Winter 2017

Dining In

The flip side of the King of Steaks

JAN | FEB | MAR 2017 VOL 34_ISSUE 44_2017 GOHOMEPHILLY.COM $4.99 US

$5.99 CAN

Frank E. Olivieri

cooks up his own non-profit for kids

Spread the Whiz WWW.GOHOMEPHILLY.COM

A Taste For Tradition 700 Haddon Avenue Collingswood, NJ 08108 Call 856-854-2156 for reservations w ww . kitconcafe . com

Monday – Thursday: 4pm – 9:30pm

Friday: 4pm – 10:30pm

Saturday: 12pm – 10:00pm

Book your private parties | Home catering available

Certificate of Excellence 2014 Winner- Trip Advisor

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

Jewelers Since 1957

A Promise to Remember ❦ Large selection of Engagement Rings & Wedding Bands

❦ Custom Designed & Crafted

❦ Certified Diamonds

❦ Full Line of Gifts for the Bridal Party

2523 S. Broad Street

215.336.1130

www

| OlivieriJewelers

.dolivierijewelers.com Facebeook | OlivieriJewelers

Twitter @OlivieriJeweler

VOLUME _34 ISSUE 44_ 2017 gohomephilly.com

Insidethis issue

JANUARY | FEBRUARY | MARCH 2017

14_ AN AFFAIR TO REMEMBER 2016 Blue Sapphire Awards 2016 WishRock Awards photos by Andrew Andreozzi

38_ DINING IN Food. Family. Traditions.

Frank Olivieri launches nonprofit Spread the Whiz

by Maria Merlino photos by Phil Kramer

40_ THE MENU Recipes from the family archives

59_ MUSIC & ARTS 25 Years of World Café with David Dye

by Bryan Culver photo by Joe del Tufo

74

70_ BUSINESS The Frank Family returns to Philly with Revolutions

by Brenda Hillegas photos by Scott Weiner

59

71_ BUSINESS SPOTLIGHT Philip Rinaldi, Philadelphia Energy Solutions He focuses his energy on giving back

by Larry Gallone

MUSIC & ARTS

74_ FILM Growing up Brolin

by Dorette Rota Jackson photos courtesy of CBS © 2015 CBS Broadcasting Inc. All Rights Reserved.

FILM

84 WRITERS BLOCK

Philly

84_ WRITERS BLOCK Food: The International Language

by Debbie Russino

40 38

MENU

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| rowhome magazine | January / February / March 2017

DINING IN

gohomephilly.com

MORE TO LOVE CONTINUED AT MORETOLOVEATSUGARHOUSE.COM

EXPANDED GAMING FLOOR | EVENT CENTER | HUGO’S FROG BAR & CHOP HOUSE MIAN NOODLE BAR | GENO’S STEAKS | TACCONELLI’S | REVOLUTION GRILL | SAXBYS FREE PARKING GARAGE | STAR-STUDDED ENTERTAINMENT | AND MORE

GAMBLING PROBLEM? CALL 1-800-GAMBLER.

VOLUME _34 ISSUE 44_ 2017 gohomephilly.com

regulars

JANUARY | FEBRUARY | MARCH 2017

6_ FROM THE PUBLISHERS PRH visits L’Oceano Ristorante photo by Andrew Andreozzi

12_ NEIGHBORHOOD NOIR A group of friends celebrates the end of WW II in 1945

20_ HANGIN’ OUT Harry Connick Jr. hangs out with Frank Olivieri at Pat’s King of Steaks

36_ WINE KNOW Winter Whites & Reds

by Vincent R. Novello, Jr.

52_ BRIDES GUIDE Unique entertainment trends for 2017

by Joe Volpe / CEO / Cescaphe Event Group photos by Melissa Kelly Photography and Bee Dee Blue Photography

64_ THEATRE GEEK Marialena Rago visits A Bronx Tale on Broadway

80_ GREEN SPACE Philly’s Food Connect app helps local organizations fight hunger

by Kerri-Lee Mayland

94_ PHILADELPHIA ROWHOME BUSINESS DIRECTORY Go Home Philly! Stop & Shop at our Local Spots

wine know

36

80

GREEN SPACE

52

brides guide

96_ PRESSED Soup’s On

by Dorette Rota Jackson

on the cover |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| The flip side of the King of Steaks

Frank E. Olivieri launches a non-profit for kids called Spread the Whiz.

Its mission: To educate, inform and demonstrate healthy eating habits and nutrition in schools and to school aged children through artistic and cooking expressions. Page 38.

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Frank Olivieri

| rowhome magazine | January / February / March 2017

38 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

These are the people in our

photo by Andrew Andreozzi

neighborhood

visionary |ˈviZHəˌnerē| noun a person with original ideas about what the future will or could be like.

When Chris Grasso opened L’Oceano Ristorante in the heart of Collingswood, he was determined to provide his guests with an exceptional experience. He focused on four basic elements that diners enjoy most at their favorite restaurants. Ambiance. Cuisine.

Presentation. Service. He has succeeded on all counts. Grab a bottle of your favorite wine and head to this cozy byob bistro in the center of this historic town. The fish is fresh, the entrees are enticing and the service is a testament to Grasso’s passion for the industry he has embraced most of his life. As patrons use words like humble, attentive, welcoming, friendly, polite and knowledgeable to describe Grasso, the owner/host, L’Oceano is reeling in a loyal line of customers, establishing itself as one of the hottest go-to spots in town.

From land and sea, here’s a peek at some of the go-to favorites on his crowd-pleasing menu.

Mussels $16.95

Roulade of Veal $30.95

PEI Mussels steamed with black garlic and sweet corn

Veal Medallions stuffed with crabmeat and gruyere cheese, rolled and pistachio crusted served over an herb risotto, finished with a creamy honey dijon sauce

Cajun Lasagna 17/27 Pasta sheets filled with Andouille Sausage, Cajun seasoned Ricotta cheese topped with creole sauce

Black and Blue Style Tuna $29.95 8 ounce sushi grade tuna pan seared, topped with caramelized onion, crumbled gorgonzola cheese, served over a white bean puree; finished in a red wine reduction

Philly

4 Course Tasting Menu $35 (not available on Saturday) Includes a sumptuous selection of appetizers, pastas, entrées & desserts

Lobster Mac and Cheese 16/26 Orecchiette pasta sautéed with four cheeses topped with Lobster Meat, garnished with Panko Bread Crumbs and drizzled with Truffle Oil

L’Oceano Ristorante 833 Haddon Avenue Collingswood, NJ 856.833.9888 LOceanoRistorante.com

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| rowhome magazine | January / February / March 2017

Dorette & Dawn River to River.

One Neighborhood.

gohomephilly.com

Chris Grasso & wife Gina Grasso with Dorette & Dawn

January

/ February / March 2017 | rowhome magazine | 7

2017.01.05 appzdepot - ROW HOME - 3.5x9.75 advert.pdf

1

1/6/17

8:44 AM

VOLUME_34 ISSUE 44 January |February |March 2017

GOHOMEPHILLY.COM

President | Publisher Dorette Rota Jackson

Vice President | Publisher Dawn Rhoades

Editor Dorette Rota Jackson

Vice President Marketing & Promotions Dawn Rhoades

Creative Director | production Omar Rubio

Contributors Mark Casasanto David Cava Vincent A. DeFino, Esq. Frank DePasquale Jr., Esq Dr. Richard Dittrich Larry Gallone Brett Jackson Maria Merlino

C

M

Y

CM

MY

Dr. James Moylan John Nacchio Vincent R. Novello, Jr. Michael Rhoades Leo Rossi Jade Rota Tony Santini Bob Wagner

Marketing & Editorial Assistant Brenda Hillegas

CY

Green space Editor

CMY

Kerri-Lee Mayland

K

THE BRIDES GUIDE Joseph Volpe

COPY COORDINATOR / THE MENU Maria Merlino

Marketing Communications Coordinator Carol Vassallo

Photographers Phil Kramer Andrew Andreozzi Maria Merlino

Account Manager Theresa Palestino

NEW BUSINESS DEVELOPMENT MANAGER Mike Rhoades

Published by

Philadelphia RowHome Inc. P.O. Box 54786 Philadelphia, PA 19148 Phone – 215.462.9777 | Fax – 215.462.9770 www.gohomephilly.com | www.phillyrowhome.wordpress.com

Philadelphia RowHome (PRH) Magazine and its contents are copyrighted.

Content printed in the magazine may not be reproduced or reprinted, in whole or in part, by any other party without the expressed written consent of Philadelphia RowHome Magazine. 2017 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.

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| rowhome magazine | January / February / March 2017

gohomephilly.com

THEMAILBOX January

| February | March 2017

RowHome Remembers PRH Life

PHILADELPHIA ROWHO ME MAGAZINE

Real People. Real Stor ies.

VOLUME 31 ISSUE 41 2016 $4.99 US

$5.99 CAN

OM

WWW.GOHOMEPHILLY.C

APRIL | MAY JUNE |

VOL 31_ISSUE 41_2016 GOHOMEPHILLY.COM

WWW.G WWW GOHOM OHOME EPHILLY PHILLY.C COM OM

Michael Jakubowski Last year, we featured a story about Michael “MJ” Jakubowski in our Real People/Real Stories issue (Fight like hell /

By Dominique Verrecchio). We were sad to learn that MJ died on December 17, 2016, after a long battle with cancer.

“MJ was a remarkable person. He was an inspiration to his friends, his family and everyone that he came across in life,” Dominique Verrecchio says. “Although he may be gone, his legacy will live on in the hearts of his loved ones forever. As MJ said, ‘Fight like hell and when you get too tired to fight, let someone fight for you.’”

email your letters to: info@gohomephilly.com

10

| rowhome magazine | January / February / March 2017

gohomephilly.com

E !

T! BIL ERE MO T IS H OUR COUN OSI BOUT O AC D E P A SK A P R O M UM TIN

PLA Banking this Great Community Since 1912!

What’s in a Name?

Reliability ✦ ✦ Consistency ✦ ✦ Commitment ✦ ✦

First Penn Bank becomes Conestoga St. Edmond’s Bank becomes Beneficial Wachovia Bank becomes Wells Fargo Valley Green Bank becomes Univest National Penn Bank becomes BB&T Conestoga Bank becomes Beneficial

United Savings Bank Same Bank Same Name

104

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1957. Th

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t. n from S graduatio th grade , Jerry 8 . ck li 78 al 19 et yR June , Anthon i. illy Agnes y Bonann Nick’s. B , Anthon re to ca es P n h Jo , Longo

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1953. Joseph

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November 18, 1965. Afte r 30 years, a boy – Paul Martin Gugliotta Jr. – was born into the generations. (L to R) Paul, Paul Martin, Paul Mar tin Jr. and Benjamin.

er and the 8 1949. Mary Greid

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nt row, occo (fro ald Paci n t to o D e. w in kids en & Cather orhood bo.

1936. 8th e neighb m th lu d a n P a left), h Frank 3rd from year wit s once a the circu

Joseph Oleyn, John Stevenso n Jr. & Jimmy Hy zinski graduatin g 8th grade at Sa cred Heart.

1936. Dow n the “Lak es.” John “Landy” G “Johnny C reco, Charl arter” Gre es “Happy co, Anthon courtesy of ” Teti & Jo y Loretta G e Bologna. reco DeCel Photo lo (John G reco’s daug hter).

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yl Cher ard & w o .

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a’s u PInto on Sant 1962. John & Lo s. er’ ak am an W lap at

1960

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mber 18, 19 Kubic 72. B ky on ob & Donn their a wedd ing da y.

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1952. Seasid e Heights Boardwalk.

Danny Rocc o.

his twin 1946. Vincent Pompo with nieces, Rita & Marie Pompo.

affair an

2016 To remember

Blue Sapphire Awards

Salute to Service. There’s no place like rowHOME! All Great Accomplishments Begin with a Dream

p

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 colleagues – 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.

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Philly PRH thanks the following Sponsors ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙

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Everman Glass Services IBEW Local 98 Iron Workers Local #405 Councilman Kenyatta Johnson Keystone Outdoor Advertising Co., Inc. Ketel One Vodka La Famiglia Ristorante Mattioni Law Ltd. Monti-Rago Funeral Home Moylan Chiropractic

| rowhome magazine | January / February / March 2017

❙D r. & Mrs. James Moylan & Family ❙ Mr. & Mrs. John Murawski & Family ❙ OCF Realty Ori Feibush ❙ D. Olivieri Jewelers ❙ Pat’s King of Steaks Frank Olivieri ❙ Remark Productions Phil Kramer ❙ Rudi’s Formal Wear ❙ Santino’s Dragon Drawings, Inc. ❙ Scott Honda ❙ Scott Kia ❙ South Philadelphia Business Association

❙S outh Philly Born & Raised Lou Pinto ❙ Spectrum Realty ❙ Councilman Mark Squilla ❙ Steamfitters Local #420 ❙ String Theory Schools ❙ SugarHouse Casino ❙S ugarHouse Casino Joe Rafter ❙T he Original Tony Luke’s Anthony Lucidonio Sr. ❙U NICO Philadelphia Chapter Ben Ferrara & John Ferrara

gohomephilly.com

2016 Blue Sapphire Award Winners Jim Donovan CBS 3 News Anchor, Consumer Reporter

Media Award Dr. James E. Moylan Chiropractic Physician

Service to Community Award Frank Olivieri Owner, Pat’s King of Steaks

Local Business Success Story Award Vai Sikahema Co-Anchor, NBC 10 Today

Harry Kalas Memorial Sports Award

RowHome Remembers Billy Paul 1931-2016

Lifetime Music Achievement Award

2016 WishRock Award Winners Rebecca Corosanite Sponsored by Athena Contracting, Inc.

Bobby Hill Sponsored by Lou Pinto, South Philly Born & Raised

Nate Murawski Sponsored by The Original Tony Luke’s

Alex Podagrosi Sponsored by Iron Workers Local 405

Santino Stagliano Sponsored by La Famiglia Ristorante

affair

P h i l a d e l p h ia R o w H o m e P R E S E N T S

an

To remember

2016 Black Tie Business Networking Gala

sponsored by Cescaphe Event Group

January

/ February / March 2017 | rowhome magazine | 15

Philly

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| rowhome magazine | January / February / March 2017

gohomephilly.com

January

/ February / March 2017 | rowhome magazine | 17

PRH

life

T The Georgie Martorano Story 32 years in the making photos and story by Maria Merlino

S

outh Philadelphians who remember the 1970s and 1980s might recognize the name Martorano and its connection to a business called John’s Vending. If you walked into a bar back then, chances are, the cigarette machine was branded with the name. The name also appeared often in the newspaper, usually with the word “mob” attached to it. On September 20, 1984, a second generation Martorano was sentenced to life in prison without the possibility of parole. At the age of 32, George Martorano was slapped with the longest prison term ever imposed on a first-time nonviolent offender in American history.

In October, 2015, Martorano was released from federal prison. He returned to his South Philadelphia neighborhood and the love of family that sustained him through more than three decades of incarceration. He prefers to focus on the happy memories he left behind in his effort to re-connect with the people, places and traditions of his beloved hometown.

MEMORIES

“Growing up in South Philly, my neighborhood was more than unique because it had a history of all types of characters - especially those so loved in the movies, the gangsters.

These were the guys that actually lived on my street growing up - the 600 block of Fitzwater Street,” he reveals.

Many years ago, it was called Gunman’s Row. “Everything you needed was right there on Fitzwater Street. My grandparents had a grocery store there. People socialized at the cafes.” He recalls a neighborhood dotted with “assorted card tables and assorted characters.”

His first memory dates back to 1951 and one such character named Benny the Gangster. “He used to get

18

a big kick out of buying me ice cream.

I would get it all over me. One day, while I was eating the ice cream, a car pulls up and blew him away.”

His mother heard the gunshots.

“She took me out of the stroller and ran. The homicide detectives were wondering about the baby, the empty stroller and if the parent or parents had any knowledge of the killing. So at the age of two, I was on the lam! Now, that’s the type of neighborhood I lived in,” he laughs.

When Martorano was about four years old, his father went away for the first time. “We were told Daddy was in the Army. I missed my father, but we had a big family and we endured. My grandfather had a grocery store at 7th and Fitzwater so we never wanted for anything. We were

| rowhome magazine | January / February / March 2017

shuffled from the two grandparents’ homes. I believe as children, we were kept very active.”

Even as a young kid, he appreciated having a job. “I liked a couple bucks in my pocket come the weekend,” he says. “As a young man, I worked at my family’s vending company and expanded it.” Martorano says his fond memories of his youth sustained him when he went to prison.

“What people don’t know is that when you’re incarcerated for so long, memories are actually your building blocks to continue on.” He said he relied on his memories – good ones and bad ones – to keep him going.

“I never burn bridges. People kept in touch with me for years.”

While in prison, he was shuffled around a lot. “I’ve been in prisons in

the South where you can’t imagine the conditions. When you’re languishing that long in a cell, it’s the little memories that seem to find you.” Like his grandmother’s smile.

“I had one particular friend. We jogged together all our lives. Then I went away. When I came out, we picked up and we’re still running. It was like we never left off.”

In October 2015, George Martorano was released from prison as a result of the Compassionate Release program. Inmates may be eligible for early release on grounds of “particularly extraordinary or compelling circumstances, which could not reasonably have been foreseen by the court at the time of sentencing.”

A prolific writer, Martorano spends a lot of time reflecting on his life. He has authored numerous poems and has gained a loyal following of readers who enjoy his interpretation of life – past, present and future.

He also has written about the actual happenings of certain individuals and events during the ‘30s and ‘40s. The book is called Landless People and can be found on smashwords.com. prh gohomephilly.com

VOLUME _34 ISSUE 44_ 2017 gohomephilly.com

January | February | March 2017

1.

ina & Mark Rago hang out at Popi’s for a CHOP G fundraiser. Photo by Andrew Andreozzi

2.

elicia Punzo entertains the crowd F at the Padre Pio Festival.

3.

ose Valenti Centeno, Ann Marie Leuzzi, Ann R Ten Pennies & Gina Rago hang out at Popi’s for a CHOP fundraiser. Photo by Andrew Andreozzi

4.

Paige Nickole Romano & Sugar Rush Rocks.

5.

ob & Donna Kubicky on their 44th anniverB sary at the Borgata with Vic DiBitetto.

6.

enise LaRosa & friends hang out to celD ebrate life and stage zero!

7.

Jude learns to make wine with his pop Vince Novello.

8.

arry Connick Jr. hangs out with owner H Frank Olivieri at Pat’s King of Steaks.

9.

renda & Kait attend the Christmas VilB lage media preview party at City Hall.

1

HANGIN’OUT

10. W WII veteran Sgt. Charles Leuzzi, 96, celebrates at the Veterans Day Parade with granddaughter Rachel Pintarelli, Victoria & Tina.

2

11. V incent Ribaudo & Roe Messina at Reckroom Choppers. Photo by Andrew Andreozzi 12. L adies’ weekend in Brigantine with Cookie, Loretta, Ernestine, Phyllis & Elaine.

13. P hil Kramer hangs out with Blue Sapphire winner Jim Donovan at PRH cover shoot.

14. P opi’s Ristorante owner Gina Rucci with son Michael Edwards hang out at a Popi’s fundraiser for CHOP. Photo by Andrew Andreozzi 15. A ndrew Andreozzi with his mom Angela on her birthday.

2 3

16. H angin’ out with the Kinney girls, Amanda & Julia, at their first cheer game. Go Saints!

17. G eneral Hospital fans Andrea Mascitti & Connie Mascitti with Dominic Zamprogna.

18. H angin’ out with Michael Rhoades, Nick & Jack Rhoades and Christian Artigiani.

19. B renda & Melissa attend 90210 the Musical at Theatre 80 in New York City.

20. Katie, Bernadette & Larry Gallone hang out at Penn State.

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PRHSalute to Service

Judge

Vincent N. Melchiorre Bench Marks

by Maria Merlino

T

here is a list of solid traits that one would use to describe a good Judge. Integrity. Ethics.

Knowledge. Experience. Patience.

Civic responsibility. Commitment.

When it comes to his role behind the bench, Judge Vincent N. Melchiorre takes time to care. He understands that in addition to his role as a leader, he must also serve as a teacher.

“Most people need help,” he says. Which is why he takes a lot of factors into account when cases are tried in his courtroom. “I let the parents speak in court about their child. The most important thing is familial support because there is less chance of recidivism with a strong family unit.” It’s also his way of showing young attorneys the importance of compassion. “Many times, mental evaluations are necessary,” he explains, which is why he says he reads every detail of every report.

Melchiorre recants a story about a petty thief with 38 arrests and 26 convictions. “I felt something was wrong. No one ordered a mental evaluation.” The Judge requested a medical assessment, which revealed issues that needed to be addressed. He postponed her hearing while she got the help she needed. “She did a 360, a total turn around. She told me ‘I feel like a human being.’ I gave her three years of supervised probation and she had to continue treatment and stay on her meds. She is now a productive member of society.”

The Judge takes his responsibilities on the bench seriously. “A Judge can take your money, your freedom, your children, your property and your estate. You should pay attention to the qualifications of the people you vote for to become a judge. You should look at their experience, length of practice, bar rating, demeanor and service to their community before you decide who you should vote for Judge.”

Melchiorre, himself, struggled as a child with learning.

“I flunked the 4th grade at St. Edmond’s School,” he

22

| rowhome magazine | January / February / March 2017

admits. “I couldn’t read or write. I was dyslexic.”

By the time Melchiorre got to Bishop Neumann High School, he made up his mind that he wanted to be a carpenter and transfer to Bok Vocational School. But his mother Mary wouldn’t hear of it.

“My parents loved me. My mother was the first in her family to speak English,” he said. “She wanted me to go to college. Her instinct about me was greater than I could ever imagine. The happiest day in my life was when I stopped thinking about what others thought of me.”

Judge Melchiorre said he uses those lessons he learned growing up to encourage others to work hard.

“You can’t quit. You may not get everything, but you handle yourself. You act with dignity. You have selfdetermination.”

Caring for others doesn’t stop at the bench. An attorney for more than 30 years, he’s provided hundreds of hours of pro bono legal work to help young people in need. He also teaches women’s self-defense classes and volunteers as an instructor at Castelli’s Shin Karate. “By volunteering every week, we can keep the cost of the classes reasonable,” he explains. He says that martial arts taught him humility. “You have to be an empty cup so it can be filled with knowledge.”

Not only does he volunteer time, he donates plasma.

“Every two to four weeks, I spend two hours to give babies a chance in life. I read about the children going through the horror of cancer. It only takes a couple of hours of time to save them. I have an obligation to give back, to teach my three children. It’s a great feeling.”

Melchiorre and his wife Joanna still reside in the neighborhood where he grew up. “I wouldn’t be the person I am if it wasn’t for South Philly,” he proudly boasts. “I’m still Vince from 22nd and Jackson Street but I had to work really hard to get to where I am. I am blessed with family and friends.” prh

gohomephilly.com

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Running to help cancer patients in our neighborhoods photo by Mike Rowe

hen someone asks Mike Rowe to sum up what his organization 11th Hour Racing is all about, his answer is simple, “We run for those who cannot.” But the goals of this group run a lot deeper. The 11th hour signifies the last possible moment that something can be done. It is synonymous with urgency. As most people are aware, there is a direct correlation between cancer and financial distress.

This is where 11th Hour Racing steps up. The nonprofit organization uses running as a platform to raise money for people fighting cancer and their families in the Philadelphia area.

Almost every week, 11th Hour Racing helps prevent the eviction of cancer patients from there homes right here in our city. They pay utility bills to keep the lights on and get the gas turned back on. They supply families with food when cancer patients can no longer afford to do so. On top of that, 11th Hour Racing pays for clothing, car insurance, school supplies, medication and more. Many of the families that 11th Hour Racing supports are in their 11th hour.

11th Hour Racing works directly with the Sidney Kimmel Cancer Center to find and support cancer patients facing financial difficulty. In the most urgent cases, 11th Hour

| rowhome magazine | January / February / March 2017

Racing responds to financial needs in less than 24 hours. In a few cases, the response time has been as fast as a few hours. Their ability to support a growing number of cancer patients in our city is made possible by partnerships with organizations such as Wells Fargo, CGI Racing, CoreFitness, Phila Massages, Dream & Believe Cancer Foundation, Philadelphia Runner, Five Thousand Forms, Candid Moments Photography, Second Street Irish Society, All American Sporting Goods and the Danny Craige Foundation.

Rowe and the team are also very thankful for Thomas Jefferson University Hospital’s genuine commitment to its patients. gohomephilly.com

This all began for Rowe while working in Jefferson’s Emergency Department. He was taking care of a 35-year-old woman with stage four breast cancer who frequently came in, was admitted to the ICU, and weeks or months later, would return. “She was a remarkable woman the staff fell in love with,” Rowe says. “Late into an evening shift, one of her brothers was standing outside of her room with tears streaming down his face. I took her brother to the family room and asked him what happened. He looked up with tears streaming down his face and the pain in his eyes I’ll never forget. And his response is what started 11th Hour Racing.

‘Mike, I know [she] doesn’t have long. I’ve already made peace with this. I listen to her at home struggling for each breath and we can’t afford the oxygen or medicine she needs. I’d give anything to help her and it’s killing me having to just watch [her] like this.’ This conversation with her brother stuck with me and I can still picture his tears from exasperation and feel the pain I did that evening. Situations like this play out all the time, but this time, it shook me and I was convinced I could do something about it.”

11th Hour Racing holds runs, events or weekly fundraisers. Many smaller races and events are held throughout the year but the next major races are the Philadelphia Love Half Marathon and Unite Half Marathon in the spring. To register to participate in these events, you can visit the 11th Hour Racing website online.

Rowe “encourages anyone interested in directly helping cancer patients to join us. Our teams are comprised of runners and walkers of all abilities, cancer patients, cancer survivors, groups across the city, medical professionals and from every other profession.”

He also mentions that the “need is great so any runner, nonrunner, someone who thinks they want to be a runner, or anyone who is passionate about helping people fighting cancer is encouraged to come out!”

The group raises money for local cancer patients through corporate sponsors, donations and selling apparel. Jefferson created a crowdfunding platform where runners are able to create individual and team fundraising pages. Tax-deductible donations can be made by visiting the 11th Hour Fund online.

“My goal is creating a paradigm change. Where support for oncology patients is reimagined with care primarily subsidized by the private sector,” Rowe explains. By creating sustainable support systems, the group eliminates miles of “red tape” inherent to most non-private subsidies. “11th Hour Racing is diligent in only seeking partnerships with the long term in mind. Our partnerships are sustainable in part because they are mutually beneficial.”

11th Hour Racing is solving a chronic problem reflective of a systemic failure to support and protect some of the sickest in our city. Visit their website at www.eleventhhourracing.org. prh

Anthony G. Fanty, Certified Public Accountant • Individual and Business Income Tax Preparation and Planning • Accounting Service and Financial Statement Preparation

Reneé M. Fanty, Insurance Agent • Life and Disability Insurance Policies • Annuities • Group Health Insurance Policies 4101 Route 42 South Turnersville, NJ 08012

(856) 740-6600 January

/ February / March 2017 | rowhome magazine | 25

PRHSalute to Service

UNICO Awards local non-profits

WAY BEYOND GAME DAY

Service above self It is the motto of UNICO and the reason why its Philadelphia Chapter distributed checks to several deserving non-profits. Hosted by Galdo’s Catering & Entertainment, Board members, including longtime volunteers John Ferrara and brother Ben Ferrara, praised the fundraising efforts of its members before presenting checks to a dozen organizations at its December dinner.

St. Christopher’s Hospital for Children

Pat & Anna Scioli

CHOP

Brand Name Designer Suits from Italy Sports Jackets • Pants • Dress Shirts Ties • Cashmere Top Coats Custom Alterations for men & women

Gift of Life

1744 E. Passyunk Avenue 215.334.0990

West Catholic High SchoolMeehan Scholarship

Covenant House Little Sisters of the Poor

St. Anthony of Padua SchoolItalian language program St. Joseph’s University Autism Speaks Michael’s Giving Hand Foundation (treating anxiety and depression in youth) “Mozart” music education scholarships Angels at Christmas Each year, UNICO National and local Chapters contribute more than $1 million to various charities and provide monies for scholarships and medical research.

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| rowhome magazine | January / February / March 2017

gohomephilly.com

Samuel J. Monti

Founder, Monti-Rago Funeral Home

by Joei DeCarlo

photo by Stephanie Monti Samuel J. Monti is one of the two oldest funeral directors in the state of Pennsylvania. A licensed funeral director since 1950, Monti studied at the Eckels College of Mortuary Science in Philadelphia, PA. While in school, Monti vividly remembers how much anatomy he reviewed in his studies and jokes that at one point, he thought he was studying to be a doctor.

With the support of his father, Monti founded Monti-Rago Funeral Home in 1961.

At 90 years old and in wonderful spirits, Monti currently resides in the Girard Estate section of South Philadelphia. He is still very active in his business and loves the profession he chose. “God has been good to me,” he says. “I have been blessed with six daughters, one of whom is also a funeral director.”

Monti says he was attracted to the industry because it enables him to help people. In his line of work, compassion is a must. Being able to support families during such a difficult time is personally rewarding to him.

He also believes that the location of his funeral parlor on South Broad Street – historically referred to as “Funeral Parlor Row” – has contributed to the success of his business.

“When you die, you must go to Broad Street because that is the only way to get to heaven!” he smiles. prh

January

/ February / March 2017 | rowhome magazine | 27

WHAT'S HER SECRET?

PRHHEALTH

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Happy New

wellnesscenterpa.com • 215.465.9600

you!

by Dr. Richard Dittrich

F

or most of us, winter means goodbye to the fun of fall and hello to the dreariest season of the year.

This time of year is filled with traditions. Picking out that perfect pumpkin for Halloween.

Stuffing the biggest turkey of all for Thanksgiving. Exchanging greetings and gifts with loved ones during the Christmas season. It is a time for family to reconnect and share food and traditions that go back generations. It is also a perfect time of year to “forget” the diet and exercise programs that we have been committed to all year long. That zipper is now hard to fasten and even “fat” clothes are uncomfortable. Add the bleakness of the season and it becomes easy to curl up in front of the TV with some hot chocolate.

The simple truth is that no exercise and extra calories result in more YOU! Your (recurring) New Year’s resolution is to get into shape! You know that you will feel better when you look better.

Your plan is to have your best body ever in 2017. So let’s get off of that couch. To quote Nike: “Just Do IT!”

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| rowhome magazine | January / February / March 2017

gohomephilly.com

Now is the time

Start with the mirror. Do you like what you see? If the answer is “no” then some changes are in order. Are you still consuming stale Christmas cookies and hot chocolate? Then it is time for a new diet plan. Diets don’t work for you? A supervised diet may be the answer. Many of us find it easy to stick with a diet if there is a weekly weigh in. Find a professionally supervised diet and you are on your way to a new you.

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AGENCY, LLC

Call a friend

A diet can make the number on the scale change, but exercise is essential. Not only will exercise enhance weight loss, it will help “sculpt” your body. If a flat tummy and thin thighs are your goal, you have to get moving! Find an exercise that you enjoy. If exercise is fun, you will be more likely to stick with it. Engage a friend to exercise with you. Cheering each other on will keep you motivated.

So the number on the scale is good and your tummy is flatter, but not flat. Your thighs no longer touch but they are still jiggly. Additional workout sessions are not making any change. And bathing suit weather is just around the corner! You want to look better, but how?

Most people have “trouble spots.” Those areas that don’t seem to change no matter how hard you work at them. Maybe it is a tummy “pouch” or a “fat roll” down your back. These areas can be resistant to the most intense workout regime.

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Introducing SculpSure

This exciting new procedure can help reduce these problem areas and give you the body that you imagine. SculpSure is a non-invasive procedure that can be the answer that you have been looking for!

What is SculpSure? It is a light based therapy that is designed to destroy up to 24 percent of treated fat in one 25-minute procedure. With two procedures, 40 percent of fat is destroyed! SculpSure is a permanent method of eliminating fat cells and the procedure is FDA approved.

www.troast-singleyagency.com

How does SculpSure work?

SculpSure is not considered a painful treatment. A light source is applied to the area to be treated while you relax with a book or computer during the 25-minute session. Our clients report a warm and tingling sensation that is well tolerated.

There is no “down time” with SculpSure. The procedure can be performed during your lunch hour and is much more relaxing than a mid-day workout. Return to your life without aching muscles.

Results of a SculpSure session are visible as early as six weeks after treatment. As your body continues to destroy and eliminate fat, you will continue to see the lasting results. Optimal results of SculpSure are typically seen at 12 weeks post treatment. This is an important fact to consider when scheduling your sculpting so you can look your best for an event or a vacation.

Dr. Dittrich and the staff at the Professional Aesthetics & Wellness Center wish you and your family a happy and healthy new year. We are excited to be the first in South Philadelphia to offer this unique new procedure. We welcome old and new clients to stop in and speak to our staff about SculpSure or any of the many aesthetic services that we offer. Let us help you make 2017 your best year ever! prh

Why is Steam Coming from the COOLING TOWER? Water is used throughout the refinery to heat fluids during the refining process and to cool various production units while they perform refining functions. In some units, water temperature reaches more than 140 degrees fahrenheit.

In order to continually reuse and conserve the water, it is sent to be cooled and stored in the cooling towers.

Once in the cooling towers, hot water is cooled by an airstream that is blown at it as it enters the tower. The cooling process causes some of the water to evaporate while the major portion is cooled and stored to be reused in the refinery. The evaporated water mixes with the airstream on its way out of the cooling stacks at the top of the towers. This mixture forms the visible “cloud” over the cooling units.

The only thing coming out of he cooling tower stacks is the water in the form of STEAM and AIR that cannot be retained and reused in the refining process.

Philadelphia Energy Solutions believes in going beyond supporting the communities in which we live and work.

Serving patients for more than 30 years, Dr. Richard Dittrich has offices conveniently located in South Philadelphia at 1313 Wolf Street 215.465.3000 - and in Voorhees, NJ 856.435.9090. New patients are welcome!

Through our active support of youth, culture, health, education and environmental opportunities, we strive to improve the quality of life for our employees and our neighbors.

We are focused to be the best every day.

January

/ February / March 2017 | rowhome magazine | 29

PRHHEALTH

Tee it Up for Michael photos by Andrew Andreozzi

Philly Michael’s Giving H.A.N.D., a foundation in honor of Michael P. Donatucci, held its first annual Golf Outing – Tee it Up for Michael – at the Union League Golf Club on October 19th. The Foundation is dedicated to raising awareness about anxiety and depression, which affects 1 in 4 Americans in their lifetime.

In addition to raising awareness, the goal of Michael’s Giving H.A.N.D. (Handling Anxiety, Navigating Depression) is to raise money for research and encourage people who battle with depression to seek help. It is

30

| rowhome magazine | January / February / March 2017

named in memory of Michael P. Donatucci, Chief Investment Officer of Philadelphia’s Board of Pensions and Retirement, who lost his battle to the disease in July 2016.

“Anybody that ever met him always said he was such a gentleman,” said his father, Ronald Donatucci, the city’s longtime Register of Wills. “I was blessed to know him for 31 years.”

To learn more about the foundation or to donate, visit www.michaelsgivinghand.org. gohomephilly.com

RowHome Remembers

riends, F r a e D

ank you ke to th li ld u o l mily, I w . Michae entire fa y m f o .A.N.D lf H a g h e st in b n Giv ichael’s e his 31 r M fo e g b in s t y or n just da for supp ily epressio d h it , our fam w D N le t A t a H b g lost his el’s Givin ression. h Micha g u o r and dep h y T t . ie y x a n d a h birt e are ing from tment, w se suffer r o a h p t e o D t y r help sychiatr e to offe for these ersity’s P iv n U will striv areness le w p a m e e is T a r h m at gram to ering wit h progra each pro c By partn r a t e u r t o u l a o tion r model an educa anyone iated ou it in building e r, to help v e a t h a e M W a . ns ael’s Alm conditio ey need. ol, Mich o terrible h c S y tment th r a o e t r a t r e a h p t et h’s Pre ession g St. Josep nd depr a y ill make t ie x an rt, we w m o o p fr p u g s in r suffer and you ting g HAND is devasta in th iv n G o s t l’ h e rt h Micha dding lig ply to sta Throug d to she im s te is it p m te m are co he first s nce. We sation. T r e v n o a differe c e ns in nging th nversatio n by cha o io c it t s d e n n o o c me, itiating h every ho f ue. By in o g s lo le b ia d ta the e dinner ound th r a ted with d n a a associa m schools g ti s e ve th ones elp remo nd loved a s d we can h n ie let our fr alone. ase and to suffer this dise e v a h t o no at they d know th . support ntinued o c r u o ou for y Thank y

O

ci c u t a n o D Ronald Ronald

Donatu

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Michael’s Giving January H.A.N.D / February / March 2017 | rowhome magazine | 31

PRHHEALTH

A healthy dose of

Joy

by Dr. James E. Moylan, D.C

H

oliday traditions help mark the passage of time. They provide memories of years and family gone by. Yet, they create new memories and traditions at the same time. Whether it is food, decorations or activities, as long as they are tied to a story, they will continue to live on and on.

As we decorate our tree, memories are stirred. Almost every ornament is one given, made or purchased for a special reason. We’ve begun sharing the stories associated with each ornament with our grandchildren. The spirit of the season spreads like the dough for our annual sticky buns. The sights and smells of holidays bring a joy and bounce to your heart that can’t be matched. Watch the wonder in the eyes of a child looking at the Christmas displays or seeing Santa and you will instantly feel better. Try not to smile. I dare you.

The love of family and friends is more abundant this time of year and hopefully

will keep you warm in the coldest moments of the coming winter. But the New Year brings the challenge and opportunity to create new shared experiences for the next generation so our memories will live on through them. Share what you have learned. Give what you can to those less fortunate. Allow the natural pain relievers associated with feelings of joy to do their job and reduce your stress. Allow the joy around you to wash over you.

Slow down, take a deep breath and realize how lucky and blessed you are to have those around you. The mayhem of our daily lives can easily distract you from the best and most simple aspect of your life. Your health depends on it because stress will make all underlying conditions worse. The cold hard weather doesn’t help but keeping active and surrounded by family and friends make it all easier.

Stretch daily. Even just for a few minutes.

Drink plenty of water. Eat your fruits and vegetables. I promise, it really works!

Have a safe and memory filled winter.. prh

Dr. James Moylan, Chiropractic Physician, is a member of the Philadelphia RowHome (PRH) Business Network

designer

n o i h s a F se a c w o h S

UNK SALE R T & W O SH ter FASHION Spine Cen

ed on Advanc rs e ff e J g upportin

S

17 rch 12, 20 a M , y a d n Su a Room Crystal Te to 3:00pm 12:00pm

52.9003 .9 5 1 2 : o f In Tickets & rg/fashion .o n d F p s o MethH

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| rowhome magazine | January / February / March 2017

See us on the runway!

Models: John Renzi, RN, Nurse Manager, B3 Surgery Unit wearing Pasquale & Anna Scioli • Brianna Dougherty former spine patient, wearing Granaté Prêt by Annina King

gohomephilly.com

Frank E. Olivieri, Founder

A special program designed to educate, inform and demonstrate healthy eating habits and nutrition in schools and to school aged children through artistic and cooking expressions.

S p r e a d t h e W h i z . o r g

1301 E. Passyunk Avenue, Philadelphia, Pa.19147

Real

Estate

by Christina Henck

Modern

Relaxed &

Define the Details in this Home Eagles player teams up with Henck Design

T

his custom home in Northern Liberties is the 5000 squarefoot residence of a popular Philadelphia Eagles defensive player. The homeowners lived in New Orleans for five years before relocating to Philly, a major consideration when pick-

ing the perfect elements for their new decor. We selected the flooring, tile, bathroom vanities, rugs, furniture and other pieces to create the new space. The result? A palette of European references along with old world metal and rich wood tones to incorporate a NOLA theme.

Custom purple velvet sofas reflect a muted mauve in the tray ceiling to soften the entire look of the living room. The coffee tables are low, modern and white leather.

Custom white tufted chairs flank the back wall, sandwiching a classic Bourbon St. painting to create a grand feeling. Materials in the kitchen are contemporary with a bit of sparkle to enhance its modern and relaxed interior design concept.

The master bedroom features flocked wallpaper with several

metallic details that tie in with the custom shades and tufted bed.

Black large format tile and a white Carrera marble envelop the master bathroom keeping it consistent with the overall aesthetic.

The basement serves as a hangout room and office. Nostalgic jerseys from Ohio State, the Saints and the Panthers line the walls.

The focal wall spans 35 feet with a floor to ceiling white and gold wallpaper. It’s bold enough to hold up to all the wall hangings, but not too busy to distract.

Henck Design is known for mixing old motifs with fresh, modern design. Exactly what was done for this NFL star’s home. We took old world France, blended it with some African inspiration and mixed these concepts with an overarching modernist concept. prh

Henck Design LLC is based in the Graduate Hospital area of the city and specializes in working with custom homebuilders on material selections and overall design in Philadelphia and the surrounding suburbs. We customize homes with furniture, rugs, lighting, as well as wallpapers and custom cabinetry design.

Designing for you Christina Henck, Henck Design Henckdesign.com 34

| rowhome magazine | January / February / March 2017

gohomephilly.com

Phill y

January

/ February / March 2017 | rowhome magazine | 35

Wine Know

by Vincent R. Novello Jr.

Winter Whites & Reds PRH Life

P

eople often ask me to recommend a wine that is affordable as well as delicious. The key is to buy a wine that pairs well with all of your favorite dishes that doesn’t cost a mortgage payment. The truth is that there are plenty of “price right” wines to please every pallet. Price does not define a good to great tasting wine.

Here is a list of quality affordable wines to suit everyone’s budget and pallet. These wines have the taste and complexity you would expect when paired with your favorite dinner. At these prices wine doesn’t just have to be for special occasions but can be part of any meal on any day!

Wine

Recommendations Montague Family Estate Pinot Noir $10 Clos La Chance Syrah $10 Comte De Saint Aignan Sauvignon Blanc $10 Picket Fence Sauvignon Blanc $10 George Duboeuf Beaujolais $11 Don Miguel Gascon Malbec $11 Bridlewood Red Blend $11

Bodegas Muriel Rioja $13 Sterling Pinot Grigio $11 Barossa Shiraz $11 Francois Lurton Tempranillo $12 Bodegas Monticello Reserve Rioja $12 LaLuca Prosecco $12 Terro d’oro Zinfandel $12 Terlato Family Pinot Grigio $12

Mirassou Pinot Grigio $13 Ghione Ca’de Lion Moscato $13 Stillman St. Chardonnay $14 Any of these wines would make the perfect gift for any occasion. …and remember “Never save your good wine for tomorrow!”

For more information contact Vincent Novello Vinoinfo824@aol.com

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.

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| rowhome magazine | January / February / March 2017

gohomephilly.com

RowHome Remembers PRH Life

Hometown favorite dishes

Have you tried the fried bologna?

P

by Tony Santini

hiladelphia has become a restaurant mecca with South Philadelphia being the cornerstone. If you are the adventurous type, you can probably experience a different international cuisine every night of the week within a short drive from your home.

While options like this are cool, I sometimes wish I can go a local eatery and order a family favorite.

Although not impossible, I think you would be hard pressed to find a restaurant that serves a dish of sliced hot dogs and potatoes on a regular basis. I think it would be great to order a peanut butter and jelly sandwich on crustless white bread for lunch at the Penrose Diner.

Or how about a nice hot serving of baby pastina with butter on the next cold and snowy day.

Better yet, just bring me a bowl of freshly made tomato gravy and a loaf of Cacia’s Italian Bread so I could break off the pieces and dip them into the gravy to my heart’s content. Maybe with a little grated cheese if the mood strikes me.

My Grandmother used to take leftover coffee, add milk and sugar, then heat it up on the stove and serve it to all the grandchildren. It was delicious. I think she was the original inventor of the Latte. Today, I’d probably be asked to leave the local diner if I asked my server to bring me a cup of last night’s coffee with milk and sugar already added!

I’m sure you have your own personal homemade favorite dishes and desserts. Here are some of those hometown favorites from my friends and family. Maybe they match your favorites? Maybe you never heard of them? Either way, if you know of a local establishment where I can get these dishes, let me know.

Pasta & Broccoli

Cauliflower & Cavatelli

Pluck (sautéed lamb parts)

Eggs in purgatory

Fried bologna

Pasta & Peas

Fried cotteghino & eggs

Greens (aka Minestra)

Frittata

Fried meatballs

Wet bread

Escarole & beans

Liver Sausage & Onions

Potato cakes

Pasta & Potatoes (aka

Polenta (on the wood board)

Rolled Braciole

String beans & potatoes in red gravy

“Depression Food”)

Fried leftover spaghetti

Pasta & Ceci

Rags (leftover dough

Pepperoni & Gravy

Italian tuna & tomatoes

scraps from ravioli)

Ciambotta (aka Jumbut – a zucchini dish)

January

/ February / March 2017 | rowhome magazine | 37

Dining In

There’s more on his plate than ‘Whiz Wit’

Frank E. Olivieri Philly

launches non-profit Spread the Whiz 38

| rowhome magazine | January / February / March 2017

gohomephilly.com

PRHthe menu

P

by Maria Merlino photos by Phil Kramer

at’s King of Steaks owner Frank Olivieri has been passionate about two things for as long as he can remember – food and the arts.

“Three and a half generations ago, Pat Olivieri invented the cheesesteak. It defied all odds. I sometimes have a hard time grasping the enormity of a humble sandwich,” says the reigning king of the family business that his Uncle Pat and grandfather Harry introduced to a grateful city back in 1930.

In addition to overseeing every aspect behind the windows at the iconic steak shop, Olivieri has been immersing himself in the history of all things culinary. He graduated from the Restaurant School at Walnut Hill College, donning a chef’s cap along with his apron. He spends time with professional foodies like Marc Vetri and Jose Garces, and he teaches cooking classes, including a vegan one at the Restaurant School with Christina Pirello.

His Guest Chef Series features chefs like Vetri and Garces who turn their ingredients into succulent sandwiches alongside Olivieri. Limited run, one-of-a-kind sandwiches are sold to the public with all of the profits donated to an organization of the guest chef’s choice. Health coach Sally Eisenberg created a vegetarian cheesesteak with Olivieri and proceeds were given to the National Ovarian Cancer Coalition in memory of Eisenberg’s sister, Clarabeth Grossman. With Garces, the duo created the JG Cheesesteak, a sandwich made with Pat’s ribeye, provolone fondue, wild mushrooms, caramelized onions and black truffles. The proceeds benefited the Garces Foundation, which is committed to ensuring that Phila-

delphia’s underserved immigrant community has access to health and educational services.

Olivieri’s desire to combine the arts and his love of food as a way to give back to the community is what sparked him to launch Spread the Whiz. Its mission is clear. “To educate, inform and demonstrate healthy eating habits and nutrition in schools and to school aged children through artistic and cooking expressions.”

Olivieri says he has been thinking about forming this foundation for a few years. In an era where many successful food locales are expanding through franchises, Olivieri says he has no desire.

“I asked myself, do I expand my business or do I contribute to the betterment of my neighborhood and city?” His Spread the Whiz Foundation is

January

the answer to that question. “I want to elevate people’s knowledge of better nutrition using food as a form of creative expression.”

Food and cooking are art forms. Spread the Whiz plans to visit schools and demonstrate the art of cooking as well as the nutritional value of the ingredients used in a variety of recipes.

Teaching children about healthy eating and nutrition are the clear points of Olivieri’s purpose, but the program promises to be fun for everyone. Through art, Olivieri and his team can introduce students to other forms of creative expression, as well.

Spread the Whiz wants to help schools and the community by spreading the love. By providing teachers with art supplies and other educational tools, Whiz is on a mission to encourage artistic expression. Olivieri reached out to friend and cheesesteak colleague Geno Vento to be the organization’s first participant. The Geno’s Steaks owner eagerly responded with the Foundation’s first donation - a $10,000 contribution to the cause.

“When Frankie approached me about joining his foundation, it was a no brainer,” Vento said. “Both being a part of the Philadelphia cheesesteak business, we’re in it together.

We’re always looking to support each other in any way possible. This was no exception. We love giving back to the community. This past year as we celebrated 50 years of Geno’s Steaks, we donated to five different local charities to help make a difference. With Spread the Whiz, we look forward to helping keep the arts alive in the City of Brotherly Love.” prh

/ February / March 2017 | rowhome magazine | 39

PRHthe menu

Courtesy of Jane Roser

Roast Beef

Philly

& Yorkshire Pudding “My dad would only make this on special occasions, so it was always my birthday dinner choice. This recipe has been passed down for generations through my dad’s side of the family who came over from England in the 19th century. My great-great grandfather, Joseph Francis Roser, was the first member of the family to be born in America. He was a traveling shoe salesman, like Willy Loman in Arthur Miller’s Death of a Salesman. His father, Harry Roser, was born in Brighton in Sussex, England, and immigrated here in 1883 on the same day that the Brooklyn Bridge opened.

Harry Roser was a railroad signal fitter and designed the signals that are still in use today on the New York subway system. Roast Beef and Yorkshire Pudding is a traditional English dish passed down by Harry, Joseph, my grandmother and my father.”

Ingredients ➜1 standing rib roast

(6 - 6 1/2 lbs.) ➜S alt & pepper to taste ➜1 cup flour

➜2 eggs ➜1 cup milk ➜1 /2 tsp. salt ➜B rown gravy

Directions Pre-heat oven to 500 degrees. Place standing rib roast in a sturdy pan. Season with salt and pepper. Cook at 500 degrees for 20 minutes. Decrease temperature to 350 and cook for 20 minutes per pound. Meanwhile, make the batter for the Yorkshire pudding: Blend all ingredients with a mixer. Refrigerate for at least 1 hour. After the roast has cooked, remove all but 2 tablespoons of the drippings from the pan. Put the pan back into the oven and increase the temperature to 400 degrees.

After the oven has reached 400 and the drippings are smoking, pour the cold pudding batter evenly into the pan and immediately put back in the oven. Cook for 20 minutes or until the batter has risen and turned golden brown. Cut into squares and serve with the roast beef and brown gravy. Makes 4-6 servings.

Courtesy of William George

Beef Cannelloni “My family has a recipe that we have made for years,” William says. “Each generation modifies it. This is the latest version.”

Ingredients ➜1 box of cannelloni ➜ ➜ ➜ ➜

pasta tubes 1 lb ground beef 1 clove of minced garlic 1 teaspoon salt 2 large eggs, beaten

➜1 lb ricotta cheese ➜1 /2 cup of grated parmesan cheese

➜2 cups mozzarella

cheese, shredded

➜5 cups of

homemade gravy

Directions Preheat oven to 375 degrees. Brown ground beef, garlic and salt on stove until cooked through. Set aside to cool. Cook pasta to al dente, drain and cool. Mix the cooked ground beef with eggs, ricotta and parmesan cheese in a large bowl. Fill the cannelloni tubes with the ground beef and ricotta mixture. In a 9 x 13 inch baking dish, put about 1/2 of the sauce on the bottom of pan, neatly arrange filled cannelloni. Top with remaining sauce and mozzarella cheese. Cook on 375 for about 30 minutes. Serves 4-6.

PRH Suggested Wine Pairing by Vincent Novello Bodegas Monticello Reserve Rioja $12

PRH Suggested Wine Pairing by Vincent Novello Terro d’oro Zinfandel $12 40

| rowhome magazine | January / February / March 2017

gohomephilly.com

1917

2014

born of an immigrant family who used life to the ultimate level of success.

Philly

A South Philadelphia Legend

Courtesy of Suzanne Ross Grosso

Memorial can be visited Upstairs at St. Rita’s Church on 1166 S. Broad Street Philadelphia, PA 19146

Scapelles

{Savory Italian Crepes}

est.

1921

“My grandmother taught me this recipe and it was handed down from many generations in her family!”

Ingredients ➜1 2 eggs ➜1 cup of flour

➜S alt & pepper ➜W ater (1/2 cup at a time)

1327-1331 south broad street

Pennsylvania

Directions Beat eggs. Add the flour, salt and pepper; continue beating. Add water 1/2 cup at a time, until batter is thin. Spoon batter, in portions, into a small frying pan sprayed with Pam. Fry one at a time until light brown, then flip. Roll each with an Italian cheese of your choice and serve with homemade chicken soup.

b ur i a l c ompa n y i nc

Peter J. Jacovini 215-334-1717 Supervisor PennsylvaniaBurialCompany.com

B a ld i

funeral home

Victor L. Baldi, III Funeral Director 215-389-2414 www.BaldiFuneralHome.com

Two trusted names.One caring funeral home.

PRH Suggested Wine Pairing by Vincent Novello Picket Fence Sauvignon Blanc $10

y

Ample Parking • Handicap Accessible

January

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/ February / March 2017 | rowhome magazine | 41

PRHthe menu

Courtesy of Loretta Gillen

267.439.0779 GiovannisItalianCatering.com Mention ROWHOME Magazine & Receive 10% OFF Catering

Apple Raisin Pecan Pound Cake In memory of Caroline Angerome My mother was an exceptional cook. Food was her way of bringing the family together. Peppers were always frying on the stove ‘just in case’ someone stopped by for a visit. ‘You can do anything with fried peppers,’ she’d say. ‘Peppers and eggs, sausage and peppers, chicken scallopini.’ And a hot pot of fresh perked coffee was a treat with any of her special desserts, like this one.

Ingredients ➜3 cups unsifted flour ➜1 teaspoon baking soda ➜1 /2 teaspoon cinnamon ➜1 /8 teaspoon salt ➜1 /2 cup vegetable oil ➜2 cups sugar

➜3 eggs ➜2 tablespoons vanilla ➜2 cups pared and finely chopped apples

➜1 /2 cup chopped pecans ➜1 /2 cup raisins

Directions Pre-heat oven to 375 degrees. Combine flour, baking soda, cinnamon and salt; set aside. In large bowl, with electric mixer beat together at medium speed sugar, oil, eggs and vanilla until thoroughly combined. Gradually beat in flour mixture until smooth. Fold in apples, nuts and raisins; turn in greased 10-inch tube or Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until cake tester comes out smooth.

PRH Signature Wine Pairing by Vincent Novello Layer Cake Rosé of Pinot Noir $12.99 42

| rowhome magazine | January / February / March 2017

gohomephilly.com

Ingredients ➜3 lb. container of

ricotta (you will use half of this) ➜1 lb. mozzarella cut

into small chunks ➜3 lbs. sweet sausage ➜6 eggs

Directions Fry sausage first and cut into chunks. Thoroughly mix half the container of ricotta, mozzarella, sausage and eggs in a large bowl. Lightly spray Pam into a double-sided omelet pan. Spoon mixture into one side and close lid. After about 2 minutes, lift lid of pan to check if top is light brown. Then flip pan over and wait another 2 minutes. Check to see if light brown. Remove from heat and slip onto plate. Makes about six small omelets.

Courtesy of Mena Pedorenko

Mena’s Easter Omelets

PRH Suggested Wine Pairing by Vincent Novello Adami Valdobbiadene Prosecco $15

“This recipe has been in my family for as long as I can remember. I couldn’t wait for Easter Sunday morning when my mom would make these omelets for us! But it doesn’t have to be just on Easter. You can make them anytime.”

Philly Courtesy of Amanda Stanczyk

Scallops

with Brown Butter & Parmesan Risotto

“My husband and I started a tradition many years ago of creating a ‘fancy’ Valentine’s Day meal together.

The holiday is extra sentimental as he proposed to me on the date in 2012,” Amanda says. “We are huge seafood lovers and scallops are one of my favorites. This recipe combines many of my favorite side dishes all in one delectable creation.

We’ve since made this dish several times for our families and various celebrations.”

Ingredients ➜4 tablespoons butter, divided ➜2 garlic cloves, minced & divided ➜1 cup Arborio rice

➜1 /2 cup white wine ➜3 - 3 1/2 cups of chicken broth ➜1 /2 cup Parmesan cheese

➜2 tablespoons olive oil, divided ➜1 lb. jumbo scallops ➜4 cups greens, such as spinach or kale

Directions

Risotto

Melt 1 tablespoon of butter in a large nonstick skillet over medium heat. Add one minced garlic clove and sauté for a minute or two, until soft and aromatic.

Add the Arborio rice, stir to coat with butter. Add the white wine. It will sizzle to cook off the alcohol. Add the broth, half a cup at a time, keeping the flame to a simmer. Stir constantly after each addition until the rice is soft and creamy.

For a creamier texture, add additional liquid. Add the Parmesan and stir until incorporated. Salt and pepper to taste.

Seared Scallops

Heat 1 tablespoon of olive oil in a nonstick skillet. Pat scallops dry with paper towels. Sprinkle with salt and add to pan when the oil shimmers and just begins to smoke. Shake gently to prevent sticking. After 2-3 minutes, flip each scallop over. The exterior should be golden brown and the interior opaque. Transfer to a paper towellined plate to absorb excess oil.

Spinach {greens}

Sauté 1 tablespoon of olive oil over medium low heat. Add the remaining minced garlic clove, stir for a minute until fragrant. Add the spinach (or other green of choice) and toss until wilted.

Brown Butter

Prepare butter by melting in a clean skillet over medium heat. When it foams and looks golden and it gives off a nutty aroma, butter is done. Remove from heat, transfer to a heatproof bowl to cool slightly. Serve immediately by drizzling brown butter over the risotto, scallops, and greens.

PRH Wine Pairing Suggestion by Vincent Novello Stillman St. Chardonnay $14 January

/ February / March 2017 | rowhome magazine | 43

PRHthe menu Courtesy of Nick’s Bar and Grille

Italian Roast Pork Sandwiches

Philly

www.nicksroastbeefbarandgrille.com

“For those who like things hot, add sautéed long hots!”

Ingredients ½➜ ➜ ½ ➜ ½ ➜ ½ ➜ ½ ➜ ½

5 lbs. fresh uncured ham 1 /2 cup onion salt 1 /2 cup parsley 1 /2 cup oregano 1 /2 cup garlic powder 3 /4 to 1 tablespoon of sea salt (as preferred for taste) ➜ ½ 1 /2 to 3/4 tablespoon of cracked black pepper

(as preferred for taste)

➜ ½ 1 2 oz. spinach ➜ ½ 2 garlic cloves, chopped ➜ ½ 1 /2 teaspoon nutmeg ➜ ed pepper flakes ½ R ➜ ½ 1 tablespoon olive oil ➜ ½ 1 teaspoon salt ➜ ½ 1 /2 teaspoon pepper ➜ ½ S lices of sharp provolone cheese Directions

Pre-heat oven to 350 degrees. In a bowl, combine garlic powder, onion powder, oregano, parsley, coarse sea salt and fresh cracked pepper to make a dry rub. Rub the mixture on the ham and place in roasting pan. Pour a cup of water or stock in the bottom of the pan. Cover with tin foil. Cook ham at 350 degrees for 2 1/2 to 3 hours until internal temperature is 140-145 degrees.

Use natural juices to make an au jus for dipping. Add spices to the au jus used in rub for more depth of flavor. While the pork is resting from the oven, heat 1 tablespoon of the olive oil in a frying pan over medium heat. Stir in 2 cloves of chopped garlic and a dash of red pepper flakes. Cook the garlic about 2 to 3 minutes, until it just starts to turn brown but do not overcook. Add spinach, salt, pepper and nutmeg and continue to cook over medium-low until the spinach is wilted. Carve thin slices to make a sandwich on a long roll. Top pork with spinach first and sharp provolone cheese next. Place under a broiler until the cheese starts to melt and the bread gets crispy. Slice in half and serve with a side of au jus for dipping.

PRH Suggested Wine Pairing by Vincent Novello Concha Y Toro Carmenere $15 Nick’s Bar and Grille is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

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Courtesy of Anthony Lombardi/ Lombardi Prime Meats

Pork Chop Supper

w w w . l o m b a r d i m e at s . c o m

“My family has been using this recipe for years. It’s a really hearty winter meal and the pork chops are fork-tender and delicious.”

Ingredients ½➜ 1 /2 cup all-purpose flour ➜ ½ 6 bone-in pork loin chops (about 3/4 inches thick, 8 oz. each) ➜ ½ 2 tablespoons olive oil ➜ ½ 1 teaspoon parsley flakes ➜ teaspoon dried marjoram ½ 1 ➜ ½ 1 /2 teaspoon ground thyme

½➜ 2 teaspoons salt ½➜ 1 /4 teaspoon pepper ½➜ 4 large potatoes, peeled and cut into 3/4 inch cubes ½➜ 4 medium carrots, peeled and sliced 1/4 inch thick ½➜ 1 medium onion, cut into wedges ½➜ 3 cups beef broth

Directions Place flour in large Ziploc bag. Add pork chops, a few at a time, into the bag. Shake to coat. In a large skillet, brown the chops in oil on both sides sprinkle with salt, pepper, parsley, marjoram and thyme. Add potatoes, onion wedges, and carrots to the skillet. Pour broth all over; bring to a boil. Reduce heat, cover and simmer for 40-50 minutes. Pork chops will read 160 degrees with a meat thermometer.

Makes 6 servings.

PRH Suggested Wine Pairing by Vincent Novello Estancia Pinot Grigio $15 Lombardi Prime Meats is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

gohomephilly.com

Courtesy of Beth Moylan

Grandmom’s

Manicotti Philly Courtesy of L’Oceano Ristorante

Japanese Seafood Risotto www.loceanoristorante.com

“I added this recipe to my menu because it is a unique twist on a traditional dish,” says owner Chris Grasso.

“My husband’s Grandmom made this every Thanksgiving,” Beth shares. “ Years ago, she showed me how and I have been making them now for 20 or more years for Thanksgiving.

I still have and use Gram’s frying pan. This is her handwritten recipe that she wrote on the back of a lottery form.”

Crepe Ingredients ➜3 eggs ➜1 tablespoon oil ➜1 /2 teaspoon salt

Directions Beat in mixer until thin pancake batter. Use a non-stick pan.

Heat pan with little oil, cook crepe till bubbling, remove from pan and cool.

Filling Ingredients ➜ 3 lbs. of ricotta ➜1 egg ➜P arsley

Ingredients ➜2 scallions, washed

trimmed & sliced thin

➜1 teaspoon vegetable oil ➜2 tablespoons sesame oil ➜4 oz. rock shrimp ➜S alt & pepper to taste ➜1 tablespoon ginger powder

➜3 tablespoons dry sake ➜1 oz. mirin ➜6 oz. cooked risotto (3/4 cup)

➜3 oz. crab meat ➜1 1/2 oz. of crushed

Directions Sauté scallions in a hot pan over medium to high heat in the vegetable oil. Add sesame oil and rock shrimp and cook for approximately 4 minutes or until thoroughly cooked. Season with salt and pepper to taste. Add ginger powder and dry sake. Add mirin. Continue cooking for an additional 2 minutes. Add cooked risotto. Mix in lump crabmeat. Plate and garnish with crushed nori. Drizzle plate with soy glaze.

PRH Signature Wine Pairing by Vincent Novello Souverain Chardonnay $12 L’Oceano Ristorante is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

➜G rated cheese ➜G rate a little mozzarella

Directions Fill crepe with cheese filling. Place marinara gravy on bottom of pan. Place manicotti in pan, spoon more gravy on top and sprinkle with grated cheese.

nori seaweed

➜3 tablespoons soy glaze

➜1 cup sifted flour ➜1 cup milk

Editor’s Note This is a vintage recipe from our archives that incudes some additional details that may help you prepare the manicotta.

Pre-heat oven to 325 degrees. Beat ingredients for cheese filling until smooth. Use a 9x13 inch baking pan and cover the bottom with room temperature gravy.

To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. Then place them seam side down in the pan. Continue doing that until the pan is full. Extra rolled manicotti can be frozen. They will keep up to three months. Once the pan is full, put another layer of gravy on top of the stuffed manicotti until they are all covered. Cover pan tightly in foil. Place in pre-heated oven and bake for 40 minutes.

Remove foil and sprinkle grated mozzarella evenly on the top.

Place back in oven until cheese melts and slightly browns (5-10 minutes). Remove from oven and let rest 10 minutes.

PRH Suggested Wine Pairing by Vincent Novello Bridlewood Red Blend $11

January

/ February / March 2017 | rowhome magazine | 45

PRHthe menu Courtesy of George Martorano

Sausage

with String Beans & Potatoes “This is my favorite recipe,” George says. “My mother, Evelyn Martorano, transports me back to my childhood every time she makes this dish for me. All I need is a glass of wine and some crusty Italian bread to complete it.”

Ingredients ➜1 large onion,

chopped ➜1 tablespoon olive oil ➜1 1/2 -2 lbs. sausage, removed from casing & broken up ➜2 cans crushed

tomatoes

➜4 potatoes, peeled & cut into bitesized chunks ➜1 1/2 lbs. string beans washed, trimmed & broken in half ➜S alt & pepper to taste

Directions In a heavy skillet, sauté onion and sausage until browned. Transfer to a large pot and add two cans of crushed tomatoes, potatoes, string beans and salt/pepper to taste. Bring to a boil.

Cover, lower heat and simmer for an hour or until potatoes are tender. Serves 4.

PRH Suggested Wine Pairing by Vincent Novello MacMurray Chardonnay $16

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 46

| rowhome magazine | January / February / March 2017

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

Courtesy of Sandy Fera Ilisco

Cauliflower Patties

“This is my mother-in-law’s recipe. It’s been in the family for more than 80 years.”

Ingredients ➜ 2 heads cauliflower ➜ F lour ➜2 packages yeast ➜ V egetable oil (enough to cover about 3 ➜S alt and pepper to taste inches in a pan)

Directions Place cauliflower heads in a large pot; barely cover with water. Boil until tender. Remove from stove and break apart with fork. Add cold water to make warm. (Editor’s note: approx. 1 cup water) Mix 2 packages of yeast into water and cauliflower mixture. Add salt and pepper to taste. Gradually add all-purpose flour (Editor’s note: approx. 1 1/2 cups flour) and mix to make a paste (it should stick to the spoon). Cover with lid; place a thick towel on top for about 4 hours. When you see bubbles from the yeast, it’s time to fry. Use a serving spoon, drop patties into hot oil. After frying a bit, gently use fork and lift each side. Once it’s free to move, turn over. Once both sides are golden brown (or darker if you prefer), place in strainer to drain oil. Put on plate and serve.

In memory of Isabella Ilisco

PRH Suggested Wine Pairing by Vincent Novello Francois Lurton Tempranillo $12

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!

January

/ February / March 2017 | rowhome magazine | 47

PRHthe menu Courtesy of Fine Palate

Butternut Squash Soup w w w . f i n e pa l at e g r o u p . c o m

“We use spices from around the world to elevate the fragrance and create a more warming effect when it’s consumed. Our chef learned these techniques while working with Wolfgang Puck. He had a big effect on our chef and the global approach he uses with food.”

Ingredients ➜2 butternut squash ➜1 tablespoon clove ➜1 tablespoon cinnamon ➜1 tablespoon crushed star anise ➜1 tablespoon ground fennel ➜ F resh ground Sichuan peppercorns to taste

➜S alt to taste

➜1 oz. fresh parsley (Tip: for ➜ ➜ ➜ ➜ ➜

the fresh herbs, weigh them on the grocery scale) 1 oz. fresh sage 1 oz. fresh thyme 1 oz. white pepper C heesecloth 2 quarts vegetable stock

Garnish Directions ➜ 1 pint creme fraiche ➜2 oz. cardamom pod

➜1 00-year-old balsamic vinegar

Roast cardamom pods in dry pan to extract the oils and flavors, then hand grind with mortar and pestle. Pour into chinois to have fine powder, add to creme fraiche.

Directions Preheat oven to 350 degrees. Coat butternut squash in olive oil. Season with salt, pepper, cloves, cinnamon, crushed star anise, pepper, ground fennel. Roast face down in 350-degree oven until tender, approx. 45-55 min depending on size. Remove from oven and let cool. Scoop out the inside of the squash, discard the tough outer skin. In a separate pot, warm vegetable stock. Add carrots, onions, celery. Make a packet from cheesecloth with sage, thyme, parsley and white pepper. Knot or tie with kitchen twine. Add to pot.

Cook until vegetables are tender. Add pulp of the butternut squash and cook to meld the flavors. Let it cool down then put in blender and purée till velvety consistency. Adjust thickness of soup by adding vegetable broth. Let sit overnight and warm before serving. Garnish by dolloping cardamom cream in soup. Add drops of 100-year-old balsamic to top of creme.

PRH Suggested Wine Pairing by Vincent Novello Mirassou Pinot Grigio $13 Fine Palate is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

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gohomephilly.com

Courtesy of Ali Hackett

Ali’s

SINCE 1993

caramel topped slow cooker

baked apples

w w w . s a lt p e p p e r a n d m e m o r i e s . c o m

3120 South 20th Street Philadelphia, PA 19145 215.755.7180 Monday-Thursday 11AM-9PM Friday & Saturday 11AM-11PM Sunday 12PM-9PM Live entertainment featuring Bob Pantano * L ever y Friday night starting at 6PM! www.popisrestaurant.com

“This dessert is best enjoyed with a pair of old baggy and torn floppy socks, an old sweatshirt and sweatpants,” says Ali. “All while enjoying a good football game!”

Ingredients ➜1 /2 cup of steel cut oats (or any regular oats) ➜3 teaspoons cinnamon ➜1 /2 cup light brown sugar, packed

➜1 teaspoon allspice ➜4 teaspoons unsalted butter ➜1 /4 cup water ➜4 honeycrisp apples ➜C aramel sauce

Optional Toppings ➜ Craisins, pecans Directions Mix all dry ingredients together thoroughly. Wash apples well. Cut tops off of apples (approx. 1/3 way down). Core apples (you can take out some of the meat of the apple for more room to fill with the mix). Stuff apple with dry mixture. Place apples in slow cooker with cut side up. Place a pat of butter on the top of the apple. Pour water in cooker. Cook on high for 3 to 3 1/2 hours (as some cookers range in temperatures, follow your manufacturer’s guidelines). The apples should be semi-firm, but done. These will reheat well at this softness as they may not be consumed all at once and they won’t get soggy.

Serving Suggestions In a bowl just large enough to fit the apple in, you can include a scoop of ice cream (vanilla or French vanilla are best). Use preferred toppings, too!

PRH Suggested Wine Pairing by Vincent Novello Fathom Chardonnay $15

January

/ February / March 2017 | rowhome magazine | 49

PRHOn the Waterfront

A SugarHouse Casino Event Center

Romance on the River

A wedding reception with panoramic views

by Dan Stevenson External Affairs Executive

s winter rolls on in Philadelphia, cold nights are replaced with warm thoughts of events and celebrations.

The holiday season, capped by New Year’s festivities, is the busiest time of year for South Philly couples to pop the big question and wedding plans begin.

One of the toughest choices for couples is finding the perfect reception venue. This spring, it will be 17 years that my bride Michelle and I were married. Times have changed with today’s longer list of reception locations from which to choose.

One of the newest spaces in town is the SugarHouse Casino Event Center. It joins the event planning conversation by featuring floor-to-ceiling windows and a balcony with breathtaking panoramic views of the Delaware River and the Ben Franklin Bridge.

With an open floor plan, there are endless configurations in the column-less ballroom to accommodate a night of dining and dancing. Accessible for all ages, guests can enter the reception directly from the new SugarHouse free parking garage and enjoy a dedicated coat check.

When it comes to food, The Event Center offers a customizable catering menu by Gibsons Restaurant Group. The worldrenowned Gibsons is also the brand behind

Hugo’s Frog Bar & Chop House, the casino’s new high-end steakhouse.

If you weren’t part of the holiday season engagement crowd, Valentine’s Day is right around the corner and a special night at Hugo’s may be the perfect place to celebrate. A drink at the cozy bar, followed by a romantic dinner, will help set the mood for a memorable evening.

The menu features jumbo lump crab cakes and oysters on the half shell as appetizers. For the main course, couples can enjoy the filet mignon or pan seared Chilean sea bass, along with a side of king crab mac and cheese. For dessert, the “Meaning of Life” cake is apropos for the occasion, along with a nightcap of the restaurant’s finest champagne.

The SugarHouse event planning team will make sure everything goes smoothly, from the proposal to the reception. They offer a one-stop shop for all your planning needs and can be contacted at events@ sugarhousecasino.com. Whether you are looking for a night on the town, or a place to celebrate your wedding, Hugo’s and The Event Center are both worth seeing at SugarHouse Casino. prh SugarHouse is a member of the Philadelphia RowHome (PRH) Business Network

IF THERE WAS A FIRE, YOU’D KNOW WHAT TO DO. WHAT IF YOU COULDN’T GO HOME AFTER YOUR HOSPITAL STAY? Waiting until the hospital discharge planner asks you which rehabilitation facility you want to go to is too late.

You need a plan so you can stay in control. The goal is to get your life back and get back home as soon as possible.

With the newest equipment available and aggressive therapy plans tailored just for you, tell the hospital discharge planner you want your POWER BACK!

CALL POWERBACK REHABILITATION at 888-982-2000.

PowerBack Rehabilitation | Center City | 1526 Lombard Street | Philadelphia, PA 19146

By Genesis HealthCare

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| rowhome magazine | January / February / March 2017

By Genesis HealthCare

PowerBackRehabilitation.com gohomephilly.com

RH

Philly TRAVEL

Lehigh Valley Restaurants

A Gas Tank Away

by George Wacker www.lehighvalleywithlovemedia.com

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

|

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

SEE THIS AD? Of course you do. And so do thousands of readers throughout the region and across the country.

Advertising brings new business to your doorstep and reminds old customers to keep coming back.

PRH Advertisers get results.

A

whole new world of restaurants awaits less than a gas tank north in the Lehigh Valley. Anchored by the cities of Allentown, Bethlehem and Easton, the Lehigh Valley is one of the fastest growing areas in Pennsylvania in both population and as a foodie destination.

Celebrity chefs Emeril Lagasse and Buddy V have opened restaurants at The Sands Casino Resort in Bethlehem. Numerous restaurants have also opened up near the PPL Center in downtown Allentown (home to the Lehigh Valley Phantoms ice hockey team). Downtown Easton has seen an influx of new restaurants ranging from French to Thai to Mexican cuisine.

With such a hearty bevy of places to eat, it’s difficult to choose which ones should be your first stop, but we did it anyway.

The Bayou, 702 Hawthorne Rd, Bethlehem, (610) 4196669, dat-bayou.com Be sure to make reservations before visiting Bethlehem’s hottest, busiest and most southerninspired restaurant. The Bayou

is famous for its New Orleans style decor, fried chicken dishes and almost too good to be true Brussels sprouts.

Opened in March 2014, The Bayou is led by visionary young chef, Tyler Baxter, who brings a blend of traditional southern flavors and modern American cooking to create a unique take on Nola soul food.

Like the south, The Bayou is boisterous, fun, and delicious.

Roar Social House, 732 Hamilton St, Allentown, (610) 434-1230, roarallentown.com Across the street from the PPL Center in the burgeoning heart of downtown Allentown, Roar Social House is an eventful place to eat before or after a game or concert.

Roar is nestled in an historic Allentown building that the owners kept in the spirit of the era with brick walls and high ceilings. The 1920s-inspired theme translates to the cocktail menu with favorites like The Candle Jack (Black Rum, Kahlua, Cynar & Orange Bitters) and The Lamplighter (Bourbon, Amaro,

C: 856.207.1111

FAX: 215.271.5720

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Rates as low as $250.

215.462.9777 Info@gohomephilly.com

Chambord & Angostura Bitters).

Don’t leave without visiting the secret speakeasy located in the back of the restaurant. We won’t give too much away, but you have to search a bit to find it. That’s where the late night parties happen.

Porters’ Pub, 700 Northampton St, Easton, (610) 250-6561, porterspubeaston.com Any trip to historic downtown Easton isn’t complete without visiting one of the city’s favorite watering holes, Porters’ Pub. You won’t find any HD televisions, just a ridiculously wide range of beers from around the world and locally sourced foods.

Porters’ is well known for its Mug Club, which features more than 60 beers. Once a customer gets through the list, they get their very own engraved mug to take home or leave at the bar until their next visit.

You won’t find fresher food anywhere. The Porter brothers pride themselves on using local farms for their savory dishes that you can feel good about ordering.

Take a trip up to the Lehigh Valley and enjoy a new taste of the state!

January

Key Pizza & Grill

Keep eating, my friends!

1846 S. 12th St Philadelphia, PA 19148

(215) 551-7111 Mon-Sat: 11AM to 11PM Sun: 12PM to 10PM

/ February / March 2017 | rowhome magazine | 51

PRH Brides Guide

Trend Watch

Unique Entertainment by

Joe Volpe

A

t Cescaphe Event Group weddings, our couples always look for new ways to impress their guests and put a personal stamp on their amazing day. We have become huge fans of one of the latest trends – unique entertainment. This larger than life touch can make your day extra memorable by adding an element your guests probably never experienced before. If you’re looking for a real ‘WOW’ factor, this is the trend for you!

When it comes to unique entertainment, there are dozens of exciting options. Some of our wedding favorites are Champagne Girls, Live Red Carpets, Oyster Shuckers, Giant Greeters and Aerialists.

Together with Jewelz Entertainment, Cescaphe introduces our couples to some of the best performers in Philadelphia. Sit back and watch the reaction on

by Joseph Volpe, Cescaphe Event Group

your guests’ faces as you wow them with some of the most exciting entertainers in the industry.

Through the years, the Cescaphe Holiday Party has hosted many of these unique acts. They also have gained a lot of popularity at Cescaphe Galas. It was obvious to me from the first time I saw them that these crowd-pleasing performances would be the perfect addition to our weddings. In 2016, we started to see an increase in performers and I have no doubt this will be one of the hottest trends of 2017.

Unique entertainment adds to the memories of our special couples and their guests. As a bride or groom, you will, of course, be talking about your wedding day for many years to follow. But how great will it be when your guests talk about your day, as well! Trust me, adding unique entertainment will take your wedding to a level that is truly unexpected.

Cescaphe is a member of the PRH Business Network.

photos courtesy of Melissa Kelly Photography and Bee Dee Blue Photography

Ever keeping his eyes focused on the latest wedding trends, Cescaphe Event Group 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, The Atrium at Curtis Center, Tendenza, Vie, The Down Town Club and The Water Works combine a captivating ambiance with exquisite cuisine for an unforgettable experience. Visit cescaphe.com or call 215.238.5750.

PRHBrides Guide Spotlight On

Honeymoon

Hot Spots for

2017

by Pam Draper

2531-35 S. Broad Street, Philadelphia PA 19148

Whatever your honeymoon dream may be, let Pam Draper help you plan the perfect getaway.

Forget about surfing the web for pricing and promotions, when you travel with Pam Draper, the details are handled for you.

Check everything off your wish list. From destination to décor, fine dining to hot stone massages, pick the place and start packing.

Did you know…

Travel agents don’t charge customers for their services! Their payment comes through the hotels and wholesalers. Using a travel agent should never be more expensive than booking it yourself online. And agents are experts when it comes to customizing trips and finding the best deals.

“Many of my honeymoon couples are choosing destinations that are exotic and distant. Before they start a family or purchase a home, this is their opportunity to visit a destination that they may have to wait several years to experience,” Draper says.

Enjoy customized trips that exceed your expectations and personalized service to ensure your satisfaction.

Log onto TravelWithPamDraper. com and sign up for our complimentary Honeymoon Registry. Wedding guests can supplement a couple’s dream getaway.

Contact Pam Draper at 856-956-3532 or email TravelWithPamDraper@gmail.com.

Pam Draper is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

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| rowhome magazine | January / February / March 2017

gohomephilly.com

Visit Thailand! (photo courtesy of Pam Draper)

Here are a few honeymoon havens for 2017 ❙ Australia. Visit the Great Barrier Reef or climb the bridge in Sydney. ❙ Thailand. Ride the elephants or take a speedboat ride through the Phi Phi Islands. ❙ Bora Bora. Soak up the sun from your private, over-the-water bungalow. ❙ Hawaii. Drive the Road to Hana and stop at Mama’s Fish House for lunch.

A wedding Under the Stars The Masonic Temple opens its doors as a wedding venue

by Joei DeCarlo

Photos courtesy of Grand Lodge of PA and Werth Photography

I

magine hosting your wedding at a historic landmark enhanced with brand new additions! If that’s what you’re dreaming of, there is only ONE venue that will meet your expectations. ONE, located within The Masonic Temple at One North Broad Street in Center City, is now opening its grand doors to welcome brides and grooms as they say, “I do”.

Constructed prior to City Hall in 1873, The Masonic Temple is now one of the top wedding and special events venues in the city.

Known as “ONE,” this majestic venue offers the services of its exclusive caterer, Catering by Design.

In the past, The Masonic Temple had been admired for its beauty and historical significance, but remained a secret to many. Because of its beauty, people had requested to host fine events at the venue for years. Now, thanks to a new strategic plan, remodeling, a branding makeover and the addition of a Director of Sales & Event-focused position, weddings and other special occasions are now possible and in high demand.

ONE offers seven magnificent rooms to host wedding ceremonies, all located in one prime location.

Each room is based on different ancient architectural themes and is

complemented by stunning marble foyers, a grand ballroom, stained glass and sweeping grand staircases.

The grand ballroom specifically has a bronze sculpture of Benjamin Franklin. These features make ONE a unique venue, all while historically preserving what Philadelphia holds close to its heart. Event rooms are sure to spark conversation among guests as they admire the picturesque backdrops, high ceilings, marbled foyer and floors.

One unique feature in the temple, a foyer “Under the Stars” has a sweeping double staircase backdrop and stained glass windows that are sure to wow guests on your big day.

From a sparkling venue space that will make your day its best, ONE also offers day suites to help you prepare for your event. The suites enable the bride and groom – along with their wedding party – to prepare for the ceremony in the same location where the wedding will take place. A dedicated staff of onsite professionals work closely with each and every client, through each step of the event planning process.

From the initial first steps, all the way to the day of your event, the staff at ONE will welcome you into their venue and help make your special day unforgettable.

Contact Sue Cunanne, scunnane@ onenorthbroad.com for details.

Andreozzi Photography

WEDDINGS • SPECIAL EVENTS • BIRTHDAYS • ANNIVERSARIES

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/ February / March 2017 | rowhome magazine | 55

PRHfashion Tips from the Pros

Matte Maker ❱❱

by Victoria DiPietro www.bella-angel.com

This winter, the prevailing makeup look is minimal

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| rowhome magazine | January / February / March 2017

and extremely natural. Don’t worry about contouring your eyes and forget about that “smoky” look. It’s not in fashion this season. The look is matte. Dewy skin accented with bold red lips is about as wild as it gets this season. Flushed glowing cheeks and bold brows are just what the runway models are wearing.

Achieving that makeup-free look boutiques. Now is the perfect time doesn’t mean you can skip makeup. to experiment with color to see Now is the perfect time to focus on what works best for you. I am a your skin. We always start out with big fan of stopping by my favorite a primer so your makeup has long- makeup counter to mix and match a lasting staying power. You should few new products. Pink glossy lips apply concealer, foundation and and pink blush line the runways as then a shimmer on your skin (or models strut a softer look across a matte blush if you prefer a matte their cheeks and temples. look). Your foundation should be This spring, hair is easy and sexy nearly undetectable. This will crebecause it doesn’t require much ate a natural look while disguising work. A tousled beach look or that you’re wearing makeup. Make a braid of any kind will work if it sure your foundation matches looks like you’ve slept on it for a day your skin and especially your neck. or two. You know when you get out Mascara is a must. And don’t of the pool or ocean and you comb forget to comb your brows or fill your hair back and then it dries? them in as needed.

That’s the look. When you get out You can use a tinted lip color or of the shower, apply a mousse or a bold red lip. Flawless matte skin cream to your hair, roots to ends. and blurry red lips evoke the essence Then blow dry with a diffuser and of youth. The runway models look spritz on a shine spray so it still like they are getting younger... or is looks wet. This will give you that it the youthful look of their makeup? perfect beach look.

Whatever the season, make it yours with the right, complementary makeup choices!

Spring brings lots of color. Think 1980s but not as bold. Shades of Victoria DiPietro, Bella Angel, is a pink, green and yellow shadows member of the Philadelphia RowHome will line the shelves of cosmetic (PRH) Business Network

Spring ahead

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Outerwear is a

Family Affair

Bella Angel Bridal Hair & Makeup

by Stacy Murray

T

he runways inspired so many trends for keeping warm this season. Here are the must haves for not only you, but your mini, too!

As the winter toys with our wardrobe, the faux fur vest is a go to. Layer over a sweater or on top of a blazer or coat. Pair with big glasses and a hat to be chic on the go. Speaking of fur, the colored short coat is added fun for everyone! When the cool creeps in, the long coat is a warm option. Classic solids in tan, navy, grey and black are popular picks – single or double-breasted. Spice up the season by adding a colored faux fur stole or embrace a patterned coat and strut down the street.

Leather and Shearling will keep in the heat. Missies and moms should show lots of sass, whether

leopard or sheer attitude. Little men and dads can embrace the trend and rock to the beat in leather with sweatshirt hoodies and patches they find neat.

Blizzards may be in the forecast so be prepared. Zip up a down and you’ll be ready for snow to hit the ground. Brands like Zero Xposur and Hawke and Co. offer affordable styles for the entire family in tow!

Now that we chatted on trend, let’s talk where to shop and the real fun begins! I found my favorite outerwear pieces at Zara, H&M, Burlington Coat Factory, Marshalls and TJ Maxx. Quality brands and friendly prices add up to a lot more shopping for me!

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/ February / March 2017 | rowhome magazine | 57

PRHmusic&art

Diving right in

25 years of The World Cafe with

David Dye

by Bryan Culver photo by Joe del Tufo

T

he year 2016 marked a major milestone for David Dye. The beloved Philadelphia radio personality and WXPN mainstay celebrated his 25th year as the voice of his NPRsyndicated program World Cafe. Dye followed suit by making a big announcement.

Starting March 31st, 2017, he will be stepping down as full-time host and producer.

When I met with Dye, the Center City scene outside was boisterous as ever—but inside World Cafe Live, it’s a packed house. On stage, middle school-aged kids wield electric guitar, bass, drums and keyboard. It’s a cool-injected alternative universe that could only exist at the state-of-the-art WXPN headquarters. A public radio theme park for the cultivated offspring of Philadelphia’s hip iconoclast.

PUBLIC RADIO

Dye casually strolls into the lobby. After we shake hands and introduce ourselves, he leads me down a secret corridor to his spacious studio. Slumped in a big comfy chair, Dye looks a little tired, but overall at ease. I quickly realize this is his natural demeanor and it fits his entrancingly lethargic baritone perfectly—only minutes ago, two complete strangers, we dive right into a deep and substantive conversation.

We begin with his decision to scale down. “It’s a fabulous job, but it’s at least 10 hours a day, and over the years, I don’t have the same level of enthusiasm I used to.” A quick figure to give this statement context: Dye has produced a 2-hour session every Monday-Thursday for the last two-and-ahalf decades, a total exceeding 4,500 interviews. That’s over 9,000 hours of content.

Enough to make even the most dedicated Netflix binger’s head spin off. Dye caps off his marathon each week by hosting Funky

Friday from 5-7 in the evening.

For a multitude of reasons, World Cafe occupies a special place in radio. First and foremost, the format: think a fusion of daytime talk show and intimate coffee shop concert.

World Cafe is all about storytelling: Dye provides minimal guidepost questions that lead artists into deep introspective anecdotes about their backstories and influences, interspersed with live renditions of select songs.

But Dye also had a hand in developing what you might call his ‘signature blend’: pulling material from emerging indie artists; singer-songwriters; Americana; R&B and soul; and a healthy dose of oldies culled from a wide swath of genres, eras and styles, and tossing it all in the blender. Anything goes as long as it fits the mood.

And what about the name World Cafe?

“We were very fortunate to start off with a $1,000,000 grant to fund this world music program—I was hired to run the grant— research, not host.” But the results left Dye

January

scratching his head—world music wasn’t gaining traction: it ranked dead last. Instead, oldies took the top slot—but the data also yielded an enlightening nugget: audiences preferred hearing an eclectic mixture of sounds. Dye soon took over hosting duties and has been indispensable in initiating new music discovery ever since.

Today, World Cafe is the most successful public radio program of all time—exceeding 600,000 listeners on a weekly basis, broadcast over 250 stations nationwide.

Dye isn’t ready to pack it in completely yet—he plans to contribute regularly—but he’s also going to focus on sprucing up the show for a new generation. Widening the array of perspectives even more. He’s ushering in the World Cafe Next Fund to provide back-end support to bring in more artists, feature more conversation time and produce exclusive web content. One thing that won’t be touched, though, is that aforementioned ‘signature blend.’ “We’re beholden to what’s out there, to what’s exciting—sounds change, but that said, listeners are used to what we are—we can’t change that, too.”

In the meantime, there will be plenty of festivities to celebrate Dye’s accomplishments, including a pair of 25th anniversary concerts at World Cafe Live on March 3rd and 4th, and an invitation-only donor event at La Peg Brasserie at Fringe Arts on March 1st. prh

/ February / March 2017 | rowhome magazine | 59

PRHmusic&art

28 Seconds PRH sits down with comedian

Vic DiBitetto Philly

by Anthony Panvini photo by Len DeLessio

Paul Stolfo, Director • Marianne Stolfo, Director

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 60

| rowhome magazine | January / February / March 2017

T

wenty-eight seconds. Most people would agree that 28 seconds is an insignificant amount of time to accomplish anything. Ask stand up comedian Vic DiBitetto what 28 seconds means to him and you’ll get a completely different answer. “… 28 seconds by my house to the car got me more recognition than 33 years of stand-up,” DiBitetto says.

He is referring to his YouTube video, “Bread & Milk,” where he pokes fun at people rushing to get bread and milk before a snowstorm. The video has more than 15 million views in just under four years - and it’s still growing.

“I’ve been doing these videos for five years,” DiBitetto says. “Of all the videos I’ve done, Bread and Milk would be the last one that I thought would go viral. I almost deleted it. I thought it was stupid but it was the perfect—no pun intended—storm. It just hit a nerve with people.”

The Brooklyn native has been doing comedy since 1981 when he started out performing at Pips Comedy Club on amateur nights. He eventually moved on to Dangerfield’s Comedy Club in Manhattan while juggling multiple jobs.

“One night, I drove my garbage truck to Dangerfield’s, went on stage, did my act and went back in the truck and finished my route,” DiBitetto says. He also drove a special education school bus with his wife Lucy DiBitetto, who served as an escort to the students.

“About three years ago, I got a manager. He sat me down and says, ‘Do you realize you don’t need to drive

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Although DiBitetto performs on the stage and in front of the cameras alone, he knows none of this would be possible without the support from his family, friends and comedians he has looked up to over the years.

“My wife is my best friend. [She] sacrificed 33 years of staying home on weekends so her husband could pursue his dream,” DiBitetto says. “My kids, you know they don’t show it, but I know they’re excited. I realized it when they walked the red carpet on Mall Cop 2. I could see it in their eyes.”

DiBitetto will be returning to South Philly three times in 2017 to perform live at Galdo’s Catering and Entertainment - January 21, March 11 and April 14. The January and March shows are already sold out but tickets for the April show are now on sale.

Louis Galdo Sr., president of the catering and entertainment venue, met DiBitetto at Parx Casino and the Borgata. He could not be happier to host his Philly performances. “In my 18 years at Galdo’s, I did probably well over 100 shows with local and national talent,” Galdo says. “Getting to do business with Vic and his agent is probably at the top of my proudest moments hosting the show.”

Galdo Sr. has no doubt that DiBitetto will fit in just fine in South Philly. “[We] will embrace him the same way he will embrace us,” he said. “Because he’s one of us. That’s why Galdo’s is the perfect fit.”

For event details and ticket information visit DiBitetto’s website at: www.vicdibitetto.net. prh

Attorney at Law

Attorney at Law

Photos by Jennifer Condo

the school bus anymore?’ “We took a big risk. I was 53 but I said it’s now or never. I’m starting to get a following now.”

The following DiBitetto was starting to notice was the real deal.

“The common man, the blue collar working man [is my audience],” DiBitetto says. “I got parents sending me videos with their kids imitating me. I did a rant on Kanye West that went viral on a hip-hop site. I reach a wide audience. It’s not just Italians in their 40s and 50s.”

After continued success, he found himself on the phone with Kevin James, ready to make his mark on the comedy scene even deeper.

“Paul Blart: Mall Cop 2 was a blessing. I mean, Kevin James! I started with him years ago. We lost touch,” the comedian explains.

“I went on to drive a school bus but I do this character called Tony Gaga and he saw it. Kevin called me personally. I almost hung up on him. I go, ‘Who is this?’ I thought someone was playing a joke,” DiBitetto laughs. “But fast forward and I was in Vegas for six weeks. He even put that line ‘I got a guy, you got a guy?’ in the movie. It’s just, it’s incredible.”

Along with Paul Blart: Mall Cop 2 came the film Turkey’s Done written and produced by local filmmakers Monique Impagliazzo, Jennifer Tini and Krystal Tini. “We shot it in South Philly. I had a scene with Cheri Oteri from Saturday Night Live and it’s nothing like Mall Cop. It’s an independent film. They got to get people to back it. It’s got to enter film festivals, but from what I saw… man, I think we got a good shot! It was a great experience. I was in Philly with Cheri Oteri. I’m doing a scene with Cheri Oteri from SNL!”

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/ February / March 2017 | rowhome magazine | 61

P RH music

Tribute to the Legends

by Matt Kelchner photo by Mark Abrams

I

“

am married. I love my wife. But my wife knows that my mistress is my music,” Ali Hackett tells me as we begin to wrap up our interview. Music has been part of his life ever since he was a little boy, playing records for his mother and her friends on Friday nights. Throughout his life, he’s acquired many different hats: radio host, DJ, chef, TV show host. “I am definitely what they call ‘Old School.’” Over the years he’s developed a well-deserved nickname, “King of the Oldies.”

More recently, he’s added a new role to his lineup - manager of the performance act Tribute to the Legends.

The group is made up of six eclectic singers and backed by a full band. Each member of the group possesses the singing skills to wow an audience. Throughout the night, any of the singers may step up as lead for a song, with the rest following closely after.

LEGENDS

Albert Swann and John Mayfield both sing first tenor in the group.

Swann started singing very young, listening to doo-wop music. Growing up, both made frequent visits to the historic Uptown Theatre to catch different artists and singers as they came to Philadelphia.

“He brings a lot of energy when he comes to the stage,” Hackett notes as he comments on Swann. Mayfield grew up in the church and has been singing a long time. “He enjoys choreography. His motto is ‘You’re never too old to live your dream.’”

Darryl Green sings second tenor.

Green was a member of the United States Air Force Talent Program in the

62

1980s as well as an original member of the group, The Gentlemen of Gospel, in Washington, DC (who have performed at the Kennedy Center).

“He’s a great, great talent on stage.

Mr. Energy is what we call him.”

Originally from Florida, Ronald White sings baritone. Hackett describes him as “Mr. Cool of the group.” White is a big-time fan of jazz and passionate saxophone player.

Holding down the low end is Jack Smith singing bass. Smith and Mayfield have been friends since their childhoods. “He’s the bass man. He is the glue of the group.”

Sandra Brown, the newest member of the group, is the lone soprano.

Like Mayfield, she also started sing-

| rowhome magazine | January / February / March 2017

ing in church. She previously sang in a reformation of a group out of Camden, NJ called The Mellow Moods, from the 1960s. Their big song was “Tell Love Hello”.

Tribute to the Legends and Hackett have been working to develop their performances into a more well-rounded act that reaches across every audience. “Back in the day when we went to the Uptown [Theatre], the Latin Casino or places like that, you saw a complete show,” Hackett recounts.

With this goal in mind, the number of songs in the band’s repertoire have started to grow, albeit with a little bit of pushing and persuading in the beginning from Hackett. “In

the beginning, everybody scoffed at the idea,” he recalls, “But once I got them to do it, it opened their eyes up to a whole different world.” The hard work has already begun to pay off for Tribute to the Legends. At last year’s Yo’ South Philly Phestival, they received a 15-minute standing ovation after their performance.

With a song selection that invites more people from all backgrounds and walks of life to come and enjoy the group, Hackett sees 2017 to be a great year for the group. There will be a continued push to learn more new tunes. Hackett explains that he’s always telling the group, “When you sing on cruise ships, you’re not singing in your neighborhood. You’ve got to be able to entertain everybody, everywhere.”

Hackett envisions the group being able to go into any venue, play in front of any crowd and impress people just as if they were their friends and family. “We can pick any legend, like Tony Bennett or Frank Sinatra, and pay tribute to them through their songs in our own way.” prh gohomephilly.com

Cent Anni!

Eddie Lang re-connects with his South Philly roots

by John Nacchio

PHOTO CREDIT: Eddie Lang: The Father of Jazz Guitar, October 23, 2016, 7th and Fitzwater Streets. Photo by rbarnesphotography for Mural Arts Philadelphia

P

hiladelphia’s Mural Arts Program recently installed a 60-ft wall dedication by artist Jared Bader. It was unveiled at a ceremony at 7th and Fitzwater, complementing the sidewalk’s Pennsylvania Historical Marker already in place. This follows a path advocated by Richard Barnes, the leader of the Blackbird Society Orchestra - a group of Philadelphia-area musicians who specialize in early American jazz music. In 2010, their effort successfully led to the Mayor’s proclamation of “Eddie Lang Day” on October 25th.

This year, a new force emerged with Andrea Canepari, Consul General of Italy, through Ciao Philadelphia that recognizes contributions of Italian heritage and engages partnerships with prominent cultural institutions throughout October. Philadelphia now echoes Lang’s legacy in Italy, where a jazz festival in his name has been held for two decades. Joining the 6th annual event the Kimmel Center for the Performing Arts, City Councilman, Mark Squilla, City Representative Sheila Hess, The Mural Arts Program, and advocate Richard Barnes all actively brought Eddie Lang into the present.

Who is Eddie Lang? He was considered the first guitarist of jazz and popular music. Born Salvatore Massaro in South Philadelphia in 1902, Lang’s father was an immigrant from Italy who handmade instruments. He studied guitar, which was not an unusual life-path. What was unusual was his complete transformation of the guitar in popular music. He adopted the professional

name Eddie Lang and traveled to New York City in 1926.

He quickly became a fixture in the studios, appearing on a dizzying number of sessions that ran the gamut from silly slapstick to classic blues. Lang was the ideal studio musician, able to work up brilliant back-up parts and even arrange for other instruments on the fly. He began working steadily in the late 1920s and early 1930s as an accompanist to an array of famous singers on records and radio. Before the mid-1920s, the guitar was mostly heard in early country (and ethnic) music, but in just a few years, Lang transformed the guitar from its supporting role in the rhythm section to an independent and eloquent solo voice in American Jazz and popular music. His primary innovation was playing rhythm and chords, alternating chords with single-string runs, and establishing the basics of jazz guitar style. He was in demand with such talents as Louis Armstrong, Bessie Smith, Al Jolson and his best friend, Bing Crosby.

Lang’s life ended at the age of 31, when he died suddenly from complications of a tonsillectomy. No one took his death harder than Crosby. A year later, Crosby gave one of his own sons the middle name ‘Lang.’

He was more than just a part of Philadelphia’s early jazz era. It is the rich stylized guitar playing that carried over into rock and roll, including his duets with his neighborhood friend, the renowned jazz violinist Giuseppe “Joe” Venuti. Eddie Lang was noted as “The Father of Jazz Guitar” and Bing Crosby called him his “lucky charm.” prh January

/ February / March 2017 | rowhome magazine | 63

PRHmusic&art The Theatre Geek

A Bronx Tale makes you feel at home

Bobby Conte Thomas (front, center), Nick Cordero (front, left) and the cast of A Bronx Tale. Photo by Joan Marcus.

by Marialena Rago

L

ove, family and loyalty are at the center of the musical based on the 1993 movie starring Robert De Niro, who co-directs this production with Jerry Zaks.

The story follows a young boy, Calogero, who witnesses a murder carried out by the local crime boss, Sonny. Eight years later, that same crime boss takes Calogero, who he nicknames “C”, under his wing. This causes C’s father to feel as though he is losing his son to the world of organized crime. The story goes deep into father and son relationships, community and love.

The music, written by Alan Menken and lyrics by Glenn Slater, gives the show a Jersey Boys feel complete with a doo-wop group under a street lamp. Menken is known for his work with Disney, but the Oscar-winning composer brings back his Little Shop of Horrors swing with catchy songs like “Belmont Avenue” and “Out of Your Head.”

The cast brings to life what it would be like to live in an ItalianAmerican family on Belmont Avenue in the 1960s. Newcomer Bobby Conte Thornton takes on the role of C with a swagger and confidence of a Broadway vet.

His younger counterpart, Hudson Loverro, has a show-stopping number, “I Like It,” which floors audiences because of the stage pres-

64

| rowhome magazine | January / February / March 2017

ence of the nine-year-old.

The show isn’t without its vets.

Richard H. Blake plays a loving Lorenzo, the kind father who resists the life of easy money and crime.

Blake brings his years of playing cool cats like Link Larkin in Hairspray and Tommy DeVito in Jersey Boys. His voice is perfect for the soul style of the music.

Perhaps the most memorable character is Sonny, played by a young Nick Cordero. Though Cordero looks too young to be Sonny, he still brings the aura of an old mob boss. He is tough yet kind, but never mistake his kindness for weakness.

The sub-plot of the musical is the love story between Jane, a black girl from Webster Avenue, and C. The love story parallels West Side Story, two people from opposite worlds falling madly in love. Jane, played

by Ariana DeBose, is a lively woman with dreams of leaving Webster Avenue. DeBose’s voice will send chills down your spine when she riffs and hits notes that seem to soar out of nowhere.

Belmont Avenue could be called Broad Street or Passyunk Avenue or 9th Street. Philly theatre lovers will enjoy seeing the musical and feeling the nostalgia it brings to life.

A Bronx Tale is on Broadway now at The Longacre Theatre. www. abronxtalethemusical.com prh gohomephilly.com

PRHTIPs FROM THE PROS

Winter Safety

Tips from the Pros

Oh, the weather outside is frightful written by Fernando Arango

Courtesy of Ron Rabena and Allied Universal Security Services

Winter is a good time to focus on the hazards related to cold weather, including hypothermia, frostbite and walking or driving on ice.

Hypothermia

Hypothermia develops when your temperature falls below normal from exposure to colder temperatures. Insufficient or wet clothing is often a contributing factor. Hypothermia can occur extremely fast and without notice.

You may shiver and become lethargic and clumsy. Speech may become slurred and body temperature will decline in more severe cases.

If you suspect hypothermia, call 911 immediately. If possible, take cover indoors, remove any wet clothing and wrap your body in a blanket.

Frostbite

Frostbite happens when the skin and outer tissues become frozen. Extremities like fingers, toes, ears and nose are most susceptible. They may become pale, gray and blistered and you may experience a feeling of burning or numbness.

Get indoors and place the frostbitten parts of your body in warm (not hot) water. Warm washcloths may be applied to frostbitten nose, ears and lips.

Do not rub the frozen areas. After a few minutes, dry and cover yourself with clothing or blankets. If the numbness continues for more than a few minutes, call your doctor.

OLIVIERI & ASSOCIATES INC.

Driving safely on icy roads

Decrease your speed and leave plenty of room to stop. Brake gently to avoid skidding. If your wheels lock up, ease off the brake and steer in the direction you want the front wheels to go. ❙T urn on your lights to ❙ Don’t use cruise control or increase your visibility overdrive on icy roads. to other motorists. ❙ Be especially careful on ❙K eep your lights and bridges, overpasses and inwindshield clean. frequently traveled roads, which will freeze first. ❙U se low gears to keep traction, especially on hills. ❙ Don’t pass snowplows or sanding trucks.

Remember

Freezing rain and ice occur at 32 degrees fahrenheit. These conditions increase the risks for slips and falls and can also contribute to vehicle accidents. As a best practice, check the tread on your tires and shoes before heading out into the cold.

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What to Wear

Several thin layers will keep you dry and warm. Don’t forget slip resistant boots, gloves and a hat.

The sun’s rays can still cause sunburn in the winter, especially when they reflect off snow. Make sure to cover your exposed skin with sunscreen.

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January

/ February / March 2017 | rowhome magazine | 65

PRHTIPs FROM THE PROS

SugarHouse Casino

MUMMER

will serve as the title sponsor for the New Year’s Day Mummers Parade for the next four parades, guaranteeing one of Philadelphia’s oldest traditions will run through 2020. SugarHouse, the 2017 sponsor, announced the three year extension at a news conference in the Mayor’s Reception Room at City Hall.

In addition to sponsoring the SugarHouse Casino Mummers Parade, the casino’s extension includes support of the Fancy Brigade Finale. Both are broadcast annually on PHL17. SugarHouse’s commitment to the Mummers began in 2012, and with this new agreement, the casino will be the parade’s title sponsor for nine consecutive years.

“Nothing says Philadelphia like the New Year’s Day Mummers Parade, and SugarHouse loves the Mummers and everything about the celebration," said Wendy Hamilton, general manager of SugarHouse Casino.

“We’re excited for this year’s parade and thrilled that the clubs will be strutting every year through 2020!”

The Mummers Parade is the longest-running New Year’s Day tradition in the country and was held for the 117th time on Jan. 1, 2017. The parade features six classifications, among them the Fancy, Comic and String Band divisions and the Fancy Brigade.

To learn more about the Philadelphia Mummers, visit www.phillymummers.com.

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SugarHouse GM We

ndy Hamilton with Co

uncilman Mark Squill

a. Courtesy of Suga

SugarHouse

rHouse Casino

Keeps Mummers Strutting

| rowhome magazine | January / February / March 2017

gohomephilly.com

Bright lights in our community.

Whether it’s lighting the park, stringing lights for “Christmas in the Park “, or even helping out kids with special needs, G.E.A.R. can always call on Johnny “Doc” Dougherty and IBEW 98.

Thanks for all you do for us.

A community built on a solid foundation.

PRHWomen in Business

Iola Harper Deputy Commerce Director, Office of Economic Opportunity

by Santina Pescatore photo by Zamani Feelings

I

n Iola Harper’s words, she took a “crooked path” to her newest job as the Deputy Commerce Director for the Office of Economic Opportunity. After graduating from Philadelphia University, Harper worked in fashion as a buyer in her hometown of Philadelphia. It was not until she was walking down 52nd Street in her West Philadelphia neighborhood that Harper’s civic duty was sparked.

“I literally started to notice the condition of my community deteriorating. It was not the vital main street it had been in my childhood,”

BUSINESS

Harper says.

Harper decided to move away from fashion and started working with nonprofits through small business development.

“I wanted to take my skillset and use it for the betterment of the community,” she says.

She worked her way through almost every economic agency in Philadelphia before Harper was offered a position in the Office of Economic Opportunity, which advocates and promotes economic inclusion especially for minority, woman and disabled business owners (M/W/DSBEs). One of her main roles is providing oversight to ensure inclusion, especially with the Office

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of Economic Opportunity’s registry for M/W/DSBEs to enable business owners to be more involved in city contracts.

Since starting in October, Harper reviews contracts and strives to meet the inclusion goal set by Mayor Jim Kenney.

Currently, the inclusion rate is 30.6 percent, which means more than 30 percent of businesses are minority, woman or disabled owned enterprises. However, Mayor Kenney has set a goal of 35 percent. For Harper, economic inclusion is imperative to the growth of the city.

“I think the general public looks at inclusion as compliance related and not as a strategic competitive advantage,” Harper says.

Harper has many goals for better

| rowhome magazine | January / February / March 2017

economic inclusion, including, “making the city more user friendly with cross department collaboration.” This will help identify partner agencies that can help firms with capital and other needs to grow and scale. Harper also is working to increase the firms currently in the registry as well as working with other city agencies to “debundle.” Harper explains that debundling encompasses using more businesses through inclusion in larger business opportunities.

Harper also says that a multiplier exists with M/W/D and local business owners which is beneficial to the city because those business owners hire within the community and help the community to become more stable, sustainable and safe.

“Economic inclusion creates a higher multiplier. When you engage M/W/D owners on a typical aggregate basis, those businesses create more jobs,” Harper says. “Because of this multiplier, these are the businesses that will most quickly impact our city, region, even our country.” prh

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W BUSINESS

hen Laurie Seidman studied under broadcasting legend Lew Klein at Temple University more than 18 years ago, she never imagined one day being honored with an award bearing his name. On October 7th, 2016, she was named a recipient of the prestigious Lew Klein Alumni in the Media Award for her remarkable achievements in the media industry.

“Winning this award meant a lot position “because I really wanted to to me,” Seidman says. “My experi- have more creative say and control ence at Temple was such an imporover the bigger picture of shows, but tant, instrumental time and was also looking for more [work-life] helped me discover what I balance, so this job really allows me wanted to do with my life. I to use what I’ve learned throughout hadn’t been back on campus my entire career all in one place, for 10 years and [seeing my which is a rare gift.” family and former profesWhen asked who her dream sors], was really a full-circle guest would be, Oprah and Lenny experience for me.”

Kravitz are mentioned, but being a Seidman is currently at CBS as huge Madonna fan, Seidman would Vice President of Daytime Pro- love to one day book the Material gramming where she has been Girl. “But in general, any time we overseeing the Emmy Award-winhave someone on the show that we ning show The Talk for the past five haven’t had before - that’s a success.” years. She has an eagle-eyed view of Seidman’s advice to those purthe entertainment industry and the suing a career in the media is to daily operations of everything from find a mentor you can learn from, ensuring the physical production constantly challenge yourself and runs smoothly to managing promo“have passion for what you do. tions, social media and publicity.

That will take you further than After working in production and anything else because not giving up on set for the first 15 years of her is one of the most important traits career, Seidman transitioned to this in this business.” prh

January

/ February / March 2017 | rowhome magazine | 69

PRHBUSINESS

Frank family traditions

Return to Philadelphia with Revolutions at Penn Treaty

by Brenda Hillegas

I

photos by Scott Weiner n 1906, Atlantic City-based Samuel Frank began Frank Entertainment Companies as a movie theatre business. He opened the first “talkie” theatre in Philadelphia in 1920 with the partnership of Jack Warner (the force behind Warner Brothers). Samuel moved to California shortly after to benefit his wife’s health and to begin working for Warner Brothers. Over the many years that followed, Frank Entertainment owned, operated, developed and managed more than 150 entertainment venues including motion picture theatres,

BUSINESS

arcades, restaurants, nightclubs and family entertainment centers.

The latest of those ventures is Revolutions in Fishtown. The new 52,000 square-foot upscale family entertainment venue features a bowling alley, arcade, full service bar and restaurant, live music stage and a 21-and-over “club within a club.” Though not a new type of entertainment space – Revolutions has four other locations throughout the U.S. – this one is a new concept in this area and special for the Florida-based Frank Entertainment Companies. It marks the return to the family’s Philadelphia roots.

“The family went back to the shore where they developed, owned and operated all the drive-in theatres Atlantic, Absecon and Circus Drive Ins - and in the area from Hammon-

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ton to Atlantic City, and eventually the first twin theatre in the U.S. in 1966,” says Samuel’s grandson, Chairman/CEO Bruce Frank, of the company’s varied properties. They later introduced stadium seating to the area’s movie-going experience.

Now, Bruce Frank (whose parents graduated from Temple University) and COO/CFO Rob Reynolds (a Drexel grad), proudly continue the Frank family traditions in Fishtown.

“Northern Liberties is an up-andcoming residential and family-friendly area located on the waterfront, in the heart of a metropolitan city,” says Bruce Frank. “So neighboring Fishtown is a perfect location.”

Flair Street Bar, as well as the Burger & Beer Joint, are unique to Philadelphia’s Revolutions, making this location the flagship spot. Soon, though, Frank says Flair Street will be

| rowhome magazine | January / February / March 2017

available at all Revolutions locations.

As for Burger & Beer Joint, “[It’s] a perfect complement to our upscale and family friendly environment.”

With an extensive lineup of burgers named after classic rock song titles (“Hotel California” and “Mustang Sally” are a few) – not to be outdone by the 10-pound, manhole cover-sized Mother Burger - grabbing a bite before shows at neighboring music venues or comedy clubs is a new and true Fishtown pairing. Of course, there’s more than enough of a performance at Flair Bar, where acrobatic bartenders mix your drinks (the movie Cocktail should come to mind) with a flair. Revolutions also doubles as a high-end sports bar with plenty of HDTVs (including one huge sixfoot hi-def projection screen above the pins at every bowling lane) and a sports “wall of fame” with vintage pro sports jerseys from Mike Schmidt, Julius Erving and other Philly legends, including Flyers scoring great Brian Propp, who recently came to Revolutions to be formally inducted for charity. Don’t forget that full redemption prize arcade with more than 35 video games, billiards, shuffleboard and more. “Look forward to fun, and

that includes being entertained with nightly programs such as our Ladies Nights, salsa dance lessons, LGBTQ events, sports and sporting legends, fun and family leagues, contests and much more,” Frank says of Revolutions in 2017.

Next year, and for years to come, Frank says the company also will continue one thing that the Frank Family has done for generations support the Will Rogers Institute and children’s charities. “We continue that commitment each and every year at all of our theatres, and now at Revolutions. The Will Rogers charity provides respiratory research and surgery free of charge to its patients and is totally supported by the entertainment industry. We are proud to be a part of its rich history.”

Drinking and nightlife aside, family fun and traditions will always come first for the Frank brand. “I have created and operated many various entertainment and dining experiences.

Revolutions is one of the most fun and thought provoking businesses. It requires attention to entertainment, bowling, arcades, music, food and beverage, trends in design. The company is highly committed to the brand.” prh gohomephilly.com

Business Spotlight

Philip Rinaldi He focuses his energy on giving back

by Larry Gallone

F

or Philip Rinaldi, CEO and Chairman of the Board of Philadelphia Energy Solutions, his dedication is twofold. First, to his chosen profession developing businesses in the fields of energy, chemicals and natural resources. And second to his work and support of the community in general and education in particular.

Rinaldi and his partners at the Carlyle Group formed PES in 2012 to acquire the Philadelphia based oil refining assets of Sunoco. The 1,300acre tract of property along the Schuylkill River between the airport and

BUSINESS

Center City houses the Point Breeze and Girard Point oil refineries. It is the largest oil-refining complex anywhere on the Eastern seaboard, processing 335,000 barrels of oil per day. Sunoco was in the process of permanently closing it down when PES saved the business and 903 jobs. It has since added another 250 jobs. Rinaldi also founded the Greater Philadelphia Energy Action Team (GPEAT) at the Chamber of Commerce, the primary advocate of creating a Marcellus gas based energy hub in Philadelphia.

Rinaldi, who prefers to be called Phil, grew up in Belleville, NJ, a middle-class suburb of Newark. “It was a terrific place to grow up at that time - a community overwhelmingly made up of the post-war Baby Boom generation,” he says. “Our parents lived through the Depression, fought in World War II and were the driving force for the incredible economic boom of the era. Kids in town were often the first in their families to become collegebound and were imbued with absolute certainty that anything was possible through education and hard work. It was the Ameri-

can dream.” Phil emphasizes that the personal security he felt growing up in such an environment was an important factor that made him comfortable with taking risks and relying on his own abilities – secure enough to nurture an entrepreneurial mindset.

Mathematics and science were his forte, he says. He was awarded a fellowship to study advanced number theory at City College in New York while he was still in high school. Phil went on to earn his BS and MS degrees in Chemical Engineering from New Jersey Institute of Technology in 1968 and 1976, respectively.

“I believe passionately in what I do. Energy.

Chemicals. Natural resources. These are businesses that help make everyone’s life better.”

Although he has enjoyed enviable business success, he prefers to talk about giving back.

Phil is the Emeritus Chairman of the Board of Overseers and a continuing Board member at NJIT. He is also a Trustee of Drexel University and serves on the Board of Drexel’s College of Engineering. He has personally endowed scholarships at NJIT and through PES, has provided several scholarships to students in the Philadelphia

January

region. Phil even helped establish After School All Stars, an educational program aimed at giving at-risk middle school children a positive thirst for education, in Philadelphia and Newark.

Rinaldi says he is very proud that he’s helped to raise millions of dollars for worthy causes throughout the community including the United Way, the Heart Association, the World Trade Center, Drexel, NJIT, Roman Catholic High School, After School All Stars, the Justinian Society and many others.

PES provides scholarships to a number of organizations. One example is its four-year engineering scholarship granted to a deserving recipient through the South Philadelphia Business Association. Pointing to the generosity of the PES employees, he said the company adopts kids for the holidays in communities throughout Philadelphia, each year.

Employees are key contributors to United Way as well as volunteers in support of PES philanthropic partners in the communities.

And finally, Phil Rinaldi is deeply tied to his Italian heritage. He is active with the Consul General of Italy in Philadelphia, the Italian Ambassador in Washington and the National Italian American Foundation. He loves Italian food and Italian music. Even his yacht was built in Italy. He was able to take his entire family, including an aging father and his two sisters, on a month-long tour of Italy, stopping in the villages of each of his four grandparents. And that priceless “MasterCard Moment” came when he saw his father touch the wall of the house of his mother. prh

/ February / March 2017 | rowhome magazine | 71

PRHBUSINESS

A Night In

Italy

photos by Andrew AndreozzI

The 1492 Society hosted a Night in Italy at Galdo’s

Catering & Entertainment. Featuring Jerry “the Geator” Blavat, the group honored the late Patrick S. Pasquariello Jr. and ABC 6’s Alicia Vittarelli. The Society also honored South Philly’s “Battle of the Cheesesteaks Stars” Frank Olivieri (Pat’s King of Steaks) and Geno Vento (Geno’s Steaks). Ticket proceeds benefited the 2016 Columbus Day Parade. The 1492 Society is a non-profit organization that plans and produces the Columbus Day Parade in Philadelphia. The group promotes Italian American causes and is fighting to keep Columbus Day on the nation’s calendar.

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or the Boomers, the image of Dr. Steven Kiley riding his motorcycle to work on the hit TV show Marcus Welby, MD couldn’t possibly have happened almost 50 years ago?

STAND The Millenials may know him as actor Josh Brolin’s famous dad. The teens and tweens can catch OVAT ING him on the CBS sitcom, Life In Pieces. Philadelphia RowHome Magazine was only six years young when ION JAMES James Brolin walked into our photo studio to shoot the pre-launch cover for the popular musical film BROLI N – Standing Ovation (Kenilworth Films). Brolin, one of the movie’s producers and friend of writer/director Stuart Rafill, joined Philly’s favorite movie production team – Diane Kirman, Jennifer Tini, Krystal Tini and Monique Impagliazzo – on the cover of our summer 2010 issue.

PRH caught up with the larger-than-life actor – he’s 6’4” – before the holidays at his home in L.A. He gave us the skinny on his Hallmark holiday movie (I’ll Be Home for Christmas. His wife Barbra Streisand sings the title track), his Life in Pieces sitcom and his home on the range (Yes, he’s a real life cowboy).

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PRH: How did you get into acting?

JB: In the early 1960s, I was working on the set of a TV episode of Bus Stop for the meanest director ever.

I asked myself, do I really want to be a director?

Then I started going to different workshops every day. I figured, if I’m going to do this, I’d better study, study, study.

Once I started acting, I kept going back for more. You never get over the infection (of acting). When you have 70 people around you and you shoot and create and carve. Everybody loves the movies.

PRH: Any hobbies?

JB: I love cars. My first car was an old Ford. It had no engine.

I had it

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towed to where we lived. I used to sit behind the wheel and imagine myself driving.

I drove racecars for 5 years.

Porsche, Renault, Sebring.

Competitive cars. As you get older, focus and fatigue set in. Never rest your mind while you’re racing a car.

I like taking things apart.

I took my dad’s watch apart when I was a kid. I never told him about it. I figured he would think he dropped it somewhere and it shattered.

I love nature. Deep sea fishing.

Riding horses along the coast.

No matter how nutty you get, nature is the best drink for you.

PRH: Best friend growing up?

JB: Doug Wheeler. He’s a well-known artist.

PRH: Favorite song?

JB: I Only Have Eyes for You. I really liked R&B. I was into Sinatra.

PRH: Tell us something we don’t know about you.

JB: I was a horse and dog trainer for 13 years.

When I was 4 or 5, I loved Gene Autry and Roy Rogers. I wanted to be a cowboy. I decided to breed and deliver horses to trainers. I enjoyed taking a young horse and training it.

I built houses for a while.

I owned a lumber and ranch

| rowhome magazine | January / February / March 2017

supply company with another longtime friend - Nick Fortune.

PRH: What do you do in your spare time?

JB: I have 200 books on my Kindle. I like to read. Then move onto something else and come back to it later.

PRH: Tell us about Life in Pieces.

JB: When I saw the original pilot, I was absolutely hysterical. It reminded me of my own father who drank after 5 but was very serious before 5.

When I’m walking around the set of Life in Pieces with a Mai Tai, it is a tribute to my dad.

PRH: Why do you think Life in Pieces is so popular?

JB: People like Life in Pieces because they relate to it. The generations, the situations.

It’s a realistic view into family life where everyone shares the same space even if they don’t share the same viewpoints. Are we better off than we used to be? What can we do better? Good comedy is based on things we can reflect on or misunderstandings that happen in our own lives.

PRH: What is your favorite thing to do in Philly?

JB: Eat. Everything is delicious.

PRH: Do you have any advice for family life today?

JB: There has to be guidelines for kids. Structured time for families. I wasn’t raised wealthy. I could tell very early on who was going to crash and burn. Their parents weren’t around. Kids have individual personalities. Parents ask themselves, could I have done something differently? Something more? As a parent, it’s our responsibility to provide support, guidelines, love.

PRH: What’s the best advice anyone ever gave you?

JB: It came from my grandfather Alan Mansur.

‘They’ll always tell you the end of the world is coming and it never does.’

‘They’ll always tell you it’s too late to buy real estate. That will never happen. It’s never too late to buy real estate.’

PRH: Do you have a message for your Philly fans?

JB: Hold tight. It’s alright. I can’t wait till I get back to Philly for some more great food.

(Editor’s Note: In honor of our friend, James Brolin, PRH included a recipe for Beef Cannelloni, one of his favorite dishes. See page 40) gohomephilly.com

Smallz & Raskind/CBS © 2015 CBS Broadcasting Inc. All Rights Reserved.

PRH: Favorite pastime as a kid?

JB: I was 10 when I discovered a camera.

My bathroom was my darkroom.

I always loved film. I was editing when I was 15.

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ell it finally happened. I am signed to write and produce a feature film based on the life of former Middleweight Champion of the World, Philly’s own, Joey Giardello, aka Carmine Tilelli. The Tilelli story is by his son, Steve Tilelli, and the executive producer is Steve’s cousin Frank Bisignano. To make it even more of a family affair, my wife Lynn, negotiated the deal.

Boxing will be the backdrop but the heart of the story is about “la famiglia” (family) and “amore” (love).

Most Philadelphians have visited the 12-foot sculpture of Joey Giardello at 13th and East Passyunk Avenue. I can’t wait to get to work.

It’s about time Philly’s professional sports teams started to play like winners, not losers. You pick the sport and the story is the same. Not playoff ready either now or in the near future. The sports franchises should look toward Temple football and Villanova basketball for championship performances. Oh, by the way, I graduated from Villanova and spent one year at Temple Law School.

I will be in NYC to film additional exterior scenes for the Life and Death of John Gotti feature film.

It’s great to film in the Big Apple over the Christmas holidays. The film, which I wrote and act in, will be released by Lionsgate in April.

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rmed with a unique sense of comedy and a seemingly endless supply of pranks, Lance Stewart (aka Lance210) has skyrocketed to the top of the social media world. Look up any one of his online accounts and you will find followers and fans in the millions. It’s a feat that Stewart is rightfully very proud of. “It’s pretty insane! I mean, I work my butt off trying to get the best content that I could possibly post for people,” he says.

Short, quick prank clips propelled the South Philadelphia native to the tops of Vine, a network comprised of people sharing six-second long videos. After amassing a following that was over six million strong, Stewart began to look for bigger targets. “I saw that Vine was on the decline so I started to focus on other social media websites like Facebook.”

One network after another, Stewart’s fan base grew larger and larger. “It’s definitely overwhelming but I work hard for it.”

His Facebook page is approaching nine million likes. Instagram? Over three-anda-half million followers. He just recently surpassed the two-million subscriber mark on Youtube. Videos like the infamous “real life Fruit Ninja” clip where he accidentally sliced a part of his finger off have only added more fuel to the roaring flame.

Nowadays, Stewart, who splits his time

| rowhome magazine | January / February / March 2017

between New Jersey and Los Angeles, does not miss a day when it comes to posting new material. Daily vlogs are his main focus. The pranks have not gone away, but more of his personal life has been worked into each of the postings. “It’s like a reality show. It gives them an idea of what goes on throughout the day.”

Between managing each account, developing new materials and manning much of the production work, Stewart’s plate is never empty. Ever since the beginning, quality always has played a major part.

“When I post a video and I see it performing poorly, it drives me to post better content,” he explains to me as we discuss the makings of great videos. “I’m always looking for the stuff that will make the majority of people laugh the most.”

Looking ahead to the future, Stewart has his eyes set on his next ambitious project - conquering television. He fills me in on his project with the production company behind MTV’s Scream and Teen Wolf.

“We’re currently working on a show with DiGa Studios.” This does not mean the end of his much beloved daily vlogging. The series will be intertwined with Stewart’s staple and work to showcase what goes on once he puts his camera down. Given his track record, it will only be a matter of time before Stewart makes the leap and conquers the next big screen. prh

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End hunger & food waste in Philly ➺

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Yep. There is an App for that

ith the holidays behind us, chances are many of us can look back and recall being surrounded by mountains of food – piles of pastries at the office party, festive family dinners.

Maybe the neighborhood cookie swap left you with more leftovers than your Tupperware could carry home. It is indeed a season for eating. The problem is, we often misjudge how much we really need and ultimately, a lot of food is wasted.

Let’s flip things around now and consider the other side. Did you lose a job recently?

Are meals anything but abundant? Has food been in short supply because the paycheck can only be stretched so thin? Maybe harsh times and bad luck in life has led to home-

lessness and a meal is merely whatever has been left in the trash. There are countless reasons why people can find themselves food insecure. But the frustrating thing is, it doesn’t need to be this way. The team behind the Philly food app “Food Connect” believes that, too, and is using technology to combine the desperate need for food with the fact that excess is everywhere.

Founder Megha Kulshreshtha says, “With an estimated 70 billion pounds of food wasted in America each year, we knew we needed to form a collaboration to rescue as much of it as possible for those facing hunger in our area.

From alleviating hunger to optimizing our food economy to reducing waste in our landfills, the benefits of donating surplus food are multifold and we’re thrilled that some of the city’s top hunger-relief organizations have joined forces to do something about it.”

The app’s concept came during the Democratic National Convention when the potential for food waste was high. This was something the city’s leading anti-hunger organizations

by Kerri-Lee MAYLAND

suspected might be the case. Sure enough, leftover prepared and packaged food was in abundance at the end of the day at each of the venues playing host to DNC events.

A collaboration kicked in featuring the city’s top food share programs and became known as “Operation Food Rescue.” Food quickly found its way to food banks, pantries and emergency meal providers. In the eight days leading up to and including the DNC, the app collected 11,239 pounds of food (about 9,366 meals).

HOW IT WORKS.

If you or your organization has extra food, or know that you will have extras in the near future, you can schedule a pickup right at your door using the app. The donation is put into motion immediately and delivered so that it might be consumed the same or next day.

While most food is accepted, food cannot have been previously served, contain alcohol or been in violation of food safety standards.

| rowhome magazine | January / February / March 2017

WHY DONATE?

Your donation helps reduce hunger, accepts and acknowledges social responsibility, and on a very pragmatic level, your donation can be used toward taxes (yes, they are tax deductible). Hunger around the world is a well-known fact but here in the US, in Philadelphia, it’s far too real and way too common. Did you know 1 in 4 Philadelphians goes hungry? There are hundreds of food pantries and soup kitchens in the city proper and nearly all of them run out of food at some point during the year. If you think you are untouched by this need, consider this: many in need of a meal find themselves in that circumstance because of recent job loss or illness. Food insecurity can happen to any of us.

JUST DO IT.

Getting started is perhaps the best (and easiest) part. According to Food Connect, “…the amount of time it takes to throw away excess food is approximately the same amount of time it would take to package it and schedule a pickup time.” Pull out that smartphone and download the app for iPhone or Android. You can also help the cause by keeping the meals moving. Food Connect is always looking for drivers with their own vehicles to help with the pickups and deliveries. Visit www.foodconnectapp. com to learn more.

Ending hunger and preventing food waste in Philadelphia. Yep, there is an app for that. prh gohomephilly.com

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F

is medicine and medicine is food

by Robert L. Woodard The Wynnefield Barber

ood can take you on a journey of cultural tradition that spans around the globe.

Each culture has a method to their madness about what to eat or what not to eat.

However, looking at it from a cultural tradition perspective, the environment and where you come from plays the biggest role in why you eat what you eat. If you are an Eskimo who lives in cold weather, your diet consists of fat and blubber. It makes you wonder, how can eating that much fat be good for you? The answer is that your environment paints the picture. If you lived in Africa, it would not be good for you to eat high amounts of fat because the heat mixed with excess fat would cause health problems in hotter regions.

Philadelphians have an advantage. We experience hot and cold weather. There are people from various parts of the planet living here. Food and traditions become a part of many conversations at Woodard’s Barbershop in the Wynnefield neighborhood. Barbers were the original doctors. Since I talk with many doctors, I learn quite a bit about health related issues.

Food is medicine. Medicine is food. The application of food according to your environment is key to good health. We have many cultural neighborhoods just waiting to share their diverse cultures with others. However, most cultures celebrate their traditional ceremonies separately from other cultures. So the Barbershop Talk Human Family Day became a reality to help bring cultures together – to learn from other diverse cultures how they handle healing with plant-based foods.

It is said that Hippocrates of Kos was the Father

of Medicine, but if you go back in time, there was the Egyptian priest Imhotep. He was known as one of the first healers. Dr. Sebi of the USHA Institute, who recently passed, was one of the latest healers in modern times. They all used food as medicine.

Human beings will return from whence we came - ashes to ashes and dust to dust. Returning to the dirt is just a part of us. Out of the darkness of dirt comes the medicine of life – plant-based food.

How to eat to live becomes a key component to our health. Learning from each culturally rich tradition will help us not only survive, but learn how to live together. Living life is a gift and human beings are our most valuable natural resource.

I thank Mayor Jim Kenney for going to the United Nations and taking the spirit of our city with him. As a result, the Barbershop Talk Human Family Day Foundation is asking him to be the recipient of our “Good Neighbor of the Year” Award. His visit to the UN was historical and I’m proud of our “City of Brotherly Love and Sisterly Affection” and its representation of all the diverse cultures here. Uniting in spite of our cultural differences is the key to a better world society.

I look forward to our press conference in memory of the sacrifices of one of our greatest neighbors on Earth – Dr. Martin Luther King, Jr. Of all of the outstanding sacrifices of Dr. King, he wanted to be remembered only as “the man that tried to love somebody.” We must take these words to our diverse cultures. Then we as Philadelphians can become an example to the rest of the world. How we view race plays a major role in this society. Take the “RACE Test” today at www.

BarbershopTalkHFD.org. prh

Open 7 Days

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| rowhome magazine | January / February / March 2017

gohomephilly.com

PRHWRITERSBLOCK food

International Language the

Debbie Russino

by

S

o much of the context of RowHome Magazine has been based on our love and obsession with food. Everyone gets excited to share their recipes and the special touches we put in them to create our own personal dishes. A crowd always seems to gather with the mere mention of a new recipe. It’s a subject that never gets old. I was raised in the Italian-American culture so food was paramount in our home – generations of relatives at our table any time of the day or night. I was brought up to believe that life was a combination of magic and pasta. I still do.

My father owned a fruit and produce store that was connected to our home. Selling food was his livelihood and his way of providing for us. At certain times of the year, he sold fish, crabs and shrimp.

The crabs were in a big brown barrel with a lid and their claws would pop out of the top because they

were trying to get out. As a child, that was scary to me. But it also made me feel kind of sorry for them knowing that a pot of boiling water awaited them – signaling their ultimate demise. Crabs and spaghetti has always been one of my favorite meals.

I add grated Locatelli cheese to my crab gravy for some extra flavor. Unconventional perhaps, but it really gives it a delicious and savory taste.

Dinner at my house was 6:00 when Dad closed his store. We ate together as a family every night and those nostalgic times created many wonderful memories for me. I have come to realize that if we are not talking about food, recipes or the newest and best restaurants in the city, we simply are not talking. Food is a major part of who we are and I am positive it is the same for people from many walks of life. We may all come from diverse cultures, but when it comes to food, our language is universal. It is the subject that brings people together.

Any type of social call or gathering involves a

pot of coffee. Before you know it, there is a meal on our table and pastries to follow. It’s our way of showing hospitality. There is no more sincere love than the love of food. My mother and uncle made homemade pizza every Friday night and fried dough sprinkled with sugar for dessert. Sunday, Tuesday and Thursday were the nights we had pasta. Homemade bread and salad were always on our table. These memories have become my treasures because the main ingredient was love.

I will end my story with something I recently tried for the first time. I baked my meatballs and sausage in a pan sprinkled with olive oil, adding fresh chopped garlic and hot pepper flakes until they were browned on each side. Then I put two cans of crushed tomato, lots of grated cheese, seasonings and the drippings from the pan in a crock pot, simmering on low all day. It was one of the best I’ve ever made! Simple, but delicious! prh

Bon appetit everyone!

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I

n college, writing helped me navigate through the darkness that is my charred and empty soul. Not really. I’m about as dark as a sheet of loose-leaf paper. I started writing song lyrics and a smidge of poetry, which led to writing short stories. The title of that first story – “Wake up. It’s Christmas” – takes place on a cold Saturday in December while my father and I hang Christmas lights in Philly. I read it every year around the holidays and find it hard to resist editing every other word. Despite my inclination for a rewrite, I adore how accurately it describes the wonderful traditions I shared with my family each and every Christmas.

After a hearty lunch (that took my father exactly six seconds to eat), we would venture out, back into the unforgiving cold. Now, all I had to do was to wrap the exposed wire protruding from the laurel around the rope and have Dad pull it up to the third story window. Then, I’d run upstairs and hold my father’s legs while he dangled his torso outside of the window securing the laurel and lights around the cup hooks. My father, an engineer by trade, somehow believed that a 100 pound boy would be able to hold back his 245 pound body from falling right out of that window.

But in all those years of hanging the Christmas lights, my father never fell. The air conditioner fell once from the dining room window, but that’s another story…

I chose the above paragraph from my first story because you never can tell what events trigger someone to start writing. If my daughter Regina decides that she, too, would like to try her hand at creative writing, maybe her first story would also be a fictionalized version of hanging Christmas lights with her father. Her story, like mine, would be a joyful over-exaggeration of her experiences on a cold December afternoon. Her story would have a slightly different ending because, unlike my experiences with my father, her father fell.

Dad, a rugged but lovable manly-man, scoured the neighborhood in search of a ladder long enough

| rowhome magazine | January / February / March 2017

to reach the snow covered peaks of our house. We were losing daylight so dad decided to give up the search and scale the side of the house via the downspout. With the Christmas lights clenched tightly between his teeth, he started his ascent. About halfway up the side of the house, dad asked me to toss him his coffee cup. I suggested that it would be safer for me to hand it to him through the upstairs window once he had reached the roof. He almost finished saying, “Where’s the fun in that?” when he hit the ground. Don’t know why he’s always asking me to throw him things, but I was happy to see him hop back into action and, with my assistance, finish hanging the lights on the lower level before the ambulance arrived. That’s not exactly how it happened but it is a bit more fun than, Dad scared me to death when the ladder slid out from under him causing him to drop like a rock onto the unforgiving cement pavement below. After a quick trip to Rothman confirmed dad fractured the radial head of his left elbow, we completed the decorations and they looked great!

I don’t know if my daughter will ever decide to write that story, but I’m positive she’ll never forget that day in December 2016 when we decided to decorate the outside of the house. Brenda told me this issue was about food. Thank goodness I didn’t decide to make a batch of pizzelles and write a story about it. I might have burned the house down. prh gohomephilly.com

Happy

New Year 2017

John J. Dougherty Business Manager IBEW Local 98

PRHWRITERSBLOCK

by

Lou Pinto

LOUIEISM

[lu–ee-is-sum] noun

E

1. a saying, inspiration or a thought to ponder from the perception of Louie Pinto (LP).

2. a creative sentence or thought causing a smile; also known to sometimes give that smile an uncontrollable reaction causing laughter. 3. original definition: verb, an unintentional action done by a young Louie Pinto unlike any other way someone else would do it . 4. proper noun, an uncontrollable happening or anomaly created by the universe affecting LP. very day on my South Philly Born and Raised Facebook group page, I say “Good morning Beautiful Downtown World!” Then I ask what’s going on and usually end the post with my “LOUIEISMS”.

My childhood friend Mike Gonella coined the term “Louieism.” At Kirkbride Elementary, I would either say something that would cause a chain reaction or things would happen to me because I was in the right place at the wrong time (or the wrong place at the right time). Mike would say, “There’s another Louieism!”

I was the kid who would ask and answer questions in the most unorthodox way. At Thomas Jr. High, Mr. Hackney, our woodshop teacher, asked everyone what they wanted to make. Most students would say a pencil holder or a tie rack. I said a China closet. The kids laughed at my questions and remarks (sometimes even the teacher laughed) and I never understood why. I love making people laugh just by being me.

“Louieisms” are also anecdotes that have happened to me all my life. Example: After a wedding ceremony in South Philly, the bride, groom and wedding party customarily drove around the neighborhood (each couple in a separate car) with blaring horns celebrating the nuptials. They usually ended up down the Lakes (FDR Park) for photos. Back in the day, I was a driver in a wedding. Un-

88

known to me, there were two ceremonies at the church that day. When the cars got in the procession to follow each other, I followed the wrong wedding procession and ended up in Southwest Philadelphia.

The couple I was driving kept asking where we were going and I was wondering myself until I realized we were with the wrong group. This was before cell phones so when I figured it out, I drove to the Lakes to find our group waiting.

They all laughed knowing this was something that could only happen to me.

The last type of Louieisms are those of wise words and inspirational sayings.

Here’s one that everyone knows. Life is short and it is always your choice on how to live it. Everybody dies, but not everybody lives. Choose to live a happy life. Get out there every day and “Live Life on Purpose!”

| rowhome magazine | January / February / March 2017

Some of my Favorite Louieisms If two people on opposite sides of the Earth each dropped a slice of bread, would the Earth briefly become a sandwich?

I totally failed a safety and health course, today. The question was, “In the event of a fire, what steps should you take?”

Apparently, “really big ones” wasn’t the correct answer!

I don’t mean to brag, but pretty much every pot I’ve ever watched has boiled.

I have a reoccurring nightmare that I am startled by bank robbers who shout “EVERYBODY GET DOWN!” and I get shot in the face for dancing.

Tomorrow. I am going to dig up the time capsule I buried when I was a kid. Can’t wait to see how big my puppy has gotten!

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PRHSCHOOLYARD

Looking to rent an electric guitar?

Head to the Library

T

he Free Library of Philadelphia is lending out more than just books these days.

As a part of its Musical Instrument Collection, anyone with a valid library card can check out musical instruments.

Those under 18 can even rent out instruments as long as they are with a parent or guardian. The library’s Parkway Central branch, 1901 Vine Street, has a variety of instruments available for rent including string instruments, electric guitar, electric bass, mandolin, banjo and even a ukulele.

When a cardholder rents an instrument, it comes fully equipped with everything you could possibly need during your rental period, including a storage bag, tuner and a strap. Electric instruments also

!

by Nicole Devereaux photo by Perry Genovesi

come with a small amplifier and cables to connect.

This program not only encourages individuals to engage in music, but also enables them to play music where they want, whenever they want.

Those who borrow these instruments can jam out throughout the city. No matter where you choose to play your music, the library is interested in hearing about your experience through social media, using the hashtag #FLPMIC. It is also exciting because those of any skill level can learn or improve on the ones that they already have.

“That’s what’s great about this program - musicians at any spot in the skill spectrum (from virtuosos to folks who haven’t played a note), have been enjoying the collection,” says Perry Genovesi, Music Department Librarian. “Folks who’ve borrowed have used instruments with their own guitar pedals to augment their sound, have learned songs,

tried mastering the basics and more. We’re thrilled this little pilot program has really launched and has so much positive energy behind it.”

The library is looking to expand the instruments in the Musical Instrument Collection (MIC) by adding student-scale and left-handed instruments.

By doing this, everyone can have a chance to be a part of this amazing and unique opportunity that the library is offering.

The library is always accepting donations of instruments and accessories. Feel free to donate any equipment that is in good condition to the Free Library of Philadelphia. Music can be a creative pathway for some people and the library is giving individuals a chance to let their creative juices flow.

For more information on the MIC, visit freelibrary.org, or contact a music librarian at 215.686.5316 or erefmus@freelibrary.org. prh

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PRHon the corner

Mural Mural ON THE CORNER with Mark Casasanto

On the Wall

PRH: It was great to see you back in Philadelphia and being an integral part of the festivities.

Frankie Avalon: You know what, I didn’t know what to expect, but, I said to myself, ‘Hey, my face is up there [on the mural], I’m going back.’

And that’s exactly what I did.

Judi Martino (wife of Al Martino): I intended to be there all along. My daughter Alison and I flew in from California because every time we were back here, Al always received the warmest greetings and tremendous support.

PRH: Is it possible to describe what this project means to you?

Janet Alvarez (daughter of Danny Cedrone, iconic guitarist for Bill Haley and the Comets (Rock Around the Clock) and member of the Rock and Roll Hall of Fame): We are ecstatic he’s there!

It’s like he’s alive, singing and playing his guitar.

Jimmy Darren: It’s beautiful…really, what an honor and tribute.

92

Fabian Forte: To be remembered in this way, I am grateful to Philadelphia.

(The Three Stooges), and so many more who went into acting, for instance.

Charlie Gracie: To be acknowledged by one’s hometown is heartwarming, a distinct honor. To think I grew up a few streets away and passed there on foot thousands of times.

CG: Who could imagine being on a mural with several buddies of mine? Jimmy Darren and I went to Southern High (South Philadelphia High School) together. And Danny [Cedrone]…he was a guitar hero of mine!

JM: Al would’ve been super proud and just thrilled. He grew up right around the corner at 15th and Tasker.

Some of his earliest performances were at the bar right across the street (currently The Dolphin Tavern). I can only imagine what this would have meant to his parents.

Bobby Rydell: I’m flattered that local fans still embrace me and come see me perform.

PRH: How do you explain that particular era of talent deriving from the Philly area?

JD: That’s a good question.

The mural is only the tip of it. I mean, everyone in South Philly was so musical.

There’s Mario Lanza, Buddy Greco and even Larry Fine

PRH: There are images of hit records from the various artists on the bottom of the mural. If there was an interactive button that could play just one of your songs when pressed, what would you like it to play?

FF: Definitely “Turn Me Loose”.

CG: The song that basically started the CameoParkway label, Butterfly.

Hit #1 in USA 1957!

BR: You mean you have to guess? “Volare.” It’s my signature song.

PRH: For you and your family, this was indeed a labor of love. Can you explain?

| rowhome magazine | January / February / March 2017

JA: My dad wasn’t originally included on the first mural (9th and Wharton Streets) and almost didn’t make this one either. My husband Carlos (King Arthur) found out about it over the summer. I immediately reached out to Jane [Golden] with the Mural Arts Program. She apologized but said she never knew about my dad. So, I guess you can say I spearheaded the effort to include my father.

PRH: What is it about South Philadelphia that makes this kind of tribute so much more special?

FA: I love my neighborhood.

I never, ever forget where I’m from and that’s what makes this even more amazing.

JD: You know, I plan on getting back to see it in person. I have a picture of it right here in front of me, but, I just got to get in gear and get back. I have great friends that I love to see and just love Philadelphia.

FF: Home is where my heart was…always!

CG: I think each of us tried to bring honor and respect to our families and our hometown. Wherever I go in the world, I proudly proclaim my South Philly heritage. Trust me, they are well aware of our famous neighborhood!

JM: There’s just a special spirit in South Philadelphia and really so much to be proud of. Just look at that

wall…so much talent!

BR: Frankie, Fab (Fabian) and I talk about this often. It’s still exciting to know that our local fans still support us.

PRH: Jimmy Darren credits you as the man that keeps everyone together, a driving force behind the mural and the person to call if you need your house remodeled or anything else in Philadelphia. Your thoughts on inclusion in the mural?

Jerry “the Geator with the Heater” Blavat: Myself, Kerry Pacifico, Frankie (Avalon) and some others supported the project from the onset. I look at it this way. I’ve been blessed by this audience all my life. The mural is a legacy to all the wonderful performers that have played and become a part of my life and the lives of so many.

PRH: Final thoughts?

CG: The mural is just as much a testament to the good people down there, both past and present, as it is to the performers who adorn it.

JB: Just as important, the beautiful work of art will serve as a reminder for all to see and ask, especially future generations, who were these performers and what did they do? For me, it’s that simple.

Congratulations from Philadelphia RowHome Magazine on a job very well done! gohomephilly.com

Photo credits: South Philadelphia Musicians Remix mural dedication, October 15, 2016, Broad & Tasker Streets. Photo by Steve Weinik for Mural Arts Philadelphia

B

y now, it’s no secret, there’s a new mural greeting travelers going north on Broad Street in the heart of South Philadelphia. At Broad and Tasker, the local stars of the Bandstand era prominently adorn the brick and mortar high above the very streets of dreams they once walked on the road to collective stardom.

On an absolutely glorious autumn afternoon, a generous crowd of fans, neighbors, dignitaries and curiosity seekers gathered at the intersection to celebrate block party style.

Abbondanza! Hoagies, soft pretzels and the music of the era! Could there be any other way?

I recently had the unique opportunity to chat with some of the subjects and families of those perched high on the wall. Their reflections on the project, the festivities and the neighborhood they once called home have proven yet again, while you can take the person out of South Philly, you can never take South Philly out of the person.

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Security Services

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

_____________________________ SPI Security Services Inc.

2440 Federal St. Philadelphia, PA 19146 215.338.0800 www.spissecurityservices.com

_____________________________

Senior Services

Always Best Care Senior Services Specializing in In-Home Care and Assisted & Independent Living Placement

Joe Clayback 267.812.5744 jclayback@abc-seniors.com www.abcphillybristol.com

_____________________________ Senior Companionship & Home Helper Carmen DeSanto 610.908.4811

Meal preparation, grocery shopping, light housekeeping. 30+ years of experience.

References available.

_____________________________

Spa Services Bella Angel

158 N. 3rd St. Philadelphia, PA 19106 856.227.7774 www.bella-angel.com

_____________________________ Hot Hands Studio & Spa 2545 S. Broad St. Philadelphia, PA 19148 215.467.9666 www.hothandsphilly.com

_____________________________ Philly's Nail Spa

Wellness and Beauty Spa Refer three customers and get $20 off the service of your choice!

2502 S. Broad St. Philadelphia, PA 19145 215.271.9831

_____________________________

Specialty Foods & Catering Amici’s Deli

Authentic Italian Deli & Catering 2355 S. Woodstock St. Philadelphia, PA 19145 267.930.3235

_____________________________ The Beer Peddlers

1942 S, Christopher Columbus Blvd.

Philadelphia, PA 19148 215.755.2337 www.facebook.com/beerpeddlers

Big Nick’s Cold Cuts & Italian Specialties 1311 W. Moyamensing Ave. Philadelphia, PA 19148

(Between 13th & Broad on Moyamensing)

215.952.2500

_____________________________ Cannuli’s Sausage

1640 Ritner St. Philadelphia, PA 19145 215.468.7997

_____________________________ Dad’s Stuffing

1615 W. Ritner St. Philadelphia, PA 19145 215.389.3237 www.dadstuffings.com

_____________________________ Dew’s Deli

1710 S. 10th St. Philadelphia, PA 19148 215.465.4890

_____________________________ Giovanni’s Italian Catering

Located in the heart of South Philadelphia

267.439.0779 giovanniitaliancatering@gmail.com www.giovannisitaliancatering.com

_____________________________ Mike's Hot Dog Cart 24th & Passyunk

_____________________________ Swan Caterers

Now serving at 2 locations 2015 S. Water St. Philadelphia, PA 19148 215.389.8888 1500-02-04 Shunk St. Philadelphia, PA 19145 215.389.2045 www.swanwaterfallcaterers.com

_____________________________

Tailoring / Custom Clothing Alana Ferr Atelier

Clothing/Accessories/Custom Clothing/Alterations

2403 S. Broad St. 215.336.6166 www.facebook.com/Alanaferr www.alanaferr.com

_____________________________

Travel Services

Travel with Pam Draper

Full Service Agent 856.956.3532 TravelWithPamDraper@gmail.com www.TravelWithPamDraper.com

Join the PRH Business Network!

Call Carol at 215.462.9777 or info@gohomephilly.com

Soup’ s On D E SS

RE

P RHPRESSED

kson rette Rota Jac

T

by Dorette Rota Jackson

raditions. The neighborhood is filled with them.

Some call them old wives tales.

Others call them superstitions.

But growing up in a tight knit town like South Philly, there’s no escaping them. Like precious family recipes, we pass them down from one generation to the next without even realizing it.

In our family tree, we share a few quirky rituals. Like…

Always say ‘God bless you’ after paying someone a compliment. It’s a sign of your sincerity.

If you want to sell your house faster, bury a statue of St. Joseph upside down in your yard.

Don’t put that shopping bag of new shoes on a table inside your home. It’s bad luck.

Oh, and never shop for College Inn broth in December.

I didn’t realize how deep-rooted the soup ritual was in my family until we came up empty-handed that fateful night before Christmas.

It was the end of a long workday and we were heading home from our final meeting before the big Holiday. So much wrapping and prepping to do. So little time. But my mother needed one small favor. ‘Just one quick stop before you drop me off’ turned

96

into a 5-store search for College Inn. I’m minding my business in the back seat of the car pretending to reply to my emails (I’m really playing Candy Crush on my cell phone. Finally made it to Level 350). I prefer not to engage in the soup situation.

Dawn is driving. My mother stakes claim to the passenger seat as she does every workday she spends with her sales sidekick daughter. Dawn calls it the “Mobile Office.” They spend so much time in the car that my mother customized her space with easy-access office supplies. Like stamps, a hole puncher and a marble copy book to jot down messages. RowHome Carol wears a lot of hats as head of Sales for the PRH family business. But the one she wears first and best of all is “Mom.” It’s the eve before Christmas Eve and my mother needed College Inn. Real chicken broth. Not the low fat, low sodium version she picked up by mistake the last time she went shopping. “It tastes terrible. It will ruin my soup.” She’s laying the mother guilt on thick. Dawn is not very merry.

(Dawn) “You had 364 days to buy College Inn. You make the same soup every Christmas Eve. Why did you wait till the last possible minute to buy College Inn?” My mother ignores her. She reaches for the stapler in her door panel and clicks a

| rowhome magazine | January / February / March 2017

few client forms together. “I made 34 calls today. I am exhausted.” She lays it on thick.

She’s really good at this. Dawn pulls into the parking lot of our fifth and final supermarket. Disappointment awaits down Aisle 1.

(Dawn) “There is no College Inn in all the land. Why? Because everyone bought it to make the same soup that you make for the Holidays every single year for as long as I’ve lived.” The Dawn rant continues.

People are starting to stare. My mother picks up a can of salted cashews. She’s determined not to leave empty handed.

(Dawn) “Everyone knows there’s no College Inn on the store shelves from Thanksgiving to New Year’s Day in this town. You think you’d stock up in advance? We all eat the same things every holiday season! Hams, yams, pumpkin pies, eggnog, soup. It’s tradition.”

And there you have it. Without even realizing it, a tradition is born. Who ever would have believed that College Inn would become such an important neighborhood ritual through the years? One that should be addressed well in advance of Christmas Eve. RowHome Carol had to do without the College Inn, this year. We’re happy to report that she remembered to buy the bag of navy beans for the batch of soup on New Year’s Day. We could never start the year without a bowl of good luck beans. prh

gohomephilly.com

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