PRH Dining In 2016

Dining In

Foods from the family archives Plus JAN | FEB | MAR 2016 VOL 30_ISSUE 40_2016 GOHOMEPHILLY.COM $4.99 US

$5.99 CAN

Lobster Lore Philly’s Favorite Recipes PRH Wine Pairings WWW.GOHOMEPHILLY.COM

A Taste For Tradition 700 Haddon Avenue Collingswood, NJ 08108 Call 856-854-2156 for reservations w ww . kitconcafe . com

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VOLUME _30 ISSUE 40_ 2016 gohomephilly.com

Insidethis issue

24_ FESTIVALS Old world street festivals are a tradition worth keeping

29_ SALUTE TO SERVICE Black Tie. Blue Sapphires.

Red Carpet. An Affair to Remember X at Vie photos. Fashion. Fabulous! photos by Phil Kramer Andrew Andreozzi John McMullen

40_ MUSIC & ARTS Philly POPs, again! PRH sits down with CEO Frank Giordano by Mark Casasanto 42. City murals find their way to the Fillmore by Brenda Hillegas

24

FESTIVALS

Philly

15_ Life Everything you want to know about the tomato by John Nacchio 18. This is how Pirates look at 50 by Mark Casasanto 20. The Menu: Caponato courtesy of Uncle Tomy’s Pasta & Beans courtesy of Vincenzo’s Deli

January | February | March 2016

49_ THE MENU Dining In - Food. Family. Traditions.

Philadelphia at its finest

by Debra Russino 56. Hidden Gems. Some of Philly’s finest foods are off the beaten track by John Nacchio PLUS Recipes! Recipes! Recipes!

From old world to nouveaux, readers & restaurateurs share some of their finest flavors from the family archives along with Suggested Wine Pairings from PRH columnist Vincent Novello. Bon Appetit!

82_ SPORTS Time to tee off at First Tee by Maria Merlino photos by Andrew Andreozzi 84. From the crease to behind the seats by Nick Coppola photos by Samantha Bonpensiero

29 SALUTE TO SERVICE

84 SPORTS

88_ SCHOOLYARD 12-year-old Santino Stagliano wins first Dragon Master Award from Center for Autism

90_ BUSINESS AppzDepot: Upward Mobility by Matt Labo 94. Welcome to the Waterfront: Beer Peddlers

40

MUSIC & ARTS

49 MENU

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The All-New

Bigger, BeTTer SugArhouSe CASiNo ComiNg SooN! more gAmeS... more reSTAurANTS... more eNTerTAiNmeNT... more AmeNiTieS... we’re giviNg you more of whAT you wANT. FREE VALET AND SELF-PARKING ON DELAWARE AVE. 1 MILE NORTH OF THE BEN FRANKLIN BRIDGE SUGARHOUSECASINO.COM

Must be 21 or older.

GAMBLING PROBLEM? CALL 1.800.GAMBLER.

VOLUME _30 ISSUE 40_ 2016 gohomephilly.com

regulars

January | February | March 2016

6

6_FROM THE PUBLISHERS It’s all about the baste Rudi’s Formal Wear photo by Andrew Andreozzi

FROM THE PUBLISHERs

12_NEIGHBORHOOD NOIR Legendary singer & WWII vet Al Martino enlists in the Navy at age 15

46_BRIDES GUIDE A winter wedding wonderland by Joe Volpe | Cescaphe Event Group

21_ WINE KNOW A toast to tradition by Vincent R. Novello Jr.

70_GREEN SPACE Lessons & love from Vancouver Island by Kerri Lee Mayland

BRIDES GUIDE

46

22_HANGIN’ OUT PRH hangs out with Jay Agnes, SPBA Person of the Year

38_ ON THE CORNER with Mark Casasanto Off to see the Captain

92_PHILADELPHIA ROWHOME BUSINESS DIRECTORY Shop local. Support local.

96_Pressed Viral Dawn

on the 96 PRESSed cover |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| Lobster Lore

A few things you didn’t know about the Surf with your Turf Native Americans used lobsters to fertilize their crops and bait their fishing hooks. They also ate lobster by preparing them covered in seaweed and baking over hot rocks. According to tradition, this cooking method inspired the classic New England clambake.

This delectable crustacean also inspired the Lobster Waffle – a sweet and savory dish with a surprising twist – served by local chef Christopher Grasso at his L’Oceano Ristorante in Haddonfield. See recipe on page 63.

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62

Happy

New Year 2016

John J. Dougherty Business Manager IBEW Local 98

These are the people

in our neighborhood photo by Andrew Andreozzi

haberdasher |ˈhabərˌdaSHər| noun

1 a dealer in men’s clothing. tuxedo |təkˈsēdō| a man’s dinner jacket.

• a suit of formal evening clothes including a tuxedo.

ORIGIN late 19th cent.: from Tuxedo Park, the site of a country club in New York, where it was first worn

Philly

It’s all about the Baste Started in 1978 by Nazzareno and Antoinetta Rudi, Rudi’s Formal Wear has been dressing the gentlemen of South Philadelphia for more than 38 years. In 1992, their son Frank and daughter-in-law Lisa joined the team and expanded the family business to South Jersey by 2000.

Designer styles coupled with personalized service make Rudi’s a favorite in formal attire for almost four decades. Whether you want traditional, trendy or simply not sure, Rudi’s will help you look your best. Slim Fits, Designer Styles, the ability to match any dress color, knowledgeable staff, on-the-premises alterations and inhome fittings are just a few of the reasons why neighborhood gents rely on Rudi’s.

Rudi’s Formal Wear 1113 Oregon Avenue Philadelphia, PA 19148 215.336.1866 415 Egg Harbor Road / Ste 17 Sewell, NJ 08080 856.256.1976 Visit www.ruditux.com River to River. One Neighborhood.

Dorette & Dawn

VOLUME_30 ISSUE 40 January

| February | March 2016

GOHOMEPHILLY.COM

President | Publisher Dorette Rota Jackson

Vice President | Publisher Dawn Rhoades

Editor Dorette Rota Jackson

Vice President Marketing & Promotions Dawn Rhoades

Creative Director | production Omar Rubio

Contributors Mark Casasanto David Cava Sara Canuso Frank DePasquale Jr., Esq Dr. Richard Dittrich Larry Gallone Brett Jackson Maria Merlino

Dr. James Moylan Sharon Pinkenson Michael Rhoades Leo Rossi Jade Rota Tony Santini David Spitzberg, CPA Bob Wagner

Marketing & Editorial Assistant Brenda Hillegas

Green space Editor Kerri-Lee Mayland

THE BRIDES GUIDE Joseph Volpe

COPY COORDINATOR / THE MENU Maria Merlino

Marketing Communications Coordinator Carol Vassallo

Photographers Phil Kramer Andrew Andreozzi Maria Merlino John McMullen

Account Manager Theresa Palestino

NEW BUSINESS DEVELOPMENT MANAGER Mike Rhoades

Published by

Philadelphia RowHome Inc. P.O. Box 54786 Philadelphia, PA 19148 Phone – 215.462.9777 | Fax – 215.462.9770 www.gohomephilly.com | www.phillyrowhome.wordpress.com

Philadelphia RowHome (PRH) Magazine and its contents are copyrighted.

Content printed in the magazine may not be reproduced or reprinted, in whole or in part, by any other party without the expressed written consent of Philadelphia RowHome Magazine. 2016 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.

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PRHthe menu

Courtesy of “King of the Oldies”

Chef Ali Hackett of Salt Pepper-N-Memories TV Show

Philly

Chicken Marsala w w w . s a lt p e p p e r a n d m e m o r i e s . c o m www.alihackettpresents.com

Courtesy of Doris Jackson

In memory of Florence Wagner

Chicken Pot Pie Ingredients ➜ ➜ ➜ ➜ ➜ ➜ ➜

2 cups diced peeled potatoes 1-3/4 cups sliced carrots 1 cup butter, cubed 2/3 cup chopped onion 1 cup all-purpose flour 1-3/4 teaspoons salt 1 teaspoon dried thyme

➜ ➜ ➜ ➜ ➜ ➜ ➜

3/4 teaspoon pepper 3 cups chicken broth 1-1/2 cups milk 4 cups cubed cooked chicken 1 cup frozen peas 1 cup frozen corn 2 packages (14.1 ounces each) refrigerated pie pastry

Directions Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp tender. Drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture. Remove from heat. Unroll a pastry sheet into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry & place over filling. Trim, seal and flute edges. Cut slits in tops. (Tip: Beat an egg with a splash of water or milk and brush the tops with egg wash for a crisper crust). Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

Yield: 2 potpies (8 servings each).

PRH Suggested Wine Pairing Kendall Jackson Pinot Gris $13.99

There is dispute on the origin of this dish, either an Italian dish or from the South Asian side of the world. To my findings, it comes from South Asia and the British Isles. It’s very easy to make and very good, too. You can substitute lamb and fish. Some add ginger, yogurt and/or cream. I prepared this recently on my show, Salt...Pepper-N-Memories – a cross between American Bandstand and Soul Train, but with a twist! I, along with my guests, cook on the show!

The dishes that are made are my guests’ favorite recipes only we try to make that same dish in a healthier way. This is classified as a wellness show because the dancing is the exercise, the cooking is healthy and the performances are good memories. Each one of my guests will be featured in our upcoming Salt...Pepper-N-Memories Cookbook. My show airs every Wednesday evening at 6:30 pm on Comcast channels 66 & 966 and Verizon channels 29 & 30. Watch via the web at Phillycam.org.

Ingredients ➜ 1 1/2 pounds boneless ➜ ➜ ➜ ¼ ➜ ¾

chicken, thighs or breasts 2 cups fresh mushrooms, such as portobello 4 tablespoons unsalted butter 1 /2 cup flour 3 /4 tsp garlic powder

➜S alt and pepper to taste ➜4 slices of pork bacon or 6 slices of turkey bacon

➜1 tablespoon water ➜1 1/4 tsp cornstarch ➜ ¾ 3 /4 cup Marsala wine ➜C hopped fresh parsley for garnish

Directions Take meat mallet and pound meat to approximately inch. In a pan, melt 1 tablespoon butter over medium heat, sauté mushrooms, set aside. Mix together garlic powder, salt, pepper and flour in a bowl. Pat dry chicken and dredge in flour mixture to evenly coat. Put bacon in pan and cook till almost done (watch turkey bacon. It cooks faster than pork bacon). Remove from pan to a bowl and set aside. Drain bacon fat. Add 3 tablespoons butter. Place chicken in pan and sauté for approximately two minutes per side until just brown. Remove chicken to same bowl. Cover to keep warm. In a one-cup measure, slowly mix the water to the cornstarch then mix in the wine. Pour into skillet and add the mushrooms. Heat to a slow boil (liquid will thicken). Now you can place chicken and bacon back in skillet or serve chicken over rice or noodles and pour liquid over top. Sprinkle fresh parsley on top.

Serves 4.

PRH Suggested Wine Pairing Josh Chardonnay $13.99 rowhome magazine

|9

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Ideal for Businesses, Schools, Churches, Restaurants, Bars, Bands, Nonprofits, Fitness Centers & more A meal and a memory “Grandparents are the living memory of the family.” Pope Francis Who doesn’t love chicken cutlets?

Breaded, fried to a crisp golden brown.

With a side of creamy mashed potatoes and white shoepeg corn in butter sauce. It’s an old time favorite in my family. Based on almost 2000 pounds that are sliced, packed and wrapped to go each week at Lombardi’s Prime Meats, alone, most of you agree!

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Growing up, Nana used to make breaded steak cutlets. Thin slices of chip steak, dipped in egg and breadcrumbs and fried to a crisp golden brown. Mashed potatoes, buttered carrots – fried long hots on the side.

Warm loaf of crusty bread. You couldn’t wait for dinner. She tossed a crisp green salad with olive oil and balsamic (never bottled dressing), and it was the perfect end (we ate our salad after our dinner) to a favorite meal. My mother said it was her favorite growing up, too.

So, she made it for us. We make it for

January | February March 2016

|

Love the way life looks on you

them. And before you can count to 100, four generations are eating steak cutlets.

Reading the lip-smacking recipes that our readers and restaurants contributed to this issue, flashbacks assault the senses. The aromas of days gone by. Some of the world’s finest cooks line the streets of our city. From RowHomes to sidestreet cafes, we certainly are pampered when it comes to homemade cuisine. It’s part of our heritage. In our DNA. We are a city of neighborhoods with refined tastes.

And cherished traditions that we are determined to pass along to the generations that follow. Just as they were passed down to us.

Pull up a chair. It’s time to share a meal and a memory.

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| 11

lo, nnel oe Ia izzo.

J , i z Leuz rge R Geo rles c Cha er), b ) r. Do w m M e ro i, r). nd m nk Voc (top e a . b b J ( N ra mem Inn, lsalm liscio, F and Hill e Ba De ra (b u e , Pet Red r i o r e c L e o h , .T oe V n Gu bate 1940 d Do an, J ) Reds A Dug lo an w l e o r n Pop Ian tom gelo (bot y, An Bagb

Fran & Pete September 1963. honeymoon Nataloni on their xico.

Me o, ulc ap in Ac

June 21, 1958. George & Arleen Gallo on their weddin g day at St. Monica’s Church .

1945. Pal

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The Leuzz i, Reitan Family. A o, Tromb ll cousin etta and s from 70 DiCicco 0 block o f Tree Str eet.

Broth ers N ick, F Milillo rank, serve Ralph d in t retur , Phil he Ar ned h ip, Da med F ome s nny, J Conc orces afely! oe & M etta a at They nd Do orris are pic the same t nato f ime a tured rom t nd all with t he 10 heir p 00 blo arent ck of s Jacks on St reet.

II. uring WW is plane d d h f o n t n w o do an in fr was shot to poses before he arine. ouie” Pin c m L ifi b e u ac cl S P n y South 1944. “U r by a Nav ns in the hours late 52 missio waters 16 ed Pinto flew st fe n -i om shark rescued fr

stiano and Joe 1944. Mary Seba retta Angerome Lo ze pti ba DiDonato urch.

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e, Hom d eral n u , F 8 an i , 191 Bald d er 11 ove r an b b a m h t a e ve ce his f Jr. iden born No s o h e t s i r n n at Sr. ( WW I) w nd Alfo aldi Take Sr. a d of L. B o 946. n r s 1 e o , n t t r c o e . Vi ry” a , Alf East Reed r “Victo or L. Sr. d& fo ict r o V t Broa , c i d ed V inan nam Ferd ers. h t o br

April 1954. 900 blo ck of Pierce Street. The Pintarelli Boys - Carmine, Anthony and Louis Pintarelli.

1968. A birth day party on 9th & Dudley Jeffrey Cargin with i, Jackie Butle r Milone, Gina Singleton, Mar Litrenta io Pescatore, Bruce Butler, D’Adamo, Ch Nickie arlie D’Adam o, Michael D’ Adamo, Kerry from 9th Stre et and Gary Ge ars.

1945. John & Irma

Retallick.

1942-194

asella othy C h. Dor llo. is r a P a C ppe y Angie piphan r E e . th 4 5 o dm May 19 her Go zo with D’Alon

Jeep kicks his Martino l A li r e n g e sted lphia sin WII. He Philade uring W d th o Jima. i u o Iw ch S a f o b ri ary invasion ount Su Legend e M th p g u n r in uri art o. h gea battle d lison M into hig ghter A ught the u a fo d d s n y a sa arless,” at age 15 e out fe “He cam

5. Sgt M ichael Fer a, US Arm Infantry, y 111th Pacific C ampaign .

November 1958. Ed and Eleanor McBride on their honeymoon in the Poconos. They knew each other since they were 10, lived on the same street, started dating at 12 and married at 20.

Oct ob on t er 1,19 65. heir Ant we rece oni ptio dding o an d nw as h ay at A d Jose phi eld nnu n at t he S nciatio e Quag liar nC her iel hu aton in C rch. T lo h ent er C eir ity.

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Cheers to the 2015 Vendemmia Wine Winners PTHE RH MENU

N 1

ineteen years ago, Dr. Gerard Vernose decided to create an event to celebrate local winemaking at harvest time (the Italian meaning of the word Vendemmia). Winemaking is a personal hobby and passion handed down by his father and Italian-born grandfather. He also wanted the celebration to give

First Place Best Of Show Anthony & Joe Lombardi Bordeaux

something back to his childhood community. Hence, the Vendemmia Foundation/Scholarship Program and annual Wine Festival were born.

For more information about the Vendemmia Foundation, which preserves Italian culture and fosters pride in the South Philadelphia community, please visit www.vendemmiafoundation.org.

2

3

Second Place Best Of Show Carmen De Clerico Petite Sirah

Third Place Best Of Show Carmen De Clerico Zin / Petite Sirah

Philly

Category Winners Jeff Sparagana / Doreen Harris Sauvignon Blanc Frank Valloreo Jr. Zin / Syrah Roberto & Verna Nebbiola Garofolo & Garbarino Brunella Charlie Bruno Sangiovese

Jeff Sparagana / Doreen Harris Syrah Leigh Smith Blue Berry Ty Steiner Du Chaunac Anthony & Joe Lombardi Merlot Trilogy

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| rowhome magazine

By Genesis HealthCare

gohomephilly.com

PowerBackRehabilitation.com

PRHthe menu

Everything you wanted to know about the

by John Nacchio

I

tomato

f you think there’s not much to know about the tomato, think again. The tomato sprung from the ground in an eerie myth of legends and lore. Its mystery unfolds in total delight on every menu around the globe. It is so diverse: eaten raw, included as an ingredient in numerous dishes, sauces, salads, snack flavors and drinks. And yes, it is America’s number one condiment. Let’s “catch-up” with its unusual origins.

Philly

Is it Italian?

Originating in the South American Andes, the tomato’s use as a food began in Mexico and spread throughout the world following the Spanish colonization of America. Columbus may have taken them back in 1492. It was an Italian botanist, Pietro Andrea Mattioli, who studied and suggested the new discovery was an eggplant. What was born in South America became the tomato – pomi d’oro or “golden apple” – as coined by Mattioli who named this fruit of the vine.

Is it a vegetable?

The tomato is definitely a fruit from the red fruit berry that belongs to the nightshade plant family. Tomatoes were sought only for their beauty and considered inedible, even poisonous. In certain areas of Italy, the fruit was used solely as a tabletop decoration. Tomatoes finally were incorporated into the local cuisine in the late 17th or early 18th century. Seems that Italians had something to do with making the tomato a popular food.

Bite into one?

Not one, but many unique varieties were developed by farmers over several hundred years as the plant mutated easily. There are around 7,500 tomato varieties grown for various uses such as dried tomatoes, sauce tomatoes, pizza tomatoes and tomatoes for long-term storage. These varieties are usually known for their place of origin. Tomatoes that originated in Italy include San Marzano, Borgo Cellano, The Ramapo Tomato gave New Jersey farmers the chance to compete with larger growers. Locally grown tomatoes meant fewer cross-country shipments of tasteless green tomatoes packaged to withstand long periods of transport

Christopher Columbus, Costoluto Genovese and Italian Pear.

These tomatoes are characterized by relatively intense flavor compared to varieties typically grown elsewhere.

What’s your type?

Beefsteak tomatoes are large and often used for sandwiches or similar applications. Oxheart tomatoes can range in size up to beefsteaks, and are shaped like large strawberries.

Plum tomatoes, or paste tomatoes (including pear tomatoes), are bred with a higher solid content for use in tomato sauce and paste and are usually oblong. Pear tomatoes are pear-shaped and are based upon the San Marzano types for a richer gourmet paste. Cherry tomatoes are small and round, often sweet, and generally eaten whole in salads.

Grape tomatoes - a more recent introduction - are smaller and oblong. They are a variation on plum tomatoes and used in salads. Caparo are also sweet and noted for their juiciness and low acidity. They are bigger than cherry tomatoes.

New Jersey Tomatoes?

In 1968, Dr. Bernard Pollack developed the Ramapo Tomato at nearby Rutgers University. This tasty tomato was ideally suited for east coast soil and weather conditions.

New Jersey had virtually no commercial vegetable farmers because they couldn’t compete with the large commercial farms from California, Florida and Mexico.

before they were gassed to turn red.

Local farmers began cultivating varieties of tomatoes that were stake-grown to protect the plants from soil-borne diseases. Juicy, vine-ripened tomatoes were picked in their prime and shipped

to local markets and farm stands for immediate sale. New Jersey Fresh became a legend in the region and the east coast tomato forever rules the red carpet.

rowhome magazine

| 15

PRH Remembers

I

by Tony Santini

guess I’m a String Band groupie. It’s the part of the Philadelphia New Year’s Parade I try to view live on Broad Street and then rush home to watch on television. In years past, I would record the broadcast and watch it later that night with my father-in-law Tom Mattia, who was a bigger fan than me. After the results were announced, we would watch the recorded broadcast to see if we agreed with the judges.

I’ve attended a number of String Band “Show of Shows” and was fortunate to have friends in the bands. They would invite me to the staging area at Convention Hall where the bands would be jamming and enjoying time with their friends and family before and after their stage performance.

I am friends with a number of Captains, Musical Directors and

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gohomephilly.com

Club Presidents. I can converse a little about the judging process, drills, reveals and year-to-year themes under general terms of Hobos, Clowns, Cowboys, Indians, Pirates or Farmers.

I try to attend as many free concerts as I can at the Mummers Museum or catch a mini-parade or performance on the Wildwood Boardwalk during the summer. I probably would enjoy being in a String Band except I don’t think I could devote the amount of time these men and women devote throughout the year.

Oh, yeah, I also forgot to learn how to play an instrument when growing up.

A String Band is like having a second family. It requires a significant amount of personal time, especially if you are in a very competitive band. String Band membership is a year-round commitment if you’re looking to achieve a top prize on New Year’s Day.

............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. ............................................................................................. .............................................................................................

Besides the meetings, costume design, prop construction and practices, band members frequently are involved in fundraising efforts during the year. They also perform at private events so the band can earn money to help defray expenses of costumes, props and clubhouses.

The Pennsport String Band does things a little differently.

Under the direction of long-time Mummer Chaly Nicholas, the Pennsport String Band likes to say that its members “march for the tradition and not the prize.” Chaly is South Philadelphia born and raised. He has more than 47 years as a Mummer and has been a part of Durning and Avalon String Bands before becoming one of the original members of the Pennsport String Band.

“Pennsport was created when a number of us were talking about how much we enjoyed playing, marching and performing on New Year’s Day. We valued the friendships and camaraderie but were lamenting at the amount of time we had to devote to the band. Especially those of us who were in perennial top performing bands like Avalon, Fralinger, Ferko, Quaker City and South Philly.

“We wanted to march and play on New Year’s Day but also put on a performance that was not an embarrassment,” Chaly said.

“Unless your members have unlimited personal income, the band would have a difficult time putting together the costumes and props like the big bands. We weren’t prepared to commit to the fundraisers that could generate the income to be used towards plumes and sequins for the suits.”

What the original Pennsport members found out was that many of their fellow Mummers with years of String Band experience felt the same way. Consequently, in the early years of Pennsport’s existence, they attracted terrific musicians who were experienced with the presentations and drills and easily mastered the musical compositions. While Pennsport may not be able to strut in the fanciest costumes with dozens of dyed ostrich plumes and oversized props – which are very expensive and take months to construct – they consistently produce a sound that compares to the bigger bands. More importantly, the band continues that “second-family” feeling and includes 10 sets of father/son or father/daughter members and 10 brother/ sister combinations. The rest of the members are aunts, uncles and/or cousins to someone in the band.

Today, Pennsport String Band is reaching out to new Philadelphia residents who want to be part of a great tradition. According to Captain Nicholas, “Whether they are musicians whose instruments are gathering dust in a closet or creative people who want to help out with prop construction or become a Band Marshall on New Year’s Day, Pennsport is looking for you so that we can continue to keep this thing going!”

Thanks to all the Mummers for providing Philadelphia with a tradition that is all our own. And thanks to SugarHouse Casino for supporting the Mummers Parade and keeping the tradition alive.

If you want to try on a pair of Golden Slippers, you can reach out to a Pennsport Band member at www.pennsportsb.com or any of the other String Band Clubs (Fancies, Fancy Brigades, Comics or Wench Brigades) representatives by visiting www. phillymummers.com. prh

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PRH

life

J

This is how Pirates look at Fifty

by Mark Casasanto

une 1983. Soon after singing their alma mater, the graduating class of St. John Neumann High School processed out the doors of what once was known as Pennsylvania Hall. As commencements go, these classmates would soon embark on educational journeys and career pathways that led many away from each other, in some cases, for the first time since kindergarten.

As the years passed, the normal pattern of class reunions began. Remarkably, attendance for these gatherings gained momentum throughout the years. No doubt a result of forged bonds strengthened under three principals: two school names, a land acquisition, a female classmate and some unexpected and unwanted adversity. Put simply, beyond education, this band of brothers lived and learned life lessons – together. They stood shoulder to shoulder then and now. Some 35 years later, those shoulders are broader than ever.

Through the years, the advent of social media made staying in touch that much easier.

It was a welcomed technological advancement for the children of the generation that made the transition from typewriters to computers.

It shocked no one when in 2014, a group message arrived from a recently recovered classmate back on his feet from bypass surgery. Now residing in Maryland, it simply said, ‘I miss you guys, life is too short... let’s get together soon.’

So, on a gorgeous early November afternoon, in the midst of the aroma of fried onions, some great sandwiches and a few cold ones shared by friends outside of John’s Roast Pork, The Saturday Eating Club was born.

With food, fun and friends as the premise,

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the initial eight attendees plotted a course for the future. Subsequent trips to Bomb Bomb, The Kitchen Consigliere (Feast of the Seven Fishes), Barrel’s (both in South Philly and Margate), Slice in Washington Township and the Atlantic City Bar and Grill (cigar dinner) all followed suit. All the while, the core group grew.

Mostly, these get-togethers include the usual suspects, give or take a few who may be traveling or otherwise committed. In what has become a collaborative effort, everyone takes a spin at setting up a monthly “meeting”. But through all the food, memories and guffaws, this crew of classmates never forgot from whence they came. For when their alma mater was in need, they responded, no questions asked.

The Neumann-Goretti Saints baseball team needed to raise capital for field improvements at the very place where these friends once called home. The class of ‘83 stepped up and raised more than their intended goal of $1983 to fund new dugouts and fencing.

Even though those who came after now call a different building “their” school and “they” are now known as Saints, this unique group of personalities entering their 50th year of life, are Pirates. And this... this is how Pirates look at Fifty. prh

“Drinking good wine, with good food, in good company, is one of life’s most civilized pleasures.”

PRHFood. Family. Tradition

From Me & Mine to You & Yours

by D ominique Verrecchio

W

hen Christmas sweeps its way through South Philadelphia, it’s like a different world. A world filled with lights and happiness. During Christmas time, every culture has different traditions – each group celebrating in its own unique ways. My mother’s family is Italian. My father’s side is predominantly Irish. Growing up, I always had the best of both worlds.

Italians are known for their feast of the Seven Fishes, an old world tradition that takes place on Christmas Eve. For as long as I can remember, Christmas Eve always was spent with my mom’s side of the family. Between the 50-something guests (mostly relatives), the food and all of the laughter and fun, this still remains one of my favorite traditions.

When Christmas Eve came around, I always saw some unfamiliar faces sitting at the table. One year, my cousin Donna invited a homeless accordion player she met on the street to join us for dinner. He came, he ate and he played the accordion all night long. Between the fish, the pasta, the continuous playing of “Dominic the Donkey”, the “Happy Birthday Jesus” cake and all of the eggnog, I went home and passed out, excited to wake up to what Santa brought me in the morning.

The next day, it was time for Irish Christmas with my dad’s side of the family. Although there was no stuffed calamari in sight, the table always was set with delicious food like ham and potato salad. Dinner was more of an immediate family gathering and there weren’t as many distant relatives (or strangers) at the celebration. But there always was plenty of dry humor around the table. My Christmas always ended with a delicious filet mignon meal at my Aunt Vanessa’s house.

Although the food and the traditions were different, the fun and the memories were one and the same. Amid the noise and the chaos, there was love. I am thankful for both sides of my family and my countless, wonderful Christmases that they’ve made so special. Another tradition, not only for my family, but for every South Philadelphian, is the Mummers Parade.

Mummery has been in my family for as long as I can remember. Almost all of us have belonged to Satin Slipper New Year Brigade at one time or another. Contrary to belief, for a Mummer, New Year does not end on January 1st. It is an entire, yearlong event. To be precise, prep for the following year actually begins on January 2nd. Mummery is one of my favorite traditions and I am so happy that my family drafted me into something so amazing and unique. The feeling that you get waking up on New Year’s Day is unexplainable. It is excitement in its purest form. The span of time nearing Christmas and New Year’s Day is very dear to my family. Over the years, they have become customs and traditions that I never hope to break. prh

James L. Guercio, Director

www.gangemifuneralhome.net

www.lombardimeats.com B E E F / P O R K / P O U LT R Y / V E A L / L A M B / P R E PA R E D F O O D S

Anthony & Vince Lombardi “A father & son team that is a cut above the rest!”

1801 Packer Avenue / Philadelphia, PA 19145 P: 215.940.2211 / P: 215.334.1212 / F: 215.940.2210 Photo by Dan Uhl Photography

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PRHthe menu

Philly Courtesy of Vincenzo’s Deli

Michael Pakradooni

Pasta Beans

Courtesy of Janet Ricci Tomasco

&

Uncle Tomy’s Pizzeria

Caponata

for a Crowd

www.uncletomys.com

“Here is a tasty version of this Italian appetizer that I enjoyed learning with my sisters at a cooking class in Sicily.”

Ingredients ➜ 1/4 cup olive oil ➜1 large firm eggplant, cubed ➜1 small sweet onion, chopped ➜S alt and freshly grated black pepper ➜2 stalks of celery, sliced ➜1 tablespoon sugar ➜2 tablespoons white vinegar

➜1 /4 cup tomato paste ➜1 /4 cup water ➜1 /4 cup of caper berries or 2 tablespoons of capers

➜2 tablespoons of golden raisins ➜C hopped fresh basil and parsley ➜ L oaf of Italian bread

Directions In a large shallow pan, heat the olive oil over medium heat. Add the eggplant, onion and celery. Sauté until soft and slightly browned.

Add salt and pepper. Add the tomato paste, sugar, vinegar and

water. Stir to combine for a few minutes. Add caper berries and raisins. Simmer for 10 minutes. Toss with fresh basil and parsley.Serve warm or at room temperature with sliced, crusty bread.

PRH Suggested Wine Pairing Spellbound Petit Syrah $14.99

v i n c e n z o s p h i l ly . c o m

This is basically the recipe that Susan [Tavella] showed me when I bought Vincenzo’s. It makes plenty of soup if you’re planning a family gathering. At the deli, I normally use a can of beans and a couple cans of water. There are many variations on Pasta and Beans, but this is the tried and true recipe that Susan used for years. I’ve tried to give an ingredient list close to what we use, but it is done by eye so use your judgment when making at home. It is easy to add more or less of the ingredients you like. I don’t normally add meat, but this soup is great with bacon or other cured pork.

Ingredients ➜ 6 pounds of cannellini beans

➜ ➜ ➜ ➜

(#10 can), or 5 cups of dried beans soaked and cooked to about 13 cups of cooked beans 1 large yellow onion, chopped 1 head celery, chopped 4 large Idaho potatoes, boiled, peeled and cubed 6 cloves of garlic, peeled

➜ ➜ ➜ ➜ ➜ ➜

and roughly chopped

2 pounds pasta, ditalini or elbow 1/2 cup olive oil Salt and pepper to taste Chopped parsley Oregano Parmigiano-Reggiano cheese, grated

Directions If using dried beans, soak and cook them. Otherwise, open the can of beans. In a large heavy pot, sauté onion, celery and garlic in olive oil until tender. Add cooked beans to pot with cooking water or liquid from can. Add additional water to desired soup thickness. Add cooked potatoes to pot. Season with salt, pep-

per, parsley and a dash of oregano.

Stir and cook on medium heat for 1.5 hours with pot covered. Bring a large pot of water to a boil and cook pasta according to box. Right before serving, add pasta. Serve with Parmigiano-Reggiano cheese and extra virgin olive oil.

PRH Suggested Wine Pairing Bogle Vineyards | Essential Red $12.99 20

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PRHLIFE

Wine Know

by Vincent R. Novello Jr.

Complexity

I

t never ceases to amaze me how different fruits arise in wine as part of its full taste. White wine may have citrus tastes such as grapefruit, orange & even lemon; whereas red wines are more susceptible to berries, chocolate and in some cases, tobacco. Different compositions such as climate, minerals in the soil and the age of the vines contribute to the complexity of wines.

Different compositions in the soils such as minerals - and depending on the region - the micro climate contribute to the complexity. If it’s a dry season, the grapes are more concentrated, which results in richer quality wine but yield a smaller quantity. The age of the vine contributes to the depth and complexity of a wine. The older vines - sometimes referred to as “lodi” vines -produce a more concentrated wine with plenty of surprises in the finish.

All these hidden attributes add to the distinction of the wine. For instance, Pinot Noir, in most cases, comes from an older vine which adds to greater depth, concentration and complexity with aromas of berries and lilacs.

This being one of the smallest varietals as well as the most delicate, it holds its own with any type of appetizer, entrée or dessert. Pinot Noir is one of the few red wines that can complement fish, especially salmon. Due to its low amount of tannins, it doesn’t interfere with any of the delicate tastes with which it’s paired.

Winemaking. Wine tasting. Wine selections. It’s everything you need to know.

Winemaking, Getting Started By now, you should have racked your new wine at least once.

If not, rack your wine!

Reminder

Racking will eliminate the bitter taste of sediment that settles on the bottom of your container. To rack your wine is to siphon the clear fermented juice into a new container leaving the sediment that has settled on the bottom of the container. This is also the perfect time to add oak chips to the glass Demi John containers. This will add an oak barrel complexity for those who enjoy this smoky background in their wines.

❚❙❘ Red Wines 〉 Luna Argenta Negroamaro Primitivo $11

Wine Selections ❚❙❘ White Wines 〉 Conte Fini Pinot Grigio $13 〉 Justin Central Coast Chardonnay $15 〉 Chateau Michelle Harvest Select Riesling $10 〉 Josh Sauvignon Blanc $14

Gift Suggestion 〉 Zaca Mesa Viognier $17

〉 Nebbiola D’Alba $17 〉 La Carraia Sangiovese $15.50 〉 Montoya Pinot Noir $16

Gift Suggestion 〉 Chateau Landat Bordeaux $19 〉 Tenuta Ulisse Montepulciano D’Abruzzo Amaranta $18 …and remember “Never save your good wine for tomorrow!”

For more information contact Vincent Novello Vinoinfo824@aol.com

Vincent Novello has been making his own wine since 1997 and has competed in and judged the annual Vendemmia. His 2008 Brunello took first and second place in the competition. Today, Novello serves as the Vendemmia’s contest director.

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VOLUME _30 ISSUE 40_ 2016 gohomephilly.com

January | February | March 2016

1.

Lou Petinelli hangs out with Christopher Columbus at the Parade

2.

onna Diorio, Lou Diorio & friends hang out on D the Parkway during the Pope’s visit.

3.

ngelina Perre & her St. Joe’s Hawks teammates are the Field A Hockey champions of the Archdiocese of Philadelphia.

4.

haq is hangin’ out with Joan Roman and SteS phen Ligambi of Uranium Productions.

5.

nthony Silvestro & John Haigh welcome the A National Guards during the Pope’s visit.

6.

athy Bonvicin hangs out with son Jeff at the K Eagles Game win against the Giants.

7.

opi’s Ristorante owners Gina Rucci & Nick P Rucci hang out with Bob Pantano.

8.

Joei DeCarlo hangs out with Billy Joel.

9.

arol Vassallo hangs out with Marie Mani, C Chippy Spagnoli & Toby Forman.

1

HANGIN’OUT

10. M ark ‘On the Corner’ Casasanto hangs out with Deana Martin during Philly POPs’ Salute to Sinatra weekend.

11. T he Neumann Pirates Saturday Eating Club hangs out at Tony Luke’s with their favorite magazine.

12. G ary, Britny, Hector & Danny Kramer with Joe Donatucci hang out at Ducktown Tavern to celebrate owner Johnny X’s birthday in Atlantic City.

2

13. T he South Philadelphia Business Association names Jay Agnes as their 2015 Person of the Year. He and wife Diane enjoy the Awards Dinner. Photo by Maria Merlino 14. Patricia Teti is hangin’ out with television icon Gene London.

15. V incent DeFino, Mark Rago & Biagio Genovesi are hangin’ out on a clear day.

16. S imona Donatucci with her parents Dana & Ron Donatucci Jr. and grandfather Ron Donatucci, Register of Wills, attend the dedication ceremony for the Babe Heffron memorial statue. Photo by Maria Merlino

3

17. C harlie Leuzzi, 96, hangs out with the girls on Bowling Night at St. Monica’s. Connie, ReRe, Maria, Marie Elena, Doreen, Denise, Debbie M & Debbie L photo-bombing in back.

18. B renda Hillegas hangs out with friends Stephen, Melissa, Katie and Alison at the Giant’s Causeway during a trip to Ireland.

19. S alvatore Patti and Archbishop Vincenzo Paglia, head of the Vatican Curia and an Advisor to Pope Francis, await the Pope’s arrival.

20. R oman Catholic beats Father Judge for the Catholic League Boys Soccer Title! Hangin’ Out with Roman’s Coaching Staff with the PCL Plates – Kevin McGettigan, Billy Gardner, Chuck Meissler, Pat Pulaski DeNight, Jerry Rindisi, John McCarthy, Mark ‘On the Corner’ Casasanto, Michael Flanagan, Sean Dugan & Danny DiBerardinis.

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21. F riends & family “Do it for Donna” at the Cancer Walk with Joanne Zepp, Alaina Zepp, Alexa Zepp, Brett Jackson, Bob Devereaux & Nicole Devereaux.

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9

10 12

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13

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 PRHlife

St. Nicholas of Tolentine

Annunciation BVM Church

From Saints to Stringbands

Old world street festivals are a tradition worth keeping photos by Maria Merlino | Shan Sperduto | Andrew Andreozzi

Philly

The Columbus Day Parade

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The Vendemmia Wine Festival

gohomephilly.com

Tony “Papa Luke” Lucidonio Founder, 1992

39 East Oregon Avenue Philadelphia, PA 215.551.5725 Get the real taste of South Philly online:

www.TonyLukes.com

PRHlife Salute to Service

UNICO honors Labor Leader photos by Andrew Andreozzi

Hundreds of guests attended the Salute to Labor Dinner presented by UNICO

Philadelphia Chapter to honor George Ricchezza for his 42 years of service to the Philadelphia School District and SEIU Local 1201, where he served as President for three consecutive terms until his recent retirement. “George is a dedicated, courageous and compassionate labor leader who devoted decades of service to working men and women in this city,” said UNICO Chair and Past Chapter President John Ferrara in his opening remarks. “He is a good man, friend and UNICO member,” added Ben Ferrara, Past President. “Judging from the packed house here tonight, there are a lot of people who agree with us.”

Philly

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PRHthe menu

Courtesy of Cescaphe Event Group

Joe LaPorte, Executive Chef

Philly

Red Snapper Tornese

{Francese with Crabmeat} Ingredients ➜ 4 fresh red snapper fillets ➜ ➜ ➜ ➜

w/skin on (6 to 8 ounces) or any other fish you prefer 1/2 cup of flour 6 fresh whole eggs, cracked and beaten in a bowl 8 ounces jumbo lump crabmeat 2 fresh lemons, cut into

➜ ➜ ➜ ➜

quarters, seeds removed

1/4 cup fresh grated Parmesan 1/4 cup of chopped parsley 1/2 cup heavy cream 1/4 cup of white wine (Pinot Grigio)

➜ 1/4 cup canola oil for sauté ➜ Salt and pepper to taste

Directions Pre-heat oven to 325 degrees.

Season fish with salt and pepper; dredge in flour; set aside. Add parsley and cheese to beaten eggs. Add oil to a medium sauté pan and heat.

Dip floured fish into egg mixture and place in pan; sauté until lightly browned both sides of fish. Squeeze lemon quarters to baste fish with fresh lemon juice while cooking.

Remove from pan and transfer fish to an ovenproof dish. Place in oven to finish cooking fish. In same pan,

remove excess oil, add wine and simmer. The alcohol will burn off quickly. Add cream, salt and pepper to taste. Simmer no more than 5 to 10 minutes, just until cream begins to reduce and thicken. Add butter and whisk until butter is blended.

Add crabmeat and simmer. Fish will be ready at the same time. Place fish on plate; add crabmeat mixture over top of fish. Serve with rice or favorite pasta.

Serves 4

PRH Suggested Wine Pairing William Hill Chardonnay North Coast / $15

Courtesy of Vince Novello

Flounder Francaise Ingredients ➜ ➜ ➜ ➜ ➜

3 cups flour 1 tablespoon onion powder 2 teaspoons paprika 2 teaspoons salt 2 teaspoons black pepper

➜ 1 stick butter ➜ 1/2 cup of vegetable oil ➜ 6 flounder fillets (6-8 oz. each - preferably Fluke)

➜ 3 eggs, beaten ➜ 6 cups of cooked rice

Ingredients Sauce ➜ 4 cups white wine ➜ 2 medium sweet

➜ 1/2 cup finely chopped parsley ➜ 18 green seedless

onions diced finely

grapes cut in quarters

Ingredients Garnish ➜ Lemon slices and parsley (optional) Directions Combine flour, onion powder, paprika, salt & pepper in a bowl. In a large skillet, add half the butter and enough oil to coat complete bottom of pan and heat to medium (adding more butter/oil as needed). Coat flounder filets with flour combination then coat with beaten egg. Skillet should be good and hot; immediate-

ly place the flounder fillets one at a time in skillet. The egg should sizzle immediately. If it doesn’t, the oil isn’t hot enough. Cook until brown in the skillet. Fry over medium heat until brown on both sides, turning only once, about 3 to 4 minutes per side.

Add extra butter as needed. Remove from skillet; keep warm.

Directions Sauce In same skillet, add white wine, onions, parsley and grape quarters.

Sauté for 6 minutes or until reduced by half, stirring frequently. To serve,

place cooked rice evenly in large serving platter, arrange flounder and pour the sauce evenly over all. Garnish with lemon slices and parsley (Optional).

Serves 6

PRH Suggested Wine Pairing Accompanied perfectly with a chilled glass of M. Chapoutier Belleruche - Cotes-du-Rhone Blanc ~ $15

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PRHOn the Waterfront

267.439.0779 GiovannisItalianCatering.com Mention ROWHOME Magazine & Receive 10% OFF Catering

SugarHouse gets sweeter in

2016

by Dan Stevenson External Affairs Executive

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t SugarHouse, we like to ring in each New Year with a grand celebration! Our continued sponsorship of the New Year’s Eve fireworks on the Delaware River waterfront and the SugarHouse New Year’s Day Mummers Parade helped us close out 2015 and welcome 2016 with great excitement. The New Year is looking bright for Philly’s casino with more surprises and openings as our expansion rollout continues.

The New Year brings new amenities including more dining options sure to delight guests and please the palate. Our Marketplace will have something for everyone - four new food and beverage concepts including a 24-hour eatery. These restaurants join the iconic Hugo’s Frog Bar & Chop House—the city’s newest high-end steakhouse with its “Philly Cut” signature steak.

Guests will also enjoy an expanded gaming floor, a 20 percent increase that includes 44 additional table games and 289 new slots.

This year, we’ll unveil our new 28-table poker room. Visitors, as always, will enjoy free valet and self-parking in our new seven-story garage.

This spring, we’ll unveil the elegant 30,000-square-foot Event

Center that is prime real estate for the city’s best corporate events, wedding receptions and black-tie galas. The banquet space will exclusively feature catering by the world-renowned Gibsons Restaurant Group, which is the only restaurant group in the country to have its own USDA Prime Angus beef certification.

We invite our guests to visit the newly expanded SugarHouse and meet some of our fun-loving, energetic Team Members who help create great experiences daily. We’re always looking for enthusiastic, hard-working candidates to join our team and have openings for 500 full-time positions in all areas.

We offer awesome benefits including competitive pay, health insurance, 401(k) retirement plans and tuition reimbursement, just to name a few. Be sure to visit www. bestjobsinphilly.com to see all of the opportunities.

As we turn the calendar pages, we look forward to sharing a sweet 2016 at SugarHouse Casino! prh SugarHouse Casino is a member of the Philadelphia RowHome (PRH) Business Network

affair an

2015 To remember

Blue Sapphire

Awards Black Tie. Blue Sapphires. Red Carpet.

All Great Accomplishments Begin with a Dream

t

Phil Kramer

|

photos by Andrew Andreozzi

|

John McMullen

he faces may change but the culture & traditions are alive & thriving in every business district in this city. Philadelphia RowHome Magazine is a unique collection of those businesses. It represents people from all walks of life that embody the work ethic and pride that built our city of neighborhoods. An Affair to Remember is a night to celebrate our accomplishments. A time to enjoy the company of friends and colleagues – people we recognize and those we have yet to meet. No breakout sessions. No keynote speakers. No lectures. Just fine food. A talented band. And a celebration of everything that is right about Philadelphia. Philadelphia RowHome Magazine is grateful to the members of our PRH Business Network for making this annual black tie gala an overwhelming success for the 10th consecutive year. Thanks to you, we are growing. A testament to the fact that all great accomplishments begin with a dream.

River to River. One Neighborhood.

Philadelphia RowHome Magazine presents the most exciting business networking night of the year!

Sponsored by Cescaphe Event Group

Philly PRH thanks the following Sponsors ❙❙ A&P Kitchens ❙❙ Andreozzi Photography ❙❙ AppzDepot ❙❙ Beautiful Blooms ❙❙ Bella Angel Hair & Makeup ❙❙ The Business ❙❙ Cedrone’s Flowers ❙❙ Conestoga Bank ❙❙ The Cutting Point ❙❙ DeFino Law Associates ❙❙ Frank DePasquale Law Offices ❙❙ The Honorable Ronald

R. Donatucci, Esq. ❙❙ Enterprise Cable Group, Inc. ❙❙ IBEW Local 98 ❙❙ Councilman Kenyatta Johnson ❙❙ Phil Kramer Photography ❙❙ Anthony Lucidonio Sr. ❙❙ Monti-Rago Funeral Home ❙❙ Dr. James Moylan Chiropractic ❙❙ Mr. & Mrs. Michael Neill & Family, IBEW Local 98 ❙❙ D. Olivieri Jewelers ❙❙ The Petal Pusher Florist

❙❙ Rudi’s Formal Wear ❙❙ Santino’s Dragon Drawings, Inc. ❙❙ Pasquale & Anna Scioli Tailors ❙❙ Scott Honda ❙❙ Scott Kia ❙❙ Spectrum Realty ❙❙ South Philadelphia Business Association ❙❙ David M. Spitzberg, CPA ❙❙ St. Monica’s RC Church, Fr. Joseph Kelley ❙❙ Stolfo Funeral Home

❙❙ Strassheim Graphic Design & Press Corp. ❙❙ Councilman Mark Squilla ❙❙ SugarHouse Casino ❙❙ Synergetic Sound & Lighting ❙❙ Team Solve the Puzzle / Autism Awareness ❙❙ UNICO / John Ferrara & Ben Ferrara ❙❙ Valley Green Bank ❙❙ Joe Volpe & Cescaphe Event Group

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Philly

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2015 Blue Sapphire Award Winners All great accomplishments begin with a dream *Kevin M. Dougherty

Administrative Judge / Philadelphia Court of Common Pleas / Trial Division

Community Service Award

*Kevin M. Dougherty was elected Pennsylvania Supreme Court Justice on November 3, 2015

Wendy “Lady B” Clark

Artist / DJ / Community Advocate Old School 100.3

Entertainment Award Merrill Reese

Sports Commentator / “Voice of” the Philadelphia Eagles

Harry Kalas Memorial Sports Award Patti LaBelle

Singer / Songwriter / Author / Actress

Lifetime Music Achievement Award

2015 Blue Sapphire Guest Presenters Ray Didinger, 2009 Blue Sapphire Award Winner Bunny Sigler, 2010 Blue Sapphiire Award Winner Wendy Hamilton, SugarHouse Casino Dr. James Moylan Dan Stevenson

2015 WishRock Award Winners Anything is possible if you believe in yourself Mo’ne Davis, 2014 Little League Pitcher Mike Iannuzzi, Drummer Brandon Stella, Guitarist Matthew Tronieri, Actor 2015 WishRock Guest Presenters Sara Canuso Audra McLaughlin, 2014 WishRock Award Winner

affair

P h i l a d e l p h ia R o w H o m e P R E S E N T S

an

To remember

2015 Black Tie Business Networking Gala

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Philly

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PRHSalute to Service

HAPPY WINDOWS

Labor Love of

F

• 2-inch wood • Pleated Shades • Shutters • Roman Shades • Verticals • Drapes • Mini Blinds • Valances

Call Eileen 215.465.7525 DISCOUNT PRICE WITH INSTALLATION

by Anthony Panvini Salute to Service

rom organizing sports leagues at neighborhood playgrounds to his recent appointment as Deputy Mayor for Labor under the new Kenney administration, Rich Lazer doesn’t have a hard time staying busy. He even recently received the prestigious SS Neumann-Goretti High School Millay Club’s Alumni Achiever Award.

That’s not all. Ever since he was a young kid, he has been involved with his South Philadelphia neighborhood. On top of everything else, he’s a board member of the Whitman Council Civic Association and the Burke Playground Community Fund.

“I remember first getting involved at the Burke playground over at 2nd and Jackson. Mark Squilla, who’s now the councilman, was always involved at the playground,” Lazer says. “We had a little advisory group. We ran different sports leagues and had events there to make the neighborhood buy into the playground and make sure it was a safe and clean place for kids to play.”

Come January, as Lazer begins his role as Deputy Mayor for Labor, he’ll work closely with the Mayor’s team on legislation and matters that deal with labor.

Lazer says he will also help neighborhood people find jobs. “[The position] will also look at different initiatives and development around job creation,” Lazer says.

The team will be discussing how to employ more Philadelphians in the city with good paying jobs and middle class wages.

Lazer is married with a three-year-old son. He admits that his involvement with so many committees

is time-consuming, but he credits his family for their support and encouragement.

“You need good family support. We have a strong family, my wife and I. We have good parents. If you have a clear path, and you’re in it to help people, it balances itself out,” Lazer says.

Despite the running around, Lazer always looks forward to returning to the neighborhood he calls home—the 100 block of Wolf street—to enjoy in his favorite home-cooked meal: chicken cutlets, mashed potatoes, corn and cranberries. He also makes sure to keep in touch with the friends he has known since 1st grade.

“We all do different things and we don’t see each other as much as we want, but we are still close and we still hang out from time to time,” he says.

Lazer also gave credit to the close-knit neighborhood for fueling his drive to be involved. To him, it’s all about the neighborhood, his family and his commitment to both.

“I think if you keep those three things in mind, you’ll lead a successful life and you’ll be happy with the life you live. I love what I do, so I look forward to doing it for the next 20 years, hopefully, and helping people. That’s the goal. You do it to help others.” prh

HARRY ALESSI

Real Estate Sales

1033 N. 2nd Street 5th Floor Philadelphia, PA 19123 Office: 215-400-2600 Cell: 609-636-9783 HarrySellsPhilly@gmail.com

accessphilly.com rowhome magazine

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Anthony G. Fanty, Certified Public Accountant

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Food fabulous food!

by Dr. Richard Dittrich

Weight

T

a minute!

his edition of Philadelphia RowHome Magazine is dedicated to “Food, Family and Traditions.” The end of the holiday season causes one to reflect on the traditions that are an innate part of this most joyous time of the year.

A Thanksgiving turkey with all of the trimmings. A Christmas table laden with goodies like ham, pasta

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gohomephilly.com

and plenty of dessert. And who can resist a glass of eggnog or a tray of homemade cookies? The Hanukkah boasts brisket and latkes, topped off with the traditional dessert of “sufganiyot” (doughnuts). We ring in the New Year with an eve’s party of snack foods and a toast or two or three! Are you starting to see the pattern here? ➻

By the time January rolls around, your pants no longer button. And what was that resolution you made on New Year’s Eve? The one about regaining control of your life. Or at least your eating habits! The number one New Year’s resolution, according to USA.gov, is weight loss!

It’s the perfect time of year to take control of your life. Begin new traditions. Start with a long look in the mirror. An honest look. Do you recognize the person who is looking back?

Do you like what you see? If you don’t, then some action is in order.

Take time for “me”

Don’t forget to schedule some “me” time. What better way to start the New Year than with a tradition of setting aside an hour (or day) for yourself!

No time? Then make time! Wake up an extra hour early. Or stay up (alone) an extra hour at night. Schedule your sitter a few hours a week to sit with your toddler so you can enjoy some down time.

Book it!

Button Up

Let’s start with that button problem.

No, the answer is not changing your wardrobe to sweatpants. Cutting calories is essential for good health.

It’s time to toss the leftovers. You cannot eat what is not there. Research has proven that dieting with a “buddy” will result in successful weight loss. It is likely that at least one other family member can spare a pound or two.

Enlist the family to help plan healthy low calorie menus that everyone will enjoy. Make it a tradition to plan and prepare a meal together at least one night a week.

Get moving

the local coffee house or yogurt factory and enjoy a low-calorie treat.

Is that scale “stuck”? After two weeks of weight loss, you hit that “plateau”.

It’s time to mix in some exercise. If sit-ups and jumping rope aren’t in the lineup, it’s time to find a new “family night” activity that gets everyone going. Or invite a friend or two. Head to the Bowling Lanes or try some tennis.

Drag your teenager away from his cellphone and book a group lesson.

Before you head home, take a walk to

The staff at the Professional Aesthetics & Wellness Center will help you feel your best in 2016. Looking to shed those pounds? Select a customized eating plan designed to help you meet your weight-loss goals. Thinking about Liposuction?

The non-invasive Strawberry Laser Lipo might be your answer to leaner thighs, stomach, arms and chin.

Rejuvenate your skin with a relaxing facial. Or schedule that laser session to permanently rid your body of unwanted hair.

Love the way life looks on you!

The Professional Aesthetics & Wellness Center is open five days a week. Stop by, meet our staff and discover all the services that we offer. Visit wellnesscenterpa.com or call 215.465.9600. It’s time to start a new tradition and soar into 2016.

The Professional Aesthetics & Wellness Center is a member of the Philadelphia RowHome (PRH) Business Network

Serving patients for more than 30 years, Dr. Richard Dittrich has offices conveniently located in South Philadelphia at 1313 Wolf Street - 215.465.3000 - and in Voorhees, NJ - 856.435.9090.

New patients are welcome!

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PRHTIPs FROM THE PROS Legal

& rder LawO

Seniors turn up the heat

by Frank C. DePasquale Jr., Esquire

Q: My husband and I are

senior citizens who rent a home in South Philadelphia and qualify for senior discounts of our utility bills.

Can we apply as renters?

My husband will not let me fill out any applications because he doesn’t want his personal business shared with our landlord.

A:

You can apply as a renter so long as you are the customer of record and meet the income eligibility requirements. There is no requirement that your landlord be notified of your application nor will a copy be provided to him. The discount application and process is between you as the customer of record and the utility company.

Q:

My father and his two brothers are living in separate houses, both of which remain in the name of my grandmother who died in 2007. She left a Will leaving the homes to her three sons.

Once again, Frank DePasquale has been recognized by his peers as a Pennsylvania Super Lawyer for 2016.

He heads DePasquale Law Offices, 2332-34 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email him at frank@depasquale-law.com or visit www.depasquale-law.com

No equal distribution has been done and they each want to take ownership of these houses without equally dividing the value.

One of the homes is worth more than the other. What are the laws for division of property and on what basis can we equally divide the value of the properties?

A:

Your grandmother’s Will has to be probated through the Philadelphia Register of Wills office. The properties need to be put into all three brothers’ names pursuant to the Will and inheritance taxes must be paid.

They are equal owners with equal rights pertaining to both properties irrespective of who is living in them. In other words, each son owns 1/3 of both properties and is entitled to 1/3 of the value of both properties.

Q:

Is a spouse responsible for the unsecured debt of a credit card that is in both names? I am a senior citizen and my husband passed and I can’t afford to pay these cards.

What can I do? Can they force me to pay?

A: If each spouse signed for the card,

each spouse is equally responsible for the entire balance. The only thing you can do is contact each credit card company and seek a hardship accommodation based upon the passing of your husband and your resulting financial situation.



Legal Questions

Legal questions for Frank DePasquale? Email him at info@gohomephilly.com or mail to PRH Law & Order, PO Box 54786, Phila., PA 19148. Please include your name, address & phone number for verification purposes. PRH will not publish your last name.

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PRHon the corner

Off to see the

Captain

I

ON THE CORNER with Mark Casasanto

’ve been extremely fortunate to have landed some amazing gigs in more than 30 years spent in the event business. And while the finished product may result in a cool social media post or the occasional “OMG - are you kidding me?” photo, the hours of travel and off-beat schedules often result in broken relationships and missed opportunities for even the simplest of a social life.

Honestly, it’s easy to fall out of touch.

Through the years, however, I’ve learned the hard way that 25 hours worth of work can’t be squeezed into the confines of whatever your perception is of a normal business day. Finding time for friends, family or mere inner gratification now have become a must wherever my port of call.

As someone who has never been afraid to “put a little gravel in my travel,” I embarked on a mission during a recent trip out west. I had heard on the coconut telegraph that there was a new captain in town. I made it my duty to find him.

Growing up as next-door neighbors at 19th and Wolf Streets, John Battista and I were virtually inseparable. We

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basically had carte blanche in each other’s homes. That is until either of us stepped out of line. Then our moms would step in with the stern looks, the flying shoes and the wooden spoons.

Scared Straight, South Philly style.

We were in each other’s weddings and did everything childhood besties were sworn by blood to do. But life happened. Family and business commitments found us on opposite ends of this great, big country with lots of acreage in-between.

So, with my son serving as navigator, jukebox graduate and the ultimate first mate, we readied the rental for the trip down the Pacific Coast to the Monterey Bay.

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As we twisted and turned along the mountainous ridge that is Highway 17, we eventually dropped into Santa Cruz; an active, college-based, seaside surf town that, according to Battista, “tries” to take credit for the boardwalk. We arrived to find my buddy waiting with Gilda, his mom, close at hand as we all enjoyed a long overdue curbside reunion. Many miles from where it all began, we stood laughing and BSing as if we were back on the corner.

A marvelous day of memories highlighted by food, drink and the local scene came and went quicker than a cresting wave crashing the surf. The warmth of the day had yielded to the cool of the evening and night fell much too soon. The return trip to San Francisco, along the thrill ride that is the “17”, was made much easier recalling with Junior the tales of two great friends and the exploits of days gone by.

These days, Battista is the proprietor of The Captain’s Inn at Moss Landing – a historic B&B nestled alongside the marshes of the Monterey Bay. He has set forth with a personal and loving touch (with mom’s help, of course) to restoring this glorious seaside getaway into the relaxing oasis for which it was meant. The guest register is very diverse, from honeymooners to the newly and not so newlyweds.

There is something for everyone along this windswept, scenic coast situated just north of Monterey and a little less than an hour outside of Silicon Valley.

The splendor of the unspoiled natural beauty is, without question, the lure of this destination. Each spacious and appropriately appointed room is equipped with binoculars as the bird, sea lion and whale watching opportunities are spectacular to the point. It is literally surreal. Avid adventurists from cyclists to kayakers and paddle boarders revel in the bounty and beauty of the rugged California coast.

And home bodies, with breakfast prepared fresh and served daily, delight in the coziness of fireplaces running throughout the estate, large common spaces from a nautically appointed living room to outdoor gardens and decks where you can play with the inn’s two pot belly pigs, Benny and Spike.

And as for the Captain? He is still the bright, quickwitted, mildly sarcastic guy from the neighborhood.

He did, however, take the road less traveled. And as Robert Frost so aptly states, “That has made all the difference.” For more information, visit John at www.

CaptainsInn.com. prh onthecornermark@verizon.net.

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PRHmusic&art

Philly

POPS again!

G

by Mark Casasanto

rowing up in the shadows of the old Frank’s Beverages warehouse, Frank Giordano fondly recalls his daily jaunt to the corner toy store at 7th and McClellan. Although his family moved to Delaware Township, New Jersey (now known as Cherry Hill) when he was just a tender six years old, Giordano manages to exert the same enthusiasm of that young South Philadelphian in his role as CEO and President of the Philly POPS.

Giordano, 65, still finds himself running the city streets, these days, seemingly more than ever. Besides conducting business affairs for the POPS, he also heads up Atlantic Trailer Leasing Corporation, the origins of which lead back to the family business at 15th and Washington in South Philly. He’s an active past president of the Union League and he sits on the boards of many of the region’s biggest foundations, associations and organizations. A virtual alphabet soup of leadership acronyms.

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“My whole life has been Philadelphia,” he proudly admits. And his passion for Philly is portrayed in the suddenly resurgent POPS, the largest standalone pops orchestra in the United States. Bucking the downward trend haunting attendance and sales for the performing arts nationwide, ticket sales were up 43 percent, last year, and subscriptions recognized a 64 percent gain over the last two seasons. Just as important, group sales – almost non-existent in the lead-up to Giordano’s tenure – have sky-

rocketed through the atrium of the Kimmel Center.

Before his untimely passing in 2012, multi-award winning composer Marvin Hamlisch, who called the 65-piece ensemble “the finest Pops orchestra in America,” was tapped by Giordano to take the podium. Although he never actually assumed the stand, Hamlisch left behind a priceless gift – a recommendation.

One that ultimately yielded internationally renowned Maestro Michael Krajewski.

Now in its 37th year, Giordano attributes the POPS’ upward climb to some new ideas and an appealing approach. Behind Krajewski’s baton, there’s a noticeable energy and likability that every great entertainer possesses. Quick to recognize and expand on that, Giordano capitalized. “We changed our programming to be fresh and new,” he explains. The resulting Salute Series, POPS in Schools, POPS Present and POPS Outside all serve to put the spotlight back where it belongs – on the music.

It’s been a memorable season for the POPS, thus far. After performing for Pope Francis in September, the orchestra celebrated Frank Sinatra’s Centennial during an amazing October weekend tribute.

Acclaimed vocalist Michael Andrew fronted the talented musicians and to hear Sinatra charts filling Verizon Hall was nothing short of spine tingling. In keeping with the theme of the weekend, Deana Martin joined the musicians for a one-night-only performance in the Perelman Theatre. With all the early season lauds, Giordano will tell you that the best is yet to come.

After the turn of the year, the Philly POPS will welcome 2016 with feature programs highlighting the music of Carole King (February), Billy Joel (March) and Broadway (April). In May, they’ll pair their musical talents with that of popular physical performers as they welcome Cirque Goes to the Movies. prh Be sure to visit www.phillypops.com for the latest event updates.

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PRHmusic&art

Philadelphia artist Anthony Tarcasio shows off the mural he created on the exterior of the Fillmore Philadelphia as the first in a series of rotating murals that the venue will display as part of its new partnership with the City of Philadelphia Mural Arts program. Credit: Scott Weiner/The Fillmore

David Fortin, left, Senior VP Marketing of Live Nation’s House of Blues Entertainment division, and Jason Bray, GM of the Fillmore, hold up the newly installed bronze plaque commemorating the recent placement of the historic Ajax Metal Factory on the National Register of Historic Places by the U.S. Department of the Interior. Credit: Scott Weiner/The Fillmore

The Fillmore Philly time capsule celebrating the concert venue’s grand opening and prepared for permanent burial outside of the building. Credit: Scott Weiner/The Fillmore

Philly’s murals find their way to the

Fillmore i

by Brenda Hillegas

n the ‘60s, the careers of the Grateful Dead, Jefferson Airplane, Santana and countless others were launched with the help of the Fillmore - an iconic music venue located in San Francisco. Though the venue took a hiatus for a while to become a private club, a re-opening in 1994 featured bands like Gin Blossoms, Ben Harper, Huey Lewis and the News, They Might Be Giants and Counting Crows in just its first month.

In 2007, Live Nation started to expand the Fillmore brand and create locations throughout the US. From Detroit, New York, Miami Beach, to Maryland and over to Denver, music fans have been able to experience live shows the way the original Fillmore’s been producing them since the 1960s.

Philadelphia needed to be a part of the Fillmore family. “[Philadelphia] is well known in the music industry as having one of the best local music scenes in the country. When we look for new markets that would be a good fit for venues like the Fillmore, Philadelphia was at the top of the list,” explains David Fortin, Senior Vice President of Marketing for Live Nation’s House of Blues Entertainment division.

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Fast-forward to October 2015 as Philadelphia’s own Hall and Oates performs the opening night concert at the city’s newest venue. The Fillmore found a home in Fishtown and Philadelphia’s Mural Arts Program has partnered with the new venue to feature the works of local artists on the load-in/load-out shutter door that welcomes musicians arriving for performances. Anthony Tarcasio was the first to contribute to this series.

Fortin knows Mural Arts will continue to select great artists like Tarcasio for future murals. “[The] team lives and breathes this space. Their passion for restorative art combined with their values and dedication to the community enabled us to help create a lasting and dynamic program where we

could work with a variety of artists.”

Tarcasio’s mural reveal included a ceremony to announce the project and share the history of the abandoned Ajax Metal Company – the Fillmore’s new home. Located at Frankford Avenue and Richmond Street, the Ajax Metal Company consisted of four buildings constructed between 1893 and 1944. The company was a local leader in the brass foundry industry for more than four decades and also produced electric furnaces used to melt brass and bronze.

It was a major contributor to Philadelphia’s industrial strength. In the 1950s, however, Ajax was sold and eventually left to deteriorate.

Live Nation is giving the location a new life (the Ajax Metal Company feel is present in the new venue) and plans to partner with the neighborhood and programs like Mural Arts as much as possible. Fortin promises that like the metal company, the murals will be preserved at the Fillmore. Via the Fillmore’s website and local art blogs, all murals can be discovered even after they have been replaced by a new one.

Mural Arts is looking to be experimental with the mural space since it will rotate. “It gives us the opportunity to try out many more different styles and hopefully touch more lives – both with the artists and the community,” Fortin explains.

Being in touch with Fishtown’s community is important to the Fillmore. “The area is becoming a center for innovative art, renowned cuisine and great music, which fits perfectly for us and the types of experiences our fans can expect,” Fortin says.

“The area is becoming a center for innovative art, renowned cuisine and great music, which fits perfectly for us and the types of experiences our fans can expect”

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With some area music venues shutting down in recent months, it’s hard not to think that the Fillmore plans to compete with the rest of the town. This isn’t the case at all, Fortin explains. “As the 5th largest market in America, the city and the fans deserve to have a variety of premier venues to choose from. This allows for more diverse acts to come to the area, which is good for everyone. If a particular venue is booked, whether it’s ours or another club, an act has more rooms to choose from. There is nothing worse than a fan seeing that their favorite artist had to skip over a market because they couldn’t find a date and venue to perform at.”

Fortin says the goal was to open one of the greatest live music clubs in America, created expressly for Philadelphia fans. “Bill Graham, founder of the original Fillmore in San Francisco, built a reputation for creating music happenings that became the foundation for the iconic West Coast venue and created a legacy of legendary live music experiences that helped define the music of the 1960s.

“At the end of the day, the real goal here is to support artists and creative expression. The music scene of the 1960s created a free-spirited, psychedelic environment that was illustrated through a series of grassroots posters that were created to promote Fillmore concerts of that era. These posters established a style and technique of design that we pay tribute to in the art and posters you see throughout the venue, as well as in the street spirit of these new murals.”

As with the Mural Arts partnership, Fortin promises the Fillmore team will always be on the lookout to connect with the community in meaningful ways. “Whether it’s a neighborhood street fair or another arts organization – if it makes sense for the venue, our fans and the community, we will do our best to be a part of it.” prh

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PRHmusic&art

A Labor of Love

J

by Maria Merlino

ohn Tenaglia likes to reminisce about growing up in the neighborhood. Like the time when he was nine years old and drank some wine from the sacristy. He got caught and kicked out of King of Peace School at 28th and Reed Streets. “The wine was horrible,” he laughs. A bit of an irony since he grew up to become an award-winning winemaker.

He walked a straighter line through GAMP, Thomas Junior High and Southern, thanks to some old fashioned guilt from a mom in the business. “My poor mother. She was a genius a schoolteacher who also managed the payroll at the old Channel 48 and then Channel 10.”

A strong family work ethic led him to the helm of his family’s century-old business, John’s Custom Stairs & Millwork, where you will find him first thing every morning. Handcrafted millwork is an artistry that is rooted in his heritage, he points out. As with all things classic, John also was captivated by the opera.

Growing up, he said he was known for his booming voice. “They always made me sing the difficult pieces. At one time, I thought I was a tenor but then my voice changed to baritone.”

His said he was inspired early on by Frank Munafo, an opera singer from the 9th Street Italian Market, and has since become a huge fan.

“Frank is an emotional singer. The voice overwhelms you,” Tenaglia shares. “All I wanted to do was listen to him sing. The vocals are enveloping. You can tell a lot about a person by the way they sing.”

For Tenaglia, singing is not a job. It’s a way of life. “I live two lives - working the family business and my voice.”

And despite a busy schedule at the mill and an ongoing commitment to his music, he says he always made time for both. Separately.

“I’m not the singing staircase guy.”

The reminiscing continues. Following in

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the footsteps of his teacher mother, Tenaglia took a job as an instructor at the Philadelphia College of Performing Arts, where he met his wife Joan, also an opera singer.

“Sparks flew. I was in love. We’ve been married for 29 years and have two children - Richie, an artist, and Francesca, a photographer.”

Come spring, Tengalia will take to the stage of the Kimmel Center for a performance he dedicates to the love of his life. His wife Joan.

Tutto Verismo began as a small concert among friends. It turned into a masterful production headed to the Kimmel’s Perelman Theatre on May 28th. It stars legendary soprano Aprile Millo under the musical direction of Maestro Richard Raub. John Tenaglia calls it a Swan Song for his wife, a soprano, who also will perform.

“She is losing her hearing,” Tenaglia explains. “It could be the last time that she sings. I’m doing this for my wife.”

The performance is a tribute to the great Verismo composers – Verdi, Puccini, Giordano, Leoncavallo and Mascagni. The Tenaglias will perform along with Tenor John Horton Murray, Soprano Mary-Lou Vetere, BassBaritone Justin Hopkins, Baritone Sandor Schneller and Baritone Bryan Murray.

John Tenaglia calls it a work of love. A gift from a husband to his wife. It’s one way of assuring her that the sound of music can never be stifled from their memories. prh Visit KimmelCenter.org for tickets.

Local Band Spotlight The 1940’s

by Bob Wagner

H

istorically, South Philadelphia has been a breeding ground for new musical talent. Each generation has strived to put their stamp on the sound of the era. Today’s musical climate is far different from that of the past. Musical acts can record a 72-track Pro Tools demo in their basement, but seldom have

PRH: Who are the members of the band?

MM: John Mackara, 22 - Lead Vocals,

anywhere to perform. Live music venues are tough to come by for new talent.

But members of The 1940’s are picking up the musical torch from their famous South Philly brethren and are on course to make a name for themselves.

PRH recently sat down with Matthew Mackara and brother John Mackara of The 1940’s to discuss the year-young group and its dreams for the future.

PRH: What was your most memorable performance?

JM: We recently played a nightclub

Guitar, Songwriter; Matthew Mackara, 19 - Lead Guitar, Vocals; Ralph Talotti, 22 - Drums; Mike Marino, 22 - Bass

called Coda and that was pretty fun.

A lot of talented people played that night. It was cool to be a part of it.

PRH: How did you get together?

JM: I met Mike and Ralph in grade school.

PRH: Who are your influences?

MM: Oasis, U2, The Strokes, Arctic

Matthew always had a fascination with lyrics and songwriting. He picked up guitar at an early age so we knew we’d eventually do something with music. It was a lucky coincidence that Ralph played drums and blew away any other drummer we ever played with before. Matthew, Raph and I started the band with a few other people. Mike loved our songs – mainly originals – and wanted to be in the band any way possible. At one point, just driving us around was cool for him. We all felt he had the potential to be a great bassist and he was already pretty much a member of our family. So, last year, we decided to teach him bass and we formed what is now known as The 1940’s.

Monkeys, Kings of Leon, The Black Keys, The Killers, Coldplay and Frank Sinatra

point. Anyone who’s heard our music seems to become a fan. We’re pretty lucky that we don’t have too many doubters in our lives.

PRH: How has growing up in Philly influenced your style?

JM: I think it influenced our attitude, which

rubs off on the songs. We’re not worried about a certain style or being in a particular genre. We make our own kind of music. We want to be the biggest band in the world and stay there. There are a lot of things we can take from growing up in a place like Philadelphia to help us get there. We’re all happy to call Philly our home.

PRH: What are the Top 3 things that make a good band?

JM: The 3 Cs: Competent musi-

PRH: What are your favorite songs to perform?

cians, Creativity and Chemistry

Matthew: Cambogia Mike: Mrs. Sunday

PRH: Are you all from the neighborhood?

JM: We are all from South Philly. All of our

PRH: Where can people see and hear you?

MM: The best place to hear us is

parents are from South Philly. So, it’s pretty much embedded in our minds as our starting

John: Florida Ralph: Minerva

on our Facebook page at www.facebook.com/the1940smusic

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 PRH

Brides Guide

by Joe Volpe

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A Winter Wedding Wonderland

by Joe Volpe

There’s nothing that compares to the

enchantment surrounding a winter wedding in Philadelphia. From the magical twinkling lights to the gorgeous white snow, the visual backdrop of a winter wonderland can make one’s wedding day that much more beautiful.

At Cescaphe Event Group, we always are looking to make a couple’s most memorable day as special as possible. And a winter wedding is the perfect scenario to turn the entire event into a storybook affair. A winter wedding doesn’t just present the opportunity to enjoy a gorgeous ceremony and reception, it also creates a truly unique opportunity to acquire stunning photos to relish for a lifetime. From the snow on the ground to the beauty of the city lights at night, there are endless opportunities to capture one-of-a-kind moments that warmer weather weddings don’t offer.

Last January, we had the privilege of hosting weddings for two incredible couples that truly embraced the allure of winter wedding magic: Alicia D’Ambrosio and Gary Guinto and Lauren Santi and Philip Marino. Both couples are from South Philadelphia and both were excited to tie the knot during the most beautiful time of year.

To capture the season, Lauren and Philip (who were introduced by Philip’s mother) chose winter-themed centerpieces. Tree branches adorned with snow and dangling crystals added to the eye-catching ambiance of the room. Lauren, her bridesmaids and flower girls wore beautiful fur wraps for their stunning outdoor photos.

“Since I was a child, I envisioned myself wearing a fur stole on my wedding day,” says Lauren, who celebrated her wedding day at Vie on January 10th, 2015. “It was a perfect accessory for my winter wedding and beautiful outdoor photographs. There was snow on the ground, which produced the most incredible winter landscape throughout the city. Our gold and ivory linens complemented our centerpieces, beautifully. Everything fell perfectly into place to create the ambiance and warmth of the winter season.”

Alicia and Gary met in 2010 while working together as teachers at the Philadelphia Performing Arts Charter School. They were engaged on January 31st, 2014, when Gary proposed during a game of Catch Phrase at his condo. A day short of exactly one year later, the two were married at Cescaphe Ballroom on what was an absolutely perfect winter day – January 30th, 2015.

“We knew that a winter wedding would be different and we were certain that it would be beautiful and elegant,” Alicia says. “We were so excited to have our photos taken in Philadelphia, which looked like a winter wonderland. The weather played such a huge role in our wedding. The perfect amount of snow flurries fell just in time to take the most incredible photos that we will treasure forever.”

Gerard Tomko Photography for Alicia D’Ambrosio and Gary Guinto www.gerardtomko.com

by Joseph Volpe, Cescaphe Event Group

I love seeing brides and grooms get married during the time of year when snow is falling and everything around you is awe-inspiring. When we’re choreographing winter weddings, we’re often able to raise the bar on several levels. With a chill in the air, many of our brides and grooms love the option of including gourmet soup and artisan hot chocolate stations to warm up their guests and provide an extra special culinary touch to their perfect day.

In addition to the seasonal menu options, stunning landscape and incredible photos, winter is the perfect time of year to host a formal affair.

Guests can ‘dress to the nines’ in tuxedos, formal gowns and beautiful stoles and coats. Our entire team loves the sophisticated vibe surrounding formal weddings. Another special advantage for winter wedding couples is that due to heavier bookings during the spring, summer and fall, couples often are able to secure their first choices when it comes to vendors during winter weddings.

For those who really want to take advantage of that dream honeymoon, there’s no better time to get away and travel to a tropical paradise than during the cold of winter.

“Gary and I went to Hawaii for our honeymoon and it was absolutely amazing to be able to go from freezing cold in Philadelphia to warm and sunny tropical weather,” Alicia quips. “Being able to escape to a gorgeous, tropical resort definitely added to the allure of getting married during winter.”

Lauren and Philip traveled to Riviera Maya for a quick getaway and months later, enjoyed their dream honeymoon by vacationing throughout Italy and the Amalfi Coast. “Leaving freezing cold Philly for the sunny Riviera Maya in the middle of January was a dream come true,” notes Lauren. “Our wedding was perfect and having the opportunity to spend a few days in a tropical paradise afterwards was the proverbial icing on the cake.”

I’m always so thrilled to see how beautiful our winter weddings turn out.

The weather can always present some concerns, but the payoff for having a grand affair during the coldest time of year makes it so very worthwhile. To be able to see our beautiful brides and grooms and their friends and families celebrate the most joyous of days during the most festive of seasons is inspirational.

We’ve seen a serious uptick in winter weddings becoming more and more popular over the past several years, with couples taking full advantage of everything the season has to offer. The affair itself will be everything you’ve ever dreamed of and you’ll have a lifetime to enjoy some of the most gorgeous photographs imaginable. A wedding is a special lifetime event and your family and friends will be there to celebrate with you no matter what the weather brings. No matter what time of the year or even day of the week, they will come. I promise! prh Cliff Mautner Photography for Lauren Santi and Philip Marino www.cmphotography.com

Cescaphe is a member of the PRH Business Network.

Ever keeping his eyes focused on the latest wedding trends, Cescaphe Event Group CEO/Chef Joseph Volpe is recognized as the area’s leading authority on ballroom bliss. With his innovative approach to the most important celebration of your life, his award-winning Cescaphe Ballroom, The Atrium at Curtis Center, Tendenza, Vie, The Down Town Club and The Water Works combine a captivating ambiance with exquisite cuisine for an unforgettable experience. Visit cescaphe.com or call 215.238.5750.

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PRHfashion

2016 Hair & Makeup Trends

Unveil the Bling ❱❱

by Victoria DiPietro

photo by Andrew Andreozzi

Hair accessories are all the rage, this season. Brides are opting for a lot of bling to personalize their look, especially if they are choosing not to wear a veil or want to remove it after the ceremony. Whether you are a Boho bride choosing a low maintenance hairstyle or a classic bride with a coiffed French twist, bun or intricate updo, hair accessories are a must.

Weave encrusted crystals or pearls into a long braid.

Add floral hair wear in white or colored flowers – even a butterfly clip – to a textured bun, soft chignon or French twist.

Makeup

❚❙❘ The glamour of Old Hollywood withstands the test of time. ❚❙❘ Long wavy hair ❚❙❘ Matte face

Trending

❚❙❘ Soft shades with lots of glimmer ❚❙❘ Shimmery textured eyes with winged eyeliner ❚❙❘ Iridescent pink cheeks

❚❙❘ Black eyeliner ❚❙❘ False lashes ❚❙❘ Crimson lips

❚❙❘ Shiny pink glosses ❚❙❘ Coral cheeks, eyes and lips ❚❙❘ Traditional smoky eyes and black eyeliner shifted to the softer side.

Be You

Whether you’re heading to your class reunion, company event or a family get-together, the best look is the one that looks best on you. Choose colors that are suited for your skin tone.

The powerful red lip may catch your eye, but the same shade of red isn’t always right for everyone.

Not Sure?

Test the colors before you buy them. Choose shades that look most natural. Avoid overdone and washed out.

Visit a Makeup Counter

Sample different colors and looks. You can test the makeup to see what looks best on you before making your purchase. Whatever products you choose or colors you select, if it makes you feel beautiful, it is the perfect color for you.

Victoria DiPietro is the owner of Bella Angel, a professional on-site team of stylists specializing in custom hair and makeup services for weddings and other occasions. With more than 20 years of experience in the industry, she and her fashion consultants will make sure that you look and feel as memorable as your day. From the comfort of your own home. Book a Preview Session for you and your bridal party today. Visit info@Bella-Angel.com for details. prh

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Victoria DiPietro and Bella Angel are members of the Philadelphia RowHome (PRH) Business Network

gohomephilly.com

Foods from the family archives!

PTHE RH MENU

Philadelphia at Its Finest

F

by Debra Russino

ood always has been a huge part of the culture in Philadelphia. Our city is notably recognized and applauded for its diverse eateries and delicious bakeries. As a matter of fact, I sometimes believe that people who visit Philadelphia are more likely to stand in a long line for a cheesesteak than they are to see Independence Hall and the Liberty Bell.

It is very heartwarming to share family recipes and holiday menus with one another. We never tire of hearing about new dishes and ingredients that we have yet to try. Because, like making a pot of gravy (not sauce), cooking is a personal endeavor. Two people will never get the same result because so much of it has to do with judgment, not instructions.

Many people prefer their recipes remain a secret. Tasty tidbits they hand down to the next generation in the hopes that they’ll continue the same traditions. Restore treasured memories.

Philadelphians always have been noted for their exceptional fondness for food – and for a good reason. We are a city surrounded by

the best homemade bread, pasta and baked goods. From our dining room tables to our restaurants to our specialty shops and sidewalk cafes, our reputation precedes us. It is part of the charm that binds us as neighbors and friends.

Philadelphia recently became the first World Heritage City in the United States, joining the likes of Paris, Florence and Prague. It is such an honor and truly a wonderful feeling to know that people from around the globe will continue to visit our beloved and historic city for many years to come. prh

Bon Appetite!

Fruit of the Vine

“Wine is sunlight, held together by water.”

– Galileo

Wine is a natural accompaniment to fine food. With so many byob restaurants lining the side streets of our favorite city, Philadelphia RowHome Magazine asked wine columnist Vincent Novello to suggest the perfect pairings to complement our decadent delicacies.

Whether you are out and about or “Dining In,” there is

a flavorful selection to enhance your favorite pastime.

It’s our way of toasting the New Year. And the start of a new tradition here at PRH. From our family to yours, may your days be filled with fine food, loving family and soft memories to warm your heart and inspire new traditions. Salute!

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PRHthe menu Courtesy of Maria Merlino

Pasta Ca’ Muddica

{Sicilian Pasta with Anchovies & Breadcrumbs} My father, Paul Merlino, was a proud Sicilian who loved cooking the recipes of the “cucina povera” or the poor man’s kitchen.

His mother brought this centuries-old recipe to her new country from her hometown of Calvaruso, Sicily, in the 1900s. It’s quick to make and perfect for a nice midnight supper. Anchovy has always been a part of the diet of the Sicilian people. Muddica, or breadcrumbs, were used instead of pecorino or Romano cheese, since only the wealthy could afford it. In the 9th century, the Arab conquest of Sicily changed the gastronomy of the area with the introduction of pasta and the methods of drying it. In the 12th century, the first pasta factory in Europe was built in Palermo. Sicily quickly became the center of pasta production in the Mediterranean and exported it to Southern Italy. ➻

Ingredients ➜1 pound of spaghetti,

➜1 pinch red pepper flakes ➜4 1/2 ounces of homemade

capellini or linguine ➜1 flat can of anchovies packed in oil ➜1 clove of garlic, smashed ➜ ¼ 1 /4 cup extra virgin olive oil

breadcrumbs, coarsely chopped

➜S alt for pasta water

Preparation Bring a large pot of water to a boil. In the meantime, place a pan over low heat and add half the olive oil. Once the oil is hot, add the anchovies with their oil and cook for a couple of minutes, stirring with a wooden spoon until the anchovies break down. Add the garlic and fry until golden. Remove garlic.

While the anchovies are cooking, place another pan with the remaining oil over me-

dium heat. Add the breadcrumbs and red pepper flakes. Toast the breadcrumbs for 2 to 3 minutes or until they are golden.

Once the water is boiling, add salt and cook the pasta following the cooking time written on the box. Drain the pasta when done and toss with the anchovy sauce and toasted breadcrumbs.

PRH Suggested Wine Pairing Roero Arneis $9.99

Philly

Courtesy of Stephanie Eaves

Sweet Potato Pie

This recipe has been in my family for as long as I can remember.

My great great-grandmother’s name was Elizabeth Atkisson. She was the youngest of seven born in McLemoresville, Tennessee, (a very small town of about 100 people) and lived there until the day she died. The reason this sweet potato pie is so dear to my family is because when Grandma Elizabeth and Grandpa Richard Atkisson were on their first date, she made him a sweet potato pie. When they married, instead of cake, they had her sweet potato pie. That is why we only had it on Thanksgiving and Christmas because we were all together to celebrate them, their union and our family. My grandmother passed it down to my mother and my mother passed it down to me. Now I make it with my daughter Brooke. ➻

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Ingredients ➜1 /2 stick of butter (softened) ➜1 1/2 cups of sugar ➜2 eggs lightly beaten ➜3 /4 cups of evaporated milk ➜1 teaspoon vanilla extract

➜1 /2 teaspoon nutmeg ➜1 /2 teaspoon of cinnamon ➜1 /4 teaspoon of salt ➜2 cups mashed sweet potatoes ➜1 unbaked 9-inch pie shell Directions

Preheat oven to 450 degrees. In a large bowl, cream together butter and sugar. Add eggs; mix well. Add evaporated milk, nutmeg, cinnamon, vanilla and salt and mix well. Add sweet potatoes and mix well. Mixture will be a little runny. Pour into unbaked pie shell. Bake at 450 degrees for 15 minutes. Drop temp to 350 and cook for 45-50 minutes. Test doneness by inserting a knife into center of pie. Knife should come out clean. Cool before serving.

gohomephilly.com

Serves 8

PRH Suggested Wine Pairing Robert Hall Orange Muscat $15

Philly

{Pasta & Bean Stew}

GiovanniItalianCatering@gmail.com This old family favorite is a traditional Napoli Italy recipe, says chef Giovanni. “Ninety percent of my cooking trade comes from my mother.

As of today, we still make the dish at least twice a month –trying to pass it down to my daughter. The only difference in America - they eat this dish as a soup. In Italy, it’s a famous pasta dish.”

Ingredients ½➜ 1 /2 cup olive oil ➜1 /2 cup chopped onion ➜4 cloves of fresh garlic, chopped ➜3 celery sticks, chopped in a small dice ➜1 /2 cup pancetta (Italian bacon), diced

➜4 tablespoons white wine ➜1 /2 cup of crushed tomatoes ➜1 cup of white cannellini beans, drained ➜1 /4 cup of ditalini pasta ➜S alt and pepper to taste ➜1 tablespoon Pecorino Romano cheese, grated

Directions In a medium sized saucepan, heat olive oil until hot. Add onion, garlic and celery and sauté. Stir.

When the vegetables caramelize, add pancetta. Cook for a few minutes until pancetta is golden.

Add white wine and cook off alcohol, then add crushed tomatoes, beans, pasta and one cup of wa-

ter. Add salt and pepper to taste.

Lower heat to medium low and cover. Allow to cook for 45 minutes to 1 hour, checking and stirring after 30 minutes to see if the stew is too dry. Add a little water if needed. Right before serving, stir in the grated cheese.

PRH Suggested Wine Pairing Tesoro Della Regina Chianti $16

In memory of her grandmother Isabel DiPietro

Turkey Croquettes

Courtesy of Giovanni’s Italian Catering

Pasta e Fagioli for Two

Courtesy of Victoria DiPietro Snyder

This recipe is so special to me because it is my grandmother’s (or as I used to call her, my Nonna). She was the best cook that there ever was and we all reaped the benefits.

I can remember spending my entire summer with her as a kid in South Philly and never wanting to leave because I got so much love fed to me. She would make the best dishes and everything was made with love so it tasted amazing. Everyone would come to my Nonna’s house for Thanksgiving. She made two turkeys for everyone who squeezed into her South Philly home. A few days after Thanksgiving, she used the leftover turkey and stuffing to create the most incredible, creamy delicious croquettes. I think she would be so proud that I am now using her recipes for my family and carrying on the tradition of this family favorite.

Ingredients ➜2 cups leftover turkey, ➜ ➜ ➜ ➜ ➜ ➜

➜2 cups chicken broth ➜1 cup flour ➜S alt and pepper to taste ➜2 eggs, beaten ➜1 /2 cup milk ➜1 cup Italian seasoned bread crumbs ➜1 /3 cup vegetable oil

white and dark meat 2 cups leftover stuffing 1 /2 cup finely minced celery 1 /2 cup finely minced onion 1 /2 cup finely minced carrots 3 tablespoons of butter 1 tablespoon poultry seasoning

Directions In a food processor, add the dark and white meat turkey and pulse until finely chopped. Remove and set aside. In the same food processor bowl, add celery, carrots and onion; pulse until minced.

Melt butter in a pan and add the minced celery, carrots, and onion. Sauté until soft and allow to cool. In a large mixing bowl, add stuffing mix, sautéed celery, onions, carrots and poultry seasoning. Mix well. In a cold saucepot, add chicken broth and flour, stir with a whisk and place over low heat, stirring constantly until thickened.

Let cool and pour over mixture.

Add salt and black pepper as needed.

(Keep in mind, your stuffing and turkey

were already seasoned the first time around). After mixing all ingredients together, refrigerate for at least 1 hour to firm up. Take ¼ cup measure and form into oval patties, balls or cone-shaped croquettes.

At this point, preheat oven to 350 degrees.

Stir milk into beaten eggs. Dip croquettes in egg and then into Italian seasoned breadcrumbs. Sauté croquettes in oil turning until all sides have been lightly browned. Remove onto a dish with paper towels to soak up the oil. Place croquettes into a 350-degree oven for 20 minutes until fully heated and cooked through. Serve with leftover cranberry sauce, sweet potatoes and your favorite turkey gravy.

Serves 4

PRH Suggested Wine Pairing Chateau Michelle Harvest Select Riesling $10 rowhome magazine

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PRHthe menu Courtesy of Liliana Gravagno

Italian Stew

Ingredients ➜ 7 tablespoons olive oil ➜1 1/2 cups chopped onion ¾ 3 ➜ /4 cup sliced fresh carrots,

➜1 cup low-sodium beef broth ➜ ½ 1 /2 cup water ➜2 teaspoons chopped

➜1 tablespoon minced fresh garlic ¼ 1 ➜ /4 cup all-purpose flour ➜2 lbs. boneless chuck roast,

➜2 teaspoons chopped fresh thyme ➜1 cup of frozen peas ➜1 bay leaf ➜4 -5 russet potatoes,

chopped in a 1⁄4 inch dice

trimmed and cut into cubes

➜S alt to taste ½ 1 ➜ /2 teaspoon black pepper ➜1 cup dry red wine ➜3 cups chopped seeded peeled plum tomato, fresh or canned

fresh oregano

peeled and cubed

➜2 tablespoons chopped fresh basil ➜1 tablespoon chopped fresh parsley

➜ A whole loaf of fresh Italian bread

Directions

This recipe has been a staple in my family. My parents were both born in Italy (Naples & Formia). It’s a one-pot meal for a family of five. They learned to cook from their parents, grandparents, uncles and aunts – even family friends. Fresh ingredients were bought at the market every single day and bread was baked at home. My connection to good food, wine and togetherness is something I will never take for granted! This stew is deliciously comforting on chilly winter evenings. We were happy to see this at our dinner table. ➻

Heat a Dutch oven over medium-high heat. Add 1 tablespoon of oil to the pan. Add the onion and chopped carrot. Sauté about 8 minutes, stirring occasionally. Add garlic. Sauté for about a minute, stirring constantly. Remove from the pan and place in a small bowl.

Add 1 tablespoon of oil to the pan.

Place fl¼ our in a shallow dish. Sprinkle beef with ½ teaspoon of salt and pepper.

Dredge the beef in the flour. Add beef to the hot oil in the pan and sauté about 6 minutes, making sure to brown all sides. Remove from the pan.

Add wine to the pan and bring to a boil, scraping the pan. Cook until reduced to 1/3 cup (less than 5 minutes). Return the meat and the onion/ carrot mixture to the pan. Add tomato and the next 7 ingredients and bring to a boil. Cover and reduce heat. Simmer for 45 minutes, stirring occasionally. Simmer uncovered for about 1 hour or until the meat is very tender (stir occasionally and add the remaining basil and parsley, more salt or pepper if needed). Discard the bay leaf before serving. Serve in a deep bowl with cut up chunks of Italian bread.

Serves 8 PRH Suggested Wine Pairing La Carraia Sangiovese $15.50

Philly Ingredients ➜4 eggs ➜2 teaspoons baking powder ➜1 cup sugar ➜ ½ 1 /2 cup vegetable oil

➜1 teaspoon anise extract or 3 drops of anise oil

➜2 cups flour ➜1 teaspoon vanilla Directions

Courtesy of Joanne Costa

In memory of her mother Mamie Costa

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gohomephilly.com

Preheat oven to 350 degrees. Beat eggs, sugar and oil. Mix in flour, baking powder, vanilla and anise. Spread in greased and floured metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.

Bake 20-25 minutes. Remove from oven and flip pans over onto a breadboard. When cool enough to

handle, cut ½ inch slices on the diagonal. Place slices on baking sheet and return to hot oven for 6-10 minutes watching that they don’t burn. Yields 30 biscotti.

Secret family tip: Mamie used old-fashioned metal ice cube trays (with no insides) to bake her biscotti. This old world recipe also works in standard loaf pans.

PRH Suggested Wine Pairing Luna Argenta Negroamaro Primitivo $11

Courtesy of Dan Brodeur, Executive Chef

Anthony’s Caterers at the IATSE Ballroom

Stuffed Filet Portobello Mushrooms with

w w w . i at s e b a l l r o o m . c o m

➜ ➜ ➜ ➜ ➜ ➜

Filet Mignons 8 slices (thick cut) black pepper bacon 1 cup diced hickory smoked ham 4 ounces smoked Gouda cheese, cut in four equal pieces A ll purpose flour 2 cups Arborio (risotto) rice 2 ounces minced shallots

➜1 /2 cup Old Granddad bourbon ➜S alt & black pepper ➜1 cup veal demi-glace (see note from the editor)

➜2 cups beef stock ➜1 cup Merlot ➜4 tablespoons vegetable oil ➜1 ounce minced garlic ➜2 large diced portobello

Preheat sauté pan on medium-high.

Salt and pepper filet mignons. Dust with all-purpose flour. Add vegetable oil to preheated sauté pan. Sear filets 3-4 minutes per side. Place filets in preheated oven and cook to desired temperature and doneness.

Bourbon Ham Demi-glace

Add diced smoked ham to sauté pan and cook 2-3 minutes. Take off heat.

De-glaze pan with Old Granddad bourbon. Put pan back on a medium high burner. Add cup of veal Demi-glace and

Ingredients ➜ (4) 8 ounce center cut

Preparation Preheat oven to 350 degrees.

Precook black pepper bacon until halfway done (5-7 minutes). While bacon is cooking, cut a pocket in filet mignons. Stuff each filet with one piece of smoked Gouda cheese. Wrap filet mignons with partially cooked bacon and secure with a toothpick.

¼ cup beef stock, bring just up to a boil.

Reduce heat and simmer to reduce sauce. Salt and pepper to taste. Finish with 2 tablespoons salted butter.

Portabella Risotto

mushrooms

Note: Veal demi-glace is a veal stock reduced down by a half. You can substitute a low sodium beef broth. Take 2 cups of the beef broth and set over medium high heat to a high simmer, stir. Reduce down to 1 cup. ➻

Place sauté pan on medium-high heat and add 1 tablespoon of whole butter.

Add minced shallots and cook for 2 minutes. Add minced garlic and sauté 1 minute, being careful garlic doesn’t burn. Add portobello mushroom and sauté until tender. Add risotto and deglaze with 1 cup of Merlot. Add beef

stock. Salt and pepper to taste. Reduce heat to med-low. Continue stirring and adding beef stock until rice is tender.

With large cooking spoon, place spoon of risotto on center of plate.

Place filet on top of risotto. Top with bourbon ham Demi-glace and enjoy!

Serves 4 PRH Suggested Wine Pairing Rossobastardo | Red Blend $11.99

Philly Ingredients ➜1 ham bone or 1 lb diced

Courtesy of Dew’s Deli

Split Pea Ham Soup &

Dewlene of Dew’s Deli created this recipe after Thanksgiving one year.

She had leftover ham bone and needed a creation! After some tastings, someone suggested she add tomatoes and potatoes to the mix.

➜ ➜ ➜ ➜ ➜

imported ham 2 16-ounce bags of green split peas 1 pound bag of carrots, peeled and chopped 1 large onion, diced 5 stalks of celery chopped, include leaves 2 Idaho potatoes, peeled and diced

➜8 bulbs of fresh garlic, chopped fine ➜3 ripe tomatoes, diced ➜1 quart water ➜4 8 ounces chicken broth ➜S alt and pepper to taste ➜B asil, to taste ➜G arlic powder, to taste ➜S eeded hot pepper, to taste

Directions Add peas to water in order to get the peas to split. Once the water boils and the peas start to break up, add in everything else. Cook on stovetop until

creamy with broken up beans and soft vegetables. Season to taste with salt, pepper, parsley, basil, garlic powder and a tiny bit of seeded hot peppers.

PRH Suggested Wine Pairing Zaccagnini Montepulciano $14.99 rowhome magazine

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PRHthe menu

Philly

Courtesy of Dom Condo

Courtesy of Noir Restaurant

Crockpot Meatball Stew

Short Ribs n o i r r e s ta u r a n ta n d b a r . c o m

Ingredients

www.domskitchen.com

➜ (4) 2-inch thick Ingredients ➜ 4 medium potatoes, peeled and cut into cubes

➜1 16-oz package frozen peas and carrots

➜1 29-oz can tomato sauce ➜1 can (29 oz.) of water (use the tomato sauce can to measure)

➜1 beef bouillon cube ➜S alt and pepper to taste ➜ ( optional spices – chili powder, crushed red pepper)

➜1 -lb cooked meatballs, rolled small

➜ L oaf of Italian bread

Directions Place all ingredients except for the bread into a slow cooker. Cook on low temperature for at least 8 hours.

Add additional seasoning to taste.

Serve with thick slices of Italian bread.

PRH Suggested Wine Pairing Wente Merlot $14

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gohomephilly.com

➜ ➜ ➜ ➜ ➜ ➜

➜3 sprigs fresh rosemary ➜2 bay leaves ➜4 cups beef stock ➜B lended oil, as needed ➜4 cups dry red wine ➜2 cans whole peeled tomatoes ➜2 cups veal demi glace

boneless short ribs S alt and pepper 1 onion, diced 3 carrots, diced 2 celery stalks, diced 2 garlic cloves, minced 3 sprigs fresh thyme

Directions Preheat oven to 350 degrees. Heat sauté pan on medium high heat and add blended oil to coat bottom of pan. Season short ribs with salt and pepper. Sear in pan, 2 minutes on each side. Add garlic, onion, celery and carrots. Cook vegetables until

translucent, about 5 minutes. Add wine, bring to a boil and reduce by half. Add beef broth, demi, tomatoes and herbs. Cover and place in oven for 2 hours. Serve over pasta or vegetables.

PRH Suggested Wine Pairing Meiomi Pinot Noir $20

Courtesy of Wendy Hamilton

Philly Courtesy of Patti LaBelle

From her book, LaBelle Cuisine: Recipes to Sing About

Classic Crabmeat Salad in Tomato Cups “Go to a good fish store to buy fresh, not canned or pasteurized, crabmeat.

It usually comes in one-pound containers. This just isn’t worth making with so-so crab.” – Patti LaBelle

Ingredients ➜ 1 pound fresh crabmeat, ➜ ➜ ➜ ➜

preferably backfin, picked over to remove cartilage 2 /3 cup mayonnaise 1 /3 cup finely chopped onion 1 /3 cup finely chopped celery 1 hard-cooked egg, finely chopped

➜S alt and freshly ground ➜ ➜ ➜ ➜

black pepper 2 large ripe tomatoes 1 small head of green leaf lettuce, separated into leaves, rinsed well and drained P aprika L emon wedges

Directions In a medium bowl, mix the crabmeat, mayonnaise, onion, celery and hardcooked egg. Season with salt and pepper to taste. Cover and refrigerate until well chilled, about 2 hours.

Cut each tomato in half horizontally. Using a dessert spoon, scoop

out and discard the inside of each tomato half to leave a shell. Season the inside of each tomato with salt and pepper. Fill each shell with the chilled crabmeat salad and place on a lettuce leaf. Sprinkle with paprika and serve with lemon wedges.

PRH Suggested Wine Pairing Zaca Mesa Viognier $17

Cream Puffs

{Profiteroles}

This was my mom’s recipe. She often made the puffs to stuff with chicken salad as a main course when she was hosting a small group. I like to make them (the dessert version) for birthdays and other special occasions! The recipe can be doubled. Also, instead of drizzling all of them with the chocolate glaze, dust them with some powdered sugar.

Ingredients for Puffs ➜ 1 cup water ➜ 1/2 cup butter ➜ 1 cup flour

➜ 1/2 tsp salt ➜ 4 eggs unbeaten Directions

Pre-heat oven to 450 degrees. Bring 1 cup of water to boil in a medium pot. Add the butter to the boiling water. Heat until melted. Add the flour and salt all at once, stirring with a wooden spoon until it leaves the sides of the pan. Remove from heat and cool for 5 minutes in the pot.

Add eggs, one at a time, and beat

with wooden spoon until smooth.

Drop by small or large spoons onto baking sheet at least an inch apart.

Bake at 450 for 10 minutes, then lower heat to 400 degrees for another 25 minutes. Move to a wire rack and immediately cut off tops of puffs and remove the soft dough inside.

Keep the tops.

Ingredients for Filling or Half & Half

➜ 3.5 oz instant Jello French Vanilla Pudding mix ➜ 1 3/4 cups heavy cream

➜ 1 cup whole milk (or 2%)

Mix in a blender. Chill.

Ingredients for Chocolate Glaze ½➜ 1/2 cup chocolate bits ➜ 1 tablespoon light corn syrup

➜ 1 1/2 tablespoons milk

Directions Mix in top of double boiler, stirring occasionally until smooth. If you don’t have a double boiler, use a Pyrex bowl and set over a pot of boiling water but don’t let the bottom of bowl touch the water. Let it cool

slightly before drizzling.

Spoon the filling into a plastic storage bag. Cut off a corner of the bag and pipe the filling into the empty puffs. Top with a cap. Then drizzle puffs with the chocolate glaze.

Serves 12.

PRH Suggested Wine Pairing Varichon & Clerc Blanc de Blanc $13.99 rowhome magazine

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PTHE RH MENU

Pssst ... In search of Hidden Gems?

Some of Philly’s best foods are off the beaten track

by John Nacchio photo by Andrew Andreozzi

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hiladelphia is a hub of well-known delicacies but some of our tastiest treats – both classic and new – shine brightest at these lesser-known spots. These hidden gems are bursting with personality, great food and interesting people with amazing stories. Go home Philly! Stop & Shop at our local spots! And tell them RowHome sent you!

gohomephilly.com

Street side

Mike’s Hot Dog Cart Sits curbside at 24th & West Passyunk Avenue, Philadelphia 19145. [Grays Ferry]. The cart has been around for about 15 years.

The dogs are steamed to perfection, but what really makes them stand out is the homemade pepper hash—an old-school Philadelphia cousin to slaw made with cabbage, green peppers, vinegar, a touch of sugar, and maybe some celery or mustard seed. Order “two the hard way” and Mike wraps your to-go in a fresh Italian roll. Sausage, kielbasa, Friday fishcakes. Great food and the best-kept secret in Philly. Don’t be discouraged by the long line! Mike moves faster than expressway traffic and the conversation is always a plus. He knows most of his custom-

ers by name. Open Monday through Friday. Tell him RowHome sent you!

On the corner

Amici’s Authentic Italian Deli.

2355 S. Woodstock St., Philadelphia 19145. [Girard Estates]. 267.930.3235. Authentic Italian specialties & sandwiches, premium deli meats & cheeses, imported delicacies, pasta & homemade soups. Try the Chicken Cutlet and Chicken Pot Pie. Tripe lovers? It’s a customer favorite.

Dew’s Deli.

Mediterranean Italian.

1710 S. 10th St., Philadelphia 19148. [Passyunk Square].

215.465.4890. Dew is proud of her Lebanese background and proves it with her “old meets new” culinary talent. She makes a killer hummus, spinach and meat pies, kibbeh and other Mediterranean favorites. Try the grilled caprese or veggie hoagie.

Killer standards include hot roast beef, sausage & peppers, string beans & potatoes and homemade soups made fresh daily. Don’t leave without Dew’s homemade potato salad! Best in the city.

Oregon Express.

2700 S. Marvine St., Philadelphia 19145. [Marconi East]. 215.613.2886. American Breakfast – Brunch paper plate/ take-out. Known for breakfast for 30 years. It’s like being in your own kitchen with Mike and Marie,

who introduced their sons into the mix. Try the hot dog, egg and cheese special and pancakes the size of your plate - topped with bananas. Good coffee. Seating is very limited, but take-out is not!

T&N Homemade Kitchen.

1820 W. Moyamensing Ave. @ Cleveland St., Philadelphia 19145. [Marconi West] .215.309.5565. “JEET?” Michael Tuono and his business partner Chef Tom Deeney established this hot spot in 1980 serving a variety of breakfast and brunch selections in an old fashioned Italian American menu infused with interesting spins in classic luncheonette style. Try the Tater Tot Scramble or homemade chili or “Da Bomb” - a stuffed pancake with bacon, egg and cheese.

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PRHthe menu Uncle Tomy’s.

1653 S. 27th St., Philadelphia 19145 [Point Breeze].

215.271.0250. Family-owned and operated since 1972, Uncle Tomy’s boasts the best wings, a signature Margherita pizza and sandwich specials like the turkey hoagie on a seeded bun. A favorite go-to for Bishop/St. John Neumann back in the day, South Philly native and owner Chuck Tomasco cooks up his favorite family recipes for takeout and delivery – river to river.

Homemade soups like minestrone, clam chowder, ham & bean and thick, crusty pizzas (Pineapple Chunk Hawaiian) and Stromboli (Porchetta Verdi with roasted pork, broccoli rabe, provolone & mozzarella) will knock you out!

Vincenzo’s 1626 S. 9th St. Philadelphia 19148 [Passyunk Crossing].

215.463.6811. Grab a seat at the counter of this cozy corner neighborhood spot and you’ll feel like you’re a guest in someone’s home.

Breakfast and lunch specials are homemade and cooked to order.

Meatball omelette. Pork roll, egg & cheese sandwich, fish fry Fridays, homemade soups (try the Armenian Lentil made with eggplant, tomato, onion and apricot) and corned beef specials top the list of specials too numerous to mention. Welcome.

You’re in the heart of South Philly.

Cannuli’s Sausages 1640 W. Ritner St., Philadelphia 19145 [Girard Estates].

215.468.7997. Italian sausage made the old fashioned way – by hand. An authentic, centuries’ old recipe makes this old world shop one of the neighborhood’s bestkept secrets. Fresh, quality pork products and old world ingredients like fennel and sage equal top-notch taste at this family-owned gem.

DeMarco’s Italian Specialties & Deli 1338 Jackson St., Philadelphia 19145 [Lower Moyamennsing].

215.463.9666. Old & New World recipes line the menu at this local favorite that also offers corporate and

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private catering & beautiful specialty gift baskets. Try the Silver Steak Hoagie – thinly sliced corned beef topped with coleslaw, Swiss Cheese & Russian dressing. Or the Cheesesteak Italiano with broccoli rabe, long hots & provolone. And mix in one of their huge, amazing salads! Like the Nicoise with crisp greens, white tuna, chopped eggs and juicy cucumbers tossed in a creamy vinaigrette.

Big Nick’s Deli 1311 W. Moyamensing Ave., Philadelphia 19148 [Lower Moyamensing]. 215.952.2500. A corner grocery store at its finest, Big Nick’s customers agree, you’ll find the freshest lunchmeats, crisp rolls and plenty of Italian specialties as you peruse the shelves of this longtime favorite.

Order a sandwich-to-go while you’re there. If you’re walking, head south on Broad and hang a quick left at Shunk just past the Jester’s NYB clubhouse.

Antny’s Grub 2655 S. Juniper St., Philadelphia 19148 [East Marconi].

215.334.4782. Cheesesteaks are a staple and Antny’s cooks up his fair share. But for those days when only a burger will do, try the Monstrosity with bacon and onion rings or the Crab Cow with lump crab and a tangy sauce. Cutlets, wings, salads, frab fries (with lump crab & dipping sauce) and too many specials to mention!

Marota Brothers 1838 S. 17th St., Philadelphia 19145 [Point Breeze].

215.468.0867. The locals call this old world grocery store “a cheesebuying experience.” Locatelli, Sharp Provolone. Grated while you wait.

Sicilian olives, fresh lunchmeats, oils and breads. Everything you want except the high prices.

Family-owned for decades, Pop works the register and keeps the conversation light. It’s a step back in time and well worth the trip.

Philadelphia Java Company 852 S. 2nd St., Philadelphia 19147 [Queen Village]. 215.339.8248.

This local hot spot is the go-to for

gohomephilly.com

the neighborhoods’ La Colombe fix.

Friendly baristas pour your lattes, cappuccinos, espressos and favorite steamy brews in this chic corner café.

Early morning breakfast pastries, steel cut oatmeal & paninis (like the Eggel – hard boiled egg, cheese & secret pesto sauce on a fresh grilled bagel) and a variety of soups, salads and deli-fresh sandwiches. Try the delicious chewy bread slathered with labneh, sprinkled with zatar & topped with olives. Pet friendly, people friendly, cozy neighborhood feel.

Farm fresh

Gentile’s Fresh Harvest 2216 W. Passyunk Ave., Philadelphia 19145 [West Passyunk/Girard Estates]. Greg Gentile grew up in Philadelphia at a time when families went to corner vegetable and fruit stands and bought high quality produce.

Greg’s new venture brings forward fond neighborhood memories of picking out ripe apples and produce where the owner and workers all seemed to know everyone’s names. (Next to Philip’s Steaks)

Lang’s Fruit & Produce 2101 S. 16th St., Philadelphia 19145 [Southwark]. 215.755.6911.

Established in 1985, Lang’s is a small mom and pop store that sells fresh, quality produce year-round. Customers are quick to point out the friendly owners and the cleanliness of the store. It started out as a small fruit stand on the University of Pennsylvania campus in the late ‘80s before they moved to a storefront shop. Try the fresh fruit trays (made to order!) and a variety of farm-picked produce including ginger, flat leaf parsley and basil – hard to find at corner grocery stores.

Procacci Brothers Wine Grapes & Supplies 3525 S. Lawrence St. (below Packer Ave. near 3rd), Philadelphia 19148 [Food Distribution Center].

For more than 75 years, the Procacci family has bridged the gap between California Wine Grape growers and homemade wine makers – carrying more than 30 varieties of wine grapes and 100% wine juice from the finest vineyards. No matter your level of

expertise, get the right supplies from one of the country’s largest produce distributors on the East Coast.

Classic Jewels

Mr. Joe’s Café 1514 S. 8th St., Philadelphia 19147 [Passyunk Square].

215.334.1414. A little Italian cafe from the family that owns Termini’s Bakery across the street. No frills old school Italian. Like your Italian grandmother used to make. Closes early, 11 to 5-6 pm. Cash only. Try the homemade gnocchi, eggplant parmigiana and other daily specials followed by one of Termini’s fine desserts and amazing cappuccino.

La Rosa Pizza 2106 S. Broad St., Philadelphia 19145 [West Passyunk].

215.271.5246‎. A no-frills staple in the neighborhood for 30+ years known for its crisp, buttery, caramelized crust. A popular tender square pizza, not Sicilian, but “Roman style” means thinner, home kitchen, grandma-style.

Try plain, mushroom, broccoli or pepperoni. Don’t leave without trying the neighborhood favorite potato pie – topped with thin slices of potato baked to a golden brown. Cash only.

Counter-serve, takeout & delivery.

Crown Jewels

Pastificio Homemade Pasta 1528 Packer Ave., Philadelphia 19145 [Packer Park].

215.467.1111. This classic jewel and local favorite had the highest TV/Print and social media buzz (even the NY Times) of 2015. Pope Cheese mozzarella in the image of the Pope. Italian specialties, fresh pasta & gourmet sandwiches. Try absolutely everything including the ‘Sunday Salad,’ with fresh Romaine lettuce, grape tomatoes, red onion, homemade meatballs in marinara, grated Pecorino Romano, topped with a scoop of fresh ricotta.

Lombardi’s Prime Meats 1801 Packer Ave., Philadelphia 19145 [Packer Park].

215.334.1212. A family-owned butcher shop of your childhood memories. Ground, sliced, chopped

and packaged before your very eyes. Fresh, quality meats delivered daily and cut-to-order by this fatherson duo. Try chicken cutlets, beef, pork, ribs, sausage. Pull a stool up to the counter and feast your eyes on the neighborhood’s finest meats and prepared foods while you wait for your order. Or call for delivery. Ask for Anthony or Vince.

Penrose Diner

in 2015 as the winner of Rachael Ray’s Little Italy Showdown for its cavatelli topped with lobster, crab and shrimp served in a rose blush sauce.

This hometown gem, owned by the Varallo family, bested top contenders from San Francisco and New York.

Sweet Treats

Baker Brothers

2016 Penrose Ave., Philadelphia 19145 [Packer Park].

215.465.1097. This family-owned diner has been serving American standards for more than 60 years.

Open 24 hours on weekends. From Belgian waffles to chicken croquettes, you’ll know why this local hot spot is the go-to place any time of day or late night. Crispy salads, homemade soups, onsite bakery, beefy burgers and oh so much more!

Free parking. Full bar. Catering.

Conveniently located in the shadows of the bustling stadium district.

2300 S. 3rd St., Philadelphia 19148 [Pennsport]. 215.4688095. This bakery is in the ‘way back’ time machine of 1940s European style pastry shops. It is a neighborhood staple with delicious donuts, sticky buns and cookies.

Specialties like Hamantashen are a fine example of German (Jewish) pastry – triangular-shaped, filled with preserves (Yum to prune). Formerly Hier’s Bakery, this shop stays true to the original recipes dating back 50+ years. Don’t leave without trying the sugared yellow cream donuts, crullers, sugar or glazed braided twists.

Popi’s Ristorante

Stock’s Bakery

3120 S. 20th St., Philadelphia 19145 [Packer Park].

215.755.7180. Serving authentic family recipes since 1993. Lunch & dinner. Happy hour M-F. Pasta, Veal, Chicken, Fish. Lump Crab cakes are a local favorite. Veal Cecilia, topped with eggplant in a white wine sauce also is a crowd-pleaser. On-site parking takes the guesswork out of dining.

2614 E Lehigh Ave. Philadelphia 19125 [Port Richmond].

215.634.7344. Looking for the best pound cake ever? The search is over. This recipe’s been in the family since 1924 when StockDeCarles’ great-grandfather and grandfather opened this corner store. The pound cake - plain or marble - is a singular, delicious experience topped with vanilla or chocolate icing. Each loaf comes shrink-wrapped in plastic and carefully folded in plain paper like a special gift. A loaf is priced by weight (usually about 2.5 lbs.)

Get in line. It’s worth the trip.

New York Bakery 2215 S. 11th St., Philadelphia 19148 [Lower Moyamensing].

215.389.5912. The locals call it “Church Pizza” (it’s located a block from Epiphany Church) but it is tomato pie at its finest to the rest of the world.

Baked to a crisp, buttery-crusted perfection and topped with a centuries’ old gravy (not sauce) recipe, this family-owned shop boasts an authentic brick oven for an old world taste. Fresh pizza dough, baked breads and rolls lure customers through its doors seven days a week. Just follow the aroma!

Ristorante Pesto 1915 S. Broad St., Philadelphia 19148 [Passyunk Crossing].

215-336-8380. Fine, classic family cuisine that gained national attention

Frangelli’s Bakery 847 W. Ritner St., Philadelphia 19148 [East Moyamensing].

215.271.7878.

Traditional cakes, cookies and award-winning doughnuts are all the rage at this sweet spot whose recipes date back to 1947. Home of the “Franolli” – a fresh doughnut shell filled with cannoli cream and tiny chocolate chips – wrap your lips around some signature specials like ice cream doughnuts (your favorite flavor sandwiched

between fresh-baked doughnut halves) and sticky buns (raisins or nuts) that you will never forget.

Anthony’s Italian Coffee & Chocolate House 903 S. 9th St., Philadelphia 19147 [Bella Vista]. 215.627.2578.

Specializing in chocolates, gelato and beautiful gift baskets from the heart of the Italian Market. Palermo Espresso. Cannoli kits. Chocolate covered figs. Don’t leave without one of their chocolate covered apples.

Tart meets sweet in this oversized decadent treat. Makes a great gift.

Rising Star

Buckminster’s Bistro 1200 S. 21st St., Philadelphia 19146 [Point Breeze].

267.928.3440. Open for dinner daily at 5 pm. Why Buckminster’s?

Its interior is inspired by the 1950s futuristic geodesic architecture of “Bucky Fuller.” This European bistro is owned by Michael Pasquarello and his wife Jeniphur, who also own Cafe Life, Prohibition Taproom and Bufad in the Loft District, and Kensington Quarters - the combo butcher shop/restaurant in Fishtown.

Oysters. Pork & Apples. Parsnip Fries. Tap Beer. Wine. Cocktails.

Try it. Let us know what you think.

Across the Bridge

Del Buono’s Baking Company 319 Black Horse Pike, Haddon Heights, NJ 08035.

856.546.9585. Tom Whitman (and his business partner/wife Larissa) purchased the bakery from original owner Nino Del Buono, whose family started the bakery business in Camden more than 90 years ago.

The Haddon Heights location, where rolls tumbled fresh from the huge oven to be picked by customers since the mid 1960s, made it a unique favorite.

Rapidly expanding with new locations in Woodbury, Stratford and Marlton.

these pillow-soft puffs of pasta that Angelo Lutz serves his faithful following. South Philly born and raised, Lutz crossed the river to open this gem of a restaurant that serves authentic meals from his family coffers. Italian comfort food at its finest, this BYOB is the perfect go-to spot to get your fill.

L’Oceano 833 Haddon Ave., Collingswood, NJ. 856.833.9888. From seared tuna and stuffed trout to traditional Sunday Crab Gravy, Chris Grasso is king of the sea when it comes to his authentic menu. Seafood Pot Pie, Maple Salmon, Grilled Oysters and Calamari Lettuce Wrap for starters. For land-lovers, there’s a Hanger Steak Pizzaoila, Short Rib Taco or Pork Tenderloin Broulade that will keep you grounded.

Italia Pizza and Restaurant 108 S. Black Horse Pike, Bellmawr, NJ, 08031. 856.931.4436. Brothers Joe and Charlie Bonfanti from Vito’s Pizza in Cherry Hill have reopened Bellmawr’s Italia Pizza as “Italia Pizza and Restaurant” after longtime Italia closed abruptly this summer. Joe and Charlie return to the business and it’s clear that they have the personality and skills to make Italia special. Start with what might be a “best” Pizzeria Pizza. Or try a tuna hoagie, garlic bread knots and work the menu.

The Pub 7600 Kaighns Ave. Pennsauken, NJ 08109. 856.665.6440. For a hearty meal and a step back in time, head to The Pub. Its history dates back to the 1920s when it was a central landmark in the Pennsauken/ Cherry Hill area. Celebrities and VIPs of every era made their way to the local hot spot. A Tudor-themed building with gigantic open-hearth charcoal-fired ovens gives The Pub a uniqueness that is not found in any other steakhouse in the area. It can seat at least 500 diners. Try the salad bar and flame-broiled specials.

The Kitchen Consigliere 700 Haddon Ave., Collingswood, NJ. 856.854.2156. Can you say g-no-c-c-h-i? Because that’s what you will be talking about as soon as you taste

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De Fino Law Associates, P.C.

PRHthe menu

Don’t Settle for Less

Courtesy of Lombardi’s Prime Meats

Stuffed Pork Chops w w w . l o m b a r d i m e at s . c o m

Michael Anthony De Fino

Vincent Anthony De Fino

Nicholas J. Starinieri

Nicholas L. Palazzo

Attorney at Law Attorney at Law

Attorney at Law

Benjamin J. Simmons

Attorney at Law

Attorney at Law

Areas of Practice •Personal Injury •Wrongful Death •Wills and Estates •Real Estate •DUI •Criminal Defense •Corporate •Traffic Violations

2541 South Broad Street Philadelphia, PA 19148 TEL: 215-551-9099 | FAX: 215-551-4099

w w w. d e f i n o l aw y e r s . c o m

Ingredients ➜ 2 tablespoons olive oil ➜2 cloves garlic, chopped ➜1 bag (6 ounces) baby spinach ➜1 /2 teaspoon salt ➜1 /4 teaspoon black pepper ➜6 sun-dried tomatoes, finely chopped

➜1 /4 pound prosciutto, cut into small dice

➜1 /4 pound provolone

cheese, cut into small dice

➜1 egg, lightly beaten ➜4 thick-cut (1 1/4 to 1 1/2

inches) pork chops for stuffing (about 2 to 2 1/2 pounds total)

Directions Paul Stolfo, Director • Marianne Stolfo, Director

The Tradition Continues the Fourth Generation

The Stolfo

Funeral Home Where Everyone is Treated Like Family 2536 So. Broad Street • Philadelphia, PA 19145 215.334.7376 60

| rowhome magazine

gohomephilly.com

Pre-heat oven to 375 degrees. Heat one tablespoon of oil in a large saucepan over medium heat. Add garlic and sauté stirring about one minute until golden. Add spinach, 1/4 teaspoon salt, 1/8 teaspoon pepper and the chopped dried tomatoes. Sauté and stir just until spinach is wilted, about two minutes. Remove the spinach mixture to a medium-size bowl; let cool completely. When cool, add the prosciutto, provolone cheese and egg; gently stir to combine completely.

Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book. Stuff each chop with

1/4 of the stuffing. Secure chops with toothpicks.

Heat remaining tablespoon of oil in a large skillet. Add chops and cook two minutes per side or until browned. Place chops in single layer in a baking dish just large enough to hold them. Sprinkle with remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Bake the chops in the oven for 15 minutes or until the internal temperature registers 155 degrees on an instant-read thermometer when inserted in the pork. Remove chops to a platter; cover with foil. Let stand 5 to 10 minutes in warm place before serving.

PRH Suggested Wine Pairing Montoya Pinot Noir $16

Philly Courtesy of Caffe Valentino

Whole Grilled Branzino w w w . c a f f e va l e n t i n o . c o m

“The most important thing,” says owner Cosimo Tricarico “ is that your branzino is fresh. Butcher the fish by slicing under belly. Clean out stomach contents. An alternative option is to request your fish be gutted when purchased. Also make sure the charcoal grill is hot enough or fish will stick. Buon Appetito!”

Ingredients ➜ 1 fresh whole branzino (approximately 1 pound per person) ➜ 1 garlic clove ➜ 1 sprig of rosemary ➜ 1 lemon, half of it sliced thin, seeds removed

➜ 1 bunch fresh parsley, chopped ¼ 1/4 cup extra virgin olive ➜ oil plus 2 tablespoons

➜ Pinch of salt ➜ 2 tablespoons Modena Balsamic Vinegar

Directions Prepare a charcoal grill and wipe grill with oil. Light briquettes and burn until hot. Rinse fish inside and out with cold water. In a bowl, place ¼ cup extra virgin olive oil with a pinch of salt. Brush fish inside and out with the oil and salt mix. Stuff clean stomach cavity with rosemary, garlic and 1/2 lemon sliced. Place on hot charcoal grill.

Place stuffed fish on grill and cook for 5-7 minutes on each side. Once the fish is cooked, plate it on a serving dish. Dress with 2 tablespoons of Modena Balsamic Vinegar, 2 tablespoons of olive oil and squeeze other half of lemon over fish. Finish with fresh chopped parsley and serve by filleting at the table.

PRH Suggested Wine Pairing Josh Cellars Sauvignon Blanc $13.99 rowhome magazine

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PRHthe menu

A few things you didn’t know about the

Surf with yourTurf

l

ooking for a reason to indulge in a little lobster tonight? No surprise. This tasty crustacean is so beloved, it has its own national holiday (June 15th). In honor of this flavorful favorite, here are a few shell-shocking facts about its long, meaty history.

❚❙❘ When the first European settlers reached North America, lobsters were so plentiful that they reportedly washed ashore in piles up to two feet high. Their bounty made them a precious source of sustenance during hard times— and gave them a nasty reputation as the poor man’s protein. ❚❙❘ Native Americans used lobsters to fertilize their crops and bait their fishing hooks. They also ate lobster by preparing them covered in seaweed and baking over hot rocks. According to tradition, this cooking method inspired the classic New England clambake. ❚❙❘ At first, lobsters were gathered by hand along the shoreline. In

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the late 1700s, boats known as smacks, which featured tanks with holes that allowed seawater to circulate, were introduced in Maine for the transport of live lobsters. The workers who operated these vessels were known as smackmen. It was not until the mid-19th century that lobster trapping, also first practiced in Maine, became a more popular way to collect the sea creatures. ❚❙❘ Because they were so copious, lobsters were fed to prisoners, apprentices, slaves and children during the Colonial era and beyond. In Massachusetts, some servants allegedly sought to avoid lobster-heavy diets by including stipulations in their contracts

gohomephilly.com

that they would only be served the shellfish twice a week.

100 years old—twice the lifespan of the average lobster.

❚❙❘ The first lobster pound was established in Vinalhaven, Maine, in 1876. The town is still home to a thriving lobster fishery.

❚❙❘ The lobster is known for its unusual anatomy. Its brain is located in its throat, its nervous system in its abdomen, its teeth in its stomach and kidneys in its head.

It also hears using its legs and tastes with its feet. One of the few things lobsters have in common with humans: They tend to favor one front limb, meaning they can be right-clawed or left-clawed.

❚❙❘ Lobster began to shed some of its negative reputation and gain a following among discriminating diners, particularly in Boston and New York City, during the 1880s.

Prices quickly began to rise. ❚❙❘ Lobster was considered a delicacy by the time World War II began and it was not rationed. The booming wartime economy allowed wealthy crustacean cravers to consume them at unprecedented rates. ❚❙❘ American lobsters (Maine lobsters, as they are commonly known) can weigh more than 40 pounds and grow up to three feet long. The largest lobster on record was caught off Nova Scotia in 1988, weighing in at 44 pounds and 42 inches long.

Scientists believe it was at least

❚❙❘ When crowded into tight quarters such as store display tanks, lobsters tend to become cannibalistic. Sellers band their claws to prevent them from feasting on their neighbors. ❚❙❘ Though considered a rich and decadent food, lobster meat contains fewer calories than an equal portion of skinless chicken breast. It also boasts healthy omega-3 fatty acids, potassium and the vitamins E, B12 and B6.

Cite: A Taste of Lobster History/History.com Staff

Courtesy of Christopher Grasso

L’Oceano Ristorante

Lobster Waffles www.loceanoristorante.com

Philly I make this at home so I thought I’d add it to the restaurant’s menu as an appetizer. This is a playful, sweet and savory dish with a surprising twist on how you eat lobster and waffles.

Ingredients for Cole Slaw ½➜ 1 /2 cup carrots cut into matchstick size pieces ➜ ½1 /2 cup cabbage, shredded ½➜ 1 /2 cup radish cut into matchstick size pieces ½➜ 1 /2 cup red onion cut into

Lobster Batter Ingredients

matchstick size pieces ¼➜ 1 /4 cup Siracha hot sauce ¼ 1 ➜ /4 cup mayonnaise ➜S alt and pepper to taste

➜ 1 cup flour ½➜ 1 /2 cup cornmeal ➜2 teaspoons baking powder ➜2 teaspoons sugar ➜1 pinch salt

➜1 egg ➜2 teaspoons melted butter ➜1 /2 cup water ➜5 ounces chopped lobster meat (claw and knuckle)

Directions In a small bowl, mix coleslaw ingredients and chill 1 hour prior to serving. In a food processor, place half of lobster meat and pulse a few times until coarsely ground.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. In a medium bowl, whisk together egg, butter and water. Add egg mixture to flour mixture;

mix until just combined. Stir in the chopped lobster meat. Bake waffles on a preheated, greased or nonstick waffle iron until golden (preheat waffle iron to high and spray with cooking oil). Pour into hot waffle iron until Belgian style texture. Separate waffle into 4 pieces. Top with coleslaw and finish with remaining lobster meat.

Serves 4

PRH Suggested Wine Pairing Justin Central Coast Chardonnay $15 rowhome magazine

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PRHfilm East Coast

Our fascination with the

mob PRH sits down with Michael Rispoli: Friends and Romans

by Maria Merlino

“Philly is a great town,”

begins New York actor Michael Rispoli. He was last here in 2005 filming Invincible. “The Eagles fans are great! Eagles everything on game day. Even little babies dressed up in Eagles pajamas. In New York, we have two baseball teams and two football teams.

Sometimes it’s hard to wrap your head around that intellectually, but when you have the one team, the Eagles, everybody embraces them.”

Rispoli was in town promoting his newest film, Friends and Romans. Shot in 20 days and set in a predominantly Italian-American neighborhood in Staten Island, it’s a heartwarming, classic love story with a twist. His character, Nick DeMaio, is an aspiring actor who is forever being typecast as “Mobster Number 3” in films about the Mafia. In real life, Rispoli is often cast as an Italian. He’s second

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gohomephilly.com

generation and embraces the Italian culture. He even makes his own wine (somebody invite this guy to the Vendemmia!).

You can also catch him on reruns of Law and Order and The Sopranos, where he played Giacomo “Jackie” Aprile, Sr. “America has always had a fixation on the outlaw,” he says. “The crime film is what made Warner Bros. Studio.

White Heat is still so watchable, today, but I was interested in doing a film that went against type.”

In Friends and Romans, his wife Angela, played by Annabella Sciorra, was cast to play an “in the kitchen-type” wife, Rispoli explains.

“She balked at that,” he laughs.

“She plays an Italian Modern woman who does take-out for dinner and doesn’t cook gravy on Sunday.”

Hid daughter Gina, played by Katie Stevens, is his inspiration in this film. “It’s really a love story about the love a father has for

his daughter. Their relationship is strained. She doesn’t like the negative stereotypes. He sees her point and she sees his point.”

Rispoli and his theatrical friends – most of them perennial extras in mob movies attempting to be taken seriously – decide to stage a Shakespearean play, Julius Caesar. The comedy ensues when they attract the attention of the feds by their comings and goings at odd hours. Typecast, again, in real life no less, Nick must prove himself, both onstage and off.

The cast boasts eight alumni of The Sopranos: Anthony DeSando, Tony Darrow, John Bianco, Armen Garo, Donnamarie Recco, Joe D’Onofrio, Paul Ben-Victor and Anthony DeSando. The film, a Paladin production, was written

by Gregg Greenberg, Christopher Kublan, and Michael Rispoli, directed by Christopher Kublan and produced by Michael Mailer. prh

West Coast

Czech-ing his list

FLORIST

EVENTS

Wedding

Specialists

1921 South Broad Street Philadelphia, PA 19148

by Leo rossi Writer, Actor, Producer Eastman-Rossi Productions

Acting in more than 100 movies has given my family and me the opportunity to see the world. I have shot films all over the United States and Canada. My favorite locations in North America include Calgary, Montreal, San Francisco, New Orleans, Chicago, Tucson, Key West and, of course, Philly.

In Europe, my family fell in love with Italy and Sicily. In fact, we are in the process of getting our Italian citizenship! France was great except for the “pain in the ass” attitude of the people.

If I had to pick one movie location that was the best, it is Prague in the Czech Republic.

I shot a movie called Crackerjack, there. We filmed through the Thanksgiving and Christmas holidays. The churches are innately decorated and the snow on the cobblestone streets is picturesque. Having spent two months in Prague, I made many lasting friendships. It was 10 years after the Velvet Revolution that kicked the Communists out, but to my astonishment, the people wanted Communism back. Why? Because they were guaranteed money every month. In a Capitalistic society, they needed to go out and hustle to make a living. They weren’t used to it.

As great as traveling is, it’s even greater to get home to good ole’ Pasadena, California.

215-336-3557 800-248-3557 www.tenpenniesflorist.com

Bella Angel Bridal Hair & Makeup

We come to you! photo by Andrew Graham Todes

Locations in Old City Philadelphia & Cherry Hill, NJ

Voted #1

Ciao Philly!

in Philly for Best Hair & Makeup.

856-227-7774 WWW

.BELLA-ANGEL.COM rowhome magazine

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PRHfilm

The Theatre Geek

Hamilton makes history

WAY BEYOND GAME DAY

H

by Marialena Rago

ave you heard the buzz around Broadway about the new, revolutionary show called Hamilton? Created by and starring Tony Award Winner Lin-Manuel Miranda, the show is based off the biography of Alexander Hamilton by historian Ron Chernow.

There are many reasons why this show is groundbreaking. The music is rooted in rap and hip-hop. You might wonder how a musical about a Founding Father could work with rap music, but Miranda, who also wrote the score, mixes his love of musical theatre and hip-hop music to create a magical theatrical experience. “I recognized the arc of a hip-hop narrative in Hamilton’s life,” Miranda told the New York Times in an interview.

There is a rap battle between Hamilton and Jefferson at a Cabinet meeting. A rap battle in the early stages of the birth of America might seem unfit, but if you really think about it, a Cabinet meeting is really just people yelling at each other about why they are

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right. The best way to represent that is a rap battle.

Another reason the show is unique is because of the actors. Aside from the portrayal of King George, the cast is led by Black or Latino actors. This is American history performed by the America of today. It also makes the show relatable to others.

Many have deemed Miranda a genius (he won the MacArthur Genius Grant for Hamilton). Theatre fans hang outside of the theatre for #Ham4Ham, the lottery show that happens almost every night before the performance. It has solidified its place in pop culture and even made it to #1 on Billboard’s Rap chart.

Hamilton is a must-see for Philadelphians (when it’s not sold out, of course). Philadelphia is a city filled with so much history, it would be great to see those events brought to life on the Broadway stage. If you are lucky enough to get tickets, don’t blow your shot to see this inventive production now playing at the Richard Rodgers Theatre in New York City.

Pink Squirrels & Grasshoppers?

Christine Krawiec Photography

weddings . engagements newborn . families maternity

Classic cocktails make a comeback

by Brenda Hillegas

Retro. Classic. Vintage. Whatever you call it, here are a few cocktails that need to hear the word “comeback”.

Grab your cocktail shaker and start mixing! www.christinekrawiecphotography.com

Pink Squirrel

The Gimlet

The Grasshopper

➜ 1 oz Creme de Noyaux ➜ 1 oz Creme de Cacao ➜ 1 oz Heavy Cream

➜ 2 fluid ounces gin ➜ 2 fluid ounces

➜ 3/4 fluid ounce

Blend over ice, strain, serve.

sweetened lime juice ➜ 1 teaspoon white sugar ½ 1/2 cup ice ➜

Planters Punch

Rim wet glass with sugar, pour gin and lime juice over ice, strain and pour into glass.

➜ ➜ ➜ ➜ ➜ ➜ ➜ ➜

2 oz. orange juice 2 oz. pineapple juice 2 oz. lime juice 1 oz. white rum 1 oz. amber rum 1/2 oz. egg white 3/4 oz. grenadine 1 oz. Jamaican rum

Mix all ingredients except grenadine and Jamaican rum (top with those). Club soda optional. Add ice.

Sidecar ➜ 2 teaspoon white sugar ➜ 3 tablespoons Cognac ➜ 2 tablespoons of

Sloe Gin Fizz ➜ ➜ ➜ ➜ ➜ ➜ ➜

2 ice cubes 2 fluid ounces sloe gin 1 fluid ounce lemon juice 1 teaspoon simple syrup 1 cup ice 4 fluid ounces club soda 1 lemon slice

Combine sloe gin, lemon juice, and simple syrup in shaker. Add ice, cover and shake until chilled. Strain into a glass. Stir in club soda.

Garnish with a slice of lemon.

Rusty Nail ➜ 2 large ice cubes ➜ 2 fluid ounces Scotch whiskey

orange liqueur ➜ 1 tablespoon lemon juice ➜ 1 cup ice

➜ 3/4 fluid ounce

Rim wet glass with sugar, mix the rest over ice, strain and pour into glass.

Combine Scotch and Drambuie.

Add 1/2 cup ice and stir until chilled. Strain into glass.

Drambuie Liqueur ➜ 1/2 cup ice

creme de menthe

➜ 3/4 fluid ounce white creme de cacao

➜ 1/4 fluid ounce heavy cream ➜ 1 cup ice Combine creme de menthe, creme de cacao, cream, and ice. Cover and shake until chilled. Strain into glass.

Cedrone’s Flowers Any Occasion. Every Day.

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1 teaspoon honey 2 fluid ounces boiling water 1 1/2 fluid ounces whiskey 3 whole cloves 1 cinnamon stick (or pinch of ground cinnamon)

➜ 1 slice lemon ➜ 1 pinch of nutmeg

Pour honey, boiling water, and whiskey into a mug. Spice with cloves and cinnamon, and put in the slice of lemon. Let the mixture stand for 5 minutes then sprinkle with a pinch of nutmeg before serving. An easier way is to simply add your favorite liquor into your favorite cup of tea! Endless possibilities!

Wedding specialist, John Marotta, former owner of La Mimsoa has joined the staff of Cedrone's Flowers

800 Lombard Street Washington Square West Philadelphia, PA 19147 PH: 215. 629.9858 CELL: 215.990.7812 Email: jaz349@comcast.net rowhome magazine

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PRHfilm Italian Coffee House

Salute to Service

Unmasking the Legacy photos courtesy of Jenna Communications

Jersey Man and Philly Man Magazine

recently hosted their inaugural “Unmasking The Legacy� event to celebrate their Man and Woman of the Year at Union Trust. The masquerade-themed celebration honored 10 men and women who have had profound impacts on their community.v Honorees included Marcus Allen, CEO of Big Brothers Big Sisters Southeastern PA, Brian Radwell of Radwell International Inc., Carol McWilliams of Urban Promise, Garry DeVito of Zarwin Baum, Cate Weaver of CSG Global Inc., Roy Leitstein of Legacy Treatment Services, Deborah Hays of Arhcer & Greiner P.C., Chris Murphy of FOX29, Pam Boyd of Thomas/Boyd Communications and Traci Jordan of PCA.

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by Kerri-Lee MAYLAND

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sentimental. She saved anything and everything that reminded her of something or someone special to her. Growing up, she faithfully collected treasures in a hope chest to share with her Prince Charming, one day. It wasn’t lost on her that the guy would also have to eat, so our Mum’s tastiest recipes also were saved in that old wooden chest. On Christmas Eve, we pulled out that collection of recipes, carefully written into a notebook. Each conjured up an instant memory. There was the ham “pinwheel” appetizer consisting of a slice of thinly shaved ham, spread with cream cheese rolled up around a dill pickle, then sliced into “wheels.”

We would pray the guests would leave a few we could pillage from the refrigerator the next day. There was the green bean casserole with the unexpected crunch of water chestnuts inside – a nod to western Canada’s Asian influence – topped with a generous layer of extra sharp cheddar cheese. Who needs French-fried onions?

We salivated at the memories tied to each dish.

Our Mum was born on the Canadian prairies. She lived there for more than a decade before moving to Vancouver Island.

Visits back to the old country church converted into a farmhouse were a must every summer and Christmas. As a result, hearty farmhouse meals were the norm. As a child, I loved visiting relatives in northern Saskatchewan, the breadbasket of the Canadian prairies. I knew with that many relatives gathered together, more than one hearty meal was a given.

As an “island girl,” our diet was lighter, influenced by the food found naturally in the Strait of Juan de Fuca that surrounded us. Salmon, clams and crabs where abundant. You could find at least one at almost every meal. Summer salads burst with lettuce, tomatoes, chives and carrots gathered in our Dad’s garden and smoothed in his signature, made-from-scratch version of “Green Goddess” dressing. Still, no matter how delicious, and even ahead of their time, the lighter west coast meals might have been, I often looked forward to the heartier (read more calorie laden) meals of the farm.

Thankfully, there were many days Mum’s prairie roots would shine through, influencing her menu. After all, it was the ‘80s when the casserole reigned supreme. Our Mum could MAKE a casserole. Back in the days before we worried about fat free or gluten free, it was ALL in those casseroles. They were hearty and rich. I still crave them today. They turned basics like meat, noodles and cheese into individual forkfuls of heaven. Among those favorite recipes from my Mum’s kitchen is her carefully prepared lasagna. When I smelled it baking, I knew it meant one of two things -- company was coming (especially if paired with Mum’s version of the classic cherry cheesecake pie with a graham cracker crust). Or maybe it was just another Friday night‬ request for dinner from one of her four kids. We loved it THAT much.

We loved that lasagna recipe not just for its lovingly prepared ingredients, but also for what it represented. It meant even though Mum’s day had been filled with shuttling us to Girl Guides, figure skating or soccer practice, she still carved time into her schedule to lovingly layer each scalloped edge noodle with her secret (until now) combination of sauce, meat and cheese. It was her way of showing her love for us with each and every bite. This past Christmas Eve, my sister passed that expression of love on to our family’s next generation. As a foreign news journalist and mother of three, my sister knows what that lasagna represents. We all do. It’s not just the taste, and don’t get me wrong, we LOVE each and every flavor in that recipe, but it’s also about showing that even when time is precious, family comes first.

My sister and I made that lasagna, following our Mum’s recipe to a “T” to ensure the smells and tastes of our childhood kitchen filled the bellies of our children. It worked. They’re hooked and that lasagna didn’t last long. Next Christmas, we will double our recipe and maybe even make one to freeze. I suggest you do the same. From our Mum’s Canadian kitchen to yours. Enjoy! prh

Judi’s

No Fuss Lasagna Directions

Ingredients pounds extra lean ground beef 1 2 jars of 24-oz. spaghetti sauce 1 box of no cook lasagna noodles 1 24 ounce container of 4% milk fat small curd cottage cheese ➜ 2/3 cup grated parmesan cheese ➜ ➜ ➜ ➜

➜1 egg, beaten ➜ 1 tablespoon olive oil ¼ 1/4 cup chopped thawed frozen ➜ spinach, optional for color ➜ 4 cups of shredded low moisture, part skim mozzarella cheese

Pre-heat oven to 425 degrees. In an extra large saucepan, brown meat over medium high heat, breaking it up with a wooden spoon. Add jarred sauce and mix well. Spoon meat sauce into a 9x13 inch glass baking dish, covering just the bottom of pan. Reserve the rest of sauce mixture. Layer first row of noodles on top of sauce to cover.

With more meat sauce, cover first row of noodles generously enough to cover noodles completely. Add a second layer of noodles covering meat sauce completely. Set aside.

Mix cottage cheese, egg, grated parmesan cheese and olive oil in a

bowl. If using spinach, add now to the cheese mixture. Pour cheese mixture on top of second row of noodles and spread lightly ensuring cheese mixture covers noodles completely. Cover cheese mixture with remaining noodles to make third row of noodles in lasagna.

Cover entire third row of noodles with remaining meat sauce. Top lasagna with mozzarella cheese.

Cover lasagna with foil and bake for 45 minutes. Remove foil and brown cheese under broiler until golden brown. Remove from oven and let lasagna sit for 30 minutes before slicing. Serve.

PRH Suggested Wine Pairing Mirassou Merlot / $12.99

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PRHGreenSp ce Last November, the Philadelphia Water Department presented the Stormwater Pioneer award for Excellence in Stormwater Management to Gina Rucci and her project team, including Dan McKenna, project engineer at Wilkinson Associates, Steve Milliken, VP of Lakash Constructors and Rick Wood, Regional Designer at Ruppert Landscapes.

Two rain gardens beautify the neighborhood and protect the environment by keeping polluted runoff out of city sewers. As a result, she will save money on her water bill and Philadelphia will have a cleaner river. It’s a winwin for Popi’s and the City – and something many small businesses can replicate.

To learn more about grants and eligibility, visit www.phila. gov/swgrant

Gina Rucci, co-owner of Popi’s Restaurant,

Calm after the

storm

by Maria Merlino

photos by Maria Merlino

a local landmark since 1993, flung her arms wide open.

She’s standing on what was once a piece of cold asphalt next to her building on 20th Street. “They took a parking lot and made it paradise!”

It all started when she purchased the empty lot next to her late father Nicholas’ property, Popi’s Ristorante. “I got this huge bill for stormwater runoff. I was shocked. I don’t mind paying my bills, but that was too much!”

She embarked on a mission to unearth the meaning of ‘stormwater runoff’ and called the Philadelphia Water Department for information. It was the first time she learned about the Stormwater Management Incentives Program (SMIP) grant. The program is a collaborative effort between the City’s Water Department and the Philadelphia Industrial Development Corporation (PIDC) and is available for non-residential properties.

After meeting the program’s eligibility and evaluation requirements, she submitted an online application.

“During a one-inch storm, my garden now captures 11,400 gallons of rainfall. That’s 163 bathtubs of water! Also, my bill went down from $355.52 to $130.29.” Not only does she have a beautiful green space, the project is preventing sewage overflow from making its way to the river.

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e

by Louie Pinto

veryone has a hero growing up. I had two. My mom and dad, Lou and Helen Pinto.

Rich Lana

74

heroes tion.Growing up, my dad would say, ‘It must be something in the water that all these talented people are from this small part of the city.’ As a little kid I would think, ‘Wow, if I could sell the water from South Philly and give people “abilities far and above any mortal man” (I was a big Superman fan), I could make a fortune!’ When I

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215-334-1578 Philadelphia told my parents about my idea, dadâ&#x20AC;&#x2122;s response was, â&#x20AC;&#x2DC;Come on, who would buy bottled water?â&#x20AC;&#x2122; Mom just smiled. Remember, this was 1966. It wasnâ&#x20AC;&#x2122;t until later that I found out South Philly got water from the same place as the rest of the city.

My dad was a hero in every sense of the word. During World War II, he flew 52 missions, nearly losing his life in more than one of them. At just 26, he was the oldest member of his squadron and his rank was first sergeant. The young men he served with, some of whom were only 17, looked up to him as their leader and he became known as â&#x20AC;&#x153;Uncle Louie Pinto.â&#x20AC;?

Mom, meanwhile, was simultaneously everyoneâ&#x20AC;&#x2122;s little sister and everyoneâ&#x20AC;&#x2122;s big sister. She was there for anyone who needed her, no matter what. She would give when she had nothing and expect nothing in return. Mom had so many close friends that my brother and I called â&#x20AC;&#x153;auntâ&#x20AC;? and â&#x20AC;&#x153;uncle,â&#x20AC;? we didnâ&#x20AC;&#x2122;t even know we werenâ&#x20AC;&#x2122;t blood-related to them until we were older. The Pintos didnâ&#x20AC;&#x2122;t have â&#x20AC;&#x153;friends of the family.â&#x20AC;? We simply had family.

The same was true even of strangers. Within the first five minutes of meeting my parents, you felt like you had known them all your life. Their warm, unconditional acceptance of everyone they encountered is one of the values I cherish the most from them.

I remember coming home from elementary school one day and telling my parents about a classmate named John. All the other kids made fun of him because he had an affliction that made his eyes cross. I told my parents that I had joined in with the other kids in teasing John at first, but stopped when I realized how lonely he must have been. Mom and dad told me that what John really needed was a friend that liked him for who he was. A friend who would stand up for him.

The next day, I asked John if he wanted to play stickball. A huge smile spread across his face. For the next several weeks, I was known as â&#x20AC;&#x153;the cross-eyed kidsâ&#x20AC;&#x2122; friend.â&#x20AC;? I got into fights with the kids that made fun of John and never let on to mom and dad how I ended up with all those cuts and bruises and always looked like I had been crying. But John and I became inseparable and, soon enough, we attracted more and more friends until we became the in-crowd. My parents had taught me the true meaning of friendship: loving a person for who they are on the inside.

Mom and dad are gone, now, but Iâ&#x20AC;&#x2122;ll never forget the philosophy they lived by. Success is not measured in money, but by how fondly people remember you. Thank you, mom and dad. I will always remember you as my heroes. prh

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So give me a call at (215)468-4116, or stop by my ofďŹ ce on 1636 South Front Street. I can help protect the things you care about,, and just maybe, become one of your favorite places to visit.

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All rights reserved. NPR-0708AO (02/14)

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PRHWRITERSBLOCK Barbershop

Talk

Working on the Head and in the Head

Andreozzi Photography

WEDDINGS • SPECIAL EVENTS • BIRTHDAYS • ANNIVERSARIES

Andrew Paul - Photographer “QUALITY PHOTOGRAPHY FOR LESS” (484) 614-1952 apandreozziphotography@aol.com apandreozziphotography.com 76

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P

by Robert L. Woodard The Wynnefield Barber

ersonal questions on health-related issues become a major topic in the barber’s chair. The history of the Barber’s Pole represents barbers as the first surgeons and doctors. The white stripes on the Barber’s Pole identified bandages and the red stripes identified human blood. There’s even a statue of the first barber – Ticinius Mena – in Rome, Italy. History shows that the practice of barbering dates as far back as 296 BC. Yes, the Tonsorial Profession is one of the oldest occupations on Earth.

This history prompts me to understand how and why the profession of barbering demanded so much respect in world history. Many Barber Surgeons practiced in schools called Guilds. If anyone wanted to practice surgery and become a doctor, they had to learn from the barber-surgeon, who was the Professor of Surgery.

The story of the Barber’s Pole in world history is so amazing, I decided to create the Barbershop Talk Radio Show. The idea started after an interview with the late great Georgie Woods, “The Guy With the Goods,” for WDAS Radio in the station’s original building at Belmont Avenue and Edgley Drive. Woods was one of the

most famous DJs on radio. He was highly regarded by his peers and even was called to the White House by two Presidents to help solve the gang warfare problem in Philadelphia and other cities around our country. Woods was not just a DJ, he was a social activist. Along with his talent on the airwaves, he added “Talk Show Host” to his career titles. That is when I realized how important and how powerful it was to have a talk show on the air. Hence, the Barbershop Talk Radio Show became a reality. It started on Cody Anderson’s WHAT 1480 AM before heading to WURD 900 AM. I was on the air for five years and I never missed a show. Because of the medical industry’s respect for the Barber’s Pole, many of my guests were doctors, surgeons, physicists, herbalists, pharmacists, scientists and even professors from the Academy of Natural Sciences to the College of Physicians.

I once visited the College of Physicians and when I walked into the building at 19 S. 22nd Street, my first question was, “Where is the Barber’s Pole?” ‘Up the street and around the corner,’ they answered in jest. When I explained that barbers were the original surgeons and doctors, they escorted me upstairs to the Office of College Professor J. Basil and his assistant Dr. Hicks. After my conversation with them about the importance of the Barber’s Pole, they agreed to join me on the Barbershop Talk Radio Show to answer questions about college physicians and their elected fellows. I recorded all of my shows because I believe the information is very educational. I look forward to sharing it online to help open minds to the interesting history of the Barber’s Pole and its role in society.

Every tradition and culture around the world has barbers of its own.

Their jobs focus on human health. When you look good, you feel good! When the barber finishes cutting your hair, your brain secretes natural uplifting hormones that create a satisfied feeling. Even Native Americans had medicine men that were barbers, long before the colonists arrived. They would cut the hair and feed their people herbs as they painted their faces for traditional tribal activities. In America, the barber doctor was responsible for keeping you healthy and they were only paid when you were well. In every culture, there were barbers who studied food, the medicine of nature. Herbs, fruits and vegetables have healing properties that have been used by barbers for centuries. Pharmaceuticals and drugs came later in medical industry, but it was the barber-surgeon who knew about natural antibiotics that would kill harmful bacteria.

The practice of washing your hands before surgery originated from the barber-surgeons who realized that bacteria could be deadly to patients. Medical doctors eventually learned the harmful effects of bacteria and the importance of washing your hands from barbersurgeon Dr. Peter Lister, who rewrote the medical books to include this standard surgical practice.

Yes, the history of herbs and foods are a part of families and traditions all around the world. And they have been greatly influenced by the barbershop experience dating as far back as 296 BC. Just think what it would have been like if we had radio back then. We could have used the airwaves to help spread the good news about staying healthy mentally, physically, spiritually, financially, emotionally and socially. In our respect for all holiday traditions around the world, and in memory of Georgie Woods “The Guy with the Goods,” I salute all DJs and talk show hosts of the past, who helped every ethnicity and culture heal through the bedside manner of their words and music.

Remember, in an ailing society, the healing process can take place, but only if we all work together as one human race. Take the RACE Test today at www.BarbershopTalkHFD.org. prh

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by David W. Cava

PRH Writers Block

D

Adjusting to Change Happy New Year!

on’t you just love wishing people a Happy New Year? I may like it a bit too much. I’m that guy offering the salutation on St. Patrick’s Day. Saying “Merry Christmas” is my alltime favorite, but I kind of had to go underground with that one.

My affinity for wishing people a joyful start to the upcoming year began on Broad Street between Shunk and Porter. That was where I watched the Mummers Parade for most of my life. Unfortunately, not all of my life. I missed it in 1995 when construction around the Avenue of the Arts rerouted the parade to Market Street. I missed it, again, from 2000 through 2004, when the parade route changed from where I traditionally watched. We celebrated on Broad Street between Shunk and Porter. It was where my family gathered to wish each other a Happy New Year.

As traditions go, it was where we always were

and where we always believed we would be.

If you never attended a Mummers Parade, there is hugging, kissing, singing and strutting along with hundreds of banjos, glockenspiels and saxophones playing in unison with heart pounding drums. Cold hands and feet are easily warmed by the sight of feathers, parasols and sequined costumes donned with slippers of gold. And don’t forget the hot dogs, soft pretzels and choice of beverages that are either purchased, borrowed or stashed inside a flask.

But above all else, for my family and me, our spot was on Broad Street.

The New Year’s festival that we now know as the Mummers Parade has been around since 1901. Last year, I watched it on television from the comfort of my home. I’m afraid the route has been changed permanently. The days of the parade starting on Oregon Avenue are over. The new route has the Mummers marching south on Broad

Street and ending at Washington Avenue. For me, Broad and Porter is where I celebrated New Year’s Day with my family, not Broad and Washington.

Unfortunately, by preserving one tradition, you put an end to a few others. Some of my most vivid memories of family members that are no longer with us are from New Year’s Day. My grandmother’s porch on Broad Street provided us with an unobstructed view of the performances. The amount of foot traffic that passed through her home on New Year’s Day was incredible. I still wonder how she was able to entertain so many people from early in the morning till late in the afternoon. I see her standing there in front of an open bedroom window listening to the String Bands. She always could find time to watch a bit of the parade. It was how she celebrated.

I took my family to see the Mummers Day Parade, this year. Maybe it’s time to start a new tradition. prh

Meet me at the Penrose

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Food for thought 78

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S E RV I N G B R E A K F A S T, L U N C H & D I N N E R

PRHthe menu

Philly Courtesy of Galdo’s Catering & Entertainment

Chicken

Erennia

2531-35 S. Broad Street, Philadelphia PA 19148

{Irene}

w w w . g a l d o s c at e r s . c o m

“This is a dish my wife has been making for several years at home,” Lou Galdo says. “It became so popular with family members and friends that I decided to put it on Galdo’s menu about three years ago. Today, it is our most popular chicken dish!”

Ingredients ➜ 1 pound of thinly sliced chicken cutlets, breaded & pan-fried

➜ Olive oil for frying ➜ 2 large red bell peppers, seeded and cut into a medium dice

➜ 1 clove garlic, minced ➜ 1 10-oz jar of La Choy Sweet and Sour Sauce Directions Set aside pan-fried cutlets. In a frying pan, heat olive oil over medium heat. Sauté diced red bell peppers until softened and spotty brown. Add minced garlic and stir until fragrant. Add La Choy sweet and sour sauce to peppers. Heat through.

Plate chicken cutlets on a platter and top with the peppers and sauce. Serves four.

PRH Suggested Wine Pairing Bareboat Muscat / $14.99

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henever I am feeling overwhelmed or need to say a special prayer, I take a short walk to the Girard Estates Park. My grandson Christopher and I planted a tree there a few years ago.

Let’s go back. What I thought was an annoying weed started to grow in a container in my concrete yard. I trimmed it down to just a stick and was told by my neighbor Buddy that it was an American Elm tree. I left it alone over the winter.

In the spring, it grew new branches and started to thrive. I carefully removed it, put it in a shopping cart and together with Christopher, dug a hole and planted it in the same spot where a 150-year-old tree had been uprooted by a storm.

Dave, who oversees the park, told me the tree that fell was also an American Elm. Today, I realize why I feel a sense of calm when I pray there. I have watched this tree grow. Despite a rocky start, our tree has not only survived, but is thriving. I thank God

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for my strong roots. My parents and grandparents led by example. They didn’t hesitate. When any family member or friend needed help, they were there.

They taught me to make time, not excuses, to be there to lend a helping hand, to take time to be kind, to listen and accept everyone.

It is not surprising that I love the message of our beloved Pope Francis. It is the same message I was taught so long ago. No matter what, family comes first. None of us is perfect. We must accept our imperfections and the imperfections of every person in our lives. Learn to forgive and move on. Life is so short. Please make the best of each moment. I thank God for my family members and friends and I pray that we all find peace and contentment. People are so much more important than material things. I am feeling blessed and rich. Not with money or possessions, but with love of my beautiful family, extended family and friends. May God bless us all. prh

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PRH

SPORTS

It’s time to

Tee Off First Tee at

Kids learn to golf at

FDR Park Program

by Maria Merlino photos by Andrew Andreozzi

Philly

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“We see golf as a vehicle for life skills

and core values,” says PGA Pro David Zimmaro. For the past seven years, he has been teaching the game to local kids through a program called The First Tee, a nationwide youth development organization that helps shape the lives of youngsters and teens by introducing them to golf. Joe Andreozzi, a 12-year volunteer with the program, is with him in his South Philadelphia office at FDR Park (The Lakes).

“The character building values like integrity, respect and perseverance are very much part of the game,” Zimmaro says. “There is also a lot of science in the game such as the force, mass and energy of the ball,” he explains.

Zimmaro continues to list the educational perks of learning the game. Like the science of agronomy, which explains things like water runoff and the varieties of different grasses. Environmental awareness of local wildlife including deer, foxes, woodchucks and opossums. And heightened interpersonal skills that come with learning how to manage emotions, set goals, resolve conflicts and communicate effectively.

Together with dedicated volunteers like Joe Andreozzi, The First Tee program is quickly becoming a healthy alternative sport for neighborhood youngsters, grades one through 12, who are interested in learning how to play golf.

Currently, The First Tee enrolls 2,400 student golfers, including a group of blind students – many of whom go on to play for the MidAtlantic Blind Golfers Association. The Junior Golf Program, Zimmaro says, gives students who graduate from The First Tee a chance to give back to the younger kids.

The FDR facility, which is adjacent to the Golf Course Clubhouse, includes a putting/chipping green, two indoor hitting bays and a 10-station computer lab. Outside, there’s a 12-station driving range, a synthetic putting green and a short game area. Staff includes a PGA Professional, a LPGA Professional and a First Tee Coach.

The First Tee supplies young golfers with equipment, which remains on the premises. “A lot of kids find out about us through friends or social media. We’re here for the children and expect to be here.”

For more information or to sign up during Open Enrollment, contact program director Phil Blonski at pblonski@thefirstteephiladelphia.org or 215.462.2808. prh

HOME EQUITY LINE OF CREDIT No closing costs • No applications fee No appraisal fee

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For a credit score of 721 or above, the current rate is 2.99% (Prime minus 0.26%). Loan rate shown includes 0.25% discount for payments automatically deducted from a new or existing Conestoga Bank checking account. If loan payments are not automatically deducted for any reason, this relationship discount will be terminated and the loan rate will increase by 0.25%, resulting in a higher monthly payment.

APR = Annual Percentage Rate. Minimum APR = 2.99%. Maximum APR = 18.00%. Satisfactory Homeowners’ Insurance is required. Satisfactory Flood Insurance may be required. Title Insurance is required for loans of $250,000.00 or more. Subject to credit approval. Other terms and conditions may apply. Refer to the complete loan program disclosure for further details.

Conestoga Bank NMLS # 488772 MEMBER FDIC

rowhome magazine

| 83

RH

Philly SPORTS

from the

Crease to behind the seats

by Nick Coppola photos by Samantha Bonpensiero

L

ast time we checked in with South Philadelphia native Peter Dundovich, he was goaltending for the Trenton Titans of the ECHL, a minor league affiliate of the Philadelphia Flyers. That was two years ago.

Currently, the former goalie decided to hang up the skates and is now the goaltending coach for the Junior A Hockey squad, Aston Rebels. The Rebels are a part of the NAHL American Junior Hockey League, which is ranked as the second best junior hockey league in the nation.

The NAHL American Junior Hockey League recruits hockey players from all over the world, ranging from ages 17-21, and has produced a lot of players currently playing at the NHL level.

Some of which include Patrick Kane of the Chicago Blackhawks and Ben Bishop of the Tampa Bay Lightning. The two faced off against each other last year in the Stanley Cup Finals, with the Blackhawks ultimately winning the 7-game series.

This is Dundovich’s first year with the Rebels after stepping away from the game he’s played

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since the first grade. “I played the game as long as possible for me,” Dundovich says. “I will always cherish my time playing in the minor leagues and I continue to learn more and more about the game each day.”

Like many kids growing up in South Philly, Dundovich started playing hockey at Rizzo Rink with aspirations of one day playing hockey at the professional level. He worked hard at his craft and eventually all the hard work paid off as he landed a minor league contract with the Trenton Titans.

Even with his playing experience and vast knowledge of the game, Dundovich still has some growing to do as a coach.

“Since starting in September, coaching has been a learning experience for me,” he says.

“Coaching is a whole different animal than being out there on the ice as a player. It’s a much bigger mind game. Especially coaching the goalies,” he laughs. “I feel like I’m more of a psychiatrist.”

Luckily, Head Coach Joe Coombs has taken Dundovich, as well as the rest of the coaching

gohomephilly.com

staff, under his wing to help with their coaching skills, Dundovich explains.

“He has been awesome to work for day in and day out,” he says.

The transition from playing to coaching was something that Dundovich actually thought about quite often during his playing career while he was still manning the crease between the pipes.

“Coaching was something I always wanted to do,” Dundovich says. “It’s a lot of fun working with the kids and hopefully one day they will be able to accomplish their dreams and play the game they love at the highest level in the world.”

Dundovich also operates Dundo’s Goalie School, which offers private lessons, goalie clinics and team practices. Find more information at www.dundosgoalieschool.com.

The Aston Rebels are in the Eastern Division, which showcases teams in Pennsylvania and New Jersey. The team plays its home games at Ice Works in Aston, Pennsylvania, on weekend nights.

Tickets are available at www.astonrebels.com. prh

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PTHE RH

Mocktails in the mix!

MENU

by Crystal Wacker

l e h i g h va l l e y w i t h l o v e m e d i a . c o m

I

love girly drinks. It’s not even about the buzz you might get. There’s something very sophisticated about holding a fun little glass with a drink that Rainbow Brite would envy. Sure, a beer or two can be refreshing and appropriate in the right setting, but given the opportunity, I’ll take a fruity, flirty, fizzy pink drink over a pint every time. As co-owner of a Lehigh Valley social media company with my husband George, business definitely has its perks. Meeting with clients over dinner and cocktails at one of my favorite restaurants gives me the chance to sample some delightfully fun concoctions.

Excitedly, my husband George and I have entered the next phase of an exciting part of our lives. I’m pregnant!

A new business venture coupled with the joys of impending parenthood is overwhelmingly amazing. Now that the initial funk of food aversions in early pregnancy has slowly worn off, it’s time to stuff our faces with all of the amazing meals I started to crave again.

The first time we sat down and our server asked, “anything to drink?” I was stopped in my tracks. I hadn’t thought about that part. All of those fun and flirty pink drinks…right out the door! Would I

have to stick to soda? Or plain old water?

Or so I thought. I must have stuttered something like “Oh, I can’t drink, I’m pregnant.” Without missing a beat, our server suggested the bartender make me something non-alcoholic. I was excited, but a little skeptical. What could he possibly have behind that bar other than some soda and maybe grenadine?

A few minutes later, our server returned with a bright red foamy beverage in the cutest little martini glass!

I picked it up, held it to my lips and hoped for the best. The first sip was sensational! A sweet sting of strawber-

ry followed by the earthy bite of basil.

Pure magic. The bartender blended some homemade strawberry-basil syrup with a little soda water and a few simple ingredients used to make their weekly martini special. Everything but the alcohol and a revolution in my life as a pregnant woman was born!

From then on, asking for a nonalcoholic drink was easy! You’d be surprised how excited a bartender can get when you simply ask them to “Make something fun without the booze!” I’ve ordered drinks with ingredients like muddled peaches, maple syrup, frozen berries, honey, cherry juice, beet juice, blended avocado, a sugared rim – just to name a few (not all together, of course. I’m not THAT pregnant, yet!). As long as the bar/ restaurant offers a variety of cocktails, then mocktails are a cinch!

I’ve also stocked my home with some amazing ingredients: fresh herbs, teas,

lime juice, flavored seltzer waters, frozen berries, a variety of fresh fruits and veggies and an assortment of juices.

If it looks good at the grocery store, I’ll play mixologist in my own kitchen. My personal favorite is a non-alcoholic Bloody Mary (aka: Virgin Mary). Mix veggie juice with a variety of ingredients to craft the ultimate brunch beverage!

Try it with olives, a slice of bacon, salt and pepper, and a splash of Sriracha and Worcestershire! If a veggie drink doesn’t float your boat, a mock-mimosa with OJ and sparking white grape juice is always a delicious option.

Don’t feel pressured if booze isn’t your thing. There are plenty of non-alcoholic options that a bartender would be more than happy to whip up for you.

Or play mad scientist and make something for yourself at home! There are TONS of online recipes to keep you refreshed and hangover-free. prh Get mixing!

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CONSTRUCTION, LLC. PHILADELPHIA, PA

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If you can

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| rowhome magazine

gohomephilly.com

PRHSCHOOLYARD

The

Dragon Master leads the way

S

!

at

Philly

School

antino Stagliano, founder of Santino’s Dragon Drawings Inc., received the first Dragon Master Award from the Center for Autism during its 60th anniversary gala at Vie. The Center honored Santino for his efforts to support children with autism. The 12-year-old, diagnosed with autism at age 5, encourages kids to “find their dragons.”

His dragon t-shirts have sparked a wave of support for autism awareness from South Philadelphia to countries around the world. Neighborhood groups like the Mummers and EOM Recreation Center donated space on Santino’s behalf for weekly art classes and sports programs for local kids.

Ss. John Neumann-Maria Goretti Catholic High School Success Starts Here!

Financial Aid Night at School February 4th and March 3rd, 7PM open house

April 14th, 6PM To learn more about how to start your SUCCESS story please visit us at neumanngorettihs . org

Ss. John Neumann-Maria Goretti High School 1736 South 10th Street, Philadelphia PA 19148 215-465-8437 ex: 229

1736 South 10th Street • Philadelphia, PA 19148 “SUCCESS STARTS HERE” www.neumanngorettihs.org • 215-465-8437 88

| rowhome magazine

gohomephilly.com

PRHBUSINESS

Upward

Mobility by Matt Labo

Y

ou see it everywhere, doing all things, all of the time. It’s both amazing and an increasingly annoying cliche. It’ll direct you to a crucial meeting and also make fart noises. It’ll delight you with a hilarious video or make you want to strangle the loud guy talking next to you in a restaurant. It ’s the ever-present smartphone. Like it or not, the mobile phone “ is”.

Not surprisingly, mobile phone platforms and their applications or “apps” are projected as a $100 billion market in 2015. Eighty percent of all IOS and Android phone users spend more time on the web via these apps than they do on the traditional browsers. Two or three years ago, devices basically looked the same as they do now, but the way people use them is constantly in flux.

The same phone used to order pizza years ago can now download the latest app from a restaurant and order that same pizza for you.

In densely populated New Jersey, for instance, it is visibly undeniable that people don’t speak to each other as well or as much as they once did. Thus, we learn how the most basic of human interactive behaviors can change or decline before our eyes. Welcome to the “phone

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| rowhome magazine

zone.” It runs from West Orange to Philly, from the Jersey Shore to Timbuktu. Orwell could not have envisioned a more darkly familial relationship between man and device.

In this new age, the transactional aspects of life are altered in every possible manner. People seem different now in a “talking to others hurts my face” kind of way. A mere tap on the arm can cause a major panic attack for a 21-year-oldstranger at the mall. Technology has taken the place of basic human contact.

But what does this mean for business owners and operators? Unless you’re not in the business of making money, maybe it’s time to introduce your company to the mobile realm. A good business app gives you all kinds of new powers.

They can integrate your business in creative ways, instantly make flexible, custom coupon offers, host contests and reach more people with a variety of exciting media tools and eyecatching images.

“Technology is an endless cycle of one paradigm toppling the next. Just as the telephone eclipsed the telegraph, the mobile phone eclipsed the landline phone, says Roslyn Layton, a Forbes writer who recently outlined the massive bite that phone apps are taking in the

gohomephilly.com

world of commerce.

Ready to settle for plain old numbers? Or is it time to take your rightful place in the land of mobile commerce? If the thought of technology leaves you scratching your head, relax. There are companies that can do it for you. Experienced individuals who know the software development process and work one-on-one with you to help you grow your business. With access to the most cutting-edge web tools, trained professionals can provide you with input and design suggestions to create an affordable custom app that works best for you. Worried about cost?

There are surprisingly affordable deals out there, many of which include payment models that don’ t require big upfront investments.

Interested? Contact the team at AppzDepot to discuss some options. Learn ways that your business can reap the benefits of the mobile movement. It’s where today’s money lives and breathes. And now is a good time to introduce your company to this rapidly growing marketplace. UpPublished at bizpacreview.com and Untreed Reads, mattlabo.com prh AppzDepot is a member of the Philadelphia RowHome (PRH) Business Network

IT Works by Jessica Mitchell

Imagine a program that propels capable,

motivated young adults into IT career fields. A program that provides them with the tools, resources and support they need to overcome the cycle of joblessness and underemployment. Such a program exists and it is called ITWorks.

ITWorks is an award-winning training program that offers free, immersive IT training to motivated high school graduates, ages 18-26, who have not yet completed a Bachelorâ&#x20AC;&#x2122;s degree and are passionate about technology. Students have the opportunity to earn two industry-leading professional certifications and complete a real-world internship with leading corporations and nonprofits.

Classes are offered twice a year in Philadelphia, Pennsylvania, Wilmington, Delaware and Las Vegas, Nevada.

The ITWorks program is more than just job training. It is designed to transform lives and improve community dynamics by addressing a key societal issue facing young people who are not attending school, are not in the workforce or working to their full potential.

Since 2011, more than 200 students have graduated from the program - an 85% retention rate. Students have been successfully placed in internships, some of which lead to full-time employment.

All graduates earn one IT industry certification (Cisco IT Essentials) and 70 percent earn two (CompTIA A+). More than 70 percent of graduates are employed in the IT sector within six months at an average starting salary of $30,000.

Ariel, an ITWorks graduate, always had a fascination with technology and how we interact with it. â&#x20AC;&#x153;I learned to be more confident and to never limit myself. It has also taken me from being that wandering person looking from the outside in to being on the inside looking up.â&#x20AC;? Independence Blue Cross hired Ariel as a PC Technical Analyst after an extended internship with the company.

ITWorks is founded and powered by Tech Impact, a 501c3 charitable organization whose mission is to empower communities and nonprofits to use technology to better serve our world. Tech Impact has partnered with hundreds of nonprofit organizations around the world since 2003 to help each one realize the potential of technology to achieve their mission and improve outcomes.

For more information, visit www.itworks.org or contact Jessica at jessica@techimpact.org. prh

rowhome magazine

| 91

BUSINESS NETWORK DIRECTORY

Shop Local / Support Local Automotive Services

Jewelers

Professional Automotive Service 2023 S. Percy St. Philadelphia, PA 19148 215.551.7559

2523 S. Broad St. Philadelphia, PA 19148 215.336.1130 www.dolivierijewelers.com

Accutune

_____________________________

Financial Services Conestoga Bank

2444 S. Broad St. Philadelphia, PA 19145 215.465. 2230 www.conestogabank.com

_____________________________ United Savings Bank

1510 Packer Ave. Philadelphia, PA 19145 215.467.4300 www.unitedsavingsbank.com

_____________________________

Florists & Decorators The Petal Pusher

2515 S. Broad St. Philadelphia, PA 19148 215.463.5485

Specializing in weddings, funerals & corporate events

www.petalpusherflowers.net

_____________________________

Graphic Design

ten2two creative solutions Ken Cahill 267.408.5501 ken.cahill@ten2twocs.com

_____________________________

Gym / Fitness CrossFit PHL

1414 Darien St. Philadelphia, PA 19147 Contact Joe Renzi 215.778.3259 www.crossfitphl.com

_____________________________

Home Improvement

Olivieri Jewelers

_____________________________

Legal Services

Perry deMarco, Jr. Esq.

1500 Market St. Suite 4100 Philadelphia, PA 19102 215.563.6100 PerrydeMarcoJr@gmail.com

_____________________________

Medical

Dr. Rita Carabello

Family Medicine 2201 S. 3rd St. Philadelphia, PA 19148 215.550.1799 (Speaks English and Italian)

_____________________________ Dr. Denise D’Adamo DC

2432 S. Broad St. Philadelphia, PA 19145 215.468.2999 www.Drdenisetdadamo.com

_____________________________ Dr. Frank Mazzotta

Family Medicine 1339 W. Porter St. Philadelphia, PA 19148 215.551.3325 (Speaks English and Italian)

_____________________________ Pennsport Physical Therapy 2101 S. Columbus Blvd.

Philadelphia, PA 19148 215.467.4431 www.pennsportpt.com

_____________________________

Professional Organizations

South Philadelphia Business Assn.

Oldest Business Association in South Philadelphia

1641 Ritner St. Philadelphia, PA 19145 215.334.4927

Join today!

Russell Shoemaker Director of New Membership 267.597.7154 spba1897@gmail.com www.southphiladelphiaba.org

Home Services

Real Estate

Ritner Hardware

_____________________________ FBI Pest Control

We rid your pest so you can rest

info@fbipestcontrol.com Frank Fioravanti, route supervisor 2909 S Franklin St. Philadelphia, PA 19148 215.768.1804 www.fbipestcontrol.com

_____________________________ Kim’s Home & Office Cleaning Service

_____________________________ Leonardo Realty

2136 S. 16th St. Philadelphia, PA 19145 215.389.7944 Ciampittiventure@aol.com

_____________________________

Restaurants

Caffe Valentino

Insurance Services

1245 S. 3rd St. Philadelphia, PA 19147 215.336.3033 www.caffevalentino.com

Kim Troast-Singley 2700 S. 18th St. Philadelphia, PA 19145 215.339.0333

1549 S. 13th St. Philadelphia, PA 19147 215.755.8900 www.francoluigis.com

267.207.7664

_____________________________ Troast-Singley Insurance Agency, LLC

_____________________________ Francoluigi

L’Oceano Ristorante

833 Haddon Ave. Collingswood, NJ 08108 856.833.9888 www.loceanoristorante.com

_____________________________ Noir

1909 E. Passyunk Ave. Philadelphia, PA 19148 267.319.1678 www.noirrestaurantandbar.com

_____________________________

Security Services

SPI Security Services Inc.

2440 Federal St. Philadelphia, PA 19146 215.338.0800 www.spissecurityservices.com

_____________________________

Senior Services

Always Best Care Senior Services Specializing in In-Home Care and Assisted & Independent Living Placement

Joe Clayback 267.812.5744 jclayback@abc-seniors.com www.abcphillybristol.com

_____________________________

Spa Services Bella Angel

158 N. 3rd St. Philadelphia, PA 19106 856.227.7774 www.bella-angel.com

_____________________________ Hot Hands Studio & Spa 2545 S. Broad St. Philadelphia, PA 19148 215.467.9666 www.hothandsphilly.com

_____________________________ Philly's Nail Spa

Wellness and Beauty Spa Refer three customers and get $20 off the service of your choice!

2502 S. Broad St. Philadelphia, PA 19145 215.271.9831

_____________________________

Specialty Foods & Catering Amici’s Deli

Authentic Italian Deli & Catering 2355 S. Woodstock St. Philadelphia, PA 19145 267.930.3235

_____________________________ Antney’s Grub

2655 S. Juniper St. Philadelphia, PA, 19148 215.334.4782 www.antneysgrubphilly.com

_____________________________ Big Nick’s Cold Cuts & Italian Specialties 1311 W. Moyamensing Ave. Philadelphia, PA 19148

(Between 13th & Broad on Moyamensing)

215.952.2500

_____________________________ Cannuli’s Sausage

1640 Ritner St. Philadelphia, PA 19145 215.468.7997

Dad’s Stuffing

1615 W. Ritner St. Philadelphia, PA 19145 215.389.3237 www.dadstuffings.com

_____________________________ Dew’s Deli

1710 S. 10th St. Philadelphia, PA 19148 215.465.4890

_____________________________ Frangelli’s Bakery

9th & Ritner Sts. Philadelphia, PA 19148 215.271.7878 www.frangellis.com

_____________________________ Galdo's Catering & Entertainment 1933 W. Moyamensing Ave. Philadelphia, PA 19145 215.271.9083 www.galdoscaters.com

_____________________________ Mike's Hot Dog Cart 24th & Passyunk

_____________________________ Pennsport Beer Boutique

242 Wharton St. Philadelphia, PA 19148 215.372.7424 www.pennsportbeerboutique.com

_____________________________ Philadelphia Java Company 852 S. 2nd St. Philadelphia, PA 19147 215.339.8248 Serving La Colombe

_____________________________ Swan Caterers

Now serving at 2 locations 2015 S. Water St. Philadelphia, PA 19148 215.389.8888 1500-02-04 Shunk St. Philadelphia, PA 19145 215.389.2045 www.swanwaterfallcaterers.com

_____________________________

Tailoring / Custom Clothing Alana Ferr Atelier

Clothing/Accessories/Custom Clothing/Alterations

2231 S. 13th St. 215.336.6166 www.facebook.com/Alanaferr

_____________________________

Travel Services

Travel with Pam Draper

Full Service Agent 856.956.3532 TravelWithPamDraper@gmail.com www.TravelWithPamDraper.com

Join the PRH Business Network!

Call Carol at 215.462.9777 or info@gohomephilly.com

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| rowhome magazine

Welcome to the neighborhood

The Beer Peddlers open shop on the waterfront

SOUTH PHILLY

12 E. Oregon Ave Philadelphia, Pa 19148

Philly

gohomephilly.com

H

ey Pennsport! Have you met your new neighbor? The Beer Peddlers opened its doors at 1942 S. Columbus Boulevard and quickly is becoming the neighborhood’s new one-stop shop for hundreds of craft, imported and domestic brews.

Pennsport native Dan Stevenson and Tom DiAntonio, who owned Society Hill Beverage at 2nd & Washington, cut the ribbon on their riverfront shop with a soft opening in December. So far, Stevenson said that Philly’s local brands are top sellers. No surprise there. Kensington’s own Pennsylvania Brewing Company as well as Yards and Dogfish Head are always crowd pleasers for Philadelphians.

Plenty of free parking is a pleasant perk for customers. And The Beer Peddlers is conveniently located next-door to a Chairman’s Select Wine & Spirit Shop. Everything you need in one trip makes this hot spot a go-to for favorite brews.

“We have a 15-door walk-in box for all your chilled needs, including ice,” Stevenson says. “And our checkout counter and seasonal carts are made of reclaimed woods,” he adds. The Beer Peddlers also have plans for weekly tastings and a customer loyalty program to keep customers on top of the trends.

Open Monday-Saturday, 9 am-9:30 pm / Sunday, noon5 pm. Like us on Facebook at https://www.facebook.com/ beerpeddlers prh

P RHPRESSED

Virtual Dawn D E S ES

PR

by Dorette Rota Jackson

a Jackson

By Dorette Rot

M

y sister came up with a new function for her iPhone. It’s a cross between facetime and a conference call.

A virtual Dawn. All day. Every day.

She says her phone works better on facetime. Otherwise, it drops calls depending on where she’s sitting in her house.

Facetime always works. So, now, every time she wants to talk, her mug appears on your phone screen as she breaks into your personal space.

It’s a lot harder to ignore than a regular call. Believe me. I try.

But when the phone rings, I ask myself that age-old question.

What if it’s an emergency? I tap the green button to accept the call.

‘What are you doing?’ She groans. She doesn’t wait for my response. ‘I’m so sick. I can’t believe I feel this bad.’

We all had the flu over the holidays but no one’s was as bad as Dawn’s flu, she claims. She facetimed me every day with an update to confirm that.

Day 2. My phone rings. It’s

virtual Dawn. I answer. She’s holding a flashlight while pressing her open mouth against the screen.

‘My throat is killing me. Does it look like strep? I’m so sick. Something’s wrong. I’ve been on Zithromax for two days and I’m still so weak.’

Great, I’m thinking to myself.

Only 8 days to go before she runs out of antibiotics. She’s going to check in every minute of every day.

Coupled with those late-night drug commercials, Dawn’s flu is much

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more than aches and pains. It’s fibromyalgia, irritable bowel, acid reflux.

Day 3. My phone rings.

Guess who. I tap the button. I hear her voice and something frying on the stove but I don’t see her. ‘Can you hear me?’ she hollers across the room. ‘I’m frying cutlets. The smell is making me sick. But they have to eat,’ she complains. ‘I have no appetite. I’m dying over here.’

‘Where are you?’ I force myself to be nice. ‘I’ve been looking at the high hats in your ceiling for 10 minutes.’

She grabs the phone and sets it upright on the counter next to her range. Now I have a full view of Dawn frying cutlets. ‘I forgot where I put my phone,’ she explains. ‘Can you see me now? I’m so sick,’ she keeps whining. ‘How do you feel?’

She doesn’t wait for my response.

She fries her cutlets and walks around the kitchen making dinner.

I get to watch from the counter next to her range. Like Amy Farrah Fowler from her laptop on The Big Bang Theory as she talks to boyfriend Sheldon Cooper. Only my screen is a lot smaller. And Dawn’s conversation about Pepto Bismol is far from entertaining.

‘The smell of oil is gagging me.

I’ll call you later,’ she says before the reception fades to black.

Just before the stroke of midnight, I swig my last cap of Mucinex and head to bed. Minutes later, facetime startles me out of an almost deep sleep. I tap the accept button. Dawn is wearing a crocheted hat I haven’t seen since the 5th grade. I’m concerned.

‘It was Nana’s hat. Do you remember it?’ she asks. ‘I read on facebook that Vicks works better if you keep your head warm. How do you feel?’

gohomephilly.com

She doesn’t wait for my response.

‘I just wanted to let you know I’m going to try and get some sleep.’

‘I read on facebook that Vicks works even better if you wrap your face in Saran Wrap’, I snap. She hangs up.

Day 4.

My phone rings. No facetime? I’m feeling hopeful. I answer. She’s in her car on handsfree. ‘I had to get out of the house. I needed air,’ she announces. ‘I’m picking mommy up. She said she’d come with me to the post office and bank.’

My mother gets in the car. ‘I’m so sick,’ she repeats to my mother.

‘What do you think is wrong with me?’

‘You’re getting over the flu. It takes time,’ my mother says in her mother voice. I attempt to hang up the phone but Virtual Dawn keeps talking to me. She pulls up to the post office. ‘Talk to mommy while I pick up the mail,’ she instructs.

She slams the car door and I tell my mother that I think Dawn’s losing her mind. ‘She’s been facetiming me all week!’ ‘I tell her. My mother laughs. ‘How do you think I feel?’ my mother whispers into the car speaker. ‘I had to stay on the phone while she took a bath.’

I can barely hear my mother.

Her voice is breaking up and then the call drops. Dawn forgot to take the phone out of her pocket before leaving the car. She does it every time. The hands-free doesn’t work once you leave the vehicle.

She returns giggling. ‘I forgot to take the phone out of my pocket, again. I can’t believe how sick I am,’ she repeats. My mother is in for a long ride. So am I. Within minutes I hear the rattling of shopping carts. With the phone still in her pocket, she heads to the produce aisle – still talking to

me as though I’m there with her at the Acme. ‘Can you believe I have to cook dinner again tonight. I’m so sick.’

I hang up. She calls back. ‘Where did you go? There’s something wrong with this phone. Keeps dropping calls.’

Next up - McDonald’s. She pulls up to the drive-thru and orders a cheeseburger and fries. Fish fillet for my mother, who sounds a little uneasy. ‘You just got in front of 10 cars!’ my mother gasps. ‘Oh my God! No wonder the lady at the window looked at me like I was nuts,’ Dawn answers in surprise.

‘You are nuts!’ I yell into my phone. ‘Who in their right mind would jump in front of the drive-thru line?’

She has an explanation. ‘There’s a big food truck blocking my view of the lane. I didn’t see the other cars. I’m so sick, I’m not thinking. I didn’t even order from the intercom first. I pulled up to the window and told the lady what I wanted,’ she laughs. ‘My head is so stuffed I can’t think. I told you it’s more than the flu. I’m losing my memory.’

I hang up. Maybe this time, she won’t call back. As the hours pass, I can’t help but check my phone several times. No missed calls. No text messages. Can it be? No more tonsils, dirty tissues or greasy Vicks hair on facetime.

No knit hats or chicken cutlets. Just the sound of silence.

Something must be wrong. I dial the phone.

‘I’m so sick,’ she answers.

Ahhh. All is well with the world.

It’s the start of a new year. Dawn is on the mend. And the people in this neighborhood are to be commended. They will cut you a break if you jump ahead of them in line at the drive-thru. Or maybe they were afraid of the crocheted hat. prh

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