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Priceless. Please take one! FOODIE ISSUE | August & September 2017


Local Flair | August/September 2017


Local Flair | August/September 2016

When seconds count, count on St. Luke’s.

100 St. Luke’s Lane Stroudsburg, PA 18360 Powered by the strength of St. Luke’s University Health Network


Local Flair | August/September 2017

State-of-the-Art Technology. New facilities and advanced medical and surgical equipment allow us to diagnose and treat the problem to get you the help you need. Patient-Centered Health Care Experience. Patient-friendly exam and waiting rooms, staffed by a collaborative team committed to providing the highest level of care for you and your family.

Local Flair | August/September 2017


LOCAL FLAIR is published bi-monthly and distributed throughout the greater Pocono area. Local Flair reserves the right to refuse to sell space for any advertisement the staff deems inappropriate for the publication. Unsolicited manuscripts must be accompanied by a self-addressed stamped envelope. Letters to the Editor are welcome, but may be edited due to size limitations. Press releases must be received by the 15th of the prior month of publication. All contents of this magazine including without limitation to the design, advertisements, art, photos, and editorial content, as well as the selection coordination and arrangement thereof is the Copyright of Local Flair, Inc. No portion of this magazine may be copied or reprinted without the express written consent of the publisher.

MISSION The mission of Local Flair magazine is to celebrate excellence in community businesses, services, and efforts by appealing to the tastes, sensibilities, and curiosities of its readers and advertisers alike. To this end, Local Flair strives to balance informative and inspirational editorial content with relevant and enlightening advertisement.

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“Vineyard Grapes� by Ali Schratt


Local Flair | August/September 2017


Ali Schratt EDITOR



Ali Schratt SALES CONTACT Local Flair Magazine 609 Main Street Stroudsburg, PA 18360 P: 570.424.9600 F:570.424.9601

CONTENTS 6. 8-9. 10-12. 14. 18. 20-46. 26. 40. 46-51. 54-56. 58.

Letter Go! August & September Give! Local Craft Local Author Local Food Local Craft Local Fun Local Homes Local Scene Local Vibe

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STROUDSBURG Office 570.421.8950 BUSHKILL Office 570.588.3440 MOUNT POCONO Office 570.839.4174 MILFORD Office 570.296.6946 Local Flair | August/September 2017 Open 7 Days a Week


Oh I love you so! We’ve been all over the

Poconos tasting the best food, wine, sweets and beer for the Foodie Issue and - like our stomachs - the magazine is full of the BEST destination eateries in the area. From the authentic Italian cuisine at Momento Pizzeria & Restaurant to the Classic French fare at The French Manor located in South Sterling… we have it covered. The surprising flavors at The Beer House Cafe wowed us and the eclectic mix of Golf & Dine

A traditional New York style steakhouse featuring prime aged steaks, terrific seafood & outstanding service. We offer on or off-premises catering for all your special occasions and events.

Join us for a “Taste of Italy” Every Thursday Night enjoy 3 courses for $20.95 Women & Wine August 9th September 13th

Steak Night August 23rd & September 27th

locales inspired us to try more! Read about Meals on Wheels and come to the Wingfest on August 12th at Pocono Raceway to support this great cause. As usual, this issue is full of great events, people and places. Head to Creative Canvas Studio with your girlfriends for a night out while you drink a little wine and paint a masterpiece. Go meet Lizzy Tilley and explore her historic property which she transformed through her art. August is full of adventure in the Pocono Mountains! Whether you’re in search of great flavors or family-friendly events..there’s something in this

Summer Hours: Sunday, Tuesday, Wednesday & Thursday 4-9:30 p.m. Friday & Saturday 4-10:30 p.m. Closed on Mondays Join our mailing list to receive specials and promotions right in your email!

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Local Flair | August/September 2017

issue for everyone! Enjoy the rest of your summer and we will see you in October! Keep it local


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Local Flair | August/September 2017





01 02 06

12 01155th Annual Wayne County Fair | Aug 4-12 | 10am-11pm $10/person includes parking, rides and most shows Enjoy a huge midway with over 26 big-time rides, kiddie rides, games and fantastic fair food! Horse, tractor, and truck pulls, 4-H Club shows and judging, harness racing, fireworks and much more. 02Kids’ Day at Monroe Farmers Market | Aug. 5 | 8am-1pm | FREE Kids’ Day will have live farm animals, science exhibits and handson activities, balloon animals, live music and educational activities about agriculture. 03Festival of Wood Aug 5-6 | 10-5 Sat., 10-4 Sun., $5 per person, children under 12 free | Handmade crafts, music, arts, children’s activities and educational exhibits. Free programs, events, parking and shuttle. Rain or shine.






04Performing Arts Camp Showcase Aug. 6 | 6:30-7:45pm $25/general admission $10/students | “Imagination: Go As Far As You Can Dream” encourages students to broaden their skills in acting, singing, dancing and playing instruments. At Pocono Mountain East High School. 05Sunset Dinner in the Vineyard Aug. 9 | 6:30-8:30pm | $79 A sunset dinner among the vines at Mountain View Vineyard begins with a cocktail reception and hors d’oeuvres on the porch at the new winery building. Head out into the vineyard for a special dining and wine tasting experience with live music. Seating is limited; reservations are required. 06Sweet Corn & BBQ Festival Aug. 12 - 13 | 11am - 5pm In advance, $9/adults, $7.50/children, 4 and under free; At the gate $12.50/adults, $8.50/ children, 4 and under free Nothing says summer like delicious sweet corn and finger-licking BBQ all with a western theme. Great food, live country show bands and country line dancing.

Local Flair | August/September 2017

07ABC Supply 500 Race Aug. 19-20 | Times, prices vary Pocono Raceway will host the 2017 ABC Supply 500 Race, with Verizon IndyCar Series qualifying and practice on Saturday, and the ABC Supply 500 Race on Sunday. 08West End Fair Aug. 20-26 | Times vary $5/ages 11 and older A country fair with animals, homemade and homegrown items on display. Rides and food galore. 09Beer Pairing Dinner Aug. 25 | 7pm $49/person Beer pairing dinner includes a 5-course meal with unique ShawneeCraft brews paired with each course. Tax and gratuity not included.

05 04




10Wally Lake Fest Aug 25-27 Various events through the region This end-of-summer three-day event has fun-filled activities in locations all over Hawley, on and off the water: boat parade, market fairs, watercraft and ATV expo, unique vendors and more. 11Pocono State Craft Festival Aug. 26-27 | 10am-5pm $6/person; Children under 12 free Quiet Valley Living Historical Farm will have distinctive crafts on display such as fine jewelry, woodworking, clothing, metal work, stained glass, basketry, pottery, leather and furniture. Craft demonstrations, and Dixieland and bluegrass music plus festival food. Free parking. No pets allowed. 12POCONO GARLIC FESTIVAL Sept. 2 - 3 | 10am to 6pm $9/adults, $7.50/children Over 65+ vendors will fill the mountain air with garlic-y goodness. Live music, cooking demos, wildlife education display, garlic cooking contest and children’s area.

11 16

17 13Celebration of the Arts (COTA) Sept. 8-10 | Times vary $28/adults, $15/seniors over 65 and students, $10/children 5-12, children under 5 free The 40th Annual Delaware Water Gap Celebration of the Arts packs continuous ensemble jazz performances, plus theater and arts, into a three-day festival in scenic Delaware Water Gap. 14Moonlit Drumming Sept. 16 | 6:30-9:30pm $30/adults, $20/children Master drummer Maxwell Kofi Donkor provides an introductory lesson and drumming circle under the moonlit sky around a campfire. No experience necessary. Program requires a minimum of 15 preregistrations. 15Baskets Galore/Tricky Tray Sept. 16 | 11am-4pm At Ross Township in Saylorsburg, a fun day to benefit West End Park and Open Space Commission. $10 for 25 tickets.

16Holidays Jubilee Sept. 23 | 6-10pm $100/person or $125 with Social Patron Listing The Developmental Education Services Foundation is celebrating all holidays year-round with its Holidays Jubilee, with fine dining and dancing to the music of Riverside Rhythm at the historic Shawnee Inn. Benefits individuals with intellectual disabilities. Evening dress attire suggested. RSVP by Sept. 8. 17Pocono Puppy Palooza Sept. 23 - 24 | 11am-5pm In advance: $8/adults, $6.50/children; Gate: $10/adults, $8/children; Ages 4 and under free First time ever: Shawnee is going to the dogs! Join an action-packed weekend of canine fun.

Local Flair | August/September 2017




rolling through with


When Monroe County Meals on Wheels comes rolling through, the community breathes a sigh of relief. The agency, founded in 1972, services individuals (and their 24/7 pet companions) who are food-disadvantaged and unable to leave their homes to shop for food. The program delivers food and the much-needed human contact to program recipients. According to Executive Director Heidi Fareri, their most significant challenge is the growing need for services in Monroe County. “Last year, we served 392 individuals over the course of the year. This is the highest number of individuals we have served since we began,” said Heidi. “It looks like we will top that number again this year.” Pennsylvania has the second largest-growing older adult population, right behind Florida. Heidi added, “Here in Monroe County, a fairly rural county, adults with mobility issues and who may not drive have a difficult time getting to a grocery store. All these factors have contributed to our rising numbers.”

Meals on Wheels recently received a grant to help community members address their nonfood needs and coordinate with other service providers. Another grant will allow the agency to provide veterinarian and grooming services for clients’ pets. Throughout the year, the agency holds special events to raise awareness and support. The next event happens to be Meals on Wheels’ largest annual fundraiser, Pocono Raceway’s Pennsylvania Wing Fest. It takes place on August 12, from 12 – 5 p.m. This free event at Pocono Raceway offers seven hours of delicious chicken wings from a wide variety of competitors, live music, craft beers and wine, as well as other food and entertainment for all ages.

For more information, visit or

10 Local Flair | August/September 2017

Local Flair | August/September 2017





away at

hunger WORDS | Debbie Bur ke

“Wear Orange” is the rally cry for September,

which is Hunger Awareness Month. But hunger has many forms. The United Way of Monroe County and its partners are not only tackling hunger but “food insecurity” which is defined as “a household’s inability to access or afford enough nutritious food for everyone to live an active, healthy lifestyle,” according to Jennifer Strauch, VP of Community Impact at United Way. The problem is made worse by a severe lack of affordable housing for those in the lower income brackets. “This makes individuals question whether to pay their heating bill or pay for food,” added Jennifer. This past January, United Way of Monroe County helped to launch the Hunger Coalition with many local organizations including the Salvation Army, Pleasant Valley Ecumenical Network (PVEN) Food Pantry, Meals on Wheels, the Garden of Giving, Second Harvest and others. The program dovetails with United Way’s new Access to Healthy Food Impact Initiative, started as a result of United Way’s community needs assessment. An estimated 18,200 people (10.8%) in Monroe County are struggling with food insecurity according to Feeding America, said Jennifer, with 13,000 local children receiving free or reduced lunches. Yet every little bit helps, such as the United Way-funded Double Bucks program at the Monroe County Farmers Market

in Stroudsburg (held on Saturday mornings until mid-October). Through Double Bucks, recipients of SNAP (formerly known as food stamps) who redeem SNAP dollars at the Farmers Market will automatically receive double the amount of their food vouchers up to $20 dollars per day. United Way is also partnering with Second Harvest Food Bank of Lehigh Valley and Northeast PA, to provide weekly fresh produce deliveries to Monroe County families. The biggest misconception about hunger in America is that it occurs “somewhere else.” But in reality, it’s right here in our neighborhoods and communities. As the cost of high-quality, nutritious food continues to rise, cheap processed foods are plentiful and readily available. Families are tasked with choosing how each dollar is spent, whether it’s buying two nutrient-rich items that will not be enough to eat, or getting many items that are nutritionally vacant but will feel filling. “This is why the Hunger Coalition is so important to our community,” said Jennifer. “When we work together, we have the ability to impact lives in a meaningful way.” The public is invited to attend Hunger Coalition of Monroe County meetings on the 3rd Thursday of each month at 6 p.m. at the Northampton Community College -Monroe Campus in Tannersville.

For more information on donating or volunteering, please visit and click on “Get Involved.”

12 Local Flair | August/September 2017

September 2nd is our 1st Annual Superhero Adventure in partnership with Sherman Theater’s Stroudfest! This event benefits Family Promise to help homeless families. Family Promise of Monroe County provides safe shelter, meals, and support services for homeless families with children through a collaborative network of local congregations.

PO Box 1021 Stroudsburg, PA of Monroe County 570-420-8589

Local Flair | August/September 2017




EVERYWOMAN of the arts WO RDS | D e bb ie B u r ke

An artist of many stripes

(fashion design, jewelry, theater, painting, sculpture, and more), Lizzy Tilley is a Renaissance woman whose heart is in every facet of artistic creation. She runs the unique Silvery Moon Guest House, a studio/gallery/intimate resort in Stroudsburg, of which she said, “This place is my work of art.” Before moving to the Poconos, Lizzy lived in upstate New York, showing at Cortland’s Cinch Art Space, the Ithaca Public Library and Community Arts Partnership and Found gallery also in Ithaca; the Red Tent Studio in Binghamton; was featured in Finger Lakes Magazine; and owned the Sugarcoat Couture gallery in Ithaca. “My style is described as quirky, original, whimsical, colorful and playful,” she said. This past Mother’s Day she revived her clothing work with the Mother’s Day “Let It Be Mother’s Day Tea (A Fashion Passion Play).” The show wove together stories of courageous women in history. “I tried to make it entertaining and relevant to today’s political climate,” said Lizzy. Not only inspired by social issues, her art is also a personal expression of “things going on in my own emotional landscape” like motherhood, divorce, cancer, nesting, hope, renewal, spirituality and nature.

“I came up with the concept of the Mother’s Day event because I couldn’t go to the Women’s March on Washington, and I felt frustrated and angry. I had to do something to celebrate how important the history of women’s rights is, how far we’ve come, and how we’re not about to lose all that now,” she said. She also supports Women’s Resources of Monroe County and wants to raise local awareness of the organization. Her future plans are artsy and ambitious. Although she offers private art classes and the occasional group class, she wants to expand by adding more instruction. “I’d like to have more time to teach sewing and design to teenagers, and have quilting workshops,” she noted. Lizzy is also considering converting the chapel to a bridal dressmaking shop for personalized and unique bridal wear. The store, which would be open by appointment only, would be called the Sugarcoat Couture Atelier. Lizzy wants to host poetry and novel readings, TED-type talks and acoustic music, making Silvery Moon “a community space, where we explore cultural ideas together in a coffeehouse environment.”

For more information, visit and

14 Local Flair | August/September 2017

You can learn... and we can help! Sign up for our newsletter or checkout our website for special events!

Classes available for: Knitting Crocheting Beading Call to sign up for a class today! for info

114 Washington Street • Suite 100 • East Stroudsburg, PA 570.424.7770 fax: 570.424.8778 •

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Local Flair | August/September 2017



a night with kris W O RD S | De bb i e B u r ke

Daniel Perich is the managing director of KW Commercial Real Estate in Stroudsburg, and a senior investment advisor at the newly created Silver Fox Investment Advisors. He’s seen the movie “13 Hours” several times which details the events that occurred in Benghazi on September 11, 2012. One of the operators there, Kris “Tanto” Paronto, recently wrote a new book titled The Ranger Way. Fascinated by the story, Daniel realized that if he could get the author to do a speaking engagement, it would be an effective way to reach his demographic and introduce his new firm. Kris accepted the offer. “A Night with Kris Tanto Paronto, 13 Hours: The Inside Account of What Really Happened in Benghazi” will be held on September 21 at 7 p.m. (seating begins at 6 p.m.) at Kalahari Convention Center. Said Daniel, “I live close to the Kalahari Resort and Convention Center and felt it would be an incredible honor to have him speak at that brand-new facility.” Depending on the feedback, it could be the first of many events Silver Fox will host on an annual basis. In his storied career, Kris – who has a master’s degree in criminal justice – served in the US Army and the Army National Guard, worked as a contract security agent, and ran his own insurance adjusting business between deployments. He is best known for his role as a contractor for the CIA where his heroic actions helped save over 20 lives during the September 11, 2012 attacks in Benghazi, portrayed in the major motion picture 13 HOURS: The Secret Soldiers of Benghazi. “Honestly, I don’t have memory of ever being a natural leader,” Kris stated. His father was a head football coach at several colleges and an athletic director. Kris observed his dad in a supervisory role as well as a mentor to young college athletes.


Insisting that the military “chose” him, Kris was picked out of crowd on his last day of college, when an Army recruiter showed him a 75th Ranger video. His military experiences have taught him how to perform under massive amounts of stress to succeed “so you can deal with the pressure and adrenaline associated with it.” Everything he learned about coping with adversity is applicable to civilian life, asserts Kris. “Live your life putting others before yourself. Be courteous, be confident, be respectful, be unselfish. Great leaders know how to recognize the strength of their subordinates. And a team on the same page with the same focus can accomplish anything.”

16 Local Flair | August/September 2017

For tickets and more information on this event, visit For more information on the book, visit and search for The Ranger Way: Living the Code On and Off the Battlefield (Center Street Books, May 2017). For more information on Silver Fox Investment Advisors, visit For more information on Keller Williams Commercial Real Estate, visit

A Night with Kris "Tanto" Paronto

13 Hours: The Inside Account of What Really Happened in Benghazi

Kris Paronto tells the insider account of the attacks in Benghazi. The 13 hours of assault dramatically impacted the lives of those serving in Benghazi and resulted in the loss of an American diplomat, Ambassador Stevens. Kris shares the details of the moments, decisions and results of the historic day.

Thursday, September 21, 2017 7:00 pm at

Kalahari Convention Center Tickets: $30 - $50 per person limited seating

PURCHASE TICKETS AT Meet & Greet with book signing to follow event Local Flair | August/September 2017



COLOR FOR HEALTH & RELAXATION WORD S | Debbie Bur ke First-time author Jill Howell

of Stroudsburg is using swirls of color to teach people relaxation and meditation. Her new book, Color, Draw, Collage: Create Your Way to a Less Stressful Life!, is a friendly, easy-to-use guide. Jill is a Registered, Board Certified Art Therapist, Licensed Professional Counselor, author and speaker with over 12 years of experience in counseling, and has dedicated her career to inspiring others to cope with stress and illness. She earned a BFA in Illustration from The School of Visual Arts and an MA in Art Therapy from Marywood University, and has worked with patients at a community hospital and cancer center. She lectures on creative stress management throughout area businesses and the Pocono Mountains community.


WHAT INSPIRED YOU TO WRITE THE BOOK? Jill Howell: This book wrote itself! For years I jotted down notes but hesitated to put them together, thinking what did I have to say that’s different from what other authors say about stress management? Then it occurred to me that it’s the way I present it that makes it unique. When I noticed that coloring books were becoming such a big trend, it just made sense as an art therapist to present the material that way. Local Flair: Why do you think coloring has taken off as a destressing technique for adults? Jill: Mostly because people need distractions. It is incredibly important to take time for self-care, to give the mind a break and something to focus on. Many people are intimidated by meditation or mindfulness. Coloring, making art or any hobby can provide a safe haven for your mind. When you’re focused on a hobby, all of your stressful thoughts are put aside. Local Flair: How did you use these techniques in your healthcare career? Jill: Art therapy provides an opportunity to place your emotions outside of yourself and then to witness them. When you create art about your feelings, physical or emotional, you can’t hide from them. They’re right there in front of you, represented visually. In healthcare, art can be used to help better explain and identify sources of discomfort. It’s used as a way to release physical and emotional discomfort and to identify coping skills.

Jill: I use a waterfall as my visualization to relax and de-stress. I imagine the water washing away any concerns. In the book, I guide readers to create their own relaxing visualization. This was the first image that I created for the book. I worked with the design team at Skyhorse Publishing to find the right colors and fonts that worked best. Local Flair: The layout is very friendly, accessible and easy on the eyes. Was this a goal of yours? Jill: Very much so. I wanted readers to be able to absorb the stress management techniques. I did not want it to be too wordy or too academic. The book is written in a conversational tone. It is my voice. I also wanted the style of the book to reflect my visual sense. I love swirls. I am very drawn to them. They are a big part of my art. Local Flair: Do you have a private art therapy practice? Jill: I do. I work part time at Pocono Psychiatric Associates in East Stroudsburg, and also at The Massage Academy of the Poconos. I do workshops there for self-care as well as other locations throughout the area. Additionally, I go to businesses and organizations to lecture about creative stress management techniques. It’s important to note that art therapy is NOT about making good art! It’s about the process of creating and expressing your emotions. Local Flair: Other comments? Jill: I would like to create an online community where readers can post their completed images and then comment and support one another.

Local Flair: Talk about how you came up with the cover design. For more information, visit and Jill’s website at

18 Local Flair | August/September 2017

Local Flair | August/September 2017






Tucked away in Cresco,

Cranberry Creek Farm produces cheeses from the milk of Normandy cows left free to graze in the woods and wild pastures. The French breed gives a rich milk perfect for cheesemaking. The farm, run by Jeff Henry, is idyllic. Beginning with a single cow named Delilah, Jeff began making cheese in his kitchen, eventually expanding to a small herd and production facility. While other producers may buy all their milk, Jeffrey sees himself first as a farmer (others may see him first as a master cheesemaker.) He has recently added several American Alpine goats to the farm with the hope of making goat cheeses in the future. The farm store on the property sells all his varieties, not the least of which is the masterpiece of a blue-veined cheese. With a savor and long finish that outweighs its European counterparts, there could be nothing finer than a good bottle of wine paired with this. The aged Tomme, a cheese originated in the French Alps, defies imagination. The rind is exceptional, compounding and amplifying all the complexities of this star. Cranberry Creek Farm’s heavyweights are superior to the many imported cheeses available today.

Apart from a single weekend class in Vermont, Jeff is self-taught. There is distinction between his batches, not the commercial sameness found from manufacturers both domestic and abroad. He is not afraid to challenge tradition. This art is a labor of love, and Jeff works seven days a week, twelve hours a day to achieve it. Trying to market in urban areas already crowded with fromagers is a major frustration, but the reward of raising his children on a family farm tips the balance. There is an intricacy to his craft. The soft-ripened Brie is cold-aged; other cheeses spend at least one year in the “cave,” a temperature-controlled room of wooden boards filled with cheeses in various stages of ripeness where massive wheels of Romano share space with classic cheddars. Off to one side are wax-coated Goudas, waiting like thoroughbreds before a race. Jeff ’s latest passion won’t be ready for several months, yet he is already laying plans to build a smokehouse to finish some of the Goudas.

For more information, visit

20 Local Flair | August/September 2017

Wildlife exhibits and planetarium shows for explorers of all ages!

A full spectrum of diversified art

Mon-Thurs by appointment only Fri-Sun 11am -7pm 570-517-5021 109-111 N. 8th St, Stroudsburg PA

An eclectic mix of antiques, crafts, contemporary art, sculptures, vintage, one of a kind and unusual items spanning the early 1890’s to present day.

Shake the


ro dog ds s• d u c e • • s m ea cof pastu a fee• re-raised meats• j ne• br i Flowe rs• raw honey• w

p p soa

Hoeffner Science & Technology Center Normal Street & Ransberry Avenue East Stroudsburg, PA 18301 570.422.2705


Adults $6, Children (3–17) $4, Seniors 60+ $4 Children under 3, Members, and ESU students admitted free


Summer 2017 Hours Tuesday–Saturday, 10 a.m.– 4 p.m.

tr • d eats ess ert s

that feeds you.

over 2 dozen vendors! live music weekly!

saturdays 8am-noon courthouse square, stroudsburg Local Flair | August/September 2017



MUSHROOMS: A DELICACY FROM OUR POCONO WOODS WO R DS | KEVIN CO N ROY There is a Zen beauty deep in the Pocono woods. Woodsfresh Mushroom Farm, in Cresco, is where Warren Coffman grows a staggering variety of mushrooms on what was once his great-grandparents’ farm. He plans to expand, but always, his objective is to work in the forest. Everything here is done the most natural way possible. A crystal-clear spring supplies water to the environment and rain patters on the leaf canopy above, the foliage protecting the mushrooms from sun and wind. We follow a trail through the woods to stand before a dying apple tree. Here Warren experiments with the connoisseur’s favorite: morels. A few feet away a cherry stump harbors namekos. “In the specialty mushroom world, we are all still learning and sharing information with each other,” he says. “It’s all very exciting!” The oaks have marched in to reclaim what were once fields, creating a perfect environment for the mushroom

farm that seemed a natural progression for Warren. “I’ve always been a mushroom enthusiast,” he says. Next to moss-covered stones at the edge of the stream, logs are set over the water to keep the proper conditions. Nearby, a twenty-foot tall stump sprouts lion’s mane. Once each year, in February or March, Warren harvests trees. A fresh tree must rest several weeks for its antifungals to subside, then after being cut into lengths, the wood is inoculated with mushroom spawn and stacked up alternating crosswise on the ground. It takes more than a year for mushroom mycelium to grow through a log and fruit new mushrooms, and only when conditions are perfect. Tupelo logs fruit shiitakes in cold weather, growing through snow to produce a dry, densely flavored mushroom. Grey oyster mushrooms also prefer cool temperatures, while gold oysters prefer heat. In the mushroom world, it is a matter of wood preference, temperature and humidity… a complex system. Where the stream bends, a hunting cabin had been built. Warren transformed it into an indoor growing room. We enter its sub-tropical interior where the mushrooms look like showpieces. When we step outside, Warren opens a hand, gesturing. “For a century, that hill has been prime hunting ground for boletes.” It still is. The smell of forest surrounds us. We walk on in silence, not wishing to disturb the fragility of the place that is Woodsfresh Mushroom Farm.


22 Local Flair | August/September 2017


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Local Flair | August/September 2017


ORGANIC FARMING With the explosion of advances in

nutrition and the growing interest in the food we eat, comes a new emphasis in healthcare. Now, preventive care and preventive medicine are top priorities right alongside taking care of the ill and injured. One of the major thrusts of good preventive care is through our diet. In 2014, the Rodale Institute and St. Luke’s University Health Network formed a partnership to create the St. Luke’s Rodale Institute Organic Farm in Bethlehem Township. The 11.5-acre organic farm is designed to offer patients and their families, staff, and visitors access to delicious, farm-fresh fruits, vegetables and, recently started at the Anderson campus, cut flowers. Beginning this year, the farm’s organic produce has also been made available to Monroe County at St. Luke’s Hospital recently opened in Bartonsville. Not only is the produce used for the meals served in all St. Luke’s hospital cafeterias, it is also included in patient meals, and as the season progresses, will be available for purchase by staff and visitors to prepare at home. “Our thought is if we have healthy soil, we will yield healthy produce and create a healthy community,” said Lynn Trizna, farm project manager. “Farmer Lynn,” as she is sometimes called, started working on farms as a summer volunteer. Although her bachelor’s degree was in urban studies, she fell in love with working on a farm and decided to get into agriculture. Previously the acreage was used as a conventional soy and corn farm, and it takes time to build up the soil to support other crops. “Even in the past couple of years, we’ve seen a difference,” Lynn added. And the soil




continues to get more robust. Among the 100 varieties now grown and distributed are kohlrabi, ground cherries, leeks, broccoli, Romaine lettuce, okra, corn and Brussels sprouts. The farm exceeds the USDA organic farming practices which regulate against using synthetic pesticides or chemicals. According to Lynn, “We make sure the farm is balanced with different crops, has proper buffer zones and that we don’t get wiped out by some kind of pest or disease. We are creating healthy soil and the byproduct of that is healthy crops.” Nationally, St. Luke’s is the third hospital system to partner with an organic farm and make produce available to their patients and staff. Although it will take a while to evaluate the good effects of the farm food, it aligns perfectly with St. Luke’s drive for wellness for its employees and throughout its communities. Lynn said the feedback from staff is extremely positive. “We pride ourselves on quality,” she noted. “We harvest for orders, not just doing a bulk order and sending it out. It’s as fresh as it can be.” Usually, the greens eaten on Monday were harvested that morning. “Folks are amazed by the taste of it. When we pick basil, the air smells fully of basil, it’s not sitting in a warehouse before we send it out.”


24 Local Flair | August/September 2017




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time to unwind,

SIP&PAINT WORDS | Debbie Burke

What a great idea: pairing a no-pressure paint class with a sip of vino, surrounded by friends old and new! From the time she was a teenager, Victoria VanGilder helped out at her family business at VanGilder’s Jubilee Restaurant in Pocono Pines. A graduate of NYC’s School of Visual Arts, she built a web and graphic design business where she worked over 20 years, and even published a local dining magazine. When she transitioned to being more hands-on to help run the family business, she was torn. “The less design work I was doing, the more I felt a need for artistic expression in some other form,” she said. The outlet she found was at a “sip and paint” event; in a BYOB atmosphere, where a group of friends, family members, or even people who attend alone but want to meet other creative souls can enjoy a fun couple of hours painting together and sipping adult beverages. “Sip and paint was a growing trend that I was curious about. I had no intention of starting this business,” Victoria admitted. “I enrolled in a sip and paint class that piqued my interest. I left with my head spinning with all kinds of ideas, in awe that a room full of non-artists enjoyed this so much.” The next step became clear to her; she bought some easels, paints and brushes and taught her very first class to her sister and a friend on her back porch. “We had a ball,” Victoria recalled. The following

winter, she hosted sip and paint classes at the restaurant on slow nights to bring in customers. The classes were an immediate success, often selling out, and demand grew for more nights. As summer approached, Victoria realized she wouldn’t be able to continue with the classes at the restaurant which was becoming even busier. She found a rental space in Stroudsburg. “I immediately fell in love with the space - tall ceilings and big windows - it looked like a loft space in New York City. I wasn’t looking to start a new business, but it seemed like a sign.” In 2016, Creative Canvas was born. The studio hosts private parties like birthdays, bachelorette parties, baby showers, bridal showers, kids’ birthday parties and mommyand-me parties. On open weekend dates, she gives public classes. The vibe is strictly fun and games. Participants do not need any sort of artistic background. Victoria said, “The biggest surprise is seeing the transformation that happens when people who’ve never done this before find their artistic side and leave proud of their outcome!” Creative Canvas also offers “pop-up” events on request, including sip and paints at firehouses, community centers, restaurants, wineries and corporate offices, as well as in clients’ homes. While she teaches most of the classes, she does have guest artist Tracy Gross lead classes occasionally, as well as Joe Mooney for the Paint your Pet sessions. “I am hoping to add additional artists as the studio grows,” Victoria added.

Creative Canvas is located at 925 Ann Street, Suite 101 (next to The American Ribbon Factory) in Stroudsburg, tel. 570.620.8099. For more information visit

26 Local Flair | August/September 2017

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W O R D S | D e bb i e B u r ke

IN 2008 THE LOCALLY FAMOUS VINCENT DIFRANCISCO (“Vinny D”) sold his East Stroudsburg deli. Citing the desire for a fresh change and a new start, he moved out of state. Although he sold the business (which is still operating), the deli kept his name. Vinny agrees, sometimes customers get confused; but he never intended to open another store in Pennsylvania. The call of the deli was too great, and in 2013, Vinny opened Vincent’s Deli & Catering in Tannersville. The great sandwiches, wraps and platters you remember are still being served, but he’s stayed on trend and has added new culinary delights that mouths have been watering for! He spoke to Local Flair about keeping the flavors going.

Local Flair: What’s different and new on your menu now? Vinny DiFrancisco: A lot of customers, when they first walk in, are overwhelmed with how much we have: cheesesteaks, wraps, salads, specialty and gourmet sandwiches, breakfast sandwiches, Reubens, sloppy joes and so much more. We also have a dessert case filled with Junior’s cheesecakes, and tiramisu. In the freezer, we carry Pastosa Ravioli products, Vincent’s Deli Sauces & Soup, and more Junior’s.

Local Flair: What’s your top-selling hot food? Vinny: My best sellers for hot food are chicken Francese and my mother’s recipe for homemade meatballs.

Another big hit here is our “Grab & Go Dinner.” Customers love them. One lady I was talking to works for the hospital and cooked every day of her life for her family. Now it’s just her and her husband. She says ‘why cook? I have you,’ as she buys six dinners some chicken Francese, eggplant rollatini, spaghetti and meatballs, and a few other meals.

Local Flair: What is one new ingredient that people are suddenly interested in? Vinny: Two new trends/ingredients that we have noticed and included in our store are sriracha and avocado. We sell a sriracha ranch pasta salad that my customers from Marshalls Creek drive all the way here to get. It’s become one of our bestselling pasta salads. We also have a sandwich which includes sriracha called the Radical Rachel (grilled chicken, melted provolone, romaine and sriracha ranch), and Monica’s Spicy Sriracha (grilled sriracha chicken, romaine lettuce, tomato, asiago cheese and Caesar dressing). Let’s not forget my Dynamite Dorothy (grilled chicken, melted Swiss, avocado, romaine, red onion and garlic mayo) which became my #1 selling wrap because of the avocado.

Local Flair: Are you expanding your business in any way? Vinny: Yes. I plan to open a real deal brick oven pizza restaurant with old-world cooking taught to me by my mother. Local Flair: What’s the secret to making a great sandwich (as much as you can share!)? Vinny: Giving the best ingredients from the bread to the dressing. Simple as that.

Local Flair: What’s your top-selling salad? Vinny: Our Redlicious salad. It’s romaine lettuce with fresh mozzarella, roasted peppers, fresh basil and tomato topped with grilled chicken breast and balsamic vinegar dressing.

Vincent’s Deli & Catering is located at 2885 Rt. 611 North, Car Quest Plaza, Tannersville, PA 18372, tel. 570.213.4529. For more information, visit

28 Local Flair | August/September 2017


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Local Flair | August/September 2017





To passersby of the Beer House Cafe in the tiny borough of East Stroudsburg, it just seems to be a place to get great beer and pub food. But this may be a bit of a misnomer. Although they devote substantial wall space to showcasing specialty IPAs, what really sets this eatery apart is its unique-tothe-region Algerian-inspired cuisine. The original idea was to serve traditional American fare like hot dogs and pizza, but the general manager/co-owner Chahrazed Chadli (or “CC” as she is known) said with her business and culinary background, she wasn’t coming on board for a restaurant without its own identity. CC grew up with Algerian cooking and never had fast food. Her mother taught her authentic cooking and CC ran with it. “It influences the menu here,” she said.

“There are no preservatives, all fresh ingredients, and where possible it’s all locally sourced.” She’s worked in hospitality since the age of 15; while completing her associate degree in business, she took a cooking class for fun – and stayed another two years to finish a certificate in baking and pastry arts.

30 Local Flair | August/September 2017

The cuisine is characterized by flavors which are artfully layered in an intricate, complex manner. This is no better illustrated than in the harissa that features the interplay of cumin, coriander, paprika, cayenne pepper, fennel, caraway and cinnamon. Her stew tagine, she said, is “super savory and delicious.” And think about this: the borek (Algerian egg roll) is encased in a flaky-yet-crunchy egg roll wrapper with a surprisingly creamy blend of ground beef, potatoes, capers, shallots and scallions oozing from within. The drink selection is outstanding, from locally hand-crafted beer to herbal teas to specialty beverages. The watermelon agua fresca is not something vague and watered down; it is concocted with tons of fresh watermelon, simple syrup and lots of freshly squeezed lime juice to brighten it up. Two outstanding desserts are the fresh baked pain au chocolat topped with a thick coating of Belgium chocolate, under which is revealed a juicy orange tort spiced with almond; and the Algerian baklava, with a honey and walnut interior, rimmed with a nest of spun dough. As to her future plans, CC would love to expand the kitchen, add an open mic and start a family-style spaghetti and meatballs night (leave your cell phone up front). It’s obvious her passion is food. “Food puts me in my comfort zone. When my customers feel fulfilled, that’s why I do it,” she confessed.

For more information, visit

Beer House Cafe

Beer quality: House It’s more than just a buzzword, Cafe it’s what we believe in. Come and experience our unique dishes, crafted cocktails, and diverse beer selection.

Unique.crafted.quality. 15 Crystal Street East Stroudsburg, PA (570) 420-7522

Local Flair | August/September 2017



great tastes on tap WO RD S | D e bbi e B u r ke


in Tannersville is turning out New American cuisine, amazing beers on tap, and as of July 2016, breakfast at their Morning Toast restaurant! In addition, some of their brews are now being served at Mountain View Vineyard in Stroudsburg. OWNER TRIP RUVANE SHARED HIS TOP-SELLERS, HIS FAVORITE DISHES AND A HINT OF WHAT’S COMING FOR FALL.

Local Flair: Name your top signature dishes. Trip Ruvane: You can’t go wrong with our burgers and personal pizza. As for signature dishes, there are way too many to list, but I like the short rib taco fajitas and smoked prime rib. Local Flair: What’s the most common topping on your pizzas? Trip: There are nearly limitless combination possibilities. One of our guests likes our macaroni and cheese, asked for that as a topping and they loved it! Our most popular pie is the Margherita, which has Pomodoro sauce, basil, fresh mozzarella, Roma tomatoes and oregano. Local Flair: Your menu gives tips on pairing beer with food. What’s a good rule of thumb? Trip: Pairing food with beer is a personal preference depending on if you want the beer to complement the food or if you want it to contrast with it. Something light like the fish ’n’ chips I would recommend one of our lighter brews, like our Iron Arm Belgium or perhaps our Navigator Gold. With a steak, something darker with a little more malt like our Antler Brown or one of our stouts. Going spicy with a food choice? Then an IPA and our Rescue IPA or the current seasonal Citrabellum IPA. Local Flair: How did the partnership with Mountain View Vineyard come about? Trip: Linda Rice (co-owner) stopped in, introduced herself and told us the story of how she and (co-owner and husband) Randy just went for it, and opened their business. It reminded me of Eileen and I. Whenever we can, we’ll root for and support local businesses. Local Flair: Which of your beers are featured at Mountain View Vineyard? Trip: The Navigator Gold, the Antler Brown, the Angler Black and the Rescue IPA. We

32 Local Flair | August/September 2017

brew over 25 different styles during the year, so seasonal brews will be on the list. Local Flair: Why did you open Morning Toast? Trip: We wanted to see if we could open another restaurant concept that would be unique to the area and we already had the building. Importantly, I really like breakfast! Local Flair: Why do you say that the Morning Toast is “not your average breakfast”? Trip: Not too many places offer a sausage gravy for the biscuits smoked in their own smoker. The coffee is roasted locally by Electric City out of Scranton and so many other ingredients are locally sourced. Local Flair: What is your favorite summertime dinner? Trip: I know I can’t go wrong with Barley’s Berry Salad, a hearty spring mix with blueberries, strawberries, goat cheese and candied walnuts drizzled with a blueberry pomegranate vinaigrette. Local Flair: What about upcoming fall favorites? Trip: In terms of beer, that’s when you’ll see an Oktoberfest influence, with more dark beers, porters and stouts. In terms of food, apple pie, of course, and we’ll be adding a few more soups to the lineup. We have over 115 staff this summer season to run the main restaurant, the breakfast restaurant, the food truck and beer garden in the back yard up at the Pint Size Park. It’s an impressive operation and to see the team deliver quality products in a fun, unique atmosphere at your local brewery, it’s terrific.

For more information, visit

LIFE IS SWEET Guides in Period Clothing Recreate Life on a 19th Century Pennsylvania German Farm

Historic buildings, farm animals, heritage crafts & more Summer Tours June 17 - September 4, 2017 Tuesday - Saturday 10am - 5pm, Sunday Noon - 5pm Also Saturdays 9/9, 9/16 (10am - 4:00pm) August 5 Heritage Craft Day August 26, 27 Pocono State Craft Festival September 2 Farm to Table Experience

October 7, 8 Harvest Festival October 27, 28, 29 Spooky Days on the Farm December 2, 3, 9, 10 Old Time Christmas May 19, 20, 26, 27 (2018) Farm Animal Frolic

CALLIE’S CANDY KITCHEN & PRETZEL FACTORY will cover just about anything in chocolate: potato chips, licorice, cream cheese… Known for its see-through kitchen where you can watch the magic unfold, this little piece of candy heaven offers an amazing assortment of sugared popcorn, bacon and cheese popcorn, white chocolate peanut butter cups, white chocolate covered Oreos, chocolate-covered grapes, yogurt raisins, truffles, creamy ice cream, tangy fruit slices and so much more. How about a big, beautiful pretzel for your summer snack? The pretzel factory at Callie’s has amazing creations: pretzel nuggets and sticks; soft and hard; tiny and oversized; wrapped around hotdogs, transformed into pizza; burnt and butter braid; and too much more to mention. You can usually catch the pretzels being made early in the morning. For more information, visit

COUNTRY KETTLE is a candy superstore for those seeking every imaginable type of candy and confection in rows and rows of barrels! Just for starters, there are fruit chews in a variety of flavors like mango, orange creamsicle and kiwi. Chocolate fudge comes in delicious vanilla nut, chocolate peanut butter and rocky road. Snack mixes include their unique blueberry yogurt pretzels, wasabi fireballs, raspberry nut supreme and chocolate-covered banana chips. Other goodies: licorice wheels, extreme sour Smarties, cherry nibs, chocolate creams, maple nut candy, gumballs large and small, rainbow nonpareils, honey-filled bonbons and sesame crunch. Also sold are jams, jellies, barbecue sauce and old-time favorites. For more information, visit

Local Flair | August/September 2017





The fresh flavors of summer are nowhere more delicious than at Peppe’s Bistro in East Stroudsburg. A style that is characterized by owner Tom Farda as “Italian trattoria meets American bistro in a relaxed, hip and casual setting,” Peppe’s offers traditional Italian comfort dishes. The food is prepared with local farm-to-table produce, fresh fish, poultry and meats as well as house-made pasta. Quick bites are also available, from black angus burgers, sandwiches, fresh salads, wings and brick oven pizza. Which, by the way, is what the bistro is particularly known for. “We serve 12-inch artisan pies baked to perfection in our California Earthstone brick oven,” said Tom. The pizza is made with imported San Marzano tomatoes and Caputo double zero flour. The most popular choice is the saltimbocca pie, topped with fresh spinach and imported prosciutto. (Did you know that the translation of ‘saltimbocca’ is ‘jump into the mouth’?) On the veggie side, another big hit is the garden grill pizza, a tomato pie with fresh mozzarella and topped with fresh eggplant, mushrooms, broccoli, spinach and basil. Chef Orlando Andrade stays current with culinary trends through social media, Epicurious, Food Network and others sources. He also handles private banquets and prepares the to-go food from the catering menu. His inspiration leads him to create dishes with striking flavor combinations, like fresh black mission figs with provolone and prosciutto over mixed greens with raspberry vinaigrette. “Pairing savory and sweet is a concept that is popular once again,” added Chef. “The black mission figs are seasonal; in late spring and early summer they are at their peak. The prosciutto, figs and provolone are true to our Italian roots.” The top popular appetizers at Peppe’s include the golden fried calamari with zesty marinara sauce, and mozzarella in carrozza (breaded and fried house-made mozzarella triangles with a garlic butter sauce). Carpaccio (extremely rare filet mignon sliced very thin, served chilled with greens and sharp provolone) is also a favorite, along with shrimp pancetta (jumbo shrimp dredged in pesto sauce, wrapped in pancetta bacon and grilled, served over mixed greens).

34 Local Flair | August/September 2017

With 60 wines to choose from at an average price point of $35 per bottle, mixed drinks are a hit as well. The preferred mixed cocktail today usually involves vodka, Tom noted. Drink favorites include a dozen martini specials from the Cosmopolitan and the Hawaiian Dream to the ever-popular dessert adult beverage, the Ultimate Chocolate martini. “Customers are also more sophisticated when it comes to their choices in beer, and we have fifty domestic and craft beers to choose from along with ten ice cold drafts served in a frozen pint glass. Craft and draft beers with natural flavors added are fashionable now,” he added. The bistro will soon expand their grill selections to include a 22-oz. bone-in New York Strip steak and an 18-oz. black angus ribeye, and will add gluten-free items since pizza and many other entrees can be prepared with rice flour. Friday nights are known for live music at Peppe’s. From 7-10 p.m. entertainers play classic rock, jazz or folk music. Other special events include the Mady’s Angels fundraiser in the second week of December, hosted by Peppe’s Bistro and Skylanes Bowling Center, with live music from the Maybabies. August and September are the best months for their farm-to-table specials, fashioned around the abundance of fresh produce like beefsteak tomatoes, elephant garlic, peaches and sweet corn. “We are very in tune with the seasonality of our fresh ingredients,” said Chef Andrade.

For more information call 570.421.4460 or visit

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Local Flair | August/September 2017





The long driveway feels like a primal forest lined with flowers. Then she comes into view, all stone and windows, turreted and mossy-roofed. Before you stands the French Manor. One is struck with a sense of the majestic. Under a massive arch the door heaves open to reveal the handsome lobby. “Bienvenue!” smiles co-owner Bridget Logan Weber. “Welcome to the French Manor.” For decades, the French Manor Inn and Spa (located in Newfoundland) has been a yardstick by which other country inns and restaurants have been measured. “The restaurant is so important,” explains owner Genevieve Logan Reese. “It supports the overall business and makes us a destination.” And while this chateau frames the elegance of Chef Adam LaFave’s dishes, to view the Manor as solely a restaurant would be a disservice. The French Manor has for years been a Four Diamond country inn. Built in 1937 by entrepreneur Joseph Hirshhorn to curate a massive art collection, the stone-for-stone replica of a French chateau was purchased by the Logan family in 1990. The Logans enhanced the estate on a consistent basis and, in 2009, complemented the inn by including Le Spa Fôret. “The spa is a getaway for adults,” says Bridget.

36 Local Flair | August/September 2017

Poised to arrange a relaxed, pampered, and restorative experience, Le Spa Fôret is an investment in one’s self. An elegant saltwater pool greets guests as they enter; the cedar sauna stands to one side, complete with eucalyptus water. Inn guests and day guests alike begin at the well-appointed reception area. Essential oils are available for treatments, including patchouli. Bright changing rooms and wooden lockers await. A cozy fireside is the perfect accompaniment for a warm bamboo massage. In the Spa Suites, massive four-poster beds host percale sheets; leather sofas expect to be relaxed in. Out on the private balconies the views are spectacular in every season, often the perfect spot for the Inn’s gourmet breakfasts, like the Healthy Riser, poached eggs served with mesclun salad tossed in extra virgin olive oil and fresh lemon juice; and the Breakfast Parfait of fresh berries layered with yogurt and homemade vanilla almond granola. “We bring the spa experience to all our guests,” says Bridget. “At dusk, we offer tai chi on the lawn.” In the Manor house, the Turret Suite hosts a lovely French swag bed and a sweeping, thirty-mile view. It is a spot filled with romance.

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Evening dining experiences are exceptional. Under the soaring ceiling of the great room, damask-covered tables sparkle with fine china and silver. Out on the veranda, things are a bit less formal. “Even close to home, the veranda feels like miles from everywhere,” says Bridget. Either spot is an apt setting for Chef LaFave’s creativity. “Knowing I have made people happy,” says Chef LaFave, “is the most important part of my job.” Chef ’s Mer et Terre, pairing grilled venison with butter-poached lobster, shows true genius in his deconstructed béarnaise sauce of Malbec reduction, caramelized shallots, tarragon oil and cured egg yolk. All Chef LaFave’s dishes are thoughtfully presented and display a master level of creativity. “My greatest reward is our staff,” says Genevieve. “But making the perfect match of employee’s talents to their responsibilities can be challenging.” As a result, the service is not pretentious, but courteous and helpful in every aspect of the French Manor experience. Whether dining, lodging, or taking advantage of spa treatments, the French Manor may be the stateliest venue for life’s enjoyments.

For more information, visit

Local Flair | August/September 2017





Chef Nicola Mersini has worked for some of the most demanding and upscale kitchens in the world, including Germany, Spain, France, Italy, Mexico City and in the US. Since 2004, he has brought sharp skills and a passion for food to his own establishment in Stroudsburg, called Momento Pizzeria & Restaurant. While half of the restaurant is an informal and familyfriendly gathering place for pizza, pasta and the like, the other side of the restaurant provides a fine dining experience. The egg yolk ravioli (Uova da Raviolo) is a velvety and delectable morsel with an abundance of luscious herbal and buttery flavors that swim beautifully in your mouth. Chef adds the finishing touch when he comes tableside, flashing a grin, and with a mandolin delicately shaves black truffle shards atop the ravioli. Truffle (black or white) is considered the dearest ingredient in the culinary world, coming only from Italy and France, and recently priced at $8,000 per pound. Chef Nicola believes the most impactful part of his education was how food was elevated to become something very special in Italy. “When I worked there, I saw that a man had to have discipline,” he said. “Cooking is a great invention, a great art. I don’t just work in a restaurant. I study the details and play with food.” The years have brought much acclaim and many awards. In 2003, he was selected as chef for the 45th Grammy Awards in collaboration with Odette Fada and Sandro Fioriti; and in 2011 he won an international competition for his egg yolk ravioli. A local culinary celebrity, his cable show by George Roberts Productions is taped once a month and runs for the entire next month. A particularly

38 Local Flair | August/September 2017


Proudly Serving the Pocono Mountains since 2005 Momento Pizzeria & Restaurant has been involved with community charities, built relationships with local farmers and provided diners with delightful surprises when they visit. Stop in today to try one of the many fine dishes we have to offer.

long-awaited episode that will air shortly covers the White Truffle Gala. This reservations-only event will be held in the fall (date to be determined), with an early seating at 4 p.m. and a second seating at 7 p.m. It will be a feast of multiple courses, each of which uses truffles, even the dessert.


He’s an author too, having published a book featuring recipes from his friend and mentor Chef Sandro Fioriti. The book, titled Chef Nicola, For Food, Family and Friends, is available at Momento. What puts the restaurant several notches above the ordinary are the fresh pasta, made on site; fresh, whole fish (“Where else can you find the fish fresh, butchered and filleted in-house?” he asked); fresh, organic chicken and veggies from local farmers; and the occasional bourbon tasting which honors wife Melisa’s southern roots. The wine menu sparkles with reds, whites, rosés and special blends they create to pair with the different dishes. Dinner choices include a 44-day old aged Angus beef that is so tender you could eat it with a fork alone; a goat cheese tart with sliver-sliced radishes and caramelized onions; a perfectly seared beef medallion with three different, perfect mushrooms, served with a splash of salty broth; and a light, nutty twist on the cannoli with airy cream and a swizzle of lime puree. Chef ’s personal favorite for dessert is the Panna Cotta. This is his own recipe that adds a smooth, 24-year old balsamic sauce as a final touch. If you are unsure what to order, their six-course tasting menu is an excellent way to sample the different dishes and educate the palate. “Our uniqueness is in our elegance,” said Nicola. “We want our customers to love food and wine as much as we do.”

For more information and for details on the upcoming gala, visit

Local Flair | August/September 2017




GONE FISHIN’ COMPILED BY DEBBIE BURKE The Pocono Mountains are known for their abundant waterways for fishing. There are lakes, streams and watering holes galore for every level of fisherman to explore, whether you’re a novice angler, experienced fly tyer, or just love a beautiful day out on the water. Three long-time fishermen share their favorite fishing holes with tips on how to get your catch from sportsman’s challenge to dinner table. Go fish, as they say – and enjoy!

ERIC BAIRD Pocono Pines Fishing for: 40 years Favorite Spots: Zacharias Pond and Gregory’s Pond in East Stroudsburg “About 20 years ago I discovered the sport/religion/lifestyle of fly fishing, which has taken over as my preferred style of fishing. Though pursuing wild trout is my favorite way to fish, somewhere deep in the back country away from people, I can somehow still find the same solace on a little farm pond casting at sunfish.” Photo: Eric and his son try their luck at Tobyhanna Lake

WILLIAM “BILLY” BRODERICK Stroudsburg, Brodheadsville Fishing Department Manager, Dunkelberger’s Sports Outfitter Fishing for: 42 years “As somebody who has fished all over the continent [New England, Florida, Alaska] and beyond, I think the Poconos are the best-kept secret for our trout fishing, which is just amazing. The best are Brodhead and McMichaels Creeks, and also Bushkill Stream, which are loaded with trout. For bass fishing, there’s Lake Wallenpaupack and I’ve also had good luck in Beltsville State Park. It’s not your normal fishing hole; it’s very deep, then gets shallow very abruptly, so it provides a wonderful challenge.” Photo: Fly lures from Dunkelberger’s

DONALD MILLER Paradise Township Fishing for: Almost 60 years Favorite Spots: The headwaters of Paradise Creek (Yankee Run, Tank Creek, Devil’s Hole Creek and Cranberry Creek); anywhere on the Brodhead with public access, particularly ForEvergreen Nature Preserve. “I am a catch-and-release, small- to medium-sized streams, trout fisherperson. Pursuing trout takes me to many unique, natural places and open spaces, where there is usually a downstream breeze in your face, a constant array of viewable wildlife and all this natural beauty experienced with the soothing backdrop of ever-talking and moving water. My tips are having extra Beadhead Woolly Buggers and Beadhead Hare’s Ear Nymphs in your license holder that may save the day when your waterproof ‘holds hundreds of flies’ flybox floats away. And an extra chunky peanut butter and honey whole wheat sandwich keeps for several days in your unrefrigerated fishing vest pocket, and tastes great when the trout are rising into the dark well past dinner hour.” Photo: Don Miller chasing Autumn Wild Trout on Devil’s Hole Creek

40 Local Flair | August/September 2017

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Compassion. Excellence. Reliability.

Local Flair | August/September 2017



golf and dine WO R DS | De bbi e B u r ke


Napa cabbage. The BLT avocado and egg (over easy) adds a roasted shallot aioli.

The chef at Fairway Grille, Ed Hay, has the distinction of being an award-winning chili genius and a master of soup dishes. For the past seven years he has been adding his personal touches to their New American cuisine. Chef Hay makes sure to provide a wonderful adventure for all foodies, whether golfer or non-golfer, and the Fairway Grille has always been open to the public, not just residents of Buck Hill Falls.

As for beverages, the Dark ’n’ Stormy Goslings Rum and Ginger Beer, or seasonal Brooklyn or Barley Creek draft beers, go down smoothly; and 16 premium wines are available by the glass.

270 Golf Drive, Buck Hill Falls, PA | (570) 595-3535

The delicious journey begins with breakfast, offered on Saturdays and Sundays. Start as early as 8 a.m. and watch the day begin as you enjoy a special custom-made omelet looking out onto the stunning grounds. The restaurant is open for lunch and dinner all week. Lunch favorites include smoked salmon served with toast and cucumber, with a flavorful fresh dill sauce; the roasted beet-infused hummus, served with crispy pita chips and beet sprouts; and the fish taco, with grilled mahimahi, rice wine slaw, salsa and sweet chili lime crème fraiche wrapped in a flour tortilla. The signature entrée at Fairway Grille is the tender butter-roasted monkfish in wild mushroom broth with turnips and

The fall menu is in the planning stages. There will be a focus on utilizing fresh, seasonal and locally sourced ingredients, according to food and beverage manager Michael O’Donnell. There are incredible sunset views on late summer evenings overlooking the picturesque golf course and stream. A large eagle can often be seen from the patio area, looking for a dinner of his own in the stream. “As always, we are open and welcoming the public,” said Michael. “We emphasize hospitality in a relaxed, familyoriented environment.”

FERNWOOD GOLF COURSE & WINTERGREENS PATIO GRILL 5785 Milford Road, East Stroudsburg, PA | (888) 337-6966

The rolling, tree-lined fairways at Fernwood Resort lead to medium-sized greens that are undulating and moderate in speed. It’s a short, tight mountain course designed by architect Nicolas Psiahas. Casual and friendly dining out on the patio is accompanied by music. Now through September 3, the Summer Theme Nights offer a free family movie with popcorn, trivia contest, comedy jam, an evening in the Caribbean, R&B night and more. Special dishes include beef taco with corn salsa and pico de gallo, coconut shrimp basket and marinated portabella with roasted red pepper, sliced avocado and honey yogurt dressing. Also, now through Labor Day, the summer breakfast buffet has a wide variety of delicious choices.

42 Local Flair | August/September 2017

SHAWNEE GOLF RESORT & SHAWNEE RESTAURANTS 100 Shawnee Inn Dr., Shawnee On Delaware, PA | (800) 742-9633

The historic Shawnee Inn has a legendary view of the Delaware River, into which its 27-hole island golf course is set. There are multiple choices for dining throughout Shawnee Inn and Golf Resort. There’s one for golfers only, right on the course: The Halfway House, where you can get a burger, hot dog, or snack, plus handcrafted beer. The Gem and Keystone Brew Pub is for casual dining. Popular choices include wood-fired grill pub items, salads and entrees. Some favorite dishes include pulled pork, hot pretzels with cheddar ale dip and the Gem Burger with many toppings available. The River Room Gastropub has selections sourced from local artisans. Breakfast specialties include smoked salmon omelet, cinnamon swirl French toast and a Philly cheese steak omelet. For lunch, try the buffalo chicken pierogies or taco salad, and on the dinner menu there’s the filet mignon gorgonzola and a ShawneeCraft-brined cowboy pork chop. In addition to hand-crafted beer, Shawnee’s restaurants offer signature cocktails like the rooftop lemonade, Cuba Libre (rum, Coke and lime juice) and a mojito. For a quick bite, there are smoothies, wraps, ice cream and freshly baked cookies at the Buckwood Bakery & Café; and Jack’s Pub & Patio (located at Great Bear Golf and Country Club) features traditional American fare for lunch and dinner.

SPLIT ROCK GOLF CLUB & SUNSET GREEN RESTAURANT 140 Wolf Hollow Run Road, Lake Harmony, PA | (570) 722-9901

A challenging and stunning course with demanding water hazards and majestic views, the Split Rock course includes wetlands, bunkers and a hole deep in the woods. The Sunset Green Restaurant offers tasty small plates like seafood quesadilla, sweet chicken bacon bites, lamb lollipops, scampi flatbread and savory sandwiches like the pastrami Reuben. For dinner, choose from the juicy Caprese chicken, Chilean sea bass, braised short ribs, or the Sunset Chicken which is a sautéed chicken breast, cherry tomatoes, white wine, crabmeat and baby spinach in a lemon butter sauce. Cocktails include the Bahama Mama, blending Malibu coconut rum, Myers’s Original dark rum, Crème de banane, pineapple and orange juice.

Looking for an

EXCEPTIONAL EXPERIENCE? Look no further! Buck Hill Falls’ 27-hole Donald Ross designed golf course is an excellent way to spend the day.

Buck Hill Golf Club

And the Fairway Grille is open for lunch or dinner. Whether you’re starting or ending your round we invite you to enjoy your favorite beverage from our fully stocked bar or enjoy one of our signature dishes handcrafted by our Executive Chef

Tee Time Reservations 570-595-7730 Dining Reservations 570-595-3535

The Fairway Grille


Local Flair | August/September 2017



YOUR BEST LABOR DAY MEAL B Y Poc ono ProFoods How about a perfect outdoor-grilling, flavors wafting, todie-for delicious, Labor Day meal? Culinary Specialist and Marketing Coordinator Kara Snyder of Pocono ProFoods recently held an onsite class (filled to the brim with over 30 attendees) on cooking an easy and fantastic holiday weekend meal. Not only was the demo a huge success, but the “students” added a full summertime meal to their repertoires! The Market at Pocono ProFoods is open to the public from Wednesday to Friday, 10 a.m. - 4 p.m. and Saturdays from 9 a.m. -12 noon. For information on purchasing fresh fruits and veggies, fresh and frozen meats and seafood, and other topquality selections, visit and click on “The Market” or call (570) 517-7743. For information on upcoming demos and other special events at Pocono ProFoods, visit


BUCKET OF BBQ RIBS Yield: 4 servings


4 ea. baby back ribs 2 c Sweet Baby Ray’s Barbecue Sauce 1 1/3 c A&W Root Beer 1 T cumin 1 T paprika

1 T granulated onion 1 T granulated garlic 1 T chili powder 1 T brown sugar 2 T kosher salt 1 T paprika 1 T cayenne pepper 1 T black pepper


1. Combine seasonings. Take the mixture and rub it over the ribs. 2. Place ribs in a pan, with enough water to fill about ¼ of the way, and cover with foil. 3. Cook for approximately 5 hours at 200˚ F, until tender. 4. While ribs are cooking, combine BBQ sauce and root beer, and whisk until completely combined. 5. When ribs are done, put on the grill, baste with sauce and mark both sides. 6. Cut into 2-3 bone segments and serve in a bucket.

Yield: 8 servings


FILLING 8 egg yolks 1 1/2 c confectioner’s sugar 1 pinch of salt 1 t vanilla extract 1 T Kahlúa 1 c unsalted butter 2 T cocoa powder


FILLING 1. Combine the egg yolks with the confectioner’s sugar and whisk until pale yellow. 2. Add the salt, vanilla and Kahlúa, and whisk together. 3. Melt the butter in a saucepan over low heat, then add the cocoa powder and chocolate. 4. Stir occasionally until the chocolate melts and the mixture is smooth. 5. Add the yolk mixture to the chocolate mixture and whisk. 6. Fold in the cream. 7. Pour the mixture into the crust-lined springform pan and chill for 6 hours.

8 oz. bittersweet chocolate 1 c whipped cream 2 c Marshmallow Fluff™ CRUST 1 1/2 c graham cracker crumbs 1/2 c melted butter 1/4 c sugar

CRUST 1. Combine the graham cracker crumbs, melted butter and sugar. 2. Pack mixture into a springform pan, completely covering the bottom and sides. 3. Bake at 350˚ F for 20 minutes, until lightly toasted. 4. Chill for 2 hours.

Before serving, top the cake with Marshmallow Fluff™ and blowtorch until charred to taste.

44 Local Flair | August/September 2017

MELON C APRESE SALAD Yield: 8-10 servings


1 cantaloupe, seeded & chopped or shaped into little balls (about 2 cups) 1/2 small seedless watermelon, chopped or shaped into little balls (about 2 cups)


12 ounces fresh mozzarella balls 1/3 cup fresh mint leaves, torn 2 T extra virgin olive oil 1/4 t black pepper 1 pinch of kosher salt 1 T balsamic glaze

1. Mix together watermelon and cantaloupe in a large colander over a large bowl. Let sit for about 10 minutes to drain extra juice. 2. Add both melons to the bowl. 3. Add mozzarella, mint, olive oil, salt and pepper; toss gently. 4. Finish with a drizzle of balsamic glaze. Serve immediately.

No matter the question, the answer is always


Chocolates • Hard Candy • Lollipops • Brittle • Fudge

–Buy Local!–

Callie’s Candy Kitchen & Callie’s Pretzel Factory Both located on Route 390 in Mountainhome, PA • 570.595.2280 • Open 10am-5pm


TAKE ON THE CHALLENGING FAIRWAYS OF FERNWOOD GOLF COURSE 18 Hole. Par 71. Designed by Nicholas Psiahas. Book a Tee Time | 888-337-6966 Press 3

WINTERGREENS PATIO GRILL Enjoy great food and atmosphere at Wintergreens Patio Grill. Daily food and drink specials, live music, and a friendly environment make this the perfect end to your Pocono day.

Join us for happy hour Sunday – Thursday 4-6pm 800-291-9990 or ext. 4150

Local Flair | August/September 2017




Now is the time to own over 700 feet of the Brodhead Creek, known as the birthplace of trout fishing. In front of your deck, Goose Pond Run joins the Brodhead to cascade over expansive rocks, perfect for casting a fly rod or relaxing in the sun. The house perches on a rise less than 22 feet from the water and your driveway takes you back over your own private bridge to 10+ acres of seclusion, yet is only minutes from restaurants and two championship golf courses. The original part of the house dates prior to 1955, and subsequent additions and renovations have crafted a whisper of a manor house with a 24’ living room, where two Gothic shuttered windows peer from the cathedral space and down upon the dark oak open beams.

46 Local Flair | August/September 2017

The open floor plan leads to the dining area, where French doors open to the sight and sound that will take your breath away: the Brodhead Creek. The property links into the public Pasold Farm Nature Preserve, a township-owned 64-acre parcel which includes a quarter-mile of Brodhead Creek frontage. A short drive to state parks, Mt. Airy Casino, shopping and all the Poconos has to offer.

For more information visit, call 570-992-2700 or email

4 Bedroom, 3.5 Bath Home Offers Hardwood Floors, Cathedral Ceilings, Formal Dining Room, Gourmet Kitchen and 1st Floor Family Room. This Beautiful Home Also Has Central Air, 3-Car Garage And A Paved Driveway.

Brick Colonial On A Corner Lot Has 4 Bedrooms, 2.5 Baths, Decorative Plaster Ceilings, Crown Molding, Hardwood Floors And A Large Eat-In Kitchen. Located In A Low Dues Family Friendly Community.



Cell: 570-350-6052 • Direct: 570-402-8524 Office: 570-992-2700 •

Your lifestyle home awaits. Call now!

Crystal Lake: Lakefront Home In A Private Gated Community Has 4 Bedrooms, 3.5 Baths and Nice Lake Views. This Home Has So Much To Offer Including a Florida Room and Multi-Tiered Deck For Entertaining.

Renovated Split Level On 1.26 Landscaped Acres Offers 5 Bedrooms, 3.5 Baths, Chef’s Kitchen, Family Fun Room & Beautiful Master Bedroom Suite. Two 1st Floor Bedrooms w/ Private Entrance & A Nice Size Grilling Deck.

Local Flair | August/September 2017




golden pond

“On Golden Pond� - Seldom offered for sale and only 10 minutes from downtown Stroudsburg! This quiet quintessential mountain retreat which is 10 years young offers three levels of living space all with beautiful lake views, and is situated in the ultra-private Pocahontas Rod and Gun Club overlooking Lake Pocahontas. Walk 25 feet to swim and paddle board, relax watching the sunset, or in winter, host an ice skating party. Love nature? Enjoy your private 325 acres of hiking and hunting land. This private lake club has ONLY 32 shares so you always feel like being in your own private oasis. After a day of frolicking in the beautiful Pocono outdoors, relax in this like-new vinyl

48 Local Flair | August/September 2017

and stone cabin in front of a roaring fire. Open floorplan is perfect for entertaining or a family retreat. Ski areas, golf courses and water parks are only 15 minutes away.

Bob Kelly is the top-selling Residential Real Estate Agent in Monroe County and is Leader of the Kelly Realty Group at Keller Williams Real Estate in Stroudsburg. Visit him at or email Bob at

Local Flair | August/September 2017




SCENE TWO We sat down with Anthony Farda


of Farda Landscaping and Excavating for an update on their featured project. For this second installment, we dove deeper into the planning process, and learned more about the scope of the project!

Local Flair: What was the plan for this site, and how did you determine your strategy for beginning this project? Anthony: The features we have planned include a circular driveway, foundation plantings, a flagstone porch and patio, a water feature that includes a pond, and terraced walls with steps and plantings. All of the features will really complement each other. Local Flair: It sounds very cohesive. What preparations were necessary to begin this project? Anthony: Drainage considerations were addressed and installed as step one. We then backfilled as needed. Since this is a new construction we gave a lot of consideration to grade transition. Local Flair: Were there any aspects of the site that required special consideration?

Anthony: We have a neat opportunity here, because the home is located on a large parcel with many stone rows. For this reason we plan to source as much of the material as possible from the property. We’ve also brought in natural broken flagstone for the patio and porch floors. The homeowner is fond of white flowering trees and shrubs. With that in mind, we have selected some varieties of native and locally grown species, many of which are also deer-resistant! It’s very exciting to showcase the beauty of the natural materials and native species that we’re so lucky to have in the Poconos. It also lends to the creation of a timeless landscape. Local Flair: How did you work with the homeowner to figure out their vision?

Anthony: Yes, definitely. This home has a steep slope from the front of the house to the basement entrance. Due to this, we are building walls that will both retain soil and create the necessary grade transition from the front of the home to the back of the home.

Anthony: We had many conversations about their vision for the property, because we needed to understand how they plan to use outdoor spaces. It’s a heavily wooded site and the house is located in such a way that it captures some fabulous views. They enjoy a more natural aesthetic with informal plantings and natural materials, so we created a plan to suit that. It’s their desire to have the landscaping blend seamlessly into the surroundings, which is a niche strength of ours.

Local Flair: On a totally raw site like this one, how do you determine the order of operations for the job?

Local Flair: How did the homeowner’s lifestyle impact the design?

Anthony: Well, just as you start with the foundation of a home rather than the roof, this project had a clear starting point. As mentioned, we began with drainage, then added the walls in the back to support and retain the soil. We are working up and out, and are now moving on to a nice foundation planting. There is not instant gratification, but it’s really exciting to be involved from the ground up (no pun intended!). Instead of being called in to troubleshoot and fix overlooked things later, we have the opportunity to help the homeowner address these important considerations from the start.

Anthony: They love to entertain and spend a great deal of time outdoors. With this in mind we’re including lighting features throughout the landscape for ease of movement and safety. In addition, the porch will become an area that allows them to entertain and enjoy their outdoor space through all four seasons!

Local Flair: You mentioned the features will include a flagstone porch and patio as well as terraced steps. What kinds of materials are being used to construct those?

50 Local Flair | August/September 2017

Stay tuned for the next issue of Local Flair as this project transforms into a thing of beauty!

dream dream Realize Your

Your dream landscape can be a reality with Farda Landscaping’s 0% interest financing!*

Photos by Susie Forrester Photography

Since 1977, Farda Lanscaping has provided custom landscape design and excavation services to the Pocono region. All of our work is done to industry standards, and we are proudly ICPI and NCMA certified. From large scale excavation, to delicate hand plantings, we have the equipment and expertise for any project!

Winner of Multiple Industry Landscape Awards

Call (570) 421-5376 to schedule your project today!

Visit us on Facebook or at for more details on our services and recent projects. * Four year term available for well-qualified customers. Financing based on credit approval and offer may vary by credit score.

License #PA004060

Local Flair | August/September 2017


Foodie Generations with Melisa D.B. Mersini Vice President Wealth Strategies & Management LLC Stroudsburg, PA Office: 570-424-1555

When I began to work on this piece, I struggled with how to incorporate “foodie” with investing. I considered discussing restaurant or grocery store stocks. Instead I want to shed light on important eating trends. By understanding trends and habits of the three most influential generations, one can potentially identify investment opportunities. Here is some “food for thought.”

generation” in part because many are taking care of both an aging parent(s) and supporting children. Eating out on average three times per week, this generation is more likely to spend the money on fast food or fast casual than fine dining.

Baby boomers are mentioned daily in articles and news because of the sheer size and corresponding influence. Today’s estimated 74 million baby boomers, born between 1946 and 1964, are said to hold more than 50% of the investible wealth in the U.S. A point of emphasis relating to boomers is the fact that more and more, every day, have begun to turn 70 ½ years old. At 70 ½, owners of traditional IRAs and other qualified retirement accounts must begin to take a Required Minimum Distribution (RMD) annually. The RMD amount is calculated based on the account balance at the end of the previous year and dividing that number by the proper divisor based on the individual’s age and IRS table used. One would assume these retirees, whom are often empty nesters, are dining out more often, but studies indicate they are on average dining out once a week. Generation Xers, born 1961 to 1981, are generally in their prime working years. Though this generation has less time on average to spare, they are considered to spend the most time cooking at home. Gen X is also referred to as the “sandwich

Millennials, born 1978 – 1998, are greater in number than boomers. Known for spending their money on experiences rather than physical items, millennials tend to dine out more often than the two senior generations. With nicknames such as the “grab-and-go generation” and “the boomerang generation” they tend to eat out on average five times a week. Millennials are also well known for preferring organic, clean eating and humanely raised food. It is no wonder that partially prepared food services are on the rise as this generation wants fresh preparation without spending the time in the supermarket. Further, they possess a willingness to pay more for specialty food or receiving delivery. Millennials have embraced the use of apps for choosing where to dine, rating a restaurant after their visit and locating where to shop for groceries and specialty foods. Analyzing consumption habits and preferences of different generations can provide great insight for investment decisions. In addition to food/food consumption, there are a whole host of other differences in generational preferences. Take the time to meet with your advisor to discuss trends and investments that are tailored towards your investment and financial planning goals. How’s that for some food for thought?

Securities offered through LPL Financial. Member FINRA/SIPC. Investment advice offered through Private Advisor Group, a registered investment advisor. Private Advisor Group and WS&M LLC Bond Squad are separate entities from LPL Financial. The opinions voiced in this material are for general information only and are not intended to provide specific advice or recommendations for any individual. This information is not intended to be a substitute for individualized legal advice. Please consult your legal advisor regarding your specific situation. Sources:

52 Local Flair | August/September 2017

The Face of Financial Services.

Melisa D.B. Mersini Vice President, WS&M LLC

Discover how Wealth Strategies & Management can help you work toward realizing your financial goals. Phone 570-424-1555 | 907 Main Street, Suite 102, Stroudsburg, PA 18360 Securities offered through LPL Financial, Member FINRA/SIPC. Investment advice offered through Private Advisor Group, LLC, a registered investment advisor. Private Advisor Group, LLC and Wealth Strategies & Management, LLC are separate entities from LPL Financial.







@therenegadewinery 600 MAIN STREET STROUDSBURG, PA

Local Flair | August/September 2017



Women’s Resources Gala Women’s Resources of Monroe County held their 10th Annual Black & White Gala at Kalahari Resorts & Convention Center on May 13th, 2017. The Gala was successful in raising awareness and funds for the mission which is to provide a safe and caring environment that encourages healing and empowerment for anyone whose life has been impacted by domestic and sexual violence. The organization strives to engage the community through awareness, advocacy and prevention. President of the Board of Directors, Sharon Sinkevich, was honored at the event for 10 years of leadership at Women’s Resources of Monroe County. Sharon Sinkevich, Board President

To learn more about Women’s Resources of Monroe County, visit

54 Local Flair | August/September 2017

custom designed engagement rings

CREATED TO LAST perfect with stackables

The 14 Kt Outlet’s

Fine Jewelry Designs


Local Flair | August/September 2017



Women’s Resources Gala, continued

56 Local Flair | August/September 2017



NOW OPEN SERIOUSLY FUN | Local Sustainable Wine

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with the


Their sound is full and rich

with a unity of harmonies that only comes when experienced musicians are extremely comfortable with one another. The local band known as The Maybabies plays covers of songs by The Talking Heads, Cake, and Mumford & Sons – all familiar songs which they tackle with joy and authenticity. Fronted by Jim Roberti (who also has a career in the Jim Roberti Trio), the Maybabies were formed in 2000 and consist of Jim’s own JR Trio and two musicians from another full-time local band called Pocono Duo. The Maybabies play regularly in New York, New Jersey and Connecticut, using tunes from each other’s set lists with a keen versatility, assuring audiences of a rocking good time. As to their name: all but one of the musicians were born in the month of May. They rarely rehearse together because of the logistics of managing two separate bands, but you couldn’t tell from their sound, which is strong and on point. Said Jim, “A lot of being tight and blending as a band has to do with a certain continuity with the physical aspect of your stage set-up. It took us a while to decide that we need to listen to each other more and complement each other, rather than just being psyched to be playing with our buddies!”

and just decided to do a gig together,” recalled Jim. Since then, they’ve performed at Barley Creek Brewing Company, Camelback Ski Area and a long list of hotels, resorts and private venues. They were also the headliners at last year’s Wally Lake Fest on Lake Wallenpaupack. The Maybabies played the annual Summerfest at Barley Creek Brewing Company (held in June) and will also perform for Mady’s Snow Day, an annual fundraiser established by MJ and Laura Law who lost their daughter Mady at the age of 13. It’s a “simple day of music and friendship with our neighbors,” described Jim. The event, full of music, prizes, food and drink, will be held on Sunday, August 6 at Barley Creek from noon until around 10 p.m. Jim said his wish for the band is simple. “Keep learning new ways to entertain people, new songs, new instruments, and be a part of people’s lives in a way that they will remember.”

The Maybabies enjoy playing venues in the Poconos because of the college town vibe. “Students are usually listening to the newest and coolest stuff so that’s definitely a good thing, especially if you play in a cover band,” Jim stated. But like everything else, when the economy hit a rough patch, the local music scene took a dive. With the recent cultural obsession on technology where people can get music on their electronic devices, Jim said it’s been difficult to get people to come out to hear music and then keep an audience’s attention. “I think the Poconos are back on the upswing, though, as far as a renewed interest towards live music,” he added.

T H E M AY B A B I E S Jim Roberti Acoustic Guitars and lead vocals (JR Trio) Paul Cipriano Drums and vocals (JR Trio) Gary Wehrkamp Electric guitar, bass, Keyboards and vocals (JR Trio) Toby Costa Electric guitar, banjo and vocals (The Pocono Duo) Kevin Leggieri Bass guitar and vocals (The Pocono Duo)

The group’s first performance together was 17 years ago on Cinco De Mayo at Marita’s Cantina in Stroudsburg. “We were all friends

For more information, visit

58 Local Flair | August/September 2017

Spend the day in the trees climbing and balancing in our aerial adventures ropes course! Choose from 5 courses featuring 66 elements to conquer.

NEW! Two kid-friendly courses For the ultimate thrill-seeker, The thrill of snowtubing without now open for ages 4-7! Climb on Pocono Zip Racer is the best way the snow! Blue Lightning is allropes, swing on bridges & walk on to get your fix. Race your friends season tubing featuring the Magic tightropes. Fun and adventure, or family down the mountain on Carpet Lift, two 400-foot lanes, just closer to the ground! dual racing zip lines! and a private group function area.

Our newest tree course featuring 9 zip lines with bridges and ladders.


Exit 309 I-80 • Route 209 in Bushkill, PA • Call for more information! 800-446-0231 Local Flair |recommended. August/September 2017 59 For rates and hours, visit our website. Advance group reservations

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404 Park Avenue • Stroudsburg, PA 18360 Cell Direct 570-242-4400 • Office Direct 570-213-4884 • Office 570-421-2890 Email •

60Statistical Local Flair | August/September 2017 data source: Pocono Mountain Association of Realtors data for Monroe County, resale homes, for 2012, 2013, 2014, 2015, 2016 and 2017 transactions and sales sides.

August & September 2017  

Local Flair Magazine is a regional publication serving the Pocono Mountains.