Aimee Olexy and Bryan Sikora of Philadelphia's acclaimed restaurant Django are opening a new business in the town Kennett Square, Pennsylvania. They sold Django in October of 2005 and moved out of the city towards Ms. Olexy's hometown area of Chester County. Now living in Unionville, PA, the nearby location of Kennett Square, with its historic, quaint downtown felt like a perfect spot to build the special new business they had been imagining for a few years. Django was located off of South Street in the Society Hill area of Philadelphia and received an enormous amount of local and national acclaim during the five years the couple owned it. "We had the most wonderful clientele in the best city I know, but change is exciting and we were eager to create this new business." says Ms. Olexy.

Ms. Olexy and Mr. Sikora plan on operating a business that is based on many of the same principles they felt strongly about with Django; local foods and flavor, handmade pastas and breads, high quality ingredients, warm and well trained staff - but in an entirely different environment. The new business, Talula's Table, will be a boutique gourmet market with its own pastry, breads, artisan cheese collection, coffee bar, prepared foods, and take away dinners. Talula's Table will do catering, make children's cakes, offer unique cooking classes, and cater private dinners at the special centerpiece farmhouse table (dubbed Talula's Table) made by Olexy's uncle who is a woodworker in Union, Maine.

"We hope Talula's Table becomes a haven for foodies, we felt that there are many people just like us that want restaurant quality food and ingredients and meals, but want that in their home these days. We have a one year old and going out is virtually impossible. We have to create the party at home each night and Talula's would be the perfect tool for doing that," said Bryan Sikora. "Will I miss working on the line in a restaurant each night?" questions Mr. Sikora, "No. Aimee and I have always been focused on the food and this seems to be about the most food focused forum we could create for ourselves."

Bryan Sikora was named Best Chef in Philadelphia in 2004 by Philadelphia Magazine and was recently featured in Art Culinaire. He will be joined in the Talula's Table kitchen with a fellow CIA grad, Claire Shears as pastry chef and business partner. Ms. Shears has baked in pastry kitchens in Holland, Las Vegas, and Chester County.

Django received a superior four bell rating by Philadelphia Inquirer's Craig Laban. Articles about the couple and Django have appeared in The New York Times, USA Today, LA Times, Travel and Leisure, Organic Style, and Gourmet over the years. Some still call Ms. Olexy the "cheese goddess" referring to an article in 2004.

Talula's Table will open in early March 2007 and will be at 102 West State Street in historic Kennett Square, a spot that has been empty for years but was a shoe store a time ago. "We hope to bring life and energy to this little spot," which is really not so little - almost 3000 square feet. Over half of the space will be devoted to the new kitchen. The name Talula's Table refers to a few things... the couple's daughter Annalee Talula Rae Sikora - her incessant need to climb onto the food-filled dining room table, the warm feeling of eating around a table filled with fine food, friends, and family, and a little children's story/cookbook the couple has in the works titled Talula's Table as well.

So you are wondering - Is there a menu? Well, yes and no. It is a market here at Talula's Table and we take a lot of pride in making fresh, daily foods. We are influenced by lots of things; local ingredients, the season, the weather, and you. We think everyone will get the gist of it and hope you come to count on us for reliable, delicious, all-natural food.

We use superior ingredients. As a rule we use organic poultry, local dairy products, Belgian chocolate, King Arthur organic flours, daily fresh fish, carefully selected Hausbrandt Italian coffee, beautiful produce, and of perfect Kennett mushrooms. We make and smoke our own sausage and fish and
We consciously provide many vegetarian items. We bake all of our own breads and pastries. We select and age cheese that is well worth the indulgence.

We are open at 7am everyday (Sundays too). First thing out are our pastries, next breads, then sandwiches and salads, followed by oven ready dinners. So, great foods and great products are around all day long. Cheese, drinks, cookie jars, coffee, tea, ravioli, soups, and cakes are ready to be packed up at any time. We can do gifts of course or you can run in and make a box of almond croissants and pastries and run on out. Parking can be pretty easy in the morning and after work. There are parking lots on Union Street as well. Remember, meters are free in Kennett Sunday and
Friday. We have plenty of space for you to come and relax too. Take your time, shop, eat, and read the paper all in one. Soon you can take a class here too if you want to learn more about food and cooking.

If you really want to take it all in, plan a dinner with friends and book a private catered dinner in the market at Talula's big farmhouse table. We can fit twelve and cook like it is the Big Night. Call for openings, reserve, and bring wine.