Dining Food. inFamily. Traditions.
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January February March 2014 vol 22_issue 32_2014 gohomephilly.com $4.99 US
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Cuddle up with
Comfort Foods
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VOLUME _22 ISSUE 32_ 2014 gohomephilly.com
Insidethis issue
January | February | March 2014
16_LIFE A Tale of Two Pastas by John Nacchio
16
22_ON THE WATERFRONT Pier 3 Condominiums Waterfront living in the heart of the City photos by Daniel Sandoval
LIFE
26_ BUSINESS PRH celebrates our 2013 Blue Sapphire Award Winners at Vie photos by Andrew Andreozzi, Phil Kramer & John McMullen
78_ FASHION LBD- The Little Black Dress never goes out of style! by Phyllis Palermo photo by Zave Smith
36_THE MENU Settle in with your favorite comfort foods & recipes!
Dinner & a Movie [star]: Six Degrees of Philadelphia Films by Sharon Pinkenson & Nicole Giles
Local student Wei Chen gets a Standing Ovation by Maria Merlno
MENU
88_SPORTS
55_FILM
62_MUSIC & THE ARTS
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Letty Santarelli: Changing the world, one basketball practice at a time by Jessica Pasquarello
BUSINESS
94_ ROWHOME REMEMBERS The Feast of the 7 Fishes by Tony Santini
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FASHION
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ON THE WATERFRONT 2
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“Valley Green Bank is an old-fashioned, family oriented, neighborhood bank. John Rania SOUTH PHILADELPHIA RESIDENT
“ WE
LOVE
VALLEY GREEN BANK anch at “Big plus opening a br uth Philly.” Broad and Tasker in So
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ialdi Philip and Denise Cong RAL CONTRACTOR NE GE C. IN DI, IAL CONG
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“Valley Green Bank has the tools to help us grow and expand. “ Wanda, John and Richard Washington THE WASHINGTON GROUP LLC., OWNER BUILDERS
www.valleygreenbank.com Mt Airy | 215.242.3550 Chestnut Hill | 215.242.1550 South Philadelphia* | 215.462.2265 Radnor | 610.995.2265 Center City | 215.569.2265 *Hours: Weekdays 8:30 to 5 and Saturday 9 to 12
VOLUME _22 ISSUE 32_ 2014 gohomephilly.com
regulars 6_FROM THE PUBLISHERS
January | February | March 2014
66_GREENSPACE
Celebrating the New Year at Popi’s Italian Ristorante with our favorite comfort foods! photo by Phil Kramer
Macrobiotics & your Health PRH interviews Denny Waxman by Kerri-Lee Mayland
72_TIPS FROM THE PROS
10_MAILBOX
Law & Order: Bailing you out by Frank C. DePasquale Jr., Esq.
Readers rave about Affair to Remember
12_NEIGHBORHOOD NOIR
86_ON THE CORNER with Mark Casasanto The Art of the Gathering
18_HANGIN’ OUT Cousins, The Cuz & the Phillie Phanatic are Hangin’ Out
96_PRESSED
42_MUSIC & THE ARTS
66
GREENSPACE
58 brides guide
Spanked by Dorette Rota Jackson
You Deserve a Standing Ovation Local student Wei Chen gets a Standing Ovation for peacemaking efforts by Maria Merlino
58_BRIDES GUIDE Trading Spaces by Joseph Volpe, Cescaphe Event Group photos by Mark Lewis Photography
96 pressed
Ice Cream. RowHome Readers voted it their #1 Comfort Food. We each eat about 6 gallons a year. What’s our favorite flavor? Topping? Did your favorite CF make the cut? Find out what RowHome Readers turn to when they want to cuddle up with
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some comfy foods. See page 36.
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on the cover
Coming Soon
IBEW 98 South Philadelphia Community Garden John J. Dougherty, Business Manager
Join the Local 98 Green Initiative. Visit GoGreen98.com and help us keep the future BRIGHT for everyone.
fromthe publishers VOLUME _22 ISSUE 32 2014 gohomephilly.com
Food Family Traditions photography by Phil Kramer
Almost 20 years ago, a sister-brother team opened a restaurant in the heart of South Philadelphia to share their family’s authentic, homemade Italian recipes with a grateful neighborhood. Today, that tradition continues at Popi’s Ristorante, where Gina Rucci & brother Nick Rucci continue their family’s tradition – quality food, friendly service and an elegant Tuscan villa atmosphere. Is it any wonder why pasta ranks at the top of the list as our city’s favorite comfort food? Free onsite parking! Make your reservations today. And tell them Dorette & Dawn sent you.
Popi’s Ristorante 3120 S. 20th Street Philadelphia PA 19145 215.755.7180 PopisRestaurant.com
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VOLUME_22 ISSUE 32_January | February | March 2014 GOHOMEPHILLY.COM
President | Publisher Dorette Rota Jackson
Vice President | Publisher Dawn Rhoades
Editor Dorette Rota Jackson
Vice President Marketing & Promotions Dawn Rhoades
Creative Director | production Omar Rubio
Contributors Jennifer Barkowitz Mark Casasanto David Cava Sara Canuso Frank DePasquale Jr., Esq Dr. Richard Dittrich Liz Emory Larry Gallone Brett Jackson Larry Kane Anthony McBride
Maria Merlino Dr. James Moylan Daniel Olivieri, III Phyllis Palermo Sharon Pinkenson Michael Rhoades Leo Rossi Jade Rota Tony Santini David Spitzberg, CPA Bob Wagner
Marketing & Editorial Assistant Jennifer Barkowitz
Green space Editor Kerri-Lee Mayland
THE BRIDES GUIDE Joseph Volpe
COPY COORDINATOR / THE MENU Maria Merlino
JUNIOR COPY COORDINATOR Nicolette Retallick
Marketing Communications Coordinator Carol Vassallo
Photographers Phil Kramer John McMullen
Account Manager Theresa Palestino
NEW BUSINESS DEVELOPMENT MANAGER Mike Rhoades
Published by
Philadelphia RowHome Inc. P.O. Box 54786 Philadelphia, PA 19148 Phone – 215.462.9777 | Fax – 215.462.9770 www.gohomephilly.com | www.phillyrowhome.wordpress.com Philadelphia RowHome (PRH) Magazine and its contents are copyrighted. Content printed in the magazine may not be reproduced or reprinted, in whole or in part, by any other party without the expressed written consent of Philadelphia RowHome Magazine. 2014 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.
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THEMAILBOX
email your letters to: info@gohomephilly.com
Dear PRH:
Donna Walker (my niece) is writing a story about Ritner Hardware on 17th & Ritner My father opened it in 1946 and it’s still there. I subscribed to the magazine and I just love it. It brings that special place - “South Philadelphia” - back into my fondest memories. Thank you for publishing this magazine. Mary Lauriello Greider Clifton Heights PA
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I just want to say thank you so much for publishing my Boathouse Row photograph in RowHome Magazine (Issue 31). It will definitely help build my portfolio! The president of my photography school asked me to sign a copy for him! I am honored to be a part of Philadelphia RowHome Magazine. Daniel Uhl
Dear Dorette & Dawn & PRH:
What a great night you put on (An Affair to Remember/2013 Blue Sapphire Awards). We know it was a lot of work and we thank you on behalf of all of Philadelphia for all of the effort that goes into the Blue Sapphire Award program. The honorees were impressive – we are so honored to be among that group – and the event itself was exquisite. Your planning efforts were suc-
vol22 cessful – it was perfect. Thank you, again, for thinking of SugarHouse Casino and honoring us with the Community Service Award. We love to do what we do and it is nice to be recognized. We are humbled and excited to see our efforts celebrated in this way. THANK YOU THANK YOU THANK YOU. Keep doing what you do. You are an integral thread in the fabric of our Philadelphia. Wendy Hamilton, GM SugarHouse Casino
Hello Dorette, Dawn & the RowHome Crew:
I wanted to let you know that I was introduced and read your magazine several times at my barbershop (Woodard’s Hair Styling) in West Philly, and I must say it is on par and even surpasses many magazines of this and other genres. The look, the writing are excellent and the stories and those you choose to write about and cover have to feel fortunate that they were selected. You should be proud of your achievements and I wish you continued success! Peace Jawanza Kobie
Dear PRH:
Thank you very much for awarding me this great honor (2013 WishRock Award). It was my pleasure to accept that award and I will cherish it for years to come. Your event
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gave me the opportunity to share my music with some important Philadelphia people. Again, thank you very much. Alex “Alex B” Buonopane
Dear RowHome Magazine:
It is truly an honor to be recognized for this award (2013 WishRock Award). Dawn and Dorette , thank you so much for all that you do! I’m only 17, but you took a chance on me and have provided me with so many opportunities to write for your magazine. The experience I’m gaining is unsurpassed and I owe you both a debt of gratitude. Jen Barkowitz (PRH Editorial Assistant), you have been my lifeline for the past six months and you are absolutely outstanding! Jessica Pasquarello
Dear PRH:
I just wanted to again thank you for bestowing an amazing honor upon me. It was a career highlight and words cannot begin to describe how grateful I am. The award is displayed just inside our home so we all see it every day and will always be reminded of that special night. Michael Barkann Comcast Sportsnet/ SportsRadio 94 WIP
Dear Dawn & Dorette: What an amazing event you hosted. I was blown away by the dignitaries, the program and awards, the food and the venue. You ladies are a smashing success and I’m proud to be associated with you. My most sincere congratulations to you on an amazing evening! You are awesome! Dr. Steven Moskowitz
Paul Stolfo, Director • Marianne Stolfo, Director
The Tradition Continues the Fourth Generation
The Stolfo
Funeral Home Where Everyone is Treated Like Family 2536 So. Broad Street • Philadelphia, PA 19145 215.334.7376 rowhome magazine
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ley Street. block of Smed 1970s. 2700 ’Antonio. D lia tti & Ita Teresa Masci
1955. Eileen Gallagher & Eleanor (Gallagher) Armstrong.
1930. Ann, Alfie &
Rose Gugliotta.
1950. Dolores
Bove Baccar e & her Dad Mary Magda at St. lene DePazzi Church.
(l to rothers Carto B e h T . ifflin rankie. 0th & M , Joe, F 1943. 1 , Nunzio ie d d E r)
June 1965. 1700 block of S. Iseminger Street. Phil Genniro Viti, Eleanor Volpe Genniro, Mary Genniro & Pat Genniro Siravo.
Reenie thy Magerr, ack Row) Ka (B . 67 19 av ch D id Craig, Mar (Front Row) ace Mullen. r. er ag O’Rourke, Gr M err, Linda Donald Mag
New Years Day, 1962. Joe Girardi and JoAnn Zuccato. 2300 S. Alder St.
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1959. Don,
12 | rowhome magazine www.gohomephilly.com
Marie & Dan Vanore at th eir Queen Stre et home.
Domenick (D uke) Capocc Dan Capocc i& i at their wat er ice shop, Willies.
August 1961. Atlant
ic City. The Baldassar re Family. (Top Row) Josephine (Grandmother), Ton y (Grandfather), Eddie (Father). (Bottom Ro w) Jody, Ilene, Patty, Jane (M other).
m, ior Pro the Sen r Girls. arto at C fo l y o c o u h Sch 1950. L hia Hig hiladelp South P
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1944. 10th & Mifflin. The Carto Siste rs (l to r) Victoria, Annie, Connie & niece Mari a.
rowhome magazine | 13
PRH
life by Jennifer Barkowitz
W
The Kitchen Consigliere is living the dream
hen Angelo Lutz was released from prison in 2001, he made a commitment to himself. “No more wasted talent.” Today, some might see Lutz as a man who epitomizes the opportunity to seize the day. In November, Lutz moved his already popular restaurant – The Kitchen Consigliere - to its new location in Collingswood NJ.
But getting there was no easy feat. The spot that Angelo had his eye on at 700 Haddon Avenue was perfect. The prime corner cafe is just minutes from area bridges and large enough to seat almost 100 guests. Yep. This could finally be his boulevard of dreams. But, with 2 investors, Lutz was still short about $25,000 to settle the sale of the building. He feared his dreams would turn to muck. But in typical Angelo Lutz fashion, he decided to get creative. Lutz enlisted the help of the public through a crowd-funding website called Indiegogo. Crowd-funding websites are
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a springboard to help people raise funds for projects that are large in heart but fall short on cash. With the clock ticking. individuals like Lutz appeal to the public for help. Some sites give people an option to raise the cash between 30-90 days. Popular among celebrities who use these sites to fund independent films, Lutz used it to open his restaurant. By the time the last tick tocked, Lutz raised more than $37,000. And from the looks of his dream-come-true restaurant, every last penny was well spent. Deep reds. Sleek black. Ultra modern, overthe-top dramatic. It is plain to see that
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Influenced by the dishes he enjoyed growing up, Lutz says his cooking style stems from teachings and recipes from his mother and grandmother.
this infamous cook, well-known for his fabulous fare, is, once again, the talk of the town. Welcome to The Kitchen Consigliere Café, where flat-screened TVs enhance the ambiance playing classics like The Godfather and Goodfellas. A custom mural by Perry Milou serves as the backdrop for the main dining room. It features hand-painted sketches of some of the most famous (and infamous) Italian names in pop culture - Gandolfini, Corleone, Pesci, Gotti. And, of course, Angelo Lutz. Influenced by the dishes he enjoyed growing up, Lutz says his cooking style stems from teachings and recipes from his mother and grandmother. When he opened The Kitchen Consigliere Café, he wanted to make it a unique dining
PRHlife experience for the entire family. Looking for a little privacy while you dine? Book the exclusive “Consigliere Table” for 8 and get the A-list treatment. Secluded in back, enjoy the chef’s succulent specialties served around a sprawling roundtable beneath a custom wineglass chandelier. Every table is the best seat in the house. But rest assured, the most memorable part of your visit will be the food. Authentic Italian specialties that are a tribute to a heritage that Lutz is proud to share with his guests ✱ Don’t Leave Without Trying
Sausage Meatballs A creation all his own featuring the finest Maglio sausage. Loaded with taste!
Italian Long Hots These homemade Italian hot peppers are made in a white wine sauce that is good enough for dipping! Veal Consigliere Sautéed veal medallions in a demi cream sauce, finished with mushrooms, peas and fresh tomatoes The Kitchen Consigliere Café is open 7 days a week for lunch and dinner. Book your private parties. Home catering available. Visit KitConCafe.com for more info. The Kitchen Consigliere Cafe is a member of the Philadelphia RowHome (PRH) Magazine Busines Network
Antipasto Grilled and marinated mushrooms, buffalo mozzarella, artichokes, mixed Italian meats and roasted peppers are just the beginning of this monster appetizer! A must try for groups!
IF THERE WAS A FIRE, YOU’D KNOW WHAT TO DO. WHAT IF YOU COULDN’T GO HOME AFTER YOUR HOSPITAL STAY? Waiting until the hospital discharge planner asks you which rehabilitation facility you want to go to is too late. You need a plan so you can stay in control. The goal is to get your life back and get back home as soon as possible. With the newest equipment available and aggressive therapy plans tailored just for you, tell the hospital discharge planner you want your POWER BACK!
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By Genesis HealthCare
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PRHFood. Family. Tradition
A Tale of Two Pastas
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by John Nacchio
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t has to be one of the most imaginative foods on the planet. Dough with sauce. Italian Pasta. Yes, Italy is often thought to be the origin of Pasta. Its beginnings, however, may stretch back to the dawn of mankind. Yet even today, new generations continue to renew their love affair with a simply made, delicious cuisine - a true wonderland found in a variety of Pasta.
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Back in the day I remember eating pasta, but never thought much about it as a young boy. I was growing up American but Grand Pop still spoke Italian and often traveled back and forth to Italy. Not by jet plane, but by boat (back in the day). And he always carried two suitcases with him. Mysteriously, one was always empty. He once sailed on the now historic boat docked along the Delaware River in South Philly – the SS United States. Departing from New York City, the ship traveled across the Atlantic and carried an impressive roster of luminaries on nearly every voyage, including my Grand Pop. In 1963, a famous passenger of a different sort sailed aboard the SS United States.
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Leonardo’s masterpiece – the Mona Lisa - traveled to the U.S. for special exhibitions in Washington and New York. And on this occasion, I finally learned what was in that empty suitcase Grand Pop carried. No, it wasn’t the Mona Lisa, but it was a masterpiece. When he arrived home, he emptied the contents onto the dining room table. It was filled with different shapes of dried pasta. Each was handmade by women in the Italian village where he grew up. It was the past meeting the future. It was love of a different kind. It was a passion. That moment never left me. Suddenly, a simple food took on a magical quality, like when Alice eased through the looking glass into wonderland.
Pasta may be considered a staple food of traditional Italian cuisine for a thousand years. So, is it Dried Pasta from a small Italian village? Or Fresh Style Pasta from a little Italy store in South Philadelphia? Pass my plate and serve me both. Pasta meets the tomato It is estimated that more than 5 million Italians immigrated to America between 1820 and 1992. Today, there are more than 26 million Americans of Italian descent living in the United States. According to statistics, Italians still eat as much as three times more pasta a year (60 pounds vs. 20 pounds per person) than most other cultures. But, take heart weight watchers. Italy is 25th in the world when it comes to being overweight and the USA is number one. It seems true that America may be more the homeland of the pasta revolution. It wasn’t until the 1800s when tomatoes, a crop only found in the Americas, became transplanted and wedded in Italy to become a number one standard complementing sauce. Again, in America, the producers of wheat crops were looking for a market and pasta was a natural fit. There are now at least 350 versions of traditional and imaginative shapes, sizes and varieties of dried pastas on the supermarket shelves. (Don’t confuse it with Macaroni. Macaroni is only one shape, although the term often is interchanged). Even spaghetti and meatballs are an American spin – combining a starchy wheat food with an abundant meat supply. In America, meatballs grew in size and eventually became a meal unto themselves. Back to the future Ironically, it was a Meatball Contest that lured me into a specialty store in South Philadelphia. It reminded me of a favorite Aunt, now 87, who still prides herself on her meatballs and homemades. As my Grand Pop and Uncle insisted, the best dried pastas come from Italy because the semolina wheat (not USA pasty white flour) makes it the best choice for flavor and texture. When I first entered this
neighborhood shop, I immediately sensed the food and a connection to people, places and customs that I cherish. I could hear Grand Pop saying, “that’s-a good!” Definitely, someone in this place tuned into traditional holidays, family, friends and the foods. Anthony Messina and Frank Sangiuliano are men with a passion at Pastificio Deli. They serve it up home-style. I remembered the hours my aunt spent making her legendry homemades. At Pastificio, I found an abundance of fresh, ready-to-go pastas made with traditional natural ingredients. On Pastificio’s facebook page, I enjoyed watching video posts of their pasta-making process. It was fascinating. Messina said that the origins of their deli began with a mission to continue the authentic, traditional “pasta factory” (pastificio in Italian). It was that and more. Is the fresh pasta made by hand? No. Only the finest extrusion machines for shape and size and consistency are used. What is the difference between Fresh and Dried? Did you know that Fresh pastas do not expand in size after cooking? Therefore, one-and-a-half pounds of pasta are needed to serve 4 people with a generous portion. TV news crews often stop by for an inside look at this unique pasta-making process. Celebrities and pro athletes from the nearby Stadium Complex frequently feast on award-winning Hoagies. And customers line up for a variety of homemade heat & eat entrees and store brand Classic Sauces. Pasta may be considered a staple food of traditional Italian cuisine for a thousand years. So, is it Dried Pasta from a small Italian village? Or Fresh Style Pasta from a little Italy store in South Philadelphia? Pass my plate and serve me both. Top it with sauce or authentic Philly-style gravy. Either way. In all forms. Bring it on. More PASTA! Please!
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PRH
life
Taking Our South Philadelphia Streets Back by Jennifer Barkowitz
W
hat Carol Lanni thought was going to be a quiet Thanksgiving Day turned out to be anything but. Shortly after noon on November 28th, a fellow supporter of Lanni’s Facebook page, Taking Our South Philadelphia Streets Back, received a message. A woman named Sylvia was reported missing from a home in the area of 11th & Bigler. Lanni monitored the site during her Thanksgiving festivities, posted flyers and asked followers to keep an eye out for Sylvia. As Lanni returned home round 9:30 p.m. that night, she received a panicked call from Kristin, the daughter of the missing woman. Lanni remembered a few things from that conversation. Cold night. Dementia. Missing mother. It didn’t take long for her to spring into action. Lanni took to her facebook page, once again, and arranged a search party of about 40 people. They met at Dunkin’ 18
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Donuts locations roughly 2 miles apart on opposite ends of South Philadelphia. Together with officers from the third police district, South Philadelphia High School police, members of the South Philly Vikings New Year Brigade and Facebook site administrators, they dispersed in their cars and scoured the city. After 5 hours of searching and no signs of Sylvia, the team called it off around 2:30 a.m. Exhausted, Lanni and her three children, who also assisted in the search, returned home. The phone rang, again. The voice on the other end was frantic but optimistic. Kristin informed Lanni that a woman had been found at the University of Pennsylvania Hospital and they believed it was her mother. “I jumped in my car as if it was 3 in the afternoon,” Lanni said, and headed to the hospital. The woman turned out to be Sylvia. According to Lanni, Officer Christopher
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Neighborhood group helps find missing woman Campbell played an integral role in locating Sylvia. She said Officer Campbell saw the story on the news that night before he began his shift and kept his eyes open. He spotted Sylvia in the area of 55th street and brought her to the University of Penn. As fate would have it, Lanni spotted the officer on her way out of the hospital and snapped his photo. Carol Lanni’s page, Taking Our South Philadelphia Streets Back, was formed after her son fell victim to random violence. The site, she says, is “not just about crime. It’s about helping out all over the city and assisting in any way we can.” The site, which tallies more than 8,000 followers, operates with the help of three administrators who provide the community with the most accurate information in and around Philadelphia. “We will continue [working with the site] because we are making a difference. We keep the community on its toes.”
VOLUME _22 ISSUE 32_ 2014 gohomephilly.com
January | February | March 2014 1_ F rank Anastasi Sr., Anthony Santini Jr. & Tony Santini at Bistro Romano’s Cellar Club Wine Tasting Dinner. 2_ C ousins! Happy birthday Michael Rhoades! Jack, Jade, Brett, Madison, Nicolette, Mikey G, Michael & Nick. 3_ P asquale & Anna Scioli say ‘Take it Eeeeze!’ Caps & Backpacks now available. Fine Italian suits & menswear. Custom alterations for men & women. 1744 E. Passyunk Avenue. 4_ V ictor Della Barba with the poster he designed for this year’s Columbus Day Parade featuring Grand Marshall Bobby Rydell. 5_ But they’re cousins! Dawn, Dorette & Rita Retallick are hangin’ out at Larry Kane’s When They Were Boys Book Release Party at Vie.
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HANGIN’OUT
6_ T he holiday spirit was in the air at the 3rd annual Holiday Tree Lighting Celebration at Passyunk Square. This year’s Holiday Tree Lighting is sposnsored by Valley Green Bank and Passyunk Square Revitalization Corporation (PARC). Pictured are key employees from Valley Green Bank’s South Philadelphia branch: teller Denise Pine, Customer Sevice Represenative Ellie Mele, Branch Manager Frank Pizzo, Head Teller Jennifer Amoriello, and Assistant Branch Manager Vicki Clemmer. Also pictured are: Sam Sherman, Executive Director of Passyunk Square Revitalization Corporation and Bob Marino, President of Valley Green Bank’s Delaware Valley Region. 7_ A nthony Santini Jr. & Michael Granato of Bistro Romano. Winners of the 2nd Annual Dog Days of Summer hot dog cook-off contest sponsored by the South Street Headhouse District in conjunction with Hot Diggity! 8_ The staff at Spectrum Realty is ready to assist you with all of your real estate needs. Two offices to serve you – Center City (215.227.3333) & South Philadelphia (215.389.2222). 9_ Steven and Gail Candeloro at the Mason’s Dinner & Masonic Temple Tour. 10_ Dawn and Dorette enjoy an evening with the Masons that included dinner and a tour of the Masonic Temple on North Broad Street. Thank you to our host Steven Candeloro and his wife Gail. Visit pagrandlodge. org for tour schedules of this historic site. 11_ T he Philadium’s Steven Masturzo & Sal Sansone of RowHome Grown Cello hang out with the Broad Street Bullies after a RowHome Mag cover shoot. 12_ Philadelphia RowHome Magazine’s Mark Casasanto gets a big bear hug from SportsRadio 94 WIP’s Anthony Gargano (The Cuz) at the Italian Market Festival. 13_ Congratulations to the bride & groom - Cliff & Marie Retallick. 14_ GAMP students and Home & School Executive Board Members step out for ‘Love Your Park Day’ at Stephen Girard Park- a cleanup effort that raised more than $16,000 for GAMP students! 15_ Nicky Luke hangs out with the Phillies Phanatic at his annual Toys for Tots fundraiser. 16_ The Ashjian family after completing the Broad Street Run. George Sr., Ali, Diana & George Jr.
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17_ Rita Marie Collazzo isn’t nearly as famous as her furbabies Babu, Sabu & Milo featured in the 2014 Companion Pet Hospital Calendar- Proceeds benefit local shelters. Email cph@companion-pets.com to order your calendar. For more information about Companion Pet Hospital, visit their website www.companion-pets.com.
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Waterfront
Waterfront living in the heart of the City
photos by Daniel Sandoval
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gohomephilly.com
Location: Pier 3 Condominiums / 3 N. Columbus Boulevard / Philadelphia PA
On the
I
magine the busy Delaware River bustling with trade at the turn of the century. Ships from foreign shores delivering goods to a newborn port. Longshoremen unloading cargo into the blue bays of Pier 3 – one of the city’s first municipal piers at Market Street. Imagine what Pier 3 looks like today. A majestic structure jutting into the Delaware that once bore the weight of a city’s economy. Welcome to Pier 3 Condominiums. Tucked beneath the Ben Franklin Bridge, the bays that once harbored treasures from afar are now home to 172 private residences. Recognized as a Gold Star Community by the Community Associations Institute (CAI) since 2010, Pier 3 is listed on the National Register of Historic Places. Pool & Parking The complex, situated in the river itself, is waterfront living at its finest. Residents enjoy amenities including indoor parking, heated indoor pool and wellness center. Outdoor space on the south and east decks provide spectacular views of life on the Delaware. Most condos also have private decks. An interior three-story atrium bathes Pier 3 in natural light and provides residents with a
unique outdoor living experience. 1 & 2 bedrooms Choose from a selection of one-bedrooms scattered throughout the complex to a varied choice of two-bedrooms. The Crow’s Nest units on the east end of the pier offer spacious living with spectacular water views. City Life Take a relaxing walk along the River. Enjoy the ales and cuisines of Old City bars & restaurants. Center City. Chinatown. Jewelers Row. Avenue of the Arts. And the historic landmarks that signaled liberty for a new land. It’s all here & all within walking distance and public transportation. Pier 3 is a gated community with a 24-hour concierge staff for your security. The association also provides for all the usual comforts that define condominium living. Close to all major highways, Pier 3 living offers you the best of both worlds - easy access to the city yet a quiet, peaceful community on the river. Truly a unique living opportunity. Call today to book your tour of available units. Contact Bob Wombwell 215.760.5828 rdwremax@gmail.com
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| rowhome magazine
gohomephilly.com
H
appy 2014, Philly! New Year’s is a time to make resolutions to better oneself. But, while most people have resolutions to slim down, SugarHouse is gearing up to get larger—and the plans we have for the months ahead are HUGE. SugarHouse is kicking off 2014 with the start of our highly anticipated expansion. As we announced at the end of last year, we’re bringing even more amenities to Philly’s casino to enhance the SugarHouse experience for guests. Our goal is, and always will be, to provide our customers with a positive gaming experience and serve the Philadelphia community as a premier entertainment destination. The multitude of non-gaming amenities we are adding to our entertainment offerings include: ➽ Six new food & beverage outlets including two high-end, recognizable restaurant brands we can’t wait to reveal, and four eateries featuring already-favorite Philly menus
➽ A 30,000 square-foot multipurpose event space with floorto-ceiling windows and panoramic views of the riverfront and Ben Franklin Bridge ➽ A 30 table poker room – the first in Philly! ➽ Seven stories of parking in a new, attached garage ➽ An all new sculpture and environmental art installation (in partnership with the City of Philadelphia’s Public Art Program) ➽ 400 additional feet of public riverfront walking and bike paths ➽ Our expansion also includes 400 more slots and 30 additional table games to spice up our existing gaming mix. All these new attractions mean work for 1,600 construction workers during the project, and an additional 450 full-time employees on our award-winning team once complete. You can expect to see big changes at SugarHouse this year, as we break ground on our own New Year’s resolution to bring Philadelphia a new and improved casino, inside and out. prh
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affair an
2013 To remember
Blue Sapphire AwardS
It’s a night to celebrate accomplishment. Our own. Each other’s. It’s An Affair to Remember. Philadelphia RowHome Magazine’s Annual Black Tie Business Networking Event & 2013 Blue Sapphire Awards. A time to step out from behind your desks and counters and enjoy the company of friends and strangers you have yet to meet. It takes a village, they say. And as you glance around the beautiful ballroom at Vie & see hundreds of faces, you feel the pride. You recognize the commitment. The hard work and dedication that helps build a city. Philadelphia RowHome Magazine is grateful to the members of our PRH Business Network for making this eighth annual event ”An Affair to Remember.”
River to River. one Neighborhood. River to River. one Neighborhood. River to River. o
The
Philadelphia
RowHome
Business
Network
Black Tie. Red Carpet.
Blue Sapphires! sponsored by Cescaphe Event Group
photos by Phil Kramer Andrew Andreozzi John McMullen
River to River. one Neighborhood. River to River. one Neighborhood. River to River. o
Our 2013 Event Sponsors & Contributors ❙❙ A&P Kitchens ❙❙ Andreozzi Photography ❙❙ Baldi Funeral Home ❙❙ CBS Radio ❙❙ Comcast SportsNet ❙❙ The Cutting Point ❙❙ David M. Spitzberg, CPA ❙❙ D. Olivieri Jewelers ❙❙ DeFino Law Associates ❙❙ Frank DePasquale Law Offices ❙❙ Fresh Designs ❙❙ Goldenberg’s Peanut Chews ❙❙ IBEW Local 98 ❙❙ John McMullen Photography ❙❙ Joseph Volpe & Cescaphe Event Group ❙❙ Larry Kane ❙❙ Michael Chadwick Photography ❙❙ Monti-Rago Funeral Home ❙❙ NFL Films ❙❙ Pasquale & Anna Scioli ❙❙ Pete Spina & City Rhythm Orchestra, Brandywine Valley Talent ❙❙ Phil Kramer Photography ❙❙ Philadelphia Training Academy ❙❙ Rudi’s Formal Wear ❙❙ South Philadelphia Business Association ❙❙ Spectrum Realty ❙❙ Standing Ovation Movie & Dupree Performing Arts ❙❙ SugarHouse Casino ❙❙ Synergetic Sound & Lighting ❙❙ Tony Luke’s ❙❙ United Savings Bank ❙❙ Valley Green Bank
affair
Phil adelphia RowHome PRESENTS
an
To remember
2013 Black Tie Business Networking Gala
sponsored by Cescaphe Event Group
❙❙ Mark Casasanto, Master of Ceremonies ❙❙ Janine Vassallo, Awards Presenter ❙❙ Jessica Lista, Video Interviews ❙❙ Pete Spina & City Rhythm Orchestra, Entertainment Our 2013 Blue Sapphire Award Recipients ❙❙ The Broad Street Bullies, Philadelphia Flyers Stanley Cup Champions 1973-74, 197475, Harry Kalas Memorial Sports Award ❙❙ Michael Barkann, Sporstcaster, Comcast SportsNet & SportsRadio 94 WIP, Media Award ❙❙ Earl Young, Drummer, Vocalist, Grammy Award Winner & Founder of The Trammps, Lifetime Music Achievement Award ❙❙ Wendy Hamilton, GM SugarHouse Casino, Community Service Award ❙❙ Tony “Luke” Lucidonio Sr., Owner/Founder, Tony Luke’s, Local Business Success Story Award Our 2013 WishRock Award Recipients sponsored by Standing Ovation Movie & Dupree Performing Arts ❙❙ Alex Buonopane ❙❙ Jessica Pasquarello 2013 Guest Presenters & former Blue Sapphire Award recipients ❙❙ Larry Kane ❙❙ James Kenney ❙❙ Ray Didinger ❙❙ Jerry Blavat ❙❙ Vince Caputo on behalf of Ed & Steve Sabol, NFL Films
River to River. One Neighborhood.
PRH Remembers
The Tonys of Ritner Hardware carry on by Donna Walker photos by Donna Walker
I
t’s aptly named – Ritner Hardware – and sits quietly on the corner of 17th & Ritner Streets in South Philadelphia. In hindsight, a more fitting moniker might have been Tony and Anna’s. Tony
Lauriello opened the corner store back in 1946. But his wife Anna – known to all her customers as ‘Annie’ – actually oversaw the dayto-day operations of the business. She cut glass, threaded pipe, managed the accounts – whatever it took to keep their family business up and running until Tony was financially able to quit his job as a milkman to join her. When he did, the two of them greeted customers daily for the next 30 years. In 1975, Tony and Anna Frumento bought the business. They, too, worked together every day.
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Tony Lauriello and both Annas are now gone. But Ritner Hardware is a mainstay in the neighborhood where it opened almost seven decades ago. Tony Frumento still works there alongside his son. His name? Anthony. (Anthony’s wife doesn’t work there. And her name isn’t Anna – it’s Maria. Wouldn’t that be a coincidence?) Lauriello’s influence is evident throughout this quaint store. The green tile floor he installed has worn through to the hardwood beneath it – a well-travelled path molded by the footsteps of cus-
gohomephilly.com
tomers over the past 68 years. “The store is the same,” Frumento said. “I didn’t change anything (except) put the pegboard up top.” Barely an empty space exists. Hardware gadgets sit on shelves, hang on hooks, lie in drawers or nestle behind doors. Stacked floor to ceiling, inventory consumes the customer area in front, the back storeroom and the basement. All that stock rivals big box stores’ supplies; those gigantic enterprises have not threatened Ritner Hardware. “You’d be surprised,” Frumento said, “at the people they send over here. Believe it or not.” Lauriello built a reputation for the store – one that focused on properly dealing with clientele. The Frumentos maintain the same philosophy – one that rewards them with loyal customers.
“Treat them with respect, and that’s about it. We appreciate their business and let them know. You’d be surprised,” Frumento said. “People say they’re so glad we’re here.” Frumento is glad to be there, too. He said he was keen on buying Ritner Hardware decades ago, when he first met its owner. Employed at Katzen Hardware on 12th & Snyder, he and Lauriello frequently crossed paths. He told Lauriello he’d buy the store were it ever for sale because he liked the area. “It’s an excellent neighborhood. The neighbors are terrific,” he said. “I just miss my wife.” Young Anthony plans to maintain the business in the years to come, continuing the long line of owners with one name, the Anthonys of Ritner Hardware. n
 PRHRemembers
De Fino Law Associates, P.C. Don’t Settle for Less
Michael Anthony De Fino
Vincent Anthony De Fino
Attorney at Law
Attorney at Law
Nicholas J. Starinieri
Nicholas L. Palazzo
Attorney at Law
Attorney at Law
Areas of Practice Personal Injury DUI Wrongful Death Criminal Defense
Wills and Estates Corporate Real Estate Traffic Violations
4PVUI #SPBE 4USFFU t 1IJMBEFMQIJB 1" 5&- t '"9 XXX EFÄ•OPMBXZFST DPN
photo by Maria Merlino RowHome Remembers
Has It Gone From This‌
To This?...
In Loving Memory
Honorable Anthony J. DeFino September 12, 1927 November 24, 2013. “A true leader has the confidence to stand alone, the courage to make tough decisions, and the compassion to listen to the needs of others. He does not set out to be a leader, but becomes one by the equality of his actions and the integrity of his intent.� – Douglas MacArthur
Are you suffering from Memory Loss Weight Gain Sleep Problems Decreased Sex Drive Inability to Concentrate Depressed Mood Have you considered BioIdentical Hormone Replacement Therapy? Natural Therapies for Men and Women Dr. Richard Dittrich, Medical Director 1315 Wolf Street, Philadelphia PA, 19148 215.465.9600
w e l l n e s s c e n t e r pa . c o m rowhome magazine
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PRHthe menu
photo by Andreozzi Photography
I scream Gilda LaRosa is living her dream of one day opening an old fashion ice cream parlor. With the help of her family, she converted an old garage into a Mom & Pop shop, where comfort comes in a variety of flavors. Sundaes. Shakes. Banana Splits. Homemade Waffles. Want to warm up before you cool off? Try
a cup of freshly brewed coffee from the Espresso Bar, along with some morning treats. Come spring, she’s adding some music to the mix. A piano player will be there on weekends. If you are in search of our city’s #1 Comfort Food, head to Avenue Scoop. Tell Gilda RowHome sent you
Ice Cream Facts ✒A mericans. Eat more than any
other country in the world
✒ 1 .5 billion. Gallons produced
each year in the USA
✒ 6 . Gallons we each eat per year ✒V anilla. #1 flavor ✒C hocolate syrup. Favorite
topping
✒ S unday. The day we buy the
most ice cream
✒ 5 0. The number of licks it
takes to finish one scoop
✒P hiladelphia. Home to
America’s oldest (1861) ice cream company (Bassett’s)
✒C one. Debuted at the 1904
World’s Fair in St. Louis
Comfort & Joy
We asked our RowHome Readers,’What’s your favorite Comfort Food?’ They responded within minutes. No, seconds! It didn’t take long for those mouthwatering memories to get everyone thinking about the foods they turn to when it comes time to kick back. Extra thick vanilla shake
Dorette
Ice cream Sundae with the works!
Dawn
Veggie Burger or Pizza
Larry Kane
Momma Volpe’s chicken soup (rice & a whole onion are a must!)
Joe Volpe
Homemade meatballs, fried chicken from Chicken George, marinara pizza with a very thin crust, broccoli rabe or spinach in garlic & oil with a taste of anchovy & hot red pepper…
Jerry Blavat
Pastina & butter with Pecorino Romano cheese
Steve Martorano Pizza
Barry Biello Cheeseburger
Elaine Germano Flacco Anything my mom makes
Eileen Shapiro
Anything Donna Zanier VanArsdale cooks
Eugene VanArsdale
Amorosi Pizza, nice & gooey!
Barbara Hornbach
Chicken cutlets, mashed potatoes, escarole & beans
Suzanne Bandera Lusi
Ravioli for breakfast, lunch or dinner…and anytime in between
Albert Fortino
Roast pork w/broccoli rabe on a good Philly roll
Debi Vizzarri Squillace
Mac & cheese!
Cynthia Bagnato Cicchini Gnocchi & meatballs
Arlene Virgilio Gerson Anything made with a potato… a vat of cheese fries
Rita Matarazzo Colasuonno Macaroni – hot or cold!
Donna Blake Hacking Ice Cream!
Denise LaRosa Baked ham, mashed potatoes
Brett Jackson
Potato chips, chocolate or a banana split
Denise Quattrone Rosetti Chocolate
Theresa Lukaitis-Anastasio A really good meatloaf & mashed potatoes
Julie Gagliardi Hoagie
Nanci Sumner Chicken cutlets & potatoes au gratin or spaghetti & clams
Jennifer Barkowitz
Chicken cutlets, hot or cold!
Amy Middleman-Robinson Ice Box Cake
Denise DeMarco-Doyle Mac & Cheese
Robert Antonelli Celebre’s Pizza
Diane Mackey Melanzane alla parmigiana, la sagna fatta in casa con sugo d’agnello
Rita Migioia Manzi
Chicken cutlets, mashed potatoes & corn. Escarole soup, potato chips & onion dip
Mac & Cheese
Kelley Lilly
Michael Riley
Hamburger
Pretzel M&Ms
Marian Prettyman Rintchen
Roe Marazzo Davis
My homemade banana oatmeal pancakes w/ maple syrup
Vanilla ice cream with Bailey’s on top!
Maureen Fratantoni
Patty Retallick Lake
Farro soup with pancetta & a glass of wine
Pizza!
Macaroni & meatballs, salad & a glass of wine
Thanksgiving dinner
Jody Della Barba
Janet Coccia
Crabs & Spaghetti in the summer on a Friday night with the family
Donna Angiolillo DiDomenico Chicken Parmigiana Sandwich
Michael Rhoades Pizza
Pete Palestino Rocky Road
Cynthia Coccia Victoria DiPietro Meatloaf, mashed potatoes, baked beans, biscuits & brown gravy
Carmen Commoroto
My mother’s stuffed peppers w/ bread stuffing made with anchovies
Debi Ziccardi
Homemade chicken soup & a Cacia roll w/butter
Kate Palmer
Jade Rota
Ice Cream
M&Ms with potato chips together or potato chips & mustard
Freshly baked bread w/REAL butter!
Donna Iannacone Seravalli Cheesesteak w/cooked onions, French fries & vanilla milkshake
Maria Zinni
Meatloaf (but only if I make it)
Joani Dando
Ice cream mixed w/milk topped w/ whipped cream & jimmies
Shannon Pagano Donahue Cacia’s Tomato Pie
Brian Bennett Grilled Cheese
Steve Pedano
Susan Giancaterino Mazza Anthony McBride Pizza
Joan R. Scafide Greasy pepperoni pizza that is so hot you burn the roof of your mouth
Cecilia Scalfaro Hyrsl Wine!
Eileen Gargano Jumbalie – eggplant, squash, potatoes, peppers, onions, tomatoes, served over pasta
Terry Brisgone Stagliano
Hershey Kisses. Grilled cheese, pickles & potato chips
Crabs & Macaroni
Gina Corrado Schenck
Beef Stew
Stuffed steamed artichokes (bread, garlic, Parmesan, minced mushrooms w/olive oil)
Tonda Oliveri Tomasetti Ken Eaves
Melissa Donato Luksic
Mac & Cheese
Cheese Lasagna w/meatballs, bracciole, sweet sausage, long hots & Cacia roll
Margaret Eaves Shanks Chicken Pot Pie
Deb Retallick Karagianis Peanut Butter & Jelly!
Michael Casasanto Pizza
Cindy Maratea Seigle
Joe DeRita
Chicken cutlets, mashed potatoes & peas
Garden Wellington Logan My meatballs
Tom Palestino Tomato Pie from New York Bakery
Sal Rota
Open face turkey sandwich w/ mashed potatoes w/gravy
Eleanor Gallagher Armstrong Baked Macaroni & Cheese w/ pieces of ham mixed in 3 cheeses
Marge Schernecke Italian Cream Cake
Joanne Bilotti-Retallick
Avenue Scoop // 932 E. Passyunk Avenue // 215.319.1808 rowhome magazine
| 37
PRHthe menu
Stromboli makes its way to South Philly by Gibby Palmaccio
I
t was winter time in the early 1960s. My family and I were vacationing in Miami Beach, Florida. My dear friend, Anna Giovanetti, also was vacationing nearby in BalHarbour, Florida. One day, she called me and invited me over. ‘Come and see me,’ she said with excitement in her voice. ‘I just learned how to make something that’s all the rage and I want to share it with you. I know how much you like to cook and bake.’ So I went to BalHarbour where I met several women from
I would call it a STROMBOLI because it looks like it’s ready to erupt
Pizza Dough Ingredients ➜ 6 cups flour ➜ 2 eggs ➜ cup olive oil ➜ Pinch of salt ➜ 2 level tablespoons sugar ➜ 2 yeast cubes melted in 1 cup water (add a little more water only if needed) Directions In a large pot, make a well with the flour. Fill the well with all the other ingredients. Whisk the ingredients together adding the flour from the well
38
a little at a time until the mixture forms into a dough ball. Knead the dough (in or out of the pot). After kneading, return the dough to the pot and cover. Keep in a warm place. After dough rises, knead it again. This process takes approximately 3-4 hours. Lightly brush 2 cookie sheets with olive oil. Divide dough in two and stretch each wad by hand until it’s approximately the size of a cookie sheet. (Or you can purchase dough
| rowhome magazine
New York, New Jersey, Philadelphia and Florida. They were busy making a new recipe that was causing a lot of excitement back in the day. I watched as they stretched out pizza dough and filled it with mozzarella, other cheeses, ham, capicola, Genoa salami and prosciutto. Then, they rolled it up like a jelly roll. They lightly sprinkled a baking sheet with olive oil and placed the pizza dough roll on it. They sprinkled a little olive oil on top of this concoction and placed it in the oven. While it was baking, they turned to me and said, ‘We’ve all learned how
from your favorite local bakery or pizza shop.) Stromboli Fillings You can fill your Stromboli with any ingredients you like to make your own unique combinations. I use MOZZARELLA in all my strombolis. It keeps the dough moist, not dry. Below are some of the fillings my family and I love the most. Ingredients Mozzarella, ham, genoa salami, capi-
gohomephilly.com
to make this new dish but we don’t know what to call it. It has no name.’ As I watched it grow bigger and fatter in the oven with the melted cheese oozing out of it, I said, “I would call it a STROMBOLI because it looks like it’s ready to erupt.” They asked, ‘Why Stromboli? What does it mean?’ I explained Stromboli is a volcanic island off the coast of Sicily. All of the ladies agreed. ‘What a wonderful name for it. From now on, that’s what we’re calling it. Stromboli.’ The dish took off with the speed of lightening and so did the name. Not long after my vacation,
colla, prosciutto and other cheeses you may like, preferably imported Swiss cheese. Directions Once the dough is stretched, stack a layer of each ingredient on top of one another. Then roll the dough from the outside like a jelly roll. Sprinkle olive oil on the bottom of the cookie sheet. Place the Stromboli on the sheet (2 strombolis placed side by side should fit onto 1 cookie
I began to see the name ‘STROMBOLI’ here and there. My family, friends and I enjoyed knowing that I was the person who coined the name. After almost 50 years, I thought it was about time to share my story with everyone. Even though there have been others across the country who claim to have named this delicious dish, in this very special and unique part of the country, South Philadelphia, the name ‘STROMBOLI’ originated from this very proud Italian South Philly gal – me!
sheet). Sprinkle olive oil on top of the Stromboli and bake in a 350 degree oven for approximately 30 minutes. The Stromboli should be slightly browned when done. Cheese will ooze out of the Stromboli while it’s cooking. You can turn the strombolis after about 15 minutes. Other Varieties Mozzarella (and other cheeses you may like), broccoli di rabe that has already been
cooked in olive oil and a spritz of garlic. Cooked Italian sausage may also be added. Roll the Stromboli and bake. Mozzarella (and other cheeses if you like), fresh spinach already prepared in olive oil and a spritz of garlic. Roll and bake. Pepperoni lovers can feel free to add pepperoni to any Stromboli of your choice. Enjoy!
Courtesy of Café Martorano
Chicken Escarole Soup by Steve Martorano
Chicken Stock Ingredients ➜ ➜ ➜ ➜ ➜ ➜ ➜
4 lbs chicken leg quarters gallon water 1 2 carrots 2 celery stalks 1 medium onion Salt Black Pepper
Instructions Season chicken with salt and pepper. Place into a stockpot. Add water. Make sure the chicken is fully covered with water. Add carrots, celery & onion. Simmer for 2 hours. Strain and reserve chicken. When cool, peel the meat off of the bone of the chicken. Set aside.
Escarole Soup Ingredients ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜
1 oz extra virgin olive oil cloves garlic 2 3 oz cleaned escarole 3 dozen 1 oz Martorano meatballs 6 oz chicken stock 1/2 carrot, diced small 1/2 celery stalk, diced small 1 oz olive oil to finish 2 tablespoon of grated Parmesan Reggiano cheese
Instructions In a sauté pan, heat oil, and brown garlic. Add carrots and celery. Add stock, escarole and chicken. Heat until boiling. Place into a bowl and garnish with extra virgin olive oil and grated Parmesan Reggiano cheese.
“I’ve always trusted Nationwide Insurance® to protect my business.” - Dale Earnhardt Jr.
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rowhome magazine
| 39
PRHthe menu
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40
| rowhome magazine
gohomephilly.com
by Jennifer Barkowitz photo by Daniel Uhl
F
or more than 35 years, Vince and Anthony Lombardi have been providing the neighborhood with the finest quality meats. This father-son duo’s quest to becoming the most quality meat market in the city began with their first butcher shop, Al’s Place, at 20th & Jackson. Anthony worked alongside his Dad and learned all the tricks of the meat trade. In 1987, Anthony received his degree in accounting from Temple University. But after just one year of crunching numbers, he was ready to return to his roots. In 2001, they closed Al’s Place and relocated to their current location – Lombardi’s Prime Meats – at 1801 Packer Avenue. With so many supermarkets in the area, Vince and Anthony agree that the success of their family business exceeds their expectations. “A lot of people come in for the personalized service that we give,” Anthony said. “They like to interact with the butcher. Kind of like a family.” With generations of customers
to prove it, Anthony says that families that grew up “going to the butcher” know the difference when it comes to these specialized services. And this father/son team is a Philadelphia staple in the business of butchery. Every week, Monday through Saturday, customers flock through the doors to buy 2,000 pounds of the freshest, thinly sliced chicken cutlets in town – a hands down customer favorite. And Vince and Anthony crank out more than 2,000 pounds of ground meat to keep their customers happy. The popularity of Lombardi’s prepared foods is also on the rise. Customer favorites include Broccoli Rabe & Provolone Sausage and homemade Chicken Cordon Bleu. Running short on time? Lombardi’s delivers 6 days a week. “If you order in the morning, we’ll get it to you that same day,” Anthony promises. Lombardi’s Prime Meats is a member of the PRH Business Network. 1801 Packer Avenue, 215.940.2211.
Courtesy of Dom Condo, Cucina Domenico
Grandmom Marie’s Chicken Cacciatore Here’s my Grandmother’s Chicken Cacciatore recipe. She showed me how to make it years ago. We called it Grandmom Marie’s Chicken Cacciatore, however, the recipe was actually passed UP to her by my Aunt Marie, who also loves to cook. Ingredients ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜
4-6 chicken thighs (skin removed) cloves garlic, minced 2 1/2 cup red wine vinegar 1 tsp rosemary 1 8-oz can tomato sauce 1 green bell pepper, cut into small pieces 1 cup water 2 tablespoons vegetable oil pinch sugar salt & pepper to taste
Directions In a large frying pan, brown chicken and garlic in oil until chicken is golden brown. Add vinegar and 1/2 cup water. Simmer until liquid evaporates, then drain excess fat. Add rosemary, tomato sauce, remaining water, sugar, salt and pepper. Add peppers, stir together, cover slightly, let cook for 30 minutes. Serve over a bed of rice or over mini pasta shells. *Note – you can either serve the chicken thighs whole or shred the meat and discard the bone. Visit DomsKitchen.com. Traditional ItalianAmerican recipes with a modern twist. rowhome magazine
| 41
PRHthe menu
The IATSE Ballroom
Sets the Stage for Your Premiere Event
“I
by Santina Pescatore photo by David Zaveloff
like to make ideas happen,” said Giovanni LaRosa, general manager of the IATSE Ballroom by Anthony’s Caterers. Located at 2401 S. Swanson St., the IATSE Ballroom is home to the International Alliance of Theatrical Stage Employees. As one of Philadelphia’s newest catering venues, it offers guests a unique experience. The IATSE Ballroom was built in 2010 by the same skilled stagehand laborers who work behind the scenes in the entertainment industry.
LaRosa himself was once a producer in the entertainment industry. When his brother-in-law, Anthony Foster, who is chef and owner of Anthony’s Caterers, won the contract for the IATSE, La Rosa decided to join him in the business venture. Although the IATSE Ballroom is the first venue in Philadelphia for Anthony’s Caterers, Foster has three other banquet venues: The Oaks Ballroom, Anthony’s Ristorante & Banquet Center and
42
| rowhome magazine
Anthony’s at Paxon. “South Philadelphia needed another venue facility,” LaRosa explains, which is why he thinks the IATSE Ballroom has been so successful in 2013. As “South Philadelphia’s newest ballroom,” the IATSE Ballroom provides its guests with excellent food, premiere lighting and a modern facility. Because the lighting is overseen by professional stagehands that outfit the best shows
gohomephilly.com
in the entertainment industry, the ballroom provides the perfect ambiance for any occasion. And since this grand illumination is included in the price of the venue, patrons receive the best the industry has to offer without the high cost. The IATSE Ballroom “pays homage to the show-business era” with high ceilings, a bright marquis entrance and premiere lighting. La Rosa explains that he wants to turn his patrons’ ideas into reality by fulfilling their dreams of creating exceptional settings like the Roaring 20s, cabaret, or even dinner theatre themed events. From weddings to holiday parties to corporate events, the IATSE Ballroom can accommodate parties from 50 to 500 with its “great food and great service.” For weddings
and special events, customers can choose from pages of options to suit their needs from a variety of succulent hors d’oeuvres to mouthwatering entrées. Enjoy a sit-down dinner or a fabulous buffet. And when you are ready for that hot cup of coffee, wind your way around an endless array of delectable desserts. Brunch is also an option for events including bridal or baby showers. As La Rosa explains, the IATSE Ballroom couples a “show business motif with its Italian-American cuisine,” creating the perfect catering venue for the city and bringing more business to our wonderful home, South Philadelphia. IATSE Ballroom is a member of the Philadelphia RowHome (PRH) Business Network.
FreshFaces Facepainting Call Kim Stowman @ 267.974.8323
Paints are water-based and can easily be removed with soap and water or baby wipes. Fresh Faces is Reliable and great with Children.
Riyadi and Bobby Wibowo
Umai Royal
A sweet & sour mix
I
By Jennifer Barkowitz photo by Daniel Uhl
n the mood for Asian Cuisine? Umai Royal has you covered. One of the newest members of the PRH Business Network, the Wibowo Family of Umai Royal invited us to lunch on a brisk day this past December. It was more than worth braving the elements. Established in 2012, Umai Royal is tucked away in the lower level of a Center City building at 727 Walnut Street. The menu is full of choices – perfect for anyone with a picky pallet. They offer a full sushi bar, Japanese, Chinese and Thai food choices and a cocktail lounge filled with craft, local and imported beers. Our group decided to stay away from the bar, but we did enjoy a scrumptious array of choices for our lunch. The lemon grass soup was delicious with a kick of spice. The wonton soup was
full of flavor and the beef bento box was a table favorite. We also enjoyed the shrimp and vegetable dish along with the Szechuan chicken. To top off our delicious meal, we each had a dish of green tea ice cream that can be summed up in one word- YUM. Umai Royal is located right around the corner from Jewelers Row and offers catering and plenty of space for corporate events and private parties. And just when you think the experience couldn’t get much better, the restaurant provides free parking after 5 p.m. at the Walnut Towers parking garage right across the street! Check them out on the web at www. UmaiRoyal.com Umai Royal is a member of the Philadelphia RowHome (PRH) Business Network.
1429 Jackson Street Philadelphia PA 19145 Howard 3 - 5070 215-463-5070 Hours: Closed Monday & Tuesday Wednesday, Thursday & Sunday 5-10 pm Friday & Saturday 5-11 pm
BYOB
www.GennarosTomaTopie.com
photo by Elisa Maria
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PRHthe menu
Old World
Italian Pastries In the heart of the Italian Market
1009 Christian Street Philadelphia, PA 19147
215.923.3092 bestcannoli.com
Best of Philly®
2013 COOKIES
Food. Family. Tradition.
A SHORE THING!
Chicken Fried Rice by Maria Merlino Ingredients: 2 large eggs t easpoon salt teaspoon pepper 2 cups cold cooked rice 1 cup leftover chicken, cut into bite sized pieces ➜ 2 tablespoons soy sauce ➜ 2 scallions, chopped ➜ Vegetable oil for frying ➜ ➜ ➜ ➜ ➜
Directions: Lightly beat eggs with salt and pepper. Heat a large heavy skillet with about 2 tablespoons of oil. When oil is hot, add eggs and stir until slightly scrambled. Add 2 more tablespoons of oil, and then add chicken and rice. Stir fry for a few minutes, breaking up the rice with a fork or chopsticks. Stir in the soy sauce. Stir in the chopped scallions. Serves 4.
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Where you need us. When you need us. Thomas Jefferson University Hospital is home to nationally and internationally respected physicians at the forefront of their fields. They’ve pioneered leading-edge therapies and are among the nation’s best in many areas of clinical expertise. Best of all, Jefferson’s 220 primary care physicians and more than 700 specialists are here when you need them. With just one phone call or computer click, you can schedule an appointment with the Jefferson doctor that’s right for you.
1-800-JEFF-NOW JeffersonHospital.org/Now
PRHmusic&art
Real Women Hollywood Hotline Dine In The
Josefina Lopez
W
Dishes!
ith a series of award-winning plays, a blockbuster movie (Real Women Have Curves) and a novel under her belt, Josefina Lopez is as daring, outspoken and funny as she was when her career first began at age 17. In the midst of the run of her new play, “A Cat Named Mercy,” - a dark comedy that tackles the affordable healthcare act - this writer, activist and mother of two boys (among many other hats she wears), agreed to stop everything she’s doing to share some fun and insightful stories with her Philly fans!
PRH: Real Women Have Curves is such an iconic film. When you wrote the original play, did you have the big screen in mind? JL: I wrote the play when I was 19 so it was a big enough deal just to think it could be a play on stage. Now that we are working on the musical, I dream about someday having a movie about the musical! This story just continues to grow. PRH: By age five, you emigrated with your family from Mexico to Los Angeles. What do you remember most about your childhood in Mexico? JL: I mostly remember waiting for my father to return from “el norte” (the north) to be home for Christmas and hoping that he could bring toys. PRH: Did growing up in L.A. inspire you to create? JL: Growing up in L.A., primarily in Boyle Heights, nurtured and inspired me. A lot of my stories are about the Latino immigrant and the many stories that have yet to be told. PRH: What is your relationship with food and cooking? JL: I wrote a novel called “Hungry Woman in Paris” to explore that. I have ADD, which means I have low impulse control. Food is one of those things that I feel I have little control over. I even went to Le Cordon Bleu Paris and have a diploma in cuisine to transform my relationship with food. It’s a very complicated relationship because as an immigrant with seven siblings, I felt that I was always competing for food. PRH: How important is it to incorporate dining-in into your writing scenes?
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by Anthony McBride
JL: For Latinos, food and conversation is so important, so if I truly want to capture the authentic Latino experience, then I have to have a carne asada grill or tamale-making scene. My parents communicated via food because my father was not articulate. I observed as a young girl that when my father was upset with my mother, he would tell her that her food was too salty. When he wanted love, he would tell her that her food was missing flavor. PRH: With an exorbitant number of restaurants in L.A., “dining in” is not as common in Hollywood as it is elsewhere. How often do you dine in now? JL: I mostly dine in on Sunday nights because my husband and I have agreed that we must make family time sacred by honoring a sit-down dinner together. My kids and husband can’t handle Mexican food so I can’t even say that I make a mean Cochinita Pibil or Huitlacoche sauce or anything exotic like that for them. PRH: Is dessert the most important course during your family’s sacred dining-in ceremony? JL: To me it is! My kids and husband can take it or leave it... I swear, dessert cures my ADD! PRH: French or Mexican food? JL: When I want to have a romantic night on the town, I like my FrenchAmerican husband to take me to a fine French restaurant. When I want to party all night and have a wild time, it’s Mexican food, baby! Visit josefinalopez. com and casa0101.org for all things JoLo! Follow Anthony McBride on twitter @thehollywood411
PRHthe menu Courtesy of Popi’s Italian Ristorante
Popi’s
Meatballs
1327-35 South Broad Street Philadelphia, PA
215-334-1717
Handicapped accessible
Peter Jacovini, F.D.
1327-35 South Broad Street Philadelphia, PA
215-389-2414
victor BalDi, F.D.
www.Pennsylvaniaburialcompany.com www.BaldiFuneralhome.com
Four Generations of Our Family Serving Your Family Ingredients: up fresh breadcrumbs c cup whole milk 1 pound ground beef pound ground veal pound ground pork 1 teaspoon salt teaspoon pepper 1/3 cup chopped fresh parsley 3 tablespoons chopped fresh basil teaspoon dried oregano 2 cloves garlic, minced 1/3 cup Locatelli Romano cheese, freshly grated ➜ 2 large eggs, beaten ➜ Olive oil for frying
➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜
Directions: In a small bowl, combine breadcrumbs and milk to soften. In a large bowl, combine meat, salt and pepper. Add chopped parsley, basil, oregano, garlic and cheese. Mix with your hands until thoroughly combined. Add softened breadcrumbs and beaten eggs. Mix again until all ingredients are evenly distributed. Shape into meatballs, either 12 large or 20 small. In a heavy skillet, fry meatballs in batches in olive oil, 4-5 minutes on each side until crisp and golden brown. Drain on paper towels. Add to your favorite red gravy.
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PRHSalute to Service
Navy Seals at Army Navy Game
photos by Maria Merlino
T
hey’re called the Leap Frogs -- the highly-trained national parachute team for the U.S. Navy SEALs – and are pictured here at the 2013 Army Navy Game 2013. Chief Spc. Brad Woodard and Captain Duncan Smith did a meet & greet with Business Manager of IBEW Local 98, John J. “Johnny Doc” Dougherty and West Point Operations/Bishop Neumann graduate, William “Billy” Latta.
Kevin McCloskey from the Wounded Warriors Project, Medal of Honor recipient Bruce Crandall and West Point Operations/Bishop Neumann graduate, William “Billy” Latta.
St. Monica Manor We’re in your Neighborhood!
Short-term Rehabilitation Skilled Nursing Care Stop by to see our beautiful new Chapel and Short-term Rehab Unit! 48
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2509 South 4th Street Philadelphia, PA 19148 215-271-1080 stmonicamanor.org
CITY RHYTHM BRANDY WINE VALLEY TALENT (610) 358-9010
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What’s new in Health Care coverage? Obama Care has arrived by Dr. Richard Dittrich
Serving patients for more than 30 years, Dr. Richard Dittrich has offices conveniently located in South Philadelphia at 1313 Wolf Street - 215.465.3000 and in Voorhees, NJ - 856.435.9090. New patients are welcome!
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e have heard about it, read about it and debated the pros and cons. News coverage of the topic rivals that of JFK’s assassination. It is 2014 and it is here. The Affordable Care Act (or Obama Care) has arrived. The Affordable Care Act was enacted to ensure that all families have access to affordable health care. The Act contains provisions to keep health care costs low, promote wellness programs and to hold insurance companies accountable.
gohomephilly.com
Provisions of this plan include: ➜A llowing parents to provide health care coverage for their children until the age of 26. ➜S upporting workplace “wellness programs” including reimbursement to fitness centers, attendance at health education seminars and participation in health risk assessments. ➜P reventing insurance companies from denying coverage for “pre-existing” conditions. ➜P roviding Medicare beneficiaries help to lessen the out of pocket expenses for prescription medications. ➜C overing preventive care free of charge, such as mammograms for women and wellness visits for seniors.
Pre-Existing Conditions Accepted
Persons with chronic medical conditions such as diabetes or cancer cannot be denied coverage. Health care for persons with chronic or pre-existing conditions will cost the same as for those persons who have no health issues. Insurance companies may not limit or reduce benefits based on a person’s state of health. Insurance companies may no longer cancel your policy if it meets the Affordable Care Act standards. Affordable coverage for students
Providing health care for our kids allows them to complete an education or embark on a career without the angst of finding affordable health care. Help to cover the Gap
Every state will implement afford-
No Pre-Authorization Required
In PA, choice of physicians will be protected by allowing plan members in new plans to choose any participating provider. There is no prior authorization required for a woman to see an OB/GYN or for anyone requiring emergency care. Obama Care is committed to health maintenance, preventive care and comprehensive care for acute and chronic illnesses. Health Care should be an affordable right of everyone. In 2014, that right should become a reality.
Dr. Dittrich and his staff at Professional Aesthetics and Wellness Center wish you and your family the happiest of holidays. We welcome the opportunity to talk with you about weight loss, skin care and Bio-Identical hormone therapy.Dr. Richard Dittrich is a member of the Philadelphia RowHome (PRH) Business Network
M ors ov ing
Extended Options
Expert Real Estate Services
Recommended by Select Area Retirement Communities
CARING REAL ESTATE PROFESSIONALS
HE A
A
There is a gap (or donut hole) in Medicare D coverage of prescription drugs. After you and your insurance company reach a fixed amount, you may be charged more money for your prescription medications. Affordable care will provide financial help to defray some of the costs of this gap.
able insurance exchanges. Each state will take the lead in creating a menu of insurance options within the Affordable Act Guidelines. Pennsylvania has implemented several benefits to date. In PA, Medicare enrollees will get preventive services such as colorectal cancer screenings and mammograms, as well as annual wellness check- ups without deductibles, copayments or coinsurance. Pennsylvania has provided a $250 tax-free rebate to those who have prescription expenses that have hit the “donut hole”. The projection is to end this coverage gap by 2020. Federal money has been made available to uninsured residents with pre-existing medical conditions. This money will act as a bridge until all pre-existing insurance clauses are eliminated in 2014. An “early retiree” program has been established to help ensure that firms continue to provide health coverage to employees who retire before they are Medicare eligible.
D
The Affordable Health Care Act will, starting in 2014, offer choices of quality, affordable health insurance plans. Those without health insurance will have the opportunity to choose a quality health care plan that will fit into their budget.
Seni
A plan for every budget
Patricia Valeno SRES® PA & NJ Office: 215.400.2600 Mobile: 215.470.4897 remaxpat@comcast.net
Robert Wombwell SRES® Office: 215.400.2600 Mobile: 215.760.5828 rdwremax@gmail.com
® 1033 N. 2nd Street, 5th Floor Philadelphia, PA 19123 rowhome magazine
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• 24 Hour Nursing Care • Occupational Therapy • Physical Therapy • Speech Therapy • Lymphedema Therapy • Chinese Speaking Unit • Wound Care
PRHHEALTH
To find out more call 215.233.5605
Headache? See a Chiropractor by Dr. James E. Moylan
I
f you have a headache, you’re not alone. Nine out of 10 Americans suffer from headaches. Some are occasional, some frequent, some are dull and throbbing, and some cause debilitating pain and nausea.
Rehabilitation & Skilled Nursing Care 24-Hour Nursing Care Cardiac Rehabilitation Therapy Amputee Rehabilitation Therapy Occupational, Speech, Physical Therapy
www.caringheartrehab.com
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What do you do when you suffer from a pounding headache? Do you grit your teeth and carry on? Lie down? Pop a pill and hope the pain goes away? There is a better alternative. Research shows that spinal manipulation – the primary form of care provided by doctors of chiropractic – may be an effective treatment option for tension headaches and headaches that originate in the neck. A report released in 2001 by researchers at the Duke University Evidence-Based Practice Center in Durham, NC, found that spinal manipulation resulted in almost immediate improvement for those headaches that originate in the neck, and had significantly fewer side effects
PRHHEALTH and longer-lasting relief of tensiontype headache than a commonly prescribed medication. Also, a 1995 study in the Journal of Manipulative and Physiological Therapeutics found that spinal manipulative therapy is an effective treatment for tension headaches and that those who ceased chiropractic treatment after four weeks experienced a sustained therapeutic benefit in contrast with those patients who received a commonly prescribed medication. Headache Triggers Headaches have many causes, or “triggers.” These may include foods, environmental stimuli (noises, lights, stress, etc.) and/ or behaviors (insomnia, excessive exercise, blood sugar changes, etc.). About 5 percent of all headaches are warning signals caused by physical problems. Ninety-five percent of headaches are primary headaches,
such as tension, migraine or cluster headaches. These types of headaches are not caused by disease. The headache itself is the primary concern. The greatest majority of primary headaches are associated with muscle tension in the neck. Today, Americans engage in more sedentary activities than they used to, and more hours are spent in one fixed position or posture. This can increase joint irritation and muscle tension in the neck, upper back and scalp, causing your head to ache. What Can You Do? ➜ If you spend a large amount of time in one fixed position, such as in front of a computer, on a sewing machine, typing or reading, take a break and stretch every 30 minutes to one hour. The stretches should take your head and neck through a comfortable range of motion.
➜ L ow-impact exercise may help relieve the pain associated with primary headaches. However, if you are prone to dull, throbbing headaches, avoid heavy exercise. Engage in such activities as walking and low-impact aerobics. ➜A void teeth clenching. The upper teeth should never touch the lowers, except when swallowing. This results in stress at the temporomandibular joints (TMJ) – the two joints that connect your jaw to your skull – leading to TMJ irritation and a form of tension headaches. ➜D rink at least eight 8-ounce glasses of water a day to help avoid dehydration, which can lead to headaches. What Can a Doctor of Chiropractic Do? ➜ Perform spinal manipulation or chiropractic adjustments to improve spinal function and alle-
viate the stress on your system. ➜P rovide nutritional advice, recommending a change in diet and perhaps the addition of B complex vitamins. ➜O ffer advice on posture, ergonomics (work postures), exercises and relaxation techniques. This advice should help to relieve the recurring joint irritation and tension in the muscles of the neck and upper back. ➜D octors of chiropractic undergo extensive training to help their patients in many ways – not just back pain. They know how tension in the spine relates to problems in other parts of the body and they can take steps to relieve those problems. Dr. James E. Moylan is a member of the Philadelphia RowHome (PRH) Business Network
CRO
CONSTRUCTION, LLC. PHILADELPHIA, PA
DREAM it, We can BUILD it! If you can
CRO Construction, LLC. 215.952. 8740 www.croconstruction.net rowhome magazine
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PRHfilm West Coast
Associated Auctioneers ✭✭✭✭✭✭✭✭✭✭✭✭✭✭✭✭
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215-739-1021
www.AssociatedAuctioneers.com FEBRUARY AUCTION Wednesday, February 12, 2014 @ 10 a.m. @ 2400 East Tioga St. Phila, PA 19134 Multi-Million Dollar Inventory of Baltimore Home Center & Plumbing Supplies
PLUS- 15 Residential Properties! 1,000 of New Andersen Windows, Pella, Double-Hung, Single, Twins, Triples and Sliding Glass Doors. 5,000 Doors- Leaded, Glass, Oak, Pine, Fir, Pre-Hung, Steel & Fiber Glass. Trailer Loads of Rubber Torch Down, Shingles, Plywood, Lumber, Hardware, Elec. Wire. Kitchen Cabinets, Vanities, Med. Cabinets, Faucets, Carrier Heating & Air Cond., Hot Water Heaters, Boilers and Duct Work. Whirlpools, Toilets, Pex Tubing, PVC Pipe & Cast Iron Pipe Fittings. Appliances- Refrigerators, Ranges (Gas&Elec.), Dishwashers, Ovens, Cook Tops, Washers & Dryers & Microwaves. 100,000 SF of Hardwood Flooring. 50,000 SF of Tile, Marble, Porcelain, Mosaic, Listellos & Hardi Board. 100,000LF of Moulding-All Profiles. $35,000 of shop tools. 30,000 Glass Block- All Sizes & Profiles. Insulation, Lighting, Garden Patio Brick Carpet and MUCH, MUCH MORE! Real Estate Sells at Noon. Call for Package.
Auctioneers Notes: VERY LARGE SALE BEGINNING AT 10 A.M. SHARP!
BRING A FRIEND! THE ONLY WAY TO BUY BUILDING MATERIALS SPECIALIZING IN LIQUIDATIONS, BANKRUPTCIES & REAL ESTATE
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The Rossi’s Holy Trinity - Love, Family, Food
by Leo Rossi Writer, Actor, Producer Eastman-Rossi Productions
Sunday afternoon dinners at my Sicilian Grandmother Teresa’s house were love fests and food fests with the entire family. Afterwards, we would sit around the table and sing. Thinking of my father singing “Sorrento” brings tears to my eyes. Her signature dish was Salsiccia con Peperoni and my wife Lynn has continued her tradition.
The key to making really wonderful sausage & peppers is to caramelize each ingredient separately, then Salsiccia con Peperoni pile them into a baking dish and finish them in the oven. Sausage & Peppers Great for entertaining! Ingredients ➜ ➜ ➜ ➜ ➜ ➜ ➜
6 links sweet Italian sausages, with or without fennel seeds 1 1/4 cup extra-virgin olive oil or as needed 8 cloves garlic, peeled 1 pound white, shitake or cremini mushrooms (or a mix of them) 3 large yellow onions, cut into 1-inch wedges (about 5 cups) 12 pickled cherry peppers, stemmed and seeded but left whole 2 medium yellow and 2 medium red bell peppers, cored, seeded, and cut into 1-inch strips
Directions Poke the sausages all over with a fork. Divide 1/4 cup olive oil between two large, heavy skillets and heat them over medium heat. Divide the sausages between the skillets and cook, turning occasionally, until the sausages are well browned on all sides, about 8 minutes. About halfway through browning the sausages, whack the garlic with the flat side of a knife and toss half the cloves into each skillet. Transfer the browned sausages and garlic to a 13 x 9-inch baking dish, leaving the fat behind. While the sausages are browning, prepare the mushrooms. Trim the stems
from the shitakes, if using. Trim the stems from the white and cremini mushrooms if you like. Cut any mushrooms with caps larger than 2 inches in half, leave smaller mushrooms whole. Preheat the oven to 400 degrees. Scatter the onions and cherry peppers over the fat in one of the skillets, and the mushrooms over the fat in the other. Cook onions, stirring often, until browned and wilted but still quite crunchy, about 8 minutes. Cook the mushrooms until they have absorbed the fat in the skillet and have begun to brown, about 6 minutes. Slide the mushrooms into the baking dish. Spoon the onions into the baking dish,
leaving behind some of the fat in the skillet. If there is not enough fat left to coat the bottom of the skillet, pour in enough olive oil to do so. Add the peppers to the skillet and cook, tossing frequently, just until wilted but still quite crunchy, about 6 minutes. Slide the peppers into the baking dish. Toss all the ingredients together well, and place in the oven. Bake uncovered, tossing occasionally, until the vegetables are tender but still firm and no trace of pink remains in the sausages, about 25 minutes. Serve hot with love from the Rossi Family!
Ciao Philly!
Since 1932
East Coast
Dinner & a Movie
{star}: Six Degrees of Philadelphia Films
by Sharon Pinkenson Executive Director, Greater Philadelphia Film Office written by Nicole Giles
I
n 1994, some Pennsylvania college boys with too much time on their hands and a bottle of Southern Comfort came up with the game Six Degrees of Kevin Bacon. The young men wrote a letter to TV talkshow host Jon Stewart, who invited them on his show to demonstrate the game. From these humble beginnings, a Website arose, a book was published and a nationwide cultfad was born. Here’s how we connect Kevin Bacon to the Philadelphia Movie Restaurant Scene During the filming of Law Abiding Citizen, producers dined at Del Frisco’s one night and wrote a steak into the plotline! How about THAT for inspiration? Law Abiding Citizen starred Jamie Foxx and Gerard Butler. Jamie Foxx is a favorite interview subject of Oprah Winfrey. Oprah, who starred in and produced Beloved, which was filmed in Philly, was frequently spotted dining at then Striped Bass with the film’s director Jonathan Demme, who was in town filming his 2nd movie in Philadelphia. In 1993, Demme directed Philadelphia, starring Tom Hanks, who took wife Rita Wilson to Felicia’s (the restaurant to which he also refers in the film) for a birthday meal. Rumor has it that his co-star, none other than Denzel Washington, loved the Fountain Restaurant so much, he moved into the Four Seasons just to get 24-hour room service. Where were we? The Four Seasons, right? Apparently, Jon Avnet, director of Up Close & Personal favors the Four Seasons, as well. The Striped Bass also was a featured location in The Sixth Sense starring Bruce Willis, who was spotted at Ishkabibbles on South Street downing a chicken cheesesteak with two 12 Monkeys co-stars. Bruce Willis, formerly of “Bruce and Demi”
fame, shares a Philly connection with Cameron Diaz. Demi appeared in Charlie’s Angels with Diaz, and that takes us back to Rouge where she, Justin Timberlake and Ivanka Trump were spotted several times during the Philadelphia filming of the Fox 2000 film, In Her Shoes. In Her Shoes, by the way, also filmed at the Jamaican Jerk Hut on South Street, just a few blocks down from the Latest Dish. The Latest Dish is a popular spot where writer/director and Philadelphia native M. Night Shyamalan hosted cast & crew parties. Speaking of cast and crew…after the cast finally arrived in our city following the huge debate over which crew (union) would be used to erect the MTV’s Real World set, Bump - serving the best taquitos & martinis in town was THE featured spot in Philadelphia’s main “gayborhood.” Jones was another popular hangout of the housemates. And speaking of Stephen Starr restaurants, it may be fitting to mention that “Bennifer 1” (Ben Affleck & Jennifer Lopez) held a party at Alma de Cuba while in town filming Jersey Girl. The Famous 4th Street Deli was also a prime location for the film. On to another fan of Starr Restaurants, Director/Producer and Philadelphia native, Lee Daniels, also loves the cotton candy at Continental Midtown. Still on Starr… Apparently, Robert DeNiro is a fan of ALL of his local eateries. And Philly’s very own Will Smith loves to dine at Buddakan. In fact, it was featured in his 2000 music video Freakin’ It. But the premise of Will Smith’s first acting roll, Six Degrees of Separation, is what has gotten us all to this point. If you’re still looking for Kevin Bacon, you may be able to find him at one of his favorites, Twenty Manning. ■
“You’ve tried the rest, now try the best!”
www.cannulisausage.com 1640 W Ritner St. Philadelphia, PA 19145 1.215.468.7997
Spend $10.00
Get a Free Pound of Pasta must present coupon
Vincent Gangemi Funeral Home, Inc.
James L. Guercio Funeral Director
Ann Gangemi Secretary/Treasurer
Vincent C. Gangemi, Jr. Supervisor
Serving the Community Since 1937 Vincent Gangemi Sr., Founder Vincent C. Gangemi Jr., Supervisor
2232-40 S. Broad Street Philadelphia, PA 19145 Funeral Pre-Planning Available Handicapped Accessible
P: 215.467.3838 F: 215.551.4247
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PRHfilm
2610 Juniper Street Phila, PA 19148 T-W 9-5, Th-F 9-6, Sat 9-5 Sun-M Closed 215.336.KUTS 215.336.5887
CRUISE
PLANNERS
Local: 267.252.4792 Toll Free: 877.327.7707 Fax: 856.218.8424 LIZ@SEASATIONALCRUISES.COM WWW.SEASATIONALCRUISES.COM Seller Travel Number: ST36334 PO BOX 8122 Turnersville, NJ 08012 Independently Owned & Operated
LIZ EMORY Cruise Specialist
141 League Street TEL: 215 271 0403
headhousesalonphilly.com
There’s no place like ROWHOME!
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A Subscription to RowHome makes the perfect holiday gift Keep friends & loved ones close to “Home” Call 215.462.9777 to order in time for holiday delivery Or subscribe online at gohomephilly.com Just *$16 for the year!
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SM
Chef Robert Irvine, star of the hit reality series “Restaurant: Impossible,” produced by the team at ShootersINC.
On the set of “Restaurant: Impossible,” the Shooters’ production team prepares Chef Robert Irvine for his next take.
ShootersINC Dishes Up “Restaurant: Impossible”
A
s the New Year gets underway, ShootersINC (based in Philadelphia & New York) had a very successful 2013. The team at Shooters already has hit the ground running for what promises to be an even better 2014. A key part of the company’s success comes from its long-running work on the reality TV series, “Restaurant: Impossible.” The show – a spinoff from an earlier program called “Dinner: Impossible” that Shooters co-developed with Marc Summers – showcases Chef Robert Irvine’s mission to make-over struggling restaurants with a fresh philosophy, look and menu in just two days with only $10,000. Now in its sixth season, “Restaurant: Impossible” continues its successful run as one of The Food Network’s most popular shows, with Robert attempting to save America’s most desperate restaurants from impending failure. During the course of each extreme mission, Robert assesses all of the restaurant’s facets and then overhauls its weakest spots by updating menus, retraining staff and implementing aesthetic changes with the help of his design
gohomephilly.com
team, before hitting the streets to tell the community about the improved restaurant. Shooters and Marc Summers have singularly handled the production on “Restaurant: Impossible” for six years now. Shooters’ efforts helped catapult the show to the Number 1 rated program on The Food Network. Housed in a turn-of-the-20th century building in the heart of Philadelphia, the place that Shooters now calls home (in addition to its New York studio) was once used by publishing icon Cyrus Curtis, the Founder of “The Saturday Evening Post” and “Ladies Home Journal.” Today, a team of Shooters staff works busily and exclusively on “Restaurant: Impossible” to get every featured restaurant ready for its close-up. Shooters’ long-running dedication to the “Restaurant: Impossible” program helped solidify the company’s stellar reputation in the TV industry, enabling it to launch a new division of the Shooters brand. ShootersTV was established in 2011, and focuses exclusively on creative content for reality and non-scripted television. ■
 PRHbrides guide
Trading Places photos by Mark Louis Photography & Film
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his issue of RowHome is all about food, family and traditions, which happen to be three incredibly important elements in all of the weddings that we orchestrate at Cescaphe Ballroom, Tendenza, Vie, The Atrium at The Curtis Center and The Down Town Club. I want to take this opportunity to spotlight a love story that included all of those elements and really touched my team and me. I meet couples beginning their lifelong journey all the time. When I met Frankie Baldino and Jamie Jakubowski in my offices over a year ago, I knew they were really special. Frankie and Jamie are Philly to the core and the newlyweds are so incredibly focused on food, family and traditions, I had to take this opportunity to spotlight them in this column. Their story began on June 6, 2008 at Keenan’s Irish Pub in North Wildwood. Jamie noticed Frankie at the bar while they competed for a bartender’s attention. Frankie caught the barkeep’s eye first and Jamie was conspicuously annoyed that “the handsome guy with the great smile” got served before she did. Frankie recognized Jamie’s dismay and within seconds, was standing behind her with drinks. The two toasted, shared a laugh and the rest, as they say, is history. Shortly after meeting on that fateful night at the Jersey shore, the two fell in love and began planning their special day at Vie, which took place on November 2, 2013, in front of nearly 300 close friends and family. When it came to weaving traditions into their wedding, Frankie and Jamie included the customary something old, something new, something borrowed and something blue. But the couple was really perplexed when it came to the sentimental father/daughter traditions that are the focus of so many celebrations. Jamie’s father, Edward Jakubowski, lost his battle with cancer two years earlier. To honor her dad, Jamie’s mother Kim walked the bride down the aisle. Frankie’s father, Joseph Baldino, stood in for Edward Jakubowski during the father-daughter dance. Both were incredibly touching moments and the couple’s guests truly were moved by Jamie’s bond with her family and her new connection to her husband Frankie’s family. Special moments like these remind me how fortunate I am to work with families like the Baldinos and Jakubowskis. As lifelong residents of South Philly, Frankie and Jamie were intent on weaving a taste of their hometown food traditions into their special day. After cocktails, hors d’oeuvres, dinner, cake, dessert and breakfast, the couple sent their guests home with freshly made cheesesteaks and soft pretzels. You could say that their choice for late-night or next-day snacks for their guests represents the ultimate in Philadelphia food traditions. A heartfelt thank-you to Frankie and Jamie for allowing me to help you honor traditions, celebrate with great food and savor your special day with your extended family. prh
by Joseph Volpe, Cescaphe Event Group
Cescaphe is a member of the PRH Business Network.
Ever keeping his eyes focused on the latest wedding trends, Cescaphe Event Group CEO/Chef Joseph Volpe is recognized as the area’s leading authority on ballroom bliss. With his innovative approach to the most important celebration of your life, his award-winning Cescaphe Ballroom, The Atrium at Curtis Center, Tendenza, Vie and The Down Town Club combine a captivating ambiance with exquisite cuisine for an unforgettable experience. Visit cescaphe.com or call 215.238.5750.
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PRHSalute to Service
Bella Angel Bridal Hair & Makeup
Ken Adams is proud of brother Michael (Mickey) & wife Alice
The McBride Jr. Family: Michael, Ed, Arny Private 1st Class Kevin & Betsy
John J. Dougherty with his father, EOM Champion John J. Dougherty Sr.
We come to you! photo by Andrew Graham Todes
Locations in Old City Philadelphia & Cherry Hill, NJ
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The Pooler Family was well represented. Sons John, Kenny, Neal, Joe, wife Cassie, sons Matt & Joe. Daughter Kathy Gilkin was out of town.
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ennsport’s EOM Hall recently hosted the Sixth Annual Edward O’Malley Athletic Association Night of Champions. Volunteers spent three days transforming the hall, gymnaseum and outside tents into a spectacular showstopper to honor four individuals for their dedication to the community.
❚ Judge Edward J. McBride Jr., son of EOM President Ed McBride Sr., is one of five City Judges who participated in EOM activities as a kid growing up in the neighborhood. “People take the spirit with them,” McBride said. “Hundreds of people are involved and kids take that away with them. Teens become coaches. People learn about volunteering in their community and how to give back.”
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Mon – Fri 11:00 AM - 10:00 Sat 11:00 AM - 11:00 PM Sun 12:00 AM - 9:00 PM
by Maria Merlino
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C O M
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❚ John J. Dougherty Sr.’s involvement with EOM began in the 1970s, he said, when his son started playing football for the Association. “I wanted to be there with him. I started coaching baseball and basketball. We won the City Title in 1976 for the 8-10 team. One year, I had 3 girls on the baseball team, which was unusual at the time.” Dougherty remembers many social benefits held at EOM, including a Tag Day Parade to support the Stringbands. “All the neighbors came out and had fun.” ❚ Mickey Adams is a Hall of Fame member of numerous organizations including St. John Neumann and The Shooting Stars Mummers brigade. He said the EOM honor is a signficant one for him. “I still have
vivid memories from 50 years ago of sporting events and trips. But I can’t remember what I had for lunch, yesterday,” he laughs. “My experience with EOM was a launching pad. It taught me how to deal with others. Follow the rules. It laid the foundation of my life. It also introduced me to my two best friends since I was 10 - Joe Lenz and Billy Morrison.” ❚ Joe Pooler, a coach and longtime veteran of EOM, has fond recollections of the organization. A member since 1961, he said the group started out at the Men’s Club at 4th & Ritner. “We had an opportunity to aquire this property which was Cross Brothers Slaughter House. We had to modernize it because it was really bad with a leaky roof and a lot of grease on the floor.” Pooler said they received a 99-year lease from the City and turned the two separate buildings into neigborhood clubs – one for athletics, one for social events. “Tonight, my family and I are overwhelmed. We know just about everybody here. Back then,we got away with spending so much time here because we made it social for the wives to get together.” prh
PRHthe menu Courtesy of Pastificio Homemade Pasta Co.
Eggplant Rollatini Ingredients:
Directions:
➜2 large eggplants, peeled and cut into ¼ inch lengthwise slices ➜ 3 eggs ➜ 1 cup milk ➜ 1 tablespoon garlic powder ➜ teaspoon salt ➜ teaspoon black pepper ➜ 2 cups seasoned Italian bread crumbs
Preheat oven to 350 F. Beat 3 eggs, milk, garlic powder, salt and black pepper in a shallow dish, a pie plate works well. In another shallow plate, add breadcrumbs. Dip both sides of eggplant slices in egg mixture, then coat in breadcrumbs. In the meantime, bring vegetable oil up to frying temperature in a heavy skillet. Fry prepared eggplant on both sides until golden. Set each slice on a paper towel to drain. In a large mixing bowl, combine remaining egg, ricotta, ½ cup mozzarella, pecorino & parsley. Mix well. In a 9x12 baking pan, spread a layer of marinara sauce on the bottom. Take each eggplant slice and spread a portion of the cheese mixture evenly across. Roll up starting from the narrow side. Secure with a toothpick. Place in the pan. Continue to spread cheese and roll up each eggplant slice, nestling them in pan. Top with remaining marinara. Sprinkle additional ½ cup of mozzarella and bake for 30 minutes.
Filling: ➜1 egg ➜ 1 large container ricotta cheese (15-16 ounces) ➜ cup shredded mozzarella ➜ 1 cup pecorino romano cheese, freshly grated ➜ 1 tablespoon dried parsley ➜ 1 cup vegetable oil ➜ 4 cups prepared marinara sauce ➜ cup additional shredded mozzarella
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Standing Ovation &
Philadelphia RowHome
The Standing Ovation Award It was because of oppression that Wei Chen’s parents left China to seek refuge in the United States. And it was because of the oppression he felt at his high school in South Philadelphia that Chen, now 22, took a stand for himself and his fellow Asian students. “There is a one child rule in China,” he begins. “I’m the third child. I have two older sisters and the government there will give families a big fine. My parents came to Philadelphia as undocumented immigrants and then went to court to apply to live here, legally. “It took four years, but they won the case. That’s when they sent for me and my sisters. My father worked very hard to learn English. He worked first in a Chinese restaurant. And then he got his driver’s license and then his bus license.” Chen was 16 when he arrived at his new home in South Philadelphia. It was Christmas, he remembers, and a neighbor brought his family a cake to welcome them to the neighborhood. “I felt that this was a good place to be so I chose Southern as my high school.” Chen was in for a surprise, though, when he enrolled in 2006. Although many Asian students attended the school, he felt the tension that existed between American and immigrant students. “I got beat up. I felt two punches on the back of my head when I went to my locker. No one helped me or asked if I needed help. One of the teachers found a bi-lingual counselor but I felt very sad.” Chen said many students were being bullied. “I didn’t go to lunch anymore. The staff was untrained. There was no one to talk to and almost all the Asian students had stories of violence directed toward them. We were told to just accept it.” The violence escalated over the next two years, he said. Two principals later, there was still no relief in sight. “We were being victimized but we were the ones that were being punished.” Looking for a community leader in Chinatown, Chen realized that he himself had to step up to the plate. He initiated meetings with the School District. He and the other students boycotted the school and went to the Arts Center in Chinatown every day to do their schoolwork.
Wei Chen: You deserve a Standing Ovation By Maria Merlino
He was told that there was a history of violence at Southern but he questioned the future. “Who else was going to be hurt going to that school?” By the time 2009 rolled around, there were plenty of meetings, opinions and advice but no change. That’s when he went to the media. “I had to expose to the public the aggression towards us. I got the school nurse to report when she saw victims. I organized a team called Chinese Students Association of South Philadelphia High School. I don’t believe in fighting violence with violence.” His actions against racial harassment and violence resulted in a groundbreaking federal civil-rights settlement. Recently, Chen was among the first to receive a $50,000 Peace First Prize, sponsored by a national non-profit program based in Boston. The two-year fellowship was awarded to 10 young people (out of 700 applicants and 50 finalists) for peacemaking efforts that improved their schools and communities. Now a student at Community College of Philadelphia, Chen said the prize is “a dream come true.” He can focus his energy on working with Asian Americans United in Philadelphia, where he coordinates leadership workshops, and the Chinatown Youth Organizing Project, a group he co-founded to help new immigrant youths build leadership skills.
Stand up. Reach out. Take action.
Young leader calms the storms of racism
Magazine present...
When Standing Ovation movie producers Diane Kirman, Dr. William Lewis and James Brolin heard about Wei Chen, they knew that he was the perfect example of someone whose actions made the world a better place. Philadelphia RowHome Magazine has teamed up with Standing Ovation Movie to give a Standing Ovation Award to someone who Stands Up, Reaches Out & Takes Action to make this world a better place. How? By improving life on this planet for the people, the animals and all living things. The movie Standing Ovation is about empowering young people to follow their dreams. As the lead character in the film says, “Just do it ’cause it’s the right thing to do.”
en h C i e W
If you know someone who should receive a Standing Ovation Award, email us their story at info@yourStandingOvation.com. Our panel will pick a winner and their story will appear in Philadelphia RowHome Magazine, on their website at gohomephilly.com and on the Standing Ovation webpage at StandingOvationMovie.com. Like us on FACEBOOK at Standing Ovation Movie & follow us on the web at StandingOvation.com Follow us on FACEBOOK at RowHome Mag or visit us on the web at gohomephilly.com
PRHmusic&art
Carved The Art of Bass Guitar
The Start of a Start-Up by Maria Santory photos by David Gunn Photography
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orn and raised in South Philadelphia, Maria Santory always had a strong desire for everything entertainment. Before she even graduated Emerson College in Boston, she was padding her portfolio with some of the top names in the field. She interned and worked for Kathy Wickline of Wickline Casting, Mike Lemon Casting, Center City Film and Video, Al Paul Lefton Advertising. PRH asked her where she came up with the idea for her Start-Up Business. This is her story. Santory said she always had roots in film, television and commercial advertising - from producers, to screenplay writers and actors. Her mom was a member of the Screen Actors Guild and her great Aunt Lee worked in the wardrobe department for the Lucille Ball Show. After graduating college, Maria came home where she found a job in advertising sales and then a large media company with 12 magazine titles. “When the recession hit, the Center City office closed and three dozen or more of us were laid off,” she says. “At this point, I was working from home and a stay-at-home-mom. I didn’t want to - all of a sudden - work away from home and put my little one in day care.” So she told her husband, a bass player, that she was starting her own small publishing company. He mentioned how he would love a publication that covered custom bass guitars. “I said ok. I’ll do that first.” Soon after, Santory launched Bass Builder - a coffee table publication that explores the life and
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work of bass luthiers from around the world. “In a few hours, I designed my own website, drew up some contracts and sold 31 ads in 8 days.” “It was an untouched niche market and I offered reasonable rates to advertise,” Santory explains. “I got the publication into 52 stores worldwide. I was shocked when someone as far away as India bought the book from my website.” As soon as her unemployment check rolled in, she contacted the unemployment office to inform them that she was starting her own company. “I’m a huge believer in the law of attraction. I didn’t want to participate in the recession,” she says. “Sometimes, when you have nothing to lose, it’s the best time to take the plunge into something new. I think even my boss thought I was crazy. When he broke the news to me about the layoff, I smiled. I guess I needed the push. If you have a safety net, you will always play it safe.” Santory says that sometimes it can be a blessing to have something yanked from underneath you. “My husband was a bit nervous. I, on the other hand, felt great! I figured I wasn’t going to receive much on unemployment, so if I broke even to start, I’d be happy.” Maria Santory is working on her second title called Carved The Art of Bass. She has two other titles in the works for 2014. She credits her hometown for her persistence to achieve. “I believe people from Philly are survivors. It’s in our genes. Traits passed down from one generation to the next. We have heart. We have guts.” www.carvedannual.com prh
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PRHBUSINESS
New Mindset New Results
5 Steps to unlocking the doors to success
D
id you ever notice the power of the word NEW? Research shows that the word is a very empowering one that gives people the fuel to reach their visions. How may times do we hear people say, ‘I am saving for a new home, a new car, I am going on a diet once the New Year arrives?’ You alone can choose a new mindset and greater results for your future. Here are five keys to unlocking the doors to new opportunities, a new mindset and the freedom to succeed.
1
❱❱ Clarity.
Be clear about your desires. Sadly, we spend more time planning a vacation than planning our future. Phone calls, deadlines, family time and the responsibilities of daily life make it hard to stay focused on our future. But it may be time to take a day off from all negativity, including your own. Write down your thoughts, plans and actions. It will become your blueprint for success. When you are alone with your thoughts, you will be amazed at what comes to the surface to empower you to take action and claim what is due you. When drawing up the blueprint, be sure to include your personal life as well as your business life to balance your accomplishments. 66
by Sara Canuso
3
2
❱❱ Focus.
❱❱ Confidence.
Self-confidence is the inner feeling of certainty. It is a feeling that you are worthwhile and valuable. Confidence gives us the energy to create our dreams and is essential for empowering our thoughts and actions. If you are lacking confidence, then make the choice to get out of your way and live the life you were meant to live.
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This is a major cornerstone for building a foundation for your future and very simple to understand. I use the analogy of a famous tightrope walker who never fell off the wire. When asked how he accomplished this, he said, “I never look back, down or sideways. I just keep my head held high and keep looking straight ahead.” Focus on the present. If you dwell on the past or become easily distracted, you will throw yourself off balance.
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5
❱❱ Persistence.
4
❱❱ Actions.
Your actions will connect you to your dreams and give you a sense of accomplishment. Make a weekly list of the actions needed to get you to your destination. Since I have gotten into the habit of making lists, I am amazed at how much I accomplish in just one week. Check off your list and start a new one every week. Actions cause reactions which act as stimulators for future planning.
Lack of persistence is one of the major causes of failure. Clarity and desire will keep you focused. I always suggest placing a few photographs around to remind you of your goals. Your persistence will lead you to success. It will open the doors to endless possibilities and give you the freedom to follow your heart’s desires. I believe that everyone deserves to live a life of freedom and success. May your year be filled with all that you dare to dream. Dream BIGGER. Feel free to email me at sara@asuitablesolution. com with any questions, concerns or comments.
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 PRHTIPs FROM THE PROS
& rder LawO
Transferring your deed could leave you homeless by Frank C. DePasquale Jr., Esquire
Q: I am a widower and am transferring my house to my children. What concerns should I have about this? A: The biggest concern is that you lose all
rights to your property. Most people do this to protect the asset from Medicare and to avoid inheritance taxes. Unfortunately, I have had cases where the children literally sell the home right out from under their parents, leaving them homeless. Hard to believe, but true. Also, if you pass away within one year of the date of the transfer, the home is still subject to full inheritance taxes. Lastly, if you transfer the property for $1, you change the tax base of your property to $1, thus exposing a future sale to substantial capital gain taxes.
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gohomephilly.com
Legal
Q: If I post bail for my friend, how long does it take for me to get my money back? A:
Technically, within 10 days of the conclusion of the criminal matter. However, it usually takes longer and you will not get all of your money back. You will get back 70% of your money up to $5,000, and then 100% after that. More importantly, you should consider putting the money in your friend’s name and listing that person as surety on the bail. If you put it in your name and you are the surety, if your friend doesn’t show up for court, then you will be responsible for the full amount of the bail – not just the percent you were required to put up to post the bail. While you have to rely on your friend to give you the bail back when he/she gets it, that risk is outweighed by the possibility of being on the hook for the full amount if your friend decides to abscond.
2531-35 S. Broad Street, Philadelphia PA 19148
Once again, Frank DePasquale has been recognized by his peers as a Pennsylvania Super Lawyer for 2013. He heads DePasquale Law Offices, 2332-34 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email Frank@DePasqualeLaw.com or visit www.depasquale-law.com Email your questions to info@gohomephilly.com
Legal Questions
Legal questions for Frank DePasquale? Email him at info@ gohomephilly.com or mail to PRH Law & Order, PO Box 54786, Phila., PA 19148. Please include your name, address & phone number for verification purposes. PRH will not publish your last name.
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Cedrone’s Flowers
PRHBUSINESS
Any Occasion. Every Day.
Wedding specialist, John Marotta, former owner of La Mimsoa has joined the staff of Cedrone's Flowers
800 Lombard Street Washington Square West Philadelphia, PA 19147 PH: 215. 629.9858 CELL: 215.990.7812 Email: jaz349@comcast.net
Penn Treaty Financial
Helps Build Small Business Muscle in Philadelphia Neighborhoods
N
ortheast Philly natives George Logan and Lou Britton know that small businesses are the backbone of our city. In 2013, they launched Penn Treaty Financial, a business credit and lending solutions company. Penn Treaty Financial works with more than 2,000 lenders and helps small businesses build healthy fiscal foundations to radically increase their chances of obtaining the maximum amount of funding. “It’s like knowing the answers to the test,” said Britton, who has more than 20 years in banking and finance. “We pre-qualify our clients using a 25-point-check. Clients get a $50,000 guarantee for their businesses with merchants like Staples, Home Depot.” Many small business owners use their person-
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al credit to fund their businesses. “Separating personal credit from business credit immediately affects your chances of being approved for funding,” said Logan, a businessman with more than 25 years in the construction industry. “Our goal is to help hard-working people grow their businesses and flourish.” Penn Treaty recently helped a family-owned pharmacy in Grays Ferry. Changes in healthcare policies slowed down payments. Penn Treaty stepped in to obtain an accounts receivable loan of $80,000 on the money owed. The pharmacy also was approved for $250,000 unsecured credit line. Find out more about Penn Treaty. Call (215) 268-7150 or visit www.penntreatyfinancial.com. Penn Treaty Financial is a member of the Philadelphia RowHome (PRH) Business Network prh
Home Helpers provides exceptional inhome non-medical care so you can maximize your independence. We can help with: • Personal Care
(bathing, dressing and personal hygiene)
• Home Support
(meal preparation, light housekeeping and laundry)
• Errands and transportation • And much more Visit www.HomeHelpersPhilly.com or call 215-334-2600 and see how we can lend you a hand.
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H
ungry customers are using technology more than ever to dine in. A recent survey conducted by the Interactive Advertising Bureau showed that about 69 percent of consumers order food online. Online delivery services like GrubHub and Seamless are making it simpler for families to dine in by ordering from your computer or smartphone. Popular Chicago-based startup GrubHub (which recently merged with New York-based Seamless last year) accounted for approximately $875 million in sales to restaurants last year while taking only a minimum of 10 percent from its merchants. “We believe the merger will enhance the products we are able to offer to our restaurants,” said GrubHub cofounder and Chief Executive, Matt Maloney. Conceived by two software engineers who were tired of ordering pizza from the same place, their business idea was literally born out of hunger. By 2007, GrubHub secured its first round of funding from angel investors and the company experienced its first growth spurt, which can be an intimidating moment for any startup company. In 2014, GrubHub plans to offer even more dining establishments and small business owners across the country an opportunity to leverage new platforms for ordering to provide their customers with the easiest possible way to dine in. With all of the subsequent growth and additional venture capital, GrubHub has made a conscious effort to maintain much of its company culture, which largely derives from a unique passion for food and technology. The impact of GrubHub’s success with online-restaurant delivery service can be felt through a vast of national fast-food chains now offering interactive menus with the option to place orders online. While GrubHub may help patronize local businesses, franchises like Domino’s, Chickfil-A, Papa Johns and Subway have taken a queue from Maloney and his company. With an entrepreneurial spirit, GrubHub has pioneered, monetized and incentivized the online-delivery service effectively bridging the gap between e-commerce and dining in.
Dine in online
PRHtech
Let us offer you a helping hand.
by Daniel P. Olivieri, III
PRHthe menu Courtesy of Dominic Condo Cucina Domenico
Cheesesteak Egg Rolls Ingredients: ➜ ➜ ➜ ➜ ➜ ➜ ➜
➜ ➜ ➜ ➜ ➜
-5 onions sliced thin 4 3 tablespoons butter 2 tablespoons olive oil teaspoon salt teaspoon pepper 2 teaspoons sugar 1½ pounds thinly sliced rib eye or top round steak (if you cannot make it to your butcher shop, frozen steak sandwich meat such as Steak-umm will work) 2 cups shredded provolone cheese 1 pack of egg roll wrappers (found in the produce section of your super market) olive oil for frying the steak salt & pepper to taste water
Rosemary Honey Mustard Pork Tenderloin
Ingredients:
Directions: In a large heavy skillet, add butter and olive oil over medium-high heat until butter is melted. Add the onions and the ¼ teaspoons of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes. Transfer to bowl and cool completely. When onions have cooled, add olive oil to same skillet and turn heat to medium. Add the steak to the pan, a few slices at a time. Add a little bit of water to the pan while cooking the steak. You want to make sure that the steak does not dry out while cooking. Just as the steak starts to brown, chop it in the pan and season with a bit of salt and pepper. Chop and flip the steak until fully browned, then remove and set aside. When the steak is cooled a bit, mix well with
Courtesy of Lombardi’s Prime Meats
the onions and shredded cheese. Mixture must be cool for next step. Pre-heat oven to 400 degrees. Place an egg roll wrapper on a clean, flat surface, endpoints at the top and bottom (diamond shaped). Add one tablespoon of the steak mixture to the middle of the wrapper. Fold the bottom portion of the wrapper over the meat filing, then fold the left and right sides over, then gently roll it 3/4 of the way. Moisten the top corner of the wrapper with a bit of water (as if you were sealing an envelope), then fold it and seal it. Repeat steps with remaining wrappers. Spray a baking sheet with non-stick cooking spray. Place the egg rolls seam-side down onto the sheet. Lightly brush the top of the egg rolls with olive oil. Bake for 10-12 minutes. Serve immediately and enjoy. You can also bake these ahead of time and warm them up again for about 5-7 minutes. Makes 20
➜ cup apple juice ➜ 2 tablespoons honey ➜ cup grainy Dijon mustard ➜ 2 tablespoons dried rosemary or ¼ cup chopped fresh sprigs, stems removed ➜ 6 cloves of garlic, minced ➜ 1 teaspoon salt ➜ 1 tablespoon cracked black pepper ➜ 2 tablespoons olive oil ➜ 3 pork tenderloins, silver skin removed, 1 pound each Directions: Combine apple juice, honey mustard, rosemary,garlic, salt, pepper and olive oil in a large zip lock bag. Add tenderloins and coat with mixture. Marinate for at least an hour. Remove tenderloins from marinade and place in a roasting pan that has been coated with olive oil. Place roasting pan in a pre-heated 350-degree oven and bake for 30 minutes. Juices should run clear and center will have a touch of pink. Remove from pan and let rest on a cutting board for 10 minutes. Slice to desired thickness. Serves 9
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PRHGreenSp ce
New Year, New You!
An interview with Macrobiotic master Denny Waxman by Kerri-Lee MAYLAND
After a long holiday season that started strong with Thanksgivingkkah and ended (possibly?) with more bubbly than bench presses, you may be thinking it’s time to make that New Year’s resolution cliche a reality and live and eat better in 2014. Pressing the re-set button on our food repertoire isn’t a bad idea especially as information on what we eat and “how” we should eat it is ever changing. Need a fresh start? Try getting it with this guy: South Philly’s own Denny Waxman. He is a world-renowned Macrobiotic guru and founder of the Strengthening Health Institute and has long been trumpeting the values of simple changes we can ALL make to our menus and lifestyles. So if you need a new approach for your “New Year New You” campaign, you might want to read on. ➽ 74
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❱❱ PRH: Mag: Your method for health is through macrobiotics. How can food and diet heal? DW: Health is a direction, not a fixed state. A healthy direction is created through our dietary and lifestyle choices. Essentially, diet, activity and attitude all influence the direction of our health. I developed my own unique approach to macrobiotics that is more open and accessible and less overwhelming, which I talk about at length in my book “The Great Life Diet.” As far as diet goes, what you eat today becomes your blood tomorrow. You are creating new blood and health day by day. In about four months, you completely renew your blood.
❱❱ PRH: What is one simple change anyone could make in the New Year to look and feel better? DW: Walk outside for 30 minutes a day. Walking helps us feel better physically and mentally, strengthens our bone metabolism and promotes flexibility in our joints and muscles. When we walk, we are exchanging our internal environment with the external environment. Walking outside is better than in an enclosed space. The more natural the environment, the greater the benefit.
❱❱ PRH: We all know too well the troubles with healthcare.gov, but you believe we wouldn’t even NEED Obamacare if we changed how we eat and live? DW: I can’t say we wouldn’t need healthcare. However, a vast majority of our problems can be taken care of at home through adjusting our dietary and lifestyle practices. Things such as weight, blood sugar, blood pressure, cholesterol, fatigue, anxiety, sleep, the list goes on. Issues that cur-
rently plague the healthcare system? There is no cure for these things, simply endless streams of medications. But there are common things that can be moderated and handled efficiently with diet and lifestyle. Then, if we do need professional medical care, we will heal in far less time. For example, clients who have had knee replacements healed in half of the expected time and with far less pain when they followed my recommendations.
es. After all, Coca-Cola and sugar are vegan! We do, however, benefit far more from what we do eat than from what we abstain from eating. Long-term health is promoted through a diet that is based on eating grains, beans, vegetables, soups and other plant-based foods. I went into far more detail in my blog entry “Bill Clinton’s Invitation to Macrobiotics.”
❱❱ PRH: Yogurt has
DW: By far, the most important thing is to sit down to eat without reading, working or watching TV. This automatically helps us connect with our food, make healthier food choices and feel more nourished. The second is to eat steamed greens: kale, bok choy, broccoli, etc. with a squeeze of lemon on them every day. The third is to stop eating two to three hours before we go to bed. This allows our body to naturally clean and repair itself and promotes more restful sleep.
never been so popular. What is your take on women and dairy? DW: It’s been a long-time observation that in most cases, women who come to see me with breast or reproductive cancers had recently taken to yogurt as a regular part of their diet. So I can’t recommend yogurt - or any other dairy - to anyone. The healthiest and most readily available probiotic (one of the main selling points of yogurt) is naturally fermented sauerkraut, which has become far more available through farmers markets and health food stores. Essentially, people who eat dairy foods as their source of calcium have a greater tendency to develop osteoporosis than those who eat greens and beans. People who regularly eat beans and greens tend to have strong bones that do not break easily, even as they age.
❱❱ PRH: You wrote a recent blog about vegetarians. Many people assume if you are a vegetarian, you are healthy. Is that not necessarily so? DW: Vegetarians are trying to avoid animal and in some cases dairy foods and eggs, which does give some benefit. Vegans avoid all animal and dairy foods, yet many do not make healthy choic-
❱❱ PRH: What are the 3 most important things we can do to lose weight?
PRH: Does WHEN we eat matter as much as WHAT we eat? DW: Absolutely. Our digestive system is not “on call” 24 hours a day. If we eat at proper meal times, we digest and process our food more thoroughly and efficiently. Lunch is the one meal you do not want to skip. Starting lunch on a daily basis no later than 1 p.m. will help to transform your health. Lunch is the most important meal for regulating our blood sugar and immunity. Eating lunch at the proper time also resets our biological clock every day.
❱❱ PRH: Can women stave off breast cancer with food?
of “The China Study,” a combination of animal and dairy protein is the main cause of modern degenerative illness, including cancer. Between the two, the dairy protein casein is the more potent carcinogen. In addition, as I already mentioned, there is a direct correlation between dairy food and breast cancer. So the most helpful things against breast cancer are a plantbased diet and walking outside. The other thing is for women to learn to nurture themselves properly before they nurture others. Part of the problem is that people assume that cancer and other degenerative diseases are inevitable. But it’s important to remember that health is more natural than sickness, and we are capable of learning to create and grow our health throughout our life.
❱❱ PRH: Is there a go-to recipe our readers can include in their regiment to jump-start their new life? DW: There’s not a specific recipe. The most important thing is to begin to plan your meals around grains and vegetables while you are at home or away. It’s important to differentiate between healthy and unhealthy carbohydrates. Whole and cracked grains, good quality pastas and breads promote health and regulate weight. Pastries, donuts and other processed carbohydrates tend to spoil our health. It’s the combination of grains and vegetables that give the most complete and balanced nutrition available. Denny Waxman welcomes RowHome Readers to take a class or seminar at the Strengthening Health Institute / 1149 N 3rd St. Philadelphia, PA 19123 / 215.238.9212. Visit strengthenhealth.org for details.
DW: According to the research of T. Colin Campbell, co-author
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PRHGreenSp ce
I’m Hot You’re Hot
John S. Galati
A Sexy by Maria Merlino cookbook of steamy recipes
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an a cookbook be sexy? Yes it can! says Loretta J. Lombardi, author of I’m Hot You’re Hot. A former teacher, Lombardi reinvented herself after retirement as a certified macrobiotic instructor. What is macrobiotic? The word itself is Greek and means “long life.” Macrobiotics is a practice of promoting well-being and longevity through a diet consisting mainly of whole grains and beans.
“I wrote this book because the other macrobiotic books were well-done but very serious,” she explains. “In the Italian heritage, people know a lot about beans, their nutty flavor and how to combine them with vegetables.” Growing up, Lombardi says there were three great cooks in her family – her grandmother, her mother and her Godmother. “They cooked with fresh ingredients and although they didn’t realize it, the fresh ingredients they used helped promote health and longevity. Like basil. It helps keep the blood from becoming acidic.” Over the years, Lombardi became friendly with three of Philadelphia’s leading experts on macrobiotic cooking – TV chef Christina Perello and Strengthening Health Institute of Philadelphia founder Denny Waxman and his wife Susan. Her interest in the cooking style grew as she experimented with a variety of flavors, textures and combinations – all designed to fuel the body as well as the spirit. She decided to share these experiences with others so she compiled her recipes into a cookbook. When she asked Perello to critique her manuscript, she was told to “sex it up a bit.” A natural writer with a pen-
chant for poetry, Lombardi rose to the challenge. The dishes she prepares in I’m Hot You’re Hot are filled with sumptuous suggestions to turn any meal into an exotic experience. And she certainly gives fruits, nuts and vegetables a whole new meaning. Fennel, irresistible. That’s what I am…Asparagus, I’m so tender to the nibble and touch…Naughty nutrition nuts…walnuts, pecans and almonds… Our shared laughter is one of my favorite entrees, says February, which sets the table for steamed cauliflower florets, mushroom risotto, roasted squash & vegetable soup, fennel salad with mint & hazelnuts and poached pears. Serve with Chianti or Stout. The difference between preparing fresh, healthy meals and rushing to the takeout counter is about an hour, Lombardi says. Healthy recipes are our heritage. So why not take the time to experiment with foods that you really enjoy eating. While you’re at it, pour yourself and a significant other a glass of wine and put some sizzle in your sexy. I’m Hot You’re Hot by Loretta J. Lombardi is available on amazon.com
Fennel Salad with Mint & Hazelnuts by Loretta Lombardi
Ingredients: 1 medium bulb fennel ½ head romaine lettuce, approximately 2 cups ½ cup chopped fresh mint leaves ¾ cup chopped hazelnuts 2 tablespoons olive oil ½ teaspoon salt Directions: Toss fennel with olive oil and salt on a roasting pan and bake in oven at 350 degrees for 15 minutes or until fennel is slightly soft. Allow to cool slightly. In a separate pan, toast hazelnuts in oven for about 5-6 minutes. Allow to cool slightly. Toss fennel and hazelnuts with romaine and mint leaves. Serve.
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 PRHfashion
Sexy
and the
City photo by Zave Smith hair, makeup & wardrobe by Krystal Tini
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The Little Black Dress is a big deal
by Phyllis Palermo
When it comes to the LBD, there is no such thing as over or under-dressed. Regal. Sexy. Sophisticated. Every woman needs a Little Black Dress in her closet. The iconic Coco Chanel creation became even more popular when Audrey Hepburn wore it in Breakfast at Tiffany’s. From petite to plus, it’s the ultimate fashion go-to. Suitable for all occasions, get your sexy on with the dress that will not let you down. It can take you anywhere at any time. Wear it to work with a black leather blazer, short jacket or a bold red scarf. Then transform it into a sexy cocktail dress for Happy Hour. Affordably priced, maximize your wardrobe for every season with sexy cutouts, glamorous lace or barelythere backs. Grab your best-looking heels or a great pair of boots and get ready to stand out in the crowd.
Krystal Tini Follow Krystal Tini on the web @KTini13.webs.com Photographed at Cescaphe Event Group’s Tendenza
Hats off to you! You want to wear a hat but don’t know what to do with your hair? It’s a question on the minds of many readers. No matter how thick or thin your mane may be, a hat will add a touch of drama to your style. Partial Brims tend to work best with short, curly hairstyles. The popular Fedora looks great with long hair – straight or curly – or a side-braid. Larger Brims work well with a chic back knot or ponytail. Don’t forget to frame your face with a long, silky strand.
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PRHfashion
Runway Repeat
HAPPY WINDOWS
by Dominique Verrecchio
• 2-inch wood • Pleated Shades • Shutters • Roman Shades • Verticals • Drapes • Mini Blinds • Valances
Believe it or not, fashion is a huge piece of history. Like history, fashion often tends to repeat itself. Fashion is both kaleidoscopic and indecisive. No matter what goes out of style, it is somehow incorporated decades later! This winter, fashion is throwing it back. Everything from plaid to knee high boots is making its way onto the runways of winter fashion weeks all over the globe. Here are your top 10 closet must-haves this season.
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Think Pink, Prints & Plaid
Red, Velvet, KneeHigh & Leather
Knitted Sweaters
As seen on the catwalks of London Fashion Week 2013, pink is definitely going to make a statement in the cold months ahead! Pink blouses, pink pants, pink lips, pink everything! Dusty pink is an especially favored color in stores all over. For a third straight season, prints are back in style. Prints can make or break an outfit so make sure you match and accessorize accordingly! Have fun with it! Let’s not forget that Plaid is also making a statement, climbing its way back from the grunge of the 90s. Plaid button-ups are especially in style. Match them with plain shirts, leggings or jeans and combat boots.
Like pink, red is making a huge statement this winter. Red lips look great with almost anything, like deep red nails and oxblood colored clothing. We’re also seeing a flashback of velvet, including pants and tops. This winter, make it your goal to have at least one piece of velvet in your closet! Knee-high socks and knee-high boots make a comeback, this season. Combat boots are keeping their spot in the trendy zone. Match them up with either high socks or leg warmers. Leather kneehigh boots are also in and can be worn either casually or for a night out on the town. Finally, every girl needs a great leather jacket in her closet to make her feel hot. Leather jackets are a classic piece of fashion history and make a great addition to any outfit.
Knitted sweaters are always a winter classic. Whether it’s oversized, off the shoulder or spiced up with some studs and cutouts, you can never go wrong wearing one. It’s obvious that once the wind blows and the temperature drops, everyone needs a coat to keep warm. Colored pea coats are hot right now and you can find them hanging from retail racks everywhere! To look hot in the cold, make sure you pick up a colored coat and stand out in the crowd! Even though it’s cold outside, it doesn’t mean you can’t heat up your wardrobe. Stick with these suggestions for your winter closet and you can’t go wrong! Whatever you wear, make sure you throw a little piece of you into it. Accessorize nicely and you’ll be good to go!
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PRHon the corner
The Art of the
Gathering
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ON THE CORNER with Mark Casasanto
hen it comes to the holidays, I have never been the over-the-top type. I’m just not that guy. It doesn’t matter the season or the reason. I tend to treat birthdays and holidays as just another step up on the escalator of life. I am, however, absolutely entrenched in everything that is Thanksgiving. The history, the weather and, of course, the food! It’s a remarkable time of the year and I always enjoyed opening up my home to any family or friend in need of a good meal, lively conversation and a few hours removed from reality. Sometimes though, life sucker punches you square in the jaw and any attempt to withdraw from the present can be quite challenging. Several days before Thanksgiving, my family and I bore witness to a tragedy that unfolded in a matter of seconds right before our eyes. As relatives and friends huddled on a cold South Philadelphia street corner, we watched in horror as a fire claimed the life of a great man, devastated an amazing family and left an entire city saddened by the loss of such a beloved Philadelphian.
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“My father was a man of inclusion... If each of us had a friend we wanted to take to dinner, then 18 would go to dinner...” When life unexpectedly alters your course, t’s easy to look back and cherry-pick the things that suddenly don’t seem so important. Two weeks out from my favorite holiday meal, I started to plan a menu with my wife and son only to learn that we were expecting 23 people. “Twenty-three people? Are you nuts!” Questions with no answers abounded. “Where will we fit everyone?” “Do we need another turkey?” “Do we have enough chairs?” “Are you nuts!” Anxiety aside, Thanksgiving arrived. So did the 23 people. And, as things often do, all went off without a hitch. Sure, we borrowed a few chairs. And maybe we needed some more Tupperware for leftovers. But more importantly than the abundance of food and family, there was an abundance of love in la casa. It was actually rather nostalgic. A throwback to a time when both sides of our parents’ large families packed into small side street homes for holiday dinners filled with food, wine and songs lasting late into the night. A couple of days after Thanksgiving, my wife and I received the following note from my oldest brother - a chef and artist with a critic’s honesty. It read in part: Thank you for a beautiful holiday! The meal truly could not have been better and of course, sharing it with your family made it so much better! In fact, it was one of the nicest we can remember… Amazed, I thought after reading the card, the pleasure was all mine. I read that note shortly after returning from the funeral Mass for Judge Anthony DeFino. At that Mass, I listened to these words in the eulogy so eloquently delivered by his son Michael: “My father was a man of inclusion... If each of us had a friend we wanted to take to dinner, then 18 would go to dinner...” Those words weighed heavily on me. Still do. I’m fairly positive that my days of complaining about how many guests are coming for dinner are over. I needed that large family gathering this Thanksgiving - both sides - in my home, breaking bread, sharing love and laughter. It helped dry the tears of grief. The art of the gathering can indeed be wondrous and not just during the holidays. It is our responsibility to preserve this tradition so it never becomes a lost art. prh Dedicated to my friend and neighbor, The Honorable Judge Anthony DeFino.
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PRH Writers Block
Start Something New
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reaking tradition is a difficult thing to do. When I hear the word tradition, it reminds me of the character Tevye’s dilemma in Fiddler on the Roof. If you’ve never seen the musical, please jump to the next paragraph to avoid spoilers. Tevye is poor. He wants a better life for his daughter, Tzeitel, so he arranges a marriage between her and a successful, albeit undesirable, butcher. Tzeitel has eyes for a handsome but poor tailor and pleads with her father to allow her to marry the one she loves. Tevye must choose between his daughter’s happiness and those beloved traditions that keep the outside world a bit more manageable. Breaking tradition can seem like a difficult thing to do. Starting a tradition? Maybe not so much. A tradition is defined as a practice, event or custom that stands the test of time. Something that is passed from one generation to the next. My family started going to the beach for a week in Wildwood, N.J. back in the late 1940s. At the time, my grandfather just wanted to get away from the city and dip his feet into the Atlantic. Over time, his children grew up, married and had families of their own. But that week in Wildwood never ended. Time turned its pages faster than expected and before anyone realized it, we had ourselves a bona fide family tradition. Way back before color TV or cell phones kept people connected, we unintentionally found our way back to the beach every summer. But who’s to say a tradition has to start without intent? Other than that arranged marriage situation, traditions are usually considered a good thing. The funny thing about traditions is that they are rarely intentional. They start one day and before long, without anyone knowing it, they become a tradition. And they continue, from one family to the next. One generation ahead of the other. A celebration of life marked by the passing of time. Now might be a good time to start a new tradition. Pick a time and a place. Invite the people you love to join you. And when it’s all over, plan on doing it every year for the rest of your lives. Bam! A new tradition is born! Just head down to the St. Louis Avenue beach in Wildwood Crest on the last week of July and you’ll see what I mean. prh
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Local author is Acquiring Hearts by Melanie Carmichael
hiladelphia’s very own up and coming writer lives right here in the City of Brotherly Love. She is known for her new book, Acquiring Hearts - the first book of “The Heart series.” You may know her by her signature name S. Donahue. Friends know her as Shannon Donahue. Donahue, 36, has lived in Philadelphia her whole life. A graduate of Neumann Goretti High, the business system analyst and her husband Bob have a three-year-old son who is “the love of my life.” Acquiring Hearts is a fictional romantic novel about a young man who took over his father’s company after his father died. The guy doesn’t seem to want to settle down, but meets a woman who changes his opinion about the topic. The woman has been hurt
before, but they have a very strong connection to one another. And so it begins… Growing up, Donahue always loved reading. She says her friend self-published a book and asked her to read it. Curious about the process of selfpublishing, Shannon’s friend explained the steps to Shannon. It was the motivation she needed to write her own book. “I decided I was going to sit down and write a romance novel,” she said. “I pulled out a notepad and started to create my characters.” Five months later, Acquiring Hearts was finished. Donahue encourages authors to self-publish their works. She says it’s a way to express yourself with no limits. “It gives you the opportunity to be yourself and publish what you want the readers to read.” Donahue said “A lot of people do not know about self-publish-
ing, but it allows people to follow their dreams.” The majority of reviews for Acquiring Hearts have been positive, Shannon says. She said she’s not letting the negative ones get to her. Instead, she is using the feedback to guide her toward her next book, Trusting Hearts. “Everyone has an opinion. One person may read a book and see it one way and another may see something completely different. All in all, readers like to see what I have to offer.” Trusting Hearts will be available on Amazon February 10, 2014. With each new book she writes, she says her son Bobby inspires her to continue. “I want him to grow up and be proud of what I accomplished. I want him to know that if you really want something in life, you have to go for it.” prh
Ss. John Neumann-Maria Goretti Catholic High School Saints John& Neumann Maria Goretti High School
sends its appreciation to all of those who have selflessly served our community! We invite you to join us at two upcoming events: February 1st, 2014 Scholarship | Placement Test. Register at www.neumanngorettihs.org
March 26th, 2014 - Open House 6:30 pm - 8 :00 pm.
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PRHWritersBlock
A legacy of love & difference
Pat & Anna Scioli
Brand Name Designer Suits from Italy Sports Jackets • Pants • Dress Shirts Ties • Cashmere Top Coats Custom Alterations for men & women 1744 E. Passyunk Avenue 215.334.0990
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by Nicholas A. DiValentino
eople search high and low for that storybook ideal called love. Some people, they say, search a lifetime for it. I have never had to look any further than my grandparents’ living room. Anthony and Ann Vicario were married September 3, 1960. From the outside looking in, they are very different people. My grandfather is soft spoken. My mother says he had a gentle demeanor from the time she was a child. He is always joking and making me laugh. His hard work and dedication to those he loves is something that I strive for in my life. My grandmother is the family matriarch. Independent and outspoken, you never have to wonder what she is thinking. She is very observant. Nothing gets past her. Her strength in difficult situations has guided us through some tough times. Together, these seemingly opposite individuals forged an unbreakable bond. On October 1, 1994, their marriage was tested like no marriage should be. My uncle - their youngest child - died suddenly at the age of 20. The heartache and sorrow that my grandparents and family endured were unbearable. Despite their overwhelming grief, I watched their love grow stronger. After all these years, I still find myself in awe of them. When I visit them, they’re usually watching TV together or sharing a meal at the kitchen table. Every time I see them, I realize what a lucky man I am. I learned about love and relationships from these two loving people who are my grandparents. Even though they are completely different, their love is the same. For more than half a century, they have used their differences to complement each other and create something so beautiful and so important. A lesson learned by example. So, what is love? Love is passion. Love is family. Love is togetherness. Love is whatever you want it to be. But love has one thing in common - two people, who, together, are the foundation of a family. My grandparents are that for me. They are one of the reasons I am the man I am today. Yes, I am lucky. But more importantly, I realize how lucky my grandparents are to have each other. prh
Do Philly this season! Planes, Trains & Automobiles!
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by Marialena Rago
W
hen the weather outside is frightful, it’s hard to find fun places to go. Luckily, Philly has great shows, exhibits and museums that the whole family can enjoy! This season, the Walnut Street Theatre has some fantastic shows lined up, including the classic Driving Miss Daisy (January 14 - February 2) and the World Premiere of a new drama, Beautiful Boy (February 18 - March 9). The Philadelphia Museum of Art has more than just art exhibits like The Surrealist: the Works from the Collection (which ends March 2). They also offer family programs and children’s art classes. For information on the art classes and family programs go to http://www.philamuseum.org/calendarEvents/. If you enjoy music, the Academy of Music offers an eclectic mix of concerts and shows. If Broadway is your forte, the Academy features Broadway Philadelphia. Some of the touring shows include The Gershwins’ Porgy and Bess (February 18 23), Mamma Mia! (February 25 - March 2) and The Phantom of the Opera (March 19 - April 13). For the classical junkies, The Opera Company of Philadelphia is performing Ainadamar (February 7,
9, 12, 14 &16). The Franklin Institute always offers interesting exhibits. The current traveling exhibit is One Day in Pompeii (running now through April 27). The exhibit features artifacts from that fateful day in Pompeii when Mount Vesuvius exploded and preserved an entire culture. You can even see people preserved as well as paintings and trinkets found in the town. With one of the top Universities in our backyard, it would be a shame to not take advantage of the Penn Museum. You can see how humans evolved over time or even see a preserved mummy. The Penn Museum also has ancient artifacts from different cultures from all over the world. For the little ones, the Please Touch Museum is a terrific place to explore and learn. Visit the Wonderland exhibit or explore different planets in Flight Fantasy. And of course, don’t miss The Supermarket - where kids can go shopping on their own. At this museum, anything goes and kids rule! For car fanatics, the Philadelphia Auto Show is always a huge hit. The show comes to town at the Convention Center from February 8 to 16. You can see more than 700 vehicles from a number of manufacturers and a wide range of classic, exotic and pre-production cars. prh
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SPORTS
Letty Santarelli
Changing the world, one basketball practice at a time
by Jessica Pasquarello photo by Hunter Martin, courtesy of Immaculata University
W
hen discussing girls’ basketball in Philadelphia, one name instantly comes to mind: Letty Santarelli. A model of coaching excellence, the Marconi Plaza resident spent the last decade successfully leading her players down the path of achievement, both on and off the court. Prior to becoming a coach, Santarelli was a superstar athlete herself. Inspired by her sixth grade teacher, Theresa Shank Grentz, a former coach for several prominent colleges as well as the Olympics, Santarelli began playing basketball in the eighth grade. She later attended her
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mentor’s alma mater, Immaculata University. “As a player, walking into the gym every day for practice, looking up at [Grentz’s] All-American and National Championship banners, I would wonder if I could ever accomplish anything close to those achievements,” Santarelli says. She did. After graduating Immaculata University in 1986 as the Player of the Year, Santarelli, a 6’1” center, was selected to join the Texas Twisters, a professional WNBA team. Shortly after, however, due to the league’s unstable future, Santarelli returned to her hometown of Philadelphia, whose youth basketball arena would eventually become forever indebted to her. In 2001, Santarelli volunteered to coach her son Freddie’s basketball team at Saint Richard’s. Later, she did the same when her two daughters, Tisha and Alexis, played for the grade school. Before long, Santarelli’s athletic skills were the talk of the town, as local opponents dreaded facing her well-trained squads. Her CYO success reached a pinnacle in 2011 and 2012, when she led the Saint Richard’s girls to consecutive Region 6 Championships. Yearning to aid other young women, Santarelli enlisted in 2005 to coach the Philadelphia Comets of the Amateur Athletic Union (AAU). Under her leadership, the Comets secured third place in the 2012 National Championships and first place in the Mid-Atlantic Division this
past year. In spring, Santarelli will begin guiding the AAU’s Philadelphia Belles. For the past two years, Santarelli’s primary efforts have centered on coaching the girls’ basketball team at South Philadelphia’s Saints John Neumann and Maria Goretti Catholic High School, where her impact has been nothing short of phenomenal. The NeumannGoretti Girls’ team is currently ranked number one in the state and number 19 in the country. Aside from sharing her knowledge on the court, Santarelli teaches her players to “give back to the community” by being positive role models. She encourages them to volunteer with neighborhood teams. “It’s funny when my players are coaching the grade school basketball league and they tell me, ‘Coach, my players are not listening.’ [It’s] the best teaching tool,” she laughs. An advocate of education, as well, Santarelli believes “Success starts in the classroom first and then will follow on the court.” Her team values her opinion. Sianni Martin, a junior shooting guard, says “Letty is one of the best coaches I’ve ever had. She pushes us to work to our full potential and wants nothing but the best for her players… She treats us like her own children!” Emmanuela Awobajo, a senior exchange student from Nigeria and member of Santarelli’s varsity team, wholeheartedly agrees. “Letty has
been not just a coach but a mum, also…She makes me feel so much like home.” In defining success, Santarelli, who was inducted last year into the Immaculata Hall of Fame for her contributions as a player, says, “Success is helping others, changing lives, creating opportunity for young women and guiding them to a successful path.” Looks like a lot of young athletes are heading in the right direction.
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he success of Mixed Martial Arts has created a ton of interest in Gracie Jiu Jitsu and MMA training in recent years, and gyms all across the country have benefited from a huge uptick in enrollment. When you’re new to the game, it’s not always easy to determine which of these gyms are legit and which are just out to capitalize on the demand. In Philly, that problem doesn’t exist. In Philly, you go to Balance Studios. Run by brothers Phil and Ricardo Migliarese, Balance Studios has a lengthy track record of success. Most high profile Jiu Jitsu and MMA teachers today recall fondly how they discovered Gracie Jiu Jitsu after seeing Royce Gracie dominate the first couple UFC events with his family’s style of grappling. Despite being one of the smaller competitors. Phil started training with the legendary Gracie family 25 years ago, before the UFC, when the Gracies were still training in garages. He was at UFC 1 with the Gracies. Recognizing how beneficial the art was to him, Phil brought his brother Ricardo into the fold to keep him out of trouble on the streets of Philly. The Jiu Jitsu environment helped Ricardo channel his aggression positively. The brothers trained at the first Gracie affiliate school in Center City, where a host of Gracie brothers would visit and teach them the techniques crucial to their art. Royce’s older brother Relson took the Migliarese brothers under his wing
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and they spent some time training with him out in Hawaii, making the occasional pit stop at the Gracie Jiu Jitsu headquarters in California. After plenty of tournament wins between the two of them, Relson Gracie awarded the brothers their black belts, making them among the first American Jiu Jitsu practitioners to receive such an honor. Since then, they opened their own school, the only Gracie school in Philadelphia, where they currently boast a roster of 400 students. Balance Studios caters to all practitioners. On any given day, there are women, children, students and doctors training alongside professional fighters. The Migliarese brothers have trained and cornered tons of fighters in both the UFC and Bellator. Frankie Edgar, former UFC lightweight champion, was once a regular at their gym on Bonsall Street, as was top ranked local fighter Eddie Alvarez. Big fighters come to Balance to prepare for big fights because the level of training is top-notch. Collectively, the Migliarese brothers have been involved in the Jiu Jitsu and MMA for more than 40 years. Add to that the numerous black belts Phil has promoted, many of whom run their own schools around the world, and it becomes clear how vast their matrix of fight knowledge truly is. There really is no better option for instruction in Philadelphia. You would have to actually be part of the Gracie family to be any closer to the source. prh
PRHPETS
People Let Me Tell You ‘Bout My Best Friend
I
by Bob Wagner
n January 2010, my son Brett and I headed out to pick up the newest member of our family – a German Shepherd puppy. When we arrived, a litter of eight-week-old pups greeted us – all jumping and barking to get our attention. All except one. I told my son to take his pick. Brett looked around and finally chose the puppy that stood off to the side. The one that didn’t run over or bark to greet us. Instead, he sat there and stared at us in a regal manner. Because of his attitude, we named him Duke. Duke was a precocious puppy to say the least. He once ate a hundred dollar bill that was lying on the table. Obviously, I was upset. Why did he eat the money and not the phone bill sitting next to it!
Trying to paper train him was a nightmare. I once covered the entire kitchen floor with newspaper except for a small spot under the table. When I went to check on him, that is the spot he chose to poop! He looked so happy when he saw me. He obviously thought that was where he was supposed to go! After those first few weeks of housebreaking, Duke became the ideal dog. Over the past three years, he grew into a huge and strikingly beautiful dog. Each day, he sat patiently in the front window awaiting my arrival home from work and his evening walk. Every night, he sat right next to me on the couch with his head lying on my lap. Whenever I had a problem, I told Duke. And he listened. His eyes always sympathetic. His love, unconditional.
Railings & Balconies
A few months ago, I noticed a sore on his leg. It appeared to be a fleabite that he was nipping at. The next day, several more sores suddenly appeared. I took him to the Philadelphia Animal Welfare Society (PAWS) clinic (2900 Grays Ferry Avenue Philadelphia, PA 19146 215-298-9680) where Duke was diagnosed with Lupus. Lupus, they told me, is a rare disease that sometimes affects German Shepherds. While the news was not good, there was a chance he would respond to the prescribed medications because we caught it in the early stages. For two months, the caring professionals at PAWS tried multiple treatments. Members of the staff even called me once a week between visits just to see how Duke was doing. I thought to myself, my own doctor
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Stairways
never did that. But Duke had that kind of effect on people. Sadly, just before Christmas, Duke lost his fight with the disease. As I sat with him for the last time in the exam room, Duke rose from the floor, climbed up on the chair where I was sitting and hugged me. I think he knew that his tired body was giving up on him and he wanted to say goodbye. It broke my heart to lose my best friend. Through my grief, I learned that there are truly caring professionals in this world. The staff at PAWS is firstrate and deserving of our support so they can keep doing what they do. His name was Duke but he was a king. Goodbye my friend. I will never forget you. Visit PhillyPaws.org to adopt, donate, foster or volunteer. prh
Miscellaneous
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PRHSCHOOLYARD
Murawski wins Man of the Year photos by Andrew Andreozzi
John Murawski, President of SS Neumann-Goretti High School, was named 2013 Person of the Year by the South Philadelphia Business Association. A dinner was held in his honor at Galdo’s Caterers.
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PRHRowHome Remembers
The Feast of the Seven Fishes by Tony Santini
History The tradition of eating seafood on Christmas Eve has its roots in the Roman Catholic ritual of abstinence (i.e., no meat) on Wednesdays, Fridays and the eve of specific holidays. As families traveled great distances to be together for Christmas Day, they often arrived at the home of their host on Christmas Eve. This left the host with a dual problem. How do I feed a large number of people inexpensively? How do I accommodate those who are fasting from meat? The answer? Seafood. Italy is surrounded by water so seafood was already a mainstay of the Italian diet. Clams, calamari, baccala (salted cod fish), anchovies, mussels and scungili all were readily available so a feast of seafood became a traditional meal to serve on the Vigil of Christmas (La Vigilia di Natale).
Christmas Eve has become a holiday unto itself as many families take part in a custom that transcends generations – the Feast of the Seven Fishes. Originally an Italian tradition, Symbolism The symbolism of the number of fish dishes served the meal has made its way varied among villages in Italy. In some places, they into restaurants throughout served three fishes to symbolize the Holy Trinity or the Holy Family. Another village served 13 fishes the City for guests who want to symbolize Jesus and his 12 Apostles. By far, the to partake in this age-old cel- most common number of fishes served seemed to be 7. Why? Some say it represents the number of ebration. Here is a personal days for the creation of the world. Others say it symthe sacraments. Whatever the version, the view of the history of the Feast bolizes feast of the Seven Fishes is a tradition that has been and a nod to two local cooks preserved by many Italian-American families. What changed? The menu has evolved from simple who continue to prepare has fish, including baccala and smelts, to include more it in the traditional sense. expensive additions like shrimp and lobster. ➽ 94
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Tradition For Marie Parente Bevilacqua, La Vigilia takes place every Christmas Eve at 5 p.m. The only thing on the menu that changes from year to year is the dessert, depending on who bakes. Although this dinner is a tremendous amount of work, Marie says it has been a family tradition for many years and brings joy to her evergrowing family. Her mother started the family tradition with a much simpler dinner. Now that Marie has taken over, the feast has become a major family event. Everyone shares the work, but Marie does all the cooking. As guests arrive on Christmas Eve, multi-color lights on the Christmas tree greet them. Candles flicker on the table as carols play in the background. Pots, pans and serving dishes line the stove and counters as a variety of aromas waft through the air. The clams bake in the oven while two large pots of boiling water cook the
spaghetti to a perfect al dente. Ask Marie and she is quick to tell you that none of her recipes are written down. Everything is prepared from memory. When she finally calls everyone to the table, they begin with a blessing followed by an AstiSpumante toast to the reason for the season. The irony of this story? Marie is allergic to shellfish and can’t eat much of what she prepares for the family. Lucy Pietrefesa Mattia says the Feast of the Seven Fishes is a tradition handed down to her from her mother and grandmother. Christmas Eve, she says, is her favorite holiday. In years past, she shared all of the preparation with her husband Tom. Their table was always one to be envied. Tom spared no expense when it came to selecting the seven fishes they would serve, Lucy smiles. She remembers how upset he was when a local fish market charged him $2 to shuck the clams after he
“There are seven fishes on the menu and they must be seven different fishes,” she emphasizes. “Fried shrimp and shrimp cocktail do not count as two dishes.” spent hundreds of dollars for their seafood. When Tom passed, Lucy continued the tradition and now, her children and grandchildren help prepare and cook the feast. Although the venue has changed now that she lives with her son and daughter-in-law, the number of fishes has not. “There are seven fishes on the menu and they must be seven different fishes,” she emphasizes. “Fried shrimp and shrimp cocktail do not count as
two dishes.” Dating back to the humble origins of this feast, baccala and smelts are mainstays on her menu. Lucy concedes that she’s added steak cod and lobster to the lineup to appease the changing tastes of the younger generation. Her signature dishes? Clams & macaroni and the stuffed calamari, Lucy answers without hesitation. When the family finally is seated, Lucy’s children say the joy is evident on her face. After a blessing, Lucy raises the first toast in memory of her husband and family members who are no longer with them. Conversations ensue as Frank Sinatra sings familiar carols in the background. Lucy jokes that with the table now set for 20 and growing, a seat at her Christmas Eve table is a hot ticket in town! Large or small, the Feast of the Seven Fishes is a dining-in tradition celebrated in many homes on Christmas Eve. A ritual marked by food, family and love.. prh
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| 95
PRESSED By Dorette Rota Jackson
Spanked
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f you dread getting dressed, check your underwear. As our disco generation makes way for twerks and tweets, keep in mind that the woman who invented Spanx® is thin! Remember those days when you actually looked forward to shopping for bathing suits, cocktail dresses and jeans? Do you suddenly find yourself dreading invitations to formal gatherings? Dawn said she dreads having to go anywhere at all. ‘I don’t want to get dressed for any occasion. Weddings. Funerals. Not even to pick up a pizza around the corner. ‘I think I know what’s happening,’ she rattles on. ‘Our underwear hurts.’ ‘You need cammies to smooth the lines, control panels to flatten the bumps, underwires to lift and separate. And for those drea—eeaaaaded (she gets 8 syllables out of the word) formal affairs, you have to pull out the big guns – those ever-so-comfy NOT! – one-piece Spanx.’ Dawn calls them the Mrs. Doubtfire Collection. ‘By the time you get dressed, you’re too exhausted to walk to the car! Anybody who tells you that Spanx are comfy is lying. I don’t care what size they are. Even the knee-highs hurt.’ Been here before. There’s no stopping her now. I start playing Candy Crush but pretend I’m checking my email. ‘Everything pulls you IN! You feel it suck-
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ing the life out of you. Once you sit down, don’t plan on getting up. Ever. Not to stand in line for the buffet. Not to walk to the bar for a fruity mojito. Not to electric-slide on the dance floor.’ Her cell phone rings. Thank you, Lord. But no, she ignores it. ‘You know everybody at the wedding thinks you’re stuck up. They’re talking about you at the other tables. But nothing is worth the risk. Nothing! Not even your reputation. Nothing can get you off that chair. Because your underwear hurts! Is that what our lives have come to?’ One more point and I would have completed the Level! I can’t believe she’s still ranting. ‘And forget about going to the Ladies Room. You have to bring a friend to help you get dressed again. They put snaps in convenient places. But you can’t reach the snap. How can you bend over when you’re wrapped like a mummy?’ ‘‘If you move around while wearing the Doubtfire, your body parts shift. You’re either pouring out the top or rolling around below the belt. Not too flattering, huh. And you probably paid more for your underwear than you did for your evening gown. Do you rea---eaalllllly wonder why no one wants to go out anymore?’ I’m out of Lives. Maybe she’ll go away. The sound of silence. But the sting lingers. I Google Spanx to get another look at the lady who came up with the idea. prh
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by Dorette Rota Jackson
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