learned to pay attention to which varieties prefer different locations.

Still, one has to be prepared to devote a lot of time to the effort, he said. What started as a summer display has morphed into a nearly year-round project. In October, he changes themes, and chrysanthemums rule, but only until the Christmas display takes over.

By February, Skiadas begins preparing for the next year’s showcase, and he can often be seen pruning and readying the beds. The only plant-free month is January, he said.

Skiadas acknowledged that he’s probably maxed out on space, having filled every available non-concrete spot with plant material, but he’s not ready to concede that something else couldn’t get squeezed into the array.

“When I get tired of cooking and dishes, I always resort to flowers,” he said. “It brings a lot of joy.”

 

 

 

 

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