13 minute read
Parlor Root Beer
People love root
beer. It’s the one soda that specifically invokes a memory, a wistful for longing and having a
great time with family. You don’t get that with other soda products. A lot of people who do not like alcohol love root beer. It's a drink for the everyday working man and also for people who just love to have a good time. So said John Phillips, creator of Parlor Root Beer.
He explained: “The Parlor is where you gather or have work done; the parlor in your home, a tattoo parlor, a parlor
for barbers... basically, a place to congregate and celebrate and talk about everyday memories and experiences. “ During the pandemic John started sampling root beers from “literally all over the country. I have always loved root beer; it reminds me of my grandfather and grandmother. There is a nostalgia to root beer and it carries over into the rock community that I have been a part of for many years. I asked my friends, Aaron and Josh, who are very well known in the rock world to be part of this; I thought that doing anything like this would need the enlisted help of two trusted friends with high visualization and who also love this kind of product. The branding and packaging of Parlor Root Beer is edgy. It’s meant to be celebratory toward the blue collar worker with an edge toward musicians, barbers, tattoo artists and more,” John said.
“Everyone wants to have a certain edge in life. Some people are just a little bit afraid to show it. I have a memory of walking into a barbershop in Tennessee and having an ice cold root beer from a barber that was covered in tattoos. That memory never left me. I wanted
to try and recreate that memory into a product that I knew everyone would enjoy as much as I enjoyed that overall experience. Once the idea came to light, it took us about a full year before we were able to have a product manufactured. We were very meticulous about it. We went through extensive research and development (R&D) for more than eight months to get this exactly where we wanted it. We had to sample flavors, ingredients, and research what we wanted this brand lifestyle to be and who to appeal to,” he noted.
John said they
“caught some flack” for using words that are not the norm for marketing a product. “Society has its rules that it likes the everyday businessman to follow. Parlor breaks the rules a bit and is unapologetic for
it. That goes for the language. I always thought language is open for interpretation due to the context behind it. Any word can be meant to sound negative or positive, it is the way you use it and portray it. Words alone mean nothing.” John’s partners are Joshua Balz, owner of the Strange and Unusual, Noir, Space Zebra, and former owner of Motionless In White; Aaron Bruch, bass player of Breaking Benjamin; Kristopher Jones, owner of LSEO and Special Guest and Matt Giordano, Owner of Posture Interactive. Unusual, McGraths, Peculiar, Noir, Bank and Vine, Kevin's, The Canning House, Schiel’s and many more. We are constantly adding each week.”
“All of us are a collective unit that own multiple businesses that specialize in different facets to make the brand grow. We essentially have different backgrounds in branding, marketing, operations, logistics, digital strategy and business development.” John is originally from Scranton but currently lives in the “beautiful town of West Pittston.”
His love for the place he lives rolls over into the pride he has for Parlor Root Beer being made, branded and marketed in Northeast Pennsylvania. As John was being interviewed for this story last month, he reported that Parlor Root Beer “blasted off like a rocket ship.” “So far we have sold more than a quarter of our products in one month. We started off with about 49 pallets of product and we have already gone through about 12 pallets. That’s crazy! Rock music stars from bands like Breaking Benjamin, I Prevail, Memphis May Fire, Shinedown, From Ashes to New, Five Finger Death Punch, and so many more have all posted out about the product and how much they enjoy it. It’s in 14 brick and mortar shops. We are blessed to have it at places like Gricos, Rikasa, Beaumont Inn, Strange and What does it taste like if you had to explain it? “If you took one part badass, two parts, Oh My God, one and a half parts of This is Amazing and three cups of This is the Greatest Thing Since...Well...Nothing. It's the greatest thing ever! Talk about conceived, made, distributed and marketed in Northeast Pennsylvania." John started his company“It’s a drink for the MCR about 10 years ago. everyday working man “It’s a rental, design and production company. We and also for the people wanted to build a brand who just like to have that was based on experiences and creating a good time.” moments. The same thing goes for Parlor. Parlor was meant to be a lifestyle experiential brand that creates memories for everyone. “To be honest, I was not always an entrepreneur and I didn't set out to make a lot of money, I set out to make a difference. I have been fortunate enough to create jobs for many people, some are still with our company today. I look at it as if I have made some kind of impact on people, then that is what really matters.” Check out drinkparlor.com. H –Christine Fanning
Pallman Farms
Craig and Douglas Pallman are cousins
and members of the fifth generation running Pallman Farms in Clarks
Summit. Their fathers, Bruce and Brian are identical twins and fourth generation operators of the 140–acre turkey, capon and strawberry farm.
Pallman’s turkeys are raised on an all-natur-
al, antibiotic-free and steroid-free diet. “We believe that the environment we raise our turkeys and capons in is ultimately what leads to our exceptional quality on a consistent basis. From the day they are hatched, our turkeys are raised with unlimited access to food and water in climate-controlled houses that provide them with adequate room to grow uninhibited and safe from predators. “ Craig said he learned a work ethic and value of a dollar early on. The previous generations worked hard to create a name and was his inspiration as the next generation to continue his family’s viable business model. H Bruce, Douglas, Craig and Brian Pallman
Kielbasa, Cabbage and Potato Soup
In a large pot, heat oil over low heat. Add onion, cabbage, potatoes, water, broth, bay leaf, thyme, paprika and salt. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes. Meanwhile, put a little oil in a large nonstick frying pan over moderate heat. Add kielbasa and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the kielbasa from the pan and add to the soup. Remove the bay leaf. Makes 4 servings. My Grammy used to make this soup. I love to dig out the recipe and make it especially on a crisp fall day. Enjoy!
–Linette Manley
Ingredients:
2 tbsp. cooking oil 1 onion, chopped 1 head of cabbage 1 tsp. paprika 1 pound of potatoes 1 quart of water 2 cans chicken broth 1 bay leaf 1 1/2 tsp. thyme 1 1/2 tsp. salt 1 pound kielbasa
Award Winning Store Made Kielbasi Black Angus Choice Beef Variety of Store-Made Sausage Pork, Poultry, Lamb & Veal Full Variety of Deli Meats & Store Made Salads 16 First Place Awards!
524 Burke By-Pass, Olyphant • 570 383-5260 www.BosaksChoiceMeats.com
Have a Healthy Holiday!
November starts the holiday
season and we tend to revolve celebrations around food and
drink. What fun would it be if we restricted ourselves from all of the delicious favorites? Well, you don’t have to do that. Mindful eating and exercise can keep us on track with our weight and fitness.
Most of what gets us off track is that we are so busy trying to create a “perfect” holiday that we holiday errands, make sure you eat something before you go. This will stave off cravings to go through a drive through or to grab a quick, calorie-laden snack. Save those calories for your family favorites! When going to a party, drink an 8-ounce water in between each alcoholic beverage. This will keep you hydrated and help to avoid a hangover. Consider clear alcohol such as vodka mixed with club soda and fresh fruit or adding club soda to a half glass of wine for a spritzer. If you are hosting a holiday family dinner, be sure to have plenty of veggies! Be sure to get your workouts in! Put a workout in your calendar just like it is an appointment. Aim for 30 minutes a day whether it is strength training, a class or a walk! H
–Jackie Kerekes/The Training Loft
do not take the time to prepare or plan our own healthy eating for the week.
You should not skip breakfast. A healthy breakfast, including protein, kickstarts your metabolism for the day. Bring healthy snack options to work such as nuts, apple and peanut butter, Greek yogurt and protein bars. If you are out and about running
Mushroom & Spinach Cauliflower Rice
Ingredients
10 oz. packages of frozen riced cauliflower 1 tbsp. of soy sauce 2-3 tbsp. of olive oil ½ cup chopped onion 2 minced garlic cloves 3 cups of sliced mushrooms 2 cups of spinach Soy sauce to taste
Instructions
Cook cauliflower rice according to instructions on the package. Heat olive oil in a skillet and add onions and cook until soft. Toss in mushrooms and saute until cooked. Now add garlic and stir. Add cauliflower rice and soy sauce. Stir until cauliflower rice has absorbed soy sauce. Top mixture with spinach, stir and cook until wilted.
PERSONAL TRAINING SEMI PRIVATE TRAINING SMALL GROUP TRAINING NUTRITION COACHING GUIDED MEDITATION
Jackie Kerekes, Owner NASM CPT, NASM FNS 3 Abington Executive Park Clarks Summit, PA trainingattheloft.com 570-332-8519
R E C I P E Easy Delicious Apple Pie
he smell of apple pie baking in the oven brings back childhood memories of my mom’s kitchen particularly around holidays. Although I like making the crust from scratch, time does not always permit. T When short on time, I substitute a packaged crust.
DIRECTIONS
Heat oven to 425 degrees. In a large bowl, add apples and sprinkle with lemon juice. Next combine remaining ingredients and mix until apples are fully covered. Place bottom crust in 9 inch pie pan or pyrex dish. Fill with apple mixture. Top Ingredients: with second crust. Pinch ends of crust or press Crust: 1 Package Premade Pie Crust (Room Temperature) with fork to seal two crusts together. Cut slits in top of crust. Cover the edges of crust with pie crust shield or strips of aluminum foil to prevent edges from burning or getting too dark while bakFilling: 6 cups of peeled, sliced packed apples, approximately 2 pounds (If you want your pie to be a little more sweet, use Braeburn, Jonagold, Honeycrisp; a little more tart use Granny Smith). ing. Bake for 45 minutes or until apples are tender and crust is golden brown. (Times will vary depending on oven temperatures.) Cool before serving (2-3 hours) to allow apple filling to set. Top with whipped cream or vanilla ice cream (optional). ¾ cup of sugar Recommendation: Place pie pan or pyrex dish on baking sheet to catch any spillover from pie filling.
2 tablespoons of flour Buon Appetito!
2 teaspoons of cinnamon (add more to taste) ¼ teaspoon of salt 1 tablespoon of lemon juice Compliments of JoAnn Marianelli Finnerty, Bella Faccias
Note! All hours are subject to change without notice. Call ahead, consult website and Facebook pages of each individual restaurant for updated information, specials and menu items available.
Abbiocco
Try our signature dishes, such as Chicken Abbiocco, manicotti or blackened salmon. BYOB. Text Abbiocco to 51660 to receive our texts every Wednesday or see weekly specials. Tues-Thurs. 11 a.m.-8 p.m. and Fri. and Sat. 11 a.m.-9 p.m., 639 N. Blvd., Clarks Summit. www.abbiocco.net 570-319-9633.
Apple Valley Restaurant
Casual dining with ribs, smoked beef brisket, wings, burgers, specialty salads, wraps and more. Open 11:30 a.m. Lunch and dinner. Closed Tuesdays. Check website: www.applevalley-restaurant.com. 104 Route 6, Milford. 570-296-6831.
Coney Island Lunch
Try our Texas Wiener with mustard, onions and chili sauce! Tues.-Sun.11 a.m.-3 p.m. 515 Lackawanna Ave., Scranton. www.Texas-wiener.com. Delivery by DoorDash! 570-961-9004.
Dining around the Region
The Inn at Starlight Lake
Discover one of Wayne County’s hidden gems. Baked goods made onsite. See website for hours. http://innatstarlightlake.com/restaurant 570-798-2519.
Mendicino’s Pizza and
Family Restaurant
Pizza, pasta, hoagies and more! Daily lunch and dinner specials. Full menu, dine in, take out and curbside available. Mon.-Thurs. 11 a.m-8 p.m., Fri. and Sat. 11 a.m.-9 p.m. Closed Sundays. Located in the ShopRite Complex, Covington Twp. www.mendicinospizza.com 570-842-2070.
Pettinato’s Restaurant
Try our grilled salmon in Asian sauce. Take out and delivery. Mon.-Sat. 4-8 p.m., Sun. 4-7 p.m. 78 Dundaff St., Carbondale. 570-282-5860. Sibio’s Restaurant
Our fettuccine Alfredo is a customer favorite! Lunch and dinner regular hours, full menu with specials. 1240 Quincy Ave., Dunmore. Sibiosrestaurant.com 570-346-3172.
Savory Maza
Shish barak special on Wednesdays this season! Indulge in fresh, homemade vegetarian and meat meals, plus daily specials. Mon.-Thurs. 11 a.m.-7 p.m., Fri. and Sat.11 a.m.-8 p.m. 200 N. Main St., Scranton. savorymaza.com 570-969-2666.
Barley Creek Brewing Company, Inc.
Try our beer cheese soup, with Antler Brown Ale. Lunch and dinner: Sun.-Thur. 11 a.m.-9:30 p.m., Fri. and Sat. 11 a.m-10:30 p.m. Breakfast: Fri.-Mon. 8 a.m.-11 a.m. 1774 Sullivan Trail, Tannersville. www.barleycreek.com. 570-629-9399.
Barley Creek Tasting Room and Pub at the Crossings
Grab a bite to eat and taste our PA craft brews, spirits, wines and cocktails.MonThur 11a.m.- 7p.m. Fri-Sat 11a.m.8 p.m., Sun 12 p.m.-6 p.m.
Stirna’s
Our Stirnaburger is full 1/4 lb. top choice ground beef with tomato, bacon and American or Swiss on a semi-hard roll. Wed.-Sat. 4 p.m.-9 p.m. 120 W. Market St. Scranton. On/off premise catering daily. 570-961-9681. H
Home of all your favorite “Office” gear!
701 N. Washington Ave. • Scranton, PA • 570-346-6883 • www.coopers-seafood.com
