The Pulse Magazine by Pulse Magazine

august 2015 IN THIS ISSUE COVER story

FOOD & DRINK

6 Central mass restaurants

26 wachusett celebrates local

are getting fresh

food at farm fresh festival

entertainment

28 Dining Review:

12 see the marvEl universe come to life

The two chefs at Two Chefs balance dinner and dessert

14 THE central scene 29 Hot & Now 16 local shakespeare company brings

the bard to life

ART & CULTURE

18 Club, Pub & grub Listings

30 True faces are on display with

the believers 22 PulseShots

Lifestyle 24 allerware aims to bring food

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34 new around the woo: WearLex

allergy awareness

PulseBooks: Donâ&#x20AC;&#x2122;t miss these new realease GameOn: Lego Jurassic World is dino-sized fun NowStreaming: P.E. James / Tim Bowness / Matt Vanaria PulseBrew: Timeless classics

25 OUT+ABOUT:

35 STEAL THE STYLE:

Worcester is full of gems

Jealousy shorts

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PULSE Magazine is produced 12 times a year by Pagio Inc., 88 Winter St., Worcester, MA 01604. (508) 756-5006. Copyright 2012 All rights reserved. Pagio, Inc. does not hold itself responsible for statements made by any contributor. Statements or opinions expressed in Pulse reflect the views of the author(s) and not the official policy of the Pagio, Inc., unless so stated. Although all advertising material is expected to conform to ethical standards, acceptance does not imply endorsement by Pagio, Inc. unless so stated. Material printed in Pulse is covered by copyright. No copyright is claimed to any work of the U.S. government. No part of this publication may be reproduced or transmitted in any form without written permission. For information on permissions, reprints and other services, contact Pagio, Inc. Also by Pagio Inc.: Worcester Medicine, Vitality Magazine, Thepulsemag.com, Thevitalitymag.com, & TasteWorcester.com

Paul Giorgio, Publisher Donna Roberson, Editor Vanessa Herbold, Art Director Chris Reddy, Kerry Cyganiewicz, Account Executives Mitchell Perry, Event Manager

Kim Dunbar, Sports Editor Jennifer Russo, Lifestyle Editor Kimberly Dunbar, Jennifer Russo, Jason Savio, Bernie Whitmore, Michael Wood, Paul Giorgio, R.J. Linton, Ryan Cashman Kerry Cyganiewicz, John Trobaugh, Jamie Burke, Anna Spack Writers

AUGUST 2015 | THEPULSEMAG.COM 5

C O V E R S T O R Y

s s a M l a r t n e Ce r a s t n a r u a t s e R all photos used in this story were provided by Gibbet Hill Farm | 61 Lowell Road, Groton, MA 01450 | gibbethillfarm.com 6 THEPULSEMAG.COM | AUGUST 2015

By Kimberly Dunbar There’s a food revolution happening in Worcester. You’ve heard the terms “farm to table” and “farm to fork” and may have even seen them popping up on local restaurant menus. This movement, which involves sourcing fresh ingredients from local farms, has been gaining traction across the country. In fact, according to a recent USDA report, the organization estimated that local food sales have increased from $5 billion in 2008 to a staggering $11.7 billion in 2014. In Central Massachusetts, it doesn’t get any fresher than at Gibbet Hill Grill, which is one of the only restaurants in New England that has a produce farm on site. In summer, the majority of its produce is grown on the 4-acre farm in Groton – more than 40 varieties of heirloom tomatoes, squashes and zucchini, heirloom beets, radishes, micro and specialty greens, peppers, beans, potatoes, specialty onions, garlic, herbs and berries are all farmed and then harvested straight to your fork. In the winter, greenhouses and coop houses allow the restaurant to access fresh ingredients yearround. “I feel like we were on the forefront of the movement,” said Amy Severino, marketing manager for Webber Restaurant Group, which includes Gibbet Hill Grill, Scarlet Oak Tavern, Fireside Catering and The Bancroft. “We started producing food for the restaurant six or seven years ago, and two years ago, we hired a full-time farmer. It’s a passion of the company to be sustainable.” Severino said the company sources as much produce as it can on its own farm, and what can’t be produced on site – it could never produce enough corn, potatoes or beef to sustain some items on the menu – is sourced locally and from around New England as much as possible. “The food is fresher and coming in a more sustainable way,” Severino said. Gibbet’s fresh produce is incorporated throughout its menu, which changes based on the harvest, and there is a weekly “Farm to Fork” special that showcases the farm’s fresh ingredients. “Fresh food just tastes better,” Severino said. “In addition to sustainability, it’s the other very important part of why you want to have the best and freshest food. It’s more nutritional the less time it takes to get to the plate.” Such is the crusade of Lynn and Lee Stromberg, who founded Lettuce Be Local in Sterling in 2012. The organization is committed to connecting local farmers with restaurants that want to utilize fresh, local ingredients. Lynn, whose background is in planning and catering, could see the challenges chefs were having getting local food. “Also, it was selfish,” she said, of starting Lettuce Be Local. “I want real food if I am going to spend the time and the money going out to dinner. Why isn’t it the same quality that we get from our own garden?” One of the only places the Strombergs would go out to eat is Armsby Abbey, which has been sourcing all of its ingredients locally since it opened seven years ago. Sherri Sadowski and her husband, Alec Lopez, created Armsby for the same reason. “We were tired of spending money on lackluster food,” said Sadowski, who grew up on a farm in Rhode Island, while Lopez was raised on a vineyard in Argentina.

“Farm to table is not a concept, it is how we choose to live our lives,” Sadowski said. “We were the first in Worcester to do it, now it’s a phenomenon in Worcester because of what Lynn is doing in making local food accessible.” Lettuce Be Local works with 75 farms and dozens of local restaurants every week. “I send out an availability list each week, they respond with their order, and I bring it,” said Lynn. It may sound simple, but serving as the middle man solves the issue both farms and restaurants have with finding time to deliver or pick up goods. Sadowski and Lopez spent years driving to farms to get the freshest ingredients. “The challenge of having interesting and local produce, being a small business, is that you only have so much time to drive and pick it up,” Sadowski said. “With Lynn’s help, we’re as local as we have ever been. It’s nice to be able to support local farms. We don’t even really need distributors anymore.”

“I want real food if I am going to spend the time and the money going out to dinner. Why isn’t it the same quality that we get from our own garden?” – Lynn Stromberg, of Lettuce Be Local In addition to sourcing locally, everything at Armsby, and its sister shop Crust, is “all in-house, all seasonal.” Sadowski said that she and Lopez are always working with different farms, close to 50 on average. Armsby’s cheese menu alone showcases 12-14 different farms. “There’s very little that you’d find on here that isn’t local,” she said. Rail Trail Flatbread Co., based in Hudson, is also dedicated to fresh food made in-house. “The only processed items in the restaurant are ketchup and soy sauce,” said Karim ElGamal, who owns Rail Trail with partner Michael Kasseris, adding that if kids weren’t part of their clientele, they would have already ditched the bottles of Heinz. “If something is processed, we go out of our way to make sure we take it out and figure out how to make it without it.” When El-Gamal and Kasseris met in business school, they both wanted to open a restaurant dedicated to the fresh food concept. “We follow the motto of ‘We feed your family,’” ElGamal said. “We would not feed anything to your family that we wouldn’t feed ours. We don’t have processed food and cheeses or preservatives in our own fridges. I knew if we wouldn’t eat our own food, it wouldn’t make sense to open a place like that.” El-Gamal said that Rail Trail’s menu changes four times

a year, in accordance with the seasons, to ensure the ingredients are fresh. But that doesn’t mean the restaurant doesn’t experiment with specials. “Last year, we got bored with the menu and went farmstand hopping in search of new ingredients,” Kasseris said. When accessible, Rail Trail locally sources its protein items. If not, it sources from reputable farms within 100 miles. And when the chefs get that protein, every piece is used. “We do breakdowns of large fish, chickens, turkeys, ducks, and for some large events, lamb,” he said. “We don’t waste anything. We try to use everything, including the bones when making stocks and broth.” Over at Niche Hospitality Group, Executive Chef de Cuisine Neil Rogers recently broke down and used every part of a pig, which was shared among the group’s network of restaurants. Between chops, sausage, chorizo, cracklings and even pork pate (or head cheese), the restaurants – which include Bocado, Mezcal, Rye & Thyme, People’s Kitchen, Citizen, Still & Stir and The Fix – were stocked with local food. “Fresh stuff is just so dynamite and so good, you’d be crazy not to want to put it on your menu,” said Stephen Champagne, executive chef/partner of Niche. Since opening its first restaurant 10 years ago, Niche has been incorporating local ingredients, albeit sporadically, as it’s tough to do when working on such a large scale. “About 50 percent of the time, what we use is local, or we use a really great product in its place. Though we would much rather get everything local,” he added. One of the reasons why Rogers was brought on board by Niche is because of his local connections. “We owe it to the customers to give them the best product we can,” Rogers said. “People eat in our restaurants a few times a week – we can’t give them something that isn’t healthy.” Champagne and Rogers change all restaurant menus many times, sometimes even monthly, to reflect the local produce available. However, where Niche truly excels in “going local” is at its monthly restaurant events, particularly those at the new Niche Test Kitchen, where everything that is used – from the food to the drinks – is strictly local. “We have to teach people about sustainability and eating well, so if [the farm to table movement] stops being ‘cool’ or drops off, it can still work,” Rogers said. Part of the plan to educate people happens in the Test Kitchen, where he and Champagne cook everything live and event attendees can ask questions. “Everything is made from scratch, so it’s our chance to educate the community.” One thing all restaurant owners can agree on is that this sudden shift toward local that is starting to take place throughout all culinary destinations is a long time coming. “As a society, we have been blind to it for the last 30 years,” Sadowski said. “There is more awareness as a country of wanting to know where our food comes from, how it was raised, treated and grown.” “People are more and more aware of eating these days,” Kasseris added. “And that is something that won’t change.” AUGUST 2015 | THEPULSEMAG.COM 7

Experience the Farm to Table Movement:

Armsby Abbey

144 Main Street, Worcester | armsbyabbey.com Armsby Abbey is celebrating its seventh anniversary Aug. 9 with a dinner in the Tougas Farm fields. Sadowski and Lopez have long used Tougas ingredients in their restaurant, and the event will be a celebration of the restaurantâ&#x20AC;&#x2122;s relationships with local farmers, fisheries, craft brewers, winemakers and more. Check the website for availability as space is limited.

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Gibbet Hill Grill 61 Lowell Road, Groton | gibbethillgrill.com

Celebrate the summer harvest by attending one of Gibbet’s 2015 Farm to Fork dinners. Attendees can enjoy tours of the farm, cocktails and hors d’oeuvres on the deck, and a delicious four-course meal featuring ingredients selected from Gibbet Hill’s farm and farms throughout New England. Scheduled dinners are Aug. 12 and Sept. 16.

AUGUST 2015 | THEPULSEMAG.COM 9

Niche Hospitality Group 30 Major Taylor Blvd. | Worcester nichehospitality.com

Champagne and Rogers will showcase their skills, as well as local ingredients, in the upcoming Farm Dinner Series events, taking place in August, September and October. According to Rogers, this is the peak time when “a plethora of everything” is available locally. Check the website for details.

Rail Trail Flatbread Co. 33 Main St., Hudson | railtrailflatbread.com

Check out the rotating seasonal menu, which includes Rail Trail’s signature homemade flatbreads, cooked in a wood-fired oven and topped with the freshest ingredients. Save room for dessert and head across the street to El-Gamal and Kasseris’s newest venture, New City Microcreamy, where all the ice cream is made with local milk and cream and frozen using liquid nitrogen.

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E N T E R TA I N M E N T

See the

Marvel Universe come to life

By Anna Spack Ever wished your favorite comic book characters could come to life? Your wish has now come true, thanks to Marvel Universe LIVE!, a live-action show for all ages featuring more than 25 Marvel characters. The show has been credited as “the most technologically advanced live show ever” and is coming to the DCU Center in late August. With an original storyline, the show follows well-known Marvel characters such as Spider-Man, Wolverine, the Hulk, Black Widow and Captain America, among many others. The superheroes embark on a quest to find the scattered pieces of the all-powerful Cosmic Cube, which was shattered by Thor to prevent it from falling into the hands of his evil brother Loki. Throughout their journey, these characters must battle countless enemies to win back the Cube’s pieces and save the universe. Featuring incredible aerial stunts, martial arts and motorcycle tricks, this action-packed show makes intense battles look unbelievably real and promises energizing special effects and pyrotechnics. The show’s 55 performers include professional dancers, bikers and stuntmen. “It’s all choreographed, so we all know where we’re going constantly, but it honestly looks like controlled chaos. It’s really cool,” said Louise Forsley, a professional dirt bike rider who plays the Black Widow. Forsley, a 27-year-old native of Bernardston, has been riding dirt bikes since she was 7 and, thanks to this show, has been able to turn her lifelong passion into a career. As the Black Widow, Forsley teams up with Captain America and Falcon to fight Red Skull and Madame Hydra in an intense motorcycle chase scene. She also has a few stage combat scenes, for which she had to learn how to learn how to throw fake punches and kicks, as well as take them.

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“It’s very physically demanding,” Forsley explained, adding that she is pretty tired by the end of each show. “I’m very excited to have a physical, but fun, job.” She has also come to enjoy performing for fans and has gotten used to the tight, low-cut leather suit that her character wears, along with the stage makeup and wig. “It’s funny because I grew up kind of tomboy-ish,” she laughed. “[The costume] was so out of my comfort level. I had to get used to wearing a catsuit. I had a lot of hours being taught how to act more feminine, how to walk while moving my hips and my arms, and how to strike a pose with my hip popped out. It took a little while, but now I feel completely comfortable. Because I actually feel like I’m just playing the character; I’m not Louise in this awkward outfit.” Forsley was at a race when she first heard that there was a stunt show looking for female riders, and she decided to audition because her background was a perfect fit for what show organizers needed. She landed the part in December 2013 and has been part of the show, now in its second year, ever since. Although she has a busy schedule, with shows every week from Thursday through Sunday, Forsley loves getting to travel around the U.S. and Canada. And, she added, she gets better and better with each performance. Because of its unique combination of well-known superheroes and live-action stunts, the show attracts a mix of different people, Forsley said. Forsley is looking forward to performing in her home state. “I’ve always been waiting to be closer to home so more of my friends and family can come see the show,” she said. For Forsley, as for many of the performers, participating in Marvel Universe LIVE! is a dream come true. “It’s pretty cool to say that I work for a stunt show playing the Black Widow.” Marvel Universe LIVE! is Aug. 27-30 at the DCU Center. Tickets range from $20-$90. For more information, visit marveluniverselive.com.

AUGUST 2015 | THEPULSEMAG.COM 13

worcester chili & chowder fest

folk art festival

Enjoy live music and activities while some of the area’s top restaurants battle for the title of Best Chili or Best Chowder for the first time. Be a part of Worcester history by voting for your favorite dish in the People’s Choice Award. Admission entitles you to unlimited tasting, and beverages will be available for purchase. Saturday, Aug. 29, noon-5 p.m. at the corner of Winter and Harding Streets. $15 for adults, $10 for children 10 and younger. worcchilichowderfest.com.

Celebrate the tradition of folk art at the Worcester Art Museum’s Folk Art Festival. Check out Art + Market, WAM’s weekly fair featuring arts and crafts, food trucks, music and more. You can even get your antiques appraised. Free, 10 a.m.–5 p.m. Saturday, Aug. 22, at the Worcester Art Museum, worcesterart.org/events/?id=185306.

redcoats and rebels Experience the largest military reenactment in New England when Old Sturbridge Village travels back in time to a Revolutionary War-era military camp for its annual Redcoats and Rebels event. Activities range from simulated battles to tours of the camp and canon demonstrations. Kids can take part in musket drilling, play 18th-century baseball and even experience a day in the life of a soldier. Aug. 1–2 at Old Sturbridge Village. Tickets are $10$24, osv.org/event/redcoats-to-rebels-2015.

worcester world cup

The Central Scene

With 20 international teams, the 10th annual Worcester World Cup celebrates the city’s cultural diversity. Head to Foley Stadium for the event, which is organized by Elm Park Community School’s Cultural Exchange Through Soccer and includes a soccer tournament, international food, music and games. Aug. 7–9 at Foley Stadium. $6 for a weekend pass, free 18 and younger. More information at facebook.com/WorcesterWorldCup?_rdr.

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caribbean american carnival Celebrate the third year of the Worcester Caribbean American Carnival Association’s Caribbean American Carnival. Enjoy a parade of elaborate, brightly-colored costumes and music ending at Institute Park, where vendors and performers join this all-day expression of Caribbean culture. Free, noon–7 p.m. Sunday, Aug. 30, at Institute Park. Parade begins at 1:30 p.m. at 305 Chandler St. and ends at Institute Park. More information at worcestercarib.com.

local farmers markets There are local farmers markets happening every day of the week all around Central Massachusetts. Stop by Worcester’s Canal District Farmers Market every Saturday from 9 a.m.–noon at Crompton Place or head to the Grafton Farmers Market on Thursdays from 2–6:30 p.m. at the Grafton Common. Free. For a complete list of farmers markets in Worcester County, visit farmfresh.org/food/farmersmarkets.php?zip=01608.

The Worcester Shakespeare Festival runs through Aug. 23 in at Alternatives, 50 Douglas Road, Whitinsville. Tickets are $20, $15 for seniors and students, and free for children younger than 12 . For more information and a calendar of the performances, visit worcestershakesp arecompany.org.

local shakespeare company brings the bard to life Ryan Cashman A question often asked of actors is “What is your favorite play?” “I haven’t found one yet. My favorite play is the play that I’m doing right now, simply because it is the one I’m fully involved in, and therefore, the only one I’m thinking about,” said Mel Cobb, producing assistant director of the Worcester Shakespeare Company. Each summer, the Worcester Shakespeare Company presents a Festival of Shakespeare, in which two of The Bard’s plays are chosen to perform in repertory with one another. The shows typically play Thursday through Sunday, with times varying from matinees to evening performances. All shows are at the Singh Performance Center and the Napkin Stage, both located at Alternatives in Whitinsville. This summer’s Worcester Shakespeare Festival kicked off its season July 17, with the premier of Love’s Labour’s Lost, and All’s Well That Ends Well, which opened July 30. The festival runs until Aug. 23. “Both of these plays are love stories,” said Assistant Producer Gillian Griffith. “They’re both about women’s choice, where the women take control and go after what they want.” “We pick plays based on which actors are going to be available to do it,” Cobb said. “The actors come first. We’re like a professional family in that way. We ask, ‘What members of the family can people the story best?’” One member of the family is David Personne, an actor and composer for the theater company. “I love how universal [Shakespeare] is. I was born in France and grew up in Portugal, so Shakespeare was not very present in my cultural upbringing. I came to New York to train as an actor, and I met Mel, and he asked me to audition for him. My first production was Othello. I realized why Shakespeare was so good. It’s just great storytelling.” “For me, it started with the language,” said Costume Designer Lori Rabeler. “Playing with the language and hearing how it worked.” Now, as a costumer, Rabeler said, “I can create the world” that the language creates. The company places emphasis on the visual element of its productions by creating original costumes and original musical scores, courtesy of Personne. “What we do and how we do it is informed by historical accuracy. We have to get the right balance of visuals and language,” Cobb said.

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“Lori creates a beautiful, but simple, visual landscape,” Griffith said. “We love that the community here is interested in what we do. It’s an honest and straightforward community. We do honest interpretations of our shows, and they fit right in.” “It’s really a community service organization,” Cobb said. “It just so happens that our product is Shakespeare.” “We can fill the void,” Rabeler said, in reference to the lack of Shakespeare availability in Central Massachusetts. “There is no other company focused specifically on doing Shakespeare.” One of the main goals of The Worcester Shakespeare Company is to put the city of Worcester on the map as a reputable source for The Bard’s work. “The quality of what we do is as good a Shakespeare as is available anywhere,” Cobb. “We are a company that’s beginning to get attention. The work is something people want to see. “Like many small communities, there is a kind of struggle for this fine arts community. There is a financial and emotional war going on. There are so many people asking: How can we make our lives better? Worcester has all kinds of entities saying: We’re trying to make where we live better. This city has always done its best to support making life better. And Shakespeare serves as the undiscovered jewel that makes people excited to come and see our productions,” Cobb added. Personne added, “It’s wonderful for me to see people who are open to it; available to see something different. The community is open to receiving something different, and I think we do a pretty good job.” “My hope is that when people see and hear Shakespeare, that initially high school fear of Shakespeare vanished,” Rabeler said. There is one factor on which all four members of the company agree: Shakespeare is as fresh and as relevant as he was 450 years ago. “Human nature hasn’t changed,” Rabeler said, “and, like David said, his [Shakespeare’s] work is universal.” “If it’s done well, anyone can find inspiration in any art form,” Cobb said, “and that is what we hope to achieve by producing Shakespeare – to inspire.”

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Club, Pub + GRUB Listings

Entertainment at clubs, bars, pubs & other select venues The Banner Bar & Grille 112 Green St., Worc. 508-755-0879 thebannerbar.com Barber’s Crossing Road House 861 Main St., Leicester 508-892-7575 barberscrossingrestaurant.com Barbers Crossing (North) 175 Leominster Road, Sterling 978-422-8438 barberscrossingrestaurant.com Beatnik’s 433 Park Ave., Worc. 508-926-8877 beatniksbeyou.com Wednesdays: Ladies Night Aug. 6: The Littlest Giant Aug. 7: Lure of the Animal Aug. 13: Pocket Vinyl Booking Aug. 14: Jack Rabbit Slim Aug. 15: Elemental Aug. 16: Jen O & Mike Rush ... Sweetfire Aug. 20: Worcester Jazz Collective Aug. 21: Roadhouse Strangers Aug. 22: Articles of Audio Aug. 23: Chris Vee Aug. 27: Nudie Suits Aug. 28: Sharp Shooter Billy’s Pub 81 Clinton St., Shrewsbury 508-425-3353 Birkbeck’s Waterfront Grille 242 Mill St., Worc. 774-243-6020 Black Sheep Tavern 261 Leominster Road, Sterling 978-422-8484 blacksheeptavernsterline.com Blackstone Tap 81 Water St., Worc. 508-797-4827 blackstonetap.com Blue Plate Lounge 661 Main St., Holden 508-829-4566 hometown.aol.com/blueplatelounge Blueprint New American Bar & Grill 9 Village Square, Westminster 978-668-5580 Aug 6 Chris Reddy Acoustic Loops from Hell Aug. 7: Michael Spaulding Aug. 13: Scott Babineau Aug. 14: The Green Sisters Aug. 15: Kevin Shields Aug. 20: Dan Cormier Aug. 21: Ken Macy Aug. 22: Brother Maynard Aug. 27: Brian Kendall Aug. 28: Brian Chaffee

Aug. 29: Max Recoil Breakaway Billiards 104 Sterling St., Clinton 978-365-6105 myspace.com/ breakawaybilliardsclinton Brew City 104 Shrewsbury St., Worc. 508-752-3862 brew-city.com Bull Run Restaurant 215 Great Road, Shirley 978-425-4311, 877-536-7190 bullrunrestaurant.com Aug. 5: Delbert McClinton Aug. 6: Backyard Songwriters on the Patio Aug. 7: Girls, Guns & Glory Aug. 7: Magic Dick & Shun Ng Aug. 8: The Bruce Katz Band Aug. 12: Hot Club of Cowtown Aug. 14: Headliners Comedy Series (Ballroom) Aug. 14: The Corvettes Doo Wop Revue (Sawtelle Room) Aug. 15: Jimmy Thackery & the Drivers Aug. 20: Backyard Songwriters on the Patio Aug. 21: Howie Day Aug. 22: Debbie Davies Aug. 28: A Ton of Blues and Grassroot Cafe Destare 320 Main St., Fitchburg 978-345-5734 destare.com Aug. 11: Live music to benefit Nepal Earthquake relief Canal Restaurant & Bar 65 Water St., Worc. 508-926-8353 facebook.com/ CanalRestaurantandBar Thursdays, Fridays, Saturdays: DJ (21+) Saturdays: Stage Time Comedy Show Aug. 7: Lisa Marie Aug. 14: Lisa Marie Aug. 21: Amanda Cote Aug. 28: Jim Perry Center Bar & Grill 102 Green St., Worc. 508-438-0597 thecenterbar.com Chooch’s Food & Spirits 31 E. Brookfield Road, N. Brookfield 508-867-2494 sitewizzer.com/choochs Fridays: Karaoke Chopstick’s Restaurant & Lounge 21 Commercial Road, Leominster

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978-534-0020 chopsticksleominster.com

Cicero’s Cafe 17 Suffolk St., Worc. 508-767-9728 worcesterscene.com/admin/location_ images/ciceros.jpg

tribute) Aug. 15: Magic Island Aug. 18: Block McClouds Disturbia Tuesdays Aug. 20: Neighborhood Formula, Great Blue Aug. 21: Airspray Queer Dance Party Aug. 22: David Boobie (David Bowie tribute), Resin ED Aug. 25: Rezno & Nine Millz Aug. 27: Shane Slaughter, Sam Bauer, LivinginColor, Sinfornia Aug. 28: Zach Deputy Aug. 29: Cats Under The Stars

Classic’s Pub 285 Central St., Leominster 978-537-7750 classicspub.net Aug. 11: Guy Bergeron

Fiddlers’ Green Pub & Restaurant 19 Temple St., Worc. 508-792-3700 aohworcester.com Saturdays: A Murph’s Comedy Joint

Club KasBar 234 Southwest Cutoff, Worc. 508-798-8385 facebook.com/ClubKasBar Aug. 29: Auntie Trainwreck

Firefly’s / Dante’s 350 E. Main St., Marlborough 508-357-8883 fireflysbbq.com

Christopher’s Pub 7 Pleasant St., Leominster 978-534-8250 facebook.com/ christopherspubleominster

The Columbia Tavern 28 Manning Ave., Leominster 978-751-8962 Compass Tavern 90 Harding St., Worc. 508-304-6044 thecompasstavern.com Wednesdays: Karaoke Fridays, Saturdays: DJs Aug. 4: Sam James Aug. 6: Dylan Flynne Aug. 11: Chris Brunelle Aug. 13: Brian Richard Aug. 18: Chris Reddy Aug. 20: Dave O’Brien Aug. 25: Hit the Bus Aug. 27: Erica & Justin Cosmopolitan Club 96 Hamilton St., Worc. 508-752-0482 Dance Ranch & Saloon 70 James St., Worc. 508-757-6977 danceranchandsaloon.com Electric Haze 26 Millbury St, Worc. 508-799-0629 facebook.com/ElectricHaze Sundays: Funky Jazz Jam Sundays Mondays: Open Mic/Open Decks Tuesdays: Hip Hop Tuesdays Aug. 4: Andra Taylor and Nate Dodge Aug. 5: Art gallery opening, featuring Kayla Jane Fiest Aug. 6: Beaus Escape Plan, Freddy and the Yetis Aug. 8: 7 Below (Phish tribute) Aug. 12: Pocket Vinyl, Wishbone Zoe Aug. 13: Mizz Kistune Electro Fusion Aug. 14: Hope Road (Bob Marley

Flip Flops 680 Main St., Holden 508-829-3008 flipflopsma.com Flying Rhino Cafe 278 Shrewsbury St., Worc. 508-757-1450 flyingrhinocafe.com Funky Murphy’s Bar & Grill 305 Shrewsbury St., Worc. 508-753-2995 funkyandjosemurphys.com Gardner Ale House 74 Parker St., Gardner 978-669-0122 gardnerale.com Mondays: Blue Mondays (live Blues) Thursdays: Audio Wasabi hosted by Brian Chaffee Fridays, Saturdays: Live music The GazBar Sports Grill 1045 Central St., Leominster thegazbar.com Aug. 8: Heather & Chris Aug. 14: Hitchcock Blondes Aug. 15: Brian & Captain Aug. 22: Chris Reddy Acoustic Loops from Hell Greendale’s Pub 404 W. Boylston St., Worc. 508-853-1350 greendalespub.com Sundays: Jim’s Sunday Blues Jam Tuesdays: Open Mic with Bill McCarthy Aug. 6: Clam Diggers Aug. 7: Grade A Fancy Aug. 14: Auntie Trainwreck Aug. 15: Valvatross Aug. 22: Silverbacks

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Continued from Page 18 Aug. 28: Nuzzy Halligan’s Sports Bar and More 889 Southbridge St., Auburn 508-832-6793 halliganssportsbarandmore.com Hotel Vernon - The Ship Room/ Kelley Square Yacht Club 1 Millbury St., Worc. Indian Ranch 200 Gore Road, Webster 508-943-3871 indianranch.com Aug. 8: Andy Grammer – American Authors Aug. 15: Tyler Farr Aug. 16: Beach Boys Aug. 22: Summer Brewfest Aug. 23: Buddy Guy Aug. 30: 38 Special JC Fenwick’s 37 Mechanic St., Leominster 978-840-4845 Jillian’s - Worcester 315 Grove St., Worc. 508-793-0900 jilliansworcester.com Aug. 7: How Bizarre Aug. 8: Decades by Dezign Aug. 14: Hit the Bus Aug. 15: Fellowship of The King (Elvis tribute) Aug. 21: DJ Aug. 22: The Invaders Aug. 28: Tequila Bonfire Aug. 29: Dazed (Led Zeppelin Tribute) JJ’s Sports Bar and Grill 380 Southwest Cutoff, Northborough 508-842-8420 jbag.biz Aug. 7: Flock of A-holes Aug. 8: Windfall Classic Rock Aug. 14: Roadhouse Strangers Aug. 15: Throwback Aug. 21: The Flat Five Band Leitrim’s Pub 265 Park Ave., Worc. 508-798-2447 leitrimspub.com Loft 266 Bar & Lounge 266 Park Ave., Worc. 508-796-5177 loft266.com London Billiards / Club Oasis 70 James St., Worc. 508-799-7655 londonbilliards.com Lucky Dog Music Hall 89 Green St., Worc. 508-363-1888 luckydogmusic.com Mahoney’s Pub 413 Park Ave., Worc. 508-277-1073 facebook.com/mahoneyspub.ma Marty’s Pub 225 Cantebury St., Worc.

508-754-0033 martyspub.com MB Lounge 40 Grafton St., Worc. 508-799-4521 mblounge.com Michael’s Cigar Bar 1 Exchange Place, Worc. 508-459-9035 michaelscigar.com Aug. 7: Jim Devlin Trio Aug. 13: Dave B & The Hotshots Aug. 20: Jim Devlin Aug. 21: Andy Cummings Aug. 27: Chris Reddy Acoustic Loops from Hell Aug. 28: Blue Light Bandits Aug. 29: Doctor Robert Mickey Sheas 324 Electric Ave., Lunenburg 978-342-5825 The Mill 185 185 W. Boylston St., W. Boylston 774-261-8585 themill185.com Aug. 7: Brian Chaffee Aug. 8: Chris Reddy Acoustic Loops from Hell Aug. 13: Night Train Aug. 14: Jay Graham Aug. 15: Chad Clements Aug. 21: Dustin Brideau Aug. 22: Jodee & Brian Aug. 29: Kelly & Friends Moynihan’s Pub 897 Main St., Worc. Nick’s Bar and Restaurant 124 Millbury St., Worc. 508-753-4030 myspace.com/NicksWorcester Fridays: Thank Friday It’s Dr. Nat Aug. 8: Little Red & The Riders The Nines Neighborhood Bar 136 Millbury St., Worc. 508-340-0318 Padavano’s Place 358 Shrewsbury St., Worc. 774-823-3022 padavanosplace.com Paisanos Pizza & Spirits 450 Lancaster St., Leominster 978-534-7117 The Palladium 261 Main St., Worc. 508-797-9696 thepalladium.net Park Grill and Spirits 257 Park Ave., Worc. Fridays, Saturdays: Dick’s Beantown Comedy Escape Aug. 14: The Drunken Uncles Aug. 21: Chris Reddy Patsie Dugan’s 49 Millbury St., Worc. 508-755-4155 patsiedugans.com

Perfect Game Sports Grill and Lounge 64 Water St., Worc. 508-792-4263 perfectgameworcester.com Wednesdays: Bike Night with Sheldon’s Harley Thursday: College Night with DJ TecThreat Fridays: DJ One-3 Saturdays: DJ Reckless Aug. 7: Kelly Kerr Aug. 21: The Sage Project Aug. 29: The Sage Project

Aug. 8: Brian & Captain Aug. 9: Brunch with Zack Slik Aug. 13: Andy Cummings Aug. 14: Chris Reddy Acoustic Loops from Hell Aug. 15: Neon Alley Aug. 20: Scott Babineau Aug. 21: Zack Slik Aug. 22: Brian & Captain Aug. 23: Brunch with Jon Short Aug. 27: Sean Fullerton Aug. 28: L & M Rythym Kings Aug. 29: Andy Cummings & Swingabilly Lounge

Pho Dakao 593 Park Ave., Worc. 508-756-7555

Sakura Tokyo 640 Park Ave., Worc. 508-792-1078, 508-792-1068 sakura-tokyo.com Aug. 7: BitterSuite Aug. 8: BitterSuite

Point Breeze On the Lake 114 Point Breeze Road, Webster 508-943-0404 pointbreezeonwebsterlake.com Press Box 536 Lincoln St., Worc. 508-856-9255 facebook.com/pages/The-PressBox/181242711941126 Ralph’s Chadwick Square Diner 148 Grove St., Worc. 508-753-9543 ralphsrockdiner.com Sundays: Sunday Night Cinemageddon Mondays: Dirty Gerund Poetry Show Tuesdays: C U Next Tuesday with DJ Poke Smot and guests Aug. 23: Punkcake Pop Ups and Fleas (music, art, flea market and more) The Raven 258 Pleasant St., Worc. 508-304-8133 facebook.com/people/RavenWorcester/100001022046717 Rivalry’s Sports Bar 274 Shrewsbury St., Worc. 774-243-1100 rivalrysworcester.com Aug. 8: Blues Brothers Aug. 9: Clam digger Aug. 14: Three of a Kind Aug. 15: Take Two Aug. 16: Nudie Suits Aug. 21: Mike Lynch Trio Aug. 22: Andy Cummings Aug. 23: The Recliners Aug. 29: April’s Fools Aug. 30: Bo and The Highlanders

Scorz 58 Shrewsbury St., Worc. facebook.com/pages/Scorz-SportsBar/216216528569258 Sean Patrick’s Family Restaurant 494 Electric Ave., Lunenburg 888-824-3924, 978-345-2000 seanpatricksrestaurant.com Speakers Night Club 19 Weed St., Marlborough 508-480-8222 speakersnightclub.net Thursdays: Live acoustic Fridays: Karaoke and Dance Party Saturdays: Live bands Sunset Tiki Bar 79 Powers Road, Westford 978-692-5700 skinashoba.com/summer Wednesdays: Chris Reddy Acoustic Loops from Hell Three G’s Sports Bar 152 Millbury St., Worc. 508-754-3516 3gs-sportsbar.com Union Music 142 Southbridge St., Worc. 508-753-3702 unionmusic.com Thursdays: Thursday Bluegrass Jams Saturdays: Open Mic Saturdays Aug. 14: Doyle Dykes Aug. 27: Ukele Club

Rocky’s 139 Water St., Worc.

Union Tavern 65 Green St., Worc. facebook.com/ TheUnionTavernWorcester

Rumors 371 Park Ave., Worc. 508-755-5542 clubuniverseworcester.com

Victory Bar & Cigar 56 Shrewsbury St., Worc. 508-756-4747 victorycigarbar.com

Rye & Thyme 14 Monument Square, Leominster 978-534-5900 ryeandthyme.com Aug. 6: Jon Short Aug. 7: Danielle Lessard

Vincent’s Bar 49 Suffolk St., Worc. 508-752-9439 facebook.com/vincentsbar Tuesdays: Jon Bonner and Boogie Chillin’

AUGUST 2015 | THEPULSEMAG.COM 21

PULSESHOTS

MEZÉ GREEK TAPAS SHREWSBURY ST. WALK & ROCK

RALPH’S TAVERN SHREWSBURY ST. WALK & ROCK

WORMTOWN BREWERY SHREWSBURY ST., WORCESTER

22 THEPULSEMAG.COM | AUGUST 2015

JILLIAN’S OF WORCESTER GROVE ST., WORCESTER

BEATNIK’S PARK AVE., WORCESTER

MEZCAL CANTINA MAJOR TAYLOR BLVD., WORCESTER

VICTORY BAR & CIGAR SHREWSBURY ST., WORCESTER AUGUST 2015 | THEPULSEMAG.COM 23

L I F E S T Y L E

AllerWare aims to bring food allergy awareness

By Ryan Cashman The moment Marci Komssi’s 1-year-old son had his first life-threatening allergic reaction was the moment that ignited the drive to start her business – AllerWare, LLC. The purpose of AllerWare is to “raise awareness of food allergies for kids who can’t speak for themselves,” said Komssi, owner and manager of AllerWare. The business produces temporary tattoos, long-lasting stickers and paper bracelets, each of which is branded with a cartoon character describing the type of allergy and who to contact in case of emergency. Many companies in the United States provide similar products, but what makes this Charlton-based company unique is its focus on food allergies and creating a brand of products for a group of children – infants and toddlers – who are most at risk. “A lot of people do something similar, but their primary focus is not on allergy awareness. Our products are something that kids can relate to,” Komssi said. The merchandise serves as a means of communication for children who cannot fully explain their allergies. It took Komssi, a longtime public advocate for food allergy awareness, two years come up with the idea for AllerWare. She hired an illustrator to create the characters that appear on the temporary tattoos and stickers, but it took another eight years for the business to actually grow into what it has become. “It’s very intimidating to start your own business. The sketches and ideas were all there, and I was envious of those [other small business owners] who took the leap. But I knew it was something I needed to do,” Komssi said, “so I went to a Center for Women and Enterprise class on business planning and went from there.” It is estimated that nearly 6 million children in the United States have food allergies, with young children being the most susceptible to incident. Awareness is AllerWare’s overarching goal – to help school systems and the public better understand the severity of food allergies. The company’s motto reflects that goal: Raising Awareness, Protecting Kids. “It’s not a laughing matter. It’s real and life-threatening,” Komssi said. “People need to understand the seriousness of food allergies. Intolerance is not the same as a food allergy, and I think people need to understand that.”

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“It’s not a laughing matter. It’s real and lifethreatening. People need to understand the seriousness of food allergies.” – Marci Komssi

Despite the company being in its infancy, launched just this past May, Komssi believes that AllerWare is having a positive impact on the local community, and she hopes it will soon stretch far beyond. With the founding of AllerWare, Komssi, who also started the Central Massachusetts Parents of Children with Food Allergies Support Group and is the social media director for Allergy Moms, is expanding her footprint in the allergy awareness community.

“I have huge support from them [allergy awareness community] and my family. Knowing that they all want to see the product helps,” Komssi said. Komssi said that eventually she wants the business to run itself, so she can step out and be an advocate. “I’ve always been an entrepreneur, but I really just want to get the word out to as many people as I possibly can, and I can do that with advocacy.” So far, AllerWare has seen a positive response from the local community, with sales to individuals and organizations across the state of Massachusetts and a following on both Facebook and Twitter. With this substantial start, Komssi is hopeful that product sales and awareness will continue to increase across the state. “All of this really began because of my son,” Komssi said. “I didn’t want him to be excluded because of his allergies, and I wanted to make sure his needs were being met, even when I wasn’t there to fill them.” For more information, visit allerware.com and find AllerWare on Facebook and Twitter.

Worcester is full of gems By John Trobaugh By now, a “new” reality is starting to take shape as we celebrate the Supreme Court ruling at the end of June. There is no way to overestimate the impact this will have on families of all kinds for the foreseeable future. It is well established that couples formed where marriage is not legal are more tenuous and the couples experience more negative health effects. Healthier families equal healthier communities! I attended a celebration of the SCOTUS decision with Mayor Joe Petty, and it got me to thinking about how lucky we are to call Worcester home! We are so fortunate to live in the first state to have Marriage Equality (now, thankfully, just marriage). Our LGBTQ Pride organization is called Worcester Pride for a reason! I believe Worcester has three gems that we should, as a whole, polish and accentuate. First, Worcester is a creative city, full of innovation, invention and inspiration! We should tell that story. Second, Worcester is brimming with diversity! We know and should tell the story of why diversity matters. I am enriched when my classroom is not all straight, not all the same color and when not everyone speaks the same mother tongue. We need to tell that story. The third gem is activism. Worcester is a city that cares! We show how much we care through our actions. There are so many examples of when our citizens decided to get together and take an action. I have been pleased with how responsive, on the whole, our city government has been. We need to tell that story. I believe these gems have a positive social and economic impact on our city. How do you know a city is a vibrant place where things are happening? You hear that story. There are many groups telling that story here in Worcester, but two, in particular, are focused on professionals that identify as lesbian, bisexual, gay, transgender, cisgender, queer, genderqueer or gender non-conforming. We have links to these and other groups on the WorcesterPride.org site. The Worcester Young Professional Women’s Group, founded by Barbra Zerillo, hosts a wide range of events: dinners, billiards, concerts, plays, pottery, painting, book clubs, trivia nights, bowling and even weekend trips. Barbra says while the group focuses on young women, it would support the membership of anyone who agrees with the mission. The Worcester Gay Professionals group meets on the second Wednesday of every month (currently at Bocado). This is a new, energetic group that is designed for networking and social interaction. The meeting room has been packed with area professionals, some familiar faces and some new. It is interesting that now there are 34 states where you can legally be fired just because of the gender of your spouse. While the SCOTUS decision is a milestone, we have many more miles to go to include all the letters and all the colors of our community. What is your story? Email me: OutandAboutWorcester@gmail.com. John Trobaugh is the president of Worcester Pride and a diversity project specialist in the Diversity and Inclusion Office of UMass Medical School.

For more information, visit worcesterpride.org AUGUST 2015 | THEPULSEMAG.COM 25

F O O D & D R I N K

Wachusett celebrates local food at Farm Fresh Festival By Ryan Cashman With a long and vibrant history of festivals over the course of its 32 years, Wachusett Mountain Ski Area brings another festival to the table: The Farm Fresh Festival.

“We wanted to create a new festival, and we wanted to come up with a theme that wasn’t widely over-

done,” said Tom Meyers, Wachusett’s director of marketing. Past festivals, including Apple Fest and BBQ

Fest, have contained farmers market components, but the Farm Fresh Festival will bring local food to the forefront.

“The theme of locally grown is really popular in the marketplace and is growing immensely,” Meyers said, “so we are looking at this upcoming festival with two points of view: one, to bring in vendors who want to promote their products, and two, as a platform to raise awareness.”

The festival is being coordinated with several agricultural associations across the state, such as Massachusetts Agriculture in the Classroom, as well as other businesses and charitable organizations. “We can provide a platform for businesses to launch their product,” Meyers said.

Meyers stressed the importance of promoting local businesses and providing them with the proper equip-

ment and publicity to further expand their local reach. The festival will include vendors, farmers, local wine

growers, as well as live musical entertainment and a craft fair. A family entertainment area, which will contain a baby animal petting zoo and moon bounces, will also be included.

Education will be another element of the festival, in the form of cooking and agricultural demonstrations. “We’re trying to create an educational area,” Meyers said. “This is a key part of the festival.”

Agricultural and gastronomical education has become a growing area of study and interest amongst stu-

dents and locals alike. Numerous food and agriculture magazines now circulate throughout the nation, and more and more restaurants are beginning to adapt and change their menus to include locally grown ingredients. The Farm Fresh Festival aims to provide patrons with information about cooking and growing produce that they otherwise would not have known.

“This theme is resonating more and more,” Meyers said. Certainly in the New England area, where farm

growth has increased by 5 percent since 2012, farmers markets are becoming a more central part of local communities. Nearly every town in Massachusetts has a farmers market to call its own during the warm months of summer and the harvest of autumn.

As far as attendance for the festival is concerned, Meyers said he is very optimistic. “Every event is always contingent on so many variables, but I’d love to see a big turnout,” he said.

He added that people can expect two things from this festival: “Good food and a good time.” Wachusett Mountain Farm Fresh Festival will be held from 10 a.m.-5 p.m. Aug. 29-30. Tickets are $5 in advance and $7 at the door and free for children younger than 12. Admission plus unlimited SkyRide is $13 in advance and $15 at the door. For more information, visit wachusett.com.

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The two chefs at Two Chefs balance dinner & dessert

By Bernie Whitmore Not being very familiar with Spencer, I anticipated our drive to the Two Chefs Restaurant as a journey of discovery to the outer edges of Worcester Country. But my phone soon sucked the life out of that drama with the simple command, “Proceed on Route 9 for 7 miles, then turn right on Donnelly Road. Your destination is on the right.’ If the trip proved uneventful, the destination appeared less than idyllic. The Two Chefs Restaurant is set back from the road in the midst of a few small industrial concerns that surround a parking lot. In fact, the restaurant looked like a small warehouse. But the owners brightened the exterior with a huge wreath made of pastel-colored silk flowers and shimmering ribbon. The interior borders on austere, with Formica tabletops, black vinyl-covered chairs and thin industrial carpeting. To make the restaurant feel friendly, the walls were brightened by a variety of posters, plaques and, what really caught my eye, the 2014 Worcester’s Best Chef Award. Then, as I read the evening’s menu, it became apparent that the essence of the Two Chefs experience would be in the actual dining experience. That’s when a hopeful flicker of culinary adventure sparked back to life! Our decision to visit Two Chefs on a Wednesday evening proved fortunate because that’s the day the restaurant sets aside its regular menu and offers three courses for $23. A nice bargain, indeed, but made better by a generous range of offerings. Most of the regular menu is represented and augmented by special items. It’s a great way to “meet” a new restaurant. The Two Chefs is a BYOB restaurant and, consequently, avoids the ritual of drink selection. A tall glass of ice water was perfect on this warm summer evening, although I could hear the klunk-fusssh of pop cans being flipped open at surrounding tables. For my appetizer, I ordered Spicy Calamari. The serving came packed in a round silver baking dish and had been crazy-drizzled with garlic aioli – seemingly by the hand of a sushi chef. My initial sampling left me doubtful of the “spicy” boast. But then, I reached the soft flecks of cherry pepper and a pleasing, yet mild, burn set in. Very nice. I often make note of my perception of the quality of deep-frying oil used by a kitchen. This is because freshness is so critical to the preservation of the delicate flavors of fresh seafood. Over-used or burned oil burdens the dish with a greasy surface and overpowering flavor. The Two Chefs understand these basics and presented perfectly fried calamari.

My friend started out with the Classic Caesar Salad. It was a forthright treatment: romaine leaves coated with a creamy, mildly garlic-flavored dressing topped with a tumble of croutons. But it was the non-classic flavor that puzzled us … Mint? Celery seed? Tasty enough, but not classic. We asked our waitress, who, after checking with the kitchen, returned with an answer: Citrus. Service was crisply efficient, and soon, our entrees were served. My bowl of Penne Primavera was topped with a long hunk of garlic bread grilled to a buttery golden brown. The pasta was drenched in a creamy vodka sauce with plenty of stretchy bits of cheese. Florets of broccoli, peas, soft spinach and strips of rich roasted red pepper provided color, texture and flavor contrasts. But if I were to offer menu advice based on this trip, I’d refer to my friend’s entrée of Braised Beef Short Ribs. A generous cut of boneless Angus beef short ribs was slow-cooked in a red wine bordelaise sauce that pooled around the meat’s bed of mashed potatoes and came served with brilliant green broccoli sautéed with a touch of garlic. “Luxurious,” he sighed. The meat seemed to shimmer and easily fell away by the forkful. It was well worth the trip to Spencer. When it was time to make dessert decisions, I betrayed my ignorance of the Two Chefs Restaurant. “Homemade?” I asked. Of course desserts are homemade! That’s the realm of the second chef, the pastry chef. And she proved formidable. We tried the Chocolate Cake, two layers of moist chocolate cake thickly blanketed with rich cream cheese frosting and encased in a layer of chocolate ganache. A burst of contrasting flavor intensity came from the raspberry coulis drizzled over the cake and decorating the dish. ’Twas masterful. And then there was the Coconut Cream Pie. The menu offered no description or superlatives, and it would have been easy to ignore. But I know what potential lies here. For I’ve been to the Germantown Commissary, about an hour down the road from Memphis, and tasted real coconut cream pie. It left a mark on my soul! Not wanting to be disappointed, I dismissively asked about the pie. Our server raved. I made my decision. The pie came in a flaky, fluted pastry shell filled with creamy custard and topped with toasted shredded coconut. Rich. Fluffy. Custardy. Eggy and not too sweet. And such a relief, for now I know I don’t have to wait for heaven to have another slice of good custard pie. It’s just a few miles down Route 9 at the Two Chefs Restaurant.

Two Chefs Restaurant | 8 Donnelly Road, Spencer | (508) 885-7200 | two-chefs.com 28 THEPULSEMAG.COM | AUGUST 2015

By Paul Giorgio

Summer Restaurant Week. The summer edition of Worcester Restaurant Week takes place Aug. 3-15. For $23.15, you get a three-course meal in more than 40 of Central Massachusetts’ best restaurants. To see which restaurants are participating, visit WorcesterRestaurantWeek.com or Worcester Restaurant Week on Facebook. Sponsors include UniBank, Pepsi, Stella Artois Beer, American Express, Mercadante Funeral Home, Percy’s and Integrity Merchant Solutions. It’s more than 100. 110 Grill, a modern American restaurant with a trendy casual atmosphere, will open its third location at the Highland Commons Shopping Center in Berlin (Exit 26 off of Interstate 495) in October. Construction of the new 6,000-square-foot, 180-seat restaurant has begun and is expected to be complete in early fall. The other 110 Grill locations are in Chelmsford and Nashua, N.H. The restaurant will feature a spacious 30-seat bar; an outdoor patio, complete with a roaring fire pit; and a private dining room with beautiful sliding glass doors and a TV for presentations. Taste of Shrewsbury Street. Atlas Distributing, Heineken Light and UBER partnered during the Taste of Shrewsbury Street on June 23 to provide visitors with a special one-time promotion code in an effort to promote responsible drinking. By using the promotional code, new UBER users received $25 off their first ride with UBER. More than 18 Shrewsbury Street restaurants promoted this responsibility initiative. Whose Muse? It looks like Downtown Worcester will be getting a couple of new

bars. The Muse is set to open in the space that formerly housed Jak’s Pub. Prior to that, it was home to the Red Baron for decades. The Muse will be owned by John Rinaldo.

Worcester WomAn on Master Chef. Brianna

Watson will be featured in the FOX Network reality show Master Chef, which will air on Wednesdays at 8 p.m. Watson was formerly a hairdresser and now works at Seven Hills Foundation in Worcester. Unfortunately, Watson was eliminated in the second round. The show is hosted by English chef and perpetual bad boy Gordon Ramsay. Watson would eventually like to own a food truck.

Speaking of Food Trucks. The Worcester City Council is working on a plan to

allow more food trucks in the city. It is setting up food truck-friendly zones, most notably in Downtown near the Common and in the Gateway Park area near WPI. A third location is going to be Elm Park.

DCU Center seeks restaurant operator. Worcester’s DCU Center is seeking a restaurant operator to run a new restaurant in the DCU Center. The space is on the Commercial and Foster streets side of the building. The space is small, and DCU management is looking for the restaurant to be open to the public. The good news is that the city is paying for the build out. The DCU Center is hoping for a mid-September opening date. What’s brewing? Wormtown Brewery is sponsoring Something’s Brewing, a benefit for Share Our Strength, America’s premier anti-hunger organization. The event will be 7-10 p.m. Aug. 10 at the Hanover Theatre and will feature food from several local restaurants and beer pairing from Wormtown. Tickets are $35 per person.

AUGUST 2015 | THEPULSEMAG.COM 29

a r t & c u lt u r e

By Ryan Cashman From its outward appearance, 44 Portland St. in Worcester does not look like the sort of building to house one of the city’s premier art galleries, but as the adage goes: Don’t judge a book by its cover. The Davis Art Gallery, part of Davis Publications Inc., sits on the third floor of the Portland Street building and will debut The Believers, a series of photographic portraits by local artist Louie Despres. “We are all here. We all look different,” Despres said. “I didn’t make this show to create a message. It was a personal project. It has significance to me.”

“I moved here from Chicago many years ago, and I’m amazed by the amount of support for the artistic community,” Cole said.

“I don’t give anyone time to try and be a model. I just show them as they are.” – Louis Despres

Despres has been documenting the Worcester music scene and different areas around the city since moving to Worcester nearly 20 years ago. The Believers is his first series of photographic portraits. “This show is a departure from the types of shows I normally do,” Despres said. “I wanted a departure. There are no names on the portraits, only numbers. I didn’t want it to be identified as being from Worcester.”

Despres said that photographing the portraits was a much more intimate experience than anything he’d done previously. “All the portraits were shot from 1 to 1½ feet away,” Despres said. “No session lasted longer than 15 seconds.” On a larger scale, looking past his own body of work, Despres said that art “binds the community together,” a view he shares with both Karl Cole and Erika Wade, the curators of the Davis Art Gallery. Art education advocacy has been the epicenter of Davis Publications’ work for many years. The gallery, which began in 2007, has been the forefront of

30 THEPULSEMAG.COM | AUGUST 2015

Cole and Wade’s support for art education. Cole said that the gallery’s support is derived from a love of art and the area’s strong artistic community.

The Believers, along with being Despres’ first foray into portraiture, is also the first strictly photographic exhibition at Davis since the gallery’s opening. “We’ve never shown photographic portraits here before, and we’re always looking to do something new and different,” Wade said. Past shows have included artwork by the staff of Davis Publications Inc. – sculpture, drawings, and most recently, an exhibition titled Meanwhile in Downtown Worcester… showcasing a series of comic book-based artwork which ended in May.

The opening of The Believers, which occurred earlier in the summer, drew a diverse and interested crowd. Portraits lined the walls of the gallery, and Despres offered to take photos of anyone who might be interested in becoming part of his ongoing series. The intimacy prevailed throughout all of the portraits – with the focus on the subjects’ faces and conveying a particular emotion. “I don’t give anyone time to try and be a model,” Despres said. “I just show them as they are.” The Believers will be on view at The Davis Art Gallery, 44 Portland St., Worcester, until Aug. 21. For more information, visit davisartgallery.com.

N OR TH

NOR TH COUNTY • DINING • ENTER TAINMENT • NIGHTLIFE • SHOPPING

C OU N TY • DINING • ENTER TAINMENT • NI GHTL IFE • SHOPPI NG

NOR TH COUNTY • DINING • ENTER TAINMENT • NIGHTLIFE • SHOPPING

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style&beauty

WearLex By Anna Spack Alexis K. Dascoli certainly knows how to multi-task. As the sole proprietor of WearLex, an independent jewelry company based in Marlborough, Dascoli creates all the pieces herself; manages advertising and sales; designs her website, logo and packaging; and does everything else necessary to keep her business running. WearLex sells jewelry handmade from materials manufactured exclusively in the United States. With a love for art and jewelry that began at a young age, Dascoli took classes in graphic design at Quinsigamond Community College and Fitchburg State University and began her career in that field. After becoming more interested in gemstones and eventually starting WearLex, Dascoli enrolled in classes at the Gemological Institute of America (GIA) and received her diploma as an Accredited Jewelry Professional (AJP) in May. She also owns AEK Designs, LLC, a graphic design company that she started in 2011. She sells her WearLex jewelry online, as a pop-up shop and in three stores – Salon Exquisite in Worcester, Moodz Day Spa and Salon in Wayland and Bug and Brown in Ogunquit, Maine. She was named the Marlborough Patch’s Person of the Year for 2014 and will be recognized at the Worcester Business Journal’s 2015 40 Under Forty awards ceremony in September. Dascoli described her jewelry as “cool, modern and clean.” She has two lines, the Druzy line, which incorporates Druzy stones – tiny crystals of minerals that form on the surface of another stone – and the new LUXE Line, a higher-end line that includes pieces made with solid 14-karat gold. “[WearLex] is special because it’s all handmade. All the stones are picked out by me; it’s not all mass-produced,” Dascoli said. “I use stones that I think are different from most that are out right now.” Dascoli has had a special connection with jewelry since she was a kid. Her mother has always loved jewelry, and her grandmother, who lives in Frankfurt, Germany, used to bring back pieces of jewelry for Dascoli from her travels around the world. When she was older, she began selling some of her jewelry and later decided to start her own business. WearLex began three years ago, selling “fashion jewelry,” jewelry made with lower-quality metals and stones. Dascoli quickly got tired of fashion jewelry because it tarnished or broke easily. “I wanted to create something that [could] be worn daily that wouldn’t tarnish, that would be timeless, that you could layer up,” she said. “I wanted it to be something that you could purchase really inexpensively but not have it be what fashion jewelry usually is.” The jewelry she makes today uses either sterling silver, 14-karat gold or rose gold (filled or plated), or, in the case of the new LUXE line, 14-karat gold plate and solid 14-karat gold.

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Her pieces are simple and elegant, with “designs that channel a cosmic and magical sensibility.” Some items even offer customizable stones. For Dascoli, making jewelry isn’t just a job; it’s a hobby and a stress reliever, too. “It’s really relaxing. I lay out all my jewelry-making tools, the wire that I’m working with and, of course, my stones, turn on some music and get in my creative world,” she explained. “I get in the zone and start making one-of-a-kind jewelry pieces; it just makes me so happy. My mind is in another world.” Keeping all products within the U.S. is a key component of WearLex. “I love my country,” Dascoli said. “My wholesale buying, my gemstones, my wire, my materials – all that I keep in the USA. I want to help the small business community, and that’s huge in America. [When] I purchase my materials from a U.S. business, I’m helping them out.” And it’s not just the small business community that Dascoli is passionate about. In June, she hosted the WearLex Launch Party and Fundraiser to promote her business and raise money for the new WearLex Gem Scholarship Fund. The scholarship will launch next year and will give money to two seniors at Assabet Valley Regional Technical High School – the Marlborough high school that Dascoli attended – who want to pursue a career in jewelry or fashion. Dascoli hopes to continue this scholarship every year and even raise money to help other organizations. Despite WearLex’s growing success in the past couple of years, like any small business, Dascoli has faced some challenges. “It’s just me as a one-man team right now, and it’s really hard juggling the many titles there are as a small business,” she said. “I’m an owner, I’m a graphic designer, I’m an advertiser, I’m a marketer, I’m a packaging designer, I’m a jewelry designer, [I do] sales….” All of these responsibilities mean she has less time to focus on her true passion – designing and making jewelry. While selling her jewelry is important, Dascoli emphasized that her focus right now is on promoting her business and getting the WearLex name out into the public. “It’s not all about selling. I love to meet people,” she said. “I’m a people person. I want to tell people who I am and what I do and how passionate I am.” Looking ahead, Dascoli aspires to one day open a WearLex shop. “I hope to open up a boutique one day, which will also help the community and [help] Americans get a job,” she said. “I would love to open up boutiques all around the state. And to hopefully have people recognize my brand, who I represent and what I’m all about.” For more information or to purchase jewelry, visit wearlex.com.

S T R O H S Y JEALOUS By Jamie Burke I keep seeing these cute shorts everywhere! I find them in a store, then I try them on. The cut and fit are horrendous. So far, these shorts have fallen short of my expectations. They are like a really bad first date, where you think you are going out with a doctor, but he is just wearing a lab coat because he does experiments on Cheez Whiz in his mom’s basement. They look great on the rack, but tried on, they scream “People of Walmart.” The easiest way to achieve these shorts is to make your own damn pair. You will get the exact fit and look you want and only spend about $10. The hardest part is finding the right kind of lace. The best places to find appliqués are online. But you can find them at craft stores or fabric stores, as well. If you are a mothercrafter, then use lace doilies or old curtains and cut out your own pattern. Now, show your jealous friend. Lie and tell her they are couture and you found them on clearance for $200 at some swanky, upscale, pompous beach boutique. Then, find a yacht, throw on your life vest and sail off into the sunset. Send me a postcard.

Supplies Shorts or pants Appliqué or lace remnant Scissors Aleene’s Fabric Fusion (glue) Cheese grater Chalk Wine Jealous friend Life vest

Steps 1. This takes about 30 minutes, plus a few hours to dry the glue. Get your favorite pair of shorts and lay them directly over the shorts or pants you want to transform. Make a chalk outline about 2 inches from the desired short length. Follow the general line of your favorite shorts. 2. Cut the shorts following chalk line and then try on. You may want to cut along the seam on the outside to make the leg a little wider. If you have killer legs and don’t need to loosen seams, you can just go straight to hell. It is just not fair. 3. Next, make ½- to 2-inch cuts in a vertical fray pattern along the bottom edge of the shorts, about 2 inches apart. Once you have made all the cuts, you can begin to fray. Just pick the little strings out however you can. This is where you will need the wine. The fraying is tedious but gives great results. Next, take your cheese grater and start grating the shorts anywhere you want them to look distressed. Grate until you get the desired vintage and worn look. 4. Next, take your appliqué or lace remnant and look in the mirror to see where you want to place it. You may want to pin it into place on both sides to make sure the sides are even. Once you figure out placement, just glue the back of appliqué with Aleene’s and place it on the edging of the shorts, with or without pins. Either dry flat or do one leg at a time. Let dry for a few hours or overnight.

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