Winter 2018

Food. Family. Traditions.

Legends

Ring

of the

Philly

has a ringside seat in the Boxing Hall of Fame

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VOLUME _38 ISSUE 48_ 2018 GOHOMEPHILLY.COM

INSIDETHIS ISSUE

JANUARY | FEBRUARY | MARCH 2018

16_ LIFE

An Affair to Remember XII Our 2017 Blue Sapphire & WishRock Awards Gala at Vie sponsored by Cescaphe Event Group photos by Andrew Andreozzi

33_ HEALTH

PHL Athletics / South Philadelphia Local gym is changing the shape of the neighborhood

by Anthony Panvini

46_ THE MENU

Food. Family. Traditions.

From Welsh Rarebit to Ricotta Cheese Cookies RowHome Readers, Restaurants & Businesses share their favorite family recipes

66_ MUSIC AND ARTS

PRH Local Band Spotlights Queen of Jeans by Matt Kelchner Thursday’s Alibi by Bryan Culver

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69_ T HE VERSATILITY OF ACTOR VINCENT YOUNG Dramatic roles set the stage for current projects

by Brenda Hillegas photo by Phil Kramer

80

SPORTS

80_ SPORTS

Tradition Legends of the Ring Philly has a ringside seat in the Boxing Hall of Fame RowHome highlights some of the greatest names in Boxing History

by Matt Kelchner & Stephen Pagano photos compiled by Damian Benales

87_ WRITERS BLOCK After the Pasta

by Charlie Sacchetti

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MUSIC & ARTS

| ROWHOME MAGAZINE | January/ February/ March 2018

66

46

MENU

MUSIC & ARTS

lly i h P

33 HEALTH

gohomephilly.com

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VOLUME _38 ISSUE 48_ 2018 GOHOMEPHILLY.COM

REGULARS

JANUARY | FEBRUARY | MARCH 2018

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6_ FROM THE PUBLISHERS Believe

62_ BRIDES GUIDE 12_ NEIGBHORHOOD NOIR Josie Malandro with the “Chairman of the Board “ Frank Sinatra - at the original Latin Casino Restaurant

14_ HANGIN’ OUT

With the Psychedilic Elders at the Shamrock Pub

22_ WINE KNOW

Enjoy each other’s company in 2018

by Vincent R. Novello, Jr.

Maria Ilisco & Alfino Santangelo A wedding as flawless as a butterfly

by Joe Volpe photos by Lisa Varley

71_ THEATRE GEEK

Mark Mariani: Old movies spark his drive to design

by Marialena Rago

85_ GREEN SPACE

Stop & smell the Rosemary!

by Kerri-Lee Mayland

96_ PRESSED

Mop & Squat

by Dorette Rota Jackson

GREEN SPACE

THEATRE GEEK

71 62 BRIDES GUIDE

ON THE COVER

|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||| The Carto Legacy lives on in Philly photo by ANDREW ANDREOZZI

21-year-old Christian Carto rings in the New Year with a 13-0 record after defeating Luis Fernando Saavedra in front of a sold-out crowd at the Event Center at SugarHouse Casino on December 1. Legends of the Ring: Philly has deep roots in boxing history.

Story begins on page 80.

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By Matt Kelchner & Stephen Pagano.

Photos compiled by Damian Benales.

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| ROWHOME MAGAZINE | January/ February/ March 2018

gohomephilly.com

“the Taste of South Philly!”

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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

Believe If there’s one thing we’ve learned from starting our own business, it’s this. It takes 15 years to reach your 5-year plan.

The first 5 you learn.

The next 5 you teach.

And the 5 after that, you start to enjoy the fruits of your labors. Your well-oiled machine and the talents of your loyal team. The unwavering support of your family and friends.

Philly

You finally have time to circle back to all the people who were starting businesses around the same time as you. The same people you were attracted to from the start but didn’t know why.

Now all the people who were learning their businesses while we were learning ours are joining forces. Now we are helping one another do business.

And that, dear friends, is the circle of life in these neighborhoods where we grew up. It’s the most valuable of all traditions passed down to us from our parents and their parents and all the mentors who went before us. Those who were brave enough to take the first step. If you want to be successful in business, you have to work together with other businesses.

Now we are grooming the next generation. The new entrepreneurs. Our kids. Who may do it differently.

But their goals are the same. Get the job done and do a good job. We gave them the tools. Confidence, pride, compassion, resilience, gratitude, loyalty. They are what we created. Carefully. With love. And now it’s time to let them get to it. And it’s our turn to trust the process.

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| ROWHOME MAGAZINE | January/ February/ March 2018

PHOTO BY MICHAEL SAHADI

The most important thing we can pass along to the next generation is love of family and the noble traditions we share as neighbors.

Different yet the same. Sensible and senseless. But traditions, nonetheless. Memories that stain our souls like a butterfly tattoo.

gohomephilly.com

Dorette & Dawn River to River.

One Neighborhood.

All Great Accomplishments Begin with a Dream

| ROWHOME MAGAZINE | 7

January/ February/ March 2018

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

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8:44 AM

VOLUME_38 ISSUE 48 JANUARY

| FEBRUARY | MARCH 2018

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 Frank DePasquale Jr., Esq Dr. Richard Dittrich Larry Gallone Brett Jackson Maria Merlino Dr. James Moylan John Nacchio

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M

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CM

Vincent R. Novello, Jr. Michael Rhoades Marialena Rago Leo Rossi Jade Rota Anthony Santini John Stabeno Robert “Woody” Woodard

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MARKETING & EDITORIAL ASSISTANT

CY

Brenda Hillegas

CMY

GREEN SPACE EDITOR 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.gohomephillyblog.com

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

Content printed in the magazine may not be reproduced or reprinted, in whole or in part, by any other party without the expressed written consent of Philadelphia RowHome Magazine. 2018 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.

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| ROWHOME MAGAZINE | January/ February/ March 2018

gohomephilly.com

THEMAILBOX JANUARY | FEBRUARY | MARCH

DORETTE & DAWN:

As usual, you did it again. Another fabulous event [2017 Affair to Remember/Blue Sapphire Awards]. Next year you will need the Wells Fargo Center. Thank you so much.

Denise LaRosa

DAWN, DORETTE & THE ROWHOME TEAM:

Thank you for honoring me with the [2017] WishRock Award and for giving me my first byline ever. You will never know how much it means to me. I hope I do you proud.

Marialena Rago (Editors’ Note: You already have done us proud, Marialena!

Thank you for sharing your talent with our RowHome readers.)

In loving memory of

EMAIL YOUR LETTERS TO: INFO@GOHOMEPHILLY.COM

James L. Guercio The Gangemi & Guercio families thank their friends, family and neighbors for the overwhelming outpouring of love and continued support during their recent loss.

DEAR ROWHOME MAGAZINE:

Thanks for recognizing a great public and community advocate Ed McBride [2017 Blue Sapphire Award / Community Service].

Betsy Garlatti

DORETTE & DAWN:

It was a wonderful night [2017 Affair to Remember / Blue Sapphire Awards]. I would like to give you an award for your accomplishments.

RowHome Magazine is an asset to our community and you did it.

Maria Elena Abbruzzi

DEAR PRH:

Dorette and Dawn have been a powerhouse in recognizing individuals who truly embody what South Philadelphia is and its rich history. RowHome is just a piece of what they do. We are proud to be associated with them as a business in South Philadelphia and I, personally, as someone whose family has been born, raised and still resides in South Philadelphia. Great job, ladies. Keep it up!

Christine Beady, Chapel of the Four Chaplains

DEAR DORETTE:

Law Offices of Perry de Marco Jr. Perry de Marco, Jr. ESQ. Centre Square West Tower 1500 Market St Suite 4100 Philadelphia PA 19102 215-421-5528-Cell 215-563-6100-Office 215-563-6150-Fax

ATTORNEYPERRYDEMARCOJR.COM

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| ROWHOME MAGAZINE | January/ February/ March 2018

I’d like to thank you and your sister for allowing the article on my Aunt, Grace Sorge (Amazing Grace by Tony Santini /Fall 2017). She was so excited and since her daughter-in-law ordered a case of magazines, she has autographed each one. Unfortunately, she is now in hospice and has been given days left. Aunt Grace is happy to go. She is tired and she looks forward to seeing her daughter Mary who passed 20 years ago. Most importantly, having Tony Santini interview her could not have been a better choice. Tony’s personality melded well with my family, who all stood around protectively listening to every question that he asked. He was really able to get Aunt Grace to open up. He had her laughing and making jokes, as well. This was unusual but made us all happy since she has mellowed the past year. His questions were great and easy for her to respond to. He left with a new group of friends as everyone enjoyed his company. Thank you again for the opportunity to share our precious Aunt with the world and thank you for Tony. He is a true professional.

Maria Altobello Editor’s Note: Thank you for sharing your Aunt Grace with all of us.

Tony Santini really captured her beautiful personality in his story. On behalf of our RowHome family and readers, please accept our condolences on the passing of your dear Aunt Grace Salvatore Sorge on January 11, 2018, at the age of 106. She will always be our “Amazing Grace.” gohomephilly.com

PRHLIFE

Why is Steam Coming from the COOLING TOWER?

Rob

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.

+ 10K PEOPLE + 1 HOUR EACH

Meet Rob Lawless, a 27-year-old who lives in Philadelphia and enjoys talking to new people. After working for a startup as a sales rep and cold calling people daily, Lawless was interested in connecting with others on a more personal level. He wanted to really get to know who he was speaking to each day.

Robs10kFriends was created to recapture the feeling of familiarity he had with the people around him during his years at Penn State. Here in Philadelphia, he is enjoying the experience of meeting new people. He started this project in late 2015 and hopes to meet 10,000 people in the next 10 years.

“I’m not interviewing people,” Lawless clarifies.

“I always see my meetings as simply catching up with friends I just haven’t met yet, so the stories I write are more of a byproduct of the core value of creating in-person human connection.”

If you have any questions about the end goal here, you can pop over to www.robs10kfriends. com where he explains just about everything. Still curious? Feel free to reach out directly to Lawless!

“I’m generally meeting with people who reach out to me, so the only criteria is how easily our schedules line up,” Lawless explains on his website.

“I do, however, meet new people because my friends are already my friends. Sometimes, I’ve met the person face-to-face in the past but have not had the chance to sit down to get to know them.”

Lawless met friend of RowHome, Michael Giangiordano, last October. He was number 1318 and the two of them got together on East Passyunk Avenue to discuss Giangiordano’s company, Rental Rater.

“In the age where we are lacking interpersonal communication because we’re always on our devices, Rob is leading the way in inspiring us to take an hour, sit down, and talk with another person and learn about them,” Giangiordano says. “We had an engaging and well-rounded conversation about various topics and I look forward to conversations with him in the future. Go Rob!” To find out more about Lawless and his project, visit his website or follow him on Instagram @robs10kfriends.

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.

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.

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 | ROWHOME MAGAZINE | 11

January/ February/ March 2018

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VOLUME _38 ISSUE 48_ 2018 GOHOMEPHILLY.COM

JANUARY | FEBRUARY | MARCH 2018

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HANGIN’OUT

1. D orette, Dawn & Wendy Hamilton are hangin’ out with Christian Carto at the 2300 Arena.

15. Hangin’ out at Fishtown Hops at SugarHouse Casino with Michael Rhoades for his 21st birthday bash.

2. S medley Street neighbors Pete Cerrone, Ed Costello, Mike Rhoades, Joe Brennan, Franco Cima & Michael Montecalvo surprise Santa with a winter wonderland for the holidays.

16. Three generations of Postigliones!

Lucas celebrates his first birthday with a Block Party with his dad Jimmy Jr. & grandfather Jimmy Sr.

3. M ark Casasanto celebrates, with mixed emotions, a brilliant four years after his daughter Julianna’s last collegiate soccer match for Chestnut Hill College at Lincoln University.

4. T he holiday lighting on Smedley Street. 11/25/17. #friendsnotneighbors Dawn Rhoades, Barbara Oldrati, Lisa Costello, Dorette, Andrea Mascitti, Christine Cerrone & Nicole Montecalvo with Santa!

5. A rchbishop Michael Fitzgerald visited St. Pio Catholic Regional School to bless the new school windows and witness the presentation of the Fr. Brennan Endowment to ensure a commitment to Catholic Education in our families and neighborhood.

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6. D awn & Michael Rhoades celebrate “21” at Fishtown Hops.

7. H angin’ out with Bob Pantano after his induction ceremony & plaque on the Philly Music Walk of Fame.

8. H angin’ out with Vincent DeFino & Daniel Realdine.

9. H angin’ Out at the Shamrock Pub with bartender Courtney Brennan.

10. Brenda hangs out with Rachael, Abby & Lauren at the premiere of Mean Girls the Musical in DC prior to its upcoming Broadway debut.

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11. D id someone say FORTY? St. Maria Goretti’s Class of ‘77 hangs out at The IATSE Ballroom for their 40th reunion. Elaine Germano Flacco, Donna Diorio, Donna DiPietro Galligan, Donna Guidi & Andrea Ghiretti Nicolucci.

12. D awn is hangin’ out with Mike Neill, Local 98.

13. Hangin’ Out at the Shamrock Pub with bartenders Michael Brown & Midget.

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| ROWHOME MAGAZINE | January/ February/ March 2018

14. Dorette is hangin’ out at Galdo’s for dinner & the Vic DiBitetto show with Joe Donatucci, Donna Diorio & Dawn Perri.

17. N icole Devereaux, Alaina, Joanne & Alexa Zepp at the Breast Cancer Walk. In memory of Donna Testa Devereaux. “Do it for Donna.”

18. Hangin’ out with MariaElena & Ralphie “Head” Abbruzzi on their 50th wedding anniversary.

19. H angin’ out with the Goretti Class of 77 at The IATSE Ballroom.

Photo by Andrew Andreozzi 20. Sisters Lisa & Denise Brown hang out at the Shamrock Pub with Joan Sabre Young.

21. C athy Gandolfo & friends hang out at The IATSE Ballroom for their SMG Class of ‘67 reunion.

22. H angin’ out with the Psychedelic Elders during a gig at the Shamrock Pub. 23. WMMR’s Preston & Steve Show is hangin’ out with Phillip Narducci at Chick’s.

24. Brothers John Ferrara & Benny Ferrara receive the Award of Excellence from their alma mater SPHS Alumni Association.

25. R ecording artist Felicia Punzo & Dennis Quinn were recently engaged. They are planning a 2020 wedding.

26. Harold & Adam Palmer display their sign that garnered national attention on FOX NFL Sunday’s Eagles / Bears broadcast and a local appearance on FOX29’s Good Day Philadelphia with anchors Alex Holley and Mike Jerrick.

27. A cousins’ Christmas with John Carrozza, Patty Mastroddi, Carolyn Vassallo, Loretta Gillen & Kathleen Dentino.

28. Michael Quici & Natalie Esposito are hangin’ out with the new bride & groom – Paolo & Stephanie DiPaolo.

29. H angin’ out with Tina & DJ Hauschild and family on their wedding day.

30. Hangin’ out at the LaRosa Resort and Spa for the first annual fried meatball contest.

31. Hangin’ out with Shamrock bartender Sean Hanson. gohomephilly.com

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January/ February/ March 2018

affair an

2017 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.

RIVER TO RIVER. ONE NEIGHBORHOOD. PHILADELPHIA ROWHOME MAGAZINE PRESENTS THE MOST EXCITING BUSINESS NETWORKING NIGHT OF THE YEAR! SPONSORED BY CESCAPHE EVENT GROUP

Philly PRH thanks the following Sponsors ❙ Tony Luke’s ❙ Pastificio Homemade Pasta Co. ❙ Christian Carto & Team Carto ❙ The family of Edward J. McBride ❙ Chick’s ❙ Lou Pinto / South Philly Born & Raised ❙ SugarHouse Casino ❙ IBEW Local 98 ❙ Councilman Mark Squilla ❙ Dr. & Mrs. James Moylan & family ❙ Mr. Ken Adams & Jack Duggan’s Pub / PHL Airport ❙ Saints Neumann Goretti High School

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❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙

Denise LaRosa & Company Stogie Joe’s The Leuzzi Family UNIVEST DeFino Law Associates The Buchanico Family Keller Williams Realty / Mario Tropea Jr. Founding Hearts Foundation / John Ferrara & Benny Ferrara Pat’s King of Steaks / Frank E. Olivieri Spread the Whiz Cescaphe Event Group / Joseph Volpe

| ROWHOME MAGAZINE | January/ February/ March 2018

❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙ ❙

Phil Kramer Photography The Business Law Offices of Frank DePasquale Rudi’s Formal Wear Bella Angel Bridal Hair & Makeup PHL Athletics / South Philadelphia The Cutting Point / A Total Image Salon Monti-Rago Funeral Home Mr. & Mrs. Mark Rago & Family Mr. & Mrs. Anthony Messina & Family Mr. & Mrs. Frank Sangiuliano & Family Mr. & Mrs. Thomas Rossomando

❙ A&P Kitchens ❙ Olivieri Jewelers ❙ Appz Depot / Mobile Apps to Help Build Your Business ❙ Andreozzi Photography ❙ Councilman Kenyatta Johnson ❙ DJ Sound & Lighting ❙ Beautiful Blooms ❙ Perry deMarco Jr., Esq. ❙ South Philadelphia Business Association ❙ Gamble Huff Entertainment ❙ Pasquale & Anna Scioli / “Tailor to the Stars”

gohomephilly.com

2017 BLUE SAPPHIRE AWARD WINNERS THE PHILLIE PHANATIC Harry Kalas Memorial Sports Award DEI LYNAM Media Award CHUBBY CHECKER Lifetime Music Achievement Award DEE DEE SHARP Lifetime Music Achievement Award ANTHONY MESSINA & FRANK SANGIULIANO Pastificio

Local Business Success Story Award

ROWHOME REMEMBERS EDWARD J. MCBRIDE 1937-2017

Service to Community Award

2017 WISHROCK AWARD WINNERS NICHOLAS CIRILLO Sponsored by Chick’s

GABRIELLE DELISI Sponsored by Founding Hearts Foundation

MAUREEN FIOCCA Sponsored by Mr. & Mrs. Thomas Rossomando

KRISTINA LEUZZI Sponsored by UNIVEST

SCOTT PERRY Sponsored by Ken Adams & Duggan’s Pub, PHL Airport

MARIALENA RAGO Sponsored by DeFino Law Associates

affair

PHIL ADELPHIA ROWHOME PRESENTS

an

TO REMEMBER

2017 Black Tie Business Networking Gala

sponsored by Cescaphe Event Group

| ROWHOME MAGAZINE | 17

January/ February/ March 2018

Philly

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| ROWHOME MAGAZINE | January/ February/ March 2018

gohomephilly.com

THANK YOU TO OUR AWARD PRESENTERS

Kenny Gamble

Gamble Huff Entertainment

Joe Volpe

Cescaphe Event Group

Frank E. Olivieri Pat’s King of Steaks

James E. Moylan Chiropractic Physician

Wendy Hamilton SugarHouse Casino

Christian Carto Professional Boxer

MASTER OF CEREMONIES

Mark Casasanto

ENTERTAINMENT BY

The Business HAIR & MAKEUP

The Cutting Point JEWELRY

Olivieri Jewelers TUXEDOS BY

Rudi’s Formal Wear

affair

PHIL ADELPHIA ROWHOME PRESENTS

an

TO REMEMBER

2017 Black Tie Business Networking Gala

sponsored by Cescaphe Event Group

| ROWHOME MAGAZINE | 19

January/ February/ March 2018

Searching for a local doctor?

Start here PRH Life

YOUR HEALTH IS THEIR PRIMARY FOCUS

by Bryan Culver photo by Andrew Andreozzi

I

Marc Petrone, DO William Zaccone, DO n this age of social media, you can Google everything from fancy foods to fishing rods, but when it comes to finding the right physicians, nothing compares to familiarity. In a city steeped in tradition, the family doctor is a mainstay for generations of family members.

Primary Care Physicians build relationships with patients and are a key component to personalized healthcare. If you are in search of a qualified professional with a keen eye on your wellbeing, skip the express line.

To help with your search, Philadelphia RowHome Magazine is spotlighting some of the private practice physicians who have been caring for our community for generations.

Marc C. Petrone, DO, graduated from Philadelphia College Of Osteopathic Medicine (PCOM) in 1993 and specializes in Internal Medicine. He has more than 24 years of experience and is affiliated with many hospitals including Thomas Jefferson University Hospital. Dr. Petrone works alongside Dr. William Zaccone, providing

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personal, quality healthcare to generations of patients.

Q: Where is your practice located?

in South Philadelphia and still lives in the community.

Q: Who inspired you to become a doctor?

My godfather. He was a pediatrician.

Q: Give us a bit of background on your specialty and education.

I studied internal medicine with a residency at PCOM.

1208 Tasker Street

Q: How many generations of families do your patients represent?

Q: Where did you grow up?

Three

I grew up in Upper Darby and still live in Delaware County but South Philadelphia and its residents will always hold a special place in my heart.

Even though I don’t live here, I love coming into the city every day and seeing the many families I have treated over the years grow and expand. Dr. Zaccone was born and raised

| ROWHOME MAGAZINE | January/ February/ March 2018

Q: What are some of the benefits of regularly visiting a family physician?

Preventative medicine. When you visit a physician on a regular basis, you have the ability to stay on top of any health issues or concerns that may develop over time. When patients don’t visit their primary care physicians regularly,

they may develop issues that could have been prevented by earlier diagnosis or treatment.

Even seeing a physician once every six months can improve your chances of detecting any healthcare concerns before they become too great.

Q: Do you have any recommendations for individuals in search of a primary care physician or specialist?

Look for a physician you are comfortable talking to, and an office that offers multiple services such as blood work, ultrasound/ vascular and allergy testing.

Contact Information Marc C.Petrone, DO William Zaccone, DO 1208 Tasker Street Philadelphia, PA 19148 215.755.1122 gohomephilly.com

| ROWHOME MAGAZINE | 21

January/ February/ March 2018

Wine Know

by VINCENT R. NOVELLO JR.

Salute! Cento Anni!

PRH Life

T

he older we get, the more we hear the startling news of the loss of a loved one. They may not be with us but our loved ones will be forever in our hearts.

What better way to honor those who have gone before us than to take the time to enjoy each other’s company. Start a cousins club or

have a friends gathering once a month or so.

There is no better time for us to take the upper hand and make it a point to enjoy every day to the fullest.

Spending time with those you love, laughing, sharing stories, and yes, drinking wine are the best cures for any ailment.

Let 2018 be the year we make it a priority to enjoy each other’s company.

Wine Recommendations

❚❙❘ RED WINES

❚❙❘ EXCELLENT GIFTS

NICOLAS POTEL Macon Villages Burgandy – France $15 RIONDO BLU Proseco $10 PLUNGERHEAD Old Vine Zin $14 BELL TOWN Pinot Noir $11 SECOLI Pinot Grigio Del $10 GRAVES Bordeaux $12 FRANCOIS LUTRON Campesino Tempranillo $13

EARTHQUAKE Cabernet Sauvignon Lodi $25 CANTAGUA Sauvignon Blanc $11 BAREFOOT Chardonnay $12 CHAPELLE PAUL BLANC Costieres De Nimes $11 (Fruity wine) CHARDONNAY RUSSIAN River Valley $18 CHATEAU LARC SAINT PIERRE Graves Bordeaux $12

CLOS DU BOIS CALCAIRE Chardonnay Russian River Valley $18 (org. $40) …and remember “Never save your good wine for tomorrow!”

For more information contact Vincent Novello Vinoinfo824@aol.com

ODIPUS Old Vine Grenache $14 LA JASSINE COTES DU PHONE Villages Grenache & Syrah $15

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 2018

gohomephilly.com

PRHON THE WATERFRONT

Ring in the New Year with Wedding Bells at PHOTO COURTESY OF SUGARHOUSE CASINO

SUGARHOUSE

Paul Stolfo, Director • Marianne Stolfo, Director

The Tradition Continues the Fourth Generation

The Stolfo

Funeral Home

I

by Wendy Hamilton SugarHouse Casino General Manager

t is said the best things come in small packages.

Did you find a tiny box with a big question under your tree this holiday? If you or someone you know said “YES!!!” then it’s time to start planning that dream wedding at SugarHouse!

It’s been a year since The Event Center hosted its first wedding and reception and it is taking off as a “sweet” place for couples to celebrate their vows. Brides enjoy a luxurious bridal room, while grooms have the chance to host their half of the wedding party in the High Limit Lounge. Couples enjoy all this before celebrating in the grand ballroom with endless configuration options and picturesque views.

SugarHouse offers all-new in-

clusive packages for couples who will be tying the knot. Our in-house pastry chef will bake the wedding cake you have always imagined that is sure to “wow” your guests!

Other wedding perks include unique bachelor and bachelorette party packages, as well as special rates with our hotel partners.

Guests always park for free in areas conveniently located next to The Event Center.

At SugarHouse, couples enjoy exquisite catering from Gibsons Restaurant Group, which also delivers its unmatched level of quality to Hugo’s Frog Bar & Chop House. For early planners, the first 10 couples to book their wedding will receive a 10 percent discount on food and beverage costs.

Where Everyone is Treated Like Family 2536 So. Broad Street • Philadelphia, PA 19145 215.334.7376

SugarHouse Casino Event Center

Put on your laughing pants and come see the great comedians we have booked at SugarHouse. We also have lined up some of the most talented singers in the business.

Here’s a look at the upcoming events in The Event Center: Jan. 26:

Friday Night Boxing.

Evander Holyfield presents Real Deal Championship VI

Jan. 27:

The O’Jays. ’70s soul crooners

Feb. 10:

Chris Tucker.

Comedic actor’s stand-up act

March 9:

The Revolution.

Iconic band behind Prince

Be sure to get your tickets for these shows and for all of our events at SugarHouseCasino.com.

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January/ February/ March 2018

PRHLIFE

Block Party with a Purpose First annual event held in memory of community advocate Ed McBride

by MARIA MERLINO

Philly On a sunny Saturday in October, East Moyamensing Avenue was cordoned off for the first annual Ed McBride Block Party with a Purpose.

“If you wanted to symbolize the neighborhood community, Ed McBride was the one,” Councilman Mark Squilla says. “We’re giving back a little to the neighborhood he loved and supporting the organization and activities that Ed was involved with,” he added. “Ed was the first and only president of EOM. I’ve been part of it since I was eight years old. How important was Ed to EOM? It takes three people now to do his job.”

Some of the oldest members of Pennsport’s Edward O’Malley Athletic Association reminisced about McBride and his 50+ years as President of the neighborhood center. “ We got started in basketball 50 years ago,” said Francis Senenski Sr. “John Dougherty and Joe Rapone became fast friends shooting hoops.”

Ed’s younger brother Joe McBride, a retired Police Sergeant, looked back on the years spent with his only sibling. “This day is just recognition of what my brother meant to the neighborhood, this outpouring of love. You’ll never see anyone like that again. He was responsible for the premier organization that EOM became so that the children would have

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an outlet for sports.”

Ed was also was the financial secretary for Quaker City String Band, President of Neumann-Goretti’s Millay Club, sat on numerous boards throughout the city and did political work for IBEW Local 98.

“The testament to his status was that more than 3,000 people came to EOM for his wake,” Joe McBride continued. “I not only lost my brother but my best friend. Every Thursday, we would solve the world problems. He loved to go fishing and I must say that using Miller Light and Irish whiskey as bait, the thing we caught was a load!”

As one of five Philadelphia Judges to hail from EOM, Ed McBride Jr. says that his father always found a way to make any event meaningful. “We’re calling this The Ed McBride Block Party with a Purpose because he was always ready to help the community. This will be an annual event. All the funds will go to EOM this year, but in subsequent years, we’ll pick a different organization to support. There are a lot of mixed emotions here. Everyone wanted to do something meaningful. A large group of people put this together and they learned how to do it from my dad.”

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Granddaughters Helena and Meaghan McBride shared their earliest memories of their PopPop. “It was around Christmas time when [we were younger], we went over his house and baked cookies all day. I’ll never forget it. He loved taking us to Phillies games and political events. We are still grieving but we aspire to be like him.”

Law student and son of Ed Jr., Michael McBride recalls his PopPop as being the most kind- hearted person. “He would give anyone the time of day, from the President of the United States to a bum on the street. He was the busiest guy I know but would always have room in his day to shoot the breeze with me.

He would talk to you and actually listen to what you had to say. He would love this party.

I could never fill his shoes but I have to try.”

The event was sponsored by Cherry Hill Dodge-Chrysler-Jeep-Ram, Mall Chevrolet, Cherry Hill Kia, Mt. Ephraim Dodge, Cherry Hill Mitsubishi, Turnersville Dodge-Chrysler-Jeep-Ram, Fiat-Alfa Romeo of Maple Shade and PECO. Moonshine Philly, one of McBride’s favorite local spots, also helped coordinate the block party in honor of their beloved friend and neighbor. PRH gohomephilly.com

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January/ February/ March 2018

PRHLIFE

CHRISTMAS ON CATHERINE STREET

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by Donna Meidt photo of Nucenza courtesy of Donna Meidt and the Pennsylvania Historical Society at 1300 Locust Street n the first quarter of the twentieth century, Christmas on Catharine Street began on December 6th - the feast of St. Nicholas - and ended on January 6th - the feast of the Epiphany. During such time, there were two boarding houses that served as hubs for a group of newly-arrived immigrants from Gasperina. Maria Innocenza “Nucenza” Siciliano and her husband Salvatore ran a boarding house at 505 Catharine Street with her family of three sons and three daughters. At 627 Catharine were many of

her paesani (newly arrived immigrants from the same hometown).

Their lives revolved around church and family. Holidays were celebrated with food and rituals dating back for centuries. Nucenza loved to cook and entertain. In her home all were welcome. She used the recipes taught to her by her mother, which she taught to her three daughters.

One of those daughters was my maternal grandmother, Mary Siciliano Pisano, who, in time, taught anyone in the family willing to learn.

At the heart of the table was the spaghetti gravy. She had a special technique kept as a family secret so that the uncooked meatballs could be dropped into a hot and bubbling sauce without falling apart. On Christmas Eve, she served calamari in a marinara sauce along with baccala in a stew of potatoes with a sprinkling of olive oil and black olives.

She also served homemade cream puffs, pizzelle, and raisin and walnut turnovers called nipetelli. There were always dried figs and roasted

26

chestnuts along with an ample supply of almonds and filberts. From time to time, the budget allowed for Jordan almonds - cumpetti.

As with most families, the food was homemade and preserved from the spring, summer and fall of that year. She also had a ready supply of prosciutto and pickled pig feet and an ample supply of canned mushrooms that were picked that summer in what she called the country.

The boarding house at 627 was a hub of men of skilled or semiskilled trades. They were either establishing themselves in the new world or saving money for passage to bring their families to America.

These men brought everything else for the meal - cheese, chocolate candy, espresso, coffee and wine.

They liked to entertain themselves in the form of music and telling stories. A few were self-taught musicians.

Some played the banjo or mandolin.

Here and there, someone brought an accordian. The sound of bagpipes emanated from outside. They liked

| ROWHOME MAGAZINE | January/ February/ March 2018

to sing Italian Christmas Carols, as well as Neapolitan street songs.

The celebration of New Year’s Eve started about 9 p.m. Nucenza served dried figs on a string, roasted chestnuts, her homemade Italian bread, her husband’s homemade red wine, and her homemade sausage and prosciutto. The guests from 627 Catharine Street brought cheeses, candy, and liqueurs such as anisette and vermouth, as well as whiskey and beer.

People sat around and played Morra, an Italian finger throwing game, and Briscola, a popular card game, until midnight. It was then that they went outside and banged pots and pans to bring in the New Year.

At dawn her sons and some of the guests went to join the newly-formed Mummers parade. Joe and George were part of the Duffy Comedy Brigade, and Nick later played the clarinet for the Ferko String Band.

One of the guests was Antonio N. Pisano who had first settled at 627 Catharine Street. He began to frequent 505 Catharine Street as Nucenza was his distant cousin. Antonio liked to tell stories that he wrote in verse. His poem called “Christmas Eve” was read year after year which helped ease their homesickness.

He also had begun to build manger scenes as a child back home in Italy. Nucenza most likely allowed him a small corner of her living

room to build a typical Calabrian manger. As the years passed, he enlarged and expanded his exhibits. This was the start of a yearly pilgrimage by friends and family to visit and admire his artistic endeavor.

By 1921, Nucenza’s daughters, Marianna and Tressa, were married with children. They moved to Camden, New Jersey, where their husbands had found employment. Nucenza missed the closeness of family, and moved her boarding house to 408 North Front Street, a short walk from her daughters’ homes in Camden.

At that time, her daughter Mary was engaged to Pisano. He moved with the family to Camden, but he and Mary returned to Philadelphia on April 22, 1922 to be married.

Their son George stayed at home, eventually bringing his wife to live in the family home. Their two sons, Nick and Joe, each married and moved back to Philadelphia.

For many years, the family continued to gather to celebrate the same traditions Nucenza brought with her from Italy.

From Maria Innocenza’s Boarding House, 505 Catharine Street, Pennsylvania Historical Society, www.

Philaplace.org. More images can be found under the Pisano and Siciliano Families Papers Collection 3135.

gohomephilly.com

THE ROSE BALL

A special night for

Special KIDS IMAGINE YOUR MOST TREASURED CHILDHOOD moment. The irrepressible smile on your face. The unbridled joy emanating from you and everyone around you.

Now imagine creating that opportunity for someone else.

The goal of the Rose Ball says creator Noelle Pawlowski, is to raise funds to send a special child to Disney World to create these memories for themselves.

Named after her daughter with Down Syndrome and Autism, the event is a memorable night for children and adults with special needs.

“I have seen firsthand the wonder, enchantment and happiness that Rose fills up with every time we visit Disney World,” Pawlowski says. “I know these trips are rare times to see Rose at her best and brightest that I cannot recreate elsewhere.”

With the support of neighborhood businesses and generous individuals, The Rose Ball, a local non-profit organization, will help create a new fairytale for a child to cherish for years to come.

The first Rose Ball, held in October at Galdo’s Catering & Event Center, was filled with dining, dancing, prizes and special guests thanks to the generosity of local sponsors: Ron Donatucci & Family, Ippolito’s, Local 98, Pat’s King of Steaks, P. Agnes, Inc., Philadelphia Energy Solutions, Nick & Rosemarie Nastasi, Baldi Funeral Home, Sam & Donna D’Angelo, Joe Laragione, Auto Show, Councilman Mark Squilla, Rep. Maria Donatucci, Rep. Bill Keller, Sweet Memories, Sweet Freedom Bakery, ACME, Shoprite, Petals Florist, Chick’s, Councilman Kenyatta Johnson, DeFino Law Associates, John & Beth Morris, C.A.T.C.H., GEAR, Alan Barcus, Univest Bank, Campus Copy Center, Mark DeJesse, Lance Stewart & Family, Jane Scaccetti, Sal DeBunda, Angelo Foglietta, Howard Rosenthal, Roger Bruno, Monti Rago Funeral Home, The Barash Group, Mirror Booth Divas, Adventurers Mini Golf, Chickie’s & Pete’s, Galdo’s Catering, Debbie Campbell, Cynthia Orr, Melissa Wozniak, Robert D’Emilio, the Aversa Family, Patty Teti, Wawa, Jody Della Barba, Heads Up, Victor & Co., PECO, Philadelphia RowHome Magazine. Photos

by Starshield Entertainment and Photobooths, LLC. To get involved or donate, visit Rose Ball on Facebook. Or contact RoseBallPhila@gmail.com for more information.

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January/ February/ March 2018

Row Home Remembers PRH Life

THE FIRSTBORN CLUB

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O

by Tony Santini

n a recent summer afternoon, my wife and I were enjoying a day at the pool in Wildwood. Our young niece joined us but with a scowl that made her look like Grumpy from the Seven Dwarfs. We asked what was wrong. She said she lost an argument with her parents about going to the boardwalk that night with friends instead of her younger brother.

The parents ended the argument by saying she should understand because she was older. My niece lamented that they always give her younger brother everything he wants! I laughed and said to her, “Welcome to the First-Born Club!”

My niece knows me to be somewhat of a kidder but my wife caught the wink of my eye and, being a first born like me, decided to play along. My niece asked, ‘What is the First-Born Club?’ We explained that when young people get married, they are excited to start a family. If they are fortunate, they have a baby and everyone in the family is excited.

This child is now and forever a member of the First-Born Club. The parents are so proud of their new family member that they buy him or her dozens of new outfits for every occasion and take hundreds of pictures. The parents are typically young and have lots of energy to take the tot to plenty of places and spend lots of time reading and playing with the child. Aunts, uncles and grandparents are always willing to babysit or come over and see the child. With all this attention, the first born usually turns out to be very intelligent and a natural leader.

My niece, being a first-born, herself, is intrigued and my wife is content to allow me to go on.

I tell my niece that after a while, the parents think they did such a great job with the first child, they should have another one. When they do, they create the “Baby of the Family.” This is another well-known club.

The Baby of the Family sometimes is treated special, many times, to the displeasure of the FirstBorn. We tell her the reason the Baby is given special treatment is because the parents feel guilty. After having the second child, the parents do not take as many photos as they did with the First-Born.

They are a little older and don’t have the same en-

| ROWHOME MAGAZINE | January/ February/ March 2018

ergy to take the Baby to all those great places they used to go. There is not as much free time to read with them because they now have two children to raise. If this doesn’t cause enough guilt, the parents sometimes make the baby of the family wear “handme-down” clothes from the first-born even if the second child is a different sex! The parents tend to treat the Baby special to compensate for all that guilt. The Baby starts to recognize this and uses it to his or her advantage to get what they want from their parents. However, there is a drawback.

The Baby tends to feel inadequate as he or she gets older because they constantly try to mimic or do better than the first-born and are always competing for attention from the parents.

When the second child goes to school, they are constantly compared to the older sibling and this creates more feelings of inadequacy.

My niece is starting to believe us and thinks she recognizes these fictional tendencies in her own life, but she is still a little incredulous. She asks if other people know about the First-Born Club.

We tell her it is a worldwide society that even has a secret handshake that we teach her. Finally, she asks the inevitable question, ‘What happens if the parents decide to have another child?’

Ahhhh…that creates a whole separate phenomenon known as the “Middle-Child Syndrome!”

The First-Born always remains the first-born but now the baby of the family becomes the middle child and there is a new Baby of the Family. The former Baby becomes the Middle Child and they are typically just plain nuts. The middle child can never be the First-Born and now, they don’t get any of the attention that the new Baby of the Family will get. The other family members tend to forget to call them for dinner; forget their birthday; and sometimes even forget their name.

They are never involved in family decisions and they always seem to have drama in their lives.

I think this was the point that my niece finally caught on that we were joking and there is no such thing in families as the First-Born being Mom’s favorite; the Baby of the Family always getting special treatment; or, the Middle-Child Syndrome … or is there??? gohomephilly.com

PRHON THE CORNER

SING IT PRETTY ON THE CORNER with MARK CASASANTO

CELEBRATING 50 YEARS OF

photos courtesy of SUGARHOUSE CASINO

ENGELBERT HUMPERDINCK

A

t some point during the last 50 years, I’m sure Engelbert Humperdinck played to adoring crowds somewhere in the city of Philadelphia. Given that I’m just two years older than his career’s “golden anniversary,” I’d be hard-pressed to say for certain. What I do recall are memorable trips with la famiglia Casasanto to see the iconic performer at the long gone Valley Forge Music Fair.

At best, I may have been in my early twenties the last time I had the pleasure. With the advent of world-class entertainment just minutes away, though (thank you very much, SugarHouse Casino), no shot I was passing up the opportunity to pay homage.

Humperdinck’s music helped shape the soundtrack of my life.

I barreled into the event center mere minutes before the house lights dropped. But as I busted it to my seat, I literally and unexpectedly ran into two aunts, two cousins, my brother and friends from the old neighborhood holding court.

After finally settling in, I started prepping for show notes albeit laughing to myself, “why the hell was I so surprised to run into family and long lost friends?” Growing up in the seventies, Humperdinck was a staple in South Philly row homes. His female fandom, known as Humperdinkers, were many – my mom chief among them. Whilst not to the level of Sinatra and Dino around these parts, make no qualms about it, Humperdinck held a favorable standing in this oft-unforgiving town.

With the house lights down and the side screens flickering to life, Dean Martin appeared in an old clip from his variety show, stumbling and bumbling through a mumbo jumbo butchering of the headliner’s name. Ladies and gentlemen...

Humperdinck featured a few songs from his November 2017 release, The Man I Want To Be, which he calls “a love letter” to his wife Patricia who is battling Alzheimer’s. It includes a beautiful duet, “I’m Glad I Danced With You,” with his nine-year-old granddaughter Olivia. Most of the set, however, was dedicated to his classics – “Am I That Easy To Forget,” “The Last Waltz,” “This Moment In Time,” “A Man Without Love,” “Spanish Eyes,” and of course, “Release Me.” Hit after hit

from his vast songbook filled the SugarHouse showroom courtesy of his talented six piece supporting ensemble. Humperdinck also brilliantly featured his two backup singers throughout the set, especially during “Quando, Quando, Quando.” More than once, with eyes shut, I smelled the meatballs frying and the gravy simmering. It was Sunday morning on 19th Street all over again.

He delivered a spot-on imitation of the aforementioned Martin and shed light on their friendship, crediting The King of Cool with his rise to the stages of Las Vegas. The Philly crowd soaked up every minute of his relaxed, casual, feel-at-home approach. After all, Humperdinck does have history here. Seeking the popular Philadelphia Sound of the mid-seventies, he recorded a few tracks from After The Lovin’ at Sigma Sound Studios, formerly located at 12th and Vine Streets.

Although I felt I owed it to my parents to be amongst the crowd that night, there was a final take away for me. Back in the day, maybe I wasn’t exactly tuned in. Now, I understand the lure. There’s no denying that voice. Add to that a quarter of charisma, a touch of swag and a pinch of humor.

That’s a recipe for a great entertainer.

Interesting that Humperdinck chose to close the show with “For The Good Times.”

Throughout the evening’s many outbursts of affection, I could hear my dad’s voice reverberating, ‘Sing it pretty Engy!’ Irony? I think not. For the good times, indeed. PRH

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January/ February/ March 2018

We light

Night the

John J. Dougherty Business Manager IBEW Local 98

P RHSALUTE TO SERVICE

Her Passion for Fashion is Feeding the Homeless

by DOMINIQUE VERRECCHIO

Aliya Mungin is a 29-year-old single mother and the mind behind I’m Feeding Philly, a nonprofit that uses fashion to feed our city’s homeless. Mungin began helping the homeless in 2015 with Keeping Philly Warm, a blanket drive that is held annually in her neighborhood. She saw how much the blankets were appreciated and knew she had to figure out a way to do more.

The profits from I’m Feeding Philly’s clothing line give Mungin the ability to feed the homeless in Philadelphia. “I feel so strongly about my cause and the people I do it because I always think that this could be my mother or father who hasn’t had a healthy meal in days. I’ve had homeless people my age come up to me with tears in their eyes asking if I have any clean underclothes, toothbrushes or washrags. This is not just something to do when you have nothing to do. This is life-changing and that’s what I’m trying to do. That’s what I’m going to do.”

Mungin’s passion comes from her mother. “She is the reason I push so hard for change when times get rough. I would never let her, my daughter London or most importantly—the people in the C streets that need me—down! The looks on their faces when they see bags of food fuels my passion. M When they express how thankful they are, that is my passion - knowing I’ve helped someone else.” Y Her goal is to open a shelter for teen girls, then CM an entire women’s shelter. “I feel like our teen girls nowadays are so mentally, spiritually and emotion- MY ally lost, with no guidance. I want to show them thatCY somebody cares because I know how it feels to feel CMY like there’s no one there for you or to have absent parents. My biggest goal is to run an honest, non- K profit business that gets their hands dirty and helps the community. The homeless community, the elderly community and the teenage community; everyone.”

She feels it is her job to make a difference and wants the homeless community to know that she is their friend. Her message to the world is that it is okay to do for others without expecting anything in return. “I get into bed and my heart is so full. That feeling is something I could never explain or buy.”

Visit @imfeedingphilly on Instagram to order from the product line.

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January/ February/ March 2018

P RHSALUTE TO SERVICE

2531-35 S. Broad Street, Philadelphia PA 19148

Bishop Louis DeSimone

Way KENYATTA

COUNCILMAN

JOHNSON RENAMES THE 1700 BLOCK OF RITNER TO HONOR BISHOP photos by KAITLYN MANASTERSKI councilman Johnson staff In December, Councilman Kenyatta Johnson unveiled a new street sign for the 1700 block of Ritner Street as ‘Bishop Louis DeSimone Way.’ The sign honors and recognizes the Bishop’s decades of exemplary service to Saint Monica Parish, the worldwide Catholic Church and the City of Philadelphia.

Bishop DeSimone is a World War II veteran and the first Italian-American ever to become a Bishop in Philadelphia (1981). He confirmed more than 100,000 young people in the Philadelphia region.

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| ROWHOME MAGAZINE | January/ February/ March 2018

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Convenient Jefferson offices: • 2301 S. Broad Street, Suite 102, Philadelphia, PA 19148 (GYN) • Methodist Hospital (OB-GYN) 1302 Wolf Street, Philadelphia, PA 19148 • 833 Chestnut Street, First Floor, Philadelphia, PA 19107 (OB-GYN) • 2130 Spring Garden Street, Philadelphia, PA 19130 Jefferson Health Art Museum (OB-GYN)

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Women receive care in a group setting allowing you to learn more about pregnancy together. Each woman receives private time with her physician at the beginning of each session, followed by 90 minutes in the group setting learning about healthy pregnancy, childbirth and post-partum.

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For more information or a consultation, please call 1-800-JEFF-NOW.

PRHHEALTH

Breaking the Silence PROGRAM HELPS STUDENTS DEAL WITH DEPRESSION

Local organization, Michael’s Giving HAND, formed in honor of Michael P. Donatucci, CFA, who lost his battle with depression in 2016. Their goal is to focus on helping teens, parents, counselors, coaches and teachers identify and manage anxiety disorders and depression. By partnering with educators, the Michael’s Giving HAND team visits local schools to help teens recognize the signs and treat anxiety and depression.

UPCOMING PRESENTATION WILL TAKE PLACE AT THE FOLLOWING SCHOOLS: ❚ Academy at Palumbo

❚ Central High School

❚ Roman Catholic

❚ CAPA

❚ Girard College

❚ Maritime Academy

❚ Villa Maria Academy Three events are planned to help raise funds for the organization. Visit their website or Facebook page for details: ❙ Whiskey, Steak & Lobster night (late February)

❙S t. Patrick’s Day open bar at James Restaurant, 1835 Arch Street (March 17th)

❙ Chickie’s & Pete’s Beef & Beer (mid June) The Michael’s Giving HAND team also is working closely with Thomas Jefferson University Hospital to create an outreach program to help youngsters struggling with depression. Following school presentations, students in need of immediate assistance will be able to visit a triage within Jefferson to meet with a medical professional within 24-48 hours. Immediate emergency care will be provided with proper referrals for follow-up care and treatment.

If you’d like to learn more about Michael’s Giving HAND, donate or coordinate a visit to your school, please visit www.michaelsgivinghand.org. PRH

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| ROWHOME MAGAZINE | January/ February/ March 2018

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Recognizing the teen with anxiety or depression can be a life saver.

For help or to donate go to

Michael P. Donatucci Foundation, Inc.

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The

Perfect

2

Storm Part A Generation Lost

by REV. JOHN STABENO

L

ast issue, I suggested three factors that have contributed to the current “opioid epidemic.”

Having covered the first of these, the spiritual bankruptcy of our times, I would like to focus on the second – a generation that is lacking traditional family values and the lost art of table time contributing to a development of superficial interactions rather than true intimacy.

We are witnessing the coming of age of the children raised on social media. We experience their attachment to Facebook, Instagram and Snapchat where they share information, photos and videos that are open to comments and reactions from others. Many have become fixated with their smartphones that serve as the conduit to these forums.

They are the preferred means of communication and have replaced face-to-face contact that used to serve as the foundation in building friendships and intimacy.

Addiction is a spiritual disease that yearns for something to fulfill the soul and its need to be in relationship. The primary relationship is with ourselves,

God and others. Social media both limits our down time and excites many receptors in the brain. In many instances, social media increases our feelings of isolation and inferiority while diminishing our opportunity to re-charge. More time is spent in cyber interaction than with human contact.

Sadly, there seems to be no end in sight for where technology will take us in the future.

We have lost the treasure of truly spending time with the people right in front of us by flooding our minds – interacting with the world 24/7.

This phenomenon has paved the way for addictions to fill the voids created by our lack of intimacy.

Without physical human interactions, we lose our ability to deal with life on life’s terms, we prohibit emotional and intellectual growth and, in some instances, death is the final product.

Addiction is about isolation. Recovery is about connections. In order to help prevent addictions, spend quality time at the table with loved ones without cell phones. We need to build quality relationships that matter.

Father John Stabeno has a master’s degree in psychology from Saint Joseph’s University and a second master’s degree in theology and pastoral counseling from The Catholic University of America. Throughout his priesthood, he has continuously provided education and support to individuals in various stages of recovery from addiction. He also offers solace for parents and families who are coping with the loss of their loved ones to addiction.

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| ROWHOME MAGAZINE | January/ February/ March 2018

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PHL Athletics

Local gym is changing the shape of the neighborhood by ANTHONY PANVINI PHL Athletics is one of the hottest new fitness spots in the city. Located at 2017 S. Juniper Street, the gym is headed by Ronnie Malandro and Joe Renzi. Together with a dedicated staff, the company has been making big strides in the equipment department and growing their business as a result.

“The business is growing—we’ve added a lot of new equipment and some brand-new things to introduce to the clients,” Malandro says.

This may just be the perfect time for equipment upgrades. Malandro says that people tend to increase their time in the gym this time of year due to the holidays.

“We’ve noticed a lot of people really getting after it since about 10 days before Thanksgiving,” he says. “At one point, there were 40 to 50 people in the gym at one time and just a flux of people coming in and out of classes.”

Spending time in the gym is just as important as controlling what you put into your body, Malandro and Renzi agree.

Dieting is tough, especially around the holidays. Both say they recognize that fact and encourage people to live normal lives

focusing on one key factor – moderation.

“We realize that everybody wants to live their life—everybody wants to go out to dinner and everybody wants to get a drink, but it’s all about moderation,” Malandro explains. “We try to really exploit that word to our people and make sure you keep up with your workouts.

Try not to change your daily schedule. Really think about what you’re putting into your body and how you’re going to feel afterwards.”

Renzi echoes Malandro’s advice.

“We all get wrapped up in the holidays, you just have to be smart about it,” he says. “Every little bit helps. Eat one less cookie, have one less drink, always try to exercise regularly even if it’s for 20 minutes in your basement.”

Renzi and Malandro have advice for people who may not have enough time to get to the gym as often as they’d like due to busy schedules.

“Go for a run or do something in your home. Text one of your trainers for a workout at home that we could provide for you,” Malandro says.

Both stress that it is “never too late to get in the fitness game and make a change to

your life.” They explain that every single day, they get multiple phone calls, emails and walk-ins of people who have a different injury or simply want to improve their lifestyle.

“You’re never too old to start,” Renzi says. “We always tell our members to just get here, the rest will take care of itself.

It’s not just about looking better, it’s about feeling better, too. I know walking into a gym for the first time can be very intimidating, but it doesn’t have to be. Start with a friend. If you can’t get a friend to go with you, don’t worry, every member was once the new person walking through the door.”

“Our whole thing at PHL is everybody has somewhere they can start—no matter what their age is,” Malandro says.

Malandro and Renzi credit the gym’s success to their experienced staff, trained to cater to the specific needs of every member.

“Having a strong and reliable staff that knows how to work with each individual person and realize that not everybody is the same - that really plays a big part in the whole thing,” Malandro says.

| ROWHOME MAGAZINE | 39

January/ February/ March 2018

PRHREAL ESTATE

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| ROWHOME MAGAZINE | January/ February/ March 2018

Philadelphia is a city of rowhouses. Almost all of its neighborhoods are defined by their rowhouse streetscapes. The Philadelphia Rowhouse Manual was created by the city to celebrate the rowhouse and to help residents maintain and value their history and legacy. For our annual food/family/ traditions issue, we decided to highlight the row home kitchen and some remodeling tips for these unique architectural gems.

Space is often tight in rowhouses and wellorganized storage is essential in such a multitasking space. Look for layouts that minimize steps (especially between sink, stove and refrigerator) and place workspace adjacent to related fixtures and appliances.

Cabinets: Look for durable shelf and drawer construction, quality hardware and wear-resistant cabinet fronts. Maximize storage by extending upper cabinets to the ceiling. Minimize corner cabinets; they are difficult to access and can be expensive.

Materials: Keep things simple, easy to clean and as durable as you can afford. Neutral, natural materials will look better for longer. Continuing the hardwood floor into a kitchen can help tie together spaces. An extra layer of polyurethane will protect the wood in high-use areas. Tile and stone are durable but can be uncomfortable over long periods of standing. Linoleum and vinyl are sold as tile or in sheets and if installed properly, can be a great way to cover a floor more economically.

Appliances: Look for Energy Star ratings.

Make sure doors of ovens, refrigerators and dishwashers don’t collide with each other or other obstructions. Finish materials surrounding a stove need to be noncombustible (tile, stainless steel). An exhaust fan vented to the exterior is required by code for bigger ranges and for kitchens that don’t have windows. Venting is important to remove smoke, odors, excess moisture and reduce the deposit of grease and oils.

If venting outside is not possible, a recirculating fan with a washable filter helps.

The kitchen may be the heart of the house now, but it wasn’t always the case. It was often in a shed added at the back or in the basement.

To learn more about the history of the rowhome and maintenance tips, the full manual can be found at: www.phila.gov/CityPlanning/resources/ Pages/Publications.aspx Content used with permission from Philadelphia City Planning Commission. gohomephilly.com

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Philly Dream Homes

PRHREAL ESTATE

Adam

Wallacavage’s

fantastically surreal Octopus Garden

by JANE ROSER photo courtesy of ADAM WALLACAVAGE

When artist Adam Wallacavage bought his South Philly Victorian brownstone in 2000, he had limited funds to do any major renovations or decorating, so he thought outside the box and turned the former doctor’s office into a dreamlike space Salvador Dali would envy.

“I did all of the labor myself and didn’t spend much money, mostly using what I already had. So when I got to the kitchen, I used my set of carnival glasses from the ’60s as inspiration and built a theme around that – a pastel, kitschy style.”

Wallacavage even discovered a Bambi head from Bambi Cleaners on South Broad Street that had been thrown in the trash. “They were putting new signs in the window and were throwing away all of the old heads that lit up.

I couldn’t believe it. It’s such a great piece of South Philly history!”

The room that started it all is one Wallacavage calls his 20,000 Leagues Under the Sea room.

“I was inspired by 19th century illustrator Ernst Haeckel who wrote a book called Art Forms of Nature,” he explains. “There’s a painting of a jellyfish on his ceiling and photos of a glass jellyfish chandelier. I thought that was the coolest thing and wanted to do something Art Nouveauinspired that was also an ocean theme.”

Wallacavage, who graduated from University of the Arts in 1995 with a BFA in Photography, knew how to create molds but not how to sculpt. At a

plaster studio in New York City, he learned how to take thousand-year-old designs and modernize them into original shapes. He began creating majestic octopus chandeliers, sculpting them first in plaster then making the molds. This technique soon presented several challenges so Wallacavage switched to Magic-Sculpt epoxy clay, which is faster, stronger and lighter than plaster.

“The arms of the octopus are perfect to hold lights,” Wallacavage says, “and as an artist, I enjoy making pieces that are functional. It’s something I wanted that didn’t exist and I hope I can inspire others to make something they love, as well. Just do something outrageous. If you like it, then just go for it.”

Exhibiting in galleries all over the world and featured in publications such as The New York Times and TIME Magazine, Wallacavage’s dazzling creatures even caught the eye of Miley Cyrus who purchased an octopus chandelier holding several severed heads. It was created as an inside joke and Wallacavage was pleasantly surprised someone wanted to buy it.

Wallacavage’s candlesticks start at $500 and chandeliers begin at $3,500. Commissioned orders will also be taken for custom pieces.

You can find his work on Facebook at Adam Wallacavage Chandeliers or Instagram at @ octopus_chandeliers. He can also be reached by emailing awallacavage@gmail.com.

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| ROWHOME MAGAZINE | January/ February/ March 2018

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w w w. d e f i n o l aw y e r s . c o m

Retirement

Business

Life

Home

by FRANK C. DEPASQUALE JR., ESQUIRE

Auto

Q:

Can you please explain the difference between an order of “nondisclosure” and an order of “expunction?” How do you go about getting these?

Here for you in PHILADELPHIA. P # ROvIDINg# ^On YOur Side^ s # ERvIcE FOR 26 yEARs.#

At PHILADELPHIA, we’re proud to be part of the fabric of this community, helping you protect what you care about most. We consider it a privilege to serve you.

Q:

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Not all Nationwide affiliated companies are mutual companies and not all Nationwide members are insured by a mutual company.

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44

a petition to seal criminal records pertaining to 2nd and 3rd degree misdemeanors and ungraded offenses under an “order for limited access”.

Expunged records of eligible offenses are destroyed and the individual may deny that he or she was ever convicted.

Is it illegal to record a phone conversation to prove domestic abuse?

JOHN FERULLO PHILADELPHIA 215-468-4116 ferullj@nationwide.com www.ferulloinsurance.com #

A: An individual can file

| ROWHOME MAGAZINE | January/ February/ March 2018

Q:

My neighbor’s wife left him 18 years ago and never looked back. They were never legally divorced but now that the poor man died, she wants his pension. Is she entitled to it?

A: Not for the period prior

to marriage or after separation unless the man set up a survivor’s annuity naming his wife as beneficiary. Otherwise, only retirement benefits acquired during the marriage are subject to distribution.

Once again, Frank DePasquale has been recognized by his peers as a Pennsylvania Super Lawyer for 2017.

He heads DePasquale Law Offices, 2332-34 S. Broad Street, Philadelphia, PA 19145. P: 215.755.4410. Email him at frank@depasquale-law.com or visit www.depasquale-law.com

party consent” state, which makes it a crime to record a telephone conversation unless all parties to the call consent to be recorded.

gohomephilly.com

Things you should know to

WEATHER the SNOW courtesy of RON RABENA Chief Administrative Officer, Allied Universal www.aus.com

During the winter months, you can count on unpredictable weather patterns in multiple regions. Follow the below tips for handling heavy snow, icy roads, heavy winds, rain and extreme cold. These conditions could cause property damage and put lives at risk. Knowing what to do in the event of a winter weather emergency is the best protection for your safety and security.

Driving During Severe Weather ❚ Avoid it and other methods of travel until conditions improve, if possible. ❚ Listen to weather reports. Allow for extra time to reach your destination. ❚ Never warm up a vehicle in an enclosed area. ❚ Wear your seatbelt and keep your gas tank at least half full to avoid gas line freeze-up. ❚ Know how your vehicle handles the ice and snow. Does it skid quickly? Pull to the left? Have touchy brakes? ❚ Drive slower than the speed limit and leave plenty of room to stop - about three times more space than usual. ❚ Keep your headlights on and clean to increase visibility. ❚ Brake gently to avoid skidding. If your wheels start to lock up, ease off the brake. ❚ Never use cruise control or overdrive on icy roads. Be especially careful driving on

bridges, which tend to freeze quickly. ❚ Make sure your windshield is clean and your wipers are in good condition. ❚ Tie a brightly colored cloth to your antenna if you get stranded. Move anything you need from the trunk into the passenger area and stay awake. Keep your body temperature up by wrapping yourself in extra clothing and run the vehicle heater for about 10 minutes every hour, ensuring you keep a window slightly open. ❚ Prepare emergency kits for your office, home and vehicle. Include ice scraper, jumper cables, battery-powered radio, road flares, oil, antifreeze, first aid kit, gloves, blanket, fuses, flashlight and batteries, screwdrivers, pliers, wrench, tire inflator, rags, paper towels, duct tape, pocketknife, pen/paper, any personal medications, additional outerwear, waterproof footwear, matches, snacks or energy bars and bottled water.

During a Storm ❚O nly use fireplaces or wood stoves that are properly vented to the outside. ❚D o not use extension cords to plug in space heaters and never leave them unattended. ❚N ever use a charcoal or gas grill indoors.

❚ Do not leave lit candles unattended. Use flashlights or lanterns instead of candles, if possible. ❚ Leave all water taps slightly open so they drip. ❚ Open cabinet doors under kitchen sink to improve air circulation near pipes.

After a Storm ❚L isten to weather reports for updated information. ❚ Never enter a building if you smell gas; call 911. ❚ Wear waterproof boots and clothing to avoid floodwater contact. ❚ Do not touch fallen electrical wire and turn off the power at the main source if there is standing water.

❚ Stay away from damaged structures that have not been examined by a certified inspector. ❚ Get a car checkup for your tires, battery, brakes, windshield wipers and antifreeze levels to prepare for the next storm.

Prepare Your Home or Building for the Next Storm ❚ C heck ceilings and exterior/interior walls for any leaks, stains or cracks, and seal any you find. ❚P rotect your building’s pipes from freezing—locate the turnoff valve and drain the lines, protect spigots with Styrofoam attachments and wrap rubber sleeves over pipes. ❚ Have your chimney or flue inspected yearly. ❚ Clean your gutters and drains so water can move freely through them. ❚ Install smoke and carbon monoxide detectors and test the batteries every month. ❚ Insulate walls, attic and any water lines

that run along the outer walls. ❚ Caulk and weather-strip your doors and windows; install storm windows or cover them with plastic from the inside. ❚ Contact an HVAC professional for a furnace inspection and change your furnace filters monthly. ❚ Service your weather-specific equipment: drain gas from lawnmowers, tune-up snow blowers, replace worn shovels and buy bags of ice-melt or sand. ❚ Trim any branches that hang close to the building or electrical wires.

Allied University Security Services is a member of the Philadelphia RowHome (PRH) Business Network.

| ROWHOME MAGAZINE | 45

January/ February/ March 2018

PRHTHE MENU

Dining In

VARIETY

by DEBBIE RUSSINO

The Spice of Life

S

outh Philadelphia has always been associated with food, but lately there has been a cultural change in our local restaurants. Passyunk Avenue has become a melting pot of diversity. If you’re in the mood for American, Italian, French, Mexican, Spanish, Chinese, Japanese or so much more, this is the place to visit. From a casual burger or slice of pizza to a romantic, upscale dinner, it’s wonderful to have so many options on one street!

MENU

For the sweet tooth or dessert craving after a delicious dinner, you’ll find everything from cakes to ice cream.

You don’t have to go very far to satisfy your tastebuds. Where else in the world can you feel hungry in the middle of the night and be able to stand in a line for a delicious cheesesteak? Just one of many reasons that make our fair city so unique and popular.

This new transformation seems to have everyone very excited. People are visiting from all over to experience

46

our exciting ambiance. Our local businesses are not only succeeding, but flourishing! There is a distinct feel to our area and it is a very nice transition. Reservations are a must! There is never a dull moment, especially on the weekends, so plan ahead or you may find yourself out in the cold.

These changes are also adding to our revenue because the many upand-coming properties are increasing the value of our homes. Neighborhoods that were once considered unsavory are now being seen as prime areas. It is so nice to see so many

| ROWHOME MAGAZINE | January/ February/ March 2018

exciting events happening in South Philly, not only giving us new places to go but also putting the nightlife back in our city that it has been lacking. There is no need to travel outside the neighborhood. There are plenty of reasons to stay close to home, especially during the colder months.

You don’t have to travel the world to sample some of the most exotic cuisine available right in our own backyard. I am very excited that our city has become even more original than ever and I cannot wait to try many of these new restaurants this season.

I feel very fortunate to have been born and raised in South Philadelphia, not only for what it has to offer but also for what it represents. Warmth, hospitality and the neverending desire to reinvent itself. It is the only place I will ever call home. PRH

Bon Appetit Everyone! gohomephilly.com

The Birthplace of Freedom

Still Has a King.

9th & Passyunk Avenue

PRHTHE MENU COURTESY OF JODY DELLA BARBA

PALLOTTE

CACIO’UOVA {ABRUZZO CHEESE AND EGG BALLS}

Philly COURTESY OF GALDO’S CATERING & ENTERTAINMENT

SEAFOOD GALDO INGREDIENTS ➜S alt & pepper ➜4 tablespoons olive oil ➜1 clove garlic, ➜5 pounds shrimp, ➜ ➜ ➜ ➜

chopped 1 onion, peeled & diced S prig of fresh oregano 5 fresh basil leaves 1 large can tomato puree

➜ ➜ ➜ ➜

cleaned & deveined 2 dozen clams, rinsed 1 bag mussels, rinsed 1 can or frozen bag of peas 2 cups cooked rice

DIRECTIONS

In a large heavy pot, sauté olive oil and garlic until golden. Add diced onion and cook until tender. Add oregano and basil, stir.

Add can of puree. Salt and pepper to taste. Cover pot and cook on low heat 1 1/2 hours. Add shrimp, clams, mussels and peas.

Cook another 20 minutes until seafood is cooked through.

Remove from heat and serve over rice. Makes 6-8 servings.

PRH Suggested Wine Pairing by Vincent Novello Clos Du Bois Calcaire Chardonnay Russian River Valley $18

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| ROWHOME MAGAZINE | January/ February/ March 2018

This recipe is from the 1800s. It’s a dish made by the poor in Abruzzo when meat was scarce (a non-meat version of meatballs). This version is a Teramo recipe. In Chieti, they do not use the ricotta but I do because our family is from Teramo. My mother-in-law made the Chieti version. It is still eaten today and is a very old and traditional dish.

PALLOTTE INGREDIENTS ➜O ne pound bread crumbs ➜2 cups pecorino romano cheese, grated

➜2 tablespoons

minced parsley

➜S alt and pepper to taste ➜5 eggs beaten ➜1 /2 cup ricotta

MARINARA INGREDIENTS ➜O ne can San Marzano

Tomatoes, crushed or put through a mill (or one bottle homemade tomatoes) ➜O live oil

➜S alt to taste ➜H ot pepper flakes to taste ➜1 /2 chopped onion ➜2 cloves garlic crushed ➜B asil

DIRECTIONS Sauté onion and garlic in olive oil, add tomatoes and seasonings; simmer 30 minutes. Put aside.

FOR THE PALLOTTE Use blended oil for frying pallotte (olive & vegetable). Mix all dry ingredients then add ricotta and eggs. Add a little more breadcrumbs if too wet. Form into meatball sized balls. Fry in heated oil until browned. Put into marinara sauce. Cook until done, about 30 minutes. Sprinkle with more cheese and enjoy with Montepulciano D’Abruzzo wine which is the red wine of Abruzzo and traditionally eaten with pallotte.

gohomephilly.com

www.lombardimeats.com B E E F / P O R K / P O U LT R Y / V E A L / L A M B / P R E PA R E D F O O D S

Publishing a Passion Project

by JOEI DECARLO

DOMINIC CONDO’S

Anthony, Vince & Vincent “Three generations; a team that is a cut above the rest.”

1801 Packer Avenue / Philadelphia, PA 19145 P: 215.940.2211 / P: 215.334.1212 / F: 215.940.2210 Photo by Andrew Andreozzi

Cookbook & Blog

G

rowing up in South Philadelphia, Dominic Condo learned how to cook by watching his mother and grandmother in the kitchen. Now residing in Drexel Hill with his wife Daria and daughters, Julianna and Ava, Condo works as a graphic designer. As a hobby, he was able to combine his passions for graphic design and cooking by writing a cookbook. He refers to his book, A Little of This and Some of That: Recipes and Memoirs

MENU

from an Italian-American Food Blogger, as his passion project.

Nine years ago, Condo started a food blog in order to document his family’s recipes. As his blog began to gain traction through Facebook shares and mutual friends, opportunities started to present themselves. He began working on collaborative projects with his connections in Philadelphia, one of them being Philadelphia RowHome Magazine.

Condo has also submitted recipes to newspapers and radio. Most recently, he was interviewed

by Mark McKenzie from WSBA Radio.

Condo’s book is divided into sections, similar to a menu. In between each food section (risottos, appetizers, etc.), intermezzos (a light, refresher between courses) are placed as memoirs. Readers not only have recipes to enjoy, but stories about his life and experiences.

“I want readers to be inspired to follow through with any dreams or aspirations that they have. I urge and encourage readers to make my recipes their own. I want people to understand that you can have fun in the kitchen. My recipes are structured to be easy to follow and to make even on a work night.”

At home, Condo and his wife love to entertain and host family members and friends. He has found cooking to be therapeutic, allowing him to unwind.

As a common talking point, he has also found it easy to communicate with others about food and attract many to his blog. He hopes that his daughters will be able to cherish the recipes he has documented from their family and use them in the future. Condo is sure to continue blogging and sharing his food journeys with readers.

To read more about Dominic Condo, his blog and to purchase his book, visit www.domskitchen.com. PRH

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January/ February/ March 2018

PRHTHE MENU

COURTESY OF ELEANOR CASCIATO

ELEANOR’S ITALIAN GRAVY Philly

O

“

r should I say sauce! The Italian word for gravy is ‘ragu.’

Every good Italian cook has her or his own way of making gravy and, of course, sometimes people refer to gravy as sauce. I use both words to describe it, so, throughout this recipe I’ll probably be flipping back and forth. This gravy recipe originally came from my mother but has been refined over the years with help from my five sisters who are all among my favorite chefs. I think a good cook learns from others along the way to help improve their own style and skill.”

INGREDIENTS red pepper ➜ ( 2) 32 oz. cans of tomato puree (or ➜1 teaspoon of basil crushed tomato) ➜1 teaspoon of sugar ➜ ( 1) 8 oz. can of ➜2 tablespoons tomato paste

➜W ater ➜1 onion (finely chopped) ➜4 cloves of garlic (finely chopped)

➜1 teaspoon of salt ➜1 /2 a teaspoon of black pepper

of olive oil

➜M eat (one pound

beef/sirloin pieces and one package of country spare ribs) ➜ * or substitute family serving of meatballs

➜1 /4 teaspoon of PRH Suggested Wine Pairing by Vincent Novello Graves Bordeaux $12

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DIRECTIONS

I like to make my gravy with meat. From time to time, I will use different kinds to give my gravy a different flavor. In this recipe, I suggest using sirloin pieces and country spare ribs. I have found that the country spare ribs really add a tasty flavor. My family’s favorite is when I make the sauce with my meatballs. Before starting the gravy recipe, you are going to want to prepare the meat in the pot you will be using for the sauce. Brown the meat and then take it out of the pot and put it aside to add to the sauce later. If using meatballs, they should be fully cooked before adding them to the sauce. I start my sauce with a good olive oil. I pour two tablespoons of olive oil into a pot along with the onion and garlic. Over medium heat, I heat all of that up and stir it together. Once heated and mixed, I then add the salt, black pepper, basil and red pepper. Stir and mix all of it together. I will repeat the word ‘stir’ often in this recipe because it’s so important that nothing is left sticking to bottom of the pot. All of the ingredients need to work together for the best taste! Next, I open up the cans of tomato puree and tomato paste.

I take the tomato paste with a teaspoon and

| ROWHOME MAGAZINE | January/ February/ March 2018

stir into the pot. I stir in each teaspoon until smooth. Then I add a little water to each can of paste and pour all of it into the pot. I want to make sure that all of the paste comes out of the can. Then I add the tomato puree and stir it into the pot.

Again, I fill up that can with water and pour all of it back into the sauce to make sure that all of the tomato puree is out of the can and none is left behind. I am a firm believer in taste testing as you go so that you can add seasoning to your liking. If you find that your gravy has an acid taste then you are going to want to add a little bit more sugar. I keep the sauce on medium heat until it boils. I then lower the heat and let the sauce simmer. Add the prepared meat (sirloin/ribs or meatballs) to the gravy pot. Be careful as you put the meat in that the sauce doesn’t splash out and your meat doesn’t break apart. Simmer for one hour, stirring often.

Don’t forget to continue to taste test and add seasoning if necessary. My kids will also dip Italian bread into the sauce as it cooks so they can help with taste testing.

Once done, enjoy generously over your favorite pasta. PRH

gohomephilly.com

BIG APPLE BAKING

by MATT KELCHNER

in the City of Brotherly Love photos by EVAN SUNG

W

“

James Beard nominated baker Melissa Weller returns to Pennsylvania ell I might live in New York but I identify strongly as a Pennsylvanian,” Melissa Weller proudly tells me. “I am at least a 10th generation Pennsylvanian.” Over the years, she’s climbed the baking ranks in the city that never sleeps, first at big name places like Per Se, Bouchon Bakery and Roberta’s and later at her own Sadelle’s. But when a group filled Michelin-starred talent in the New York restaurant scene approached her about a potential project in Philadelphia, she was on board.

MENU

“I’ve always considered myself a Pennsylvanian. For me, I liked the opportunity to work in Pennsylvania again.”

Chef Daniel Eddy and proprietors Branden McRill and Patrick Cappiello, along with Weller, make up a major part of the core at the Walnut Street Café - located on the ground level of the FMC Tower at Cira Center South, overlooking the banks of the Schuylkill. It’s here where she heads the baking team and turns out delicious pastries and breads day in and day out.

In New York, her bagels and babkas helped to earn her a James Beard nomination. While the former have not found their way at Walnut Street Cafe yet, the latter have. In addition to the sweet, yeasty cake, khachapuris and kouign amanns demonstrate Weller’s mastery. Oh, and the pretzels!

“We make a soft pretzel with everything seeds on it, sort of a spin on my background with bagels. I grew up eating lots of pretzels,” Weller unabashedly admits. It’s a fondness for the area and memories like these that were a major reason she joined Walnut Street Cafe.

Growing up, summertime meant frequent trips into Philly. Her dad was born here,

her grandfather lived just outside the area.

Nerve-racking drives with her dad and brother down the Schuylkill Expressway to get to the Jersey Shore left pronunciation of the river and roadway in her mind for good. And she’s passing it down to her family now. “My husband wasn’t pronouncing it the right way and I was like, ‘No, it’s Schuylkill!”

Weller’s interest in cuisine took root in her early adult years. While majoring in chemical engineering, a chance came up to study abroad. Her time in France inspired her to take up baking. “I loved a really good baguette and all of the pastries,” she explains.

Back stateside and working a chemical engineering job, a continuing education class in San Francisco lured Weller out west. She eventually landed in San Diego. A six month layoff notice became the unexpected launching point into the world of culinary. She jumped at an opening to volunteer at a small, fine dining French restaurant. “I thought that this was my opportunity and I was going to take it.”

In 2004, after a year in San Diego, Weller moved to New York to enroll in culinary school.

She quickly made a name for herself in one of the most competitive cities in the world. At restaurants such as Mario Batali’s Babbo Ris-

torante, Sullivan Street Bakery and Thomas Keller’s Per Se, she honed in her mastery of baking. After creating a buzz at the Brooklyn market Smorgasburg with her hand rolled bagels, she went on to open up her very own restaurant, Sadelle’s (which she oversees while working at Walnut Street Cafe).

Making the jump from engineering to culinary might seem like a major leap but for Weller, the two were not so different. “I use a lot of science concepts to understand what I do. I think it’s so ingrained at this point that I don’t think too much about it.”

Weller has a number of big projects in the works. When I ask her about expanding her baking empire in Philadelphia, she says there are no solid plans yet, but she’s been speaking about it. She’s even weighing the idea of moving out of New York to somewhere she can oversee operations in both cities.

There’s also a cookbook on the horizon tentatively scheduled for 2019. It centers around baking at home. “Every recipe I’ve made at home,” Weller says with a sense of excitement.

“Some of the recipes I’ve made at Walnut Street Cafe have been tested diligently at home.”

For anyone looking to begin a journey towards baking, Weller encourages spending time learning from someone who has a lot of experience. It takes time to learn many of the intricate, detailed skills and techniques.

Learning from those who have already traveled down their own path helps to increase that education. “You have to be patient with that process,” she reiterates. It’s a phrase that Philadelphians have come to know and love - Trust The Process. PRH

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January/ February/ March 2018

PRHTHE MENU COURTESY OF MARK CASASANTO

BURGUNDY BEEF STEW ➜2 Tbsp vegetable oil ➜1 1/2 lbs of beef cubes, cut to bite size pieces, about 1 inch thick ➜4 medium carrots, peeled and sliced ➜2 medium stalks of celery sliced ➜2 small to medium onions, chopped

INGREDIENTS ➜1 /2 lb mushrooms, ➜ ➜ ➜ ➜ ➜ ➜ ➜

➜1 (16 oz) can of cleaned and water (use whole rough chopped tomatoes can) 3 Tbsp flour ➜1 small can of cut green beans, 1 tsp salt drained 1 tsp thyme or 4 medium bak1 tsp Dijon Mustard ➜ 3 ing potatoes or 12 1 /4 tsp black pepper fingerlings. Cut to 1 cup of dry red wine bite size cubes 1 (16 oz) can of ➜ 1 or 2 bay leaves whole tomatoes

medium-low heat, stirring frequently with a wooden spoon from the bottom up (be sure to loosen ingredients from sticking to bottom of pot).

Cook about 2 1/2 hours. Use wooden spoon to carefully break apart whole tomatoes towards the end of the cooking period. Stew is done when potatoes are fork tender. Remove bay leaves before serving. *Add up to a 1/2 cup more wine over the cooking period for a deeper, hardier stew. Adjust seasonings to taste.

DIRECTIONS

Heat cooking oil in 4 qt pot. Carefully add meat, carrots, celery and onions. Cook over medium heat until beef browns and onions are translucent. Mix in flour, salt, thyme, mustard and pepper. Slowly add the contents of the tomato can, water (using the tomato can - swoosh around to get remnants of the tomato sauce) and wine. Stir with wooden spoon.

Add mushrooms, green beans and potatoes.

Add bay leaves, stir again. Cover and simmer on

SERVING SUGGESTIONS.

Serve over a lightly buttered and salted white rice for a non bread option. For a great presentation, serve individually in hollowed out French bread rounds. Or just enjoy it with your favorite hard, crusty bread (as pictured).

PRH Suggested Wine Pairing by Vincent Novello Plungerhead Old Vine Zin $14

Philly

INGREDIENTS

minced virgin olive oil, plus ➜1 teaspoon more as needed tomato paste ➜1 large eggplant, ➜1 large sweet skin removed, sliced onion, sliced thin thin lengthwise ➜1 /4 cup vegetable ➜1 clove garlic, or chicken broth

➜1 /4 cup extra

COURTESY OF DOMINIC CONDO

EGGPLANT, ONION & TOMATO BRUSCHETTA DOM’S KITCHEN www.domskitchen.com

Eggplant works like a sponge when fried in oil. It will quickly soak up the oil, then will slowly release it while cooking. For this recipe, you can slowly add a bit of additional oil as needed, but be sure to add it sparingly. You do not want to oversaturate the eggplant with too much oil.

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➜1 12-oz can

diced tomatoes

➜1 tablespoon fresh basil, chopped

➜S alt and pepper

DIRECTIONS Heat 1/4 cup olive oil in a large frying pan over medium heat. Add the eggplant slices, three to four slices at a time (you will have to cook the eggplant in three to four batches). Fry the eggplant slices until golden brown on both sides. Season with a bit of salt and pepper while cooking. You can slowly add just a bit of additional olive oil if needed, making sure not to add too much. Remove cooked eggplant and let it cool on a plate lined with paper towels. Once all of the eggplant is cooked, add a thin coating of olive

Serves 4-6

oil to the pan. Add the garlic and cook until fragrant, about one minute. Add one teaspoon of tomato paste to the pan, stir and cook until combined with the heated oil and garlic. Add the sliced onions, stir together until the onions are coated. Add the broth, stir together.

Simmer until onions are softened. Add the diced tomatoes and the chopped basil. Stir together. Season with salt and pepper to taste. Once heated, add the eggplant to the pan. Stir together until heated. Remove from heat. Serve and enjoy with toasted Italian bread.

PRH Suggested Wine Pairing by Vincent Novello Bell Town Pinot Noir $11 gohomephilly.com

COURTESY OF RICCARDO LONGO

SPAGHETTI

CARBONARA CULINARY & WINE DIRECTOR, GRAN CAFFE L’AQUILA

FROM COOKING WITH MY SISTERS BY ADRIANA TRIGIANI AND MARY YOLANDA TRIGIANI

www.grancaffelaquila.com

Philly

MOM’S STUFFED PEPPERS

“We had a family rule that everyone had to be home for dinner at six o’clock sharp. Our mom (there were seven of us) had a canon of recipes that were delicious, healthy and filling. One of our favorites was her stuffed peppers. Mom prepped this dish in the morning and would bake them in the evening right before suppertime. She made the dish colorful using red, green and yellow peppers. Enjoy!” -Adriana Trigiani

Serves 4 (if everyone eats 2) As a native Roman, every time I make this dish it brings me back to my childhood in the eternal city and family making it together. The authentic Roman (and our family) recipe is simple, quick and relies on high quality ingredients. Farm fresh eggs, Pecorino Romano from the Roman countryside, artisanal local guanciale bacon and freshly ground pepper united into Roman poetry. The beauty of this dish is it is equally delicious for breakfast, lunch, dinner or late night. Unlike Italian-American versions, there is no cream, butter, olive oil or onions. Simple & blissful Roman soul food. If you close your eyes while enjoying, your senses will be transported to bella Roma. Boun Apetito!

INGREDIENTS ➜1 pound of spaghetti ➜1 cup of freshly grated Pecorino Romano DOP ➜5 large eggs (3 just yolk) ➜B lack pepper, to taste ➜8 oz. guanciale DIRECTIONS

➜1 pound ground beef, browned

INGREDIENTS The Filling ➜1 cup fresh toma-

➜1 tablespoon minced garlic ➜1 cup fine bread crumbs ➜1 /4 cup grated Parmigiano-Reggiano

➜ ➜ ➜

Italian parsley

➜

➜4 tablespoons chopped ➜3 fresh basil leaves, finely chopped

➜

toes, pre-cooked (or canned tomatoes) 2 eggs 4 tablespoons olive oil 8 medium peppers, stemmed, cored and seeded 1 tablespoon olive oil for drizzling over peppers before baking 1 cup basic tomato sauce

DIRECTIONS

Over a medium flame, render diced guanciale until crisp (rendered fat will be the foundation of the sauce). Beat the eggs, cracked black pepper and Pecorino Romano shavings together in a small bowl and set aside. Cook the spaghetti al dente. Toss the spaghetti with the rendered fat and guanciale on a low flame until all of the pasta gets a coating. Remove the pan from the flame and add/ toss with the egg mixture. The sauce should be creamy (One can add in a touch of the boiling pasta water to create extra creaminess to taste). Plate and add extra cracked black pepper & Pecorino to taste. Enjoy immediately.

Preheat the oven to 400 degrees. Combine the beef with all the other filling ingredients, then stuff the peppers all the way to the top. It’s fine if the peppers bulge a bit. Stand the peppers on end in a casserole dish and drizzle the olive oil over them. Bake at 400 degrees for 15 minutes, then reduce the temperature to 375 degrees and pour the tomato sauce around them. Continue baking until the peppers brown, about 30 minutes. Bring to the table in the casserole dish and serve. *Mom sometimes made these with rice in the mixture. It makes the dish a bit heartier.

PRH Suggested Wine Pairing by Vincent Novello Masi Rosa dei Masi Rose $14.99

PRH Suggested Wine Pairing by Vincent Novello Francois Lutron Campesino Tempranillo $13

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January/ February/ March 2018

PRHTHE MENU COURTESY OF BECKY DIAMOND

BLUEBERRY BUCKLE

Growing up in South Jersey, blueberries were as much a part of summer as swimming, catching fireflies and watching fireworks. My mom would buy them by the “flat” (12 pints) and then freeze a good portion of them so we could have treats such as blueberry pancakes year round. My favorite use of these sweet berries was “blueberry buckle,” a recipe passed down to my mom from her mother, that we all devoured, sometimes plain, sometimes topped with whipped cream or a luxurious scoop of vanilla ice cream.

A buckle is a rich one-layer cake made with fresh fruit (often blueberries) and sprinkled with a streusel topping before baking. They can be made by either spreading the batter on the bottom of the pan and layering the fruit on top, or simply stirring the fruit into the batter. Both methods call for a cinnamon-sugary crumble topping (my favorite part!). The dessert’s name comes from the fact that as the cake bakes, it rises, puffs up and then “buckles,” creating a luscious golden cake with juicy blueberries bursting through the crispy topping. Unlike slumps, pandowdies and crisps, buckles did not commonly appear until around the mid-20th century. The most well-known mention of a buckle appears in Elsie Masterton’s 1959 Blueberry Hill Cookbook.

➜3 /4 cup sugar ➜2 cups flour ➜1 /4 cup butter ➜2 tsp. baking powder

INGREDIENTS ➜1 egg ➜1 /2 tsp. salt ➜1 /2 cup milk ➜2 cups blueberries DIRECTIONS

Heat oven to 375 degrees. Grease and flour a 9x9 square pan. Mix sugar, butter and egg thoroughly. Stir in milk. Blend dry ingredients together; stir into wet ingredients.Carefully mix in 2 cups of well-drained blueberries.

Spread batter in the pan. With a pastry blender, mix together 1/2 c. sugar, 1/3 c. flour, 1/2 tsp. cinnamon and 1/4 c. soft butter and sprinkle on top. Bake 45 - 50 minutes. Best served warm topped with vanilla ice cream!

PRH Suggested Wine Pairing by Vincent Novello Riondo Blu Proseco $10

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

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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 LOMBARDI’S PRIME MEATS

ROASTED HERB CRUSTED

215.755.7180 3120 S 20th Street, Philly, PA 19145

TENDERLOIN

We would like to welcome Benny Marsella and friends back every Saturday night. Happy Hour Monday through Friday 4:006:30PM. Visit our website for all of our upcoming events!

BEEF

Monday-Thursday • 11am-9pm Friday&Saturday • 11am-11pm Sunday • 12pm-9pm

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

INGREDIENTS ➜ ( 1) 4-5 pound beef ten➜ ➜ ➜ ➜

derloin, peeled of silver skin and trimmed of fat 2 tablespoons vegetable oil 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 8 tablespoons unsalted

w w w. p o p i s r e s t a u r a n t . c o m

butter (1 stick), softened to room temperature ➜2 medium garlic cloves, finely chopped ➜1 tablespoon finely chopped fresh rosemary leaves ➜1 tablespoon finely chopped fresh oregano leaves

DIRECTIONS Pre-heat oven to 450 degrees. Place a rack in the middle of a 13x9 inch shallow roasting pan. In a bowl, pour oil, salt and pepper over tenderloin and using your hands, coat the meat with the oil and seasonings. If one end of the tenderloin is thinner, fold under the thin piece and secure with butcher’s twine or skewers.

In the meantime, heat a large cast iron skillet over medium high heat until you can feel the heat coming up from the pan. Place the tenderloin in the pan. Sear meat, turning every few minutes until a golden brown crust forms all over, about 10 minutes. Transfer to roasting pan and set aside until the surface of the beef is no longer hot, about 15 minutes.

Meanwhile, make the butter mixture. Place the softened butter, garlic, rosemary and oregano in a medium bowl and mash with the back of a spoon or a rubber spatula until evenly combined. When the beef is cooled, evenly rub the butter mixture on the top and sides of it.

Place beef on rack in the oven. Roast for 15 minutes; reduce heat to 325°F and roast approximately 50 minutes to an hour for medium doneness (135140°F on thermometer). Remove from oven to a cutting board. Loosely tent meat with foil and let rest 15-20 minutes. Slice. Serves 6-8. Cooked juices can be used as gravy for mashed potatoes.

PRH Suggested Wine Pairing by Vincent Novello Nicolas Potel Macon Villages Burgandy – France $15 Lombardi’s Prime Meats is a member of the Philadelphia RowHome (PRH) Business Network.

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January/ February/ March 2018

PRHTHE MENU COURTESY OF CHEF MITZI JACKSON

FRIED GREEN TOMATO SALAD WITH SWEET CURRY DRESSING

Image courtesy of SHINESFLASH Photography JUNIOR FLEURIMAR // KISHIA NIXON

COURTESY OF POPI’S ITALIAN RISTORANTE

Philly

INGREDIENTS ➜1 medium sized green to➜1 /4 cup of goat cheese

mato sliced into 4 slices ➜3 cups of mixed greens ➜1 /2 cup of cucumber or 50 grams

or 28 grams ➜1 /2 cup of shredded carrots or 65 grams ➜ F resh chopped parsley

CURRY DRESSING (vegan) or you can ➜1 can coconut milk also use store bought ➜C urry seasoning chicken or veggie base ➜B rown sugar ➜H oney ➜C hicken or veggie stock DIRECTIONS

Combine entire can of coconut milk, 1/3 cup of brown sugar, 1 tsp of chicken base for flavor, 1 tsp of honey and curry seasoning to taste. Reduce till it coats the back of the spoon. Your dressing should have the curry flavor but with a hint of sweet. Let cool.

SEASONING THE TOMATOES: tomatoes should be seasoned with salt, pepper, cumin, onion powder and smoked paprika.

CHICKEN SICILIAN w w w . p o p i s r e s ta u r a n t . c o m

INGREDIENTS ➜4 black cured olives (sliced) ➜3 -4 oz. chicken medallions (thin slices) ➜1 /4 cup white wine ➜1 /2 cup flour (for dredging) ➜ s alt & pepper to taste ➜1 -2 tbs olive oil ➜ f resh chopped parsley ➜3 mushrooms (sliced) ➜1 /4 tsp butter ➜2 cherry peppers (sliced) DIRECTIONS

Add oil to skillet and heat. Dip chicken medallions in flour and fry. Once cooled, pour off oil. Add mushrooms, cherry peppers and olives to frying pan with chicken. Add wine and simmer 1-2 minutes until reduced. Season with salt & pepper. Add butter until melted. Top with fresh parsley. Serves 2.

PRH Suggested Wine Pairing by Vincent Novello La Jassine Cotes Du Phone Villages Grenache & Syrah $15

DREDGING THE TOMATOES: dip each of the four tomato slices in egg wash then dredge in flour. The flour dredge should also contain smoked paprika and garlic powder. Repeat this process twice before frying.

WHILE FRYING YOUR TOMATOES, PLATE YOUR SALAD. Place your mixed greens on your plate in the center. Place your cucumber around the mixed greens. Once your tomatoes are fried, drain on paper towel to remove excess grease. Place tomatoes on top of your mixed greens. Drizzle curry dressing over top. Add your goat cheese crumbles. Garnish with shredded carrots and chopped parsley.

PRH Suggested Wine Pairing by Vincent Novello Secoli Pinot Grigio Del $10 56

| ROWHOME MAGAZINE | January/ February/ March 2018

gohomephilly.com

COURTESY OF DEBBIE RUSSINO

WALNUT BALL COOKIES “This is an an old family recipe handed down by my mother. I usually make these during the Christmas season but they are a delicious treat to enjoy all year around. Making these cookies is very sentimental to me because it is a small way of keeping my mother’s memory alive and that is very special to me. I hope everyone enjoys them as much as my family and I do!”

INGREDIENTS ➜1 1⁄2 sticks of butter ➜1 tsp vanilla (softened) ➜1 tsp salt ➜6 tbs white sugar ➜1 cup chopped walnuts ➜2 cups flour ➜1 /2 cup powdered sugar DIRECTIONS

Preheat oven to 350 degrees. Cream the white sugar and butter together.

Add flour, walnuts, salt and vanilla. Roll into one-inch balls, then place on an ungreased cookie sheet. Bake until bottom is golden brown – about 10-15 minutes. Cool and roll in powdered sugar.

This recipe could be doubled or tripled.

PRH Suggested Wine Pairing by Vincent Novello Chapelle Paul Blanc Costieres De Nimes $11 (Fruity wine)

COURTESY OF DONNA MEIDT

Philly

NEPITELLE RECIPE

CALABRIAN BAKED STUFFED PASTRIES INGREDIENTS Filling ➜ 1 1/2 cups raisins ➜1 1/4 tbsp. apple butter ➜3 tbsp. chopped walnuts ➜B lend mixture in blender until it becomes a paste.

➜2 cups flour ➜1 tsp. salt

PIE CRUST ➜2 /3 cup shortening ➜4 tsp. cold water DIRECTIONS

Blend shortening into flour until it forms pebbles and then slowly mix with enough cold water to form a ball. Once ball is formed roll out on a piece of wax paper. Sprinkle flour on wax paper and on rolling pin. Using a six- inch saucer as a guide, cut out six large circles. Fill each circle with one tbsp. of the filling. Fold filled pastry to make a half moon. Crimp edges with a fork that has been wet with water. Bake on a greased cookie sheet at 350 degrees for approximately 30 minutes or until crust is brown. Makes six turnovers.

PRH Suggested Wine Pairing by Vincent Novello Cantagua Sauvignon Blanc $11

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January/ February/ March 2018

PRHTHE MENU

St. Anthony of

Padua

Regional Catholic School Administered by St. Nicholas of Tolentine and Annunciation B.V.M. Parishes

“Educating Our Future One Child at a Time” A rigorous Pre-K (3 year old) to 8th Grade Academic Program, administered by Religious Teachers

Filippini & Qualified and dedicated lay teachers & staff

913 Pierce Street Philadelphia, PA 19148 Currently taking registrations for the 2018 School Year Call for a school tour with Principal,

Sr. Mary Esther 215-468-0353

COURTESY OF AMANDA KOEHLER CARONNA

RICOTTA CHEESE COOKIES

“These are my MomMom’s cookies. She was a cookie maker extraordinaire. She was also known for her chocolate chip and sugar cookies, but these were my favorites. When I make them, I remember her and how she loved to bake for her family.”

INGREDIENTS ➜1 /2 pound ➜ ➜ ➜ ➜

butter 2 cups sugar 3 eggs 1 teaspoon salt 1 5 oz. ricotta

cheese

➜2 teaspoons

vanilla extract

➜4 cups flour ➜1 teaspoon

baking soda

DIRECTIONS Cream sugar and butter well. Add eggs, cheese, vanilla, and mix well. Blend in dry ingredients and mix well. Drop by teaspoonful on lightly greased sheet or nonstick pan. Bake at 350 degrees for 10 minutes or until edges are slightly brown.

Tip: Store cookies in an airtight container. Use wax paper to separate layers (if desired).

PRH Suggested Wine Pairing by Vincent Novello Barefoot Chardonnay $12

COURTESY OF FRANK CARTO

AUNT VICKI’S BAKED

MACARONI Recipe by Victoria Carto Terreri ➜4 to 5

INGREDIENTS ➜1 2 to 14 slices

teaspoons of sweet butter ➜2 1/4 cups milk ➜3 tablespoons of flour

of American cheese ➜1 6 oz. uncooked elbow macaroni ➜B readcrumbs

DIRECTIONS Preheat oven to 350 degrees. Melt butter in a pot.

Take the pot off the heat and add three tablespoons of flour. Put the pot back on the stove and add 2 1/4 cups milk and 12 to 14 slices of American cheese. Stir until all the cheese is melted. Pour into a casserole dish. In a separate pot, boil water and add one pound of elbow macaroni. When the elbows are done, strain and stir in with the cheese mixture. Top with plain breadcrumbs.

Bake for 25 to 30 minutes.

Serves about five. Enjoy!

PRH Suggested Wine Pairing by Vincent Novello Odipus Old Vine Grenache $14

www . stanthonyofpaduarcs . org

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gohomephilly.com

COURTESY OF JANE ROSER

WELSH RAREBIT “My dad used to make this for us growing up. It was one of my favorite comfort food dishes.”

INGREDIENTS sauce ➜1 lb. extra sharp cheddar cheese ➜1 /4 c. whole milk ➜2 tsp. dry mustard ➜8 slices of toasted bread (white or ➜2 tsp. lemon juice potato works best) ➜1 /4 tsp. ➜ p inch of pepper Worcestershire DIRECTIONS

Melt the cheese in a double broiler (boil water in a heavy pot, place a slightly smaller pot on top of this one and melt the cheese in the top pot). Add the dry mustard, lemon juice, pepper, Worcestershire sauce and milk. Stir constantly until warm and cheese is fully melted.

Serve over toast with a sprinkling of Worcestershire sauce.

PRH Suggested Wine Pairing by Vincent Novello Barefoot Chardonnay $12

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January/ February/ March 2018

PRHTHE MENU

FLORIST

EVENTS

1921 South Broad Street Philadelphia, PA 19148 215-336-3557 800-248-3557 www.tenpenniesflorist.com

Bella Angel Bridal Hair & Makeup

We come to you! photo by Andrew Graham Todes

Locations in Old City Philadelphia & Cherry Hill, NJ

Voted #1

in Philly for Best Hair & Makeup.

856-227-7774 WWW

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A trip to Scotland includes tour of world-famous bakery

Specialists

.BELLA-ANGEL.COM

| ROWHOME MAGAZINE | January/ February/ March 2018

A

by BRENDA HILLEGAS few years ago, my friends and I toured a castle in Ireland where Tayto potato chips are made. In keeping with our tradition of factory tours, I found Tunnock’s - a family owned bakery that began in the late 1880s in Uddingston, Scotland (near Glasgow). With a quick e-mail to the factory, we landed a private tour (thanks, Fiona) to see just how Tunnock’s treats are made.

Thomas Tunnock, born in 1865 in Uddingston, served as an apprenticeship in a local bakery. He worked hard and saved enough money to buy his own bakery for £80 in 1890 (about $2,773 US today). By 1906, Thomas and his six employees delivered warm, fresh rolls to customers in the village. He soon branched out into baking for weddings and special occasions. A bakery still exists today, across from the factory. Fresh breads, pastries and cakes are made daily at the factory, then brought over to be picked up.

In 1912, Thomas opened a tearoom (after his death, a larger one was built). His son Archie needed to make something with a longer shelf life than cake. He bought dry wafers and learned how to make caramel and chocolate. The result was the Tunnock’s Caramel Wafer, born in 1952 (more than 5,000,000 are made and sold every week).

More products followed over the next few years. Italian meringue covered in chocolate and coconut became the Snowball. The Caramel Log is caramel and wafer covered in chocolate and roasted coconut.

Boyd Tunnock, Archie’s younger son, developed an Italian meringue with a biscuit base, hand piped marshmallow and covered it in milk chocolate.

This was the Teacake.

The chocolate is made on site with simple ingredients. We witnessed (and tasted) fresh caramel being made.

MENU

Wedding

TEACAKES AT TUNNOCK’S

There’s a woman who watches marshmallow mounds as they roll by on a biscuit. If one looks the slightest bit imperfect, she pulls it out of the lineup.

But nothing at Tunnock actually goes to waste! Broken pieces get grinded and reused or shipped off to farms for animal feed. The entire place smelled of chocolate and coconut. Everyone was friendly and worked together to make sure the delicious products are perfectly made and packaged.

There are hundreds of employees on the factory floor to ensure that the products are perfectly created and made with love, but new machines like the Teacake Robot (2006) and the Caramel Log Robot (2015) help produce even more each day. The Tunnock factory has never left Uddingston. It only expands, and at the time of our tour, we learned it’s about to expand even more.

The company is currently headed by Boyd who still comes to the factory daily to oversee operations.

Read the history of Tunnock’s at www.tunnock.co.uk. As for trying these treats, Cost Plus World Market now carries some and you can also ask at your local British/Irish/Scottish specialty shops. *Our wonderful tour guide Alan, who has been with Tunnock’s for 14 years, previously worked in the carpet business. He told us about a law firm that bought a new office and wanted carpets for the building. They spent $700,000 on custom carpets to be created in Glasgow and shipped...all the way here to Philadelphia. PRH gohomephilly.com

PRH Brides Guide

Maria& Ilisco Alfino Santangelo

A wedding as flawless as a butterfly by

Joe Volpe

H

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appy New Year Philadelphia and to the wonderful Brides Guide readers! I hope you all had an outstanding holiday season and a phenomenal year. I would also like to wish you an amazing New Year ahead, full of excitement and pure joy and happiness. It is my pleasure to share yet another beautiful, true love story from an equally beautiful couple. Married with us at Cescaphe, Maria Ilisco and Alfino Santangelo had a stunning and heartfelt wedding at Vie on Friday, August 18th, 2017. I had the honor of speaking with Maria to hear all about their once-in-a-lifetime day. I am thrilled to share some of their special memories with you.

| ROWHOME MAGAZINE | January/ February/ March 2018

gohomephilly.com

photos by LISA VARLEY How did you meet?

Alfino’s cousin Danny (also his best man) introduced us. I’ve known Danny for eight years before he introduced Alfino and me because he frequently shops at my store. Once introduced, our lives changed instantly. Love at first sight is an understatement! I knew Alfino would be my husband from the moment he smiled, hugged me and said hello! He had me at “Hello” (literally!). Our first date was December 18th, 2015. We found out we were expecting a beautiful baby girl, due in January 2017, and our wedding was already planned for Friday, August 18th, 2017!

How did the proposal happen?

Alfino proposed to me a few days before I went into the hospital to give birth to our daughter.

It was a scheduled Csection and I was very nervous. He knew proposing would cheer me up and release all of my stress. We planned our wedding for August. Our beautiful daughter was eight months old and such a large part of our important day. We would not have it any other way.

Why did you choose a Cescaphe Wedding?

When I previously attended a wedding at

Vie, I knew my wedding reception would be there someday. Cescaphe was absolutely wonderful.

From the food to their exceptional staff, it was just flawless. We trusted only Cescaphe to help make our wedding day beautiful and elegant as we envisioned.

What was your favorite part about wedding planning?

Being surrounded by our closest family and friends at Vie, it was the perfect place to start the rest of our lives. Everything was my favorite. It is so hard to choose! I would have to say, I especially loved my gorgeous wedding cake!

What did you do to make your wedding day extra special?

My wedding dress had butterflies all over it. After our church ceremony, we released actual Monarch butterflies on the front steps of the Cathedral. The butterflies represented our new healthy, wealthy, happy and beautiful future together!

by JOSEPH VOLPE, Cescaphe Event Group

What advice would you give to future brides and grooms?

Enjoy your planning process, take your time, do not compromise and prioritize!

It is your special day and you have to live in the moment. Be present the day of your wedding. Take a deep breath and just look around and soak in every moment.

Cescaphe is a member of the PRH Business Network.

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 awardwinning 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.

VENDOR CREDITS Ceremony.

Cathedral Basilica of Saints Peter and Paul

Venue. Vie Florist. London Flowers

DJ. Sacco Entertainment - Bob Sacco

Invitations.

Minted.com Photographer. Lisa Varley Photography

Videographer.

Loving Life Productions - Joe Brennan & Rick D’Aguanno

Transportation.

Mid- Atlantic Limousine

Dress Designer.

Jana Ann Couture

Dress Shop.

Unveiled Menswear. Men’s Wearhouse

Butterfly Release.

Mr. Butterflies.com

Rehearsal Dinner.

Ralph’s Italian Restaurant (where our first date took place)

| ROWHOME MAGAZINE | 63

January/ February/ March 2018

PRHBRIDES GUIDE TIPS from the PROS

Wings, bling & beautiful things ❱❱

by VICTORIA DIPIETRO www.bella-angel.com

Wedding Specialists

THIS SEASON, PREPARE TO “GO NATURAL” IN A BIG WAY. It’s time to rock what you were born with.

Lips

215.463.5485

2515 S. Broad Street / Philadelphia, PA 19148

There is nothing wrong with thin lips so stop overdrawing them on your face.

Contour

Contouring with harsh colors is so five minutes ago! Contouring – using makeup to enhance facial structure and features – is best for special occasions like a black-tie affair or an evening event. If you are having headshots taken and want to use contour, hire a professional makeup artist to do it for you.

Brows

Eyebrows that look like they were added by an Instagram filter should remain in virtual reality. I love a full brow but when it looks like someone used a black sharpie, it’s time to stop.

Back to Nature Still measuring your advertising dollars by the number of “hits” you get?

We don’t HIT you.

We BRAND you.

Advertise with Philadelphia RowHome Magazine & customers will know who you are.

You can COUNT on that.

Call or Click.

215.462.9777 or info@gohomephilly.com www.facebook.com/ PhiladelphiaRowhomeMagazine

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@RowHomeMag

@rowhomemag

| ROWHOME MAGAZINE | January/ February/ March 2018

The bold bright colors I talked about last season are gone, maybe for the best. Embrace natural colors and accentuate your natural look.

I have seen women rushing to get Botox, fillers, injections and plasma peels to try to look youthful. Some of these women are in their 20s. Perhaps we are somewhat out of control. So, let’s take a step back and reevaluate who we really are and love and accept ourselves (at least for this season!).

Eyes

Wings always find themselves onto the runways and this season is no exception with a new take on the classic cat-eye. Thick, rounded black wings to accentuate the eyes – or even a striking double wing – can make this look “pop.” If you are going for a cat-eye, make sure everything else on your face is neutral. Otherwise, it won’t stand out.

Skin

Porcelain skin and pale pink lips with lots of mascara is a beautiful look that is soft and natural and shows your true beauty. I am not a fan of permanent makeup. I love tattoos and piercings – on other people.

Bling

One thing I do love, however, is bling! Models walk the runways wearing crystals on their faces to catch the light without being overpowering. If you wear little or no makeup but want to draw attention to your eyes, add a crystal or two (or five!) to your face or across your lips. Crystals come in different colors so you can match your eye color or your outfit. I prefer a clear crystal and the best part is they are temporary.

Let yourself shine, this season.

Victoria DiPietro and Bella Angel are members of the Philadelphia RowHome (PRH) Business Network. gohomephilly.com

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| ROWHOME MAGAZINE | January/ February/ March 2018

Philly

gohomephilly.com

LIVING the DREAM Behind the scenes with Justina Valentine

F

By Joan Roman aka @JoRoHats Photos by J Cruz @official_jcruzfba or as long as I can remember, I dreamed about “making it.” I imagined a moment in time where I had everything I ever wanted. A time when nothing or no one could beat me at what I was doing. Lately, when I see people around the neighborhood, they say congratulations. Sometimes it will be from something they saw on Instagram. Others will say they saw Justina on MTV. It makes me happy but still I wonder, “Have I made it?”

MUSIC

I met Justina Valentine eight years ago. She was performing at an entrepreneurs convention I was attending in Miami. From the second I saw her on stage, I knew she was going to make it some day. We shared some brief words which led to an invitation to her first music video shoot.

The music video shoot led to more shoots and many shows. Justina even came to Philly with me once to shop in Aci Nae Boutique. Two years ago, she asked me to come on tour with her to film behind the scenes. This is a decision that changed my life forever.

My official career with Justina started from making videos. I followed her around the country with

my camera and got to go on stage every show. From this footage, I created my first Justina Valentine music video, “Sunlight,” which is currently up for an Independent Music Award nomination. The video combined a year’s worth of behind-the-scenes tour footage with cinematic beauty shots filmed in Miami beach. Combining my love for music and film in such an exciting way felt like I was making it. But Justina isn’t signed and the budgets are sparse so I can’t possibly be making it yet...or am I? After a few months on the road, Justina asked me to join her management team. Today, she is on her third season of MTV’S WildNOut w/Nick Cannon. She also is starring on MTV’S The Challenge Champs

caption under a photo of us on “The Real Justina” set. For the first time ever, I knew I was living my purpose.

I was showing people it’s possible to do whatever you want to do, be whoever you want to be. I was inspiring people. For the first time ever, I felt like I made it.

Making it isn’t determined by your bank account or material possessions. It’s not determined by the size of your house or the clothes you wear. Making it is a state of mind, a perspective that embraces life’s imperfections and rides with it. Making it is doing it every day, living your purpose and inspiring others to do the same. Imagine if we lived in a world where everyone felt fulfilled.

Whatever your dream is, don’t give up. Fight for your purpose and fight harder for self fulfillment. Start by surrounding yourself with likeminded individuals and allow yourself to be inspired. Soon after, you will be surprised to find that somewhere along the line, you become the inspiration. PRH

vs Stars and just dropped a mixtape called FEMINEM where she remixes Eminem’s classics. FEMINEM brought me another whimsical opportunity.

In November 2017, I created, produced, directed and edited the official music video for “The Real Justina,” a spinoff single of Eminem’s classic, “The Real Slim Shady.” The production included more than 50 cast members, elaborate props, expensive equipment and the pressure to not piss off Eminem. The project was by far the most ambitious production of my career. There were times I thought we’d never pull it off.

Things didn’t always go as planned but we finished it... we made it...and who knows, by the time you read this, it could even be viral.

It wasn’t the videos or the congratulations that made me realize I made it. It was a recent Instagram post from someone I respect immensely.“On set gaining some knowledge from one of the most inspirational humans I know” was the

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PRHMUSIC&ART

ROCKY (re)RUNS

at The DaVinci Art Alliance

New Exhibit traces Rocky’s famous run through our neighborhoods

W

by Jane Roser hile traveling abroad, architect Andrew Hart would often be met with the response, “Oh, Rocky!” when mentioning that he was from Philadelphia. This helped spark the idea for last year’s DaVinci Art Alliance’s Yo, Piranesi! Rocky/Rome-themed exhibit.

Riding high on the massive success of that show, organizers John James Pron, Ken Jacobs and Hart are bringing the Italian Stallion back in a new exhibit

FILM

titled Rocky (re)Runs, which will focus on Rocky’s famous 30.61 mile run and the people and neighborhoods he encountered along the way.

“The movie is such a great connector,” says Hart, “what we architects would call the genius loci- the spirit of the place. Rocky’s a film that could only have been made in Philadelphia- it’s so wedded to the neighborhoods, the fabric of the city and the grit of the people.”

“This show is very much about Philadelphia’s hidden neighborhoods,” Pron explains. “It’s not so much about Rocky’s run up the Art Museum steps, but about where he came from and everything and everyone he passed to get there.”

“We’ve really tried to cross as many boundaries as we can,” Hart interjects. “The first movie was shot on a very low budget and most of the people you see walking down the sidewalks were not paid extras [this exhibit is about them].”

Visitors can expect to see several different mediums and artist interpretations showcased. Architect Laura Blau will display photographs of her current project in South

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Philly - a very contemporary passive solar, near zero energy consuming home which illustrates how families can retain the history of their environment while still living in a sustainable community. Gary Grissom’s photographs discover the diamonds in the rough – the beauty of the city underneath the grit.

Pron points out that video will have an important place in the show. “We’re working with Joe Fattore, who used to work at WHYY, to gather video from around the city and ask - what do these places look like now? Joe was joking that he’d like to film the entire run sequence again without Rocky to focus on the neighborhoods in the background.

We’re also looking to do interviews at some old boxing venues. A lot of these remarkable institutions are still around, including the original Rocky boxing rink, which is owned by a friend’s son.”

Pron’s work will focus on the Northern Liberties neighborhood he grew up in. “Rocky ran right past the church where my parents got married. I have family photographs of what it looked like back then, so I’m doing a sculpturally-layered col-

| ROWHOME MAGAZINE | January/ February/ March 2018

lage showing old black and white photos with newer color photos, so you can see what it looked like then and what it looks like now.”

“My job is to be the runner,” Hart says. “I’ll move between various artists and tie them all together across the gallery. We’re making a live map of places of importance in the film and also where the artists work.” The datum will go across walls and doors, weaving around the art in a continuous movement to unify the show.

Several supporting events are also planned, including movie-themed walking tours and the highly anticipated collaboration with sculptor Thomas Schomberg who created the original Rocky statue. He will be loaning numerous images for a lecture on his work, the first time that Rocky and his creator will be discussed as fine art, not just as a populist icon. Schomberg is also loaning out a small bronze copy of the statue, as well as doing a taped video showcase.

Rocky (re)Runs takes place the last two weeks of April, 2018 at the DaVinci Art Alliance (DVAA) located at 704 Catherine Street (www. davinciartalliance.com). Participating artists are Laura Blau, Gary Grissom, Sam Oberter, Juliet Whelan, Diana Nicholas, Ryan Drummond, Marc Lewis Krawitz, Jordan Mrazik, Michael Villegas, Andrew Hart, John James Pron and WHYY’s Steve Kwasnik. The team would like to acknowledge DeFino Law’s generous sponsorship of the gallery and this show. PRH

gohomephilly.com

THE VERSATILITY OF ACTOR VINCENT YOUNG Dramatic roles set the stage for current projects

I

“

by Brenda Hillegas photo by Phil Kramer take a lot of pride in being a character actor,” actor Vincent Young tells me. Born and raised in Philadelphia and South Jersey, Young has more than 20 years of experience developing characters in a variety of roles in movies and on television.

Series like Beverly Hills 90210, JAG and CSI:NY have added to his desire to play memorable roles on screen, however, it was a guest spot on a 2006 episode of NCIS that steered his desire into a completely different direction. The character, which Young calls insane

FILM

Young’s voice as he makes every projand “out-of-his-mind,” inspired him to branch out and seek more com- ect sound better than the last. The sequel to 2013’s Escape Plan, starring plex (and somewhat crazy) roles. He Sylvester Stallone, follows up on the has three upcoming projects story of security expert Ray Breslin that really spotlight his new (Stallone), who used his skills to test direction and all of them will the reliability of maximum security be released this year. prisons. Young plays the character Up first is the thriller What Death Leaves Behind, a “Curly” and calls the entire shoot a very amazing experience. film he calls a very intense “I’m beyond excited about it,” he ride. It’s set to premiere at Philasays. Escape Plan 2: Hades, which delphia’s Prince Theatre this March will be released via Lionsgate this and was filmed here and in the spring, was shot in Atlanta last sumLehigh Valley. Written and directed

by Scott A. Hamilton and co-direct- mer. “The movie also includes Wes Chatham, 50 Cent and Jaime King, ed by Nico Giampietro, the film and one of the biggest action stars in also stars another Philadelphia-born actor, Christopher Mann (The Wire, China - Huang Xiaoming - is a part of the cast. Our characters are very House of Cards). “[It’s] a living hell,” Young elabo- involved. It’s directed by Steven C. Miller; he’s fantastic.” rates on the must-see film. “The Young talks not just about his role [plot] has to do with a nightmare in each upcoming project but he that crosses over to reality. What’s mentions everyone involved, as well. reality? What’s real? [The main A true professional, he knows that it character] has a surgery that affects takes much more than good writing his life in a way you can’t imagine.” or an outstanding actor to make a There’s constant enthusiasm in

film. The contribution of every cast and crew member is what drives success and Young is appreciative of the whole process.

He starts off describing the upcoming The Fifth Borough by complimenting the great cast. The street drama also stars Vincent Pastore and Joseph D’Onofrio. Steve Stanulis is a star and producer, and it’s written and directed by John Bianco. “[The Fifth Borough] is like The Departed meets Black Mass,” he says.

“I play “Finn”- the only Irish guy in the gang! “Finn” is main character Nico’s best friend and he has a reputation - you don’t want to mess with him! He’s street, but very intelligent.

I really loved playing that character.”

There’s no release date set for The Fifth Borough yet but Young tells me that it’s currently sitting at a big network. It’s unclear whether the film will in fact be a film or if it will be expanded into a series. The storyline would be perfect for either - a man’s daughter is diagnosed with a brain tumor and he seeks out money to get her the help she needs.

“Shooting in Staten Island really set the mood [of The Fifth Borough],” Young says. “There’s no place like Staten Island!”

There’s also no place like Philadelphia and Young calls it his favorite city. Though he’s no longer a Phila-

delphia resident, it’s clear his heart remains here (he quickly mentions the Eagles and his faith in Nick Foles, but doesn’t go into too much detail because he assures me “we would be here all day”).

“Philadelphia reminds me of Europe. When I went to Paris - I lived there for six months when I was younger - the cobblestone streets and architecture really reminded me of Philadelphia,” he says. “Philly has the best people in the world. I’ve traveled everywhere but Philly people really are the salt of the earth.”

Young is grateful for every role that has brought him to where he is now but his focus will always be on the present and what the future holds. We talked briefly about a few other upcoming projects that are currently in development and he looks forward to sharing them once they become finalized.

“The past few years, I’ve been doing really complex, colorful characters,” he says, again citing his character on NCIS. “I’m ready to dive in head first and go all out.

I’m finally getting a chance to take on these roles that I’ve always felt driven to do in my heart.”

Follow Vincent Young on Instagram at @thevincentyoung and watch RowHome’s social media for release dates on Young’s 2018 projects. PRH

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PRHMUSIC&ART

KING ARTHUR

Spins the Crown Sound

Local DJ is the master of DooWop

King Arthur, 1967. | Alvarez with Chubby Checker at RowHome Magazine’s 2017 Blue Sapphire Awards. Photo by Andrew Andreozzi

K

by John Nacchio

MUSIC

cars and more but gravitated to othing Arthur reigns royally among our area’s legendary er radio personalities and enjoyed radio personalities. He awakens each day somewhat like DJing high school dances and events.

Frank Sinatra’s iconic song, “That’s Life,” and gazes “I was never in it for the money. I was deeply in thought saying, “I could write a book.”

He was born as Carlos Alvarez in Puerto Rico but grew in it for the music.” up in 1950s Philadelphia. His immigrant parents establiAlvarez got busy managing music shed a grocery-deli, likely the first of its kind to capture groups and producing records but Hispanic food specialties. The center city location drew kept on running his deejay business.

He was first nicknamed “Carlo Cool” a lively and loyal diverse following, ian American culture. That is where but something magical happened. especially from the nearby Pennsyl- he first met and later married his teen He was contemplating a future, sweetheart Janet Cedrone (daughter vania Hospital staff that had come something to empower him. There of Hall of Fame 1954 “Rock Around from many other countries. before him was the answer – the imIn the early 1960s, Ameri- the Clock” guitarist Danny Cedrone). age of two shiny black vinyl records Alvarez was no stranger to the can teen culture was electric on turntables – one on his left and entertainment world. He was the with change. Alvarez fell in one on his right. The words resolove with the music at age 12 “Fan Man” on a weekly KYW News nated like a bell ringing in a tower sports skit representing the fan’s and held his first record hop at that he would be King, “King” of the viewpoint. Filmed at his deli-grocery the local “Y” with some of the round tables. He drew the strength store, he’d hold up bologna to make neighborhood kids. Teen idols were from the magical myth of pulling a a point or throw hot dogs at the cam- sword from the stone that encased it a new phenomena bursting onto the era. “I was nuts,” he admits. “One music scene. Bobby Rydell, Frankie (and him) and became “King Arthur.” time, I was smashing a Dallas CowAvalon and Fabian were discovered on His radio career began on WCAM nearby neighborhood streets and re- boy helmet with an ax, and another, in Camden, New Jersey, and his love cordings rocketed the national charts. doing a Rocky imitation by pound- for music continued to grow. The Alvarez felt absorbed as he was blend- ing away at frozen turkeys.” young “king” knew it would be his He got involved in a record com- life’s work. It was only natural he ing seamlessly into a South Philly neighborhood dominated by an Ital- pany, a music band, acting, selling would turn to radio as a way of shar-

ing the music he loved so much with as many people as possible. King Arthur doesn’t just play Golden Oldies, DooWop or Motown. He adds his great commentary from the knowledge he has accumulated over years of working in the music industry.

At this stage of his life, he has reached the pinnacle of his career from emceeing at casinos like the Taj Mahal and theatres like the Keswick, to countless other festivals and venues.

He has hosted shows for the Duprees, the Skyliners, Kenny Vance and the Planotones, Little Anthony and the Imperials and the Drifters. And of course, it’s been a dream come true to introduce Frankie Lymon’s Teenagers!

Alvarez shares an almost romantic flavor of many of our favorite musicians with whom he has spent many hours both publicly and privately. He brings that experience to his radio broadcasts, which can be heard in the digital age on internet radio. As Rihanna reminds us, “Please don’t stop the music, I wanna take you away, let’s escape into the music, DJ let it play. PRH

Listen to the King: King Arthur: Cruisin’ 92.1FM Sun 9pm to 11pm Daily 10am to 1pm at www.soundsofphillyradio.com

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Wed Motown Philly, www.thebelmonts.net at 8pm to 10pm

| ROWHOME MAGAZINE | January/ February/ March 2018

Club Vera in Cherry Hill every Monday 5pm to 8:30pm Requests: kingofdoowop@comcast.net

gohomephilly.com

The Theatre Geek

OLD MOVIES SPARK HIS DRIVE TO

DESIGN costumes in Dreamgirls by Mark Mariani, photo by Mark Garvin

S

by Marialena Rago

outh Philadelphia costume designer Mark Mariani credits his parents for instilling their love of clothing in him.

“They were clothes horses,” he says.

“My father was very serious about quality and proper proportions. My mother is very descriptive about certain styles when looking at classic films and photos.”

As a result of their teachings, Mariani has designed for film, commercials and theater. He has been nominated for three Barrymore Awards and was named Best Costume Design by the Eagle 2009 Massachusetts and Phindie Philadelphia 2017.

Everyone knows that working in the arts is hard and, at times, unrewarding. With 25 years in the business and designing for shows like Dreamgirls, The Importance of Being Earnest at the Walnut Street Theatre and the regional production of Pal Joey, Mariani would love to try something new.

“I would love to do works that are set in some sort of period,” Mariani says. The 1870s is an era that inspires him the most. His first project was a pair of medieval slippers he designed in college. “Most of the new works now are more contemporary.”

Mariani calls himself a classic film geek. “That’s what got me interested in costume design,” he says.

Actors Spencer Tracy, Bette Davis and Errol Flynn are some of his favorites. “I loved history and old

Q: What role did you play on the set of the movie Mannequin?

A: I was 3rd hand to the costume designer Ernest Misko.

Q: Your vote for best costumes in a recent production?

A: Costumes for Outlander, the television series.

They are amazing!

films. I wanted to create period costumes. I actually started in film and transitioned into theater.”

Mariani worked in New York in the 1980s but found himself living paycheck to paycheck. He wanted to see the world so he moved back to Philly.

Although Philadelphia has a smaller theater scene than other major cities, his love for the neighborhood inspires his historic approach to his craft. He says he would love to design for shows like Lady in the Dark, a 1944 story about a fashion magazine editor who finds out why she can’t find love by diving into her past through musical numbers. When it comes to prepping for design projects, Mariani says he focuses on the characters, costumes and period for each project.

His inspiration comes from old books, documents and historical research.

Despite his love of everything “Philly,” Mariani says he also has found joy outside our city. In Massachusetts, he worked in the Berkshires and his design for a show he did there is on display at the Met. His proudest moments are seeing his visions come to life on stage. Designers, he says, are the ones who make the story come to life. When pressed for a response, Mariani finally agrees. He is “really, really good at it. I think of all the other jobs that I’ve done and it’s the one job I can walk into blindfolded.”

Q: What grade school did you attend?

A: St. Thomas Aquinas Q: Best friend growing up?

A: Debbie Cesaro, Kim Orchard, Anthony Zancolli

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Q: What classic stage or screen performer would you invite to dinner? What question would you ask them?

A: Angela Lansbury.

“What was it like doing film and theater?”

Q: Favorite song from a Broadway show?

A: “In His Eyes,” Jekyll and Hyde

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PRHMUSIC&ART Italian Coffee House

KIMMEL COCKTAILS

Drinks & a Show!

courtesy of the The Kimmel Center

TASTE THE TRADITION 903 S 9th St, Philadelphia, PA 19147 (215) 627-2578 W W W . I TA L I A N C O F F E E H O U S E . C O M

The Kimmel Center for the Performing Arts, in partnership with Garces Restaurant Group, has crafted a series of custom cocktails for its 2017-18 Broadway season. Volvér, the Kimmel Center’s in-house restaurant from Iron Chef Jose Garces, will serve drinks exclusively designed by its mixologists that represent show-stopping themes from the lineup. Head to the show early so you can indulge in these creations at Volvér during the run of its corresponding show. Or craft up a one-of-a kind creation at home!

ItalianCoffeeHouse @AnthonyICH Open 7 Days

Christine Krawiec Photography

weddings . engagements newborn . families maternity

Les Misérables - “Liberté” Academy of Music, January 9 – 21, 2018 � 75 Salers Aperitif �1 oz. Krogstad Aquavit � 1 oz. Herb Blanc

(Blanc Vermouth with thyme, rosemary, bay leaf, dill, fennel)

School of Rock - “Teacher’s Pet” Academy of Music, March 27 – April 1, 2018 � Lustau Sherry rinse � 2 dashes Angostura bitters � .5 Carpano Antica

� .5 Licor 43 � 2 oz. Old Overholt Rye

Stir, strain into small coupe, small piece of dill for garnish

Stir, strain, small coupe Garnish with grapefruit peel

Waitress - “À La Mode” Forrest Theatre, February 13 – 18, 2018

On Your Feet! “Rhythm Is Gonna Get You” Academy of Music, April 10 – 15, 2018

� .5 Maple Syrup � .5 Simple Syrup

� .75 Lemon � 2 oz. Averna Amaro

Dry shake, shake with ice, strain into large coupe Garnish with Angostura & cardamom dusting Something Rotten! “The Bard’s Booze” Academy of Music February 27 – March 4, 2018 � 1.5 oz. Mezcal � .5 oz. Gran Classico � .25 oz. Green

Chartreuse � Bloody Mary Mix � Club Soda

Toothpick garnish with lemon, lime, shishito pepper, olive, cherry tomato Rain: A Tribute to the Beatles “Abbey Road” Academy of Music, March 23 – 25, 2018

www.christinekrawiecphotography.com

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� .25 oz. Ginger � .22 oz. Lustau Sherry � .75 oz. St. Germain Elderflower

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� 1.5 oz. White Rum � .75 oz. Lime � .75 oz. Simple syrup

� .5 oz. Pear Liqueur � .5 oz. Ginger Syrup

Mint Garnish The Sound Of Music “My Favorite Thing” Merriam Theater, April 24 – 29, 2018 � 2 oz. Courvoisier vs � 1 oz. Dolin Genepy � .75 oz. Lemon

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Garnish with fennel on top Aladdin - “Genie in a Bottle” Academy of Music, June 13 – July 1, 2018 � Egg white � .5 oz. Half and Half � .25 Ginger � .75 Curry syrup

� .75 Lemon � 2 oz. Smith & Cross Rum

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by LEO ROSSI WRITER, ACTOR, PRODUCER EASTMAN-ROSSI PRODUCTIONS

Let’s have some fun! Take a trip with me down the memory lane of cinema for movies that glorify food.

How about Tom Jones? Who could forget Albert Finney’s orgy of food that turned sexual. Or The Cook, the Thief, His Wife & Her Lover, when Helen Mirren’s lover became the surprise main course of a sumptuous meal. One of my favorites is Big Night starring Stanley Tucci as one of the brothers who prepares a decadent “Frittata” for a guest who sadly never shows up.

The esteemed Meryl Streep played Julia Child in Julie and Julia. Every time I watch it, I get a craving for French food. Jon Favreau’s movie Chef is a tribute to the food truck craze and Cuban food. When I see Saturday Night Fever, I drool when I watch my buddy, John Travolta, slap two slices of pizza together and wolf it down. That location is Lenny’s Pizzeria in Brooklyn and I just happened to film there this past summer. Yes, I did slap two slices together!

For dessert lovers and chocolate addicts, we have Willy Wonka and the Chocolate Factory starring the late Gene Wilder. Also, Chocolat starring Juliette Binoche and Johnny Depp. You can get cavities just watching those two cinema delights.

I will leave the movie 9 1/2 Weeks, starring Mickey Rourke and Kim Basinger, off the list because this is a family magazine and their use of food was…hot!

Ciao Philly!

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PRHMUSIC&ART

WHAT’S OLD IS NEW AGAIN Redefining and mashing up classic sounds with South Philly’s own Queen Of Jeans

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by Matt Kelchner photo by Tim Blackwell

MUSIC

sk anyone familiar with Passyunk Square and they will remember King of Jeans, the iconic denim shop whose sign towered over the avenue. Despite only being on display for about 20 years, it was a landmark to anyone living in and around the neighborhood. Shortly after the sign was taken down in 2015, a group of friends were talking about starting a band. Queen of Jeans, named after the deposed ruler of Passyunk Square, was born.

Queen of Jeans, who recently signed with Topshelf Records, is made up of vocalist/guitarist Miriam Devora, guitarist Matheson Glass, bassist Nina Scotto and drummer Patrick Wall. They released their debut selftitled EP in 2016 and have been making waves in the Philadelphia music scene ever since.

Recorded in Port Richmond, the EP features songwriting and tones reminiscent of the 1960s. With jangly guitars, just the right amount of fuzz, laid back rhythms, lush vocals and harmonies, Queens of Jeans were not shy about their influences. Last year, a pair of covers from pop icons Gwen Stefani and Aaliyah showed a completely new and more psychedelic musical direction. The group made strides thanks to slots at major local festivals and their first nationwide tour.

What is a typical day in South Philly like for you?

Mattie: Getting a tofu banh mi from Artisan Boulanger Patissier and then seeing where these streets take me.

Miri: Cuddled up on the couch watching true crime and then seeing where a nap takes me.

What are some of your favorite South Philly spots?

Nina: Molly’s Books & Records Mattie: Blackbird Pizza Miri: Black ‘n Brew coffee shop Patrick: Devil’s Den What are your New Year’s resolutions for 2018?

Miri: Eat clean, stop snacking past 7pm and get back in the studio to

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start recording new songs we’ve been working on.

How did you do with your resolutions from 2017?

Miri: [Mine] was to quit social smoking (smocialking?). And I did! Smoke free is the way to be.

Mattie: I stopped smoking too! Twinzies.

Patrick: My resolution was to travel and play more shows in 2017. We did a coast-to-coast tour in the spring that checked off both for me!

of momentum and exposure change the way you went about handling the band?

Miri: It has definitely motivated us to push ourselves to try new things. Having the opportunity to play consistently for a long period of time and be away from home really forces you out of your comfort zone, but ultimately I feel like these opportunities have been positive experiences. They’ve reaffirmed the importance of loving what we do, but most of all, loving one another and taking time to make sure that our friendships take precedence.

How do experiences like these help you grow and develop as a musician?

Miri: The more opportunities we have as musicians to play to an audience or to make real connections with other musicians is what keeps us motivated to continue learning and developing our music.

Nina: Playing every night is really good practice! It forces you to come up with new ways to change up your set every now and then - not just for audiences, but for ourselves too so we don’t get too bored.

Nina: I resolved to not set myself up for failure by making resolutions so I guess I followed through on that?

After seeing music communities in various cities of all different shapes and sizes, did your perspective on the music scene in Philly change at all?

Last year, there were major opportunities like touring with Balance and Composure, playing festivals like Made in America and Red Bull Sound Select. Did that buildup

Mattie: It’s really exciting to experience other communities. For the most part, we encounter inclusive and generous music communities and crowds. But you do learn to appreciate home, not only because

| ROWHOME MAGAZINE | January/ February/ March 2018

there is so much exciting music being made here, (in particular by nonmen, and it’s really inspiring), but also compared to some places there is a lot more mutual respect. I’d say we definitely encounter more misogyny on the road.

Your “Are You That Somebody?” cover was the least “fuzziest” that I’ve heard from Queen of Jeans. It also had a slower, spacier feel. Was this from the nature of Aaliyah’s original version or a new stylistic direction for the group?

Mattie: The LP we’re putting out this year is sort of like the EP all grown up. There are still some of those poppier, fuzzier songs on it, and there are the more experimental ones too. I don’t think the Aaliyah cover is an example of any of that we just wanted to put our own spin on the song!

What’s the most challenging part of deconstructing someone else’s song and then putting your own twist on it?

Patrick: To be true to both the original artist as well as yourselves as a band. The worst thing you can do with any classic song is get too cute or self-aware and ruin the soul of it. We genuinely love the songs and artists we cover and want to honor them in a thoughtful way.

What plans are in store for Queen of Jeans in 2018?

Nina: We are gonna put out an LP, tour and try to order Grubhub less! gohomephilly.com

SYMPHONY for a BROKEN ORCHESTRA Embracing Imperfection

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by Geno Thackara photos by Karl Seifert ny musician will tell you that instruments have their own voices and personalities. But what happens to the ones without homes? In 2015, Temple Contemporary’s director Robert Blackson and assistant director Sarah Biemiller began investigating how many damaged and discarded instruments the Philadelphia School District had on its hands. After a decade of drastic cuts to music funding, their solution was to get creative.

MUSIC

Two years later, the result was a one-of-a-kind event titled Symphony for a Broken Orchestra. Temple Contemporary collected more than a thousand instruments in sorry shape - some cracked, perhaps missing reeds or pegs, others barely usable at all. To create a setting for their unique voices, Blackson approached avant-garde composer David Lang (co-founder of Bang on a Can), who’s an old hand at spinning unlikely sounds into unexpectedly compelling music.

Speaking just after the earlyDecember performances, Blackson sounds faintly amazed at how it went down. “We had over 1,500 people and about 400 musicians playing the composition,” he explains. “It was a big beast to tame but everyone was working together. I was very glad to be part of it.” Conducted by Jayce Ogren of Orchestra 2001, the ensemble included players ranging from ages nine to 84: school students, experienced professionals and amateur volunteers, all coming together as equals.

This symbolizes one of the project’s central ideas. “Making music together is perhaps one of the few ways in which we put some of our differences to one side. When you’re playing next to someone in an orchestra, you’re not really thinking about where they stand politically or what their social-economic background is. You’re just there for one cause, to make something beautiful together,” he muses.

The sounds can sometimes lean toward bizarre more than beautiful, true, but that oddness is precisely the point: “The imperfections can be manipulated, and it becomes a different instrument. That’s the beauty of this piece - you can embrace those imperfections.” Blackson notes that if you compare your particular instrument against some perfect ideal, “that can be very discouraging. But if you look at it differently, it’s a sound world that can be explored in any range of directions.” The flaws produce results that nobody could predict or duplicate. There’s probably a lesson in there somewhere.

By showtime, almost a quarter-million dollars had been raised to fix the instruments for city students. A recording of the symphony is due in the spring and an accompanying remix contest is open through February.

Proceeds from both will also support the process as well as a legacy fund to keep the work going into the future.

The schools also will receive repair kits so that students and teachers can continue the upkeep themselves.

“The instruments were delivered to three music repair houses and they’re in the process of getting back to the schools so they can be in the kids’ hands for the fall of 2018. It still feels like we have quite a way to go,” he chuckles, sounding cheerfully un-fazed by the scale of the undertaking. “Problems can sound completely daunting and unrealistic to try to change. But something like this hopefully gives people a way to feel that, even with $50, there’s a way to make that small change for one child’s life.”

“I think that’s the way a lot of change happens in this world, with each of us deciding to take a little more responsibility and be a little more accountable to the next generation,” Blackson concludes. Besides finding joy in imperfections, that’s really the symphony’s larger theme: with the right perspective, many things start not to seem so impossible after all. PRH

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PRHMUSIC&ART Local Band Spotlight

THURSDAY’S ALIBI

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by Bryan Culver photo by Gwen Mazzeo ver formed your own rock band? From afar, it might feel like a daunting feat—perhaps it’s because we tend to romanticize rock stars: the fame, the glory, the lifestyle, packed arena audience, bombastic drum sets, prodigious guitar solos, eccentric costumes—but in all reality, this couldn’t be further from the truth. This isn’t a career move. You don’t quit your job and just hit the road. Starting a rock band is more akin to having your pals over

MUSIC

to watch the game on Sunday than embarking on a mythical quest. It’s a hobby. It takes place once or twice a week in a basement or garage. The bottom line is: if you’re a musician in need of a new social outlet, there’s nothing stopping you from picking up the phone or typing out a quick post on Facebook: “Who wants to get together this week and jam?”

Turns out this is also the genesis story for South Jersey-based party band Thursday’s Alibi. I had a quick chat with founding members Elio Olizi (guitar) and Ron Mazzeo (drums) a few weeks ago: just two normal dudes with kids and mortgages who also happen to have a sweet side hustle. I got to take a peek into how they came into being and what makes them jive and continue doing what they do.

Olizi and Mazzeo started jamming in Mullica Hill about four years ago, compelled by their mutual adoration for playing rock music. They began hosting a regular Thursday night jam session (hence the name), and the rest is history.

Thursday’s Alibi currently consists of Olizi and Mazzeo, joined by Mario Zapicchi on bass and vocals, singer Bailey Panico and guitarist Vinnie Verrico. I randomly ask if having an Italian last name was needed to try out for the group. Olizi chuckles, “No, that’s by coincidence, not design”—like a lot of South Jersey suburbs, Italian roots run deep in Mullica Hill. But a much more

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important requisite for being in Thursday’s Alibi—or any band for that matter—is dedication to your craft, attending regular practices and having a similar mindset. As Olizi explains, “We spend more time moving equipment around than we do playing.” This isn’t luxurious stuff but it’s what they love to do.

Alibi’s repertoire is mainly comprised of rock hits from the glory days—loaded with crowd pleasers such as Pat Benatar’s “Heartbreaker,” Guns N’ Roses’ “Sweet Child of Mine” and Bon Jovi’s “Living on a Prayer,” along with classic rock standards by the likes of Led Zeppelin and Van Morrison.

Olizi says it’s important to add your own spin to the music. “Always play new tunes, find new places to play, expand your geographic area.”

Currently, their two standby venues are Villari’s Lakeside, a clubhouse that also hosts weddings, and Filomena Cucina, a local Italian restaurant. Olizi mentions that part of the routine is to bring a crowd to the gigs--shows tend to start off as dinner and drinks with friends and vamp up into dance party-mode as the night goes on.

He says the local music scene in Philadelphia and surrounding areas has a lot to offer.“It’s amazing how supportive everyone is of each other.”

Bands go to each other’s gigs, creating a robust ecosystem—which brings us full circle again. If you’re a musician and you need a new social outlet, what are you waiting for? Make 2018 the year you check off the start-aband box on your bucket list. PRH gohomephilly.com

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S

ince he was a kid, Anthony Grosso said he always had an infinite impulse to create things.

Now 25, he rolled up his sleeves and together with business partner Anthony Scarduzio, created a modern street-wear clothing line called Vizion.

Grosso said that he and Scarduzio both share a passion for fashion.

During one of their discussions, they decided to take a leap of faith and steered their creativity into a joint entrepreneurial venture.

“We wanted it to relate to what we are about, which is helping former addicts find God to change their way of life. Basically, to follow God’s Vision,” he explained. “We also wanted it to be relevant to many others.” So they shortened the name to ‘Vizion’ and launched their line to attract a wider audience.

“We originally made t-shirts for both of our daughters. Soon after, a lot of our friends started asking us to make them for their children.

It’s different than generic children clothing lines.” Although both of their daughters were the original inspiration, the line is not primarily

by DOMINIQUE STRATI

for children. “We wanted to make our original design something that everyone could wear. Until we grow, I’d say our current target market is teen and adult males.”

With a variety of unique designs and popular colors, the brand appeals to both genders according to Vizion followers.

“We’re still in the very early stages so we deliver our products ourselves. We also sell in my partner’s place of business, Clean Cuts Barber Shop.” Merchandise also is available through social media.

Follow their Instagram account @ GodsVizionClothing to place an order or check out the styles.

When asked if he had any background in fashion, Grosso laughs. “None at all. Growing up, even when I couldn’t afford to, I always kept up with the newest trends and companies. I always tried to wear low-level street-wear before others. I always tried putting off-brand clothing together so I could wear something that other people never saw before.”

His eagerness for creating is transparent and his brand definitely reflects his dedication. PRH gohomephilly.com

SPOTLIGHT ON PRIVATE CHEF

MITZI JACKSON

Her niche for nosh is bringing people to the table

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photo by DERRICK LAWSON DLaw Photography makeup by NICOLE CHARISE rivate Chef Mitzi Jackson encourages healthy, wholesome eating but she doesn’t want to take the fun out of dining - especially here in foodie friendly Philly. Chef Jackson spends much of her time cooking for pro athletes – fulfilling both their need for nutrition and their desire for palate-pleasing pleasures.

Images of jerk chicken, deconstructed s’mores, crab cake benedict and juicy burgers are just some of the amazing

BUSINESS

dishes featured on her website. Jackson loves to combine the traditional with the non-traditional - elements that really give you a glimpse of her passion and personality.

She says cooking has always been in her bones. “My parents were great chefs - they used to have cooking competitions,” she says. “Macaroni challenges!

Everyone in my family thinks they make the best!”

Shortly after earning her business degree, Jackson said she lost her job. She started preparing meals for a friend in the sports industry who had no time to cook and little desire to maintain a healthy diet. She began exploring the private chef sector, which piqued her passion for cuisine. She enrolled in culinary school at Johnson and Wales University. A friend with ties to NBA and NFL teams jumpstarted her career behind the stove.

“I really loved it,” she says. “And players talk - word of mouth. My name started to float around. One job opened doors to another.”

Jackson was a finalist in the S

and D Coffee Culinary Challenge at JWU and a featured chef on the Food Network’s Guy’s Grocery Games.

She also was recently chosen to represent Alexis George Wines as the face of the brand along with Chef Marvin Woods. All of her credentials would mean nothing without passion, though. It’s the single key to success for Jackson.

“My career is a result of a mesh of things - being in the right place at the right time,” she explains. “But you have to have a passion. If you don’t have passion for what you do, you won’t be good at it.”

Jackson helps her clients develop a routine to improve their overall health. She takes the time to really get to know her clients, their budgets, favorite foods, dislikes and eating preferences so she can create a meal plan specifically designed to meet individual needs.

“I used to work with the Alexander Youth Network,” she says of the organization that provides a variety of services to children and families. “I would work with families to plan low

cost, nutritional meals. It’s hard to eat healthy on a budget, but I can help.”

Her passion is evident with every meal she prepares, Whether she’s prepping daily meals for an individual, planning a menu for a large event or coordinating a cozy dinner for a group of friends, Jackson brings the experience of fine dining to the table.

Her favorite dish? It’s a combination of French and Southern cuisines. “I make a duck confit with my mom’s cornbread stuffing recipe,” she says. “I cut the savoriness of it with something sweet like glazed carrots or sweet potatoes.”

A chef on the go, Mitzi Jackson is making her way into residential kitchens throughout the City and surrounding areas. Who wouldn’t want to surprise their partner with a romantic dinner for two to celebate an anniversary or an exciting job promotion. Are you interested in a cocktail party for a larger group?

Chef Mitzi will prepare the most mouthwatering menus that will not only impress your guests, but eliminate the stress of having to do it yourself.

Look for details about her upcoming Welcome to Philly tastings. Read more about her goals, her background and her niche for nosh at chefmjnc.simdif.com.

Chef Mitzi Jackson is a member of the Philadelphia RowHome (PRH) Business Network. PRH

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PRHSPORTS

Bob Montgomery Midget Wolgast

RH

Gus Dorazio

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Philly SPORTS

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Jersey Joe Walcott gohomephilly.com

LEGENDS OF THE

RING Philly has a ringside seat in the Boxing Hall of Fame

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“

by Matt Kelchner & Stephen Pagano images compiled by Damian Benales n a national level, Philadelphia has a reputation of being a boxing city,” Joe Hand Jr. says as we chat about the long and cherished relationship between professional boxing and Philadelphia. Between him and his father, Joe Hand Sr., their family has played an integral part in maintaining the area’s boxing character. Hand Jr. goes on to add, “I think that is primarily from the types of fighters that come out of here that have been world champions.”

S P O RT S

Professional boxing has deep roots in Philadelphia’s neighborhoods that date back decades. Its impact and relevance have been crucial to the sports-driven city of Brotherly Love.

The city has produced legends like Joe Frazier and Bernard Hopkins that certainly left their mark on boxing history, along with Rocky Balboa, who won many championships in Hollywood.

Stanley “Kitten” Hayward recalls his time as a kid growing up in the city. “Boxing for me, it was the neighborhood thing.” It started out as a way to gain respect from other boys he grew up with. But as time went on, it turned into an illustrious and decorated professional career.

“I was a natural fighter,” Hayward isn’t shy to admit. It’s a special char-

acteristic that he saw in a number of other Philadelphia fighters that came after him, including one of the city’s latest to catch the national spotlight – Christian Carto. Even at a young age, boxing has already played a major role in his upbringing. “It’s taught me responsibility and dedication.”

Carto follows in the footsteps of many other Philadelphia fighters before him. His no nonsense approach mimics those who came before him. Hand Jr. describes the Philadelphia style not so much as a technical fighter, but more of a slugger who works hard day in, day out to reach his goals. It’s the same approach that he sees reflected in everyday people throughout the city.

“That fits the reputation of Philadelphia. I think we’re that kind of city.”

Boxing has been a part of South Philly since the beginning of the 20th century. The “Philly Phantom” Tommy Loughran, turned pro in 1919. The Irishman with great footwork and a mean left jab won the light-heavyweight title in 1927. His impressive career featured a whopping 169 fights, winning 121. The St. Monica parishioner was inducted into the International Hall of Fame in 1991. Boxing Hall of Fame legends Jack Dempsey and Gene Tunney fought their first world heavyweight title bout at Sesquicentennial Stadium in South Philadelphia on September 23, 1926. Tunney was victorious against Manassa Mauler in 10 brutal rounds in front of an incredible 120,000 fans. The Philadelphia Chamber of Commerce said the fights brought in an estimated $3 million to the city’s economy.

One of the biggest names in boxing history is “Smokin” Joe Frazier.

After moving to North Philadelphia and then turning pro in 1961, Frazier recorded an 11-0 record in his first year. In March of 1968, he became heavyweight champion of the world when Muhammad Ali was stripped

Throughout the decades, boxing has been a tradition that brings people together throughout a neighborhood. Going back many decades, getting together to cheer for a hometown hero has been a favorite pastime for many. Mickey Rosati, owner of Rosati’s Gym works with Carto as his trainer and sees this sense of coming together developing around Carto’s string of success. “It’s the talk of the coffee shop. It’s the talk of the town,” Rosati explains while discussing his strong work ethic. “I think it gives something for people to look forward to, a local kid doing well.”

There’s a reason Philadelphia has witnessed so many phenomenal fighters come up over the years.

No, it’s not something in the water.

It’s the type of person that defines a Philadelphian. Before wrapping up our talk, Joe Hand Jr., who is president of his father’s company – Joe Hand Promotions – sums up this notion best. “When I think about boxing in Philadelphia, it matches this town. We’re fighters. You may not be a professional fighter but in our lives, that’s the kind of people and community we are.”

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PRHSPORTS of his title due to his draft dodging. This eventually set the stage for “the fight of the century” on March 8, 1971, that took place at Madison Square Garden in New York City. Frazier was lighter and shorter than Ali but that didn’t faze him. Frazier defeated Ali in a unanimous decision giving Muhammad Ali his first professional loss. This fight launched Frazier’s stardom and set the stage for two more bouts with Ali. In 1974, Frazier lost his heavyweight title to George Foreman. His next battle with Ali was in a losing effort, which set up his final match with Ali in the Philippines called the “Thrilla in Manila.”

After 14 brutal rounds with Ali, Frazier was defeated. Some consider this the greatest fight in boxing history. In 1976, Frazier retired. Five years later, he returned to the boxing ring for just one more fight and hung up his gloves for the final time. Joe Frazier finished with a record of 32-4-1. He is in the International and World Boxing Hall of Fame.

At the age of 19, Jeff Chandler from Philadelphia stepped foot inside his first ring in 1975.

Just a few months later, Chandler fought his first amateur bout and won in a second round knockout. Just days later, Jeff fought his second amateur fight and lost in a split decision against a guy who had 75 bouts under his belt. Chandler turned professional just four short months after he entered a boxing gym for the first time in February 1976.

Chandler won the WBA Bantamweight Championship knocking out Julian Solis to become the first American to hold that title in 30 years. He finished his boxing career with a 33-2-2 record and eventually retired needing cataract surgery for his eye. In 2000, he was elected to the International Boxing Hall of Fame at Canastota, New York.

BERNARD HOPKINS could easily be the second greatest fighter to ever hail from Philly. He compiled a record of 55-8 with 32 knockouts in his boxing career. Growing up in the projects of Philly and spending time in jail, Hopkins turned his life around when he became a professional boxer. From 1988-1992, Hopkins won 22 consecutive fights.

He fought some greats during his tenure including Roy Jones Jr. and Oscar De La Hoya. Hopkins was known for his longevity and became the oldest fighter to win a title at age 46. The future hall of famer was known as one of the best pound for pound fighters during his three decades in the ring.

BOB MONTGOMERY migrated to Philadelphia in 1934 during the Great Depression.

He started his amateur boxing career and trained at a gym on 8th & Girard called the Slaughterhouse. Montgomery went undefeated in his first 23 fights, going 22-0-1 and winning the Pennsylvania State Lightweight Title. Nicknamed the “Bobcat,” Montgomery tallied a record of 75-19-3 with 37 KOs in his career. He fought in venues such as Madison Square Garden and Shibe Park in North Philly. In 1995, he was elected to the International Boxing Hall of Fame.

HAROLD JOHNSON born in Manayunk, found his niche for boxing while serving in the Navy.

After turning pro in 1946, he won his first 24 fights.

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Harold’s father Phil was also a professional fighter and they became the first father/ son duo to fight and lose to the same fighter, World Heavyweight Champion Jersey Joe Walcott in 1936 and 1950. Archie Moore was Harold’s biggest rival, fighting five times in all. Johnson retired in 1971 with a record of 76-11 and was inducted into the World Boxing and International Hall of Fames in the early 90s.

JOEY GIARDELLO born in Brooklyn, later moved to the East Passyunk section of South Philly.

Not long after his 18th birthday, he turned to pro boxing in 1948. He was undefeated in his first 19 bouts but his competition wasn’t that stellar. After an embarrassing loss to a fighter with a 6-10 record, Giardello started fighting and beating much better opponents. In 1963, he upset Sugar Ray Robinson and was named the number one contender for the world middleweight title. Later that year, Joey Giardello defeated Dick Tiger in 14 rounds and captured the championship in Atlantic City. He retired a few years later, ending his career with a record of 101-25-7 with 33 KOs. There is a statue of him on East Passyunk Avenue.

LARRY HOLMES had a rough upbringing.

After his parents split, he moved to Easton PA when he was seven years old. He took part in street fights daily as a youth and decided to turn to the sport of boxing for a living. Turning pro in 1973, he won his first 48 bouts and didn’t lose his first fight until 1985. Throughout his career, Holmes fought greats like Mike Tyson, Evander Holyfield and is only one of five fighters to ever beat Muhammad Ali. He finished with a 69-6 record and is arguably one of the greatest heavyweights ever. Nicknamed the “Easton Assassin,” he was inducted into the World and International Boxing Halls of Fame.

BENNIE “BAD” BRISCOE was another tough middleweight boxer from Philly. For 20 years, Briscoe fought the best fighters of his era. Turning pro in 1962, he was victorious in his first 15 fights before facing his first loss. Bennie was never a champion but gave a championship effort every time. Briscoe retired in 1982 with a record of 66-24-5 with 53 KOs and only one knockout loss.

In 2003, RING Magazine included him on their 100 Greatest Punchers of All Time list.

Arnold Raymond Cream, better known by his ring name Jersey Joe Walcott, was a professional fighter from Pennsauken NJ. He made his debut in 1930 and won his first five bouts by knockouts.

Walcott had a record of 41-11-1 before fighting for his first title shot, which he lost. In 1947, at the age of 33, he became the oldest fighter ever to contend for a title and lost that match. In 1951, Walcott knocked out Ezzard Charles to become the oldest champion at age 37, a record that would stand until George Foreman broke it in 1994. Jersey Joe also faced legendary and undefeated Rocky Marciano twice. He ended his career with a record of 51-18-2 and was inducted into the New Jersey

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Hall of Fame in 2013.

STANLEY “KITTEN” HAYWARD began his professional career in 1959 as a welterweight. Fighting during a golden era of the sport, he was exciting, tough and very popular in Philadelphia. After fighting for 10 years, he finally got his shot at the WBA WBC middleweight title, which he lost. In 1977, Kitten laced up his gloves for one final time at the age of 38. Hayward still attends fights in Philly and Atlantic City as a fan. He is in the PA Boxing and the PA Sports Halls of Fame with a record of 32-12-4.

BUSTER DRAYTON was not just a boxer but also a former Marine and current police officer.

Born in South Philadelphia, he enlisted into the Marines in 1972. Known for being one of the most physically fit at boot camp, Drayton went on to train as a fighter after serving his country. He ended up winning the IBF Light Middleweight world title in 1986 but after defending it in his next two fights, he would go on to lose it the following year. He finished with a record of 40-15-1 with 28 knockouts. After retiring from boxing, he joined the Philadelphia Police Department.

Born in 1898, “Lefty” Lew Tendler is often considered one of the greatest fighters who never won a title. As a kid growing up, he won over his parents, most notably his mother, who were against boxing, with the allure of the prize money.

After defeating much of the top talent around the city, boxers from all over the country lined up to challenge Tendler. His biggest rival was New Yorker Benny Leonard, who at one point was considered one of the best in the world. Despite several matches, Tendler could never best Leonard. Tendler retired in 1928 with an impressive record of 145-16-8. He is in the International Jewish Sports Hall of Fame, the Ring Magazine Hall of Fame, the World Boxing Hall of Fame and the International Boxing Hall of Fame.

ANGELO DUNDEE was a boxing trainer from South Philadelphia who worked with some of the all-time greats. After serving in World War II as an airplane mechanic, he came home to his 5th & Morris neighborhood and began his journey as a trainer. He ended up working with a total of 16 world champions including Sugar Ray Leonard, George Foreman and Ralph Dupas. Most notably, he was Muhammad Ali’s trainer from 1960 until 1981. During this time, he only missed two of his fights. Dundee was inducted into the International Boxing Hall of Fame in 1994 and died peacefully in his sleep in 2012 at the age of 90.

Benny Bass, also known as “Little Fish,” was born in Kiev, Ukraine, and immigrated to the United States with his family in the early 1900s. He played a major role in helping to put Philadelphia boxing on the map with his notoriously hard-hitting style. In 1927, he became the world featherweight champion.

In doing so, he also became the first boxer from the City of Brotherly Love to win a world title. Later in his career, he would also become the world junior lightweight champion. Following his death in 1975, Bass was inducted into the International Jewish Sports Hall of Fame in 1994 and the International

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Buster Drayton

Benny Bass

Tim Witherspoon

Joe Frazier

Stanley “Kitten” Hayward

Boxing Hall of Fame in 2002.

Born just over the Walt Whitman Bridge in Turnersville NJ, Mike Rossman started boxing during his teenage years. With nicknames like “The Jewish Bomber” and “The Kosher Butcher,” Rossman worked his way to become the WBA World Light Heavyweight champion in 1978. He retained the title in front of a hometown crowd at The Spectrum before losing it a year later.

Rossman retired with a record of 44-7-3 and is a member of the New Jersey Boxing Hall of Fame.

The story of Matthew Saad Muhammad is a shining example of the American dream. Abandoned by his family in 1959 along the Benjamin Franklin Parkway and then found by a group of nuns, Saad Muhammad went from growing up in foster homes to being both the NABF and WBC Light Heavyweight world champion. The Philadelphia born fighter quickly became a hometown hero known for not only delivering mighty blows but also being able to take them from opponents. At one point in his career, the heavy hitting fighter won 18 consecutive matches (1977-1981). He retired with a record of 49-16-3 and was inducted into the International Boxing Hall of Fame in 1998. He hit hard times in his post-boxing career and wound up living in a homeless shelter. He overcame the embarrassment of his downfall from the spotlight and started working for One Step Away, a program run by the Philadelphia Resources for Human Development. It was here, during his later years in life, that he worked to raise money for various charities. One of his most notable programs, the yearly Knock Out Homelessness fundraiser, helped raise money and awareness for the homeless throughout the city. Saad Muhammad died in 2014 from amyotrophic lateral sclerosis (ALS), also known as Lou Gehrig’s disease.

VINNIE BURGESE was one of the hottest amateurs in the country in 1982. He was a junior Olympic champion that year along with Mike Tyson. One of his wins was over future world champion Michael Moorer. He won the 1985 Pennsylvania Golden Gloves and turned pro in February of 1986 at age 21. Burgese compiled an impressive 89-6 record fighting for Peltz Boxing at the Blue Horizon and Ron Katz (HBA East) in Atlantic City. Known for his resilience and tough

Chuck Wepner & Mike Rossman

Lew Tendler

Larry Holmes

Tommy Loughran

style, Burgese packed the house with loyal followers every bout for 14 years before hanging up his gloves. He remains one of the most popular fighters to come out of his South Philly hometown.

Joseph Robert Loscalzo, known to the boxing community as Midget Wolgast, began his professional boxing career in his hometown of Philadelphia at the age of 15. Wolgast won the NYSAC World Flyweight Title in 1930, five years after turning pro. He fought matches for both the NBA World Flyweight and World Bantamweight Titles but was unsuccessful in every match. He is widely regarded as one of the best and fastest flyweights ever. He retired in the late 1930s with a record of 163-37-15 and was inducted into the International Boxing and the Helms Boxing Halls of Fame. He died in 1955 at the age of 45.

Born and raised in South Philadelphia, “Terrible” Tim Witherspoon holds an achievement all to himself – being the first and only heavyweight champion born in Philly. Early in his career, Witherspoon was the sparring partner for Muhammad Ali. After only six amateur matches, Witherspoon marked his professional debut a day before Halloween in 1979. He went on to become a two-time heavyweight world champion, holding both the WBC and WBA titles in the 1980s. After a nearly 25-year career, he retired in 2003 with a record of 55-13-1.

Philly native Charles Brewer began his professional boxing career in 1989 after going 14-3 as an amateur. Nicknamed “The Hatchet,” he went on to win the IBF Super Middleweight Title in 1997. After defending the title three times, he lost it more than a year later. He fought for other Super Middleweight titles later in his career but all turned up unsuccessful. He retired in 2006 with a record of 40-11.

Throughout the 1930s and 40s, Gus Dorazio made a name for himself with his no nonsense, tough as dirt fighting style. He is remembered for his most famous bout against Joe Louis in 1941, where he became another victim added to Louis’ “Bum of the Month” club after a 2 round knockout. Dorazio returned in 1946 with a 77-205 record. Afterwards, he encountered numerous run-ins with the police including armed robbery

Bernard Hopkins

Matthew Saad Muhammad

Carmen Bartolomeo and Tony Messina with middleweight champion of the world Rocky Graziano

Vinnie Burgese

and second-degree murder (the latter for which he served more than three years at Eastern State Penitentiary). He died in 1987.

JOE HAND SR. is a former Philadelphia Police Officer and founder/chairman of Joe Hand Promotions. The long-time promoter made a name for himself helping Joe Frazier become one of the best of his time. Through his promotion company, he has been a part of a number of the most historic and sought after fights in boxing history, including Ali vs. Frazier, Tyson vs. Lewis and DeLaHoya vs.

Mayweather. In addition to his promotion company, he also owns and operates Joe Hand Boxing Gym, which serves as a place for kids to come after school to learn and train not only in the sport of boxing, but fitness and computers, as well.

CHRISTIAN CARTO is the youngest and latest to extend the fighting branch of the family tree.

Boxing runs deep in the blood of the Carto family. His grandfather Frankie Carto and two great uncles, Nunzio Carto and Joe Carto, were all professional fighters. Now, it’s Christian’s turn.

The 21-year-old bantamweight currently is undefeated at 13-0 and is being heralded as one of the next great Philadelphia fighters. He credits his older brother Frankie, also an amateur boxer, with introducing him to the sport he loves. “I watched him box in the gym and it really inspired me. It was just something I liked at a young age,” he said about his brother, who now manages him. In 2014, Christian Carto won the National Golden Gloves award in Las Vegas, a huge accomplishment in boxing. In 2015, he traveled to Reno NV for the 2016 Olympic Trials. He fought five fights in five days and finished in third place, earning a bronze medal. On July 2, 2016, he made his professional debut at the Santander Arena in Reading PA, earning his first knockout win. He went on to secure KOs in Atlantic City, The Fillmore, The Liacouras Center and SugarHouse Casino, currently one of his main sponsors. “His work ethic is off the charts,” says Christian’s trainer Mickey Rosati, a former boxer who owns a gym in South Philly. “He’s a true student of the game and is willing to do and learn more. “He’s got a great attitude and is the real deal.” PRH

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PRHSPORTS

Eric Funaro

P

PLAYING IT FORWARD

by Stephen Pagano

atience is certainly a virtue when you’re a teacher or coach surrounded by energetic teenagers on a daily basis. Seeing them succeed and accomplish their goals is a priceless reward.

Eric Funaro, 29, has a real passion for sports and teaching. Growing up in South Philly at 16th and Shunk, he learned and loved the value of sports from a very young age. His father Ron was all public in baseball and football at South Philly High and graduated in 1968. He was later

S P O RT S

inducted into their Hall of Fame in 2009. It was inevitable that the sports bug would be in Eric’s DNA. “My dad and I would spend our nights after practice hitting plastic golf balls in my tiny South Philly basement. All while my mom was a nervous wreck that we would break something but we only put a few holes on the ceiling and a few bruises on my dad’s chest,” Funaro remembers.

Funaro attended St. Monica’s elementary school before enrolling for high school at Girard Academic Music Program (GAMP). While there, he also received all public honors for both baseball and basketball. And he found his niche for coaching.

84

Eric Funaro (left) with Anthony Brown

“Mike Poserina was the coach at Saint Monica’s and he allowed me to help him while I was still in high school,” Funaro recalls. After graduating GAMP in 2007, he enrolled in Neumann University. During his college years, Funaro landed his first high school assistant job at GAMP under coach Art Kratchman.

“Coach Kratch was the first person to give me a chance to be a part of the high school coaching scene. He also thought I would enjoy teaching and kind of swayed me towards that major,” Funaro says.

He finished with a Bachelor’s degree in education and headed straight to his first teaching gig at his childhood school, St. Monica’s. He also went on to become the coach of their basket-

| ROWHOME MAGAZINE | January/ February/ March 2018

ball and baseball teams under the leadership of the late Mike Mulvihill.

In 2015, Funaro accepted a job at the String Theory Charter School at 16th and Vine. Shortly after, he became the new Athletic Director of all sports when he took over for Joe Destefano.

“Joe gave me my first shot at coaching at the varsity level and helped me transition into my current position,” he says. Funaro is currently the head coach of their baseball team as well as their basketball team, the String Theory Knights. He interacts with the teenagers and works hard with them to develop their basketball skills and knowledge of the game. He says the students listen to him and relate to the message he shares.

“I still run a lot of the plays and drills that coach Kratch taught me. A lot of them came directly from him,” Funaro says. “It takes a lot of dedication and commitment and I push my players to see it because I lived it and witnessed it. I want them to be able to come back to me down the road and tell me that at least one part of their life was successful from my advice.”

He takes extra pride in coaching 18-year-old senior point guard and young talent, Anthony Brown.

“Coach works hard with us in the classroom and on the basketball court,” Brown says. “He’s really taught me how to be a vocal leader on the team and how to run the offense. He stresses about being on time and putting in hard work daily.

He truly cares about us as people and it really shows.”

“Anthony is very easy to coach and I don’t think he realizes how much talent he really has,” Funaro says.

“He led the public league in scoring in the 2016-2017 season and I see him being very successful at the college level, next year.”

When Funaro isn’t teaching at Philadelphia Performing Arts or coaching the String Theory Knights, he, along with his dad Ron, are volunteer coaches at St. Monica’s. In his spare time, he tutors students and umpires baseball games in the neighborhood. Currently, he’s back in school working on his master’s degree. PRH gohomephilly.com

PRHGREENSP CE

Rosemary!

Stop & Smell the

➺

by KERRI-LEE MAYLAND

Looking in my garden now, the obvious effects of frost and winter are everywhere.

The annuals said “goodbye and goodnight” long ago, while the perennials put themselves to bed, storing up all their energy for a grand rebirth in the spring.

BUT WAIT...

Not all the plants are dead. Surprisingly, the most hearty of them all is native to the Mediterranean region. Rosemary! It’s my first year planting it in the ground and not into a flower pot in the kitchen and it grew like crazy. It’s now a giant woody bush.

And I LOVE it.

All summer it thrived in the heat and drought, weathering heavy thundershowers and summer rains, and I thanked it again and again by using it in my favorite dishes.

I added it to my summer rice side dish with simple olive oil, salt and pepper. (The same simple “recipe” works well for rosemarychicken dishes, too). In the fall, it served as the perfect seasoning for my stews and soups, and of course, it was the star attraction at Thanksgiving, turning the bird and the stuffing into a savory herbal delight. I was pretty convinced that would be the end of it, but not so. December arrived and I wasn’t singing just “O Christmas Tree” but also “O RoseMARY!” The persistent herb continued to thrive and I continued to traipse outside to the only living thing in the garden for clippings and samples. It graced my Christmas roast while decorating the holiday table as tiny rosemary wreaths at each place setting, giving a lovely fresh fragrance to the table while looking festive, too.

It got me to thinking, what else was this herb able to do? The health benefits in fact

are numerous. The most interesting include its ability to boost memory, improve mood, reduce inflammation, relieve pain, protect the immune system, stimulate circulation, detoxify the body, protect the body from bacterial infections, prevent premature aging and heal skin conditions.

Memory. Rosemary was first used as brain food to improve memory and increase intelligence and focus. Many of those claims are still being examined but its effects on the brain do indicate an increase in memory retention as we get older. It appears to have an impact on those living with acute cognitive disorders such as Alzheimer’s or dementia.

Stress. The smell of rosemary is magical. Some claim the aroma alone is a mood booster or stress reliever, present company included! The plant is used in so many soaps, lotions and potions so it’s easy to find, use or apply.

Immunity. Rosemary has several active components: antioxidant, anti-inflammatory and anti-carcinogenic in nature. Essentially a trifecta when it comes to attacking diseases and pathogens that could challenge our health and immune system .

Antibacterial. The boost rosemary gives our immune systems is impressive but the way it stands up to bacterial infections is equally admirable, especially when it comes to the stomach. Bacteria that is dangerous to the stomach and can cause ulcers is halted when enough rosemary is consumed to prevent its growth. It has also been linked to preventing staph infections.

Belly. Rosemary does more than fight dangerous gut bacteria. It can help with simple stomach upset, constipation, bloating and diarrhea. Thanks to its powerful anti-inflammatory and stimulant effects, it

can help you regulate your bowel movements and your gastrointestinal system just by adding it to your weekly diet.

Breath. Rosemary fights bacteria – that in this case causes untoward oral health—and the byproduct which is what your friends smell when you talk. Naturopaths say: Steep rosemary leaves in a glass of hot water and then gargle or swish the water in your mouth to eliminate bacteria. Your breath will be naturally fresh and clean all night!

Pain. Can it even provide pain relief?

Apparently so. It has been applied in a paste topically for hundreds of years to affected areas to fight pain. When consumed orally, it acts as a pain reliever for harder to reach spots such as headaches. In fact, rosemary is a popular treatment for migraines. Just apply to the temples or inhale its aroma.

WHERE TO PLANT ROSEMARY? Now, you’re intrigued and want some of this inexpensive, readily available “miracle herb” for yourself, right? Plant away! But make sure the soil is well-drained and the area has an average of 70 degrees, indoors or out. Plant early so the seeds can survive the first frost and hopefully a few more after. This will ensure your perennial rosemary will have a great head start to the spring growing season. Give it lots of room and don’t crowd it into an overly occupied herb bed so it can spread its wings. And use it! Trim it back, clip it, cook with it, do whatever you want to do, but don’t just admire it from afar.

My rosemary is now clinging to life. I don’t expect it to survive into next spring.

It will die and reappear fresh and new. In fact, I’m pretty convinced there’s not much it can’t do.

| ROWHOME MAGAZINE | 85

January/ February/ March 2018

PRHWRITERSBLOCK

Charlie Gullota

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Our South Philly Guardian Angel

I

by Lou Pinto

believe everyone enters our life for a reason. Have you ever met someone and immediately been enamored? From the first time you talk with them, you feel that level of comfort like you’ve known them all your life. They become family. That’s what it was like when I first met Charlie Gullota.

Every week for the past three years, my brother-in-law Steve and I venture to Immaculate Mary Nursing Home to help with our fatherin-law Jim, who has Alzheimer’s. That’s where we first met Charlie Gullota, Jim’s roommate.

Charlie, like Jim, was born and raised in South Philly. At 90 years old, he still had a baby face and a full head of white hair. His blue eyes twinkled whenever he reminisced about South Philly and his family. Charlie resembled Clarence [Oddbody], George Bailey’s guardian angel in It’s a Wonderful Life, which is fitting for him.

Every Saturday morning, Steve and I arrive to give Jim a shave and get him ready for the day and week ahead. Since Jim couldn’t speak for himself, Charlie soon became our eyes. He let us know if the staff was taking care of him properly and at times, even told the staff what to do to take care of him. Charlie became Jim’s real life Clarence.

Charlie fast became a member of our family, calling Steve and me his “sons.” I soon started giving Charlie a shave every week, too, a ritual I really looked forward to. Charlie talked about growing up and living in South Philly. He told us his stories of how he met the love of his life – Ann. We knew he was a mailman for more than 35 years. He loved his family and reminisced many moments with great detail. His memory was fantastic for a guy pushing 90.

When Steve and I helped Charlie in any way, he became emotional – always saying we did too much. At times, he felt like he was not much good to anyone any longer, but we reminded him how much we needed him. He was Jim’s angel – our eyes when we weren’t there. We told him how much we looked forward to hearing his stories of the old days. And most of all, how much we loved him.

Charlie passed on December 21, 2017.

Clarence Oddbody: “Strange, isn’t it? Each man’s life touches so many other lives. When he isn’t around, he leaves an awful hole, doesn’t he?”

I thank God that Charlie touched our lives with the love he gave us, the stories he shared and the memories that will help fill that hole now that he is gone. PRH

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| ROWHOME MAGAZINE | January/ February/ March 2018

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John S. Galati

Love of family

Accountant Serving clients for 41 years.

trumps everything

I

P: 215.271.5000

|

C: 856.207.1111

FAX: 215.271.5720 Jo h n S G a l a t i @ c o m c a s t . n e t

by Charlie Sacchetti

n my neighborhood, Italian families had many traditions. Christmas Eve always included the Feast of the Seven Fishes, plastic slipcovers adorned the furniture in every living room, Sundays always started with Mass followed by Mom frying meatballs and sausage while making the gravy (not sauce). That wonderful creation would simmer for hours before its marriage to some type of pasta for the Sunday meal.

After the meal came another tradition. In our family, my father, his brothers and my grandfather would meet at one of their homes and spend three hours in intense battle. No physical violence was involved of course; after a meal like that, no one had the inclination toward physical activity. The battle to which I refer was the weekly card game.

As a young boy, the card game was a treat for me to watch. I enjoyed watching them play as much as I enjoyed watching TV. No one played for money. It was strictly bragging rights. All of the brothers had nicknames.

Uncle Fred was “Woodpecker,” Uncle Mario was “Slats,” Uncle Joe was “Joe Pierre,” my father Henry was “Riggie.” Although grown men, no one would dare call Grand Pop anything but “Pop.” It would be unheard of for any of the sons to call him by his first name. Thankfully, to this day, that type of “enlightenment” has never invaded our family. He was their father; therefore, he was always treated with honor.

They started by playing a few Italian warm-up games like “briscola” or “scopa.” After an hour or so, they got down to business. Pinochle. Uncle Mario was clearly the best player. In fact, he made daily bus trips to the casino, well into his 80s, to play poker.

He more than held his own. The youngest brother, he always would be teamed with Grand Pop. My fa-

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ther, the oldest son, would be teamed with Fred or Joe. They alternated since my father had seniority!

Back in the ’50s, no one had air conditioning.

We had fans and in the summer months, the windows and screen doors were always open. After each pinochle hand was completed, the players would “critique” one another’s performance. No one critiqued Grand Pop for the reasons mentioned above; however everyone else was fair game. This was the part I liked the most. They would yell and call each other names in Italian. I would do my best to write them down for future use on my buddies but I had trouble spelling and they came too rapidly for me to keep up! With elevated voices, they loved to offer unsolicited opinions on each other’s decisions and intelligence levels. With the windows open, the neighbors were used to the noise but any strangers walking outside didn’t know whether they should just walk faster or call the cops to report a riot. The interesting thing was that these post mortems only lasted a minute or so and then the next hand would begin. There was never a verbal carryover from the previous hand. Once the new hand began, the slate was wiped clean…until that hand was over.

I have come to realize that I learned a lot from watching those games some 60 years ago. I learned it was okay to be competitive and passionate about winning. This really helped me during my baseball and sales careers. I learned to appreciate the camaraderie between men, which I now hold as one of my most treasured gifts. Finally, I learned something even more important. When the card game ended, those men - who just minutes before acted like they were ready to kill each other - would get up to hug and kiss each other and say goodbye.

That showed me love of family trumps everything. PRH

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| ROWHOME MAGAZINE | 87

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by DAVID W. CAVA

PRH WRITERS BLOCK

Food Nostalgia

T

his year – 2018 – marks my 10th year contributing to RowHome Magazine. Other than a few stories printed in the sports section, more than 30 of my articles have appeared right here in Writers Block. In one way or another, each submission was a retrospective account of my personal experiences, hoping readers would relate to the story in their own intimate way. I’m not always sure I achieve that desired result but given the opportunity, I’ll keep at it.

And now we welcome a new year, full of things that have never been. An inspirational quote by the poet Rainer Maria Rilke, presumably hopeful for a year filled with new experiences.

The annual food, families and traditions edition might just be my most anticipated issue of the year. I look forward to reading all of the delicious recipes along with the personal accounts of special events that define a writer’s personal life story. What is tradition if it is not an attempt to recreate a special event annually? And since we tend to eat with our minds as much as our stomachs, there’s nothing better than food to provide a subliminal

trigger in remembering that original event. In the fantasy world of Harry Potter, wizards can travel to a prearranged destination by touching an enchanted object known as a Portkey.

One such thing exists that immediately transports me back in time to my childhood. That item is the Italian nut and nougat confection Torrone. Around the holidays, there’s no use fighting it. Torrone is a memory as much as it is a tasty treat.

I notice the gathering of small boxes on the dining room table.

A spark is achieved Familiar portraits on each cover named with a flavor I pull back the lip and remove the gift wrapped within In a haze of smoke, I’m almost through The smallest bite flares my senses and I’m engulfed within a blaze of memories I welcome the taste of childhood I swallow away the past as it smolders and fades I make room once again for the present - cheerful and forever hungry for the future What we eat is so fundamental to

our survival that we form powerful memories around it. Food speaks to all five senses, but especially the powerful memory triggers of smell and taste. Brain scans have revealed that olfactory memory cues – those associated with smell – activate the hippocampus and the amygdala. These areas of the brain are linked with memory and emotional reactions.

So when we see, smell, touch or taste something familiar, it triggers a memory. Childhood memories triggered by our senses usually stem from our first 10 years of life. Eating is a social act that helps cement a connection to shared memories of special moments spent with loved ones.

Over the next year, there’s sure to be several times when a particular food, a smell or an object you find hidden away will act as that magic Portkey to the past. But if we were to do as Mr. Rilke suggests and enjoy a year full of things that have never been, it’s best to include a bunch of new experiences into the mix. Go ahead, give it a try. I know I’m going to use a few recipes from this very issue to give my brain something new to think about. Even if they, too, are destined to become happy memories over time. PRH

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PRHWRITERSBLOCK BARBERSHOP TALK

A recipe called the

theHuman Race

L

iving in South Philadelphia all of my life made it easy for me to eat any type of food I desired. As a child, I was obese. When I reached adulthood, I weighed more than 300 pounds.

I remember getting up in the morning with thoughts of food on my mind. I even worked many odd jobs to feed my appetite. I was a newspaper boy, I bagged groceries in supermarkets and I worked as a stock boy at Sears and Roebuck. Even before that, my friend John Robbins (aka “Frankie”) and I worked at a wholesale store called N. Tilli & Sons at 17th and Federal.

They sold snack foods to all the neighborhood stores. We learned how to stamp cigarettes with a very important Pennsylvania State stamping machine that enabled Mr. Tilli and his sons to sell cigarettes in Philadelphia. That memory reminds me of my father, James Woodard, and his love for El Producto’s Blunt Cigars and Old Hickory Smoking Tobacco for his vintage wooden pipes.

Back then, South Philadelphia was known as the sandwich capital of the world. I remember saving a part of my weekly earnings just to go on a tour to see who had the best sandwich in South Philly.

Some of those places were the Thomas Bakery and Nook’s at 17th and Montrose; Wong’s Chinese Soul Food Restaurant at 18th and Christian; Melino’s at 15th and Ellsworth; Eddie’s at 22nd and Bainbridge; Earl’s at 19th and Catherine; Pat’s Steaks at 9th and Wharton; Geno’s on 9th Street and Miss Elizabeth Walker’s Ice Cream Parlour at 19th and Carpenter, which also sold popcorn, snacks and peanuts.

After the tour, some of my friends and I - John Taylor (aka “Jackie”) and Ollie Johnson (who later became a Philadelphia 76er) - discussed which ones were our favorites. Food became an obsession for me. I thought about it constantly. Even while my father drove us around to do errands for his dry cleaning business. Before heading home, we would pick up groceries for my mother, Gloria Woodard. As always, she stayed at home preparing breakfast, lunch and dinner. With 10 children, she had no time to go shopping. She even shared food with customers at the dry cleaners. My mother was my best friend; my father was my disciplinarian. Each made me who I am today, which is why I honored my mother and father.

My father made it clear to me that there were people in our poor neighborhood that did not have the privilege of eating three meals a day. It was then that I learned that many of my friends were eating snacks as food and sandwiches instead of whole meals. At the time, healthy eating did not matter to me. I

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by Robert L. Woodard The Wynnefield Barber thought that anything that tasted good was good for me. The weight I continued to gain made me one of the “fat boys” in the neighborhood. Wherever I went, I felt fat. I walked fat, I talked fat, I sat down fat, I ran fat and I even looked fat. I was fat.

After graduating from South Philadelphia High School, I was drafted by a lottery for the Vietnam War. It was like culture shock. One minute I’m graduating high school and the next minute I’m being sent to war. When doctors checked my blood pressure, they were shocked. They told me anyone with pressure so high would be dead. They asked that I return to the recruitment office at 401 N. Broad Street three times a day for the entire week so they could monitor my pressure. By the end of the week, with my pressure still dangerously high, they decided I was not a candidate for the war. They gave me a 4F, which disqualified me from the military. Being “fat” saved my life.

I remember watching the news one morning and hearing about young graduates from nearby Edison High School who were killed in Vietnam. I thought about all of these young high school kids losing their lives or returning from war mangled and emotionally scarred. These young men were drafted around the same time as me. I realized that even though I did not qualify for the War, I could still die from high blood pressure, heart attack or a stroke. I had to take better care of myself. When the Vietnam War ended, the war to live a healthy life began. Whole foods, fruits and vegetables became my friends. I even created my own super hero character – Melanin Man – to help spread the word about healthy foods to others, especially children. Melanin Man fights diseases with his “fruit and vegetable” friends. Melanin Man even has his own slogan. “What you take into your body affects how you feel and what you feel affects how you think and what you think affects whatever you do mentally, physically and emotionally.” I learned to love the foods that loved me back.

We as a Human Race must learn how to love our neighbors. We can exchange dialogue and share our diverse experiences to better understand our distinct cultures and traditions. We can share healthy recipes and understand how food can become the medicine to help us heal our bodies and lead healthier lives. Here’s a little food for thought. There is only “One Race” called “Human” with many cultures and there is only “One Color” called “Melanin” with many shades. This all makes up a wonderful recipe called the “Human Race,” created by God. Take the “RACE Test” today for a better way at www.BarbershopTalkHFD.org. PRH

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L

by Maria Merlino

ocal author Maria Famà is sentimental when it comes to her native South Philadelphia neighborhood. She still remembers her first grade teacher at Epiphany of Our Lord School. “Sister Colette…we had 90 kids in one class!”

With the soul of a folklorist and a heart that embraces her roots for inspiration, her latest book, Other Nations: An Animal Journal, is a collection of poetry inspired by her love of animals. Fraught with emotion, humor and poignancy, her poems are short stories that envelop your mind with history.

Published by Pearlsong Press in Nashville, her prose isn’t the rhyming kind but short stories that look like poems on the printed page. Her subject matter is the animal in every state of being.

“My inspiration for this book is my family,” Famà says. “I grew up with animals – surrounded by animals. My parents… they all had animals. We had pets. My mother loved animals and I think she passed that on to me and my brothers.”

In homage to her grandfather who named all his dogs Jack, there is a poem about Jack who learned to eat fava beans. She shares the story of a dog her grandfather bought his sons when they were young. ‘This Jack, an American name,’ he told them about their new pet. But Jack wouldn’t eat.

“My family mostly ate vegetables and my grandmother was afraid the dog would steal chickens from the neighbors. My father, as a little boy, said he was going to teach Jack how to eat fava beans.

The fava bean was known as ‘na santa cosa, “the holy thing.” Because miraculously, St. Joseph gave them to the people when they were starving. And then by tossing the beans up in the air, Jack would catch and eat them. And he learned to love fava beans.”

Famà’s father shared many stories with her about her great-grandfather. It was said that he could hypnotize animals. “He had galamita, which

| ROWHOME MAGAZINE | January/ February/ March 2018

means magnetism in Sicilian,” she explains. “One day, my father’s grandfather and my mother’s grandfather, they were both teenagers. My maternal great-grandmother was a little girl. There was a wild ram that was bucking her to the edge of a cliff. My paternal grandfather used the galamita and the ram stopped bucking her. The legend was that it preserved my great-grandmother. And from that bond, his grandson and her granddaughter would marry. But he wouldn’t teach the galamita to anyone. He said it was too dangerous to have this power. He was taught the power but he wouldn’t pass it down. It was a true power.”

Another enjoyable poem is called “How to Talk,” a hilarious story about teaching her pet parakeet how to talk.

“When I was in the third grade, I had a parakeet that would do all kinds of tricks and would also wolf whistle. But I wanted it to talk,” she begins.

“So I sent away for a record that would teach the bird.” Every day, Fama loaded the 45 onto her portable record player so her pet bird could listen to the woman’s voice repeat various phrases. But the bird wouldn’t talk. Her baby brother, on the other hand, was learning a lot from the recording.

“My brother was about a year old and still in diapers. He started talking with the record!” she laughs. “Whenever my mother took him anywhere, he would say, ‘Hello baby! Wanna kiss?

Wanna a cracker now? I love you sweetheart!’

That story was another inspiration,” she smiles.

Famà has a collection of mementos to remind her of her love for animals.

“As a kid, I would read Black Beauty, Rin Tin Tin and Lassie. I even sent away to get one of Lassie’s puppies but all I got was a postcard with a paw print from Lassie. I still have that.”

Available online and in bookstores. Go to www. maraifama.com PRH 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

PRHSCHOOLYARD

the faces of food

T

“

by Santina Pescatore o educate, inform and demonstrate healthy eating habits and proper nutrition to school age children through artistic and cooking expressions” forms the mission of Spread the Whiz, a non-profit founded by Pat’s King of Steaks owner Frank Olivieri.

For more than 10 years, Olivieri thought about forming Spread the Whiz, which he co-founded in January 2017 with Nancy Schure, the Public Relations repre-

sentative for Pat’s King of Steaks. By bringing his own love of cooking to children, he hopes to give back and teach children about nutrition and healthy eating habits.

“Educating our youth about better food choices is a way to invest in their future. Through the foundation, hopefully, we can make not only children but parents aware of better choices for foods,” Olivieri says.

The Spread the Whiz Foundation’s newest venture is supporting Nourishing Literacy, which was created by the Free Library of Philadelphia’s Culinary Literacy Center and Honeypie Cooking. Since launching in June 2014, the Culinary Literacy Center has offered more than 350 cooking classes a year and more than 75 different classrooms have participated in Nourishing Literacy. Nourishing Literacy engages students from preschool to eighth grade by using food as a pathway to lessons in literacy, math, science, social studies and critical thinking. The goals of Nourishing Literacy, “to advance literacy in homes, kitchens and families

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across Philadelphia,” mold perfectly with the mission of Spread the Whiz.

Through learning to write recipes, reading nutrition labels and also understanding the difference between processed and whole foods, Nourishing Literacy bridges the pathway between literacies.

The Spread the Whiz Foundation is not only helping to sponsor Nourishing Literacy, but Olivieri will also be putting his own cooking skills to work as a teaching assistant. As a visiting teacher, Olivieri will assist in interactive cooking lessons with a focus on engaging the students in hands on activities in the “Faces of Food” lesson. “Faces of Food” includes students from fifth through eighth grade with a focus on economics and health. As Olivieri has worked in the restaurant industry his entire life, the program will enable him to use his experience to assist the students in understanding the teamwork involved in the restaurant food system. By working in teams to create the various components of a meal, the students will achieve this

| ROWHOME MAGAZINE | January/ February/ March 2018

goal. After being given written directions, students will need to work together as a team to effectively delegate tasks followed by a second set of directions for clean-up and set-up.

Not only will students receive food that they can take home with them, but also information about healthy vegetarian food options and recipes.

The students will learn Mise en Place, the culinary skill that will teach them how to adequately prepare ingredients and tools before cooking to ensure efficiency. As an accomplished vegan chef and teacher at the Restaurant School at Walnut Hill College, Olivieri will also assist students in preparing a vegetarian meal that is both nutrition-dense and balanced according to the Healthy United States Style Pattern. Nutrient-dense includes foods and beverages with high amounts of vitamins, minerals and other inredients to create a positive health effect like vegetables, fruits and seafood.

The program also will help students understand that all “workers have a right to safe, fair and just working conditions,” including an understanding of the OSHA standards.

Since its start in January 2017, the Spread the Whiz Foundation has already begun working on its mission of bringing nutrition and literacy to the Philadelphia community and hopes to continue that mission by supporting Nourishing Literacy. PRH gohomephilly.com

STUDENT SPOTLIGHT

MICHAEL LEOPANTO

“As you start out upon your way, the way will appear.” (Rumi)

by James Gildea

M

ichael Leopanto, a senior at Saints John Neumann and Maria Goretti Catholic High School, and the oldest of four children, took the first steps of his way at St. Gabriel Grade School. His journey continues at NeumanGoretti, where he has garnered many honors and accolades, such as the distinction of being a Maguire Distinguished Scholar during his junior and senior years. His name has appeared consistently on the First Honors list for four years, while achieving a perfect attendance record during his high school career so far. The list of his extracurricular involvement is impressively long and varied, including membership in the National Honor Society, as well as being elected to Student Council officer positions during grades 11 and 12.

When asked to pinpoint courses that he has

especially enjoyed pursuing at Neumann-Goretti, Leopanto says “courses related to business or journalism have always been some of the most enjoyable subjects I’ve had the privilege of studying.” He emphasizes that “educators that go above and beyond to educate in and outside the classroom have certainly stood out. People like Ms. Melissa Doran and Ms. Ciarra Bianculli personify Neumann-Goretti’s foundation.”

Did Leopanto’s choice of high schools make its mark? ”My time at Neumann-Goretti has shaped me into who I am academically, professionally and personally. Neumann-Goretti is a place where I’ve made lifelong friends, formed personal academic standards and developed professional contacts. My high school has made me believe that the sky is the limit and that there is nothing I cannot do. In five years, I see myself

in pharmaceutical sales, working globally, being involved in local public relations and growing my social media marketing business.”

Leopanto clearly sees a connection between his education and his future paths. “Neumann-Goretti has given me what I need to help me manage my goals. Throughout my years at NeumannGoretti, I have been given the opportunity to intern with a leading pharmaceutical company, while taking courses at LaSalle University that have provided me a background in the economics of real estate.”

Michael Leopanto’s days at Neumann-Goretti have just about run their course. At the same time, he is to start out upon new, untraveled ways, journeys that have been fueled by many good choices, as well as his own vision and the foresight of his educators. PRH

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| ROWHOME MAGAZINE | 93

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BUSINESS NETWORK DIRECTORY

Shop Local / Support Local Automotive Services

Graphic Design

Professional Automotive Service 2023 S. Percy St. Philadelphia, PA 19148 215.551.7559

Ken Cahill 267.408.5501 ken.cahill@ten2twocs.com

Accutune

_____________________________ Twins Auto Body & Detail Centers 2525 S. 72nd St. Philadelphia, PA 19142 215.365.8212 7931 Oxford Ave. Philadelphia, PA 19111 215.745.8428 www.twinsautobodyinc.com

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Construction P. Agnes

Construction managers and builders since 1918

2101 Penrose Avenue Philadelphia, PA 215.755.6900 contact@pagnes.com www.pagnes.com

_____________________________ PeterBuilt Construction LLC From planning to completion.

All your contracting needs begin here.

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Gym / Fitness PHL Athletics

2017 S. Juniper St. Philadelphia, PA 19148 215.778.3259 www.crossfitphl.com

Fashion

Goldstein's Clothing

Rita’s Unique Painting Inc. Rita Trombetta 856.986.0252 infinity4367@yahoo.com

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Home Services

Clean Green Lawn and Landscapes

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_____________________________ FBI Pest Control

We rid your pests so you can rest

114 years (1902-2016) 2537 South Broad Street Philadelphia, PA 19148 215.468.0564 Goldsteinsclothing.com

info@fbipestcontrol.com Frank Fioravanti, route supervisor 2909 S Franklin St. Philadelphia, PA 19148 215.768.1804 www.termitecontrolphiladelphia.com

Shear Artistry Beauty Salon

Filippone Electric & Contracting

Men’s and boys’ clothing

_____________________________ "Every cut a Masterpiece."

2136 South Broad Street Philadelphia, PA 19145 Phone: 215.271.5982 Fax: 215.271.3770

Special Retail Products Available All Major Credit Cards Accepted Gift Certificates Available

_____________________________ Strands 25 Hair Salon 2504 S. Broad St. Philadelphia, PA 19145 215.923.5849

_____________________________

Financial Services United Savings Bank

1510 Packer Ave. Philadelphia, PA 19145 215.467.4300 www.unitedsavingsbank.com

_____________________________

Florists & Decorators The Petal Pusher

2515 S. Broad St. Philadelphia, PA 19148 215.463.5485

Specializing in weddings, funerals & corporate events

www.petalpusherflowers.net

Olivieri Jewelers

Brian E. Fritz, Esq. Fritz, Goldenberg & Bianculli

_____________________________

Restoration & cleaning service Fire/Smoke/Water/Mold 215.704.4958 www.cprrestoration.com

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Jewelers

1641 Ritner St. Philadelphia, PA 19145 215.334.4927

Ritner Hardware

Comedy Club Restaurant and Bar 1004 Canal St. Philadelphia, PA 19123 www.punchlinephilly.com

Punch Line Philly

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Home Improvement

Entertainment

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Angela Venable Licensed agent 1806 S. Broad Street Philadelphia, PA 19145 215.681.5078 angela.venable@ushadvisors.com www.ushagent.com/AngelaVenable

2523 S. Broad St. Philadelphia, PA 19148 215.336.1130 www.dolivierijewelers.com

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Affordable, reliable landscaping 856.513.5758 cleangreenlandscapes@gmail.com @cleangreenlawnandlandscapes on Facebook & Instagram

Licensed & Insured 215.399.7732

USHEALTH Advisors

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Legal Services

1515 Market St., Suite 1801 Philadelphia, PA 19102 215.458.2220 (direct) 215.300.7474 (cell) bfritz@fritzgoldenberg.com www.fritzgoldenberg.com

_____________________________ Perry deMarco, Jr. Esq.

1500 Market St. Suite 4100 Philadelphia, PA 19102 215.563.6100 PerrydeMarcoJr@gmail.com

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Medical

Dr. Denise D’Adamo DC

2432 S. Broad St. Philadelphia, PA 19145 215.468.2999 www.Drdenisetdadamo.com

_____________________________ Pennsport Physical Therapy 2101 S. Columbus Blvd.

Philadelphia, PA 19148 215.467.4431 www.pennsportpt.com

_____________________________ Spectrum Eyecare Center

856.952.8197 24-hour emergency service 215.783.3844

Comprehensive Eye Exams Glasses / Contact Lenses Dr. Gerald L. Ross, O.D. 1622 Oregon Ave. Philadelphia, PA 19145 215.755.6820

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Music Lessons

Lou’s TV Electronics

Washington Township, NJ

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Free Estimates. We will beat any written estimate.

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Law Enforcement & Senior Citizen Discounts

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Philip's Moving & Removal Services No job too big or small.

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Insurance Services

Troast-Singley Insurance Agency, LLC Kim Troast-Singley 2700 S. 18th St. Philadelphia, PA 19145 215.339.0333

_____________________________ Joe Cuglietta Guitar Lessons Specializing in blues, jazz, rock & roll Beginners to advance

609.504.8258

_____________________________

Neighborhood Associations Newbold CDC

Revitalizing Newbold socially, economically & physically

1437 West Passyunk Avenue Philadelphia, PA 19145 Tim Lidiak, President (president@newboldcdc.org) www.newboldcdc.org

Join the PRH Business Network!

Call Carol at 215.462.9777 or info@gohomephilly.com

Professional Organizations

South Philadelphia Business Assn.

Oldest Business Association in South Philadelphia

Join today!

Russell Shoemaker Director of New Membership 267.597.7154 spba1897@gmail.com www.southphiladelphiaba.org

_____________________________

Real Estate

Leonardo Realty

2136 S. 16th St. Philadelphia, PA 19145 215.389.7944 Ciampittiventure@aol.com

_____________________________ Lou’s Real Estate Co. Inc.

We sell, buy, fix & rent apartments & houses.

Open 7 days.

Law Enforcement & Senior Citizen Discounts.

215.271.1138 or 215.468.3028

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Restaurants Francoluigi

1549 S. 13th St. Philadelphia, PA 19147 215.755.8900 www.francoluigis.com

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SPI Security Services Inc.

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

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Senior Services

Senior Companionship & Home Helper Carmen DeSanto 610.908.4811

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

References available.

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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

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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

P'Unk Burger

Specialty Foods & Catering

L’Oceano Ristorante

_____________________________ 1823 E Passyunk Ave Philadelphia, PA 19148 215.468.7865 www.punkburger.com

_____________________________ Revolution Taco

2015 Walnut St. Philadelphia, PA 19103 267.639.5681 www.therevolutiontaco.com

_____________________________ Stogie Joe's Tavern

1801 E. Passyunk Ave Philadelphia, PA 19148 215-463-3030 stogiejoestavern@hotmail.com www.stogiejoestavern.net

_____________________________ Tollman Joe's

South Philly Sports Bar Great food, Live music & even greater memories

26 E. Oregon Ave Philadelphia, PA 19148 215.644.8388 www.tollmanjoes.com

_____________________________

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

_____________________________ 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

_____________________________ Celebrity Chef Mitzi Jackson Private Dinners, Catering, and Meal Fit Plans for Professional Athletes We specialize in "Eating to Win"

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_____________________________ 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

_____________________________ Palm Tree Gourmet

Special gourmet food, Boar's Head deli Delivery and party trays available

1940 Pine St. Philadelphia PA 19103 901 South 2nd St. Philadelphia PA 19147 717 North 2nd St. Philadelphia PA 19123 215.334.2400

_____________________________ 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 At Escapes

Your boutique travel company Gina Casella / Founder & President 917.514.5566 info@atescapes.com www.atescapes.com facebook.com/AdrianaTrigianiTours

_____________________________ Travel with Pam Draper

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

Mop& Squat

D E S S E R P I by DORETTE ROTA JACKSON

f you’re wondering how our workouts at the gym are going, ask Dawn.

You can trail her around the house while she mops the floors. I guess you can say that validates the claim that exercise gives you more energy. But, trust me, it’s really annoying.

The other day, I was trying to watch the showcase showdown on The Price is Right. There’s a trip to Lake Tahoe, a seethrough canoe and an SUV up for grabs. I missed the make of the SUV when my sister decided it was a good time to shine the floors. She’s standing in front of the television screen with her miracle mop and a squirt bottle of Bona – a new wood cleaner she’s been raving about since Thanksgiving.

She’s complaining that the snow and the salt from our boots are ruining her hardwood floors. Personally, I think she lost her mind.

She’s suffering from cabin fever like everybody else in this city.

There’s only so much you can do in subzero weather. How much can we cook and eat? So she mops.

It’s the week after New Year and we missed two days at the gym. ‘I feel guilty when we miss the gym,’ she says as she sloshes the mop across the tops of my Uggs. I jump up to see the make of the SUV on television. It’s a Hyundai. ‘Twenty-two five!’ I yell into the set. I don’t want to overbid.

‘I think we should do our squats,’ she says while blocking my view of the TV. ‘One, two, three…’ she starts across the floor. ‘Just like we do at Boot Camp with Coach Holly.’

The woman with the pink hair wins both showcases! I hear Drew Carey shout out to an ecstatic contestant! ‘Five, six …’ Dawn counts

P RHPRESSED

ta Jackson

By Dorette Ro

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| ROWHOME MAGAZINE |

as she mops and squats. ‘We have to start the New Year out right,’ she nags. ‘If we can’t get to the gym, we will bring the gym to us.’

Which I guess validates the notion that it’s never too late to make a New Year resolution. ‘We can’t be those people who break a commitment,’ she says. ‘It’s only January 4th! New beginnings!’

It sounded reasonable to me. So I added a few squats into my daily routine in the days that followed.

Not in the freezer section of the Acme like Dawn may do, but while I’m on the phone or waiting for my bagel to toast. As much as I hate to admit it, watching Dawn mop and squat motivated me to keep going.

Which brings me to another lesson I’ve learned about exercise and the gym. It works better if you’re with a friend. And we’re with a dozen or more of them every week at PHL Athletics.

Although I have not succumbed to wearing matching fitwear, I do carry a sweatband with me to boot camp. No one shamed me for it, either. Except for Dawn. Who broke into a verse of ‘Let’s get physical..’ while I was setting my rower to five minutes. Which really wasn’t so embarrassing since most of the people in the class were too young to know Olivia Newton John.

We’ve embarked on a new routine at the gym. The pull-up bar.

I’m easing my way into it. Not Dawn. ‘I feel like Nadia Comaneci,’ she exclaims to blank stares from our gym mates. They don’t know Nadia, either. I feel redeemed for Olivia and the headband insult.

But I am concerned about workouts at home. I think it’s time to bolt down the shower rods. Dawn just stopped mopping! PRH

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