Page 1

A Toast to the


Food. Family. Traditions. Old world recipes for a new generation

Top 10 Cocktails of the 1920s


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22_LIFE Spotlight: Laura Burkhardt Italian Market Welcomes new Director by Brenda Hillegas

25_SALUTE TO SERVICE An Affair to Remember XIV 2019 Blue Sapphire & WishRock Awards Sponsored by Cescaphe Event Group photos by Andrew Andreozzi

36_HEALTH Hot Hands Studio & Spa Feels like Home by Joei DeCarlo

48_THE MENU Food. Family. Traditions. RowHome readers, writers and restaurants share their favorite recipes


Jerry Longo’s Meatballs and Martinis Now open at Dover Downs Hotel & Casino by Mark Casasanto


68_A TOAST TO THE 20S! Top 10 Cocktails of the 1920s Prohibition leads to timeless classics


78_FASHION RowHome Remembers The Roaring 20s by Dominique Verrecchio

82_MUSIC & ARTS Val Shively and R&B Records Analog Survivors in a Digital World by Geno Thackara






| ROWHOME MAGAZINE | January / February / March 2020


Tony “Papa Luke” Lucidonio Founder, 1992

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



10_NEIGHBORHOOD NOIR 1959. Ferullo sisters crabbing at the shore


80 96 MUSIC




Petal Pusher Florist & Decorators celebrate 50 years


‘Twas the Night After Christmas by Mark Casasanto


74_BRIDES GUIDE Kulynn Gleason & Allen Bach Flappers, Feathers & the perfect Dance Dip by Joseph Volpe

Superstitions by Tony Santini

42_REAL ESTATE Top Paint Shades of 2020 Hues of Blue Courtesy of Cindy & Jackie


Local Band Spotlight Meet the Erica Gagliardi Band by Rachel Porter

96_PRESSED The Clap



ON THE COVER ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||

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The men were dashing. The women were elegant. The soundtrack was jazz. The local speakeasy was the place to be. Although a century has passed since flappers and fedoras dazzled and delighted, the trends of the era ignited our love of everything vintage. PRH kicks off its tribute to the 20s beginning with our first issue of 2020! Top 10 Cocktails of the 1920s. Page 68 RowHome Remembers the fashions of the Roaring 20s. by Dominique Verrecchio. Page 78


| ROWHOME MAGAZINE | January / February / March 2020

2017.01.05 appzdepot - ROW HOME - 3.5x9.75 advert.pdf





Mission Statement

Our mission is to preserve the traditions, showcase the neighborhoods and promote the local businesses that strengthen the economy and improve the quality of life for all of us. PRESIDENT | PUBLISHER


Dawn Rhoades EDITOR






Omar Rubio






Maria Merlino




Albert Fortino CMY


Andrew Andreozzi Phil Kramer Maria Merlino






Jade Rota CONTRIBUTORS Mark Casasanto Anthony Panvini David Cava Santina Pescatore Joei DeCarlo Michael Rhoades Frank DePasquale Jr., Esq Marialena Rago Victoria DiPietro Jane Roser Larry Gallone Leo Rossi Brett Jackson Anthony Santini Matt Kelchner Geno Thackara Maria Merlino Dominique Verrecchio John Nacchio Robert “Woody” Woodard Vincent R. Novello, Jr.


Philadelphia RowHome Inc. P.O. Box 54786 Philadelphia, PA 19148 Phone – 215.462.9777 | Fax – 215.462.9770 | 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. 2020 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.


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PRH Business Spotlight



Coffee House – Chocolate House - Gelateria




|ˌCHôk(ə)ləˈti(ə)r, ˌSHôkəläˈtyā| Noun

a maker or seller of chocolate. ORIGIN late 19th cent.: French.

Dorette & Dawn River to River. One Neighborhood.

Philly Our salute to Food, Family & Traditions begins with a trip to Anthony’s Italian Coffee & Chocolate House where we couldn’t turn down the chance to sample the goods before they reached the display cases. The sights and scents of chocolatecovered everything reminds you that nothing is sweeter

than an old world candy shop! The average American eats at least half a pound of this decadent delicacy a month! A fitting tribute to chocolate – a $4 billion industry in this country – led us to mimic one of our favorite childhood sitcoms with the help of Anthony Anastasio, 4th generation of family

business owners on the Italian Market, who opened Anthony’s Chocolate House in 1995. (Read all about it on Page 21!) Job Switching is one of the most popular episodes of I Love Lucy. It first aired on September 15, 1952. When Ricky and Fred get upset about the girls’ spending, Lucy and Ethel go to work in a candy

Anthony’s Italian Coffee & Chocolate House 903 & 905 S. 9th Street | 215.627.2586

factory and wreak havoc as they attempt to box the chocolates off a fast-moving conveyor belt. If you don’t remember the episode or are too young to remember I Love Lucy, Google it! Then head to Anthony’s and taste a memory.



Thank you for publishing my mom’s recipe (Pizzelles - Recipe from the 1950s) in the October 2019 issue. I know she’s smiling down from Heaven. Susan O’Neill



I just love your mag. The articles are just so geared to our South Philly neighborhood with a touch of the old days (I just adore the old memories vintage pics). My mom worked at St. Rita’s for decades and did tons of social gatherings at Palumbo’s. And I like the mix of the suburbs and NJ...oh and the recipes! Thank you again. Dee Dorazio

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To say that [the Blue Sapphire Awards] was one of the most extraordinary [nights] in my life would be a gross understatement. Every single moment was perfection. My sister and I were talking about the times in our lives when we imagined exactly how things would turn out - only to be disappointed at the outcome. But last night’s festivities went above and beyond everything I imagined it would be. Thank you for the recognition of my life’s work. It was a much needed reminder of what I set out to do many years ago. The best is yet to come. I love, admire and am SO grateful to you both. Kenny Bonavitacola


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| ROWHOME MAGAZINE | January / February / March 2020


2020 New Year

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 elebrating Petal Pusher C Florist & Decorators’ 50th anniversary with Joann Vacca & Denise LaRosa & Co.

12. M  ario Vassallo is hangin’ out with Kitten Hayward at the RowHome photo shoot at Tendenza.


 RH’s Mark Casasanto P enjoys an early family Christmas in New York beginning backstage at MSG for Billy Joel Concert with Niya Jones, Mark Jr. & Julianna Casasanto & Justin Harnett.

13. T  ina Pultrone-Gerhardt hangs out in Johnny’s Cafe Margate, talking about South Philly.







 oretta Gillen & Tom PitucL ci are hangin’ out at the 1492 Society Dinner at Galdo’s.

3 9.

| ROWHOME MAGAZINE | January / February / March 2020

 rom boys to men... PRH’s F (Coach) Mark Casasanto reunites with his former South Philadelphia Soccer Club players in NE Philly, now playing at Roman Catholic (John Stermel, Josh Nowaczyk, Matt Tronieri), Sts. Neumann-Goretti (Sal Gulotta) & String Theory High School (Sal Messina).  onna Diorio, Pat PeiD ffer, Joanne Peak, Brenda Bellisario, Jim Moylan & Joyce Tate-Cech are hangin’ out at The Palm.



 elebrating Joan Amicone’s C Birthday Dinner at Popi’s with Denise LaRosa & Co.




 aria DeTheodore, Denise M LaRosa, Michael Armento & Janice Jones are hangin’ out in Longport!

 elaware Valley Youth D Athletic Association held a dedication ceremony to dedicate their fields to President emeritus Anthony Benedetto. Photo by Michael Gargano  ily, Adrienne, Iva, Ripal, L Brenda, Amy & Moo hang out at their annual ‘Dirty Birds’ Christmas celebration.

14. P  RH wine connoisseur (aka Santa Claus) Vince Novello is hangin’ out with Swoop! 15. H  angin’ Out at The Saloon with Denise LaRosa & some of the girls from Goretti’s Class of 1974. 16. R  owHome Brenda hangs out with chef Wolfgang Puck at the Savor Borgata Food & Wine festival in Atlantic City. 17. M  ia Postiglione on her wedding day with her father Jimmy Postiglione. 18. H  angin’ out with Janet Ricci, Albert “Sugar Bear” Barbieri, Denise LaRosa & Maria Siligrini. 19. H  angin’ out with the Stevenson family - Dan, Michelle, Bree & Danny. 2019 PIAA 6A Pennsylvania State Champions! Back to back! Go Prep! 20. J ade Rota is hangin’ out with Eagle Brandon Graham at VWC Nails. 21. D  onna Post DePrince, Lucas Post & Marie Elena Abbruzzi are hangin’ out before the big party! 22. R  owHome Brenda hangs out with chefs Geoffrey Zakarian & Alex Guarnaschelli at the Savor Borgata Food & Wine festival in Atlantic City.

10. D  enise LaRosa & Edie Pepe celebrate their birthdays at Stogie Joe’s.

23. T  he Juliano and Abbruzzi family at Panorama.

11. D  enise LaRosa & Co. are hangin’ out at Dock’s Oyster House in Atlantic City.

24. R  eRe Rinaldi & Nancy DiPasquale celebrate their birthdays at Stogie Joe’s.





10 11






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23 January


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n the lead-up to the holiday season, this story may have been better served on the pages of our last issue. But here we sit, the clock has struck 12 and the New Year is upon us. Given that this is our annual dedication to Food, Family and Traditions, this little ditty from 1980 will speak to it all.

Allow me to take you back.

Growing up, the Christmas season always kicked into gear with my birthday. Five days before Christmas and usually coinciding with the last day of classes before the extended holiday break, the festivities would commence that evening. In the span of 11 exciting days, my family would celebrate three birthdays, two holidays and of course, the Feast of the Seven Fishes. Truth be told, gifts aside, what I most looked forward to was my birthday cake. With all due respect to my friends at Termini’s, Isgro’s and Varallo Brothers, Ciminera’s Italian Cream Cake was my family’s cake of choice. The birthday build-up was much sweeter as thoughts of that cake danced through my head. Outside of a little seaside bakery in Spadafora, Sicily, it was the best damn Italian Cream Cake to ever grace my taste buds.

The day after Christmas was always known as “leftover day.”

Back to the point.

The day after Christmas was always known as “leftover day.” Basically, everything remaining from the previous two nights was paraded out onto folding tables and anyone that you didn’t see during the week came to call. This included tutti compari, the Godparents usually seen only at weddings and funerals. You ate. Drank. Then, you ate some more. Nobody cooked again until New Year’s Day. December 26th also happened to be my father’s birthday. No matter the occasion, Tony was the life of


| ROWHOME MAGAZINE | January / February / March 2020

the party. He always had something brewing and a band of merry men (and women) along for the ride. We were always a very musical family. My brother Joe introduced an upright piano to a house already equipped with a Hammond Piper Organ. Our older brother Mike thought he was a touring member of the group Chicago, complete with a collection of bongos, tambourines and maracas. And me, I was in Neumann’s High School Choir, so yeah, I was the de facto lead singer and occasional harmonica player. Adding to the musicality, our brother-in-law Tony had recently purchased a set of drums. Talk about a perfect storm. As was customary, the culinary cornucopia commenced later into the evening to allow for the assorted holiday hangovers to run their proverbial course. Raviolis to the right, calamari to the left, escarole soup straight up the middle. Oh, the humanity! Meanwhile, in the living room, the not so Fab Four were quietly making noise. With a very short and spontaneous set list, we played. They came. Deep into the winter’s night. On foot. By car. There were no cellphones and Al Gore hadn’t invented the Internet, yet. It was whispered down the lane, heard on the coconut telegraph and learned

on the landline. The Casasantos were having a house party. The Mignognas and Solipacas came from Garnet Street via the back alley, from up and down the block respectively. The Cosenzas walked from Durfor Street. Even more cugini convoyed from Delaware County and crossed the bridge from the Jersey side to represent. Before long, the white brick row home was rocking and no one was knocking. At one point, a SEPTA bus driver came in to find the owner of a car, stopped cold in the middle of 19th Street. It was the vehicle of a friend who “ran in” to frolic and play the South Philly way. Eventually, he parked legally. The bus driver? He left happy with a ham sandwich and a Canada Dry Ginger Ale in hand. Through the sing-a-longs, the unpredictability of the evening and trying to figure out if I was Bruce Springsteen, Bobby Rydell or just an average 15-year-old relishing his time in the spotlight, one thing was evident. This was a night steeped in tradition with food, friends and family at the forefront. An indelible memory created by a beautiful noise and a father’s desire to continually celebrate life, surrounded by the ones he loved, and all while “doing their thing.” PRH

PRHON THE WATERFRONT Photos of Maria (Rivers Casino Dealer) and Mike (Rivers Casino Executive Host) courtesy of Rivers Casino Philadelphia

RIVERS CASINO Philadelphia is Hiring!

by ROB LONG, General Manager RIVERS CASINO Philadelphia


ivers Casino Philadelphia has seen a lot of changes in the past few months. We have a new name; new state-of-theart BetRivers Sportsbook; new restaurant, Jack’s Bar + Grill; and “Rivers Gives,” the casino’s new community relations program that supports many local organizations. One thing that’s staying the same is opportunity. Jobs at Rivers Casino come in many forms and with 1,600 fantastic Team Members, there’s something for everyone. If you’re a people person, there are dozens of jobs where our team interacts with guests daily, including dealers, cocktail servers, security officers, supervisors and hosts. But this only scratches the surface. Behind the scenes, there are many other jobs that make Rivers Casino run smoothly. There are careers in departments including accounting, IT, marketing, sales and maintenance, and the list goes on. Rivers has a city of jobs in both the front of the house as well as “backstage.” There’s something for everyone at Rivers Casino and there’s always room for advancement. One example is Mike M., who in five years advanced from the security department to VIP concierge, and most recently was promoted to executive host. In addition to job growth and on-the-job training, careers at Rivers Casino include great benefits (medical and dental coverage, matching 401k

and PTO, to name a few), flexible hours and a diverse workplace. Team Members continue to vote the casino a “Best Place to Work” and “Top Workplace” in Philadelphia.

Dealer School Training

Dealer School is another path to success at Rivers. Maria C. increased her salary after Dealer School graduation; she went from housekeeping to dealing blackjack, baccarat and roulette. The six-week course is open to the public and no experience is necessary — just bring your enthusiasm, dedication and motivation.


FREE 6-week course ($2,000+ value) ❚❙ Available year-round (next course in March) ❚❙ High school diploma or equivalent required ❚❙ Morning and afternoon classes offered ❚❙ Full-time job offer with benefits upon graduation Please visit to apply for Dealer School or any Rivers Casino job opening. There are great opportunities for seniors and veterans at Rivers, as well as those looking for seasonal jobs, such as educators. Rivers Casino Philadelphia is a new name but it’s still the same great place to work! PRH January

/ February / March 2020 | ROWHOME MAGAZINE | 15


The Rose Ball

Third time’s a charm...and a magical evening for all! by PATRICIA J. BALDASSARRE TETI photos by ANDREW ANDREOZZI



| ROWHOME MAGAZINE | January / February / March 2020

Talia RoTa PhoTogRaPhy @taltography 267.240.5302

20th St. & Moyamensing Ave. Philadelphia, PA 19145

Weddings Funeral Lunches and more!



ose Campolongo is a beautiful 10-year-old who lights up the room with her smile. She has the face of an angel. Our Rosie Girl also has down syndrome, autism and is the center of her mom’s universe. Wanting to do something special for her daughter, Noelle DellaBarba came up with an idea to capture a little bit of the magic that both she and Rose felt on their many trips to Disney World. Noelle enlisted the help of her mom Jody on fundraising, dad Victor for graphic design, and a host of family members, friends, colleagues, donors and businesses for a myriad of tasks. She even brought a Co-Chairperson, the Honorable Ronald Donatucci, on board. Through this grassroots effort, The Rose Ball was born in 2017; a magical evening that treats a large group of special needs children and their guests to a whimsical, upscale dinner and dance. Galdo’s Catering of South Philadelphia has become the home for this incredible event. Last November, 100 children and adults dressed to the nines and were ready to party. There are no sufficient words to describe the feeling you get just watching each face, capturing each smile, experiencing the warmth and gratitude of each guest and being the recipient of a neverending supply of unconditional love.

Each table was decorated in a different Disney character or movie theme to match the bright and festive room. Guests enjoyed a delicious buffet, followed by dessert consisting of chocolate and vanilla cupcakes adorned with beautiful rose tops, and two incredible cakes shaped like fairytale castles! Partygoers hit the dance floor hard and never looked back....except to hobnob with superheroes and princesses or to watch a magic show. Each guest also received an individually selected gift bag and Rose Ball momento and snapped a photograph at the Mirror Booth. A few of the highlights of the evening included the awarding of an all-expensespaid trip to Disney for one of the families, a live performance of Disney classics by Carolyn Amaradio, and a heartfelt video produced and shown by Special Olympics Coach Mark, which featured many of the guests. Many thanks to each and every friend who attended and made the night an overwhelming success. The abundance of love and laughter in the room, and the constant vibrations from the music and dancing feet, could have registered on the Richter scale! A great big thank-you also goes to all of the sponsors, donors, volunteers and participants. You have made our Special Night for Special Kids an overwhelming success! See you in 2020. PRH

Home of the 7 Fishes 9th & Washington Ave, Philadelphia, PA 19147



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/ February / March 2020 | ROWHOME MAGAZINE | 17


Salute to Service



rank Fioravanti (FBI Pest Control) and a group of business colleagues from throughout the neighborhood transform themselves into some of the most revered superheroes of our time whenever duty calls. From Children’s Hospital to special events like The Rose Ball, these volunteers bring a smile to the faces of the kids they meet and remind us all that gooddeed-doers are as real as the joy they spread. Philadelphia RowHome Magazine met up with this group at The Rose Ball – A Special Night for Special Kids – held recently at Galdo’s.

Batgirl (Yolanda


Batman (Chuck

Superman (Steve


Green Lantern (Bill

The Flash (David


Depasquale) Malandrino)

Black Panther (Henry

The Thing from the Fantastic Four (Dan Griggs)

Spiderman (Frankie

Storm (Renee


Jasmine (Alexa

Wolverine (Joe


Belle (Molly

Mrs. Incredible (Linda


Tiana (Tiara



Whaley) Fontecha)


Bubbles Louie the Clown (Lou




DREAM it, We can BUILD it! If you can

CRO Construction, LLC. 215.952. 8740 18

| ROWHOME MAGAZINE | January / February / March 2020

SUPERSTITIONS Get those shoes off the table! by Tony Santini

“Very superstitious, writings on the wall. Very superstitious, ladders ‘bout to fall. Thirteen-month-old baby, broke the looking glass. Seven years of bad luck, the good things in your past. When you believe in things, that you don’t understand, then you suffer. Superstition ain’t the way.” Maybe Stevie Wonder was right. I have my share of superstitions. In my pre-teen years, I was an avid bowler in Mr. Scotti’s Saturday Morning Bowling League at Oregon Lanes. One morning, I bought a pack of Tastykake Pecan Twirls from the vending machine and ate them before practice. I had the best scores of my life that day. For the rest of that year, the first thing I did as soon as we got to the lanes was to buy and eat a pack of pecan twirls. I never matched my high score that year but I was a chubby kid. “Step on a crack; break your mother’s back.” Okay, during my lifetime, I have probably stepped on hundreds of cracks on our South Philly sidewalks and as far as I know, my mother, God bless her, is fine. She has had a couple of hip replacements over the course of her life so maybe I should have been more careful. As an adult, I created my own peculiar superstition. I believe if I find a coin in the street, it’s a sign from heaven that more good fortune is coming, so I run to a local retailer and buy the latest Pennsylvania Lottery Scratch-Off ticket. To date, I

“You must leave the house via the same door you entered it.” “If someone buys a new house, you bring them a new broom to sweep away trouble; a loaf of bread so they never go hungry; a bottle of wine for good luck and a box of salt for the flavor of life.” “If you give a gift of a handbag or wallet, always put some change in it first.” “Don’t step over a child who is laying on the floor; they will not grow.” “When visiting the home of a newly married 

have found $6.18, but my losses offset my winnings by something like 500 times that amount. Oh well, as the groundhog says, “Keep on scratching!” Being Italian gives me ethnic superstitions. Some Italians believe in the “evil eye” or “the malocchio.” This occurs when another person “throws the horns” on you by wishing you ill will, either intentionally or unintentionally, due to spite or jealousy. The only way to remove the malocchio is to have someone who knows the special prayer lay his or her hands on the affected person and recite the prayer. You can only learn the prayer on Christmas Eve. Folklore says that you can prevent the evil eye by wearing an Italian horn (which is really a replica of a red pepper) or wearing something red. Therefore, wearing red undergarments is not just a Christmas tradition for me. It is a year-round thing. I invited friends to share their family superstitions. Are any of them worth following? Don’t ask me. I will not be the one challenging them any time soon.

couple, throw coins or dollar bills on their bed to welcome fertility.” “Never put a handbag on the floor; you will never have money.” “If someone gets a new car, give them a white linen pouch filled with salt; a penny; and a piece of blessed palm, tied together with a red ribbon to hang on the mirror.” “Finding a dime on the ground is a sign from a loved one from heaven.” “Never seat 13 people around a dinner table.”

“Don’t go straight home after a viewing or a funeral. If you do go straight home, wash your hands with alcohol.” “Never put shoes on a table or a hat on the bed; either one will bring bad luck.” “Never give knives as a gift; they are invitations for backstabbers. If you do get knives as a gift, sell them to someone at the party for a penny and that person can loan them back to you forever.” “Place two coins on the left side of the back door of your house for prosperity.”



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


Anthony Fanelli Your Local Realtor

www . ajfsellshomes . com Cell: 215-301-4382 Office: 215-309-3269

/ February / March 2020 | ROWHOME MAGAZINE | 19


& New Old Feasts & Festivals bring families together



Sponsored by Anthony’s Italian Coffee House Established 2018

 PRH Life


| ROWHOME MAGAZINE | January / February / March 2020



Anthony’s Italian Coffee & Chocolate House


was born & raised on the Italian Market. The Market has been our family home since 1906, when my greatgrandfather Tommaso settled here from Sicily.

Q: How many years have you been in business? BUSINESS SPOTLIGHT

A: Anthony’s opened in 1995 in our family’s original produce store, which my grandfather opened in 1938. Our Chocolate House was created in 2003 through the expansion of our Coffee House to meet the needs and demands of our customers. Our Coffee House was simply maxedout and we needed additional space to showcase our expanding chocolate creations.

Q: Whose idea was the candy house? A: My maternal grandmother was

photo by Andrew Andreozzi an accomplished candy maker for Lit Brothers on Market Street for decades. I can remember watching her make small batch treats around her kitchen table for the holidays in the late ’70’s. Her passion for perfection could be tasted in every single bite. Today we strive to share and to celebrate this passion with every single customer. Many of our products are still made by hand in small batches, which can be overwhelming at times. Yet, we never sacrifice quality for quantity.

Q: What are your most popular sweets? A: Depending on the time of year, there are so many customer favorites. In February, our bitesize Chocolate Ganache Hearts are a must-have and everyone leaves with an assortment of our hand-dipped Chocolate Strawberries. In the spring, it’s all about our Coconut Cream Easter Eggs and from September through the New

Year, it’s tough to keep up with Peppermint Bark, Turtles, Chocolate Marshmallows and Chocolate Pretzels. Throughout the year, our Almond Stuffed Calimyrna Figs dipped in dark chocolate are perhaps our most sought after individual item. They are just amazing.

Q: Name a family tradition you are passing on to your children? A: We are so fortunate and blessed to have been given this opportunity to be the caregivers of our family traditions and we love celebrating this passion every day with our community. Our Company Mission guides us every day, specifically, that this 4th Generation is dedicated to preserving, enriching and continuing our family traditions of service to our customers and our community for future generations to come and to experience on the South 9th Street Italian Market.


Q: Growing up in the neighborhood? A: I grew up right here on 9th Street above today’s Coffee House, which was previously my father’s & grandfather’s produce store. I attended St. Joseph’s University (BS / Food Marketing), St. John Neumann HS, St. Paul’s grade school and was a member of St. Paul’s Parish until I moved. I currently serve on the St. Paul’s Parish Finance Committee, the Executive Board of the S. 9th St. Business Association and on the School Board of Our Lady of Hope Regional School in Blackwood, NJ. I am an advocate for children with Dyslexia and believe that when we know better, we should do better. PRH Anthony’s Italian Coffee & Chocolate House is a member of the Philadelphia RowHome Magazine (PRH) Business Network.

/ February / March 2020 | ROWHOME MAGAZINE | 21



Italian Market welcomes new Director by Brenda Hillegas

Meet Laura Burkhardt, the new Executive Director of the 9th Street Business Association. PRH caught up with Burkhardt to get her take on marketing the Market.

Independence Visitor Center and more, I have been able to immerse myself completely in the culture of Philly.

Q: Did you grow up in Philadelphia? What neighborhood?

A: I accepted the role because it has always been one of my favorite areas of the city and I want to do what I can to make sure the history is preserved. The neighborhood welcomed me when I first came to Philadelphia and was an important decision in me making Philly my home.

A: I am a Baltimorean but have lived in Philadelphia for almost 17 years. My first apartment in Philadelphia was right in the heart of 9th Street on top of Superior Pasta. And I have never moved from South Philly. Now I live about a block off of Passyunk Square with my prince of pups, Brownie Donald.

Q: Prior to becoming the new Executive Director of the Italian Market, how were you involved in the culture of Philadelphia? A: I moved to Philadelphia to become the publisher of Where Magazine. It was the final stop on a 25+ year career with the magazine. As the publisher of the nation’s leading visitor publication, it was important to know all there is to know about the city. Through Where and my relationships with Visit Philadelphia, the PHLCVB, the


Q: Why did you decide to accept the role of ED?

Q: What does 9th Street and the Italian Market mean to you? A: 9th Street means diversity and history. It means celebrating history while embracing new traditions.

Q: What are your favorite foods in the Market? A: That’s tough. I love the seafood chowder at Anastasi Seafood and without their Blue Crabs, I would be bereft. Baked pastas of every kind from Villa di Roma are another weakness. My family in Baltimore loves Superior Pasta’s eggplant parmigiana.

| ROWHOME MAGAZINE | January / February / March 2020

Q: And your favorite go-to gift items? A: Thanks to the Food Network, everyone is a chef so anything from Fante’s is a winner. Fancy Olive Oil from Cardena’s or a nice piece of cheese from DiBruno makes me a welcome guest. And the new 9th Street Gift Card makes gifting super easy. Available on-line or at the Visitor Center, you cannot go wrong.

Q: As the ED, what will you be doing to make sure 9th Street and the Italian Market continue to be an important part of Philadelphia’s history? A: One of the first things I would like to do is make sure that the 9th Street Corridor is defined as more than the Italian Market. It is truly a market of diversity. The market started as the nation’s first outdoor public market with many Irish immigrants. As the years went on, the Italian community moved in and now we embrace many different cultures. The Asian and Mexican communities have added tremendously to the flavor of 9th Street and it is important that we celebrate all of our community and respect their cultures and traditions.

Q: Are there any new developments with the Italian Market’s public parks and churches we can expect in the upcoming months? A: The Association has worked closely with the neighborhood institutions to support their efforts in many ways. In the first few months as ED, I have recognized the important role the parks and churches contribute to the fabric of the community and our strategic plans will certainly include ways to further enhance the parks and the churches.

Q: What can we look forward to in the Italian Market for 2020? A: More events, more community involvement, more fun, more inclusion. It is going to be a happy and prosperous 2020 on 9th Street! The South 9th Street Business Association and Italian Market are members of the Philadelphia RowHome Magazine Business Network.


A Glass Act  PRH Life

For as long as I can remember,

Frank Vallereo, Sr., better known as “Blues,” has set the standard in winemaking. Winning forever, respected forever and supporting forever. He has been teaching and guiding us wanna-be winemakers in a way that, in his own words, “is a matter of delight!” Blues is an “old time, old school” teacher that is an open book, willing to share his secrets of the dos and don’ts of winemaking. Blues, along with his son Frank Blues Jr., believe it is not a matter

of perfection but the desire to see the enjoyment in others. Together, they have contributed to and supported the local home winemaking community for years. Their name is synonymous with South Philly winemaking and their comradery is genuine. The Blues, father and son, are always a welcome sight. It is a good feeling to go to your mentors with questions, knowing you will always get to the right solution. As Blues said, “Making wine is not an effort, it is an act of love.” So make some love…

Wine Recommendations ❚❙❘ SPARKLING



SOMMARIVA Prosecco $15


RIVA ROSE Rosé $17

DR. LOOSEN Gold Riesling $15


CHATEAU DES MOULINS Bordeaux Rouge $12



LAROQUE Chardonnay $12

CASA NATAL Malbec $15

CECCHI Chianti $13



RAYMOND RESERVE Chardonnay $14


CHIANTI SUPERIORE Dievole Le due Arbie $15




NATURA Cabernet $10

CRAFTWORK Pinot Noir $10

NATURA Carmenere $10 …and remember “Never save your good wine for tomorrow!” For more information contact Vincent Novello


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.


/ February / March 2020 | ROWHOME MAGAZINE | 23



PETER JOHN WILLIAMS Philadelphia: The World War I Years


by Maria Merlino hen attorney Peter John Williams was a boy, one of his favorite things to do was spend afternoons at his grandparents’ 2nd Street home. Since he lived on 3rd Street, it was just a short bicycle ride away. “Growing up on 2nd Street, the Mummers are Day One. As a young kid, I would march with the comics. I was also playing the clarinet. One of my grandfather’s friends was John Fralinger.


When he heard me play, he told my mother, ‘Get this boy a saxophone and I’ll put him in my band!’ I joined Fralinger String Band and then Avalon. Now, I’m playing tenor sax with Pennsport String Band - guys I’ve known for 40 years.” When he visited with his grandmother, she would take out a big scrapbook filled with newspaper clippings, pictures and memorabilia from World War I. She’d tell him what life was like back then, when she was a teenager. Williams began his lifelong love of history because of that scrapbook. “She told me stories. There were some hard times. In many instances, they lived hand to mouth. They were working people. They didn’t live in abject poverty but it was still difficult. That engendered in me a real interest in that time period in Philadelphia,” he says. Williams graduated from Bishop Neumann High School in 1973, followed by Temple University and Widener School of Law.


In 2013, he published Philadelphia: The World War I Years. “In those days, Philadelphia was like the city is today - a city of immigrants: Italians, Eastern Europeans, Jews escaping Russian pogroms and the antiSemitic actions from European empires. But they came together because they considered themselves Americans. They helped each other out.” The declaration of war came down against Germany on April 2, 1917. The next day, Philadelphia was flooded with trucks carrying material and soldiers. “We were a transportation hub for shipping and for trains. There was no place to put all these guys. They were sleeping on the Parkway in trucks. Prominent citizens such as John Wanamaker, the Lit Brothers, J.G. Brill, who manufactured street cars, Baldwin Locomotives, Stetson Hats, Edward Stotesbury, who was a financier, and the Ford Motor Company - these were the wealthiest of the wealthy and they also pitched in their worth by filling ships with medical supplies and bandages. When war was declared, they doubled

| ROWHOME MAGAZINE | January / February / March 2020

their efforts. They also opened their buildings to house the soldiers. City Hall’s 4th and 5th floors were turned into dormitories and mess halls. Manufacturing plants here completely retooled to start war production to help the country. Everything flipped and changed on a dime from the richest to the poorest, people were getting involved.” Congress passed rationing laws but individuals already were rationing on their own. “People rationed voluntarily with Meatless Mondays and Wheatless Wednesdays. There was a great wave of patriotism that went across the country and people wanted to do what they could to support the war and war efforts. Even the prisoners in Eastern State Penitentiary got involved in growing war gardens on the roof of Eastern State. The city has always played an integral role, one way or another, with wars the U.S. got involved in and it’s always come through for them.” In 1917, the Liberty Loan Campaign was initiated to allow the U.S. Treasury Department to borrow money from the American people through a series of bond issues. “Everybody chipped in to get one. People really came together in a wave of patriotism. But, they really didn’t want the War. The Irish didn’t want to help the British and most Germans didn’t want to fight for Kaiser Wilhelm. They weren’t fans on a personal level and also psychological level.”

From the Colonial times, Philadelphia had a bad reputation for epidemics like cholera and yellow fever, but the Spanish influenza of 1918 hit it especially hard and ravaged the Army camps. More soldiers died of this than combat. “By the time the War ended, people were celebrating that and the end of the influenza. The tragedy and horror of it was pushed to the background. There was a celebration for the end of war. The City held an enormous homecoming parade in 1919 for the 28th division, comprised of soldiers from Philadelphia and the nearby counties. As part of the homecoming parade, 500 veterans of the Civil War lined up as a guard of honor as the men marched by, headed to Independence Hall to salute the Liberty Bell. “Coming around the corner, the soldiers were met by these older fellows with white beards in their Sunday best. They snapped to attention in honor of these youthful guys. Many of these young soldiers started to cry because they felt these men were the heroes and to be honored by them was very moving. Throughout those hard and lean times, the people were still sports fanatics and loved to go down the shore, the same as today!” Williams’ book is available for purchase on Amazon. For more info, visit or www.facebook. com/WorldWarIPhiladelphia. PRH.

affair an



All Great Accomplishments Begin with a Dream




Anything is Possible if you Believe in Yourself photos by ANDREW ANDREOZZI

hiladelphia RowHome Magazine is a unique collection of the finest local businesses around. 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 col-

leagues – people we recognize and those we have yet to meet. Thank you for joining us on our mission to support our local businesses. And thank you for making our city of neighborhoods a place we are proud to call home. Because – as we all agree – there’s no place like home. And there’s no place like RowHome to keep those memories alive.


Philly PRH thanks the following Sponsors ❙ The Original Tony Luke’s ❙ Pastificio Homemade Pasta Co. ❙ Christian Carto & Team Carto ❙ The family of Edward J. McBride ❙ Lou Pinto / South Philly Born & Raised ❙ Rivers Casino Philadelphia ❙ IBEW Local 98 / John J. Dougherty, Business Manager ❙ Councilman Mark Squilla ❙ Dr. & Mrs. James Moylan & family ❙ Mr. Ken Adams & Jack Duggan’s Pub / PHL International Airport ❙ Saints Neumann Goretti High School ❙P  etal Pusher Florist & Decorators ❙A  nthony’s Italian Coffee & Chocolate House ❙S  outh 9th Street Italian Market Business Association ❙P  HL Athletics ❙U  NIVEST

❙ DeFino Law Associates ❙ Mario Tropea Jr. / KW ❙ Cescaphe / Joseph Volpe & Family ❙ The Business ❙ Law Offices of Frank DePasquale ❙ Rudi’s Formal Wear ❙ Bella Angel Bridal Hair & Makeup ❙ The Cutting Point ❙ Monti-Rago Funeral Home ❙ A&P Kitchens ❙ Olivieri Jewelers ❙ David Spitzberg CPA ❙ Appz Depot ❙ Gangemi Funeral Home ❙ Andreozzi Photography ❙ Councilman Kenyatta Johnson ❙ DJ Sound & Lighting ❙ Beautiful Blooms ❙ South Philadelphia Business Association

❙ Gamble Huff Entertainment ❙ Cedrone’s Flowers ❙ Phil Kramer Photographers, Inc. ❙ Perry deMarco Jr., Esq. ❙ Vincent R. Novello Construction ❙ John’s Custom Stairs ❙ Barbara Capozzi / Renaissance Estates ❙ Lombardi’s Prime Meats ❙ United Savings Bank ❙ P. Agnes ❙ Michael Giuda / KW ❙ Baldi Funeral Home ❙ The family & friends of Kenny Bonavitacola ❙ The family & friends of Bianca Nataloni ❙ The family & friends of Kitten Hayward ❙ The family & friends of Carl Arrigale ❙ The family & friends of Jane Golden

❙ The family & friends of Russell Thompkins, Jr. ❙ The family & friends of Tom Piccone ❙ The family & friends of Vittoria Woodill ❙ The family & friends of Carmine Yusko ❙ The family & friends of Scarlet Cimillo ❙ The Rose Ball ❙S  LR Construction & Improvement ❙ Pasquale & Anna Scioli Tailors ❙ State Rep. Maria Donatucci ❙ The Honorable & Mrs. Ronald R. Donatucci ❙ Mr. & Mrs. Vincent R, Novello Jr. ❙ Frank Fioravanti / FBI Termite & Pest Control ❙ David Conroy & Family ❙ The family & friends of Victoria Rose Conroy ❙ Mr. & Mrs. James Davis, Family & Friends


Carl Arrigale

Edward J. McBride Service to Community Award Sports

Kenny Bonavitacola Fashion Designer

Fasion Design Award

Jane Golden

Founder & ED / Mural Arts Philadelphia

Edward J. McBride Service to Community Award The Arts

Kitten Hayward

Harry Kalas Memorial Sports Award

Tom Piccone A&P Kitchens

Local Business Success Story Award

Russell Thompkins Jr. The Stylistics

Lifetime Music Achievement Award

Vittoria Woodill CBS3

Media Award

2019 WISHROCK AWARD WINNERS SCARLET CIMILLO Sponsored by Victoria DiPietro Bella Angel Bridal Hair & Makeup

VICTORIA ROSE CONROY Sponsored by Ken Adams & Jack Duggan’s Pub

BIANCA NATALONI Sponsored by Lou Pinto / South Philly Born & Raised

CARMINE YUSKO Sponsored by UNIVEST Bank & Trust Co Proceeds from the evening’s fundraiser benefited The Rose Ball.





2019 Black Tie Business Networking Gala sponsored by Cescaphe


Carl Arrigale

Presenter / McBride Family

Kenny Bonavitacola

Presenter / Barbara Capozzi

Jane Golden

Presenter / Dr. James Moylan

Kitten Hayward

Presenter / Christian Carto

Tom Piccone

(& the late Sal Aquino) Presenters / Lombardi Family

Russell Thompkins Jr.

Presenters / Gamble & Huff Entertainment

Vittoria Woodill

Presenter / Pat Ciarrocchi

WishRock Awards

Presenters / Gabrielle Delisi & Christian Carto Master of Ceremonies

Mark Casasanto Entertainment

The Business Hair & Makeup

The Cutting Point Makeup

Bella Angel Jewelry

Olivieri Jewelers Tuxedos

Rudi’s Formal Wear





2019 Black Tie Business Networking Gala sponsored by Cescaphe


 PRH Life

ALFRED GREENMAN Newspaper Deliveryman


by Tony Santini elivering a morning newspaper is not an easy task. If you are discussing a salute to service, then you have to appreciate the person who delivers the morning paper to your door because you know how you feel when you go outside to retrieve it and it’s not there. Meet Alfred Greenman. Alfred has been delivering the Philadelphia Inquirer for about 40 years. On December 29, 2019, he finally decided to retire at the young age of 81.


Alfred grew up in Southwest Philly but spent most of his adult life in South Philly with his wife of 43 years, Leona, and their three children. They also have seven grandchildren. For several years, he worked as the Inquirer deliveryman in the morning and an auto mechanic the rest of the day. For the past 30 years, it has just been the


newspaper delivery. At one point in the 1990s, Alfred had the largest route in South Philly with more than 400 subscribers covering an area from 10th & Bigler to 7th & Randolph. A normal day for Alfred is out the door by 4:30 am and return home by 7 am every day; seven days a week; no vacation days; no sick days. In an emergency, he would call on a nephew, Michael Hasson,

| ROWHOME MAGAZINE | January / February / March 2020

to help him out but those instances were very few over the 40 years. Alfred will miss his long-time customers, especially those who invited him into their homes for coffee and conversation – whose children he watched grow from toddlers to adults. I asked why he continued to provide this service for so many years. “Even though the job was seven days a week, I had a family I had to provide for. Sometimes, you do what you gotta’ do!” Thank you Alfred Greenman. Congratulations on your retirement and your service to the community for the past 40 years. A tradition that has left a lasting impression on generations of family members. PRH

PRH Salutes the


A Neighborhood Tradition since 1901 Comics / Wench Brigades / Fancies String Bands / Fancy Brigades photo by Nicole Montecalvo

In the Philadelphia Navy Yard! Francis S. Matarazzo, DDS Anita M. Milici, DMD

Drs. Matarazzo & Milici have been creating healthy, beautiful smiles for patients from the Main Line to the Jersey Shore. Both doctors have dual-specialty training from the University of Pennsylvania’s elite Periodontal Prosthesis Program. Their team is dedicated to ensuring a warm and personal experience. •Cosmetic Dentistry: Veneers. Zoom! and KÖR Whitening. Porcelain Restoration. •Periodontics: Laser Therapy (LANAP). Gum Sculpting & Grafting. •Implantology. Surgical Placement & Restorative. 3-D Radiology. •Invisalign Orthodontics •Sedation/Sleep Dentistry

Thank you to everyone who has ever walked up Broad Street in Golden Slippers Marco Montecalvo, The Jacks NYB / 2020


/ February / March 2020 | ROWHOME MAGAZINE | 31



a measured

Real Estate Sales


A culinary connection leads to a healthy lifestyle

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

Graham family photo by Ricky Codio

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Owing to her United States Army Reserve background, admirable educational record, marriage to Eagles’ Brandon Graham and motherly responsibilities to two children, Carlyne Graham has been leading a packed existence for a long time. Like any busy individual, she recently felt a need to recharge nutritionally and physically. Thanks to an already established bond with renowned chef Mitzi Jackson, the go-getter has been seizing the opportunity to be more mindful of her food intake while also exercising daily. “I’ve loved our interactions for so many reasons, especially because she wants to help people to feel better about themselves and see themselves as bigger than any obstacles in their way,” Graham says of the private chef for the University of Pennsylvania’s Delta Psi Fraternity. “It’s great if you can meet a few people like that. I’m glad our paths have crossed.” The two united to forge a culinary connection last summer, not too long after Graham had given birth to Bryson, who joined the couple’s daughter Emerson. Wanting to reboot, she shed pounds immediately through the keto diet, giving Jackson a broadened appreciation for this method of weight management. Tackling her newfound ambition with as much gusto as her husband would call on to bring down an opposing quarterback, Graham has

| ROWHOME MAGAZINE | January / February / March 2020

since adopted more of an 80/20 approach through which her meal choices constitute a majority of undeniably healthy options. “It’s important to focus on the freshest food as often as possible,” Jackson states. “When it’s feasible and you’re consistently going for fresh items and farm-grown selections - avoiding processed and frozen foods - you’re going to stand a better chance of losing weight or maintaining a healthy look and feel.” Jackson notes that people often see food as a chore rather than a delight and a wonder to prepare and consume. She uses her career to give them the realization that meals play a big part in forming and going after their dreams; a lesson that Graham, in her various roles, cherishes. “I come from humble beginnings, so I pride myself on giving back,” Graham says. The Detroit native is director/vice president for Team Graham 55 (, where she interacts with charities to assist underserved populations succeed. “Living within my truth is huge to me. While I’m big on helping people, I know that everyone needs a boost here and there. I’m using the input from Mitzi and my trainer to be even more motivated to be there for my family, friends and everyone who comes into our lives through Team Graham. I owe it to them, and myself, to stay as strong as possible.” PRH

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DIRECTIONS BEHAVIORAL HEALTH CENTERS Hope is a powerful motivator d i r e c t i o n s t r e at m e n t . c o m

by Geno Thackara



f there’s one key quality in Albert Coccia’s life, it’s gratitude. To look at his position today as director of operations for Directions Behavioral Health Centers, you wouldn’t guess that he and his family had been homeless themselves a few short years ago. Since checking into rehab on Thanksgiving night in 2014, he’s made a career helping other addicts recover and thrive. It’s been a tough but rewarding trip up after hitting the bottom, all thanks to having the right opportunity to pick himself up and start climbing. “I didn’t go to bed till 4 AM last night,” he offhandedly mentions. You can hear it in his voice over the phone. “We got two kids off the street last night and into treatment, going to detox. So that’s two people that probably aren’t going to die from opioids.”


| ROWHOME MAGAZINE | January / February / March 2020

Such small victories are the heart of the South Philadelphia center, which is set to reach its five-year mark in April 2020. Directions Treatment is a full recovery service that complements conventional medicine with twelve-step programs, holistic treatments, meditation and art therapy. If that sounds like a scattershot approach, it’s because each person and each recovery process is one of a kind. Coccia explains, “I wanted to take a step beyond the other kind of outpatient/aftercare service in the area. We have licensed clinicians and a board-certified psychiatrist who specializes in addictions. I wanted to bring something here into the neighborhood where I grew up. “We’re an aftercare program, so they’re with us anywhere from three to four months,” he adds. “We get to know the patients. They become like family to us. We get to know about their lives and what they need, and even long after they graduate the program, we’re supporting them. It’s a very strong community we’ve built.” Though the clinic now has a second location in Margate, Florida, and another forthcoming in Cherry Hill, New Jersey, Coccia’s main focus

is still on his hometown. He mentions plans to augment the main Directions with a number of small counseling centers to reach struggling addicts throughout the city. “I know so many people who had similar situations to me,” he relates. “They’d been homeless, begging with signs, and a couple years later, they’re roofers or contractors. Maybe they own their own business. The experience of having done that is priceless to the patient trying to get better.” In Coccia’s view, what’s important is that “somebody gave me that chance. I had no insurance and they took me into their program free of charge. We had lost our home and lost our car. My wife was living in my mother-in-law’s house with my children and I was sleeping in the park. I wanted to give back and do what this guy did for me. “When you see a homeless person, you don’t know what their story is or what they’ve lived through. It’s easy to say, ‘Don’t give him money, he’s just another junkie.’ Well, some people said that about me and now I might be the guy you might come to or bring your child to for help.” That background turns out to be his

greatest asset in helping others out of that same boat: “It’s those of us who’ve been through this who have the most impact.” He doesn’t know exactly where things will go from here but the most important things he has to remember is it's God’s will and his effort. “The job has its moments that are really rough but I’m surrounded by family. There’s all this love and support and my employees are dedicated beyond anything to helping addicts. I couldn’t do it without all of them. “I have faith that if my motives are right and I put in the work, God’s going to provide what I need,” Coccia sums up. Whether anyone else shares that particular faith or not, Directions remembers that every kind of help and care comes from the same place: “That’s what we do every day. We put others before ourselves.” Take the first steps. Contact Directions Behavioral Health Centers at 877.228.2073. PRH Directions Behavioral Health Centers is a member of the Philadelphia RowHome Magazine (PRH) Business Network.


RUN RU NWAY 12th Annual Methodist Hospital Foundation Fashion Fundraiser Sunday, March 29, 2020 12 – 3 p.m. | Urban Outfitters | The Navy Yard


/ February / March 2020 | ROWHOME MAGAZINE | 35


HOT HANDS STUDIO & SPA Feels like Home

h o t h a n d s p h i l ly . c o m

Posh Painting by Rita llc.

Rita Coccia Trombetta 856-986-0252

Specializing in interior and exterior painting

Spa. Just saying the word is soothing. With a new year ahead and a fresh list of health and wellness goals, you may want to add Hot Hands Studio & Spa to your itinerary. With more than 20 years of experience in the industry, Damian Colella knows a thing or two about massage therapy, health and wellness. And he understands the importance of customer service when it comes to running a business. Ten years ago, he opened Hot Hands Studio & Spa just off the corner of Broad and Shunk Streets. With a convenient location, flexible hours, 12 licensed massage therapists/ estheticians and a welcoming environment, Hot Hands makes clients feel at home the moment they walk in the door. Colella focuses on natural healing to help clients achieve their health and wellness goals. “Natural healing is healthier than taking medication or holistic modalities; it’s so important and is a lifelong commitment. By enjoying either a therapeutic massage or a cleansing facial or even a reiki session, you’ll do wonders for the mind, body and spirit,” Colella says. “The body has a way of healing itself, through self-care and preventive medication, you will see and feel the benefits.”


Hot Waves

by Joei DeCarlo

Joann Riverso-Nataloni C: 215-313-1900 P: 856-481-3094 F: 856-347-4825

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www . mycityabstract . com 36

Deep Tissue. Hot Stones. Swedish. Sports. Couples

There’s a massage for everyone. Short on time? Book a 30-Minute Mini Massage. Or schedule a Facial, Waxing or Reflexology. Hot Hands Studio & Spa offers a full menu of services including energy healing through Reiki. Find out how to incorporate CBD oil into any massage package. In addition to signature services, your Spa Day can include add-on options from foot scrubs, scalp massages, paraffin hand and foot treatments. “We wish for a healthier, happier, refreshing

| ROWHOME MAGAZINE | January / February / March 2020

new year,” Colella says. “What are your health and wellness plans for 2020? Let Hot Hands customize a treatment for you. A Winter Spa Retreat with four hour massages and facials, hot oil scalp treatment or hot stone massages will help you escape the winter blues.” Customers can also look forward to the Spa’s Couples Valentine Retreat packages and other popular services like Microderm Deep Cleansing Facials or the Himalayan Sugar/Mineral Scrubs. Perfect pampering for winter skin! Expecting a baby? There’s even a Prenatal Massage waiting for you at Hot Hands. Membership packages are available but not required. A $59 monthly membership fee includes a 60-minute massage or facial. And you can upgrade any service for only $10! Members can transfer their services to a family member or friend without the hassle of a fee.

Introductory Offer

Sign up now and enjoy a 60-minute Signature Facial for $69 ($99 value) and a 60-minute Signature Massage for $59 ($89 value). Hot Hands Studio & Spa is open MondayFriday, 10AM-8PM / Saturday-Sunday from 9AM-5PM. Flexible hours available by appointment. Military, Fire, Police and Birthdays receive a 20 percent discount.

To book your appointment, call 215.467.9666.

Visit Hot Hands Studio & Spa on Facebook. Follow them on Instagram @hothandsspa. Or stop by to discuss your upcoming treatments. They will even validate your parking! Hot Hands Studio & Spa is a member of the Philadelphia RowHome Magazine (PRH) Business Network.

THE PHILLYDREAM DIFFERENCE Let us help you find your Dream Home! Mario Tropea Jr. & the Dream Team

Serving the Philadelphia Real Estate Market for 40 years We understand the market. That is why most of our business comes from referrals and repeat customers whose trust we have earned. Our agents live in the same communities where we do business. This is our home. We want it to be yours, too. It is our privilege to share our knowledge with you.

honesty. Buying

integrity. Selling

Rental Properties

Property Management

respect. Full-Service Serving Realty Services Philadelphia & New Jersey

Keller Williams Realty

1601 W. Oregon Avenue, Philadelphia, PA 19145 Office: 215.389.2222 | Mobile: 215.783.3698 |

MARIO TROPEA, JR. The PhillyDream Difference


photo by ANDREW ANDREOZZI ike many neighborhoods throughout the city, South Philadelphia is one of the most desired locations when it comes to real estate. Steeped in generational home ownership and family-owned businesses, the history runs deep on the blocks on both sides of Broad Street. Whether you are ready to set down roots or branch out on the family tree, there is a lot to offer in this exciting market.


PRH recently sat down with Mario Tropea Jr., whose father Mario Tropea founded Spectrum Realty, a highly respected, family-owned real estate firm in the heart of his hometown South Philadelphia back in the early 1970s. Spectrum Realty continues to serve the community in the same location at 17th & Oregon Avenue in Philadelphia. Most recently, it has welcomed Keller Williams on board at the same location.

Q: How long has your family been in the real estate business? My father [Mario Tropea Sr.] founded this business in the early 1970s. We have been serving our community for more than 40 years and are proud to represent generations of family members whose trust we have earned through the years. Q: What advantage does a familyowned local realty offer clients? Personal service. First-hand knowledge of the neighborhood and the market. Personal relationships that develop through the years for generations of families. We live where we work and know these neighborhoods better than anyone. Q: You have witnessed many changes in the market through the years. What is the most exciting change? Watching property values increase – especially over the past five years – has been amazing. Neighborhoods like Point Breeze, Grays Ferry and


Passyunk Square are attracting more attention than ever. There’s a lot of interest in these areas, which has increased the property values above and beyond expectations. The financial market is also stronger thanks to places like The Navy Yard that are putting people to work. More jobs enable more people to buy homes. The 10-year tax abatements and low interest rates are attracting buyers to the local market. It really is an exciting time for the real estate market in South Philadelphia and throughout the city. Q: What are the needs and interests of clients looking for homes in this market? A lot of suburbanites have taken a huge notice of city living. Low real estate taxes are a draw as well as tax abatements, parking provisions with new construction and tight-knit communities. There’s also an increased interest in gentrified neighborhoods, which is giving areas throughout the city a huge economic boost. The rental market is also a huge draw. People love the convenience of city living. Young professionals, students, couples, singles. They want to be near the restaurants, the Avenue of the Arts, public transportation. They can get from a concert or ballgame to dinner and the theatre without leaving Broad Street. There’s something for everyone. Q: Are you seeing a lot of first-time homebuyers? Yes. The interest rates are dramatically low right now (3-3.5%), which

| ROWHOME MAGAZINE | January / February / March 2020

makes it a tremendous opportunity for young people to buy their first home. Other perks like buyers’ assistance and tax credits are attracting younger buyers to the market. Q: Many families are sharing space with multi-generational members (parents, children, grandchildren). What are the specific requirements of buyers interested in purchasing properties for extended families? It really depends on their individual needs. If parking is a requirement, they need to look at developments like Packer Park. Do they want separate living quarters? Then they might want to look at multi-unit dwellings. Some people are looking to downsize their living space to make it more manageable for family members. Less maintenance. Walking distance to stores, public transportation, restaurants. It really depends on the individual buyers’ needs. Q: Is there a lot of interest in properties that need renovations? Speculators, developers, builders. They are looking for properties to renovate and flip. But the majority of buyers want turnkey properties. Finished basements, roof decks, central air, new kitchens, 2 full baths, contemporary finishes. The city has a lot to offer and Philadelphia is getting a lot of well-deserved attention as one of the top cities to live in. Q: Why are Philadelphia’s neighborhoods attracting such an increased interest in real estate? City living is attractive for a lot of reasons. Convenience is one of them. It is within walking distance to anywhere you want to be. Restaurants, theatre, museums, hospitals, universities, historic landmarks, proximity to the mountains and the shore. The list goes on and on.

Larger homes cost more to maintain. Row Homes are cost efficient and historic. Restorations and renovations are merging traditional with contemporary. There’s a property to suit any taste and budget. Q: Row Homes are attracting a lot of interest in the market. Why? Buyers are amazed to see the transformation of row homes throughout the city. The upgrades, renovations, high-end finishes and custom details that await them behind the doors in our neighborhoods are jawdropping. They love the history of the row homes, the character of the architectural design. And they are easy to maintain. Within walking distance to anywhere you want to go. Q: Spring is prime time in the real estate market. Any tips for people in this market? What can they do to prepare for buying a home? There are many things you can do to prep for buying your home. Aside from checking the “must have” boxes on your list, you should: Set a budget and stick to it. Save a down payment and closing costs. Get preapproved for a loan. Research the neighborhoods you desire. Find a realtor you trust and enjoy working with. Ask a lot of questions about the property, the area (i.e. schools, community centers, neighborhood associations) based on your needs & interests. Enjoy the process and your new home! Mario Tropea Jr. is a member of the Philadelphia RowHome Magazine (PRH) Business Network.




/ February / March 2020 | ROWHOME MAGAZINE | 39



FDR Park

Master Plan calls for $200 million in upgrades over next 5 years 40

| ROWHOME MAGAZINE | January / February / March 2020

by LARRY GALLONE Images courtesy of WRT DESIGN The athletic fields. The playgrounds. The multiuse trails. The lakes. The hill. The wetlands. All part of the proposed renovations of FDR Park. This beautiful green space at Broad and Pattison originally opened to the public almost 100 years ago in 1921. After years of use and overuse, it stands ready for an ambitious upgrade. In May 2019, the nonprofit Fairmount Park Conservancy and its city partner Philadelphia Parks & Recreation unveiled a new master plan for the 348-acre FDR Park that will feature two zones: an Ecological Core that manages water, connects park users to nature and provides a critical habitat for wildlife; and an Urban Edge, with a gateway to the park, athletic fields and recreation. FDR Park (also known as “The Lakes�) built its reputation as a scenic backdrop for wedding photos and a place for families and friends to gather. The space currently features the First Tee golf program, a world-renowned skate park, tennis courts and the iconic American Swedish Historical Museum.


The Million-Dollar Makeover of

St. Monica School


2500 S. 16th Street, Philadelphia, PA 19145

Junior School:

1720 W. Ritner Street, Philadelphia, PA 19145



According to the Fairmount Park Conservancy and Philadelphia Parks & Recreation, more than $200 million is anticipated to complete the five-year master plan. Starting with $15 million for the Gateway Plaza at Broad and Pattison, which will welcome guests from both the Subway and Broad Street to FDR Park.

A new tidal wetland will be restored on 40 acres on the southwestern border of the site in partnership with the Philadelphia International Airport. This wetland provides a habitat vital to wildlife and delivers on the number one priority of the community: access to trails and nature.

THE HILL THE GREAT LAWN Other features will include the Great Lawn where neighbors can gather for picnics and play, or enjoy exciting celebrations and events. Also planned is the Franklin 5K track which creates a safe and picturesque experience for walkers, runners and cyclists, culminating in celebrations on the Great Lawn.

FISHING & PADDLING As part of the ecological enhancements, the master plan celebrates The Lakes with elevated boardwalks, a new wooded picnic grove and access points for fishing and paddling. A $250,000 grant from the Pennsylvania Department of Conservation and Natural Resources will support construction of stormwater management measures; installation of play equipment with required safety surfacing; ADA access; landscaping; project signs and related site improvements.

Rising 36 feet above the park, The Hill will give visitors stunning views of the park, the Philadelphia skyline and the Schuylkill and Delaware Rivers. The Hill changes with the seasons, providing sledding in the winter, panoramic views of autumn colors and meadow wildflowers in spring and summer – plus an exhilarating climb and extra-long slide year-round. “The Friends of FDR Park are thrilled to see that our beloved park is finally receiving the love, attention and resources that it has long deserved,” says Barbara Capozzi of Friends of FDR Park. “The Park is more popular by the day, so please come down, visit and see what all the buzz is about! All are welcome!” As fundraising continues, you can visit to learn more about the park’s master plan. Sign up for email blasts to learn about the free programs and activities planned for Spring and Summer 2020. January

Since 1908 Proud of Our Past Committed to Our Future Early Learning Center (Pre-K / ages 3-4) Kindergarten – Grade 8

After school Programs Register today To visit or register, call the Senior School Main Office at 215.467.5338 For information about St. Monica Early Learning Center (ages 3-4), call 215.334.6001 Pastor

Reverend Joseph Kelley Principal

Sister Mary Regina Matulka, IHM Early Learning Center Director

Sister Rosemary Peterson, IHM

/ February / March 2020 | ROWHOME MAGAZINE | 41

New Construction 303 N. Suffolk Ave. Ventnor, NJ

• 4 bedrooms, 3 Full baths. rear deck and big back yard.

New Construction


Robin Mitchell Certified New Home Specialist Office: 609-822-4200 Cell: 215-266-8334


PAINTING OF DISTINCTION INTERIOR • EXTERIOR Office: 267-930-3420 w w w . fac e b o o k . co m / faux pa i n t

Faux Finish Specialist

Joe LaFiora



Top Paint Shades of 2020

Hues of Blues Courtesy of CINDY & JACKIE

In true “Roaring 20s” fashion, we are seeing a trend toward bolder, deeper colors as we usher in a new decade. The Pantone Color Institute kicked the year into gear with its 2020 Color of the Year – Classic Blue – reminiscent of the sky at dusk. Sherwin Williams named “Naval” as its Color of the Year, a soothing shade that it calls “equal parts calming and confident.” We are seeing a trend toward bolder colors accented with lavish shades of days-gone-by with a contemporary twist. After years of white-on-white kitchens and shades of gray in every room, homeowners are embracing rich jewel tones and nature-inspired greens like mint and moss, creamy neutrals like champagne and the softer sides of pink. If you need help with your home design needs, contact Cindy and Jackie at Fetterman Design Group, 856.264.6816. Fetterman Design Group is a member of the Philadelphia RowHome (PRH) Magazine Business Network.


| ROWHOME MAGAZINE | January / February / March 2020


Brand New 3-story Townhomes with Garages starting at $475,900 Invest in a unique and luxurious lifestyle in Packer Park, one of Philadelphia’s most desirable neighborhoods, with its own fusion of style, culture and personality. Sports and entertainment venues are nearby, and great restaurants and FDR Park are right around the corner.

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Where else will you get this much space, your own private driveway, 9’ ceilings, a private balcony, a gourmet kitchen with stainless steel GE® appliances, hardwood floors, and great views of the Philadelphia skyline?

Ask About Quick Delivery Homes!


SALES CENTER LOCATION: 2300 Hartranft Street Philadelphia, PA 19145

215.339.5390 |

DECORATED MODELS OPEN: Mon, Thurs thru Sat: 11 AM-5 PM Sunday: 12-5 PM

Broker cooperation is warmly invited and appreciated.

All prices and features subject to change without notice. Please see sales associate for details.



Stay Safe in Extreme Cold



Chief Administrative Officer, Allied Universal

When extreme cold arrives, there are many challenges to staying safe. It is important to take extreme cold seriously and minimize your risk of exposure. Preventive action is your best defense. Prepare your home and car in advance for cold-weather emergencies. Winterize your home by insulating, using weather stripping and caulking, and installing storm windows. Create a home emergency kit that has enough supplies for 3-7 days. Keep antifreeze and windshield washer fluids at proper levels in your car and have a full tank of gas. Carry a vehicle emergency kit that includes warm clothing, a blanket, a scraper, a shovel, a flashlight with extra batteries and jumper cables. If you must go outside, make it brief and avoid physical exertion, as cold weather puts extra strain on the heart. Wear several layers of loose-fitting clothing. Outer layer. Wear a coat made from a tightly woven fabric that is wind and water-resistant. Inner layer. Fabrics like wool, silk or polypropylene hold more body heat than cotton. Wear a hat, a scarf to cover your face and mouth, mittens and water-resistant boots. Remove extra layers of clothing if you feel too warm. Excess perspiration can increase heat loss. Avoid wet clothing, which loses 90 percent of its insulating value. Shivering should not be ignored. It means your body is losing heat. Do not drink alcoholic or caffeinated beverages, which cause your body to lose heat more rapidly. Don’t forget to bring your pets indoors!

❚F  rostbite

Frostbite is the most common injury resulting from exposure to severe cold. It is an injury to the body that causes a loss of feeling and color in affected areas, usually the fingers, toes, ears, nose, cheeks or chin. Any of the following signs may indicate frostbite: White or grayish-yellow skin area Skin that feels unusually firm or waxy

❚N  umbness

At the first sign of redness or pain on your skin, return indoors, as frostbite may be beginning.

❚H  ypothermia

When exposed to cold temperatures, your body begins to lose heat faster than it can be produced and the result is hypothermia, or abnormally low body temperature. It may make you unable to think clearly or move well, so it is particularly dangerous because you may not even know you have it. Hypothermia can also occur at cool temperatures if a person becomes chilled from rain, sweat or submersion in cold water. Any of the following signs may indicate hypothermia: Shivering Exhaustion Confusion Fumbling hands

Memory loss Slurred speech Drowsiness

Immediately seek emergency medical treatment if you think you may have hypothermia or frostbite.

Ron Rabena, Allied Universal, is a member of the Philadelphia RowHome Magazine (PRH) Business Network.


| ROWHOME MAGAZINE | January / February / March 2020

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Tax identification theft is becoming all too common. Victims know how frustrating the experience can be. Thankfully, the IRS is willing to help.

Why the stolen information may be important

The frustration.

You can see what personal information has been stolen.

If you are a victim of IRS identity theft, your first instinct is to find out what was filed and who filed it. In the past, most requests by victims of this theft could not receive this information. The IRS often stonewalls these requests because of active investigations and because it wishes to protect other potential victims’ identification.

There is help.

As long as you follow IRS instructions, you are now able to get transcripts of what thieves attempted to do with your tax information. But be forewarned. The IRS may mask or redact information on the fraudulently filed tax return. Its goal is to provide you with enough information to determine how your personal information was used on the tax return without putting other information at risk.

To receive a transcript you must:

First, file an identity theft Form 14039, Identity Theft Affidavit Then file Form 4506-F, Identity Theft Victim’s Request for Copy of Fraudulent Tax Return To be successful in your request, your name and Social Security number (SSN) must be listed as the primary or secondary taxpayer on the fraudulent tax return. Plan on receiving an acknowledgement from the IRS within 30 days and a copy of the transcript within 90 days. Be prepared to have to work through masked or redacted information to determine what was stolen.

What has been compromised? Name, address and SSN? Do they have your dependent’s or spouse’s information? Perhaps they also have your income and withholding data. Knowing this will help you plan the extent of data protection you will need.

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There may be clues as to where the identity theft occurred.

Of the information stolen, who had access to it? Did the data breach involving your information happen through the IRS or somewhere else?

There may be more tax years impacted than you thought. Request information from the year you first became aware of the identity theft at the IRS. But you may wish to request information from a prior year and from the year following the theft. The IRS has access to up to six years of tax returns. Try to determine whether the theft is ongoing or a one-time occurrence.

John S. Galati Accountant

The request requires specific information. You can read more about it on the IRS website. Thankfully, the IRS is now more helpful in sharing fraudulent information to allow victims to take action to protect themselves.

Serving clients for 41 years.

1522 E. Passyunk Ave. Philadelphia, PA 19147 P: 215.271.5000


C: 856.207.1111

FAX: 215.271.5720

David Spitzberg CPA is a member of the Philadelphia RowHome Magazine (PRH) Business Network.

Jo h n S G a l a t i @ c o m c a s t . n e t January

/ February / March 2020 | ROWHOME MAGAZINE | 45


& RDER LAWO Buying a new home?



Q: If I have a living trust, do I still need a will?


A living trust is a legal arrangement where the creator places their assets into a separate entity to be managed while they are living, and distributed upon their death, according to their wishes. The trust becomes irrevocable upon the creator’s death and the assets are then distributed to the designated beneficiaries. A will is also needed to ensure that any asset you acquire that does not make it into the trust will be distributed according to your wishes.

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 46

| ROWHOME MAGAZINE | January / February / March 2020

Q: I am in the market for a

new house. My friends think I should hire an attorney. How can an attorney help a buyer?


An attorney can be invaluable to a buyer. The agreement of sale needs to be reviewed to ensure that the buyer is protected with respect to a number of potential issues including the home inspection process, mortgage contingencies and damages in the event of a breach by either party. The attorney will also monitor the entire process and will handle any issue that arises from the time the AOS is signed to being present at settlement.

Q: I was a passenger in a

friend’s car and we were involved in an accident. My friend paid for the damage to the other car out of pocket so the other driver didn’t notify the insurance company. I am getting pains in my lower back ever since. What are my options without ruining a friendship?


If your friend was negligent and caused the accident, you have no option other than to bring a claim against your friend. If your friend wasn’t at fault, then a claim can be brought against the other driver. DePasquale Law Offices is a member of the Philadelphia RowHome Magazine (PRH) Business Network. Once again, Frank DePasquale has been recognized by his peers as a Pennsylvania Super Lawyer for 2020. He heads DePasquale Law Offices, 2332-34 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email him at or visit

Longo Italiano!

by M a r k C a s a s a n t o


| ROWHOME MAGAZINE | January / February / March 2020



o say these are busy times for South Philly native Jerry Longo would be an understatement. In fact, for about three weeks, as we tried to zero in on a time and date for a potential sit down, he and I spent more time passing each other on Interstate 95 than the probable word count of this story. That’s life as he now knows it. But, he’s not complaining. The I-95 shuffle has gotten the affable restaurateur closer to home than he’s been in quite some time. And for Jerry, that’s a good thing. Like many other neighborhood guys, when the mid-eighties dangled the lure of big money, new opportunities and upstart casino careers, Longo took a shot and gambled on Atlantic City. After making a play on the Golden Nugget in 1984, he continued his run up the boardwalk to The Sands before eventually coming up aces high in - of all places - Connecticut. At the time, Atlantic City wasn’t much of a stretch for him. His family owned and operated a pizzeria restaurant in Northfield, just outside of the resort’s suddenly resurgent bright lights and flashy new hotels. Moving from his familiar shore stomping grounds to help launch what, at the time, was the country’s third legalized gambling outpost, was the roll of the dice. It didn’t take long for Longo to conquer his new domain. As Vice President of Marketing for Foxwoods Casino, he would soon be the toast of the town and talk of the industry. To this day, he stands responsible for some of the highest grossing casino revenue events. Through it all, however, it didn’t matter if he was standing shoulder to shoulder with the

cast of The Sopranos or someone’s Aunt Sara and Uncle Steve. For Jerry, everyone was a million-dollar customer and it’s a philosophy he embraces to this day. After a little time away from the long, stressful hours of high stakes gaming and casino floors, Longo shifted gears and sank his teeth into an entirely new venture. Although he may not have realized it at the time, his recipe for future successes was a blend of the culinary skills he bore witness to as a child in Italy and the genuine people skills he garnered on the streets of South Philly. Born in Rome, his mom and grandmother are responsible for his love of food. In many respects, they set the foundation for what today is the menu at Jerry Longo’s Meatballs & Martinis. After dropping anchor on his flagship restaurant in Rhode Island’s ItalianAmerican stronghold, Federal Hill, both consumer and spatial demands pushed him into a bigger location in Westerly. It was the first, but not the last expansion for the upstart chef / restaurateur. And along for the ride was his childhood friend, Frankie “Perdue” Storione. They met on Passyunk Avenue at the old Star Wars Arcade where Longo worked. Almost immediately, they hit it off in a South Philly “cuz” kinda way. They’ve had each other’s back ever since. Storione brings 36 years of front line hospitality experience to the table, beginning at Old Original Bookbinders when he was just 18 years old. He’s worked in Vegas on The Mirage’s inaugural team and opened Palm Restaurants, as well. In essence, he has pedigree. Theirs is a potent combination. Perdue will tell you it’s Longo’s charisma and


Jerry will tell you it’s Storione’s infectious personality. Regardless, it’s the tag team that’s leading the new venture at Dover Downs. The championship formula is a little something they call QSA – Quality. Service. Atmosphere. Imagine walking into your grandmother’s home where you are showered with love, peppered with food and comfortable enough to put your feet up and stay awhile. It is termed Italian Soul Food at Jerry Longo’s Meatballs & Martinis. Jerry will tell you they’re not trying to reinvent the old family recipes but they can be enhanced with better quality ingredients that were unavailable to our parents back in the day. Key ingredients are imported from Italy and provisions are direct from Arthur Avenue in the Bronx. And only a guy from South Philly would plate a meatball, ricotta with a salad and know how to make it work. There’s an authentic flywheel prosciutto cutter on the antipasto bar that holds center stage in the dining room. There are even gaming tables in the restaurant. After all, it’s the marriage from where Longo came and where he now sits. And from that seat at the head of the table, Longo makes it happen. One day he’s behind the line in the kitchen, next day in the front of the house making memories with Storione and still another, looking at potential good things to come. For now, the doors in Delaware are open. Don’t knock; just go on in. PRH Jerry Longo’s Meatballs & Martinis at Dover Downs Hotel & Casino is a member of the Philadelphia RowHome Magazine (PRH) Business Network.

/ February / March 2020 | ROWHOME MAGAZINE | 49


Dover Downs Hotel & Casino


CARBONARA ➜1  oz olive oil ➜9  oz spaghetti ➜3  oz diced pancetta ➜1  oz butter ➜6  oz heavy cream

INGREDIENTS ➜2  oz grated Parmesan cheese ➜1  egg yolk ➜1  /2 oz extra virgin olive oil ➜S  alt and coarse ground pepper



Cook pasta al dente according to instructions. In a large skillet, cook pancetta in one ounce of olive oil over medium heat until crisp and fat has rendered. Add butter and cream; cook until slightly thickened. Whisk together egg yolk and Parmesan. Drain pasta leaving a small amount of the pasta water clinging to the spaghetti. Remove the skillet from the heat. Working quickly, add the pasta to the pan with the cream and quickly incorporate the egg and cheese mixture stirring constantly. Toss until pasta is completely coated. Salt and pepper to taste. Serve immediately with additional Parmesan and a drizzle of extra virgin olive oil.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Tenuta Di Burchino Toscana $13


WITH SAUSAGE & RABE ➜1  oz olive oil ➜6  oz orecchiette pasta ➜6  oz cooked and sliced Italian sausage links

➜1  /2 oz chopped garlic ➜1  oz butter ➜1  /2 oz all purpose flour ➜ .05 oz chopped fresh Italian flat leaf parsley

INGREDIENTS ➜ .05 oz chopped fresh basil ➜ .01 oz red pepper flakes ➜2  oz white wine ➜4  oz chicken stock ➜5  oz blanched chopped broccoli rabe

➜2  oz grated Parmesan cheese ➜1  /2 oz extra virgin olive oil ➜ s alt and coarse ground pepper DIRECTIONS

Cook pasta al dente according to instructions. In a large skillet, cook sausage in one ounce of olive oil over medium heat until browned. Add garlic and cook for an additional minute. Deglaze the pan with the white wine. Add chicken stock and bring to a simmer. Add broccoli rabe. Simmer until slightly softened. Add seasonings – parsley, basil, red pepper flakes, salt and pepper. Create a mock roux by incorporating a small amount of butter with the flour and adding to the sauce to thicken. Drain pasta leaving a small amount of the pasta water clinging to the pasta. Remove the skillet from the heat. Add the pasta to the pan with the sauce. Add parmesan cheese. Toss until pasta is completely coated. Serve immediately with additional Parmesan and a drizzle of extra virgin olive oil. JERRY LONGO’S MEATBALLS & MARTINIS IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Cecchi Chianti $13 50

| ROWHOME MAGAZINE | January / February / March 2020


Keep Your Man Home






“Trust me. He will not go out tonight.”

Philly INGREDIENTS ➜2  beef short ribs (3-4 oz each, ➜2  large carrots, sliced bone in) ➜2  cloves of garlic ➜G  rand Marnier or similar cognac ➜2  sprigs of fresh herbs (rosemary (Grand Marnier works best because of the hints of citrus)

➜1  orange and 1 lime for zest ➜5  0g tomato paste ➜2  55g red wine ➜1  cup brown sugar ➜1  large onion sliced ➜3  celery stalks

or thyme)

I have been making this cheesecake recipe for many years and anyone who has tasted it will tell you it really is the best cheesecake ever! Whenever I’m invited to anyone’s home for dinner, this has become my cost of admission.

➜4  5g beef stock (homemade or store bought)

➜O  live oil ➜S  riracha (if you like some heat) ➜S  alt (as needed) ➜G  arlic powder (as needed)

INGREDIENTS ➜2  lbs. (four bars) ➜2  tbsp. flour + 2 Philadelphia Cream Cheese


➜4  eggs, lightly

Pour 1 oz of Grand Marnier into a plastic zip lock bag. Season ribs with brown sugar, salt, pepper, garlic powder. Add a teaspoon of Sriracha if you like heat and let marinate overnight.


➜1  1/2 cups sugar ➜1  tsp. vanilla extract ➜1  1/2 tsp.

SEARING THE RIBS Coat a round skillet with olive oil and when hot, pan sear ribs on each side. Searing helps to develop the flavor. Once ribs have seared, reduce the heat and cook your onions, garlic and celery in same pan till softened. About 5 minutes. Prepare your braising pot by adding in the red wine, tomato paste, beef stock, carrots, celery, onions and garlic. This will make the glaze as it reduces. Place your short ribs in the pot with the braising liquid as well as the fresh herbs. Cover pot with a lid or tight sealed aluminum foil. Place in oven and bake on 325 F until ribs reach the desired temp (about 158 degrees F) and are tender and pulling from bone. About 2- 2.5 hours. Remove the ribs, cover with your glaze from the pot and let rest for 10 minutes before serving. This keeps some of the grease from your plate as beef ribs tend to be fatty. If he really likes heat, put a little Sriracha on the plate.

➜1  6 oz. sour cream ➜1  stick butter, melted

➜C  innamon for topping

lemon juice

DIRECTIONS Preheat oven to 325 degrees. Mix cream cheese and sugar together; gradually add beaten egg. Add flour/cornstarch. Stir in vanilla and lemon juice. Mix in melted butter, then fold in the sour cream. Pour into a 9 inch springform pan. Place pan into a water bed. Bake for one hour. Turn oven off and leave cake in for 2 more hours. Cool cake completely before removing the spring. Sprinkle with cinnamon and cool in the refrigerator. For best slicing, wet knife with hot water.

Pair with an ice cold beer. I chose Modelo.

tbsp. cornstarch mixed together


/ February / March 2020 | ROWHOME MAGAZINE | 51



PORK CHOPS WITH GARLIC ROSEMARY BUTTER l o m b a r d i m e at s . c o m

Philly INGREDIENTS ➜4  bone-in pork loin

minced rosemary

chops, cut 1 inch thick

➜K  osher salt ➜ F reshly ground black pepper ➜1  tablespoon freshly

➜2  cloves garlic, minced ➜1  stick butter, melted ➜2  tablespoons extravirgin olive oil



Remove chops from refrigerator 20 minutes before cooking so they are room temperature. Preheat oven to 400 degrees. Season pork chops generously with salt and pepper. In a small bowl, mix together butter, rosemary and garlic. Set aside. Heat cast iron skillet over medium-high heat for five minutes, then add olive oil. Place pork chops in pan. Baste with butter mixture. Sear until golden, 3-4 minutes, flip and cook 3-4 minutes more as you continuously baste the chops. Place skillet in oven and heat until cooked through about 6-7 minutes. Test for doneness by pressing your thumb in the center of one of the chops. It should spring back firmly against your thumb. If it feels soft, let it roast for another minute. Interior should be 140-150 degrees. Remove from oven and transfer to plate. Cover with foil. Let rest for 4 minutes. Serve with more garlic rosemary butter.

215.755.7180 3120 S 20th Street, Philadelphia, PA 19145

Monday-Thursday • 11am-9pm Friday&Saturday • 11am-11pm Sunday • 12pm-8pm

Benny Marsella and friends appear every Saturday night! Happy Hour - Monday-Friday 4 PM-6:30 PM. Call for more entertainment information. Visit our website for all of our upcoming events!

w w w. p o p i s r e s t a u r a n t . c o m 52

| ROWHOME MAGAZINE | January / February / March 2020


Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Fontanafredda “Ebbio” Langhe Nebbiolo $19




INGREDIENTS ➜1  0 whole eggs ➜1  /8 tsp cream of tartar ➜1  6 oz heavy cream ➜1  /8 tsp salt ➜3  oz grated parmesan cheese ➜1  tsp chopped cilantro ➜2  tbs Dijon mustard ➜1  tsp chopped Italian parsley ➜1  /8 tsp dry mustard ➜2  tsp chopped chives ➜1  /8 tsp Old Bay Seasoning ➜6  oz jumbo lump crab meat ➜1  /8 tsp white pepper ➜ (8) 5 inch crepe shells (pre-made) ➜1  /8 tsp garlic powder ➜1  /8 tsp baking powder DIRECTIONS In a mixing bowl, combine all of the ingredients except the crab meat and the herbs. Whip by hand for 2 minutes. After the ingredients are whipped, add the parsley and cilantro. Spray muffin pan with nonstick pan spray, then place the 5-inch crepe shells inside muffin pans. Place 1 oz of crab meat and a pinch of chopped chives in the crepe shell. Pour egg and cream mixture into shells and bake at 325 degrees for 30 minutes or until mixture is golden brown and puffy. Serve with field greens and steamed carrots. Garnish with lemon. Serves 8 CESCAPHE IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Brian Carter Cellars Oriana White Blend $15

Meet me at the Penrose

PENROSE DINER 20th & Penrose Avenue Philadelphia, Pa.

215.465.1097 Open 7 days S-Th: 6 am to midnight F&S: 24 hours

Food for thought 

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/ February / March 2020 | ROWHOME MAGAZINE | 53




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

oir Restaurant & Bar on East Passyunk Avenue is a combination of classic and classy. The menu is inspired by the flavors of Montrealinfluenced Italian cuisine that also mingles with a bit of South Philly Italian comfort foods. Since opening in 2012, Montreal-born Chef Marco DeCotiis has done a fine job tempting restaurant goers to pick his place along Philadelphia’s vibrant East Passyunk


restaurant row. His secret? Fine, homemade recipes and combinations that both tempt the taste buds and comfort the soul. Open for lunch and dinner, Noir offers a relaxed atmosphere for bar snacks or full meals. The 50 seats that surround tables and the ample bar area can accommodate any group - perfect for family parties and special occasions. Whether you’re looking for a romantic night out, dinner with the family or a place to talk business over lunch, the ambience of Noir is


a go-to location for quality, authentic Italian styled foods and friendly faces. Donnamarie DeCotiis co-owns Noir with husband and chef Marco DeCotiis. She spent 10 years in the business before taking the leap into her own spot on one of the city’s trendiest strips. She and her hand-picked staff know that providing guests with a friendly, old school vibe is a key ingredient to a menu that boasts family recipes and authentic signature dishes. She speaks fondly of times when customers dining at separate tables sud-

| ROWHOME MAGAZINE | January / February / March 2020

denly connect in conversations. Art is a thread that is woven into the interior conceptual design of the restaurant. John Christinzio, a local master architectural designer and expediter with an impressive portfolio, devised the interior layout and chic exterior ‘NOIR’ sign. His talented wife Ann Christinzio crafted a mystical mural in muted colors that illuminates the interior of Noir. Black and white photographs are mounted throughout – embracing what Donnamarie says captures the 1950s sensual spirit and charm. Noir’s cocktail menu features a spirited selection of custom blends that Donnamarie handpicked from her list of favorites. From artisan wines, craft beers, creative cocktails and seasonal specials, there’s a flavor to savor whatever the occasion. Marco likes to include seasonally inspired appetizers, entrees and desserts on his

menu, as well, and he’s easily attuned to preparing your special request given notice before you arrive or on the spot (special mention, Chef’s hearty and beefy pot-pie called the Quebec Tourtière). However, it is easy to choose with such variety including the spotlighted Montreal dishes like poutine and Montreal-style burger. If you’ve ever been to East Passyunk Avenue, you know the difficulty that comes with picking the perfect place to eat. You realize the temptations that await behind the doors of so many amazing eateries on East Passyunk and throughout the City. If you haven’t stepped into Noir yet, now is the time. Come taste a memorable selection of amazing dishes that blend ItalianAmerican and Canadian cuisine at this favorite neighborhood hot spot. NOIR RESTAURANT & BAR IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.



INGREDIENTS ➜4  cups Arborio rice ➜1  /3 cup grated parmesan cheese ➜1  2 cups chicken broth ➜1  /3 cup shredded mozzarella ➜1  chopped onion ➜ 2  tablespoons chopped parsley ➜1  cup olive oil ➜ 4  eggs ➜2  bay leaves ➜ 2  cups flour ➜1  cup diced prosciutto ➜B  read crumbs as needed ➜1  /2 cup grated asiago cheese ➜C  anola oil for frying DIRECTIONS In a heavy saucepan, pre-heat olive oil and add chopped onion. Sautee for two minutes. Add rice, bay leaves and 6 cups chicken broth. Stir continuously until rice absorbs most of the chicken broth. Add additional broth. Cook until all the broth is absorbed. Remove from heat and let cool. Add prosciutto, cheeses, parsley. Mix well. Form desired size balls. Roll in flour, eggs, then breadcrumbs. Fry in oil until golden brown. Serve with marinara sauce! NOIR RESTAURANT & BAR IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Fabre En Provence Rose $13 n o i r r e s ta u r a n ta n d b a r . c o m

1909 East Passyunk Avenue Philadelphia, Pa. 267.319.1678

n o i r r e s t a u r a n t a n d b a r . c o m 


/ February / March 2020 | ROWHOME MAGAZINE | 55







Philly My sister’s mother-in-law liked to make this for her family when she came home from Mass on Sundays. It was always on the dining room table, served casually on small plates with Italian bread and a bottle of red wine. It was the appetizer before the macaroni and meatball dinner.

INGREDIENTS ➜6  large car-

rots scrubbed and peeled,

INGREDIENTS ➜1  cup water ➜1  /2 cup butter/


➜4  eggs

➜1  cup flour DIRECTIONS

Preheat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour vigorously over low heat (about 1 minute or until mixture forms a ball). Remove from heat. Beat eggs all at one time - continuous beating until smooth. Drop dough by tablespoon, three inches apart, onto ungreased baking sheet. Bake 35-40 minutes.

CUSTARD FILLING INGREDIENTS ➜3  eggs, slightly tioner’s sugar ➜2  cups milk beaten ➜1  /4 teaspoon salt ➜3  /4 teaspoon ➜1  /4 cup confecvanilla DIRECTIONS Combine all ingredients except vanilla and cook in double boiler when water is warm, not too hot. Stir constantly with a wooden spoon. As soon as the mixture coats the wooden spoon, remove from top of double boiler and cool immediately. Place pan in bowl of cold water and stir one or two minutes, until desired consistency, and add vanilla. Cool. Divide pastry puffs horizontally. Drop by teaspoon in bottom half of pastry puff until there is a little custard over the top. Cover with top half of pastry.

➜1  clove of

garlic, minced

➜P  inch of red

pepper flakes

cut into 1/2inch rounds

➜1  clove of MARINADE ➜5  tablespoons balsamic vinegar

➜6  tablespoons extra virgin

garlic, peeled

➜1  /4 cup of water

olive oil

➜1  /2 teaspoon

dried oregano

➜P  inch of sugar

DIRECTIONS Place carrots, garlic and water in a microwave safe bowl. Loosely cover with plastic wrap and microwave on high until crisp-tender, 5 to 7 minutes, stirring halfway through. Drain and transfer to serving bowl. Add vinegar, oil, minced garlic, red pepper flakes, oregano and a pinch of sugar. Toss well. Let cool for 10 minutes, stirring occasionally. Discard the whole garlic clove. Cover. Refrigerate. Season to taste with salt and pepper before serving.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Rubus Red Calatuad $12

Serves six people. 56

| ROWHOME MAGAZINE | January / February / March 2020


SPINACH & 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


“My friend Rita Stagliano was kind enough to share this recipe with me. I have been enjoying it for many years. It was given to Rita by her late husband’s aunt almost 50 years ago. This is a soup that becomes more hearty and delicious when you add chicken or little meatballs.”  — Debbie Russino

Anthony, Vince & Vincent “Three generations; a 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 Andrew Andreozzi


chicken broth (I use College Inn)

➜1  2 large eggs

INGREDIENTS ➜1  box of chopped spinach, thawed

➜1  /2 cup of

➜S  alt, pepper & garlic powder to taste

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Preheat oven to 350 degrees. In a bowl add eggs, cheese and seasoning. Mix with a fork or whisk. Drain spinach and squeeze out any excess water, then add into bowl and mix all together. Spray the bottom of a cookie sheet with non-stick spray and pour in mixture. Bake for 40 minutes or until golden brown. Let it rest for a few minutes. Cut into approximately 2-inch squares. Heat up your broth and it’s ready to serve. (Variations) I sometimes use mini spaghetti or Acini Pepe pasta in the soup, too. Cook and strain the pasta; then add the spinach and egg squares. You can also add little meatballs or chicken to the soup.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Laroque Chardonnay $12 

My “Hands On” approach sets me apart - taking fewer clients at a time ensures that you have my undivided attention throughout the entire Buying and Selling process. EIGHT Time Winner “Five Star Professional” as seen in Philadelphia Magazine.

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/ February / March 2020 | ROWHOME MAGAZINE | 57




LASAGNA Check out our interview with them in our Winter 2018 issue!


“We decided to share our favorite vegan lasagna recipe, which we actually learned from Oh She Glows. This has become our go-to whenever a close friend is dating someone new and it’s getting serious. We’ll invite them over for dinner and usually end up making this! I can’t figure out why the relationships never seem to work out but we seem to know so many new vegans now.”

INGREDIENTS tel : 917-300-8343

Where, oh where, is my RowHome Mag?

➜1  cup raw cashews,

soaked in water for 30 minutes or overnight

➜2  garlic cloves, peeled ➜1  /4 cup fresh lemon juice ➜1  tbsp Dijon mustard

➜4  54 g box of lasagna noodles*

➜1  .5 bottles of pasta

sauce or use homemade marinara sauce

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water (or more as needed)

➜1  .5 cups fresh basil

leaves (lightly packed)

➜3  /4-1 tsp kosher salt (or to taste) + freshly ground black pepper

➜1  /2 tsp onion powder (optional)

➜1  /2 cup nutritional yeast

(gives the cheese flavour)

For the Lasagna chopped (2.5 cups)

➜2  small zucchinis, chopped ➜1  cup cremini mushrooms, sliced

➜1  large red pepper, chopped ➜1  large handful spinach

➜2  pre-cooked veggie burgers, crumbled (optional)

➜ L emon Basil Cheeze Sauce (from above)

➜D  aiya cheese (as

much as desired)

DIRECTIONS Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed. Preheat oven to 400° F. In a large skillet, saute onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sautee for another 10-15 minutes. *Season well with Herbamare or kosher salt and black pepper.* This is key or you will have bland tasting vegetables in your lasagna. Meanwhile, bring a large pot of water to a boil. Boil lasagna noodles for 8 minutes, drain, and rinse immediately with cold water. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce and finally, a sprinkle of cheese. Cover with tinfoil and prick with a fork a few times. Bake at 400° F for 40-45 minutes then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.


Winter. Spring. Summer. Fall.

Look for your new edition every quarter!

➜3  garlic cloves, minced ➜1  sweet onion,

For the Cheeze

➜1  /4 cup vegetable broth or

*I cooked an entire box of noodles (16 oz) and had 6 noodles left over. This will depend on how large your casserole dish is. My dish is a bit small although I’m not sure of the actual size.

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| ROWHOME MAGAZINE | January / February / March 2020

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Natura Carmenere $10







Excellent Rates & Excellent Customer Service Auto Homeowners Business Life Insurance 2700 S. 18th Street * Philadelphia, PA 19145 Call For A Free Quote!

215-339-0333 “Hay! This is my own spin on an old classic icebox cake. I love coffee, espresso and having people over for dinner. Whether it’s a late night band dinner or a potluck at a friend’s, this is an awesome way to finish a meal and tastes even better for breakfast the next morning! Ingredients (I usually measure on a whim with the music loud, so these measurements are approximate with multiple samplings, of course!). Music of choice while making desserts: Edith Piaf, Stevie Wonder and retro soul. You could also make it while listening to our new album, Wild Heart”

INGREDIENTS ➜8  oz Mascarpone D’Oro because it reminds me of my grandpa, Lou) ➜1  1/2 c. heavy cream, cold  tsp. vanilla extract ➜E  spresso (a few shots, or espres- ➜ 1 so powder in 4oz of hot water) ➜1  /2 c. sugar ➜1  /4 c. unsweetened ➜1  .5 pkg. chocolate cocoa powder

graham crackers

➜3  -4 tsp. espresso powder (I go for the classic Medaglia

➜D  ark Chocolate shavings

INSTRUCTIONS Soak chocolate graham crackers in espresso (and probably drink some too) in a shallow dish - put in fridge or freezer so that they don’t disintegrate. With mixer on medium-high speed, beat mascarpone, cream, cocoa, espresso powder and vanilla extract until soft peaks form. Fold in sugar and continue to whip until it’s firm. Line a baking pan with graham crackers in lasagna-layer style. Then, add a layer of the espresso cream (I usually do about 3/4-1 in. thick) and sprinkle some cocoa powder on top of each layer. Keep making layers until you reach the top of the pan. Then, cover with plastic wrap and put in freezer. I typically defrost for about 2 hours in fridge before serving. If you’re feeling super fancy, flip it upside down and drizzle with melted dark chocolate. But, no shame in eating it right out of the pan! Make sure to sprinkle chocolate shavings on top before serving.

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/ February / March 2020 | ROWHOME MAGAZINE | 59



MEATLOAF, POTATOES & BEANS IATSE Ballroom by Anthony’s Caterers w w w . i at s e b a l l r o o m . c o m

2654 S 10th St. (10th & Oregon) Philadelphia, PA 19148


This is my mother’s meatloaf recipe. It’s been a family favorite (and definitely mine) for many years! ➜2  lbs of ground beef (90-10)

➜2  eggs ➜1  1/4 teaspoons

MEATLOAF INGREDIENTS ➜1  /4 teaspoon of onion flakes garlic powder ➜3  /4 cups of ➜1  1/2 teaspoons breadcrumbs of parsley flakes

of salt & pepper

➜1  teaspoon of


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➜1  /8 teaspoon of

ADDITIONAL INGREDIENTS ➜2  cans whole beans (14.5 oz.) potatoes (14.5 ➜1  can crushed

salt, pepper & garlic

ozs. each)

➜1  can cut green

tomatoes (28 oz.)

DIRECTIONS Put all meatloaf ingredients in a mixing bowl and mix well by hand. Shape into a loaf. Put 3 tablespoons of oil in a large skillet with heat on medium-high. Brown on the bottom for 3 minutes; then the top for 3 minutes. Use two spatulas to flip the loaf over. Add chopped onions into the oil beside the meatloaf and stir these while browning the sides of the loaf for 2 minutes on each side. Move the meatloaf to a big pot and include all of the oil and onions. Put the big pot on medium heat. Pour the crushed tomatoes on top of the meatloaf. Add one cup of water around the sides. Add salt, pepper and garlic. Cook on medium heat for 8 minutes. Then reduce heat to medium-low. Add whole potatoes, drained. Add green beans, drained. Cook on medium low heat for 3 minutes then reduce to a simmer. Cover with a vented lid for 30 minutes. Then turn the meatloaf over. Stir the potatoes and beans besides the meatloaf. Add 1/4 cup of water and stir some more. Cover loosely with a lid. Simmer on low for 1 hour.




➜1  cup chopped


Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Chateau Des Moulins Bordeaux Rouge $12 60

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Philly This recipe is from my sister’s mother-in-law Athena. She lives in rural New Mexico and raises horses. Athena typically doesn’t measure ingredients or time her cooking but she tried to be specific when she sent this. I especially love the reminder to compost! This is a great sweet and savory dish that kids will enjoy, too. Mataji is a Hindu word that means “respected mother.”

INGREDIENTS ➜1  .5 sticks of butter baked in advance ➜1  /4 cup coconut milk ➜2  cups white spelt flour ➜1  /2 teaspoon powdered ginger ➜2  sweet potatoes,

DIRECTIONS Preheat oven to 350 degrees. Chop the butter and mix it into the flour, pinching it between your fingers. Add a small amount of ice water and stir the dough, forming it into a ball. Refrigerate while you start on the filling. Peel the skin off the sweet potatoes and compost. Mash the sweet potatoes in a bowl. Add the coconut milk and powdered ginger. Stir until well blended. Roll the dough into small, equal sized balls. Using a rolling pin, roll them out flat. Add a tablespoon of sweet potato filling to each turnover. Fold the dough light-wise over the filling. Using a fork, seal the edges down. Put on a baking pan and bake until slightly brown.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Stars Collide Sauvignon Blanc $10 


/ February / March 2020 | ROWHOME MAGAZINE | 61


CRABMEAT SALAD (CRABMEAT AVOCADO) h u g o s p h i l ly . c o m

INGREDIENTS ➜ 1 can jumbo lump crabmeat (1 lb)

➜2  oz. red bell peppers 1/4” dice ➜2  oz. green bell peppers 1/4” dice ➜1  each green onion 1/4” dice

➜2  oz. celery 1/4” dice ➜2  tbsp. apple cider vinegar ➜1  tsp. lemon juice ➜1  tbsp. corn oil ➜1  tsp. Gibsons White Salt

DIRECTIONS Combine all ingredients except the crab. Gently fold in the crab to keep large lumps.

INGREDIENTS ➜ 3 fl oz. liquid egg yolks ➜1  /2 fl oz. lemon juice ➜3  fl oz. white wine vinegar ➜1  /2 oz. tarragon reduction ➜1  oz. fresh chives (chopped) ➜1  /4 bunch Italian

➜1  oz. shallots (minced) ➜4  oz. capers (1 jar drained) ➜1  1/2 qt. corn oil ➜1  tbsp. kosher salt ➜1  /2 tbsp. ground white pepper

parsley (chopped)

DIRECTIONS Combine egg yolks, lemon juice, vinegar and tarragon reduction in a large bowl. Slowly drizzle in the oil to form a thin mayonnaise. Add the remaining ingredients.

TO SERVE 3 each Avocado (cut in half, skin removed) 6 each leaves Red Leaf Lettuce Place crab on Red Leaf Lettuce, top with Avocado. Dress Avocado with Remoulade. Serves six. HUGO’S FROG BAR & CHOP HOUSE AT RIVERS CASINO IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Tienfenbrunner Pinot Grigio $12 62

| ROWHOME MAGAZINE | January / February / March 2020

For the Honey Syrup ➜2  cups honey ➜1  /2 cup sugar

➜1  /3 cup water ➜1  /4 cup small colored sprinkles



STRUFFOLI This recipe was given to my mother, born in 1941, by her grandmother who was born in Naples, Italy. We used to make these fried dough balls when I was a little girl and it became one of my earliest Christmas memories. It’s the oldest recipe my mom can remember receiving from her grandmother.


For the Dough

➜4  cups all-purpose flour ➜1  tbsp sugar ➜ Z est of half a lemon, grated ➜ Z est of half an orange, grated ➜P  inch of salt

➜4  large eggs ➜1  tbsp unsalted butter ➜1  tsp grappa, rum or vanilla ➜3  cups vegetable oil for frying

Mix the flour, lemon and orange zest, sugar and salt. In a food processor, mix the dry ingredients with butter. Blend until all the lumps of butter are almost gone. The mixture should resemble coarse meal.Slowly add eggs and grappa/rum/vanilla. Blend until the dough resembles a ball. Cover dough with a saran wrap and refrigerate for at least 30 minutes. Roll the dough into small balls, about the size of a regular hazelnut each. Lightly dust the dough balls with flour, making sure they are covered. In a saucepan, put some oil over medium heat. Keep track of the temperature using a thermometer. Heat it up until it reaches 375° F. Fry the dough balls in batches. It should take around 2-3 minutes per batch. Dough balls should be a light golden brown. Line serving plate

with paper towels. When dough balls are done, place them on the plate and let the paper towels absorb the excess oil. Combine honey, lemon juice, sugar in a saucepan. Cook the mixture over medium heat. Continuously stir the honey mixture with a spatula and cook until all the sugar is completely dissolved. Turn off heat and add the fried dough balls into the mixture. Stir the mixture carefully, making sure not to damage the dough. Once all the dough balls are covered with the honey mixture, transfer them to a serving plate. Set the remaining mixture aside. Carefully pour some of the remaining honey mixture on top (as much as you prefer). Cover dough balls with sprinkles, confectioners sugar or any other edible decorations on top. Serve immediately!



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/ February / March 2020 | ROWHOME MAGAZINE | 63



The historic rebirth of one of Italy’s premier cafes


In lovimg memory of Caroline Puccini Angerome


SNOWFLAKES authentic italian restaurant & bar

INGREDIENTS ➜3  egg whites ➜1  1/2 cups sugar ➜1  0 oz. slivered Almonds

gastronomic gelato artisan coffee roasting assaggi (tapas) / crudo regional italian wine & beer italian cultural school



INGREDIENTS ➜6  eggs ➜2  cups sugar ➜2  sticks of margarine (room temperature) ➜1  tsp Anise oil ➜2  tablespoons vanilla ➜2  tsp baking powder ➜4  cups flour*

Beat egg whites and sugar until it comes to a peak (about 1-2 minutes). Gently fold almonds into mixture. Place 1/2 teaspoon of batter onto parchment paper on cookie sheet. Bake in preheated oven at 325 degrees for about 30 minutes. (Tip: Switch tray from bottom rack of oven to top rack (and top to bottom rack) after first 15 minutes. Let cool completely. Enjoy!

* For crisper, thinner pizzelles, reduce to 3 cups of flour.


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Beat eggs and sugar until light and foamy. Add margarine, anise and vanilla and blend. Add baking powder to flour and gradually add flour to mix to make a creamy dough (pancake batter consistency). Drop a teaspoonful of batter onto preheated pizzelle iron. Spray iron with Pam to keep greased between pizzelles. Cool. Store in can to keep crisp.

| ROWHOME MAGAZINE | January / February / March 2020



INGREDIENTS ➜ 6 Garlic cloves (sliced thin) ➜4  00 Grams of spaghetti ➜3  Dried chili peppers (de-

stemmed & with seeds removed to taste, then crushed)

➜2  00 ml Extra Virgin Olive oil ➜ F ine sea salt to taste ➜O  ptional: Pecorino Romano or Parmigiano to taste


4 Guests / Easy Preparation / 15 Minutes The Romans claim they invented this classic dish, the Neapolitans say it’s theirs and of course, the Abruzzese claim that, like the Amatriciana, they were again robbed of an iconic dish that they in fact invented. We can agree that it was invented somewhere between Napoli & Teramo. We can also agree there is no better midnight snack or, for that matter, anytime quick pasta. The key to this dish is top ingredients beginning with a great balanced Italian Extra Virgin Olive Oil, fresh garlic (not from China), garden fresh parsley & Italian dried pepperoncino. This will be one of your quick and easy favorites!

Begin to boil spaghetti to al dente. Cut the garlic cloves in half and use a paring knife to pry the germ out (This will give your garlic a smoother flavor). Then slice garlic very thin. Add Pretuziano D.O.P. Olive Oil to a pan over a medium-low flame. Add pepperoncino and garlic, and continue to cook slowly to allow flavors to absorb. This is a key step! Garlic should be golden and translucent. Take pan off the flame for 20 seconds to allow oil to cool slightly, then proceed. Add spaghetti to pan and toss vigorously, then add freshly chopped Parsley. Serve Immediately! Buon Appetito! Garnish with Parmigiano or Pecorino as an additional option. GRAN CAFFE L’AQUILA IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.

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/ February / March 2020 | ROWHOME MAGAZINE | 65



SOUR CREAM CHEESE PIE In loving memory of Caroline Puccini Angerome




“I have been using this recipe for many years.” Carrie loved to bake. It came naturally to her. ‘A pinch of this, a little more if you think you need it. You have to judge, Nanny,’ she’d say as she taught us how to bake at her kitchen table. Perry Como and Nat King Cole albums filled the air with songs we’d never forget from the console stereo in the next room. She’d turn to the page in her little pink recipe book and line up the ingredients she needed for anything your heart desired. Handwritten recipes of our favorite foods. Handed down to her from her mother. And her mother’s mother. Carefully organized in the little pink notebook she kept in the server drawer. We didn’t realize that with every cup of sugar we added to the mix, we were making memories. Traditions that would fill our minds and spirits with the sweet embrace of the people we will love forever.

➜1  lb cream cheese ➜2  /3 cup sugar

INGREDIENTS ➜4  eggs ➜1  tsp vanilla DIRECTIONS

Preheat oven to 325 degrees. Blend cream cheese, sugar & vanilla together. Beat one egg at a time and add to mixture. Bake 50 minutes. Let cool for 10 minutes. Set aside.

➜1  pint sour cream ➜4  tbsp sugar


DIRECTIONS Mix together. Beat well. Pour on top of pie. Return to oven. Bake an additional 15 minutes. Let cool thoroughly. Refrigerate before serving.


| ROWHOME MAGAZINE | January / February / March 2020

Donna Meidt INGREDIENTS ➜6  eggs allspice, cinnamon, ginger, ground cloves and nutmeg ➜4  1/4 cups sugar ➜ 1  1/2 cups walnuts ➜1  1/2 cups salad oil ➜ 3  /4 cups raisins (soften ➜2  9 oz. pumpkin them in a little warm wa➜5  1/4 cups flour ter, drain before using) ➜1  1/2 teaspoons salt ➜1  1/2 teaspoons vanilla extract ➜1  tablespoon each baking soda, DIRECTIONS

Beat eggs and sugar, oil, pumpkin and mix thoroughly. In separate bowl, mix dry ingredients and then add to pumpkin mixture. Stir until blended, then add walnuts and raisins. *Substitution: crumble 1 1/2 cups peanuts between two sheets of waxed paper with a rolling pin and add to mixture instead of using walnuts. Grease pans, lightly flour Makes 12 cups: four large loaves, 12 mini loaves or 24 dozen muffins.

BAKING TIME Large loaves: bake at 350 degrees for about 30 minutes, then 325 for another 30 minutes. Small loaves: 350 degrees for 40 minutes. Muffins: 350 degrees for 25 minutes or until a toothpick comes out clean.




Giambotta (or ciambotta) is a vegetable stew of Southern Italian cuisine. The dish has different regional spellings. It is known as ciambotta or ciambrotta in Calabria, ciammotta in Basilicata, cianfotta in Compania and Lazio, ciabotta in Abruzzo. It is a member of that hard-to-define category of Italian foods known as minestre, with a texture that generally falls somewhere between a thick soup and a stew. It is frequently compared to the French ratatouille. Both are in the family of Western Mediterranean vegetable stews. Grandmom Granato, in an authentic Italian cooking style, would

➜1  /3 cup of olive oil ➜3  cloves of garlic, chopped or minced ➜1  medium onion, diced ➜1  medium eggplant, cut ends off then lengthwise into quarters, cross cut slices into bite sizes

➜1  large zucchini, slightly peeled cut into 1/4-inch-thick slices semi-round

grab whatever vegetables she had in the fridge and whip this up for my aunts and uncles. In later years, this fabled dish was served in bowls to us grandkids on a cold winter’s day. A comfort food that warmed our hearts and soul. More so, the excitement was the stew’s juicy broth and getting to dip Italian bread or long rolls. That made it a feast! At the end of summer, this stew really became extra special when the last crop of fresh vegetables came from the garden. The extraordinary beauty was the unending combinations; ingredients never had to be constant or set in stone. This recipe and family story has charmed my family for years.

INGREDIENTS (SERVES 4) ➜1  large potato (or 3 small), peeled

➜S  alt and pepper to taste, some parme-

➜1  14 oz. can diced tomatoes or 2 me-

➜O  ptional choices: 1 medium red bell pep-

and cut into bite size pieces

dium tomatoes, cut into small pieces

➜1  cup of water (or fill emptied diced can with water adding 14 oz.)

➜2  tsps. of oregano and/or basil

san or add red pepper flakes for zest

per halved and cut into bite size pieces, two celery ribs halved lengthwise and cut into 1/4-inch-thick slices and / or 1 cup of chopped green beans.

DIRECTIONS In a 3-quart pot, layer the ingredients in order: oil, garlic, onions, oregano/basil, potatoes, zucchini, eggplant and diced tomato. Heat pot over medium-high heat until

it simmers, about 5 minutes. Add water over top of the sautéing mix (safe, not to splatter). Place lid on pot, simmer on medium heat for about 45-60 minutes

until vegetables are tender and soft, stirring occasionally. Optional - my pasta recipe! Abbondanza Giambotta (Italian for abundance). Cook 1lb. penne rigate

pasta (furrowed with ridges), lay drained pasta on large serving plate and scoop the stew across the pasta. Serves 8 family style!

Philadelphia RowHome Magazine Suggested Wine Pairing Courtesy of Vincent Novello Cecchi Chianti $13 


/ February / March 2020 | ROWHOME MAGAZINE | 67

Top 10 Cocktails of the 1920s



to the

Prohibition leads to timeless classics As America gave birth to bathtub gin during Prohibition (1920-1933), bartenders were mixing some of the most memorable spirits for thirsty travelers to exotic destinations like Cuba, Paris and London. Here are the top 10 cocktails of the Roaring 20s along with the hotels and restaurants where they originated. They are just as popular in 2020!

➻ Bee’s Knees. During Prohibition, people covered up the harsh flavors of bathtub gin with fresh lemon and honey to make it more palatable.

➻ G in Ricky. Another Prohibition favorite that disguised bathtub gin with lime juice and club soda.

➻ G rasshopper. Early 1920s. Tujague’s Restaurant / New Orleans

➻ El Presidente.

Early 1920s. Havanna’s Jocky Club / Cuba

➻ Kaiulani.

Early 1920s. Royal Hawaiian Hotel (renamed the Royal Hawaiian in the 1950s).

➻ Brandy Alexander. 1922. The wedding of Princess Mary & Viscount Lascelles / London

➻ Scofflaw. 1924. Harry’s Bar / Paris

➻ Hanky Panky. 1925. Savoy Hotel / London

➻ Mimosa. 1925. Ritz Hotel / Paris

➻ Boulevardier. 1927. The New York Bar / Paris


The BEE’S KNEES STOGIE JOE’S TAVERN s t o g i e j o e s tav e r n . n e t


The RICKEY c h i c k s p h i l ly . c o m


In 1883, Democratic lobbyist Colonel Joe Rickey ordered his usual spirit at Shoomaker’s in Washington, D.C. His bartender George A. Williamson added a lime to the Colonel’s daily dose of Bourbon with lump ice and Apollinaris sparkling mineral water. Some cite the exact day “The Rickey” originated as a Monday after Col. Rickey celebrated his wager with a Philadelphian on the successful election of John G. Carlisle to Speaker of the House. The cocktail became a worldwide sensation when mixed with gin a decade later.

INGREDIENTS ➜2  oz Bourbon (Rye ➜S  parkling Mineral

Whiskey or Gin) ➜1  /2 Lime


DIRECTIONS Squeeze the juice of the lime into a highball glass then drop the lime shell into it. Add liquor and ice. Stir. Top with sparkling water.

The Bee’s Knees (or Bees Knees) is a prohibition era cocktail (1920-1933) made with Gin, fresh lemon juice and honey. Like many prohibitionera cocktails, the Bee’s Knees was invented as a way to hide the scent and flavor of poor quality homemade spirits (bathtub gin). The honey sweetens the drink and makes it palatable to people who do not normally like gin. The name comes from prohibition slang meaning “the best.”

➜2  oz gin ➜3  /4 oz lemon juice


Shake with ice and strain into a chilled large cocktail glass. Garnish with a lemon twist. STOGIE JOE’S TAVERN IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.



/ February / March 2020 | ROWHOME MAGAZINE | 69




This cocktail is named after the yellow-flowered mimosa plant. Combining sparkling wine and orange juice has been popular for centuries, especially in regions where oranges and wines are plentiful. Some say the Mimosa was invented back in 1900 in a hotel in the Mediterranean. The next time you join us for breakfast, treat yourself to this classic morning cocktail.

➜C  hilled Prosecco (or dry sparkling white wine)

INGREDIENTS ➜ F resh Orange wedge

➜C  hilled orange juice (freshly

squeezed or no-pulp bottled)

➜ (Optional: blueberries, raspberries or diced strawberries)

DIRECTIONS Fill a champagne flute halfway with dry prosecco (or dry sparkling white wine). Top off with equal amount of chilled orange juice. Stir (don’t shake). Garnish with an orange wedge. (Optional: If using berries, drop a few into the mixed drink to soak up the prosecco at the bottom of your flute for added flavor). Always serve chilled. Enjoy! THE PENROSE DINER IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.



the ROB ROY p o p i s r e s ta u r a n t . c o m


| ROWHOME MAGAZINE | January / February / March 2020

INGREDIENTS ➜2  oz Scotch Whisky ➜3  dashes of Angostura Bitters ➜3  /4 oz Sweet Vermouth

TO PREPARE Add ingredients to a mixing glass over ice and stir. Strain into a chilled cocktail glass. Garnish with Maraschino cherry or lemon twist. Serve straight up or in a rocks glass filled with ice. POPI’S ITALIAN RESTAURANT IS A MEMBER OF THE PHILADELPHIA ROWHOME MAGAZINE (PRH) BUSINESS NETWORK.

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NOIR BLACK CHERRY COLLINS INGREDIENTS ➜ 2 oz Grey Goose Cherry Noir ➜ 3/4 oz. Lemon Juice ➜ 3/4 oz. Simple Syrup ➜ Club Soda


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Bella Angel Bridal Hair & Makeup


A toast to Fr. Richard Antonucci’s father Gaetano, who passed to a new life 30 years ago on New Year’s Eve. His friends called him “Manhattan Gus” because of his favorite nighttime cocktail. By one account, the Manhattan was invented in the 1860s by a bartender named Black at a bar on Broadway near Houston Street. The original was a mix of American Whiskey, Italian Vermouth and Angostura bitters. During Prohibition (1920-1933), Canadian Whiskey was primarily used because it was available. Traditionally served before dinner, the cocktail ingredients are as follows:

INGREDIENTS ➜2  oz. rye whiskey ➜2  -3 dashes Angostura Bitters ➜1  oz. sweet vermouth ➜G  arnish: Maraschino cherry DIRECTIONS

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Pour ingredients into a mixing glass over ice. Stir. Strain into a chilled cocktail glass. Garnish with a cherry.

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/ February / March 2020 | ROWHOME MAGAZINE | 73

PRH Brides Guide

Kulynn Gleason & Allen Bach

Flappers, Feathers & the perfect Dance Dip by Joe Volpe



ello and Happy New Year Philadelphia and to all of the wonderful Brides Guide readers! I hope you all had a sensational year and a heartfelt holiday season. I am wishing you all an exciting year ahead filled with endless love and wondrous memories.

| ROWHOME MAGAZINE | January / February / March 2020

I’d like to kick off the New Year by sharing yet another joyous journey of love. As always, it was an absolute honor of mine to speak with another set of newlyweds married with us at Cescaphe Ballroom. Congratulations to Kulynn Gleason and Allen Bach! I am so pleased to share with you a few of their most special moments!

How did you meet? Allen and I were introduced to one another through the online dating app, Bumble. Two mutual swipes to the right, and a perfect match was created! We continued to chat online for a week until we finally met for dinner at a local restaurant. We shared an immediate connection that went beyond just liking each other’s online dating profiles and continued to share that connection ever since! How did the proposal happen? Allen proposed to me while on a hike through the local grounds of his parent’s mountain house. As we were walking along the path, Allen got down on one knee next to a tree. The tree

trunk was hand carved with a marriage proposal by Allen himself. It was so special! Why did you choose a Cescaphe Wedding? Ten years ago, my sister got married with Cescaphe and it was absolutely amazing. We loved the experience and were astonished by the amount of food that was served. We chose Cescaphe mainly because they offered so much “bang for our buck” compared to other wedding sites, such as the 6 hour reception, 30-40 butlered hors d’oeuvres, 200 linen options, top shelf open bar and customized ice sculpture, just to name a few.

What was your favorite part of your wedding?

What was your favorite part about wedding planning?

We coordinated many special details to execute our “1920s” wedding theme. That being said,

I loved working with

our guests were greeted by a champagne girl (with a huge feather headpiece!) as flapper music played in the background as they enjoyed cocktail hour. Cescaphe Ballroom also was styled in black and gold décor with the touch of feather-like chandeliers and

Beautiful Blooms to execute my vision for my wedding theme. The décor was inspired by the glamorous Art Deco and Gatsby era.

One of the most special moments we shared together was our first dance as a married couple. Not only was it so much fun, but it was just absolutely beautiful. Our eyes were locked the entire time as Allen and I executed the perfect dancing dip. We will never forget that moment!

unique Gatsby signs displayed throughout the room! What advice would you give to future brides and grooms? Cherish every moment together as newlyweds and have fun on that dance floor! PRH

CESCAPHE Credits Client Development Associate: Lisa Lucke

Event Coordinator: Kelsey Waters

Event Manager: Mary Ma

Head Server: Carlene Acello

Cescaphe is a member of the PRH Business Network.


Cescaphe is a member of the PRH Business Network.

Ever keeping his eyes focused on the latest wedding trends, Cescaphe 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, Tendenza, Vie, The Down Town Club, The Water Works and The Lucy combine a captivating ambiance with exquisite cuisine for an unforgettable experience. Visit or call 215.238.5750.

What did you do to make your wedding day extra special?

VENDOR CREDITS Venue: Cescaphe Ballroom

Florist: Beautiful Blooms

Band/DJ: DiNardo Brothers Entertainment

Invitations & Stationery: April Lynn Design

Photographer: Anastasia Romanova Photography

Videographer: Cord 3 Films


Transportation: Cescaphe Trolley

Dress Designer/ Dress Shop: Allure / Le Bella Donna

Menswear Additional Vendors. Designer/Shop: Ike Philly Marquee Evening / Country Bride and Gent

/ February / March 2020 | ROWHOME MAGAZINE | 75

t ing a r b e l Ce ARS!

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There may be snow on the ground but that doesn’t mean your look should turn gloomy. Quite the contrary. Now is the perfect time to glow.

Brush on the Blush

An extra application of blush will give you that “rosy” glow. Whether it’s a powder, cream or stain blush, check out my list of favorites. Urban Decay 8-Hour Power Blush. comes in 16 shades so you’re guaranteed to find the shade that works best for you. My favorite cream blush is Thrive Causemetics Triple Threat Stick. You can use this 3 in 1 on your cheeks, lips and body. Best of all, it’s waterproof. For major staying power, I recommend IT Cosmetics Airbrush Silk Anti-Aging Blush Stain. This stain is smudge and fade resistant all day long.

Bright Eyes

A flash of bright colors around the eyes will cut right through the winter clouds. Instead of black eyeliner, opt for a colored eye pencil. A great liner made especially for your waterline is Urban Decay 24/7 Eye Pencil. The colors are bright and glide on like a gel liner. Best of all, it will stay fresh all day.

Lashes & Lips

Lush lashes and rich lips round out this season’s look. I was at Sephora last month and received a free mascara with my purchase and “that’s how they get you.” I am hooked on Better Than Sex Mascara by Two Faced. It adds so much volume and fullness to my natural lashes. This mascara is a game-changer. A subtle, smoky eye can be a great look in contrast to the white background of a snowy night. Achieve this look by using a black eyeliner and grey shadows with a hint of white on your brow bone.

Plump to Perfection

Use crimson colors to make your lips pop this winter. I really love products that not only look good, but feel good, as well. That is why I recommend Buxom Plumpline Lip Liner. This all-in-one plumping lip liner has a built-in brush to define, contour and fill lips. With 20 shades to choose from, Buxom has peptide and hyaluronic acid boosters to help stimulate collagen, build volume and plump to perfection – without irritation.

The poet Samuel Taylor Coleridge wrote, “Winter slumbering in the open air, wears on his smiling face a dream of spring.” Your makeup can also reflect a dream of spring. Stay warm and shine bright this winter. Victoria DiPietro, Bella Angel Bridal Hair & Makeup, is a member of the Philadelphia RowHome (PRH) Magazine Business Network.


| ROWHOME MAGAZINE | January / February / March 2020

The Birthplace of Freedom

Still Has a King. 9th & Passyunk Avenue

Row Home Remembers  PRH






ince 2020 is forecasted to be a roaring good time, I thought I’d throw it back to the other 20s – the 1920s – for a look at the faces and fashions that defined a decade. The men were dashing and the women were elegant – revel-

Mens Wear The men of the 1920s were leaving behind stiff suits and sporting a softer, more casual style. Suits. Pinstripe, plaid, tweed or herringbone with matching vest Soft collar button down shirts Oxford bag trousers Plus four trousers. Four extra inches of pants, normally gathered around the knee Matching necktie or bowtie and coordinating pocket square Hats. Hamburg, bowler, fedora, straw boater, straw optimo panama or tweed newsboy cap (for the working class) Shoes. Black or brown lace up oxfords, two tone brown and white for sportswear, white for summer


by Dominique Verrecchio ing in liberation. The soundtrack was jazz, the local speakeasy was the place to be and legends like Josephine Baker, Coco Chanel and Charlie Chaplin were turning the heads of a new generation. Although a century has passed since flappers and fedoras dazzled and delighted, the trends of the era pathed the way for fashions to

For a night out on the Town Tuxedo. Tail Coat or Single Button Top Hat White Gloves Pocket watch on chain Solid black oxford shoes

Womens Couture The 1920s were an amazing time in fashion for women. Women finally had the right to vote and with that came the right to show some skin. This is one of the first periods in time that we really see women express themselves through clothing and accessories. The trends were just as exciting. Dresses below the knee, dropped at the waist with a loose, straight silhouette The “flapper” inspired hand beaded evening dress Heels. Mary Jane or T-Strap For an androgynous look. Blouse, tucked into casual golf knickers, argyle socks and a tie Fringe wraps and fur coats

| ROWHOME MAGAZINE | January / February / March 2020

follow and ignited our love of everything vintage. Here are a few of the fashion fads of the 1920s. With various jazz age and prohibitionthemed parties popping up throughout Philly now that we welcomed the 2020s, here’s your go-to list for the perfect look from one of the most memorable times in our nation’s history.

Short bobbed hairstyles Red lipstick Beaded or feathered headbands for evenings Long pearl necklaces, bold Art Deco colors, faux gemstones, drop earrings, long gloves, hand fan Small beaded purses Cigarette Cases

For the Housewife Simple, casual cotton dress, thick black stockings and low heeled oxfords. Often accessorized with an apron

For the Working Woman Day dress, skirt and blouse set with matching neck tie, tailored suits, Mary Janes or T-strap shoes

The Hat The one accessory that a woman never left the house without - the hat Bucket Felt Beret Straw Turban Cloche

For an Afternoon Social Tea Dress. A lighter dress made of brighter materials and more trim Dramatic shoes and accessories

For an Evening Social Sleeveless Dress. Silk, chiffon, tafeta, light velvet High shoe Sheer backseam hose Lots of jewelry Hair ornaments


/ February / March 2020 | ROWHOME MAGAZINE | 79


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Meet the

ERICA GAGLIARDI Band by Rachel Porter photo by Bonnie Carrigan (action shot) photo by Doug Taylor (on steps)

Anthony Alberto 2651 S. 16th Street Philadelphia, PA 19145




n the music industry, your journey may involve being part of a group. Sometimes, you might attempt to fly solo with your own gigs. And other times, if you have the talent and the flexibility, you might do a little of each. In September 2018, musician Steven Tabilio made five phone calls and formed EBG - a South Jersey / Philadelphia-based six-piece band that covers classic rock as well as some top 40 favorites and the occasional ‘80s hit (think Journey, Joan Jett, Melissa Etheridge and Foreigner all on one stage). Tabilio named this new band after the lead vocalist – Erica Gagliardi. Gagliardi is no stranger to the local music scene. As a kid, she performed on Al Alberts Showcase for eight years and sang for the Philadelphia Flyers for seven years. “Every game until Gene Hart passed away,” she says. “But I got my start as an anthemist for the Philadelphia 76ers at age seven. I sang the National Anthem at games for the Eagles, Wings, Kixx and the Phantoms, too.” On top of all that, Gagliardi also performed for Denzel Washington and Meg Ryan during the Congressional Medal of Honor Society ceremony in Harrisburg for their movie Courage Under Fire in 1996. Eventually, she became the lead female vocalist for Philadelphia’s popular wedding and party band, The Business. Tabilio connected with Gagliardi after the two began working together in the group.

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| ROWHOME MAGAZINE | January / February / March 2020

Gagliardi briefly left The Business due to scheduling conflicts. During this period in her career, Tabilio proposed the idea to do their own thing. “I wanted Erica to have something of her own. She sang all her life and already had a name. I piggybacked off that,” says Tabilio of the idea to form EGB. “When we started the band, we wanted to do three things: execute the songs we were playing, have fun and make money,” he says. Tabilio has been working with live bands since he was a teenager. At 16, he played local clubs at night and attended Girard Academic Music Program (GAMP) by day. He understood the basics of getting a band together and the hard work involved. In addition to vocals, Tabilio plays drums for EGB. The band also consists of Pete Laquitara (guitar), John Merlino (keyboards), Chip Michael and Rocco Jiannone (guitar). Both Tabilio and Gagliardi still perform with The Business – the band they refer to as “home base.” EGB gives both musicians a chance to write and perform original material, they say, opening up a whole new musical outlet for their careers. If you’re looking to go out, have a good time with your friends and dance to some of your favorite classic or current songs, head out to see EGB. They perform throughout our area so follow them on social media at egb.philly. Upcoming gigs include Rock for Food on January 25th, 7 pm at Wild Wing Cafe and Vera in Cherry Hill on February 15th at 9 pm. PRH

The Theatre Geek

Walnut Street Theatre set for expansion


by Marialena Rago image courtesy of the Walnut Street Theatre


merica’s oldest theatre is getting a makeover. Come spring, the Walnut Street Theatre will break ground on a $39 million expansion project called The Future Lives Here. The project, targeted for completion in 2022, will include a new lobby and box office, additional space for educational programs, two state-of-theart rehearsal halls, a public restaurant and a theater-in-the-round. “For over two centuries, the Walnut has adapted to the needs of its community,” says Bernard Havard, the theatre’s President and Producing Artistic Director. “This is the latest reinvention of the theatre that so many in the Greater Philadelphia area call home and guarantees that generations to come will also be able to make the Walnut their theatre home.” The Walnut Street Theatre was previously renovated in 1969 when it became a performing arts center. Along with a performance space, the Walnut Street Theatre offers a theatre education program serving more than 150,000 students, teachers and families each year. The new expansion includes three classrooms for the Theatre School, providing a more extensive array of specialized acting, voice and dance classes. Along with a new education space, a restaurant will be open to the public whether a performance is scheduled or not. Guests attending a show will especially enjoy this perfect destination spot before and after performances. The most exciting part of the

expansion is the new 400-seat theater-in-the-round, which will help increase the Walnut’s artistic repertoire for upcoming seasons. The new theatre will be named in honor of Matt Garfield, Chairman Emeritus of the Walnut’s Board of Trustees, who donated $3 million toward the project. The theatre will provide the community with more seating and an emphasis on new works, Shakespeare and expanded children’s and family programming. “The expansion will allow us to strengthen our role as an incubator for theatre arts in Philadelphia, while at the same time preserving our history and strengthening our legacy,” says Walnut Street Theatre Board Chair Richard A. Mitchell. “Our mission statement says in part that we are a non-profit, regional theatre whose purpose is to sustain the tradition of professional theatre, contributing to its future and vitality. Our project does just that.” In the meantime, the Walnut’s season is in full swing. After the critically acclaimed Shrek The Musical, the theatre will follow with A Woman of No Importance, The Best Man and The Bodyguard on the mainstage. The black box theatre, Independence Studio on 3, will be taking on one of America’s Civil Rights icons, Thurgood Marshall, in Thurgood. The Walnut Street Theatre is a Philadelphia crown jewel. This new chapter will bring more theater to more audiences, educate a younger generation of theatergoers and enable the company to expand the kinds of productions they show. PRH

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/ February / March 2020 | ROWHOME MAGAZINE | 81


Chuck Dabagian


| ROWHOME MAGAZINE | January / February / March 2020

VAL SHIVELY& R&B RECORDS Analog Survivors in a Digital World

photo by Chuck Dabagian


by Geno Thackara efore there were vast music-knowledge resources like Internet databases, streaming services or record catalogs - heck, before any of those things existed there were people like Val Shively. If there was any group of singers who’d had their voices pressed into vinyl at some point, he knew about them. Not only that, he could gladly tell you what record you were missing and probably just where to find it, assuming


the thing wasn’t available somewhere in his shop already. It started as a simple hobby of hunting down records, especially by the more outof-the-way groups that weren’t too well-known, and eventually turned into a business that’s lasted 53 years. Shively is the first one to agree that the survival of R&B Records is somewhat miraculous in this day and age. “We live in a crazy, crazy world where nothing makes sense,” is his nutshell summary of how things have changed since the days of doo-wop. He’s not wrong. Online retail and streaming have certainly made the business unrecognizable for someone who used to travel hours to scavenge (literal) truckloads of vinyl to bring home. While his store still sits in the same spot on Garrett Road in Upper Darby, almost all its transactions are done by mail order these days. If casual listeners don’t walk in off the street looking for recordings,

more devoted ones will still search them out from around the globe. “I do a lot more business overseas because they like 45s and they like soul. Soul is king. That’s what the kids buy - well, they’re not even kids. They’re probably 50 or 60,” he observes, not quite as a joke. Still, it’s a business, so he recognizes the need to meet the customers. Man doesn’t live on soul alone. Shively’s approach is simple. “I sell everything. Now I can’t believe I’m selling hip-hop but I gotta consider what people want. In the beginning, I said I would only sell what I like, and you know what? All I did was dust. Nobody came in.” It wasn’t always great for business purposes but Shively was always drawn to look for music beyond the famous hits. Ask about his personal favorite soul recordings and he’ll list a few you’ve heard of: Maureen Gray, Aretha Franklin, Etta James or Otis Redding. At the same time, they’ll be joined by the Masqueraders, the Radiants, Lee Williams

and the Cymbals and a list of other names that fell through the cracks. “I love the stuff that didn’t sell,” he recounts. “I’ve always made a living with the things you can’t find elsewhere. Just because it didn’t sell much doesn’t mean it isn’t good.” Slow as the business has become, it’s something Shively knows better than just about anyone. “Retirement is death,” he offers as a particularly cutting observation - though an understandable one when your life’s interest is also your career. What else would a fellow do at this point, take up knitting? “I wouldn’t last a month without something to do. You know what, it’s been my whole life. It’s what I know,” he explains simply. He also can’t forget his loyalty to the store’s manager and lone employee Chuck Dabagian, still on board after more than four decades. Shively adds that “one person can’t run this place. It takes two. There’s so much stuff, walls and walls of stuff. Without [Chuck], I don’t exist.” If he comes across a little (or more than a little) blunt in person, that’s certainly permitted for anyone still working at the respectable age of 75. And a little grouchiness has always been part of the place’s charm. The shop’s famous “DO NOT ENTER” sign is still there on


the door where it’s hung for years, and the challenge of searching for particular items is part of the fun, after all. Shively credits the direct touch as a key to R&B’s longevity. “I do all the stuff nobody ever does anymore,” he says. “You order something from me and you get things you don’t expect. You get a letter with every order. Really, letters in the mail? These days? People tell me not to bother, but that’s what I do.” It’s the perfect fitting approach to a process that prefers analog over digital. “I built this up with relationships. I started out just meeting people, saying hi, making connections. I make it personal.” That’s one approach there’s still no app for, even in a world where most music is available just from pushing a button. “God’s been good to me. Maybe that’s why I’m still here,” Shively muses, recounting one thing he found to keep him going after “crashing and burning” about 20 years ago. Crazy as the world gets, there are always things to share and be passionate about. As always, R&B Records is one place where the size of the niche isn’t as important as the devotion of the people interested. “If you’re into this, this is like heaven,” he says. “I don’t know anybody who cares about this stuff more than I do.” PRH

/ February / March 2020 | ROWHOME MAGAZINE | 83



| ROWHOME MAGAZINE | January / February / March 2020

photo by Laurie Beck Peterson


The Urban Pop Art World of

John Stango


by Jane Roser he American Pop Art movement developed in part as a reaction to the insulated imagery of post-World War II Abstract Expressionism. Artists started experimenting with new techniques, color palettes and themes, especially those pulled from popular culture (hence the moniker “pop art”). Film, retro advertising, music icons, magazines were all plucked from seemingly mundane existence and suddenly became icons of their


own, forever captured on a canvas washed with brightly colored paint. Philadelphia-based artist John Stango grew up in South Philly inspired by pop icons such as Andy Warhol, Robert Rauschenberg and Peter Max. “When I was a little kid, I wanted to be Peter Max,” Stango recalls. “He was a celebrity artist and was on all the big talk shows. It’s tough these days to be that type of [high-profile] artist because of the competition with YouTube and social media; everyone can be a celebrity nowadays.” Stango’s mother, Frances Elaine Rockwell, was an amateur artist who inspired her son’s artistic dreams. “I got my talent from her. I didn’t know much about her side of the family and would ask her if we were related to Norman Rockwell, but she didn’t want to talk about it. One day, my wife went to and discovered that there is a relation and now we’re friends with his family.”

Besides a famous Rockwell relative - Stango’s mom and Norman Rockwell were cousins - Stango’s Italian roots pop up in New Jersey where they inspired the creation of a more sinister family, The Sopranos. Yes, the DeCavalcante crime family of the renowned HBO series was partially based upon members of the Stango family. A fantastic blend of wholesome and notorious all in one family tree. While studying painting, printmaking, graphic design and ceramics at Tyler School of Art, the main advice Stango recalls receiving from his professors was that you have to have an “X Factor.” “You need to have a shtick to get noticed if you’re an artist. Peter Max uses really bright colors; Andy Warhol painted soup cans; Basquiat was very primitive and child-like. I guess my shtick is inyour-face muscle car graphics.” Stango’s subject matter also includes sports heroes, musicians,

James Bond films, Westerns, presidents (his painting of Barack Obama is scheduled to be hung in Obama’s Presidential Library), superheroes, Audrey Hepburn and stewardesses. “I’ve always been attracted to the 1960s Don Draper-type of look when it was the heyday of the airline industry. I met my wife Mimi while she was working as a flight attendant. I gave her one of my stewardess paintings and she loved it. She’s the one who suggested I turn it into a series which then became a huge hit. We had friends who worked at American Airlines, so we named the paintings after some of the stewardesses who worked there - Carol, Elaine, Wendy.” Although he’s painted the subject matters he’s always wanted to, Stango would next like to turn his attention to abstract art, specifically creating an entire series of nature, city and abstract scenes lefthanded. “When I paint with my left hand, it looks much looser. I just want to change up my technique and see what I come up with.” Working out of a 3,000-foot studio located in a historic warehouse allows Stango the space to work on several canvases at once. “My wife found it on Craigslist,” Stango laughs. “It’s an old Civil

War-era building where they made the uniforms for Union soldiers. It was made for me. I love it!” One day, after returning from his Christmas vacation, Stango found his studio door had been damaged. “It looked like someone had busted down the door then put it back up again, but nothing was missing. The cops came and while taking my statement realized what had happened. Apparently, the guy next door was running a meth lab and it was raided. I had no clue! I always smelled ammonia but didn’t know what it was. They put police tape up and a sign that said ‘Condemned. Unfit for human occupancy.’ It was like an episode of Breaking Bad.” When not painting, you can find Stango in his favorite Philly spots including The Continental and Zavino Wine Bar. “I love Philly’s bars and restaurants. 13th Street especially has a lot of places we like to go to.” Collectors of Stango’s art run the gamut from Madonna and Bruce Willis to Swizz Beatz and Allen Iverson. His work can also be found in galleries nationwide with upcoming shows in Atlanta, Rosemary Beach, Florida, and possibly Washington DC’s W Hotel next spring. For more information visit PRH

Q&A Lightning Round Q. Favorite James Bond film? A: Dr. No Q. Favorite muscle car? A: Ford Mustang Q. Favorite President in American history? A: Barack Obama

Q. Favorite superhero origin story? A: Superman Q. Favorite moment in sports history? A: The 1971 Muhammad Ali vs. Joe Frazier fight Q. A musician you’ve painted who you’ve seen perform live? A: Madonna


/ February / March 2020 | ROWHOME MAGAZINE | 85


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by L  ou Pinto


hen you think of the sandwich that makes Philadelphia famous, visions of juicy cheesesteaks flash through your mind. But we locals know and love the “other” famous sandwich, too. Let’s talk about the Philly Roast Pork. Like the cheesesteak, the roast pork sandwich also originated in Philadelphia when Tommy Nicolosi and his cousin Franky DiClaudio took their grandfather’s century old recipe and opened a shop in the Reading Terminal Market. I asked my friends Frankie “Bugs” Fioravanti and Linda Ricciardi to accompany me on a quest to select some of our neighborhood’s finest pork proprietors. These are our picks if you are looking for a tantalizing taste of Philly’s “other” sandwich.

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John’s Roast Pork Seasoned just right. Have it with sharp provolone but if you’re looking for broccoli rabe, you won’t find it here. I once asked owner John Bucci why no broccoli rabe and he said he didn’t like it. The sandwich is just as great with spinach. Pastificio’s Owners Anthony Messina and Frank Sangiuliano know what “Homemade” tastes like. Their homemade hot roast pork is one of the best sandwiches to come out of this small Italian Market/Sandwich shop.

| ROWHOME MAGAZINE | January / February / March 2020

Stogie Joe’s Tavern Stogie’s does it a little different by serving their roast pork on ciabatta bread. So differently delicious served this way. The Original Tony Luke’s Gourmet Magazine once wrote: “Philadelphia is famous for its sandwiches: hoagies, chilisloughed Texas wieners, steak lubricated with molten Cheez Whiz. But nothing compares to the roast pork sandwich at Tony Luke’s.” Pat’s King of Steaks Yes, this is where the “Philly Steak Sandwich” originated, but try their roast pork and you’ll be pleasantly surprised. Oregon Steaks / Tankie’s Tavern The same owner and you’ll get the same great sandwich at both. Chick’s This succulent roast pork packed between the amazing bread they use is a meal on its own. Served with broccoli rabe, sharp provolone and pepper shooter aioli on a seeded roll with a roasted long hot and the perfect amount of juice. Antney’s Grub Anthony Renzulli slow cooks his pork to a tender delicious creation that would satisfy any roast pork connoisseur. PRH






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Supermarket Blues


by Debbie Russino

have never considered myself a superstitious person. However, when it comes to a supermarket line, I do believe I am cursed. This is not an observation, but a cold, hard fact. I will approach the shortest line and watch everyone in a much more crowded one leave before me. As a matter of fact, they are probably home putting their groceries away or maybe even having dinner while I am left behind in the dreaded line that never moves. Express means nothing to me. It’s just a ploy to give me a false sense of hope because there is always a problem and it doesn’t move any faster. Maybe it’s me, the self-proclaimed jinx of every line. If it wasn’t so irritating, it would actually be hilarious, but unfortunately, patience has never been one of my virtues. If you have a few hours to spare then you won’t mind waiting at the deli counter. They move in slow motion and even slower if there is an exceptionally long line. I have left in frustration many times as I’m sure we all have and this is another example of why I sing the blues about shopping at the supermarket. I could do five haircuts blindfolded in the time it takes them to cut a quarter pound of turkey and cheese. It is truly absurd and I have no tolerance for nonsense. The day you think you know the format of a store, they will change it on you. Everything you thought you knew has to be relearned because the bread aisle that was located in


the first aisle is now in the last. The method behind their madness is that you have to walk through the store rather than run in and out, so a loaf of bread becomes a cart full of food. Just when we thought we were out, they pull us back in. A doctor once said the parameters of the supermarket are the healthiest. That makes sense. As you enter, there are fruits and vegetables, turning the corner you will find fish, seafood, meat and poultry. Last is a variety of juices and dairy. Everything in the middle is processed food, so in this case, it may be a good idea to go full circle. I have saved the best for last – the prediction of the dreaded snowstorm. Where do I begin? I consider myself very lucky if I find a working cart or an empty basket because the supermarket is packed! As we all know, we need the milk and bread to survive these treacherous storms (two inches of snow)! I have the distinct feeling newscasters and supermarket owners are in cahoots for ratings and sales. It’s not like we will never get to a store again or starve to death. I can only speak for myself when I say, I wouldn’t fade away if I missed a meal. Yes, our family recipes, gatherings, holidays and nightly dinners do begin in the supermarket, but as long as they end at a table filled with good food and the ones we love, it’s all worthwhile. PRH

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/ February / March 2020 | ROWHOME MAGAZINE | 87



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here’s no place like home during the holidays. I can remember each day as a new episode of a story in my life. I was number two of 10 children born to James and Gloria Woodard. My parents were the most important people in my life. Every year around Christmas was like a dream coming true. My parents made sure we were all asleep before the guy in the red suit arrived. I also remember my oldest brother, James Woodard, Jr. Everyone in the neighborhood called him “Junie.” He left home at age 19 and I never saw him again. My dad was a fight fan and he taught us all the skill of boxing. I learned the art of self-defense well. I was always a heavy kid and sometimes my friends called me “Fat Boy.” Growing up, I never considered myself fat until I was called fat. Prior to that, I was just busy being a kid. Junie loved boxing, too. He was very good in the ring. In my neighborhood, you had to be prepared to square off whenever you had a dispute with someone. We would challenge each other to allow the best man to win. We called it a “Fair One,” meaning, if you can’t get along, get a fair one on. The rules were simple. Once the fight was over, the two fighters would shake hands agreeing the best man had won. Afterwards, you were

| ROWHOME MAGAZINE | January / February / March 2020

by Robert L. Woodard The Wynnefield Barber still friends and usually wouldn’t fight again. Growing up in my neighborhood was quite an experience. It shaped and formed me in many ways. Our childhood is very important. We, as adults, should examine ourselves and never forget that little person that lives inside of us. My brother, Reverend Bernard Woodard, recently passed away. This experience made me recall and appreciate the wonderful times of growing up in South Philly at Woodard’s Cleaners, 912 South 19th Street. My parents have since passed on, as did my sister, Mrs. Gloria Henderson. It seems that life never allows us to truly grow up because I am continually maturing, on a daily basis, as a child of God. I remember going to sleep in the ghetto and waking up in Center City. Many of my neighborhood friends have lost their homes because of Gentrification. Hopefully, they will never lose their valuable memories of our community. In this diverse “City of Neighborhoods,” everyone should have a place to come home to because there is no place like home. Take the “RACE Test” today, for a better way at PRH Woodard’s Barbershop, 5031 Diamond Street, is a member of the Philadelphia RowHome (PRH) Business Network.


Mary Tony and the Midnight visitor


by Charlie Sacchetti

n November of 2008, like many elderly South Philadelphia residents, our Aunt Mary and Uncle Tony Rocca enjoyed taking the late-afternoon bus ride to the casino in Atlantic City. Certainly, at the age of 88, they both deserved to have a little fun after raising their three kids in a most selfless and devoted way. Uncle Tony learned the printing business as a young apprentice and was able to start his own successful company over 60 years earlier. Aunt Mary was the typical Italian housewife, taking care of her kids and home while squeezing in daily mass at the Epiphany of Our Lord Roman Catholic Church, only a few blocks away from their Wolf Street home. Her piousness was well known in the neighborhood. Each day she would buy a fresh loaf of Italian bread at the bakery down the street. Since she arrived there at various times, the baker always put a loaf aside for her. On the bag, he would mark, “Holy Mary,” so everyone knew to whom it belonged. Although Uncle Tony had turned over the day-to-day operation of the business to his sons Bob and Tony, the big guy still made regular appearances, just to be sure things were going well. By 2008, Uncle Tony had an array of physical issues, including the inability to walk without the use of a cane, due to his two damaged knees. However, he gladly endured that discomfort to make sure his beloved wife of 64 years had the opportunity to drop her quarters into the slots at the Showboat Casino. This above-mentioned trip was coming to an end and the bus was just about ready to leave for home. Mary was finished playing and sat on one of the elevated seats at a vacant blackjack table while Tony attempted to get a few more pulls on the “one-armed bandit.” When Tony finally surrendered, Mary began to get out of the seat. In doing so, she lost her balance and fell abruptly onto the floor. As she writhed in pain, Tony made a valiant effort to help her. Two security guards came to Mary’s aid almost immediately and offered to take her to the local hospital. Mary resisted and instead waived her right to medical attention. She requested to be taken to the bus for the ride home. As the trip progressed, Mary’s pain in the abdominal area worsened. Upon their arrival in Philly, Mary and Tony were let off the bus only a short distance from their home. The bus driver obviously altered his route to do so. It took them a while to exit the bus, and then they were alone. Mary was unable to

walk. Due to his condition, Tony was unable to help her negotiate the short distance to the house. They were faced with the realization that they were out on the streets of Philadelphia, alone, at 12:30 a.m. They were 88 years old, Mary was injured, in excruciating pain, and it seemed a sure thing that they would be unable to get to their destination. Just when it seemed the bleakest, Mary looked up and saw a figure of a large man about 50 yards away. She screamed for him to help her. As he approached, he said nothing while Mary explained, ‘Can you please help me to my home? I can’t walk and my husband can’t help me. I only live a few houses down the block.’ Still saying nothing, he scooped up Mary and carried her in his arms to the house as Tony used his cane to follow them. Arriving at 1110 Wolf Street, Tony unlocked the door as the man carried Mary up the steps and into the spacious living room. He then gently placed her onto the sofa, about 20 feet from the door. Tony immediately turned to the man and offered him money for his help. The stranger smiled and then spoke for the first time, saying, ‘Have a good night.’ Tony glanced at Mary, looked up again, and the man was gone! The glance at Mary took but a second, yet somehow the visitor traversed the living room and was nowhere to be seen. They looked at each other in amazement. The following day, their daughter, Terry Savarese, a retired nurse, arrived for her daily 9:00 a.m. visit. Not knowing what had transpired the night before, Terry took one look at her mom, found out what happened and called 911. The ambulance took Mary to the hospital where x-rays revealed that she had broken her pelvis in two places. She would spend the next two weeks in the hospital and one month in rehab before returning to her home. Soon after she was admitted to the hospital, Mary made it a point to tell the family that she was saved by an “angel” whom she referred to as the “Good Samaritan Angel.” The mysterious circumstances only made both her and Tony believe it even more. So did we all. Let’s face it: If anybody deserved to be saved by an angel, it was Aunt Mary, whose devoutness was unquestioned. Uncle Tony would pass away four years later at the age of 92. Mary lived for nine more years after the incident and passed away at 97. She was no doubt “picked up” again, this time at heaven’s door, by Tony and his new buddy, Mary’s Good Samaritan. PRH


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/ February / March 2020 | ROWHOME MAGAZINE | 89



the Art of a



ith the magic of the holidays still freshly in mind, I wanted to share some thoughts around a very special baker’s confection that is quite popular with my family. I don’t want to assume that everyone knows what a pizzelle is, but if you don’t, you’re probably not from around these parts. For those from planet Alderaan that somehow escaped the destructive firepower of the first Death Star, a pizzelle is a light and crispy Italian cookie made from flour, eggs, sugar and oil, flavored with vanilla and anise. But unlike a normal cookie that is baked in an oven, the pizzelle is cooked using an iron similar to one you would use to make waffles. Depending on how you like them, a pizzelle might be soft or crisp. At the Cavas’, crisp is the only way. If they aren’t crisp, someone’s in trouble. There really is no better vehicle to awaken memories of the past than through our sense of taste and smell. Nostalgic visions of the past conjured through a creative effort stimulate the imagination to help remind us of what was. That’s tradition! An artist captures a feeling with a creation that reminds them of an experience and then passes that feeling to others through their art. Baking is surely an art form. Within every artist, there is a bit of a magician, as well. A magician’s job is to trick us into believing something impossible has actually occurred right before our eyes. An artist’s cre-


| ROWHOME MAGAZINE | January / February / March 2020

ation is a bit more subtle, but just as powerful, as their artistic expression often causes us to feel something. In Pixar’s Ratatouille, a rat desires to be a chef, said rat controls a human, said human goes from being a terrible chef to a great one, craziness ensues, happy ending, fade to black. My favorite part of the movie is when a sourpuss food critic visits the restaurant with the intention of giving them a horrible review. The rat prepares ratatouille for the critic who, upon the very first taste, is immediately transported to his childhood home with his mother. The scene perfectly shows how magical food can be and how critical a recipe can be in the preservation of our time-honored traditions. I first tasted my grandmother’s pizzelles as a little kid. She stood over an open flame from a gas stovetop flipping the heavy iron from side to side. The process was tedious and took great patience, but the results were always delicious. Her pizzelle recipe was handed down to my mother and many have enjoyed it over the years. What’s truly amazing is that even though my mother still makes towers of pizzelle cookies for Christmas, my sister and older brother have joined the guild and have mastered the art – or the trick – depending on what you believe. The artist’s blueprint is preserved so the tradition will continue. The magic will never cease to amaze as our memories of the past will forever be delicious. PRH


Meet the

PRH Team! Matt Kelchner Writer

When did you start working for RowHome? 2.5ish years now, I think. It feels like it’s been much longer than that though.


How did you discover RowHome? Through the always incredible Brenda [Hillegas]! Name a story you’ ve written for RowHome that makes you proud. Oh, this is a tough one but I’m going to go with the Real People, Real Stories interview with Alex Dunek. Hearing her story, and her telling it, was very inspiring. Did you grow up in Philly? What neighborhood? I’ve lived in Philly for around 13 years now. I’ve lived all over the city and currently live in South Philly. Who was your best friend growing up? Oh man, this is another tough one! I didn’t have a best friend growing up but a bunch of them. If it wasn’t for each and every one of them, I definitely wouldn’t be the person I am today. What’s your favorite quote? “Sometimes I’ll start a sentence and I don’t even know where it’s going. I just hope I find it along the way.� - Michael Scott What’s your favorite row home memory? Buying my very own row home with my (now) wife. What got you into writing? Being able to express and share my opinions about things that I am passionate about. What other sites/magazines/ papers do you/did you write for? In the past I’ve written for That Music Mag, The Vinyl District and Radius Magazine. Favorite memory with RowHome Magazine? Having my mom pick up a copy, read through the entire thing and not notice I was the writer of two articles until I pointed it out to her. (Sorry mom!) Are you on Instagram? @matt_kelchner


/ February / March 2020 | ROWHOME MAGAZINE | 91

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| ROWHOME MAGAZINE | January / February / March 2020

Susie Scout


by Jim Gildea

he bells of NeumannGoretti sent students catapulted from their new homerooms into the hallways, towards their first class of the new year. Soon, Period One would begin, as I poised myself to meet the students for my 43rd year, my final year, of teaching. “Welcome to Room 113. Sit wherever you like. I’ll be assigning seats tomorrow.” After going through some rules and regulations, along with testing and grading information, it was time for the story that I had told students for many years... One of my classmates became known as Susie Scout because she would wear her Girl Scout uniform to school during Girl Scouts Week. Why? We crave attention. You must know that if someone is not being noticed for the right reasons, he or she resorts to being noticed for the wrong ones. Perhaps Susie’s choices had to do with the stares she drew during Girl Scouts Week, stares that were met by some nasty comments. But attention, all the same. We lived to dance in the Sixties. My friends and I went to a dance every chance we could. Every Sunday, we would head to a nearby parish hall. Susie would also be there with a group of her girlfriends. One night, the captain of the football team came up to Susie Scout as a slow song began and asked her to dance. The word spread, and everyone formed a circle around them. Then,

right before the song ended, a friend of the captain’s walked up to him and Susie – and handed him ten dollars. “No! It was a bet?” “What a shame!” The circle then separated as Susie walked over to her friends, then went through the doors of the gymnasium and headed to her car. I have since attended many reunions and there is always someone who will ask if Susie might show up. However, we all know that answer. We need to be appreciated, to be respected. It’s so much more important than what we wear – or how we dance. What we crave for ourselves is what each person in this room craves as well. This should be at the core of what makes us human, yet it seems easy to forget as we react, as we bristle, to the differences that others in this room exhibit that makes them, well, different. We end up not liking their answers in class. We don’t even like the way they might answer their answer. Be honest: We just do not like them. I don’t care if you don’t like my ties. Or me. So, if you need to pick on somebody, pick on me. If you need to talk about somebody, here’s James Patrick Francis Gildea at your service. However, take a second to look around the room. Whatever you might be going through, whatever teenage-fueled bullets life is aiming at you, everyone around you is going through being the same target. It’s very wrong for them ever to become your target. PRH



Joseph M. McColgan

President, Ss. Neumann-Goretti High School

Direct your PA State Tax dollars to

SNG Every dollar pledged will help our students

reetings from 10th Street! I hope your Christmas holiday was spent relaxing with your family and friends. I wish everyone a safe and prosperous New Year. Can you believe it’s 2020? Here at SNG, we strive to maintain a 20/20 vision and are driven by purpose in our pursuit of academic excellence, always pushing the limits of our scholars. This academic year continues to move at a rapid pace with half of the year already in the books. In what seems like only yesterday, we welcomed 516 new and returning students into our academic halls this past September. We continue to see year-over-year growth in enrollment – more than any other secondary school this year – along with continued increases in academic outcomes, all a result of the changes we’ve made over the past three years. How do we manage to accomplish our mission? By focusing our attention on the student; by setting expectations and holding them accountable on many levels, personal and academic. We want scholars at SNG who understand why they want to be here and who are willing to put forth the effort on the road to success, whatever that may look like for them. So, you want to help us move from the current 516 scholars in our building to our

next goal of 600 scholars, but are not certain as to how? One way you can assist is to help us offset tuition costs. Besides writing a check to the annual fund, another option is through the Pennsylvania Educational Improvement Tax Credit (EITC) program. EITC provides businesses that pay PA taxes with an opportunity to receive a tax credit for directing their tax dollars to SNG. Keeping it simple, this program allows the business to direct where a portion of their tax dollars are spent, up to $750,000. These are dollars that your business would already be paying to the Commonwealth of PA. These tax dollars will play a vital role in allowing students the opportunity to attend SNG, along with supporting the local community. Rest assured, every dollar pledged to SNG will stay here at the school. With tax season quickly approaching, just think about the impact you could make in education in your community by spending your tax dollars the way you want, instead of the way Harrisburg wants. If this is something you might consider doing for our scholars, along with the community, please reach out to me and I can walk you through the process and answer any questions you may have. Thanks in advance. We’ll talk again in the spring! Until then, be well.









/ February / March 2020 | ROWHOME MAGAZINE | 93


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Senior Services

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Spa Services Bella Angel

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ta Jackson By Dorette Ro



e’re on the last dozen stops of magazine delivery. I’m driving. Dawn is checking her emails. My mother’s in the backseat mumbling something about chicken cutlets. ‘Don’t forget to stop at Lombardi’s when you deliver their magazines. I need a pound of chicken cutlets.’ She mentions it every 13 minutes of this painful voyage in the mobile office. Dawn is busy scrolling through her phone. Suddenly, she swings around, kneels up on the passenger seat and stares at my mother behind her. She points to the praying hands emoji on her phone. ‘Mom, you are clapping on people’s obituaries!’ ‘I am not, Dawn. I’m sending prayers,’ my mother answers in her embarrassed voice. Dawn isn’t letting this one go. ‘I know what you’re trying to do but you’re using the wrong emoji. Give me your phone and I’ll show you.’ She holds up my mother’s iphone for this demonstration. Dawn points to my mother’s wrong emoji. ‘See these little black dots around the hands? They are the sounds of clapping hands. You use this emoji when you want to say hooray! These are praying hands,’ she points. ‘Blue sleeves. Hands pointed toward heaven.’ I stare into my rear view mirror. My mother pretends to be interested. She isn’t. She’s not wearing her reading glasses, either, so I know she can’t even see the praying hands in Dawn’s emoji lesson. Nor does she care. ‘What’s the difference, Dawn. People on Facebook know I’m not clapping. I’m praying,’ my mother finally answers her. Me? I’m trying to navigate my way through side streets so we can get to the


| ROWHOME MAGAZINE | January / February / March 2020

chicken cutlets faster. I can sense the energy shift surrounding my mother’s emoji and I’m not in the mood for any drama. ‘Why can’t you just use the right emoji,’ Dawn persists. ‘I understand what you’re trying to do, but you look ridiculous.’ ‘That’s nice to say to your mother. Now I’m ridiculous.’ I roll my eyes so hard it feels like they stuck to the back of my forehead. “We’re almost finished this delivery day,” I interrupt. “Last stop – Lombardi’s!” They ignore me. They’re too deep into the difference between prayers and claps. ‘I used that emoji one time and you won’t let me live it down!’ my mother tells Dawn. ‘You do it every time! Look! Look here! You just posted this 5 minutes ago!’ Dawn whips back around in her seat. ‘This man just buried his beagle. Everyone posts the rainbow bridge and the broken heart. My mother is clapping!’ ‘He knows I’m not clapping! They’re praying hands!’ my mother insists. ‘Do you even know this guy? Jameson Stutz?’ Dawn asks her. ‘No, I don’t know him. He’s my Facebook friend. He lives in Minnesota.’ ‘Great. And he thinks you’re a nut from Philly who’s clapping about his dead dog.’ I make a quick right onto Packer Avenue toward the butcher. I was never so happy to pick up a pound of cutlets in all my life. Later that night, Dawn shares a post about Louie the Labbie. He got out of the yard again and his family is frantic. Below a long line of praying hand posts, my eyes settle on a familiar pair of clapping ones. The ones with the little black dots around them. Sometimes a mother gets to choose her own pair of emojis. PRH

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Philadelphia RowHome Magazine Winter 2020  

Our annual issue focusing on family traditions and recipes from our readers, writers, and business network. On the cover: A toast to the '20...

Philadelphia RowHome Magazine Winter 2020  

Our annual issue focusing on family traditions and recipes from our readers, writers, and business network. On the cover: A toast to the '20...