HOLIDAY GIFT GUIDE • GARDENING
MONTCO & HOMES, GARDENS
Decorating Holidays
for the
PLANNING A BASEMENT MAKEOVER CHEF’S RECIPES BAIR & BAIR
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Winter 2016/17
LIFESTYLE
CONTENTS
MONTCO Issue 4, Volume 2
WINTER 2016/17
MONTCO HOMES, GARDENS & LIFESTYLE
Departments
5 FROM THE EDITOR 6 TRENDS
8 NOTEWORTHY
10 WHAT TO DO 20 ART
24 PEOPLE
26 CRAFTS
58 IN THE GARDEN
61 HOLIDAY GIFT GUIDE
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68 HOME
70 DINING OUT
74 DINING OUT GUIDE 78 STAYING FIT 80 FINALE
Features
28 A TOUCH OF ELEGANCE
Diana Farrow uses her creative abilities to make decorating for Christmas an experience that goes beyond traditional colors and forms.
38 FINE HOLIDAY CUISINE
Three area chefs share their favorite holday recipes.
44 PLANNING A BASEMENT MAKEOVER
Today’s basements are way beyond the dark space with a workshop, laundry area, and holiday decorations
52 LATE WINTER DUSTING A photo essay
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On the Cover
This painting of a girl in a red coat is the by our artist-in-residence Jennifer Hansen Rolli.
Kathi Double Lung Transplant Survivor
THE HARRON LUNG CENT TER IS #1 IN THE REGION, TOP 10 IN THE E NATION. Being bo orn with Cystic Fibrosis never prevented me from living l a full life, including becoming a mom to twins. But soon after giving birth, I went into respiratory failure. With careful collaboration, considering my advanced lung disease, my multidisciplinary team at Penn’s Harr H on Lung Center helped h me through a dou uble lung transplant and got g me back home to my two babies. Ten years later, I’m breathing easier, enjoying a life cen ntered around health and d happiness. See my story at PennMedicine.or ennMedicine org/Br g eatheEasier. eatheEasier. To sched dule a consultation, call 80 00.789.PENN (7366).
If You Love Christmas...
You’ll Love Bucks Country Gardens!
Publisher William N. Waite
Associate Publisher Frank Boyd Executive Editor Bob Waite
Art Direction BCM MEDIA CO., INC.
Advertising Director Vicky M. Waite Administration Melissa Kutalek
Calendar Editor Mary Beth Schwartz
Cover Artist Jennifer Hansen Rolli
Contributing Writers Beth Buxbaum, John Cella, Patti Guthrie, Lew Larason, Frank Quattrone, Lori Pelkowski, Mary Beth Schwartz, Bob Waite, Vicky Waite Circulation BCM MEDIA Co., INC.
Contributing Photographers Jess Graves, Melissa Kutalek, Paul Wesley Account Executives Frank Boyd, Lisa Bridge, Kathy Driver, Lisa Kruse
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Everything to Create the Perfect Christmas Night.
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Delaware Valley’s Most Incredible Christmas Shop & Gift Boutique located in the Heart of Bucks County! 4 MONTCO MAG . COM
MONTCO Homes, Gardens & Lifestyle Magazine, 309 W. Armstrong Drive, Fountainville, PA 18923, phone 215-766-2694 • Fax 215-766-8197. www.montcomag.com. Published quarterly by BCM Media Company Inc., Fountainville, PA. All contents copyright by BCM Media Company DBA/Montco Homes, Gardens & Lifestyle Magazine. All Rights Reserved. Published quarterly. Four-issue subscription for U.S. is $15.95, in Canada $35.00, U.S. dollars only. Standard postage paid at Lancaster, PA. Single-copy price is $4.95 plus $3.00 postage and handling. POSTMASTER: Send address changes to MONTCO Homes, Gardens & Lifestyle Magazine, PO BOX 36, Morrisville, PA 19067. This magazine welcomes, but cannot be responsible for, manuscripts and photos unless accompanied by a stamped, self-addressed return envelope.
From the Editor
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n 1843 Charles Dickens wrote A Christmas Carol where we meet that cranky old miser Ebenezer Scrooge. Scrooge has over the years become eponymous with someone who thinks holidays are a waste of time, “Humbug!” he says. And I have to admit that sometimes the preparation, fuss, and of course, the spending for Christmas makes me want to chime in with old Ebenezer and shout, “Humbug!” I think that is true of all of us, but then we take it all back and like the Ebenezer Scrooge in Dickens’ novel, we repent and embrace the friends, the family and, yes, even the Bob Cratchits and Tiny Tims that God places in our paths. So our winter holidays, Christmas, Hanukkah, Valentine’s Day, are special and a cause for celebration. One of the ways we celebrate them is to make our homes a celebration by decorating them. Our Winter 2016 issue of MONTCO Homes, Gardens & Lifestyle, we show how professional decorator Diana Farrow uses her abilities to make decorating for Christmas both a celebratory and creative experience in our article “A Touch of Elegance” by Beth Buxbaum. Three of the top area chefs share with us their special holiday dishes. In “Fine Holiday Cuisine,” Frank Quattrone writes about Aliza Green, Franco Federico and Patrick Feury and gives us a special holiday recipe from each of these highly sought after chefs. When we think of basements, we commonly think of areas where we keep our Christmas ornaments, washing machines and dryers. But basements can be an addition of extra rooms. In her article, “Planning a Basement Makeover,” Mary Beth Schwartz shows us how basements are being used as recreation rooms, family rooms, man caves and more. Jess Graves, a gifted area photographer, shares some photos from last winter in the photo essay called “Late Winter Dusting.” The photos show the aesthetic effects of a light snow in a rural area. In our departments we look at overwintering plants, Frank Quattrone’s newest book, a woodworker, an abstract expressionist artist, kitchens and baths and many places to go and events to attend. And we hope you thoroughly enjoy this Winter Holiday Issue of MONTCO Homes, Gardens & Lifestyle.
ART
YOU CAN LIVE AND play ON
Bob Waite Editor
781 Route 113 (Souderton Rd.) Souderton 215-723-1221 souderton.tenthousandvillages.com rugs.tenthousandvillages.com
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Trends MONTCO
COOKIE JAR … this Biscotti Jar, Italian for Cookie, is the perfect addition for any kitchen countertop. There is ample room to store cookies, dog treats, crackers or anything you need in a pinch. Its exclusive design is handcrafted in Italy, which features a rooster, the notorious welcome symbol of Tuscany. Available at Via Bellissima, 855 W. Lancaster Ave., Bryn Mawr, PA; 610-581-741; www.viabellissima.com.
CHRISTMAS SHOW SWAROVSKI CRYSTAL
... handcrafted with fine Italian leather, Swarovski Crystal and freshwater pearls. This classic-contemporary arm candy is a must-have! Available at Accent On The Rocks, 4064 Skippack Pike, Skippack PA; 610-615-5901; www.accentontherocks.com. 6
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... pottery by Royce Yoder along with fine art and other crafts is featured at the “Christmas Feast Show & Sale” at the Mennonite Heritage Center, 565 Yoder Road, Harleysville from Dec. 3 to 31. For more information, call 215-256-3020 or visit www.mhep.org.
GEOTHERMAL HEAT PUMP
‌ once installed, a geothermal heat pump system exchanges heat with the earth’s vast reservoir of low temperature thermal energy and acts as a natural source for heating and cooling for your home or business. In the cool winter months, water circulating inside a sealed loop absorbs heat from the earth and carries it to the geothermal unit. Available at IT Landes Company, 247 Main St., Harleysville, PA; 215-256-4221; www.itlandes.com.
GABRIEL & COMPANY RING ...considered the number one brand in bridal jewelry today, Chiccarines Fine Jewelry carried this beautiful line along with other leading ring designs by manufactures like Zeghani Bridal.You pick a specific setting and we will put a price on it. Available at Chiccarines Fine Jewelry, 201 Second Ave. (Rt. 29), Collegeville, PA; 610-489-2007; www.chiccarines.com.
FARMHOUSE TABLE
DIAMOND BAR NECKLACE
... this beautiful farmhouse table seats up to eight depending on chair size. Table top lightly painted in mix of white, gray and natural wood tones. A great piece to add as your dining table. Available to order in any size and color. Prices are based on size. A variety of chairs & accessories are available. Pick your size, choice of stain colors and turned leg styles. Available at Urbanlux Home, 450 E. Main St., Collegeville, PA; 610-409-1999; www.urbanluxhome.com.
... our custom made Diamond Bar Necklaces are each handcrafted in 14k. gold, and are set with high quality round full cut diamonds. The necklaces are made with 14k white, yellow or rose gold chains and are adjustable for any length. This classic item is the perfect gift for someone that wants to wear a gorgeous necklace every day. Available at Rosnov Jewelers, 320 York Road, Jenkintown, PA; 215-885-4218; www.rosnov.com; email: Info@rosnov.com. WINTER 2016
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NOTEWORTHY
What’s happening in Montgomery County
Kawai Hybrid Pianos Receive National Award
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usic Inc. magazine awarded the Kawai CA97 and CA67 with the “Product Excellence Award”. This is the 11th award for this category alone.The prior year for they received the same award for the CS10, now CS11 model. The CA97 and CS11 are hybrid pianos—a new breed of piano created by the fusion of digital and acoustic piano elements. They include solid wooden keys in the action and a wood soundboard. Kawai’s reputation for innovation and quality is what attracted Grafton Piano & Organ Co. to carry the entire line of Kawai pianos. Kawai’s acoustic pianos have also received numerous multi year awards. Grafton Piano & Organ Co. carries a complete selection of new, used, restored, pianos, digital pianos and player pianos. They’re’ located at 1081 S County Line Rd, Souderton PA. You can reach them at 215-723-6900 or visit www.graftonpiano.com.
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Holiday Candy & Nuts t the Edwards Freeman Nut Company there are a delicious variety nuts and candy.This candy and nut company has been making delicious peanut butter, chocolate, dried fruit, nuts, gift baskets, and much more in Conshohocken, Pennsylvaniasince 1899. By using advanced-performance, production equipment, it is guaranteed that the products are the of superior quality. There are many different promotions throughout the year including National Peanut Month in March, Peanut Butter Lover's Month in November, and a Baseball-Peanuts-Kids Day in the Spring to usher in the little league baseball season. Other promotions include a cookie baking demonstration, a Halloween pumpkin coloring contest, and donations of peanut butter to children's hospitals and nursing centers. Holidays are also very special at the store, which specializes in all different kinds of holiday treats for Christmas,Valentine's Day, Easter, Mother's Day, Halloween,Thanksgiving, Hanukkah, and Passover. Edwards-Freeman Nut Co. is located at 441 E Hector St, Conshohocken PA 1942. Hours of Operation: Monday–Friday 9 a.m.–5 p.m., Saturday 9 a.m.– 4 p.m. and Sunday 10 a.m.–3 p.m. For more information and extended holiday hours call 610-828-7440.
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Trains Under The Tree
ince the early 1900’s, the toys that meant Christmas to young boys and girls were the Lionel electric trains that chugged around a circle of track under the Christmas tree. Though Henning’s had recently built an incredible 12-foot tall custom one of a kind Christmas tree train layout that has been seen around the world in various publications, social media and television.The toy electric trains at Christmas for many families have been a tradition, a family heirloom, passed down from one generation to the next. If your family doesn’t have a train, then it is time to visit Henning’s Trains of Lansdale and start a new tradition. Henning’s Trains is located at 128 S. Line St., Lansdale, PA., and can be reached at 215-362-2442 or www.henningstrains.com.
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Ultimate At Home Experience
ome home to the Park at Westminster and Warrington Crossings, two lovely apartment communities located in Warrington, PA. Owned and managed by Lindy Communities, these award-winning properties offer residents a great lifestyle without the hassle of home ownership woes. Beautiful landscaping and rolling greens provide a relaxing environment for ultimate stress-free living. Offered are designer kitchens with gorgeous granite options. Amenities at both communities include a free pool, fitness center, spacious floor plans with ample closet space, and a number of monthly activities. Plant your own vegetables or herbs in our community garden. Apartment homes range from Studios to 3-bedrooms with a wide range of choices to fit any style or budget. Centrally located in Warrington, we are only minutes from shopping, dining, and major roadways. This outstanding service to the residents makes this the ultimate ‘at home’ experience. Call us: 215-343-3324 or visit us at www.comehometolindy.com.
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The Blue Room Tree
ustard’s Christmas trees, founded in 1929 have been the centerpiece in holiday homes for 85 years. In 2015 Christmas season, a Fraser fir soaring to nearly 19 feet graced one if the most famous interiors in America – the White House Blue Room. Last summer, the Lansdale-based Christmas tree grower, Bustard’s, was named 2015 National Grand Champion, which means it was designated the best in the land. It also meant providing the official White House Christmas tree for Christmas 2015, the one designated for the Blue Room. The initial victorious tree, however, is not the one to command the Blue Room at Christmas.That tree is chosen in the fall and cut immediately before traveling to Washington. Over the years, Fraser, Douglas and Noble firs have been the most popular trees chosen as the official White House Christmas tree. In 2015, it was a majestic Fraser fir selected on September 30 at Bustard’s Christmas Trees’ Lehighton location by a White House official.The Bustards presented this tree to Michelle Obama to mark the official start of the 2015 holiday season. Bustard’s Christmas Trees is located at 2210 Bustard Road, Lansdale, PA 19446. For information about trees, call 610-584-4058 or visit www.bustardschristmastrees.com. WINTER 2016 9
Winter 2016
Photos: Valley Forge Tourism & Convention Board
What to do
Washington and his troops educate children at Valley Forge.
AN T I Q UES SANFORD ALDERFER December 1, 29: Estate Auctions December 7: Luxury Gifts & Jewelry Auction December 8: Discovery Art Auction December 8: Fine & Decorative Arts Auction December 13: Coin & Currency Auction December 20: Firearms Auction 501 Fairgrounds Road, Hatfield, PA. 215-3933000; www.alderferauction.com. POOK & POOK, INC. December 3: Toys, Trains, and Vintage Advertising 463 East Lancaster Avenue, Downingtown, PA. 610-269-4040; www.pookandpook.com.
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HISTORIC HOME SHOW January 28-29: The ultimate show for restoring, renovating, and preserving our Nation’s archi-tectural heritage. Admission. Valley Forge Casino Tower Hotel, 1160 First Avenue, King of Prussia, PA. www.historichomeshows.com. THE PHILADELPHIA FURNITURE SHOW March 31-April 2: This annual show highlights artisan quality furniture and furnishings to suit all tastes. Admission. 22 South 23rd Street, Philadelphia, PA. www.philadelphiafurnitureshow.com.
ANTIQUES
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CRAFTS
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ART
ENTERTAINMENT EVENTS FAMILY
GARDENS HISTORY NATURE
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THE PHILADELPHIA ANTIQUES & ART SHOW April 21-23: This prestigious show offers diverse furnishings and decorative arts for both the pe-riod and modern American home. Admission. The Navy Yard on the Marine Parade Grounds, South Broad Street and Intrepid Avenue, Philadelphia, PA. www.philadelphiaantiquesandartshow.com.
DEAR GARDEN ASSOCIATES, INC. DISTINCTIVE DESIGN, INSTALLATION & MAINTENANCE
RENNINGERS April 27-29: Antiques and Collectors Extravaganza Admission. Rain or shine. 740 Noble Street, Kutztown, PA. 570-385-0104; www.renningers.net.
ART
BRYN MAWR REHAB HOSPITAL Through January 29: Annual Art Ability Exhibition and Sale 414 Paoli Pike, Malvern, PA. 484-596-5607; www.mainlinehealth.org. PENNSYLVANIA ACADEMY OF THE FINE ARTS Through January 29: Thomas Eakins: Photographer Through March 5: Melt/Carve/Forge: Embodied Sculptures by Cassils Through April 9: World War I and American Art 118-128 North Broad Street, Philadelphia, PA. 215-972-7600; www.pafa.org. WOODMERE ART MUSEUM Through January 16: A Million Faces: The Photography of John W. Mosley Through March 19: Arthur B. Carles and His Expanding Circle 9201 Germantown Avenue, Philadelphia, PA. 215-247-0476; www.woodmereartmuseum.org. THE BARNES FOUNDATION Through January 9: Live and Life Will Give You Pictures: Masterworks of French Photography, 1890-1950 2025 Benjamin Franklin Parkway, Philadelphia, PA, 215-278-7000; 300 North Latch’s Lane, Merion, PA, 215-278-7350. www.barnesfoundation.org. BRANDYWINE RIVER MUSEUM OF ART Through January 8: A Brandywine Christmas Through January 22: Rural Modern: American Art Beyond the City
Bill Dear, Horticulturist • 215.766.8110 PA • 609.919.0050 NJ www.deargarden.com PA LIC #PA063572 - NJ LIC #13VH05607800 WINTER 2016
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Scenic sleigh rides at Northern Star Farm.
Santa makes a visit during Illuminaire nights at Skippack.
Washington’s headquarters at Valley Forge.
Through May 30: New Terrains: American Paintings from the Richard M. Scaife Bequest February 25-May 21: From Homer to Hopper: Experiment and Ingenuity in American Art 1 Hoffman’s Mill Road, Chadds Ford, PA. 610-388-2700; www.brandywine.org.
Through March 19: A Stratigraphic Fiction Through July 30: Amanda Burnham: In the Weeds Ursinus College, 601 East Main Street, Collegeville, PA. 610-409-3500; www.ursinus.edu.
PHILADELPHIA MUSEUM OF ART Through January 1: Classical Splendor: Painted Furniture for a Grand Philadelphia House Through January 8: Paint the Revolution: Mexican Modernism, 1910-1950 March 1-May 14: American Watercolor in the Age of Homer and Sargent 2600 Benjamin Franklin Parkway, Philadelphia, PA. 215-763-8100; www.philamuseum.org.
ABINGTON ART CENTER Through December 10: Solo Series 515 Meetinghouse Road, Jenkintown, PA. 215-887-4882; www.abingtonartcenter.org.
BERMAN MUSEUM OF ART Through December 16: David Goldes: Zap and Flow
MAIN LINE ART CENTER December 2-January 5: Members Exhibition January 13-February 11: Professional Artist
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WAYNE ART CENTER December 2-January 28: Craft Forms February 17-March 18: Elisabeth Braun and Frank Bernard Exhibits 413 Maplewood Avenue, Wayne, PA. 610-688-3553; www.wayneart.org.
Members Exhibition 746 Panmure Road, Haverford, PA. 610-525-0272; www.mainlineart.org. CHELTENHAM CENTER FOR THE ARTS January 8-February 3: CCA Members’ Show 2017 439 Ashbourne Road, Cheltenham, PA. 215-379-4660; www.cheltenhamarts.org.
C RAFTS
BYERS’ CHOICE Through December 31: Byers’ Choice Christmas Market December 9-10: A Christmas Carol performed by Gerald Dickens 4355 County Line Road, Chalfont, PA, 215-822-6700; www.byerschoice.com. CHRISTKINDLMARKT December 1-4, 8-11, 15-18: This noted Lehigh
Valley holiday market offers aisles of handmade works from around the globe. Visitors also can enjoy live Christmas music, food, craft demonstrations, and St. Nicholas. PNC Plaza, SteelStacks, 101 Founders Way, Bethlehem, PA. 610-332-1300; www.artsquest.org. KRINGLE CHRISTMAS SHOPPE December 2-4: Plan on attending this annual holiday event by the Haycock Historical Society. There will be work by over 30 locally renowned juried contributors, books by local authors, fine art, sculpture, jewelry, sweet treats, and much more. Admission is free. Latvian Baptist Church, 1142 Apple Road, Quakertown, PA. www.haycockhistoricalsociety.org.
The First Thing We Build is Trust
Award Winning Remodeling Specialists
SUGARLOAF CRAFTS FESTIVALS March 17-19: Greater Philadelphia Expo Center (Oaks, PA) Admission. www.sugarloafcrafts.com.
E N T E RTAI NMENT
PEOPLE’S LIGHT & THEATRE Through January 15: Sleeping Beauty: A Musical Panto February 15-March 12: The Matchmaker March 29-April 23: I and You 39 Conestoga Road, Malvern, PA. 610-644-3500; www.peopleslight.org.
2016 Awards
MONTGOMERY THEATER Through December 4: Handle With Care 124 Main Street, Souderton, PA. 215-723-9984; www.montgomerytheater.org. MITCHELL PERFORMING ARTS CENTER December 1-3: A Charlie Brown Christmas December 15: ANC Christmas Concert January 27-February 4: The 39 Steps February 19: Bryn Athyn Orchestra Winter Concert February 24: ANC Winter Arts Night 800 Tomlinson Road, Bryn Athyn, PA. 267-502-2793; www.mitchellcenter.info. KESWICK THEATRE December 1: Donovan December 4: Art Garfunkel December 8: Big Bad Voodoo Daddy Holiday Show December 9: David Crosby December 10: Holiday Doo Wop January 21: Pat Metheny January 25: Kris Kristofferson March 24: The Temptations & The Four Tops 291 North Keswick Avenue, Glenside, PA.
PA#3699
215-572-7650; www.keswicktheatre.com. STEEL RIVER PLAYHOUSE December 2-18: A Wonderful Life, The Musical February 3-19: Clybourne Park March 10-26: The Laramie Project 245 East High Street, Pottstown, PA. 610-970-1199; www.steelriver.org. DUTCH COUNTRY PLAYERS December 2-11: The Best Christmas Pageant Ever January 27-February 11: Much Ado About
Nothing February 24-March 5: Stuart Little 795 Ridge Road, Telford, PA. 215-234-0966; www.dcptheatre.com. PLAYCRAFTERS OF SKIPPACK December 2-4: Reader’s Theatre Series 2011 Store Road, Skippack, PA. 610-584-4005; www.playcrafters.org. ACT II PLAYHOUSE December 6-24: This Wonderful Life December 17-29: Murray the Elf 56 East Butler Avenue, Ambler, PA. WINTER 2016
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February 6: Leon Russell March 5: Los Lobos 24 West Temple Avenue, Sellersville, PA. 215-257-5808; www.st94.com.
Fam mily Owned and Operatedd since 1973
THE VILLAGE PLAYERS OF HATBORO January 13-28: Murder Room March 10-25: One Flew Over the Cuckoo’s Nest 401 Jefferson Avenue, Hatboro, PA. 215-675-6774; www.thevillageplayers.com.
EVENTS
PEDDLER’S VILLAGE Through January 2: Gingerbread House Competition & Display December 3-4: Christmas Festival Routes 202 and 263, Lahaska, PA. 215-794-4000; www.peddlersvillage.com. FUN IN SKIPPACK Through December 23: Illuminaire Nights in Skippack Skippack, PA. www.bestofskippack.com.
This Winte Winteer Keep Out The Cold and Seaal In The Warmth h! I t ll ti & Service Installation S i on All M Major j r Brands B d Heat Pumps • Air Con nditioning • Gas • Oil Heatting Systems +XPLGL¿HUV 2Q 6LWH 6KHHW 0HWDO 6KRS $LU &OHDQHUV
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Free Estim mates On New Instaalls Fast Emergencyy Service 215-799-0515-TOLL FREE 1-800-5 564-3382 www.cc.hvac.com www.act2.org. BUCKS COUNTY PLAYHOUSE December 9-31: Murder for Two: Holiday Edition January 11-22: Menopause the Musical January 26-February 5: Triple Espresso February 11: The Everly Brothers Experience March 2-12: One Funny Mother: Dena Blizzard March 23-April 9: My Son the Waiter, A Jewish Tragedy 70 South Main Street, New Hope, PA. 215-862-2121; www.bcptheater.org. 14
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PENNSYLVANIA BALLET December 9-31: George Balanchine’s The Nutcracker The Academy of Music, 240 South Broad Street, Philadelphia, PA. 215-893-1999; www.paballet.org. SELLERSVILLE THEATER December 10: Marshall Tucker Band December 11: Irish Christmas in America January 12: Vanilla Fudge January 20: Johnny Winter All Star Band January 22: Ricky Skaggs
CHRISTMAS IN BUCKS COUNTY December 2: Christmas Tree Lighting in Quakertown December 3: Yardley’s Christmas Parade and Tree Lighting December 4: McCaffrey’s Food Markets Newtown Holiday Parade December 4: Quakertown’s Christmas House Tours EVENTS IN LANSDALE December 2: Tree Lighting December 3-23: Santa House December 4: Merry TubaChristmas Concert December 4-19: Festival of Trees December 19: A Charlie Brown Christmas Concert December 26: Hanukkah Celebration Lansdale, PA. www.lansdale.org. AMBLER MAIN STREET December 3: Holiday Parade December 8: Santa Arrives by Train at Ambler Station Ambler, PA. 215-646-1000; www.amblermainstreet.org. COME TO CHESTNUT HILL December 7, 14, 21: Stag & Doe Nights Chestnut Hill Visitor’s Center, 16 East Highland Avenue, Philadelphia, PA. 215-247-6696; www.chestnuthillpa.com.
MOUNT HOPE ESTATE & WINERY December 9-23: Holidays at Mount Hope 2775 Lebanon Road, Manheim, PA. 717-665-7021; www.parenfaire.com.
Woork from m home in style!
AMERICAN CONSUMER SHOWS January 6-8: Greater Philadelphia Spring Home Show (King of Prussia, PA) March 24-26: Bucks & Montgomery Spring Home Show (Warminster, PA) 888-433-3976; www.acshomeshow.com. PHILADELPHIA HOME SHOW January 13-16, 20-22: The 2017 Home Show features guest appearances by DIY celebrities, along with designed rooms and the Cooking Stage. The Xfinity Experience Stage featuring presentations on remodeling, renovation, organizing, décor, gardening, and outdoor projects. Admission. Pennsylvania Convention Center, 1101 Arch Street, Philadelphia, PA. 215-418-2003; www.phillyhomeshow.com. PHILLY HOME AND GARDEN SHOW February 17-19: Visit this annual show for decorating and remodeling ideas, learn more about companies, and stroll through gardens by area landscapers. Admission. Greater Philadelphia Expo Center, 100 Station Avenue, Oaks, PA. 484-754-EXPO; www.phillyexpocenter.com.
FAMILY
NORTHERN STAR FARM Winter: Custom old-fashioned sleigh rides 96 Third Avenue East, Trappe, PA. 215-859-7302; www.northernstarfarm.net.
Call now to sched dule yo our consultation n!
closetcity.com/of . fice
(215) 855 5-4400
J E NNIF ERHANS ENROLLI
THE FRANKLIN INSTITUTE Through April 2: Robot Revolution Through April 23: Jurassic World: The Exhibition 222 North 20th Street, Philadelphia, PA. 215-448-1200; www2.fi.edu. THE ACADEMY OF NATURAL SCIENCES OF DREXEL UNIVERSITY Through January 16: Dinosaurs Unearthed February 4-May 14: Frogs: A Chorus of Colors June 9-September 10: Backyard Adventures 1900 Benjamin Franklin Parkway, Philadelphia, PA. 215-299-1000; www.ansp.org. KOZIAR’S CHRISTMAS VILLAGE Through January 1: Come visit one of area’s greatest Christmas displays. Celebrating 60plus seasons, this holiday destination features
MONTCO MAGAZINE COVER ARTIST
ROUTE 2O2 HOLICONG PA 215-794-43OO silvermangallery.com WINTER 2016
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more than a half million Christmas lights adorning buildings, gift barns, and landscape. The various buildings are filled with decor, Christmas displays, souvenirs, baked goods, refreshments, even miniature train displays. Be sure to visit Santa in his headquarters on Santa Claus Lane. Admission. 782 Christmas Village Road, Bernville, PA. www.koziarschristmasvillage.com. LINVILLA ORCHARDS Through December 23: Cut Your Own Trees December 3, 10, 17: Caroling Hayrides 137 West Knowlton Road, Media, PA. 610-876-7116; www.linvilla.com. WEST CHESTER RAILROAD Through December 18: Santa’s Express December 4, 11: Christmas Tree Train 230 East Market Street, West Chester, PA. 610-430-2233; www.westchesterrr.com ELMWOOD PARK ZOO December 3-18: Brunch with Santa (weekends) December 30: Zoo Year’s Eve 1661 Harding Boulevard, Norristown, PA. 800-652-4143; www.elmwoodparkzoo.org.
PHILADELPHIA ZOO December 3-11: Zoo Noel (weekends) 3400 West Girard Avenue, Philadelphia, PA. 215-243-5254;www.philadelphiazoo.org. PEEPSFEST December 30-31: This dynamic, interactive family event highlights the beloved marshmallow confection PEEPS. The two-day celebration, presented by Just Born, Inc. and ArtsQuest, includes live music, art, and PEEPS-related programming. The festival culminates December 31 at 5:30 p.m. with the dropping of the 85-pound, 4.5-foot-high lighted PEEPS chick and fireworks to welcome in the New Year. ArtsQuest Center at SteelStacks, 101 Founders Way, Bethlehem, PA. 610-332-1300; www.artsquest.org.
GARDENS
THE MORRIS ARBORETUM OF THE UNIVERSITY OF PENNSYLVANIA Through March: Winter Wellness Walks December: Friday Night Lights December: Holiday Garden Railway Admission. 100 East Northwestern Avenue, Philadelphia, PA. 215-247-5777; www.morrisarboretum.org.
335 South York Road Hatboro, PA 215-672-4100
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2555 Pottstown Pike Pottstown, PA 484-985-8021
LONGWOOD GARDENS Through January 8: A Longwood Christmas Through January 8: Garden Railway January 21-March 31: Orchid Extravaganza Admission. 1001 Longwood Road, Kennett Square, PA. 610-388-1000; www.longwoodgardens.org. WINTERTHUR Through January 8: Yuletide at Winterthur Admission. 5105 Kennett Pike, Wilmington, DE. 302-888-4600; www.winterthur.org. JENKINS ARBORETUM & GARDENS Through December 11: Land and Sky: An Exhibition of the Paintings of Valerie Craig 631 Berwyn Road, Devon, PA. 610-647-8870; www.jenkinsarboretum.org. THE SCOTT ARBORETUM OF SWARTHMORE COLLEGE December 1-2: Green Wreath Workshops December 3: Holiday Sale January 15: Winter Celebration Admission. 500 College Avenue, Swarthmore, PA. 610-328-8025; www.scottarboretum.org.
Rt. 29 & Little Rd Zieglerville, PA 610-287-9643
221 Boot Rd Downington, PA 215-873-2001
PENNSYLVANIA HORTICULTURAL SOCIETY December 3: Meadowbrook Farm Holiday Open House December 7: Holiday Tours at Brandywine, Winterthur, Longwood Gardens Advance registration required. 100 North 20th Street, Fifth Floor, Philadelphia, PA. 215-988-8800; www.phsonline.org. TYLER ARBORETUM December 3: The Country Gardeners Annual Greens Sale February 25: Pancake Breakfast and Maple Sugaring Celebration Admission. 515 Painter Road, Media, PA. 610-566-9134; www.tylerarboretum.org. 2017 PHS PHILADELPHIA FLOWER SHOW March 11-19: This year’s flower show, “Holland: Flowering the World,” celebrates Dutch cul-ture, from flower fields to ecodesign. Admission. Pennsylvania Convention Center, 12th and Arch Streets, Philadelphia, PA.www.theflowershow.com.
HIS TO RY PENNYPACKER MILLS Through January 8: Holiday Tours December 10: Victorian Christmas Open House 5 Haldeman Road, Schwenksville, PA. 610-287-9349; www.montcopa.org/pennypackermills. POTTSGROVE MANOR Through January 8: Twelfth Night Tours December 11: Pottsgrove Manor by Candlelight 100 West King Street, Pottstown, PA. 610-326-4014; www.montcopa.org/pottsgrovemanor. MENNONITE HERITAGE CENTER December 3-4: Christmas Market December 3-31: Christmas Feast Show & Sale 565 Yoder Road, Harleysville, PA. 215-256-3020; www.mhep.org. HOPE LODGE December 3: Holidays at Hope Lodge 553 South Bethlehem Pike, Fort Washington, PA. 215-646-1595; www.historichopelodge.org.
PENNSYLVANIA GERMAN CULTURAL HERITAGE CENTER December 3: Christmas on the Farm 22 Luckenbill Road, Kutztown, PA. 610-683-1589; www.kutztown.edu. PETER WENTZ FARMSTEAD December 3: Candlelight Tours 2030 Shearer Road, Worcester, PA. 610-584-5104; www.peterwentzfarmsteadsociety.org. THE HIGHLANDS MANSION AND GARDENS December 4: A Visit with Santa Admission. 7001 Sheaff Lane, Fort Washington, PA. 215-641-2687; www.highlandshistorical.org. DANIEL BOONE HOMESTEAD December 9-10: Christkindlmarket 400 Daniel Boone Road, Birdsboro, PA. 610-582-4900; www.danielboonehomestead.org. MORGAN LOG HOUSE December 10-11: Holiday Candlelight Tours 850 Weikel Road, Kulpsville, PA. 215-3682480; www.morganloghouse.org.
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VALLEY FORGE NATIONAL HISTORICAL PARK December 19: March In of the Continental Army January-April: Join the Continental Army January 16: MLK Day of Service February 20: Washington’s Birthday Party 1400 North Outer Line Drive, King of Prussia, PA. 610-783-1099; www.valleyforge.org.
N ATUR E BUCKS COUNTY COVERED BRIDGE TOUR Ongoing: The Bucks County Conference & Visitors Bureau and the Bucks County Covered Bridge Society present this self-guided tour of Bucks County’s covered bridges. The tour begins at Washington Crossing Historic Park. The 90-mile tour makes a large circle through Bucks County and is designed so that travelers can start at any one of the bridges. GPS coordinates are given for each of the bridges. Pick up a copy of the brochure Visit the Historic Covered Bridges of Bucks County at locations throughout Bucks County. www.visitbuckscounty.com; www.buckscountycbs.org
GREEN LANE PARK December 3: More Holiday Crafts 2144 Snyder Road, Green Lane, PA. 215-234-4528; www.montcopa.org. HAWK MOUNTAIN SANCTUARY December 3: Christmas Bird Count for Kids 1700 Hawk Mountain Road, Kempton, PA. 610-756-6961; www.hawkmountain.org. JOHN JAMES AUDUBON CENTER AT MILL GROVE December 4: Holiday Open House 1201 Pawlings Road, Audubon, PA. 610-666-5593; www.johnjames.audubon.org. NORRISTOWN FARM PARK December 4: Reindeer Guide for Kids December 11: Natural Ornaments 2500 Upper Farm Road, East Norriton, PA. 610-270-0215; www.montcopa.org. LOCK 60 AT SCHUYLKILL CANAL PARK December 10: Holiday Luminaria 400 Towpath Road, Mont Clare, PA. 610-9170021; www.montcopa.org.
RIVERBEND ENVIRONMENTAL EDUCATION CENTER December 10: Full Moon Night Hike and Campfire December 19-30: Year Round Exploration Camp 1950 Spring Mill Road, Gladwyne, PA. 610527-5234; www.riverbendeec.org. FRIENDS OF THE DELAWARE CANAL December 29: Hike Out the Old Year 215-862-2021; www.fodc.org. PEACE VALLEY NATURE CENTER January 14, 28; February 11: Science Saturdays January 25; February 1, 8, 15: Winter Wildlife Detectives April 19, 26; May 3, 10: Spring Wildlife Detectives 170 North Chapman Road, Doylestown, PA. 215-345-7860; www.peacevalleynaturecenter.org
TO HAVE YOUR EVENT FEATURED IN THIS MAGAZINE CALENDAR EDITOR, MARY BETH SCHWARTZ, MARYBETH_SCHWARTZ@YAHOO.COM. VISIT WWW.MONTCOMAG.COM FOR A COMPLETE LISTING OF EVENTS AND OUR LATEST INFORMATION.
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Art
R
Rita Siemienski Smith
Driven to paint whatever appeared to her from the right side of her brain - by John Cella 20 M O N T C O M A G . C O M
RITA SIEMIENSKI SMITH IS A PAINTING whisperer. An abstract painter inspired by nature and linear sketches, she embraces the intuitive process of making art. She allows the inner qualities of colors and canvas to reveal themselves to her. “I sketch when I am traveling and the impressions left in my brain come forth later. The colors and rhythms move me forward. I apply a lot of color to the canvas, arbitrarily at first. Then I move it around with brushes or a palette until something emerges. I love the physical part of putting colors down onto canvas.� Applying a great deal of color to a canvas on a table, Rita works flat at first. This makes it easier to
move the paint around. Eventually she puts the canvas on an easel where she spends a lot of time looking at it. “This is when the work speaks to me. It tells me what it needs, what it wants to be. Sometimes I paint all day from one direction. Then I turn the canvas around and it says to me, ‘This is the way I’m supposed to be,’” she laughs. Siemienski works in acrylic primarily. “I used to do lots of watercolor and oil, but got headaches. Acrylic dries fast, which is good because I paint quickly.” Her large industrial studio within a factory in Port Richmond is a feast for the eyes with large vivid abstract paintings everywhere, one more marvelous than the next. Summer’s End, featured in this article, is a 48 by 48-inch acrylic on canvas that reveals various shades of orange sky. A
I see this blank
surface and create
something out of
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green landscape of trees appears to run across the work dividing sky from land. In the foreground there are many colorful shades and shapes. “I paint without fear. A big canvas excites me. I never worked this large until I was commissioned for it. I love the challenge!” Initially trained as an illustrator at Moore College of Art and Design, she first painted ‘literally,’ from her intellect. But soon she was driven to paint from her ‘right brain’ emotional side. “I let myself go and painted whatever appeared to me. I see this blank surface and create something out of nothing. It truly amazes me.” Married 52 years, Rita has four grown children and lives in Elkins Park with her husband, Jerry, a retired inves-
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tigator for the Supreme Court of New Jersey. She grew up in Kensington and attended Fleischer Art School as a child. “I grew up in a rowhouse neighborhood surrounded by factories. Now I work in a factory surrounded by rowhouses!” After working many years in illustration and advertising, she followed her heart into fine art. It took her 20 years to get her own studio. As a child she drew all the time—pictures of her family or copying other art. “But when I was 10, my dad told me I was only rendering. An artist’s work is original and comes from within themselves. “After that she went in her own direction, continuing her stilllifes and landscapes, but tending toward
After working many years in
illustration and
advertising, she
followed her heart into fine art.
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the abstract. One painting done on commission for a hospital is quite large, 70 by 70 inches, vibrant colors and just the impression of a landscape. It will be placed in a women’s medical center and she hopes it will radiate ‘meditative energy.’ What other artists influenced her? “I studied with Paul Gorka at Cheltenham and Abington Arts centers. His work was so beyond anything I had ever seen before, gigantic, breathtaking pictures. His ideas were amazing and seemed to explode on the canvas. He would take a melon and cut it in half, dropping seeds, and make a fabulous painting out of it. He showed me color can move me in an emotional way and you don’t need to paint a literal subject.” The many colors she uses interact to
create moods—tension or calm, space or light. Often someone tells her they don’t like abstract art, but then they enter her studio and are stimulated by the colors and movement in her paintings, which give an overall impression like seeing a landscape from a moving car window. “It is also gratifying that many people who have bought one of my paintings tell me they see something new every time they look at it.” Always experimenting and opening herself up creatively, Rita shows me Time Fragment, a pattern of various shades of green rectangles pitted with black and white ones with patterns in them. Are they chairs? Is that a moose? This piece was created when Rita was using a rag to clean her brushes and then decided to put it down on paper to create the patterns we see.
“I’ve painted with all kinds of things— cardboard, my hair, grass. I don’t need a brush. When you have the urge to create, it doesn’t matter what tools you have. You
Hope. Long represented by Rosenfeld Gallery, in Philadelphia, which recently closed, she will be featured in the Members Show at the Cheltenham Center for the Arts running from January 9 through February 3, 2017. Check out her website at www.ritasiemienskismith.com to keep abreast of her showings and see more of her art. Consider a trip to her studio at 3245 Amber Street in Port Richmond. There is secure free parking. “You really should see my paintings in person to get their full effect,” Rita tells me. But don’t take her word for it. Take mine.
Always experimenting and opening
herself up creatively, Rita shows me Time
Fragment, a pattern of various shades of green rectangles pitted with black and
white ones with patterns in them. Are they chairs? Is that a moose?
just jump in and do it.” The recipient of more art awards than can be mentioned, she recently won the abstract painting award at the prestigious 87th Annual Phillip’s Mill Community Association Art Show in New
JOHN CELLA IS A FREELANCE WRITER FROM MONTGOMERY COUNTY.
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Photo: Paul Wesley
People
Frank Quattrone
Frank Quattrone has just finished a book about the incredibly interesting history of Penn State Abington and has had lifelong success in both writing and teaching –Patti Guthrie 24
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PENN STATE ABINGTON AND THE OGONTZ SCHOOL is Frank Quattrone’s newest book. It traces the evolution of what Frank calls one of the best campuses in the Penn State University system. “It also is one of the most diverse in the country. Nearly half of the student population is African American, Latinas, Asian or International representing 29 countries.” It was started in 1850 as an elite finishing school for wealthy young ladies called the Chestnut Street Female Seminary. Penn State Abington began as an elite finishing school for wealthy young ladies called the Chestnut Street Female Seminary. It was located at 1615 Chestnut Street in and was founded by Mary Vonney and Harriet Dillaye. They had attended the Troy Female Seminary in New York State and decided to open their school in Philadelphia. The building had four stories and could accommodate up to 20 girls who
resided there. They were taught liberal arts, painting, how to entertain and run a household—in short the skills a young woman would need as the wife of a diplomat, politician or other prominent man. The school rapidly gained national recognition for excellence. That success led to their need to move, since in time they outgrew their building. Enter Jay Cook who had achieved fame during the Civil War. Frank explained Cook had grown up in Sandusky, Ohio where, as a boy, he knew a Native American named Chief Ogontz, whom Jay never forgot. Cook came to Philadelphia, became a successful banker and moved to a huge mansion in Elkins Park that he named Ogontz after his childhood friend. When his family got too large for the mansion, he offered to rent it to the Chestnut Street Female Seminary for $15,000 a year. So, the school moved to the suburbs. The larger building enabled them to quintuple their enrollment from 20 to 100 students. In addition, it was spacious enough to accommodate the teachers, school staff, gardeners, cooks etc. In the new building it was the Ogontz School for Young Ladies and drew students from all over the US. The list of students reads like a Who’s Who of prominent American families with names like Strawbridge, Campbell, DuPont and the like. Among their famous alumnae are Mary Curtis, founder of Philadelphia’s world-renowned Curtis Institute of Music and Cornelia Forte, the first person to spot Japanese planes on the horizon on their way to attack Pearl Harbor. However, as far as Frank is concerned, their most famous alumna is Amelia Earhart. He explained, “Her family wasn’t wealthy. But, she wanted to go to Bryn Mawr and knew if she attended Ogontz, she’d be a shoe-in.” At that time, the school had four sororities. “A friend of Amelia’s wanted to join a particular one but was denied. So, Amelia went to see Abby Sutherland, the school President, making an inquiry for her friend, saying, ‘I thought we were a dem-
ocratic society’. The result was the disbanding of the sororities,” he said, continuing, “Abby and Amelia respected each other completely.” In April 1916, because they once again had outgrown their space, they began construction of Sutherland Hall at their new location, the present site of Penn State Abington. The building was completed by the end of 1916, just in time for classes in January 1917. With it, they were able to increase their enrollment substantially. Frank explained, “Earhart was a student at both campuses,” adding, “I fell in love with her while researching this book.” By 1916, finishing schools almost were finished. So, Sutherland, who now owned Ogontz, expanded her school’s mission, enrolling students from kindergarten through the first two years of college. She also continued military drills as part of the curriculum, the first women’s school in the US to have them. It was a distinctive program teaching teamwork, discipline and camaraderie, which the girls hated but also valued. In 1950, at the age of 80, Abby Sutherland donated the Ogontz School to Penn State. By 1957, they had to eliminate dorms because so many wanted to attend. Their enrollment jumped to today’s 4,000 students. From 1957 through 2016, they’ve been a commuter school. Frank explained, “All of that’s about to change because we’re adding dorms.” In 1997, it became Penn State Abington and now has a dozen buildings on campus. In October 2015, Frank Quattrone met with the head of their marketing department to suggest a book because, “It’s our Centennial. Since 1916, the college has been teaching.” The result of that meeting is Penn State Abington and the Ogontz School. Frank grew up in South Philly. After graduation from Bishop Neumann, he earned a B.A. in English from Villanova and an M.A. in English from Purdue University in Indiana. He explained, “I thought my life’s work would be writing
and editing, but discovered I also enjoy teaching. I got a fellowship at Purdue that required teaching two classes each semester, which I wasn’t looking forward to. However, I loved it. For me, it goes both ways. I learn as much as I teach. I love the stimulation of being in the classroom.” After Purdue, he returned to Philadelphia and taught for a year at Neumann before landing a teaching job at Spring Garden College. He stayed 24 years, the last 10 as Chairman of the Arts and Sciences Department. He now refers to this period in his life as the big bubble. “It was between college and what I’m doing now.” The bubble burst when Spring Garden closed. “They couldn’t compete,” he said. However, while there, he met and married Eve who had two children. They now have 5 granddaughters. After the college closed, Frank worked for an educational consulting company for three years, saying “I was in a holding pattern.” He also started freelance writing for Montgomery Newspapers and eventually became editor of Ticket, the arts and entertainment section for Montgomery Newspapers, commenting, “In the second year and again in 2010, Ticket won the award as the best entertainment and lifestyle section in North America from Suburban Newspapers of America.” Frank left Montgomery Newspapers saying, “I worked for a non-profit before getting my present job as a full time member of Penn State Abington. I have a half and half contract: I teach two courses each semester and am a communications specialist. Right now, I’m enjoying the perfect marriage of my two passions teaching and writing.” Arcadia Publishing has published three of Frank’s books. So, enjoy Penn State Abington and the Ogontz School, available at Barnes & Noble or directly from www.arcadiapublishing.com. PATTI GUTHRIE IS A FREELANCE WRITER AND ANTIQUES DEALER
FROM CHALFONT, PA.
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The Bair Legacy
Bair & Bair began in 1945 as a furniture repair shop and is still doing an exemplary job repairing and refinishing furniture –by Lew Larason 26
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IN 1945 PAUL BAIR BEGAN REPAIRING broken Furniture in his barn. As time passed and he built up a reputation for doing a good job, he became so busy he had to relocate. After a couple of moves and a fire, he bought and renovated Bair & Bair’s present location in Creamery, just outside of Skippack. The building was once the school bus garage for the old Skippack elementary school. This building has 4,800 square feet of open workspace. The present owner Mike Todd is impressed how long the company has been around. Mike began working for Bair & Bair when Paul’s son George who came into the business in 2004 when the business was owned by Paul’s son, George Bair. Things clicked between Mike and George and in 2011, Mike bought the business. Most people assumed the
Photo: Melissa Kutalek
Crafts
business was still owned by the Bairs. “We did everything the Bairs had done,” Mike said. “So, nobody noticed the new ownership.” Mike proudly showed off the well laid out set-up of the shop. He pointed out the tanks used for stripping old finishes and the various power tools. These include a 10-inch table saw, a 12-inch band saw, a six-inch jointer, a thickness planer, a drill press, a cut-off saw and a lathe. There also is a well-ventilated spray booth. “We can do everything, from patching a small piece of veneer to refinishing a whole house full of furniture.” His main helper is Paul Kostyrka. In addition, they have two part-timers. Mike and Paul work well together, with Mike doing much of the woodwork, while Paul handles most of the finishing. Paul said, “We each can do whatever needs to be done.” Mike explained, “We examine everything carefully when it comes in. Sometimes, a person thinks the top of a stand needs to be refinished. After we look at it and see it’s only a scratch or a spot where the finish is worn, we tell the customer we can repair the spot without refinishing. It saves them money and makes them happy.” When there is a situation like a scratch in the finish, they sand off some of the top finish and apply a new coat. Although it isn’t always that simple, it’s a lot better than refinishing an entire surface. “Saving an old finish on vintage furniture or an antique is what we like to do. It’s better for the furniture and the owner,” Paul said. Because of the tools they have and their combined talents, they also build furniture for clients. Paul commented, “Usually, a person comes in with a photo or a page from a magazine showing something they like. Generally we can make what they want.” They use old barn wood on some projects and softwoods or good hardwoods on others, depending upon what the customer wants. A piece can be finished in a clear coating, a stain or paint.
When asked about the finish they use, Mike replied, “We use lacquer.” When something is to be stained, they stain the surface first with a lacquer stain, then seal it. After that, a clear finish is applied. When a piece of furniture has such a damaged finish that it can’t be revived, they strip off the old finish and start over. This is where the shop really stands out. The finish on the damaged item is removed in the stripping tank. Then, the piece is allowed to dry. Next, the surfaces are sanded. The first grit is coarse enough to smooth down the wood grain that has been raised from the stripping. The next grit is 120. After that sanding, a 220 grit is used to prepare the surfaces
Also they have all of the classic hand
tools that are used
in any woodworking shop.
for stain or a sealer. Once that has been completed, the final grit, which is 320, is fine enough so the surfaces are ready to apply the final finish. Because their lacquer finish is so fine, that last coat is it. There usually is no need for further rubbing or waxing. Sometimes, there are exceptions. But, generally, this procedure is all that’s needed for a durable finish. When a chair comes in with a spindle or stretcher missing, it’s no problem. A new piece is fabricated, installed, colored and finished. Once they have completed the job, the replacement piece looks exactly like the original. If something arrives with a leg missing or broken, it gets the same attention. Again, when completed, the repair can’t be found. “This comes from our years of experience and our desire to do the best we can. It brings customers back. Our best
advertising is word of mouth. And, doing a good job for a customer always is good for business,” according to Mike. Along with the classic woodworking tools and construction methods, these craftsmen also take advantage of modern equipment such as biscuit joiners and pocket screws. These two tools save a lot of time in both new construction and repairs. The biscuit joiner is like a double mortice and tenon joint without all of the time-consuming measuring, cutting, shaping and fitting. The pocket screws hold two pieces of wood together as well as any hand-cut joint. With these methods of joining, plus modern glues, Bair & Bair can guarantee their work. In addition to the power tools and modern devices, there are lots of workbenches for doing handwork and several clamps of differing sizes. Also they have all of the classic hand tools that are used in any woodworking shop. Mike explained that they have a seat weaver who does their cane, splint and rush seats. They also do some wicker repair. He said they truly are a “one stop shop.” Nearly anything that needs to be restored or repaired on a piece of furniture can be handled here. Mike does the bookwork. Although he said he doesn’t mind, it does take him away from the shop where he’d rather be. When they were asked about their customer base, they responded that they have clients from up and down the East Coast. However, most are from Montgomery, Bucks, Berks and Philadelphia counties, with some from New Jersey. Although they don’t do “on-site” work, they can arrange pick up and delivery for a small fee. As an added service, they also do insurance estimates. Bair & Bair is located on Route 113 in Creamery, PA. For more information, call 610-831-1000 or visit online at www.bairrefinishing.com. You can email Mike at miketodd68@verizon.net. LEW LARASON IS A FREELANCE WRITER WHO
SPECIALIZES IN ANTIQUES AND FURNITURE.
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Photos: Glenn Race
A Touch of
Elegance
Professional decorator Diana Farrow uses her creative abilities to make decorating for Christmas an experience that goes beyond traditional colors and forms
D
by Beth S. Buxbaum
DRESSING UP THE FARROW'S HOME, IN AMBLER, FOR Christmas has been something that Diana Farrow has been doing for years. Tapping into her creative side, using special Christmas decorations, provides her with the outlet to create a unique look. “This is my passion,” Diana exclaims, “it is what I was born to do.” With her sense of taste, style and color palette she adorns every room in the house for the Christmas season. Intertwining traditional and contemporary styling, Diana creates vignettes throughout her living space that add color and interest to the room, with a subtle holiday appeal. “I like the Christmas accents to look more like an actual decor,” she explains, “blending well with the home and adding to its presentation.” Diana's holiday dressings depart from the traditional red, white, green and silver. She fills her house with bold, rich tones that are warm and inviting. “My decor styling is not in your face,” she continues, “everything mixes well with the room's primary elements.” Diana uses a color palette that is non-traditional that creates a more contemporary look. Diana's room interiors are accented with touches of copper, gold, rust and tan. With these tones throughout her living WINTER 2016
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space, the additional holiday finery always complements each room, infusing it with softness and sparkle. “When it is more elegant, you can get away with it longer into the season,” she continues, “because it blends and appears to be part of the room decor.” ow does she decide what to use and where to place everything? “When I design a space, there's one thing in mind, how do I make the old look new,” she explains. And its different every year. Diana packs everything up at the end of the season. “I take everything apart at the end of the holiday and next year I create a completely different look.” When it is time the next year to begin her decorating, she assesses all her materials. “I try to alternate materials every year to give it a fresh look,” she adds, “and it keeps me creative.” Often times she will purchase some new materials to freshen up her designs. She en-
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joys switching things up and changing the combination of materials or placement of her decorations from year to year. In creating each space's decorations, Diana puts together her materials to embellish a specific spot in the room. Whether decorating over the mantel, the staircase or a window sill, all the materials are arranged to present a vignette, adding a subtle touch to the space. “For my house I use bold, rich tones, with muted shiny finishes.” Metallic pearl finished balls and gold tulle ribbon are two of the items she uses to create many of her groupings and to fill spaces. “I don't always have a plan, it organically happens for me,” Diana adds. She looks through magazines or the internet or TV for ideas and inspiration. “Once I see an idea I like, I make it my own by adding other touches and creating my design,” she explains. Preparing the home for the Christmas begins in November.
“The week before Thanksgiving I get to work,” she explains, “that's my official decorating week.” Dian’s focus is mantels, tabletops, staircases, shelves, windows and draperies with her signature vignettes. Ribbons, feathers, beads, rhinestones, leaves, birds, and vines are essential materials for her holiday decorating. She uses mostly artificial materials and assembles all the pieces for each little setting with wire or hot glue. Diana shops at the arts and crafts stores, as well as a few local nurseries, to gather any new materials to fill in her already extensive collection. “I would say that my rule of thumb is to add touches on a small scale, not an abundance, to bring the look together,” she notes. Focal points for her are the entranceway staircase and the faux tree sitting next to the fireplace in the family room. “An elegantly finished staircase, done with just enough and not too much, really
Left, an overall view of the family room reveals a tree with a mix of metallic-toned ribbons, ornamental balls, and vases interspersed with greens, feathers and pine cones to give that Christmas feel. Bursts of gold, copper and brown, with a touch of wine red, fill the space with a bold finish. Above, an elegantly finished staircase is accented with simple greens and small groupings of decorative metallic balls. Gold tulle is intertwined and draped throughout the balustrades with a flurry of feathers.
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Top, an elegantly finished staircase is accented with simple greens and small groupings of decorative metallic balls. Gold tulle is intertwined and draped throughout the balustrades with a flurry of feathers. Below, against the backdrop of the white and brown kitchen, simple high vases are filled with mixed metallic ribbons, fruit, and pine cones and then finished as planters using lush and lifelike greens. Opposite, a closer look reveals the planter, sitting on one of the kitchen islands, is flanked on each side with copper-hued champagne glasses to complete the vignette.
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makes a statement,” she says. Diana starts with some simple greens and small groupings of decorative metallic balls. She pulls this together by draping gold tulle throughout and adds some ostrich feathers. For an extra touch, she embellishes the newel post with a colorful flutter of tiny metallic balls, along with red and green feathers, and finishes it with tulle. In the family room decorations, Diana incorporates the color tones in the room with the decorates on the mantel and the tree. “I use mixes of metals, finishes and layers, with a variety of materials to decorate this space,” she describes. On the mantel she combines garland with larger copper glitter contemporary flowers and infuses some traditional touches of branches and ornaments. “My application of golds, coppers and browns; with a touch of wine red, give it a bold finish,” says Diana. For the tree decoration, she stays with the same colors and finishes. To give the tree a fullness, her secret is to stuff tulle inside. Dressing up the dining room is also a focus, since this room hosts the holiday festivities. “We entertain a lot for the holidays,” she adds, “with twenty to twenty-five guests for Thanksgiving and Christmas dinner.” In this room the color palette features similar each tones with subtle metallic finishes. The room is accented with a brownish-copper drapery, rich wooded furniture and an earth-toned rug to pull the room together. Diana chooses that same palette of rich earth
shades in her holiday decorations so that it blends with the room. She uses glitter, greens and golden matte metallic balls and fruits to accent the drapes with holiday finery. Her Thanksgiving table follows through with the same coppers and golds in metallic finishes. Branches, flowers and birds are added to the place settings for some extra pops of color and dimension. Aglow in rich tones and finishes, Diana's holiday finery is always a focus of conversation. Friends and family enter the Farrow home during the holidays and are struck by Diana's decorations. “People starting asking me to come and decorate their home for the holidays,” she adds. As she began to take on holiday decorating, that expanded to her doing special occasion decorating, like bridal showers, birthdays and other holiday settings. Diana has developed a signature approach to her designing that is unique and soothing. “My goal when I work with clients is to help them bring together their vision,” she adds. or those do-it-yourselfers, Diana offers a few simple tips to accomplish this style of holiday decorating. Most importantly, she feels that home decorating does not have to cost an excessive amount. “Use things that are not expensive, but when you put them together it makes a big impact,” she advises. For the tree, her suggestion is to try new tree tops every year and add a soft tulle or fabric to your tree. Also, she recommends you
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Opposite, a view of the table setting showcases the intricately designed wire and mesh pieces interspersed around the place settings. Branches, flowers and birds are added to dress up the table setting and add extra pops of color and dimension. In the corner of the room a vase is filled with curly large-wired ribbon covered in glitter, adding a bold bronze touch with tall stick like branches to match. Above, at the foot of the staircase, on a glass console table, are gold reindeers, flanked by a grouping of stylized coneshaped tress finished in metallic tones with glitter. In the center is a gold metal -lic finished dish overflowing with pine cones and an array of ornamental balls. For a touch of holiday cheer is a glistening “Joy to the World.� Bottom, a more traditional vignette, at the foot of the staircase in the foyer, is a traditional Santa in elegant gold tones. Santa is adorned with sparkly fur and velvet fabrics.
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A grouping mixed with glitter, greens and golden matte metallic balls and fruits accents the drapery with holiday finery in the dining room. Opposite, shiny ornaments in a variety of finishes and design, in metallic and glitter.
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use a variety of materials and change them around each year. “Don't get stuck always putting things in the same place every year,” she says. The wreath you hang on the front door one year could go over the mantel another year. Get your creative juices flowing. “Don't be afraid to be creative and add your own spin,” she continues. She explains that when she purchases a wreath or table centerpiece, she will add more materials like a bird, colorful ball, flower or ribbon for that extra pop. To finish a look and give it life, add materials to make it look rich and full, like tulle or other fabric, greens and branches. For a more subtle look, scale down your decorations just to add small touches and not overwhelm the room. Blend your decorations with the room decor, using complementary colors and styles. “It's about the extra little things to give the decorations a touch of elegance,” she adds. Diana's goal is to create a look that flows with the color palette of the rooms so that it is tasteful. Your holiday decor should blend with your home and add an element of design to the living space. “For me, holiday decorating is about creating a beautiful space that makes you feel cozy and surrounding yourself with the things you love.” Diana does just that. The Farrow residence is all sparkle and shine, with a touch of elegance. If you are interested in commissioning Diana Farrow to decorate your home for the holidays or for any special occasion, she can be reached at 267-241-4667. BETH S. BUXBAUM IS A FREELANCE WRITER FROM THE PHILADELPHIA AREA.
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Fine Holiday Cuisine T HR E E A R E A C H E F S S H ARE TH E IR FAVO R I T E H OL IDAY RE C IP E S BY FRANK QUATTRONE
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lthough she and her family celebrate Chanukah rather than Christmas, world-renowned chef, restaurant consultant, and cookbook author Aliza Green enjoys the holidays as much as anyone. But because she’s always behind the scenes creating dishes that brighten spirits and tantalize taste buds with sweet or savory holiday flavors, the longtime resident of Elkins Park is often working while many of us are out shopping, eating, or otherwise enjoying this festive season. One of her favorite mantras—please, take her literally on this—is that “I love to cook to make people happy.” So she’s come up with a recipe she feels “will appeal to people who love to bake. This is a baking time of year, and this recipe is pretty adaptable. It’s a little sweet, a little savory; it goes well with drinks; and for pot-luck dinners, it’s easy to transport. Friends and family will love it because it has some pizzazz and it stands on its own. Plus, it makes the whole house smell good.” Green, who has served as executive chef or consultant for countless fine restaurants, including Ristorante DiLullo, White Dog Café, where she pioneered the farmto-table movement, and Apropos, is now the chef manager of Baba Olga’s Kitchen & Supper Club at Material Culture, a sprawling store, auction center, and caterer located in the East Falls section of Philadelphia. As such, this enthusiastic and lifelong world traveler brings her expertise and inspiration to the multicultural weddings and other large catering events that take place
at Material Culture, including bar or bat mitzvahs; popup dinners; fundraisers; Caribbean buffets; holiday parties; Indian, German, Cambodian, Korean, gay or lesbian weddings, and much more. Because of her extensive background in cooking and her avid interest in international cultures, Aliza Green has been leading culinary tours around the world for several years, including a sold-out tour to northern India in January 2017. Her next culinary adventure will be to Morocco in January 2018. People need to book early, as these popular tours, given by this proud member of the Philadelphia Inquirer’s Culinary Hall of Fame, sell out quickly. So do her acclaimed cookbooks, field guides to food types, and tomes on celebrity chefs. Some of these titles are The Bean Bible: A Legumaniac’s Guide to Lentils, Peas, and Every Edible Bean on the Planet!; ¡Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist, co-authored with Guillermo Pernot (a James Beard Award winner); Le Bec-Fin Recipes, co-authored with Georges Perrier; Starting with Ingredients: Quintessential Recipes for the Way We Really Cook; Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut; Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market; The Soupmaker’s Kitchen; Making Artisan Pasta; and her latest, The Magic of Spice Blends. Aliza Green is Chef Manager, Baba Olga's Kitchen at Material Culture, 4700 Wissahickon Avenue, Philadelphia, PA 19144; 215-849-8030 www.materialculture.com; email:aliza@materialculture.com. recipe continued on page 73
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Photos: Paul Wesley
ALIZA GREEN
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FRANCO FEDERICO ranco Federico, one of the region’s premier restaurateurs, was born in Calabria, in Italy’s boot, and recalls with warmth and fondness the grand meal and the boyhood holidays he enjoyed with his large family at the end (and beginning) of every year. In America, we call this grand meal the Feast of the Seven Fishes. In southern Italy, it was called La Vigilia, as it celebrated the vigil, or the wait, for the birth of the baby Jesus. La Vigilia, said Federico, “was a combination of reverence and joy, of abundance. We would fast on the day of the vigil. It was a kind of cleansing before the big meal. “Every Christmas Eve,” he continued, sitting across from me at his acclaimed Fountain Side Seafood & Grill, “the kids couldn’t wait. The whole family would come together and everyone contributed to the meal. Some would bring the vegetables, others the bread, and some would bring the baccala,” the salted cod fish that was a staple of this meal. “The kids would put the letters they wrote to Santa underneath their dishes. They would kiss the hands of their relatives and their fathers would open the letters.” These letters, of course, contained the various gifts each child wished to receive for the holidays. However, Federico pointed out, the gifts weren’t “delivered until the Feast of Befana [the Greek word for epiphany] on January 6, also known as the Epiphany.” Befana is the kindly witch, as the legend goes, who flies from rooftop to rooftop to deliver all the gifts she failed to deliver when invited to by the Magi, who arrived in Bethlehem to bring
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their gifts of gold, incense, and myrrh to the baby Jesus. Federico smiled at the recollection. The family would abstain from meat until Christmas Day itself. But what a meal they enjoyed on La Vigilia. And to this day, in America and other parts of the world, Italian (and other) families celebrate by preparing seven or more types of seafood dishes. Readers who would like to enjoy the Feast of the Seven Fishes can do so at two of Federico’s four restaurants —Fountain Side Seafood & Grill in Horsham and Ariana’s Ristorante & Raw Bar in North Wales. He is also the owner of BBQ: A Real Barbecue Restaurant, a few doors down from Fountain Side in Horsham, and coowner of Boccadito, a cozy little tapas restaurant located in Doylestown. For this story, Federico, who has been cooking for years alongside his other executive and sous chefs in more than a dozen suburban restaurants, prepared seven seafood dishes, including a baccala salad, sautéed shrimp, broccoli au gratin with anchovies and breadcrumbs, fried smelts, baby polpetti (octopus), stuffed calamari, and Capesante Gratinate (breaded scallops), which he has graciously provided below. The presentation of the scallops dish is quite symbolic. Imagine the halo behind the heads of saintly figures in medieval and Renaissance paintings and sculptures, and there you have Franco Federico’s holiday treat for you. Franco Federico is Chef Owner, Fountain Side Seafood & Grill, 537 Easton Road, Horsham, PA 19040; 215-957-5122; www.fountainsidegrill.com.
RECIPE
Add chopped parsley and mix together (take pan off heat). Slowly add breadcrumbs and mix until you have a homogeneous mixture. Add salt and pepper to taste and then add nutmeg. Add brandy to breadcrumb mix. If too dry, add a few drops of water. Place clean capesante neatly back into their shells. Put 2 smaller spoonfuls of breadcrumbs over each capesante and level the crumbs with the back of a spoon. Place capesante in the oven pre-heated at 420˚F. and bake until brown—for 5 to 7 minutes maximum! DO NOT OVERCOOK! Serve piping hot.
Capesante Gratinate 1 clove garlic 2 tablespoons butter 1 bunch parsley 9 capesante (scallops in shells) 5 ounces fine bread crumbs ¼ teaspoon nutmeg 2 ounces brandy salt and black pepper to taste Cut butter into small cubes and begin to melt in medium-sized sauce pan. Once melted, add crushed garlic clove until golden brown.
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PATRICK FEURY t might seem unusual that Patrick Feury, the Chef Partner of Nectar, the sumptuous pan-Asian dining palace in Berwyn, would choose venison as the centerpiece of his holiday recipe. After all, wasn’t Nectar named the Best Asian Fusion restaurant in 2015 by County Lines Magazine? But isn’t this the restaurant whose menu boldly begins with a quote from the Dalai Lama: “Approach love and cooking with reckless abandon”? Of course. And anyone who knows Patrick Feury’s fierce independence and boundless imagination knows that he loves “fooling around” with possibilities when it comes to fine food. And he is very much hands-on. That means he cultivates his own herb and vegetable garden behind the restaurant. He has become a certified artisan cheese maker. He also happens to be a hunter. He’s been hunting with a bow and arrow for more than thirty years. And, very much aware of the cooler months’ “gifts” on the calendar, he says, “Venison correlates with hunting season.” But isn’t venison a challenge to find? After all, personally hunted game is not permitted in restaurant kitchens. But Feury, who was named one of the country’s top chefs in the inaugural edition of Best Chefs America in 2013, says that venison can be purchased at Trader Joe’s or online at D’Artagnan, which offers exotic gourmet foods for sale, and elsewhere. Feury’s recipe also calls for the use of a smoker, a valuable tool in a professional kitchen and one easy enough to acquire (hint, hint) for the holiday (or any) season. Camerons stovetop smokers are available at Targets for roughly $60 a unit. Think of the possibilities!
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Tea Smoked Venison, served with two interesting side dishes, parsnip puree and lingonberries (easy to find at Whole Foods or at IKEA), is a dazzling alternative to traditional holiday fare. Consider: what meat could be more American than venison? Buffalo, perhaps? Technically, any large game, including elk, moose, caribou, and antelope, is considered venison. The fruits of Feury’s hunts might find their way onto the chef ’s home holiday table. His favorite holiday is Thanksgiving, one of only three days Nectar is not open, the other two being Christmas Eve and Christmas Day. At home on Christmas Eve, Feury says that he and his family might do a modified Feast of the Seven Fishes, because his wife is Italian. But his mother is from England, so lamb might also find its way onto the table. Eclectic is the order of the (holi)day. Do visit Nectar, co-owned by one of the region’s leading restaurateurs, Michael Wei (Yangming, CinCin, Mandarin Garden), as soon as you can. Then you’ll understand why Nectar was awarded the TripAdvisor® Certificate of Excellence Award for hospitality excellence in 2014, why it is consistently named the best or one of the best restaurants on the Main Line, why it regularly appears in Philadelphia magazine’s Top 50 Restaurants of Philly edition, and why Philadelphia Inquirer food critic Craig LaBan recently named Nectar one of his five favorite restaurants in the Philadelphia suburbs in his Ultimate Dining guide. Patrick Feury is Chef Partner, Nectar, 1091 Lancaster Avenue, Berwyn, PA 19312; 610-725-9000; www.tastenectar.com.
RECIPE
Place the venison on the rack, then in the smoker, and place the smoker on the stove top at medium heat. When smoke fills the smoker, remove from heat. Let sit for five minutes.
Tea Smoked Venison, Parsnip Puree, Lingonberry, Fresh Herbs Tea Smoked Venison Marinated 2 pounds venison tenderloin 2 whole shallots, chopped fine 1 teaspoon rosemary chopped fine 2 ounces olive oil Combine shallots, rosemary, and olive oil and rub onto the venison meat. Refrigerate overnight. Tea Smoke 1 ounce rice 1 ounce flour 2 ounces jasmine tea ½ ounce juniper berry Mix the rice, flour, jasmine tea, and juniper berry and spread on the bottom of the smoker. 42
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Parsnip Puree (side dish) 8 parsnips 2 quarts milk salt and white pepper to taste Peel the parsnips and cut into one-inch pieces. Combine the milk and the parsnips in a pot and cook until the parsnip is soft. Then puree in a food processor, adding the milk little by little to get a creamy consistency. Lingonberry side dish 2 cups lingonberries 12 ounces sugar 1 ounce sea salt Combine the lingonberries, sugar, and sea salt. Mix and let sit overnight. You may substitute fresh cranberries if you can’t find lingonberries.
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Planning A Basement Makeover
Today’s basements are way beyond the dark space with Dad’s
workshop, Mom’s laundry space, and storage for holiday decor BY MARY BETH SCHWARTZ
YOU LONG FOR THAT MUCH NEEDED extra space in your home, but you just don’t have the extra green to put on an expensive addition. For much less, you can tap into the underground space in your home with a basement makeover. Modern basements now include wine cellars with cozy tasting spaces, game rooms, family rooms, man caves, custom home theaters, home offices, play rooms for the kiddies, home gyms, dry/wet bar areas, bedrooms, bathrooms, even closets. To make over your basement properly takes the work of a concerted effort between the architect and the builder. Custom Carpenter Justin Simonet of Justin’s Carpentry & Home Improvements LLC and Susan M. Rochelle, AIA, Architect offer helpful information to homeowners thinking about
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basement makeovers. According to Justin Simonet, there are two steps to consider in basement renovations. Step one is to determine if you have a water/moisture problem. A mild case of water intrusion will show on the walls. This is called efflorescence, which is the migration of a salt to the surface of a porous material, where it forms a coating. This can be treated inexpensively using a brush cleaning and a masonry paint like UGL Drylok. If your water problem is more prominent like standing water on the slab floor or pouring through the walls with a heavy rain storm, dramatic basement waterproofing is required. This can be achieved by a reputable basement waterproofing contractor installing a French drain piping system, dimple board, and sump pump. “After these steps are taken, I usually inform my clients to wait at least a year before finishing the space. This way you can be certain the waterproofing has worked and your new space will be dry and unharmed by moisture for years to come.” tep two to your basement remodel, Simonet says, is to find a reputable design/build contractor and/or architect. The professional will know the latest in basement technology. For instance, according to Simonet, basement partition wall framing has moved from wood to steel stud construction. The environment in a basement tends to have more moisture than the first or second floor of the home. Mold is less of a problem on a steel frame versus wood. The only disadvantage of using steel versus wood is that the electrical wires need a plastic insert or insulator through every stud or steel penetration that they cross. If you have the budget, go for the under tile floor heating. He says that it can be costly, but money well spent, especially on a slab floor. In addition, Simonet always uses a drywall contractor to hang and finish the drywall. “I highly recommend this step being left to a professional. The spackle work is an art and a bad job will reflect in the finished product and haunt you forever. Remember that a finished basement will add much needed space to your growing family and great resale value to any home if done properly.” When it comes to planning basement makeovers, Susan M. Rochelle, AIA, Architect offers homeowners six important tips. One, if you can get the laundry room out of the basement, go for it. Two, consider putting a bathroom in the basement, especially if the redesigned space will be used often. Three, have the ductwork rerouted to the perimeter of the room so that the central area of the basement is higher. Four, you will need a safe way of existing the basement in the event of an emergency. The new design should include such elements as French doors, sliding glass doors, a large window, or a large area well. Five, think of having your finished basement be open to grade. You can have sliding doors that walk right out to the backyard. This way, when you are in the basement, you do not feel as much
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that you are in the basement. If you home does not naturally have the grade, retaining walls can be installed on either side of the doors so that you can walk out and get to grade. Six, if you have the green to build a new home and want to have a family room in your basement, plan on a deeper basement than normal. This takes care of the ductwork issue right away. ochelle has quite a portfolio of basement makeovers. Her clients have requested custom home theaters with theater seating and giant screens, wine cellars with cozy tasting areas, and man caves. “We put a beautiful bar in one space with a wood stove. The homeowner was a hunter and had all of his trophies displayed on the walls. Another part of the space included a game room where we had a pool table, darts, and ping pong. He could walk outside and enjoy a cigar.” One client requested a complete basement overhaul complete with a wine cellar/tasting area, exercise room, home office, and billiards room. There was a wet bar where guests could fill a glass of wine or get a drink as opposed to having a bartender setup. Another homeowner wanted a finished basement for the ladies. The client installed a built-in swimming pool with retaining walls adjacent to sliding glass doors. From the pool, you go into the basement to find a very upscale locker room. The basement includes two changing rooms, a shower, and an exercise room with painted wood. Rochelle’s most memorable basement makeover was a truly livable space. The design list included bedrooms with fireplaces, a sitting area, a bathroom, a sleeping room, a full bar, a movie theater, a gorgeous wine cellar, and a card room. There even was a large room with a fireplace where the homeowner often entertained. It had enough room to accommodate a guest band. When it comes to decor in your new basement space, Better Homes and Gardens offers some creative additions. Add some windows to your space. They will bring in natural light and add charm. Window treatments can be added to frame the windows. For your standard concrete walls, add some thought provoking art. To create functional spaces, you can add built-in dividers. Some ideas include bookshelves, unique shelving, storage cabinets, or a custom cabinet. Add some wainscoting to your basement. This could be a ledge for accent pieces or texture on walls. Last but not least, you can dress up the load bearing poles in the basement to match the style of your new room. So forget the horrid paneling, Styrofoam looking suspended ceilings, and orange shag carpeting—that is ancient history. Today’s basements should flow with the home’s design. Whether you want a family room area, cozy reading nook, or a modern guest suite with a deep fireplace, there are so many possibilities for your new basement space. For more information from Justin Simonet of Justin’s Carpentry & Home Improvements LLC, you can visit Facebook and Houzz. For Susan M. Rochelle, AIA, Architect, log onto www.susanrochellearchitect.com.
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MARY BETH SCHWARTZ IS A FREELANCE WRITER WHO FREQUENTLY CONTRIBUTES TO REGIONAL PUBLICATIONS. WINTER 2016
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B U C K S C O U NTY M A G . C O M
Late Winter Dusting Photo Essay by Jess Graves
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A light snowfall is often missed while driving on the overly salted roads. It disappears before we can see its beauty. Off the road, walking the Delaware Canal Trail, a light snow brings a quiet beauty and gentle contrast to an iconically Bucks County scene. Against a the snow covered countryside, Bowman’s Tower seems to be a lonely soldier, forlorn, waiting for a watchman and a season of activity.
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The water overflow on the Delaware Canal Trail lets us know that the snow is is only a harbinger of things to come. Soon daffodils will come marching across the land, claiming it for another more restless season. Late winter dustings are frail and patches of earth eagerly pop through the thin layer of snow, while trees quickly return to their stark winter nudity, knowing that their time to bloom is close at hand.
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In the Garden
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Kept From The Cold
Plants that are not frost-sensitive and not hardy enough to make it outside can be brought inside over the winter –by Lori Pelkowski 58
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WINTER IS COMING. IT’S THAT TIME OF year again. A bright window or fluorescent lights on a timer will keep your plants, and you, happy over the dreary days of winter. Some can cope with the short days of winter and dry indoor air better than others, and beware of either hot or cold drafts, and of placing plants too close to radiators or hot air outlets. The plants may not flower or look their best in February, but if you can hold out until the frost has passed, you can bring them back outside again for another season of lush beauty. The easiest plants to store over the winter are the bulbs and tubers that are not frost hardy, such as cannas, caladiums, elephant's ears, gladiolas and dahlias. Dig the tubers up after frost has killed the foliage. Cut off the stems and
leaves and let the tubers rest and dry for several days in a cool place, like a shelf in the garage or shed. Store the tubers in labeled mesh bags filled with damp peat moss. Check the peat moss occasionally to make sure it's still damp and to remove any tubers that may have rotted. The next easiest plants to store over the winter are the frost-sensitive ones that can be grown as houseplants, including fuchsia, bougainvillea, and hibiscus, tropical such as bananas, palms and citrus trees, and tender perennial herbs like rosemary, lemon verbena and bay trees. When night temperatures dip into the 40s, gradually reduce light levels by
moving plants from sun to light shade to heavy shade over the course of one week. Then, inspect the plants carefully, removing any dead, damaged, or diseased parts, and any visible insects. Wash the leaves and stems and allow them time to dry. Spray the entire plant (upper and lower surfaces of leaves) with an insecticidal soap. Before repotting, submerge each pot in a bucket of water. This will cause any insects crawling in the soil to float to the top. Remove as much garden soil from the roots as you can, and use a commercially prepared houseplant potting mix in clean pots. Garden soil will not drain as well and may contain weed seeds, in-
sects, disease organisms and other pests. Once the plant is potted up, water it and place it in a shady spot to recover and prepare for its journey indoors. Keep these plants separate from other indoor plants for at least a few weeks in case pest problems develop. Plants are more likely to grow compact and bushy and flower indoors if you grow them under fluorescent tubes rather than natural light. A mixture of cool-white and warm-white bulbs is recommended, but all cool-white bulbs are fine too. Place the bulbs no more than 12 inches above the plants. To simplify the lighting, put the lights on a timer set so the plants receive 12 to 16 W I N T E R 2 0 16
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The Kitchen of your Dreams is waiting for you. Handcrafted here for you at our workshop.
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hours of light a day. The common geranium makes an attractive houseplant. Not to be confused with the true geranium, which is a hardy perennial in our area, the common geranium that everyone knows and loves is actually an annual named pelargonium. Both the upright and ivyleaved varieties can be grown indoors for their ornamental value, as well as to maintain them for re-use in the garden or container next spring. They do best in full sunlight indoors but will tolerate moderate light. There are three basic methods of over wintering geraniums: dry storage, potted or cuttings. To over winter your favorites using dry storage, carefully dig 60
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Between Route 152 & Blooming Glen Road. Please call for directions.
215-257-5700 www.rswfurniture.com
whole plants before frost, tie them in bundles, shake off the soil and hang them by the root ends in a cool basement or moist area for the winter. Storage temperature should be between 35 and 45°F, and the humidity should be 80 percent or higher. You can also store the plants in their pots in a garage or storage area, provided they won’t get below freezing. Give them limited water and allow them to go dormant. Next spring, water them well, cut off the dead tips, and they should begin to grow again. To over winter pelargoniums as houseplants, dig them up in the fall before the first frost, taking as much of the root system as possible. Follow the di-
rections above for reducing light and eliminating pests. Use a container large enough to accommodate the root system, cut back to a height of six to ten inches, place in a sunny window or under fluorescent lights, and water them as needed, once a week or so. They will grow and even bloom during the dreariest days of winter, and even if the plants do get a bit leggy, flowers in winter are always welcome. To propagate pelargoniums from cuttings, first select containers about four inches deep and fill them with moist houseplant potting mix. Cut off shoot tips three or four inches long and remove the leaves on the lower part of the stem. Insert the cuttings into the mix about an inch and a half deep. Put the container in a clear plastic bag,
They will grow and
even bloom during the
dreariest days of winter. twist-tie the top closed, and place the container in a warm location that receives bright but indirect sun. Check the condensation on the plastic bags occasionally, and open the tops of the bags now and then to release some excess moisture. However you choose to overwinter pelargoniums, wait until the danger of frost is past in spring, then cut plants back by about one-third before transplanting them back into the garden. Keep them shaded and well watered for a few days as they make the transition back to the outdoors. Try the cutting method of over wintering with other annuals like coleus or begonia, or even shrubs such as acuba, pussy willow, or burning bush. Have fun, and enjoy the beauty of growing plants even on the bleakest winter days. LORI PELKOWSKI, THE MIDNIGHT GARUNIVERSITY CERTIFIED MASTER HOME GARDENER.
DENER, IS A TEMPLE
Holiday Gift Guide
Holiday Gift Guide
64 South Main • Doylestown 215-345-7541• fxdougherty.com
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Holiday Gift Guide
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Holiday Gift Guide
Keep Us in Your Sights When You Shop This Holiday Season!
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Holiday Gift Guide
“...Y Yoour Diamond Destination” “Remount HER diamond for the holidays!” holidays! “all the newest designs” We also carry new diamonds for HER #1 jeweler in the perkiomen valley for over 23 years. We carry all the latest ring designs by manufacturers like Gabriel & co and Zeghani bridal. Go to chiccarin nes.com to view the selection.
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Amazing Variety of:
• Chocolate • Dried Fruits • Spices • Asher’s Chocolate • Sugar Free Candy • Laccas coffee • Lacolombe coffee • Confectioners supplies • Melting chocolates • Candy Bar Candy • Wedding Candy • Corporate Accounts • Party Candy • Special Handmade Chocolates • Handmade dog treats & bones
Factory Tours
Hours daily 9-6 Saturday 9-5 • Sunday 10-3 Call for extended holiday hours
610-828-7441 441 East Hector Street Conshohocken PA 19428 EDWARDSFREEMAN.COM
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Holiday Gift Guide
D SCOVER
PLEASE TOUCH MU USEUM PRESENTS
Skippack’ s Unique Boutique!...
ACC CENT On
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ouchMuseum.org PleaseTo
C Chic! 4064 Skippacck Pike Skip ppack PA A t 610-615 5-5901 www.accentonther th ocks k .com
4231 Avenue A of the Republic Philadelphia, PA 19131 215-58 81-3181 National Tour o sponsored by:
Additional support prrovided o by: Debra Altshul-Stark and Brian Stark | Gre eater Milwaukee Fo oundation The Adventures of MR. POTATO HEAD exhibit was created by the Betty Brinn Children’s Museum in collaboration with Hasbro. MR. POT TATO HEAD is a registered trademark of Hasbro, Inc. and is used with permission. p © 2016 Hasbro. All rights reserved.
• Painted & Custom Furniture • Custom Farmhouse Tables • Home Decor • Gifts • Paint • Workshops
450 E. Main St. Collegeville, PA 19426 Tel: (610) 409-1999 www.urbanluxhome.com Hours: Wed-Fri: 11AM-6PM Sat: 11AM-5PM WINTER 2016
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Home
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Creative Contracting For 29 years this North Wales design/build firm, Creative Contracting,has specialized in kitchens, baths, and additions –by Mary Beth Schwartz 68
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THE WINTER MONTHS ARE THE PERFECT time to contemplate projects for spring. Perhaps the exterior of your home is in need of new siding, windows, and roof. Maybe you would like to finally get started on the master bathroom oasis that you have always wanted. How about turning your builder grade kitchen into a connoisseur’s retreat? When you are ready to start, Creative Contracting, Inc. is there to handle every type of project, both interior and exterior, specializing in additions, kitchens, and bathrooms. Designer Kimberly DuBree, along with husband and CEO Bob, run Creative Contracting, Inc. They work together to meet the needs of clients, most who reside in Bucks and Montgomery counties, and help
Opposite, white continues to be the first choice in kitchen colors. There is much in this kitchen that follows trends, which include designing options to increase space and to make the kitchen more open and functional. Above, a family room that has custom molding, a warm fireplace and new hardwood floors to accompany the color scheme of gray and white. Bottom, a large bath with an expansive shower and an ornate chandelier.
turn their visions into reality. “In a family owned business, everyone does a bit of everything. I handle all of the marketing and meet with clients to help select products that best meet their tastes and budgets. I frequently attend design meetings and offer another perspective in determining the best solution to design questions. My experience in envisioning the final product is helpful to clients who aren’t’ as familiar with looking at small samples and blueprints,” DuBree says. Over the years, Creative Contracting, Inc. has received awards for construction, design, and project management from the National Association of the Remodeling Industry (NARI) and Bucks-Mont continued on page 79 WINTER 2016
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Dining Out
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Photos: Paul Wesley
–by Frank Quattrone
TRAX RESTAURANT & CAFÉ
xecutive Chef Steve Waxman, longtime owner of Trax Restaurant & Café at the Ambler train station, refuses to rest on his laurels—and they are considerable. His courageous opening of Trax Café in 1998, when Ambler was not everyone’s first choice for a serious restaurant location, helped pave the way for the borough’s resurgence. Today, largely because of its dining and entertainment scene (think Act II Playhouse, the art-film Ambler Theater, and the Ambler Symphony), Ambler has become one of the most popular destinations in Montgomery County. Some fondly call it the county’s “downtown,” where they come to enjoy a walk down Butler Avenue after dinner and a show (and yes—Trax offers a dining discount to Act II theatergoers), or just to window shop in one of the last bastions of friendly mom-and-pop retail stores. But Waxman modestly demurs when kudos come his way— even when borough residents thank him for his role in introducing the Ambler Farmers Market, in the parking lot adjacent to the restaurant, onto the scene. Now, after a hugely successful fourth year 70
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of nearly two-dozen local vendors offering fresh produce, breads, and services each Saturday from May through October, it has become a welcome staple of Ambler’s economy. Waxman graciously patronizes these vendors and their products—like old-fashioned tomatoes from GreenWorks Farm in North Wales, breads and confections from Alice Bakery in Ambler, and mushrooms from the newly opened Ambler Mushroom Company. The night of our most recent visit, Eve and I enjoyed a delightful appetizer special called Roasted Trumpet Mushrooms with Grilled Asparagus and Shallots, accompanied with another refreshing starter, Roasted Golden Beets with Goat Cheese and Seasonal Greens. Yes, Waxman and his lovely wife Claire love eating vegetarian foods. Their niece, Jaime Morris, who works at the restaurant, is a vegan, so Waxman is gradually introducing vegetarian items onto the menu. In fact, with maybe four exceptions, the menu is essentially gluten-free. Waxman is presently becoming re-certified as a chef with Beyond Celiac, the national celiac disease awareness and
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TAQUERIA FELIZ
he vibe at Horsham’s Taqueria Feliz on a cool autumn night was unmistakably festive. That is strictly by design. You see, feliz is the Spanish word for “happy,” and this is precisely the experience that co-owners Brian Sirhal and Executive Chef Tim Spinner have succeeded in creating ever since they opened Cantina Feliz in Fort Washington five years ago. Since then, these two boyhood friends and longtime restaurateurs have launched three more popular Mexican restaurants — La Calaca Feliz in the Fairmount section of Philadelphia, Taqueria Feliz in Manayunk and, since the beginning of this year, Taqueria Feliz in Horsham. All four restaurants are clearly built for fun. Just perusing the playfully colorful murals, most of which are inspired by the Day of the Dead, makes one smile. But the co-owners’ passion for Mexican culture, most specifically, its underrated cuisine, is what fires the loyalty they’ve generated with their loyal guests. While Cantina Feliz offers Chef Spinner’s sometimes offbeat interpretations of traditional Mexican cuisine, La Calaca Feliz is known for its upscale reimagining of Mexican street food. Manayunk’s Taqueria Feliz is
an even funkier rendering of modern Mexican street food, where Tacos de Chapulines (or crispy grasshopper tacos) still amaze local palates. Spinner and Sirhal have gained valuable experience working closely with Philly’s great cosmopolitan restaurateurs—Spinner, at Stephen Starr’s El Vez and at José Garces’ Amada, and both, at Garces’ Distrito, where they felt emboldened enough to open their own Mexican (Cantina Feliz). But Horsham’s Taqueria Feliz is no carbon copy of its Manayunk sister. With able assistance from Executive Chef Michael Brenfleck, a three-year veteran of La Calaca Feliz, the partners put their heads together to develop some “similar flavors,” as Sirhal calls it, like coconut-crusted Coco Loco Shrimp with sriracha aioli, and Brisket Enchiladas. But there are some brand-new offerings at the Horsham location, such as Crab Enchiladas, filled with lentils, tomato and crema in a chipotle cream sauce, and Mexican Pizzas. These extremely thin-crusted pizzas, made with corn masa (or dough), are quite original. While the Chicharrón is topped with crispy chicken skins, braised kale, and smoked mozzarella, topped WINTER 2016
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TRAX RESTAURANT & CAFÉ advocacy group founded by his friend Alice Bast in Ambler in 2003, after her long struggle with undiagnosed celiac disease. “We have been moving toward all sustainable products, products that use no hormones, steroids, or antibiotics. For instance,” Waxman said, “our chickens that we use for stocks, soups, sauces, barbecue, and entrées are all Pennsylvania organic. Bell & Evans, our pork belly ribs, are from the Midwest and are all natural, as is the brisket.” Self-effacingly, Waxman calls himself “a dinosaur, old-school.” Yet despite increasing competition from restaurant chains across the region, Trax Restaurant still thrives in its independence, in its new American cuisine. In actuality, that simply means the kind of food Steve Waxman has always loved to eat. During his nearly 20 years at the helm, with No. 1 man Jamaican Chef de Cuisine Dewdney Reynolds by his side in the kitchen, trading good-natured barbs while engaged in meticulous prepping and cooking for loyal guests at the cozy little café, the chef owner has featured close to 200 items on the menu. Crab cakes, salmon, and sirloin, in various preparations, remain staples, yet they always find new ways to keep each item fresh and appealing. The present menu offers Porcini Crusted Pan Seared Salmon with BBQ Sauce; Lump Crab Cake with Roasted Pepper Remoulade; PA Organic Chicken Breast with Caper Sauce; and Eve’s favorite—she claims nobody does it better—House Smoked BBQ plate, with the best homemade cole slaw she’s ever tasted. On this latest visit, Eve thoroughly enjoyed the hearty salmon entrée, which broke off easily with her fork and tickled her taste
buds with Waxman’s unparalleled barbecue sauce. For my part, I trusted the chef owner’s recommendation of Braised Brisket with Country Gravy and was rewarded with the best brisket I’ve ever had (and it’s far from one of my favorite meats) this side of my own wife’s special recipe. As you can see, Trax Restaurant’s modest menu is still as eclectic as ever. It runs from appetizers such as Brussels Sprouts with HouseSmoked Bacon to main courses such as Sweet Italian Sausage Pomodoro over Penne Pasta and Pepper and Herb-Crusted Rack of Lamb with Red Wine Demi to desserts like Dark Chocolate Cognac Mousse with Whipped Cream and Fudge Chocolate Brownie with Bassetts Raspberry Truffle—an all-American menu to satisfy virtually every palate. And for the holiday season, guests can enjoy Chef Waxman’s 7 Fishes Dinner from December 22 through 24 and a special, eminently affordable New Year’s Menu from December 29 to 30. Featured in the 2015 Arcadia Publishing pictorial history Legendary Locals of Ambler for his contributions to Ambler’s culinary renaissance as well his community activism, Steve Waxman continues to make his case for repeated visits to one of the most understated, if consistently excellent restaurants in Montgomery County. TRAX RESTAURANT & CAFÉ IS LOCATED AT THE AMBLER TRAIN STATION, 27 W. BUTLER AVE., AMBLER, PA 19002; 215-591-9777; WWW.TRAX CAFE.COM. OPEN FOR DINNER ONLY TUESDAY–SATURDAY, 4:30–10 P.M. RESERVATIONS RECOMMENDED. BYOB. AVAILABLE FOR OFF-PREMISE CATERING.
TAQUERIA FELIZ by ranchera sauce, Eve and I enjoyed the tangy Brussels Sprouts & Bacon pizza, topped with manchego cheese, caramelized onions, rajas (green chilies, onions, and cream), whipped ricotta, lemon, and jalapeños. While tacos are understandably a mainstay at all of the Feliz restaurants, the Horsham location is the only one to offer its tacos on bibb lettuce — a refreshing and healthful variation on a theme. Another innovation at Horsham, which we also found delightful, is the Taco Flight, a sampling of the restaurant’s signature Baja Fish (two tacos filled with plantain-encrusted tilapia, avocado chipotle aioli, and cabbage slaw), Carnitas (two tacos stuffed with pulled pork, salsa raja, cilantro, onion, and avocado), and Chicken Tinga (two tacos filled with chicken stewed in chipotle, avocado, pickled cabbage, queso, and crema). But let’s not get ahead of ourselves. You must begin your meal with the taqueria’s exquisite guacamole, served, of course, with chips and salsa. But the variations are absolute tongue-ticklers. We espe72
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cially enjoyed our samplings of the Bacon & Fig Guacamole, laced with candied almonds and Cabrales bleu cheese; the Shrimp Ce-
You must begin your meal with
the taqueria’s exquisite guacamole, served, of course, with chips and salsa. But the variations are absolute tongue-ticklers. viche, spiked with spicy tomato sauce and scallions; and the healthful Super Seed, mixed with pepitas (edible pumpkin seeds), sesame, chia, hemp, and almonds, tossed with honey, olive oil, and sea salt.
Taqueria Feliz
Chefs
Continued from opposite page
Continued from page 38
Next we tried two of the chefs’ distinctive appetizers: Shrimp Ceviche Tacos, filled with spicy tomato and scallions in crispy corn tortillas, and tender Wood Roasted Octopus, artfully arrayed in our plate and served with crispy fingerling potatoes and adobo (a piquant dark-red chili sauce), nicely balanced with orange marmalade. Our excellent hostess, general manager Kelly Fink, a five-year veteran of Cantina Feliz and La Calaca Feliz, recommended several of the dishes we tried. Among them were a satisfying Seared Tuna Taco, stuffed with adobo-marinated albacore, taqueria guacamole, and sesame cucumber salad; a most unusual Southern Fried Chicken Taco, which would go over well in Nashville, married with chili honey sauce, cheddar grits, and arugula; and some truly delicious Steak & Chicken Fajitas, the closest we had to an entrée, wrapped in a flour tortilla, served with a pleasing mix of onions, peppers, salsa verde, pico de gallo, crema, and refried black beans. I washed it down with a refreshing frozen Spinirita Margarita swirled with red sangria. Although we left no room for dessert, the restaurant offers the likes of Butterscotch Budino of dulce de leche and a churro cookie, and a brownie-based “Domingo” Sundae, brimming over with fried plantains, churros ice cream, caramel cajeta (a thick, dark syrup) and pepitas. Did I mention that Taqueria Feliz is family-friendly, with an appealing Little Amigos Kids Menu (featuring a Peanut Butter, Jelly & Fluff Quesadilla), margaritas and specialty cocktails for mom and dad — plus a lively Happy Hour to sweeten the end of a day. TAQUERIA FELIZ IS LOCATED AT 303 HORSHAM ROAD, HORSHAM, PA 19044; 215-323-4530; WWW.TAQUERIAFELIZ.COM. OPEN FOR LUNCH MONDAY – FRIDAY, 11:30 A.M. –3 P.M.; DINNER MONDAY–FRIDAY, 3 P.M.–CLOSE,AND SATURDAY AND SUNDAY, 4 P.M.–CLOSE. HAPPY HOUR: MONDAY–FRIDAY, 3–6:30 P.M. AVAILABLE FOR TAKEOUT AND CATERING PRIVATE PARTIES ON AND OFF PREMISES.
RECIPE Red Grape, Gorgonzola and Walnut Focaccia Red grapes, potent but lusciously creamy Italian Gorgonzola, and soft-textured walnuts top soft, light focaccia tinted golden with semolina. Red globe grapes are fabulous, though they must be pitted. In their short fall season, inky blue Concord grapes bake up dark and sweet. Serve this sweetsavory focaccia with red wine, or cocktails. (Adapted from Starting with Ingredients: Baking by Aliza Green) Yield: 1 large rectangular focaccia, 12 to 16 servings 1/2 pound (1-1/2 cups plus 2 tablespoons) unbleached all-purpose flour 1/4 pound (1 cup) semolina flour 2 teaspoons fine sea salt 1 (1/4-ounce) package (2-1/4 teaspoons) active dry yeast 1-1/2 cups lukewarm water 6 tablespoons extra virgin olive oil, divided freshly ground black pepper 1/2 pound large red grapes, halved and pitted if necessary ¼ pound Gorgonzola cheese, cut into small bits ¼ pound (about 1 cup) walnuts, roughly chopped
index finger, poke indentations over the surface of the dough about every inch or so. Brush dough with remaining olive oil and grind fresh black pepper over top. Press the grapes into the dough, leaving a 1-inch border. Sprinkle with cheese and walnuts, then mist with water from a plant mister. Allow the focaccia to rise at warm room temperature until soft and puffy, about 30 minutes. Preheat oven to 400°F. Bake 25 minutes, or until nicely browned. Remove from the oven, cool about 10 minutes, then remove the focaccia from the pan and cut into squares to serve. Make ahead and storage instructions: The dough may be made one day earlier, allowed to rise, punched down and then refrigerated overnight for use the following day. Allow the dough to come to room temperature before proceeding. Store loosely covered and refrigerated up to 3 days. To reheat, wrap in foil and bake in a preheated 375°F oven 30 minutes, or until bubbling. Note: Bob’s Red Mill is a good brand of finely ground semolina flour available in most supermarkets or substitute slightly more all-purpose flour for the semolina.
Line an 18 x 13-inch half-sheet pan (or other large baking pan) with parchment paper. Whisk together the dry ingredients: flour, semolina, and salt and reserve. In a large bowl or mixer, beat together yeast, 1/2 cup water, and 1 cup of the flour mixture. Cover and rest in a warm place until bubbling, about 20 minutes. Beat in remaining water, ¼ cup olive oil, and the flour mix. Beat until the dough is smooth, elastic and comes away from the sides of the bowl, 5 to 6 minutes. Transfer the dough to a large oiled bowl; cover with plastic wrap and allow the dough to rise until doubled in size, about 2 hours, at warm room temperature. Punch down dough and use oiled hands to press the dough into the pan without folding it over (don’t worry if it doesn’t reach all the way into the corners). Using your WINTER 2016
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D I N I N G OU T GU I D E
Bay Pony Inn, 508 Old Skippack Rd., Lederach, PA; 215-256-6565; www.bayponyinnpa.com. The Bay Pony Inn is where informal elegance and warm hospitality come quite naturally. A blend of American and international culinary traditions, gracious service and warm hospitality await you.We invite you to visit us and allow us to share with you a bit of this old world charm and elegance.Lunch,Tues.-Sat., 11:30 a.m.–2:30 p.m.; Sunday Brunch, 11:30 a.m.– 2:30 p.m.; Dinner,Tues.–Thurs., 4:30–9 p.m., Fri.-Sat, 4:30-10:30 p.m., Sun. 4:30-8 p.m. Closed Monday. Banquet and wedding facilities. Blue Bell Inn, 601 W. Skippack Pike, Blue Bell, PA; 215-646-2010 www.bluebellinn.com. The Blue Bell Inn began welcoming guest in 1743 and a regular patron was George Washington. Now recently remodeled, yet retaining its historic integrity, the Inn is known for fine Contemporary American food, which includes premium cuts of meat, a raw bar and seafood and outdoor dining on the flagstone patio is available by request. Hours: Monday–Thursday 11:30 a.m.–10 p.m., Friday–Saturday 11:30 a.m.–11 p.m., Sunday brunch 10 a.m.–2 p.m., and dinner 5 p.m.–7 p.m. Capone’s, 224 W. Germantown Pike, Norristown, PA; 610-279-4748 www.capones-pa.com. For over forty years Matt Capone and his family have provided the East Norriton area with great food at a great price.The restaurant is familyoriented with a touch of sports bar, primed with some of the best beer you can find in the region.Our extensive menu includes traditional pub fare, delicious entrees, and even a kids menu. For the beer connoisseur in 74
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all of us–take a moment and visit our Bottle Shop in the back of the restaurant to browse our incredible selection of beers from local micro breweries, domestic craft breweries, and international micro breweries. Ristorante Castello, 721 W. Skippack Pike, Blue Bell, PA; 215-283-9500; www.ristorantecastello.com. Castello Ristorante is located in Blue Bell off of Route 73, Skippack Pike and offers fine dining and authentic Italian cuisine with the option to BYO wine and has full bar available. Serving lunch and dinner Monday through Saturday 11am to 10pm and Sunday's 3pm to 9pm reservations accepted. Accepts all credit cards. DaVinci’s Pub, 217 East Main Street, Collegeville, PA., 19426, 610-8311955; www.Davincispub.com; davincispub@gmail.com. Full service, upscale, casual dining experience in a historical pub setting. Since 2007, DaVinci’s has been occupying the historic, circa,1861, location of the original Collegeville Inn. Italian influenced Seafood, Pasta, steaks and veal and creative appetizers, salads and house made desserts complete an exquisite meal. An eighteen craft beer selection, Enjoy live entertainment every Friday and Saturday beginning at 9:30 pm. Hours of operation, 11:30 a.m to 1 a.m, Monday thru Thursday. 11:30 a.m to 2 a.m., Friday and Saturday. 11:30 a.m to 11 p.m. on Sundays. Gourmet Seafood & Grill, Skippack Village, 4101 Skippack Pike, Schwenksville, PA; 484-681-0838; 484-991-8130; www.gourmetseafoodgrill.com. Gourmet Seafood & Grill is a family owned Mediterranean cuisine desti-
D I N I NG OU T GU I D E nation with freshest seafood for all cuisine and delicious pastries. Culinary master Chef Jimmy uses his talents, knowledge and love for food to transform the space into a relaxed destination where you can experience the best of various cuisine flavors, spices and cooking techniques. With over 50 combined years of food and restaurant experience, the owners of Gourmet Seafood & Grill, are bringing a culinary adventure worthy of Skippack’s foodie’ community. Serving brunch and dinner, along with catering services, the Gourmet Seafood & Grill offers a varied menu rich in traditional Mediterranean favorites. From Bronzini to New York Strip, crab cakes, stuffed grape leaves and more, the menu is sure to have just the thing to entice your taste buds. For the less adventurous crowd, Gourmet Seafood & Grill also has burgers, pasta, salads and a kids menu! Dinner daily 5 p.m.–11 p.m. Lunch Tues.–Sun. 11:30 a.m.–2:30 p.m. Gypsy Blu, 34 East Butler Avenue, Ambler, PA; 215-283-6080; . www.GypsyBluRestaurant.com Upbeat & Lively Atmosphere with an Eclectic menu that ranges from small plates to delectable entrees. Beautiful patio. on-site & off-site catering. Full bar. Serving lunch and dinner 7 Days a Week. Serving brunch every weekend. Hours: Monday & Tuesday Kitchen 11:30 a.m.–9 p.m. Bar until 12a.m.Wednesday & Thursday: Kitchen 11:30 am-10 p.m. Bar until 2 a.m. Friday: Kitchen 11:30–11 p.m. Bar until 2 a.m. Saturday: Kitchen 10 a.m.–11 p.m. Bar until 2 a.m. Sunday: Kitchen 10 a.m.–9 p.m. Bar until 12 a.m. Live music every Friday & Saturday. Reservations accepted. La Pergola, 726 West Ave, Jenkintown, PA; 215-884-7204 www.viewmenu.com. La Pergola’s international cuisine takes you to culinary fare around the Mediterranean.Testing the unique authentic dishes and appetizers, would make you feel as if you are sitting at a sidewalk cafe or restaurant in Tel Aviv or Athens.Enjoy contemporary cosmopolitan cuisine based on pure pleasure. La Pergola Restaurant offers healthy and delightful dishes from every corner of the Mediterranean.We offer casual fine dining at reasonable prices. Hours: Monday–Friday 11 a.m.–9 p.m., Saturday 11 a.m.–10 p.m., Sunday 2 p.m.–9 p.m. Panache Woodfire Grill, 602 Skippack Pike, Blue Bell, PA; 215-641-9000; www.panachewoodfiregrill.com. Located on the corner of 73 and Penllyn Bluebell Pike, all american cuisine featuring wood fired pizza, steak, seafood, sandwiches, and salads and more. 2 full bars and 3 dining rooms. Open everyday from 10:30 till close, reservations accepted. Pentacle friendly. Visa Master card and American Express accepted. Ristorante San Marco, 504 Bethlehem Pike, Ambler, PA; 215-6545000; www.sanmarcopa.com. Dining in a 19th century schoolhouse on a small hill. San Marco’s regular menu emphasizes traditional dishes from Southern Italy and Sicily.There is a beautifully appointed piano bar featuring nightly live music. Private parties for special occasions. Open Mon.-Fri., 11:30a.m.–3 p.m., 5p.m.– 10p.m., Sat. 5p.m.–10p.m., closed on Sundays. Joseph Ambler Inn, 1005 Horsham Rd, North Wales, PA 19454;215-362-7500; www.josephamblerinn.com. Exquisite cuisine, attention to detail, and an award-winning wine list combine to make Joseph Ambler Inn one of the most popular places to dine in FALL 2016
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D I N I NG OU T GU I D E "Make your Holiday Party & New Year's reservations now"
Eastern Pennsylvania. The restaurant’s random-width hardwood floors, handcrafted cherry tables,Windsor chairs and original, exposed stone walls create the ambiance for savoring a fine meal.Joseph Ambler Inn has earned a well-deserved reputation for its eclectic lunch and dinner menus, which offer many creative flourishes. Featuring only the finest quality fresh meats, fish, and produce, and seasonal herbs and vegetables, every dish is a delight. Hours. Lunch: Mon.–Fri. 11:30 a.m. to 2:30 p.m. Lite Fare Luncheon: Sat. & Sun. Noon to 4 p.m. Served in the JPUB-No Reservations Necessary. Dinner: Mon–Sat 5 p.m. to 10 p.m.; Sunday 5 p.m. to 9 p.m. Reservations suggested. Accepts all major credit cards. Mainland Inn, 17 Mainland Road, Harleysville, PA; 484-704-2600; www.mainlandinn.com. In January 2015, farmer Sloane Six and her family reopened the doors to Mainland Inn, an elegant eco revival of the historic Montgomery County inn that acts as an extension of her farm, Quarry Hill located just a mile and a half away.With an emphasis placed on culinary craftsmanship and nutritionally rich preparations, they have committed to sourcing only 100% organically grown and sustainably sourced ingredients on our menu. Heirloom vegetables and heritage, pasture-raised meats from its own onsite gardens and farm, as well as other local farms allow our frequently-changing seasonal menu to offer you the freshest ingredients of the suburban Philadelphia region. Lunch:Tuesday–Friday 11:30 a.m.–2 p.m. Dinner:Tuesday–Saturday 5 p.m.–9 p.m. Skippack Village Italian Market 4101 Skippack Pike Skippack 610-584-4050; www.skippackitalianmarket.com. Full service dining room and outdoor patio. Gourmet hoagies and 76
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salads,specialty desserts, and coffee bar. Homemade meatballs and roast pork, Italian deli items. Wooden shelves fill the front room, packed full of the authentic Italian groceries, and packaged sweets that keep hungry visitors coming back. The Italian Market is a great place to have lunch, shop for groceries, or just browse for snacks. On and off site catering is available for any size function. Open Monday through Thursday 10 a.m.– 7 p.m. Friday, Sat. to 8 p.m. Sunday to 6 p.m. Tex Mex Connection, 201 E.Walnut St., North Wales, PA; 214-6999552; www.texmexconnection.com. Tex Mex Cuisine: Characterized by the adaptation of Mexican food by Texan cooks. Often exemplified by the extensive use of meats and spices (foreign and native) resulting in creative seafood dishes, great steaks, tender ribs, and juicy pork as well as our interpretation of standards like chile con queso, nachos and fajitas. Not Mexican, not Texan, just Tex-Mex. Dining Room: Monday–Saturday 11 a.m.–10 p.m. Sunday 11 a.m.–9 p.m. Bar: 11 a.m.–2 a.m. Villa Barolo Ristorante & Wine Bar, the corner of Route 611 and Bristol Road, 1373 Easton Road, Warrington, PA 18976; 215-491-9370; www.villa-barolo.com. Having almost 100 items on the menu with nearly 25 specials, every day, Barolo serves fish and seafood, organic meats, pasta, chicken, and veal dishes and has a large raw bar. Named after an Italian wine,Villa Barolo boasts of having more than 100 wines in its wine cellar. Private parties and special events. Online menus. Hours: 11:30 a.m.–10:30 p.m. Monday–Thursday; 11:30 a.m.—11:30 p.m. Friday—Saturday, 2-10 p.m. Sunday. No reservations necessary. Major credit cards.
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William Penn Inn, 1017 Dekalb Pike, Gwynedd, PA; 215-699-9272; www.williampenn.com. Established in 1714 as a public house, the William Penn is an historical venue based in the rich tradition of hospitality.The Inn is renowned for its dedication to a tradition of continental country dining in a relaxed, cordial atmosphere along with exquisite cuisine, fine wines, personal service and flawless coordination. Lunch: Monday-Friday 11:30 a.m.–3 p.m, Saturday 11:30 a.m–2:30 p.m. Dinner: Monday-Friday 5 p.m.–10 p.m., Saturday: 4:30 p.m.–11 p.m., Sunday Sunday: 2 p.m.–8 p.m. Sunday brunch 10 a.m.–2 p.m. Zakes Café, 444 Bethlehem Pike, Fort Washington, PA; 215-654-7600; www.zakescafe.jimdo.com. Zakes Cafe is an American Fusion Restaurant featuring an innovative cuisine. It has been said of Zakes Cafe that they are a hidden Gem–an under the radar BYOB. Lunch–homemade soups, quiche, specialty salads & gourmet sandwiches. Dinner–warm and inviting, the pace is more relaxed and the menu has an eclectic American/Asian flair.The Dessert Case at the Cafe is worth the trip to Zakes on its own. Every day we feature a selection of our desserts individually sliced and in whole cake form for you to take home and enjoy.Whether you are buying one or two slices or a selection to offer your dinner guests, this is a great way to sample Zakes Cakes. Zakes is open for dinner Wed–Sun, Breakfast and Lunch Monday–Saturday and Brunch on Sunday.
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Staying fit at Any Age
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HANG YOUR WAY TO FITNESS
t seems that wherever I go, there it is, on the TV, infomercials, advertisements in fitness magazines, on my Jeep radio waves and even popping up on my cell phone even though I didn’t ask for it. I am talking about the Teeter Hang Ups Inversion Table. I took an interest in this because I would like to let it be known that it’s not all about the relief of back pain, which the Teeter Hang Ups Inversion Table is known for. I would like to express the fact that there is some very effective exercises here due to the fully inverted position. So I ordered the Teeter Hang Ups EP-560 LTD Inversion Table from Amazon. To speed things up I went for the one-day shipping. Such a big selection to choose from. I went with this one particular model due to its popularity. It arrived on time. Bill started to put it together without me saying anything. My kinda guy! I was ready to give it a try now with Bill finishing up with the last minute assembling. Viewing the full guide it recommends to start off with the Partial Inversion stretching exercises first before going on to the full Inversion stretching exercises second. I took my shoes off, kept my socks on and got started. I followed all these stretching exercises and now I was all charged up and ready to do the workout exercises. I started with the inverted crunches. I put my hands behind my head and lifted up my torso halfway to my knees as stated. Just with this one exercise alone I had a strong pull in my stomach area. As I lifted up I knew this Teeter Hang Ups was going to be a winner. I went to the next exercise, which is the sit-ups. I placed my hands again behind my head and did a sit up to my knees. Since the inverted position makes the sit up difficult, I 78
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By Vicky Waite
find this a great exercise with the scientists claiming that just by doing one inverted sit up is the same as ten normal sit ups! Next I’m going for the squats. I followed the directions telling me to place each hand on the legs of the inversion frame and to bend my knees. Then I began lifting upwards. This is like a standing squat with your legs also exercising. Studies show that exercising while upside down on an inversion table is very effective and quite interesting that studies report it is most effective for the chest area. Who cares if I look like Don King back in the 90’s, I am just having too much fun entertaining myself on the Teeter Hang Ups Inversion Table! I went to search online on the reviews on joint pain and neck pain. Interesting enough it goes on and on review after review on how it’s great for arthritis, pinched nerves, stenosis, back pain, herniated discs, sciatica, and the list goes on. Whether you choose to use the Teeter Hang Ups Inversion Table for basic exercises or for pain relief exercising or for both, all you have to do is simply set your height, lock-in, recline and begin your exercises, lean back and let the gravity do everything for you. The exercises listed go from beginners to advanced. For you Yoga lovers out there, yes there is a list of Yoga exercises too. There are many accessories available you can find online to add to your Teeter Hang Ups Inversion Table. It was founded in 1981 by Roger and Jennifer Teeter. I have to give this couple a lot of credit for putting out such a product! The Teeter Hang Ups Inversion Table can turn your world upside down! Please visit teeterhangups.net. And, with any exercise program, always consult your physician before you begin.
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NARI. Remodeler magazine has designated the firm as a national Big 50 remodeling company. According to DuBree, sometimes clients approach them just for a room update. One of their favorite ways to add some timeless details is with custom trim and molding. “Wainscoting and decorative trims add a richness to a room which may otherwise have seemed unremarkable. Today’s homeowner also likes to paint dark dated woodwork and add windows to lighten and brighten a space.” For a family room in North Wales, Creative Contracting, Inc. transformed a family room from a dark space to a light area for gathering. The space now has custom molding, a warm fireplace, and new hardwood to accompany the color scheme of gray and white. How about bathrooms? DuBree notes that large scale tiles and luxury finishes are popular in master bath renovations. “Many families are opting to remove large Jacuzzi tubs and install sleeker freestanding tubs or larger showers. Decorative mosaics continue to be a standard accent for much of our tilework. Custom cabinets in a painted finish are popular and tend toward neutral beiges and grays more often than white.” One bath project in Bala Cynwyd featured an expansive shower and an ornate chandelier. The National Kitchen and Bath Association (NKBA) also has outlined top bath trends for the year. Among them are aging in place accommodations, open shelves and floating vanities, built-in storage functionality, spaces for technology, undermount sinks, polished chrome faucets, and increased shower amenities, such lighting, built-in benches, and a hand shower to go with a mounted showerhead. Increasing numbers of master bath designs are incorporating coffee bars, wet bars, microwaves, and saunas.
Creative Contracting, Inc. also has worked on several kitchens for area homeowners, including a blue and white kitchen in Fort Washington. “White kitchen cabinets continue to be our number one choice for kitchen remodels. Kitchen design often includes designing options to increase the space to make the kitchen open and functional. Removing walls or opening doorways between rooms creates an open and inviting place for people to gather. We thoroughly discuss every function of the kitchen from entertaining space to storage space as we create the design,” DuBree says. Unique elements in today’s kitchen design include charging stations, spice racks, built-in steamers, streamlined stovetop controls, expanded cabinet spaces, and secret step stools built into cabinets. The NKBA also offers some top kitchen trends. One, the increase in designed spaces with pull-outs, tilt-outs, and tilt-ins for storage. These spaces help conserve both pantry and countertop space. Two, look for wood and ceramic/porcelain tile for kitchen floors. Three, quartz and granite are the top picks for countertops. Four, look for more built-in stations for coffee and espresso, along with mini wet bars. Five, there has been an increase in pocket doors to save space in kitchens. Last but not least, family pets are getting special places in kitchens with built-in crates, feeding stations, and storage for treats and food. Kimberly and Bob DuBree of Creative Contracting, Inc. will be at the Philly Home & Garden Show at the Greater Philadelphia Expo Center at Oaks, February 17-19, 2017, at Booth #530. You can visit them on Houzz, Facebook, or their website, ww.creativecontracting.biz. If you prefer, you can call them at 215-661-8581 or send an email to kim@creativecontracting.biz.
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IS A FREELANCE
WRITER WHO FREQUENTLY CONTRIBUTES TO REGIONAL PUBLICATIONS.
WINTER 2016
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Finale
A Special Blessing
A special blessing is applied to the destitute, to those whose lives have driven them to their own end and now rest, oblivious to circumstantial hardship, in hand of Him whose words breath out universes.
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CUSTOM HOMES S BUILT T IN CABINETRY
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ADDITIONS S A DIVISION OF J.R. MAX AXWELL BUILDERS, INC.
Creating Custom Wood W Cabinetry & Millwork
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ects: Finished Proje @JRMaxwellBuilders
Works in Progress: @JRMaxwellBuildersInProgress
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MO ORE THA AN 35 STORES S&RESTTAURAN NTS DS SW SHOES•ULLTA BEAU UTY•EASTERN MOUN NTTA AIN SPORTS•VICTORIA’S SECRET BANANA A REPUBLIC•WHITE W HOUSE | BLACK K MARKET•J. JILL •JOS S. A. BANK NEW: TURNING POINT•COWA ABUNG GA A COFFEE ROASTERS MOD D PIZZA•ANTHONY Y VINCE V NAILL SPPA