Labor of love: Challenges force closing of West Middletown scratch restaurant
Marsha Cassel was elated when she opened her scratch restaurant, Marsha Cassel’s Kitchen on Main, in historic downtown West Middletown, in February 2023.
Cassel, who had cooked for 30 years – specializing in healthy, delicious farm-to-table meals – and had successful businesses as a personal chef and caterer, had long dreamed of opening her own restaurant.
But four years into her culinary venture, Cassel is ready to call it quits.
She is closing the restaurant at the end of the year.
“I’m going to miss it. It’s given me purpose, and I’ve loved this, but it’s incredibly, all-encompassingly exhausting,” said a disheartened Cassel.
Cassel, who lives on an 18-acre homestead in Avella with her husband, Mitch, discovered the 200-year-old home, with thick wooden ceiling beams, brick fireplaces and wooden floors, while having coffee in the small town.
She immediately fell in love with the dilapidated 1820s house, and set about renovating and converting it into a scratch kitchen, with the help of family, friends, and professionals.
She had visions of providing a gathering spot for West Middletowners and out-of-town visitors, and helping to revitalize West Middletown – population 109 – situated near Cross Creek County Park and Meadowcroft Rockshelter and Historic Village.
“I saw this building – it was literally falling down, part of the roof was missing – and I said, ‘Wow, I absolutely can do this.’ I was a private chef, I always entertained, I had organized lifestyle events, I love gardening and cooking, and I wanted to put it all together,” said Cassel. “I have lived and breathed rejuvenating West Middletown, labored over the restaurant trying to make this work, and I’m simply too exhausted to keep going full speed.”
There is no shortage of challenges in the restaurant business today: rising food costs, staffing, insurance costs, credit card fees that bite into profits, and unexpected problems like boil water advisories.
And, said Cassel, despite the large portions, reasonable prices, and top-notch food, the restaurant just wasn’t generating enough business.
Finances aren’t just tough for small restaurants. Customers are also adjusting on the fly, tightening their budgets – which has included eating out less.
“The food we create and serve is fresh, made-to-order, and honestly, there isn’t a restaurant anywhere near that offers the type of food we offer,” she said. “We consistently hear, ‘This is outstanding food and atmosphere!’ which begs the question, why aren’t we busier?”
Cassel also made efforts to provide cultural and entertainment activities for borough residents and out-of-town visitors at the restaurant.
Three years ago, she and her husband launched a speaker series, featuring authors, historians, musicians, hobbyists, and others, and she makes a special dinner to accompany the speakers’ talks.
The couple also started a historical house tour and an annual Christmas tree lighting and a Christmas carol sing-along in the center of town.
And they purchased a bed and breakfast, The Campbell House, across the street from the restaurant, to encourage tourism.
Cassel was new to the restaurant business, but she is no stranger to cooking – and she is passionate about the importance of food – both for good health and healthy connections with others.
In addition to her personal chef service, “Marsha Will Cook For You,” she had owned a catering business, and in 2020 published a cookbook, “My Healing Cook Booklet,” in which she shared her food philosophy.
“I have a sign that says, ‘Love is my favorite ingredient.’ I love to cook for others, I’m passionate about it,” said Cassel, who delights in whipping up vegan, gluten-free, lactose-free meals and desserts using fresh, nutritious ingredients, and concocts healing herbal teas. On a given night, diners can enjoy dishes ranging from chicken piccata and filet mignon to beef and bean soup Cassel cooks for 12 hours, fresh salads loaded with berries and seeds and featuring homemade dressings, and gourmet sandwiches.
Cassel aims to sell the restaurant, and said she hopes a passionate chef who is eager to pick up the torch decides to buy it.
“I really tried to make this work, and I wanted to make it fun and lasting. I don’t see it as a failure,” said Cassel. “I think we made a huge impression in the area, we helped make jobs for people in the community, and our presence in West Middletown has brought people from all over the Pittsburgh area and beyond to eat here and experience the charm of our little village.”
Cassel has three events planned before she officially takes off her apron. On Oct. 12, the speaker series will feature a medium, and on Oct. 26, Cassel will host a ghostwalk. The Nov. 9 speaker will be Washington & Jefferson College emeritus professor John Mark Scott, who will talk about the global importance of salt.
She also will hold her annual New Year’s Eve dinner on Dec. 31 that she said “is always a blast.”
She is grateful for the customers who drove to the historic town to enjoy lunches and dinners at her eatery, and for the staff who helped make the restaurant run.
“This current staff has embraced the vision and kept the standards high. We have a great mutual respect, and I could not do this without them,” said Cassel. “They’re super sad, but they’re super proud of what we’ve done, and so am I.”
For information about the events or to make a reservation, visit marshawillcookforyou.com or call 724-833-7270.