Philadelphia RowHome Magazine Food Issue by Philadelphia RowHome Magazine

FEBRUARY/MARCH/APRIL 2012 VOL 15_ISSUE 25_2012 GOHOMEPHILLY.COM $4.99 US

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DINING IN

BRIDES MADE SINCE 1904

Old World Italian Pastries In the heart of the Italian Market 1009 Christian Street Philadelphia, PA 19147 215.923.3092 bestcannoli.com

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VOLUME _15 ISSUE 25_ 2012 GOHOMEPHILLY.COM

INSIDETHIS ISSUE 14_LIFE

RowHome Remembers Larry McMullen by Dorette Rota Jackson photos by John McMullen

18_ POLITICS 18_Buyer Beware: The Changing Face of News by Vince DeMentri 22_ 2011 City Wrap-up: Philly takes Top Spot for Culture by Larry Gallone

24_THE MENU 24_ A Toast to Toast and Other Favorite Family Recipes 25_ Breaking Bread by Lauren Gordon photos by Phil Kramer 42_ Isgro Pastries Spring Catalog photos by Phil Kramer

46_FASHION 46_ Sexy in the City: Early Bird Fashions Spring 2012 by Alicia DeLeo & Phyllis Palermo

48_ BRIDE’S GUIDE 50_ Bon Voyage and Bon Appetite! by Liz Emory

54_ BUSINESS 54_ Philly Food Facts 56_A Friendly Face by Jessica Lista photo by Hector Valentin

58_HEALTH 58_ Love the Way Life Looks on You by Lauren Gordon 61_ A Good Heart by Danielle Rosati

68_MUSIC & THE ARTS 68_ ‘The Kid’ Can Sing by Lauren Gordon photos by Hector Valentin 70_ BMX Star has RowHome Roots by Maria Merlino photos by Hector Valentin 74_ The Best Is Yet To Come… Celebrating 55 Years of Frank and Sid by Mark Casasanto photos by Mike Moffa & Meg Capobianco

78_PRH PETS 80_ Keeping Families Together by G.W. Miller III

82_PRH TECH 82_ When Food and the Internet Unite by Daniel P. Olivieri III 83_ Cooking Apps for Culinary Genius by Joe Osborne 84_ It’s Good Business to be On Facebook by Antoinette Marie Johnson, CEO, At Media

88_WRITERS BLOCK 88_ A Papal Tribute by Larry Kane 89_ South Philly on a Roll by David W. Cava

90_THE SCHOOLYARD 91_ Student Writers Block My Grandparents’ Living Room by Michael Gillen 92_ Saints Neumann-Goretti High School: Breaking Grounds by Rosella Eleanor LaFevre photos by Hector Valentin

BRIDE’S GUIDE 2

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FEBRUARY/MARCH/APRIL 2012

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24 THE MENU

18 88

POLITICS

WRITERS BLOCK

68 MUSIC

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VOLUME _15 ISSUE 25_ 2012 GOHOMEPHILLY.COM

REGULARS 6_FROM THE PUBLISHERS Weight a Minute!

10_MAILBOX RowHome Reader Recipes

12_NEIGHBORHOOD NOIR

FEBRUARY/MARCH/APRIL 2012

76 ON THE CORNER

16_HANGIN’ OUT President Obama enjoys a Philly cheesesteak

20_FOR WHAT IT’S WORTH Auld Lang Sign by Clark DeLeon

48_BRIDES GUIDE Serving up the Magic by Joseph Volpe, CEO, Cescaphe Event Group photos provided by the Cescaphe Event Group

52_ LAW & ORDER Calling All Drivers: Hang up or pay up by Frank DePasquale, Jr., Esq.

76_ON THE CORNER Mushroom Trip by Mark Casasanto

86_GREENSPACE Healthy Environment. Healthy You By Kerri-Lee Mayland

96_PRESSED Heavenly Pizzelles By Dorette Rota Jackson

TOAST which dates back more than 6,000 years - is symbolic of the timehonored tradition of breaking bread — sharing food with loved ones around the family table. PRH celebrates that tradition with DINING IN recipes handed down through generations. Each is filled with the most important ingredient of all — memories. See Page 24.

GREEN SPACE

PRESSED

LAW & ORDER

ON THE COVER

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Dr. Cohen and Staff are dedicated to addressing all of your orthodontic needs. We are committed to staying current with the latest technology and advances in orthodontics. (YHU\RQH LQ RXU RIĂ&#x20AC; FH XQGHUVWDQGV WKDW HDFK SDWLHQW SUHVHQWV ZLWK GLIIHUHQW QHHGV DQG H[SHFWDWLRQV DQG ZH GR RXU EHVW WR DGGUHVV WKHP LQ D SURIHVVLRQDO DQG FRPSDVVLRQDWH PDQQHU 6LQFH WKH EHDXW\ RI \RXU VPLOH LV D GLUHFW UHĂ HFWLRQ RQ WKH GRFWRU LQ RXU RIĂ&#x20AC; FH WKH GRFWRU KLPVHOI SHUIRUPV DOO RI WKH Â´ZLUH EHQGLQJÂľ DQG FHPHQWLQJ RI DSSOLDQFHV :H IHHO strongly that this delivers the highest quality of orthodontic FDUH SRVVLEOH <RX ZLOO DSSUHFLDWH RXU OHYHO RI FRPPLWPHQW WR DFKLHYH WKH Ă&#x20AC; QHVW UHVXOW SRVVLEOH

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WEIGHT A MINUTE! How many times have you opened the refrigerator door late at night to help yourself to a leftover chicken cutlet? Or a scoop of mint chocolate chip ice cream right from the container? Most people forget 40% of what they eat in a day. Universally, the food most forgotten is ‘picking food’ -- food eaten when preparing or cleaning up after a meal. Not to mention all those tasty treats you nibble on throughout the day (and night!). If you’re looking to drop a few pounds in time for beach season, be aware of everything you eat throughout the day and track your calories, say the experts. At the Professional Aesthetics and Wellness Center (PAWC), Dr. Richard Dittrich and staff will help you lose weight quickly and safely. And best of all, you can keep it off permanently. There are several weight loss options available through PAWC’s Center for Medical Weight Loss. Each program is customized to meet the patient’s needs, motivation and medical conditions. Give them a call today at 215.465.9600 or visit www.wellnesscenterpa.com for more details.

Do you want your business featured on our Publishers’ Page? Call PRH at 215.462.9777 for details.

Dorette & Dawn photo by Phil Kramer

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FROMTHE PUBLISHERS VOLUME _15 ISSUE 25 2012 GOHOMEPHILLY.COM

Dawn weighs in with PAWC Medical Director, Dr. Richard Dittrich, while Dorette savors a powdered sugar snack she swiped off a staffer’s desk.

ROWHOME MAGAZINE

VOLUME 15 ISSUE 25 FEBRUARY/MARCH/APRIL 2012 GOHOMEPHILLY.COM PRESIDENT | PUBLISHER Dorette Rota Jackson

VICE PRESIDENT | PUBLISHER Dawn Rhoades

EDITOR Dorette Rota Jackson

VICE PRESIDENT MARKETING & PROMOTIONS Dawn Rhoades

There are two certainties in life. Only one comes with options.

CREATIVE DIRECTOR | PRODUCTION Omar Rubio

CONTRIBUTORS Mark Casasanto David Cava Alicia DeLeo Clark DeLeon Vince DeMentri Frank DePasquale Jr., Esq. Dr. Richard Dittrich Larry Gallone Brett Jackson Larry Kane Jessica Lista Maria Merlino

Dr. James Moylan Joseph Osborne Daniel Olivieri, III Sharon Pinkenson Michael Rhoades Danielle Rosati Leo Rossi Jade Rota Tony Santini David Spitzberg Bob Wagner

ASSISTANT EDITOR Lauren Gordon

GREEN SPACE EDITOR Kerri-Lee Mayland

THE BRIDES GUIDE Joseph Volpe

COPY EDITOR Maria Merlino

MARKETING COMMUNICATIONS COORDINATOR Carol Vassallo

PHOTOGRAPHERS Phil Kramer John McMullen Megan Capobianco

Felicia Perretti Hector Valentin

ACCOUNT MANAGER

David M. Spitzberg 1505 South Broad Street Philadelphia, Pa. 19147 P: 215.952.8800 F: 215.952.0800 www.CPAforBusiness.com www.CPAforSolar.com info@CPAforBusiness.com 8

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Theresa Palestino

NEW BUSINESS DEVELOPMENT MANAGER Mike Rhoades

INTERN PROGRAM COORDINATOR Lauren Gordon

PUBLISHED BY:

Philadelphia RowHome Inc. P.O. Box 54786 Philadelphia, PA 19148 Phone – 215.462.9777 | Fax – 215.462.9770 www.gohomephilly.com | www.phillyrowhome.wordpress.com Philadelphia RowHome (PRH) Magazine and its contents are copyrighted. Content printed in the magazine may not be reproduced or reprinted, in whole or in part, by any other party without the expressed written consent of Philadelphia RowHome Magazine. 2012 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.

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THEMAILBOX EMAIL YOUR LETTERS TO: INFO@GOHOMEPHILLY.COM

DEAR PRH: This recipe started out as a way to use up leftovers from homemade burritos! Bean Dip Ingredients: • A microwave-safe dish with high sides. I use a square 10X10 ceramic dish. • can of fat-free (vegetarian - or regular) refried beans • can of black beans • about 1 cup of medium heat, chunky salsa • about cup guacamole • about cup light (or regular!) sour cream • chili powder (to taste) • about 1 cup of Mexican cheese Directions: Rinse & drain your black beans. Easy, eh? Smear can of refried beans in an even coat on bottom of dish. Sprinkle can of black beans over ENTIRE dish. Smush them into the refrieds a little. Spread salsa over bean mixture. Use a teaspoon to dollop both the guacamole & sour cream over your bean & salsa mixture. Sprinkle chili powder over everything. Apply a generous layer of cheese over entire mixture. Put in microwave on HIGH for 6-7 minutes, until cheese is fully melted and mixture bubbly. Serve with tortilla chips. Jessica Geoghan, West Philly

DEAR PRH: Getting my family to eat eggs is like taking them to the dentist. There is a lot of screaming, crying and begging. Here’s one recipe that I can get them all to eat without complaint. Bonus: it’s healthy! Can you really go wrong with healthy and tasty for breakfast? The Santa Fe Style Egg 10

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Ingredients: • 1 Tbsp. butter • 2 eggs • cup salsa of your choosing. If you are feeling creative, go with homemade. It really just tastes better. • cup shredded Monterey jack cheese • 1 tortilla • salt and pepper to taste • freshly chopped cilantro • freshly squeezed lime juice Directions: Heat oven to 250 degrees. Place your tortilla on an oven-safe dish and place it in the oven to keep warm. In a small pan, melt 1 Tbsp. of butter over medium-high heat. Gently crack your eggs into the pan. Season them with a bit of salt and pepper (This is important. It might not seem it but the seasoning will make all the difference and give you a super tasty egg). Allow them to cook slowly. The whites of the egg will turn a milky color as they heat up. Once the entire bottom of the egg white is cooked, gently flip your egg. Season the other side. Allow the egg to cook for another minute. While it is finishing, grab your plate from the oven. Sprinkle your cheese on top of the tortilla. Carefully remove your eggs from the pan and place them on top of the cheese. Surround the egg with salsa and top that with some fresh cilantro and lime juice. Kim Cooper, Maryland

DEAR PRH: A new twist on an old classic! Nana’s Polenta (with a cheesy twist) Ingredients: • 4 cups cold water • 1 cup yellow coarse ground corn meal • teaspoon kosher salt gohomephilly.com

• 2 tablespoons unsalted butter, softened • 2 ounces gorgonzola cheese Directions: In a medium saucepan, combine all ingredients except the butter and gorgonzola cheese. Place saucepan over medium high heat and stir constantly with a whisk or wooden spoon until the mixture comes to a boil. Reduce heat to medium low and continue to stir until the polenta is smooth and thick and pulls away from the sides of the pan as it is stirred, about 25 minutes. Add the butter and gorgonzola cheese and stir until fully incorporated. Taste! Does it need more salt, butter or cheese? If so, add now. Pour the polenta into a serving bowl or onto a wooden board and allow it to rest, about 5 minutes. To serve from a bowl, dip a large spoon into hot water and scoop the polenta onto individual dishes. To serve from a board, cut the polenta into segments with a string or a knife. To cut with a string, fit the string under the polenta layer and draw it through to the top surface. Transfer to plates with a spatula or cake server. Cook’s Note: It’s traditional to stir the polenta in one direction. Tom DiCampli, Jr., South Philly

DEAR PRH: Delicious Spanish dish for all to enjoy! Rice & Beans Recipe serves 3-4 Ingredients: • 2 tbsp olive oil • cup chopped ham • cup chopped onions • cup chopped green Bell peppers • 2 minced garlic cloves • cup water • 1 can (15.5 oz.) Goya beans,

VOL15/12

undrained (red kidney, pink, small red, roman or pinto beans) • 1 packet Sazon Goya with Cilantro and Achiote • 1 package of rice or cook your own white rice • Pepper to taste Directions: Heat oil in a large skillet on medium heat. Add ham, onions, pepper and garlic. Cook for 10 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Serve over warm white rice and enjoy! Lydia Torres, Berlin, NJ.

DEAR PRH: I couldn’t think of what to send in, but this is one of the best homemade recipes we make. Homemade Chicken Salad Ingredients: • 2 -3 boneless, skinless chicken breasts • 1 green pepper • 4 hard-boiled eggs • 1 onion • cup mustard • 1 cup mayonnaise • salt • pepper Directions: Boil chicken breasts for about 45 minutes until tender. Cut up chicken breasts into small pieces. Cut up green pepper, onion and eggs into small pieces and add to chicken. Add mustard and mayonnaise (per ingredients or as much as you like). Season to taste with salt and pepper. Mix thoroughly. Salad can be placed in refrigerator to chill or can be eaten immediately. I like to eat my chicken salad on Keebler Townhouse crackers. Spread on crackers and enjoy. Enjoy! Elizabeth Frink, Philly, Pa

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ROWHOME MAGAZINE | 13

PRH

LIFE

ROWHOME REMEMBERS LARRY MCMULLEN

by DORETTE ROTA JACKSON photos by JOHN MCMULLEN

‘I

think you’re on to something with this magazine,’ he told us before biting into a Tony Luke’s cheesesteak several years back. ‘Even if the two of you never publish another issue, consider yourselves a success.’ It was a compliment that motivated us to continue our quest to write about our neighborhoods. A nod from a respected journalist who spent his career penning tales of life on the streets. Eight years later, Larry McMullen’s contributions to Philadelphia RowHome Magazine were a crucial part of that success. So, you see, the standard “template” obituary would insult his integrity. And Larry McMullen was not a fan of mediocrity. He was a perfectionist who cut the rest of us as much slack as he thought we earned. McMullen lived every day like a journal entry. Not a lot of fluff. Straight to the chase. Over the last 30 years, he shared

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his observations of life with thousands of readers – faithful skeptics – who, like Larry McMullen, believe that good eventually conquers evil. That decent people sometimes make bad decisions. He loved this city and his memories of it. Even the crummy ones. Yes, Larry McMullen was mightier than the pen. He was the voice. The voice that rattled in our heads as we hung on every word he wrote for the past 30 years. And it was music to all our ears. Try to keep the Divine rumblings to a minimum, McMullen. Thank you for the legacy you left in our trusted hands. Rest in peace, Friend. Dorette & Dawn & your PRH Family FROM THE STAFF: “Larry once told me in a casual conversation that in many ways I was a lot like him...

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Larry at Penn’s Landing, Dec 12, 2002.

big family, same high school, a South Philly corner guy. The wise sage was correct and there isn’t a day that this once young scribe ever forgets those words. I was truly blessed to have known him.” Mark Casasanto “Larry was the voice of the regular, everyday man. He had a unique writing style that was witty, cutting and informative. Sometimes, all within the same column! At his best, he was the best. Thanks for everything Larry! God Bless.” Bob Wagner “Very sad news indeed. I never met Mr. McMullen, but that’s not to say I didn’t know him. He didn’t just write a Daily News column, he shared. He shared his beliefs, his knowledge, and his love of Philadelphia. I guess in many ways we all knew Larry, and we will all miss him greatly.” David Cava

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2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

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Great granddaughter, Kaelyn, on her 1st Birthday. Larry with his great granddaughter, Kaelyn. Larry with wife Theresa and their beautiful family. Larry on his 76th Birthday posing with his nephews. Larry with his four daughters and great granddaughter. Bernie Parent, Larry McMullen and Bob Watson. Bob Kelly playfully punching Larry McMullen. Larry with all of his five daughters. Larry with Jerry Blavat at the Blue Sapphire Awards. Larry with his two grandsons. Larry, head shot for RowHome Magazine, April 6, 2005. Air Force Honor Guard photo submitted by granddaughter Jess Jones. Under the Ben Franklin Bridge on Dec 12th, 2002.

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VOLUME _15 ISSUE 25_ 2012 GOHOMEPHILLY.COM

HANGIN’OUT

FEB|MARCH|APRIL 2012

1_ 2_

Darren Daulton pays Pastificio a visit!

Anna & Pat Scioli with their granddaughter Vanessa.

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Susan Tavella of Vincenzo’s Deli and her famous Lemon Ricotta Pancakes (don’t miss her recipe in our menu section).

Big hugs to Mark Squilla from the Phillie Phanatic. photo by Maria Merlino

Old friends Pete Santini and Benny Coco reliving their childhood days growing up at 7th & Sigel. Lino Giuseppe Tete enjoys dinner at the home of his grandparents, Pasquale & Anna Scioli. President Barack Obama chows down at Pat’s King of Steaks. Wolfgang Puck and Tony Luke hang out. Stuart Skinner, Deputy Secretary, Catholic Health Care Services; Mike Czekner, Chief Financial Officer, Catholic Health Care Services; the Most Reverend John J. McIntyre, Auxiliary Bishop of Philadelphia and Joseph J. Sweeney, Jr., Secretary, Catholic Human Services, at the dedication of the chapel at St. Monica Manor. The staff of Geekadelphia (and PRH Tech writers Daniel Olivieri III and Joe Osborne) poses at the first annual Philadelphia Geek Awards. Elisa Maldonado poses with celebrity Jamie Kennedy at the Penrose Diner. Madison and Olivia Farlow, Phillip and Jude McFillin, sport their PRH pride! Celebrating at Irish Weekend for Janyne (Osborne) Evanitsky’s bachelorette party. Guys and Dolls from three different decades of the corner hangs around 19th & Snyder enjoy a reunion at Cavanaugh’s River Deck on Delaware Avenue. Actor Danny DeVito can’t resist a treat from Isgro Pastries. Pictured with Gus Isgro. Dr. Steven Moskowitz, Sam Snyder and Erik DaRosa out on the water.

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PRHNEWS

POLITICS

BUYER BEWARE THE CHANGING FACE OF

NEWS by VINCE DEMENTRI

t the risk of dating myself, I grew up in a time when the newspaper was King. At my house, we got the morning edition of the Inquirer and the afternoon edition of the now defunct Bulletin. And if you took the El or the subway to work, you could grab a Daily News from the newsstand in the vestibule of the stop. As the years went by, television news slowly but surely stripped the “King of his clothes.” You see TV news could do what newspapers couldn’t with the use of film early on and then videotape. TV news could bring the viewer to the scene of what was happening, in vibrant Technicolor. Television began to show its news dominance over newspapers with the advent of “live” reporting. Now the viewer got to see what was happening, live, as a reporter or anchor walked them through the story. When I grew up in the 70’s and 80’s, there were only three local stations broadcasting local and national news, 3-NBC, 6-ABC, 10-

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CBS. Cable hadn’t come to fruition yet, so it was common to see the city’s row homes littered with rooftop antennas to capture the “off air” signals filling the airwaves. Thus, you had to seek out the news. Stations in Philadelphia only broadcast two, maybe three, local newscasts daily along with the national news, which was shown on tape at 6:30 pm daily. By the mid 80’s, cable became a player, offering some 50-plus channels. And then, like newspapers, the TV news game changed its landscape in 1980 with the birth of cable’s first 24-hour all-news station, CNN. Now you didn’t have to wait for your local and national news to be shown at a specific time. Tune into CNN and you could watch local, national and world news, which was constantly updated any time you wanted. CNN was the first “news on demand.” Even though the landscape of news was changing, they all had one common denominator – all were staffed by usually well-seasoned, well-trained professional journalists. And you could be fairly certain if you read a story in a newspaper or saw it on the evening

gohomephilly.com

news, it was accurate. Then, along came the Internet and now anybody could post whatever they wanted in a “blog.” Most of it was opinion, sprinkled with some facts but not usually enough to move it from the gossip class to accurate reporting. Fast-forward to today, and the world of news besieges you. Mobile phones now allow you to get headline tweets, texts, alerts, email, etc. Do a Google search of any news subject and sometimes hundreds of thousands - even millions - of hits appear. Problem is, the line between professional reporting by journalists and now, “citizen journalists,” have blurred the lines between fair and accurate reporting and opinion-based reporting, masked as fact. I recently read an article where Tom Brokaw, the former anchor of NBC news, cautioned against becoming a “couch potato” when it comes to news. I agree. Now more than ever, when you seek the news, do your homework. Don’t be a “couch potato.” Buyer beware. And above all else, consider the source. Q

PRH& POLITICS PRHNEWS FOR WHAT IT’S WORTH CLARK DELEON

AULD LANG

SIGN

by CLARK DELEON

ew Year’s Day just wasn’t the same this year without my annual Joey Vento photo op. I’ve been marching with the Froggy Carr comic wench brigade for more than 25 years. You’ve heard of The Frogs. They’re the only mummers brigade with its own personal police escort from the clubhouse on Second Street to the line of march on South Broad Street. Why the armed escort? Well, let’s just say that a roving band of 800 testosteroneimpaired men and boys wearing satiny dresses can get distracted sometimes. The cops are there to ensure that The Frogs arrive at Broad Street on time. In years past, I would stop at Geno’s around dawn to say Happy New Year to the crew and pose for a picture in my wench suit with the legendary cheesesteak proprietor and philanthropist, who had already been hard at work since 4 a.m. Joey Vento, who looked fit enough to go three rounds with a heavy bag until the day he died last August of a massive heart attack at age 71, was absent from his gleaming stainless steel and neon South Philly landmark for the first New Year’s Day since he opened Geno’s in 1966. And that got me to thinking about the whole Philadelphia steak sandwich phenomenon. What used to be our private little culinary cosa nostra, this “thing of ours, with”, is now a global menu staple in several fast food corporate empires. The cheesesteak has gone all McPhilly. And to think it all started with a single Veteran journalist and Philadelphia native Clark DeLeon has been speaking his mind about the city he loves for more than 30 years. 20

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failing hot dog stand on a triangular concrete wedge in the middle of the confluence of 9th & Wharton Streets and Passyunk Avenue, a lively intersection near the Italian Market that historians would later describe as the “fertile crescent of Philadelphia junk food.” We all know the origin story/creation myth of the first steak sandwich. According to legend, a man named Pat Olivieri was operating a hot dog stand at that location during the first Great Depression. It was lunchtime. Business was slow, Pat was hungry and sick of eating hot dogs. So he goes to a local meat merchant, orders some beefsteak, slices it up in thin strips, throws it in a skillet with oil and onions and then prepares to devour it all between two long slices of an Italian roll. Smelling this wonderful epiphany, a man walking past pokes his head into the window and says, “What’s that you’re cooking?” Pat replies, “My lunch.” Man asks, “How much you want for it?” And when the deal was sealed, the cheesesteak industry was born. Pat’s, Geno’s, Jim’s, Larry’s, Sonny’s, Chubby’s, Abner’s, Chickie’s. Have you no-

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ticed that most of the best cheesesteak shops in Philadelphia bear someone’s first name or nickname? Even Tony Luke’s sounds like two first names. I have no idea what that means but for every Campo’s or Dallesandro’s, there seems to be a Cuz’s or Sam’s or Mama’s. We like to be on a first name basis with our cheesesteak makers. One of my favorite cheesesteak establishments in West Philadelphia serves halal (like kosher only Islamic) prepared food. It’s called Saad’s, which is a Muslim first name. I think. The irony of ironies for someone who has happily eaten thousands of cheesesteaks during a Philadelphia lifetime is that I don’t really like the cheesesteaks served at either Pat’s or Geno’s. I know, I know. This is like saying that the communion wafers at the Vatican taste funny. But it’s the truth. I don’t like the way they cut the meat at both Pat’s and Geno’s. The slices are too thick, not wafer thin and juicy like Sonny’s or Jim’s. Still, there’s no better show than 9th & Passyunk after dark -- especially after the bars close at 2 a.m. Through the dense South Philly rowhouse darkness, hungry revelers ride from Center City down Wharton Street. Not a soul moves on the wee hours streets until a dim glow becomes visible at 10th Street and then within a few yards, almost like someone pulled back a curtain to reveal the explosion of neon that is the Las Vegas strip -- BOOM! -- you’re in another world. It takes my breath away every time. And one of the original architects of this glowing concrete island, this 24-7 South Philly landmark, Joey Vento, left us last year. But not before he changed the face of our city PRH

PRHNEWS

POLITICS

2011 CITY WRAP-UP

PHILLY

TAKES TOP SPOT FOR CULTURE by LARRY GALLONE

ach year, the changing of the calendar represents both memories and milestones. And so it is in Philadelphia. Looking past the headlines that focus on crime or the weather-- scorching heat, floods, earthquakes, hurricanes -- 2011 seemed like we were living in the Old Testament. There were sensationalized fires, news of “occupying” somewhere (the

absurdity which goes on daily in Washington, DC), and even the latest celebrity meltdown. However, the City of Philadelphia has continued to deliver innovative programs, engage its citizens and work toward a future to position Philadelphia as a city poised to lead in the 21st century. Let’s take a look at some of the initiatives launched to help improve the quality of life for all Philadelphia residents and visitors to the City. 22

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PHILADELPHIA RATED TOP CITY FOR CULTURE The City of Philadelphia was rated by Travel & Leisure Magazine readers in the “America’s Favorite Cities” survey as the Top City in the nation for Culture. This ranking improved from No. 10 in the 2010 survey. In addition, Philadelphia was rated as No. 3 city for “Food, Drink and Restaurants” and a Top 5 city for Shopping. According to a recent report regohomephilly.com

leased by the Office of Arts, Culture and the Creative Economy, Philadelphia currently has the fifth fastest-growing creative sector in the nation. And the city’s creative sector ranking is 70 percent stronger than national benchmarks. “You know you live in a great city when you’re rated number one for cultural amenities as well as for being ‘sports-crazed’,” Mayor Michael A. Nutter said. “Philadelphia is a diverse city with many cultural assets that visitors and tourists appreciate when traveling to our city.” CHANGE BY US Mayor Nutter and the Mayor’s Office of Communications announced the launch of the ‘Change By Us Philly’ website. This website serves as an interactive social media platform that enables citizens to connect with City officials, community-based organizations and each other to share ideas and create projects to benefit the City of Philadelphia. Visit philly.changeby.us for more information. “Our Administration wants to know what is important to its citizens and actively works to make the changes Philadelphians want and need,” Mayor Nutter said. “The ‘Change by Us Philly’ website is an innovative, social media tool that will enable Philadelphians to present ideas to City officials, get involved with existing City projects and create new initiatives to make Philadelphia a smarter, safer, greener, cleaner and better City.” Change By Us Philly was created by Code for America, CEOs for Cities and Local Projects with the support of the Rockefeller Foundation and the John S. and James L. Knight Foundation. The website will be administered by the Mayor’s Office of Communications and assisted by non-profit partners with site maintenance and upkeep. HIGH PERFORMING SCHOOLS City officials signed a historic agreement to increase the number of high-performing schools in the City. The Philadelphia Great Schools Compact unites the mayor, school district and charter school leaders in a bold, collab-

orative plan to focus on replicating and sustaining the most successful school models, regardless of their governance structure. At a press conference at the Stetson Middle School in Kensington, the Bill & Melinda Gates Foundation announced plans to provide a $100,000 grant to support the implementation of the Compact. Philadelphia joins 14 other cities that have signed District-Charter Collaboration Compacts with the support of the foundation. These cities are eligible to compete next year for a share of more than $40 million in Gates Foundation funding and Program-Related Investments. PHASE 2: BUSINESS SERVICES CENTER In November, Mayor Nutter officially launched phase two of the Business Services Center, a website that provides companies with a tool to understand the permits, licenses, financing, taxes, tax credits and services through the City that relate to their business. This phase creates a “Business Assistant” wizard, which will prompt business owners to complete a questionnaire to create a customized dashboard for each individual company. The website will give Philadelphia’s small businesses, service providers and entrepreneurs access to the necessary information to start or expand a company. “Our Administration is committed to making Philadelphia a smart city and a smart choice for business, and this new, online tool is one more way for companies to get the information they need to do business in Philadelphia,” Mayor Nutter said. Since launching the “Business Assistant” wizard on the site in September 2011, 720 users have registered and created business profiles and more than half of these registered users indicated they were looking for information on creating or expanding a business. The site is the result of cross-departmental cooperation to provide companies with a full understanding of the services the City offers to businesses. Visit the Business Services Center website at www.phila.gov/business. Q

A TOAST TO TOAST PRH THE MENU

AND OTHER FAVORITE FAMILY RECIPES

ore than 6000 years ago, in the warmth o f t h e Egyptian sun, a piece of bread was held above a roaring flame. And unto man, toast was born. According to historians, toasting bread was used as a way to preserve this universal sustenance. The process spread through centuries and generations, across cultures and nations. Today, toast is symbolic of the time-honored tradition of breaking bread – sharing food with loved ones around the family table. As simple meals evolved into elaborate feasts through the ages, the custom of family dinner has remained intact – one of the oldest traditions in the world, according to the experts. In this special collectors edition of Philadelphia RowHome Magazine, we reached out to our RowHome network, asking them to share some of their most memorable family recipes with you. Whether you are dining around your own family table or enjoying an exquisite entrée at one of your favorite restaurants, food will continue to bring people together. We celebrate that tradition and the most important ingredient in every recipe that follows - memories.

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BREAKING BREAD Chad Vilotti and James Liscio at headquarters

by LAUREN GORDON photos by PHIL KRAMER

ithin feet of the entrance to Liscio’s Bakery in Glassboro, New Jersey, the unmistakable aroma of fresh baked bread attacks your senses. Two massive ovens occupy the soaring space behind the walls of this Garden State warehouse –dwarfing everything and everyone within its shadows. Two multi-tiered mobile cooling racks greet you like soldiers at attention. Everywhere you look, men on high scaffolding scrub every nook and cranny of the famed bakery’s headquarters. Instantly, you long to sink your teeth into a Tony Luke’s cheesesteak. Or a sumptuous hoagie from Chickie’s & Pete’s. Two of the famed names that top the Liscio client list. Partners James Liscio and Chad Vilotti are proud of their family-owned bread business that eventually led to its present-day wholesale operation. They trace its humble beginnings to a chance encounter more than two decades ago. Vilotti’s great-grandfather Luigi Vilotti opened one of the city’s first Italian Bread bakeries in South Philadelphia on the corner of Marshal & Fitzwater Street in 1910. His business grew to become a larger distribution company called Vilotti Food Ingredients, a supplier for the company where James Liscio once worked. Before long, Liscio – who was introduced to the bakery business as a young teen worker – started talking shop with Chad Vilotti and the two embarked on a friendship that is now approaching its 20th year. They even married women who grew up in the same neighborhood and have been best friends ever since. In 1994, Liscio, with the help of his family, opened the doors to his first bakery. The business grew steadily and before long, his operation became a little too much for one business mastermind to handle on his own. In the meantime, Chad Vilotti sold his supplier business and turned up the heat on a former family passion – baking bread. The two friends joined forces in 2004, purchasing the current Liscio location in Glassboro, NJ. Today, they are the proud owners of numerous delis, distributors of fine frozen food products and even “Proud Partners” of the Philadelphia Phillies, signing Ryan Madson as the spokesperson for Liscio’s in 2011. The secret to their ongoing success? “We cater to our customers,” Vilotti says. “Aside from the taste, we make a consistent product.” For Vilotti and Liscio, every day is a challenge they graciously accept. “Chad hasn’t been on vacation in what, five years?” Liscio asks with a smile. “Actually, six, to be exact,” Vilotti laughs. “The thing of it is, at the end of the day, Chad and I are a family,” Liscio adds. “Our kids mean everything to us, and having each other allows us to spend time with them. We want to run a successful business and not miss out on the home stuff either.” Breaking bread. It’s a family tie that binds.> LISCIO’S BAKERY IS A MEMBER OF THE PRH BUSINESS NETWORK.

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by CELIA BORDA CANDELORO

eeding seven children on a Saturday afternoon was a challenge for my mother, â&#x20AC;&#x153;Mommy Jo.â&#x20AC;? The other six days were easy: On Sundays, Tuesdays and Thursdays, we ate spaghetti and meatballs. Mondays were soup days. Expect stew or a platter on Wednesdays and, of course, fish was always served on Fridays. Mommy Jo sailed to America from Calabria, Italy, when she was only 11years old. With her, came the timeless Italian dishes she so skillfully prepared. As a child, I loved hot dogs so much that my aunt gave me 13 hot dogs for my 13th birthday. I guess thatâ&#x20AC;&#x2122;s what sparked Mommy Joâ&#x20AC;&#x2122;s decision to deviate from her Italian roots and cook up a very American Saturday meal. An easy, inexpensive delight that has since become a family favorite, Hot Dogs & Rice is a true blend of culture and tradition. Years later, as a young mother of four, I faced the same challenge. What do I feed four finicky children and a husband who eats anything? Rice & Hot Dogs to the rescue. This dish became such a family treat that we served it on Monday nights at the request of visiting relatives. Many years later, baby-sitting was never a challenge if Grammy made their favorite dish, Rice & Hot Dogs. And what do their mothers cook when all else fails? You guessed it. What began as a means to feed a large family has become a cherished recipe that has fed four generations. My great-grandchildren will one day discover this tasty meal and soon enough, I hope that you do, too.>

gohomephilly.com

THE CUTTING POINT PRESENTS: Celia Borda Candeloroâ&#x20AC;&#x2122;s Family Go-to: Rice & Hot Dogs INGREDIENTS: ÂŤ 1 package of D&W Hot Dogs ÂŤ 3-4 cloves garlic ÂŤ 2 cups of rice ÂŤ 5 cups of water ÂŤ coarsely chopped onion ÂŤ 3 tbsp olive oil ÂŤ 1 small can of tomato sauce (or leftover gravy) ÂŤ Served with Salt, Locateli cheese and Italian Seasonings to taste DIRECTIONS: In a large pot, saute garlic, onion and olive oil. Lightly brown one package of D&W hot dogs, chopped. Add rice, water, seasonings and tomato sauce. Simmer with lid on until rice is cooked, adding more water as seen fit. Once rice is cooked, top with cheese and serve! Bon Appetit!

DEPASQUALE LAW OFFICE PRESENTS:

MARY “AUNT BABE” DEPASQUALE’S BREADED FLOUNDER WITH SPINACH

DIRECTIONS: Set oven to 350º. Defrost and fry spinach in oil and garlic for 30 minutes. Drain and set aside. Dip each piece of flounder in beaten egg, salt and pepper. Cover each piece with breadcrumbs, fry and set aside. Grease baking pan and lay flounder in pan. Cover each piece of flounder with spinach, mozzarella and slices of tomato. Bake for 30 minutes. >

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INGREDIENTS: « 6 pieces of flounder filet « 1 large box of frozen leaf spinach « 2 bags mozzarella - shredded « 4 fresh tomatoes, sliced « 1clove of minced garlic « Beaten egg for dipping fish « Italian breadcrumbs « Salt and pepper to taste

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PRHTHE MENU THE KITCHEN CONSIGLIERE PRESENTS:

BIG PAULIE’S CAULIFLOWER AND MACARONI INGREDIENTS: « 1/2 lb of pancetta (Italian Bacon) cut into cubes « 1 large onion diced « 6 cloves of garlic, chopped « 1/2 cup of olive oil « 1 cup of Chianti wine « 4 cans all purpose crushed tomatoes « 1 head of cauliflower cut into small pieces « 1/4 cup of fresh parsley, chopped « 10 basil leaves, sliced into ribbons « 2 cups flavored breadcrumbs « 1 lb of your favorite macaroni or spaghetti style pasta « Salt, pepper and pepperoncini (red flake pepper) to taste DIRECTIONS: Sauté pancetta until golden brown and remove. Add olive oil, chopped garlic and onions. Cook until translucent. Add wine to deglaze the pan, scraping up all the flavorful bits. Reduce until pan is clean - add tomatoes and season to taste. Cook 20 to 30 minutes. Add cauliflower and cook until tender, about 25 minutes on medium heat. Breadcrumbs: in a skillet toast breadcrumbs until golden brown adding small amounts of olive oil until desired color is reached. Remove from heat. Cook pasta until desired tenderness, top pasta with sauce, toasted breadcrumbs and pancetta. Garnish with parsley and basil.>

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POTITO’S ITALIAN AND AMERICAN PASTRIES PRESENTS:

BUTTER COOKIES INGREDIENTS: « 1 lb butter « 2 lb shortening « 1 oz salt (about 5 tspns, adjust to taste) « 2 lb granulated sugar « 2 lb cake flour « 2 lb all purpose flour « oz vanilla extract (about 4 teaspoons) « oz almond extract (about 4 teaspoons) « 1 cup whole eggs (crack eggs into a glass measuring cup) DIRECTIONS: Preheat oven at 375º. Incorporate all dry ingredients in a large mixing bowl and stir on medium speed. Add eggs and mix on high speed for 5 minutes. Once dough is formed, spoon onto un-greased pan and let bake for 15 minutes. Yield: 150 cookies.>

“You can mix colored sprinkles into the batch or wait until they cool to decorate...”

LOMBARDI’S PRIME MEATS PRESENTS:

GRILLED CUTLETS: Steak, Chicken or Veal INGREDIENTS: « 1 lb of meat of choice from Lombardi’s Meats « Italian bread crumbs « Grated cheese « Minced garlic « Chopped parsley « Chopped basil « Chopped mint « Salt and Pepper (to taste) « Olive Oil DIRECTIONS: Combine seasonings and bread crumbs in bowl. Brush cutlets with olive oil and bread them. Spray grill pan with non-stick spray and grill cutlets until thoroughly cooked.>

For optimum cooking, make sure pan is hot before grilling cutlets. ROWHOME MAGAZINE

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AVALLONE TOMATOES PRESENTS:

THERESA BELFIORE’S GRAVY GRAVY INGREDIENTS: « Olive oil to coat the bottom of a large pot « 1-1/2 pounds of sweet sausage, sliced into 3-inch chunks « 1 spear rib (optional) « 1 large onion, diced « 6 fat garlic cloves, chopped « 2 28-ounce cans of Avallone crushed tomatoes « 1 handful of fresh basil leaves, chopped « Kosher salt and freshly ground black pepper, to taste « Sprinkling of dried oregano

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MEATBALL INGREDIENTS: « 1-1/2 pounds of ground beef, pork and veal mixture « 3 extra –large eggs, beaten « 3 to 4 slices of top-quality white bread, crusts removed, soaked in water and squeezed out « About 1 scant cup of grated Parmesan « 1 handful of Italian parsley leaves, chopped « 2 fat garlic cloves, finely chopped « Vegetable oil for frying the meatballs GRAVY DIRECTIONS: Heat the olive oil over medium-high. Add the sausage and optional spear rib and brown on all sides. Add the onion and sauté for about five minutes. Add the garlic and sauté for a few minutes more. Lower the heat, add the tomatoes, salt, pepper, basil and oregano. Blend well. Place the lid askew and simmer for about 20 minutes while you form the meatballs. MEATBALL DIRECTIONS: Place all of the remaining ingredients, except the vegetable oil, in a large mixing bowl. Blend carefully with your hands. Heat the vegetable oil in a large skillet. Working in batches, carefully form the meatballs and brown them on all sides. Once they are browned, add them to the pot. Bring the contents of the pot to a boil, lower to a simmer, replace the lid askew and simmer for one hour. Serves four to six. Note; To make braciole, get a thin slice of beef, then sprinkle with garlic, parsley, parmesan cheese, and a whole hard boiled egg (optional), roll it up and tie with string and fry, then put it in the pot of gravy.>

DR. RICHARD DITTRICH PRESENTS:

CHALLAH FRENCH TOAST FROM THE PROFESSIONAL AESTHETICS & WELLNESS CENTER INGREDIENTS: « Whole challah unsliced—dense (challah is a braided egg bread) « 6 eggs « cup of milk « cup of confectioner’s sugar « teaspoon of vanilla extract « teaspoon of water « Dash of cinnamon DIRECTIONS: Cut six slices of challah – to 1 inch thick In medium sized bowl, beat eggs, milk, confectioner’s sugar, vanilla, water and cinnamon till even consistency. Put challah in large flat pan and pour mixture over it to cover. Soak overnight in the refrigerator. Cook on nonstick griddle sprayed with cooking oil. Cook on low flame until thoroughly cooked. Turn to prevent burning and re-spray when turning. Be patient and keep flame low. Two hints: When removing mixture from pan after soaking, pick up with large flat spatula as pieces will crumble. If not thoroughly cooked through middle, microwave for short period of time. To serve: Taste before adding syrup—usually sweet enough. For a nice presentation, sprinkle with confectioner’s sugar and garnish plate with fresh fruit—you’ll think it has less calories. Ha-ha! Disclaimer: Special treat not on any of Dr. Dittrich’s weight loss programs, but surely better than a couple of doughnuts!>

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JOHN’S ROAST PORK PRESENTS:

LAMB AND EGGS serves 6-8

INGREDIENTS: « cup Olive oil « cup Chopped Onion « 3 lb Spring lamb, shoulder cut, cubed « 1 large can chicken broth « 8 eggs, beaten « 1 stalk celery, chopped « 3 cloves of garlic, minced « 3 dry bay leaves « tbs rosemary « cup parmesan cheese DIRECTIONS: In a Dutch oven, heat oil to sauté celery, onion and garlic. Add cubed pieces of lamb, bay leaves, rosemary, salt & pepper. Cook over medium heat for about 10 minutes, stirring. Add broth and simmer for 15 minutes. When lamb is tender, slowly stir in eggs so they are scrambled into the broth. Continue to stir until broth is clear and egg is cooked into threads. Spoon soup into bowls and sprinkle with parmesan cheese.>

“Have some Italian bread on the side to soak up the flavorful broth...” 32

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NEW YORK BAKERY PRESENTS:

HONEY SALMON INGREDIENTS: « 1 lb of steaks/fillets of salmon « Italian seasoned bread crumbs « Honey (to taste) « Garlic salt (to taste) « 1 beaten egg or olive oil for coating DIRECTIONS: Pre-heat oven to 400º. Mix together seasoned bread crumbs and garlic salt in a bowl. Brush fillets in olive oil or dip in beaten egg. Bread them with the crumbs. Bake until fillets are golden brown and flaky. Add honey and serve.>

“Drizzle salmon fillets with honey and serve for a uniquely sweet flavor...”

photos by Jules Stone Soup and Nebulux76

Certified Public Accountant Tax Preparation Accounting Retirement Planning Estate Planning

CONCETTA ACELLO, OF THE CESCAPHE EVENT GROUP FAMILY PRESENTS:

STUFFED CALAMARI

& MAGIC COOKIE BARS FOR DESSERT

These recipes have been in my family for three generations. Handed down from my grandmother, Benadette Germana, to my mother Josephine Messina, then to me. Since then, I have been making this recipe every Christmas Eve as part of our traditional Feast of the Seven Fishes. It has long been a family favorite ever since my grandmother made it many years ago. I hope you enjoy it as much as we do!

STUFFED CALAMARI WITH RED SAUCE Makes Eight Servings INGREDIENTS:

Stuffing: « 2 cups Bread Crumbs, Seasoned « 1 cup Locatelli Cheese, grated « 1 tsp Italian Seasoning « tsp Thyme, dried « tsp Old Bay Seasoning « tsp Garlic, minced « tsp Black Pepper « 1 cup Spanish Olives, finely chopped « cup Extra Virgin Olive Oil « cup Chicken Stock

Red Sauce: « 3-4 cloves Garlic, minced « 2 tbsp Extra Virgin Olive Oil « 2 cans Whole Tomatoes, crushed in a blender (28 oz each) « 2 lbs Cleaned Squid Tubes, including Tentacles (smaller pieces are better) « 2 tbsp Oregano, dried « Pinch each of Red Pepper Flakes, Italian Seasoning & Old Bay « White Wine (as needed) « 2 tbsp Fresh Basil, minced

DIRECTIONS FOR STUFFING: In a medium bowl, with fork, combine dry ingredients and toss to thoroughly incorporate. Add in chopped olives and garlic and again mix. Slowly begin adding olive oil, keeping in mind the stuffing should be wet enough to hold together, but not too wet. Using either a spoon or pastry bag, stuff squid tubes, leaving a little space for stuffing to expand. Close with toothpicks and set aside to add to sauce. DIRECTIONS FOR SAUCE: In a large saucepot, sauté the garlic in olive oil over medium low heat. Once golden, add the tomatoes and dry seasonings. Bring to a boil, then let simmer for an hour. (If too thick, add white wine.) After one hour, gently add stuffed squid tubes and tentacles. Continue to simmer for another 35 minutes. Add fresh basil and serve over al dente cooked pasta.>

MAGIC COOKIE BARS Makes 18 Bars INGREDIENTS:

« 1 tbsp Crisco or Butter « 2 cups Graham Cracker Crumbs « 2 tbsp Light Brown Sugar, tightly packed « 1 stick Margarine, melted « 1 can Sweetened Condensed Milk (8 oz)

« 1 cup Semi Sweet Chocolate Chips « 1 cup Flaked Coconut, unsweetened « 1 cup Walnuts, chopped (optional)

DIRECTIONS: Preheat oven to 350 degrees. Prepare 13x9 metal pan by greasing with either the Crisco or butter, then set aside. In a medium bowl, thoroughly mix graham cracker crumbs and brown sugar to melted margarine to form crust. Transfer into the greased pan and press firmly, being sure to evenly distribute crumbs over bottom of the pan. Then add condensed milk over crust, again in an even layer. Follow the milk with layer chocolate chips, again being sure to evenly distribute across pan. Add flaked coconut on top of the chocolate chips, and then top with the walnuts. When all layers are in the pan, press down firmly to pack in ingredients tightly. Bake for 25-30 minutes or until the top layer is golden brown. Cool completely, and then cut into bars. > ROWHOME MAGAZINE

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MARY “AUNT BABE” DEPASQUALE’S CARROT CAKE INGREDIENTS: « 3 cups flour « 2 tsp cinnamon « 1 tsp salt « 2 tsp baking soda « 2 tsp baking powder ***Sift above ingredients*** « 2 cups sugar « 4 eggs - beat well « 1 cup oil « 1 tsp vanilla « cup chopped walnuts « 1 8 oz can crushed pineapple « 3 cups grated carrots Cream Cheese Frosting « 4 ounces butter, softened to room temperature « 4 ounces of cream cheese, softened to room temperature « 2 cups powdered sugar « 1 tsp vanilla extract

PHILADELPHIA FEDERAL

DEPASQUALE LAW OFFICES PRESENT:

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DIRECTIONS: In a large bowl, beat together the butter and cream cheese with mixer. On low speed, add the powdered sugar, a half-cup at a time, until smooth and creamy. Beat in the vanilla extract. Spread on cooled cake. DIRECTIONS: Pre-heat oven to 350 degrees. In a large bowl, mix oil, vanilla and sugar. Add eggs. Add dry ingredients slowly and mix well. Stir in nuts and carrots. Grease and flour 13 x 9 pan and pour mixture in. Bake for 1 hour. >

photo by J. Mayer

VINCENZO’S ITALIAN DELI PRESENTS:

LEMON RICOTTA PANCAKES INGREDIENTS: « 1 cup all-purpose flour « 1 tsp white sugar « 1 tsp salt « 1 tsp baking soda « 2 eggs « 1 cup milk « 1 tsp vanilla extract « 1 tbs vegetable oil « 1 tsp margarine, softened « Zest from 1 lemon « Juice from 1 lemon « 1 cup of whole milk ricotta cheese

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DIRECTIONS In a bowl, stir together flour, sugar, salt and baking soda. In a separate large bowl, beat together eggs, milk, vanilla, vegetable oil and margarine. Mix in lemon zest, lemon juice and ricotta cheese. Stir dry ingredients into egg mixture; mix until smooth. Do not over-mix! Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately cup for each pancake. Brown on both sides and serve hot.Top with powdered sugar and fresh strawberries. Enjoy! >

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Vincent Gangemi Funeral Home, Inc.

James L. Guercio Funeral Director

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Serving the Community Since 1937

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photo by Jim Sideas

Vincent Gangemi Sr., Founder Vincent C. Gangemi Jr., Supervisor

UNCLE TOMY’S PIZZERIA PRESENTS:

SAUSAGE, ESCAROLE AND BEANS INGREDIENTS: « 1 lb Italian sausage, casings removed « 2 carrots, chopped « 2 celery stalks, chopped « 1 Vidalia onion, chopped « 1 tsp. red pepper flakes « 2 (15 ounce) cans cannelini beans « 2 (15 ounce) cans light red kidney beans « 1 can petite diced tomatoes « 2 cups chicken broth « Salt and freshly ground pepper to taste « 2 heads escarole, cleaned « 1 head roasted garlic** « 2 tbs. chopped fresh parsley

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DIRECTIONS: Coat the bottom of a heavy pot with olive oil and begin browning sausage on medium-high heat crumbling it up as you go .After 5 minutes add carrots, celery, onions, salt, black pepper & crushed red pepper. Cook until bottom of pan becomes sticky. Add beans (undrained) and tomatoes to pot and simmer about 20-25 minutes. Add escarole and garlic, cook until escarole is tender, approximately 10 minutes. Top with parsley and serve with crusty bread for dipping. **Roasting garlic: Preheat oven or toaster oven to 350°. Slice the top (about 1/4 inch) off of a head of garlic. Place it in a square of tin foil and drizzle with one tablespoon of olive oil. Seal at the top and roast for 30 minutes. When cool enough to work with, squeeze head of garlic to release cloves. Smash with a fork before adding to beans.>

PAT CIARROCCHI’S

STUFFED MUSHROOMS WITH PROSCIUTTO INGREDIENTS: « 1 lb large fresh SherRockee Brand Mushrooms « 1 T. parsley, minced « 1 slice of prosciutto, minced « Salt and pepper to taste « 2 TB grated Parmesan cheese « 1 egg, beaten « 2 TB breadcrumbs « cup olive oil DIRECTIONS: Pre-heat oven to 300°. Rinse mushrooms. Remove stems from caps and chop fine. Combine prosciutto, cheese, breadcrumbs, mushroom stems, parsley, salt, pepper and egg. Spread the mixture evenly inside the mushroom caps. Place in a single layer in a baking dish and drizzle olive oil over the top. Bake uncovered for 25 to 30 minutes. MUSHROOM STORAGE TIP Store your fresh mushrooms in a brown paper bag in the refrigerator up to 5 – 7 days for best freshness and taste. Storing mushrooms in air-tight plastic bags will cause mushrooms to retain moisture and thus spoil quicker. > ROWHOME MAGAZINE

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DISCOUNT PRICE WITH INSTALLATION

Cedrone’s Flowers Any Occasion. Every Day.

800 Lombard Street Washington Square West Philadelphia, PA 19147 PH: 215. 629.9858 CELL: 215.990.7812 www.cedronesflowers.com Email: jaz349@comcast.net 38

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INGREDIENTS: « teaspoon ground dried chili pepper « 1 egg « 4 teaspoons fish sauce « 3 cloves minced garlic « ground pepper « white pepper « lime

« 2 tablespoons sugar « 2 tablespoons tamarind paste « package Thai rice noodles « 1/3 cup extra firm tofu « 2 tablespoons vegetable oil « 1 minced shallot « 1/2-1/4 lb shrimp « Chopped peanuts

DIRECTIONS: Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. Getting the noodles just right is the trickiest part of making Pad Thai. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1-inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Mince shallot and garlic together. Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should be soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. The noodles should be soft, dry and very tangled. Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with a wedge of lime on the side. As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more chili pepper or sugar at the table.> gohomephilly.com

Come enjoy Old Italian Style dishes as Executive Chef Angelo Lutz presents the experience of a real, authentic home-style cooking. BYOB Reservations encouraged

MI-PAL’S DELI PRESENTS:

SPAGHETTI ALLA PUTTANESCA CON VONGOLE INGREDIENTS: « 3 TB Olive Oil « 3 garlic cloves, minced « 2 oz or more Calamata black olives, pitted & chopped « 1 tsp capers, coarsely chopped « 1 large fresh tomato, peeled & coarsely chopped « 4 or 5 anchovy fillets, coarsely chopped « 2 cans minced clams, drained « 1 lb spaghettini « 1/3 cup finely chopped parsley « tsp salt « tsp pepper black « 1 tsp crushed red pepper DIRECTIONS: Place the olive oil in a frying pan and add the minced garlic. When garlic is golden, add the olives, capers, tomato, anchovy fillets and clams. Stir well and heat through for about 6 minutes. Cook the pasta al dente and drain it. Place in a warm bowl and add half the sauce. Toss well. Add the remaining sauce on top and sprinkle on the parsley with some salt & pepper to taste. Serve hot. >

“Sprinkle red pepper flakes over the top before serving for extra flavoring. This dish can also be made without the clams.”

photo by Wander

serves 4-6 people

DORETTE & DAWN PRESENT:

NANA’S RICOTTA PIE

Perfected by Caroline Angerome INGREDIENTS: « 2 (8 ounce) packages Philadelphia cream cheese, softened to room temperature « 1 (15 ounce) container of whole milk ricotta « 2 cups sugar « 6 eggs « 1 tablespoon vanilla extract « 9 tablespoons flour « 1 pint container sour cream DIRECTIONS: Pre-heat oven to 350 degrees. Butter a 3 quart glass baking dish. In a large bowl, mix the ricotta and cream cheese together until well combined. On low speed, stir in the sugar, eggs, vanilla, and flour. Add the sour cream last and stir. Pour into prepared glass baking dish. Bake in the pre-heated oven for 1 hour. Turn off the oven and leave it in for one hour more. Cool completely in the refrigerator before serving. > Passing it forward! Dorette & Dawn

The Kitchen Consigliere Cafe

8 Powell Lane, Collingswood, NJ 08108 Phone: 856.854.2156 Fax: 856.854.2184 Open 7 Days a Week

WWW.KITCONCAFE.COM ROWHOME MAGAZINE

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NEUMANN-GORETTI

PRHTHE MENU

WE WILL GET YOU THERE!

OLIVIERI JEWELERS PRESENTS

LINA OLIVIERI’S CHICKEN CACCIATORE

N-G Students Class of 2011 Proud recipients of more than $9.5 million in college scholarships

SAVE THE D

ATES:

8th Grade Scho larship/Placem 9 AM - noon on Sa ent Test: turday, February 11 & Saturday, Mar th 7 Grade Prac ch 31, 2012 tice Test: 9 AM - noon on Saturday , April 14, 2012 Honors Convo cation: Thursday , March 8, 2012 at 7 PM Student Leade rship Ceremon y: Wednesday, March 28, 2012 at 8:30 am Spring Musica l Opening: Thursday, April 12 to Sunday, April 15 , 2012 Mother-Senior Luncheon: Frid ay, April 13, 2012 8th Grader Indu ction Ceremon y: Thursday, May 3, 2012 Taste of South Philly: Monday, May 7, 2012 Senior Sports Banquet: Wedne sday, May 16, 20 12 Baccalaureate : Thursday, June 7, 2012 at Cathedral Basilica of Saints Peter an d Paul Commenceme nt: Friday, June 8, 2012 at Temple U niversity More Information 215-465-8437 Saints John Neumann and Maria Goretti Catholic High School 1736 South 10th Street Philadelphia, PA 19148 215.465.8437 WWW.NEUMANNGORETTIHS.ORG 40

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INGREDIENTS: « 6-8 pieces of Chicken Breast (cut in 1/4), legs and thighs « 4 cloves of fresh garlic « cup Olive Oil « cup Red Wine « Pinch of Salt, Pepper and Oregano DIRECTIONS: In large pot, saute garlic, olive oil, salt, pepper and oregano. Add chicken and cover for of an hour on medium heat, regularly flipping chicken. When fully cooked, lower heat and douse in red wine. Cook until wine evaporates. >

CANNULI’S SAUSAGE PRESENTS:

RITA’S SAUSAGE SCALOPPINI INGREDIENTS: « 1 pound CANNULI’S Hot or Sweet Sausage Links « 2-3 red or green peppers, seeded and sliced « 1 onion, thinly sliced « 8 oz. fresh mushrooms, washed and sliced « 1 (8 oz.) can Hunt’s tomato sauce « Salt and Pepper to taste DIRECTIONS: Place the sausage in a frying pan and pour in about 1 cup of water. Bring to a boil and let simmer until sausage looks white. Pour off the water, then brown sausage evenly on both sides. Add sliced pepper, onion and mushrooms and saute until golden brown. Add tomato sauce and simmer about 10 minutes. Season to taste. >

“Serve with a dry red wine and a loaf of Italian bread...”

photo by Kimberly KV

IBEW LOCAL 98 PRESENTS:

SOUR CREAM COFFEE CAKE by Jean Neill INGREDIENTS: Cake: « 1 stick of butter « 1 cup of sugar « 2 eggs, beaten lightly « 2 cups all purpose flour « tsp salt « 1 tsp baking powder « 1 tsp baking soda « 1 cup sour cream « 1 tbs Vanilla Topping (optional) Combine: « tsp Cinnamon « cup sugar « chopped nuts « 2 TB butter, cut into small pieces DIRECTIONS: Heat oven to 350°. Combine sour cream, baking soda and vanilla. In a separate bowl, stir together the flour, baking powder and salt. Set aside. In a large mixing bowl, cream together butter and sugar. Add eggs to the mixture, beating well. Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined. Pour mixture into a greased bundt pan with tube. Sprinkle on topping. Dot with butter. Bake for 45 minutes. Open door and allow cake to cool in oven. Remove from pan immediately after taking from the oven.> ROWHOME MAGAZINE

| 41

SPRING IS IN THE AIR

4 8 7

10 12

14 42

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TOGETHER AGAIN

ISGRO PASTICCERIA

are practicing GYNECOLOGY at

photos by PHIL KRAMER

id you know that Isgro Pasticceria once was commissioned to create a cake that looked like the Philadelphia Museum of Art - and succeeded in doing so? When it comes to your dessert table, search no further than this family-owned bakery, nestled in the heart of the Italian Market for the last 108 years. Whether you are craving a creamy home-baked ricotta cheese pie or an intricately designed pound cake, a decadent delight from Isgro is another sure sign that spring has sprung!

Original Easter Bread

Assorted Easter Breads

10 : Easter Egg Basket

Easter Ham Pie

1313 Wolf St Philadelphia, PA 215.465.3000 AND Glendale Executive Campus 1000 White Horse Rd., Suite 612 Voorhees, N.J. 856.435.9090

Assorted Easter Pies

Poundcake Décor Details

11 :

Four Egg Easter Bread

Easter Egg Basket Poundcake

12 : Ricotta Cheese Pie

Easter Ham Pie

13 : Rice Pie

Brown Derby

14 : Assorted Mini Pastries

Pastera

15 : Easter Egg

Dr. Richard Dittrich & JoAnn Casella, CNP

Easter Egg Basket Poundcake Décor Details

16 : Iced Easter Bread with Cream Cheese & Butter Icing

To place your order please visit or call: ISGRO PASTICCERIA 1009 Christian Street Philadelphia, PA 19147-3707 215.923.3092 Hours: Sun 8am–4pm; Mon-Thu 8am–6pm; Fri-Sat 8am–8pm WWW.BESTCANNOLI.COM

JoAnn will also be joining Dr. Dittrich at Professional Aesthetics & Wellness Center Conveniently located at 1315 Wolf Street Philadelphia, PA 215.465.9600 2][\ VM`\ LWWZ \W W]Z /A6 WNÅKM Dr. Dittrich’s MedSpa offers Wellness Programs for both women and men. Services Include: Bio-Identical Hormone Replacement Therapy Laser Treatments and Cosmetic Procedures Medically Managed Weight Loss Anti-Aging Therapies Please Stop In For A Tour!

Isgro Pasticceria is a member of the PRH Business Network. ROWHOME MAGAZINE

| 43

PRHTHE MENU

PASTIFICIO PRESENTS:

MEATBALLS… GOT BALLS?

Bella Angel Bridal Hair & Makeup

We come to you! photo by Andrew Graham Todes

Locations in Old City Philadelphia & Cherry Hill, NJ

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DIRECTIONS: Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Blend bread crumbs into meat mixture. The mixture should be very moist but still hold its shape if rolled. Shape into meatballs. Heat olive oil in a large skillet (to about 275300 degrees). Fry meatballs in batches. When the meatball is very brown and slightly crisp, remove from the heat and drain on a paper towel. >

“If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better...” gohomephilly.com

PIZZERIA PESTO PRESENTS:

Pesto Potato Salad INGREDIENTS: « 5 lb potatoes, cleaned and cubed « 5 stalks of celery « 1 onion , peeled « cup pesto sauce « Salt, pepper and olive oil (to taste) DIRECTIONS: Chop onion and celery fine and set aside. Bring a large pot of salted water to a boil. Add prepared potatoes and cook until al dente. Start checking in ten minutes with a fork. Once potatoes are at desired firmness, remove from water and let completely cool. Toss potatoes in remainder of ingredients to cover completely. Chill, and then serve! >

photos by Mr. Usaji and Jules Stone Soup

INGREDIENTS: « 1 lb ground beef « 1 lb ground veal « 1 lb ground pork « 2 cloves garlic, minced very fine « 4 eggs « 1 cup freshly grated Romano cheese « cup fresh Italian parsley, chopped « salt and ground black pepper to taste « 1 cup Italian bread crumbs « 1 tsp garlic powder « Olive oil for frying

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Pastitsio (Greek Lasagna) serves 8-12 people

INGREDIENTS: « 5 lbs Ground Meat « 1 Onion, chopped « 4 Cloves fresh garlic, chopped « 5 tsp Olive oil « 1 lb. Misko Macaroni Pastitsio #2, (or substitute DeCecco brand Perciatelli) « Parsley (to taste) CREAM SAUCE: « lb Flour « gallon Milk « lb Butter « tbsp Ground cinnamon DIRECTIONS: Heat oven to 275°. Sauté ground meat in a frying pan. While meat is browning add the onion, garlic and parsley. Once meat is browned, drain all excess juice. At the same time, boil the macaroni to al dente. Once you begin to boil the macaroni, you can start the cream sauce. To make this, first melt the butter in a saucepan and then mix in flour until you have a thick paste. Next, add milk (warmed) and cinnamon. Stir well. Now that you have all three parts prepared, you can start to layer the macaroni on the bottom of a lasagna pan. Next, evenly spread the ground meat on top of the pasta. Then layer the rest of the macaroni on top of the ground meat. Lastly, top it all with your cream sauce, spreading evenly. You can sprinkle grated Romano cheese on top for extra flavor. Bake for 40-45 minutes. Let cool, slice and enjoy. > ROWHOME MAGAZINE

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PRHFASHION

SEXY AND THE

CITY

TONY’S

Early Bird Fashions: Spring 2012

TIRES

by ALICIA DELEO & PHYLLIS PALERMO

WE’VE MADE IT THROUGH THE COLDEST months and ostensibly could still get away with wearing cozy boots and comfy sweaters. But why not think spring? Start with a few early bird fashions from PRH’s trend team and say, “Hello spring! The 2012 fashions are here!” Ä

ACCESSORY WATCH È Save your favorite vintage clutch for another TIRES REPAIRED WHILE YOU WAIT

New & Used Tires Any Brand 9th & Oregon Ave. 215.755.1011

day and set off any outfit with this must-have: the Doctor Bag. Pick up one with metallic or silk trims. Studs and leather prints are hot too, but you can also go for good solid colors like cream, yellow or black.

ÈCANDY-COATED

COLORS

Did someone say eye candy? The hottest colors are in sorbet hues such as pastel green, orange, lilac, oceanic blues and citrus. If you are feeling bold and daring, go for the candycoated looks and make a splash like those featured in Christian Siriano’s spring collection. Pristine white has washed the runways as well by big contributors like Chanel and Louis Vuitton. Layer white on white, with a blazer and capri pants. And for a mega chic look, add your fave extra-large sunglasses.

ÈGIRLY SKIRTS

AND DRESSES

Full skirts and drop-waist bands, pleats and midilengths -- these feminine fancies are must have 46

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trends. Find prints like hand-painted florals or daring shapes. Try bold colors and unique cuts. The peplum, a single, short overskirt that instantly adds a little allure or drama to any piece, is all the rage. Best for the straight figure with a slight pouf at the waist, it adds dimension to any dress or skirt, whether cinched or laced at the hips or on the waist. Check out Vera Wang’s spring collection for inspiration. If you’re curvy figured, try the elongated drop-waist.

PAINT ME PRETTY È Makeup this spring is all about the soft features. Go angelic with gray lids and pale pink cheeks, light glosses and sheer balms. For a little heavier look, indulge in pewter on the eyes and pink chiffon blush. Top the look off with small, loose braids that wrap around your head like a halo.

FANCY AFFAIRS È Get the tuxedo chic look with sleek black pants, a fitted white shirt, skinny tie and skyhigh heels. Or mix it up with sparkle and shine by adding a sequin blazer over a short black dress and opaque tights. Add some color to the mix with a red-hot manicure. Q

Time to go shopping! Alicia & Phyllis

Bringing Philadelphia into the 21st Century One Energy Project at a Time

John J. Dougherty, Business Manager

SERVING UP THE MAGIC by JOSEPH VOLPE CEO, CESCAPHE EVENT GROUP photos provided by the CESCAPHE EVENT GROUP

PRHBRIDES GUIDE

erving delicious cuisine that also has stunning visual appeal is such a big part of my wedding planning process. But thereâ&#x20AC;&#x2122;s no denying that the best part of any wedding Iâ&#x20AC;&#x2122;ve ever attended, and every wedding Iâ&#x20AC;&#x2122;ve produced, is the cocktail hour. Cocktail Hour involves a perfect storm of dressed up guests, happy mingling, refreshing cocktails and engaging servers bearing tasty treats. Whatâ&#x20AC;&#x2122;s not to love?

WELCOME TO COCKTAIL HOUR We like to stretch our cocktail hours to an hour-and-a-half, giving the newlyweds and their guests plenty of time to indulge on an abundant assortment of hors dâ&#x20AC;&#x2122;oeuvres. Our jumbo shrimp, lobster, crab legs, clams and mussels often steal the show, but the lamb chops, Hawaiian meatballs, pastas, artisan Italian meats and cheeses, and 30 to 40 different butlered delights always stimulate our guests into weaving their way in and out of conversations about the happy couple. Delicious food and drink seem to magically engage just about everyone at the party. After cocktails and hors dâ&#x20AC;&#x2122;oeuvres, we introduce the new bride and groom and cleanse palates with vibrant salads followed by a fruity sorbetto. DINNER IS SERVED A little dancing, more drinks and a few toasts later, and weâ&#x20AC;&#x2122;re on to dinner service. My dinner philosophy? Weâ&#x20AC;&#x2122;re as good or better than any hot restaurant. An ambitious statement for sure, but this is one of the reasons weâ&#x20AC;&#x2122;re the busiest wedding brand in the city of Philadelphia â&#x20AC;&#x201D; a city of citizens that clearly love food. Our

brides and grooms select three entrĂŠe choices but it seems like every wedding today involves a special vegetarian, vegan or allergy-specific request that keeps our chefs on their A-game. ROOM FOR DESSERT For dessert, we like to blitz our clientele with every pastry possible. Our guests love our chocolate fountains as well as our crepe and dessert stations. Do you want a presentation of delicious cannoli, chocolate dipped biscotti and profiteroles? How about we butler mini root beer floats, milkshakes, warm milk and cookies, fried Oreos, Chipwiches or cheesecake lollipops? We can carry out anything that reflects your lifetime of love for desserts. It is what we do. And we often pair up gourmet after-dinner cocktails like white Russians, hot chocolates and Irish coffee to wash down the sweet delights. Iâ&#x20AC;&#x2122;m certain this narrative has made you hungry to attend a Cescaphe Event Group wedding. I can tell you that whether you attend a celebration at our Cescaphe Ballroom, Tendenza, The Atrium at The Curtis Center or our newly opened Vie at 600 N. Broad Street, you wonâ&#x20AC;&#x2122;t leave hungry. You might even leave with a goodie bag that includes TastyKakesâ&#x20AC;&#x2122;, soft pretzels and cheesesteaks, so you can reflect on how much fun you had at the celebration over brunch the next morning. Now hit that treadmill, start your diet and do everything you do to look good and feel great this year. Thatâ&#x20AC;&#x2122;ll ensure youâ&#x20AC;&#x2122;ll fit into your fancy clothes and be ready the next time youâ&#x20AC;&#x2122;re invited to enjoy an affair with us.

Pat & Anna Scioli

Brand Name Designer Suits from Italy ;XWZ\[ 2IKSM\[ Â&#x152; 8IV\[ Â&#x152; ,ZM[[ ;PQZ\[ <QM[ Â&#x152; +I[PUMZM <WX +WI\[ +][\WU )T\MZI\QWV[ NWZ UMV _WUMV 1744 E. Passyunk Avenue 215.334.0990

CESCAPHE IS A MEMBER OF THE PRH BUSINESS NETWORK. About Joseph Volpe, the Brides Guide. Ever keeping his eyes focused on the latest wedding trends, Cescaphe Event Group CEO/Chef Joseph Volpe is recognized as the areaâ&#x20AC;&#x2122;s leading authority on ballroom bliss. With his innovative approach to the most important celebration of your life, his award-winning Cescaphe Ballroom, The Atrium at the Curtis Center, Tendenza and Vie, combine a captivating ambiance with exquisite cuisine for an unforgettable experience. Visit cescapheballroom.com or call 215.238.5750.

ROWHOME MAGAZINE

| 49

PRHBRIDES GUIDE

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BON VOYAGE AND BON APPETIT! brought to you by LIZ EMORY OF SEASATIONAL CRUISES

s a Cruise Specialist, I travel the high seas and experience the fine cuisine that cruise ships have to offer. If you have dietary needs, they are deliciously met. If you are diabetic, cruises present many low carb and sugar-free foods from which to choose. Watching your sodium intake? You can indulge in salt-free foods as well as an array of beneficial fat-free foods to maintain your healthy lifestyle while on vacation. Here are a few examples of cuisine on a cruise ship:

dishes, dumplings. All this is surrounded by plenty of fresh vegetables and many different types of rice and potatoes. ITALIAN SPECIALTIES - Just like Mama used to make! You will find delicious gravy, lasagna, ravioli, gnocchi, cavatelli, spaghetti, linguine, penne pasta and rigatoni served with meatballs, sausage and braciole.

CARIBBEAN/MEXICAN - Try the tacos, Brazilian steaks, black bean mango salad, chicken tostadas, fiesta rice, shrimp salad, broiled seafood, spicy chicken, tortilla soups and lots more.

DESSERTS - Options galore here! Strawberry cheesecake, chocolate soufflé, ice cream and sherbet, lemon tarts, chocolate truffle cake, rum cakes and many more gooey goodies. For dieters and diabetics, enjoy portions of sugar-free delights like cheesecake, chocolate cake, ice cream and fruit salad.

BUFFETS - Dig into scrumptious salads of every kind including Garden, Caesar, Antipasto, Spring Mix, Rice and Bean salads. Enjoy American fun foods such as juicy burgers, pork chops, pizza, broiled and fried seafood. Asian cuisine offers a lineup of all your favorite Chinese delicacies, chicken on a stick, fresh sushi rolls, noodle

I have traveled many different cruise lines in my years and have always found good, healthy eating options while I am on vacation or critiquing the food they offer to their passengers. And if you are throwing caution to the wind, fear not! Cruises are all about choice and you are free to indulge in any type of food your heart desires while on vacation. Bon Voyage and Bon Appetit! Q

PRHTIPS FROM THE PROS

& RDER LAWO Calling all drivers

HANG UP OR PAY UP by FRANK C. DEPASQUALE JR., ESQUIRE Thinking about sending that text while behind the wheel or letting the new young driver in your life pack the car with his friends? Think again. Learn all about the new driving laws and how they affect you.

John S. Galati Accountant 1522 E. Passyunk Ave. Philadelphia, PA 19147 P: 215.271.5000

C: 856.207.1111

FAX: 215.271.5720

Jo h n S G a l a t i @ c o m c a s t . n e t 52

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I recently heard that cell phone use while driving has been banned in Philadelphia. Is that true?

A: Yes. It has been the law since April of 2009. For some reason, the Philadelphia Police were not aggressively enforcing the ban. They are now. Police cruisers are equipped with roof-mounted cameras designed to detect cell phone use. The fine for violating the cell phone ban is $150 to $300 unless you pay the fine without contesting it within 10 days. Then the fine is $75.

LEGAL The Pennsylvania legislature just passed a State law banning text messaging while driving that becomes effective March 9, 2012. Curiously, the State law does not address the use of a cell phone for calls. Constitutionally, the Stateâ&#x20AC;&#x2122;s silence on that issue voids Philadelphiaâ&#x20AC;&#x2122;s ban on cell phone use after the effective date in March. I suspect the Legislature may pass new legislation correcting the apparent inconsistency in the law or a constitutional challenge will eventually be brought. The fine associated with this offense is $50.

Q: My son is 16 years old and just got his

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license. Is there any limitation on how many kids he can have in my car at one time?

A: Yes. A recently passed State law provides that a teen driver can only carry one non-family passenger under the age of 18 during the first six months of driving. It then increases to 3 non-family passengers under the age of 18 provided that the teen driver maintained a clean driving record during the 6-month period. The limits apply until the teen turns 18 years old.

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His peers again recognized Mr. DePasquale as a Pennsylvania Super Lawyer for 2011. He heads DePasquale Law Offices, 233234 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email: frank@depaspaulelaw.com or visit www.depasquale-law.com

ÂŁ

LEGAL QUESTIONS

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

1327-35 South Broad Street Philadelphia, PA

215-334-1717

215-389-2414

PETER JACOVINI, F.D.

VICTOR BALDI, F.D.

www.Pennsylvaniaburialcompany.com www.BaldiFuneralhome.com

Four Generations of Our Family Serving Your Family ROWHOME MAGAZINE

| 53

PRHMENU

PHILLY FOOD FACTS Madison served ice Philadelphia pharmacist kkk Dolly cream for dessert at the kkk Townsend Speakman added fruit juices to carbonated second inaugural ball, held at the White House, originally located in Philadelphia at 526-30 High Street (now Market Street).

Basset’s ice kkk Philadelphia’s cream (1861) is the oldest

soda water in 1807 and voila! The soft drink was born. Root Beer is considered the kkk original American soft drink, invented by Philadelphia druggist Charles Elmer Hires back in 1875.

ice cream producer in the country. 959-001_PGS_24-61_7.qxd:Layout 1

4/2/09

1:18 PM

Page 60

kkk

Schoolteacher Louis Dubois Bassett first sold his ice cream from a stand at 5th & Market back in 1861.

Reading Terminal kkk When Market started selling food in 1893, Bassett’s was there in all its creamy glory.

The Hires Root Beer kkk Company was founded by Charles E. Hires, a Philadelphia druggist, back in 1893, when he bottled and distributed his soft drink to the rest of the nation. Local concessionaire kkk Robert Green sold a mix of carbonated water, cream and syrup to customers. When he ran out of cream, he substituted ice cream. His sales jumped from $6 to $600 a day and the ice cream float was born! Girl Scouts and cookies kkk first paired up during a fundraiser held in the window of the Philadelphia Gas & Electric Company in 1932. It is now the major annual fundraiser for Scout organizations throughout the nation.

hawkers were The first sugar refinery in kkk Icecalled cream “hokey pokey men” kkk the U.S. was founded on who sold containers of the sweet 3 & Vine. rd

treat through the streets of Philadelphia back in the early 1800s – a forerunner to today’s Mr. Softee truck. surgeon Dr. kkk Philadelphia Philip Syng Physick invented carbonated soda water in the early 19th century. 54

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Philadelphia’s Franklin kkk Sugar Refinery grew to be the largest in the world and by 1870, the combined refineries in the City produced almost $26,000 worth of sugar – a huge chunk of change back then.

In 1685, William Penn gave kkk beer his stamp of approval, calling it “a very tolerable drink” when infused with sassafras or pine. A few years later, Colonists started to experiment with ale. Quaker Anthony Morkkk ris opened his brewery on Front Street below Walnut in 1687, the oldest brewery continuing into the 20th century.

Horn & Hardart opened kkk their first automat restaurant in Philadelphia on June 12, 1902 at 818 Chestnut Street.

kkk

By 1940, Horn & Hardart restaurants were feeding 10 percent of the city’s population every day with dishes like creamy macaroni & cheese, chicken pies, creamed spinach, Harvard beets and baked beans.

kkk

Philadelphian Benjamin Jackson first manufactured mustard in this country in 1768.

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Philip Bauer and Herbert kkk Morris started the Tasty Baking Company in Philadelphia in 1913, naming their product “Tastykake.” Started in 1985 to prokkk mote Philadelphia’s restaurant renaissance, the Book and the Cook is the largest, most expansive annual food festival in the United States.

Philadelphia’s Dock kkk Street was the first food distribution center in the country, established in 1683. Elie Magloire Durand kkk bottled the country’s first mineral water from his drugstore at 6th & Chestnut. Licorice was invented in kkk Philadelphia in 1900, followed by bubble gum in 1928.

Joseph V. Horn and Frank kkk Hardart opened the first Horn & Hardart restaurant in Philadelphia at 39 S. 13th Street on December 11, 1888.

In 1986, Philadelphian Ian kkk Cooper invented the pretzel cone by combining two local favorites – ice cream and pretzels.

Philly born and raised, GOLDENBERG’S! PEANUT CHEWS! candies were developed in 1917 by the Goldenberg family and used by the U.S. Military during World War I as a ration bar. ROWHOME MAGAZINE

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PRHBUSINESS

Anita Ban, Michael Burns, Anna DeFusco, Board Member, Ivana Dussell, Manager, Robert Pacchianelli, Asst. Manager, Christopher Yurkow and Bethann Vogt are some of the friendly faces at PFCU

PHILADELPHIA FEDERAL CREDIT UNION

A FRIENDLY

FACE

by JESSICA LISTA photo by HECTOR VALENTIN

n the wake of our nationâ&#x20AC;&#x2122;s economic troubles, lending institutions are opening the lines of communication with clients â&#x20AC;&#x201C; offering them reasons to stay the course or find a bank that betters suits their personal needs. Numerous people have decided to leave their bank behind and put their faith in a credit union. If you are still on the fence as to whether a credit union is right for you, there is one credit union that not only has a stellar reputation, but is deeply rooted in the history of Philadelphia. The Philadelphia Federal Credit Union (PFCU) makes its members its top priority. PFCU dates back to 1951, when it first opened its doors to municipal employees as the Philadelphia City Employees Federal Credit Union at 12th and Market Streets in the heart of Center City. Thirty-one years later, the credit union decided to modify its name and offer its services to

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a larger audience. Today, PFCU is a full-service financial institution serving more than 104,000 members in several branches throughout the Philadelphia region, including a location at 929 Snyder Avenue in South Philadelphia. With assets exceeding $800 million, PFCU is among the

“OUR COMMITMENT TO SOUND BUSINESS PRACTICES ENABLES US TO RETURN PROFITS TO MEMBERS IN THE FORM OF HIGHER DIVIDEND RATES, LOWER FEES AND MORE FREE SERVICES.” top five credit unions in the area. Karen Eavis, Communications Specialist for PFCU, says that striving to help all members reach their specific financial goals is PFCU’s key philosophy. “Our mission is to help our members build a successful financial future,” Eavis explains. “Our commitment to sound business practices enables us to return profits to members in the form of higher dividend rates, lower fees and more free services.” She cites numerous benefits to banking with credit unions like PFCU, including a prime incentive. “A commercial bank returns profits to their shareholders. PFCU is 100 percent member-owned and our profits are always returned to our members.” In this technology-driven society, companies are constantly on the lookout for customer convenience. PFCU’s micro-site called BetterThanMyBank.com is one of those valuable tools that keeps members up-to-date on the credit union, its services and showcases its Philadelphia roots. “The concept behind BetterThanMyBank is a Bill of Rights theme with actual PFCU members speaking honestly about their relationship with the Credit Union. There is such a rich history in our city and the Credit Union did not want to lose sight of it. We’re proud to be the Philadelphia Federal Credit Union and offer our services to the entire city.” PFCU prides itself in its ties to the community and offers some unique services to help keep members informed on topics including homebuying and financial fitness. Services like free financial literacy seminars along with free financial counseling. In addition, PFCU has its own Volunteer Board of Directors. Two of those directors, longtime Philadelphia residents Anna DeFusco and Elaine Melchiorre, were instrumental in getting the South Philadelphia branch off the ground, Eavis says. “At PFCU, the employees are your friends and neighbors,” she added. “You go in and are doing business with a friendly face. At PFCU you are not just a member.” The Philadelphia Credit Union at 929 Snyder Avenue is a member of the PRH Business Network. Q

Jefferson HeartCare at

Methodist

Left to right: Gaetano Capone, MD; David O’Neil, MD; Andria Jones, DO

Jefferson HeartCare at Methodist welcomes Andria Jones, DO, to the practice. Dr. Jones brings a focus on women’s heart health and medical therapy of peripheral artery disease (PAD) to our patients.

Jefferson HeartCare at Methodist provides: ) Comprehensive evaluation, diagnosis, treatment and prevention of cardiovascular diseases including: congestive heart failure, arrhythmias, heart valve disease, coronary artery disease and PAD.

) Preventive care, especially for individuals with a personal or family history of cardiac disease, lipid disorders, diabetes, smoking or obesity.

) Convenient office location across from Jefferson’s Methodist Hospital.

) Patient-centered, compassionate care. ) Non-invasive, on-site testing. ) Coordination of care with Thomas Jefferson University Hospital when the most advanced technologies and treatments are necessary. 1317 Wolf Street, Philadelphia, PA 19148

To schedule an appointment with one of our specialists, please call 215 -755- 5449 ROWHOME MAGAZINE

| 57

PRH HEALTH

LOVE THE WAY LIFE LOOKS ON YOU

s a 48-year-old active adult, you feel agile and spry. You love to dance, try exciting foods and visit exotic places with a tenacity that runs circles around your youngest child. But when you look in the mirror, your crow’s feet and laugh lines tell a different story. You see only a faint trace of the youth you feel within. You aren’t alone. . « 58

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gohomephilly.com

by LAUREN GORDON

THE PROFESSIONAL AESTHETICS & WELLNESS CENTER PROFESSIONAL

6Zhi]Zi^Xh LZaacZhh C E N T E R

Love the way life looks on you

Dr. Richard J. Dittrich

According to Ropers Reports, 91 percent of women aged 3549 receive aesthetic treatments to feel better about themselves. A facelift is an extremely invasive option that could entail months of recovery, and “revitalizing” creams from the drug store may not work quite as well as they advertise. A safe, FDA-approved option with minimal recovery time and impressive results may sound too good to be true, but can easily be found in Botox™ and Dermal Filler treatments. “So many people just want to look the way they feel,” says Dr. Richard Dittrich, Medical Director for the Professional Aesthetics & Wellness Center (PAWC), a MedSpa he founded to serve the ongoing needs of more than three generations of patients he has served as a trusted obstetrician and gynecologist. “You want to create a natural look and bring people back to where they were 10 years ago.” At PAWC, Dr. Dittrich not only offers top-of-the-line health products and anti-aging therapies, his extensive training and experience guarantees a natural looking result where your facial appearance is significantly softened, not radically changed. “It is all about targeting the anatomy of your body to help smooth the wrinkle definitions that your body has,” he explains. “Knowing which areas should be focused on

brings out the best results.” But with Hollywood horror stories and self-conscious concerns, many avoid these completely safe and effective methods of enhancing their look. At PAWC, Dr. Dittrich and his skilled staff assure clients how these easy treatments can change the way you look and feel about yourself. What is Botox? FDA-approved as an aesthetic drug for 20 years, Botox Cosmetic is a purified protein injected by trained professionals that blocks signals from nerves to muscles to stop them from contracting. This relatively painless procedure will soften and relax wrinkles within three to 14 days of treatment and usually lasts between three to six months. In general, any soreness lasts only for a day and cool compresses or some anti-inflammatory medication will address any discomfort, Dr. Dittrich adds. If there is any bruising or stiffness, it is very temporary. “The needle that we use is a very fine gauge needle. Although you can use an anesthetic for those who are more sensitive, it really isn’t necessary,” Dr. Dittrich assures. “The gauge is so fine, you can hardly feel it. It much resembles the small needles diabetics use for insulin injections they give themselves.”

How are Dermal Fillers Used? There are many types of dermal fillers, Dr. Dittrich explains. The primary products used at PAWC are Juvederm™, Restylane™ and Radiesse™. Both Juvederm and Restylane are made of a naturallyoccurring body substance called hyaluronic acid used to create volume and elasticity in the skin. Radiesse stimulates the body to produce collagen in order to rid the face of deep wrinkles. Dermal fillers generally last between nine months and a year. Since these injections may cause a little more discomfort than Botox, many have built-in anesthetics to reduce pain. The best thing about these aesthetic treatments is that they are not permanent. “By using a filler, you can perk up drooping areas and dramatically enhance areas like the lips,” Dr. Dittrich clarifies. “These substances are easy to work with and very pliable, so patients are overwhelmingly thrilled with the results,” Dr. Dittrich ensures. “In general, Botox works on wrinkles from the nose up, while Dermal Fillers work their magic from the nose down.” The Procedure What can you expect when you make your appointment at PAWC? Your visit begins with a consultation. After completing a medical history form, you fill out

a cosmetic questionnaire so the team can address any questions or concerns you may have. A licensed aesthetician will discuss all of the procedure details before you reach the examination room. While holding a mirror to your face, you will be asked to identify the areas you wish to address with treatment. Both Botox and dermal filler procedures take only 15 to 30 minutes to complete and your restrictions are very minimal. “Because I have been so welltrained in these procedures, I can often easily see what I can do to enhance a person’s look,” Dr. Dittrich says. “But you need to listen to your patient’s concerns, first. Something that might be slightly off may not be a problem area for the client. We cater to each client’s needs and comfort levels while offering suggestions to get the perfect look they want.” So What Will You Look Like? “So many people are concerned that they will look windblown,” jokes Dr. Dittrich. “The idea is to create a look that is natural and to move in slow increments to ensure that you’ll have a look you are satisfied with. We routinely schedule a two-week follow-up visit for just this reason. “This is a feel-good, look-good service,” Dr. Dittrich assures. “We want you to ‘Love the way life looks on you!’” PRH

3 ESSENTIAL SKIN CARE TIPS from PAWC to keep your skin looking its best and to enhance aesthetic treatments

No matter what the season – including winter – always use at least a SPF 15 moisturizer or a sunscreen along with a moisturizer to protect your face when you go outside. Your face is the most exposed part of your body so it sees the most sun damage. In the winter, the sun’s heat may be less because of the

angle of sunlight, but the ultraviolet A and B rays are still strong enough to cause skin damage.

Are you aware that what you eat can dramatically affect how you look? Eating certain foods can improve the appearance of your skin, hair and nails. For instance, blueberries

help keep the skin’s elasticity, preventing wrinkles! Brazil nuts help protect your skin from harmful UV rays and salmon contributes to smooth, soft skin.

Drinking plenty of water keeps your skin hydrated and prevents dryness, resulting in a younger looking,

healthier complexion. Toxins are flushed from your body when you consume large amounts of water, instead of building up in the body and escaping through the pores of the skin, causing acne breakouts.

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PRHHEALTH

A RECIPE FOR YOUR POSTURE by DR. JAMES E. MOYLAN, D.C

W “You’ve tried the rest, now try the best!”

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www.cannulisausage.com 1640 W Ritner St. Philadelphia, PA 19145 1.215.468.7997 60

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hether you are standing in the kitchen preparing a sumptuous meal or sitting at a table about to enjoy the fruits of someone else’s culinary talents, your posture is very important. Just like grandma told you, “Stand up straight, sonny!” Slouching or leaning your head too far forward will fatigue the muscles, ligaments and tendons. This also increases the weight bearing on the discs and can lead to pre-mature arthritis of the neck. This postural stress is also common in the low back. It can increase the forward curve of the lumbar spine and lead to chronic low back pain, sciatica, leg weakness and lower extremity circulation issues. Proper spinal posture also improves your digestion.

« Some suggestions: Standing: Shifting your weight side to side can be helpful, but if you have a small footstool, place one foot on the stool and one on the floor. Make sure your shoulders are back and your ears line up over your shoulders. Sitting: Slide back in the chair. Don’t leave a gap between your low back - hips and the chair back. Also, keep your shoulders in line with your hips and your feet flat on the floor. When I evaluate a patient’s posture, I check from the front, back and sides to ensure proper balance and alignment. I look for variations in your stance and alignment of your knees, the leveling of your hips, height difference of your shoulders and tilt of your head. Once aligned, you will be better able to enjoy your meal -- whether you are preparing or eating it! PRH

Dr. James E Moylan, D.C,. Chiropractic Physician, is a member of the PRH Business Network.

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Dr. Andria Jones Jeffersonâ&#x20AC;&#x2122;s Methodist Hospital HeartCARE

visit to the doctorâ&#x20AC;&#x2122;s office is sometimes an uneasy experience, especially for individuals who are dealing with serious medical conditions. When choosing the right medical professional, individuals seek the most experienced physicians to oversee their care. They also want to feel comfortable with their practitioner. Cardiologist Andria Jones, DO, understands the importance of balancing medical expertise with a personal touch when it comes to patient care. The practice of medicine has always been a significant interest to Dr. Jones. â&#x20AC;&#x153;In high school, I really enjoyed anatomy and dissecting different things. The human body always interested me,â&#x20AC;? she explains. The idea of becoming a doctor not only lingered in her mind, but prodded her to pursue her mission in medicine. Graduating from the Philadelphia College of Osteopathic Medicine in 2004, Dr. Jones completed her residency and fellowship at Lankenau Hospital. In October 2011, Dr. Jones began her work in HeartCARE at Jeffersonâ&#x20AC;&#x2122;s Methodist Hospital, where she specializes in a vast range of cardiology care including echo-cardiology, nuclear cardiology and womenâ&#x20AC;&#x2122;s heart health. Exceptional patient care is always a top priority at Jeffersonâ&#x20AC;&#x2122;s Methodist Hospital, Dr. Jones says. And the personal attention she offers her patients helps ease their minds and lead them down a path to a healthier lifestyle. â&#x20AC;&#x153;Many patients feel anxious coming into the office. My goal is to make each patient feel better and to offer sympathy,â&#x20AC;? Dr. Jones explained. She also feels a special connection with many of her female patients, which is why womenâ&#x20AC;&#x2122;s

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heart health is one of her specialties. A special component to working in womenâ&#x20AC;&#x2122;s heart health is offering comfort, support and advice on a woman-to-woman level. â&#x20AC;&#x153;As a woman, I feel a sympathetic connection with my female patients. I can relate to the women emotionally and offer support,â&#x20AC;? Dr. Jones said. Maintaining a healthy heart is Dr. Jonesâ&#x20AC;&#x2122; main goal for her patients. Not only is it important for those who suffer from heart-related issues, but for everyone, as well. According to the doctorâ&#x20AC;&#x2122;s orders, it is crucial to practice the following heart-healthy tips. Keep lean meats and white fish in your diet. Avoiding red meats is another important component in keeping a healthy heart because many red meats contain high levels of saturated fat. Fresh fruits and vegetables should be consistent in meals daily. Food containing carbohydrates may be difficult to pass up, but its daily intake should be limited. Some of Dr. Jonesâ&#x20AC;&#x2122; final tips suggest at least 30 minutes of exercise, five days a week, as part of your routine schedule. Taking the stairs, walking with friends and riding a bicycle instead of driving are easy ways to incorporate exercise into any routine. And Dr. Andria Jones does not consider her medical profession a job. It is her passion. At Jeffersonâ&#x20AC;&#x2122;s Methodist Hospital, patient comfort and care are consistent efforts. And doctors like Andria Jones fulfill Jeffersonâ&#x20AC;&#x2122;s Methodist Hospitalâ&#x20AC;&#x2122;s reputable standards. Jeffersonâ&#x20AC;&#x2122;s Methodist Hospital HeartCare is a member of the PRH Business Network. PRH

2020 Â PENROSE Â AVENUE PHILADELPHIA, Â PA Â 19145 TEL: Â 215.339.1596 Â Â Â | Â Â Â FAX: Â 215.339.1598 E-ÂMAIL: Â philadelphia@minutemanpress.com

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PRHHEALTH

OBAMAâ&#x20AC;&#x2122;S HEALTH CARE REFORM HOW WILL THESE CHANGES AFFECT YOU? by DR. RICHARD DITTRICH

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n March 23rd 2010, President Barack Obama signed the Patient Protection and Affordable Care Act (ACA) into legislation in order to initiate a massive overhaul in the U.S. healthcare system. Based on the old system model, the U.S. was spending nearly 17 percent of its Gross Domestic Product (GDP) on healthcare costs, the highest among any developed country. Yet 46 million Americans remained uninsured. According to recent polls, more than 49 percent of Americans still are confused about the legislation, what it means and how it will affect them. Below are answers to some of the most frequently asked questions regarding the ACA.

ÂŤ Is my company required to provide me with healthcare insurance? Under ACA guidelines, companies that employ 50 or more workers are required to offer employees healthcare coverage or risk fines. If your company employs 200 or more individuals, your company is required to enroll you in a company-sponsored healthcare plan. You may opt out of this coverage if you choose. ÂŤ Is coverage available to unemployed workers even if my former company did not offer health insurance? If you are currently unemployed, you may be eligible to receive coverage from a statebased health insurance exchange that will go into effect in 2014. These exchanges are designed to create a one-stop online shopping site where you can purchase independent, individual health insurance. The goal of these exchanges is to create transparency and stimulate competition between health insurance companies, enabling individuals to purchase coverage unattached to previous employers at an affordable cost. ÂŤ How will this legislation impact Medicaid coverage? The ACA will expand Medicaid - a program that provides health insurance for the poor - to cover Americans with incomes that are up to or below 133 percent of

the United States poverty line. As opposed to previous years, Medicaid also will offer coverage to non-disabled, non-elderly American citizens without dependent children. ÂŤ Are you over 65 years of age or nearing the age of Medicare eligibility? In order to help fund this healthcare system expansion, the ACA will initiate cuts in the rate of reimbursement (amount that the Medicare program pays) to physicians and hospitals for treating Medicare and specifically, Medicare Advantage patients. It is unclear how these cuts will affect the growth and development of the medical field. ÂŤ What does Compulsory Healthcare Coverage mean? An important aspect of the Patient Protection and Affordable Care Act is that it mandates â&#x20AC;&#x153;Compulsory Healthcare Coverageâ&#x20AC;? making healthcare insurance a requirement for every American resident. After much debate over the constitutionality of mandatory health insurance, the U.S. Supreme Court will rule on this aspect of the ACA in June. However, regardless of whether or not the Court rules for or against compulsory coverage, the ACA has initiated massive changes in our healthcare system that are here to stay.

Dr. Richard Dittrich is a member of the PRH Business Network. O Richard Dittrich, D.O., is the Founder and Medical Director of Professional Aesthetics & Wellness Center, 1315 Wolf Street, Philadelphia, PA. 215.465.9600. Call today to schedule a comprehensive consultation. Dr. Dittrich is also available for consultation at his office in Glendale Executive Plaza, 1000 White Horse Road, Suite 612, Voorhees, NJ. 856.435.9090. Visit wellnesscenterpa.com for more information.

$IBE 4IBOL

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RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. O

Philadelphia RowHome Magazine presents

ONCE AGAIN, MEMBERS OF THE Philadelphia Eagles walked the runway in fashions by Pat Scioli, “tailor to the Eagles,” during Philadelphia Rowhome Magazine’s annual Red Carpet Gala held this year at Vie. Sponsored by Cescaphe Event Group, the evening con-

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venes more than 300 members of the PRH Business Network, celebrity guests and media personalities to celebrate our business community – the heirs and the entrepreneurs that are the economic backbone of our city of neighborhoods. As part of

gohomephilly.com

its annual ‘Salute to Service’ program, PRH presented its 2011 Blue Sapphire Awards to Bobby Henon (Community Service), Bill Conlin (Harry Kalas Memorial Sports Award) and Charlie Gracie (Lifetime Music Achievement Award), whose new hit, “Baby Doll”, is

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photos by PHIL KRAMER PHOTOGRAPHY PERRETTI PHOTOGRAPHY BOLD IMAGE GROUP JOHN MCMULLEN

BLUE SAPPHIRE AWARD

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RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. O

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ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOO

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remember the day Frank Sinatra died. My grandmother was bawling her eyes out in the dining room,â&#x20AC;? reminisces 19-year-old crooner Brandon Tomasello as he adjusts his crisp suit sleeves. His mannerisms are that of an old soul. He walks over to a bookshelf in his familyâ&#x20AC;&#x2122;s livingroom. He brushes his hands along a serious lineup of Frank Sinatra CDs. One by one, he calls out the titles of his collection. He starts with Sinatraâ&#x20AC;&#x2122;s Gold Album, fondly remembering the first song, â&#x20AC;&#x153;Young At Heart.â&#x20AC;? He recalls how he memorized Sinatraâ&#x20AC;&#x2122;s breaths, fell in love with his arrangements. He explains how his passion ultimately evolved into a career. He quickly backtracks. While a third-grader at the Philadelphia Performing Arts Charter School, Tomasello says he met his own â&#x20AC;&#x153;Rat Packâ&#x20AC;? member - Stephen Garbesi, presently co-owner of FIMA Productions â&#x20AC;&#x201C; a multimedia business he and Tomasello began in their junior year of high school. It also was back then when he first met the schoolâ&#x20AC;&#x2122;s fiery

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mentor, founder and CEO Angela Corosanite. Tomasello credits his reluctant singing career with his acceptance into the Philadelphia Boys Choir way back when. â&#x20AC;&#x153;That audition was the beginning of my â&#x20AC;&#x2DC;but I donâ&#x20AC;&#x2122;t want to do itâ&#x20AC;&#x2122; phase,â&#x20AC;? Tomasello laughs. â&#x20AC;&#x153;But Angela wouldnâ&#x20AC;&#x2122;t have any of that.â&#x20AC;? She pushed Tomasello to excel at every turn. From the choir to starring rolls in plays like Guys and Dolls, a Sinatra signature performance, the talented teen said Corosanite was there to nudge him onto center stage time and time, again. After graduating high school, Tomasello accepted a part-time job at the Charter School. Corosanite asked him to sing a Sinatra tune at the Schoolâ&#x20AC;&#x2122;s annual gala. Despite his departure from the stage a half-dozen years prior, Tomasello entertained the thought of a comeback. He started rehearsing in the studio that he and Garbesi built. When Garbesi heard him sing Sinatra, he made up his mind. Brandon Tomasello would cut an album. â&#x20AC;&#x153;No matter what I did, it came back to Sinatra,â&#x20AC;? Tomasello says.

Call For Details 215-704-4958 Singing, Tomasello adds, was not a top spot on his career path. His dreams included fighter pilot, maybe a funeral director. â&#x20AC;&#x153;I didnâ&#x20AC;&#x2122;t choose Sinatra. Sinatra chose me,â&#x20AC;? he laughs. One quick year later, Tomasello found himself on the upper rungs of the entertainment ladder â&#x20AC;&#x201C; a level that artists dream of reaching. With help from family and friends, his smooth vocals caught the attention of entertainment manager Joe Donofrio. The seasoned scout recognized the singerâ&#x20AC;&#x2122;s ability and encouraged him to refine his sound through vocal lessons provided by Cathy Donofrio. As he set out to perfect the pitch, Tomasello wanted to mimic the look. Searching for something Retro, he said he was mesmerized by an old black & white photograph of Ole Blue Eyes that hangs on the wall of local jeweler Dan Olivieri. A suited Sinatra sports a stunning pair of cuff links, custom designed by Olivieriâ&#x20AC;&#x2122;s father for the legendary entertainer back in 1951. He asked Olivieri to make him a pair of his own, along with a family crest engraved pinky

ring like the one Sinatra wore and a signature â&#x20AC;&#x153;Tomaselloâ&#x20AC;? lapel pin. Fine-tuned and dressed to impress, Tomasello landed a regular gig at Atlantic Cityâ&#x20AC;&#x2122;s Whiskey Lounge in Resorts International Casino. He got to perform with entertainers like Joe Piscopo (who dubbed him â&#x20AC;&#x153;The Kidâ&#x20AC;?) and Grammy winner Jimmy Sturr. Brandon Tomasello credits Resorts CEO Dennis Gomes with giving him his first break. He let him perform his act, â&#x20AC;&#x153;Sing, Swing, Sinatraâ&#x20AC;? at the casinoâ&#x20AC;&#x2122;s Superstar Theater â&#x20AC;&#x201C; the same room where Sinatra himself performed many times. The young singer says he was overwhelmed by the showâ&#x20AC;&#x2122;s rave reviews during its more than month-long recent run. â&#x20AC;&#x153;I want to keep improving and learning how to do this the right way,â&#x20AC;? Tomasello says. But like all dreamers, this charismatic crooner has an ultimate goal. â&#x20AC;&#x153;To do this with a 22-piece orchestra and record an album for Capitol Records like Frank. Even if I never reach the historic level he did, doing this is like a dream come true.â&#x20AC;? Q

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Photo was taken while filming for Animal Cuts BMX video; photo previously appeared in Dig BMX magazine. Rider: Tom White Photo Credit: Rob Dolecki/ Animal Bikes/ Dig BMX Magazine References: www.animalbikes.com, www.digbmx.com, www.twicebmx.com

BMX

STAR HAS ROWHOME ROOTS by MARIA MERLINO photos by HECTOR VALENTIN

ove over Bernard Hopkins, Cole Hamels and Claude Giroux. There’s a new sports idol in town – devil-may-care thrill-seeker and international BMX star, Tom White. The fearless rider is known to do any grind down stair rails or balustrades and has the multiplebroken-bones X-rays to prove it. You can watch his moves at FDR Park or 15th and Market. “When I was in middle-school, I saw a few boys doing flips and things on a ramp,” he recollects. “I had that urge to do it, too. There weren’t that many in the crowd and I wanted to be part of it. My first bicycle was a piece of junk, but I got a little job and part by part, I had a decent bike.” He is now sponsored by three companies and is a spokes model for them. “Animal Bikes has all the parts, like tires and handlebars. Scavenger sells the actual frames for the bikes and I wear DT Shoes.” Every three months. the companies shoot footage of him. 70

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For those who are new to the sport, BMX bike racing, an offshoot of motocross, had its start in 1970’s California. Skilled riders dazzle their audiences with speed, balance and coordination during gravity-defying performances. When Center City’s Love Park was remodeled, the result was a less “user-friendly” gathering spot for the city’s skateboarders, BMX Bikers and X-Game enthusiasts. Despite a powerful pitch to “Share the LOVE” from native actor Kevin Bacon, the city was dealt a major economic blow in its failed attempts to attract this youthful key market. A world traveler with his sport, White spent hours on the streets. “Me and my roommate, we used to come to the city every single night. After 9 PM, businesses are closed, so you can ride the whole city. It kind of made sense to move here.” Well-known men’s hair stylist, Sandy O’Donnell, White’s girlfriend of seven years and new mom to baby Nathan, quickly realized that White was more cosmogohomephilly.com

politan than any of her friends. “He would go to New York or Baltimore on weekends with his sport. He went to Barcelona and that was difficult because it was a monthlong trip and we were just starting to get to know each other. A week I can handle, but more than a week, I get antsy and miss him and I want him to come home.” Now living in Pennsport in a home that was gutted and transformed, White and O’Donnell are the new modern couple. “We do have a 50/50 relationship,” O’Donnell lets me know. “Everybody says you had a baby, now you have to get married. We’ve been together for seven years. The only thing different is a ring on the finger, so we’re not in a rush to do it. I always said that I don’t care what order we did things in. As long as you know you’re with the right person.” Though a modern-age couple, they have an old world charm. Both love the row home lifestyle. “When we lived on Winton Street, there

were five houses connected. We were all friends,” White said. Fatherhood is an embraceable experience for White. “Not to say that it’s not hard,” he nods. “I can’t complain about anything. It’s been easy so far. The only problem I think we might have is when I go on trips because I travel a lot.” “I don’t even think that’s going to be that much of a problem,” O’Donnell cuts in. “ Nathan is the first grandkid on both sides!” Though he is passionate about his sport, plans include a business for White in the future. Already a spokesman for BMX-related products, White says he would like to open a storage facility one day. “I want to be my own boss.” For now, life is pretty ideal for the White-O’Donnell family. “We really enjoy everything. Living-wise, the baby, the dog, the house. I wouldn’t change anything,” O’Donnell agrees. “We can both have our individual time and time together. We talk about our plans for the future. This is our young home.” Q

H   O R P S   U C since the 1930s

14 E. Snyder Avenue – South Philadelphia (Across from Snyder Plaza) 215-463-1951

.. Hours of Operation MON - FRI 6:45  - 3:00 

(grill shuts down at 2:30 pm) Look out for Saturday spring hours starting in April!

by LEO ROSSI

WRITER, ACTOR, PRODUCER EASTMAN-ROSSI PRODUCTIONS

elebrities are always seeking great food emporiums. South Philly’s own Steve Martorano has had the #1 Italian restaurant in the Miami area for the last 10 years with Shaq O’Neal as his “biggest” customer. Even the cast of the Sopranos hangs out there. When I told Steve that I was in Miami, he said, “You better stop by, Cuz.” When I walked in, he had my scenes from Analyze This playing on his four flat screen TVs. Closer to home, culinary genius Frankie Borda has his own celebrity hot spot, Franco Luigi’s, located in the heart of South Philly at 13th & Tasker where the elite go to meet and greet. As you stare at walls lined with photos of celebrities who have dined there, waiters, who are also opera singers, take turns serenading you while you feast.

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West Coast

SIZZLES IN MIAMI

John’s Roast Pork

MARTORANO’S

PRHFILM

When I was in Philly in November, I did a TV commercial for the new Indian restaurant, Tashan, at 777 S. Broad Street. The food is a five-star extravaganza. Anumpam Kher is a famous actor from India and was in town while filming a movie with Robert DeNiro and Philly’s own Bradley Cooper. Kher said to me that Tashan was one of the best Indian restaurants he has ever experienced. He liked it so much, he arranged a dinner party for the entire cast. Last, but certainly not least, Tony Luke’s at Front Street and Oregon Avenue is a magnet for celebrities who are in Philly. While I was inhaling my Pork Italian sandwich, Michael Vick and Riley Cooper from the Eagles walked in. Ten minutes later, radio talk show legend Tony Bruno arrived and ordered six cheesesteaks to go! Ciao Philly! Q

East Coast

by SHARON PINKENSON EXECUTIVE DIRECTOR, GREATER PHILADELPHIA FILM OFFICE

DINNER, TV, FOODIES & FILM!

oodies and film fans have been enjoying an enduring friendship since the early days of cinema and long before Rocky Balboa ate his first cheesesteak. Food provides the ultimate comfort and film depicts some of life’s most memorable milestones -- but that is not at all the extent to which these natural collaborators engage. What about when dinner stars in the movie as was the case in Law Abiding Citizen (Jamie Foxx, Gerard Butler)? An item from DelFrisco’s Steakhouse was a key part of the storyline after the producers/director dined there during their initial location visit to Philadelphia (fact: this is also the site of the train station scene from Unbreakable). Another leading steakhouse to appear in a locally produced blockbuster is Union Trust, which was used as a location for the James Brooks film, How Do You Know (Reese Witherspoon, Jack Nicholson, Owen Wilson). Getting filmmakers to pay restaurants as locations…what a great and novel idea (shameless plug: advertise on film.org)! Even more exciting (to nonrestaurant owners) might be

when dinner is the production. Philadelphia and the region have been road-trip destinations for several. Kitchen Nightmares, in town to whip a deserving restaurateur into shape, should be commended for donating unused set equipment as part of GPFO’s GreenerSETS initiative. Rachael Ray treated a live South Philly audience to her quick, affordable and tasty family meals. The Food Network’s Dinner: Impossible produced by ShootersTV, was such a success that it inspired Restaurant: Impossible, also produced at the Philadelphia production and post-production house. And finally, sometimes dinner is just a traditional destination. Stephen Starr (Starr Restaurants) reported that Robert DeNiro ate in every one of his fabulous eateries during fall filming of The Silver Linings Playbook (Robert DeNiro, Bradley Cooper, Jennifer Lawrence). To learn more about hosting and advertising opportunities for marketing your restaurant or catering services to film productions, please contact Nicole Giles at nicoleg@film.org or call GPFO at 215-686-2668. Q

ROWHOME MAGAZINE

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PRHARTS & ENTERTAINMENT

5 6 1: The Sounds of Sinatra’s Sid Mark and the Big Talker’s Michael Smerconish. | 2: The famous Joe Piscopo. | 3: The one and only Sid Mark! | 4: Actor Bill Boggs, Ilene and Russ Cowan of Famous 4th Street Deli and long time Sinatra family friend, Merrill Kelem. | 5: 76ers PA Announcer Tom Lamaine, WMMR’s Pierre Robert, Jerry “the Geator with the Heater” Blavat and Sid Mark. | 6: Olivieri Jewelers presents 14K Gold cufflinks to Sid Mark and Joe Piscopo.

THE BEST IS YET TO COME… CELEBRATING 55 YEARS OF

FRANK & SID by MARK CASASANTO

| photos by MIKE MOFFA & MEG CAPOBIANCO

t is difficult to imagine anyone doing anything for 55 years. But as sure as William Penn stands watch over our great city, so too does former Philadelphia RowHome Blue Sapphire Award recipient Sid Mark when he brings The Sounds of Sinatra to the people who love him most every weekend. This past November, a few hundred of Sid’s friends, fans and family joined in celebration at Galdo’s in South Philly to honor this Philadelphia legend. Broadcast pioneers, Jerry “the Geator with the Heater” Blavat, Pierre Robert, Bob Craig, Dom Giordano and Tom Lamaine were on hand as was actor and journalist Bill 74

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Boggs to wish Sid “the best of everything.” After emotionally-charged tributes from the likes of luminaries such as Tony Bennett, Larry King and Brian Williams to name a few, funny man-turned-songster Joe Piscopo took to the stage to honor Sid and began to swing. Backed by the City Rhythm Orchestra, Piscopo popped through a set of Sinatra classics to the delight of an appreciative Sid Mark and his capacity crowd. To echo the sentiments of Ol’ Blue Eyes himself regarding Sid Mark, and on behalf of all of us here at Philadelphia RowHome Magazine, “You’re a true friend Sidney and we love you!” Q

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TRIP

by MARK CASASANTO

IN MY 46TH YEAR OF LIFE, I HAVE FINALLY come to realize the relevance of the mushroom. As a child, the only mushrooms I knew tasted like overboiled bursts of blah. I guess the gifted Italian ladies in my life just never mastered the art of “i funghi”. There were no portabellas or porcinis, just slices of brown boredom in a bowl. But as I took the helm in my own kitchen encounters, I was quickly taken by the magic of the mushroom. Little did I know that the epicenter of all things mushroom lies just a short drive down Route 1 in scenic Chester County, Pennsylvania. In my quest to learn more, I headed south to meet with a pair of local experts, Jamie and Chuck Ciarrocchi of Modern Mushroom Farms. Like their grandfather before them, a native of the Abruzzo region of Italy, the brothers represent the third generation of Ciarrocchis to harvest mushrooms. And if you’re wondering, yes, that is their sister Pat, who has been a reporter on KYWTV News since the 1980’s. I had previously contacted Jamie in a quest to find some “wild mushrooms.” My wife’s grandfather was known to disappear for days on end, returning with bunches of mushrooms that were ultimately blanched and jarred for use in his famous Chicken Cacciatore. When I picked up a tray of oyster mushrooms at last year’s Mushroom Festival in Kennett Square, the “Mushroom Capital of gohomephilly.com

the World,” it was the closest my cacciatore came to adding that long lost ingredient from dinners gone by. Out on the wharf, the steaming rows of compost blend sit in neat, tight rectangular rows emitting smoke and gas by-products into the cool, crisp winter afternoon. From there, we walked the impressive 8.5 acre indoor facility that houses everything from the corporate offices to the harvesting bays. Along the way, the compost blend becomes inoculated with mushroom spawn (seed), then cased in its wooden beds and topped with a peat moss mixture. The watering process begins and soon fresh air will be introduced to the rooms. Pinning (growing) then occurs, eventually giving way to the harvest and picking process. All told, “about a 45-day process,” says Jamie. “It’s a 24/7 operation.” Once harvested, the freshly-picked product hits the refrigerated processing building where the various varieties are prepared, packaged and labeled for sameday shipping. More than 525,000 pounds of handpicked mushrooms ship from this building weekly. In addition, Modern Mushroom Farms is the exclusive distributor for all Green Giant Mushrooms. In fact, Pennsylvania is responsible for about 70 percent of the United States’ production of mushrooms. To enhance your mushroom experience, the family also operates Rockee’s Mushroom Outlet about 10 miles down the road from Modern Mushroom Farms (just across from Lincoln University). You can purchase all the fresh-picked products you need at either location. Take your own mushroom trip by visiting www. modernmush.com for everything mushroom. As Jamie will confirm, “Mushrooms never take a day off.” Q

PHILADELPHIA

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ember of the To become a m twork Ne s PRH Busines or Dawn tte re Do Contact or at 215.462.9777 hilly.com info@gohomep P Subscriber, To become a VI 5.462.9777 call Carol at 21 mephilly.com ho go to on or log

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| 77

PRHPETS

FURRY FRIENDS

HELP YOU KEEP YOUR

RESOLUTIONS

by DANA SPAIN Founder & President, PAWS Philadelphia Animal Welfare Society

f you are like most people, you made New Year’s resolutions just before or after the big ball dropped in Times Square. Now that it’s February, studies show that you are probably not as resolved to change as you were only a month ago. According to statistics, ProActiveChange.com reports that the most common resolutions are health related: quitting smoking, losing weight, and exercising more. But studies reported by Psychology Today and Web MD suggest that only 64 percent of people who make New Year’s resolutions are still keeping them after one month. And the number drops to 46 percent after six months. We know that being healthy is an important part of living a happy life so why do we fail to reach the goals set just months before? The biggest obstacles to change are ingrained habits that appear to keep our lives “normal” and “comfortable” and the lack of outside emotional support to help change bad habits into good ones. It stands to reason that going it alone is the toughest way to achieve one’s goals -- and sometimes deconstructive criticism from loved ones can be just as bad. Enter your new best friend and exercise buddy: your pet! Pets have no preconceived notion of whether you are doing good or bad things; they simply want to love and be loved. Man’s best friend really does stand by you when other “friends” may let you down. Turn to your pet (or adopt a new best friend) this time of year and start keeping those resolutions by working on them together. Here’s how: 78

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PAWS is funded entirely by donations. Help us continue our mission and offer services to those in need. Donate online at www.PhillyPAWS.org or mail to: PAWS 100 N. 2nd Street Philadelphia, PA 19106

PLAN YOUR EXERCISE Take a walk for both your dog’s call of nature and also to get both your heart rates up. Animals, like humans, need exercise and a balanced diet to keep them trim, fit and healthy. A good walk or run with your dog will do you both a world of good. Be mindful of the cold for your pooch just as you would yourself. Set achievable goals each week and stick to them: choose a length of time/distance and gradually increase them each week. Always reward yourself and your pooch after an exercise session with a healthy snack. A chew toy or fiberfilled treat for him and fresh raw vegetables or a handful of almonds for you will keep you both performing your best. Too cold to take your pooch outside for a long walk? Exercise inside with a rugged pull toy for 20 to 30 minutes. You might not think this is good exercise for you but depending on the size, strength and tenacity of your dog, you will get a great core and upper body workout in the comfort of your living room. Cats might seem to have their own way of burning off calories where even the oldest cat will tear across the room, up and down the stairs for no apparent reason. Give them something to chase and join in the fun and exercise -- inside only, please. gohomephilly.com

Climb your staircase and throw a ball with a bell inside down the steps. Run after the ball while Fluffy chases alongside you. For apartment dwellers, you can use this same game from room to room by bouncing the ball and chasing after it. It might seem silly but it is a lot of fun, good exercise for both of you and a real bonding experience. Afterward, you can reward yourself with crunchy treats! WATCH YOUR DIET (AND THEIRS) Obesity in animals is common in this country (as it is with humans) and is directly related to the onset of a number of chronic illnesses and disease. Make your pet a diet partner by limiting treats for both of you and using them only as a reward for achieving health-related goals. Watch your meal portions as well. You both might be a little hungry in the beginning as you break the habit of cleaning your plate and going back for seconds but both of you will sleep better, move more easily and feel stronger as a result. FIND YOUR FURRY EXERCISE PARTNER AT PAWS Need a new friend to help you keep your resolutions now and for years to come? PAWS is Philadelphia’s largest animal rescue and only no-kill shelter. Visit our boutique Adoption Center at 100 N. 2nd Street (at Arch Street) to meet our cats and dogs. We are open 7 days a week. For hours of operation, information on adoption and a list of adoptable animals ready for their new home, visit www.PhillyPAWS.org Q

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PRHPETS

KEEPING

FAMILIES TOGETHER

by G.W. MILLER III

n the first day that the Red Paw Emergency Relief Team existed back in July, Jen Leary received a phone call at 5 a.m. “There’s a fire in North Philly,” she was told. “There are six pit bulls that need help.” She reached out to another volunteer and they collected the displaced dogs whose home had been decimated by flames. Leary put three dogs in her back seat and the other volunteer took the other three. All six animals found shelter at a boarding facility until their owners could recover from the fire. “I’m certain that had they gone to Animal Control, the dogs would have been put down,” Leary says, referring to the animal shelter contracted by the City of Philadelphia. “Our whole goal is to reunite the animals with their families.” That auspicious beginning sent Leary and her small team of volunteers down a path they couldn’t have imagined.

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“I’ve been on call every day since,” she states. She gets phone calls at all hours of the day and she frequently has to dash off to far flung places to rescue distressed dogs and cats whose families have suffered tragedies. Then, she has to find a temporary home for the animals, and occasionally, get them medical treatment. “What Jen is doing is amazing for people who have no resources,” says Linda Bialous, the owner of Country Kennel in Lindenwold, NJ, one of the facilities that provides care for Red Paw animals. “These people have lost everything in a fire. It could be devastating to lose your animal, too.” Red Paw began because Leary, a firefighter with Engine 20 in Chinatown and the Philadelphia County Animal Response Team coordinator, kept seeing animals not cared for at emergency scenes. The Red Cross would step in and provide food, clothes and shelter for people but animals were usually collected by the city and sent to the Animal Care & Control Team shelter. There, they would be among the hundreds of other abandoned or unwanted animals, at a facility that euthanizes hundreds of dogs and cats every month.

Animals taken in by Red Paw are guaranteed two weeks of emergency care but most dogs and cats are fostered for more than one month as owners try to get back on their feet. “It takes way longer than two weeks for people to recover from a fire,” Leary says. “Just knowing your animal is not in a shelter and you don’t have to get them within 48 hours or they’ll be put down, that’s very reassuring.” Red Paw acts as a resource for the Red Cross of Southeastern Pennsylvania, so they contact Leary when animal services are required. There is no funding stream beyond donations. Fosters and area kennels volunteer their time and space. Leary, who has four cats, two dogs, a turtle and fish, has fostered Red Paw rescues in her South Philadelphia home. Red Paw is in the process of becoming a non-profit organization. There are already eight board members, one of whom is Leary’s battalion chief. Her deputy chief’s wife is among the volunteers, as are other firefighters. “The fire department has been really supportive of Red Paw,” Leary says. “Before we started, there was no one looking after the pets. We’re all animal lovers.” Q

VISIT WWW.REDPAWEMERGENCYRELIEFTEAM.ORG ROWHOME MAGAZINE

| 81

WHEN FOOD AND THE INTERNET

PRHTECH

rubHub is a service that helps hungry people find local restaurants that deliver food within their immediate neighborhood. Restaurants, complete with full menus and integrated Yelp reviews, are found based on user query and geographic proximity. Customers can conveniently place orders online via the web or through the free GrubHub app on any mobile device. GrubHub’s value to both the customer and the restaurant lies within the direct connection it makes between the two parties. Famished customers place their order for pickup or delivery with GrubHub with no additional cost. For helping to establish a connection that creates a new channel for demand, restaurants kick back a small commission from their profits to GrubHub. Founded in 2004 by two Chicago-

UNITE by DANIEL P. OLIVIERI, III

based software engineers, Mike Evans and Matt Maloney, GrubHub managed to raise enough venture capital to pioneer the emerging online food delivery service industry with a simple, savvy and slightly disruptive business model. Originally marketed to academic campuses and college-aged students, GrubHub saw tremendous growth almost instantly… and the numbers don’t lie. From 2007, GrubHub has seen annual revenues jump from less than $1 million to an $8.3 million spike in 2010. And they operate with fewer than 100 employees! Currently serving nationwide throughout almost 20 major cities, over the last six months, GrubHub has seen an astonishing 300 percent increase in orders made just through mobile devices alone. With GrubHub’s app, users can now save credit card information and

leave their wallets at home or not even have to get off the couch to pay for their food. While their yearly numbers are impressive, the growth of GrubHub hinges on the acquisition of new customers as well as retaining customers to increase annual revenue. Evidence suggests that GrubHub’s success has been facilitated by customer loyalty, superior customer service and a certain convenience factor. Fellow entrepreneurs should take notice. GrubHub is removing traditional barriers within the food and service industry while completely rewriting its own rules for success. Q Bon appetite! Daniel Olivieri is a systems administrator, journalist and entrepreneur currently living in Philadelphia, PA. Follow him on Twitter: www.twitter. com/hey_daniel

Francis S. Matarazzo, DDS Anita M. Milici, DMD 2416 -18 S. Broad Street Philadelphia, PA 19145 215-389-3161 www.matarazzoandmilicigroup.com The South Broad Street office of Drs.’ Matarazzo and Milici have been creating healthy, beautiful, smiles for discerning patients from the Main Line to the Jersey Shore. Both doctors have dual specialty training from Penn’s elite Periodontal– Prosthesis program. Their office offers highly advanced technologies and their team is dedicated to ensuring a warm and personal experience. Services include: :fjd\k`Z ;\ek`jkip1 M\e\\ij2 Qffd N_`k\eè^2 GfiZ\cXè I\jkfiXk`fej G\i`f[fek`Zj1 CXj\i K_\iXgp C8E8G 2 Gum Sculpting and Grafting @dgcXekfcf^p1 Jli^`ZXc GcXZ\d\ek Xe[ I\jkfiXk`m\2 *$; IX[`fîXg_p @em`j`c`ê Fik_f[fek`Zj J\[Xk`fe & Jc\\g ;\ek`jkip 9fkfo# ;\idXc =`cc\ij Xe[ GIG <e_XeZ\d\ek Pictured: =iXeZ`j J% DXkXiXqqf Xe[ 8e`kX D% D`c`Z`

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COOKING

APPS

by JOE OSBORNE

FOR CULINARY GENIUS

and iPad, Free to $9.99)

Y PRHTECH

ou’re having a bunch of friends over for dinner tonight but you forgot to go shopping and they will all be at your house in an hour. What do you do? Once again, that iPhone or Android phone in your pocket could save your forgetful behind. There are a host of apps available in both the Apple App Store and the Android Market that could help you make a scrumptious meal-whether you’re prepared or not. HOW TO COOK EVERYTHING: By New York Times columnist Mark Bittman, this app’s title alone should be enough to download at least its free version. While the freebie comes with 102 essential recipes, for $9.99, would-be cooks will score more than 2,000 recipes. Cooking for veggie lovers? Bittman has an app for that, too. (For iPhone

WHOLE FOODS MARKET RECIPES: If you’ve recently jumped into the health craze, you’ve more than likely walked into a Whole Foods Market (and walked out with an empty wallet). Even if you’ve found more economical resources for healthy foods, this free app provides a number of recipes that users can create around dietary preferences like low-carb and gluten-free. (For iPhone and iPad, Free) LOCAVORE: For those who’d rather support their local farmers’ markets than some dastardly corporation, this free app helps point them out and lets you know what’s in season. Users can share their rare food discoveries on Facebook and find recipes to cook up with the in-season ingredients they pick up. (For iPhone, iPad and Android, Free) COOK IT ALLERGY FREE: One of your

friends coming tonight just texted you saying that he’s allergic to soy sauce, but you planned on making stir fry. Oh, and he’ll be there in 30 minutes. Download this app to find quick alternatives, but more importantly, learn how to turn your recipes into nonallergenic dishes. (For iPhone and iPad, $4.99 and $8.99) BIGOVEN: This is the ultimate app for unprepared at-home chefs. BigOven offers more than 170,000 recipes, but its miracle feature is called “Use Up Leftovers.” This enables users to enter whatever might be in their fridge and the app will come up with a meal. An hour of panic just turned into an hour of cooking. (For iPhone, iPad, Android and Windows Phone, Free) Q Joe Osborne is a freelance technology writer for sites such as games.com and PCMag

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2509 South 4th Street Philadelphia, PA 19148 215-271-1080 stmonicamanor.org ROWHOME MAGAZINE

| 83

IT’S GOOD BUSINESS TO BE ON

FACEBOOK PRHTECH

by ANTOINETTE MARIE JOHNSON, CEO, At Media

WHY SHOULD MY BUSINESS BE ON FACEBOOK? This is a question I am asked too often. Over the last three years, I have consistently tripled income for my own business and our clients with much of the success owed to the ability to utilize the web and social media. So to me, the answer is simple: Facebook is listed as the most frequently visited website on the World Wide Web, even more popular than Google. Every day, about 200,000 people sign up for Facebook accounts. Likely, 3 out of 4 of your competitors are already using the social media tool. Steering away from using Facebook is like placing yourself in the most inconvenient of locations. You’ve heard of the Starbucks effect, where it’s better business to place yourself near your competition rather than in a far out location likely regarded as inconvenient for your target audience. Well this is the same concept for social media. Locate yourself in the context of conversation to seem relevant, up-to-date and convenient.

The reason why businesses can attribute success to using social media is because social media allows you to engage your audience. Typical marketing tools, such as an impressive brochure or your website, are considered a one time tool to grab your attention. Once they leave your sight, you are no longer prompted to continue purchasing or engaging in the product/ service. Facebook, however, captures that audience, so as soon as they ‘like’ you, they become a part of your network where they will learn about your daily specials, seasonal promotions, events, press and pass it along to their friends. They become an “ambassador” of your business and are likely to spread the word just by commenting on your posts or sharing with their network. The ability to engage using Facebook marketing (Twitter and E-mail as well) is the new age of increasing brand identity and repeated sales.

SOME TIPS & TRICKS Many businesses make the first mistake of signing up as a Friend Profile account rather than a Business account. This seems easier at first but it in fact is detrimental to the way you’re communicating with your customers. I’ve seen far too many clients spend time and energy on getting thousands of friends under their business’ friend page, and then get flagged and deleted since Facebook’s terms say that a “Friend” is an individual or person. If you have a “Friend” account now as a business, you are treading on thin ice to be deleted.

Hurry and correct the problem by creating a Business Page and ask your friends to “like” the new page. In the past, it was super easy to get a lot of ‘likes’. Unfortunately, now the settings have changed and you’ll likely experience a situation where it will take months to get hundreds of likes. There are several options to increase your likes and I recommend the tips and tricks that have helped our clients gain fans and followers quickly on our blog at http://atmediadesign.com/blog/

IF YOU’RE STILL NOT CONVINCED, HERE ARE SOME STATISTICS: At Media is a branding and marketing firm that is focused on making your presence known. Johnson has maintained an average 84 percent growth rate for her business by leveraging social media & the web since 2008 84

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❱❱ 81% of business executives state that social media marketing boosts their bottom line results and enhances their brand and business relationships. ❱❱ 85% of small business owners claim to reap direct benefits from use of social media. ❱❱ Facebook increases repeat sales up to 47% when their target consumer ‘likes’ their page

gohomephilly.com

PRHGREENSP CE by DAVID M. SPITZBERG, CPA

Bill No. 110548-A: Starting January 1, 2014, you’ll still need a Business Privilege License, but the $300 permanent fee and alternative $50 annual fee will be gone. (If starting a business in 2012 or 2013, and you don’t qualify under the following provisions, save some money by paying for an annual license.) The Philadelphia Business Privilege Tax (BPT) is waived under certain conditions. Effective for tax year 2012, for the first two tax years of a “New Business” in Philadelphia, the BPT tax is zero. Various license fees during that period are waived. A New Business is one that was not subject to the BPT at any time during the five tax years preceding the tax year 2012. This includes businesses that existed during that time but didn’t do business within Philadelphia during that five-year period. The New Business must create and increase full time employment. At least 3 and eventually 6 new employees must work in Philadelphia at least 60 percent of the time for the two-year period of tax exemption. Family members don’t count.

it, M REA it! D an c ILD u U o y B If can We

RECENT CHANGES TO PHILADELPHIA BUSINESS TAX LAW

HERE IS A SUMMARY OF SOME OF THE PROVISIONS ¡ ¢

Businesses primarily engaged in holding, selling, leasing, transferring, managing or developing real estate are excluded. Businesses won’t benefit if related to another business that doesn’t qualify. A New Business Waiver Application must be filed. Even if the BPT tax rate is zero during the two tax year periods, Business Privilege Tax Returns still must be timely filed. Unincorporated businesses exempt from the BPT must still timely file and pay the Philadelphia Net Profits Tax (NPT). (The BPT credit that is normally applied against the NPT will not be available.)

Bill No. 110554:

For Tax Years 2013 and 2014, those doing business both within and outside of Philadelphia will have availability of a nonrefundable tax credit. Certain taxable receipts will be excluded from the Gross Receipts portion of the BPT. For tax year 2014, the first $50,000.

For tax year 2015, the first $75,000 For tax year 2016 and thereafter, the first $100,000 There will be a pro-rata deduction for the Net Income portion of the BPT taking into consideration the $50,000, $75,000 and $100,000 exclusions noted above. The Business Privilege Tax rates are as follows:

O On receipts: .1415% is permanent O On net income: 6.45% currently and reduced to 6% as of 2023 (The reduction in the tax rate will be slowed down.) Bill No. 110758: Effective May 1, 2012, the Business Privilege Tax will be renamed the “Business Income and Receipts Tax.” The Business Privilege License will then be referred to as the “Commercial Activity License.”

For more details consult with your tax professional and, as always, visit cpaforbusiness.com for updates.

CRO

Construction, LLC. Philadelphia, PA

CRO Construction, LLC

215.952.8740

www.croconstruction.net ROWHOME MAGAZINE

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PRHGREEN

SP CE

CORN SPOON PUDDING

A REAL FAMILY MEAL by KERRI-LEE MAYLAND photo by KELLI DEASE photography

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ooking sounds so good, but let’s face it, it can be unadulterated chaos as it often is in my home. Let me paint you a picture of what the dinner hour can look like: There I am trying to be little Susie-Homemaker preparing a delicious, healthy homemade meal for my family, right? Well, here’s the reality check. My “homemaking” is usually happening while I am bouncing a fussy newborn in her baby Bjorn as I simultaneously entertain/supervise an energetic six-year-old. This is in addition to attempting to listen to the evening news as I answer texts from my husband about what time he plans to be home. Meanwhile, the dog is clawing my leg for his dinner and the bunny is body slamming herself into the side of her cage to remind me she is ready for her nightly carrot. For real, this happens. I am in no way kidding. So I am in need of “favorite family recipes” that are easy, uncomplicated and can accommodate some serious multi-tasking. For my birthday this past spring, a good friend gave me a wonderful cookbook from a delightful shop on Martha’s Vineyard called “Potluck at Midnight Farm.” The owner of the store spent a year bringing friends together for seasonal potlucks featuring various themes and plenty of great food. In turn, they all swapped recipes and it is those that make the cookbook the eclectic collection it is. I have stolen one of those recipes as my own (with apologies, Mary Steenburgen) and now make it frequently as an accompaniment to Thanksgiving dinner, a quick addition to soup or stew at suppertime, or just as a light summertime treat next to salad or seafood. It’s (now) called “Kerri-Lee’s Corn Spoon Pudding” and every time I make it, someone asks for the recipe. Seriously. Every time. It’s so painfully easy but has a down-home taste with fresh bits of corn and it isn’t dry at all, as cornbread can be. I will even give you permission to re-name it with your own handle, because that’s just kind of how it is done. (My mother-in-law calls it “Diane’s Dish”). Here it is:

CORN SPOON PUDDING INGREDIENTS:

AVALLONE Â TOMATOES

1 (8 ounce) box corn muffin mix (I like Jiffy) 1 (7 ounce) can WHOLE kernel corn, drained 1 (7 ounce) can CREAMED corn 1 cup sour cream 2 large eggs, beaten cup melted unsalted butter cup grated Swiss cheese

DIRECTIONS: Heat the oven to 350 degrees (to save energy, donâ&#x20AC;&#x2122;t preheat and turn the oven off 5 minutes before cooking time ends). Combine all the ingredients except the cheese in a large mixing bowl (one bowl recipes mean fewer dishes to wash which also save water and energy). Pour into a lightly greased 9 x 13 inch baking dish. Bake for 35 minutes. Sprinkle grated Swiss on top and bake for 10 minutes more (using the remaining heat once the hot oven is turned off should be hot enough for the energy conscious). You will know itâ&#x20AC;&#x2122;s done when a fork comes out clean (use the fork instead of a toothpick because the fork can be used again).

Serve warm

Now, instead of being distracted and flustered during the whirlwind dinnertime routine, I can relax when this is on the menu. My son loves to dump in the ingredients and stir the mixture, while my husband looks forward to a little sample as itâ&#x20AC;&#x2122;s going into the dish to cook (just to be sure it tastes ok) and I am able to enjoy my baby girl, dog and bunny instead of slaving away for hours in the kitchen.

Bon appetit!

â&#x20AC;&#x153;MOM Â MADE Â IT Â BEST Â Â WITH Â JERSEY Â FRESH!â&#x20AC;? Portions of the proceeds will benefit Eden Autism Services. www.avallonetomatoes.com Frankie Avalon

photo by Phil Kramer

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ROWHOME MAGAZINE

| 87

PHOTO COURTESY OF ARTURO MARI, L’OSSERVATORE ROMANO FROM LARRY KANE’S PHILADELPHIA

by LARRY KANE

PRH WRITERS BLOCK

Papal

Tribute

t. Peter’s Square is a majestic site on a normal day, but on this day in October 1985, it was even more dramatic, the low Autumn sun glistening over the Bernini columns, the crowd of twenty thousand warmed by the sunshine and what was to come. I was in that crowd, dispatched to Rome for one reason – to cover the Papal audience, and meet Pope John Paul 11, to try and get a visual message to John Cardinal Krol of Philadelphia on his 25th anniversary as Archbishop. Although no one can uncover what happened in the 1978 vote that brought John Paul to the papacy, it is generally acknowledged that Krol, a man proud of his Polish-American heritage, played a major role in working with his fellow Cardinals to elevate the first Polish Pope. This story brings to light the im-

| ROWHOME MAGAZINE

portant role of the late Cardinal John Foley to that special day and so many other moments in my career and the life of Philadelphia. Foley, a friend when he was editor of the Catholic Standard and Times in Philadelphia, had kept in close touch. Now an Archbishop and a major communications leader at the Vatican, Foley arranged for me to sit in seat #1 at the reviewing stand. He stood by me as the Holy Father approached. He was a man of great talent, undying devotion to human beings and their challenges. He was a great man, a man of reason, and on that day, he became a sympathetic friend. The following is an excerpt from my first book, “Larry Kane’s Philadelphia”. Beside me at the Papal audience was Imelda Marcos, the First Lady of the Philippines. After congratulating the band gohomephilly.com

that played that day, the Pope walked up to me. He said my name (he was well-prepared) and…offered some thoughts on his friend, John of Philadelphia. My hand was clasped in his, a physical way of trying to keep him a little longer. I wasn’t returning to Philadelphia with just 30 seconds of commentary on the Cardinal. I needed more. My grip got a little tighter… the Pontiff talked a little more… the plainclothes detective and a member of the Swiss Guard winced… one officer put his hand on a pistol holster. I quickly let go, realizing I had tempted danger by grasping too hard with the leader of the Catholic Church…Later the leader of the guards lectured me with the courtesy on the perils of pushing too hard….he received a gracious thank you from me. The firm handclasp

had paid off. There was enough video for a papal tribute to Cardinal Krol. Archbishop Foley was pleased… Later at lunch we had a laugh… and laughed about it for years later. Foley was a human being who understood communications, and its power, anchoring English language broadcasts of the Pope’s Christmas masses to the world. He remained a man who understood the hunger and desire for a reporter to get a story. When I had my brief moment in the sun with charismatic John Paul, he smiled broadly, knowing that my little risk of holding on a little too long would please the people of Philadelphia. Like many in our community, I miss him and the clarity and honesty he brought to religious life in our community, along with his extraordinary help on that sunlit day inside the Vatican. Q

PRHSCHOOLYARD

The century-old parish of St. Nicholas of Tolentine celebrates its annual Procession of Saints and Italian Festival. Festivals like this one, which dates back to the 4th century, attract faithful followers who enjoy time-honored traditions of prayer and fellowship. The festival drew thousands of participants who shared great food, good music and cherished memories.

| ROWHOME MAGAZINE

ST. NICHOLAS OF TOLENTINEâ&#x20AC;&#x2122;S ANNUAL PROCESSION OF SAINTS AND ITALIAN FESTIVAL photos by HECTOR VALENTIN

gohomephilly.com

MY GRANDPARENTS’ LIVING ROOM Student Writers Block by MICHAEL GILLEN Chestnut Ridge Middle School Washington Township, NJ Grade 8

ize. People usually think bigger is better, but good things can come in small packages. Just like the small 67-year-old living room on the 1800 block of Schley Street. There they sit in their chairs, facing the old television set. My 98-year-old greatgrandparents. When we gather for holidays, I sit on the old yet soft beige carpet that covers the entire room. Behind the television is the old and rickety railing of the steps. With the white paint that is slowly chipping off after half a century of covering the railing. In this small room are six generations of great family memories, passed on like an

heirloom from child to grandchild to greatgrandchild. These are the types of memories that bring a family together to mourn yet smile at the same time. The wallpaper that has the style of the Fifties, the same wallpaper that was on when they first moved in, still hangs there. The same white curtains and the same ceiling art. This room has been in my family for years. It will stay in the family for years to come. As you walk out the front door, you look across the street and, automatically, you tell that the street is wide. Not too wide but just right. This place is one of the most important places in the world to my family and me. This old brick house. The picture memory I will remember for my whole life. Q

DELI G CATERING G GIFT BASKETS

ITALIAN SPECIALTIES 1338 JACKSON STREET G PHILADELPHIA PA 19148 WWW.DEMARCOSFOODS.COM

215.463.9666 G 215.463.4975 FAX ROWHOME MAGAZINE

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PRH SCHOOLYARD

Saints Neumann-Goretti High School

Principal of NeumannGoretti, Mrs. Patricia Sticco.

Officer in Millay Club, Mr. Ed McBride.

President of Neumann-Goretti, Mr. John Murawski, Jr.

Senior at Neumann-Goretti, Joseph Gorman.

BREAKING GROUNDS

President of Neumann-Goretti, Mr. John Murawski, Jr.

by ROSELLA ELEANOR LAFEVRE photos by HECTOR VALENTIN

HE SUN SHONE BRIGHTLY ON THAT NOVEMBER 1ST AFTERNOON, ALL SAINTS DAY, AND THE DAY OF THE MUCH-ANTICIPATED GROUNDBREAKING CEREMONY FOR THE NEW FIELD HOUSE FOR SS NEUMANN-GORETTI HIGH SCHOOL. AFTER YEARS OF FUNDRAISING AND BROWBEATING, THE FACILITY WILL BE BUILT ON THE SITE OF THE MCNICHOL ATHLETIC FIELD ON MOORE STREET BETWEEN 25TH AND 26TH STREETS. NEARLY 100 ALUMNI AND FRIENDS TURNED OUT TO MARK THE MILESTONE. School President John Murawski led a prayer service, then shared the significance of having the field house built on the same site of the old St. John Neumann High School, which is now a senior citizens’ housing facility. “God approves of recreation for the relaxation of the mind and the exercise of the body to foster mental, physical and spiritual well-being,” Murawski said. In the early 1980s, the McNichol family, which owned a local trucking company, donated the land to Saint John Neumann High School. Since the 2004 merging of Neumann and Saint Maria Goretti High School at 10th & Moore Streets, the high schools retained use of the field although the athletes had nowhere to change and shower. The Development staff at Neumann-Goretti submitted a grant proposal and in 2005, received a $250,000 grant from the Department of Community and Economic Development, made possible by alums like Hank Clinton and others involved with Catholic Health Care Services, the technical owners of the land. The field house represents the continued fulfillment of 92

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the Neumann-Goretti community’s commitment to “an unparalleled education for the youth of Philadelphia,” Murawski said. “This addition, along with the recent additions of two new science labs, a media center, the City’s first Nintendo Wii Fitness Lab and the City’s first iPad Lab are proof that Neumann-Goretti has made this commitment and that we will continue our strides to offer a top-notch Catholic Education here in South Philadelphia.” The building of a field house, equipped with a coach’s office, a concession stand, a film room, 90 lockers, a storage area and a weight room, shows the 710 students currently enrolled in Neumann-Goretti “that the diocese and the school care enough for them to provide them with a state-of-the-art facility that they will be able to be proud of,” Murawski said. “The students are chomping at the bit to say they were the first team to use the facility and they are all excited to be the first team to hang their championship plaque on the wall.” Construction on the field house should be completed in April 2012 – just in time for baseball season, Murawski said. Q

Saint Nicholas of Tolentine Church 9th & Watkins Street, Philadelphia, PA 19148

100th Anniversary Celebration

April 29, 2012 2 PM Centennial Mass 4 PM Gala Event

Vie Ballroom by Cescaphe Event Group

Top Shelf Open Bar

Music by the City Rhythm Orchestra Plus Special Guests

600 N. Broad Street

Tickets $80 Cocktails, Hors d’oeuvres & Chef Stations 3-Course Gourmet Dinner with Filet Mignon & Crab Cake

$YDLODEOH DW 5HFWRU\ 2IÀ FH 215-463-1326

PRH SCHOOLYARD

Proud to be

RowHome Remembers

TABLING TRADITIONS by TONY SANTINI

rowing up Italian involves many traditions with food as the focal point. At Christmas, we dine on Minestra: Italian greens and pepperoni. On New Year’s Eve, some families insist on roast pork, which supposedly brings luck throughout the year to anyone who eats a roast pork sandwich that night. Easter Sundays

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feature frittatas, an egg omelet with ricotta cheese, accompanied by Easter Bread with icing and rainbow sprinkles. Thanksgiving? Homemade Escarole Soup with little meatballs. Memorial Day Picnic? A large bowl of penne and gravy. Why? Who knows? It was tradition. Some traditions grow more meaningful with each passing year. The cousins from the Altobello, Fratto, Salvatore and Sorge families get together faithfully every December over Aunt Grace’s house to bake Cousin Mary’s Butter Cookies. It doesn’t matter that Mary passed away more than 12 years ago and Aunt Grace hasn’t actually lived in the house in a number of years. One tradition that I love is the Pettinelli Family Tablecloth. In 1977, the matriarch of the family, Lydia Pettinelli, took a plain white tablecloth and hand-stitched the family name in the center with some additional embroidery. Lydia and her husband Lou have set out the tablecloth at every holiday function since and friends and family who visit sign the linen and maybe add a short message. The tablecloth gets covered with gohomephilly.com

clear plastic before dinner is served. Every November, just before Thanksgiving, Lydia embroiders the signatures from the past year with red or green thread so they are preserved forever. The rules of the tablecloth are simple: You only sign once and, even though people may no longer be around because of break-ups or divorces, names are never removed. Since Lydia and Lou no longer host the big family dinners, the Pettinelli Family Tablecloth has become a traveling heirloom, going with them to the homes of whichever one of their three children and their families is hosting a holiday dinner. Signatures include sentimental handprints of babies and pets. Lydia estimates there are more than 250 names on the cloth ranging from the youngest to sign at two months old to the oldest to sign at 82 years old. There are handprints from a set of four-monthold triplets and at least a half-dozen paw prints of beloved family pets, then and now. I’m proud to say, on one of the tablecloth’s embroidered candles, you’ll find, “Tony Santini, RowHome Magazine, 2011.” Q

17 th & Oregon Avenue Philadelphia 215.389.8100 www.thecuttingpointsalon.com

FUN COLOR HAIR

PRH

HEAVENLY

PRESSE

by DORETTE ROTA JACKSON

PIZZELLES t was a typical RowHome morning. Coffee at Café Chicco before heading to the office where the daily debate over who is more exhausted ensues. Anyone with a job knows the drill. And it’s even worse during the holiday season when you have to juggle jobs, kids, shopping, baking, decorating and the heart-heavy trip to the cemetery. It was an unusually warm, sunny December day and we figured this was a divine sign that we should drop what we were doing and visit Nana at New St. Mary’s. “Wait,” I told my sister Dawn and my mother as we piled into my car. “I forgot something.” I headed back inside and grabbed the sandwich baggie containing a few of the pizzelles I baked the night before. ‘Are you hungry?’ my sister asked from the passenger’s seat as she stared at the pizzelles I rested on the console. “No,” I’m bringing them to Nana’s grave,” I answered. ‘Let me understand this,’ she continued. ‘You’re bringing pizzelles to the cemetery.’ “Yes, if you don’t mind. It’s personal. I’ve been baking Nana’s pizzelles since I was 5 years old. This is the first Christmas without her. I want to bring her some pizzelles. See? I put them in a plastic baggie to protect them from the elements,’ I said as I proudly waved the crispy wafers in front of her face. We headed across the bridge and pulled into the gates to the entrance. To our amazement, rows and rows of Christmas trees and wreaths and twinkling lights decorated the gravesites of loved ones throughout the cemetery. A heart-warming tribute to friends and family laid to rest. We, the three wise ones, got out of the car and made our way to Nana’s plot. As I knelt to place the pizzelles beside the marker, my mother’s voice broke the silence. ‘We should have brought a tree or a wreath or a holly bush. Something. Anything. We have no gift for my mother.’ She

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sounded distraught. “I brought her pizzelles,” I pointed out. No response. “She is very happy that we are here,” I continued trying to persuade her. “A proper graveside ornament is irrelevant.” My mother wasn’t buying it. The air was thick with disappointment as we headed back to the car, enroute to one more gravesite before we left the cemetery. Our beloved family friend Ann and her sister Maryanne are buried nearby. A beautiful bouquet of silk flowers was displayed in a vase beside their headstone. In the center of the arrangement, a vibrant crimson bloom simultaneously caught our eyes. “We could “borrow” one of Ann’s flowers and share it with Nana,” I whispered softly as we paid our respects. My mother quietly nodded in agreement. Dawn was horrified. ‘I can’t believe you are stealing flowers from Ann’s grave!’ Dawn snapped. ‘I want nothing to do with this,’ she flipped as she stormed back to the car. “Ann wouldn’t mind!” I hollered after her. “She loved Nana! Ann shared everything she had with everyone she knew.” “Besides,” I told my mother, “little Anna (Ann’s daughter and one of my best friends) gave her these flowers. She told me the other night. It’s not as though we’re stealing flowers from a stranger. I will tell Anna what happened when I get home,” I tried to rationalize. As I twisted and wrenched, tugged and yanked, the plastic stem finally snapped from the arrangement. My mother and I headed back to Nana’s grave with the fiery red blossom in tow. We pierced the plastic pizzelle baggie with the stem of the flower and admired the presents we placed at the foot of Nana’s beautiful marble headstone. As we watched the twinkling lights carefully taped to an adjacent headstone, we realized that the gifts we brought that day were not from us, but for us. Memories of Nana baked into a Christmas cookie and a flower from a friend who taught us the joy of sharing. Q

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Mastering the Art of the Wedding

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Bonus gift inside, see page 24.

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