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the STYLE issue



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/ masthead

Home+Table Black Dog Media, Limited A Worksite Ventures Company Publisher James Barchiesi Chief Executive Officer Andrew Cantor Creative Director Scott Edwards Editor-in-Chief Manal Richa Director of Social Media Chris Bruno Director of Interactive Design Jessica Downey Sean Downey Susan Forker Adam Junkins Mike Madaio Christine Olley Laurie Palau Todd Soura Jack Staub Yelena Strokin Kendra Thatcher David J. Witchell

Contributing Writers Josh DeHonney Jennie Finken William Heuberger Matthew J. Rhein Yelena Strokin David J. Witchell

Contributing Photographers LedgerWorx Accounting Ann Ferro Murray · 215-622-5853 Media Sales Director M7 Media Group 610-417-9261 Marketing & Sales Management Home + Table/print (ISSN 2469-7729) Vol. 1, No. 5. Home + Table/online (ISSN 2469-7737) Vol. 1, No. 5. Home + Table is published bimonthly by Black Dog Media, Ltd., a Worksite Ventures company. P.O. Box 682, New Hope, PA 18938 ©2016 by Black Dog Media, Ltd. All rights reserved.

215.493.4226 1069 River Road Washington Crossing, PA 18977


Nothing herein may be reproduced in whole or in part without written permission of the publisher. Return postage must accompany all manuscripts, photographs, etc. if they are to be returned. Black Dog Media, Ltd. assumes no responsibility for unsolicited material. All letters will be treated as unconditionally assigned for publication and copyright purposes and are subject to Black Dog Media’s right to edit and comment editorially. All manuscripts, photos or material of any kind may be edited at the discretion of the editors. To be properly credited, all submissions must be accurately marked with the name, address and phone number of the contributor. Postage paid at the New Hope, PA, Post Office. POSTMASTER, send address changes to: Black Dog Media, Ltd. P.O. Box 682, New Hope, PA 18938 Subscription rate: $24 for 6 issues. | AUGUST/SEPTEMBER 2016

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Š2016 California Closet Company, Inc. All rights reserved. Franchises independently owned and operated. NJ Lic.#13VH01080100, PA Lic.#PA049653

Your home is a sanctuary and should be as beautiful as you can imagine. Let California Closets design a custom system just for you and the way you live, and help make your dream home a reality with our exclusive materials and exceptional designs. Visit one of our showrooms or call us today to arrange your complimentary design consultation.


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Home +Table Online

Coming to Confessions of a Pitmaster We braved the smoke to pry a few closely guarded secrets from Big Q BBQ owner/chef Drew Abruzzese

There’s More to Fall than Pumpkin Spice An appetite-forward field guide to the region’s most promising harvest festivals

Being a Tourist in Our Own Backyard Twelve hours with Irene Baker Levy, author of the forthcoming 100 Things to Do in Philadelphia Before You Die

Worthless Weight-loss Advice What works for one may not work for another. But these practices work for no one

Cramming it All in With Class Five habits of a highly effective Wife-Mother-Entrepreneur-Do-gooder

Keep the conversation going. Share your ideas with us.


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TURTLE HILL: The main "Great Room" is anchored by a large woodburning fireplace and walls of French doors that open to a sizeable Bluestone terrace that can be a gathering place for cocktails or al fresco dining.Whether you are sitting in the Great Room or on the terrace, you are enveloped by layer after layer of mature and artfully designed landscaping.There is a pool and a pool house that contains a working kitchen, full bath inside with glass tile and a laundry room.All on 18 plus acres with pond. $2,495,000

XORAVIA: Sited in a meadow with 8 plus acres and approached by a long drive, the home is located just outside of Springtown in Upper Bucks County. The interior of the home offers magnificent millwork and black walnut flooring. Two dramatic located within a richly paneled library wall.This sprawling 5,500 plus square foot home has 4 bedrooms and 4½ baths.The grounds are private and the "ruins" of the outdoor fireplace will be a gathering place where memories will be made. $1,549,000

SPRING VALLEY FARM: This property is sited on 11+ private acres. The home has a wonderful meandering feel from eat-in kitchen with high end appliances, formal dining room and living room with fireplaces. There is a paneled library that has old world charm. The far end of the home contains an office space, powder room and potential kitchenette...the perfect location for an in-law suite or a professional office.There is also a heated in-ground pool, Koi pond and separate barn. $1,495,000

STARVIEW: It is refreshing to find a contemporary home that offers all of the amenities desired by today's buyer and still maintain its architectural allure. The home,set on a large open lot,allows for a pool or tennis court or just open space for family functions. The interior boasts the open floor plan and vaulted ceilings that are in demand today. A large stone fireplace is the anchor of the Great Room that flows seamlessly into the well-equipped modern kitchen. The finished basement is large. $879,000

JOHN VAN DYKE HOMESTEAD: The property has gone through a total renovation that includes 5 bedrooms and 3.5 baths. The home exudes the sensibility of a colonial homestead with modern amenities.There's a large kitchen with breakfast area, formal dining,library/study and a spectacular living room with fireplace and walls of French doors that lead out to a Wisteria draped patio.The guest cottage has building versatility. Includes an in-ground pool and tennis court. $1,195,000

PLAYWICKY: It is rare to find an unspoiled stucco over stone farmhouse, sited down a long drive in the middle of 57 vista filled Tinicum acres, Bucks County. The home has a renovated eat-in kitchen, dining room with fireplace, plank flooring, walls of large stately windows and a full bath. The second level offers two full baths and 4 bedrooms. The freshly painted home has a proper Bucks County style. Renovated barn and in-ground pool. $2,495,000

CROWHAVEN FARM: A long, regal driveway, flanked by dual open fields, delivers you to the gates of Crowhaven Farm on 5 plus acres and its abundant mature gardens protected by deer fences. This 19th century Tinicum farmhouse has been meticulously modernized and restored by Jarrett Vaughan Artisan Builders. Wide plank pumpkin pine flooring, striking moldings and baseboards. Attention to details are evident throughout. Expansive chef’s kitchen. $995,000

HIGH POINT: This home, located on 12 plus acres, contains within its 10,500 sq. ft; 5 bedrooms, numerous baths, a caretaker’s apartment, finished lower level and wine cellar capable of holding over 6,000 bottles of your favorite vintage.The grounds are impeccably landscaped and are surrounded by 50 acres of open space. The entrance foyer leads you to one of the most expansive Great Rooms showcased in a home today.The kitchen has high-end appliances including an AGA stove with 4 ovens. $2,950,000

For property information contact Art Mazzei directly at 610.428.4885

550 Union Square, New Hope, PA • 215. 862.5500 •

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/ contents




You love it, but it never seems to love you back. That changes here and now

Publisher’s Letter

Forget What You Know About Art

Editor’s Letter



Forever Plaid

My Essentials What Brittany McGinley, ESTATE Boutique owner and mother of two-year-old twins, will be wearing this fall

Plaid’ll be back in a big way come fall. But, guys, just because it’s been around for centuries, doesn’t mean there aren’t new ways to wear it



Don’t let the hoarding fool you. Bret Cavanaugh’s one of the most exciting furniture designers around

AC may be in a free-fall, but it’s still a worthy destination for that one last summer vacation. Follow us, and you’ll never set foot in a casino

This is Repurposing


Life in the Cuckoo’s Nest Thousands hang on her every DIY project, but Julia Konya’s life behind her interior design blog is not that user-friendly

The Other Jersey Shore


Coming Up For Air Daring to be different in the face of so much inexplicable tradition at the Shore


Put It On a Stick and Lick It In this heat and humidity, everything tastes better in popsicle-form


Something More Decadent Our favorite food photographer is about to expose a deeper, darker side


Weeds of Change Lawyer turned forager Tama Matsuoka Wong’s got the attention of some of our most ambitious chefs


Rules to Host By Getting back to what matters most at a dinner party: the company


Beyond Burgers Revisiting some under-appreciated cuts—because your grilling could use some new life

ON THE COVER Interior design blogger Julia Konya’s master bedroom. Courtesy Cuckoo4Design / Julia Konya. (See “Life in the Cuckoo’s Nest,” page 24.) HERE “Dutch Table, Still Life,” 2014, photograph, Yelena Strokin. (See “And Now for Something More Decadent,” page 48.)


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/ publisher’s.letter With this issue, we’re growing our family. In order for the awe-inspiring home interiors and the appetite-grabbing recipes, the personalized trend reports and the clever field guides to make any sense, there needs to be a community. Our community was the impetus for Home + Table—describing it, responding to it, nurturing it. This is how we’re living. This is what we’re eating. This is who we are. Since our inception, last year, we’ve defined that community as Bucks County, Central New Jersey and the Main Line. And now it’ll encompass the Lehigh Valley, too. Much of what we’ve seen and, in turn, communicated on our pages, has contributed to a heightened sense of identity. Sourcing locally no longer refers to our food alone. We’re investing more deeply in our neighborhoods and growing increasingly aware in the process of their influence on our identities. But as small as our circles are becoming, we’re not closing ourselves off, trying to live in a bubble. We have every incentive to do just the opposite. The world feels as though it’s shrinking, coming to us. Has there ever been a time when the reward was so large and the risk so small for exploring beyond our own backyards? The momentum, for so many years, was pushing us toward homogeneity. And now we can travel between Hopewell and Lambertville and appreciate the variations in the nuance, and between Yardley and Doylestown, Wayne and Bryn Mawr, Easton and Bethlehem. A short drive begets a place that may appear similar to our neighborhood, but upon our first steps into it, is entirely its own, unveiling a whole new set of assets—conscientious BYOBs, meticulously curated shops and progressive people behind it all. From the outside looking in, our coverage region may seem a little piecemeal, but there was always a method to our madness. Those underlying qualities were the thread and the needle that stitched together our network. In a way, the Lehigh Valley’s always been a part of who we are. It crops up often enough in conversations about scavenging for vintage treasure and, of course, eating just about anything grown locally. But we stopped short of applying that methodology for full inclusion because it always felt just a bit out of reach. It was the place that we ventured to on weekends, not weeknights. That’s an excuse, really, not a reason. Once we started exploring in earnest, we realized straightaway that we were the ones who were missing out. James Barchiesi Publisher 3472327779


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/ editor’s.letter

Long, hard day?

TRY AROMA THERAPY The ultimate wood-fired grill experience is just one reservation away!

One of the first stories I wrote as a professional was about Hortulus Farm Gardens, which comprise about 30 acres of the 100-acre Wrightstown estate owned by Jack Staub and Renny Reynolds. I can’t remember the reason that led me there—I’m sure it was some sort of tour. Hortulus is open to the public, but it’s also the star attraction of so many garden tours. Whatever it was, another world opened up to me that morning. I’d seen lavish gardens—Longwood, of course—but I’d never seen anyone living among them. Jack spent a few hours leading me around that day, and the deeper into the property we probed, the further into awe I fell. I was 21 then. What I wanted for myself at that particular moment had little to do with my living conditions. But, seeing that it was possible to wake up every morning in a place like that (possible, yes; attainable, that was for another time), a seed was planted. It was the first flutter of aspiration I felt for anything beyond the coming weekend. The feature I turned out was something like 5,000 words (when 1,000 was needed). Every sight seemed worth describing. I think I was also worried that I was going to forget what I saw. And felt. I didn’t see it coming then, but Jack would become a good friend. As my career progressed, our paths intertwined again and again. On occasion, he invited me over for dinner, and each time I pulled through the gate and down the narrow, winding driveway that led back to their 18th-century farmhouse, I was overwhelmed with gratitude to be back. There aren’t too many places that come to mind that have stirred that kind of reaction in me. Over the years, I realized Jack himself was as responsible for it as the setting. He may not have realized it, probably still doesn’t, but I was studying his every gesture and, later, mimicking him. I’d never called a drink a cocktail until he made me one, never cooked dinner for anyone else besides myself. He did both without ever breaking conversation, whether there were two of us or six, and always with a contagious warmth. Those nights felt so fluid and fleeting. The countless details—the lighting, the music, the table arrangement—rarely sunk in until the next day, and then they only deepened the impression. What struck me most, recently, about those times is how, nearly 20 years after the first, they remain my standard for a night among friends—comfortable, fun, genuine. I’m much more aware now of the massive effort it takes to pull off a dinner party (because my wife has told me). But it never seemed that way for Jack. So I finally thought to ask how he does it, in the hope of, once again, mimicking him. (See “Rules to Host By,” page 60.) True to form, he had a draft to me almost immediately, whereas this letter’s eaten up the better part of my morning. Perhaps it’s time I accept my shortcomings. Scott Edwards Editor-in-Chief


Princeton, Forrestal Village 1 Rockingham Row (609) 419-4200 | AUGUST/SEPTEMBER 2016

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/ trending

My Essentials What ESTATE Boutique owner Brittany McGinley will be wearing this fall. Photography by Matthew J. Rhein


s a mother of twin two-year-old boys and the owner of an even younger clothing shop, Brittany McGinley lives by a code: efficiency. She even has a formula for her wardrobe: one part seasonal stuff + one part staples + one part statement pieces. The seasonal component keeps her on point with the trends. The statement component’s treated as an accent, which limits wear and tear on the clothing (and her wallet). And the staples act as the canvas for it all. Aside from being pragmatic, McGinley also knows her textiles and tailoring. She opened ESTATE Boutique in January in the same Doylestown building where she worked as a teenager at Sew Smart Fabrics, becoming deeply familiar with the minutiae of fashion design. Her inventory reflects an insider’s knowledge of craftsmanship, veering between the icons—Helmut Lang, Diane von Furstenberg, J. Lindeberg—and the emerging talent—Ulla Johnson, Smythe, Spr Wmn, IRO. It’s a rare cross-section. But, then, one-stop shopping is the only kind that works for McGinley. Here, she shares her fall essentials—because she already had them figured out in July.


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pBurning Torch Flight Jacket I love anything that’s beautiful and functional, and this reversible jacket is that. The outer shell features this Japanese-inspired embroidery, while the inner shell’s clean olive satin.

pSeda France Candles (Malaysian Bamboo and Japanese Quince)

+ Satya Sai Baba Incense (Nag Champa) I need to be surrounded by candles or incense. Seda France candles burn for days on end.

tBaby Wipes I credit baby wipes with helping me look the part of a functioning, presentable adult. They’ve deleted countless stains, including my own self-inflicted ones, from the most delicate fabrics.

pMilly Italian Cady Trapunto Tie-Waist Trousers The high-waist silhouette is going to explode this fall, which is great news because it’s not only flattering, it’s also a very comfortable fit.

pbotkier Crossbody + Torregrossa Ridge bags For everyday use, the smaller Torregrossa bag is my go-to. When I need to be more pulled together, I coordinate the larger botkier bag with my outfit and use the Ridge as my wallet. Both are cross-body bags, which is critical when you’re constantly juggling two-year-olds.


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p Jewelry by kismet by milka + Ilsa

Loves Rick Like a lot of women, I love to layer my jewelry, like, say, a higher-end necklace from kismet by milka with another by the small-batch, Bucks-based collection Ilsa Loves Rick. The clothing and accessories featured here are available at ESTATE Boutique, Doylestown.

tMaybelline Instant Age Rewind Concealer and Foundation My ultimate drugstore makeup finds. Built-in applicators plus sunscreen (with the foundation) for under 20 bucks.

Dark and Stormy Men, haven’t a clue what to wear this fall? Follow Nature’s lead.


pThe Crossings 2014 Sauvignon Blanc I’m actually a New Zealand citizen. My dad’s a Kiwi. We spent three weeks touring the country by RV a few years ago, and The Crossings was one of my favorite vineyards we hit along the way.

pProject Social T Tee The user-friendly pricing means I don’t have to feel guilty about replacing a couple T-shirts every season because the dog jumped up on me with muddy paws or a toddler jumped on me with muddy paws.

At 19, when most of us were figuring out how many days in a row we could get away with wearing the same outfit (two in the summer, five in the winter), Nick Torres was opening his own tailoring shop, Beyond Bespoke, in Midtown Manhattan. Even then, he already had years of experience under him—he’s a third-generation tailor. The tailors in New York City who are willing to make house calls end up with some very influential publicists as loyal clients. Nick’s pinned up the likes of Kim and Kourtney Kardashian and Chrissy Teigen and John Legend. But he’s too modest to name-drop without some insistent prodding. Nick, now 30, doesn’t consider the celebs, A-list or not, to be his sustenance anyway. That would be the guys, young and clueless and older and misguided, who fill up his 12-hour days with consultations. His tack: Bring them along gently. Continued on the next page | AUGUST/SEPTEMBER 2016

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SATURDAY OCTOBER  SATURDAY, OCTOBER 1, 2016 • 7:30PM PM Since we’re not paying customers (yet), we told him he could be more forthcoming. —SCOTT EDWARDS There’s a summer suit and a winter suit. Is there one for fall, too? NT A fall suit’s less about the fabric since it’s a transitional season. Look for darker colors—shades of olive and brown—and maybe a small pattern. It should go without saying at this point, but make sure it’s a slim fit. Then pair it with a great trench coat. Speaking of patterns, keep us ahead of the curve; what’s going to blow up this season? Plaids and checks are going to be big again. And heather gray’s going to emerge as the signature color of the fall of 2016. What are you most looking forward to wearing come the first hint of cooler temperatures? A brown blazer that I just made. It’s got killer brass buttons and a removable hood.


presents a benefit concert



The Philly POPS will put you in a “New York State of Mind” as we present the magical music of Billy Joel. Guest vocalist Michael Cavanaugh, the charismatic performer, musician and actor who was handpicked by Mr. Joel to play the lead in the Broadway musical Movin’ Out, will perform favorites like Scenes from an Italian Restaurant, Only the Good Die Young and many more!

Stuart Chafetz, conductor Michael Cavanaugh, vocalist & pianist


GENERAL ADMISSION TICKET PRICES RANGE $35-$90 GENERALADMISSION TICKET PRICES RANGE $35-$90 Call 215-893-1999 or visit to purchase Call 215-893-1999 or visit to purchase Formore more information, please contact Jane Millner ator609-896-9500, ext 2215 or For information, please contact Jane Millner at 609-896-9500, ext 2215 The concert will benefit the patients and residents of St. Lawrence Rehabilitation Center and Morris Hall. The concert will benefit the patients and residents of St. Lawrence Rehabilitation Center and Morris Hall.


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/ craftsman

This is Repurposing Bret Cavanaugh’s scavenging verges on hoarding. But the things he’s crafting from that junk are remarkably original. And now, with the debut of his first furniture collection, he’s poised to redefine modern design, too. By Scott Edwards 18 | AUGUST/SEPTEMBER 2016

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From Cavanaugh’s Trophy Series (clockwise from top left): a silver-leaf armoire, a dining table and a dresser. Opening page: Cavanaugh may not be the tallest guy around, but he carries a big chainsaw.

I’m not clear. Where is your workshop again? “Do you know the Wine Hut?” Got it now. Thanks. There are still some addresses where GPS will betray you. Bret Cavanaugh’s workshop is one of them. Then again, mine could have led me right to his front door, and I’m still not sure I would have realized I’d arrived in the right place. It resides among a ramshackle storage facility just north of Frenchtown, New Jersey, where the storage units are old shipping

containers. But even that conveys a degree of orderliness, which would be misleading. I pull in, then back out, prepared to go where, I’m not sure, when Cavanaugh waves me down from behind an old, mostly-dismantled Toyota pickup that sits in front of his workshop. Cavanaugh is wearing a T-shirt, shorts that extend below his knees and construction boots that are laced up well above his ankles. All of it is covered with blotches of stain and/or paint. As are his stubbled face, his arms and his hands.

He’s been here, in this space, for the last three years, but he’s been working on the property, on and off, since he started getting serious about making furniture, about 10 years ago. The front room is a large, wide-open setup that still manages to feel crammed with loose-end materials. It’s also where his tools and machines are, most of it relatively organized by contrast. Cavanaugh leads me to the back, through a salvaged-wood door of his own creation, 19 to a much smaller room that he’s using as a | AUGUST/SEPTEMBER 2016

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His original concept was a vanity, but as the design evolved, it became a freestanding mirror and a matching pair of drawers. Opposite page: The chandelier (top left) is part of the Trophy Series. The cutting boards (bottom) were Cavanaugh’s gateway into furniture design. And the platter (top right), he made from part of an old bed frame.

showroom for the time being. It’s furnished, mostly, with a few large pieces from his Trophy Series, which he crafted specifically for the International Contemporary Furniture Fair at the Javits Center in May. He devoted himself to the collection for the better part of the last two years, and he’s just now, in late June, beginning to reclaim his life. I’m having trouble digesting what I’m seeing, and it’s not just the suffocating heat. Everything I was exposed to up until this point indicated this was some sort of salvage yard. But the furniture in this room is right on the leading edge of modern—polished metal, 20 sharp angles, abstract forms.

Cavanaugh is a compulsive scavenger. (And a bit of a hoarder.) Thus, the seven 40-foot shipping containers of his own, all filled to their capacity, clustered around the outside of the building. When he was starting out, it was the cheapest means by which he could source his materials. Along the way, it somehow became his signature. “A lot of the stuff that I have comes with a story,” he says.“That’s kind of my thing.” There’s an ingenious coat rack made from a bucket of crank arms he found on the side of the road and lithograph frames embellished with driftwood in an Etsy-ish riff. His is not a modern-farmhouse aesthetic. He’s not

sanding, painting and reissuing. To call that repurposing against what Cavanaugh’s crafting is gross negligence. That stuff, though, stands among but separate from the Trophy Series, his first collection crafted entirely from scratch. Still, the dining table, armoire, dresser and chandelier are clearly the next phase in the evolution of the same resourceful craftsman. The intricacy of the designs and the unorthodox juxtaposition of materials attest to a thoughtful, intensive process. “What I try to do is make diamonds, make these pieces that are memorable but that capture something in somebody. Make them feel something,”Cavanaugh says. He talks quickly, | AUGUST/SEPTEMBER 2016

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his eyes widening and narrowing with his cadence.“I think 99 percent of people, even if they know furniture, they don’t know the depth of it.” Not his, at least. The Swiss-Army furniture maker Cavanaugh doesn’t obsess over wood. (He’s got about a dozen logs behind his shop, and

he plans to install a sawmill soon, but that has more to do with control and cost-efficiency than any kind of reverence.) Nor is wood his only medium. Or even his primary medium. He grew up in Lambertville, NJ, around an antique car garage, built motorcycles for fun in high school, studied machinery, leatherwork, metal fabrication and welding. He also worked

as a chef. (He built his own food truck.) And all of that experience and knowledge is applied regularly, often within a single piece of furniture. In fact, that’s what holds his attention, which is no easy task. But what drives his designs is an ability he’s devoted no time to cultivating. “I have a photographic memory, and I can


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mimic things really well,” Cavanaugh says. “That’s basically a huge portion of my skillset.” He watches someone do something once, twice maybe, and he can put it into practice. That’s not to say that he’s an immediate expert; just a faster learner than most. The bio on Cavanaugh’s Web site describes him as a “Hunterdon County native,” which struck me for some reason, probably because I’d never seen it phrased as such before. “I think it was an important thing to say, as far as the tradition of the furniture,” he says. Do you connect with that? “Yeah. I connect with it a lot,” he says.“I have Phil Powell’s table saw in there. I have his lifetime collection of sea glass. I’m going to cast it into a table soon. And I have a couple of his tools. “I get a lot of inspiration from Paul Evans and Phil Powell. They didn’t have any questions about what they were doing. They just did it. They didn’t look for any outside opinions.” Living with his furniture “This,” I say,“is the longest you seem to have

The “Clever Cleaver” (top left) as Cavanaugh’s dubbed it, is a cutting board on one side and a platter on the other. A vase of sorts (top right) crafted from scavenged materials. And a series of frames (below) made with driftwood.

stuck with anything. Does that mean you’re a furniture maker?” “That’s a good question. That’s a really good question,” Cavanaugh says, slowly with the first sentence and slower with the second in that manner that it’s evident the observation is just occurring to him. Which surprises me, in turn, because we spent the previous 20 minutes talking through his plans for tomorrow, for the next few months and, potentially, the next few years. Don’t let the half-dozen shipping containers loaded with other people’s junk fool you. Cavanaugh knows what he wants and how to go about it. “I’d like to do a food thing again,” he says. “And I’d like to design and build houses, modern spec houses, the same way I build furniture, with a hundred different materials and a hundred different finishes.”

You should probably build one for yourself first. Turns out, he recently came across a home in nearby Milford that he could see making his own, retrofitting being a shorter path than building from a blueprint. “It’s an industrial building. It looks like a house on the outside, but inside it has these 18-foot ceilings,” he says. If he moves forward with it, the home would double as a showroom. He’s already plotting his first piece of furniture. Cavanaugh walks over to a corner of the front room where he’s amassed quite a collection of the rectangular shells for those old freestanding phone booths. “Where else do you see bent metal like this?” he says. There’s even more on the other side of the room. In all, there are probably 20 of them. His plan is to make a Herman Miller-style, wall-mounted shelving system with them. He’s going to weld them together, line them with mahogany shelves and affix doors to some. He wants the backlit strips across the top that say “phone” to light up again, too. An homage, but very much a Bret Cavanaugh original.


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48 West Broad Street • Hopewell, NJ 08525 • p: 609.466.1445 • f: 609.466.1499 •


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Life in the Cuckoo’s Nest Polished as her Northampton home may seem to her thousands of followers, Julia Konya’s life is in constant upheaval. And that’s just how she likes it. By Sean Downey


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ulia Konya isn’t comfortable in the spotlight. She’s never thought of herself as a writer, much less an Internet personality. Yet her face is front and center on the interior design blog, Cuckoo4Design, she created from scratch and relentlessly updates each day. The blog has become a source of inspiration for the tens of thousands who regularly return for the never-ending flow of whimsical design and clever decorating ideas. Check in once and you’ll soon be immersed in painted curtains, secretary desk makeovers and an endless stream of other intricate DIY projects. But beyond all that, she’d prefer to be left to her own devices.“When I’m alone, I can be creative,” Konya says. “That’s pretty much how I’ve always been. As a child, I used to lock myself in my room and just color or do craft projects.” Konya grew up in Germany, where she studied art and visual merchandising before moving to the United States at 21 for a marketing internship at an engineering firm based in Bethlehem. That’s where she met her husband, Jarrid Konya. After the couple settled in Northampton to raise their two children and four cats, Julia continued working with her hands. And every time she would refinish a piece of furniture, remodel a bedroom or fashion new drapes, her friends would ask how she created such a distinct look. “So I decided to start a blog and put everything in there,” she says. “I figured it would let my family in Germany see what I was doing too.” Her visual approach to blogging turned out to be perfect for Pinterest and Instagram, where she quickly developed a following of 28,000 strong. “I had to get over my fear people might think I was saying something wrong,” Konya says. “But I’ve grown to love blogging because I get to do what I love and I make my own hours.” For all her time and effort, the posts that prove the most popular seem to take on lives of their own, like the outdoor enclosure she built for their Sophisticated as Konya’s designs tend to be, they can be playful, too.


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“I get an idea, I get an inspiration and I do it. And if I don’t like what I’ve done, I just redo it or take it down.”

cats. “I built them an outdoor play area with tunnels that are connected along the fence to our living room window, but I was scared to write about it because I thought people would think I was completely nuts,” Konya says. “But that post has received the most traffic ever.” The project even caught the eye of modern cat magazine. Design is temporary Spend any time on Cuckoo4Design and it’s immediately apparent how much Konya looks at her home as a work of art. Graphic lines on the front porch and in the living room give way to geometric patterns in the bathrooms and bright accents in the kitchen. Every corner, every surface is fair game. “I get an idea, I get an inspiration and I do it. And if I don’t like what I’ve done, I just redo it or take it down,” she says. “When I complete a project, I take pictures and write about it.” She’s also adamant about not plotting her projects well in advance. That’s too structured for her liking. “I feel like the people who follow me like the spontaneity.”


Who’s afraid of a little heavy lifting? Konya’s designs and her home life often bleed together as one, and she’s quick to point out that her house doesn’t always look as perfect as it does in the blog. Most of the time, actually, it’s a mess.“My family is used to the house being torn apart most of the time,” she says. She also tackles the handyman work—“I’m a perfectionist, and I don’t like it when Jarrid helps.” Her approach, she says, is always even-keeled, even in the face of the kind of trauma that usually sends a couple into a fiery rage. Case in point, earlier | AUGUST/SEPTEMBER 2016

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this year, the Konyas bought a new sectional for their basement. It wasn’t until they got it home that they realized it wasn’t going to fit down the stairs. After much deliberation, Julia took it upon herself to bring it down in pieces. “When it came to cutting the sofa in half, I just figured I’d be able to put it back together again later,” she says. She carefully stripped the upholstery, cut the feet off and then, impossibly, put it all back together downstairs. Home is where the heart is While Konya’s built her following around letting people into her home, she’s cautious about making her blog too personal. “But I realize that I have to keep things somewhat personal or else the readers don’t have anything to connect with,” she says. A few years ago, Konya confided about her daughter’s sensory issues and candida overgrowth. The emotional posts conveyed a deeply personal and difficult struggle to help her daughter get through painful periods in her young life. “I felt like it connected with a lot more people and helped them in some way because there are a lot of people going through the same thing,”Konya says. For the most part, though, Konya’s posts are focused on her insatiable desire to make all the spaces in her home—“Half of my husband’s man cave is ripped apart right now”—as dynamic as she can. The attention’s flattering, but it’s by no means an affirmation. Interior Design, for Konya, is about the means, not so much the end. “I’m a big believer in going with the flow and not dreaming too big,”she says.“I want to stay focused on doing what I like to do. And if something happens, it happens.” At least so far, it’s happening.


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October 21st—23rd Valley Forge Casino Resort

Ayesha Curry Live and In Person!

Grand Market Demonstrations Tasting & Sampling

Seminars Celebrity Chefs

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It is said the clothes make the man...

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/ accessories

Forget What You Think You Know About Art You love art, but it never seems to love you back. That’s just pretentious gallery owners talking. We found a more considerate one who’s going to show you how to start that collection you always wanted. By Christine Olley • Portrait by Jennie Finken


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The key to forming your collection, Van Haute says: confidence.

ard Van Haute’s Bethlehem House Contemporary Art Gallery isn’t your typical art gallery. Gone is the sterilized setting—the stark-white walls, the evenly spaced installations—replaced by a space that more closely resembles your home. Or rather, what you’d probably like your home to look like. Before he opened the gallery a couple years back, Van Haute split his time between Philadelphia and New York, working as an art director and a set decorator for commercials, music videos, films and plays. He seems to approach his gallery in much the same way he did those projects. Set the stage, and our imaginations will take over from there. The intimidation factor with art can be high. (As can the pretension factor.) It’s not cheap. And compounding the insecurity that’s coupled with that kind of purchase, we’re supposed to view art as an investment. When you’re not sure if the price is fair now, how are you supposed to know if it’ll appreciate? Lost in that conversation is art’s most basic function, which is that it’s supposed to speak to us. Above all, theoretically, it should mean something to you. Van Haute’s found a way to restore that part to its proper prominence in the thought process of aspiring collectors. He’s filled his gallery with work by emerging, regional artists and furniture by local designers. Seeing everything fit together, it becomes a little easier to be inspired and then imagine incorporating some of those pieces into your own home. Without even realizing it, you’re relating to the art in a personal way, void of financial and perceptual concerns. It’s a cool trick. We’re sold. Now what? Start scouting local, working artists. That’s where you’ll find the greatest value, Van Haute says. Beyond galleries like his, seek out art centers and artist cooperatives. If you find yourself gravitating toward one artist or another, but his original work’s still a little steep, contact the artist—almost everyone has a site these days—and ask if he’s done any limited-edition prints. “Many artists offer prints that are much less than the cost of the original and still hold a collectible value,”Van Haute says. Still more than you’re willing to spend? (Remember, a collection’s going to take time.You’re not going to fill your house, or even a room, overnight.) Buy some art supplies and take a run at it yourself, Van Haute suggests. Best-case scenario: You discover a hidden talent. Worst-case: You’re out a hundred bucks, and you’ve learned to be more patient. Whether you’re buying it or making it,“Just let your own preferences and tastes come out, and be confident enough to stand by them,”Van Haute says. Read: Don’t think of the art as an investment. The stronger the bond, the less likely you’ll be to let go of it anyway. Let’s assume you’ve found something to your liking. A couple somethings, actually. Connecting with it in a gallery space and displaying it at home are two different animals. For starters, don’t try to mimic the gallery. You’re always going to come up short. Look for the place you want to install it, not necessarily where you think you need to install it. “Try to create a sense of harmony and balance rather than symmetry and color matching,”Van Haute says. Part of that implies a place where it’ll be accessible and, in turn, easier to appreciate. If you, say, hang a painting over the dining-room sideboard, you’re always going to find yourself at arm’s length. Hang it, instead, in the living room, unobstructed. If it feels in the way, it wasn’t meant to be. No one’s saying it needs to stay there. Van Haute mixes up his arrangement constantly. You’ll be surprised how much a small, occasional shift can refresh your perspective. Getting back to the importance of identifying 33 with your art, like any relationship, it’s always evolving. | AUGUST/SEPTEMBER 2016

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/ fashion

Forever Plaid Photography by William Heuberger


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Don’t call it a comeback. Plaid’s been a fall staple for centuries. Literally, centuries. But it’s a fine line between relic and stylish. The key to keeping your edge is to dress it down. Pair trousers like these with a simple polo or, in brisker weather, an unassuming lightweight sweater. And keep your socks out of it. There’s only (ever) room for one bold statement in an outfit, however casual.


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ON HIM polo shirt J.Crew trousers Beyond Bespoke shoes Aldo ON HER sweater top scarf shorts Club Monaco earrings necklace Club Monaco sandals Schutz Opening spread sweater Uniqlo


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ON HIM suit Beyond Bespoke shirt scarf J.Crew shoes Aldo ON HER blazer camisole pants Club Monaco earrings sunglasses Club Monaco sandals Schutz

Size Matters Gents, a suit, regardless of its label, is only as good as its tailoring. You should be showing about an inch of cuff and ankle. For the more timid among us, hem the pants at the ankle, without a break.

Styling by Alison Hernon. Hair and makeup by Andrea Lorenzo. Models: Paul Marron and Anastasia for MSA Models.


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/ finance Advertisement

DID YOU REMEMBER TO SET THE ‘AUTOPILOT’ BREXIT is now a fierce reality which may produce months, if not years, of market volatility until the uncertainty of the effects of the U.K.’s exit from the European Union materialize. This event was proceeded by 2 of the “captains” of billion-dollar investment funds, Carl Icahn and George Soros communicating over the last few months to “passengers” the possibility of turbulence ahead. Now may be the time to consider the use of setting an “autopilot” on your investments as you head into the dog days of summer, vacation and relaxation being a greater focus and use of your time. Rather than depending on chance in volatile times such as these or in riding out the peaks and valleys of a purely passive investment strategy, you may want to incorporate a greater use of technology and strategy in the management of your investments in addition to traditional common practices. A simple rebalancing program, which exists in many retirement plans, will allow you to choose the frequency of rebalancing from an annual, semi-annual or quarterly reallocation of investments in each investment choice to your specified allocations. (While frequency of rebalancing doesn’t have tax consequences in qualified, retirement vehicles, there may be tax consequences for non-qualified accounts and rebalancing may make more sense on an annual basis to avoid short-term gains. Please consider discussing this strategy with your financial and tax advisors to best consider the tax consequences in your particular case.) Consider that the S & P 500 may exhibit “concentration risk” of its own when in 2000, technology stocks became a very large weighting of the index in advance of the“dot-com bubble”being burst and its huge impact on the sector and the markets. In 2008 financials had also moved to a very large weighting in advance of the “sub-prime” and premise to the “Great Recession.” When each of these sectors “fell from grace” the impact on the S & P 500 was sudden and dramatic. Therefore, having an allocation that includes: cash, bonds, stocks, international stocks, and alternative investments such as real estate or commodities and rebalancing on a periodic basis to the percentages that, seemingly, mesh with your goals and risk tolerance may make a lot of sense. In addition to rebalancing allocations, consider the use of systematic investments to steadily add funds to your chosen investments. Rather than timing the market, this process allows you to capture the volatility of the market in the automated purchasing of investments as they “cycle”

***We are not in the business of giving tax advice. The information set forth herein was obtained from sources which we believe reliable but we do not guarantee its accuracy. Please check with your tax advisor regarding your particular situation***


through both the good and bad times of market ups and downs. Assuming a changing value rather than a constant appreciation of the underlying investment, the idea is to be able to buy more shares at a lower average price rather than attempting to time an “ideal” period of investment. For those of you that want to try to obtain an investment at what you deem to be an attractive share price, consider working with a financial advisor in setting a limit order available in stocks, exchange-traded funds or closed-end funds that trade actively in the market rather than mutual funds which trade after the market close. Conversely, setting limits for the sale of investments will either attempt to sell to avoid a loss, such as a “stop-loss” limit or sell to capture a gain. Bear in mind that any limit strategy has “opportunity” risk relative to missing the benefit of owning a position that you could buy now that continues to appreciate away from your limit price. Also consider that in the case of “stop-loss” limits, in volatile and fast-moving markets, the underlying position may“fall through”your stated limit and be executed at a far lower price. Overall, the strategy is simple: 1) Establish your risk/reward profile, set up the asset allocation for the goal you are attempting to accomplish and look to rebalance to the percentages of each asset class, (stocks, bonds, cash, etc.) that may best suit your needs. As your needs or risk tolerance change, modify the asset allocation and the rebalancing criteria. 2) If you are waiting to buy a position that trades actively and you have the cash positioned for it, consider a discussion with your financial advisor in the use of limit orders so that the buy could be executed without you having to constantly monitor the price. The opposite applies for positions you may wish to sell and the use of “stop-loss” limit orders. 3) Revisit your asset allocation at least annually and make sure your investments reflect your sentiments and are“programmed”through systematic investments and automatic rebalancing to reallocate to your intended percentages on a periodic basis. In the case of investment strategy as in many other facets in life the wisdom of Benjamin Franklin may be a great adage to adapt:“An ounce of prevention is worth a pound of cure.”

Irvin W. Rosenzweig, CFP®, ChFC®, CLU®, CRPS®, AEP® President RZ Wealth Wayne, PA  19087 610-627-5921 866-231-3583 (Toll Free)

Barron’s Top 1000 Financial Advisors as listed in the February 18th, 2013 edition; “Securities offered through WFG Investments, Inc. member FINRA & SIPC. Investment advisory services offered through RZ Wealth.” | AUGUST/SEPTEMBER 2016

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/ travel

The Other Jersey Shore The crowds, the traffic, the tracksuits. Before you talk yourself out of one last summer vacation, follow us on a tour of a far savvier long weekend. By Scott Edwards



ome would say that going to Atlantic City and avoiding the casinos is sacrilege. But The Chelsea, perched right on the periphery, was the ideal home base for our decidedly un-Shore-like Shore weekend. The summer was passing us by, we realized. Sure, there’d been a wedding or a barbeque almost every weekend since May, but we hadn’t so much as split a bottle of tempranillo on the deck, let alone managed a vacation. We forged a pact, then and there, to free up a couple of days—just long enough for a change of location. The Jersey Shore was the obvious destination. We both spent parts of our summers there growing up, my wife in and around Long Beach Island and me in Ocean City. More importantly, the drive would not undo us and the forecast was sunny. The problem was, we’d hardly be the only ones feeling that urgency. And, I’d grown weary of the Shore. It had come to mean long waits for food that I always remembered tasting better, relentless traffic and Jersey caricatures crowding the ever-diminishing beaches. So, we made it our mission to hunt down an altogether different Shore experience, and, in the process, slip past the mobs huddled around the traditional joints. Heading to AC, then, would seem counterintuitive, I know. But The Chelsea became the cornerstone of our blueprint. It sits discreetly on the south end of the boardwalk, just beyond the last (open) casino. You won’t avoid the Rascal traffic, but you will claim a larger swath of the sand for yourself. The still-sprawling beach is an afterthought here. As proof, admission is free. Everything else was icing, and we were thick with icing. Between the Miami-esque interior design and the Biggie Smalls that was humming in the lobby when we arrived, The Chelsea exudes a cool-kid vibe, but the embracing kind you find in Zac Efron movies, not the aloof, elitist variety from an actual high school. We woke to a sweeping view of a rising sun reflecting off the Atlantic from our 16th-floor room. From that height, even AC looks pure. | AUGUST/SEPTEMBER 2016

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The Chelsea offers beach service—a pair of lounge chairs and an umbrella that’s installed for you—which sounds like a small perk, but not having to lug our own sand-caked gear immediately felt like a deep indulgence. We took advantage as soon as we could, naturally, whiling our first few hours at the edge of the lapping tide without so much as a handful of words uttered between us—or around us. That night, we drove away from the casinos and pulled into the parking lot of a wine and spirits shop about a mile from the hotel. We entered through a barely-marked entrance on the side of the building, walked past a long bar and sat at the end of a row of 10 two-person tables. Most nights, every seat is filled, we were told, but we were two of a few. The Iron Room at the Atlantic City Bottle Company is a tasting room of sorts. Mostly small plates are on offer, and they change practically daily. Bar fare, it is not. First off, you’re in a space within reach of a smartly curated liquor store, so trust that you’re going to drink well. We ordered from the bar, but the couple a table over—the only other diners there— told us about a small group buying its wine in the shop and sharing it among themselves the last time they were there. The dishes came fast once we ordered: a house-made pappardelle ($9) tossed with brown butter, toasted pepitas and parmesan; tuna crudo ($14) paired with house-pickled jalapenos, golden beets and cabbage slaw; za’atar-crusted sturgeon ($17) placed atop a cold soba noodle salad seasoned with herbs, ponzu and soy. Most of it was local, and yet little of it was familiar. Every plate was clean in five or six bites, but there were two that we lingered over, or tried to, at least: a Korean barbeque hangar steak ($15) with sweet and sour Brussels sprouts and morsels of bacon and pan-seared sockeye salmon ($20) smothered in tzatziki and served on a small pile of succotash made of snap peas and roasted corn so sweet it tasted like it was infused with sugar water. Forget the soft-serve, we pushed ourselves over the edge with a wedge of flourless chocolate cake that sat in a pool of salted caramel.

DAY 2 | Teplitzky’s, The Chelsea’s diner-style restaurant, is old-school Miami in HD. We ate breakfast in an open-air room within view of one of the hotel’s two pools. It was decorated in the fashion of what I imagine the solarium in the shared house on “The Golden Girls” looked like. I say this not as a criticism, because it’s the polar antithesis of every dimly-lit, all-you-can-eat casino buffet I’ve regretfully found myself in. And for that hour over breakfast, I managed to convince myself that we were a lot further from home than a couple of hours. Virtually every table around us—young families and small groups of twentysomething hipsters—was divvying up the signature dish, The Big Teplitzky: two pancakes, French toast, three eggs, toast or a bagel, hash browns, bacon, pork roll, turkey sausage and a pot of coffee. There’s a running challenge: Double The Big Teplitzky—that’s four pounds of food, allegedly—consume it by yourself in under a half-hour, and it’s yours free. No one tried, that we saw, but lots asked about it. After a sun-drenched few hours on a sparsely-populated beach, we hit the road and headed south on the parkway for Avalon. We had a dinner reservation at The Diving Horse, a 70-seat BYOB on buzzing Dune Drive that’s only open between Memorial and Labor days. It’s owned by Dan Clark and Ed Hackett, who are also responsible for Pub & Kitchen and Fitler Dining Room, both in Philly. The décor is spare, way more Pottery Barn farmhouse than rental beach house—dark wood floors and matching chairs, a row of old church pews line the wall on one side of a bank of tables, small lanterns lit with Edison bulbs dot the walls every few feet. We got there at 6:30 p.m., and by the time we were done ordering, the dining room had filled in around us. As soon as the appetizers arrived, it was obvious we were about to be clued in to what everyone else already knew.

The Chelsea exudes a fashionable Miami vibe. Pictured, from the top: the study-style lobby, a comfy, oceanfront room and the ground-level saltwater pool. Opening page: the rooftop cabana club and The Oval Bar, on the fifth floor.


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/ travel Stay

The Chelsea 111 South Chelsea Avenue, Atlantic City; @TheChelsea_AC ROOMS FROM $139 PERKS Roof-top cabana club 10,000-square foot spa Beach service ($15 a day) Valet garage parking


The Iron Room at the Atlantic City Bottle Company 648 N. Albany Ave., Atlantic City; @ACBottleCompany Book the chef’s table and the tasting menu. At 65 bucks, it’s well worth it. Might as well splurge on the drink pairing, too. After all, how often are you going to have a wine and spirits shop at your disposal?

The Diving Horse 2109 Dune Drive, Avalon, NJ; @TheDivingHorse With only a couple weekends left in the season, your best shot at a prime-time reservation is on a weeknight. And, with a liquor store across the street, there are no excuses for showing up empty-handed. —SE

Those seats will fill up fast at the seasonal Diving Horse, in Avalon.

er. Instead, it felt like our stay lasted about 15 minutes. We left reluctantly, gushed about the dinner the whole drive back to The Chelsea, got up the next morning and picked right back up.

DAY 3 | Our last few hours, so we crammed them full: a jog into Ventnor and back along pristine, open boardwalk, a light breakfast at Teplitzky’s (relatively speaking) and a too-brief stint at the rooftop pool lounge. We had it to ourselves, which felt like a fitting conclusion to our off-the-beaten path weekend. While my wife packed, I roamed Yelp, looking for one last score. It came in the form of an outdated but tidy hole that sits in the shadows of the casinos along Atlantic Avenue. But we weren’t coming to Pho Sydney to be seen or even, really, to be comfortable. We were there for lunch. Bowls with the diameter of a basketball were hurried over to our corner booth, one filled with pork pho, the other with grilled chicken pho. Both were packed with tender rice noodles, crisp carrot sticks, wilted strips of lemongrass and a handful of crushed peanuts. We ate, we sighed with intoxication. Total bill: 21 bucks.


The heirloom tomato salad ($14) with ricotta and mint sourdough croutons ruined tomatoes for me for the rest of the summer, they were that lush. My wife made subtle cooing noises with every spoonful of her Cape Cod mussels and Chesapeake clams ($13), which were served bisquestyle in a light broth loaded with roasted corn, shishito peppers and Japanese herbs. Local connections were everywhere. The ricotta was from Lambertville’s Fulper Farms. There was a Blue Moon Acres (Buckingham and Hopewell, NJ) arugula salad. And the Hudson Canyon swordfish featured mushrooms from Shibumi Farm, in Princeton. An unmistakably mesquite-flavored Cape May sea bream ($31) followed. (We felt stupid for asking, but every table around us eventually did, too. It’s a meaty white fish, FYI.) I went for the New Jersey fluke ($34) dressed in a cucumber yogurt sauce, which came in a light sweet pepper and zucchini stew. We split plates of Jersey corn ($9) tossed with chili, lemon and olive oil—very simple, very delicious—and beautifully crisp, fried 42 Brussels sprouts seasoned with ginger and lime. We ate as slowly as we could, hoping it would prolong each course forev- | AUGUST/SEPTEMBER 2016

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A country store with more than a touch of gourmet.

Pick up something for breakfast, lunch or dinner. 7:00 am to 6:00 pm Monday through Friday. 8:00 am to 5:00 pm Saturday and Sunday.

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On the square in Carversville, Pennsylvania (215) 297-5353. Carversville is easy to find. (It’s somewhere between New Hope and Cleveland. You can’t miss it.)

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/ travel

Coming Up for Air

The Jersey Shore has a way of forcing us back into old, familiar patterns. But what if you dared to be different? By Kendra Thatcher

I wake up exactly eight minutes before my alarm goes off. It’s 5:52 a.m. I give in, toss the indulgent Frette sheets aside and spring out of bed. In an hour, I’ll be surfing! My bikini’s still damp, but I throw it on anyway and then make a cup of oolong tea. Kristin, my sister, is still asleep, oblivious. I open the doors to the balcony and the breeze from the bay promptly pushes into our room. The air is sweet and recognizable, comforting. It fills my lungs. I sip and stare out across the water. Aside from the ambient call of the gulls and the subtle lapping of the water, there’s complete silence. Peace, really. Below is the Water Star Grille, where, last night, Kristin and I drank herbaceous martinis. Feeling no rush, nor agenda, we reminisced, philosophized and savored the sunset. Ten minutes and counting. I’m pacing, so I decide to just go and be early. I grab my old linen hoodie and my aviators on my way out the door, which I close softly so it doesn’t wake Kristin. Diane rides up on her vintage bicycle. She’s the concierge at The Reeds at Shelter Haven, the fashionable boutique hotel where we’re staying, and the woman responsible for getting me out on the water this morning. We talk for a bit about Stone Harbor. She makes it hard to resist. This town resonates with her as Lambertville, NJ, does with me, personally and aesthetically. Before long, Matt, my guide, pulls up, our boards in the back of his SUV. “Good morning!” he beams.“Ready?” In the two-minute ride to the beach, I find out Matt not only crafts custom surfboards but he’s also a Bucks native. And then there she is, Madame Atlantic. At this hour, there’s hardly anyone on the beach. We plunge in, and beneath the surface, it’s a different kind of quiet. I wipe the water from my eyes, push the hair out of my face and then we begin to paddle out beyond the break. I have to remind myself to turn around and face the shoreline because I could keep going. Balancing on my board, every distraction fades away, and I sync with the rhythmic undulation of the ocean. The Reeds at Shelter Haven, Stone Harbor, NJ; 44 | AUGUST/SEPTEMBER 2016

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Seasonal Menu’s Available Inquire about:

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Put It On a Stick and Lick It In this humidity, everything tastes better in popsicle-form. Start with these foolproof combos, then go crazy.


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What I’m Drinking Right Now

One afternoon, when I was a boy, my neighbor walked over to the corner of her yard where I was digging with her son and held out a funny-looking ice tray. She was a short and squat French woman who I’d become used to offering me foods I didn’t eat at home. This time, it was a popsicle. Made from orange juice. Blew my mind. I must’ve slurped down three or four of them. Naturally, I went home and emptied a carton of OJ into a couple of ice trays—they were all we had. Orange juice ice cubes are nothing like orange juice popsicles. It was an important day in my maturation. —SCOTT EDWARDS

Recipes and photography by Yelena Strokin

Currant Popsicles (Pictured, opening page.) Serves six. 2 cups vanilla Greek yogurt 2 cups red or black currants (or a combination of both) 2 tsps. honey or agave 1 tbsp. lemon juice


Strawberry Smoothie Popsicles (Pictured, right.) Serves six. 1 cup vanilla Greek yogurt 2 cups fresh strawberries, sliced 2 tsps. honey or agave 1 tbsp. lemon juice

Mango-Strawberry Popsicles (Pictured, top.) Serves six. 1 mango 2 cups fresh strawberries, sliced 2 tsps. honey Juice from one orange Juice from one grapefruit


Mango Popsicles Serves six. ½ cup heavy cream 3 mangos 1 tsp. honey Juice from half a lime The directions are the same for all three popsicles: Add everything to a blender, then puree the mixture until it achieves a smooth consistency. Pour it into a popsicle tray, plant a popsicle stick in each mold and freeze for at least four hours.

Add the mango, orange juice and 1 tsp. of honey to a blender and puree the mixture until it achieves a smooth consistency. Then, spoon it into a popsicle tray, filling each mold halfway. Puree the strawberries, grapefruit juice and 1 tsp. of honey next, and top off the molds. Plant a popsicle stick in each, then freeze for at least four hours.

Yelena Strokin is a Newtown-based food stylist and photographer and the founder of the blog

I can’t say I’ve ever met a whiskey that I haven’t liked, and I’ve met a lot of whiskeys. But never one like Amador’s 10-Barrel. Hits of citrus, toffee, clove, leather and hoppy spice weave together to create a bottomless complexity. The limited release is 60 percent straight malt whiskey sourced from high-end distillers and 40 percent hop-flavored whiskey distilled from Bear Republic Brewery’s Racer 5 IPA. The beer’s full-bodied flavor contributes a malty hoppy-ness without overwhelming the whiskey’s flavor profile. The components were aged separately for over two years in French oak wine barrels before they were combined and aged for another couple of years in chardonnay barrels. You taste every day of that. On a lighter note, I’m not big on fruity beers, but Free Will Brewing Company’s Mango Wheat has just enough of a mango overtone to keep it refreshing. It also happens to pair really well with some of my favorite summer foods: ceviche, crab and corn.

ADAM JUNKINS Partner/Sommelier Sovana Bistro (Kennett Square)


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And Now for Something More Decadent Our favorite food photographer is about to expose a deeper, darker side.

She begins with a single object. It could be anything. Or nothing. Sometimes, it’s the perspective alone that starts stirring her thoughts. And once they’re set in motion, they’ll consume her for weeks on end. Gradually, she’ll begin to piece together a composition. Only when she knows it inside and out does she retreat to her studio. There, the process accelerates, but it’s still methodical, even though the light is fleeting. Shoot. Shift incrementally. Shoot again. And so on. You know Yelena Strokin as the stylist, photographer and recipe author behind our Home Cooking column, the woman capable of making you crave just about anything at the mere turn of a page. But there’s a greater depth to Yelena and her photography that few beyond her own family are privy to. That’ll change next month when she’ll debut a collection of still-life photographs in the A-Space Gallery at the New Hope Arts Center. It’s Yelena’s first solo show, but not her first exhibit. In 2014, she was awarded Best of Show at the 22d annual Phillips’ Mill Photographic Exhibit, an affirmation for the self-taught photographer, but hardly a coming-out party. Yelena took up photography when she started traveling—Nepal, India, Southeast Asia. But fine art has had a strong grip on her since she was a little girl in St. Petersburg, Russia. Its influence is clear in her coming exhibition (which she titled “A Glimpse Through the Flemish Window” as a nod to the roots of still-life painting). But over the course of the four years Yelena spent shooting the collection, it’s just as evident in those 30 or so images that she matured from awe-inspired student to an artist of her own right. —SCOTT EDWARDS

“A Glimpse Through the Flemish Window,” September 2 (opening reception: 5 p.m. to 9 p.m.) though Sept. 29, the A-Space Gallery at the New Hope Arts Center, New Hope; PICTURED “Farmer’s Table, Still Life,” 2014, photograph, Yelena Strokin. 48 | AUGUST/SEPTEMBER 2016

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Know that moment when intrigue turns into enlightenment.

Open House JOYFUL LEARNING October 24, 2013 7 - 9 p.m.

Experience a dynamic community where learning is a passion and each day is infused with a spirit of joy. The Hun School offers boarding and day students from all over the globe a rich multi-dimensional experience in one of the most academically-minded communities in the world. We were built a century ago on the founding principle that learning is a highly personal process, best nurtured through close relationships between students and faculty. Academic growth is ignited through active hands-on learning with gifted teachers, mentors, and peers.”

Register online at

Explore the world and your place within it.


PRIVATE SCHOOLS Join us Sunday, October 6 for our Open House. th

Serving grades 6 through 12 and post graduates (609) 921-7600


Lawrence Road, Lawrenceville, 08648appreciation for the Away601 from the monuments, there’s no NJ greater “What I want for my students is 609.882.7900, ext. 139 183 is among the elite private textured history of our region thanorthere whatschools I want my children – that andfor colleges, most of which date back a century. On their campuses, traditions that were forged generations ago are theybucolic develop active and creative proudly upheld today. Perhaps the only greater force felt through minds, a sense oftheir understanding hallowed halls: Innovation. and compassion for others, and the courage to act on their beliefs.”



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A D M I S S I O N O P E N H O U S E : S U N D A Y, O C T O B E R 2 3 , 2 0 1 6 A T 1 : 3 0 P. M .

A Quaker, coeducational, boarding nine through twelve. Located in

George School Admission Office 1690 Newtown Langhorne Road Newtown PA 18940 215.579.6547

historic Newtown, Pennsylvania.

and day school for students in grades

Nazareth Academy High School Hosts Open House Visit Nazareth Academy High School (Naz) as we host our Open House on Saturday, October 15, 2016 from 9:00 AM to 12:00 PM. Prospective students and their families will have an opportunity to tour with current students, visit classrooms, meet with faculty, and attend a concert. Representatives will be available to answer admissions questions and accept registration for Naz’s 7th & 8th Grades Girls’ Game Night on Friday, October 21st from 6:00 to 9:00 PM, as well as the 8th Grade Entrance/Scholarship Exam held on Saturday, October 29th from 7:45 AM to 12:00 PM.  Nazareth Academy High School is a private, Catholic preparatory high school for girls in grades 9-12 set on an educational campus that includes Holy Family University, Nazareth Academy Grade School, and Alpha House. A close knit community of young women, who have a 9:1 student to faculty ratio, experience a strong academic curriculum with a variety of music, sports, and extracurricular activities that enables our students to be well-rounded women. Families choose Naz because it is family. Students can do well academically in most schools; however, Naz has that something extra that makes each day a special one and helps young women grow in the image and likeness of God. We want everyone to stand out for her own reasons! Naz because…it’s where you belong! 50 | AUGUST/SEPTEMBER 2016

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Princeton Academy Teacher Mrs. Kazi Shares How Boys Learn Best in Kindergarten Founding Kindergarten Teacher Suzanne Kazi fondly remembers her first day at Princeton Academy of the Sacred Heart in Princeton, NJ, “Our first day began with everyone making and flying paper airplanes for the theme, I Believe I Can Fly...� In a recent interview, Mrs. Kazi shared her profound professional experience with educating kindergarten boys. Mrs Kazi has been teaching at Princeton Academy since 1999. What is your favorite thing about teaching kindergarten at Princeton Academy? I love working with boys! Their honesty and zest for life and for learning is not only contagious, but rewarding as well. Kindergarten teachers get to witness the joyful moment when the light bulb goes on and the boys suddenly make sense of reading. Could you please describe how boys learn best in kindergarten at Princeton Academy? First, play is an important component of early childhood education - dramatic play, blocks, puppets and outdoor exploration are important pieces of the curriculum that will help the boys to develop self regulation and interpersonal skills. Second, the variance in language arts development is at its widest point - we are respectful of that as we plan instruction that meets them at their developmental place and gently moves them forward. Small group instruction is an effective vehicle - boys love to learn information that interests them, hence our integrated curriculum that connects language arts, science, social studies and math. Instruction is very visual, active and engaging, with a lot of project-based learning and STEAM ex52 plorations. Social emotional skills, such as listening and conflict resolution,

are explicitly taught along with executive functioning skills, like self monitoring, memory, planning, organization and impulse control. A large part of our day is spent in centers with the boys using contracts to organize and plan how they will use their time. What are your greatest hopes for the future of Princeton Academy? I hope that we continue to inspire young men and instill in them a love of learning. I hope that our graduates, armed with Sacred Heart values, go on to make the world a better place! About Princeton Academy: Princeton Academy of the Sacred Heart is an independent school for boys in kindergarten through grade 8. Our mission is to develop young men with active and creative minds, a sense of understanding and compassion for others, and the courage to act on their beliefs. We educate the whole boy in mind, body and spirit. A rigorous, inquiry-based, hands-on academic program joins unparalleled character development and a wide variety of arts, athletics and co-curriculars to provide an ideal learning environment for boys. To learn more about how we bring out the best in boys, please visit | AUGUST/SEPTEMBER 2016

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P o

A k

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Princeton Academy Commencement 2016

An independent school for boys in kindergarten through grade 8. 1128 Great Road Princeton, NJ 08540

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PRINCETON ACADEMY of the Sacred Heart









Creativity | Compassion | Courage

S a c re d H e

2016 Fall Open House Dates: Sunday, October 16 at 1:00 p.m. Friday, November 11 at 9:00 a.m. or Call today to schedule a personal tour, (609) 921-0099!

We bring out the best in boys. 8/11/16 12:01 PM

A Catholic College Preparatory Program for Young Women, Grades 9-12 “On the education of women largely depends the future of society.”


Open House Sunday, October 16 Noon - 3:00 p.m.

Scholarship/Entrance Exam

Saturday, October 29 8:00 a.m.

Register online at 120 W. Wissahickon Avenue, Flourtown, PA 19031 | 215-233-9133 |

Founded in 1897, Holy Ghost Prep is a premier Catholic college preparatory school in Bensalem, Pa. A vibrant high school community comprised of nearly 500 young men, Holy Ghost stresses the cultivation of students’ unique gifts and talents, academic excellence, and generous service to the poor. At Holy Ghost, we do more than teach. We inspire and ignite the unique spark that exists in each of our students—preparing them not only for college, but for life. We challenge our students to engage deeply in learning, appreciate one another, and grow into adults who are intellectually adventurous, ethically sure-footed, and generous of heart and spirit. Armed with these traits, our graduates are annually sought after by some of the world’s most admired colleges and universities. Fifty-three percent of Holy Ghost’s Class of 2016 will attend colleges and universities that are ranked in the U.S. News and World Report’s National Top 100. The Class of 2016 is attending 45 different colleges in 16 different states and Ireland. 2429 Bristol Pike Bensalem, PA 19020 215.639.0811

Grade 9 Scholarship - Entrance Exam Saturday, October 15 • 8:45 a.m. Registration Required •

Upper School Open House

Saturday, October 15 • 12:30 - 3:00 p.m.

K-12 Open House

Tuesday, October 25 • 9:00 - 11:00 a.m.

480 S. Bryn Mawr Avenue • Bryn Mawr • 610-527-3915 54

visit us @ homeandtablemagazine .com

Keep the conversation going.

Established in 1865, CDSSH is an independent, Catholic, college preparatory school for girls K-12.

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Our ACTION BASED EDUCATION curriculum includes: n

Comprehensive Farm to Forest Programming


STEAM Initiatives in Grades PK - 12


Collaborative Classrooms with a Design Thinking Approach

Daily transportation available to our 600-acre campus in West Chester, PA

All School, PK 12

OPEN HOUSE Sunday, October 16th at 1:00 pm WS_HomeAndTable_Ad_8x10.5.indd 1

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Grey Nun Academy Educating Children for Life.

Education for Life

“Devon guys are all different Devon guys are all different.   There are the guys who are into sports, the  guys who are more focused on academics and  guys who are into arts and the play.   

One common thread though  One common thread though ‐‐  we're all brothers.” we're all brothers.”   

FALL OPEN HOUSE DATES November 6 November 30

Joe Orsa� ’17 

Student Council Vice President   Campus Ministry  Devon Dialogue  Team Manager, Baseball, Soccer,       Basketball  

Open House

Tuesday, Oct. 18 at 6:30pm Thursday, Oct. 20 at 6:30pm Saturday, Nov. 12 at 10am   

Scholarship/ Entrance Exam Discover the Grey Nun Academy Advantage! PreK3-8th Grade • Contact us today. • 215-968-4151 1750 Quarry Road, Yardley, PA

beginning at 8:30am Saturday, October 22 Saturday, October 29 Sunday, December 11


Devon Prep is a private, Catholic, college  Devon Prep is a private, Catholic, college    preparatory school for  young men in  grades 6 through 12, conducted by the  Piarist Fathers . Piarist Fathers .     

H O LY G H O S T P R E P An Independent Catholic College Prep School for Boys 2 4 2 9 B r i s t o l P i k e • B e n s a l e m , PA


19020 • 215.639.0811

learn • visit • apply

w w w. h o l y g h o s t p r e p . o r g / a d m i s s i o n s 56 | AUGUST/SEPTEMBER 2016

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Save the Date Open Houses Middle/Upper School Oct. 18

Lower School Oct. 26

A Night with Headmaster Nagl Nov. 10

Visit an upcoming open house to learn what sets The Haverford School apart. Our extraordinary educators are experts in teaching boys and will challenge your son to reach his full potential. The Haverford School is a vibrant, private day school for boys in pre-kindergarten through grade 12, located in the heart of Philadelphia’s historic Main Line.


Preparing Boys for Life


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Weeds of Change


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At the forefront of the wild food movement, lawyer turned forager Tama Matsuoka Wong is turning weeds into a thriving business and a way of life. By Jessica Downey • Photography by Josh DeHonney


ama Matsuoka Wong was an international financial services lawyer for decades, working in major urban centers like New York City and Hong Kong for 25 years, but when she and her husband Wil decided to move to New Jersey in 2002, near where she grew up in Princeton, Wong was prepared for her life to change course. She wanted lots of land and big sky, so they bought a house on 28 acres in Flemington. With all that open space, for first time in her adult life, Wong tried to grow a vegetable garden. What she got instead was a tangle of uninvited weeds and roots, which ended up being her ultimate good fortune. “Friends tried to show us how to grow tomatoes and vegetables, and everything died. I had a black thumb. We eventually found out we lived on a clay flood plain and all we could grow was weeds,”Wong says.“I tried to get rid of them, but I found that it was a losing battle.” When she enlisted her Japanese father for help removing the weeds, she was surprised at his reaction—he couldn’t believe her luck. One of the weeds she wanted removed was chickweed, one of Japan’s “seven treasures,” known as hakobera, which can be delicious when prepared properly. Wong started scouring the Web and bookstores for recipes, but most books and blogs she found suggested boiling them three times to get out the bitterness, so she went in search of a more refined understanding. One night, in 2009, she brought some of her chickweed and other “twigs”with her to Daniel, the four-star Michelin-rated restaurant in New York City known for its inventive vegetarian cuisine. The head chef, Eddy Leroux, was delighted by her offerings and asked her to return with more, as well as roots and any other wild plants she found on her land. These weeds were valuable, she soon learned, a discovery that coincided with the early days of the foraging movement, which was quickly gaining speed and momentum. These kinds of ingredients were gaining prominence on the menus of fine dining restaurants from New York to Copenhagen, and her 28 acres of twigs, roots and leaves provided her with an

Matsuoka’s got the attention of some of our most ambitious chefs.

opportunity to be on the forefront. Later in 2009, Wong started her own company, Meadows and More, with the primary goal of helping people turn their yards into more natural landscapes. While the concept of foraging brings to mind images of scavengers or anthropological ancestors scouring the earth for food, a more culinary interpretation has led to a movement described by the iconic chef and restaurateur Daniel Boulud as “harvesting the wild, ephemeral and rare flavors found in nature.” The movement has blossomed around the idea that we’ve been selecting plants for many generations that are increasingly high in sugar and starch and consistently lower in vitamins, fiber and minerals. Wild foods, foragers contend, are more nutritious and easy enough to find when you know what to look for. A quick Google search will turn up plenty of resources and food blogs with ideas on cooking with foraged and wild foods, but when Wong made her discovery in 2009, books and sites to turn to for inspiration and advice were sparse. “Publishers were looking for an American book,”Wong says. She obliged by writing a field guide/cookbook with Daniel’s Leroux called Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, which was published in 2012. The book garnered plenty of attention and was nominated for a James Beard Award in 2013, which, of course, was a boost for her budding business. Today, she grows and cultivates weeds and wild plants on her land and land she leases from local farmers. Then she partners with restaurateurs and chefs, including Brick Farm Tavern partner/executive chef Greg Vassos, supplying them with the likes of garlic mustard and nettles and helping them develop flavor profiles for each plant. It takes consistent trial and error to figure out what will grow, sell and taste good, but Wong says the experimental nature of her work is a thrill. “For every failure there’s this new and good thing happening,”Wong says.“I have relationships with conservation groups where I take things they don’t want, and I work with organic farmers. And it’s completely invigorating.”

Walk on the Wild Side— But Watch Where You Step If eating your weeds is more tempting than constantly battling them in your garden, Wong offers some advice on how to start foraging. —JD Look down. If you have a backyard or a vegetable garden, instead of throwing out something you don’t recognize or didn’t plant, take a closer look and try to appreciate it. I have a forum on my Web site ( that lets you upload a picture, and we’ll identify it for you. Start small. Try something you’re already familiar with, like a dandelion, and be patient. Find

out when its tenderness and sweetness peak. (Those initial leaves can be bitter and harsh.) Get to know it. Engage with the plant and get to know it—it’s behavior and what you can do with it. Don’t rule anything out. I came across some hickory bark. It looked like a house shingle, and I was like, Oh, great, bark. But to my surprise, my client came back and said it was amazing. He used it in shag bark/hickory bark ice cream, which tasted like smoky caramel.


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Rules to Host By Somewhere along the way, the dinner party got away from us. Time’s come to reel it back in and appreciate it for what it is: a safe harbor in a chaotic world.


he dinner party is a deceptively simple affair: friends, drinks, dinner and dessert. Really, that’s all there is to it. Yet, we consistently overthink it, ruining our evening and, usually, our guests’. Why? Because deep down, we want to impress our friends, even the lifelong ones who love us unconditionally. Sometime during the course of the planning, we lose our bearings and start to think that they’re expecting signature cocktails and elaborate, exotic meals. The reality is, they just want to spend a few hours together. We’re all so busy anymore; simply sharing time has become the most intimate affirmation of a friendship. That said, don’t throw a few almond butter-and-pomegranate jam sandwiches on a platter and call it a night. This isn’t lunch, and we’re not six. To help us strike a balance between afterthought and overkill, we tapped our friend Jack Staub, who, as a founder of the Hortulus Farm Foundation and a friend to many, has hosted more parties at his Wrightstown estate than he could ever hope to remember. Here, his four rules for pulling off the perfect dinner party. It’s not about the food It’s about the ease with which you greet and eat. Buy some steamed lobsters, toss together a salad from the garden and throw in a loaf of 60 garlic bread. I’ve even picked up a bake-at-home thin-crust pizza with

some seasonal toppings on a few occasions. Finish up with a bowl of fresh cherries or peaches and an excellent cheese or a store-bought pie and ice cream. The point is: Keep it fresh, delicious and, above all, simple so that you (and your guests) can concentrate on having a good time. Have it all done beforehand No one wants to see you stressing in the kitchen. This time of year especially, room-temperature meals are your savior. Roast a pork loin. Poach some salmon filets or chicken breasts. Or grill a steak. Serve the pork with a mango salsa and the chicken, salmon and steak with a homemade green sauce. Roast some asparagus. Make a potato, pasta or tabbouleh salad. Set them out on a buffet and cover with plastic wrap. Relax, unwrap and enjoy. Know what your friends drink I’m a huge champion of the full bar. Enough of this,“May I pour you a glass of a very insouciant chardonnay?” stuff. Certainly, have a serviceable white, red and even a rosé on hand, as well as some beer. But don’t neglect the five basic No one remembers the table liquor groups: vodka, gin, scotch, bourbon setting—or the food—after a couple of cocktails. and rum. Make sure you’re stocked up on tonic, seltzer and cranberry and orange juice, too. And lemons and limes. Or, did someone say margarita night? Spread the love Yes, people need to eat. But in this chaotic, nonsensical world, what people need most is to connect with something comforting and sustaining. Laugh a lot. Hug as much as you can. The most important thing is to gather your friends about you and give them a space and few moments of genuine calm, security and affection. The miracle is that those are the very things that will sustain you, too. | AUGUST/SEPTEMBER 2016

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Find the life live o t t n a e m e r e w u yo with H E A RT SPACE HAPPY PLACE

Life Coaching with Heather A. Dempsey Schedule your complimentary Discovery Call now.

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face & Bodyspa & boutique for men and women

Char • coal: [chahr kohl]

Charcoal is a family restaurant with a bit of a modern twist. We embrace cooking with the seasons, sourcing locally when possible, and exploring modern techniques where they make sense. Hand made pastas, the freshest seafood, Griggstown farm chickens fried to order, and house made bread and desserts make any evening feel special. Charcoal is located in the heart of historical Bucks County, nestled along the banks of the Delaware River. For More information visit

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215.369.0699 9 Sou t h Mai n S tr e e t, Y a r d l e y


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Beyond Burgers

Pick up your lagging grill game with these under-appreciated cuts.

Kalbi Short Ribs Also known as galbi, these Korean barbeque-style steaks are cut thinly across the bone, so they’ll grill up fast. “Nobody wants to braise a big, 62 square-cut short rib in the summer,” Damon says. Marinate them before-

The bacon-looking cuts, pictured alongside the pork shoulder, are the kalbi.

hand. They’ll come out tender, juicy and concentrated with flavor. Country-style Pork Ribs The name is misleading. These aren’t actually ribs. They’re bone-in slices of pork shoulder that are cut to resemble the barbeque favorite. They cook similarly, too. Think of them as a cross between pulled pork and ribs. Damon says,“Cook ‘em low and slow and with plenty of smoke.” Chuck Eye Steak “The poor man’s rib eye,”as he calls it, is taken from farther up the shoulder. “Most people hear the word ‘chuck’ and think it’ll be tough,” Damon says,“but this lovely little steak is tender, fatty and super-rich.” Lamb Shoulder Chops Sliced with a band saw across the bone, these inch-thick chops are an affordable alternative to the more widely-known lollipops, and they’re packed with way more meat and flavor.“Throw them on the grill with a little baste,” Menapace advises.“They can be chewy, but it’s fun to get messy ripping into them. This is summertime grilling, after all.” —MIKE MADAIO



e’re all well aware of how long your burger recipe was under development before you finally branded it your own. And, yes, your chicken breasts are impressively moist, the cross-hatching on your T-bones, a masterful display. But it’s all starting to feel a bit stale. When you grill almost year-round and your wheelhouse consists of a few different things, it’s inevitable. Longevity comes from being bold enough to constantly reinvent yourself. Now’s not the time to hide behind a little bit of success. Or your smoking grill. (We can still see you.) To spare you from the need to humble yourself, we asked Damon Menapace to show us the way through the dog days ahead. Damon’s the executive chef at Kensington Quarters (, the Frankford Avenue restaurant that’s developed a stout reputation for knowing how to handle meat. Case in point, KQ has its own butcher shop, which Damon also took on earlier this summer. Here, he offers up a few under-appreciated cuts that cook up especially well on the grill. (All, BTW, are available at the KQ butcher shop.) | AUGUST/SEPTEMBER 2016

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Before furry hugs become first loves It’s the perfect time, and they’re the perfect age, for Sesame Place®. So before little kids become big kids, come whirl on rides, splash down slides and get great big hugs from everyone’s favorite furry friends. Save on admission at

© 2016 SeaWorld Parks & Entertainment, Inc. All rights reserved. Sesame Workshop®, Sesame Street® and associated characters, trademarks and design elements are owned and licensed by Sesame Workshop. © 2016 Sesame Workshop. All rights reserved.

Go before they grow®

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WINE DINNER Friday, September 16 • 7pm Savor the flavors of Napa Valley at this special Parxgrill event. The evening includes a perfectly paired five-course menu featuring Executive Chef Frank Perko’s delicious cuisine accompanied by the fine wines of Whitehall Lane Winery & Vineyards.


Visit or call 1.888.588.7279 for additional details and ticket reservations. Seating is limited.



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Home + Table Aug/Sept 2016