November 2013 Happenings Magazine by Happenings Magazine

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contents

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NOVEMBER 2013

Kindred Souls Photography

What’s the Catch? Discover where you can reel in a fresh catch while dining out. (French Manor scallops pictured above)

How to Choose Fish

Mark your calendar for these exciting events in Northeast PA!

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Sustainable Seafood Educate yourself on the importance of buying sustainably fished foods.

Weekend Getaway Discover nearby Corning, NY.

Learn about 12 fish and how to choose one you’ll enjoy most.

Can’t-Miss Events

Nifty November Things to do, where to go, everything you need to know!

Holiday Kick-Off! Find seasonal events to jump-start your holiday cheer!

Shopping Season Get some holiday gift ideas!

Local Entrepreneur Meet a young professional with innovative ideas.

Falling in Love! Peek at real, local weddings, like the DeChiara/Breen nuptials pictured above

November 2013

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MAILBAG Dear Happenings, Thank you for the spotlight article in the September issue. Of all the articles that have been written in the last 20 years about our business, I like your format and style the best. Thanks again! –Linda Fry, Olde Barn Centre Dear Happenings, Thank you so much for the wonderful issue on Race for the Cure (September 2013). I loved seeing Leslie Moran and her family on the cover and WNEP’s Shannon Roche inside. I can’t tell you how many people mentioned to me that Ryan (Leckey) and I were pictured from the Pink Fashion Show too. Thank you for supporting Komen! –Laurie LaMaster, via Facebook Dear Happenings, I am disappointed, as October is Breast Cancer Awareness Month and September is Childhood Cancer Awareness month which has affected many children in NEPA. It's disappointing that it is not supported at all or as much breast cancer! You should research and see the alarming number of children diagnosed with childhood cancer, ones that are battling, winning the battle and lost the battle. Children also deserve the same recognition! –Mandy Henwood, via Facebook Dear Happenings, I just saw the October issue of Happenings. It's one of the best issues ever. Very imaginative and a very comprehensive look at science and education in NEPA. Wilkes is featured in so many wonderful ways. Thank you and great job! –Vicki Mayk, Wilkes University Director of Public Relations

Publisher Managing Editor Art Director Associate Art Director

Barbara Toolan Lisa M. Ragnacci Peter Salerno

Administrative Assistant

Katherine Kempa

Associate Editor

Erika A. Bruckner

Account Representatives

Contributors

Intern

Ken Chergosky Rosemary Nye Jane Preate Annette Profera Kieran O’Brien Kern Casey Phillips Julie Korponai Elizabeth Kornutiak

On the Cover: A smorgasbord of seafood created by Chef Donnie Schmidt of Hilton Scranton & Conference Center. Photo: Guy Cali Associates Published Monthly. 350,000 copies annually. ©2013 HAPPENINGS MAGAZINE All rights reserved. No part of this publication may be reproduced by any process except with written permission.

Happenings Magazine published since 1969 Phone: (570) 587-3532 • Fax: (570) 586-7374

www.HappeningsMagazinePA.com Read online at:

Tell Us What’s Happening! facebook.com/ HappeningsMagazinePA

Dear Happenings, Love Happenings. It is my go-to for all the best things going on around the area. –Ann Marie Graff, Pittston Dear Happenings, As always, a great job with the education issue (October 2013). We knew Amelia would make a great story! –Marianne Tucker Puhalla, Misericordia University

Paula Rochon Mackarey

twitter.com/ HappeningsMag pinterest.com/ HappeningsMag Email:

info@happeningscommgroup.com

Snail mail:

P.O. Box 61 Clarks Summit, PA 18411

HappeningsMagazinePA.com

November 2013

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Dear Readers, e tend to focus more on food in the month of November, due in large part to that wonderful feast that punctuates the end of the month. But food plays a major role in most of life’s celebrations throughout the year. Food is often intertwined with memory-making moments. Think about how your family celebrates holidays, weddings, births, graduations and even funerals. Chances are that your celebratory moments are often linked with special meals filled with time-honored dishes and desserts.

Northeast PA families from strong Italian, Polish, Lebanese or Russian descent (just to name a few!) most assuredly had many hours in the kitchen days prior to any celebration or holiday. See for example JoAnn Marianelli Finnerty’s meat stuffing recipe on page 44. My mother, however, was of English and Irish descent, and I daresay that the kitchen wasn’t (and still isn’t) her favorite room. Salt and pepper were pretty much the extent of the spices. My father would do all the grocery shopping, and he and my mother would plan together the weeks’ suppers for their seven children. Sunday’s dinner after church at noon was always roast beef with potatoes and carrots, but by the time I came around (as the seventh child) my mother began experimenting with things like spaghetti with Ragu sauce, Kraft Macaroni and

November 2013

Cheese, Hamburger Helper, Shake and Bake chicken or any meal that included Stove Top stuffing. I’ve come to find out that these products became household American names during the ‘70s through smart marketing by Madison Avenue’s top advertising agencies, promising housewives like my mother a joyful release from their bondage to the kitchen. Based on my childhood dinners, it’s probably understandable that I was of legal driving age before I was introduced to such things as “real” garlic, freshly grated romano cheese (I thought all grated cheese came from a sprinkle canister) and homemade marinara sauce. These are thanks to my Italian brother-in-law, Dr. Angelo Costanzo, who introduced me to a whole new world. Around that time I also discovered life outside Mrs. Paul’s fish sticks and canned tuna. To this day, I simply adore fresh fish and seafood! We are excited to share this issue’s focus on “reel” food. May you have a delicious and wonderful month!

Fondly,

Paula

Paula Rochon Mackarey Publisher

HappeningsMagazinePA.com

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sunday

November

monday

tuesday

wednesday

thursday

friday

Disco Halloween Party, Glass wine. Bar. Kitchen, Hawley. 226-1337.

Wyoming Valley Veterans’ Day Parade, Kingston.

The Chamber Gala, The Theater at Lackawanna College, Scranton. ScrantonChamber .com

Homemade Bread Day

It’s American Made Matters Day!

Preservation Hall Jazz Band, The Theatre at Lackawanna College, Scranton. 7 p.m. 955-1455.

November is Pancreatic Cancer Awareness Month National Peanut Butter Lovers Month National Home Care & Hospice Month Military Family Appreciation Month Sweet Potato Month

Election Day …Vote!

26 It’s National Game & Puzzle Week!

saturday

Pumpkin Madness Mania, Roba Family Farm, Dalton. 563-2904.

Blues, Glass wine. Bar. Kitchen, Hawley. 8-11 p.m. 226-1337.

Honesdale for the Holidays, downtown Honesdale. visitHonesdalePA .com

Classic Movie Series: To Catch a Thief, Dietrich Theater, Tunkhannock. 7 p.m. 996-1500.

Love Your Pet Day Holiday Open House, throughout Clarks Summit. Through Sun. 587-9045.

Broadway Theatre League Presents Blue Man Group, Scranton Cultural Center Scranton. Through Sun. 8 p.m.

Manheim Steamroller Christmas, State Theater, Easton. 7:30 p.m. 800-999-STATE.

Holiday Champagne Preview, Ruth’s Chris Steakhouse, Wilkes-Barre. 208-2266.

Black Friday Happy Thanksgiving! Speak Easy &

Galleria at Scranton Prep, Xavier Center, Scranton. 10-. Through Sun. 941-7743.

4th Annual Geisinger Turkey Trot 5K Walk & Fun Run, Geisinger Medical Center, Danville. 9 a.m. 800-322-5437.

Great Brews Classic Beer Festival, Split Rock Resort, Lake Harmony. Noon-4 p.m. splitrockresort.com

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What’s the Catch? Seafood Options Served Across Northeast PA

Carmen’s Restaurant & Wine Bar, Radisson Lackawanna Station Hotel, Scranton Who: Executive Chef Chris Chludzinski

Carmen’s Bronzini

Everyone’s Eating: PanSeared Bronzini with fennel and saffron broth and arincinni and wilted spinach: Mild and sweet Mediterranean sea bass in house-made broth with fresh fennel, chardonnay wine and saffron. Fish Tip: Seafood contains a lot of moisture. To prevent seafood from sticking, pat dry with a paper towel before cooking. Wild or Farmed: Both Sustainable Seafood: Atlantic salmon is Eco-

Certified, from the Bay of Fundy in Canada. Where It’s From: “I really love to try as many varieties of fish as possible; I can honestly say we have cooked with fish from all over the world. We use several distributors, South Side Seafood, Frank Hopkins Seafood and Triar Seafood in Hollywood, Florida.” Fresh Factor: Deliveries three times per week; all fresh, never frozen

meat, scallions and portobello mushrooms in an Old Bay cream cheese sauce, served in a hallowed bread bowl for two. Fish Tip: Research and learn about the seafood you are using. Learn the proper techniques and the fundamentals of the dish you are trying to create. Wild or Farmed: Both Sustainable Seafood: Yes Fresh Factor: Three shipments received per week

Ehrhardt’s Waterfront Resort, Hawley Who: Executive Restaurant Chef Robert Williams Everyone’s Eating: Stuffed Flounder: Farm-raised flounder filets stuffed with their famous crab cake and topped with a roasted red pepper cream sauce. Something Different: Creamy Crab Dip Bread Bowl: Maryland style crab dip with lump crab

Matteo’s Italian Restaurant, Moosic Who: Owner/Operator Angela Basile Koval Everyone’s Eating: Filet of Sole Oreganata Something Different: Seafood Angela: Shrimp, scallops, clams and crab in a rich mornay sauce Fish Tip: It’s important to watch your cooking times. It’s very easy to overcook food. Wild or Farmed: Wild Sustainable Seafood: Yes “Utilizing only sustainable seafood

Ehrhardt’s Crap Dip 8

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ensures marine ecosystems of the world are not being overexploited and destroyed.” Where It’s From: Mainly East Coast, some West Coast through South Side Seafood Fresh Factor: Daily deliveries of fresh, never frozen seafood The Grille Room at Woodloch Springs, Hawley Who: Executive Chef Ryne Spaulding Everyone’s Eating: Tuna Timbale: A sashimi-grade raw tuna over a bed of red and black wakame salad, lotus root and avocado. Something Different: Tuna Nachos: Sushi-grade tuna, wakame salad, tabiko caviar and wontons Fish Tip: Start with quality ingredients. Spend a little more; go out of your way to get the good stuff. Also, people overcook seafood too often; it really only needs to be at 145 degrees internal temperature to be fully cooked… Don’t overcook your fish! Wild or Farmed: Wild-caught tuna, salmon and bass; sometimes farm-raised shellfish. Purveyors Indian Ridge and Rastelli Seafood have traceable documentation to the specific fisheries and vessels that are catching these fish in the wild in a responsible manner. “We want to be sure the fish is as natural as possible for the health of the dish, the care of the fish and for the quality of the meal.” Where It’s From: Mostly East Coast from Canada down the eastern seaboard Fresh Factor: During peak

We’re Hooked Northeast PA’s Love Affair with Seafood During the Holiday Season “Our area is very ethnically oriented, and most families have seafood as a holiday meal. We always have a large family gathering with the traditional 12 fishes, along with storytelling from the older generation of the family.” –Jack Cooper, Co-Owner, Cooper’s Seafood House “I think seafood is popular during the holidays because it can often be a lighter alternative to some of the heavier calorie dishes.” –Robert Williams, Executive Restaurant Chef, Ehrhardt’s Waterfront Restaurant “Seafood has long been associated with celebration. Growing up, we would get together with family and friends every New Year's Eve and buy as much seafood as we could afford!” –Andrew Gramps, Executive Chef, The French Manor “My family used to go ice fishing around the holiday season. We would come home half frozen, have a hot chocolate, and my dad and grandfather would clean and cook the day’s catch. There’s nothing better for a 6- year-old.” -Jay Racavich, Sous Chef, Lil’s Bar and Grill

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(C ontinued from Page 9) season, three deliveries are received per week. The distributor is only a few miles away from three fish ports, so it takes very little time until it is delivered. The Boat House Restaurant, Hawley Who: Head Chef Tim Russell Everyone’s Eating: Seafood Penne Pasta: Jumbo shrimp and fresh sea scallops sauteed with zucchini and sun-dried tomatoes and tossed with penne pasta in a light tomato sauce Something Different: Pecan Encrusted Basa: Basa fish encrusted with pecans, flashfried and finished in the oven, topped with a peach and apricot glaze. Fish Tip: If pan-searing or sauteing, make sure oil is hot; if grilling, don’t be too anxious, flipping too early may

cause the fish to stick to the grill or the pan. Wild or Farmed: Both Sustainable Seafood: Some Where It’s From: Atlantic Ocean, from Canada to the Carolinas through Sea Trade Fresh Factor: Orders are placed on Tuesdays and received on Thursdays. The French Manor, South Sterling Who: Executive Chef Andrew Gramps Everyone’s Eating: Lobster Risotto: Sauteed lobster in a creamy risotto finished with fennel cognac and caviar Something Different: U-10 diver scallops crusted in beet powder served over cucumber noodles and finished with smoked trout, roasted garlic and dill cream.

The Settlers Inn, Hawley Who: Executive Chef Ben Sutter Everyone’s Eating: Seared Scallops: Pan-seared diver scallops with corn puree, truffle crème fraîche and bacon coulis. Something Different: House-Smoked Blooming Grove Trout: Cured and smoked trout with horseradish cream. Fish Tip: When searing scallops, it's important to get a nice dark brown surface before flipping. Add butter to the pan just before the flip, and spoon it over the top. Wild or Farmed: Both

The Settlers Inn Seared Scallops

Fish Tip: Make sure you choose a correct cooking method and never over cook! Wild or Farmed: Wild Sustainable Seafood: Yes, through the Honolulu Fresh Fish Program out of Hawaii. “Sustainably caught fish is the best way to ensure the survival of all types of fish.” Where It’s From: The Pacific Ocean; Hawaii Fresh Factor: Received twice per week. Fish is caught on the day of the order and received the following day. The Beaumont Inn, Dallas Who: Executive Chef Jeff Huntzinger Everyone’s Eating: Bacon Dusted Scallops: Served with braised cauliflower puree and maple and cinnamon poached honey crisp apples Something Different: Jumbo Lump Crab: Sauteed

Sustainable Seafood: Yes. For example, the Blooming Grove Trout is raised in a spawning ground that contains a constant source of fresh water straight from a local exceptional-value creek. “As a chef-owned, farmto-table restaurant, The Inn has a strong tradition of working with local farmers and purveyors. Focusing on sustainability related to our seafood is part of that culture.” Where It’s From: Local sources (trout from Pike County) and around the world Fresh Factor: Received five days per week; most within 48 hours after it’s harvested; in many cases only 12 hours after harvest.

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jumbo lump crab and smoked salmon tossed with house-made squid ink fettucini and caviar cream sauce Wild or Farmed: Both Sustainable Seafood: Some Where It’s From: Honolulu and other fisheries Fresh Factor: Received three times per week, overnighted from Hawaii POSH at the Scranton Club, Scranton Who: Executive Chef James McNally Everyone’s Eating: PanSeared Sea Scallops: Served with roasted corn risotto, wilted spinach and a limecilantro vinaigrette Something Different: PanRoasted Gravlox Marinated Faroe Island Salmon: Served with crispy brussel sprouts in a mustard vinaigrette and a beet-black pepper gastrique Fish Tip: Number one is to buy the freshest fish available. Pat your fish dry before grilling, searing or baking. Wild or Farmed: Both Sustainable Seafood: Some, through River and Glen “As restaurateurs, we have a responsibility to make sure the products we buy will be available for future generations. Also by dealing with artisan or smaller fishermen, we are assured the freshest products available.” Where It’s From: Boston, Massachusetts; North Atlantic Ocean; Yakutat, Alaska; Scotland; Rhode Island and the Jersey Shore, through Southside Seafood and River and Glen Fresh Factor: Received three times per week within two to three days of harvest; all fish continued on page 12 November 2013

“There is a great deal of tradition in Northeast PA. There are also many ethnic groups that incorporate seafood into their holidays and religious celebrations. Growing up in an Italian household (on my mother’s side), we always had seafood during the holidays, especially at Christmas time. Squid, octopus, fried smelts, clams and stuffed oysters were always on our table.” -James McNally Executive Chef of POSH “One of my greatest memories was Christmas Eve Dinner; my whole family would come together for a huge seafood buffet. It’s something I really miss. My family still does it, but because of the profession I’ve chosen, my holidays are usually spent with the great staff we have here.” -John Gorrick, Executive Chef, Ruth’s Chris Steak House “I have fond memories of seafood at the holidays. As a youngster, my family was invited to share Christmas Eve with family and friends, The Gallassos, an Italian family. They served the seven-fish dinner as part of their tradition; I loved it!” -Tim Russell, Head Chef, The Boat House “One of the big things growing up was going to New York to visit my father’s family. They would serve an overabundance of seafood, all different kinds, including whole octopus. It was amazing how quiet the house would get when everyone sat down to eat these amazing meals.” -Angela Basile Koval, Owner/Operator, Matteo’s Italian Restaurant

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Lil’s Bar and Grill Tuna three days of harvest; all fish is fresh, never frozen. TREE Restaurant at the Lodge at Woodloch, Hawley Who: Chef De Cuisine Adam Mosher Everyone’s Eating: Chinese Five-Spice Marinated Salmon with Black Quinoa and Wakame Salad, Orange Ponzu Sauce Something Different: Cornmeal Dusted Skate with Sweet Corn Consomme, Warm Potato and Crab Salad, Baby Arugula, and Aioli: Tender and buttery skate with a cornmeal crust for crispy texture served with consomme and aioli made with farm egg yolks, grapeseed oil, lemon and garlic Fish Tip: Always use fresh seafood! For an easy pan sear, make sure your pan is hot; use grapeseed oil as opposed to olive oil, and make sure whatever you’re cooking is dry. “I personally love seafood. There are so many varieties and different flavors 12

and textures. My favorite seafood is skate or trout. Both take well to different cooking techniques and have a buttery flavor and can also be cooked to have a crispy texture, the best of both worlds.” Wild or Farmed: Some is wild caught and some is farm raised from sustainable fisheries

Sustainable Seafood: “It represents a healthy relationship with our oceans. Thriving ocean ecosystems are important for the health of our entire planet.” Where It’s From: East Coast, in season, and local fish; jail island salmon from northern coastal communities like New Brunswick’s Bay of Fundy Fresh Factor: Delivered every two days, always fresh never frozen HappeningsMagazinePA.com

Lil’s Bar and Grill, Lake Winola Who: Sous Chef Jay Racavich Everyone’s Eating: We sell Loads of Crabcakes, it seems like we can never make enough of them here. Something Different: Grilled Shrimp Cocktail: Served with a bed of celery, bell pepper slaw and jalapeno oil, it’s a unique spin on a classic. Fish Tip: Use butter. Lots of it. If you’re unsure whether its enough butter, add more. All jokes aside, just know your seafood. Either cook it very fast or very gently (or not at all!) But seriously, butter. Wild or Farmed: Both. Things like mussels and clams can be better quality when they are farm raised; they end up with less shell, more meat and no sand. Sustainable Seafood: Wildcaught, sustainable fish when possible. “All the fish that we buy farm raised is raised in the best hatcheries with the most sustainable techniques available. We want future continued on page 14 November 2013

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Cooper’s Seafood House Scranton & Pittston

BE HOOKED! One Visit & You’ll • Over 400 Bottled Beers & 40 Rotating Draft Beers! • Buck a Shuck Oysters Daily 5 to 7 • Half Price Drafts! 5-7 • Every Sunday & Monday Steamed Maine Clams $2 a Dozen

YOUR EXPERIENCES ARE OUR HISTORY Family owned & operated for more than 65 years! Cooper’s is rated one of the Top 100 Restaurants in The U.S. by “Restaurant Hospitality Magazine”

701 N. Washington Ave. Scranton • (570) 346-6883

Voted NEPA’s “Best Restaurant” in “Where the Locals Eat Magazine”

On the Waterfront 304 Kennedy Blvd. Pittston • (570) 654-6883

NEPA’s Destination for Legendary Dining

Since 1948

Rich in History & Taste

Approved

For More Information & Photos, Visit our Website • www.coopers-seafood.com

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(C ontinued from Page 12) generations to enjoy the same quality of life we have now. This is why we use as much local produce as possible as well.” Where It’s From: Salmon from the Bay of Fundy; oysters from waters north of France or east of Maryland, depending upon variety. Fresh Factor: Delivered approximately every other day Ruth’s Chris Steak House, Wilkes-Barre Who: Executive Chef John Gorrick Everyone’s Eating: Calamari Appetizer: Lightly fried and tossed in a sweet and spicy Thai chili sauce Fish Tip: I see seafood overcooked a lot. When cooking seafood you want an internal temperature of 145F; once you hit that number remove

the seafood from the heat source. A good general rule of thumb for roasting fish filets or cooking them in a pan is eight to 10 minutes of cook time or four to five minutes per side. Fun Fact: The menu at Ruth’s Chris originated from the founder, Ruth Fertel, in New Orleans in 1965, and fresh seafood was always and will continue to be a core part of that menu. 14

La Tonalteca Camarones (Shrimp) Wild or Farmed: Both; leaning toward wild-caught Sustainable Seafood: Yes “We act as stewards for the earth; it is our responsibility to protect it for future generations, and I hope that my kids can enjoy the same products that we do today through responsible fishing practices.” Where It’s From: Worldwide Fresh Factor: Fish is delivered fresh three to four times per week; fish is trimmed and de-boned in house. “Most of our fish was swimming two days before we get it.” La Tonalteca, Clarks Summit & Dickson City Who: Employees/Managers supervisor Thema C. Everyone’s Eating: Camarones a la Diabla: Shrimp prepared with very authentic Mexican herbs and spices; served with rice, “La casa” salad and tortillas Something Different: Hawaiian Shrimp Fajita: Shrimp cooked with veggies served in a pineapple shell Fish Tip: Keep it simple. Cook HappeningsMagazinePA.com

it on the grill; season with spices, lemon and salt Wild or Farmed: Wild Sustainable Seafood: Yes Fresh Factor: Delivered weekly Coopers Seafood House, Scranton & Pittston Who: Co-Owner Jack Cooper Everyone’s Eating: Crab Bisque Soup Something Different: Seafood and Chicken Jambalaya Wild or Farmed: Mostly wild caught Sustainable Seafood: “We try to buy only sustainably caught seafood.” Where It’s From: Seafood bought direct from Maine, Boston, Rhode Island, Florida, Texas and Louisiana. Most from reputable seafood distributors comes from the Atlantic and Pacific Oceans, along with the Gulf of Mexico. Fresh Factor: Seafood is received daily continued on page 16 November 2013

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Lunch Tues.-Fri. 11:30 a.m.-2:00 p.m. Dinner Tues.-Sat. Beginning at 5:30 p.m. Brunch Buffet Sunday 11:00 a.m.-2:00 p.m. AL FRESCO & PRIVATE DINING AVAILABLE

Save these Dates! Thanksgiving Buffet

Thurs., November 28 Seatings at 1:00 & 4:00 p.m. Reservation with credit card required.

Sat., November 30 Seatings at 9:30 a.m., 11:30 a.m. & 1:30 p.m.

Breakfast with Santa

Reservation with credit card required.

Book your Holiday Party Now! (570) 563-2000

Routes 6 & 11, North of Clarks Summit, PA • 570.563.2000 • www.patsels.com

TING CELEBRA IN R A E 35 Y S S BUSINES L! L A F THIS

November 2013

Voted Best Seafood Restaurant -USA TODAY 2012 Voted Best Seafood Restaurant in the Poconos

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(C ontinued from Page 14) Smugglers Cove, Tannersville Who: Operations Manager Chris Sarajian Everyone’s Eating: Seafood Norfolk: Jumbo shrimp, jumbo scallops and jumbo lump crab

meat in a light white wine and garlic butter sauce with a hint of old bay Something Different: Seafood Gumbo: Traditional, Louisiana soup with shrimp, scallops, okra and andoille sausage Sustainable Seafood: “We believe our Faroe Island salmon is simply the best tasting, best textured, freshest salmon in the world, and it is sustainable. We actually are in a program to use only this salmon exclusively from our supplier, and we serve on average 100 pounds a week of this particular fish alone.” Where It’s From: Stavis Seafoods in Boston Fresh Factor: Three to four deliveries per week, shipped overnight on ice. Split Rock Resort, Lake Harmony Who: Chef Manny Madrid Everyone’s Eating: Seafood Fra Diavolo: Always includes a local catch with just the right amount of heat Something Different: Chef’s 16

Specialty Night with specials like Ahi Tuna Tacos made with locally grown produce, served on fresh, made-toorder crispy tortilla shells with house-roasted corn salsa Fern Hall Inn and Restaurant, Clifford Who: Chef Donna Vannan Fish Tip: Always buy the freshest seafood possible and take care with the preparation. Everyone’s Eating: Shrimp and Scallop Coconut Curry: Seared shrimp and scallops with fresh vegetables and rice noodles is a spicy coconut cream. Wild or Farmed: Both Sustainable Seafood: When possible. “It is very important that all food that we buy for the restaurant comes from sources that care about the world we live in.” Where It’s From: United States, when possible, from distributors Indian Ridge Provisions, The Only Fish Company and Southside Seafood Fresh Factor: Fresh fish packed in ice is delivered weekly Sycamore Grille, Delaware Water Gap Who: Chef Travis D. Lugo Everyone’s Eating: Seafood Risotto: Creamy risotto with lobster tail, shrimp, scallops and mussels tossed with peas and prosciutto drizzled with fresh arugula pesto Something Different: Cinnamon Dusted Grilled Mahi-Mahi: Served over star anise infused basmati rice HappeningsMagazinePA.com

cake with semi-dehydrated pineapple salsa and fried mint leaves. Fish Tip: Handle seafood with care, and don’t over cook it. Wild or Farmed: Both Where It’s From: New England, Maine, Mexico, Thailand, Florida and Virginia Fresh Factor: Received two to three times per week; caught within a day or two of delivery Patsel’s Restaurant, Glenburn Who: Co-Owner Patricia Atkins Everyone’s Eating: Jumbo Lump Crabcakes Something Different: PanSeared Sea Scallops: Served with smoked bacon beurre blanc and roasted beets Fish Tip: Don’t cook it “well.”

Patsel’s Sea Bass Cook it lightly to preserve texture and taste. Wild or Farmed: Both Sustainable Seafood: Most. “We get tickets with the fish, clams and oysters stating where and when they were harvested.” Where It’s From: Atlantic and Pacific Oceans and local streams; distributed by Southside Seafood Fresh Factor: Two shipments per week –Erika A. Bruckner November 2013

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WHERE TO DINE Anthony’s- Casual dining with such entrees as Dover Sole, New Zealand Baby Rack of Lamb, hand-cut Black Angus N.Y. Strip Steaks, etc. Tray of Red Pizza Thursday night special- $9.95. Clam special-every Wed.– $4.95. Open Tues.-Thurs. & Sunday 4:30 p.m.-10 p.m. Fri. & Sat. 4:30-11.p.m. 202 S. Main Avenue Old Forge, PA 570-451-0925. Arcaro & Genell- On Main Street, Old Forge since 1962. Carrying on the family tradition of homemade Italian specialty entrees, seafood, steak, chicken, veal & much more. Old Forge Red & White Pizza. Open Monday -Saturday, lunch at 11 a.m., dinner at 3 p.m.; takeout available. Private parties Sun. Catering services available on and off premise. www.arcarongenell. 570-457-5555.

Best Friends Cafe- Casual dining. All pasta, ravioli, pierogie– handmade on premises. Breakfast & lunch daily 8 a.m.-2 p.m. Featuring our giant pierogie stuffed with your favorite omelet or sandwich ingredients. Dinner specials: Thurs., Fri., Sat. 4:30-8:30 p.m. We cater. We deliver. BYOB. 1097 Carmalt St., Dickson City. 570-483-4747. www.besfriendscafe.com Carl Von Luger Steak & Seafood- A family tradition since 1887. Casual fine dining in downtown Scranton. USDA prime steaks & fresh seafood. Lunches from $5.95; dinners starting at $10.95. Entertainment. Friday Night Jazz Lounge 7-11 p.m. Sunday brunch 10 a.m.-3 p.m. Dinner dress code. Outdoor dining available. Open daily. 301 N. Washington Ave., Scranton. 570-955-5290 www.carlvonluger.com

Carmen’s Restaurant & Wine Bar- see ad page 132

The French Manor- Elegant dining room features a 40-foot vaulted ceiling and two massive fireplaces. Request a table on the terrace for wonderful views of the Pocono Mountains or a table by the fireplace for a romantic dining experience. Gourmet dinner menu features Classical and Nouvelle French Cuisine. Proper attire required. (Jackets for gentlemen). Please note: restaurant is not suitable for children under 12. Reservations: 570676-3244. www.thefrenchmanor.com.

Glenburn Grill & Bakery- Great breakfast menu & specials daily. Signature sandwiches on homemade bread. Dinner entrees- N.Y. Strip, slow roasted prime rib, breaded haddock, chicken marsala– to name a few. BYOB. Homemade bakery items. Open 7 days a week Sun.-Tues. 6:30 a.m.-3 p.m., Wed.-Sat. 6:30a.m.-8 p.m. Rtes. 6 & 11, Clarks Summit. 570-585-8777. www.theglenburngrill.com

Gresham’s Chop House- Dine in our beautiful dining room, cozy bar or under the awning on our deck, and enjoy dazzling views of Lake Wallenpaupack while choosing from delicious steaks, seafood, Italian specialties and more. Visit us at www.greshamschophouse.com Rte. 6, Hawley. Open 7 days at 4 p.m. 570-226-1500.

La Tonalteca- see ad page 17 Ledge’s- see ad page 7 Leggio’s Italian Ristorante- see ad page 19 Lil’s Bar & Grill- Nestled on Lake Winola just a short

Coccetti's A Restaurant & Bakery- Enjoy charming décor & unique breakfast/lunch creations including funky chicken salad, Eggs Benedict & Christmas wrap. Daily homemade baked goods including our popular white coconut cake & chocolate fudge iced brownies. Daily breakfast/lunch specials.Tues.-Friday 7a.m.- 2p.m., Sat. 7a.m.-noon. Follow us on Facebook.1124 Main St., Peckville. 570-489-4000.

Coney Island Lunch- A Scranton tradition since 1923. Taste the Texas Wieners and Texas Hamburgers that made us famous. Serving homemade soups, oldfashioned rice pudding and chili-con-carne. Enjoy our legendary chili sauce, created from a closely-guarded family recipe, eat in or take it out. Open Mon.-Sat. 10:30 a.m.- 6 p.m., Sun. noon-6:30 p.m. 515 Lackawanna Ave., Scranton. 570-961-9004. www.texas-wiener.com.

Cooper’s Seafood House- see ad page 13 Ehrhardt’s Waterfront RestaurantOverlooking beautiful Lake Wallenpaupack, Ehrhardt’s cozy atmosphere and delicious food will have you returning time and time again. We offer a variety of steaks, seafood, salads, burgers, sandwiches and more! 18

Open 7 days a week 11:30 a.m. Pub open later. Route 507, Hawley. 570-226-2124. www.ehrhardts.com. Fern Hall Inn-see ad page 83

ride from Clarks Summit and Tunkhannock. Modern yet casual, cozy bar and family dining, available for any occasion. Serving your favorite bar food and Chef's daily specials. Open daily for lunch and dinner.1085 State Route 307, Lake Winola. 570-378-3324

Manhattan Manor- Family-owned restaurant & bar in downtown Carbondale. A unique dining experience featuring steaks, pastas, flatbreads and a variety of delicious unique chef inspired dishes. Large contemporary wine and martini menu. Live music, outdoor patio, on and off site catering. Join us for hand-rolled sushi on Tuesday evenings. Hours 5 p.m. Tuesday-Saturday. 8 Salem Ave. 570-282-2044. www.manhattanmanor.net

Matteo’s- see ad page 23 Mayuri Indian Cuisine- Authentic South/North Indian cuisine with a balanced menu between vegetarian and non-vegetarian dishes. Enjoy excellent food and outstanding service. Some of our dishes include Dosa, Paneer, Tandoori, Biryani, Naan, Gulab Jamun and many more. 917 Wyoming Ave., Scranton www.pennmayuri.com Fax: 570-227-0017 Phone: 570-341-3410

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November 2013

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WHERE TO DINE My Mother’s Delicacies- see ad page 25

POSH at the Scranton Club- see ad page 76

Stirna’s Restaurant & Bar- More than 100 years in service. Catering on & off premises seven days a week, for all your needs- large or small. Exclusive caterer for LaBuona Vita, formerly the Parish Center, Dunmore. Visit our smoke-free bar & restaurant. Hours: Tues.-Sat. 4 p.m. Until closing. 120 W. Market St., N. Scranton, 570-961-9681 570-343-5742.

Quaker Steak & Lube-

Stone Bridge Inn & Restaurant- Quaint

Patsel's- see ad page 15 Perkins Restaurant & Bakery- see ad page 130

see ad page 130

European village nestled on a hilltop, surrounded by rolling countryside – discover Northeast PA’s best-kept secret! Excellent cuisine in a casual atmosphere, multilevel tavern & patio with entertainment. Monthly Wine Tasting Dinners. Serving dinner Wed.-Sun. I-81, Exit 206, Rt. 374 East two miles past Elk Mountain, Union Dale. 570-679-9500. www.stone-bridge-inn.com

Ruth Chris Steakhouse-see ad page 21 Settlers Inn- see ad page 7 Six East Restaurant- see ad page 23 Smuggler’s Cove- see ad page 15 State Street Grill- Cozy & casual street side dining. Award-winning patio. Voted Best Chef 2008. Best Ambiance 2011, Friendliest Bar 2012. Popular for cocktails and small plates. Wide ranging American Cuisine. Lunch Mon.-Sat.11:30 a.m.-3:30 p.m. Dinner Mon.-Sat. 410 p.m. Sunday Brunch 10 a.m.114 S. State St. Clarks Summit. 570-585-5590. www.thestatestreetgrill.com

Sycamore Grille- In the heart of Delaware Water Gap. Fresh seafood, steaks & pasta. Pub favorites like wings, burgers & more! Bar voted "Best Happy Hour" in the Poconos. Nightly Specials, live music, seasonal lunch. Come down to the Gap…we can't wait to see you! Exit 310 Rt. 80 570-426-1200 www.sycamoregrille.com facebook.com/sycamoregrille

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The Lure

Evolution of a Local Landmark

of Cooper’s Seafood House

When John J. Cooper

founded a seafood house in an old train station, he probably didn’t predict the restaurant would one day serve the President of the United States. Launch of a Landmark Cooper opened Cooper’s Seafood House Restaurant and Pub in a former passenger station of the ErieLackawanna Railroad on North Washington Avenue in Scranton in 1948. The restaurant seated 50 people. Today, Cooper’s accommodates over 450 people in two locations and offer’s on- and off-site catering. The Scranton landmark in the shape of a pirate ship added “The Whale Room” and “The Ship’s Pub” in the 1980s. The second location, Cooper’s on the Waterfront, opened in Pittston in 1991. In 2000, “The

Lighthouse” and Gift Shop were added in Scranton, and “The Cabana” outdoor dining area opened in Pittston. Co-Owner Jack Cooper, son of founder John Cooper, grew up in the restaurant business. “We all started as dishwashers and worked every position in the business,” he recalls. “It was a wonderful way to grow up and get to meet so many different kinds of people.” Reeling In Celebrities Those different people have included locals, tourists and well-known guests. President Bill Clinton (who ordered Chicken-Stuffed Jalapeno Peppers), First Lady Hillary Clinton (Maryland Crab Bisque), New York Yankees Derek Jeter (Chilean Sea Bass) and Alex Rodriguez (Mussels in Garlic Butter) have all been spotted at Cooper’s. TV celebrities like Jamie Lee Curtis and the entire cast of “The Office” are also on the long list of famous diners at Cooper’s. Fresh Catch “We have become famous because we only serve the highest quality seafood; our staff is highly trained in seafood knowledge, and our décor is more akin to a museum,” explains Cooper. Executive Chef Mark Cooper has been there for 45 years. Cooper's is constantly rated in the Top 100 Independently Owned Restaurants in the U.S. and was voted HappeningsMagazinePA.com

Restaurant of the Year by the PA Restaurant Association. Christmas at Cooper’s Guests can have lunch with Santa on December 7 in Pittston and December 8 in Scranton (call 570-346-7049 for reservations). The Outdoor Retail Seafood Markets open at both locations on December 23, 24, 30 and 31. Customers can buy fresh seafood to cook at home as well as famous Crab Bisque and other prepared foods. “We also serve our famous German Mulled Wine, which has become a tradition,” adds Cooper. The Cooper’s Experience When guests come for dinner, they can do much more than eat. Diners can learn local history simply by looking around at the restaurant’s walls. Vintage toys, historical documents and quirky collections cover every corner of the restaurant. The gift shop, run by Jacly, the granddaughter of Cooper’s founder, sells homemade soups, clothing, craft beers and more. Cooper’s also offers private dining rooms and kids’ themed birthday parties. Visit www.CoopersSeafood.com or call Scranton 570-346-6883, Pittston 570654-6883 or catering 570346-7049. -Erika A. Bruckner

More Online! Top 10 Items to Spot While Dining at Cooper’s Seafood House at www.HappeningsMagazinePa.com November 2013

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Don’t like fish that tastes “fishy?” Seeking a rich, full-bodied flavor? Want to find a good fish for frying? Fish expert Dale Lubold, Seafood Category manager at Weis Markets, shares this helpful guide to selecting fish, including detailed flavor descriptions and cooking methods for one dozen varieties of fish.

Weis Markets, located throughout Northeast PA, take pride in offering a wide selection of fresh seafood, including clearly marked sustainably fished items. They also include a “No Bones on Me” guarantee that all salmon, catfish, tilapia, rainbow trout, haddock and cod sold by the stores are boneless. Visit www.WeisMarkets.com

What ís For Dinner? Select Fish that’s Perfect for Your Family’s Taste Catfish Flavor: Mild and delicate if farm-raised or stronger if wild Texture: Moderately firm with a very fine flake Available Cuts: Fresh, frozen, dressed, as steaks or fillets To Serve: Pan-fry, braise, broil, grill or deep-fry Fun Fact: Typically farmraised in the southern United States

Cod Flavor: Mild, delicate Texture: Firm, flaky Available Cuts: Fresh, frozen, as steaks and fillets To Serve: Pan-fry, bake, poach, broil and steam. Basting is recommended for dry cooking. Fun Fact: Available as Pacific or Atlantic cod

Flounder Flavor Profile: Has a mild, delicate flavor Texture: Firm, white, with a fine texture Available Cuts: Fresh, frozen, dressed, as steaks or fillets To Serve: Pan-fry, bake, poach, braise, broil or deepfry 22

Fun Fact: A group of flatfish species found at the bottom of coastal lagoons and estuaries of the Northern Atlantic and Pacific Oceans

the Atlantic Coast.

Haddock

Flavor: Very mild, delicate Texture: Firm, flaky, somewhat finer Grouper than cod Cod Available Flavor: Mild Cuts: Fresh, and sweet frozen, as Texture: Firm steaks and with very fillets large flakes To Serve: Available Pan-fry, Cuts: Fresh, bake, poach, frozen, braise, broil, dressed, grill and steaks or filsteam. Fish Facts: How to Select lets Basting is To Serve: Display: On thick bed of fresh ice or recomPan-fry, in refrigerated case mended for braise, broil, Smell: Fresh and mild, not fishy, sour dry cooking. grill or Fun Fact: deep-fry or ammonia-like Haddock is a Fun Fact: Flesh: Whole fish and filets should be marine fish Grouper and firm and shiny with bright red gills distributed the entire (dull fish could mean the fish is old) on both grouper sides of the Eyes: Should be clear and bulge a litfamily have North become tle, not glossy or sunk in Atlantic. A probably Fillets: Should not be dark around popular the most the edges or dry or mushy anywhere food fish, popular saltwidely water food fished commercially, it’s easily fish in the United States. recognized by a black lateral While there are Pacific variline along its white side. eties, the largest fishery is in the Gulf of Mexico and along continued on page 24 HappeningsMagazinePA.com

November 2013

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(C ontinued from Page 22) Halibut Flavor: Mild, sweet Texture: Dense and tender with a firm flake Available Cuts: Fresh, frozen, fletched, as steaks or fillets To Serve: Pan-fry, bake, poach, braise, broil, grill or steam Fun Fact: Halibut do not reproduce until age 8 when about 30 inches long, so commercial capture below this length prevents breeding and is against U.S. and Canadian regulations supporting sustainability.

sport to at least 45 countries and every continent except Antarctica. Trout is a member of the salmon family.

Tilapia

Flavor: Mild, slightly sweet Texture: Firm with large flakes Available Cuts: Fresh, frozen, dressed, as steaks or fillets To Serve: Pan-fry, bake, saute’, broil, grill or deep-fry. For the mildest flavor, remove skin and cut away dark, lateral line before cooking. Fun Fact: In waters averaging 83 ºF, mahi-mahi are found year-round, with greater numbers detected in spring and fall.

Flavor: Farm-raised has mild, slightly sweet flavor Texture: Moderately firm with tender flakes Salmon Available Fish Facts: Helpful Terms Flavor: Full, Cuts: rich A fish fillet is meat cut from the Fresh, Texture: frozen, as side of the fish, running parallel to Moderately fillets the backbone (usually boneless). firm To Serve: Available A fish steak is a cross-section cut Pan-fry, Cuts: Fresh, bake, of the meat, running perpendicular frozen, saute’, broil to the backbone. whole or grill A fletch refers to a large fillet of dressed, as Fun Fact: steaks, fillets tuna, halibut or swordfish that is cut Tilapia is or roasts said to be in smaller pieces. To Serve: one of the Dressed fish have been gutted and three main Bake, poach, broil or grill scaled, (pan-dressed fish also have types of Fun Fact: fish caught the head and tail are removed); skin Salmon live in Biblical and bone are still in tact. along the times from coasts of the Sea of both the North Atlantic and Galilee. At that time they Pacific Oceans and have also were called "St. Peter's fish,” been introduced into the rooted in the account in the Great Lakes of North Gospel of Matthew about the America. Typically, wild apostle Peter catching a fish salmon are born in fresh that carried a coin in its water, migrate to the ocean, mouth, although the passage and then return to fresh does not name the fish. water to reproduce.

Rainbow Trout

Swordfish

Mahi Mahi

Flavor: Very mild with a hint Flavor: Fairly rich of nutTexture: Firm like flavor with very large Fish Facts: How to Store Texture: flakes Fair with If it will be used within 24 hours, refrig- Available a fairly Cuts: Fresh, erate. If not, wrap tightly in moisturefine flake frozen, Available proof freezer paper or foil, and freeze. dressed, steaks Cuts: or kabobs Fresh, frozen, whole, dressed To Serve: Pan-fry, saute’ or and as steaks or fillets grill; serves well with mariServing Suggestions: Pannades and seasonings fry, bake, poach, saute’, broil, Fun Fact: They are found grill or steam widely in tropical and temFun Fact: The species has perate parts of the Atlantic, been introduced for food or Pacific and Indian Oceans. 24

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Yellow-Fin Tuna Flavor: Delicate, distinctive Texture: Very firm with a fairly fine flake Available Cuts: Fresh, frozen, as steaks To Serve: Bake, poach, broil, grill, steam or eat raw. Undercook slightly, leaving a pink center. Fun Fact: Yellow fin tuna is widely used in raw fish dishes, especially sashimi. It is becoming a popular replacement for the severely depleted southern blue fin tuna.

November 2013

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are. It’s the word Steve Kurian uses to describe the access Pennsylvanians have

fresh, high-quality, wildcaught fish from being rare to being the expected standard. Wild For Salmon is a local business that makes wild Alaskan sockeye salmon available at a common good price. Because they are the fishermen, and they are locally based, they can provide customers with the highest quality, flashfrozen, Alaskan sockeye available.

adds Kurian. Besides the taste difference, Kurian advocates that wildcaught salmon is nutritionally superior to farmed salmon. “Wild salmon eat a diet rich in O-mega 3 fatty acids, protein and vitamins, making it a very heart-healthy choice,” he explains. “Farmed salmon is grown in crowded pens where the fish are fed a diet that does not contain a healthy recipe. They have to be given antibiotics to keep them from getting disease,

From Alaskan Waters to the Keystone State Local Fishermen Redefine Fresh Fish in PA to truly fresh Alaskan salmon. In 2002, he went on a commercial fishing adventure to Bristol Bay and brought back a few coolers of salmon for his family. “Once the word got out, everybody wanted some,” he recalls. So the next time Kurian went on an Alaskan fishing trip, he shipped his catch back to PA. As people in the landlocked Commonwealth raved about the fresh fish, he realized the business potential this unique product held. He founded Wild for Salmon, which he and his wife Jenn own and operate out of their hometown of Bloomsburg. Since the concept has taken off, the Kurians recently purchased their own 32-foot boat, “The R-J,” and a commercial fishing permit for Bristol Bay, Alaska. His aim is to reposition Pennsylvanian’s access to 26

-Erika A. Bruckner

Customers crave bestsellers like fresh, frozen sockeye salmon portions, because the fish are flash-frozen soon after being caught. It’s never thawed until someone is serving it for dinner! The difference in quality starts when the fish are still on the boat. Proper handling techniques and quality care at the processor all contribute to the fresh-from-the-boat taste for which the fish are known. “Our once-frozen salmon is far superior to the salmon you would find in the fresh case at the grocery store,” Kurian explains. Wild for Salmon offers natural, sustainably caught salmon. “With a degree in Forest Management from Penn State, I understand the importance of a renewable resource, and I want to see fisherman harvesting the bounty of the sea forever,” HappeningsMagazinePA.com

and they have to be treated with a pesticide to prevent sea lice. It is pretty easy to see which is the healthiest choice.” Wild for Salmon products, which are not only limited to salmon, are available at farmers’ markets, farms, CSAs, restaurants and natural food stores throughout the Commonwealth. The flagship retail store is located near Bloomsburg. Community Buying Clubs are a cost-effective option, where groups of customers can pick up fresh seafood at a central location several times per year. Call 570-387-0550, or visit www.WildForSalmon.com.

More Online! Salmon Chowder Recipe at www.HappeningsMagazinePA.com November 2013

November 2013

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Sustainable Seafood 101

What You Need to Know About What You Put on Your Plate

Food comes from somewhere. This

vital truth, and taking responsibility for the health of the environment, is behind the sustainable fishing movement, which motivates buying decisions of shops like Everything Natural in Clarks Summit. Ryan Makinson is the frozen and refrigerated food buyer at the natural foods and gift shop. He explains, “The fish on your dinner table started out in an ocean or sea. If its underwater home is not properly cared for, the seafood supply will dwindle over time and eventually collapse. Overfishing prevention, non-destructive fishing gear and catch limitations play a role in making seafood harvesting truly sustainable.”

Everything Natural stocks salmon, haddock, scallops, cod, shrimp and crab cakes from Henry & Lisa, Blue Horizon and Legacy Seafood, all which provide sustainably fished, wild-caught seafood. Makinson explains “Sustainable Seafood is a why the nature of movement that focuses on fish, protecting the natural habitats whether it is wild caught of the seafood we eat.” or farm raised, is as important as sustainability. “Wild caught fish avoid the problems of farm-raised seafood which tend to have altered genetics (GMOs) and artificial colorings and tend to pollute aquatic life rather than improve it.” All food sold at Everything Natural is GMO-free. The store also offers organic foods, fair-trade items, natural products for home and body, supplements and unique gifts. For more, call 570-586-9684, or visit www.EverythingNatural.com -Erika A. Bruckner Learn which Northeast PA restaurants serve sustainable seafood starting on page 8. 28

Three Tenants of Sustainable Fishing As explained by Ryan Makinson of Everything Natural Overfishing – Depleting an area’s population of one or more types of seafood to the point where the species can no longer reproduce at a healthy rate. When an area’s population of a given species drops to 10 percent of its maximum population, it is considered “collapsed” and potentially cannot recover. This is what happened to the New England Cod supply in the mid-90s. Fishing Gear – Long lines have baited hooks that can stretch for miles and attract anything that swims by, not just the seafood intended to be caught (this is referred to as “bycatch”). Bottom trawls drag the bottom of the seafloor, catching anything in its path. These methods are particularly damaging to the aquatic environment. Decreasing the use of these fishing tools is a big step towards sustainability. Catch Limitations – This involves setting up catch quantities for both a given area of aquatic space and for individual fishing companies. By carefully monitoring seafood populations and adjusting catch quantities accordingly, aquatic life can continue to reproduce at healthy rates. This not only keeps our oceans and seas healthy and vibrant, it allows us keep enjoying delicious and healthy meals!

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November 2013

Smuggler’s Seafood House Celebrates 35 Years by Going

Crab

Crazy! he Best Seafood Restaurant in the Poconos… The Best Seafood Restaurant in Monroe County… The Best Restaurant in Tannersville. In its 35th year in business, Smuggler’s Cove has received these designations from USA Today and the Pocono Record, and the restaurant celebrates its anniversary with flare and flavor!

roof, measuring 75 feet in diameter and 12 feet high! “We used to say that if Buster were real, he could feed over 200,000 people,” jokes Chris Sarajian, operations manager for Roundhouse Restaurants, Inc., the parent company of Smugglers Cove. “Even though the inflatable is no longer here, Buster has done that; we have fed well over 200,000 people in 20 years of Buster’s Crab Feasts.

Celebrate Buster the Crab! From October 28 to November 30, Smuggler’s Cove will offer over 20 entrees under $20 to celebrate the 20th birthday of Buster the Crab– the official mascot of the restaurant’s annual Crab Feast. Dishes range from lobster tail and crab legs to its famous crab pots– all for under $20. All include the soup and salad bar and homemade bread. Started in 1999 between summer and ski season,

Smuggler’s Story Sarajian’s parents, Ron and Jenette, founded Smuggler’s Cove in 1978 to serve truly fresh fish, shellfish and topquality steaks and prime rib. “Dining out should be an experience, not just eating food,” Sarajian believes. He has traveled across the country to learn the best ways to improve the customer’s experience. Smuggler’s now can accommodate over 250 people in multiple, quaint rooms.

Buster the Crab’s Feast has become an autumn tradition. The first 17 years, a giant inflatable crab sat on the

Running the restaurant is a family affair for Sarajian, whose brother, wife and 18year-old son also work for Roundhouse Restaurants. He considers his employees, many of whom have worked with him for decades, the cornerstones of the company. Growing up around his parents’ business, Sarajian’s first job was dishwashing. Even in

his managerial capacity, he still hasn’t escaped doing the dishes. “Sometimes I still have to do that! That is our approach as a company; everyone who works here needs to do whatever it takes to satisfy the customer, so they become more than just customers; they become our friends and almost like extended family members.” Fresh Catch Smuggler’s most popular dish is Seafood Norfolk, a delicate combination of jumbo shrimp, jumbo scallops and jumbo lump crab meat lightly sauteed and then baked in a light white wine and garlic butter sauce with old bay. The clams, oysters and lobsters served at Smuggler’s come from the North Atlantic; the colder water means better flavor and less sand. Live Maine or Canadian hardshell lobsters are exclusively served. Sarajian says they have more meat, better texture and better flavor. “If you are going to eat lobster, why not eat the best lobster you can get?” Smuggler’s also offers a Frequent Dining Club and private dining for 10 to 90 people. Happy hour in Castaways Lounge features discounted drinks, and all appetizers are half price every day from 9 p.m. to close. A $14.95 Early Dinner Special Menu is available Monday through Saturday from 3 to 6 p.m. and Sunday from noon to 6 p.m. Call 570-629-2277 or visit www.SmugglersCove.net –Erika A. Bruckner

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November 2013

Holiday

Seafood Recipe Local Chef’s Fish Favorite

“I remember when I was a child we would go over to my grandparents on Christmas Eve, and there was always an array of seafood. My favorite was always the fried smelts,” recalls Chris Chludzinski, executive chef at Carmen’s Restaurant &

Spicy Baccala Sal

Wine Bar in Scranton, who has 19 years of kitchen experience. He agreed to share his current favorite holiday seafood recipe, Spicy Baccala Salad. “It’s a vibrant mix of flavors,” he describes. “It is spicy and salty in all the right ways; I like to wash it down with a cold beer.”

hris tive Chef C r n of Execu e Wine Bar ch & it t ld water fo K n e ra From th lt cod in co ’s Restau ge n sa e n a ry h rm d C a k C r. a f So io frigerato re e th Chludzinsk in s n four day lt cod a day. Whe piece of sa two times the water 4-5 pound r four days, fo s soaked a h d co unks. e th to large ch and cut in to a pot, se n in ri Dressing: d ve oil nks of co li u o ch to in e g ir th v Place Extra ater. Bring ith cold w n w r o r e e m v m le co m si sh d an Fre t, and pers er the hea reca e B . e k a boil; low a Cherry pep peppers arts to fl st i d n ci co d n e e p ro th until Peppe es, chop inse the vercook. R s with leav nd ful not to o Celery stalk ld water, a co r d unde co ou s y d e s e v k A li o o s. co Capers ize piece red black -s u e -c it il b ts o n to a in m asure en break Morocc are no me re s e e s v th a li r e o o rs se e ta le can litt Gae t pepp ing. Use as ased on n Long Ho r the dress b fo Fried Italia ts n ie r d e re w g e in uliflo anchovies much of th h Roasted ca d black pepper it arnish w n G u s. e ro g st ta ly r you Fresh pped y. arsley, cho and parsle Flat-leaf p s ie Anchov

Find many seafood recipes from top regional chefs at HappeningsMagazinePA.com!

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November 2013

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Cherishing People in Changing Times John Fitzgerald’s Thanksgiving Breakfast Thanksgiving is a season of going home, meeting old friends and enjoying food and football. Clark Summit native John Fitzgerald’s “Thanksgiving Breakfast” celebrates lasting friendships spanning 50 years. He says it is about a town where people graduate, go off to col-

lege and find a career somewhere else. He chose Thanksgiving as part of the setting because it is a time when people come home and seek out their friends. A member of the Clarks Summit/Abington Class of 1963, Fitzgerald went on to be a paratrooper in Vietnam two years later. Following his return from Southeast Asia in ‘66, he attended Lackawanna Junior College and the

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University of Fort Lauderdale. Fitzgerald had always been an avid reader and story teller. His own life experiences inspired the story. An avid reader and history buff, he writes despite his dyslexia and likens writing to “painting a picture with words.” Thanksgiving Breakfast illustrates the changes of Northeast PA during Fitzgerald’s lifetime. He felt continued on page 36

November 2013

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November 2013

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(Continued from Page 34) it was important to share with the reader what it was like to grow up in a small town with good relationships, cherished happy times and many changes. “When I went over to Vietnam it was cool to be clean-cut guys with crew-neck sweaters and short hair; when I returned, it was long hair and hippies,” he says. This is a slice of the radical change that pervaded the ‘60s, including the deaths of President Kennedy, the civil rights movement, Vietnam and the changing role of women. Fitzgerald truly wanted to capture a snapshot of what it was like and how life changed through the eyes and experiences of people.

The book opens 50 years ago this Thanksgiving. The characters initially meet at a pep rally that features a prayer for the deceased president. Through the course of the novel, it feels as if the reader is sitting with them watching them work to maintain their friendships through different experiences, disagreements and in some cases disgust. Fitzgerald stresses that through all that had the potential to sever the friendships, their bond was unbreakable because, “their eyes changed, but their core

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remained the same.” That sentiment is why this book is not only relevant to Baby Boomers but to anyone who loves a good story. Through the turbulence and changes, it is about the bond of friendship and embracing that the person you knew is still the person you know. “Thanksgiving Breakfast” can be purchased at Amazon.com or at the State Street Grille in Clarks Summit. Visit www.Watergate Amendment.com. –Kieran O’Brien Kern

November 2013

They’ll Clean the Tablecloth You Clean Your Plate...

The holiday season is on

the horizon, and plans for family gatherings are a buzz in nearly every home. After dinner is served, it’s important to have your table linens laundered and stored away correctly for the following year. Buddy Croft of Eagle Cleaners in Clarks Summit is no stranger to cleaning tablecloths, napkins and table runners. “We see many more table linens around the holidays, so make sure to allow a week or so for them to be cleaned,” advised Buddy. “Thanksgiving, Christmas, New Years and Easter are our busiest time of the year for this service.” Depending on the material,

linens and napkins are either washed or dry cleaned upon arrival at Eagle Cleaners. Once cleaned, they are hand pressed and packaged for pickup. Although packages are returned to customers with a plastic covering, it is important to remove the plastic before storing. The covering will generate condensation, leading to mold over time. Don’t let an imperfection in the fabric cause hesitation in bringing linens in for cleaning. Rips, tears and spilled wax from candles are also no concern for Eagle Cleaners. They have the ability to fix splits and steam out wax that may have spilled on the material.

Eagle Cleaners also has extensive experience cleaning table runners. Since these pieces are decorative, it is not uncommon for them to be made from a fabric that will need to be dry-cleaned. “It’s important to bring in linens immediate after use,” explained buddy. It’s possible that liquids could have spilled on the fabric that are difficult to see. “Sugars in them can oxidize and caramelize, turning the fabric brown and eating away at it.” Eagle Cleaners is open Monday to Friday from 7 a.m. to 7 p.m. and Saturdays from 8 a.m. to 5 p.m. Call 570-5875580. –Katie Manley

We would like to welcome Debra Friel as our new massage therapist.

Please call for an appointment at 570-319-1849 A full-service salon specializing in organic hair color, products and services.. 1 Gravel Pond Road • Clarks Summit

570-319-1849 • www.bellanatura.net

1900 Memorial Hwy, Shavertown • 1-800-49-SHOES

Be Thankful

Holiday Open House November 21-24

Vegan, Vegetarian and Gluten-Free Options too! Holiday Health. Holiday Food. Holiday Gifts. Clarks Summit 586.9684 • www.everythingnaturalpa.com November 2013

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TREASURE HUNTING Bridge Street Marketplace– More than 7,000 square feet of shopping encompasses a consignment area as well as a multi-vendor co-op. Antique, vintage, gently used, new, hand-crafted and trash-to-treasure items. Credit cards accepted. Call for hours. Bridge St. (Rte. 29), Tunkhannock. 570-836-4456.

Jukebox Classics and Vintage Slot Machines– Specializing in Game Room Collectables, Pin Ball Machines, Juke Boxes (old & new), barber shop poles & chairs, Vintage Gas Pumps, Cookie Jars, Salt & Pepper Shakers, Paintings, Neon Signs, Jewelry, Rugs, Coca Cola items, Betty Boop items and more. 210 Main Ave, Hawley. Phone 570-2269411 or 570-241-6230, email: jukesslots@aol.com

Lark Mountain Market– See what everyone’s talking about at the area’s first co-op antique mall. Handicap accessible– climate controlled, we offer a wide variety of items: quality antiques, hard to find collectibles, furniture, home decorating accessories, jewelry, coins, military, breweriana, vintage clothing, lighting & more. 306 Wilkes-Barre Twp., Blvd., Wilkes-Barre Twp. 570-822-8855 www.larkmountainmarketplace.com

Olde Barn Centre/Antiques & SuchAn 1860s Quaker Barn filled with antique furniture of all periods. 12 antique dealers with treasures & collectibles for your home. Credit cards and layaway welcome. 1605 Rte. 220 Highway, Pennsdale. 1 mile east of exit 15 of I-180. Open daily 10-5. Info: 570-546-7493 or www.oldebarncentre.com

Olde Engine Works Antique Co-opMore than 100 dealers inside a 100-year-old machine shop in downtown Stroudsburg. Open seven days a week 10 a.m. to 5 p.m. Take Route 80 to exit 307 to Main Street to Third Street. Convenient off-street parking, snacks & clean rest rooms. Friendly dealers on-hand to assist. 570-421-4340 www.OldeEngineWorks.comer

Retro Decor- An eclectic collection of painted & primitive furniture including accent pieces, home decor, clothing, jewelry & accessories including hand designed scarves. Always affordably priced. Experience the new face of consignment shops. 1809 Red Barn Village, Clarks Summit. Thursday & Friday 11 a.m.-5 p.m., Saturday 10 a.m.4 p.m., Sunday 11 a.m.-4 p.m. 570-586-1222.

Sabika Austrian Crystal Jewelry-

Furniture of all periods... “A “A beautiful beautiful blend blend of of past past & & present.” present.”

Theresa M. Driebe is your Sabika jewelry consultant for NEPA. Handmade by women in Austria and Germany. Antique metal finishes are our specialty, adding depth and casual richness to the jewelry. Buy it from Theresa or book a party and earn free jewelry. Mention this listing & receive 10 percent off. Call 570-445-0810.

U.S. Rt. 220N, 1/2 Mi. East of Pennsdale Credit Cards/ Layaway Open 10-5 Daily • 570-546-7493

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November 2013

Largest Antique Store in Northeast PA n every room on every floor, you will find antique

Ifurniture that pleases the eye and the senses.

Whether you are shopping for just the right touch for your family room or bedroom or a unique piece that sets you apart, you should be shopping at Carriage Barn. Wardrobes • Jelly Cupboards • Book Cases Dining Room & Bedroom Suites • Grandfather Clocks Lamps & Lighting Fixtures • Old time Signs Oriental Rugs • Pool Tables • Tavern Bars • Tiffany-style Lamps • Toys Vintage Jukeboxes • Country Furniture

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1494 Fairview Road, Clarks Summit, PA 18411 • www.carriagebarnantiques.com From I-81 take Waverly exit 197 Going North: right at end of ramp, then next two rights - Going South: left at end of ramp, then next two rights

Show us the Doors When one door closes… Take a picture!

of Nor theast PA! Photo Contest

Take a photograph of a Northeast PA door, and submit it at www.Happ eningsMagazinePA.com to be eligible for a door prize we think you’ll love– a $100 gift certificate to Corky’s Garden Path Greenhouse in Clarks Summit. Here’s what you need to do. Take a picture of a door in Northeast PA (door should be on a public building or your own home, please! No playing paparazzi in front of an unsuspecting neighbor’s private residence). We’ll share entries in future issues and announce the winner in March 2014. To enter, upload the fullresolution, digital file at www.HappeningsMagazine PA.com with entry information.

RULES 1. Photographs must be original. 2. Digital file must be at least 1 MB in size. 3. Photograph must be taken in one of the following counties: Bradford, Carbon, Lackawanna, Luzerne, Monroe, Pike, Sullivan, Susquehanna, Wayne, Wyoming. 4. Photographs must be of public buildings or photographer’s own residence, or photographer must secure permission of owner before photographing property. 5. Happenings has the non-exclusive right to publish all submitted photos online or in print.

The doors pictured here can help you get your creative juices flowing! Photos pictured here were taken by Liz DiMenno of Milford, Courtney Brenner of Kingston and Donna Gard of Roaring Brook Twp. Keep those entries coming!

HappeningsMagazinePA.com

November 2013

A Holiday Favorite: Meat Stuffing

olidays were always the best time of the year for me, especially Thanksgiving, Christmas Eve and Christmas. It meant family, friends, delectable food and a great time. The smell of cooking and baking filled our home from the Monday before the holiday through Thanksgiving evening. I can still see my mom standing in our kitchen making the five pies. Our dessert sitting lasted as long as the main sitting. Raised in an Italian family, we sat down for our Thanksgiving dinner at 3:30 p.m. (after the Old Forge-Riverside rivalry football game), and we never cleaned up until after 9 p.m. During the courses of our Thanksgiving

meal, what began with a minimum of 13 family members ended up with at least 25 family members sitting at two tables. As we got older, friends from college who were too far from home to visit their own families would also engage in this wonderful feast fit for a king. During the week, my mom was at the kitchen stove making the stuffing, her homemade meat ravioli (which I always helped her make) and vegetables, and cleaning the â&#x20AC;&#x153;birdâ&#x20AC;? as she would call it. After Mass on Thanksgiving Day, my mom boiled the potatoes and put all the prepared foods into the oven. I was always amazed how the entire meal was piping hot and ready to eat by 3:30 pm.

HappeningsMagazinePA.com

continued on page 46

November 2013

EVERY CHILD DESERVES A LITTLE CHRISTMAS! The Marines and Eagle Cleaners are looking for a few Big Hearts. Bring in a new unwrapped toy and receive 10% off your drycleaning order.

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What’s Cookin’ at

THE BUTLER’S PANTRY in Montrose Pine Bluff pottery & accessories & Scotch Pine linens from Park Designs set the holiday mood in the country. Christmas decor completes that mood.

Special holiday hours start soon! Friday Nov. 29th 9 a.m.-5 p.m. Gourmet sampling. Gift w/ purchase, & special sales both days. December shopping 7 days a week! 570-278-2191 9/15 S. Main St., Montrose Tues-Sat 9:30-5 p.m. Sun 11 a.m.-4 p.m. butlerspantry@stny.rr.com Bridal Registry MASTERCARD

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Continued from page 44 Today, I still carry on the tradition of our Thanksgiving meal (with fewer pies and, unfortunately, fewer family members). Where my mom once stood in front of the kitchen stove, now I stand with my daughter, and often my son, by my side. Our pies are baked on Wednesday evening into the early morning hours of Thanksgiving Day, and friends from high school still come by to help peel the apples for the pie. As I prepare and clean the turkey, stuffings are sauteing on the stove. I hope your family enjoys this simple meat stuffing recipe from my mom’s tasty collection. Blessings of health, happiness and success on Thanksgiving Day and always! Betty’s Meat Filling (Stuffing) This filling can be stuffed inside the turkey and cooked with turkey or placed inside a casserole dish and baked at 350 degrees for one hour. Ingredients: 1 ½ lbs. Sweet sausage 1 can Chicken broth (or homemade) 2 Eggs Salt & pepper 1 bag Cubed bread Ground sage or poultry seasoning Cook sausage on stove top; drain well and cool. Moisten cubed bread slightly with a few tablespoons of broth, and knead together until bread cubes form a softened ball. Beat eggs; add to the mixture. Add cooled sausage, and mix thoroughly. Add salt and pepper to taste. Sprinkle sage or poultry seasoning on mixture before stuffing into turkey, or sprinkle on top of stuffing after placing in casserole dish. (I use an 8x8-inch dish and cook at 350 degrees in oven). –JoAnn Marianelli Finnerty

253 Scranton-Carbondale Highway Dickson City, PA 570.507.1560 www.myspiritedart.com spiritedartscranton@gmail.com

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November 2013

Bugaboo Young America Bloom 4moms Serena & Lily Naturepedic Aiden & Anais Bob Dwell Studio

Major lines of furniture, executive furnishings & authentic oriental rugs, all at drastic reductions.

Baker Henredon Milling Road Century Drexel Heritage Ralph Lauren Hancock & Moore Lexington Thomasville

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Wreaths

Around Tunkhannock Tour the Festive Town to Win unkhannock offers a unique way to explore the historic town and learn about the shop and businesses. “The idea for Wreaths Around Tunkhannock was to get people to visit many of Tunkhannock’s businesses and stores that are not located in the two-block historic district in Tunkhannock.

“Last year, we had nearly 30 businesses participate, and we expect that many again this year,” says Nancy Parlo of the Tunkhannock Business and Professional Association. The event starts the week of November 20 and runs to December 21. Participants can stop by participating stores and businesses to pick up a registration card. Locations include 48

Tunkhannock Public Library, J.R’s Hallmark, Endless Mountain Quiltworks, Wisnosky’s Jewelry, Dietrich Theater and Creekside

Gardens. Each of these shops or businesses will be displaying a wreath with a certain theme. Shoppers will write down the theme of the wreath on their registration HappeningsMagazinePA.com

card. They must visit six participating businesses before submitting their card at the North Pole mailbox at the Wyoming County Press Examiner on East Tioga Street. Individuals can submit one card per week and are eligible to win gift cards to

participating businesses. “It lets people learn what the Tunkhannock area has to offer,” explains Parlo. Call 570-687-1654 or visit www.Tunkhannock Business.com –Linda Scott

November 2013

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Oscar Roth Jewelers 2925 Memorial Hwy, Dallas, PA • 570.675.2623 www.oscarrothjewelers.net

November 2013

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Holiday Gift Guide

The new Boccia id. Collection; water resistant to 330 feet; titanium round yellow dial; luminous hands. Retail: $145-$165 Available at: Altier Jewelers, Scranton

Primitives by Kathy wine tags add an extra dash of fun, and a personal touch, to holiday gatherings. Retail: $3 Available at The Potting Shed at The Settlers Inn, Hawley

Cody Foster Sugar Houses made from paper pulp, bottle brush and mica! Retail: $39.98-$89.98 Available at: Everything Natural, Clarks Summit

Earrings created in a flower design set with diamonds and emerald. Retail: $1,140 Available at: Wisnosky Jewelers, Tunkhannock

Nikki Lissoni interchangeable necklace with pendants. Retail: starting at $150 Available at: Roth Jewelers, Dallas

Large link silver plated bracelet with round engraved charm. Additional charms, initials and birthstones can be added. Retail: $67 Available at: Bella Faccias, Scranton

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Happenings Magazine

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PET TALES

The Great Crate Debate I've had many dogs over the years and raised most of them from a puppy. I never crate trained, and to be honest it seems like it wouldn't be a pleasant experience for a dog. Now it seems to be in vogue. Can you tell me the benefits of crate training ? Dogs are astonishingly brilliant at figuring out what we want and expect of them, and most dogs, eventually “get” our intended message. Increasing our understanding of canine instincts and thought processes enhances communication and makes learning easier for them, in turn reducing frustration for both people and pets. That’s the objective of utilizing crates– harness canine instincts to help convey human expectation. Dogs are domesticated wolves, and most have denning instincts, to a greater or lesser degree. A sanitary den is essential to survival, so instinct compels wolf cubs to relieve themselves outside the den; most dog pups do the same. Crates simulate a den by restricting the pup’s space to a sleeping area. Space must be cramped until your pup grasps the rudiments of outside right/inside wrong.

Too large and they visualize en suite facilities! Pups have zero inhibition about going when/where the urge strikes, except in their den. With a crate you control the pup’s opportunities to void, facilitating training through praise for appropriate elimination. Without crates, “accidents” are inevitable–so punishment is unfairly inflicted on a confused baby.

Crates are reassuring to pups, providing security, structure, safety and a cozy place to eat and nap. The pup’s experience of crate time is pleasurable, once the introductory phase is complete. Expect some whining, howling or outright temper tantrums at first, unless your pup was crate-trained before you got it. They’re social animals; they’ve just been taken from their previous pack, and they fear separation from their new pack. Be sensitive to their separation HappeningsMagazinePA.com

anxiety; put the crate wherever the family spends time, from kitchen to den to bedroom as needed, or buy multiples. The plastic types are relatively cheap and are my preference, inasmuch as they provide a more enclosed, den-like environment than the wire type. Very gradually expand the pup’s concept of “den” to include your entire house. Don’t rush it. It’s my observation that most owners permit too much freedom too soon, thereby confusing the pup and undermining your efforts. No, your pup does not “know better” and is not being spiteful when accidents happen. Inappropriate elimination indicates human error. With notable exceptions, I don’t expect my pups to sleep uncrated until around five months, and when I’m not directly supervising them, I continue to crate most of them until around a year. The crate is no substitute for your time; it’s a training tool, not a puppy-sitter. Cratetrained pups get plenty of exercise, socialization, play and family time so long as owners fulfill their responsibilities. –Beth Dorton Dillenbeck, Hollow Hills German Shepherds blogging at www.instinctiveimpressions.blogspot.com November 2013

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Extraordinary Projects Begin with an Exceptional Builder Let Custom Building by Carriage Barn Make Your Dream Come True

Custom Building by Carriage Barn offers every service you need to take any renovation project from start to finish. Whatever style you’re looking for – from old-fashioned country to ultra modern – Carriage Barn’s experienced design experts will produce outstanding results, helping you achieve “the whole look” that you want.

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Who s the Cutest of Them All? “Rocco”

“Buster”

e occasional , sleeping and th rite thing od fo l al ys jo en y This gu k. His favo Dickson City bloc jog around their the car with Camille Karam with in is riding shotgun face. n and wind in his the windows dow

This Black Lab mix Kate Collins of was rescued from a shelter Scranton gave at him a life filled 9 weeks. exercise, dogg with ie da treats! He espe ycare and Frosty Paws ice cr love, cia eam & chasing tenn lly likes swimming is balls.

“Piper” “Bear” A. Latif of Cla lounge, sh rks Summit says his are his foo pet loves to d brother Lo uie and pla and toys with his litt le y with his Riley. friend nex cat t door

The votes are in... October’s Pets of the Month are Teddy & Tiger Polednak of Clifford Twp. Congratulations!

y lives in Wilkes d energetic pupp an ng vi lo n fu This k Abel. Barre with Mar

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Jonathan N ic “Tuffy” Although h kol’s true blue comp a e likes to fl fireworks. aunt his pa nion never leaves his The family tr lives in Scr iotic side, he is not side. ” a fan of a n ton. s “Pickles ve lo ny! He uggle bun e also sn l a re a is .H reen grass h ead Rabbit This Lionh e and eating fresh g house he shares wit n id ts to ts it P e th being ou t ischief. ning abou enjoys run rdone and causing m a N Elizabeth “Bailey”

“Cooper”

This licensed ther apy homes, assisted liv dog with TDI Chapter 254 visits nu rsing ing homes and Re ad North Pocono Lib rary where childre ing to the Dogs at the n read to him. Ow Diane Nardella sa ner ys he meets him. They liv loves to bring smiles to everyone that e in Spring Brook Twp.

p has ear-old pu says her 5-y & loves to play p Tw tt co of S ive Mary Klem ergy, is very inquisit en ss le d n u o b ys. with his to

Vote for your favorite November pet at www.HappeningsMagazinePA.com! The winner receives a Happenings bandanna!

NOV 13 PGS 51-72_Layout 1 10/15/13 7:52 PM Page 6

Northeast PA Treasure Among Top 10 Endangered Artifacts he PA Anthracite Heritage Museum in Scranton houses a bust of Abraham Lincoln that was carved out of PA anthracite coal. Charles Edgar Patience created the sculpture along with one of John F. Kennedy and one of George Washington. Patience felt they represented a step forward in the advancement of civil liberties for Americans. Patience was a Wilkes-Barre native who learned the craft from his father.

“..the bust of Lincoln should be preserved because it was sculpted by noted AfricanAmerican artist C. Edgar Patience, and it is made from anthracite coal, one of PA’s most valuable natural resources.”

The Conservation Center for the Art and Historic Artifacts began an effort in January of this year to bring awareness to artifacts that were in need of conservation. An independent review panel chose the top 10 submissions from 60 that were selected based on historical and cultural significance and the need for conservation. The Lincoln bust was selected as one of PA’s top 10 endangered artifacts. “Our goal with this campaign is to showcase the state’s historic treasures and the need to preserve and protect our heritage for future generations,” says Ingrid Bogel, Executive Director of CCAHA. “We’ve created this program to give institutions a new platform through which to share their stories and to give people a chance to show their support by voting as many times as they’d like, sharing their favorite artifacts with friends through social media and supporting the conservation of these artifacts with online donations.”

for the Museum, explains the significance of the program, “This innovative program is a welcome asset. We believe that the bust of Lincoln should be preserved because it was sculpted by noted African-American artist C. Edgar Patience, and it is made from anthracite coal, one of PA’s most valuable natural resources.” Kulesa continues, “The individual treatment of particular objects in the collections of the museum is at the end of a long conservation planning and work process. This process has ranged from strategic planning to collections storage upgrades, new heating, ventilation and air conditioning work, as well as curatorial documentation and interpretation. Financial resources are scarce when it comes to the treatment of individual objects.” Visit www.PaTop10Artifacts.org to vote for the Lincoln bust. A donation can be made to offset the $6,240 restoration cost for the bust. The top vote-getter will be named winner of the People’s Choice award, which will be announced on November 4. Visit www.AnthraciteHeritageMuseum.org –Linda Scott

Chester Kulesa, site administrator

HappeningsMagazinePA.com

November 2013

NOV 13 PGS 51-72_Layout 1 10/15/13 7:52 PM Page 7

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November 2013

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Great Catches We’re reeling in more

www.HappeningsMagazinePA.com Crab Cakes

Courtesy of Ruth’s Chris Steak House

Lobster Penne ala Vodka Courtesy of Sycamore Grille

Find these seafood recipes online!

Pan-Seared Sea Bass with Salsa Verde, White Bean Ragoût and Squash Batonnet Courtesy of Patsel’s Restaurant

Caramelized Sea Scallops in a Ginger Miso Glaze

Courtesy of Fern Hall Inn and Restaurant

Oyster Spinach Bisque Courtesy of the Settlers Inn

HappeningsMagazinePA.com

November 2013

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Local Entrepreneur

Innovation in Northeast PA ark Dennebaum Jr. grew up in Northeast PA. He is the son of a business owner and a teacher. After high school, he earned a Film and Television Production degree at Full Sail University in Florida. Dennebaum moved to North Hollywood, CA to work in the film industry on shows such as “Heros,” “Scrubs” and “Sons of Anarchy.” In 2009, he returned to Northeast PA and founded TwentyFiveEight Productions.

Q. What is TwentyFiveEight Productions? A. It is a production company that prides itself in the highest product delivery possible, whether it is video, audio, graphic design or photography. Q. What is the significance behind your company’s name?

A. I wanted to imply that we go the extra mile in everything that we do. So, based off of the model of 24/7, we made 25/8, which, in turn became TwentyFiveEight. Q. What sets your business apart? A. We try to be the onestop shop for all things visual and audio. Q. What is your company’s biggest challenge? A. To stay ahead of the curve. There are so many talented people locally that it is hard to keep up. But, I believe competition breeds creativity, and I love to see what our contemporaries do because it's always exciting. Q. What is your background in production? A. I've been making videos for as far back as I can remember, but film school taught me the invaluable lesson of working collaboratively as a team.

Q. What types of production are you a part of? A. We do everything from local commercials, campaigns and musician recording to photography and graphic design. I feel incredibly fortunate to be surrounded by some of the most talented people I've ever met, while not being pigeonholed into a certain niche. Q. How vast is your client base? A. We really enjoy working with businesses locally and out of the area. We are very fortunate to have the opportunities and the talented people that we have. Q. Why is giving back to the community vital? A. I strongly believe in the arts in the community and the positive impacts it can have on our friends and neighbors. We actively participate in many non-profit organizations, and we are proud of our relationships with them. continued on page 64

Photo: Guy Cali Associates

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Local Entrepreneur

Innovation in Northeast PA

continued from 62

Q. What do you believe will improve the region? A. I wish to see a film industry grow here that caters to outside and local productions. Scranton is a great town with great people that I believe has the potential to be incredibly film-friendly. Q. What is your favorite aspect of the region? A. Its people. There is a familial aspect amongst all the residents of Scranton that gives the impression of a small town, but strangely within the confines of a city. –Melissa Sanko

Meet Mark Dennebaum Jr. Name: Mark Dennebaum Jr. Title: President, TwentyFiveEight Productions Education: Full Sail University Experience: Over 10 years Family: Mother, Kathy; Father, Mark Sr.; Sister, Melissa Favorite Quote: "Insanity is doing the same thing over and over again and expecting different results." -Albert Einstein

HappeningsMagazinePA.com

Childhood Hero: My Grandfather Most Daring Thing I’ve Done: Start my own business Little-Known Fact: I started TwentyFiveEight in my parent’s basement. What Brings Me the Most Joy: When a plan comes together Recognitions: 2013 Pepperpot Award, (Philadelphia)

November 2013

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Bridal Guide Fall 2013

Mary Katherine DeChiara and Michael Breen on their November 2, 2012 wedding day. Photo by Danae Morrow of Kindred Souls Photography

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BRIDAL GUIDE Mary Katherine DeChiara

Michael Breen

fter a brief encounter at Woodloch Pines Resort in 2006, Mary Katherine DeChiara and Michael Breen parted ways, only to find themselves back at the Hawley, PA resort two years later. The bride was performing in the resort’s “Dirty Dancing” themed production and met the groom again at the first rehearsal. Conversation led to a first date at a New York Yankees game. During the game, Michael asked Mary Katherine to be his girlfriend. She replied, “If Jeter gets on base.” He countered with, “If A-Rod hits a home run, we get married.” As fate would have it, Jeter hit a double and A-Rod hit a 66

home run. The couple married three years later on November 2, 2012 in front of 103 guests. The ceremony took place at Queen of Peace Roman Catholic Church in Hawley and incorporated both Italian and Irish traditions. Celebrations continued at the Vista Room at Woodloch Springs Country Club. Paying homage to the Dirty Dancing show that brought them together, the pair used it as a central theme for their wedding from start to finish. Guests received invitations to “Kellerman’s,” sat at tables adorned with movie-themed centerpieces and enjoyed a watermelon champagne fountain and live music by

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BRIDAL GUIDE

Sweetwater. In keeping with the theme, groomsmen dressed in ‘60s style white coats, while the bride wore a sheath lace dress with a hand-made veil by Alexis Raia. Family and friends did more than attend the celebration; they helped put it all together. The maid of honor catered the event; the father of the groom played guitar at the ceremony; the bouquets were created by one of the bridesmaids, and in lieu of wedding favors, a donation was made to Pennies from Heaven, Caleb’s Pennies, a foundation established by one of the bridesmaids. The following day, guests who stayed overnight were invited to watch the couple perform in the Woodloch Resort show. The bride and groom are both performers for Joey Casella Productions. The bride will attend Queens College starting spring 2014 for Nutrition and Exercise Science. The groom is also an actuarial intern at Endurance Inc. The couple splits their time between Bronx, NY and Hawley. –Julie Korponai November 2013

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Photos: Danae Morrow of Kindred Souls Photography

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BRIDAL GUIDE Keisey Dougherty

Frank Piranio

The treats of fall continued to pepper the reception as tree stumps served as place card holders, pumpkins played the role of centerpieces and leaves announced table numbers. Guests were treated to caramel Continued on page 70

he beauty of fall was a central theme when Keisey Dougherty and Frank T Piranio wed at the Shawnee Inn and Golf Resort on October 20, 2012.

The rehearsal dinner also took place at Shawnee with a BBQ and bonfire. A family friend performed the outdoor ceremony overlooking the Delaware River with the autumn foliage as a backdrop. As the bride’s father waited to escort her down the aisle, flower girls tossed colorful leaves along her path; the ring bearer carried a sign reading, “Wait till you see her,”and hotel guests joined in the couple’s happiness by clapping and whistling. 68

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BRIDAL GUIDE Continued from page 68.

apples as favors. A friend of the bride’s father wrote and sang the traditional father-daughter dance song. After a honeymoon in Costa Rica, the couple resides in Madison Township. The bride is a chemist for the Pennsylvania Department of Environmental Protection. The groom is the owner of Piranio Construction, Inc. –Julie Korponai

Photos: Christine O’Shea of Be Captured Photography

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Call and ask about our

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BRIDAL GUIDE

& Hhan Nguyen

Erin Colleran

ittle did Erin Colleran and Nhan Nguyen know that a random pairing for a group project during the first week of law school at Temple University would lead them down the aisle eight years later. As the year went on, the two became study partners, best friends, and they began dating. After graduation, their lives took different paths as Erin took a job in Philadelphia and Nhan first moved to New York City and then to Washington D.C. After countless hours on the

phone and lots of Amtrak and bus travel between the two cities, Nhan arrived at Erin’s apartment and asked her to marry him. The couple wed on September 29, 2012 at Marywood University’s Marian Chapel, followed by a reception for 180 guests at The Country Club of Scranton. Friends and family were an integral part of the day and came from all over the world, including the groom’s family from Vietnam. Many nieces, nephews and cousins all participated in the ceremony, which the Rev. William Blake officiated. continued on page 74

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BRIDAL GUIDE Upon arriving at their hotels, the couple treated guests to a hospitality bag of local favorites including Gertrude Hawk chocolates and homemade pear and apple butter by Barn Yard Chicks of Clark Summit. The couple forewent a few traditions at the reception. Rather than the customary wedding guest book, guests were asked to sign a wooden puzzle piece. The completed puzzle hangs in the couple’s home as a reminder of how their family and friends all came together on that special day. In addition, a donation to the Elizabeth C. High Memorial Scholarship Fund at Temple University Beasley School of Law was made in lieu of favors. The scholarship honors a close friend and classmate who passed away in 2011 after a courageous battle with breast cancer. They danced their first dance to “You’re All I Need to Get By” by Marvin Gaye and Tammi Terrell, reminding them of how far they had come since those first days in law school. The newlyweds took their honeymoon in Tanzania and Zanzibar. They currently reside in Washington D.C. The bride is an Associate at Pepper Hamilton, LLP in Washington, D.C. The groom works as Special Counsel for the U.S. Commodity and Futures Trading Commission in Washington, D.C. –Julie Korponai Photos: Amanda Grace Images

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Our Personal Attention to Every

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BRIDAL GUIDE

&Patrick Doyle, Jr.

Colleen Horn

olleen Horn and Patrick Doyle, Jr. grew up doors apart on Maxwell Street in the East End. Their families were close friends; they attended the same schools and church, but it took a chance meeting in a Philadelphia bar to bring the two Wilkes-Barre natives together. That evening, Patrick asked, “Colleen Horn, why aren’t we dating?” A love affair grew from there. A weekend trip to the beach was derailed by Patrick’s proposal. Patrick used the ruse of meeting his brother in the parking lot of St. Nicholas Church to return running shoes. When Patrick called to Colleen to help search in the trunk, instead of shoes, she found Patrick down on one knee with a ring. A limo quickly

appeared whisking the couple to Colleen’s parents’ home where a surprise party awaited the pair. An airplane circled above announcing the excitement with a celebratory banner reading “Congrats Colleen and Patrick– Engaged!” The couple married on September 14, 2013 at St. Nicholas Church in WilkesBarre, the parish that both bride and groom grew up

in and attend today. The traditional Catholic ceremony incorporated the Irish Wedding Song, a Couple’s Prayer, and the offertory donation was dedicated to St. Vincent DePaul Soup Kitchen and Big Brothers/Big Sisters– charity organizations for which the couple serves as board members. A bag piper played as a tribute to the couple’s deceased grandfacontinued on page 80

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BRIDAL GUIDE thers. The church was lined with columns and six-foot vases filled with gold branches and white orchids. The bride’s dress was custom made by Jaehee Bridal in New York with a 148-inch veil and sixfoot detachable train. The black-tie reception at the Radisson Lackawanna Station Hotel in Scranton welcomed 300 guests. A cursive “D” for “Doyle,” surrounded by Romanesque leaves, adorned the custom-built dance floor, cake (made by Truly Scrumptious), 10-foot ice bar, aisle runner, napkins and unity candles that accompanied the black and gold room décor. The post-reception party continued at Trax Platform Lounge where guests were served local favorites such as Revelo’s pizza, hot Krispy Kreme Donuts and Coney Island Hot Dogs. The newlyweds honeymooned in Mexico. They returned home to Plains. The bride is a Litigation Associate at

Rosenn, Jenkins, Greenwald, LLP. The groom is a trial attorney specializing in personal injury at Anzalone Law –Julie Korponai Offices. Photos: Rob Lettieri Photography

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BRIDAL GUIDE

Abby Scaramuzzo

Steven Slater something special about the other. For the proposal, the couple’s rescue dog, Spike, appeared in the kitchen while Abby was cooking Christmas dinner. He had a balloon tied to his collar reading, “Will you marry me?” In the next room, Steve knelt under the Christmas tree bearing a ring.

bby Scaramuzzo and Steven Slater A stumbled into coupledom without ever officially dating. Introduced through friends, the couple always knew there was

Married on October 27, 2012 at Lackawanna College’s Mellow Theatre in Scranton, theirs is the only wedding ever to have taken place in the theatre. October 27 also marked National Make a Difference Day. The couple made a donation to Griffin Pond Animal Shelter in guests’ names and in remembrance of the couple’s dog, Spike. During the ceremony, the bride’s dance company performed a dance choreographed by the bride to “Wouldn’t Change a Thing,” by Matthew West. A reception for 200 guests followed at La Buona Vita in Dunmore. The couple chose the continued on page 85

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THE FINEST in GEMS AND DIAMONDS SINCE 1880

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location based on close ties to the facility’s owners, the Gavin Family, who also own Stirna’s Restaurant and Bar in Scranton. The bride’s family has frequented Stirna’s for 35 years, making it a home away from home. The couple shared their first dance, a waltz choreographed by the bride, to Jason Mraz’s “I Won’t Give Up.” The bride continued a family tradition, wearing her mother’s antique pearls, just as they were worm by her two sisters at their weddings. Guests were also presented trays of Italian cookies baked by the mother of the bride. The couple honeymooned in Punta Cana and currently resides in Dickson City. The bride is the owner and director of Symmetry Studio. The groom is employed as a Collision Technician at Bob Thiel’s Auto Body Shop and is an airbrush artist who works on motorcycles and helmets. –Julie Korponai Photos: Laura Ancherani

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John Mackarey*, LUTCF Agent, New York Life Insurance 220 Penn Ave. Suite 100 Scranton, PA 18503 570-969-3111 www.JohnMackarey.com

*Registered Representative, offering investments through NYLIFE Securities LLC, member FINRA/SIPC, A Licensed Insurance Agency.

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Save the Date for Woodloch Wedding Showcase If you’re rocking an engagement ring, save the date for Woodloch’s Wedding Showcase on January 26 from noon to 3 p.m. at Woodloch in Hawley! “Woodloch’s very first Bridal Showcase held last January went better than anyone expected,” says Cara Stokowski, the Courtship Concierge, Wedding Planner. “This year’s will only be better! The vendor list is larger this year, and there will be more demonstrations and experiential samplings.” Guests will enjoy butlered hors d’eouvres and a complimentary signature cocktail. They’ll have plenty of opportunities to win with door prizes every half hour! The grand prize is an evening of pampering, dinner and a spa treatment for two at the Lodge at Woodloch. Tickets are $6 in advance and $8 the week of the event and at the door. Visit –Erika A. Bruckner www.Woodloch.com

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Photos: ÂŠ Rob Lettieri

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Contact Contact Lindsay Lindsay Pross Pross 570.674.6545 570.674.6545 lpross@golf-huntsville.com lpross@golf-huntsville.com 1334 Market Street â&#x20AC;˘ Dallas, PA www.golf-huntsville.com

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Have Your Cake & Eat It Too! Photos: Guy Cali Associates

Truly Scrumptious Debuts Cake Gallery n high demand for its unique creations and customized designs, Truly Scrumptious is about more than the tantalizing delights baked there. It’s about creating an entire experience.

The business moved to Kingston after outgrowing the kitchen in owner Cathy Reppert’s home. The Repperts purchased and renovated the building at 271 Wyoming Avenue where the cafe and cake studio has operated ever since. Recently, the building has undergone the last of the renovations to turn it into a cake gallery. Now, 88

instead of a cafe-style shop with walk-in service, the gallery will be open by appointment only, allowing each customer to receive private, individualized consultations. The space is adorned with sample cakes, all custom-made by Reppert’s team.

attention while we get a feel for the colors, flowers and linens to tie the cake into the event.” When calling to book a consultation, there is no such thing as too soon. “As soon as you book your venue, call

“We want this to be an experience as well as a destination,” explained Reppert. “Customers will get specialized HappeningsMagazinePA.com

November 2013

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to book your consultation,” advises Reppert. “We’re already taking appointments for 2014.” A consultation includes samples of flavors, fillings and icing paired with tea or French-pressed coffee. Once couples have created the perfect combination for their event, a sketch is sent roughly a week later. The cake will then be baked and delivered to the event. Reppert continues to study her craft throughout the country. She often travels to New York City, the mecca of cake artistry, for cake conventions where she is able to improve her art and to stay up to date with changing cake trends. Cookies, brownies, cupcakes and cake pops are also available by the dozen. The gallery also has extensive seating, which can be rented for small meetings. Call 570.282.2253. –Katie Manley

November 25th from 6 to 9 p.m. at St. Mary’s Villa Residence • Open to the Public • One Stop Shopping with a Variety • of Vendors! • Raffle Ticket Sales & Refreshments For more information on the event or for details on participating as a vendor please call Melissa Johnson, Director of Marketing

570-842-5274 ext. 2216

St. Mary’s Villa Find us on Facebook Call for further details & a personal tour! Exceptional care is closer than you think! One Pioneer Place, Moscow

www.stmarysvilla.com - (570) 842-5274 November 2013

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COUNTRY INNS / B&BS COLONIAL BRICK INN & SUITES–

Come and enjoy Pennsylvania hospitality at its finest. Call to reserve your special occasion package. Winter ski or summer golf packages, we will cater to guests all seasons of the year. New meeting room and free Internet in rooms. 25161 Route 11, Hallstead. 570-879-2162 or 1-800-290-3922. www.ColonialBrickInn.com. CRESCENT LODGE–

Reserve our cabin in the woods in the heart of the Poconos. Stone fireplace, wood paneling, canopy bed with TV, Jacuzzi for two, covered deck and balcony. Nearby find a spa, casino, antiquing & outlet shopping. Enjoy our pub and restaurant. Super Pasta Night every Wednesday! Paradise Valley. Cresco, PA 800-392-9400. www.CrescentLodge.com. DRIFTWOOD INN B&B & FAMILY COTTAGES– Located in the heart of the Finger Lakes Region on the shore of beautiful Cayuga Lake. We offer six rooms in the B&B, and our cottages can accommodate just about any size family. Bring this ad and receive a free bottle of wine with your stay! 7401 Wyers Point Rd., Ovid, NY 888-532-4324. www.driftwoodny.com. THE FRENCH MANOR– Romantic country inn modeled after a French chateau. Gourmet French cuisine, excellent wines. AAA 4-Diamond Award Winner for lodging and dining. Luxurious suites with fireplace, Jacuzzis & balcony. New GREEN spa, Le Spa Foret. Includes indoor pool, hot tub, fitness room, couples’ massage suite, fireplace, pedicures & more. South Sterling, PA. 1-877-720-6090. www.TheFrenchManor.com. THE JAMES MANNING HOUSE– Enjoy a peaceful stay at this historic 1819 Federal-style house two miles north of Honesdale, PA. Three guest rooms, each with private baths, central AC,TV and WI-FI, feature handmade quilts and antiques. Hearty breakfasts include home-baked goodies served with genuine PA Dutch hospitality. Bethany, PA. 570-253-5573. www.JamesManningHouse.com.

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COUNTRY INNS / B&BS

POCONO PINES MOTOR INN & COTTAGES– Tall pines shade this year-round family resort next to “The Big Lake” & winter ski slopes. Cottages, kitchenettes, motel rooms & a three-bedroom lodge with fireplace are available. Cable TV, DVD, VCR, outdoor pool, BBQ’s & private boat docks. Boating, fishing, shops and restaurants close by. 345 Rte. 507, Tafton. 570-226-2772. www.PoconoPinesMotorInn.com. SILVER STRAND BED & BREAKFAST– Directly on Cayuga Lake in Sheldrake, and in the heart of the Cayuga Wine Trail. Offering a private beach, complimentary use of boats and bicycles. All guest rooms have private bath and private balcony, two with double Jacuzzi and gas fireplace. 7398 Wyers Point Road, Ovid, NY. 800-283-5253. www.silverstrand.net .

STONE BRIDGE INN & RESTAURANT– European-style inn, restaurant & tavern in a spectacular country setting. 13 charming rooms, with private baths, TV, A/C, several with fireplaces, free WI-FI. Continental breakfast, indoor pool/hot tub, horseback riding. Excellent dinner cuisine. Exit 206, Rt. 374 East two miles past Elk Mountain, Union Dale. 570-679-9200. www.Stone-Bridge-Inn.com.

• We buy gold, silver, coins and estate jewelry • Full Service jewelry repair done on premises • Watch battery installation • Engraving 344-4NYE • Fashion Mall • Rt. 6, Dickson City • nyejewelers.com

November 2013

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Shopping at The Comm

30th Annual Artisans Marketplace T House, affectionately

he Waverly Community

known as The Comm, will celebrate the 30th year of its popular Artisans Marketplace, November 23 and 24. The Marketplace is a magical event celebrating the start of the holiday season and providing visitors with unique gifts. Volunteers turn The Comm into a gorgeous, festive setting to kick off the start of the holidays. This year, there will be an adults-only preview night on Friday. Featuring hors d’oeuvres, beer, wine and violinists, $25 tickets also allow guests to attend the marketplace for the rest of the weekend. Another new highlight will be a Chili cook-off. For $5, tasters can go to the outdoor venue and try each contes-

tant’s recipe. A secret panel will select a winner. Show vendors are chosen by a jury and will feature jewelers, potters, weavers, photographers, painters and a variety of craftspeople. The jury highly stresses artistic quality. “We choose our vendors by looking for unique, original and handcrafted items,” explains Executive Director Maria Wilson. “Price points are important too. We have items from hand-milled soap to jewelry worth several thousands of dollars. We like to give the community a reason to come here versus the mall.” The Marketplace also features a canteen filled with homemade baked goods. These are the perfect touch for any holiday feast or a speHappeningsMagazinePA.com

cial treat for the busy, hungry shopper. “By the end of the weekend we’re cleaned out!” says Wilson. Return customers will notice the Holiday House Tour is not part of this year’s event, but organizers have plans to include it next year. With over a year’s worth of planning, the Marketplace is a critical factor in the stability of the Waverly Community House, attracting about 1,000 shoppers. Proceeds are budgeted into the income of The Comm and go toward its operating costs. Wilson adds, “The Community House does a lot of good. This is really a great way to support it.” Call 570-000-0000 or visit www.WEBSITE.com –Nicole Krempasky

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Eat. Shop. Celebrate Christmas! 20 Years of Christmas Shopping at St. John’s Bazaar

seen us get older,” Father Sorochka adds with a chuckle. These vendors and the St. John’s bookstore are ideal places to find unique gifts. Imported from Russia, Greece, Bulgaria and the Holy Land, the bookstore features gifts such as Matroshka (nesting) Dolls, Samovars, handpainted icons, crucifixes, Pysanky and more.

et into the holiday spirit a little early this year at the St. John’s Orthodox Cathedral annual Christmas Bazaar! Entering its 20th year, the Bazaar will feature craft vendors, homemade foods and more. “It’s three days of fantastic, fabulous, homemade food,” says Vendor Organizer Joan Zaleski.

St. John’s hasn’t changed anything in the 20 years since the bazaar’s inception, other than the size of the event and the size of the menu. Father John Sorochka explains that it’s only gotten bigger. Some favorites, and perhaps some of the most labor-intensive dishes, are the homemade pierogi and cabbage rolls. “We have the manpower of 30 people per ses-

sion in three- to four-week stages of making the food. We have 13 or 14,000 pierogi made already,” he says. This is in addition to the homemade cakes, pies, nut rolls and breads baked and donated by parishioners of the church in Mayfield. While the foods tend to be the center of the three-day event, the Bazaar also features approximately 25 vendors selling their crafts, plus five or six vendors from the church itself. Many vendors have participated all 20 years. “They’re very gracious, and they immediately become part of the family. We’ve seen their kids grow up, and they’ve

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Finally, the Bazaar will feature cash prizes and basket raffles. Some baskets include finedining gift certificates, Lia Sophia jewelry, spa treats and “Ready-to-go-Christmas,” which includes a pop-up, 7.5foot, fully lit and decorated Balsam Christmas tree! All proceeds from the Bazaar go towards outreach programs, missionary work to orphanages and monasteries in the Holy Land and providing live, online Liturgy services. Zaleski says, “It’s a phenomenal, good feeling. We pride ourselves on sense of family.” Call 570-876-0730. –Nicole Krempasky

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November’s

Can’t-Miss Events

22nd annual Great Brews Classic Beer Festival Nov. 23 & 24, noon-4 p.m. Split Rock Resort, Lake Harmony The indoor festival features beer tastings, live music, food, vendors and seminars. Tickets are available in advance or the day of the event and include a commemorative glass, tastings from all breweries in attendance, admission to all seminars and musical entertainment. www.SplitRockResort.com 800-255-7625

Speaking of Broadway Nov. 6, 5:30-7 p.m. University of Scranton, Scranton Unlike a ticket to a Broadway play, “Speaking of Broadway: A Conversation Between Douglas Carter Beane and Paul Holdengräber,” is free as part of the The University of Scranton’s Schemel Forum series. Playwright and screenwriter Beane, along with Holdengraber, director of public programs at the New York Public Library, discuss the professional and personal challenges of “The Great White Way.” A reception follows. www.Scranton.edu/Community 570-941-7816

Cake Boss: Buddy Valastro Nov. 13, 7:30 p.m. State Theatre Center for the Arts, Easton Join America’s favorite baker, Buddy Valastro as he shares stories from his popular television shows “Cake Boss” and “Next Great Baker” and offers advice on cakes and baking. In this interactive live event, the Cake Boss will provide demonstrations, take questions and share tips on how to create delicious creations. $35-95. www.StateTheatre.org 1-800-999-STATE

Preservation Hall Jazz Band Nov. 24, 7 p.m. Mellow Theater at Lackawanna College, Scranton Founded in 1961 to promote traditional New Orleans style jazz, Preservation Hall’s original stars included legendary players like George Lewis, Sweet Emma Barrett and Kid Thomas Valentine. The Community Concert Series at Lackawanna College brings the sweet southern sounds to Scranton. Tickets are $30$40. www.Lackawanna.edu 570-955-1455 HappeningsMagazinePA.com

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November’s

Can’t-Miss Events

68th Annual Wyoming Valley Veteran’s Day Parade

Nov. 10, 2 p.m. Kingston Most Veteran’s Day Parades honor the men and women who have served our country. This year this parade with salute not only military members, but also the families that support them while they are off fighting for freedom. The parade is the largest in Northeast PA, and it will feature all branches of the military, floats, schools and organizations.

Midnight Madness Nov. 29-Dec. 1 Crossings Premium Outlets, Tannersville Work off that turkey and extra helping of pumpkin pie while you shop till you drop at the annual Midnight Madness event. Get added savings off luxury brands such as Coach, Michael Kors, Juicy Couture and Polo Ralph Lauren, just to name a few. www.PremiumOutlets.com

Bring your unwanted, wrapped Halloween candy into Orthodontic Specialists at 233 Main Street in Blakely and Dr. Jessica Falk & Dr. John Gershey will buy it from you for $5! Please bring us your candy by November 23rd. You can find out office located approximately 2.5 miles north from exit 190 off I-81 OR 1 block from “the anchor” in Olyphant

Open to the Entire Community!

ALL CANDY WILL BE SENT TO THE TROOPS IN AFGHANISTAN

HELP US REACH OUR GOAL OF SENDING 500 LBS.!

233 Main St. • Blakely, PA 570-346-1822 www.myorthodonticspecialists.com

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Win

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$100 Gift Card to the Shoppes at Montage Co to Se ngratulati pte ons Bever mber’s wi nner ly J Dalla ames of , s, PA !

Two gift certificates for four rounds of golf (eight rounds in total) at Buck Hill Golf Club, with cart. Valued at over $500! Please call ahead to make tee

Enter to Win

About the Shoppes at Montage...

at www.HappeningsMagazinePA.com, or mail your name, phone number & mailing address to “November Explore More Contest” Happenings Magazine P.O. Box 61 Clarks Summit, PA 18411

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Offering the best collection of retailers in the marketplace, The Shoppes at Montage offers shopping and dining spots for everyone. The Shoppes are located directly off I-81, sharing the same Montage Mountain Road Exit and property as the most identifiable sites in Northeast, PA including Montage Mountain Ski Resort, Toyota Pavilion and the Scranton/Wilkes-Barre Railriders AAA/PNC Field. With all the stores you love and the favorites you can't find anywhere else….White House|Black Market, J. Crew Factory Store, Coldwater Creek, Chico’s, Loft, Plow & Hearth and over 40 others! www.shoppesatmontage.com 570-341-3271

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Free Stay for Veterans O

Local Inns Give Back to Vets n the eve of Veteran’s Day, local businesses are going out of their way to honor those who serve our country. The Settlers Inn (pictured below) and Ledges Hotel, both in Hawley, are offering free lodging to veterans and active duty service members with proof of service on November 10, as a way to say “thank you” for their service. The vets program is coordinated by the Professional Association of Innkeepers International. Call Settlers at 570226-2993 and Ledges at 570226-1337.

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Getaway to Corning, NY ou expect a place that’s known for its glass to have a certain shine, but during the holiday season Corning, NY has a little extra sparkle.

On November 25, all eyes turns to Corning’s downtown. Known as the Gaffer District, the turn-of-the-century shops and restaurants along Market Street are listed on the National Register of Historic Places. The shopping district is comprised of over 100 businesses including art galleries, outlets, antiques and collectibles, jewelry stores, clothing and gift shops. From 4-6 p.m. residents and visitors gather in Centerway Square for a holiday sing-along followed by the lighting of the Christmas Tree. At 6:30 p.m., the Parade of Lights ignites the Christmas spirit. The brilliant march down Market Street features illuminated floats and participants. Kris Kringle presides over all the festivities and officially opens the doors to his Crystal House. Built for

Imagine That! A must-see destination for every child and every child at heart. Owner Ginny Coon fills her shop along Market Street with, “the highest quality, most creative, toys in the industry.” The store’s been a favorite in the Finger Lakes region since 1990 offering a large collection of toys in addition to baby clothing, children’s shoes, children’s gifts, gymnastics and dance leotards, dance tights and shoes. Coon appreciates the historic setting of her business, calling the Gaffer District, “always vibrant and exciting. We’re a small town in size and so very metropolitan in atmosphere.” Shoppers can look forward to special events and surprises during National Neighborhood Toy Store Day on November 9 and throughout the Gaffer’ District’s Crystal City Christmas. www.imaginetatkids.com

West End Gallery Located along Market Street, visitors may browse two floors of gallery space. The Gallery features artwork by more than 50 exceptional artists from upstate New York and Northern Pennsylvania, among them are Tom Gardner, GC Myers, Martin A. Poole, Bridget Bossart van Otterloo, Brian M. Hart, Brian Keeler and the late Thomas S. Buechner. Visitors will find changing exhibits of original art in a variety of mediums including oils, acrylics, watercolor, pastel, pen and ink, graphite, wood, bronze, glass and more. Glass sculpture has been a new addition to the Gallery. A selection of oil paintings of still lifes, landscapes and portraits by the late Thomas S. Buechner wil be the featured exhibit through November 22. Buechner is an internationally known artist who was the first Director of the Corning Museum of Glass. He also served as director of the Brooklyn Museum and president of Steuben Glass . He helped establish the Rockwell Museum of Western Art in Corning in 1976. www.westendgallery.net continued on page 108

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When in Corning Visit... CORELLE® Savvy consumers know Corelle® dinnerware is not only iconic, it’s also trusted as a smart choice for their table – it’s durable, chip- and break-resistant, dishwasher-safe and impervious to scratches and stains. It’s also lightweight and thinner than typical ceramic plates—when stacked, Corelle takes up less space in cabinets than conventional ceramic plates and bowls.

PYREX® The Origins of Pyrex® Glassware The Pyrex® brand story starts with equal parts of American invention and creativity. The heattempered glass that is the foundation of the Pyrex brand was created years earlier by Corning Glass scientists charged with developing lantern glass for railroads. They needed to tackle a particular problem—the heat of the lantern flame conspired with the cold air of winter to shatter traditional glass. They needed a glass that could handle changes in temperature. By 1913, the glass was used in a number of industrial applications. But it found its way into the kitchen when Bessie Littleton, wife of a Corning scientist, asked her husband to bring home some glass to use in place of a broken casserole dish. He gave her the sawed-off bottoms of some battery jars. A cake was baked, an iconic brand was born and, as they say, the rest was history. Like the properties of the glass, the core benefits of Pyrex brand cookware remain the same to this day: •Easy to clean •Glass is oven safe •Glass doesn’t absorb stains or odors •Uniform baking

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CorningWare® Corelle® & more CORNINGWARE® CorningwareThe Origins of CorningWare® Bakeware For more than half a century, CorningWare® bakeware has married exceptional performance and versatile design with an eye toward the modern. In fact, the original glass-ceramic material, Pyroceram®, was a marvel of engineering, designed in the 1950s during the space race to safely absorb huge temperature fluctuations in rocket nose cones. Once introduced for home use in 1958 to busy yet innovative cooks, it was able to go directly from freezer to oven to table, where its modern designs added a touch of everyday elegance. Given the versatility to pull triple-duty in the kitchen, CorningWare brand engineers designed each piece with tightfitting lids for storage, the requisite shapes, sizes and durability to serve as bakeware, and fashionable designs that were at home on any table, in any kitchen. Staying focused on what consumers wanted for their kitchens, CorningWare brand changed its formula to a stoneware material. CorningWare stoneware is: •Safe in microwave, convection and conventional ovens •Safe for freezer and refrigerator use •Easy to style around, from classic to contemporary, country to urban •Non-porous so it won’t absorb food odors and resists staining •Easy to clean by hand or in the dishwasher •Tried and true for years of service in the kitchen

20% OFF TOTAL PURCHASE with coupon excludes: Gift Card Purchases, Incredible Buys, Cannot be combined with any other coupon offer, good from 11/1/13 thru 11/27/13. 0150 - WORLD KITCHEN CORNINGWARE® CORELLE® & MORE- STORE COUPON ONLY

114 Pine Street • Corning, NY • 607.962.1545 • worldkitchen.com

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the jolly old elf himself, children are invited in to the house to whisper their Christmas wishes and have a photo taken with Kris Kringle. The Crystal House is open Thursday through Sunday throughout the holiday season. On December 7, the 39th Annual Sparkle culminates the Crystal City Christmas season. Festivities in the Gaffer District from 5-9 p.m. feature horse and carriage rides, shopping and dining promotions, outdoor entertainment and activities for the whole family. Enjoy craft and food vendors, holiday carolers, and photos with Santa in his Crystal House. www.gafferdistrict.com

Arts in Bloom Select gifts fresh from the studio during this PreHoliday Art Event, December 7. Arts in Bloom is a Steuben County, NY Art Trail that features 27 locations representing over 50 local artists. The self-guided tour features Goff Creek Potter– handmade frost-proof garden-ware, Pullman Paintings- original oil paintings and 2 Crocked Pots- hand painted, wheel-thrown pottery and jewelry. Stops also include Studio at the Octagon– handcrafted jewelry of repurposed items, stained glass and other mixed media creations as well as Alan and Rosemary Bennett– expressionistic clay sculptures about aquatic life. The pre holiday event is free. Visit www.artsinbloom.net for a list of participating artists. Corningware Corelle Revere Store Stop in the retail operations of World Kitchen, LLC. Corningware Corelle Revere Stores carry all World Kitchen brands as well as a wide selection of Corelle accessories, flatware, glassware and other kitchen essential products. Radisson Hotel Corning A great home-base for a Corning, NY getaway. Over 100 of the 177 guests rooms were recently renovated to be modern, yet comfortable, relaxing and highly functional, with complimentary high speed internet access. Amenities include an indoor pool, spa and fitness center. Seasonal promotions feature Home for the Holidays discount packages for those traveling over Thanksgiving and Christmas, plus unique packages for families and couples for Corning's City Christmas Weekends. The hotel is centrally located just two blocks from Corning Incorporated World's Headquarters, a short walk to the Corning Museum of Glass and the Rockwell Museum of Western Art and steps from the multitude of shops and eateries in the Gaffer District. www.radisson.com/corningny

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COME VISIT THE ENDLESS MOUNTAINS O F N O R T H E A S T E R N PA !

J.R’s HALLMARK Towne Plaza • Tunkhannock • 570-836-6458 Mon-Sat. 9 a.m.-8 p.m. • Sun. 11 a.m.-3 p.m.

EVERYTHING BEAUTIFUL FOR YOUR ELEGANT AFFAIR... N

estled on 50 acres with flagstone patios & botanical gardens, our Inn offers modern luxury with a natural elegance & historic appeal. We provide 10 unique, beautifully appointed guest rooms for your overnight stay.

eddings are individually planned, making your day distinctive & memorable.

ur Restaurant is open for your dining pleasure Wednesday thru Sunday for dinner & Friday thru Sunday for lunch. Reservations are recommended.

4437 Rt 309 • Dallas PA • 570-675-7100 • thebeaumontinn.com

www.endlessmountains.org • 800-769-8999

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ortheast PA can be a great place in the winter. But, as an attorney who has handled many personal injury cases, I know it can also be a dangerous place, especially for the elderly, who are at risk for falls, auto accidents, hypothermia, frostbite and snow-shoveling injuries. Making sure that

ELDERLY

need it. If your loved one lives far away, perhaps there is a neighbor or friend nearby who is willing to help in the wintertime. When going outside, elderly people should have proper snow boots and properly outfitted walking aids such as canes or walkers. To prevent hypothermia or frostbite, seniors should dress in warm layers and make sure they wear a hat, gloves and scarf. The scarf should cover as much of their face as possible. They should go indoors the minute they start to shiver.

PLAY IT SAFE SHOULD

IN WINTER our aging family members and neighbors stay safe in the winter just takes some common sense and a little knowledge of the hazards and how to avoid them. People age 65 or older are at risk for falls and car accidents any time of the year, but icy and snowy conditions increase that risk significantly. As the son of an aging mother, I know that seniors take a lot of pride in their independence, and rightfully so. As their loved ones, we don’t want to disrespect them when we see them clearing snow from the sidewalk or taking the car to the grocery store in slippery conditions. But it’s much safer for them if their children, or even grandchildren, gently offer to shovel snow for them or give them a ride when they

Even if they are properly dressed and equipped, it is safer for seniors to avoid walking on sidewalks that are even slightly covered with snow and/or ice. If they must drive, they should only drive a car that has been

winterized, and they should always have a cell phone with them in case of emergency. They should also let someone know where they are going and how long they plan to be away from home. When approaching seniors about these safety issues, it is important to use tact and respect. If we help our elderly loved ones take good care of themselves in winter, chances are they will be safe and in good health when spring comes again. Since 1906, our personal injury attorneys have successfully represented thousands of clients in serious personal injury cases, including car accidents, truck accidents, motorcycle accidents, medical malpractice, worker’s compensation, slip and fall, productrelated injuries and Social Security disability claims. We have offices in Scranton, Stroudsburg, Taylor and Moscow and soon will be opening a location in Tunkhannock. Call us toll-free at 800-290-7707.

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Cancer-Free

Tomorrows Study Seeks to Eliminate Cancer

What if you could do something to prevent someone from getting cancer? You can. The American Cancer Society’s Prevention Study-3 is soliciting volunteers to participate, thereby helping them better understand how to prevent cancer. Participants nationwide will periodically complete surveys by mail about health, lifestyle habits and family history. The American Cancer Society researchers will compile the information to better understand the genetic, environmental and lifestyle fac-

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tors that cause or prevent cancer. The study is open to those between age 30 and 65 who have never been diagnosed with cancer. Participants can enroll locally at Keystone College’s Hibbard Campus Center on November 2 from 10 a.m. to 2 p.m. or November 6 from 4 to 8 p.m. Individuals must register for an appointment, at which they will complete a brief survey, provide physical measurements and give a small blood sample, similar to a doctor’s visit sample. At

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home, participants will complete a more comprehensive survey and follow-up surveys will be mailed every few years. To register, call 1-888-6045888, or visit www.KeystoneCPS3.org –Erika A. Bruckner

November 2013

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A beautiful

smile

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Caring with Honor: Hospice of The Sacred Heart Participates in We Honor Veterans n Veterans Day we pause and contemplate what these brave individuals have sacrificed for our country and our safety. For what they have given up for us, veterans should be honored every day. Hospice of the Sacred Heart is a part of a pioneering program called We Honor Veterans from the National Hospice and Palliative Care Organization (NHPCO) that focuses on respectful inquiry, compassionate listening and grateful acknowledgment for veterans who are travelling the journey of terminal illness.

The goals of We Honor Veterans include; promoting veteran-centric educational activities, increasing organizational capacity to serve them, developing strategic partnerships and increasing access and improving quality. Involved with “We Honor Veterans” for two years, Ralph DeMario MD the Chief Medical Officer of Hospice of the Sacred Heart notes that

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the organization collaborates with Michael Semian the director of the Gino Merli Veterans' Center to best meet the needs of residents at that facility who have a terminal or advanced illness and of course attending to their special needs as veterans. Patients are asked upon admission if they served in the armed forces. “We are aware that often this population has been underserved, sometimes homeless, abandoned and often isolated. We automatically provide them with the special attention and understanding that our veterans require and deserve,” notes DeMario. As with all people the sharing of stories is an important way to connect. The Hospice of the Sacred Heart staff allows patients to tell their unique stories and share traumatic life experiences in a non-judgmental environment, thereby lessening the anxiety that may be associated with PTSD. Nothing is better than sharing a common thread with someone caring for you. Volunteers at Hospice of the Sacred Heart are matched with patients. “It is especially heart warming to have a veteran volunteer HappeningsMagazinePA.com

caring for a veteran patient suffering with a terminal illness,” relates DeMario. It is not the veteran alone who takes heart in an understanding and compassionate environment. Their families also find comfort in having nurses, social workers and counselors who are appropriately trained to meet the needs of their ailing loved one. It takes great compassion to work with the terminally ill. The staff at Hospice of the Sacred Heart finds it immensely rewarding to ease the discomfort of a veteran, advise and treat patients at the Gino Merli Veterans' Center or recognize and promptly treat PTSD, granting a better experience for the patients, families and caregivers. To learn more about We Honor Veterans at Hospice of the Sacred Heart call 570-706-2400 or visit hospicesacredheart.org –Kieran O’Brien Kern

November 2013

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Hematology and Oncology Associates of Northeastern PA is pleased to announce the association of Aakanksha Asija, M.D. Dr. Asija has relocated to the area having most recently completed her fellowship in Hematology and Medical Oncology at Thomas Jefferson Hospital, Kimmel Cancer Center in Philadelphia, PA. Dr. Asija earned a Bachelor in Medicine and Surgery at Seth G S Medical College and KEM Hospital in Mumbai, India. She obtained her Masterâ&#x20AC;&#x2122;s in Public Health at University of Texas Health Science Center and completed her residency in Internal Medicine at New York Medical College, Westchester Medical Center. Dr. Asija is Board Certified in Internal Medicine and Board Eligible in Hematology and Medical Oncology. Dr. Asija is a member of the American Society of Clinical Oncology and American Society of Hematology.

Aakanksha Asija, M.D.

William J. Heim, MD Richard G. Emanuelson, MD

Dr. Asija sees patients in the Dunmore and Morgan offices and holds privileges at our local hospitals. For appointments, please call (570) 342-3675, ext. 209.

Lisa C. Thomas, MD

1100 Meade Street, Dunmore, PA 5 Morgan Hwy., Suite 8, Scranton, PA (570) 342-3675 â&#x20AC;˘ www.cancercarenepa.org

Kishori Veerabhadrappa, MD

Carl Barsigian, MD Kristin M. Liptock, DO Padmaja Bojanapally, MD Jeffrey F. Gryn, MD

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The Reel Truth About Seafood & Your Health With Michael Kantar MS, RD, CDE, LDN, CDN Clinical Dietitian/Specialist, Geisinger Health System Q. What are some health benefits of fish? A. It is a nutrient-dense source of protein and iron and low in saturated fat. Some forms of fish are good sources of Vitamin D and Selenium. Depending on the cooking method, any seafood is a healthful alternative to other animal-based proteins. Q. What are some health benefits of shellfish? A. They are a great source of protein. Certain bi-valves (clams, oysters, crabs) and crustaceans contain iron, which can maintain healthy hair and beautiful skin and can reduce the risk of macular degeneration. Q. How is fish beneficial to brain health? A. Studies have associated deficient DHA intake with increased risk of Alzheimer’s onset later in life. The best sources of DHA come from cold-water fatty fish (wild salmon, albacore tuna, mackerel, herring and farmed trout). DHA is important for cognitive behavior, memory retention and brain performance. In order to reap the benefits from Omega-3s, eat at least two servings of coldwater, fatty fish per week. Omega-3s are also essential for clotting blood and forming new cell walls and have been associated with protection against heart disease, stroke and inflammation. Studies have shown positive benefits from Omega-3

intake and progression of certain cancers, inflammatory bowel disease and other autoimmune diseases such as Lupus and Rheumatoid Arthritis. Q. What are the healthiest methods of preparing fish? A. Broiling, grilling, sauteing, poaching, braising and steaming are heart-healthy methods for preparing fish. Q. What types of fish are best for promoting heart health? A. Cold-water fatty fish such as salmon, mackerel and bluefish are great for heart health. Eating two servings per week has been associated with the reduction in risk of heart failure, can lower blood pressure, reduce a blood fat called triglycerides, reduce blood clotting, improve immunity and arthritic symptoms and, in children, can help improve learning ability. Q. Is canned fish a healthy choice? A. Canned light tuna, albacore tuna, sardines, anchovies and other types of canned fish are good alternatives to fresh versions. They can have as much omega-3 fats as their fresh counterparts. When buying canned fish, look for fish packed in water (not packed in oil), and rinse any canned fish under water to eliminate almost one-third of the sodium in it.

Q. How big is a serving of fish? A. It can range between three to six ounces depending on the type of fish. The American Heart Association recommends eating six to seven ounces two times per week to reap the nutritional benefits. A typical portion would be the size of a checkbook. Q. Should one be concerned by contaminants in seafood? A. One factor that may deter someone from eating fish is to avoid contaminants commonly associated with fish (Methyl-Mercury, PCBs or polychlorinated biphenyls, dioxins and pesticide residues). However, data from the Environmental Protection Agency and other environmental agencies reported that if 100,000 people ate farmed salmon twice a week for the next 70 years, the extra PCB intake could potentially cause 24 extra deaths per year, but it would prevent 7,000 deaths from heart disease. A comprehensive report on the benefits and risks of eating fish by the Institute of Medicine rates the risk of cancer from eating fish as “overrated.” Q. What are some ways to reduce one’s exposure to contaminants or chemicals continued on page 120

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(Continued from Page 448) found in certain fish? A. Stick to smaller (less predatory) fish such as albacore white tuna and Atlantic salmon (limit these to six ounces per week). Aim to have eight to 12 ounces per week of tilapia, cod, salmon (excluding those from the Atlantic), crab, shrimp, sardines or canned light tuna. Also, ask your fish monger if the fish sold is farm raised or line caught. Farm-raised fish have lower levels of methyl mercury; however, they tend to lack the healthful omega 3 fatty acids contained in line-caught varieties. For locally caught fish, check local advisories for food safety alerts. When in doubt, limit your consumption of local seafood to six ounces per week.

Americans already eat too much of this fat. A farmed fish can have up to 16 times higher concentrations of PCBs than wild raised fish. Also farm-raised fish may be exposed to antibiotics and other drugs. Excess exposure can lead to drug-resistant strains of diseases that can affect an entire fish species and humans who consume them. Certain forms of farmed fish (primarily salmon) are fed a dye called canthaxanthin to mimic the pink flesh found in wildcaught salmon. Studies have shown that if this dye is consumed in large amounts, it can affect sight. According to the FDA, wild salmon contain 20 percent higher protein content and 20 percent lower fat content than farm raised salmon. â&#x20AC;&#x201C;Erika A. Bruckner

Q. What are other nutritional differences between farm-raised and wild-caught fish? A. Farmed fish can have up to two times higher levels of Omega-6 fats than wildcaught fish. Omega 6 fatty acids are a type of fat which do not offer the same cardiovascular benefits as Omega-3s, and most

More Online! Fish that Promote a Beautiful Complexion Why You Might Restrict Seafood in Your Diet Healthy Fish Recipe: Almond-Crusted Salmon All at www.HappeningsMagazinePA.com!

A Tradition of Caring Since 1895

Visiting Nurse Association of Lackawanna County

OLYPHANT OFFICE: 301 Delaware Ave. | Olyphant, PA INPATIENT UNIT: Geisinger Community Medical Center | 1800 Mulberry St. | Scranton, PA 1 - 8 5 5 - M Y - V N A - C A R E | w w w. v n a h o s p i c e. o r g

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Hospice— Continuous Care Bereavement Services Volunteer Services

113 WEST DRINKER ST., DUNMORE, PA • 570.207.9286 • WWW.TRADITIONALHOMEHEALTHCARE.COM

November 2013

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Holiday Cheer! Don’t miss one moment of

Great Prices! SAVINGS UP TO 70% Large Selection of

Polish Pottery Fiesta Dinnerware & so much more! Large Selection of Römertopf Bakeware- the original Green Cookware for healthy nutritional cooking

Holley Ross Pottery Products from over 135 Manufacturers Route 191, La Anna • Midway between Cresco & Newfoundland • 35 minutes from Scranton

What’s Happening

Open May 1-Mid Dec. • www.holleyross.com • 570-676-3248

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Find a comprehensive guide to the season in the December 2013 issue of Happenings Magazine!

Inside you’ll find: Foradvertising advertisingand and For • Christmas Events Across PA subscription subscriptioninforinformation,call call570570mation, • Holiday Gift Ideas 587-3532. 587-3532. • Shopping Sales & Open Houses • Festive Ideas & Expert Tips • Plus all of your favorite features about the best of Northeast PA!

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NOVEMBER HAPPENINGS All area codes are 570 unless noted

Special Events Nov. 1-4, Halloween Hallows, Discovery Center, Binghamton. 607-773-8661. Nov. 1, ‘70s Disco Halloween Party, 8-11 p.m., Glass-wine.bar.kitchen, Hawley. 226-1337. Nov. 1, Wyoming Co.Chamber of Commerce Fall Harvest Awards Celebration, 6 p.m., Stone Hedge Golf Club, Factoryville. 836-7755. Nov. 3, Our Taste of the Town, 2-5 p.m., Best Western Pioneer Plaza, Carbondale. 282-1690. Nov. 8, Annual Father & Son Italian Wine Dinner, 6:30 p.m., The Settlers Inn, Hawley. 226-2993. Nov. 9-10, Galleria, Sat. 10 a.m.-5 p.m., Sun. 10 a.m.-4 p.m., Scranton Prep School. Scranton. 941-7743 Nov. 10, 68th Annual Wyoming Valley Veteran’s Day Parade, 2 p.m., Wilkes-Barre. Nov. 11, Greater Scranton Chamber of Commerce Gala & SAGE Awards, 5:30 p.m., Theater at Lackawanna College, Scranton. www.scrantonchamber.com Nov. 21-24, Annual Holiday Open House, downtown Clarks Summit. 587-9045. Nov. 29, Black Friday Speakeasy Night, 7:30-11 p.m., Glasswine.bar.kitchen, Hawley. 226-1337. Nov. 22, Holiday Champagne Preview, Ruth’s Chris Steak House, Wilkes-Barre. 208-2266. Nov. 23, 21st Annual Santa Parade, 9 a.m., downtown Scranton. www.SantaParade.net

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Nov. 23, Annual NOVEMBER Santa Parade, 3 SUN MON TUE WED THUR FRI SAT p.m., downtown Wilkes-Barre. 1 2 Nov. 23 & 24, 3 4 5 6 7 8 9 Great Brews 10 11 12 13 14 15 16 Classic Beer 17 18 19 20 21 22 23 Festival, noon-4 24 25 26 27 28 29 30 p.m., Split Rock Resort, Lake Harmony. Bazaar, Sat. 10 a.m.-6 p.m.; Sun. 8 a.m.www.SplitRockResort.com 1 p.m., Moscow. 842-4561. Nov. 23-24, 30th Annual Artisans’ Nov. 3, Open House, noon-3 p.m., Holy Marketplace, Waverly Community Cross High School, Dunmore. 346-7541. House, Waverly Nov. 3, COACH Bingo, 1-4 p.m., Reeders Nov. 29, The WHLM Parade of Firehouse, Reeders. 421-5390. Lights, 6 p.m., Bloomsburg. 784-1200. Nov. 3, Holiday Craft Fair, 11 a.m.-4 Nov. 29 & 30, Honesdale for the p.m., St. Stanislaus PNCC Youth Center, Holidays, Honesdale. Scranton. 842-8451. www.VisithonesdalePA.com Nov. 3, Open House, University of Nov. 30 & Dec. 1, 9th Annual Skytop Scranton. 888-SCRANTON. Holiday Arts Festival, Sat. 10 a.m.-5 Nov. 3, Service of Worship & p.m.; Sun. 10 a.m.-3 p.m., Skytop Dedication, 10:30 a..m., Covenant Lodge, Skytop. 595-7401. Presbyterian Curch, Scranton. 346-6400. Nov. 5, World Peace Mediation & Community Events Reiki Circle, 5-7 p.m., Self Discovery Nov. 2, Veterans Memorial Wellness Arts Center, Montrose. Walk/Run, 9 a.m., Jefferson Twp. Fire 278-9256. Co. Grounds, Jefferson Twp. 766-9994. Nov. 5, Chicken ‘n Biscuit or Ham Nov. 2, Springville Area Women’s Dinner, 4-6 p.m., Clifford United Club Christmas Bazaar, 9 a.m.-3 Methodist Church, Clifford. p.m., Elk Lake School, Dimock. Nov. 8, Pocono Community Theater & 278-3365. Cultural Center Red Carpet Event Nov. 2, Roast Turkey Dinner, 4:30 Fundraiser, Stroudsmoor Terraview, p.m., Forksville United Methodist Stroudsburg. 421-6684. Church, Forksville. 924-3182. Nov. 7-10, Holiday Open House, 10 Nov. 2, TCMC 5K Turkey Trot a.m.-4 p.m., Conklin’s Unique Country, Walk/Run, 7:30 a.m.,Commonwealth Susquehanna. 465-5500. Medical College, Scranton. 504-7000. Nov. 8-10, Annual Christmas Bazaar, Nov. 2, Holiday Craft & Bake Sale, 9 St. John’s Russian Orthodox Church Parish a.m.-3 p.m., Salvation Army, Scranton. Center, Mayfield. 876-0730. 570-843-6056. Nov. 9, Holiday Marketplace, 10 a.m.Nov. 2 & 3, St. Catherine of Siena 4 p.m., Abington Community Library, Altar & Rosary Society’s Holiday Clarks Summit. 587-3440. HappeningsMagazinePA.com

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NOVEMBER HAPPENINGS Nov. 9, Open House, Keystone College, La Plume. 877-4COLLEGE. Nov. 9, DACC 17th Annual 5K Run/Walk, 9 a.m., Danville Area Community Center, Danville. 275-3001. Nov. 9 & 10, Holiday Bazaar & Luncheon, 10 a.m., Tunkhannock United Methodist Church, Tunkhannock. 836-1229. Nov. 10-11, Free Lodging for Veterans, The Settlers Inn & Ledges Hotel, Hawley. 226-2993. Nov. 10, Open House, King’s College, Wilkes-Barre. 888-KINGS-PA Nov. 10, JMJ Catholic Radio Inaugural Mass & Fall Banquet, 4 p.m., St. Barbara Parish at St. Anthony of Padua Church, Exeter. 451-1903. Nov. 13-15, Fall Book Sale, Wed. & Thurs. 10 a.m.-7 p.m.; Fri. 10 a.m.-4 p.m., Valley Community Library, Peckville. 489-1765. Nov. 15, Candle Light Ceremony, 1 p.m., Oakwood Terrace, Moosic. 451-3171. Nov. 15 & 16, Fine Art & Fine Craft Festival, Fri. 5-8 p.m.; Sat 10 a.m.-4 p.m., Triton Banquet Hall, Tunkhannock. 836-2441. Nov. 16, Holiday Vendor Craft Fair, 10 a.m.-3 p.m., Carbondale Area Elementary School, Carbondale. 963-6842. Nov. 16, 2nd Annual Abilities Tip Off, 9:30 a.m., Byron Center at the University of Scranton, Scranton. 561-6139. Nov. 14, Hemisphere 50th Anniversary Show Biz Competition, Best Western Pioneer Plaza, Carbondale. 215-791-0844. Nov. 17, Deutsch Institute Celebrity Brunch: Christmas in Disney, 9 a.m.-1 p.m., St. Mary’s Center, Scranton. 348-1968. November 2013

Nov. 17, Annual Turkey Dinner, noon2 p.m., Sts. Peter & Paul Russian Orthodox Church, Scranton. 343-8128. Nov. 19, Memory Screening Day through Alzheimer’s Foundation of America, 10 a.m.-3 p.m., Oakwood Terrace, Moosic. 451-3171 x116. Nov. 21, Turkey Party, 7 p.m., St. Francis Hall, Friendsville. 553-2288. Nov. 21-24, Holiday Open House, Everything Natural, Clarks Summit. 586-9684. Nov. 23, Pig Out Party, 4-8 p.m., Split Rock Resort, Lake Harmony. www.SplitRockResort.com Nov. 23, Christmas Craft Fair, 10 a.m.-3 p.m., Lackawanna Trail Elementary Center, Factoryville. Nov. 23, White Christmas Trail, 10 a.m.-5 p.m., The Cabin Country Store, Stevensville. Nov. 23, 37th Annual Holiday Open House, noon-5 p.m., downtown Danville. www.VisitDanvillePA.org Nov. 25, Holiday Shopping Event, 69 p.m., St. Mary’s Villa Residence, Elmhurst. 842-5274. Nov. 29, Wyalusing’s Santa Visit & Gingerbread Festival, 6 p.m., Tuscarora Wayne Community Room, Wyalusing. 746-4922. Nov. 29-Dec. 1, Open House, Corky’s Garden Path Greenhouse, Scott Twp. 586-9563. Nov. 30 & Dec. 1, 20th Annual Holiday Craft Show, Sat. 9 a.m.-4 p.m.; Sun. 10 a.m.-4 p.m., Armory National Guard, Kingston. 823-7161. Nov. 30, Craft Show, Dalton Fire Co., Dalton. 563-1268. Concerts Nov. 1, Arcadia Chorale, 7:30 p.m., Happenings Magazine

Covenant Presbyterian Church, Scranton. 346-6400. Nov. 1, First Friday Open Mic, 7-9 p.m., Cocoon Coffee House, Hawley. 226-6130. Nov. 1, A Musical Melange with Dorothy Stone, 7:30 p.m., Hawley Silk Mill, Hawley. 588-8077. Nov. 2, Organ Recital, 4 p.m., Covenant Presbyterian Church, Scranton. 346-6400. Nov. 2, Billy Joel’s Back-Up: Wade Preston, 7:30 p.m., Hawley Silk Mill, Hawley. 588-8077. Nov. 2, 9, 16, 23 & 30, Live Music in the Dining Room, 6-9 p.m., The Settlers Inn, Hawley. 226-2993. Nov. 2, Sibling Revelry, Bethel Woods Center for the Arts, Bethel, NY. 866-781-2922. Nov. 2, Wyoming County Chorale Fall Concert, 7:30 p.m., Tunkhannock Middle School, Tunkhannock. 388-6318. Nov. 7, 14 & 21, Live Music with John Curtin, 7-10 p.m., Glass-wine.bar.kitchen, Hawley. 226-1337. Nov. 8, Celtic Martins, 7 p.m., St. Basil’s Hall, Dushore. 928-8927. Nov. 8, 15 & 22, Live Music Friday, 8-11 p.m., Glass-wine.bar.kitchen, Hawley. 226-1337. Nov. 8, ABBA Mania, 7:30 p.m., State Theatre Center for the Arts, Easton. 800-999-STATE. Nov. 9, Project One Step Community Choir, 7:30 p.m., Stroudsburg High School, Stroudsburg. 421-4275. Nov. 9, Naoko Takada, 5:30 p.m., Milford Theatre, Milford. 409-1269. Nov. 9, Rolling Stone’s Picked Best Unsigned Artist: Leila Broussard, 7:30 p.m., Hawley Silk Mill, Hawley. 588-8077. Nov. 10, Fall Concert, 2:30 p.m., Haas Center for the Arts, Bloomsburg. 389-4284.

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NOVEMBER HAPPENINGS Nov. 10, An Afternoon of Early French Baroque Masterpieces, 3 p.m., Bethel Woods Event Gallery, Bethel, NY. 1-800-745-3000. Nov. 10, Gabriel Chamber Ensemble, 3 p.m., Jerusalem Lutheran Church, Schuylkill Haven. 943-2558. Nov. 13, Andy Statman Trio, 7:30 p.m., Weis Center for the Performing Arts, Lewisburg. 577-1000. Nov. 14, French Woodwind Delights, 7 p.m., Westmoreland Club, WilkesBarre. 270-4444. Nov. 15, Mannheim Steamroller Christmas, 7:30 p.m., State Theatre Center for the Arts, Easton. 800-999-STATE. Nov. 16, Masterworks 2: Music & Dance, featuring Ballet Northeast, 8 p.m., Scranton Cultural Center, Scranton. 270-4444. Nov. 16, Food Stompin’ Bluegrass with The Coaltown Rounders, 7:30 p.m., Hawley Silk Mill, Hawley. 588-8077. Nov. 17, All-Church Recital, 4 p.m., First Presbyterian Church, Clarks Summit. 586-6306. Nov. 17, Broadway Rox, 3 p.m., State Theatre Center for the Arts, Easton. 800-999-STATE.

Nov. 19, Jake Miller, The Sherman Theater, Stroudsburg. 420-2808. Nov. 20, The Priests, 7:30 p.m., State Theatre Center for the Arts, Easton. 800-999-STATE. Nov. 20, Catherine Russell Trio, 7:30 p.m., Weis Center for the Performing Arts, Lewisburg. 577-1000. Nov. 21 & 22, Lewis Black, 8 p.m., State Theatre Center for the Arts, Easton. 800-999-STATE. Nov. 22, Northern Tier Symphony Orchestra, 8 p.m., Towanda Area High School, Towanda. 289-1090. Nov. 22, Northern Tier Symphony Orchestra, 8 p.m., Towanda High School, Towanda. 289-1090. Nov. 22, Open Mic Night, 7 p.m., Dietrich Theater, Tunkhannock. 996-1500. Nov. 23, Northern Tier Symphony Orchestra, 8 p.m., Tunkhannock Middle School, Tunkhannock. 289-1090. Nov. 23, Elvis Costello, 8 p.m., State Theatre Center for the Arts, Easton. 800-999-STATE Nov. 23, New Orleans Jug-Band Folk, Blues, Soul: Roosevelt Dime, 7:30 p.m., Hawley Silk Mill, Hawley. 588-8077. Nov. 24, Preservation Hall Jazz

Band, 7 p.m., The Theater at Lackawanna College, Scranton. 955-1455. Nov. 30, Funk Soul and Drunken Latin-Rock: The Nat Osborn Band, 7:30 p.m., Hawley Silk Mill, Hawley. 588-8077. Nov. 30, The New York Tenors Christmas, 7:30 p.m., State Theatre Center for the Arts, Easton. 800-999-STATE. Theater Nov. 1, Mark Russell, 7:30, State Theatre Center for the Arts, Easton. 800-999-STATE. Nov. 1, Clue, Bethel Woods Center for the Arts, Bethel, NY. 845-295-2060. Nov. 1-3, We Won’t Pay, We Won’t Pay, University of Scranton, Scranton. 941-4318. Nov. 1-10, Hamlet & RosenCranz & Guildenstern are Dead, Shawnee Playhouse, Shawnee on Delaware. 421-5093. Nov. 4, 11, 18 & 25, Wayne County Arts Alliance Movie Night Night, 7 p.m., Route 6 Cinema, Honesdale. Nov. 7, The Great WTYT 960 Billboard Sitting Contest Live!, 7:30 p.m., State Theatre Center for the Arts, Easton. 610-252-3132.

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NOVEMBER HAPPENINGS Nov. 8, In this Moment, The Sherman Theater, Stroudsburg. 420-2808. Nov. 8-10 & 21-23, Seussical, The Musical, Wilkes University, Wilkes-Barre. 408-4540. Nov. 10, Gremlins, Pocono Community Theater, East Stroudsburg. 421-6684. Nov. 13, Classic Movie Series: To Catch a Thief, 1 & 7 p.m., Dietrich Theater, Tunkhannock. 996-1500. Nov. 15-Dec. 22, Miracle on 34th Street, The Shawnee Playhouse, Shawnee on Delaware. 421-5093. Nov. 17, Oliver, Pocono Community Theater, East Stroudsburg. 421-6684. Nov. 19, Alice’s Adventures in Wonderland, 7 p.m. Cinemark, Stroudsburg & Moosic; Movies 14, Wilkes-Barre. www.FathomEvents.com Nov. 21, Comedy of Errors, Sayre Theatre, Sayre. 268-ARTS. Nov. 30-Dec. 28, A Very Special Christmas Special, Alvina Krause Theatre, Bloomsburg. 784-8181. Art Exhibits Nov. 1-14, Marks, East Stroudsburg University’s Madelon Powers Gallery, East Stroudsburg. 422-3695. Nov. 1-16, In the Garden, Blue Heron Gallery, Wyalusing.

Nov. 6, Speaking of Broadway, 5:30, University of Scranton, Scranton. 941-4089. Nov. 6, Power to Make A Difference, noon, Wayne County Public Library, Honesdale. 253-1220. Nov. 7, X-Raying the Pharaohs, 5:30 p.m., Hoyt Library, Kingston. 823-0156. Nov. 8, Food in Ancient Egypt, 3 p.m., Osterhout Free Library North Branch, Wilkes-Barre. 823-0156. Nov. 9, Mummies Through Time, Pittston Area Memorial Library, Pittston. 823-0156. Nov. 10, Tunkhannock’s Cultural Heritage, 3 p.m., Dietrich Theater, Tunkhannock. 996-1500. Nov. 13, Making Dead Come Alive, 9 a.m.-3:30 p.m., Carbon County Environmental Education Center, Summit Hill. 645-8597. Nov. 13, High Noon or Brilliant Sunset: NEPA During the Jazz Age, 7 p.m., Dietrich Theater, Tunkhannock. 996-1500. Nov. 13, Educational Luncheon, 11:45, Tyler Memorial Hospital, Tunkhannock. Seminars & Lectures 836-7755. Nov. 2, Pocono Wildlife, 10 a.m., Monroe County Environmental Education Nov. 13, Buddy Valastro: TLC’s Cake Boss, 7:30 p.m., State Theatre Center for the Center, Stroudsburg. 629-3061. Nov. 6, Compassionate Senior Care: Arts, Easton. 800-999-STATE. Nov. 14, Everywhere the Glint of Gold, Looking Out for Our Loved Ones, 7 p.m., St. Therese’s Church, Shavertown. 6:30 p.m., Back Mountain Memorial Library, Dallas. 823-0156. * Nov. 1-Dec. 7, Infusing the Arts in Our Community: Arts Alive, Marywood University, Scranton. 348-6278. Nov. 1-31, Keeping Time: The Photography of Don Hunstein, Museum at Bethel Woods, Bethel, NY. 866-781-2911. Nov. 2, Art Opening: Don Baylor – Angling & Landscape Art, 11 a.m.-1 p.m., Monroe Co Environmental Ed Center, Stroudsburg. 629-3061. Nov. 2-30, Things that go Bump in the Night, The Living Room Gallery, Stroudsburg. 420-2808. Nov. 3, First Sunday Art Demo, 1:30 p.m., Pike County Arts & Crafts, Milford. pcacinc@yahoo.com Nov. 8-Dec. 6, Places I Love, Lackawanna College Environmental Institute, Covington Twp. 842-1506. Nov. 21, Drink & Draw, 6:30-9:30 p.m., Doo Wop Lounge, Tobyhanna.

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NOVEMBER HAPPENINGS Nov. 14, Engaged, Integrated, Global: Jesuit Education in the 21st Century, 5:30 p.m., DeNaples Center, Scranton. 941-7816. Nov. 15, Show Me the Mummy, 2 p.m., Hazleton Area Public Library, Hazleton. 823-0156. Nov. 16, Winter: How Nature Readies for the Worst, 11 a.m., Dietrich Theater, Tunkhannock. 996-1500. Nov. 16, The Birds of Texas, Monroe County Environmental Education Center, Stroudsburg. 629-3061. Nov. 16, Searching for Cleopatra, noon, Wyoming Free Library, Wyoming. 823-0156. Nov. 17, You Are Not Forgotten Book Signing, Jewish Community Alliance, Wilkes-Barre. 824-4646. Nov. 18, You Have Been Accepted to College, Now What?, 6 p.m., Waverly Community House, Waverly. 586-8191 x2 Nov. 21, The Menorah & the Cross: Jewish-Christian Relations Lecture, 7:30 p.m., University of Scranton, Scranton. 941-7956. Nature Nov. 2, Art in Nature: Mother Nature’s Zen Patterns, 1-4 p.m.,

Lackawanna College Environmental Institute, Covington Twp. 842-1506. Nov. 2, Public Bog Walk, 2 p.m., Cranberry Bog, Tannersville. 629-3061. Nov. 6 & 13, Public Bog Walk, 1 p.m., Cranberry Bog, Tannersville. 629-3061. Nov. 7, 14 & 21, Thursday Walks with Darryl, 8:30 a.m., Monroe County Environmental Education Center, Stroudsburg. 629-3061. Nov. 9, Winter Tree I.D., 10 a.m. Monroe County Environmental Education Center, Stroudsburg. 629-3061. Nov. 12, Green Building Tour, 6:30-8 p.m., Lackawanna College Environmental Institute, Covington Twp. 842-1506. Nov. 23, Orienteering, 10 a.m., Monroe County Environmental Education Center, Stroudsburg. 629-3061. Kids Corner Nov. 2 & 3, Pumpkin Madness Mania, Roba Family Farms, Dalton. www.RobaFamilyFarms.com Nov. 7 & 21, Natural Wonders, 1-2:30 p.m., Lackawanna College Environmental Institute, Covington Twp. 842-1506. Nov. 9, Science Saturday: Physics, 11 a.m.-2 p.m., Children’s Museum,

Bloomsburg. 389-9602. Nov. 15, Art Show & Science Fair, 6-8 p.m., Children’s Museum, Bloomsburg. 389-9602. Nov. 16, Turkey Day, 10 a.m.-4 p.m., Children’s Museum, Bloomsburg. 389-9602. Nov. 16, Etiquette for Children, Waverly Community House, Waverly. 585-8113. Nov. 19, Mary Poppins Movie, 2 p.m., Bethel Woods Center for the Arts, Bethel, NY. 845-295-2060. Nov. 21, Turkey Tales, 6:30 p.m., Bloomsburg Public Library Bloomsburg. 784-0883. Nov. 22-Dec. 21, A Christmas Peter Pan, The Shawnee Playhouse, Shawnee on Delaware. 421-5093. Nov. 29, Santa’s Cottage & Tree Lighting, 7 p.m., Bloomsburg. 784-2522. Nov. 30, Breakfast with Santa, 9:30 & 11:30 a.m. & 1:30 p.m., Patsel’s, Clarks Summit. 563-200. Nov. 30-Dec. 1, North Pole Express, Sherwin Williams, Bloomsburg Find more November events at ww.Happenings MagazinePA.com

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Advertisers’ DIRECTORY

3 Sisters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36 Abington Travel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .89 Accentuate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79 Allied Services . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121 Altier Jewelers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .59 Arts in Bloom . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .105 Asera Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115 B-Dry Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .128 Belhurst Castle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 Bella Faccias . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .122 Bella Natura . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Birchwood Fitness . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49 Blue Cross of NEPA . . . . . . . . . . . . . . . . . . . . . . . . . . .113 Boccardo Jewelers . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57 Broadway in Scranton . . . . . . . . . . . . . . . . . . . . . . . .109 Butler’s Pantry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46 Caravia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35 Carriage Barn Antiques . . . . . . . . . . . . . . . . . . . . . . . .41 Chamber Gala . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 Chateau Lafayette Reneau . . . . . . . . . . . . . . . . . . . . .27 Chocolates by Leopold . . . . . . . . . . . . . . . . . . . . . . . .45 Colonnade/POSH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76-77 Community Concerts at Lackawanna College . .95 Cooper’s Seafood House . . . . . . . . . . . . . . . . . . . . . . .13 Corky’s Garden Path Greenhouse . . . . . . . . . . . . . .43 CorningWare/Corelle . . . . . . . . . . . . . . . . . . . . . . . . .106-107 Country Inns/B&Bs . . . . . . . . . . . . . . . . . . . . . . . . . . . .90-91 Covenant Presbyterian Church . . . . . . . . . . . . . . . .103 Crossings Premium Outlets . . . . . . . . . . . . . . . . . . . .37 Custom Building by Carriage Barn . . . . . . . . . . . . .53 DeCoverly Kennels . . . . . . . . . . . . . . . . . . . . . . . . . . . .55 Delta Medix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119 Dr. Barbara Plucknett . . . . . . . . . . . . . . . . . . . . . . . . .119 Eagle Cleaners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45 Ehrhardt’s Waterfront . . . . . . . . . . . . . . . . . . . . . . . . . .87 Electric City Trolley Museum . . . . . . . . . . . . . . . . . . .99 Electrical Distributing Company . . . . . . . . . . . . . . .35 Endless Mountains Visitors Bureau . . . . . . . . . . . .110-111 Everything Natural . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Exclusively You . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .75 Fern Hall Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83 Fidelity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31 Fine Line Homes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64 French Manor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 Fritz Brothers Well Drilling . . . . . . . . . . . . . . . . . . . .128 Geisinger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 Girl Scouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .98 Happy Trails Riding Stable . . . . . . . . . . . . . . . . . . . . .79 Hazzouri Dentistry . . . . . . . . . . . . . . . . . . . . . . . . . . .115 Hematology & Oncology Associates . . . . . . . . . .117 Holley Ross Pottery . . . . . . . . . . . . . . . . . . . . . . . . . . .122 Honesdale for the Holidays . . . . . . . . . . . . . . . . . . .127 Hospice of the Sacred Heart . . . . . . . . . . . . . . . . . .114 Humphrey’s Bootery . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Huntsville Golf Club . . . . . . . . . . . . . . . . . . . . . . . . . . .87 Imagine That! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .105 III Ponds Winery . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 Inn at Pocono Manor . . . . . . . . . . . . . . . . . . . . . . . . . .75 Jim Barna Log & Timber Homes . . . . . . . . . . . . . . .51 Kathy Pope’s Hair Fashions . . . . . . . . . . . . . . . . . . . . .58 Kelleher Tire & Auto . . . . . . . . . . . . . . . . . . . . . . . . . . .58 La Buona Vita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .86 La Tonalteca . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 La Una . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Lackawanna Coal Mine Tour . . . . . . . . . . . . . . . . . . .99 Lackawanna Valley Dermatology . . . . . . . . . . . . . . .86 Leggio’s Italian Ristorante . . . . . . . . . . . . . . . . . . . . . .19 Mariotti Building . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33 Marshall, Parker & Weber, LLC . . . . . . . . . . . . . . . . .115 Mary Koczwara Hair Studio . . . . . . . . . . . . . . . . . . . .87 Matteo’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 MCR Productions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .69 Mill Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Minooka Subaru . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57 Mohegan Sun . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .97 My Mother’s Delicacies . . . . . . . . . . . . . . . . . . . . . . . .25 N.B. Levy’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .83 New York Life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85 Now Hair Studio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79 Nye Jewelers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .91 Olde Barn Centre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 Orthodontic Specialists . . . . . . . . . . . . . . . . . . . . . . . .98 Oscar Roth Jewelers . . . . . . . . . . . . . . . . . . . . . . . . . . .49 Pallman Farms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25 Past Impressions . . . . . . . . . . . . . . . . . . . . . . . . . . . . .126 Patsel’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Penn Furniture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .47 Pennsylvania Cyber Charter School . . . . . . . . . . .102 Perkins Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . .130 PermaGlaze & Bath Renew . . . . . . . . . . . . . . . . . . . . .59 PNC . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .61 Pure Medi Spa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .49 Quaker Steak & Lube . . . . . . . . . . . . . . . . . . . . . . . . .130 Radisson Corning . . . . . . . . . . . . . . . . . . . . . . . . . . . .105 Radisson Lackawanna Station Hotel . . . . . . . . . .132 Regal Room . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .79 Ruth’s Chris Steakhouse . . . . . . . . . . . . . . . . . . . . . . .19 Saint John’s Cathedral . . . . . . . . . . . . . . . . . . . . . . . .127 Saint Mary’s Villa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .89 Sarno & Son . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .73 Scranton Prep . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60 Settlers Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Shoppes at Montage . . . . . . . . . . . . . . . . . . . . . . . . .131 Six East Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 Smuggler’s Cove . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 Spirited Art . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .46 Split Rock Resort . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27 State Theatre . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .103 Steve Pronko . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 Tobyhanna Federal Credit Union . . . . . . . . . . . . . . .58 Traditional Home Health Care . . . . . . . . . . . . . . . .121 Treasure Hunting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 University of Scranton . . . . . . . . . . . . . . . . . . . . . . . .101 Valley Forge Convention & Visitors Bureau . . . . .93 VNA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .120 Waverly Community House . . . . . . . . . . . . . . . . . . . .89 Waverly General Store . . . . . . . . . . . . . . . . . . . . . . . . .34 Wayne County Ford . . . . . . . . . . . . . . . . . . . . . . . . . . .51 Wee Care Day Care . . . . . . . . . . . . . . . . . . . . . . . . . . .126 Weis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23 West End Gallery . . . . . . . . . . . . . . . . . . . . . . . . . . . . .105 Where to Dine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19 Wild for Salmon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17 Wilkes University . . . . . . . . . . . . . . . . . . . . . . . . . . . . .102 Wisnosky Jewelers . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71 WVIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123 Woodloch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .81 Zacharellis Garden . . . . . . . . . . . . . . . . . . . . . . . . . . . . .71

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DICKSON CITY Exit 191a off of I-81 4005 Commerce Boulevard 570.489.LUBE (5823) There's ALWAYS something happening at The Lube! From Tuesday's All-You-Can-Eat Wing Night, Happy Hour with Half Price Appetizers running Mon.-Thurs. from 8-10 p.m., Friday, 8 p.m.-12 a.m., Sunday 4-6 p.m., and so much more! QUICK LUBE ALL-YOU-CAN-EAT LUNCH BUFFET AYCE Soup & Salad Bar $6.99, Lunch Buffet $8.99 or add wings for only $2 more! MONDAY - KIDS NITE 5-8 p.m., $1.99 kids meals (with adult purchase), free face painting, play Wii on the big screen, Crafts with Coop our mascot on select nites! EVERY NITE IS MOVIE NITE at THE LUBE! Stop by the Lube to Win FREE IMAX Movie Gift Cards daily on our prize wheel! $15 Movie Meal Deal Lube Burger, Side & Fountain Beverage plus Movie Ticket.* Present your ticket stub for daily discounts and specials! *Regular Movie ticket not valid on IMAX or 3D BOOK YOUR HOLIDAY PARTY WITH US! Dinner, Cocktail & Business Parties. Free room rental. Full bar service. Formal or informal. Special Menus Available. Fun, Festive Atmosphere! Don’t forget that Lube Gift Cards make great gifts!

570.387.0490 570.387.6702 Get 10% OFF Accommodations!

Also Located in BLOOMSBURG Exit 232 off of I-80 211 Columbia Mall Drive 570.389.WING (9464)

www.quakersteakandlube.com Order Online @ www.lubewingstofly.com

E. STROUDSBURG BLOOMSBURG DICKSON CITY MOUNT POCONO STROUDSBURG WILKES-BARRE 563 Milford Road 570-223-0600

MATAMORAS

Exit 232 off of I-80 Exit 191a off of I-81 570-963-1115 570-784-1140

DANVILLE

HAZLETON

103 Westfall Town Dr. Exit 224 off of I-80 Exit 145 off of I-81 570-275-1529 570-491-4341 570-455-0313

Exit 3 off of I-380 570-839-0300

Exit 305 off of I-80 570-421-6263

PITTSTON

TUNKHANNOCK

I-81 & Rte 315 570-883-5682

615 SR 6 East, Suite 1 570-996-0157

www.endlessmountains.org • 800-769-8999

Exit 165 off of I-81 570-823-7264

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