Food. Family. Traditions. Cescaphe introduces
JAN | FEB | MAR 2019 VOL 42_ISSUE 52_2019 GOHOMEPHILLY.COM $4.99 US
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Joe Volpe’s Newest Venue Named in Memory of his Mother WWW.GOHOMEPHILLY.COM
A Taste For Tradition 700 Haddon Avenue Collingswood, NJ 08108 Call 856-854-2156 for reservations w ww . kitconcafe . com
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Sunday: 12pm – 9pm Vo Sout ted “De he li 2013 rn Italia sh” Zaga n Far e, t Ra ting
Diner’s Choice Winner 2014- OpenTable.com Voted One of the Top 10 Restaurants in the Philadelphia Area Zagat 2013 Exclusive Caterer of Fralinger String Band, Contact: Catering@kitconcafe.com or 856-854-2156
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VOLUME _42 ISSUE 52_ 2019 GOHOMEPHILLY.COM
INSIDETHIS ISSUE
JANUARY | FEBRUARY | MARCH 2018
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16_ SALUTE TO SERVICE
REAL ESTATE
An Affair to Remember XIII 2018 Blue Sapphire & WishRock Awards sponsored by Cescaphe at Vie photos by Andrew Andreozzi
35_ REAL ESTATE
Fundamentally Feng Shui by Vincent Mancini, AIA Landmark Architectural Design
41_ THE MENU
Food. Family. Traditions. Cescaphe introduces The Lucy Joe Volpe names newest venue in memory of his mom cover photo by Phil Kramer
43_ ROWHOME READERS,
writers & restaurants share their favorite recipes Foods from the family archives
64_ BRIDES GUIDE
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A Cescaphe Trolley ride to happily ever after by Joe Volpe
68_ FASHION
Designer Kenny Bonavitacola His passion for fashion will not be suppressed by John Nacchio
SPORTS
70_ BUSINESS
In memory of Mario J. Tropea, Sr.
83_ SPORTS
Pasquale Scioli Local tailor dons Super Bowl ring by Larry Gallone photos by Greg Thomas
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Philly
41 MENU
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| ROWHOME MAGAZINE | January/ February/ March 2019
SALUTE TO SERVICE
68 FASHION
gohomephilly.com
Tony “Papa Luke” Lucidonio Founder, 1992
39 East Oregon Avenue Philadelphia, PA 215.551.5725 Get the real taste of South Philly online:
www.TonyLukes.com
VOLUME _42 ISSUE 52_ 2019 GOHOMEPHILLY.COM
REGULARS
JANUARY | FEBRUARY | MARCH 2019
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6_ FROM THE PUBLISHERS Business Spotlight New York Bakery Church Pizza is a little slice of heaven photo by Andrew Andreozzi
MUSIC & ART
10_ NEIGHBORHOOD NOIR
The McNeill family’s cigar store back in 1890
12_ HANGIN’ OUT
Hangin’ out with Quaker City String Band at the Kimmel Center before a performance of Fiddler on the Roof
15_ ON THE CORNER
with Mark Casasanto The Adventures of Trader Mark
26_ LIFE
RowHome Remembers The vanishing art of homemade pasta by Tony Santini
38_ TIPS FROM THE PROS
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Gone Phishing by Ron Rabena
64_ BRIDES GUIDE
BRIDES GUIDE
Monique & JoAnn Impagliazzo A Cescaphe trolley ride to happily ever after by Joe Volpe
74_ MUSIC & ARTS
Theatre Geek Raw Street Productions by Marialena Rago
96_ PRESSED
Buttercup Baby by Dorette Rota Jackson
LIFE
26 ON THE COVER |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| Food. Family. Traditions. Cescaphe introduces
The Lucy photo by PHIL KRAMER Joe Volpe’s newest venue named in memory of his mother Located on Philadelphia’s famous Avenue of the Arts, The Lucy encompasses the Cescaphe brand’s reputation for sophisticated luxe venues. European inspired brass chandeliers illuminate marble accents and ivory wall paneling for a warm traditional aesthetic.
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Happy
2019 New Year
John J. Dougherty Business Manager IBEW Local 98
PRH Business Spotlight
NEW YORK BAKERY
Church Pizza is a Little Slice of Heaven photo by ANDREW ANDREOZZI
Baker |ˈbākər|noun
a person who makes bread and cakes, esp. commercially. If you want to taste the best tomato pie ever, run – don’t walk – to New York Bakery and pick up a pie (or slice) of crispy-crusted, piping hot, brick oven perfection. Tucked away on the corner of 11th & Daly, Stephen Candeloro spends most of his time turning a centuries-old family recipe into the breads that shaped a neighborhood. Kneading and rolling and slicing and folding on a table that spans the length of his shop, customers eagerly await the best of the best – tomato pie. As he ladles the gravy in a swift, circular motion across the familiar rectangular dough, you patiently await this little slice of heaven that’s about to exit the brick oven behind him. It’s a scene that’s been repeated for thousands of customers since 1945 when Ste-
phen’s father Dominic bought the business. Located in the shadow of Epiphany Church, Sunday Mass was a popular destination for the faithful knowing that a slice of “Church Pizza” was one of heaven’s rewards. On our way home from Church, we’d stand in line, quarter in hand, waiting for our share of the pie. I won’t mention any names but it is a fact that many of those quarters were pilfered from the church envelopes intended for the collection basket back in the day. Now that the famous Church Pizza is available every day of the week (not just Sundays), you won’t have to stand in a line that rounds the block. So stop by. You will thank us. And Stephen. This is one of those traditions that define a neighborhood and the people who pass them forward.
New York Bakery
2215 S. 11th St. / Philadelphia, PA 19148 215.389.5912 Read more about New York Bakery on Page 44 www.gohomephilly.com | www.gohomephillyblog.com Facebook.com/PhiladelphiaRowHomeMagazine Twitter.com/RowHomeMag Instagram.com/RowHomeMag Do you want RowHome to visit your hot spot? It’s easy! Call 215.462.9777 or RowHomeBrenda@gmail.com for details.
River to River. One Neighborhood.
Dorette & Dawn
2017.01.05 appzdepot - ROW HOME - 3.5x9.75 advert.pdf
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VOLUME_42 ISSUE 52 JANUARY
| FEBRUARY | MARCH 2019
GOHOMEPHILLY.COM PRESIDENT | PUBLISHER
Dorette Rota Jackson VICE PRESIDENT | PUBLISHER
Dawn Rhoades EDITOR
Dorette Rota Jackson VICE PRESIDENT MARKETING & PROMOTIONS
Dawn Rhoades MARKETING COMMUNICATIONS COORDINATOR
Carol Vassallo MARKETING & EDITORIAL ASSISTANT
Brenda Hillegas CREATIVE DIRECTOR | PRODUCTION
Omar Rubio THE BRIDES GUIDE
Joseph Volpe GREEN SPACE
C
Kerri-Lee Mayland
M
COPY COORDINATOR | THE MENU
Y
Maria Merlino
CM
LOCAL BAND CONSULTANT
Albert Fortino
MY
PHOTOGRAPHERS
CY
Andrew Andreozzi Phil Kramer Maria Merlino
CMY
K
ACCOUNT MANAGER / PRH BUSINESS NETWORK
Michael Rhoades ACCOUNT MANAGER
Theresa Palestino NEW BUSINESS DEVELOPMENT MANAGER
Mike Rhoades DISTRIBUTION MANAGER
Jade Rota CONTRIBUTORS Kelley Bregenzer John Nacchio Mark Casasanto Vincent R. Novello, Jr. David Cava Anthony Panvini Bryan Culver Santina Pescatore Joei DeCarlo Michael Rhoades Frank DePasquale Jr., Esq Marialena Rago Victoria DiPietro Jane Roser Liam Divon Leo Rossi Larry Gallone Anthony Santini Brett Jackson John Stabeno Matt Kelchner Geno Thackara Maria Merlino Dominique Verrecchio Ann Moschorak Robert “Woody” Woodard
PUBLISHED BY
Philadelphia RowHome Inc. P.O. Box 54786 Philadelphia, PA 19148 Phone – 215.462.9777 | Fax – 215.462.9770 www.gohomephilly.com | www.gohomephillyblog.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. 2019 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.
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| ROWHOME MAGAZINE | January/ February/ March 2019
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THEMAILBOX JANUARY | FEBRUARY | MARCH EMAIL YOUR LETTERS TO: INFO@GOHOMEPHILLY.COM
DORETTE & DAWN:
The business spotlight on J. Agnes was excellent. I read it from start to finish. Please tell RowHome writer Larry Gallone that he did a fantastic job. I learned something about this family that I would have never known. I like their style of doing business in the community and respect them very much. Thank you for telling this story. Loretta Gillen
DORETTE & DAWN:
Wow. So cool when your hometown magazine mentions you. Thanks for honoring this fellow Goretti grad. Mary Ellen Pahlka Sokalski (Class of ’77)
DAWN:
Last night [Blue Sapphire Awards] was fabulous. You and Dorette are inspirational. The success and recognition you have achieved since the launch of RowHome makes all of us from South Philly so proud. Love you ladies. Celie Bright
Philadelphia RowHome Magazine welcomes the newest member of its team!
Michael Rhoades
Account Manager Join the Philadelphia RowHome Business Network today! Ask about our 2019 PRH Promotions
New Business Specials •Marketing Packages •Sponsorship Opportunities •Business Spotlights
DAWN & DORETTE:
Bobby [Rydell] and I had a wonderful time at the [Blue Sapphire Awards]. The award is gorgeous - only award that made it into the dining room display cabinet. All other awards are in the music room! This award looks like a piece of art glass. Food was great; The Business is a great band. He is so proud to be from South Philly. I cannot tell you how much it meant to him. Linda Hoffman
Michael Rhoades Account Manager mrhoades16@gmail.com (c) 267.257.3185
DEAR PRH:
I have to tell you…at CKO gym, I picked up a copy of RowHome Magazine. Sorry to say I’ve never seen it before! Very impressed. You all capture TRUE South Philly! Great job! I grew up here. I moved away for almost 25 years. I am loving living here again! My family (wife & daughters) who never grew up here, love it also. I’m looking at the pics of St. Nick’s festival and Yo! South Philly Phestival as I attended both. The pics truly capture what this area is about. Great people coming together with good food, music, wine and all having a great time. It was our first time at the Vendemmia festival but we will be back EVERY YEAR! What an amazing time! Just wanted to tell you ‘great job’ with the magazine and I’m so happy we became friends! Jim Santangelo
DEAR PRH:
Love RowHome Magazine! Thanks for the wonderful family picture at the St. Nick’s Italian Festival. Beautiful memories! Lisa Sabatino Criniti
photo by Greg Thomas custom Suit by Pasquale Scioli hair by The Cutting Point watch by D. Olivieri Jewelers
January/ February/ March 2019
| ROWHOME MAGAZINE | 9
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VOLUME _42 ISSUE 52_ 2019 GOHOMEPHILLY.COM
JANUARY | FEBRUARY | MARCH 2019 1. J ohn Monzo (guitars); Albert Fortino (drums); Joe Pellegrino (bass); Chris Rosato (guitars/ vocals); Chris Laganella (keyboards/vocals) of Retro 5. 2. I mperial Events Security Services - Sean Murray, Yousef Kassis, Mark Casasanto Jr. & Mark Casasanto Sr. - hang out with actor Stephen Moyer (center) of True Blood fame.
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HANGIN’OUT
3. 2 ND Annual OSIA Christmas Party of PA Eastern Region @ IATSE Ballroom by Anthony’s Caterers with Victor L Baldi III. Photo by Andrew Andreozzi 4. H angin’ out at the Monti-Rago toy drive with Marialena Rago, Fr. Joseph Kelley, Santa, Mark Rago, Dominick Rago, Nick DiValentino, Dean D’Angelo & Gina Rago. Photo by Andrew Andreozzi 5. T he staff of Moskowitz Dental Associates proves yet again that they’re all “Super Heroes” during office hours on Halloween 2018. 6. Jeffrey Pino with Eagle Fletcher Cox. 7. A nthony Retallick is Hangin’ out with the old FRS crew (Francis Reed Schoolyard) - Denise & Stephanie (DeMarco) & Valerie.
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8. B ob & Barbara Iannozzi wish legendary vocalist Tony Bennett well on his recent tour stop at the Academy of Music. 9. H angin’ out with A&P Kitchens’ Tom Piccone (Pennsport Sring Band) – Donna Diorio, Denise LaRosa, Dawn Perre & friends! 10. RowHome’s Dominique Verrecchio traveled to New Orleans to see the Eagles play the Saints in November.
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11. B udding filmmaker Leah Dougherty and her brother, football athlete Kenny Adams Dougherty, take in the Army Navy game at Lincoln Financial Field. Photo by Maria Merlino 12. V iolet Bloom O’Malley, 2 1/2 years old, is keeping a South Philly tradition going at Chadwick & McKean.
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| ROWHOME MAGAZINE | January/ February/ March 2019
13. Mark Casasanto (Imperial Events Security Services) & Sheila Hess (City Representative) greet legendary marathoner, author and running coach Mark Sullivan at the Pennsylvania Convention Center for the opening of the Philadelphia Marathon Expo.
14. Hangin’ out with Quaker City String Band at the Kimmel Center before Fiddler on the Roof. 15. J oAnn & John Vacca of Petal Pusher Florist hang out at the South Philadelphia Business Association’s Anniversary Dinner at The Down Town Club. 16. M ary Grassia makes pasta with her children Anthony Grassia, Rosemary GrassiaAnastasi and Richard Grassia. 17. D orette & Dawn are hangin’ out with Jeffrey Cargini & Donna Marinelli at the Vendemmia Festival. 18. Lisa Costello and daughter Kristen hang out at RowHome’s Blue Sapphire awards night at Vie. 19. L ambertville’s loss is New Hope’s gain! DiNapoli’s Italian Deli and Catering is moving across the river starting January 2019. Owner Danny DiNapoli, 24, says New Hope is the place he wants to be! 20 N. Main St. 20. John Dougherty, 84, wears his throwback Eagles gear. “I was at Shibe Park in 1948 when the Eagles won their first NFL title.” Photo by Maria Merlino 21. T om Lamaine, veteran Philadelphia broadcaster and former US Marine, receives the Daddy Wags Wagner Memorial Award from Cookie’s Tavern during its annual birthday bash celebrating the USMC. 22. F ormer Bishop Neumann High School teachers back in the ‘70s, Ken Adams and former State Senator Vincent Fumo, meet at the Famous Deli. Photo by Maria Merlino 23. Dawn Perre, Donna Diorio & friends head to Nashville. 24. RowHome Brenda hangs out with her friends from Saucon Valley High School (20+ years of friendship!) at their first annual cookie competition. Congrats to Alison for winning with her Nutella stuffed snickerdoodles. 25. P olitical consultant Chris Dezzi wishes 184th State Rep Bill Keller a happy retirement. For 25 years, Bill Keller helped transform a modest working-class district into one of the most desirable neighborhoods in Philadelphia. Photo by Maria Merlino 26. G oretti Class of ‘83 hangs out at The Waterfall Room for its 35th Reunion. gohomephilly.com
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PRHON THE WATERFRONT Retirement
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1. Turkey Donations for the Philadelphia Police Department, 26th District’s Thanksgiving Outreach. The initiative includes Captain Krista Dahl-Campbell, Sergeant John Massi, Community Relations Officer Jose Dones and Community Policing Team 2. SugarHouse Casino’s Annual $1 Million Contribution to the PTSSD. (l-r) Emily Costa, SugarHouse Community Relations Manager, Cheryl Duhon, SugarHouse General Manager and Rich Levins, PTSSD Board Chair
SUGARHOUSE
12 MONTHS OF GIVING
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Serving the Community since 1937
Vincent C. Gangemi, Founder (1915-2005) Vincent C. Gangemi Jr., Supervisor Randy L. Goldy, Director James L. Guercio, Funeral Director (1954-2016)
w w w. G a n g e m i F u n e r a l H o m e . n e t Funeral Pre-Planning Available Relieve your loved ones of future responsibility for funeral expenses
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Handicapped Accessible
| ROWHOME MAGAZINE | January/ February/ March 2019
Organizations Continue to Receive Support from Philly’s Casino When SugarHouse Casino opened in 2010, its mission was and continues to be a Great Place to Work, a Proud Community Partner and a Strong Economic Engine for Philadelphia and beyond. In 2018, SugarHouse continued its work with the Penn Treaty Special Services District, which includes the casino’s annual $1 million contribution to benefit nonprofit organizations in Olde Richmond, Fishtown, South Kensington and Northern Liberties. SugarHouse also continues its annual Thanksgiving turkey donations by distributing more than 600 turkeys to area residents, contributing to a happier holiday. This year, SugarHouse is proud to start a new initiative that will run throughout 2019. Each month, the casino will connect with local nonprofits and provide financial support, as well as offer service assistance. The new initiative could include cleanup projects, organized fundraising walks, fund drives and many other activities
that require helping hands. In addition to volunteering their time, SugarHouse Team Members are encouraged to financially support organizations. Each month, the casino team will be offered dining specials, with a portion of the sales going directly to a nonprofit. In January, the casino is honored to provide funds for the efforts to build the Pennsylvania Global War on Terrorism Memorial in Philadelphia. The organization’s goal is to build a symbol to honor the sacrifices made by fallen U.S. service members. In February, the Urban League of Philadelphia will receive a donation to support its efforts in ensuring equal opportunity, academic achievement and economic independence for underserved Philadelphians. While SugarHouse continues to support well-known organizations, the goal of this new initiative is to connect with smaller groups that are doing great work, despite having few resources. gohomephilly.com
PRHON THE CORNER ON THE CORNER with MARK CASASANTO
A The Adventures of Trader Mark
few years ago, a freakish injury befell me. While in the midst of a celebratory jump after a goal that clinched a high school soccer championship, my body went airborne but my achilles stayed grounded. Talk about aborted takeoffs. Ouch! With the reality of a lengthy, post surgery recovery looming large, acting on doctor’s orders, I carefully drafted a small army of friends and family to help implement Operation Coach Mark. Daily trips to the market for fresh ingredients were on permanent hiatus. Driving? Not an option for the foreseeable future. The mission: survive the long winter in a wheelchair with everything I’d need, relatively speaking, as close at hand as humanly possible. My oldest brother Anthony took the lead – stocking my freezer with all things Trader Joe’s and equipping me... gulp... with a grab pole. Full disclosure, I’m not very big on frozen or pre-packaged foods. But, you know what’s said about desperate times. So, with pole in hand, I grabbed, clicked and microwaved for nearly two months. Oddly, it would be the last I heard of Joe and whatever he traded for about three years. Recently, my girlfriend asked an unexpected yet simple favor of me: ‘Babe, can you drive me to Trader Joe’s?’ As the words “sure hun” unassumingly rolled off my tongue, I quickly recoiled. “Wait. What?” Unbeknownst to me, I was about to be reintroduced to the guy... ummm the place.... errrr the food... or whatever it was that kept me rolling along several years ago. Apparently, there’s more to the name than just some orange glazed version of a frozen chicken breast in a microwaveable box. Off we went. There it stood, buried in the canyons created by center city’s most spectacular skyscrapers. Philadelphia’s best kept secret. Or so I thought. In all of my 53 years of life, I’ve never had to wait in line for a shopping cart. This, mind you, after doing the single file samba just to enter the parking lot. Listen, I went to Catholic School. I know about lines. This one takes you home, this one to lunch, this one to confession. I get it. Lines, lines, everywhere lines! After some silent stealth-like stalking, I obtained the smartcar-sized version of a shopping cart. In other words, this wasn’t going to be a 10-bag bounty. My normal cookie purchase couldn’t even fit into this crab trap on wheels. What was about to transpire was matched only by the bewilderment that consumes you when faced with the realization that you’re passing your exit on the highway. Helplessly watching as it slowwwwleeeeee rolls by…so close but yet so far! Welcome to Trader Joe’s! Where, if you don’t know what you want or where it’s located, a conga line of yoga-pants-wearing, mini-cart-pushing fashionistas will thrust you along tsunami style to the next aisle of opportunity. I don’t know, maybe it’s me? But I find it weird asking a staffer, pleasant and helpful as they are, to pass me a porterhouse or a palmful of portobellos as the entire populous of the market, in bumperto-bumper-manner, meters your progress. I can’t be the only one who enjoys mulling over my meat and fondling my fruits before purchase, right? And don’t dare forget something. No backsies! Unless you’re a sweet talking Joe, to the back of the line you go! My girlfriend found great humor in my version of Supermarket Sweep, surely not shared, however, by the Becca and Brads diligently inching their way along without crossing the line. Overwhelmed, overmatched and out of pleasantries, I threw in the paper towel the baklava sample rested upon and waited to be directed to a checkout lane. Finally free of linear logic, my elaborate parking lot lament caught the ear of a regular unloading tiskets and taskets from her little crimson basket. Awkwardly, she approached, leaned in and whispered, “Come during the day, sweetie. It’s only like this during rush hour.” Why, silly me! Get in line. Stay in line. We’ll rush you in and rush you out. All in less than an hour. Rush hour. Go figure.
January/ February/ March 2019
| ROWHOME MAGAZINE | 15
affair an
2018 TO REMEMBER
BLUE SAPPHIRE Awards
All Great Accomplishments Begin with a Dream
WishRock Awards
p
Anything is Possible if you Believe in Yourself photos by ANDREW ANDREOZZI
hiladelphia RowHome Magazine is a unique collection of the finest local businesses around. It represents people from all walks of life that embody the work ethic and pride that built our city of neighborhoods. An Affair to Remember is a night to celebrate our accomplishments. A time to enjoy the company of friends and col-
leagues – people we recognize and those we have yet to meet. Thank you for joining us on our mission to support our local businesses. And thank you for making our city of neighborhoods a place we are proud to call home. Because – as we all agree – there’s no place like home. And there’s no place like RowHome to keep those memories alive.
RIVER TO RIVER. ONE NEIGHBORHOOD. PHILADELPHIA ROWHOME MAGAZINE PRESENTS THE MOST EXCITING BUSINESS NETWORKING NIGHT OF THE YEAR! SPONSORED BY CESCAPHE AT VIE
Philly PRH thanks the following Sponsors ❙ Tony Luke’s ❙ Pastificio Homemade Pasta Co. ❙ Christian Carto & Team Carto ❙ The family of Edward J. McBride ❙ Chick’s ❙ Lou Pinto / South Philly Born & Raised ❙ SugarHouse Casino ❙ IBEW Local 98 ❙ Councilman Mark Squilla ❙ Dr. & Mrs. James Moylan & family ❙ Mr. Ken Adams & Jack Duggan’s Pub / PHL Airport ❙ SS Neumann-Goretti HS ❙ Denise LaRosa & Company ❙ UNIVEST
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❙ DeFino Law Associates ❙M ario Tropea Jr. / Keller Williams Realty ❙F ounding Hearts Foundation / John Ferrara & Benny Ferrara ❙P at’s King of Steaks / Frank E. Olivieri ❙ Spread the Whiz ❙ Cescaphe / Joseph Volpe ❙ Phil Kramer Photography ❙ The Business ❙ Law Offices of Frank DePasquale ❙ Rudi’s Formal Wear ❙ Bella Angel Bridal Hair & Makeup ❙ PHL Athletics / South Philadelphia ❙ The Cutting Point
| ROWHOME MAGAZINE | January/ February/ March 2019
❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙
Monti-Rago Funeral Home Mr. & Mrs. Mark Rago & Family A&P Kitchens Olivieri Jewelers Appz Depot Andreozzi Photography Councilman Kenyatta Johnson DJ Sound & Lighting Beautiful Blooms Perry deMarco Jr., Esq. South Philadelphia Business Association Gamble Huff Entertainment Pasquale & Anna Scioli Vincenzo Congialdi & Family Jake Kudrick & Family / Duffy
String Band Petal Pusher Florist & Decorators Quaker City String Band Lombardi’s Prime Meats The Rose Ball Gran Caffe L’Aquila Gangemi Funeral Home SLR Construction & Improvements String Theory Schools Lehigh Valley With Love Media Mr. & Mrs. Jim Davis & Friends David Spitzberg, CPA State Rep. Maria Donatucci The Honorable & Mrs. Ronald R. Donatucci ❙ Mr. & Mrs. Vincent Novello ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙
gohomephilly.com
2018 BLUE SAPPHIRE AWARD WINNERS
Steve Highsmith Media
Leon Huff
Lifetime Music Achievement
Lombardi’s Prime Meats Vincent, Anthony, Vince Lombardi
Local Business Success Story
Bob Shannon
Quaker City String Band
Edward J. McBride Service to Community
Bobby Rydell
Lifetime Music Achievement
2018 WISHROCK AWARD WINNERS ED CAPPIO Sponsored by String Theory Schools
VINCENZO CONGIALDI Sponsored by Lou Pinto, South Philly Born & Raised
PAIGE ROMANO Sponsored by UNIVEST
JAKE KUDRICK Sponsored by Sal Rota / SLR Construction & Improvements
ANTONIA BRUNETTI Sponsored by Chick’s
GABRIEL BENDOTTI Sponsored by Ken Adams & Jack Duggan’s Pub
affair
PHIL ADELPHIA ROWHOME PRESENTS
an
TO REMEMBER
2018 Black Tie Business Networking Gala sponsored by Cescaphe
January/ February/ March 2019
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Philly
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| ROWHOME MAGAZINE | January/ February/ March 2019
gohomephilly.com
THANK YOU TO OUR AWARD PRESENTERS
Dr. Jim Moylan Ed McBride Jr. The McBride Family
Anthony Messina & Frank Sangiuliano Pastificio
Dee Dee Sharp Kenny Gamble
Gamble Huff Entertainment
Master of Ceremonies Mark Casasanto
Entertainment The Business
HAIR
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2018 Black Tie Business Networking Gala sponsored by Cescaphe
January/ February/ March 2019
| ROWHOME MAGAZINE | 19
De Fino Law Associates, P.C.
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| ROWHOME MAGAZINE | January/ February/ March 2019
ack in 2009, Todd Bol started The Little Free Library in Hudson, Wisconsin. The nonprofit focuses on fostering a love of reading in children and the message, “take a book, share a book,” remains the focal point of the organization. Sadly, Bol recently passed but the mission of the nonprofit
remains to “inspire a love of reading, build community and spark creativity by fostering neighborhood book exchanges around the world,” says Margret Aldrich, Media + Programming at The Little Free Library and author of The Little Free Library Book. With more than 75,000 “free libraries” in 88 different countries already in existence, the movement continues to grow and spread the importance of not only reading but also reusing and sharing books. To start your own library, first you will need to identify a good location with enough foot traffic that you can also legally and safely install a Free Library. Someone must also be designated to take care of the Free Library, known as the steward. Next, you can either purchase a Free Library from the Little Free Library website or you can ask someone locally to assist you in building one. If you purchase the library online then you are automatically registered and given a “signed charter.” By registering, you are also gaining the support of The Little Free Library community. South Philadelphia has multiple
S E RV I C E
INSURANCE
B
by Santina Pescatore photos courtesy of www.littlefreelibrary.org
Free Libraries: 2230 S. 8th Street; Tasker Street & East Passyunk Avenue; and 750 S. 11th Street. You can visit the website to find even more in your own neighborhood. As a nonprofit organization, The Little Free Library strives to increase access to books for those who cannot afford to start a Free Library. Through the “Impact Library Program,” applicants can apply to receive a Free Library in their neighborhood. One such Impact Library was built in Chinatown to assist in offering free books. The Little Free Library also has the “Action Book Club,” which “connects readers to community services, whether you have a Little Free Library or not,” Aldrich says. Through the Action Book Club, participants can read books, discuss timely topics and get involved in community service projects to better their community. Bol realized that reading was such a critical tool to life, yet many children did not have access to age appropriate books. The Little Free Library aims to correct that problem as well as bring communities together through the free library itself, the Impact Library Program and the Action Book Club. Visit www.littlefreelibrary.org. PRH gohomephilly.com
PRH Life
National Shrine of
ST. JOHN NEUMANN
The body of America’s first male saint attracts many to Philadelphia
D
by Lauren Lamantia edicated to the miraculous man who once walked the streets of our adored city, St. John Neumann Shrine provides an unforgettable look into the life of a beloved Saint. The body of St. John Neumann lies reverently encased in a glass casket in the lower section of St. Peter the Apostle Church at 5th & Girard Avenue. Resting peacefully in a graceful state below the main altar, the Saint is dressed in episcopal vestments with a silicone mask cov-
ering his face. In recent years, funeral directors have sculptured the mask to represent the facial structure of the departed St. John Neumann. Founded in 1842 to serve the City’s German-speaking Catholics, St. Peter the Apostle Church is home to the National Shrine of St. John Neumann, the fourth Bishop of Philadelphia, who became America’s first canonized male saint and the first Redemptorist to profess vows in the United States. Following Bishop Neumann’s canonization in 1977, the lower level of St. Peter’s Church underwent numerous renovations before becoming his final resting place. With a passion and substantial effect on the religious life in America, St. John Neumann founded Catholic schools and promoted devotion to the Eucharist. He also started Beneficial Savings Bank for Irish immi-
grants who entrusted their savings to the city’s beloved Bishop. His mission to care for the poor and tend to the needs of others led to the establishment of numerous religious institutions including the Third Order of St. Francis of Glen Riddle and the School Sisters of Notre Dame. Within just seven years of his life, he built 89 churches and several hospitals and orphanages including St. Vincent’s in Northeast Philadelphia. In 1852, at the age of 41, he was named bishop of Philadelphia. In 1977, years after his passing, he was officially beatified during the Second Vatican Council by Pope Paul VI, becoming the first American man to be canonized. The National Shrine of St. John Neumann and St. Peter’s Church remains under the care of The Congregation of the Most Holy Redeem-
er (Redemptorists), a religious community dedicated to missionary work, especially caring for the poor and spiritually abandoned. The Redemptorists at St. John Neumann Shrine are regularly involved in preaching parish missions, retreats and the 40 hours devotion. From 1846-1849, Neumann served as vice-provincial superior of the Redemptorists and was the first to profess vows in the United States. Although the remains of other Redemptorists were eventually moved to Holy Redeemer Cemetery, Bishop Neumann’s were not because of the veneration by the faithful at his gravesite. Today, St. Peter the Apostle parish is thriving in large part due to the presence of the shrine. It has six weekend Masses, three daily weekday Masses, and twice-daily confessions. A Gift Shop is also available onsite as well as a newly renovated room for religious events. The Museum of Shrines will open in early 2019 and display divine exhibits relating to the life of St. John Neumann. PRH St. John Neumann Shrine / 1019 N. 5th Street / Philadelphia, PA 19123 / 215.627.3080 www.stjohnneumann.org
January/ February/ March 2019
| ROWHOME MAGAZINE | 21
PRHSALUTE TO SERVICE THE ROSE BALL
A Special Night for
Special Kids photos by ANDREW ANDREOZZI NOELLE PAWLOWSKI, PRESIDENT OF THE ROSE BALL, thanks the following sponsors for making the evening an overwhelming success. Ron and Stephanie Donatucci (Rose Ball co-chair), IBEW Local 98, Donna and Sam D’Angelo, Jerry Blavatsky, Cedar Properties, Philadelphia RowHome Magazine, Mirror Booth Divas, Galdo’s Catering, P. Agnes Inc., DeFino Law, Univest Bank, Jane Scaccetti and Michael Carestio, GEAR, Philadelphia Energy Solutions, CATCH, Philly Autism Project, Fineman Krekstein and Harris, The Rittenhouse Foundation, Campus Copy, Jeanne Polizzi of Coldwell Banker Preferred, Frankie Bugs, Chick’s, Barbara Capozzi, Heads Up, Cava Building Supply, Daniel Dumoff, Alan Barcus, Joe Rindone, Roger Bruno, Baldi Funeral Home, Cynthia Orr, Robert D’Emilio, Councilman Mark Squilla, Jerry Vernose, The Honorable Matt and Linda Carrafiello, Steve Lauder, Shoprite, John’s Crazy Socks, The Britto Family, Josh and Dena Carpenter, Andrea Greco and Family, Debbie Jordan, Kristen Bloomfield, Sweet Memories, Dino’s Party Center, The Flying Dutchman Foundation, ACME, Paul Borriello, Friends and Family of Hedy Nawalany, Nate Alison, Frank Cardo, Connie Bruno, Frank DiCicco, Brian Patti, Rupa Sullivan, Patricia Juliana, Ilene Flood, Victor & Co., Patty Teti, Palma Perry, Denise Pane, The Barash Group, Crayola, DJ Marc Maiolino, Lou Pinto, Andrew Andreozzi, Mark Moss, Marge and Melissa Wozniak, Taffets Bakery. A special thank you to Alfie, Lou Galdo and their staff. This could never, ever happen without them.
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gohomephilly.com
PRHLIFE
food. family. traditions.
I LOVE A SERENADE This age-old tradition has new roots
A
by Dominique Verrecchio South Philly serenade is an age old wedding tradition most common among Italian Americans who passed this custom down from generation to generation. The story goes that on the night before their wedding day in Italy, the groom showed up at the bride’s home (which was normally her parents’ home) to sing to her from outside her window. Nowadays, the tradition still stands. But like most traditions that are handed down from
one generation to the next, it has definitely been Americanized. I attended the serenade of Josephine Thompson and Michael Cox on September 15, 2018. The party was held on Josephine’s mother’s street. Serenades today are mostly block parties hosted on the bride’s parents’ block. Instead of a little song and dance outside of the bride’s window, these “serenades” are now huge parties filled with food, drink, dancing and fun. Rather than the night before – to ensure the proper beauty sleep and lack of hangover for the bride and bridal party – the ritual normally takes place the week before the wedding. Anyone invited to the wedding is welcome to attend the serenade but it is mostly open invitation. This serenade was a little different from any that I ever experienced. The block was decorated with string lights, party tables, balloons and custom dec-
orations. The food table was endless. At a serenade, the main event is obviously the groom serenading the bride. The bride sits in a chair as her groom grabs the mic and performs a love song of his choice to her. Here’s the twist, though – Michael is not a singer. He swore to Josephine that they could have the serenade but he was not going to be performing that night. To ensure that her guests would still have entertainment of some sort, Josephine hired a singing gorilla telegram wearing a wedding gown to serenade Michael. The guests could not stop laughing. A string band also showed up to serenade the couple since Josephine and Michael are both Mummers with the Saturnalians NYA. They met at the Saturnalian NYA Club – the same place that Michael proposed in January 2016. As lifelong Mummers, Mummery holds a special place in their hearts.
Of course, Josephine could not go through the night without being serenaded herself. It is tradition after all. The string band forced Michael to sing so he spit out an improvised “Take Me Out to the Ballgame” on the spot, accompanied by his groomsmen to the strums of banjos. Her cousins, who were also bridesmaids, performed a song and choreographed dance to “Ain’t No Mountain High Enough” by Marvin Gaye and Tammi Terrell. To wrap up the performances, Andrew Klock, the bride’s cousin, knocked it out of the park while serenading her with “Build Me Up Buttercup” by The Temptations. We sang, danced and laughed until the cops came to shut the block party down at around 2 AM. The Cox serenade was definitely one for the books. Although serenades have become modernized since they crossed the ocean from Italy, the pre-wedding celebrations are still one of the most beloved bridal traditions for many South Philadelphians. Some say they are even more fun and eventful than the actual wedding. Regardless of the changes through the years, the tradition is timeless. After all, someone has to sing. PRH
January/ February/ March 2019
| ROWHOME MAGAZINE | 23
PRHLIFE
2018
VENDEMMIA WINE FESTIVAL
Competition Winners
photos by ANDREW ANDREOZZI #1 Jules Esposito
2017 Petit Verdot Syrah/ Cabernet
#7 Leigh Smith 2016 Moscato Peach / Elder Flower
#2 Barbara Agliano
#8 Frank Valloreo
#3 Frank Valloreo
#9 David Smith
#4 Jordan Morinich
#10 Jules Esposito
#5 Frank Costobile
#11 Didonato
#6 Frank Valloreo
#12 Frank Costobile 2016 Bordeaux
Revello / 2017 Cabernet 2017 Cabernet / Merlot 2015 Cabernet / Merlot 2017 Cabernet
2017 Zinfandel
2017 Malbec
2017 Super Tuscan
2014 Syrah Merlot 2015 Barolo
Philly
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| ROWHOME MAGAZINE | January/ February/ March 2019
gohomephilly.com
Wine Know by VINCENT R. NOVELLO JR.
A Toast to Food, Family & Traditions PRH Life
There is no better way to
celebrate the New Year than sharing a glass of fine wine with family and friends. Gathering with loved ones is a time-honored tradition. May the days ahead be as warm as the memories you hold close to your heart.
Wine Recommendations ❚❙❘ SPARKLING WINES
❚❙❘ ROSÉ WINES
RIVAROSE ROSE BRUT DE PROVENCE $16.99 MIONETTO Prosecco $16.99 REO TENUTA DI BURCHINO CURCINO TUSCAN $12.99 COLLEVITE RUFIO UMBRIA Rosso $9.99 STEED Pinot Noir $12.99 LAROQUE Pinot Noir $11.99
COMMANDERIE DE LA BARGEMONE Rosé $14.99 CASTELLO DIGABBIANO CHIANTI $13.99
VILLA DES ANGES Rosé $9.99
ZUCCARDI MALBEC $9.99
JEAN LUC COLOMBO Rosé $11.99
❚❙❘ WHITE WINES GRAYSON CELLARS Chardonnay $11.99
PAUL DOLAN Zinfandel $14.99
BAILLY LAPIERRE Sauvignon Blanc $14.99
GRAN BATEAU Bordeaux $11.99
HOLLORAN Pinot Noir Blanc $19.99
H. DALGO TRADICION H. RIOJA $16.99
TAMARACK CELLARS Chardonnay $15.99
ANCIENT WISDOM Cabernet Sauvignon $11.99
ALBERTO SANZ VERDEJO RUEDA $9.99
MARIETTA CELLARS OLD VINE Rosé $13.99 …and remember “Never save your good wine for tomorrow!” For more information contact Vincent Novello Vinoinfo824@aol.com
VILLA WOLF Sauvignon Blanc $12.99
Vincent Novello has been making his own wine since 1997 and has competed in and judged the annual Vendemmia. His 2008 Brunello took first and second place in the competition. Today, Novello serves as the Vendemmia’s contest director.
January/ February/ March 2019
| ROWHOME MAGAZINE | 25
Row Home Remembers PRH Life
the
Vanishing Art of Homemade Pasta
M
by Tony Santini y son is the General Manager of an Italian restaurant called Bistro Romano. He is also a foodie. During a recent conversation, he shared his excitement about the restaurant’s new Executive Chef, Michael De Lone, who was expanding the menu with the addition of homemade pasta. I was intrigued and asked if the Chef would be using a macaroni board and wooden rolling pin; making a well of flour and eggs; kneading the dough; rolling the
dough into thin layers by hand and then cutting the pasta into shapes just like my grandmother did when I was a kid. He said, “Pop, are you kidding me? We just bought a top of the line extruder machine that does all of that for us.” Now, don’t get me wrong. Chef De Lone’s pasta dishes are amazing as is everything else on his menu. However, an extruder machine wasn’t the vision that came to mind when I heard the words “homemade pasta.” My vision of homemade pasta is more of a family event where the matriarch or patriarch of the family commandeers the kitchen for half the day, dons the appropriate “zinale” (apron) and is surrounded with fresh ingredients and specific tools like macaroni machines, guitars and rolling pins on a wooden board
26
that covers the kitchen table. They would proceed with the art of making homemade pasta. An art they had fine-tuned over the years after learning the tradition from their elders. This is what I think of when I hear the words homemade pasta. To get a true appreciation of what is involved in the process, I went to a trusted source and visited my Aunt “Minnie,” Mary Grassia. Mary is 89 years young and has lived in the same South Philly row home for approximately 70 years where she raised five children: Marty, Frankie, Anthony, Richard and Rosemary. She is a first generation Italian-American. On the day of my visit, she was making pasta with the help of her three youngest children, Anthony, Richard and Rosemary.
| ROWHOME MAGAZINE | January/ February/ March 2019
PRH: Who taught you how to make homemade pasta? MG: I learned from my mother. While other young girls were going to dances, I was home making macaroni. When my girlfriends were getting married, their mothers bought them lingerie for their wedding night. My mother bought me my first macaroni machine. It came from Giunta Brothers on 9th Street. I still have it and I am using it today.
PRH: Is there a secret recipe for making homemade pasta? MG: No, but it does take some trial and error to get it right. My recipe is one egg for each person you are expecting to feed; one cup of flour for each egg; and a pinch of salt for every cup of flour. I would always make more macaroni than the number of people expected so there would be leftovers for the next day.
PRH: What are the steps in the process? MG: Place the wooden macaroni board
gohomephilly.com
Food. Family. Traditions. on the table. Lay out the appropriate number of cups of flour onto the board and make a volcano shape. In the center of the volcano, you crack the eggs (one egg for every cup of flour); and then add the salt. Beat the eggs into the flour until all the liquid is absorbed and this creates the dough. Knead the dough by hand until it reaches a consistency that you will be able to work with to make the macaroni cuts. Then roll the kneaded dough into a large ball, maybe more like a half-ball, and let it sit in a bowl. Cover the bowl with a “mopine,” (towel for my American friends) and let it sit for at least an hour. After the dough settles for at least an hour, you take it out of the bowl and start rolling it with a wooden rolling pin into flat wide ribbons which you then use to make your desired macaroni cuts by way of the macaroni machine; a round or square ravioli cutter, a chitarra (guitar); or the “Rag” cutter to make little pasta squares with the leftover dough from the raviolis.
PRH: Are there any special cuts for special days? MG: Of course! Easter was always raviolis. Thanksgiving was fettuccini. Christmas was spaghetti cut “fini-fini” (very thin) but we would also pinch together a couple of strands to make “Stuckeys” because that was my oldest son’s favorite. For birthdays, you would get to pick your favorite cut. For family picnics, we would just make a bowl of Rags.
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PRH: So, how long does the process take? MG: Ha! Or, as my grandkids say…LOL! For two people, you would need two eggs and two cups of flour. It would take you about five minutes to mix the dough; wait an hour; and then cut the macaroni into the desired shape. Feeding a family of seven? That’s 10-12 eggs (because you allow for leftovers); kneading the mixture into four or five dough balls; waiting the hour; flattening the dough balls out with the rolling pin and then cutting the macaroni into shapes. Not to mention the three hours for making the gravy. Cooking for a holiday dinner with 22 people…you do the math! This is why you pay $29 for a dish of macaroni at an Italian restaurant!
PRH: Then why bother if you can just go to the store and buy the pasta? MG: There are three good reasons. First, is economics. I can buy a five-pound bag of flour for 99 cents, two dozen eggs for under $3 and feed 24 people. Second, is the taste. Did you ever read the labels on store-bought macaroni and see all the added preservatives? Third, is the tradition. I’m a first generation Italian-American. My children are American-Italians. My grandchildren and great-grandchildren are American-Americans. I let them help me when I make the pasta, which keeps them entertained but also teaches them how to do it and keeps them grounded in their heritage.
PRH: So, do you think they will be making homemade pasta in the years to come? MG: Well, I’d like to say yes but who has that kind of time anymore? My guess is that they will probably go to P&S Ravioli or Pastificio and just buy it.
January/ February/ March 2019
| ROWHOME MAGAZINE | 27
Dr. Adam Ellis
PRHLIFE
family medicine
Why did you become a family doctor? I have many physicians in my family so you could say it was already in my blood as a child. When I was in elementary school, I couldn’t think of anything more valuable or interesting to me than a career in medicine. I liked getting to the root of a problem so I trained in both psychiatry and general surgery as a resident. I was given extra training in family medicine since I wanted to go into practice for myself.
What is your personal care standard for your patients? Care with me is always personal with only me as the doctor. There are no other people between me and the patient. No students or physician assistants are in my office, so my patients get true continuity of care. This has been my standard for over 20 years. I offer house calls, visiting my patients right in the comfort and privacy of their own home. This is something only a private practitioner can offer their patients. I am happy to do it since I really enjoy getting to know the patients and their families. South Philly is very family-oriented; it’s just a special place and has wonderful families I have had the chance to care for.
Any special areas of expertise? I have a special interest in treating knee and shoulder pain. By using joint injections, I have helped patients decrease their joint pain and maintain their usual lifestyle until surgery is required.
Where did you grow up? I grew up in the suburbs of Philadelphia and attended both the University of Pennsylvania and LaSalle University before going on to medical school.
Hobbies? During undergraduate summers, I sold art, as it was one of my interests as well as playing golf. Like most Philadelphians, I also enjoyed Ventnor growing up.
What are your hopes and dreams for the future? My hope is to spend the rest of my career practicing in South Philly as my patients have really added color and richness to my life. It’s been 20 years and continues to be a rewarding ride. I have admitting privileges and am on staff at both Jefferson and Methodist Hospitals. And I continue to make house calls. My staff and I welcome new patients to our office. Please give us a call if you would like to schedule an appointment: 215.334.2550.
For an appointment, call:
Adam Ellis, D.O.
Board certified family medicine.
1641 Jackson Street, (corner of 17th & Jackson)
P: 215.334.2550 |Open Monday through Saturday 28
| ROWHOME MAGAZINE | January/ February/ March 2019
SCHOOLYARD
Slime Life
YOUNG ENTREPRENEURS RAISE MONEY FOR A CAUSE Twelve-year-old Mia Pezzetti has mastered the art of slime making. Last fall, she attended the Philly’s Greatest Slimers event at the Victorian Room (Vikings Hall). Hosted by fellow slime artist @slimeypastries (who has more than 10k followers on Instagram), the event featured nine young ladies selling and sharing their slime creations. Many of the events Mia takes part in give back to our community. Raffle ticket proceeds from Philly’s Greatest Slimers went to Children’s Hospital. The Philly’s Slimers event hosted by @diamond._._.slimes encouraged guests to bring a toy for Toys for Tots rather than charge an entry fee. In July, Slime for a Cause raised money for RAINN. Mia attended a “slime bash” in Connecticut, hosted by the queen of the slime scene, Maddie Rae (@ slimebymaddierae). Maddie’s first slime bash sold out in just over a day. She also broke the Guinness World Record for Largest Slime after a group of 100+ people helped her make 13,820 pounds of slime at Play Fair New York. Making slime is a lot of fun. It’s easy, it’s messy (the best part!) and there are endless possibilities. Kids like Mia can get involved in slime making by following fellow slimers on social media, checking out tutorials on YouTube and attending local slime events. You can follow Mia on Instagram at @slimey._.snicker. She posts videos of her slime and slime from others, as well as giveaways. To purchase, send her mom Dana a private message on instagram at @daybarone.
gohomephilly.com
National
Cabbage Day? Mark your Calendars
If you have a fondness for food, there’s a celebration in your future! From tater tots to sticky buns, there’s a day set aside to honor the sweet and savory flavors we’ve all come to know and love.
January 20th- Cheese Lovers Day January 21st- Granola Bar Day January 23rd- Pie Day January 24th- Peanut Butter Day January 27th- Chocolate Cake Day January 28th- Blueberry Pancake Day January 30th- Croissant Day February 2nd- Tater Tot Day February 4th- Homemade Soup Day February 6th- Frozen Yogurt Day February 9th- Pizza Day February 13th- Tortellini Day February 17th- Cabbage Day February 18th- Drink Wine Day February 21st- Sticky Bun Day February 24th- Tortilla Chip Day February 28th- Chocolate Souffle Day March 4th- Pound Cake Day March 6th- Oreo Cookie Day March 7th- Cereal Day Marc 9th- Meatball Day March 14th- Potato Chip Day March 17th- Corned Beef and Cabbage Day March 20th- Ravioli Day March 24th- Chocolate Covered Raisin Day March 26th- Spinach Day March 28th- Something on a Stick Day April 1st- Sourdough Bread Day Courtesy of National Day Calendar www.nationaldaycalendar.com
January/ February/ March 2019
| ROWHOME MAGAZINE | 29
JEFFERSON METHODIST HOSPITAL JEFFERSON HEALTH – NAVY YARD JEFFERSON PRIMARY CARE
Jefferson Health knows that in South Philly, it’s all about family. And we consider your family ours. So we’ve got you covered. We’ve expanded our specialties at our Navy Yard location. Added even more providers to our primary care network. And continue to deliver nationally ranked care at Jefferson Methodist Hospital. All to provide an exceptional experience when – and where – you need it most. Convenient, innovative, personalized care. Because it’s all about you.
1-800-JEFF-NOW | JeffersonHealth.org/SouthPhilly
HOME OF SIDNEY KIMMEL MEDICAL COLLEGE
JEFFERSON HEALTH IN
SOUTH PHILLY Whether you’ve lived in South Philadelphia your whole life or just moved down the street, you’re an integral part of this community and so is Jefferson Health. This one-of-a-kind neighborhood deserves one-of-a-kind health care. That’s why we promise accessible, high-quality care at all of our locations. Jefferson Methodist Hospital: All You Need at the Corner of Broad & Wolf When you need primary, specialty or emergency care close to home, look no further than Jefferson Methodist Hospital, South Philly’s healthcare partner since 1892 and part of a nationallyrecognized academic medical center since 1996. Jefferson Methodist Hospital is dedicated to providing its patients with the highest quality care. Our “A” Leapfrog Hospital Safety Grade places us among the safest hospitals in the country and our Magnet® – designation is an honor earned by less than 10 percent of hospitals nationwide for nursing excellence. In addition to 24/7 emergency care, Jefferson Methodist Hospital provides exceptional procedural and surgical care as well as a comprehensive offering of outpatient specialty care.
Jefferson Health – Navy Yard: Where Broad Street Meets the Water Conveniently located right off I-95, we’re adding even more specialists at Jefferson Health’s location at the Navy Yard to better serve your primary and specialty care needs. In early 2019, we will have everything you need for great health – including 15 specialties, a full retail pharmacy, lab services and walk-in video visits. And, we have free on-site garage parking. Jefferson Primary Care: Comprehensive Care in Your Neighborhood Your primary care physicians are the first ones you turn to for your healthcare needs, so access to reliable, high-quality care that’s close to home is important. That’s why we have these convenient locations in South Philly: ■
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Jefferson Health – Navy Yard: 3 Crescent Drive, 2nd Floor, Philadelphia, PA 19112 Jefferson Methodist Hospital: 2301 S. Broad Street, Suite 205, Philadelphia, PA 19148 2422-24 S. Broad Street, 2nd Floor, Philadelphia, PA 19145 2534 S. 18th Street, Philadelphia, PA 19145
EXCEPTIONAL SPECIALTIES AVAILABLE IN SOUTH PHILLY ■ ■ ■ ■ ■ ■ ■
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Cancer Cardiac Care Dermatology Endocrinology Gastroenterology Hand to Shoulder Surgery Jefferson Advanced Spine Center Men’s Health Program
■ ■ ■ ■ ■ ■ ■ ■
Nephrology Neurology Neurosurgery OB/GYN Oral & Maxillofacial Surgery Otolaryngology (ENT) Pain Management Physical Medicine & Rehabilitation
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Physical Therapy/ Occupational Therapy Pulmonology Sleep Medicine Surgery Urology Vascular and Wound Care Women’s Diagnostic Center
SCHEDULE AN APPOINTMENT WHEN AND WHERE IT’S CONVENIENT FOR YOU.
1-800-JEFF-NOW | JeffersonHealth.org/SouthPhilly
PRHHEALTH
the
THE BOTTOM
Sewer
Hanger by Rev. John Stabeno
G
rowing up in South Philly in the ‘60s and ‘70s is something that I wouldn’t change for anything. It helped shape the person I am today. Our life centered around sports that we played during the day and argued about on the corner at night. We didn’t need video games, smart-phones, organized sports or expensive gear to entertain us. Just a simple pimple ball, hockey puck, wiffle ball, bottle cap or traffic signal all got the job done! The street taught us how to socialize, play together, solve problems and fight when we couldn’t solve those problems.
H E A LT H
Sometimes, during the course of our sporting events, there was the unfortunate occurrence of a ball or a hockey puck going down the sewer. We could see it coming. We would try to stop it, but sometimes we were just powerless over the destiny of that ball. And yes, God forbid if you were one of the guys that threw the ball, missed catching it or the last one with even a remote possibility of saving that ball from the orifice of the sewer. You were blamed and yelled out with a variety of colorful obscenities and cut-ups. At this point, it was time for the rescue mission. The first order of business was to assess the situation. Someone would have to lift the sewer lid. And we all skeeved the sewer lids! Sometimes it was a one-piece chumpy, which was gener-
32
ally heavier. The others were two pieces, which, although lighter, were a little more awkward to maneuver. And you always risked dropping the lid into the sewer itself. Immediately after removing the lid, everyone huddled around the opening to peer into the darkness of the sewer. Sometimes it was just trash and waste; other times it was trash and waste submerged in water. The critical piece was how far down the mess was. We were lucky if it was only a foot or two, then someone with the longest arm could reach down and get it. If it was a little deeper, perhaps we could hold his legs as part of his body hung over it. At times, the bigger kids would hold the smallest kid upside down and lower him in to swoop it up. After removing the lid, there was a chorus of voices shouting, “Get the hanger!” “The hanger” was a classic South Philly
| ROWHOME MAGAZINE | January/ February/ March 2019
creation: a regular wire hanger pulled out straight with the end twisted in so it could get under and scoop up a ball. Of course, we always added nifty extensions to improve our hanger so it would be the most effective in retrieving our treasures. We had special outdoor hiding places for our hangers because no one wanted to bring them into their house after being down the sewer. Getting a ball from the sewer became its own sport. We would have been Gold Medalists if it became an Olympic competition. While just one person held the hanger, it was truly a team sport. Everyone put their two cents in as only South Philly friends can. Disparaging remarks somehow encouraged the best performance. The suspense was everpresent. The result was what mattered. A successful intervention and recovery of the ball was truly celebrated. The lost hope of retrieval was lamented by a barrage of blame on the misfortunate whose poor performance led to the missing ball. The story of the sewer hanger is an analogy of my ministry over the last 33 years. The ball is like the addict. Before the addiction takes its nasty grip, the addict, like the ball, is a critical part of people’s
gohomephilly.com
Paul Stolfo, Director • Marianne Stolfo, Director lives and facilitates interaction among a group of individuals or a family. Suddenly, by a series of interrelated moves on the part of one or several people, the ball (addict) finds itself on a trajectory towards a black hole of filth. Despite warnings and attempts by certain players and parties to save the ball (addict) from its path of destiny with the sewer, everyone comes face to face with their own powerlessness as the balls slips from the grasps of so many who try to prevent the unfortunate fall. Now that the ball (addict) has hit bottom, those who feel the sadness of its absence attempt to retrieve it from the pit of darkness. While the ball (addict) lies at its bottom, those on the surface perpetuate the chaos of assigning blame; feeling fear and sadness for the loss. That is where the hanger comes in. It is an instrument through which the hand of God attempts to reach the fallen and wayward. I see the work that I do as useless unless I am connected to God and guided by His hand. Only with God’s help and the assistance of loving friends and supportive family can anyone begin to lift an addict from the despair of the bottom to the light of day and a chance to once again enjoy life. Addiction is cunning and baffling. No one wants to be an addict. No one plans that course of events. Just like the ball that heads towards the sewer, no one wanted it to end up there. But there are things in life that just happen. We need to learn how to work together towards a solution and not perpetuate the problem. Growing up in South Philly, I learned a lot of things about survival and how to improvise in situations to gain a positive outcome. I have taken that experience with me and have never forgotten where I come from and who I am. As a priest, my life is intended for one task, just as the hanger is intended to hang clothes. But, like the sewer hanger, I am a little bent and twisted. God has used even that to serve a purpose. PRH
The Tradition Continues the Fourth Generation
The Stolfo
Funeral Home Where Everyone is Treated Like Family 2536 So. Broad Street • Philadelphia, PA 19145 215.334.7376
January/ February/ March 2019
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1517 Packer Ave, Philadelphia (Across from Chickie’s & Pete’s) 215.462.2424
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COMING SOON
Fundamentally
Feng Shui
‘Interest’ List - be the first to get updates, timeline, pricing, revised designs.
by VINCENT MANCINI, AIA Landmark Architectural Design Landmarkaia.com
Please email BCapozzi@kw.com subject line “Renaissance Estates”
Understanding the concept of Feng Shui is easy. It is simply a matter of understanding the impact your surrounding environment has upon your conscious and subconscious being. Humans are gifted with many senses – some of which we are aware and able to harness usefully and some of which we are less aware and unable to harness or understand. In your home or office, creating an environment that promotes your sense of wellbeing can be accomplished through Feng Shui. Spaces that promote a sense of peace are a fundamental necessity for many of us. It seems that in our current contemporary world, our homes may not be fulfilling that need. The result is a desire to create sub-spaces that are more in tune with our wellbeing. Our children create their own bedroom spaces. Husbands and wives create “man caves” and “she sheds.” These personalized spaces become essential to our daily lives. For many, arranging and decorating comes easy. For others, it is a perplexing task. Although we all have different styles and tastes, there are fundamental principles of space planning and decoration to help you achieve harmonious results. Many of these principles can be achieved by implementing Feng Shui techniques.
so, place items like a small round table, a light, a mirror or photographs in that area. Splashes of color and upright plants are also very stimulating in corners.
Energy Flow or “Chi” within a home must be able to flow freely without becoming trapped or stagnant. The Chi in your home should be like a stream of water flowing through spaces creating positive energy. To achieve your Chi, follow these helpful tips.
Remove clutter so the Chi is free to flow around a room and home.
VINCENT S. MANCINI, AIA AGATA M. REISTER & ASSOCIATES
Furniture should be in scale and in balance within the room without looking one-sided or overcrowded.
1325 Snyder Ave. Philadelphia, PA 19148 tel: (215) 755-9050 email: office@landmarkaia.com WWW.LANDMARKAIA.COM
Evaluate all the inside corners of your home and rooms to determine if they are creating a trap or a dead zone. If
Outside corners create a knife-like edge and should not be pointing in the direction of a sofa, bed or chair. Place an object like a painting, sculpture or plants at the dead end of a stagnant hallway to keep the energy alive. Place objects along the walls of a long hallway or corridor to prevent the Chi from moving too fast. Mirrors and photos along the hallway walls help keep the Chi flowing rather than rushing through.
RENAISSANCE ESTATES 3320 S. 20th St
Do not restrict your vision to any pleasant views of the outdoors and avoid using sagging drapes on the top of a window. The sky should always be in view looking out a window.
LANDMARK Architectural Design, LLC
Landmark Architectural Design is a member of the Philadelphia RowHome (PRH) Business Network.
Keller Williams - BC direct 215.551.5100
BUILDING DEVELOPMENT SERVICES NEW HOME DESIGN RENOVATION DESIGN ADAPTIVE REUSE RESTUARANT & RETAIL DESIGN ADDITIONS & ENGINEERING BUILDING & ZONING PERMIT SERVICES
Try to place your bed away from the direct line of the bedroom door.
Beds should be raised off the floor for continuous airflow.
There is no one who knows and cares about Packer Park more than BC.
ARCHITECTURE & ENGINEERING
Place a table, light or object between the entrance door and the interior stairs to prevent the Chi from exiting or entering the home too abruptly.
Place mirrors strategically in areas where there is a recess that can trap the Chi.
Large new custom, quality town homes, 2 car garages, expansive roof decks, and much more.
January/ February/ March 2019
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REAL
ESTATE
HARRY ALESSI
Real Estate Sales
1033 N. 2nd Street 5th Floor Philadelphia, PA 19123 Office: 215-400-2600 Cell: 609-636-9783 HarrySellsPhilly@gmail.com
accessphilly.com
Bedroom Bliss TURN YOUR ROOM INTO A RELAXING RETREAT
TIPS FROM
THE PROS courtesy of FETTERMAN DESIGN GROUP FettermanDesignGroup.com
PeterBUILT Construction LLC
From planning to completion. All your contracting needs begin here. Licensed & Insured
215-399-7732 36
Your bedroom is one of the most important rooms in your home when it comes to your wellbeing. It’s where you settle in to recharge your batteries after a long day of work or a long night of play. Here are a few quick tips from Fetterman Design Group (FDG) to help you craft a bedroom that leaves you feeling relaxed and refreshed each and every day.
CHOOSE A NEUTRAL COLOR PALETTE
for your bedroom walls to provide a soothing environment. Soft tones and colors such as light grays, soft greens and pale blues are among the top shades chosen to promote relaxation. Select soft, cozy bedding and decorative pillows that beckon you to climb in and snuggle. Fabrics like cotton, silks and jersey
knits are among the softest and most breathable and will soothe you into a restful slumber. Combine a fair amount of both natural and artificial lighting. Soft white light is most relaxing.
FOCUS ON FRAGRANCE. Include a tranquil aroma to help melt stress away. Use fresh cut flowers, oils, potpourri or scented candles to tease your senses and help you unwind. Lavender, vanilla and sandalwood scents are particularly revered for their restorative properties. Let us help you bring your home design dreams to fruition. Call Cindy or Jackie at the Fetterman Design Group at 856-2646816/856-534-3094 for an introductory consult.
Fetterman Design Group / 856.534.3094 / 856.264.6816 / is a member of the Philadelphia RowHome (PRH) Business Network.
| ROWHOME MAGAZINE | January/ February/ March 2019
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THE RIGHT PLACE. RIGHT IN THE HEART OF PACKER PARK.
Brand New 3-story Townhomes with Garages starting at $475,900 Invest in a unique and luxurious lifestyle in Packer Park, one of Philadelphia’s most desirable neighborhoods, with its own fusion of style, culture and personality. Sports and entertainment venues are nearby, and great restaurants and FDR Park are right around the corner.
New Phase Now Open!
Where else will you get this much space, your own private driveway, 9’ ceilings, a private balcony, a gourmet kitchen with stainless steel GE® appliances, hardwood floors, and great views of the Philadelphia skyline?
Ask About Quick Delivery Homes!
10-YEAR TAX ABATEMENT VA AND FHA APPROVED!
SALES CENTER LOCATION: 2300 Hartranft Street Philadelphia, PA 19145
215.339.5390 | SienaPlace.com Sales@SienaPlace.com
DECORATED MODELS OPEN: Mon, Thurs thru Sat: 11 AM-5 PM Sunday: 12-5 PM
Broker cooperation is warmly invited and appreciated.
All prices and features subject to change without notice. Please see sales associate for details.
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PRHTIPS FROM THE PROS
Gone Phishing courtesy of
RON RABENA
Chief Administrative Officer, Allied Universal
www.aus.com
The start of a new year is a good time to dust off your passwords and reinvigorate them to protect your data and identity both on and offline. The following is sage advice from our cybersecurity team. ❚ When in doubt, throw it out. Links in email and online posts are often the way cybercriminals compromise your computer. If it looks suspicious—even if you know the source—it is best to delete or, if appropriate, mark it as “junk email.” Contact the company directly (via phone) to be sure the email is legitimate.
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cess to an online account. For example, it could be a one-time PIN texted to a mobile device, providing an added layer of security beyond the password and username. Visit lockdownyourlogin.com for more information on stronger authentication.
❚ Think before you act. Be wary of communications that implore you to act immediately, offer something that sounds too good to be true or ask for personal information.
❚ Make passwords long. Combine capital and lowercase letters with numbers and symbols to create a more secure password. Length beats complexity. Websites like https://xkpasswd.net/s/ can help you generate an easy to remember, yet very secure password.
❚ Use stronger authentication. Always opt to enable stronger authentication when available, especially for accounts with sensitive information including your email or bank accounts. A stronger authentication helps verify a user has authorized ac-
❚ Consider using a password manager! A password manager is a secure application that allows you to create, store and manage your passwords across all of your devices and services. They differ, but in general, most offer the following features:
| ROWHOME MAGAZINE | January/ February/ March 2019
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�� H elps you create secure, strong passwords �� S tores those passwords and allows you to automatically fill them in when you access websites and services �� R equires you to remember just one secure password— the one that gets you into the password manager �� P rovides online, desktop and mobile access �� G ives you a grade on your
existing password quality and alerts you when they’re not secure �� A llows you to set the length and make-up of automatically generated passwords according to your company’s password policies �� P rotects your passwords with AES 256-bit encryption, with the decryption key stored only on your device so that your data is only accessible to you
Check out “The Best Password Managers of 2018” at www.pcmag.com. Avoid falling prey to data hackers. Reinforce your weakest links so you, your information and those around you stay safe all year long. For more tips, view Habitu8 awareness videos at www.youtube.com/habitu8 Ron Rabena, Allied Universal, is a member of the Philadelphia RowHome (PRH) Business Network.
SL
Construction & Improvements LLC slrconstruction4@gmail.com Licensed and Insured
215-669-7248 215-260-0748 January/ February/ March 2019
| ROWHOME MAGAZINE | 39
#
Team In Our Market
Center City South Team
Michael Giuda & Mario Tropea Jr., have built the Center City South Team into a top producing real estate team. Having a strong passion and drive for all aspects of real estate, Center City South Team With Keller Williams has a very impressive and accomplished resume, with an outstanding reputation. With their established and reputable career, you can trust you are in the best of hands. Their knowledge, connections and enthusiasm will ensure a seamless and successful real estate experience.
Michael Giuda Office 215-227-3333 Mobile 215-783-3697 Email Mgiuda@kw.com www.sellinginphilly.com
Mario Tropea Jr Office 215-389-2222 Fax 215-389-0337 Mobile 215-783-3698 Email mariocentercity@gmail.com
Philly Dream Homes
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Food. Family. Traditions. Cescaphe introduces
John & Lucille Volpe
photo by Phil Kramer Just when you think you’ve seen it all, Cescaphe introduces The Lucy. Inspired by Joe Volpe’s childhood memories of large holiday dinners seated at long tables that spanned the length of his family’s row home, The Lucy welcomes its first happilyever-after couples to the newest venue of the Cescaphe family, named in memory of Volpe’s mother. “I remember setting up the long 8-foot tables for my mom. They started in the kitchen and went straight through the house to the front door,” Joe remembers. “We fit 30, 40, 50 people in a small row home with no problem. Whoever visited, sat down to eat.” As a nod to this memory, The Lucy features long oak tables to complement the traditional round tables. Cescaphe, the Volpe fam-
ily business founded by Joe and wife Andrea, is named for their daughters Francesca and Sophia. Since the opening of Cescaphe Ballroom in Northern Liberties back in 2003, Cescaphe has become Philadelphia’s premier wedding brand. A team of trend-setting experts orchestrates more than 1,000 weddings a year at six locations: Cesaphe Ballroom, Tendenza, Vie, The Water Works, The Down Town Club and the newest addition – The Lucy. Located on Philadelphia’s famous Avenue of the Arts, The Lucy encompasses the Cescaphe brand’s reputation for sophisticated luxe venues. European inspired brass chandeliers illuminate marble accents and ivory wall paneling for a warm traditional aesthetic.
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COURTESY OF JANE ROSER
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A taste of
already spoke four languages would do - he learned how to speak fluent Welsh. Dad is currently the book review editor for the North American Welsh Newspaper NINNAU & Y Drych. He has contributed so much to Welsh-American life that he was awarded the National Welsh-American Foundation’s highest honor in 2007, the Heritage Medallion. Besides
playing bagpipes in two Welsh folk bands (Moch Pryderi and DragonFyre), he was also President of the Fredericksburg Welsh Society and has written several published articles on the Welsh in the Civil War. One of his favorite ice breakers when meeting new people is to tell them about a town in Wales he loves to visit, repeating the name perfectly
�
My family can trace our Welsh ancestry through my paternal grandmother back to the village of Trefeglwys in Powys, Wales. When my dad, Bob Roser, began researching our family history, he became increasingly fascinated with Welsh language and culture, so he did what anyone who
Wales
Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch Philly
LEEK & POTATO
BARD’S FISH
{ Cawl Cennin a Thatws}
{ Pysgodyn y Bardd}
Soup
A traditional Welsh recipe, served warm in the winter and chilled during the summer. The leek is one of the national symbols of Wales.
INGREDIENTS ➜1 slice bacon, cooked and diced ➜ 1 cup milk ➜2 oz. butter ➜2 tbsp. chopped parsley, plus extra for garnish ➜3 large leeks, chopped (remove the dark green bottoms) ➜ s alt and pepper to taste ➜2 lb. potatoes, peeled ➜ l emon juice to taste and small-diced ➜C ream to garnish on top ➜3 cups chicken stock DIRECTIONS
In a large saucepan, melt the butter. Add the leeks and potatoes and cook for 5 minutes, gently stirring. Pour in the stock, milk and bacon; bring to a boil, then simmer for 20 minutes. Remove from the heat and cool slightly. Season with salt, pepper and (if you wish) lemon juice. Serve in bowls with a swirl of cream and a sprinkling of parsley.
PRH Signature Wine Pairing by Vincent Novello Villa Des Anges Rosé
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| ROWHOME MAGAZINE | January/ February/ March 2019
Dish
This recipe dates back to Roman times and was popular during the Middle Ages.
INGREDIENTS ➜1 medium onion, diced pike, skinned and boned ➜2 -4 cloves ➜ F lour seasoned with ➜P inch of mace or nutmeg salt and pepper ➜S alt and pepper to taste ➜3 tbsp. olive oil ➜2 tbsp. fresh chervil, chopped ➜3 tbsp. honey (you can use parsley or tar➜3 /4 cup wine vinegar ragon as a substitute) ➜2 lb. fish such as perch or
DIRECTIONS
Preheat the oven to 325 degrees. Cut the fish into 2-inch cubes and roll them in the seasoned flour. In a frying pan, heat the olive oil and fry the fish until crisp and golden brown. Place the fish in a deep, ovenproof dish and add the honey, vinegar, cloves, mace, salt and pepper. Cover and cook for 30-45 minutes, depending upon the type of fish you are using. Garnish with fresh chervil.
PRH Signature Wine Pairing by Vincent Novello Villa Wolf Sauvignon Blanc These two recipes come from a cookbook called Lamb, Leeks And Laverbread: The Best of Welsh Cookery by Gilli Davies. The recipes above aren’t copied verbatim (the soup calls for cheese and my dad always edits that out, adds extra butter), but these are the two dishes from the cookbook that my dad most often makes. gohomephilly.com
The Birthplace of Freedom
Still Has a King. 9th & Passyunk Avenue
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NEW YORK Bakery Philly
IT MAY BE THE BEST TOMATO PIE IN THE WORLD
But in this South Philly neighborhood, it’s called Church Pizza
I
“
was born and bred to be a baker,” quips Stephen Candeloro, owner of New York Bakery, as he remembers how his mother worked in the bakery while she was pregnant with him. Since 1945, when Candeloro’s father Dominic went from being a part time employee to owner, the Candeloro family has run the bakery located on the 2200 block of South 11th Street. They feature a most famous item – church pizza.
BUSINESS SPOTLIGHT
Neighbors and people who love the church pizza – a crusty, cheeseless tomato pie topped with savory red gravy - have been coming to the bakery for generations. Candeloro tells the story of how it all began sometime back in the 1960s. “The bakery is located across from Epiphany Church. On Sundays, they had a 9:30 kids Mass. After Mass, people would come right from church and line up to get the pizza.” Back in the day, kids brought church envelopes to Mass with them to put in the weekly collection basket. “I can’t tell you how many people who came back to the bakery as adults told me they took a quarter out of their collection envelopes to buy a slice of pizza after Church,” Candeloro laughs. Church pizza has made its way throughout Philly and across the miles. “We had one customer who
by Larry Gallone photo by Andrew Andreozzi
mailed it to her son in Vietnam. Another came to get some to take with her on a plane for Las Vegas.” One customer remembers the trip through South Philly every Sunday morning as a kid to get the pizza before sitting down to watch football with his father. “It was the only way to start a Sunday,” he said. What began as Sunday-only tradition, the bakery now offers the church pizza every day. Candeloro also has added another twist on the ages-old recipe that’s become a local ritual. This one is a white pizza – no cheese – with oil and spices that is affectionately referred to as “agita pizza.” Sunday is still the best day for church pizza and like so many other businesses, when the Eagles are doing well, the demand for the pizza skyrockets. “The Super Bowl was big – we sold more than ever that day.” The bakery opened in 1926 at its
current location. Candeloro doesn’t know why it was named New York Bakery. His father worked part-time in the bakery and full-time as a machinist at the Navy Yard. “My father delivered the bread to houses – that’s where he met my mother,” Candeloro recounts. After the Second World War, Dominic purchased the bakery. It has been in the family ever since and has been the Candeloro passion from day one. Candeloro remembers an old family photo of him in his tuxedo putting bread in the ovens before his wedding ceremony. Whenever he or his brothers complained how hot it was in the bakery in the summer, Dominic would tell them of the times during the War when they had to deal with blackout conditions throughout the city. Since Philadelphia was home to many military-related installations, block captains were assigned in the neighborhoods to help keep everyone safe. The block captain would tell the residents it was “lights out” after a certain time of day and every house and business went dark. The bakery put tarpaper over its windows to keep the light out, preventing them from opening the windows. ‘Now, that was heat!’ his father reminded them. January/ February/ March 2019
Like so many family-owned businesses, New York Bakery has served as a social hub for the neighborhood. “People come in, see each other. Women would come in to buy bread and talk about what was on the stove for dinner – this was at 7 a.m.” In addition to their famous church pizza, New York Bakery features authentic crusty Italian bread and rolls, raisin bread and Easter bread – all made on-site using his family’s authentic old world recipes. On Thanksgiving Day, the Bakery cooks turkeys for customers who line up – roasting pans in tow – anticipating the brick oven perfection of their holiday feast. “We give customers a numbered tag and tell them what time to pick up the turkey,” Candeloro smiles. “It gives them one less thing to worry about while they’re cooking the rest of the dinner.” For more than 90 years, New York Bakery has been central to row home culture, keeping their treasured family recipes around for generations to come. “We are a business on the rise!” Candeloro jokes. PRH New York Bakery is a member of the Philadelphia RowHome (PRH) Business Network.
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gohomephilly.com
Caffe ’ Gran
LTheTaste AQUILA of Tradition
T
by Matt Kelchner photo by Andrew Andreozzi radition. It is the backbone of our lives. It’s the summer trips to the shore with family or the savory stew recipe that’s been passed down for three generations. Some traditions can be traced back decades; sometimes all the way back to the home countries from where our ancestors emigrated. Old or new, traditions define so much about us and offer a window into our pasts.
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Gran Caffe L’Aquila is steeped in tradition. From the food and drink of this unique eatery/geletaria/coffee roastery to the old world materials used to build the restaurant, guests are treated to a truly unique experience every time they walk through the door. The cultural experiences do not end with the fine cuisine and spirits, the award-winning gelato or the extensive Wine Bar. On Saturdays, the restaurant offers 90-minute classes on the varied and distinct regions of Italy. “The Culture and Language School” is a passion project of which co-owner Riccardo Longo is very proud. “Our goal is to have our guests experience and understand
the great diversity of authentic Italian cuisine, wine and culture,” he says. With each lesson, attendees are treated to a sampling of local dishes and wines, along with a multimedia presentation that can include videos, music and storytelling. Longo teamed up with the American Italian Society and teachers native to the specific region host each session. “By the end of the lesson, our guests will learn that the cuisine of the city is a product of its history.” Longo’s extensive time spent traveling throughout the many different regions of Italy serves as a cornerstone of the cultural classes. He tells me, “I have the privilege of traveling to Italy every few months to visit five or six cities and study the food, wine and culture of each one.” One journey after another,
Longo has made his way throughout 50 different cities and all 20 regions of Italy. From his adventures, Longo has developed a deep and thorough understanding of his family’s native Roman roots and the various differences within each region. Off the top of his head, he’s able to highlight the uniqueness of the Greek, Middle Eastern and North African influences of the southern area of Sicily and the Austrian, Venetian and Slovenian characteristics of the Northeastern region of Friuli. “These influences can be seen, felt and tasted in the food, wine, culture and language of each of these towns,” Longo describes as he cites a few of his favorites. For Longo, tradition is “essential to understanding who we are and where we come from.” Some of his fondest childhood memories center around family dinners every Sunday. He remembers his Nonna and aunt, and later his father, making sugo della domenica, an Italian dish that includes hand-rolled pasta and a gravy slow cooked for hours with an assortment of meats. Finally, the pasta was dusted with a January/ February/ March 2019
flavorful goat cheese version of Parmigiano native to Longo’s hometown. It’s dishes like the “Sugo Della Domenica” that demonstrate “an anthropology of [his] family’s roots” Longo explains. Everything, right down to the tomatoes and olive oil, helps to paint a picture of Longo’s family origins. During each cultural lesson at Gran Caffe L’Aquila, this is put on full display. For those who have family from the region covered that week, the classes assist in building a bridge into the past. For others who might not have an ancestral bond, it’s a great way to experience the cultures and the connections created through food and its preparation. “We do not look at ourselves as a restaurant, but an experience,” Longo says. PRH Gran Caffe L’Aquila 1716 Chestnut Street Philadelphia, PA 215.568.5600 Gran Caffe L’Aquila is a member of the Philadelphia RowHome (PRH) Business Network.
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The historic rebirth of one of Italy’s premier cafes
Caffe VIENNA’S
authentic italian restaurant & bar
Center City gets a taste of South Philly
gastronomic gelato artisan coffee roasting assaggi (tapas) / crudo regional italian wine & beer italian cultural school
by RACHEL AMELIA PORTER caffeviennaphila.com
W 1716 CHESTNUT STREET PHILADELPHIA, PA 19103 215.568.5600 W W W . G R A N C A F F E L A Q U I L A. C O M
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Philly hen Jonathan and Josephine Tortorice decided to open a sandwich shop serving the family favorites they grew up eating in South Philadelphia, they set their sights on Center City. “It was always something my wife and I wanted to do. We wanted to bring the food we grew up eating uptown,” Jonathan said. The family-owned Italian specialty shop, named after daughter Vienna, offers a variety of sandwiches made fresh daily from only the finest
Italian ingredients. With names like Ciao Bella (mild provolone, Swiss Lorraine, olive spread, eggplant spread) and Morti (Mortadella, fresh mozzarella, roasted peppers), they are accomplishing that goal. Part of their inspiration stemmed from different old-school sandwich shops they visited in New York but it was really Josephine who pushed her husband into opening up a place of their own in Rittenhouse Square. With the notion of a family business taking root, Tortorice turned to longtime friend Pasquale DeTommaso for guidance and his expertise working in a similar setting. With the experience they gained working in the stagehands union, the two started construction in May and Caffe Vienna’s opened its doors for business in fall 2018. Tortorice grew up at 16th and Jackson and fondly reminisced the days of watching football and eating home-cooked meals. He starts naming a few of his favorites. Chicken cutlets, meatballs, bruschetta, sliced mozzarella. “We were more old-school and ate primarily at home,” he
| ROWHOME MAGAZINE | January/ February/ March 2019
says. “That’s how it was.” The caffe’s Jackson St. (chicken cutlet, sharp provolone, roasted peppers, broccoli rabe) is a tribute to those memories. Most of what they grew up eating is available at the shop, including authentic family recipes from DeTommaso’s mother, Tortorice’s wife and her mother, and the Tortorice family favorites. From the colors of the Italian flag to a unique selection of specialties and treats on the menu, Caffe Vienna’s brings a flavorful South Philly vibe to their Center City shop. Rittenhouse Square, an uptown hot spot lined with restaurants and retail shops, attracts a diverse crowd of residents and Center City workers longing for a true taste of Philadelphia culture. For Tortorice and DeTommaso, the goal was clear when planning the caffe. “Just like growing up, everyone who came in our house was treated like family. We want the welcoming feeling to come through when you walk into our shop,” Tortorice says. PRH Caffe Vienna’s is a member of the Philadelphia RowHome (PRH) Business Network. gohomephilly.com
Famous Philly Foods Our history as the birthplace of our nation is reason enough to be a proud Philadelphian. But knowing that these famous foods had their humble beginnings in Philly really sweetens the pot!
COURTESY OF RACHEL AMELIA PORTER
NONNA’S Jellyroll This recipe has been a Depalma family tradition for generations. It’s one of the many holiday treats made with love. Not a sweet cookie, but a delicious one. Great with a cup of espresso.
INGREDIENTS ➜4 eggs ➜4 teaspoons of sugar ➜1 cup of milk ➜1 pinch of salt ➜1 1/2 cups of vegetable oil
➜2 teaspoons of vanilla ➜1 teaspoon of baking powder ➜5 1/2 cups of flour ➜1 cup of crushed walnuts
DIRECTIONS
Preheat oven to 450 degrees. Mix all of the wet ingredients together. Add the dry ingredients (except the flour) in the bowl. Then add one cup of flour at a time and mix until it forms into thick, oily dough. Break the dough into four balls. Place one ball of dough on the sheet pan and spread the dough gently into a thin sheet that covers 3/4 of the pan. Once it’s completely flat, take two heaping tablespoons of grape jam and spread it across the dough. The grape jam can be substituted with apple butter or any preserve you choose. Then sprinkle about 1/3 cup of raisins over the jam and dough. Take about ¼ cup of crushed walnuts and layer it on top. Lastly, sprinkle cinnamon on top.Then fold the right side of the dough on top then fold the left side of the dough on top of the right side. The dough should resemble a long Stromboli. Get a flat knife and crease the top of the rolled dough in inched slices without completely cutting into the dough. Place it in the oven for 10 minutes. Cool for 5-10 minutes and add a light dusting of cinnamon on top. For dressing, you can sprinkle with powdered sugar to serve.
Pepper Pot Soup (The Revolutionary War / 1775-83)
Soda Pop (1807)
Good & Plenty Candy (1893)
Sweetzel’s Spiced Wafers (1910)
America’s First Lager
Tastykakes
(1840)
(1914)
Taylor Pork Roll
Goldenberg’s Peanut Chews
(1856)
Bassetts Ice Cream (1861)
Breyers Ice Cream
(1917)
Zitner’s Butter Krak Eggs (1920s)
Bubble Gum
(1866)
(1928)
Ice Cream Soda
Steak Sandwich
(1874)
(1930)
Hire’s Root Beer
Frank’s Black Cherry Wishniak
(1876)
Candy Corn
(1950s)
(1880)
Stromboli
Charles Jacquin et Cie
(1950)
(1884)
January/ February/ March 2019
| ROWHOME MAGAZINE | 49
PRHTHE MENU
Mon-Sun: 8am to 4pm (breakfast & lunch) 5pm to 10pm (dinner) 1318 South Street, Philadelphia, PA 19147 215-772-1318
VINCENT ANTHONY
vincent - anthony - ristorante . business . site
RISTORANTE
Italian & Brunch: The Best of Both Worlds by JOEI DECARLO
Check out our new MENU! Pickup or Delivery Tue-Fri: 6:30a - 9p | Sat: 8a - 5p | Sun: 8a - 3p
|
267-319-1034
Kay Kay’s
kay__kays
19th & Ritner
Caffè Vienna’s
making sandwiches great again!
215-557-0400 www.caffeviennaphila.com We Deliver! Find our catering menu online as well! 50
W
Philly ith more than 30 years of experience in the restaurant industry, Chef Vincent Zangari is taking South Street by storm with his new restaurant at 1318 South Street. Vincent Anthony Ristorante combines traditional brunch offerings with the charm of classic Italian dishes for dinner. Formerly Cafe V, Vincent Anthony Ristorante offers some of Cafe V’s most beloved dishes including avocado toast, omelettes and fresh pressed juices and coffee. For those on the run, there’s a large coffee bar stocked with fresh pastries.
Growing up in South Philadelphia , Zanagari learned a lot about traditional food and cooking from his Sicilian born mother. Helping with the family shoe business, he also learned a lot about running a business. He knew he wanted to combine those skills and own his own business one day. “After I graduated high school, I met a chef in Reading PA who hired be as a catering chef. Later I became executive chef at Log Cabin. But my roots brought me back home,” he says. Now a Packer Park resident, Zangari spends most of his time at his restaurant preparing delicious classics from morning through night (breakfast & brunch served from 8-4; dinner from 5-10). Signature dishes on his menu include his family’s authentic pasta fazool, The V Burger with applewood bacon, Wisconsin cheddar and a side of sriracha ketchup and steak fries; a Crabby Wrap with jumbo lump crab, diced eggs and a secret sauce; or a Beet Salad with spring mix, arugula, fresh naval oranges tossed with maple vinaigrette and candied walnuts. His most popular items? Pulled pork sandwich, veggie omelette,
avocado toast and strawberry banana smoothies blended with your choice of juices or milk. Since its opening on November 1st, the restaurant has expanded through Grubhub, walk-in traffic, reservations and entertainment on special occasions. In December, guests enjoyed dinner and an evening with local singer and entertainer Carmine Yusko. Along with great food, customers can expect Zangari to greet them during their meal. With reservations, you can even sit at the chef’s table to see him at work in the kitchen. Personal touches like these give this restaurant the charm of the past all while functioning as a trendy and welcoming space to enjoy brunch favorites. With plans for more entertainers and specials in 2019, Vincent Anthony Ristorante’s impact on the South Street food scene will continue to grow. To learn more about his restaurant, Vincent and the menu, you can follow Vincent Anthony Ristorante on Instagram @vincentanthonyristorante or on Yelp and Facebook by searching their name. PRH
Vincent Anthony Ristorante is a member of the Philadelphia RowHome (PRH) Business Network.
| ROWHOME MAGAZINE | January/ February/ March 2019
gohomephilly.com
COURTESY OF VINCENT ANTHONY
PASTA
FAZOOL vincent anthony ristorante
This will be enough for a family of four but I’m sure there will be enough for more to enjoy the next day!
INGREDIENTS ➜4 oz. pancetta,
finely diced ➜2 tablespoons olive oil ➜1 med. onion, diced small ➜3 sprigs fresh
rosemary
➜2 tablespoons fresh garlic, chopped ➜1 quart chicken stock (store bought is fine) ➜2 cans crushed tomato
➜2 cans cannel-
lini beans (1 can drained, the other - reserve the liquid) ➜S alt* and pepper to taste *keep in mind the saltiness from the pancetta
DIRECTIONS
Saute the pancetta with the olive oil until fully browned, add onions and sweat. Add garlic and rosemary on a medium heat (careful not to burn as the oil from the pancetta can get too hot). Next, add the can of beans with the juice, crushed tomatoes and chicken stock. Bring to a boil and constantly stir. Remove from heat and allow to cool. Next, put this in a blender to puree until smooth. Once all is blended, place back into pot and add drained beans. Bring back up to temperature for serving and garnish with grated Locatelli, fresh parsley and a nice hunk of toasted Carangi artisan bread.
PRH Signature Wine Pairing by Vincent Novello Laroque Pinot Noir
January/ February/ March 2019
| ROWHOME MAGAZINE | 51
PRHTHE MENU COURTESY OF KERRI-LEE MAYLAND
CHICKEN
DIVAN
There are some standout things about my mother-in-law Diane Mayland. She is a killer tennis player and she makes the most addictive chicken divan (or in her case, we call it “Chicken Diane”) ever. Hands down. It makes appearances on Sunday nights and is the epitome of winter comfort food. You’ll definitely want to make more than one at a time so you, too, can have one in your freezer at all times. The reaction is always the same: Mmmmm. This is SO good! It is. It really truly is something you have to try. Even the pickiest of eaters (kids included) go back for more. It is comfort food at its absolute tastiest and now she’s letting me pass her “famous” version of this oldie but goodie on to all of you.
INGREDIENTS ➜1 /2 cup may-
onnaise ➜1 tablespoon lemon sauce ➜2 cans cream of chicken soup ➜4 tablespoons
of cream
➜6 cooked chicken
➜2 packages of
shredded cheddar cheese ➜1 large can of onion rings ➜D ash of curry
breasts or 4 cups of cut up chicken ➜2 packages of cooked broccoli ➜2 1/2 cups cooked rice
DIRECTIONS
Mix mayo, lemon juice, soup, cream and cheese and 1/2 the onion rings. Place cooked broccoli in a buttered casserole dish. Top with cooked rice, chicken and soup mixture. Top with remaining cheese mixture and put the rest of the onion rings on for the last five minutes. Cook at 350 degrees until bubbly.
PRH Signature Wine Pairing by Vincent Novello Bailly Lapierre Sauvignon Blanc
Meet me at the Penrose
PENROSE DINER 20th & Penrose Avenue Philadelphia, Pa.
215.465.1097 Open 7 days S-Th: 6 am to midnight F&S: 24 hours
Food for thought 52
| ROWHOME MAGAZINE | January/ February/ March 2019
S E RV I N G B R E A K F A S T, L U N C H & D I N N E R
gohomephilly.com
A TOAST TO THE PAST WITH THE TASTE OF THE FUTURE
COURTESY OF ALI HACKETT
MY FIRST Thanksgiving
TURDUCKEN
PEZONE CELLO
TRADITIONAL ITALIAN LIQUEUR WITH A ROW HOME GROWN FLAIR
TempTing TasTe for ValenTine’s Day: ChoColaTe sTrawberry Order today for the Holiday season! 267.374.7590 38 Jackson Street, Philadelphia, PA 19145
w w w .A l i H a c k e t t P r e s e n t s . c o m
Established 2017 Sal Sansone & Dan Pezzetti, Proprietors. Newest addition to the Pennsylvania Pour Collective at Reading Terminal Market: Pezone Cello!
Chill. Shake. Serve. Give it a shot. Any time of year.
Turducken: a chicken stuffed into a duck, then both stuffed into a turkey. I have often heard about this very strange bird but never tasted it or even attempted to cook one. My friend Smoke never heard of the turducken so he looked it up and we decided to give it a try. This was my very first experience and it was a very good one. Thanksgiving dinner was a big hit. Even though it was a bit of a challenge, I say jump on in with both feet and try it!
INGREDIENTS ➜1 boned whole
chicken (3 lbs.) ➜1 boned whole duck (4 lbs.) ➜1 boned whole
turkey (15-16 lbs.)
➜8 -10 strips of bacon ➜4 cups of prepared sausage and cornbread stuffing (refrigerate
after making it)
➜2 tbsp. of sage
seasoning for flavor
➜S alt and pepper, to taste
DIRECTIONS
Preheat oven to 375 degrees. Lay boned chicken skin side down, season well with salt, pepper and a touch of the sage. Lay the boned duck skin side down, repeat the same as chicken. Refrigerate while working on the turkey. Lay boned turkey skin side down on flat surface, cover with a good layer of the cold prepared cornbread & sausage dressing. Be sure to stuff in the legs and wing areas so it looks like the bones are still in it. Lay the duck on top of the turkey, skin side down, and cover with an even layer of the cold sausage and cornbread dressing. Now lay the chicken on top of the duck skin side down and cover with an even layer of the cold sausage and cornbread dressing. With help, bring the edges of the turkey skin up and fasten them together with toothpicks. Use kitchen twine to lace around the toothpicks to help hold the turkey together. Carefully turn and place the turducken, skin or breast side up, in a good size roasting pan. Lay strips of bacon crosswise over the top to cover the full length of the turducken. Cover with foil and cook for 4 hours until golden brown in color. Remove foil and continue to cook until a meat thermometer reads 180 degrees for the turducken (inserted in the thigh) and reads 165 degrees inserted for the stuffing. While cooking, check to remove excess liquids for the gravy when done completely. When finished cooking, remove bacon strips and allow to rest for 30 minutes before carving.
PRH Signature Wine Pairing by Vincent Novello Holloran Pinot Noir Blanc
January/ February/ March 2019
| ROWHOME MAGAZINE | 53
PRHTHE MENU
That’s Amore!
Meatball MADNESS
I
by Debbie Russino
recently watched a documentary about Italian immigrants and their long journey to Ellis Island to begin a new life in America. This made me reflect on some of our traditions and how important they have become to us – the very tapestry of our lives. As some babies were born with a silver spoon in their mouth, I believe ours was a fork wrapped in spaghetti. reotypes associated with our culture I truly believe we have gravy running but the love and obsession that we through our veins, as this always has have with food is not one of them. been the signature meal of the Italian If someone goes to a wedding or caAmerican home. When I was a child, tered affair, the first question we ask is my mother made pasta three times a about the food. Everything else is secweek and homemade pizza on Friday ondary. Our love for eating and cooking night, followed by fried dough with is a large part of our DNA and the most sugar sprinkled on top for dessert. elaborate way we show our affection There always will be exaggerated ste-
for those we love. I think I speak for all when I say we won’t mind being melted into the same pot. As long as that pot is filled with gravy and meatballs! Whether we eat to live or live to eat, our passion for cooking, old family recipes and memories of our childhood will be cherished and passed down through every generation. In the end, it isn’t what we we make, but how we make it. If the main ingredient is love, it is sure to be delicious. Although my recipe has been passed down through many generations, I
don’t believe that any of us will ever make the same meatball or pot of gravy. It’s not possible. The reason behind this theory can be summed up in one word – judgement. There are no exact measurements. It is simply a matter of preference and taste. I’m sharing my personal meatball recipe because it reminds me of the days when my family got together for a big Sunday dinner. Everyone has their own version of the best recipe for meatballs. I believe it will always be the best and most nostalgic meal we will ever make.
Philly ➜1 lb. ground beef, pork and veal ➜2 eggs ➜P arsley, to taste
INGREDIENTS ➜G arlic, to taste ➜P ecorino Romano cheese (2 handsful) ➜ F ine sea salt, to taste
➜P epper, to taste
➜G arlic pow-
der, to taste
➜E xtra virgin
olive oil for pan
DIRECTIONS
Combine the eggs, ground meat, parsley, cheese, salt in a bowl. Mix well with hands and form balls. Saute the extra virgin olive oil, garlic and pepper flakes in a pan. Drop in meatballs and fry them until browned on every side. For a gravy, I use two cans of Tuttorosso crushed tomatoes and I add in tons of grated cheese, salt, pepper, garlic powder, parsley and fresh basil. Let it come to a low boil and add the meatballs. *I simmer the gravy for 2-3 hours and then let it rest for an hour.
PRH Signature Wine Pairing by Vincent Novello Costello Di Gabbiano Chianti
54
| ROWHOME MAGAZINE | January/ February/ March 2019
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COURTESY OF MARK CASASANTO
Eggnog POUND CAKE The Mike Giordano Jr. and Sr. Duo at
Your favorite South Philly Father-Son real estate duo for all your real estate needs in PA, NJ and DE. 1608 E. Passyunk Ave., Philadelphia, PA 19148 Cell: (calls and texts) 267-688-1449 | office: 215-334-3333 mgiangiordano1016@gmail.com
INGREDIENTS ➜1 package of
yellow or classic yellow cake mix ➜1 box (4 serving size) of instant vanilla pudding / pie mix ➜3 /4 cup of eggnog*
(room temperature)
➜3 /4 cup of
vegetable oil
➜4 eggs (room temperature)
➜1 /2 teaspoon of ground nutmeg
(better stores’ spice selections sell nutmeg in its own mill for grinding - preferred) ➜C onfectioners sugar (optional)
*Eggnog can be difficult to find out of season. Borden sells a boxed, non-refrigerated product that some markets carry year-round. I like this cake so much that I stock up on this particular brand when I can so I can bake when I want!
SUGGESTED ADDITIONS Creamy Reddi Whip) ➜ F resh fruit (blueberries, raspberries) ➜C hocolate dessert with a sturdy dessert cream (pictured here w/ Extra
topping (drizzle lightly on individual slices) ➜ A vanilla drizzle /
icing (whisk until smooth, 1 cup of confectioners sugar, 2 tbsp whole milk & 1/4 tsp vanilla)
DIRECTIONS
Pre-heat oven to 350 degrees. Grease and flour a 10” tube pan. Beat on low until moistened: cake mix, pudding mix, eggnog and oil. Add eggs and nutmeg. Beat at medium/high approximately 4 minutes. Pour batter into pan, rotating pan throughout the pour for an even disbursement of batter. Bake 40-45 minutes (wooden toothpick will come out clean). Over-baking this cake will be doing it a terrible injustice. Cool 10 minutes in pan. Invert on a cake or serving dish (carefully, it will still be hot), remove pan and let cake fully cool. If using the vanilla icing, “when still warm,” drizzle the icing on cake top and sides or when completely cool, dust generously with confectioners sugar.
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Enjoy with a Chocolate Godiva Liquor shot or two.... Mangiamo!
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January/ February/ March 2019
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PRHTHE MENU COURTESY OF BECKY ROBINSON
Everyone remembers the Pampered Chef party craze. A host invited friends over for margaritas and a cooking demonstration by a consultant, who convinced even the worst cook that all she needed was a cool kitchen gadget to become a world-class chef. I
jumped onto this bandwagon and convinced my mother to let me host a party so I could get that month’s hostess prize. At almost all of the parties, the consultants prepared the chicken and broccoli ring. I loved it and 17 years later, it is still my go-to when I invite guests over!
INGREDIENTS ➜ ( 2) 8 oz. packages refriger-
ated crescent rolls ➜1 cup coarsely chopped cooked chicken ➜3 /4 cup coarsely chopped, thawed broccoli ➜1 /2 cup shredded cheddar cheese (I use a blend that includes a few
CHICKEN BROCCOLI &
Ring
types of cheddar and mozzarella)
➜1 diced red bell pepper ➜2 tbsp mayonnaise (I add more as I go so the ingredients stick together a bit)
➜1 tsp dill or Italian seasoning ➜1 small garlic clove, pressed (if desired)
DIRECTIONS
Preheat oven to 375°F. Unroll crescent rolls; separate into eight triangles per package. Arrange the triangles, slightly overlapping, in a circle on a round baking pan with wide ends toward the middle of the baking pan (points will extend off the edge of the pan). Roll wide ends of dough toward center to create a 3” round opening in the center of the dough. In medium sized bowl, combine chicken,
broccoli, cheese, bell pepper, mayo, seasoning and garlic; mix well. Using a tablespoon, scoop filling evenly over dough in a continuous circle, starting closer to the middle than the ends. Bring points of triangles up over the filling and tuck under the dough at the center to form a ring-shaped wreath. The filling will show through the gaps in the triangle points. Bake 25–30 minutes or until golden brown.
PRH Signature Wine Pairing by Vincent Novello Grayson Cellars Chardonnay
Deli l Catering l Gift Baskets
215.463.9666 | 215.463.4975 Fax Give us a call because we do it all j Full-Service Deli j Homemade Daily Specials j Soup j Signature Salads j Hot & Cold Sandwiches j Free Delivery! j Corporate & Private Catering j Event Planning
Gourmet Gift Baskets & Specialty Italian Foods Shipped Anywhere! 56
| ROWHOME MAGAZINE | January/ February/ March 2019
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COURTESY OF LOMBARDI’S PRIME MEATS
Veal CHOPS
HERBED BUTTER
with
Andreozzi Photography
WEDDINGS • SPECIAL EVENTS • BIRTHDAYS • ANNIVERSARIES
Andrew Paul - Photographer “QUALITY PHOTOGRAPHY FOR LESS” (484) 614-1952 apandreozziphotography@aol.com apandreozziphotography.com
INGREDIENTS tablespoons low so➜ ( 4) 12 oz. veal chops, 1 inch thick ➜ 3 dium chicken broth ➜2 tablespoons olive oil ➜O live oil for the sauté ➜2 teaspoons chopped fresh rosemary ➜1 /4 cup salted butter, softened ➜ F reshly ground salt and ➜3 teaspoons finely chopped pepper to taste
➜1 garlic clove, smashed ➜3 tablespoons dry white wine
fresh mixed herbs (thyme, rosemary, chives, parsley) ➜1 /2 teaspoon lemon zest ➜1 teaspoon lemon juice
DIRECTIONS
In a large zip bag, arrange veal chops in a single layer. Mix together 2 tablespoons olive oil, chopped rosemary and salt and pepper to taste. Pour over chops. Seal bag and rub mixture all over chops. Leave on a dish at room temperature for an hour. In the meantime, mix softened butter with the chopped herbs and lemon zest. Mix in lemon juice until incorporated. Scrape from bowl onto a piece of plastic wrap or parchment paper. Roll into a log and place in refrigerator for one hour. In a heavy pan, heat olive oil to medium high heat. Add smashed garlic clove and remove as soon as you smell it. Increase heat to high and add chops. Brown 2 minutes on each side. Meat thermometer should read 130 degrees when inserted horizontally through chop. Remove chops to platter. Pour off any fat from pan. Add wine and broth. Increase heat to high. Stir and scrape off any bits from the pan - about a minute - until sauce is reduced by half. Drizzle over chops. Cut butter roll into four pieces and place one piece on each chop. Serves 4. LOMBARDI’S PRIME MEATS IS A MEMBER OF THE PHILADELPHIA ROWHOME (PRH) BUSINESS NETWORK.
PRH Signature Wine Pairing by Vincent Novello Gran Bateau Bordeaux
January/ February/ March 2019
| ROWHOME MAGAZINE | 57
Take Your Building Supply Shopping Experience to the Next Level!
COURTESY OF MARIA MERLINO
AFTER CHRISTMAS
C&R BUILDING SUPPLY 60,000 SF New Facility! 12,000 SF Of Hardware Store! 2,000 SF Show Room! Full Service Drive Thru Lumberyard!
CONTRACTORS ONE STOP SHOP Products We Carry To Meet Your Needs!!!
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PRHTHE MENU
Benjamin Moore Paint! Free Customer Parking! Daily Specials!
215.462.0505
Custom-Made Wood Stairs Paints & Hardware Pine & Oak Boards Insulation Ceiling Tile Engineered Lumber Tools & More !!!
CHOCOLATE MUFFINS Have a leftover can of pumpkin puree? Use it to make these simply delicious muffins!
www.crbuildingsupply.com DELIVERY AVAILABLE Hours: Mon-Fri. 7am – 5pm Saturday 8am – 1pm SOUTH PHILADELPHIA 1600-30 Washington Avenue Philadelphia, PA 19146
INGREDIENTS ➜1 /4 cup milk ➜1 box chocolate cake mix, ➜1 /2 cup chocolate moist variety
➜1 15oz. can of pure
pumpkin puree, not pumpkin pie filling
chips, optional
➜2 tablespoons
chopped candied cherries, optional
DIRECTIONS
BREAKFAST • LUNCH • DINNER PIZZA • BRUNCH • LATE NIGHT
1805-07 Washington Avenue Philadelphia, PA 19146 215.546.2233
Delivery • Eat-In • Take-Out
Pre-heat oven to 350 degrees. Spray muffin tin with cooking spray or use paper liners. Empty contents of cake mix into a bowl. Add canned pumpkin. Do not add anything else yet. With electric mixer, beat until fluffy, adding drops of milk if batter is too thick. Stir in chocolate chips and cherries. Spoon into prepared muffin pan. Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. Makes 12.
OPEN 7 DAYS A WEEK
W W W. C H I C K S P H I L LY. C O M Large selection of CRAFT BEERS available for Dine In or Take Out. Signature Cocktails. Wine. Spirits. 58
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INGREDIENTS ➜1 lb thick spaghetti ➜4 fresh tuna steaks (about 1” thick) ➜ ( 1) 16 oz can whole plum tomatoes ➜1 /4 cup olive oil ➜1 /4 cup dry white
➜ ➜ ➜ ➜
wine 1 /2 cup of pitted cured black olives (rough chopped) 4 garlic cloves, peeled and minced 6 fresh basil leaves or 1 tsp. dried basil 1 /2 tsp dried
➜ ➜ ➜ ➜
oregano 1 /4 tsp black pepper P inch of salt R ed pepper flakes (to taste) P inch of dried parsley
DIRECTIONS
Start water for pasta in a deep pot over high heat. Sauté garlic in a large skillet with olive oil until golden (don’t overcook). Quickly and carefully add tomatoes while over heat. Take a soft spatula to gently chop tomatoes into the garlic and olive oil. Add all remaining ingredients except the fish and gently stir with a wooden spoon to blend together. Over medium heat, let sauce come together and thicken into a paste for about 15 minutes, stirring occasionally. Add tuna, cover and cook for another 15 minutes or until the thickest center section of the fish is cooked through. (Doneness will depend on thickness of fish). Add pasta to salted boiling water with about 10 minutes remaining on the sauce with the fish. Cook to al dente. Carefully remove fish to a serving dish, sprinkle with a pinch of dried parsley. Drain pasta and toss with the sauce in skillet. Plate pasta with a tuna steak and serve immediately with a crusty artisan roll. Mangiamo! Serves Four.
COURTESY OF MARK CASASANTO
tuna MARINARA with
MEDITERRANEAN CURED OLIVES
This is a wonderful, hearty recipe that is as easy as it is quick. Try it the second time around using swordfish as a variation. Perfect for a Friday night after work during Lent. You’ll be eating good in about 30 minutes! Shown here with an olive oil rosemary roll from Metropolitan Bakery.
PRH Signature Wine Pairing by Vincent Novello Marietta Cellars Old Vine Rosé
CRO
CONSTRUCTION, LLC. PHILADELPHIA, PA
DREAM it, We can BUILD it! If you can
CRO Construction, LLC. 215.952. 8740 www.croconstruction.net
January/ February/ March 2019
| ROWHOME MAGAZINE | 59
PRHTHE MENU
COURTESY OF BOBBY RYDELL
DIJON GARLIC
CHOPS
This is one of Bobby’s favorites! In fact, it was served as an entrée on the Malt Shop Memories Cruise 2015. — Linda Hoffman
www.lombardimeats.com B E E F / P O R K / P O U LT R Y / V E A L / L A M B / P R E PA R E D F O O D S
INGREDIENTS ➜B oneless pork chops, ➜ D ijon mustard medium thick ➜D ried minced Garlic DIRECTIONS
Preheat oven to 375 degrees. Coat the top of pork chops with Dijon mustard. Then sprinkle mustard with dried minced garlic (heavy). Cover with aluminum foil to keep moist and bake for 30 minutes.
NOTES
Serve with au gratin potatoes and asparagus. This recipe is quick and easy, so it can be prepped ahead and put in the refrigerator until ready to bake.
PRH Signature Wine Pairing by Vincent Novello Paul Dolan Zinfandel
Anthony, Vince & Vincent “Three generations; a team that is a cut above the rest.”
1801 Packer Avenue / Philadelphia, PA 19145 P: 215.940.2211 / P: 215.334.1212 / F: 215.940.2210 Photo by Andrew Andreozzi
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COURTESY OF JOHN NACCHIO
EGGPLANT
MAMA John
Mom was a great cook. Never by the book, she seemed guided by some mystical hand resulting in a delicious, extremely satisfying meal. She conjured up seasonal bakery treats that were both simple and special. The eggplant has a special place in my family folklore. Although the Italian eggplant can be grilled, baked, broiled, scalloped, fried, sautéed, stuffed or marinated, she gave it a new spin. Avoiding the tedious process of frying and baking, she re-imagined it into versatile eggplant patties and sometimes topped them with cheese and marinara. They are great to eat alone or on a long Italian roll. I can see Mama smiling, “Mangiare e godere!” (Eat. Enjoy!) One day, I asked, “Mom, why did you make so many?” I noticed she made more than we could eat. Then I heard a car horn outside the house. My mom hastened out the door to a waiting car carrying a foil-covered tray of plain fried eggplant patties. My mom’s sister, Aunt Rita, was picking up the extras after a long day of shopping. ‘My husband Mario will never know! I didn’t have time to cook! He absolutely loves these,’ my aunt would laugh as the car drove away with my five cousins waving from the back seat. Mom certainly was a great home cook but suddenly, we were a family take-out restaurant! Share the love.
➜1 eggplant, med-
large, cubed ➜1 red or white onion, chopped ➜2 garlic cloves, chopped ➜2 eggs
INGREDIENTS ➜1 /2 cup Locatelli ➜ ➜ ➜ ➜
Pecorino Romano 1 cup breadcrumbs H andful of parsley or basil, chopped S alt, to taste B lack pepper, to
DIRECTIONS
taste
➜H ot pepper flakes or fresh chopped (optional) ➜1 /2 cup mozzarella, shredded (optional) ➜4 tsp olive oil
Place cubed eggplant (with or without skin) into a medium-sized pot of boiling water* for 10 minutes. Drain and mash. Place pre-cooked eggplant in a large bowl and add eggs (mix); then add all other ingredients. Spoon or grab to make your preferred size of a “meatball.” Flatten each with your hand (or spatula). Fill a deep skillet halfway with cooking oil and heat over medium flame. Gently place the eggplant patties into the skillet and fry for about 8 minutes or until brown on both sides. Remove from skillet and place on a plate covered with a paper towel to soak up the excess oil. Serve plain or topped with melted mozzarella and a side of marinara. *Alternative method to boiling is the microwave. Place cubes in a 9-inch microwave safe bowl, add 1/4 cup of water and cover with lid. Cook on high to steam (5-7 minutes).
PRH Signature Wine Pairing by Vincent Novello H. Dalgo Tradicion H. Rioja
215.755.7180 3120 S 20th St, Philadelphia, PA 19145
Monday-Thursday • 11am-9pm Friday&Saturday • 11am-11pm Sunday • 12pm-9pm
We would like to welcome Benny Marsella and friends back every Saturday night. Happy Hour Monday through Friday 4:006:30PM. Visit our website for all of our upcoming events! Visit
w w w. p o p i s r e s t a u r a n t . c o m for entertainment lineup
January/ February/ March 2019
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hiladelphia is widely known as the City of Brotherly Love – the cradle of liberty. However, it may be even more famous at one time as the ice cream capital of the country – possibly the world. Industry sprung up with Pennsylvania dairy farmers and eventually, more than 50 local companies catered to the love of ice cream. Until the end of the 18th century, ice cream was an aristocratic dessert. Tales of
origins date back to the Roman Empire with Nero Claudius Caesar (A.D. 54-86), Asian Emperors and the Italian duchess Catherine de’ Medici, who introduced ice cream to Europe in the 16th century. This disparity between classes was destined to disappear after ice cream was introduced to America but not until it was first enjoyed exclusively by this country’s rich and famous. Among such devotees were historical names like Ben Franklin, President George and Martha Washington. Thomas Jefferson, who lived at 8th and Market, is credited with popularizing vanilla bean as an ice cream flavor and for decades, Philadelphia was renowned for its creamy vanilla treat. In 1809, First Lady Dolly Madison was the first to serve ice cream as part of the menu at the inauguration dinner. Ice cream also led the first cultural gender revolution. Taverns – traditionally places for men to socialize – were competing with
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“pleasure gardens,” ice cream parlors where men and women could socialize together. Italian street vendors, known as Hokey Pokey Men (derived from the phrase “o che poco” or “oh, how little”) sold the creamy treat from hand-pushed carts or horse drawn trucks from 1850-1950. Small servings of ice cream, known as “Penny Licks,” were sold in a shot-size glass. Ice cream production remained steadfast for a century and inventions like the ice cream scooper and the waffle cone made ice cream a mobile dessert. During World War II, the military became the largest producer (and consumer!) of ice cream. Even immigrants arriving on Ellis Island were greeted with ice cream upon arrival. Following the 1940 war years, the teenage cultural revolution exploded and ice cream was the go-to for social gatherings, along with hot dogs, burgers and fries. Ice cream became equal to the spirit born of Philadelphia Freedom and the sport of baseball as a symbol of America. Scoop and indulge! PRH gohomephilly.com
ICE CREAM Philly Nostalgia
John at Duffer’s Restaurant and Ice Cream Parlor in Wildwood
by JOHN NACCHIO
Ice cream is pure imagination. While watching a winter wonderland of fallen snow, I see visions of whipped cream, rich dark chocolate syrup and a waffle pizzelle cookie mounted in a royal sized goblet. Summer is springing just round the corner but I am dreaming of homemade ice cream served at an ever-popular place in Wildwood, NJ by the sea. The past is also echoing a sing-song voice heard on the beaches by the man selling from a hand carried freezer box filled with ice cream sandwiches, Eskimo Pies and shouting, ‘Get your Fudgie Wudgie Fudgesicle here!’ As a young boy, there were many nostalgic places, brands and stories that carried forward to make life a treasured memory. Back in the ’60s, it was sitting at the cafe counter in the department store of Woolworth’s at Broad & Snyder. An ice cream soda float, a banana split or hot fudge sundae and a random price hidden inside balloons hung overhead that I would pop with a pin. Then, it was off to the nearby popular Colonial Movie Theater at 12th and Ritner. George’s, adjacent to the Colonial on the corner, served teens ice cream treats of every kind, including the popular “fountain soda” that became a staple in many corner stores. The best was hopping into the car with Mom and Dad and traveling to a dairy farm in New Jersey called The Cowtail Bar. They had real cows in the barn! There, we found freshly made ice cream generously served and accompanied by plentiful dishes filled with free mini salted pretzel sticks at every table. It was a match made in heaven. My cousins had their favorite, the legendary Greenwood Dairies, minutes from Northeast Philadelphia in Langhorne. The famous signature treat was the “Pig’s Dinner,” 12 scoops piled
high in a long glass boat-shaped dish. If you finished it unassisted - you got it for free! At the supermarket, it was a buffet of temptation with brands like Breyer’s, Dolly Madison, Jack & Jill, Sealtest and Abbotts. Now, it’s dominated by Turkey Hill and Friendly’s in the store freezer. Back then, store brands meant to lure you by price were cheaply made and often pumped with air or fillers, making way for glamour gourmet brands to follow like Haagen-Daz, Edy’s, BaskinRobbins and Ben & Jerry’s. In my time, 1960 through the 1980s, the new era brought a wave of trucks cruising the streets. Like the sleigh-like bells ringing the arrival of the Good Humor man, flipping open the icebox door, handing out ice cream bars coated in a variety of flavors and cookie crumbles. Then, the musical melodies singing through the air as the truck topped with a huge smiling coned figure of Mr. Softee, brought something new – soft-serve twisted swirls – to a peak in cones and sundaes. Leading us on to family style Dairy Queen and Carvel Ice Cream cake creations for birthday celebrations! Keeping the Philadelphia history alive with fresh-made is Franklin Fountain on Market Street reflecting the 1800-1900s. That foreveryoung feeling of the 1950s-1960s is still going strong at Nifty Fifty’s with the most awesome selection of made-to-order milkshakes from ordinary to extraordinary flavors. Then there is the real test of time dating back to 1861 – the rich creamy flavor of Bassett’s located at the Reading Terminal. It is billed as the country’s oldest existing ice cream company, indulging us in luxurious flavors like Butterscotch Vanilla and Rum Raisin. With a gleam in my eye, I say “large cone please!” PRH January/ February/ March 2019
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PRH Brides Guide
Monique & JoAnn Impagliazzo
A Cescaphe Trolley Ride to Happily Ever After by Joe Volpe
H
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appy New Year to all of our Brides Guide readers. I hope you had a remarkable year and joyful holiday season spending time with your family and loved ones. To kick off the New Year, I’d like to introduce a fresh new look at our Tendenza venue. Known to be the trendsetter of venues, Tendenza underwent a modern-
ized facelift over this past year. Since opening in 2009, Tendenza featured white tufting and purple damask elements throughout the venue. Now, our beloved industrial chic space encompasses soft white, reclaimed oak walls and vintage mirrored fixtures with hanging Edison lights for an added gentle touch. It was a pleasure of mine to speak with Monique and JoAnn Impagliazzo, who cel-
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ebrated their wedding with us at Tendenza post-renovation. Monique, a South Philly native from 11th & Moore, and JoAnn live in Los Angeles but return often to visit family and many friends from Monique’s hometown neighborhood. I am always amazed and honored to hear the love stories that bring our Cescaphe couples together and I am excited to share them with you.
gohomephilly.com
How did you meet? We met at a party in LA and we had no idea our mutual friend was secretly trying to set us up. Needless to say, she was successful. How did the proposal happen? JoAnn and I always go out to dinner the night before I fly to Philly. On this night, she wanted to watch the sun set. She didn’t tell me exactly where we were going and we ended up in Malibu. She proposed to me on a cliff in Malibu overlooking the ocean. Why did you choose a Cescaphe wedding at Tendenza? I’ve been to Cescaphe weddings in the past and there is really nothing like it. People will talk about
the cocktail hour for years. Cescaphe thinks of every detail and they also take very good care of you every step of the way. We had guests who traveled in from all over the country and for some guests, it was their first time visiting Philly. I just knew that Cescaphe would make a great first impression. We also fell in love with Tendenza’s new look – it was so us. What was your favorite part about wedding planning? Living on the West Coast and planning a wedding on the East Coast was not an easy task but Cescaphe did everything they could so we didn’t have to worry. We enjoyed meeting with them three months before the wedding when we
made all the final decisions. Everything felt real from that moment on. What was your favorite part of your wedding? JoAnn is from California and I’m from South Philly so a lot of our families and friends were meeting for the first time. It was so much fun having everyone in one place. What did you do to make your wedding day extra special? When JoAnn visited Philly for the first time, we had our first date in Philly at The Water Works Restaurant. On the day of the wedding, JoAnn, along with our wedding party, took the Cescaphe Trolley and met me on the Water Works grounds where
we had our “First Look.” What advice would you give to future brides and grooms? The last two weeks leading up to the wedding will be very busy. There will be many last-minute changes
that you aren’t expecting and it can be a bit overwhelming. My advice: take a breath, pour yourself a cocktail and keep on telling yourself it will all work out for the best. Also, make sure to soak in every single moment. It goes by in an instant. PRH
CESCAPHE Credits Client Development Associate: Lisa Lucke
Event Coordinator: Kelsey Waters
Event Manager: Holly Mainiero
Cescaphe is a member of the PRH Business Network.
by JOSEPH VOLPE, Cescaphe.com
Cescaphe is a member of the PRH Business Network.
Ever keeping his eyes focused on the latest wedding trends, Cescaphe CEO/Chef Joseph Volpe is recognized as the area’s leading authority on ballroom bliss. With his innovative approach to the most important celebration of your life, his award-winning Cescaphe Ballroom, Tendenza, Vie, The Down Town Club, The Water Works and The Lucy combine a captivating ambiance with exquisite cuisine for an unforgettable experience. Visit cescaphe.com or call 215.238.5750.
VENDOR CREDITS Venue: Tendenza
Florist: Pattie Andrus-Stoffel of Expressions in Bloom
DJ: DJ P-Leah (Desireè Caldwell)
Invitations & Stationery: Paperless Post
Photographer/ Videographer: Art Work Photography
Transportation: Cescaphe Trolley and First Class Rolls Royce
January/ February/ March 2019
Dress Designer/Dress Shop: Monique wore a Maggie Sottero from Cruz’s Bridal in Valencia, California. JoAnn wore a 3-piece design made for her by Tonelly Zepeda out of New York
Additional Vendors: Music by Grace Note String Ensembles
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W
hen Cliff Balter was 12 years old, his single mother took him to buy a pair of glasses. The man who sold them the glasses asked his mother out on a date and they were married in less than a year. From that moment on, Balter had a career. After about 10 years in the eyewear industry, he decided to start his own business. In 2003, Innervision Eyewear was born, bringing Balter’s vision to life in Rittenhouse Square. In 2013, they launched the Philly Eyeworks brand and recently opened a second shop in South Philly. “The rise of Innervision and Philly Eyeworks is all about our team,” Balter says. “We have an amazing group of opticians. Together, we are experienced, creative, knowledgeable, friendly, and, most importantly, we really care about our customers.” He also credits his wife and kids as his greatest inspiration. Balter said he really enjoys getting to know the South Philadelphia area and the “down to earth” people who live there. “There’s something about the people I’ve met in South Philly.
They are real, genuine people.” Innervision Eyewear’s five-year goal is to set roots down in the South Philly community and become a place that people can count on for great glasses and great service. Not to mention, high-end fashion. “My customers have great taste. They are very sophisticated.” Asked about the eyewear trends he’s seeing these days, Balter says thinner, invisible frames will continue their comeback. “Strong, colorful, bold looks will also stay very much in style,” he says. “This is great for eyeglass wearers because it offers a diverse selection to choose from.” Innervision carries the largest selection of designer eyewear for men and women including exclusive lines by Lindberg, Oliver Peoples, Barton Perriera, Rudy Project and Salt Optics. Onsite exams. Most insurance plans accepted. Same day service. Locally owned and operated. Philly Artist in Focus campaign. It looks like Innervision Eyeworks is a perfect fit for the neighborhood. PRH Innervision Eyewear is a member of the Philadelphia RowHome (PRH) Business Network. gohomephilly.com
PRHFASHION
Kenny Bonavitacola His passion for fashion will not be suppressed by JOHN NACCHIO
K
enny Bonavitacola is all about fashion. He put his “game on” early in life and his signature designs have taken center stage on the Red Carpet for that famous paparazzi question, “Who are you wearing?” With a career spanning more than four decades, Bonavitacola has designed for some of the world’s most recognized labels, retailers and celebrities. He has held design positions and consulted at Tadashi Shoji, Perry Ellis, Bill Blass, Tahari and Sony International. He has created madeto-order clothing for Diana Ross, Cheryl Tiegs, Mary Tyler Moore, Alexis Smith, Rita Moreno, Jean Smart, Beverly D’Angelo, Diana Scarwid, Donna Murphy, Judith Ivey and Aretha Franklin. The composer of “Let It Go” from Frozen accepted her Grammy Award wearing a couture creation by Kenny Bonavitacola. Aretha Franklin was a personal favorite client. In their initial meeting, she asked Bonavitacola, ‘Have you ever seen the movie Imitation of Life with Lana Turner?’ Bonavitacola answered, ‘Of course. It was an essential part of my upbringing...My mother loved that film.’ Franklin warmly replied, ‘Then, we are going to get along just fine.’ For her “Divas Live” Radio City Music Hall Show, she wanted Bonavitacola to replicate the elegant style of the white dress Lana Turner wore in the film’s post Broadway opening night party scene. Which he did. He continued to use his skillful couture design talents to construct more than 40 made-to-order gowns – many inspired by the most glamorous women of vintage Hollywood movies spanning years and worn for the Queen of Soul’s most significant onstage appearances. Bonavitacola was born and raised in South
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Philadelphia. He attended Bishop Neumann HS and graduated in 1974. “At home, while we were students at Bishop Neumann, my best friend Bil Donovan - who is now one of the world’s top fashion illustrators - and I would stow away in the evenings in my family’s recreation room. My parents thought we were doing our homework. But buried underneath algebra and history books were sketches of gowns that we designed for our favorite stars - Liz Taylor, Audrey Hepburn, Shirley MacLaine, Sophia Loren, Cher and Barbra Streisand. We dreamed about someday heading to New York City or Hollywood.” Bonavitacola worked after school at his paternal grandparents’ B&G Luncheonette at 20th & Mifflin. “I worked with dad’s sister, my Aunt Marion. In between making hoagies and cheesesteaks, I would sketch prom gowns for my girlfriends on the paper used for wrapping sandwiches,” he says. “My father didn’t want to work in the luncheonette so he went to work for my cousins at Totaro Meats. My family had high hopes that I would take over the luncheonette. But my passion for fashion could not be suppressed. “ He frequently visited the library to study up on fashion. The librarian was so impressed with his earnestness that she suggested he apply to study at a NYC fashion college. “I applied and boldly, my sister Alexis and I, on one summer day, instead of boarding a bus normally heading to the seashore, traveled secretly to NYC to present my portfolio. I never told my parents until I was accepted to New York City’s Fashion Institute of Technology.” Bonavitacola’s Philadelphia roots served him well while on his own in NYC. “I had great role models for dreaming big. My father Alexander (aka Sonny) and my mother Catherine (aka
| ROWHOME MAGAZINE | January/ February/ March 2019
Cass) were very ambitious. Although they were raising three children before they turned 21, it never stopped them from achieving success.” Bonavitacola is proud to say that his father worked his way up from being a toll collector on the Benjamin Franklin Bridge to the director of tolls at the Delaware River Port Authority. His mother worked nights at the luncheonette while building her own business – Little Beth Boutique – during the day. From 1960 through her retirement in 2017, the boutique was the premier children’s clothing store in South Philadelphia. Bonavitacola has lived in the heart of NYC since 1975. His accomplishments can be recounted in the national and international technicolor scene of fashion. Actor Bradley Cooper’s mother Gloria wore one of the gowns Bonavitacola designed for the Tadashi Shoji label to accompany her son to the 2013 Oscars. And his message of hometown pride continues to resonate. Presently, he is collaborating with his sister Alexis, an accomplished artist and art teacher, on a “Made in Philadelphia” label fashion collection that will incorporate her artwork on fabric. Bonavitacola also is developing a glamorous eveningwear collection that will include plus size suits, dresses and gowns. In an hour long interview aired live on the SiriusXM RADIO Studio 54 Channel, the gregarious Bonavitacola recently announced extending his career in fashion to developing a Broadway-bound musical. It is based on the lives of a group of friends who moved from Philadelphia to New York City in the late 1970s to pursue their dreams of ‘making it’ in the worlds of fashion, beauty, art and theatre. What’s the title? Encapsulated “in a word...WOW!” PRH gohomephilly.com
TIPS from the PROS
-2018 NER hoice N I W ers’ C R e a d Aw a r d !
“The Unusual Is Our Specialty”
Makeup Trends Winter 2018-2019 ❱❱
by VICTORIA DIPIETRO www.bella-angel.com
CIAO, MY BELLA ANGELS! IT’S TIME TO TALK makeup for this winter season! Skin. Whether you wear very little makeup or none at all, your skin needs attention. Your makeup will only look as good as the skin that’s wearing it so make sure it’s well nourished and healthy. If you’re going outdoors, wear sunblock. Before bed, always wash your face. Sleeping with makeup means breakouts and blocked pores. After washing, moisturize. For the makeup minimalist, keep your clean skin extra moisturized, especially around your eyes. Keep eyebrows trimmed and neat. Wear lip balm that contains a sunscreen.
Here’s what’s going on this winter
The look is natural. Weightless foundation with light coverage will keep skin looking healthy, glowing and beautiful. BB Creams. Tinted moisturizers are wonderful but if you’re looking for something a little heavier, add BB Creams to your makeup arsenal. They include healthy skin ingredients like an anti-aging serum, broad-spectrum sunscreen, a toner that minimizes redness, dark spots and blemishes, antiinflammatory, antioxidants and makeup primer. To keep creams from clogging pores, don’t forget to wash your face before bed.
Eyes, Cheeks & Lips
Eyeshadow. Use bright, vivid colors on the lids, eyeliner or mascara. Glitter. Don’t be afraid to use it! Try Vamp Stamp with its line of Bonding Metallic Glitter for eyes, cheeks and lips that never fails, fades or creases. Two Faced glitter shadows can be worn alone or over your shadow. Profusion Cosmetics has a line of Lips-to-Go Kits that feature a matte cream, lip liner & glitter lip topper. The best part is the price – around $5. e.l.f. makes a Pop of Glitter Gel, a multi-dimensional liquid glitter perfect to use as a highlighter, eyeshadow, eyeliner or lip color. Wear it alone or on top of existing products to transform any matte or glossy texture to a sparkling metallic finish for about $4.
The
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Try something new this season. You never know what works until you try it. Victoria DiPietro and Bella Angel are members of the Philadelphia RowHome (PRH) Business Network.
January/ February/ March 2019
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ROWHOME REMEMBERS
Mario J. Tropea, Sr. February 15, 1938 – December 4, 2018
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e stood in line at Holy Spirit - a church that was larger than life to me when I was a kid. That was probably the last time I ever visited the Packer Park landmark. Memories of me sitting in those pews beside my Nana and PopPop on Sunday mornings rushed through my mind as we slowly made our way past the family photos and fragrant flowers that flooded the sacred space. A very befitting tribute to the larger than life man we came to honor. Mario Tropea Sr. was one of the most well respected gentlemen we were privileged to meet along our life’s journey. He helped build a city as founder of his family-owned Spectrum Realty more than 40 years ago. He left a legacy as a man of integrity with an unwavering love for his children, his family and his neighborhood. A mentor who guided our first steps as entrepreneurs breaking into our own family-owned business, he always was ready to listen even when we stormed his office in tears during those early RowHome Magazine years. He encouraged us as we trudged through the muck that gets in your way when you’re starting your own business and cheered when we made it out the other side.
‘You can either drown in the mud or put your boots on and keep going,’ he reminded us whenever we had another tale to tell. ‘If you stop to feel sorry for yourself, somebody else will take your place. Keep going. If it was easy, everybody would do it.’ ‘I believe in you girls. You’re honest. People can see that. And she speaks up,’ he’d laugh, pointing at Dawn. ‘Tell me again what you told the sign man,’ he’d ask her every time we saw him. I remember rolling my eyes. I couldn’t believe he knew that story. Loyalty. Faith. Compassion. Perseverance. Honor. Endurance. Pride. Respect. Love of family. Judging by the line of mourners that filled the church and hall to its heyday capacity, we weren’t the only ones thinking that way about him. His grandchildren were truly touched by the outpouring. “You’ll be meeting more people you don’t know in one night,” we told them as they graciously thanked the procession of people who came to pay their respects. It was an amazing tribute to a man who lived his life and left his mark on a neighborhood of people that will never forget him.
Mario J. Tropea, Sr. Beloved husband of the late Rita (nee Granato). Devoted father of Lisa (Robert) Flacco, Linda (Ernest) DellaPia, Anthony (Lori) Tropea, Mario Jr. (Dionne) Tropea and Maria Elena Tropea. Also survived by 14 grandchildren and 1 great-grandchild. Brother of Philip (Lena) Tropea. Courtesy of Monti-Rago Funeral Home.
Dorette & Dawn
PHOTOGRAPHY: DARYL BUGHMAN; DARRYL COBB, JR.; DANIEL CORK • DESIGN: MANNY DIJAMCO
PRHBUSINESS
Sports Betting
Sweet Success at SugarHouse! City’s First Licensed Sportsbook Launches at Philly’s Casino photos by Justus Henry Photography for SugarHouse Casino
Cheryl Duhon, SugarHouse Casino General Manager
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gohomephilly.com
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hen the SugarHouse Casino Sportsbook opened in December, it was the dawn of a new era in Philadelphia gaming. With the city’s first licensed Sportsbook, fans can now legally bet on the Eagles, Sixers, Phillies and Flyers, as well as on hundreds of professional and college teams – and the response has been overwhelming! “We’re thrilled to make Philly history as the
BUSINESS SPOTLIGHT
city’s first licensed Sportsbook,” said Cheryl Duhon, general manager of SugarHouse Casino. “We only opened in December, but there’s already a big demand among Philly sports fans and gamers to get in on the action.” After two days of testing, followed by approval from the Pennsylvania Gaming Control board, the first ceremonial bet came on December 15 and was placed by Councilman Mark Squilla (D-District 1). It was no surprise that he backed the Eagles against the Rams, a winning bet that many Philadelphia fans also made on the team’s run to the playoffs. The SugarHouse Sportsbook, located just a few miles from Philadelphia’s sports complex, is just inside the north entrance of the
casino, across from the Poker Night in America Poker Room. This new addition occupies approximately 1,800 square feet, designed in the style of a luxury sports lounge. Club chairs and table seating accommodate about 70 guests. A state-of-the-art 14’ x 7’ LED video wall anchors the viewing area, along with 12 additional flat-screen, high-definition monitors. Food and beverage service is available, including text-to-order menus. “This is more than a Sportsbook, it’s an experience,” said Duhon. “The place is packed on game days, especially for football. Easy access with free parking, comfy chairs, big screens and lots of great food takes game watching to a new level.” As “sweet” as the temporary location is, the permanent SugarHouse Sportsbook will be bigger and better
when it’s unveiled later this year. It will be located on the south side of the property, in the area where the Lucky Red bar is currently located. The Sportsbook is open daily from 10 a.m. to 2 a.m., but the hours are subject to change based on sports seasons and games. Sports betting kiosks are open 24/7. Guests must be at least 21 years old to wager. No one under 21 is permitted on SugarHouse Casino’s gaming floor. SugarHouse Casino’s Sportsbook offers betting on a wide array of sporting events including football, basketball, baseball, hockey, soccer, college sports and more. Bets include but are not limited to straight bets, parlays, totals and in-game betting. Initially, bets are cash only, and winning tickets can be redeemed at the SugarHouse Sportsbook during operating hours or at the casino’s cashiers’ cage when the Sportsbook is closed. For all the latest news and information on the SugarHouse Casino Sportsbook, please visit SugarHouseCasino.com. PRH SugarHouse Casino is a member of the Philadelphia RowHome (PRH) Business Network.
Popular Types of Bets �� P oint Spread: A bet that a team will either win a game by more than a certain number of points (the “spread”), or that a team will lose by fewer than that number of points. These bets typically pay an additional $100 for every $110 wagered. �B etting on a team that is listed with a “minus” sign (a “favorite”) means that the team needs to win by more than that amount. For example, betting on the Eagles -3 means that the Eagles need to win by more than three points for the bet to win. �B etting on a team that is listed with a “plus” sign (an “underdog”) means that the team needs to lose by fewer points than that number (or win). For example, betting on the Cowboys +3 means that the Cowboys need either to win or to lose by fewer than three points for the bet to win. �� M oney Line: A bet that a team will win the game outright. These bets
pay different amounts depending on how likely a team is to win. � Betting on a team that is listed with a “minus” sign (a “favorite”) means that the amount listed needs to be wagered in order to win $100. For example, betting on the Eagles -150 means that you need to wager $150 to win an additional $100. � Betting on a team that is listed with a “plus” sign (an “underdog”) means that you win that amount for every $100 bet. For example, betting on the Cowboys +150 means that if you bet $100, you win an additional $150. �� Over/Under: A bet on how many combined points by both teams will be scored in a game. If the over/under for the Eagles/Cowboys game is 45, you can bet that the number of points scored will be either over or under this number. These bets typically pay an additional $100 for every $110 wagered.
�� F uture: A bet on a future outcome that’s not a single game, like which team will win the World Series or the NFC East. These bets are typically listed with the payouts in odds format. �F or example, betting on the Eagles to win the NFC East at 3/1 means that if you bet $100, you win an additional $300. �� P arlay: A bet that combines multiple point spread, money line and/or over/under bets. To win a parlay bet, you need to win all of the bets that form the parlay. The more bets in a parlay, the more you can win. �F or example, a parlay bet with the Eagles -3, the Steelers -110, and the “over 55” on the Rams/Chiefs game would require the Eagles to win by more than three points, the Steelers to win outright, and the Rams/ Chiefs game to score more than 55 points. If all three happen, the bet wins and pays more than the three individual bets would have paid.
January/ February/ March 2019
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The Theatre Geek
The Eighth Fish of Christmas, performed last December at Connie’s Ric Rac
WHY NOT US?
Siblings Start their Own Theatre Company Raw Street Productions
S
by Marialena Rago tarting anything from scratch is difficult. Starting a theatre company with little money and minimal experience is a demanding task that both Freddie Lozzi, 24, and Gianna Lozzi Wolf, 29, decided was worth the effort. They said they asked themselves one simple question: Why not us? The answer led them to create Raw Street Productions. “We wanted to be in the arts world but it’s hard
MUSIC
to get your foot in the door,” Freddie says. “Especially professionally. We just said to ourselves, we have a stage and really talented friends so let’s not wait.” The siblings are homegrown; they grew up in Packer Park and attended Girard Academic Music Program (GAMP) middle and high school. They both credit their time at GAMP with their love of the arts. In fact, school is the reason they started their own theatre company. While Gianna was in college studying theater and English, she had to write a thesis about her past. She combined her skills in both her majors and decided to write a play. “I had never written a play before,” Gianna says. “I just kind of gave it a shot. If it goes well, then, I wrote a play. If not, then I know I can’t write a play,” she laughs. “I wrote
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it about the restaurant industry. It’s called Right Behind, a short comedy.” The play went over so well with her teachers, advisors and, most importantly, her brother, that Gianna entered Right Behind into the Philadelphia Fringe Festival, a two-week event that attracts high-quality, highly innovative artistic presentations and artists from around the world to Philadelphia. With her brother set to direct her playwriting debut, the two took on the festival. When it was over, they decided to show the play again. And again. And again. The show has been produced three separate times and after a full year of almost-sold-out shows, they decided to try for a season. They held a cabaret fundraiser to help buy the rights to shows they wanted to perform like Dog Sees God: Confessions of a Teenage Blockhead, which Freddie also di-
| ROWHOME MAGAZINE | January/ February/ March 2019
rected, and a musical called [title of show]. Their third and final show of their first official season is another original written by Gianna called The Eighth Fish of Christmas. For any Italian, the title is instantly recognizable and though it isn’t autobiographical, it was inspired by friends and family. The play is set in the late 1980s and follows Anita DeSanto, a 29-year-old divorcee, who returns home from a three-monthlong trip to Europe. Back home in New York with her large Italian family, she brings her new Jewish boyfriend to Christmas Eve dinner. “I think Gianna did a really good job in creating characters that are relatable to multiple family members,” Freddie says. “When I explain it to people, I always talk about the uncle, specifically; this is everybody’s loud uncle at the Christmas dinner. It’s a little bit of everybody.” The show was performed where all of Raw Street’s productions are held, Connie’s Ric Rac, a space that is perfect for a great night out with friends. “It is more than just going to a show and maybe having a drink before and grabbing some dinner after to talk with everybody or vice versa. This is the night
out,” Freddie says. “We want you to come and have a few drinks then come and hang out. We try to put live music on the stage after, if we can. Come hang out with the cast. Stay here. This is the night out.” “Connie’s Ric Rac is definitely a home for all of us,” Gianna agrees. “We keep making significant changes to make it more like theater. With our own time, we have been making this space more like a theatre and we like the vibe we have here.” They also like the vibe in their hometown Philly. Freddie says he wouldn’t want to be anywhere else but Philly. Gianna agrees. She says it’s the best city for everything. And the theatre community is welcoming and kind. “I think for theatre, specifically, it’s so rarely a competition here. You’re embraced with open arms.” When it comes to following your dreams, these siblings make the case for going after what you want in life. Ask yourself the question, Why not us? Make your own opportunities. Try new things. It seems to be working for these two. Raw Street Productions will host a fundraising cabaret in March. Check www.rawstreetproductions.com for dates. PRH gohomephilly.com
PRHMUSIC&ART LOCAL BAND SPOTLIGHT
Sevy Varano (top left), Mark Sassano (top right), John Zambrano (bottom left), Vince Schiavo (bottom right)
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by Bryan Culver act: playing music in a band has no age restriction. Another fact: it’s a lot more fun if your bandmates are also your best friends. Such is the case with four-piece band Junction. “The word ego doesn’t have a place in our band.” This is the first thing John Zambrano tells me. For him and the rest of the South Philadelphiabased band, music truly is a labor of love.
MUSIC
Founding members Mark Sassano and Vince Schiavo have been jamming since the early ‘70s. Their first gig was their “sophomore hop” in 1971. To be completely honest, I’m not even sure what a ‘sophomore hop’ is or if they even exist anymore. But what I can say for certain is these guys have been playing music together for just shy of 50 years. If that’s not a true testament to their friendship, I’m not sure what is. I met up with the band at Zambrano’s South Philly apartment on a brisk November evening. We had
JUNCTION been swapping texts for a week or so and let me tell you, these guys are busy. They keep a tight gigging schedule while also maintaining family and work obligations. In spite of this, however, my suggestion to do a phone interview was out of the question. Sassano urged a sit-down interview. I graciously obliged. Standing outside of the apartment, I sent Sassano a text and immediately heard feet tumbling down the stairs. He gleefully swung open the door and let me in. I was led up the stairs to a cozy apartment and was immediately engulfed in Junction’s contagious vibe. Four
guys, in the prime of their golden years, sitting down with a journalist from the local magazine. They could barely contain themselves. As I took a nearby seat, Vince Schiavo immediately whipped out his phone and enthusiastically began flipping through videos of the band. I was completely floored! These guys have some real chops that timewarp you right back to a bygone era when bands sang together. You see, these days, singing isn’t normally the ‘highlight’ of a band’s performance, so something about seeing four older gentlemen belting perfectly in-tune, four-part harmonies, really threw me for a loop. Junction’s lineup consists of Sassano on keys and lead guitar, Zambrano on rhythm and lead guitar, Vince Schiavo on drums and Sevy Varano on bass. Sevy, who joined in 2007, gave Junction a fourth voice, enabling the band to fully dive into four-part harmonies. Playing bass, or
drums, while singing is no easy task. On average, Junction performs two shows each month. Their regular spots include Coaches Bar and Monaghan’s, both in Essington; the Hideaway Lounge and The Reef in Wilmington; and The Red Rooster in Northeast Philly. They also play weddings on occasion. Everything about Junction is a throwback, including the music they perform - oldies, classic rock favorites, contemporary pop and country tunes. Sassano points out, “We don’t do a song unless it’s good enough to do.” The band rehearses until they are able to reproduce the song seamlessly on stage. Sometimes their practice sessions can get intense. But at the end of the day, they are still best friends. “We play music, get hoagies and laugh our asses off,” Zambrano says. It doesn’t get much better than that. For more information, visit www. facebook.com/JunctionBandRocks. PRH
January/ February/ March 2019
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PRHMUSIC&ART
Philly 45s
WAKE UP EVERYBODY by Geno Thackara
Wake up everybody / No more sleepin’ in bed No more backward thinkin’ / Time for thinkin’ ahead... John McFadden, Gene Whitehead and Victor Carstarphen were offering us a sign of the times with those straightforward opening lines. The
first half of the 1970s was full of widespread social awareness and action. Art and music have always been a powerful means to get the
important messages out there. There was plenty of anger roiling through society and that would often come out in confrontational ways. Unlike
the violent decades of rap and hip hop that followed, people in these times wanted to shout about the solutions just as much as the problems.
The world has changed so very much / From what it used to be There is so much hatred / War and poverty... McFadden and Whitehead had escaped their poor backgrounds through music, first forming their songwriting partnership in high school, and later earning backing slots behind Otis Redding, and eventually finding a home with Kenny Gamble and Leon Huff at Philadelphia International Records
(PIR). Whitehead started out as an office clerk to get that first foot in the door. The pair’s musical ideas kept flowing and they soon persuaded the bosses to listen to a cynical yet funky toe-tapper called “Back Stabbers.” As it happened, the O’Jays had landed at PIR at a time when their own future was in doubt.
Huff heard enough promise that it became the title song to that band’s next album - and quickly earned the label its first gold record. With their good friend Carstarphen co-writing for them, the duo’s good luck continued with “Bad Luck” in ‘74. The catchy disco track was a prime showcase for home-
town stars Harold Melvin and the Blue Notes. With a slick foundation in funk combined with Teddy Pendergrass’ chocolate-rich voice on top, they made a versatile crew; sensitive enough for the soulful likes of “If You Don’t Know Me By Now” and charismatic enough to pull off an anthem like “Wake Up Everybody.”
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Wake up, all the teachers / Time to teach a new way Maybe then they’ll listen / To what you have to say... The form of the verse and chorus was arranged in a non-obvious way to suit the changing times. Its heavy theme goes down surpris-
ingly easy with a coating of sugar. A few verses pass by in a row, wrapping those worldly troubles in a soothing croon and lush sunny strings. Pendergrass builds up to a
shout over some sweet-toned guitar as the rhythm keeps cooking. By the end, he’s vamping like a gospel preacher while exhorting everyone to jump up and do their part. The
groove keeps inexorably snowballing until it reaches a plateau - just the way big change often happens in the world at large, after all.
Wake up all the builders / Time to build a new land I know we can do it / If we all lend a hand... The world only continued changing with the new century and the resonant themes of “Wake Up Everybody” kept adapting with it. The British singer Sonia covered it in an album of
Philly soul staples in 1995. An all-star R&B version emerged to publicize a get-out-the-vote effort in 2004. That patchwork came out as a dynamic yet messy game of sonic sardines, pack-
ing together dozens of names from Babyface to Queen Latifah and Jay-Z. Much more successful was the uplifting 2010 treatment by John Legend and the Roots as the centerpiece of
their collaboration Wake Up! Not only did they give the song a fresh yet faithful hip-hop update, but the lineup alone added another layer of unimpeachable Philly cred.
The world won’t get no better / If we just let it be The world won’t get no better / We gotta change it, yeah Just you and me. We can only wonder what the piece’s creators would have thought about its colorful history. The co-writers, Melvin, Pendergrass and most of the
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Blue Notes are gone, today. They didn’t get to hear most of those tributes (or hear the piece sampled in other tunes, such as the Wu-Tang
| ROWHOME MAGAZINE | January/ February/ March 2019
Clan’s “A Better Tomorrow”). Nonetheless, their work is with us all the same, still ready to be discovered and maybe reinvented yet again when
someone else finds a new way to produce those same sounds and vibes that captured those turbulent times in America during the ‘70s. gohomephilly.com
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by Ali Hackett www.AliHackettPresents.com It’s always sad when we learn of a beloved musician passing away. It almost feels like a close member of our family is leaving us. No matter which genre we are fond of, we grew up with music. We have memories of that first kiss, first car, the day we got married. These songs have played a major role in our lives. As we say goodbye to 2018, let’s take a look at some of the voices that have been forever silenced. Each one of these musicians has touched us in some way, shape or form. For that, we are very grateful.
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Baltimore Ave.
Pete Shelley, founding member of punk band, The Buzzcocks
Bob Dorough, musical director of Schoolhouse Rock
Roy Clark, country music pioneer
Avicii, Producer / DJ
Theodore Jones / Young Greatness, rapper
Yvonne Staples, member of the Staple Singers
Tony Joe White, swamp rock music legend
Caleb Scofield, bassist for Cave
Charles Aznavour, French singer Marty Balin, founder and singer/ songwriter of Jefferson Airplane Rachid Taha, North African singer Mac Miller, rapper / singer / record producer Conway Savage, organist for Nick Cave & the Bad Seeds Ed King, guitarist for Lynyrd Skynyrd Aretha Franklin, Queen of Soul Jill Janus, lead vocalist for the heavy metal band Huntress
Craig Mack, rapper Patrick Doyle, drummer for Veronica Falls Barbara Ann Alston, co-founder of the Crystals Jóhann Jóhannsson, Icelandic guitarist LoveBug Starski, DJ & MC Mickey Jones, actor and drummer Dennis Edwards, frontman for the Temptations
Joseph Maus, synth musician
Leah LaBelle, American Idol contestant
Richard Swift, multiinstrumentalist
Mark E. Smith, British post-punk band, The Fall
Vinnie Paul, drummer / founder of the band Pantera
Hugh Masekela, African jazz musician
Jimmy Wopo / Travon Smart, rapper
Fredo Santana, rapper
XXX Tentacion / Jahseh Dwayne Onfroy, rapper
WAY BEYOND GAME DAY
Nokie Edwards, musician and actor
Scott Hutchinson, lead singer of Frightened Rabbit
Dolores O’Riordan, lead singer of Irish group The Cranberries Eddie Clark, guitarist of Motorhead Mikio Fujioka, guitarist for Japanese band BABYMETAL
Follow Ali Hackett, King of the Oldies Radio Show, every Friday night (10 pm – 1 am) on WPPM 106.5 FM or phillycam.org/radio/listen Salt…Pepper N Memories TV Show every Wednesday @ 6:30 pm / Comcast Channels 66 & 966 / Verizon Channels 29 & 30
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gohomephilly.com
SPOTLIGHT
Carmine Yusko by Joei DeCarlo
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t just 20 years old, South Philadelphia native Carmine Yusko has made a name for himself in the entertainment industry. With a voice that honors the classics like Sinatra, a love of Cary Grant and a personality that would fit right into a present-day Rat Pack, Yusko has dreams of growing his career and musical abilities. His music career started when he met Brandon
MUSIC
Tomasello at String Theory High School. Tomasello was already making his way through the circuit as a singer, performing at a variety of venues including Atlantic City casinos. He encouraged Yusko to pursue singing and get comfortable with recording. Yusko channeled his inner Sinatra and sang “Come Fly With Me.” Soon after, he recorded his first song, “The Tender Trap,” in Tomasello’s studio. He never turned back. Even without any formal vocal training, Yusko performed in school musicals and String Theory events beginning his sophomore year. His lack of training, in fact, became a claim to fame. Yusko’s ability to sing standards with ease
and work with new arrangements to keep it fresh was attracting attention in the local music industry. With the encouragment and support of fellow entertainers including his friend Tomasello and Danny Vanore of local band The Business, Yusko said he looked for more opportunities to perform. After high school, Yusko started singing at restaurants, festivals, clubs, casinos, private events and other venues. He says none of this would have been possible without the support of his mother, who helped him get sound equipment for his first gigs. He works to perfect his craft by not only practicing, but studying his idols: their movements, mannerisms, vocal technique, stage presence, mic con-
trol. In addition to Sinatra songs and the classics of that genre, Yusko puts his own spin on the music he’s come to love. He says it’s his way of preserving these songs. Introducing this music to a new generation. Currently, Yusko is working in the studio on a new set of singles – both covers and originals – including a collaboration with friend Salvatore Branco. He understands the old mantra – Practice makes perfect. He even learned to embrace criticism, calling it a “learning experience.” Does he have any advice for aspiring entertainers? “You are your own biggest critic. Once you get over that and figure out how to learn from any critique, you can use it to improve. There is always room to get better. No one is perfect. If you recognize flaws and use them as a source of strength, you can always power through and keep going.” With his determined spirit, sparkling personality and captivating voice, there is no doubt Yusko will be seen and heard far and wide. In the meantime, Philadelphia is lucky to watch him shine. PRH
January/ February/ March 2019
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am Katz and son Philip love Philadelphia. When they couldn’t find a documentary about the city’s past, they decided to start their own production company. A dozen years and multiple Mid Atlantic Emmy Awards later, History Making Productions is telling the Philadelphia stories like no one before them.
Sam Katz explains that Philadelphians tend to focus on 1776, the Liberty Bell, Independence Hall and the story around the founding of the country. “That’s the nation’s story. Philadelphia interprets and tells that story extremely well. But most of us live in a neighborhood with history that goes back 300 years or more. So, we simply wanted to tell people about Philadelphia’s story.” When asked about his favorite time period, Katz expresses a general interest in the 19th century. “I always find Philadelphia to be such a 19th century city. The building of the street cars in the 19th century determined where we were going to have neighborhoods. The roll-out of the Catholic Parishes. The transformation of Philadelphia from a Quaker City to a politically machine dominated city all happened in the 19th century. It very much affected who we are today,” Katz said. “So I would say that probably is my favorite time to work with, although now I’m doing a number of films away from the story of Philadelphia.” History Making Productions is taking the skills acquired through 10 years of Philadelphiafocused films to a more national and international platform. Katz currently is working on stories about the bankruptcy of Detroit, the transformation of Pittsburgh and the future of classical music and China’s role in that future. The process of making films is collaborative, requiring lots of talent and skills. “We have an
| ROWHOME MAGAZINE | January/ February/ March 2019
outstanding director, team of associate producers, great camera, sound, hair and makeup, wardrobe,” Katz says. “All of the departments that are so critical to producing great reenactment scenes. We also have a great team of researchers and writers that make sure our interviews with experts are always done with focus and clarity.” Katz has worn many hats along his professional career path in his native Philadelphia. In business. In civic affairs. In politics. As an investor, a developer and a filmmaker. “Occasionally, I wish I was still in business because film is tough,” he admits. “But I can’t imagine having a more interesting career and an opportunity to try to impact the city I grew up in and love.” On a personal level, he says he enjoys spending time with his family. “I am very excited about my grandchildren and the lives that my children are leading.” Katz says he looks forward to the plans he and his family are making as he slowly cruises toward retirement over the next five to 10 years. His message for others? “Try to enjoy your life the best you can. You only get it once.” PRH A great story can’t be told in film if there are no resources. The money raised from philanthropies, charitable institutions and Philadelphians drives the stability and sustainability of History Making Productions. For more info, visit www.historymakingproductions.com. gohomephilly.com
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by LEO ROSSI WRITER, ACTOR, PRODUCER EASTMAN-ROSSI PRODUCTIONS
Family traditions are something that should be carried on...and on...and on. The memories made will be handed down from generation to generation. My wife Lynn is big on holidays, especially Halloween and Christmas. Our home lends itself well to a spooky haunted house and a Christmas wonderland. But one of our most meaningful traditions happens at Thanksgiving. In show business, actors and writers are always relocating from the East coast to the West coast for work. When Turkey Day comes, they are 3000 miles from their family and friends. So the Rossi Family has made it a family tradition to open our home to these people to make sure they’re not alone and feel welcome. Between the turkey and Italian delicacies, we have a delicious Thanksgiving meal along with a lot of laughter and storytelling! We go around the table and share the things we are grateful for. Nobody leaves hungry or uninspired. It is a tradition that that we have continued for over 30 years. It’s been a great lesson for our two daughters while they were growing up and now it continues on for our grandchildren.
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My quick update
I will be hosting a podcast called “Inside the World of Crime” starting in February and starring Joe Pistone aka Donnie Brasco. Our guests include Johnny Depp, James Kallstrom (former Director of the FBI), Michael Franzese (former Mob Boss turned motivational speaker) and many more. Tune in! What are people “binge watching?” For what it’s worth, our favorites are Outlander, The Marvelous Mrs. Maisel, Ozark and the Italian series based on the best selling novel, My Brilliant Friend.
Ciao Philly!
January/ February/ March 2019
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PRHSPORTS
THE HANK T CLINTON Generations of basketball players honor a beloved coach
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he Winter issue of Philadelphia RowHome Magazine has historically centered around traditions. Many of these traditions involve food, family, friends and sometimes sports whether it’s an annual summer half-ball tournament or a rough touch football game on Thanksgiving Day. One notable South Philly tradition that has been going strong and gaining notoriety over the past 30 years is the Hank Clinton Memorial Basketball Tournament. This tournament has been held on the Saturday after Thanksgiving every year since 1990 at the St. Gabriel
School Basketball Gym in Grays Ferry (30th and Dickinson Streets). It was started to honor the life and legacy of a beloved coach and a fixture in St. Gabriel’s parish, Hank Clinton, who passed away in 1990. Hank coached the boys’ basketball and baseball teams for many years at St. Gabriel School. Besides being an electrician at the school, he was a fixture in the Grays Ferry community. Hank managed to put all seven of his children and four of his 14 grandchildren through St. Gabe’s. Hank’s granddaughter, Laura Clinton, provided some history on the tournament. Every year after her grandfather’s death, former players from the teams he coached – as well as former rivals – gathered at the gym to play basketball in his honor, Clinton explained. “Information about the tournament spread by word of mouth and players would show up,” she said. They formed teams based on their grade school affiliation, year they graduated, corners they hung on or family ties, she added. Games were played all day long in a round-robin format until an official winner was crowned. With the expansion of social media, the day has evolved into a family event. Former players representing schools including St. Gabriel, St. Aloysius, King of Peace, Mt. Carmel, St. Edmond, St. Charles, Epiphany, St. Monica, St. Nicho-
S P O RT S
MEMORIAL TOURNAMENT
by Tony Santini
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las, St. Christopher of Somerton and St. Anastasia of Newtown Square gather to renew old rivalries in self-officiated, friendly games beginning at 9 am and continuing through the day until 5 pm. Members of the community are welcome to stop by to cheer on the teams and greet old friends. Players are asked to donate $25 each and receive a commemorative t-shirt in return. “Proceeds benefit the St. Gabriel’s School Gym Restoration and Maintenance Fund to ensure that future generations of Grays Ferry residents will have the same opportunity to play in a well-lit, well-maintained gym as Hank’s children and former players did,” Clinton adds. The 2018 event attracted more than 300 participants and guests. The day has turned into a South Philly reunion, Clinton says. The event is organized by Hank’s seven children - Hank, Kathy, Peggy, Michael, Kevin, Bill and Tim - with help from friends and neighbors. Several Clintons still live in Grays Ferry including Laura and her husband Omar, grandmother Peg (Hank’s wife), Peggy Clinton and five cousins: Kelly, Michael, Brian and Kevin Clinton and Sean Quigley. Laura says that among the players in this year’s tournament, there were sons, daughters, mothers, fathers and even some grandparents. “As far as I know, there were no great-grandparents among the former players but that day is definitely coming!” PRH gohomephilly.com
A LIFE ALTERING
EXPERIENCE Local Tailor Dons Super Bowl Ring
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by Larry Gallone photos by Greg Thomas ebruary 2018 – a time that most of us will remember as the winter the Philadelphia Eagles won the Super Bowl. Among the happiest fans was Pasquale Scioli, a local tailor who spent the last 20 years designing suits and altering clothing for the Philadelphia Eagles. Including game day jerseys. Scioli has a fond remembrance of the Eagles and that special day in February. And an Eagles Super Bowl ring to keep the thrill alive. The bejeweled wonder seems oversized for the small-
S P O RT S
statured man but the victory it embodies will forever connect him to one of the biggest thrills of his lifetime. The smile that creases his face says it all. “Beautiful. Just beautiful,” he beams. Scioli’s relationship with the Eagles began when former head coach Andy Reid walked into his tailor shop on East Passyunk Avenue. The Coach wanted a custom suit. From that first meeting and Reid’s first suit, a relationship between the team and the tailor blossomed. One of the first events sponsored by Philadelphia RowHome Magazine for its annual Affair to Remember was a Father/ Son fashion show of advertisers and their sons. Dressed in Scioli-designed suits, Andy Reid was in the lineup with his son. Year after year, Eagles players decked in his designer suits attended RowHome events to show their support for Scioli and the neighborhood businesses the magazine represents. Scioli’s relationship with the Philadelphia Eagles didn’t end with Andy Reid. He proudly displays footballs, autographed photos and other memorabilia from Eagles past and present who frequent his shop
– from Chip Kelly to Doug Pederson. And everyone in between. He continues to design custom suits and provide alterations for team members. In addition to the Eagles, photos of many familiar Philadelphians decorate the walls of his shop. Mayor Jim Kenney, former Mayor Michael Nutter, boxing champion Bernard Hopkins. His honor roll of customers come in every age, shape and size. Scioli has been a tailor his entire life, first sharing his old world expertise as a supervisor with Pincus Brothers for 30 years. He then set up his own shop on East Passyunk Avenue where he and his wife Anna have been for the past 25 years. His custom-designed suits are prominently displayed in his store. Along with cashmere coats, shirts, ties and accessories. Stop by and he will greet you with a smile. He is ready to talk about anything, especially his beloved Philadelphia Eagles. PRH Pasquale & Anna Scioli are members of the Philadelphia RowHome (PRH) Business Network. January/ February/ March 2019
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hen asked what sparked his passion for martial arts, there was no hesitation. “It was because of Eric Blair,” begins Vincent Melchiorre, 61, attorney, former Common Pleas Judge and newly certified 5th Degree Master in Korean Tang Soo Do. “Eric Blair was a skinny Black teen from New York who transferred to Bishop Neumann when I was there in the ‘70s. He was a Black Belt in Shotokan Karate. When he started a
Karate Club in the cafeteria, I was one of his first students. The discipline that he taught us gave me the focus I needed as I struggled with dyslexia from my childhood. I would love to find him today. I have been looking for him.” Enthusiasm and passion drive Melchiorre but humility and integrity keep him grounded. A close second behind his love of the law, Melchiorre says teaching and training in martial arts is an avocation. He points out the similarities between the two. “What I strive for in the law is equal opportunity and justice for everybody. And what I teach in the martial arts is the same,” he explains. “Always be kind. Look at ways you can help others. It echoes. These principles mean a lot to me.” He says young children will learn discipline from any type of sport as long as it’s something they want to do and not something their parents want them to do. “I tell the moms and dads, let them follow their passion whether it’s martial arts, dance, chess, music. Don’t let your passion be theirs.” In 1982, a charter convention of the World Tang Soo Do Association was held in South Philadelphia at 7th and Oregon Avenue. With the advent of the World Association, Tang Soo Do began a new era of development as a traditional martial art with schools in 34 countries. In 1989, Melchiorre left Shotokan and began again as a White Belt. “I wasn’t concerned about belts, I just wanted to learn the art of Tang Soo Do,” Melchiorre says. In order to achieve Master status, it takes many years of study, teaching and volunteerism. Under the direction of Grandmaster Jae Chul Shin, he served as Chief Legal Counsel on the Board of Directors to the World Tang Soo Do Association and has volunteered his teaching at the school for the last 30 years. “I’ve never taken a penny teaching class.” Master classes are given in Alabama, Europe and Latin America. Why does he love teaching at the South Philadelphia School? “We have a great mix of cultures in the neighborhood. Over the years, the sport has become more family oriented. Back in 1973, there were very few women or children involved. Husbands and wives now train with their kids. Relationships are solidified when you sweat.” Melchiorre refers to himself as “old school.
S P O RT S
20th St. & Moyamensing Ave. Philadelphia, PA 19145
by Maria Merlino
| ROWHOME MAGAZINE | January/ February/ March 2019
No marshmallows or trophies just for showing up.” He says he gets letters from former students about the impact this sport has made on their lives. When teaching self-defense class, he reminds women that they have better instincts than men because of the maternal instinct. “When the hairs on the back of your neck stand up, listen to it. It’s better to be embarrassed about making a mistake than getting raped or killed. If your car is in a dark isolated spot in the mall, you need to ask a security guard to walk you to the car. Getting out of the car with headphones, or walking unaware – that’s an invitation for a predator. Criminals want easy targets. If it feels wrong, it is. Awareness and paying attention are the first line of defense.” Even if you are not a martial artist, you can still live by the principles. “I was in the first year that they stopped the draft but I would like to see service to our country for a couple of years. I walk down the street and see lost youth, no guidance. It costs 40 to 45 thousand dollars a year to keep a prisoner in jail and they are doing nothing useful for society. Two years in the military will give you self-respect, discipline and respect for others.” “Kids who are active in martial arts are more likely to succeed in school. It’s not just about kicking and punching. The discipline you learn in this sport will transfer over in life. It is a repetitive sport, not a boring sport. It must become as natural as breathing. Hesitation keeps you from succeeding. And when you learn that, the discipline, you can master anything.” While focusing his attention on teaching and training in martial arts, Melchiorre keeps his eyes set on another goal – achieving tenure on the judicial bench. “I’ve been appointed to Common Pleas Court twice. I’ll be running for Judge in the next election.” He says he hopes to get a better number in the draw system – pulling a number that determines a candidate’s position on the ballot so that everyone is treated equally. Voters tend to select candidates that are among the first ones listed, according to some poll watchers. With 30 years of teaching martial arts under his belt, one thing is certain – Vincent Melchiorre has become a familiar name in neighborhoods throughout the city. The luck of the draw has no power over this Master of his own destiny. PRH gohomephilly.com
PRHGREENSP CE
Green Tips for Snowy Days Scatter Coffee Grounds Instead of Salt
➺ by KERRI-LEE MAYLAND Ohhh the joys of a major snowfall in Philly! I have lived through some biggies as a Center City resident and I know all too well how paralyzing it can be before things are up and running, again. Winters certainly don’t appear to be letting up, either. Meteorologist Glenn “Hurricane” Schwartz offered up his predictions for the winter season this year and it seems things are only getting colder and wetter. Think about it. Three of the 4 biggest winter storms in Philadelphia happened in the past decade. I anchored a couple of those, providing wall to wall snow coverage encouraging view-
ers to “stock up on bread and milk!” And make sure you have a “storm kit ready, just in case!” Instead of offering THAT advice, again, I’m going to pass along a few different tips. They won’t keep your power on should the city get walloped. Nor will they stock your shelves with food if it looks like there’s “snow end in sight.” But they WILL help the environment battle the inevitable assault that happens before, during and after the snow falls. Snow removal is a $2 billion industry in the U.S. and unfortunately, the highly effective chemical de-icers and gas-guzzling snow blowers
MORNING JOE SAVE YOUR COFFEE GROUNDS.
PICKLE OR CHEESE BRINE, ALFALFA MEAL, SUGAR BEET JUICE.
After brewing your coffee, dry out and save the grounds to help treat icy pavements.
Add these items to your grocery list. Yes, these unusual alternatives are environmentally friendly but impactful at the same time.
SAND, WOOD CHIPS, FIREPLACE ASH OR BIRDSEED. Scatter over the top of snow or ice. It won’t necessarily melt it but it will help with traction. Use sparingly since it can be pretty messy come spring.
ROLL UP YOUR SLEEVES. If you are in good heart health, go old school and break out the shovels, ice crackers and brooms to clear snow from your sidewalks, porches and driveways. If you can’t do it, hire the kids on the block offering their services for a couple of bucks.
are not very eco-friendly. The road salt that is desperately needed to keep drivers safe in icy, snowy weather comes at a high price for the vegetation at the side of the road and the waterways it seeps into. The absorption of chloride can impact roadside vegetation similar to that of a drought: stunted growth, brown and falling leaves and needles, brittle branches that break and die. Since chloride does not bind to soil, it can potentially reach the groundwater table. While we can’t control what is used to treat the roads, we can do our part by making small changes in our homes and yards.
FIND AN ECO-FRIENDLY SNOW REMOVAL SERVICE.
ORGANIC SALT-FREE DE-ICING PRODUCTS.
Ask that they use environmentally safe products. Scatter eco-friendly ice melt substances instead of harmful rock salt.
They exist. They may cost a bit more but they work to keep your sidewalk (or driveway if you’re lucky enough to have one!) icefree. There are also local companies that offer these products and can do the work for you.
SNOWBLOW SENSIBLY. Consider using battery powered or electric snowblowers instead of gas powered blowers. If all you have is a gas powered blower, try to use it on large areas that need to be cleared of snow. Electric blowers consume energy but not gas nor do they emit greenhouse gases.
It takes a little more effort to think outside the “salt box” but dealing with Mother Nature’s winter wrath the green way will minimize damage to Mother Earth in the process.
January/ February/ March 2019
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PRHWRITERSBLOCK
A friend and a
Hero by Charlie Sacchetti
Authors Note: This story was written on November 12, 2018, 10 days before Joe Smith passed away on Thanksgiving Day, November 22nd. I wanted to do the story because Joe had been fighting a serious illness for over a year and he was having a very tough time. To me, it was important that he be able to see just what his friends thought about him and the way he conducted his life. He was able to read it with his
I
family members at his side and along with 20,000 Facebook readers, looked back on the heroic life he led. f you took a look at Joe Smith back in the ‘50s and early ‘60s, envisioning a hero wouldn’t have been your first thought. “Smitty” was a great pal with a good sense of humor and would never be confused with a weightlifter. Although a thin, quiet guy, he certainly was a hard worker, maintaining his year-round Sunday portable newspaper stand outside of St. Barnabas Church on 63rd and Buist Avenue. Here, he would set up stacks of the Sunday Inquirer and the rival Sunday Bulletin and sell them to parish-
W R I T E R S B LO C K
ioners who exited the masses from 6 a.m. until after noon. I remember him scurrying to keep the papers intact when the weather got nasty. He accomplished this by covering them up with plastic and using whatever he could to keep the covers from blowing away. Aside from the weather battles, his other major challenge was to keep his sanity while dealing with incessant barking and yapping of 8 or so Chihuahuas, owned by the pastor, Father LaRue, as they ran up and down the adjacent yard asserting their territorial rights. At West Catholic High School, Smitty would become quite a cross-country runner, good enough to earn a scholarship to Temple University. It was during these years that I was privileged to get to know him better. As a baseball player and fellow athlete at Temple, I shared the camaraderie with Smitty while competing for the glory of the same school. We shared stories about our respective coaches, both of them real characters. We also shared something else. That would be a number of trips lasting 45 minutes to 1 hour while driving from home to school in his old Chevy Nova. Smitty had one of those “state-ofthe-art” eight-track tape players in
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his car. Kids today may laugh at that description but back in the ‘60s, that was quite a jump in technology. He used to listen to that tape player each day. The only problem was that he only had one tape that worked, The Supremes’ Greatest Hits. Poor Diana Ross earned her money in that car. I remember one hot sunny day, the tape finally had it and Diana sounded like a foghorn on one of the Delaware River tugboats that we could hear from our Southwest Philly homes. When I said, “Smitty, I think it’s time to get rid of this tape,” his reply was, “No, it’s just the heat. The tape is dragging.” I told him that the tape was ready to self-destruct like the ones on Mission Impossible. Joe loved those Supremes and he wasn’t giving up that easily. The strength of his positive attitude was lost on me then but soon to be revealed. While at Temple, Smitty enrolled in the Reserve Officer Training Corps, better known as ROTC. Those students who completed this program would earn an officer’s commission upon graduation. Back then, that meant that you would have a more than likely chance of being sent to Vietnam to play soldier for real. For this reason, most students wouldn’t go anywhere near that program. Smitty embraced it. Not
| ROWHOME MAGAZINE | January/ February/ March 2019
surprisingly, upon his graduation in 1968, Smitty earned his commission as a second lieutenant and would eventually be sent to Vietnam to serve as an Armored Cavalry Platoon Leader. His platoon’s job was to protect the nearby highway and bridges, removing any landmines that may have been planted by the enemy. This would help assure safe passage for the good guys who were constantly dealing with multiple threats. As with all of our brave soldiers, Joe experienced quite a culture shock. This nice guy from the neighborhood who ran cross-country and sold newspapers outside of church saw his first fatality on his first day “in-country” when a GI’s weapon discharged by mistake. Soon after, he would himself be wounded when the two-story tower, in which he was quartered, was hit by a rocket and collapsed onto him as he slept on the bottom floor. Cut and bleeding above the eye, he was stitched up and was back with the men, who he led, by afternoon. Our buddy had earned a Purple Heart. After Smitty’s tour and upon his discharge from the Army, it was time to get back to civilian life. After the hell of war, you might think that he would seek a quiet office job, free of stress and danger, right? Wrong. Joe Smith became a Philadelphia cop in August of 1971. He served the city for 23 years, working the mean streets of some of its most dangerous districts such as 55th and Pine (nicknamed 55th and “Crime”) and the 16th district at 39th and Lancaster Avenue. He retired from the Police Department in April of 1994. By now, Smitty had married his lovely
wife Nora, and then there were the boys. By the time they were done, five wonderful sons would bless the household. So let’s sum up. Joe had fought in a war, worked a dangerous job for 23 years as a Philly cop and thank God, now had a pension. Maybe now he could find a nice, easy job for a change so he could coast a bit while raising those boys. Not quite. Joe Smith became Officer Joe Smith of the St. Joseph’s University Campus Security Department. Here he could use all of the knowledge he had gained from his wealth of experiences and both perform and supervise at a very high level. Joe’s sense of responsibility continued to motivate him. He knew that those boys would have to be educated so they could go out into the world and be successful. He also knew that aside from being a great place to work for a lot of reasons, St. Joe’s also offered a tuition remission program that allowed children of full-time employees to attend that wonderful school for free! Joe Smith’s career at St. Joe’s University lasted from 1994 to 2017, 23 years. Although he could have retired, he kept working until age 70 just to be sure his boys were educated. Now all five of Joe and Nora’s sons have college degrees. The skinny paperboy who fought off the wind and tolerated the crazy Chihuahuas grew up to be a man that served God, his country, his city and lastly, his family. Heroes never take the easy way out. PRH Charlie Sacchetti is the author of It’s All Good: Times and Events I’d Never Want to Change. Worthwhilewords21@gmail.com gohomephilly.com
BARBERSHOP TALK
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oods around the world are the subject matter of many facts. Ethnic groups use food to identify their cultural differences and traditions. As a barber at Woodard’s Barbershop in the Wynnefield section of Philadelphia, I get a chance to travel the world from behind my barber’s chair. Through conversations with people of various ethnicities, I visit many places through dialogue. I even get a chance to become a part of many of my patrons’ families. As a crossover barber, I have customers from Africa, Asia, Egypt, Mexico, Europe, Japan, Jamaica, Trinidad, China, Philippines, Barbados, Germany, France, Poland and as far as the Andaman Islands. I have become a “World Traveler” who has never left the barbershop. People are people. As a result, I see all people as part of one human family. Discovering this makes me realize that neighbors don’t just live next door, they live all around the world. Accepting each person as a fellow human being will help us break the ice of social division. Human beings have been taught to believe that there’s more than one race. This makes it very hard for them to open up to cultural diversity. I recall a conversation with the Professor of Race Relations from LaSalle University. I remember asking him, ‘How do you view race? Is it singular or plural?’ As we exchanged thoughts about that question, he continued to run away from answering it. I pursued until he finally responded. It was then that I realized we all need to ask ourselves the same question. How do we as Americans view race? Is it singular or plural to you? We all have so much in common. If we be-
by Robert L. Woodard The Wynnefield Barber lieve that there is more than one human race, we put up barriers that block us from one another. Food and culture are the keys to opening up many conversations. People from all parts of the world are proud of their traditions and waiting to talk to other ethnic groups about their own way of life. Food is medicine and medicine is food. For millions of years, traditions of every ethnicity have used food to help heal what ails you. Long before there were hospitals, there were traditional ways of healing many ailments with foods and herbs. We have a lot to learn from one another as a Human Race. It’s time to break the ice. Let’s sit down with our neighbors from around the globe and have some iced tea or lemonade. By breaking bread with our neighbors, we will start to learn just how small the world really is and that there’s nowhere else we as a human race can survive other than planet Earth. Earth is our home and human is our race. Let’s make room for one another because we are all one family. The human family. We are all a part of each other. Our own survival starts by loving our neighbors as we love ourselves. This can become the formula that can help our world society realize there’s no place like home and that home is our Mother Earth. The Natives that lived here before it became America understood that if you take care of Mother Earth, she will continue to produce the foods that will nurture her children. We are better together. Divided, we as a human race will fall. Take the RACE Test today for a better way at www.BarbershopTalkHFD. org and share it with your family and friends as a little food for thought. PRH
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January/ February/ March 2019
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by DAVID W. CAVA
PRH WRITERS BLOCK
St. Anthony of
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Regional Catholic School Administered by St. Nicholas of Tolentine and Annunciation B.V.M. Parishes
“Educating Our Future One Child at a Time” A rigorous Pre-K (3 year old) to 8th Grade Academic Program, administered by Religious Teachers
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Sr. Mary Esther 215-468-0353 www . stanthonyofpaduarcs . org
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the
Story of a Grateful Life
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ith joyful appreciation, I extend greetings and salutations to all who have joined me in leaping over that imaginary threshold in time and landing softly at the beginning of another calendar year. In other words, Happy New Year! A New Year is either the time to celebrate life’s endless possibilities or it’s just another step closer to death. If you’re like me, you mostly ignore the inevitability of the Reaper’s visit and celebrate life as much as possible. When the stork brought me from the toy store into the loving arms of my parents, I came with a thousand-piece puzzle that my family and friends have been helping me put together over the years. As you can imagine, some sections of this game were easier than others to fit into place. But as frustrating as it was at times, it has taught me that the entire point of playing is to try and have some fun. Through hopeful eyes I like to believe that I’ve only assembled half of my puzzle but even with a ton of help, I’m not entirely sure that I’m doing it right. There’ve been more than a few key pieces that I’ve misplaced and at this point, I’ve pretty much given up looking for
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them. Others appear to have been forced into places they don’t belong. But if you step back and squint your eyes real tight, you can see that the picture tells the story of a grateful life. Yes, I believe I was brought to my parents from a toy store. Doesn’t matter if you were delivered from a bookstore, a Radio Shack, a music store or a shopping mall. You brought with you something to play with and build upon over time. Video games are extremely popular and although incredibly interesting to look at, they tend to lead you down a path that the developer of the game intended. I don’t believe any of us came from a video game store. Our games afford us the opportunity to take whichever path we want. Our choices help us build relationships that last a lifetime. Like it or not, even our buddy the Grim Reaper is given the chance to play. If luck is on your side, it’ll take him a while to figure out the rules. I’d like to wish everyone good health, happiness and joy. If it’s been awhile, go find that old game, dust it off and have some fun playing it with friends and loved ones. Remember, it’s the only game you get. Don’t get stuck playing by someone else’s rules. PRH
gohomephilly.com
PRH WRITERS BLOCK
Row Homes Produce Some Incredible Treasures Book chronicles famous Southern High graduates by Dr. Tony Evangelisto
M
any individuals equate the size of an estate with the stature of its residents. By such thinking, one would expect that truly significant individuals are from grand mansions with rolling landscapes surrounding them. Conversely, one is likely to expect that row
Performers – singers, musicians, movies TV and the Arts
Vincent Persichetti
Marian Anderson
Dick Sheeran
[1924] one of the most celebrated singers of the 20th century and an important figure in the civil rights movement
Frankie Avalon
homes are most likely to spawn humble persons of limited stature. What an incredible mistake in thinking if the row homes in mind are in South Philadelphia. The book, South Philadelphia High School, reveals that some of the world’s most prestigious and noteworthy individuals began in row homes in South Philadelphia.
[1933] composer and Professor at Juilliard School [1957] journalist and TV anchorman Numerous musicians of the Philadelphia Orchestra
Scientists and Medical Stars Berman Family
Kermit [1924], pharmacist; Arnold [1957], orthopedic surgeon; Myron [1961], senior VP at Chemical Bank
Dr. Irving Goldschneider
South Philadelphia High School, known locally as Southern, has received attention nationally as “The School of the Stars” because so many of its graduates have achieved national and international acclaim in significant endeavors. The list is truly remarkable but only a select few are indicated below [graduation or attendance years are indicated in brackets]:
[1937] after a brilliant WWII involvement, he served on the Command and General Staff faculty for the U.S. Army
Tim Witherspoon
Rear Admiral Walter Welham
Reds Bagnell, Joe Carloza, Jack DelBello, Charley Albertus Jr., Eddie Kane, Don Dougherty
[1925] chief surgeon for Atlantic and Pacific Fleets of the U.S. Navy
[1961] actor, singer, playwright and teen idol
Writers and Scholars
[1955] Developed meningitis vaccine
Sports Stars
Ben Bova
Joey Bishop
[1949] Renowned science fiction writer
Dr. Charles Profera
Ray Abruzzese
[1935] TV/film actor, comedian, member of “Rat Pack”
Joe Brown
[1926] Sculptor and Professor at Princeton University
James Darren
[1952] TV and film actor, television director, singer
Fabian
[1960] singer, actor and teen idol
Eddie Fisher
[1946] singer, actor, entertainer
Frank Gasparro
[1927] Chief engraver for the U.S. Mint for decades
Charlie Gracie
[1954] rock pioneer and singer
Patty Jackson
radio personality of WDAS
Jack Klugman
[1936] stage, film and TV actor
Mario Lanza
[1940] opera singer, actor
Dr. Sidney Clearfield
[1957] Executive VP of B’Nai Brith
Dr. James Framo
[1940] Renowned Family Counseling scholar
Lester Shubin
developed Kevlar protective vests for use by police and military
Samuel Noah Kramer
[1915] scholar of Assyrian and Sumerian languages, professor at University of Pennsylvania
Robert Merton
[1925] Acclaimed Sociologist
H. Patrick Swygert,
[1936] after noteworthy military service in WWII, he returned to teach at Furness Jr. HS and at Southern
Lt. Col. Anthony Fasolo [1955] served in Korea and Vietnam and at Pentagon
Wild Bill Guarnere
Lt. Col. George E. Hardy
Samuel S. Vaughn
[1945] former president and editor-in-chief of Doubleday
Dr. Stanley Weintraub
[1946] Noted historian, author, professor at Penn State
[1955] professional football player with Miami Dolphins
[1942] an original Tuskegee Airman
[1953] winner of two gold medals for bowling
Edward “Babe” Heffron
[1940s] of the Band of Brothers
Major General Danial Raymond
[1946] – Philadelphia Court of Common Pleas
Justice Harry Kalodner
[1912] – federal judge, U.S. 3rd Circuit Court of Appeals
[1930] NBA team owner
Pearl Perkins Nightingale [1932] AAU and national gymnastics champion
[1945] Pro football player Cleveland Browns. Green Bay Packers [1986] star at LaSalle University and in pros (Sacramento Kings)
and Carol Evangelisto, counseling psychologist. The book is being sold at $25 per copy, with all net proceeds being dedicated for use at Southern. Individuals may purchase copies by mailing checks payable to “SPHS History Book Fund” to Dr. Evangelisto at 16 Hilton Court, Pennington, NJ, 08534. Books will ship at no additional cost. South Philadelphia High School has had a marvelous history and has given the world so
Tony “Luke” Lucidonio [1950s] – Iconic Philadelphia Restaurateur
John Sandusky
[1950] champion gymnast at Penn State
[1953] – Philadelphia Court of Common Pleas
Justice Anthony DeFino
Irv Kosloff
Mario Todaro
Justice Nicholas Cipriani
Justice Anthony DiBona
[1916] NBA team coach, manager and owner
Lionel Simmons
[1964] – Philadelphia Court of Common Pleas [1935] – Philadelphia Court of Common Pleas
Dominic DiCicco
Edward Gottlieb
[1940s] of the Band of Brothers
President Emeritus of Howard University
Justice Matthew Carrafiello
[1930s] trainer of Muhammad Ali
Lt. Col. Ubaldo Alessandrini
[1911] A founder of Brandeis University
1945 championship football team: Reds Coletta, Al Tulisky,
Leaders in Community
Angelo Dundee
Military Stars
Dr. Israel Goldstein
These individuals are highlighted in South Philadelphia High School, published by Arcadia Press as part of its Campus History Series. South Philadelphia High is the only public high school in the United States that Arcadia has included in its series. The book was written by a team of writers: Dr. Tony Evangelisto [1958], Gene Alessandrini [1955], former math teacher and math department head at Southern, Marc Adelman [1957], SPHS Archivist,
[1955] Developed antenna systems for satellites
two-time world boxing champion
Justice Charles Mirarchi [1941] – Philadelphia Court of Common Pleas
Justice Russell Nigro [1964] – Pennsylvania Supreme Court
Frank Rizzo
[1936-1938] – Police Commissioner and Mayor of Philadelphia
many incredible stars. However, it is imperative to acknowledge that South Philadelphia itself is a major factor in these success stories. Neighborhoods, comprised of row homes that have become a notable feature of South Philadelphia, were inhabited by generations of families that were poor and eager to improve their lives. The row homes were a nurturing and dramatically successful beginning point for so many of us. PRH
January/ February/ March 2019
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PRHSCHOOLYARD Joseph M. McColgan
Greetings from
President Ss. Neumann-Goretti High School
Saints Neumann-Goretti Before you file your taxes, read this! First, everyone here at NG hopes you had a wonderful Christmas and we wish you and your family nothing but the best in 2019. To say Neumann-Goretti is on the move is an understatement. Enrollment is up. Test scores are up. College acceptance is up. Alumni/ Alumnae engagement is up and Annual Fund contributions are up. Not bad. Not bad at all! This school - this institution - has so much history in the South Philadelphia community. As I’ve said previously, Saints John Neumann & Maria Goretti Catholic High School has been an anchor in our community in one way or another for more than 84 years, developing the minds of future leaders. We all need to embrace its existence – graduates and non-graduates, alike. It is the ONLY Catholic high school south of Chestnut Street, river to river, and that is a very big parcel of land! It is a staple in the community that everyone should embrace. This year, 2019, will mark the 85th anniversary
of Southeast Catholic – the prelude to Bishop Neumann and Saint John Neumann - and the 60th anniversary of the first graduating class of women to attend all four years at Saint Maria Goretti – milestones that set two institutions on a course to become one many years later. With an annual budget in excess of $5 million, we must raise the funds necessary to cover expenses associated with running a first-class academic institution whose graduates are people of integrity, empowered with the leadership skills necessary for a professional life; well-rounded in academics, the arts and related extracurricular pursuits; who are world citizens committed to excellence in all facets of their lives and who give back to the South Philadelphia community. Whether you graduated from Saint Maria Goretti, Southeast Catholic, Bishop Neumann, Saint John Neumann or Saints Neumann-Goretti high schools, or just someone in our community who
understands the importance this school has in our community, here is an easy way for you to help. The Educational Improvement Tax Credit (EITC) and Opportunity Scholarship Tax Credit (OSTC) is an opportunity for businesses and individuals to redirect 100 percent of their PA state tax obligation to need-based scholarships at Saints John Neumann and Maria Goretti. Hard to believe, isn’t it? Keeping it simple - you complete a few forms, write a check and receive a tax credit from the Commonwealth. Now, you can send your money to the Commonwealth of Pennsylvania so they can spend your money in Pittsburgh – home of the Steelers – or you can keep your tax dollars right here in your neighborhood. I think the choice is an easy one, don’t you? Reach out to me at the school if you believe your tax dollars should stay local. We’ll chat again in the spring! Until then, stay warm. PRH
Saints Neumann Goretti Catholic High School Compassion � Courage � Commitment
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gohomephilly.com
St. Monica School
NG Alumni Spotlight
REV. RICHARD J. ANTONUCCI O. PRAEM. SS Neumann Goretti Class of 1963
“THE PRIDE OF SOUTH PHILLY”
photo by John H. Ashley
Q:What is your earliest memory of being a student at NG? a: I was a student at Bishop Neumann High School from 1959 – 1963. My earliest memory is the first day of school, going to homeroom and recognizing only a handful of students. The rest were from all other parts of South Philly. Thankfully, I made friends quickly. Q: As a student, were there any classes or teachers that stood out to you? a: I liked my math classes (and, in fact, went on to teach math). My first math teacher, Fr. Michael McLaughlin, was a wonderful man who died at the young age of 42 because of a brain tumor. Another teacher who had a great impact on my life was Fr. George Feider. He taught German, but, more importantly, was a mentor to me, especially when I was discerning a vocation to the priesthood. Q: Where did you continue your education after graduating? a: I entered the seminary of the Norbertine Order right after graduation. Four years of my training were at St. Norbert College in Wisconsin where I majored in math and minored in philosophy and Latin. Q: Why/how did you become a teacher at NG? What did you teach and for how long? a: I always wanted to be a math teacher at Neumann and was assigned there by my Abbot. My first year was a student-teaching year, 196869, while I was still a seminarian. I loved that year! I went back in 1977 and helped in various capacities around the school until 2000. I was lucky to be a full-time teacher when the technology boom hit in the early 1980s. I was fortunate to see how technology made a strong and positive impact on the students’ learning.
Q: When and why did you decide to become principal of the school? a: I became principal in 1987 and, in all honesty, I didn’t want the job! The school was experiencing some significant challenges and my Abbot felt that was the best place for me at the time. I was principal for five years. Q: How did your time as a student at NG prepare you for becoming a teacher and then principal? a: I always liked studying and did a little tutoring while I was still a student at Neumann. When I went to college, I found out that the four years of math I had in high school was an above-average preparation compared to my mid-Western peers who were math majors. I never envisioned myself as principal of the school while I was there, but the basics of building character, adhering to studies and getting involved in school activities all assisted me during my time as principal. Q: What constants have you noticed in the education and within the students at NG throughout the years? a: I made life-long friends during my time as a student. So, building up friendships and being loyal to them and the school are mainstays, I would say. And, during this time of my tenure as Board Member and Chair, I’m happy to observe that the strong values-based principles are still taught and lived. Q: Any advice for the 2018-2019 freshmen and the students graduating in 2019? a: I would strongly encourage all the students to get involved in school activities after they sufficiently prepare their studies. Go to the school socials and participate in school-related outreaches to those who are disadvantaged. PRH
Senior School:
2500 S. 16th Street, Philadelphia, PA 19145
Junior School:
1720 W. Ritner Street, Philadelphia, PA 19145
Since 1908 Proud of Our Past Committed to Our Future Early Learning Center (Pre-K / ages 3-4) Kindergarten – Grade 8
After school Programs Register today To visit or register, call the Senior School Main Office at 215.467.5338 For information about St. Monica Early Learning Center (ages 3-4), call 215.334.6001 Pastor
Reverend Joseph Kelley Principal
Sister Mary Regina Matulka, IHM Early Learning Center Director
Sister Rosemary Peterson, IHM
January/ February/ March 2019
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PRHSCHOOLYARD
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by Anthony Panvini
A
aron Gerwer grew up in Sacramento, California. He had an array of interests ranging from music to kickboxing. In his late teens and early 20s, he was competing as a semiprofessional kickboxer. While kickboxing, he pursued another interest of his – teaching. “While competing, I was working at a school for kids who had behavior issues so I got into teaching working [there] and decided that was what I wanted to do,” Gerwer says.
In 2009, he found his way to Philadelphia on a teaching fellowship and started teaching at Frankford High. After his time at Frankford, he continued teaching at Dobbins High in North Philadelphia. A few years later at Dobbins, he accepted the position of Special Education lead. From there, Gerwer joined a Pathway to Leadership in Urban Schools program and was placed at Science Leadership Academy (SLA). Gerwer served as the Interim principal for one year and then accepted the position of co-principal for three years. Gerwer continued teaching and managed to reconnect with a colleague from the Pathway to Leadership in Urban Schools program, who was hired at String Theory School as the Director of Innovation. She mentioned that there was an opportunity opening up for a principal posi-
tion. Enjoying his time at SLA as co-principal and having the desire to start something of his own, Gerwer decided to take the leap. He set up a meeting with Jason Corosanite (founder) and they talked for a while about a school-wide program from the 5th through 12th grade. After their discussion, Corosanite offered Gerwer the position of Head of School. “I think - when I first met with Jason and he talked about the needs of the school and their desire to continue to be a deeper learning school - to push the use of technology and collaboration - that was exciting to me and a real opportunity to have my skills meet with the needs of a community,” Gerwer says. “The people who work here are really dedicated, smart and great people who jumped on board with new
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| ROWHOME MAGAZINE | January/ February/ March 2019
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“I think the hard thing is working with everyone to make sure we have a school that reflects our best ideas and hopes.” ideas as long as they have merit behind them.” He started his new position at the school in July 2018 and brought with him a few ideas and several goals to kick off the school year. “My first goal was to take a group of teachers through project-based learning and develop a cohort of teachers who understood and could share with other teachers project based learning,” he explains. In Project-based, students take what they learned and the skills they’ve acquired and create a project to reflect that knowledge. This type of learning forces students to understand the topic instead of just memorizing facts. “I also wanted to start an advisory program so that every student could have an advocate or someone in the school who was their person; the students can develop a close relationship with them,” Gerwer says. Gerwer’s third goal was a combination of something that the school was already looking to implement. They wanted to work on restorative practices. Gerwer was familiar with the concept as it was something he was working on implementing at his other school and he’s had a lot of training on the topic. “It’s this idea that discipline becomes relational where students, instead of just being punished, figure out with other students what they need to do to make things right,” Gerwer says. “It’s a move away from punitive discipline and a move toward community based restoration. Implementing that has been a big goal for this year.” Despite the goals, he did acknowledge that he was aware of some challenges that he and his colleagues will face in the process. “Creating a unified culture is tough and the thing that you want to do is make sure everybody has a voice in creating that culture. It’s not just one or two people’s ideas that other people have to implement,” Gerwer explains. “I think the hard thing is working with everyone to make sure we have a school that reflects our best ideas and hopes.” With an all hands on deck mentality, Gerwer is excited for what’s in store and the potential that this school has. “I think we’re going to do some really awesome stuff, have a lot of project based learning, a good integration between the arts and academic subjects, and our restorative practices have really already been changing the culture,” he says. “I think we’re moving in the direction of a very positive place where the students are engaged, feel a sense of ownership and will learn a lot.” PRH
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Allied Universal Security Services Ron Rabena 1760 Market Street, 14th Floor Philadelphia, PA 19103 1.866.825.5433 ron.rabena@aus.com www.allieduniversal.com
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Senior Companionship & Home Helper Carmen DeSanto 610.908.4811
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Giovanni’s Italian Catering
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_____________________________ Mike's Hot Dog Cart 24th & Passyunk
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D E S S E R P Buttercup
Baby
P RHPRESSED
Jackson ta o R e tt e r o D By
P
eople ask us all the time. ‘Is it hard working with your sister?’ I can’t think of a time we didn’t work together except for the paper route Dawn had when she was 12. She took over for a friend while his broken leg healed but he never came back. So, she was the papergirl in our neighborhood. Probably the first female working the beat. Bambi Cleaners. Strawbridge’s. Puppy Love. Wishrock. Our career paths were not only parallel, they were entwined. As Forrest Gump said, “We were like peas and carrots,” Dawn and I. So when she said, let’s publish our own magazine, we did. Do we fight? Not as sisters. But there have been a few wrinkles as business partners. She likes to talk. A lot. Not me. She keeps mental notes. Mine are posted, emailed, piled and plastered everywhere I go. Physical reminders of our to-do list. Take the time we first started out. It was the Fourth of July weekend in 2004 and we were meeting with lots of people to spread the word about RowHome Magazine. A colleague was arranging a sit-down with one of our city officials. He told Dawn he’d call to confirm before the weekend. By the time Friday rolled around, we didn’t hear anything and decided to head to Wildwood. ‘We can reschedule. It’s no big deal. It’s just somebody in City Hall,’ she said as we packed the car. It took us 3 hours in traffic before the smell of salty sea refreshed my senses. It was close to lunchtime and we were
96
by DORETTE ROTA JACKSON
starving as we waited at the red light in front of the Ravioli House. Then her cell phone rang. The meeting was on. She hands me the phone in mid conversation – something she does whenever she’s at a loss for words for the person on the other end. I pull over to chat. ‘The Senator cleared his slate so he can meet with you both in his office at 3,’ the caller says. ‘Tell the SEN-A-TOR we will be there,’ I say with exaggerated sarcasm as I stare at her bewildered face before I hang up. ‘Did you know the meeting was with the Senator! Not somebody in City Hall! His office isn’t even in City Hall!’ I’m freaking out. She mumbles something about her total lack of interest in politics, which would be okay if we were selling soft pretzels. ‘We are a magazine trying to break into the 4th largest media market in the country,’ I snap. ‘The Senator is probably an important meeting... a meeting with the Senator is probably important for our growth!’ I ramble on to no one listening. ‘You know what’s important for our growth?’ she snaps back. ‘A slice of Mack’s pizza before you get back on the Parkway. I’ll never make the ride back to Philly if I don’t get something to eat. I’ll faint.’ I throw a Big Mac in her lap as we roll up to the drive-thru heading down Rio Grande. I didn’t care about her hunger pains as much as the threat of her fainting, which she is known to do if she doesn’t eat. Then there was the morning she arranged for a meet and greet with City Council President Anna Verna. Again, the appointment was another one of her mental notes. I was taking my first sip of steaming hot
| ROWHOME MAGAZINE | January/ February/ March 2019
coffee at Caffe Chico when she got the call. ‘Sure! We’ll be there by 9,’ she tells the caller. It’s 8:35. I’m not happy and she knows it. ‘How do you expect me to get to City Hall, park the car and look like I’m full of vim and vigor for a meeting that’s supposed to happen in 15 minutes,’ I yell at her as she turns the volume up on the car radio. ‘Did you ever hear of a calendar? Email? Text? Some sort of system that keeps track of important meetings?’ I ask her. ‘You’re wasting precious time nagging,’ she manages to squeeze in as we race down Broad Street. ‘Don’t you love this song? she asks as she sings along, ‘Build me up, Buttercup baby, just to let me down…’ We got to the underground garage across from City Hall with moments to spare. We couldn’t find a single spot except for a space a homeless man was holding open for the valet who was on break. ‘Give him the keys. He won’t steal the car,’ she says as though it’s a normal solution. So I did what I usually do when Dawn has a ridiculous idea. I gave the guy the keys. Told him we were late for a very important meeting and would be back in an hour. He promised he’d be there when we got back. And he was! He even washed the car with a bucket of water and some Dawn dish detergent. ‘It gets the grease out of anything,’ he smiled as he handed us the keys. So, for all of you working with relatives in the family business, I feel your pain. And your pride. When all is said and done, there’s nothing I’d rather be doing. On those particularly stressful days, just turn up the radio and sing along. ‘Build me up, Buttercup baby…’ PRH gohomephilly.com
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