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Harvest | August & September 2014
St. Luke’s Pocono Pediatric Associates
Family-Centered Pediatric Care • Four board-certified pediatricians • Same-day sick visits • Well-care and immunizations
208 Lifeline Road, Suite 201 Stroudsburg, PA 18360 570-476-6700 9090 Franklin Hill Road Suite 201 East Stroudsburg, PA 18301 570-223-5010
• Physicals: school, college, sports, camp, driver’s permit and employment • Asthma, allergies, ADHD, development and behavior • Office hours by appointment, most insurances accepted
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Our newest pediatrician Annette Vazquez-Aran, MD, FAAP is accepting new patients. Dr. Vazquez-Aran joins pediatricians Christopher Lynch, DO, FAAP, Andrea Argeson, MD, FAAP and Lindy Lee Cibischino, MD, FAAP.
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Stroudsburg, PA | www.flairmag.com | 570-424-9600
CONTENTS
Publisher & Creative Director
Ali Schratt publisher@localflair.com
Editor
Karen Tetor karen@localflair.com
Project Coordinator
Juliet Dunham juliet@localflair.com
Graphic Designer
Contents 8 GO 10 GIVE 12-16 Project Street Art 18-19 Eating Outdoors 20 Josie Porter Farm
Cathryn Hahn cathryn@localflair.com
22 Paupack Blueberry Farm
Photography
24 Going for the Awe Factor
Regina Nicolardi
Distribution Coordinator
Adam Schratt
Contributing Writers
Karen Tetor, Roseanne Bottone, Susan Crowley, Laura Wilhelms
Intern
Diana Dreher
Controller
Beverly Dyson beverly@localflair.com
Sales
publisher@localflair.com For a subscription send check or money order for $24.95 to the address below. (6 issues/1 year)
26 All in Good Spirits 28-30 The Market at the Square 32 Louie’s Prime: The Unexpected Steakhouse 34-35 Triple Seduction: Blakeslee Inn 36 Table Touchers: The Frogtown Chophouse 38 Proud to Be Best: Frogtown’s 6 Acre Restaurant 40-48 Fall Fashion at American Candle 50 Tom Byrne’s Mid-Year Review 48 Health: Agony of De Feet 49 Parting Shot
Local Flair is published bi-monthly and distributed throughout the greater Pocono area. Local Flair reserves the right to refuse to sell space for any advertisement the staff deems inappropriate for the publication. Unsolicited manuscripts must be accompanied by a self-addressed stamped envelope. Letters to the Editor are welcome, but may be edited due to size limitations. Press releases must be received by the 15th of the prior month of publication. All contents of this magazine including without limitation to the design, advertisements, art, photos, and editorial content, as well as the selection coordination and arrangement thereof is the Copyright of Local Flair Magazine Limited.
Cover Photo by Adam Schratt
Taken at Paupack Blueberry Farm in Paupack, PA. Read more about the farm on page 26!
No portion of this magazine may be copied or reprinted without the express written consent of the publisher.
Mission
The mission of Local Flair magazine is to celebrate excellence in community businesses, services, and efforts by appealing to the tastes, sensibilities, and curiosities of its readers and advertisers alike. To this end, Local Flair strives to balance informative and inspirational editorial content with relevant and enlightening advertisement. –Ali Schratt, publisher
Contact Us
Local Flair Magazine 609 Main Street | Stroudsburg, PA 18360 Phone 570.424.9600 | Fax 570.424.9601
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Local Flair
LETTER
Break the Chains If you catch this summer’s movie Chef, you are swept up in the passion of protagonist Chef Carl Casper (Jon Favreau), who walks out on the security and routine of his job at a Los Angeles restaurant—and takes to the open road in pursuit of the soul of true cuisine. This Food and Restaurant issue of Local Flair is your guidebook for your own culinary travelogue—right here in the Pocono Mountains. Sure, it’s comfortable to slip into the tasty routine of our favorite local eateries. But it’s a lot of fun to kick-start an adventure to the farmers markets and restaurants in towns and villages that are so near-by, and yet often unexplored. Let this issue be your tour-guide… In Stroudsburg, you can reap the bounty at the Saturday Monroe Farmers Market, or head to the lush Cherry Valley to visit the Josie Porter Farm, where organic seasonal products await at the farm stand. Meander to Swiftwater, Canadensis, Blakeslee, Lake Harmony, Stroudsburg, or East Stroudsburg, where the beauty of the drive is part of the delight to come: exploring the creative cuisine of Frogtown Chophouse, Frogtown 6 Acres Restaurant, Blakeslee Inn, Louie’s Prime. After winding your way along charming Neola Road, you can arrive at Mountain View Vineyard and Winery. As you sample the vintages, you can muse upon the occasion you might schedule in their new event room. Drive up to Lake Wallenpaupack and lick up homemade blueberry ice cream at the Paupack Blueberry farm. And at home, you can impress your dinner guests with dishes inspired by a group of Pike County area chefs, who use these pages to share cooking tips. Writing for this August/September issue has been a delicious experience. Mapletinis, parchment wrapped herbed salmon, duck poutine, blueberry scones and chocolate dipped cannoli have all been part of my “assignments” over the past month. And the best part is, I can’t wait to go back to my new favorite places for more!
Keep it Local! Karen Tetor Editor
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Local Flair
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GIVE
When Laurie Kozar speaks, listeners can’t help but feel happy and full of hope that good things are happening in our community. As Board President of Family Promise of Monroe, Laurie embraces its mission: to provide safe shelter, meals and support services for homeless families with children through a collaborative network of local congregations. Laurie became involved in the organization because she was so moved by the statistics of homelessness. “The average age of a homeless person is nine years old,” she says. “ And families with children under the age of eighteen comprise 40 percent of the homeless nationwide.”
Family Promise of Monroe
Family Promise of Monroe is an affiliate of the National Organization that was founded 25 years ago. The Monroe Chapter began in 2006 with the realization that low-income families needed more support in Monroe County. Family Promise works with the Interfaith Hospitality Network to provide meals and shelter for families. It also has a Family Mentoring Program, which trains volunteers to be advisors and advocates in an effort to prevent homelessness. The Just Neighbors program is an interactive educational program also run by volunteers. Laurie also is deeply appreciative of the two gentlemen who volunteer driving the vans taking people back and forth to jobs, school, churches, etc. The volunteers say “We get more than we give.”
For more information, visit familypromisepa.com By Laura Wilhelms
Family Promise
2013 Stats A Family Promise Story
12 Families Sheltered (57 people including 35 children under age 17)
35 Families Served (70 Individuals)
400
Volunteers
12,640 Hours of Volunteer Service
8,936
Miles of Transportation Provided
A young man and his son arrived at Family Promise and were screened for admittance to the program in Monroe County. George and his 2-year-old son had been evicted from their apartment. George had lost his entire life in 15 days. George had accumulated an extreme amount of parking tickets because there was no legal nighttime parking near his home. One day, the police stopped and arrested George on the way to work because of those unpaid parking tickets. Living paycheck-to-paycheck, George wasn’t able to pay for the tickets and spent 10 days in jail, causing him to lose his job. With the loss of his car and job, he was shortly evicted from his shared home and now battling the possible loss of his son’s custody. George entered the program, with a poor outlook on life and no hope for a future. In only a few days of entering the program, he found hope. With the assistance of staff, volunteers, congregations and community resources, he discovered that his local community, the one in which he had spent his whole life growing up, was offering the help he truly needed. While participating in the Family Promise program, over the next three months George learned money budgeting, employment skills and better parenting skills. He completed his GED and started planning for a new future for him and his son. He obtained full time employment with benefits, cleared up and reorganized debt, regained 50% custody of his son, and even recaptured his faith in God and his community.
Ways You Can Help:
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Following up with George over his six months of “after care” with the program, we have not only seen him utilize the skills he gained while in the Family Promise program, but he has maintained independent housing and • Family Promise is always looking for new church congregations to be involved. continues to strengthen his self• Furniture and clothing donations are accepted at the Family Promise location in sufficiency. Almost a year since Stroudsburg on the first and third Wednesdays of the month between 10 a.m. and 4 p.m. his very first day in the program, • You can also attend Family Promise Fundraisers, including: George now volunteers with 1. 3K Walk-a-thon located inside the Stroud Mall and held the first Saturday of March the program and assists those 2. Spring Forward Fashion Show and luncheon, held the week after Easter families who now walk in his 3. “A Night of Golf ” to be held this September old shoes.
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Local Flair
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PROJECT STREET ART
ARTIST
“When I have an idea, I try my hardest to put it into action,” states Shane Izykowski, who, after staring at a gaping space on his way to work each morning for nearly two years, joined with the Sherman Theater’s Living Room to bring the arts to life in downtown Stroudsburg. Coupling artists with local businesses, phase one of Project Street Art features an incredible mash up of artistic talent who chose to depict several of Main Street’s fine establishments in a new light. If you haven’t already seen the murals, you should. Shane believes they “surpass [his] original vision, open doors to further the arts in a town where the arts seem to have been hidden, and support local businesses in the process. As he points out, people often take what’s right in front of them for granted, but this project gives everyone an opportunity to appreciate all the talent, beauty, and liveliness that Stroudsburg has to offer. That underlying motivation is shared with the talent behind the murals. Despite the different styles, paint strokes, and colors, many of the participating artists have agreed that their end goal was to create something that would make a positive impact for the downtown area. So what prompted that vision? Twelve of the participating artists share their thoughts on their role in the project, letting us all in the beautiful moment they shared together in May.
Shane Izykowski & Sonia Leticia
Joy Taney
“The Living Room changed my life,” states Shane. Personal ties to the space for him and his girlfriend, Sonia Leticia, make their panel even more unique as it reminds them of everything they gained at this creative space in Stroudsburg. It’s where they first met and the first place Sonia showed her work. It’s a home of sorts. So that is exactly what inspired their final creation. Having been transformed by the space themselves, they wanted the panel to be “lively, organic” and “to show how much life the Living Room brings to Stroudsburg.”
“I’m trying to get more involved,” Joy states about why she jumped on board for the project, believing that “this is the start of artistic growth for Stroudsburg.” Inspired by her experience drawing for comic books, Joy wanted to tell a story with her piece, a story that would draw people into this local gem. Her vision was to convey Yard of Ale as a “warm, inviting place,” a place that appears “happy and exciting,” showcasing that this project truly bolsters the community as a whole.
The Living Room
By Diana Dreher
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Local Flair
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The beauty is in the details... Local Flair
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ARTIST
PROJECT STREET ART (continued)
Stephen Washington and Susan Molina-Washington
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Jody Singer and Fran O’Hagan
MARCO ANTONIO’S
CARROLL & CARROLL
A transplant from London, Stephen has witnessed street art his entire life, so to see something like this project in Stroudsburg is “exciting” for him–a sentiment shared by his wife, Susan. “We wanted to convey the restaurant as realistically as we could, but add creativity, making it warm and inviting, a place you want to step into to,” states Susan. Although inspired by various styles, this project allowed these two to collaborate to demonstrate what they call the “power of art for the benefit of the community.”
“Our piece is storybookish,” states Jody, “the place where you go in your mind when you’re reading a book.” He and Fran truly came together for this project, combining their different styles to create something that they believe enhances life here in Stroudsburg. Just like their own collaboration, they believe this project demonstrates a united front between businesses, artists, and people in general. “We’re all just people working toward the same goal of living well,” Jody expresses, and Fran follows, “There is so much diversity here, but together it looks beautiful.”
Local Flair
Ashley Fontones
Main st. jukebox
“I was inspired by it,” states Ashley about the project. “I wanted to explore the fact that “Main St. Jukebox isn’t ’just a record store.’ So much more is happening in there. To me, it’s a forum of culture. Resilient, contemporary, colorful, loud, and wonderful.” The desire to display the different elements of the arts found at this shop prompted Ashley to tie various details into her mural. Passersby might question some of them, but to Ashley, that is the point. “I would like to see people ask questions. What is this? Who made it? Can I help?” Involvement is the point.
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Local Flair
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ARTIST
PROJECT STREET ART (continued)
Anna Kaszupski CAFÉ DUET
Andrea Robbins-Rimberg and Kathleen Lockwood
Sean Turrell
SIAMSA IRISH PUB
Soho in the burg
“I love Monet and outdoor scenes of cafes, places you want to escape to. I pictured an old-school café, accordion music playing, romantic, at night.” Can you picture the scene as Anna describes her inspiration for her piece? Maybe, maybe not, but either way, Anna’s desire to draw people downtown is fed. “I want people to come and check out the places they don’t usually go to. There’s a lot in Stroudsburg that people don’t know about.” And as for Café Duet, Anna wants her piece to show that it’s a place to celebrate—to celebrate life.
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“The arts are alive,” Andrea exclaims, and Kathleen agrees. Although the two create different types of art, Kathleen shares that they came together on this piece to “address the historic aspect of the building and the town.” For them, this project served as an opportunity to make everyone aware that we have talented individuals within our midst, individuals who want to beautify this place for everyone. “It never occurred to me to not participate,” says Andrea, and Kathleen adds to the sentiment by expressing her desire for others to get involved as well.
“I wanted to do more than paint red bricks,” admits Sean. Desiring to be more creative with his mural, he realizes that this project is an opportunity to show what a vital art community Stroudsburg has. “I’d like to see the town realize that the arts are all around them and that by nurturing them, you enrich and change the lives of everyone,” he says, and thus far, with all the positive feedback received, it is apparent that this project is achieving Sean’s goals.
Local Flair
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FEATURE
Eating
out(doors) By Karen Tetor
They call themselves the “Rat Pack” — a fraternal
band of gourmands who make a living in the food industry, but celebrate life with each other. For over 20 years, they have “met” regularly and irreverently, for card playing, skiing, and boating. But it’s really about the food and the laughs. Each member of the brotherhood always bears a signature dish worthy of a Food Network feature.
Never run out of alcohol or ice.
-John “Nappy” Napolitano
On this summer day the gang meets up at John “Nappy” Napolitano’s restaurant in Newfoundland, PA before steering their food fleet to Lake Wallenpaupack. “Newfoundland is the epicenter for this crew,” explains Tom Farda, owner of Peppe’s Bistro in East Stroudsburg. The group’s members of all professions come from a 50-mile radius from Scranton to Stroudsburg. Tom jokingly admits he is a member only by marriage to a local Greentown gal who is a Wallenpaupack graduate. They toast, they joke, they eat. They ritualistically repeat their manta: “Some days suck, but today isn’t one of them.” They hurl barbs at each other’s food. “What? You brought a sandwich? I could have picked up a sandwich at Subway!” scoffs Michael Seagraves to Angelo Santelli, who is drizzling balsamic vinegar on his masterpiece of grilled veggies on Ciabatta. The guys finish the meal with a toast to absent members of the group, including Stevan Sundberg, Corporate Executive Chef at the Woodloch properties. Then comes a race to the dock, with some dives, cannonballs, and horseplay. “We’re the oldest group of children you will ever see,” laughs Michael Seagraves. Except that children can’t cook like this!
Covered and Coveted Dishes Michael Seagraves
Owner, Newfoundland Hotel His dish: Roasted Lime and Jalapeno Salmon filet Michael’s preparation tip: “Brine the salmon overnight. I like a brine of 4 ounces brown sugar, the juice of one lime, and a pinch of salt. The next day, pat the salmon dry and rub it down with sesame oil. Sprinkle with your favorite rub, such as a chipotle rub. Top with sliced lime and fresh, sliced jalapenos. Bake the salmon in a 350° oven for about 20-30 minutes. Wrap it in foil. Then, when you take it to the party, finish it off on the grill.”
Tom Farda
Owner, Peppe’s Bistro & Skylanes His dish: Agnioli Pomodoro Tom’s Preparation Tip: “Agnioli Pomodoro is a pasta dish that has been homemade in Peppe’s kitchen for over 32 years. The pasta is stuffed with ricotta and spinach. When we make our Pomodoro sauce, we use only San Marzano tomatoes. They are the best in the world. They grow in the Vesuvius region of Italy. Sautee olive oil, fresh chopped garlic, basil, onion, and oregano with your crushed San Marzano tomatoes. Simmer the Agnioli in the Pomodoro sauce before serving.”
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John “Nappy” Napolitano
Owner, Napolitano’s Italian Restaurant in Newfoundland His dish: Eggplant Rollatini Nappy’s preparation tip: “I peel the eggplant. Don’t slice the eggplant too thin; you want to be able to taste the eggplant—about ¼ inch thick. I first soak the eggplant slices (vertical slices) in a mixture of 2 eggs, 1 cup milk, ½ cup water, salt and pepper. Next, coat both sides of the eggplant slices in flour and then breadcrumbs. Lightly coat a baking pan with olive oil and bake the slices until they are a light crusty brown, flipping them over half way through. Once they are removed from the oven, pat off excess oil with lots of paper towels before filling them with a nice, creamy ricotta cheese— with spinach, some parsley, Romano cheese and a dash of nutmeg. Top them with your favorite marinara and sprinkle with mozzarella before baking.”
Angelo Santelli
Culinary instructor at Luzerne County Community College His dish: Grilled vegetables on Ciabatta bread Angelo’s Preparation Tip: “This sandwich is perfect to take to any picnic. Brush your fresh vegetables (eggplant, onion, zucchini) with a marinade of olive oil, balsamic vinegar, fresh oregano and basil and cracked pepper. Grill the veggies until they are golden and layer them on sliced Ciabatta bread. Top the veggies with roasted red pepper, romaine lettuce, and fresh mozzarella. Drizzle the bread with balsamic vinegar. Slice and serve!”
Nicola Allegretta
Owner, John’s Italian Restaurant in Greentown His dish: Chicken Francese Nicola’s Preparation Tip: “Chicken Francese is great either hot or at room temperature. Pound several chicken cutlets thin. Dip them in flour, then egg batter seasoned with a pinch of Pecorino Romano cheese. After you fry them with a little olive oil until they are golden, drain the oil from the pan and add 1 tablespoon of butter, salt, pepper, parsley, the juice of ½ lemon, 2 ounces white wine, and 3 ounces of chicken stock. Sautee until thickened. Then add chicken cutlets and simmer for 5 minutes. Serve over a bed of greens, such as baby spinach.”
Johnny Miller
Thai food aficionado His dish: Thai pork dumplings Johnny’s preparation tip: “Using a bamboo steamer to whip up these dumplings is easy. Buy won ton wrappers available in the fresh vegetable section of your supermarket. I paint my cutting board with whisked egg, place the won ton on it, and put a tablespoon of filling in the center (For my filling, I whisked an egg with a teaspoon of cornstarch and added ground pork, diced shallots, soy sauce, rice wine vinegar and a few chopped Thai chilies). Pinch the wrapper shut. Then, I brush the dumpling with sesame seed oil before steaming for about 20 minutes. I like a soy dipping sauce seasoned with chopped chives and crushed garlic.”
Local Flair
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Josie Porter Farm
FEATURE
Photo by Susie Forrester
A Day on the Farm with Heidi Secord By Roseanne Bottone
When Heidi Secord, owner of the Josie Porter farm in Stroudsburg, rolls out of bed in the morning, she heads outside to feed chickens and water plants; and then she’ll have breakfast. Her work uniform consists of jeans, a tee-shirt and work boots – she doesn’t blow dry her hair or wear makeup. “I was always a tomboy, anyway,” she explains. Heidi spent 3 years as a Peace Corps Volunteer in Mali, West Africa, where she worked with women’s cooperatives and learned about subsistence farming. She returned to the US with a new perspective on her life’s purpose. “I believe farming and growing food are the most important things we can do,” she says. “No day is typical, but on harvest days, I’m out in the field around 6 a.m. with a crew of three or four people,” Heidi says. They’ll spend hours picking and pulling vegetables from the earth. “We’ll get a full body workout. We’re squatting, kneeling, bending and lifting. We try to be aware of our bodies to stay healthy.” By early afternoon Heidi and her team will wash the vegetables and set up their Community Supported Agriculture (CSA) distribution center and store that operates from 3 pm to 7 p.m.. “I couldn’t do all of this without my farm crews and volunteers,” she says appreciatively. At about 4:30 p.m. Heidi will slip away and head back to the fields. “This is such a nice time of day.” She’ll ride a tractor to cultivate between the planted rows to eliminate weeds. “Tractor work isn’t easy,” she says. “It takes a lot of concentration not to damage the plants, and there’s a
lot of bouncing. And the tractors aren’t made for women. The seat isn’t comfortable, and, even though I’m 5’ 5”, I really have to reach for the pedals.” When Heidi was drawing up her proposal for the CSA program, she consulted with Gary Bloss, a community planner and landscape architect. That fortuitous meeting led to matrimony. Heidi and her husband will eat a light dinner about 7 p.m. “At night I’d like to sit on the deck and relax. Or maybe read a book. But I have to wait until it’s off season to do these things.” Instead, she’ll prepare for the next day, answer e-mails, take care of paperwork and do the books. Bedtime is 10 p.m., “but that never seems to happen,” Heidi laughs. They’ve made a commitment to take Sundays off. “There’s sort of a rhythm we follow.” Upon making your acquaintance Heidi will say, “I am a farmer.” She says, “This opens a different kind of conversation. People will tell me stories about their grandparents’ lives on a farm, or they might say, ‘I never met a farmer before.’” According to the Food and Agriculture Organization (FAO), women produce 60 – 80% of the food in developing nations and half of all the food that is grown on a global basis. Her mission is to help people create a direct connection with their food source. “When I see kids and families enjoying our land, I think ‘wow!’ and I can’t imagine doing anything else.” Josie Porter Farm is located at 6514 Cherry Valley Road in Stroudsburg. For information, visit josieporterfarm.com or call 570.992.0899.
“I believe farming and growing food are the most important things we can do.” 20
Local Flair
Local Flair
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FEATURE
50 Years of
BLUE at Paupack Blueberry Farm By Karen Tetor
When Kristi and Bill Harris’s three children stepped up to the soda fountain counter at Paupack Blueberry Farm and ordered scoops of homemade blueberry ice cream, they stepped into a 50-year tradition of blueberry bliss. This summer, the farm is celebrating half a century of welcoming folks to pluck ripe berries from the 15 acre expanse of laden bushes and enjoy the blueberry treats and gifts at the family’s charming country store. “Our family comes here regularly during the summer,” says Kristi, whose own parents brought her to the store as a child for fresh blueberry pastries and ice cream. “Honestly, I’m obsessed with the blueberry oat squares,” she confesses. “And I want my children to experience the fun of picking their own berries, just as I did.”
Recipe: Shirley’s Blueberry Muffins Ingredients: 1 egg ½ cup milk ¼ cup vegetable oil 1½ cups flour ½ cup sugar 2 tsp. baking powder ½ tsp. salt 1 cup Paupack Blueberry Farm Blueberries (fresh or frozen) Grease (bottom only) off muffin pan or use paper liners. Beat egg, stir in milk and oil. Combine remaining ingredients (except blueberries) and add to the egg mixture. Stir just until mixed. Mixture will be lumpy. Add blueberries and stir gently. Fill muffin cups about ¾ full. Bake at 400° for about 20 minutes or until golden. Makes one dozen muffins.
Skimping on sugar?
Paupack Blueberry Farm Spread has 40% less sugar than the jam. The diabetic jam has no sugar.
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Local Flair
Donald and Shirley Coutts purchased the blueberry farm in 1964, and now three generations of Coutts family members help run the farm and store, while Shirley still hand-rolls out the piecrusts for her famous blueberry pies. So many people come into the store and say, “I came here when I was a kid, and they are thrilled to still find my Mom’s blueberry muffins in the bakery case.” The country store is a tribute to all things blueberry. Coutts home-made jams, spreads, and syrups line the shelves, and include blueberry blends with raspberry, cherry, rhubarb, peach, grape, and strawberry. “Champagne Jelly is new this year,” says Carol. “And there is quite a bit of Champagne in it!” The pastry case is filled with blueberry treats, including the popular Blueberry Gems, a butter cookie with a dab of jam in the center. The blueberry gifts range from teas, to tea-towels, to trinkets. Paupack Blueberry Farm is located at184 Gumbletown Road in Paupack, PA. For more information, call 570.226.9702 or visit paupackblueberryfarm.com
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Local Flair
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PROFILE
Awe Factor Going for the
By Roseanne Bottone
Justin Fallenstein, CEO of his family-owned business, Mountain Road Landscaping, is an artist whose canvas is the land. His media are shrubs, trees and flowers, water features, lighting and walkways, natural stone and exquisite woods. “I love what I do,” he said. “This is my dream.” His clients want to enjoy their homes’ outdoor living spaces with family and friends and enhance the value of their real estate investments. “If you can think about it, I will create something beautiful for you,” Justin promises. A free consultation begins the process. “I’ll go out and view the site,” Justin said. “I’ll… talk to my potential clients to really focus in on their goals and needs, and I’ll come up with solutions to fit their budgets.” When a new client wants to move forward, Justin draws designs or develops a computer rendering. He’ll map the plan on the ground and do a walk-through, and provide itemized pricing for the plantings and materials. “Once they see the work begin and really visualize it, they often want additions, and a lot of projects become even bigger once we start – at the clients’ insistence of course. Some [clients are] quite regimented and want things just so. Others are more flexible. Either way, they trust my expertise, and the outcome is always beautiful.” Justin and his team handle every detail of the project including scheduling, bringing in their own equipment, ordering materials and applying for permits. “We take a lot of pride in how we actually do our work: we work full days, every day – weather permitting, we tidy up at the end of the day, and my workers are extremely respectful.” His crew consists of specialists. “I have a mason crew, a landscaping crew, and guys that work with construction or stone… We’re cost and time efficient.”
“The real value is in a design that reflects the taste, style, choices, and personality of the client.” Presently Mountain Road Landscaping is working in Cherry Valley, PA; the new client saw his ad in Local Flair Magazine. They’ve installed a stunning staircase; each step is a single, 9-foot wide stone. “We made a wood template of the curved edge of the pool so we could cut large pieces of stone to use as the [edging] and minimize the number of mortar joints. The deck has been constructed out of ipe – a Brazilian hardwood with a deep, red color. We constructed a tongue and groove structure to cover the patio and inlaid ipe into the beams and posts to tie it all together and finished it with wooden dowels so no screws or nails show. The details add to the quality of the work.” Justin’s design sculpts the property and improves with maturation. They’ll turn a weakness into a strength, such as transforming an unusable slope into a multi-tiered patio. “A lot of landscapers do good work with the mechanics of a job,” he said. “With us, though, it’s our unique ideas and vision that set us apart. The real value is in a design that reflects the taste, style, choices, and personality of the client.” “And,” he adds, “I’m going for the ‘awe-factor!’”
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Local Flair
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FLAVOR
All in Good
Spirits at Mountain View Vineyard and Distillery By Susan Crowley MVVWD features a Wine of the Month. Check their Facebook page for the announcement of the wine, plus food pairing suggestions, and receive a 10% off that wine for the month. For more information, or to book your event: Mountain View Vineyard Winery & Distillery 5866 Neola Road Stroudsburg , PA 18360 570.619.0053 mountainviewvineyard.com
The Rice family cordially invites all of you into their house…literally! Linda and Randy Rice, along with their family, own and operate Mountain View Vineyard, Winery and Distillery in Neola. A growing demand for hosting private gatherings gave shape to an event center created where the family living quarters used to be. Located above the existing wine tasting rooms, the center boasts 14-foot ceilings and a magnificent mountain view through large plate glass windows. An outside deck invites guests to sip wine and commune with nature in the Pocono Mountain fresh air. The room comfortably accommodates 30 to 40 guests with an adjoining tented outdoor space. The area is perfect for private wine tastings, birthday and anniversary parties, small weddings or other intimate functions. The availability of a wide screen television
allows for business or small company meetings. Currently, Mountain View Vineyard provides wine, cocktails, and appetizers to its patrons, but also works with local caterers and restaurants for a more extensive menu if requested. The event center opening is anticipated before summer’s end. The popular winery and distillery offer free tours and other fun activities, including Sangria Saturdays and Strummin’ Slushy Sundays, where customers not only get to try delicious wine slushes but enjoy them while listening to local musicians. Monday Madness on the Mountain and Friday Happy Hour showcase Mountain View Distillery spirits. The Winery is now in its fifth year of business, with seventeen wines available. Amusingly, the recent added distillery was created after a long day of wine making. Linda tells the story that “I had gone to bed, and Randy turned on the television and caught an episode of Moonshiners. All I know is that when I woke the next morning, Randy said to me, ‘I’ve got an idea!’” The idea took off and now you can obtain three “shines,” five flavored vodkas, and Randy’s Brandy. Rumor has it that hops is being grown on the property. One could only guess what might be “brewing” next! The Rices put in incredible hours 7 days a week working the vineyard, making and bottling wine and spirits, hosting tastings and personally giving tours. Others might see their venture as an unimaginable amount of exertion and toil, but in Randy and Linda’s world, it’s about their dream coming true. A quote that they use when giving tours is: “Find a job that you love, and you’ll never work a day in your life!"
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Local Flair
Local Flair
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FEATURE
The
Square
By Cathryn Hahn
Monroe Farmers Market began this year with a change of venue. Now at Courthouse Square in downtown Stroudsburg, the Saturday morning event is more than just a farmers market—it’s an experience for the whole family. Come and enjoy live music, cooking demonstrations, kids crafts, and live on-site artists. And while the market itself began way back in 1979, today it offers more fresh, local produce and baked goods than ever before. If you’ve yet to experience Monroe Farmers Market in its new location, there’s no better time than early fall in the Poconos when apples are ripe, corn is coming in by the bushel, and the market is stocked with most anything your heart or palate desires. The market is open every Saturday from 8am till noon through the last week in October. Here’s a little glimpse at the more than two dozen unique vendors and what they have in store for you each week!
Apple Ridge Farm
Blue Ridge Herb Farm
Cakes & Scones Bakery
Offers: Certified Naturally Grown produce, wood-fired brick oven sourdough breads, and pasture raised chicken, pot pies, and farm fresh eggs. appleridge.net
Offers: A variety of high quality culinary herbs and microgreens; particularly hard-to-obtain special basils. blueridgeherbfarm.com
Offers: All natural, totally from scratch baked goods including cakes, cookies, pies, pastries, quiche, and breads. cakesandsconesbakery.com
The Daily Bread Bakeshop
Dutch Hill Preserves
The Flower Patch
Offers: Hearth-baked fresh bakery goods including cookies, cakes, pies, breads, dinner rolls, pastries and bagels. dailybreadbakeshop.com
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Local Flair
Offers: Unique gourmet jams and jellies, pure Pennsylvania maple syrup, pickles, canned goods, and more. dutchhillpreserves.com
Offers: Veggies, salad mixes, herbs, and flowering plants as well as fresh cut flowers of all kinds.
Cranberry Creek Farm
Offers: Aged and fresh goat cheeses in several varieties, drinkable probiotic yogurts, free range eggs, and other items. cranberrycreekfarm.com
The Kitchen Witch
Offers: Handmade goats’ milk soaps and bath products made with all-natural, high quality ingredients. the-kitchenwitch.com
Realize Your Dream. Since 1977, Farda Landscaping has provided landscape and excavation services, as well as custom stonework design and installation. There is a certified arborist on staff to handle all manner of tree work, from pruning to removal of large trees. Farda’s expert landscape designers are available for projects of every scale, from the largest of excavations through the most delicate of hand plantings!
Call 570-421-5376 to schedule your project! Visit fardalandscaping.com or on Facebook for the most current specials & discounts
Enjoy an Outdoor Kitchen or Fireplace in 2014 with 365-day, No Interest, No Payment for Qualified Homeowners. Call for Details! Leading the Way in Industry Awards including four 2013 Pocono Builders Awards: • Residential Renovation over $10,000 • Commercial Bid-Build Landscape • Specialty Stonework • Marketing Social Media
Local Flair
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FEATURE
Mathez Farm
Offers: Fresh fruits and vegetables, fresh-cut flowers, and seasonal offerings such as pumpkins and gladiolus.
Mountain View Vineyard
Offers: Local wines ranging from a dry red with a smooth, silky finish to a sweet white bursting with a crisp, citrus flavor. mountainviewvineyard.com
Rolling Hills Farm
Meatloaf's Dog Treats
Offers: Fresh homemade dog treats made with no presevatives. Includes vegan and vegetarian varieties. meatloafsdogtreats.com
OHF Orchard
Offers: Fresh sweet and sour cherries, apples, peaches, nectarines, pears and plums. on facebook: ohf orchard
Shawnee Inn
Offers: Slowly aged, bottled garlic vinegar brewed in wholesome apple cider vinegar, as well as produce. rollinghillsfarmgarlic.com
Offers: Made-to-order foods prepared on-site by the chefs at Shawnee. Also sauces, dry rubs, and beauty products made at Shawnee’s spa. shawneeinn.com
Stagecoach Orchard APIARY
Sweet Riley’s Bakery
Offers: Local raw honey and honeycombs in wildflower and buckwheat varieties.
Offers: Gluten free baked goods including granola, sticky buns, cakes, breads and cookies. on facebook: sweet riley’s bakery
Menegus Farm
Offers: Fresh fruits and vegetables and fresh farm eggs by the dozen.
Pocono Limited Winery
Mountain Ridge Coffee Company
Offers: Coffees artfully roasted in small batches. Buy it by the cup to drink or by the pound to take home. blueridgeherbfarm.com
Race’s Farm
Offers: Clear, crisp and refreshing handcrafted, organic apple wines in four flavors. poconolimitedwineryonline.com
Offers: Fresh produce, readymade soups and dressings, cider donuts, plants, flowers and more seasonal offerings. racefarmllc.com
Special Lady’s Specialties
Spring Mountain Farms
Offers: Fruit spreads that can be used as a glaze for meats, as a topping or filling for pies, cakes and pastries. fb.com/specialladysspecialities
Offers: Grass-fed beef, pastured pork, and free-range poultry, as well as produce and eggs. springmountainfarms.com
Toy Cow Creamery
Truly Italian Sauce
Offers: All natural raw milk, cheeses, yogurt, smoothies, kefir and a number of other dairy products.
Offers: Gourmet pasta sauces in a variety of flavors including marinara, vodka, fra diavola, and ultimate garlic. trulyitalian-sauce.com
FIND LIVE MUSIC SCHEDULES, EVENT INFO, AND MORE : MONROEFARMERSMARKET.COM OPEN SATURDAYS 8AM - NOON | | COURTHOUSE SQUARE IN STROUDSBURG, PA
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Local Flair
Family Compound
156 3 Legged Swamp Rd • Greentown, PA 18426 Looking for privacy?
Take a virtual tour of this property at www.realestateshows.com/677479
Nestled in the heart of the Pocono Mts. is this rare find! 221 Acres! Has a separate fully functional, hunting camp on top of mountain! Food plots. Valuable timber - red & white oaks! 105’x40’ continuous heated garages for all the toys. Mountain stream. Pond site. Has a separate 2 BR, 1 BA fully landscaped home with detached garage. Adjoins very large parcels and very private. Again, this is a rare find and an excellent opportunity. Great investment!! Excellent Hunting! Has a driveable woods road that leads to the hunting camp on top of the mountain. Excellent views!
in downtown stroudsburg, pa Saturday mornings • 8am-noon in partnership with:
Al & Maria Elena Premuto
www.OurPoconoHomes.com Office: (570) 226-8240 | Cell: (570) 470-0141 Shown by appointment only
l ive music!
l ike us!
m onroe Farmers m arket.com
SCI
The Restaurant at Stroudsmoor Country Inn
the Rartediscover of dining.
Local Flair Readers: Enjoy a FREE appetizer with your entrée selection when you mention Local Flair! Limit one free appetizer per each entrée purchase made Tuesday - Thursday only.
Enjoy the feel of linen, the touch of china and the experienced approach of our chefs as they prepare your meal. The Pirone Family invites you to dine at the Inn and enjoy SCI, a place where dining is enjoyable and affordable. For menu information and reservations, call (570) 421-6431.
257 Stroudsmoor Road | Stroudsburg, PA 18360 | stroudsmoor.com | scidining.com Local Flair
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FLAVOR
the unexpected
steakhouse By Karen Tetor
Try Louie’s Prime for:
Everyone loves to “discover” a restaurant. To discover a superior steakhouse in the idyllic woodland village of Lake Harmony may seem as likely as stumbling upon Brigadoon along Route 80. But Louie’s Prime Steak House loyal diners will affirm that it’s all real: upscale setting, food rivaling that of a New York steakhouse, and a pristine woodland setting. And only a short shot off of Route 80.
Superior Steakhouse Food
Three dining areas with charm and artistry. Maybe start with Tuna Ceviche and a fresh mozzarella salad, followed by an entrée of Ancho Chili & Lime ‘Prime” pork chop.
Cruise through lush forest thick with rhododendron, past the pristine Boulder Lake, and pull into Louie’s Prime. The promise of an authentic, family-owned steakhouse sets up high expectations, but according to Chef Bill Seitzinger, “Guests get what they expect—in addition to the unexpected.” Cyndi Pantages, who together with her husband Louis, own Louie’s Prime, credits Seitzinger with dishes that take Pocono dining “to a whole new level.”
“Taste of Italy” on Thursday nights
A home-made three-course feast for only $20.95. Choose from two appetizers, two entrees, and two desserts.
Women and Wine
The 2nd Wednesday of the month is for the ladies, with featured wines, small-plate specials, and a wine basket giveaway.
Men’s Night
The 4th Wednesday of the month welcomes the guys, with guys’ night friendly features such as wild caught Little Neck clams and grilled Colorado Lamb T-Bone.
Small Plate Menu
On Tuesday through Friday, from 4:00-6:30 p.m., share small plates, maybe including chilled seafood cocktail, seared salmon or petite filet. Cocktail hour was never so much fun!
“People have high expectations of a steakhouse, such as serving only top quality angus beef, ” says Chef Steizinger. “I go beyond that by giving them surprising twists on their plates. I deconstruct some of the traditional ingredients to make the dining memorable.” Seitzinger will tourné the potatoes, make a pesto of pistachios, or serve up a “linguini” of fresh zucchini shaved perfectly on a mandolin. “I know that steakhouse fans also love comfort food; my Southern fried chicken breast is first marinated in lemon, garlic and herbs for a day and half. I guarantee it’s the best chicken you’ve ever had.” Seitzinger makes everything from scratch. “Shortcuts are embarrassing,” he admonishes. Louie’s Prime “Taste of Italy” menu is another unexpected delight. The Thursday night specialty menu offers a changing three-course gourmet Italian adventure for only $20.95. The surprises can include an appetizer of bacon wrapped pork meatballs that pack more flavor than any you’ve ever tasted. The sautéed chicken breast entrée set before you is a palette of color and design. And the third course choice between a chocolate dipped cannoli and Cyndi’s own rice pudding with raspberry, cinnamon, and fresh whipped cream is a dilemma solved only by sharing desserts. Cozy wooden booths and private tables, crisp white tablecloths, rich shades of red, amber provide a backdrop for the abundant snazzy artwork that characterizes the restaurant. Lighting cased in long cylindrical red shades adds dramatic flair. The rooms give rise to spacious windows that open the eye to the wooded setting or draw in the nighttime starlight. John H. Kennedy, a Louie’s Prime dining fan, touts that “the food is as good as anywhere I can find.” Kennedy, who regularly makes the journey from his home in Harvey’s Lake, compares Louis Prime’s Osso Bucco to that of Piero’s of Las Vegas and says that the prime rib is “like finding NYC in the country.”
Louie’s Prime is located at 134 Lake Harmony Road in Lake Harmony, PA. For more information, visit louiesprime.com or call 570.722.3990. Reservations are recommended.
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Local Flair
There’s always more content online!
www.flairmag.com
WE BELIEVE A GREAT EDUCATION
changes your life a little bit every day. Join us for a “Taste of Italy”
Every Thursday Night Enjoy 3 courses for $20.95
Women & Wine
August 13th & September 10th
Men’s Night
August 27th & September 24th
Open Sunday thru Thursday 4 – 9:30 p.m. Friday & Saturday 4 – 10:30 p.m. Closed on Mondays
MORAVIAN ACADEMY Ignite a love of learning that will last a lifetime.
BETHLEHEM, PA | PRE-K THROUGH GRADE 12 | 610-691-1600
TRANSPORTATION IS AVAILABLE ALONG THE ROUTE 33 CORRIDOR. VISIT TODAY! WWW.MORAVIANACADEMY.ORG
www.dinelakeharmonypa.com 134 Lake Harmony Road Lake Harmony, PA 18624
570.722.3990 For Reservations Local Flair
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FLAVOR
triple seduction By Karen Tetor
“The new atmosphere envelops you like a nice glass of Merlot– intimacy and warmth to compliment the exceptional food.” -Mike O’Donnell, General Manager
Top right: The Classic dining room. Left: The B.I. Pub Bottom left: Pasta Renova
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Local Flair
Sure, I had been there before. Years ago. Great food. But recall the feeling, after years later, of meeting up with a “nice” friend from high school. And you’re stunned. Because now the friend is hot. Really hot. My spectacular evening at Blakeslee Inn had me struggling to recall the restaurant I once knew.
peas, lemongrass pickled onions, and Szechuan cashews—all with a delicate topping of crisp chili threads. Imagine what Mullin does with the grilled New Zealand Lamb Duo or roasted Scottish salmon (hint: think along the lines of spring onion pea puree or wild mushroom consommé, fennel puree, shaved fennel, butter toasted almonds, and crispy capers).
Blakeslee Inn now sizzles with both a blue jeans and a strapless black dress attitude. Seductive lighting, copper shimmer, sleek lines, and dusky hues interplay in three distinct dining areas that flirt with the same urban swagger. A Pub that touts a casual mood with classy flair. An intimate room with whispered Italian motif. And a formal dining room where the amuse– bouche tenderly placed on your gold-embossed dinner plate begins your night of food fantasy.
When it comes to the Pub fare, do not think Buffalo wings. Your table can share the Duck Poutine: crispy “house” cut Idaho frites covered in pulled duck confit, juniper-herb duck gravy and mozzarella curd. Toasted cumin cream tops the seafood quesadilla. The grilled New Zealand Lamb Lollipops come with rosemary-onion dust and horseradish-mint gastrique caramelized lamb merguez. Sure, there’s a burger. A Kobe Beef burger with smoked Gouda, apple wood bacon, grilled romaine, pickled red onions, House Frites—on a hand crafted Brioche. “It’s the best you’ll ever have,” promises Chef Mullin.
Executive Chef Chris Mullin’s food is pure erotica. Each is a palate of color where the sweet, salty, crunchy, creamy, spicy and sublime artfully dabble with your taste buds. You’ll hesitate for a moment before allowing your fork to pierce the perfection before you. But then you dip a prong in the whipped mango feta of your Chilled Crab Napoleon or you nibble that first Horseradish-Basil Steak Frite, and you surrender. The menu—or rather, the THREE menus—leave you breathless. Chef Mullin’s descriptions of each dish give vivid glimpses of the passionate artistry in the kitchen. The peppercorn whipped goat cheese, pickled shallots, pistachio crumble, and basil gremolata are all handcrafted. He makes even his own vanilla extract. The Classic restaurant is French-inspired fine dining. The amuse–bouche, such as Beef Carpaccio with citrus, herb, and roasted red onion compote, begins Chef Mullin’s performance. The grilled romaine and pineapple come with the added surprises of soy candied peanuts, fresh mango, crispy noodles, and cilantro–lemongrass emulsion. An intermezzo of citrus sorbet drizzled with Midori Melon Liqueur stages a brief interlude. Then enters the pièce de résistance, the main course. Perhaps it is the broiled pork strip steak, bathed in gingered blood orange jus and accompanied by Ponzu grilled eggplant and haloed with small nests of sesame sautéed snow
“Our many loyal customers came in here shocked with our new look. We have given each of the three rooms its own identity.” -Christina Rodis-Durst, Director of Marketing and Events
And in the middle room is the dolce dining of Pasta Renova, which sweeps you away to the realm of caprese, sausage stuffed mushrooms, olive arancini, and fritto misto. All of it 100% homemade, including the fennel sausage. And the mozzarella. The tab fits your wallet size. Gourmet pub fare at neighborhood pub prices. Italian fare at date-night rates. And dazzling gourmet that rivals New York quality, but not New York expense. Prepare yourself for seduction in your choice of the three intimate restaurants of Blakeslee Inn. And Chef Mullin’s food will leave you wanting to return.
Local Flair
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FLAVOR
The Frogtown Chophouse
Table Touchers By Karen Tetor
When two talented young couples plant culinary passion, urban savvy, and business ingenuity into a chophouse, a legendary restaurant takes root. The Frogtown Chophouse takes the front stage of a former exclusive hunting club dating back to 1808. Flaunting a tony makeover and a showcase of tasting awards, this Swiftwater restaurant struts an edgy attitude with the stone, leather, and wood ambience befitting its heritage — all with affordable pricing. Co-owners Eric Noone and Lyman Winner and their wives, Christina and Ann, call themselves “Table Touchers.” Interaction with guests is paramount. “We want to know what our guests are responding to,” says Lyman, the Executive Chef who loves the flattery for his braised ribs, renowned crab-cakes, and buttery Barramundi. “Our guests love our consistency,” says Eric. “They rave about their great experience that begins the minute they walk in to the minute they leave.” “I infuse all of my own syrups — rosemary, mint, and maple,” quips Eric, whose stage experience flourishes behind the bar. “I stuff my own olives, and even make my own maraschino cherries.” The drink menu, with its eclectic martinis, draws a fan base. One of the biggest hits is the Mapletini, Eric’s Manhattan restaurant and bar experience has sharpened his acumen for trendy tastes, including craft beers designed for bottle shares and a choice of sixteen wines by the glass. “Customers love the exclusivity of the beers,” says Eric. “It’s really important for the guests to manage the menu easily,” insists Lyman, who has simply, artfully, and clearly composed the visual prelude to each gastronomical opus.
“My concept is a very American chophouse with lots of options. Guests choose from complete entrees or part a la carte, and some people come in to share small plates,” says Lyman. But everyone loves the grilling. “We grill not only steaks and seafood, but even some salads, including a Caesar and a wedge.” Take a seat at the bar or in the restaurant. The same menu awaits you in both rooms. Light night: Cozy up in the bar and sip a dirty blue martini or Belgian style black saison. Order up an array of small plates. Try the crab and cream cheese spring rolls, signature flat bread pizza of the week, and crab imperial potato skins. Not sandwiches: If you can by-pass the Fish n’ Chips or Quesadilla, head for the Lobster Wrap, a homage to the New England lobster roll. A Lemon Drop Martini is perfect with this six ounces of claw meat nestled in a crispy tortilla shell. Or, have a sandwich! (Maybe topped with crispy red onions). Steaks n’ Chops: Once you’ve picked the meat for Lyman to sizzle on the grill, dive into the “Enhancements” to stuff, top or add to your choice. Lobster? Crab? Shrimp? And what seasoning suits your fancy? Cajun? Burgundy rub? Peppercorn Crust? A Pepe Nero sharable beer is the perfect drink for all! Entrée! Lyman’s crab cakes have won more awards than Meryl Streep. But his personal favorite is the braised short rib. With a sip of Eric’s signature Old Fashioned Cocktail and nudge of your fork, the meat just falls apart. Side Shows: Forget about “vegetable of the day.” You choose from 14 sides–from caramelized red onion mashed potatoes to grilled broccolini. Yes, you can make a full meal of just sides (and Rose’s Lemonade)!
The Frogtown Chophouse is located off Route 611, one mile from Mt. Airy Casino and 3 miles from The Crossings Outlets at 472 Upper Swiftwater Road in Swiftwater. For more information, visit thefrogtownchophouse.com or call (570) 895-4460. Reservations are suggested.
by Rinehimer Construction
Our models have more
appeal.
New Historic-Style Homes to Fit Your Pocono Mountain Lifestyle Call Now & Start Building Memories ~ Home Prices for All Budgets Locally Hand-Crafted by Rinehimer Construction, Inc. ~ 570.643.6653 Find Inspiration at www.authenticmountainproperties.com Design Ideas Compliments of Antique Home Style
Local Flair
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FLAVOR
The Frogtown Inn’s 6 Acres Restaurant
Proud to Be Best By Karen Tetor When co-owners Angelica (A.J.) Brost and Bryan Wallace found out that Frogtown’s 6 Acres Restaurant captured this magazine’s “Best Fine Dining,” “Best Service,” and “Best Dessert” categories during the 2014 Restaurant Week, they were delighted, but not surprised. “Those were the ones we were really going for,” smiles Angelica. “It’s our quality and our consistency is what really sets us apart,” adds Bryan. Frogtown has captured such area awards for years.
Meet Frogtown’s Wine Chick Behind Frogtown’s 6 Acres’ bar is a woman with passion for spirits. Leslie Britt, better known as “The Wine Chick,” can enhance any cocktail, ale, or wine with her knowledge of the history, chemistry, and terroir of your beverage. Her Thursday evening Wine Chatsh–held twice a month– draw a loyal following. Reservations are necessary for the chats, and newcomers are always welcomed. Every week, Leslie features a different wine or creative cocktail in the bar; the selection frequently compliments the menu features. Expect some exciting new Sangrias to make starring appearances this summer.
This young duo packs experience in maintaining the Frogtown 6 Acres stellar reputation. For years, they worked in the restaurant’s ranks to ultimately take the reigns only a year ago. Bryan, the Executive Chef, with his youthful James Dean charm and intensity, credits his mentors as well as the guests for the new, finely tuned summer menu. “We kept the classics and added new favorites” he says “and we added some of the features that guests have loved, such as the halibut, roasted duck, and the stuffed portabella.”
Leslie holds a diploma from the Wine & Spirit Education Trust (WSET) in London. This title “represents the highest level of knowledge and proficiency in the wine trade,” according to the International Wine Center, just one level away from a Master of Wine.
A.J. ‘s charisma has credentials, which include training in a Disney College Hospitality Program, in addition to a BS in Hotel, Restaurant and Tourism Management from ESU. “I love that Frogtown has an atmosphere to suit every mood and occasion,” she says. “The pub is cozy and warm. It’s an authentic saloon, not a reproduction.” She describes the dining room as “romantic,” and just perfect for a formal occasion or a casual evening out.
Wine Chat Topics: August 14th - Wine and Chocolate August 28th - Make Your Own Sangria Fall Schedule - Visit their website or Facebook page for info
Personal Picks: Bryan and A.J. tout the staff for their longevity at Frogtown, as well as their knowledge of the offerings. “Each server has a personal favorite,” A.J. explains. “For Staci, it’s the salmon topped with crab imperial; for Jon, the scallops; for Steve, crab imperial; for Jessie, the NY Strip Imperial.” “We make sure the staff gets to taste the menu items,” says Bryan. “Then they know what to recommend.” Bryan admits that the salmon wrapped in parchment with fresh herbs and white wine and lemon is his personal pick. “It’s poached in a bag in the oven. No other restaurant can top it.” A.J. prefers the rack of lamb. The Frogtown Inn is located on Route 390, just north of the light in Canadensis, PA. For more information, visit thefrogtowninn.com or call 570.595.6282.
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Local Flair
Brian’s Herb Tip Add your fresh herbs towards the end of the cooking time. For examples, add the fresh basil, oregano and thyme to your marinade about 20 minutes before serving. Bryan adds the fresh thyme and sliced cherry tomatoes to the halibut only 5 minutes before serving.
A View to Remember A Course You Won’t Forget…
delectable food is par for the course Open to the public • 570.722.9901 • golfsplitrock.com
49 Wolf Hollow Road • Lake Harmony, PA 18624
GOLF OUTINGS • WEDDINGS • PLAY & STAY PACKAGES • DAILY GOLF SPECIALS Local Flair
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all
ashion by
A merican C andle
Make-up by Kelly Keegan Hair by Joanne at Adam Mitchell Color Studio in Bartonsville Photography by Regina Nicolardi
JoAnn Baratta Branch Manager, ESSA
Frank Lyman jacket. Clara Sun Woo pant and tank. Belt by Brighton. Wiltern earring and Aventura necklace by Brighton. Alex + Ani stacked bracelets and Pandora bracelet. All items available at American Candle in Bartonsville, PA. For more information call 570.629.3388 or visit american-candle.com
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Local Flair
ALEX AND ANI MADE IN AMERICA WITH LOVE 速
RT 611 | BARTONSVILLE, PA | 570.629.3388 POSITIVELY AUTHORIZED RETAILER
Local Flair
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Linda Finkbeiner
Owner, Little Red Barn Early Learning Center Long peacock dress by Kristine. Brighton turquoise necklace, earrings, and bracelet. Bracelets By Endless Jewelry. Donna shoe by Dansko. All items available inside the boutique at American Candle, Bartonsville, PA. For more information call 570.629.3388 or visit american-candle.com
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Local Flair
Spend the day in the trees climbing For the ultimate thrill-seeker, Pocono and balancing in our aerial adventures Zip Racer is the best way to get your fix. ropes course! Choose from 5 courses Race your friends or family down the featuring 66 elements to conquer. mountain on dual racing zip lines!
The thrill of snowtubing without the snow! Blue Lightning is all-season tubing featuring the Magic Carpet Lift, two 400-foot lanes, and a private group function area.
NEW! Go vertical at Pocono Vertical Ventures with a Jump Platform, Climbing Walls and Bungee Trampolines!
PoconoMountainAdventures.com Exit 309 I-80 • Route 209 in Bushkill, PA • Call for more information! 800-446-0231 For rates and hours, visit our website. Advance group reservations recommended.
Sandy Luongo Retired Professor
Coral top by Clara Sun Woo. Match Point leg detail pant. Black tank by Clara Sun Woo. Earrings, necklace, Skribbel cuff and Brooklyn watch all by Brighton. Janelle patent leather shoe by Dansko. All items available at American Candle in Bartonsville, PA. For more information call 570.629.3388 or visit american-candle.com
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Local Flair
Doni Rubando Real Estate Investor Cold Shoulder top and straight leg Clara Sun Woo pant. Galadriel necklace by Brighton. Concerto bracelet by Brighton. Earrings by Brighton. All items available inside the boutique at American Candle, Bartonsville, PA. For more information call 570.629.3388 or visit american-candle.com
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Local Flair
GARY IN THE MORNING THE BEST RADIO TEAM
POCONOS’
AWARD
Gary
WINNING
Elisa Chase
e n t e r t a i n m e n t, n e w s, t r a f f i c , we a t h e r
l i s t e n l i ve n ow a t p o c o n o 9 6 7 . c o m your local radio station!
Joni Larsen
Investment Executive at ESSA Clara Sun Woo jumpsuit. Frank Lyman jacket. Gold braid belt. Crystal Rocks Brighton necklace. Endless bracelet. All items available at American Candle in Bartonsville, PA. For more information call 570.629.3388 or visit american-candle.com
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Local Flair
Mid-Year Review It appears that the effects on the economy from a harsh winter and a subsequent spring rebound are behind us. We believe that the second half of the year could bring GDP growth in the neighborhood of 3.00%+ in Q3 (as retailers expand inventories ahead of the holiday shopping season) and GDP growth in the area of 2.50% in Q4 as the benefits from inventory building fades.
Sunday is family night!
Join us every Sunday 1pm-6pm FREE games for the kids! PLUS Meals served family style! See our website (click Specials) for menus. Reservations Suggested.
Auto sales have been in blowout territory, but sales have been increasingly-reliant on subprime auto lending. This is an area of concern for us. Job growth should average in the low-200,000s during the second half of 2014. Stronger job growth may lead to dramatically higher wages.
Thomas Byrne
Director of Fixed Income Wealth Strategies & Management LLC 570-424-1555 Office 570-234-6350 Cell E-mail: thomas.byrne@ wsandm.com www.bond-squad.com
Junk/High Yield Debt: We will just come out and say it: Junk debt (B- and lower) is rich. Investment product salespeople might beg to differ, but an increasing number of fixed income market participants believe there might be a bubble in the junk debt market. We believe that, as the Fed continues to taper and end asset purchases by year end, a risk-off mentality could pervade the junk debt market. We have already seen signs of this among institutional investors.
Equities: Although we do not foresee a sharp rise in interest rates/corporate borrowing costs, such an increase could quickly erode profit margins of some companies. This has been primarily a cost-cutting driven stock market rally. Unless topline growth increases at a similar pace as corporate borrowing costs, corporations with weaker balance sheets could come under pressure. Municipal Bonds: This time last year, retail investors seemed unable to hit the sell button fast enough as fears of rising rates as well as Detroit and Puerto Rico contagion gripped individual investors. Bond Squad’s opinion was to take advantage of the panic selling last year. We remain constructive on investment grade municipal debt. U.S. Treasuries/TIPS/GSEs: Our opinion is not constructive for U.S. Treasuries. Short-term UST yields should be anchored by Fed Funds Rate policy while long-term rates are being held down by moderate inflation pressures and by low long-term sovereign debt yields among the largest foreign economies. Returns to not justify interest rate risk associated with long-dated Treasuries. TIPS have garnered increased attention from investors thanks to CPI recently breeching 2.0%. The current break even between the 10-year UST and the 10-year TIPS is 228 basis points. This means that inflation would have to average better than 2.28% during the next ten years for the 10-year TIPS to be seen as a better investment than the 10-year Treasury note. Summary: We see the second half of 2014 as a time of low-volatility in the markets. The majority of returns should come from coupon payments. However, both internal and exogenous events could affect the markets.
622 Main Street Stroudsburg newberrysyardofale.com
570.517.0130
High yield/junk bonds (grade BB or below) are not investment grade securities, and are subject to higher interest rate, credit, and liquidity risks than those graded BBB and above. They generally should be part of a diversified portfolio for sophisticated investors. Treasury Inflation-Protected Securities, or TIPS, are subject to market risk and significant interest rate risk as their longer duration makes them more sensitive to price declines associated with higher interest rates. The economic forecasts set forth in the presentation may not develop as predicted and there can be no guarantee that strategies promoted will be successful. Municipal bonds are subject to availability and change in price. They are subject to market and interest rate risk if sold prior to maturity. Bond values may decline as interest rates rise. Interest income may be subject to the alternative minimum tax. Many Municipal bonds are federally tax-free but other state and local taxes may apply. The opinions voiced in this material are for general information only and are not intended to provide specific advice or recommendations for any individual. To determine which investment(s) may be appropriate for you, consult your financial advisor prior to investing. All performance referenced is historical and is no guarantee of future results. All indices are unmanaged and may not be invested into directly. Securities offered through LPL Financial. Member FINRA/SIPC. Investment advice offered through Private Advisor Group, a registered investment advisor and separate entity from LPL Financial. Wealth Strategies & Management LLC is a separate entity from LPL Financial and Private Advisor Group.
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The New Face of Financial Services.
Discover how Wealth Strategies & Management can help you work toward realizing your financial goals.
Phone 570-424-1555 | www.WSandM.com 907 Main Street, Suite 102 | Stroudsburg, PA 18360
WS&M is pleased to announce the launch of their NEW website: !
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Use the WS&M website to achieve the following: • Meet the WS&M team and learn more about WS&M services. • Find out about upcoming WS&M educational seminars and events. • Learn about WS&M’s Institutional Wealth Management offerings. • Review the latest media releases from WS&M. • And Much, Much More!
Securities offered through LPL Financial, Member FINRA/SIPC. Investment advice offered through Private Advisor Group, LLC, a registered investment advisor. Private Advisor Group, LLC and Wealth Strategies & Management, LLC are separate entities from LPL Financial.
HEALTH
We’ve all been there— our feet hurt from the wrong type of shoes, improper fit, constantly wearing heels, and being overweight. This, that, and all the other things can lead to long-term foot problems such as bunions, hammer toes, heel spurs, and plantar fasciitis. Your foot is a complex system of bones, ligaments, nerves, and muscles that work together to enable you to walk, run, and do whatever it is that you enjoy. One wrong move can throw everything out of balance. So what can you do now so that you don’t have to suffer the Agony of de Feet later? What if you are already suffering? We’ve got the answers for your tired hoofers.
Hammer toe is a condition in which the toe bends, causing the middle joint to poke out. Tight-fitting shoes can worsen the condition, and a corn may often develop at the affected site. What treatments are available to treat hammer toes? • Applying a toe pad over the middle joint of the toe that is poking out • Wearing shoes that will not aggravate the affected toe • Surgery
Foot misalignments can occur when one of the five metatarsal bones is not aligned with the others. The misaligned bone will often cause pain in the forefoot during running. Treatment options for a misaligned foot include: • Inserting a rubber pad in the shoe below the misaligned bone • Pain medication such as ibuprofen or Tylenol Regardless of your foot ailment, be sure to discuss your symptoms with your physician. Create a plan that will help you avoid the Agony of de Feet.
BUNIONS According to Ohio State University’s Wexner Medical Center, a bunion is a protrusion of bone or tissue around a joint. Bunions can occur on the little or big toe and form due to long periods of stress on the joint. Women are especially susceptible to bunions because of the tight, pointed shoes that are often worn on a regular basis. What can you do to treat a bunion? • Wear comfortable, well-fitting footwear • Surgery to reduce pain Heel spurs & plantar fasciitis • Apply pads to the affected area A heel spur is a growth on the bone of the heel where it attaches • Medication such as ibuprofen or Tylenol to the plantar fascia. Running, wearing ill-fitting shoes, and being overweight can cause the body to build extra bone as a result of the stress, which causes a heel spur. Treatment options for heel spurs include: • Rest • Ice packs • Proper footwear or shoe inserts • Corticosteroid injections • Surgery for the most severe and prolonged cases 52
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Heal your wound Change your life
Hard-to-heal wounds demand advanced care. That’s why there’s the Advanced Wound Care (AWC) Center at Pocono Medical Center. Our new outpatient program at PMC Bartonsville Healthcare Center focuses on chronic and non-healing wounds. Using advanced treatment modalities and a case management model, we help patients improve the quality of their lives. In partnership with physicians, nurses and multiple medical disciplines, invaluable care is provided for patients.
What is Hyperbaric Oxygen Therapy?
During Hyperbaric Oxygen Therapy, patients relax in special chambers and therapy is monitored by expertly trained technicians who work in collaboration with on-site physicians. For more information, please contact PMC’s Advanced Wound Care Center today.
Hyperbaric Oxygen Therapy, or HBOT, is an Advanced Wound Care medical treatment in which a patient breathes 100% oxygen while under pressure in a hyperbaric chamber.
Who is HBOT for? n n n n n
Diabetics with a wound that is slow to heal, or is not healing Someone with damaged tissue from radiation therapy A patient with a skin graft that has a questionable blood supply Those with certain infections of the bone and/or skin Anyone with a wound that has shown no improvement in 4 weeks
PMC Bartonsville Healthcare Center Bartonsville Square 600 Commerce Blvd. Stroudsburg, PA 18360
570-426-6810 PoconoMedicalCenter.org/AWC
PARTING SHOT
“Let food be thy medicine, thy medicine shall be thy food.” -Hippocrates Photo taken at Monroe Farmers Market. August 3-9, 2014 is National Farmers Market Week. Shop local!
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