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Pg: 24
GWO: Opera for the next generation
On the Cover
Fall Fashion
Online @ thepulsemag.com
Model: Kaitlyn Ekstrom Photo by Justin Mayotte at Crompton Collective
OCTOber 2014
style & Beauty
IN THIS ISSUE
COVER storY
FALL FASHION
6
Amp up your style
Style & BeaUty 14
Style yourself trendy for less
Fashion and style
15 Make a hair statement
Trending:
16
fixes and tricks
17
24
GWO: Opera for the next generation
TREND: Shop the online marketplace
25 UP&COMERS
Suffer On Acid gets experimental
32
LIFESTYLE
PRODUCTS: Stay energized
DINING & ENTERTAINING 30 Have
SKIN: Get a better shave
PETS: Pick the perfect dog
yourself a Thanksgiving
vegan
DINING review The Banner
offers a neighborhood feel and hearty comfort food
SPORTS
ATHLETICS: Keep your head in the game ENTERTAINMEnt
MUSIC: On CD ~ music reviews GAME ON: Destiny
34 HOT AND NOW
PULSEBOOKS: Throw a holiday party
The unique and the eco-friendly
35 PULSEBREW 35
ENTERTAINMENt 18 Club, Pub & Bar Listings 20 Pulse Shots
BEAUTY: Why you need eye cream
EVENTS: What to do in November
So, what are you drinking?
Sports & Fitness
MORE ONLINE! Follow us on Twitter @WorcesterPulse and like us on Facebook at facebook.com/thepulsemagazine.
36 It’s time for college hockey
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Paul Giorgio, Publisher Donna Roberson, Editor Justin Perry, Art Director, Photographer Chris Reddy, Kerry Cyganiewicz, Vanessa Herbold, Kevin Swenson, Derek Fernandes Account Executives Kim Dunbar, Sports Editor Alex Kantarelis, Music Editor Jennifer Russo, Lifestyle Editor
Kimberly Dunbar, Alex Kantarelis, Jennifer Russo, Jason Savio, Bernie Whitmore, Michael Wood, Paul Giorgio, Stacia Kindler, Sean Haley, Victoria Piscatelli, Merilee Kern, Kerry Cyganiewicz Writers
Nov. 2014 | THEPULSEMAG.COM 5
COVER STORY
Amp up your style By Stacia Kindler and Mike Wood
It's November, scarves and gloves are out, and all you brisk-weather fanatics have most likely studied up on the fall and winter fashion trends seen at a little thing called New York Fashion Week in September. Even if you’ve already spruced up your cold weather wardrobe, you can expect to be tempted as some of these styles gain popularity in the next few months. Fashion writer Stacia Kindler scoured the runways for women's trends, while Michael Wood checked out what the guys are wearing. Then, once their reports were in, Stacia weighed in on the upcoming men's trends, while Mike told women what he really thinks about what they're wearing. Photos: Justin Mayotte of Flash House Photography. Hair and make-up: Lilly C. Clothing: Grime, 356 Shrewsbury St., Worcester, MA SoSocial, 295 Daniel Webster Hwy., Nashua, NH Location: Special thanks to Crompton Collective for hosting the shoot.
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Model: Kaitlyn Ekstrom
Women's Fashion Southwestern Americana A classic Southwestern-inspired Americana aesthetic exploded onto the runways this season, showcasing bucketfuls of interesting knits, rustic laceup footwear and distressed cowboy-chic everything. Pair your favorite worn-in denim with a full-brim felt hat or pick up a poncho for a calm and cool western vibe. To top it off, layer on some hammered silver or turquoise accessories. Mike’s take: Popular in the western states for more than a few seasons, I’ve see women rocking this style … with mixed results. I think the key is subtlety. Be sure not to overdo it. It should be New Mexico visits New England, not New Mexico invades and conquers New England.
Turtlenecks If you are looking for a good go-to knit, statement turtlenecks are being seen everywhere and are anything but boring. Designers rolled out some extreme turtlenecks during Fashion Week, some so big they might even make you look taller. In-your-face fashion with an actual function ~ give this trend a try and leave the scarf at home. Mike’s take: Turtlenecks are back for both men and women this year, and this very functional fashion staple has so many interpretations this season, women can wear them to make a statement rather than just as a go-to garment when winter’s chill runs deep.
Thigh-high footwear On the footwear side of things, an old favorite is making a comeback in a big way. Taking a break from the limelight for a few years, the sky-high, over-the-knee footwear trend is back and reaching new heights with plenty of choices in material, heel shape and overall style. With these many options, the trend known for its yoyoing popularity might just stick around for a little longer this time. Mike’s take: From a guy’s point of view, women can never go wrong with thigh-high boots. They’re just sexy. Plus, they’re a functional footwear choice for females for fall through winter. That can be five or six months around here, and that makes thigh-high footwear a win-win for everyone.
Model: Deanna Regis
Nov. 2014 | THEPULSEMAG.COM 7
Model: Kaitlyn Ekstrom
Hollywood fur Speaking of outerwear, it might be impossible to do fall without fur this year. Classic, Old Hollywood-style furs are a mainstay in outerwear fashion, left over from last year but bolder and with more colors and silhouettes to choose from. Not so daring? It’s still possible to get in on some of the action with the rising popularity of the more subtle Astrakhan fur. This style manages to give off the elegant, confident vibe of more extravagant fur while being a bit more day-to-day wearable. Mike’s take: There’s definitely old-school glamour in the sight of sophisticated ladies wearing fur, but unless you’re finding your fur in vintage shops or secondhand stores, I think faux fur is the way to go in 2014 and beyond.
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Robe coats Of course, staying warm is what is important with the colder weather, but the struggle with finding an acceptable balance between style and warmth is real. Typically, one of the two has to take a backseat. Luckily, the largest trend in coats this year is the robe coat. Oversized enough to layer underneath, robe coats are the epitome of comfy-cozy. No fuss, either ~ just give the center a quick tie and off you go! Mike’s take: I’m all for convenience and easy-to-wear fashion choices ~ especially in winter, when all you want to be is warm. These are definitely better than the “blanket coats” that were so popular last year, so while I may not love the concept (a robe as a coat?), they do look cozy, so I say go for it.
Nov. 2014 | THEPULSEMAG.COM 9 Regis Model: Deanna
del: Tom Arsenault
Men's Fashion Down vests and jackets These outerwear pieces are perfect for layering because they’re so lightweight. They’re slimmer than seasons past, but these versatile vests come in a number of styles and designs that will work for any size guy. We’re also fans of the down jackets because once the weather gets a little cooler, we can cover up our arms but keep a similar look. Be sure to look for those that are fitted or cut in at the waist or you might look like a bell (not good). The jackets and vests are also super portable, since you can fold them down into tight, packable spaces when traveling and pull them out without worrying about wrinkles. Stacia’s take: Down outerwear has been elevated to a staple this season. The trend has taken on a kind of Americana aesthetic, with plenty of color and style choices to match any wardrobe. Who doesn’t love a practical trend?
Gently distressed denim There is fine line when it comes to denim, so let’s be clear: We’re not talking about acid wash or those jeans torn or shredded machete-style into complete disrepair. You want gently washed jeans that show some distress, so they look lived-in, worn and relaxed. You can dress them up with blazers, sweaters or shirts and ties, too, so don’t rely solely on those dark washes for a night on the town. Distress may not look good on you, but it will look good on your jeans. Stacia’s take: Denim is undoubtedly a necessity. A great pair can truly transform a wardrobe and even elevate your confidence. Try to stick to these guidelines when shopping for a new pair this fall, as it is important to find a balance between completely untethered and too buttoned-up.
Socks Yes, socks. Maybe this doesn’t sound so flashy for a fall or winter fashion trend, but with gloomy weather ahead, punching up the fun factor on your feet will turn something seemingly boring into your wardrobe’s highlight. These are not your grandpa’s socks of yesteryear. Men are spicing up their ankles with wildly colorful and patterned socks under their jeans or slacks to offer just a speck of color while wearing otherwise conservative clothes. Stacia’s take: I love that men are thinking about the bigger picture and paying attention to detail. With strict dress codes and work uniforms, spicing up an otherwise lackluster getup with a colorful sock shows that a guy puts a little bit of thought into his appearance. It’s also a great way to incorporate some color into your wardrobe while being tasteful. For dudes on a budget, this is a quick, easy and cheap wardrobe update.
Models: Tom Arsenault & Kaitlyn Ekstrom
Turtlenecks and roll necks Yes, we’re serious. Bear with us, now. Please don’t attempt to wear turtlenecks alone ~ unless they are of the sweater variety. These closefitting, high-collared 1970s staples were all over the men’s runways this fall, and they’re making a comeback ... whether we like it or not. Some designers are calling them roll necks, but the concept and the look is the same. Wear the cotton varieties under cardigans, sweaters or blazers, and they can add a splash of color or class up a very functional look. Stacia’s take: Not exactly sure about this one. I’d have to see it done right. Even so, it doesn’t seem like something for everyone. The whole turtleneck style not only communicates a strictly feminine aesthetic to me, but I’m almost certain I’ve never seen a man under the age of 50 wear one. Proceed with caution.
Trench coats and raincoats We’re looking at three-quarterlength designs as the most popular look this autumn, but full-length options with fitted or slim cuts are a stylish addition to your wardrobe, too. The pieces can come lined (for cooler nights) or in water-repellant neoprene ~ or both ~ so the coats are versatile for all the different kinds of fall weather we get in New England, and they’re workable as winter wear, as well. Stacia’s take: I could see this as a daytime look on a professional guy, or guys can wear one of these on a job interview to instantly add some class to an outfit. I might stay away from coats that are too long to avoid this looking dress-like from behind. Keep this in the closet for after hours and weekends, however, as it may read as a bit uptight.
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Beauty & Style
f l e s r u o y e l y St s s e l r o f y d n tre By Jennifer Russo
Ah, style. The elite fashion gurus and runway queens let you know what is “in” for the season ~ what colors you should wear, how short your skirt should be, what type of jeans are the way to go, and what shoes will make a statement. In most of the style magazines featuring these hot trends, there will be a beautiful model donning it all and a tiny little box in the corner of the page letting you know what she is wearing and how much it costs. Soon, “Oh my God I am SO buying that” turns into “Whoa…$450, are you joking?!” The fact is, you don’t have to spend hundreds to look like a million, and you just need to know how to pull it off. This is where do-it-yourself fashion comes into play. It may not have the designer tag, but neither did theirs until they sewed it on. If you use your imagination, you can be a trend-setter yourself. Here are some ideas to get the “look” without breaking the bank.
Ripped/Torn/Worn Jeans
OK, so jeans are the staple in any wardrobe. If you are like me, you have come to realize that it’s simply not possible to go to just any store on the map and pick up a pair of jeans that fits perfectly. I am convinced that most women’s jeans are made to fit a 12-year-old boy. I am a woman, and I have some junk in my trunk, as it were. That being said, there are a few stores where I know they have the right jeans for my body type, but what if they don’t have the style I want? Tip: Distress your own jeans! Get a pair of scissors and sandpaper or a pumice stone. Lay the jeans out flat and decide where you want to rip them. Use the sandpaper to sand the spot where you want to cut until it’s thin and fraying. Cut a small slit in the area with scissors, and rip the rest to the size you want. Pull some of the fibers out until you get the look you want. Want a little more texture? Wear white lace tights underneath. Also, if you like a particular brand of jeans, check local consignment shops. Sometimes designer jeans can be had for bargain prices.
Layered Look
This is one of those trends that is always in fashion for fall and winter, but you have to do it right. I’ll let you in on a little secret ~ anything goes (for the most part). Clearly, you don’t want to combine colors and weird prints that clash. Tip: Check out some thrift stores for vintage blouses and shirts, skirts and short denim or military-style jackets. Though some of these things might seem
14 THEPULSEMAG.COM | Nov. 2014
outdated and tacky all alone, they can be stunning in a layered ensemble. Think I’m nuts? Try pairing an ’80s leather pencil skirt with a chic ruffled blouse and a cropped jacket or combining a skinny jean with a drop-shoulder shirt, three contrasting belts wrapped loosely on the hips and a cute scarf.
Cable-Knit/Crochet Sweaters
This is a super-popular fall and winter trend, especially when paired with leggings and boots. If you’re crafty, you could learn how to make one yourself. There is a wealth of YouTube videos with step-by-step instructions on how to crochet and knit, and from what I understand, it’s a de-stresser, too. Tip: Check out CreativeBug.com for ideas and how-to information. The website offers classes online for everything from knitting and crocheting to cake decorating.
Ponchos
I am so happy that this trend is coming back that I could do cartwheels. I love this look. The problem is, if not worn right, ponchos can look frumpy or make you look larger than you are. So only wear them with fitted, not flowy, bottoms and make sure they don’t cover your hips in the front. Tip: Make your own. This is amazingly easy, and by doing it, you can get the exact color or pattern you want for that perfect outfit, even if you can’t find one in the store. This is completely customizable and can be cut and sewn from any fabric, including a blanket you like.
Textured Accessories
Accessories can make or break any outfit. This year, it is all about texture and repurposing. One of my favorite DIY accessories is the beer bottle cap belt I made a few years back. A leather belt, bottle caps and a hot glue gun = FABULOUS. The possibilities are endless. From belts to handbags, jewelry to shoes, you can make simple and plain into stylish and one-of-a-kind in minutes. Tip: Go on Pintrest. If you don’t have an account, get one. The ideas here are inspirational. Also, get some plain black or white pumps, glue, ribbon, mini flowers, beads, etc., and have a shoe decorating day with friends. I made my New Year’s shoes a few years back this way and was asked where I got them all night long.
Make a hair statement By Jennifer Russo
Spring and summer boasted a lot of statement jewelry to go with all those cute warm-weather dresses, but this fall and winter, your hair is what makes the statement. It’s all about being noticed, breaking the boundaries of the same-old and trying something daring, with a throwback to earlier eras here and there. We’ll start with the hottest colors of the season. Talk about stopping traffic, you are going to see a lot of reds this year. Mahogany is the most sought after, but auburn and ginger are bringing cars to a screeching halt, too. Dark cherry, copper and burgundy are also hitting the scene. If you can pull off a shade of red and have a flair for the dramatic, this is your year! If you are more the blonde ambition type, the trendy colors for you are platinum (but please be sure this works for your skin tone; it isn’t for everyone), pale beige and warm honey. Add a few highlights for dimension, and you are ready to show the world your fun side. One of my favorite trends this year is the blonde and red combo, which can be as subtle or as contrasting as you dare. Black or brunette this year needs a bold tweak to stay trendy, so for browns, add some caramel highlights or a pop of bright red, blonde or even pink to your locks to make them stand out a bit. For shades of onyx, add hints of violet, blue or chocolate for a layered feel. This fall and winter season, short hair is all the rage. The ’60s style bob, layered and structured cuts and dramatic crops are keeping hairstylists’ scissors busy. If you aren’t keen on trimming your locks but still want to make a statement, the long hair trends are sleek and bright, with an emphasis on braids, bangs and accessories. It’s both ends of the spectrum for style this year. Equally alluring is the look of effortless, romantic, purposely messy hair and structured, perfectly placed hair. For a romantic look, pinned-up-anywhere hair, loose braids at the base of the neck and braided up-dos with loose curls along the face are the way to go. For the more “put together” feel, it’s getting your hair as straight and as sleek as possible with a bang (or angled bob for shorter hair). Curl the ends back or forward (or both) into a flip for more shape if you’d like. Accessories are necessities this year, so be sure to keep the following in your basket. Floral and nature-inspired pieces are huge and are perfect for almost anyone and any hairstyle. Floral crowns, large flower barrettes and butterflies are going to give you a super-feminine look instantly. Sheer or lace fabric headbands are great for glamming up or for a quick and sleek do. Metal, gypsy-inspired chain crowns are good for some occasions, and the ’80s teenager in me is thrilled that banana clips are making a comeback, creating the perfect faux-hawk for a night on the town.
Nov. 2014 | THEPULSEMAG.COM 15
Fashion and style fixes and tricks By Merilee Kern Every fashionista knows that putting together a great look can often be fraught with problems, annoyances or plain old doldrums. However, ever-clever apparel and accessory designers are continually bringing innovations to market that help ensure your efforts to rock chic, stylish and fresh looks don’t hit a snag. Check out these products to create an unforgettable look.
Tees By Tina Body Flattering Fashions
Spreadshirt Custom Clothing
Sometimes, the clothing you want to wear doesn’t exist ~ yet. Luckily, Spreadshirt is here to make your customized clothing wishes come true. If you don’t have your own design idea, you can find designs created by other fashion fanatics. From T-shirts and hoodies to backpacks and dorm accessories, Spreadshirt has more than 150 products to choose from ~ all customizable. All designs may be placed on any available products. Starting at $18.90, spreadshirt. com.
Sick of the never-ending search for fashions that have a flattering fit and are also comfortable enough to wear all day or night? Look no further than Tees by Tina ~ an ultra-comfortable fashion solution for every woman. Ideal for both day and play, Tees by Tina offers a complete lifestyle collection of tops, bottoms, dresses, skirts, leggings, active and maternity wear. The garments are all crafted using seamless technology and a blend of the soft yarns with incredible memory so the body-hugging products are “always your size.” This clothing line really is “one size fits all” and can be worn as standalone items or in layers. $55-$85, teesbytina.com.
Clipa Instant Handbag Hanger
When you have a stylish handbag, the last place you want to put it is on the floor ~ especially in restaurants, bathrooms or other public places. Clipa, which means “instant” in Romanian, is a decidedly attractive handbag hanger that goes on ~ not in ~ the bag for quick and easy use at any time. The name might be Romanian, but Clipa is made in the USA, holds up to 45 pounds and won’t tarnish. Clipa’s “can’t lose” auto-close system stays on your bag and works nearly anywhere. Also fashion-adaptable, Clipa comes in a variety of colors, designs and metals, including titanium, hematite, brushed gold and silver. $14.99-$39.99, clipa.us.
Body Glide for Her Anti-Chafing Solution
Chafing. Need I say more? It’s annoying, it hurts, and it can actually mark and scar the body. This is why I love Body Glide for Her. The product is ideal for sensitive areas where rubbing from your undergarments and clothing is irritating or causes chafing. Use it with bras and sports bras or any other undergarment or clothing item to alleviate the abrasive feeling. It’s also great for feet. Formulated with Vitamin F Forte to help keep skin soft and moisturized, the Body Glide brand is an effective barrier against both skin-on-skin and clothing-on-skin rubbing. $7.99-$9.99, bodyglide.com.
High Heel Wraps
High Heel Wraps are a clever solution that transforms the look of high heels both inside and out, expanding your wardrobe options. They even make your high heels more comfortable, and who wouldn’t love that? These removable wraps, available in a wide variety of designs and colors, make it quick and easy to change the look of high heels for any occasion. The functional benefits of this product are noteworthy. For one, the heel cushion and padded insole provide an enhanced level of comfort. Also, the product’s friction-reducing grips will decrease slippage. An optional removable strop provides for even more support. $19.95, alas designsllc.com.
PhoneFetcher Cell Phone Tether
We’ve all been there … digging around in your purse, backpack or bag for a cell phone that’s buried deep in the abyss. Now you can keep it on a short and stylish leash instead. PhoneFetcher allows you to summon your device by following the leash right to your phone. This simple, low-cost tether uses a specially engineered plug that inserts into a cell phone ear jack. PhoneFetcher connects on the opposite end to a handbag, purse, gym bag, backpack, baby bag, belt loop and more. Available in three styles: a stretchable “sport” bungee model in nine colors, a “chain” model in three finishes and a jeweled “bling” model in nine colors. $12.99-$18.99, phonefetcher.com.
“The Luxe List” Executive Editor Merilee Kern scours the luxury marketplace for exemplary travel experiences, extraordinary events and notable products and services. Submissions are accepted at LuxeListReviews.com. Follow her on Twitter (@LuxeListEditor) and Facebook (TheLuxeList).
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Trending: The unique and the eco-friendly
Fashion is about more than just what’s on the runways. It’s about clothing that feels good on your body, is fair trade and eco-friendly and makes a difference in the lives of others. Here are a few companies that offer unique looks or are making the world a better place ~ or both!
J. Taylor Couture
J. Taylor Couture is a high-end, high-quality and entirely unique collection of women’s wear. Honing into detail, the collection embraces chic silhouettes, color palettes and embellishments that bring works of art to the wardrobes of fashionistas all over the map. J. Taylor Couture allows the fashion-forward individual to embrace her unique style. Ranging from sheer, nature-inspired pieces to unique material and textile combinations, J. Taylor Couture offers a stunning assortment. jtaylorcouture.com.
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Goldleaf Collection
Aurelie’s Goldleaf Collection was born out of a love for vintage fashion and old-world glamour. Goldleaf defines “boho-chic” at every level, and there’s a design for every budget! Built with quality, yet easy to care for, fabrics; a broad color palette; and delicate embellishments unique to each collection, these fashions are perfect for the fun-loving, feminine woman of any age! From the drape of the fabric to the sparkle of the beadwork, Goldleaf is a perfect fit, whether worn with a favorite pair of jeans, for celebrating a special event or occasion, or for having a night out on the town. goldleafcollection.com.
Out of Print
For those casual days, check out Out of Print Cothing’s Literary Inspired T-Shirt collection. Out of Print licenses and designs original artwork from iconic literary classics to create unique conversation starters in the form of apparel, tote bags, iPhone cases, stationery items, accessories and novelty gift items. And the best part about Out of Print Clothing is that for each item purchased, a book is donated to a community in need, thanks to the company’s partnership with Books for Africa. It’s fashionable and philanthropic ~ perfect for those with an edgy storybook style! outofprintclothing.com.
BeGood
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BeGood offers eco-friendly clothing that’s actually affordable. The company sells direct to the consumer, thereby bypassing the middleman and the markups that come along with that process. Snag $15 organic cotton T-shirts for men and women, organic cotton poplin button-down shirts for women, a bamboo and organic cotton blend of tank tops for women, as well as two styles made from biodegradable silk. Now, BeGood is adding new T-shirts for men and women, as well as henleys, sweaters, socks and scarves. So, get global and still have money for coffee! begoodclothes.com.
U-Lace
U-Lace, the innovative customizable alternative to conventional laces, was essentially designed for a sole purpose ~ to customize sneakers with amazing color and awesome designs. However, since hitting the global market in nearly 50 countries, U-Lace has taken on a life of its own using appealing fashion to provide everyday function. Because U-Lace holds sneakers securely on the feet without the need to tie, they transform every pair into convenient slip-ons, eliminating the frustration and difficulty that can often accompany shoelace tying for those with injuries, disabilities or ailments. Plus, they’re just plain fun! u-lace.com Nov. 2014 | THEPULSEMAG.COM 17
Club & Pub Listings Entertainment at clubs, bars, pubs,
American Graffiti 113 Summer St., Lunenburg 978-345-1010
B-Man’s 140 Tavern 348 Redemption Rock Trail, Sterling 978-422-9763 140pub.com Backstreets Pub 14 Mill St., Fitchburg 978-345-0758 facebook.com/backstreetspubfitchburg
978-365-6105 myspace.com/breakawaybilliardsclinton
Brew City 104 Shrewsbury St., Worc. 508-752-3862 brew-city.com Nov. 26: Thanksgiving Eve with Pete Towler
Barber’s Crossing Road House 861 Main St., Leicester 508-892-7575 barberscrossingrestaurant.com
Bull Run Restaurant 215 Great Road, Shirley 978-425-4311, 877-536-7190 bullrunrestaurant.com Nov. 7: Average White Band Nov. 8: Sarah Blacker (Ballroom) Nov. 9: Doyle Bramhall II Nov. 13: Coco Montoya Nov. 14: Dan Hicks & His Hot Licks Nov. 15: Blue Coupe Nov. 21 Johnette Napolitano of Concrete Blonde Nov. 22: James Montgomery Band with Charlie Farren Nov. 26: Sugar Ray & the Bluetones Nov. 29: The Stompers: Family & Friends
Barbers Crossing (North) 175 Leominster Road, Sterling 978-422-8438 barberscrossingrestaurant.com
Cafe Destare 320 Main St., Fitchburg 978-345-5734 destare.com
Beatnik’s 433 Park Ave., Worc. 508-926-8877 beatniksbeyou.com Nov. 6: Boogie Chillin Nov. 7: Crazy Baby Nov. 8: The Scales Nov. 13: Amazing Dick’s Ukulele 7pm Nov. 14: Matt Roberts Acoustic Nov. 15: DSJR Nov. 20: Latin Night Nov. 21: Blueswitch Nov. 22: Damnation Funk Nov. 26: Thanksgiving Eve with We and Mrs Jones Nov. 28: Zack Slik Nov. 29: Rude Boy George, The New Limits & Across the Aisle
Canal Restaurant & Bar 65 Water St., Worc. 508-926-8353 facebook.com/CanalRestaurantandBar Wednesdays: Toastmasters Thursdays: Blackout Thursday, Open Mic Night, DJ Fridays: DJ Saturdays: StageTime Comedy Club, DJ Nov. 7: Dave Miller & Brian Kendal Nov. 8: Wedding Celebration Nov. 14: Lisa Marie Nov. 15: Heather Marie Ralston Nov. 21: Brett Brumby Nov. 22: Hot Dish Nov. 28: Rob Adams Nov. 29: Rick Porter unpluged
The Banner Bar & Grille 112 Green St., Worc. 508-755-0879 thebannerbar.com
Beemer’s Pub 114 River St., Fitchburg 978-343-3148 beemerspub.com Billy’s Pub 81 Clinton St., Shrewsbury 508-425-3353 Black Sheep Tavern 261 Leominster Road, Sterling 978-422-8484 blacksheeptavernsterline.com Nov. 6: Tony Soul Project 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 Nov. 15: The Matt Brown Band Blueprint New American Bar & Grill 9 Village Square, Westminster 978-668-5580 Nov. 7: Fat Pigs Nov. 8: Whitney Doucet Nov. 13: Brett Casavant Nov. 14: Gale County Nov. 15: Ken Macy Nov. 20: Fred Ellsworth Nov. 21: James Keyes Nov. 28: Sabrina Jones and Johnny Romance Acoustic Duo Nov. 29: TC Polk Boulder Cafe 880 Main St., Fitchburg 978-345-0008 Breakaway Billiards 104 Sterling St., Clinton
Center Bar & Grill 102 Green St., Worc. 508-438-0597 thecenterbar.com Centerfolds 2000 139 Southbridge St., N. Oxford 508-987-5222 centerfolds2000.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 978-534-0020 chopsticksleominster.com Christopher’s Pub 7 Pleasant St., Leominster 978-534-8250 facebook.com/christopherspubleominster Cicero’s Cafe 17 Suffolk St., Worc. 508-767-9728 worcesterscene.com/admin/location_images/ ciceros.jpg
& other select venues
Tuesdays, Thursdays: Karaoke and DJ Nov. 7: Auntie Trainwreck Nov. 28: The Issues with Voodoo Sky and Pete Wise The Columbia Tavern 11 Merriam Ave., Leominster 978-227-5874 Compass Tavern 90 Harding St., Worcester 508-304-6044 thecompasstavern.com Thursdays: Mike Brennan Fridays: DJ Matty Saturdays: DJ One-3 Cosmopolitan Club 96 Hamilton St., Worc. 508-752-0482 Dance Ranch & Saloon 70 James St., Worc. 508-757-6977 danceranchandsaloon.com Dar Bah 29 Canal St., Millbury 508-865-8441 Days End Tavern 287 Main St., Oxford 508-987-1006 daysendtavern.com Devens Grill 4 Ryans Way, Devens 978-862-0060 devensgrill.com Dunnys Tavern 291 E. Main St., E. Brookfield
Electric Haze 26 Millbury St, Worc. 508-799-0629 facebook.com/ElectricHaze Fiddlers’ Green Pub & Restaurant 19 Temple St., Worc. 508-792-3700 aohworcester.com Nov. 26: Blackstone Cuil Firefly’s / Dante’s 350 E. Main St., Marlborough 508-357-8883 fireflysbbq.com 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 Galway Bay Irish Pub 186 Stafford St., Worc. 508-753-8909 thegalway.com
Classic’s Pub 285 Central St., Leominster 978-537-7750 classicspub.net Sundays, Tuesdays, Wednesdays, Thursdays: Karaoke Fridays, Saturdays: Live bands
Gardner Ale House 74 Parker St., Gardner 978-669-0122 gardnerale.com Thursdays: Audio Wasabi Fridays, Saturdays: Live music
Club KasBar 234 Southwest Cutoff, Worc. 508-798-8385 facebook.com/ClubKasBar Mondays: Karaoke and Open Mic
The GazBar Sports Grill 1045 Central St., Leominster thegazbar.com Nov. 7: Scott Babineau Nov. 8: Brian & Captain
18 THEPULSEMAG.COM | Nov. 2014
Nov. 15: Chris Reddy Acoustic Loops from Hell Nov. 22: J Bird & Bethany Nov. 26: Scott Babineau Gilrein’s 802 Main St., Worc. 508-791-2583 gilreins.net Greendale’s Pub 404 W. Boylston St., Worc. 508-853-1350 greendalespub.com Sundays: Jim’s Blues Jam Tuesdays: Open Mic with Bill McCarthy Wednesdays: Wacky Wednesday Open Mic Jam with Mark Nov. 7: Ed & Da Ve Nov. 8: 9Teen Nov. 14: Marshall & Morris Nov. 15: Clam Diggers Nov. 21: On the 5 Nov. 22: Auntie Trainwreck Nov. 26: Silverbacks Nov. 28: Hothouse Nov. 29: No Alibi The Grey Hound Pub 139 Water St., Worc. 508-754-6100 anculiath.com Thursdays: Team Trivia New England Nov. 28: The Auld Locals Halligan’s Sports Bar and More 889 Southbridge St., Auburn 508-832-6793 halliganssportsbarandmore.com Nov. 8: A live comedy fundraiser for Vietnam Vets for the Community Nov. 22: Lenny Clarke Hotel Vernon - The Ship Room/Kelley Square Yacht Club 1 Millbury St., Worc. Nov. 14: Sheez Late, Secret Sage, Vanguard and Belit Indian Ranch 200 Gore Road, Webster 508-943-3871 indianranch.com Ixtapa Cantina 308 Massachusetts Ave., Lunenburg 978-582-9701 ixtapacantina2.com JC Fenwick’s 37 Mechanic St., Leominster 978-840-4845 Jillian’s - Worcester 315 Grove St., Worc. 508-793-0900 jilliansworcester.com Nov. 7: Doctor Robert Nov. 8: Dazed Nov. 14: New Bay Colony, Giving Thanks Nov. 15: UFC 180 Nov. 21: Invisible Sun Nov. 28: How Bizarre JJ’s Sports Bar and Grill 380 Southwest Cutoff, Northborough 508-842-8420 jbag.biz Nov. 7: Heavy Horses Nov. 8: Live Bullet Nov. 14: Dirty Deeds/Tribute This! Nov. 15: The Brit Wits Nov. 21: Tension Nov. 22: Custard Pie Nov. 26: Thanksgiving Eve Bash with The Flock of Assholes Nov. 28: Whiskey Church Nov. 29: Probable Cause Thanksgiving Weekend Bash LaScala Restaurant 183 Shrewsbury St, Worc. 508-753-9912 lascalashrewsburystreet.com
Continued on Page 23
Real Life . . .Real Education Programs offered:
• Medical Assisting • Medical Office Administration • Medical Billing and Coding • Culinary Arts • Massage Therapy
Salter College offers Associate Degrees in Medical Assisting and Medical Office Administration, and certificates in all programs
• Financial aid available to those who qualify • Day and evening classes are forming now • Career placement assistance
Call or Click Today!
888-569-9996 salter.edu
For Salter College’s Student Consumer Information visit www.salter.edu/info
184 W. Boylston Street West Boylston, MA
Thank you for your understanding as we expand and renovate our store to give you more beer, wine, and liquor!
25 DOOR BEER COOLER & MICRO BREW SHELF COMING SOON! Join us on online and keep updated on our renovations, sales, and products! And check out our new website! MASSLIQUORS.COM facebook.com/massliquors twitter.com/massliquors instagram.com/massliquors plus.google.com/+MassLiquorsWorcester
Nov. 2014 | THEPULSEMAG.COM 19
Pulse
Shots
Photos by Justin Perry
Shrewsbury Street Oktoberfest ~ Worcester
Compass Tavern ~ Worcester
Jillian’s ~ Worcester
Perfect Game ~ Worcester
Parkway ~ Worcester
Blackstone Tap ~ Worcester
Meze ~ Worcester
22 THEPULSEMAG.COM | Nov. 2014
Continued from Page 18 The Lazy Dog 31 Main St., Marlborough 508-229-2264 doggonelazy.com Legends Airport Road, Fitchburg 978-342-6500 facebook.com/centericebar Leitrim’s Pub 265 Park Ave., Worc. 508-798-2447 leitrimspub.com
508-856-9255 facebook.com/pages/The-PressBox/181242711941126
Mill Street Brews (@ The Artist Development Complex) 18 Mill St., Southbridge 508-764-6900 millstreetbrews.com
Ralph’s Chadwick Square Diner 148 Grove St., Worc. 508-753-9543 ralphsrockdiner.com Sundays: Sunday Night Cinemageddon Mondays: Dirty Gerund Poetry & Variety Show Tuedays: C.U.Next Tuesday with DJ Poke Smot and guests Nov. 6: Metal Thursday CCLX Nov. 7: Joe Stump, Shadow Eden, Ethan Brosh’s Burning Heat, Circuline Nov. 8: East Coast Runaways, Build and Bind, Happy Time Harry, Prying Eyes, Supersona Nov. 13: Metal Thursday CCLXI with Godmaker, Drones for Queens, Set Nov. 14: Benefit for the American Foundation for Suicide Prevention with bands Faces of Bayon, The Fateful Hour, Stone Crown, Vacant Eyes Nov. 15: FBW presents the second nd Pay per View: “November to Disremember” with House Arrest Nov. 20: Metal Thursday Nov. 21: The Stanleys, Andrea Gillis Band, Classic Ruins Nov. 22: October 31, PanzerBastard, Seax, Roadhorse Nov. 26: Thanksgiving Eve with Preacher Roe, Thinner, Pale Nephews Nov. 28: Big Ten Inch Nov. 29: Wilbur and The Dukes
Loft 266 Bar & Lounge 266 Park Ave., Worc. 508-796-5177 loft266.com Tuesdays: Karaoke Nov. 15: PE James
Moonstruck Café 19 Worcester Road, Charlton 508-248-4558
London Billiards / Club Oasis 70 James St., Worc. 508-799-7655 londonbilliards.com
Nick’s Bar and Restaurant 124 Millbury St., Worc. 508-753-4030 myspace.com/NicksWorcester Fridays: Thank Friday It’s Dr. Nat Nov. 3: Movie Night Nov. 4: Dam Chick Singer Nov. 5: Stu’s Speakeasy Sessions (Open Mic) Nov. 6: The Nic-O-Tines! Nov. 7: Thank Friday It’s Dr. Nat; then Swingabilly Lounge at 9:30 p.m. Nov. 8: Dick Odgren Trio Nov. 9: Andy Cummings Nov. 22: We & Mrs Jones
Lucky Dog Music Hall 89 Green St., Worc. 508-363-1888 luckydogmusic.com Sundays: The Roadrash and Hot Trash After Party Mondays: Road Rash and Hot Trash Karaoke with Paul Harter Nov. 6: Haus Of Buttz party and Flava 105.5 DJs Tone Capone & Kool Chriss Nov. 7: Tribute night with Bark At The Moon, Stormbringer and A King In Wait Nov. 8: Big Ten Inch, Hired Guns Nov. 12: Mister Smarta** Theater 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 McNally’s Grille & Pub 88 Sargent Road, Westminster 978-874-1444 mcnallysgrille.com Michael’s Cigar Bar 1 Exchange Place, Worc. 508-459-9035 michaelscigar.com Sundays: Blue Light Bandits Nov. 6: Dave B & The Hotshots Nov. 7: On the Rocks Nov. 8: Blue Light Bandits Nov. 12: James Keyes Nov. 13: Jim Devlin Nov. 14: Mystic River Band Nov. 15: My Better Half Nov. 19: Brett Brumby Nov. 20: Chris Reddy Acoustic Loops from Hell Nov. 21: Andy Cummings and The Swingabilly Lounge Nov. 22: Hit the Bus Nov. 26: Tequila Bonfire Nov. 27: Ricky Duran Nov. 28: Tyra Penn & Her Army of Snakes Nov. 29: Russo Bros Jazz Quintet Mickey O’Neil’s 377 Park Ave., Worc. Mickey Sheas 324 Electric Ave., Lunenburg 978-342-5825 The Mill 185 W. Boylston St., W. Boylston 774-261-8585 themill185.com Wednesdays: Karaoke Nov. 6: Belit Nov. 7: How Bizarre Nov. 8: Bill McCarthy
Bar/216216528569258
Nov. 13: Steve Foley Nov. 14: Soulstice Nov. 15: James Keyes Nov. 20: Amanda Cote Nov. 21: Belit Nov. 22: Malarky Nov. 26: Thanksgiving Eve with Chris Reddy Nov. 29: Andy Cummings
Moynihan’s Pub 897 Main St., Worc.
The Nines Neighborhood Bar 136 Millbury St., Worc. 508-340-0318 Olde Post Office Pub 1 Ray St., N. Grafton 508-839-6106 Nov. 21: The Buzztones On The Rocks Sports Bar & Grill 96 Lakefront Ave., Lunenburg 978-342-6692 Nov. 14: The City Boys with Johnny Romance & The Captain Oxford Tavern 314 Main St., Oxford 508-987-5397 Paisanos Pizza & Spirits 450 Lancaster St., Leominster 978-534-7117 The Palladium 261 Main St., Worc. 508-797-9696 thepalladium.net Pampas Churrascaria Restaurant 145 E. Central St., Worc. 508-757-1070 pampas-restaurant.com Partner’s Pub 970 South St., Fitchburg 978-345-5051 partnerspub.com 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 Thursdays: DJ Cuz’N Kev Fridays: DJ One-3 Saturdays: DJ Reckless Pho Dakao 593 Park Ave., Worc. 508-756-7555 Point Breeze On the Lake 114 Point Breeze Road, Webster 508-943-0404 pointbreezeonwebsterlake.com Press Box 536 Lincoln St., Worc.
Primetime Pub 5 Summer St., Lunenburg 978-400-7727 facebook.com/PRIMETIMEPUBOFLUNENBURG
The Raven 258 Pleasant St., Worc. 508-304-8133 facebook.com/people/RavenWorcester/100001022046717
South Side Grille & Margarita Factory 242 W. Broadway, Gardner 978-632-1057 southsidemargaritafactory.com Speakers Night Club 19 Weed St., Marlborough 508-480-8222 speakersnightclub.net Fridays: Karaoke Nov. 15: Great Escape Spruce Street Tavern 68 Spruce St., Clinton 978-368-1255 SpruceStreetTavern.com Stagecoach Inn and Tavern 128 Main St., Groton 978-448-5614, 877-782-4346 grotonstagecoachinn.com Sunset Tiki Bar 79 Powers Road, Westford 978-692-5700 skinashoba.com/summer Tal’s Place 138 Lake St., Webster 508-949-6559 talsplacewebster.com Three G’s Sports Bar 152 Millbury St., Worc. 508-754-3516 3gs-sportsbar.com Trumbull Bar & Grill 117 Main St., Spencer 508-885-6901
Red Onion - Otter River Hotel 29 Main St., Baldwinville 978-939-7373, 978-939-8321 myspace.com/theredonion
Tweed’s 231 Grove St., Worc. 508-755-8047 tweedspub.com
Rivalry’s Sports Bar 274 Shrewsbury St., Worc. 774-243-1100 rivalrysworcester.com Nov. 7: Three of a Kind Nov. 8: Babe Pino Band Nov. 14: Mike Lynch Trio Nov. 15: Head First Nov. 21 Invaders, Take Two Nov. 22 Tom Revane Nov. 26 Tom Revane Nov. 28 Drunken Uncles Nov. 29 Ton of Blues Nov. 21 The Invaders
Union Tavern 65 Green St., Worc. facebook.com/TheUnionTavernWorcester Upper Deck Sports Bar & Grille 377 Stetson Road, Barre 978-355-2224 upperdecksportsbarandgrille.com Victory Bar & Cigar 56 Shrewsbury St., Worc. 508-756-4747 victorycigarbar.com
Rose Garden Restaurant and Pub 16 Milford St., Upton 508-529-7776 uptonrosegarden.com Rumors 371 Park Ave., Worc. 508-755-5542 clubuniverseworcester.com Rye & Thyme 14 Monument Square, Leominster 978-534-5900 ryeandthyme.com Nov. 6: Jon Short Nov. 7: Neon Alley Nov. 8: Caves on Mars Nov. 13: Jay Graham Nov. 14: Andy Cummings & Swingabilly Lounge Nov. 15: Brian Chaffee Nov. 20: Cara Brindisi Nov. 21: Zack Slik Nov. 22: JCDC Nov. 26: Brian Chaffee & The Players Nov. 28: Scott Babineau Nov. 29: Marty DC Rogue Blues Sakura Tokyo 640 Park Ave., Worc. 508-792-1078, 508-792-1068 sakura-tokyo.com
Sean Patrick’s Family Restaurant 494 Electric Ave., Lunenburg 888-824-3924, 978-345-2000 seanpatricksrestaurant.com
Vincent’s Bar 49 Suffolk St., Worc. 508-752-9439 facebook.com/vincentsbar Sundays: Big Jon Short Tuesdays: Jon Bonner and Boogie Chillin’ Nov. 29: Hip Swayers Deluxe Whistle Stop Bar & Grill 85 Main St., Oxford 508-987-3087 StopByTheWhistle.com William’s Restaurant & Tavern 184 Pearson Blvd., Gardner 978-632-7794 williamsrestaurantandtavern.com Nov. 7: The City Boys with Johnny Romance & The Captain Nov. 28: Sean Fullerton Ye Olde Tavern 7 E. Main St., W. Brookfield 508-867-9709, 508-867-4139 westbrookfieldtavern.com
Scorz 58 Shrewsbury St., Worc. facebook.com/pages/Scorz-Sports-
Nov. 2014 | THEPULSEMAG.COM 23
Entertainment
GWO:
Opera for th e next generation
By Sean H
aley
Think opera is boring? How about opera sung in English, in a bar or based on How I Met Your Mother? It seems like a lot more of a good time now, doesn’t it? The Greater Worcester Opera group has spent the better part of 11 years doing just that: making opera more enjoyable for a broader audience. “We want people to know that it’s not stuffy and stodgy,” said Christine Petkus, GWO’s fundraising chairperson. “We’re having fun. We present good, quality shows, and they’re affordable.” Petkus, along with Executive Director Elaine Crane, also performs with the group on a regular basis. To Crane, opera is “a lot like musical theater, but bigger singing.” She and Petkus agree that while most people consider opera to be foreign, it’s really more akin to musical theater performances like The Phantom of the Opera. “Musical theater and opera aren’t that far apart,” Petkus said. In fact, many people don’t realize that the hit musical Rent actually began its life as La Bohème, a Puccini opera that debuted in Italy over a century ago. Petkus said that, above all else, singing in English is key to bringing opera music to more people. At larger venues like the Metropolitan Opera in New York City, the translation is usually displayed on the back of the seats. Other times, the translation is projected somewhere on the stage. According to Petkus, this can make the experience a lot less fun. “The audience lags behind, and they can’t pay attention to the movements and actions of the performers.” To rectify this, Crane translates entire operas from Italian, German or French into modern English. She starts with a public-domain opera from before 1928, saving the group money on production rights. She then sits down with the original script, a “to-English” dictionary and a thesaurus and sets to work. After
24 THEPULSEMAG.COM | Nov. 2014
completing the first draft, she crossreferences her translations with English translations already in existence. This long, arduous process takes her about three months to complete, but, she said, it’s “absolutely worth it.” The final script, however, isn’t without room for adjustment. “It’s not the Bible,” Crane said. “Singers get to give their input regarding solos and translations.” One would think that for opera purists, translating a piece from its original language would be nothing short of musical heresy, but Petkus said this isn’t the case. In fact, most countries in Europe perform operas in their native language. Petkus believes that “operas are more popular in Europe with the younger crowd because of this.” Where opera used to be a “park-and-bark” stationary form of performance, GWO has worked to change this. Crane said, “Now, it’s a lot of singing actors.” “You have to be a good singer, a good actor and a good colleague,” Petkus added. Set-building, rehearsal and everything leading to the actual performance takes a lot of work, and there’s no room for personality clashes or egos. Petkus said an actor can have the greatest voice in the world, but if he or she is difficult to work with, it makes it difficult for the rest of the cast and production staff. Instead, GWO thrives on “positive energy and great people.” Crane and Petkus both consider themselves “late bloomers,” getting involved in opera when they were in college. Now, they try to introduce opera to a younger audience. Their efforts include updating a traditional piece to create Cosi Fan Tutti, or How I Met your Mother. The original opera includes the music of Mozart and was set in the regency period (think Jane Austin). The GWO re-vamped
the performance to include aspects of the popular television show, How I Met Your Mother, complete with vignettes, plot twists and modern cultural references to tell a tell a tale of “romance, deception and happy endings.” According to Crane and Petkus, the production was met with standing ovations. GWO members also have collaborated with the Boston chapter of Opera on Tap, a national organization that puts opera singers together and arranges opera performances in bars across the state. Songs and vocal arrangements are developed, rehearsed and performed, complete with horned hats. “It’s very tangible and cabaret-like,” Crane said. “We got a great reception,” The GWO has also performed at Worcester State University, Eagle Hill Cultural Center in Hardwick and the Warner Theater at Worcester Academy. Despite the number of operas the group performs and an audience volume that averages 600 people per series, the GWO still doesn’t have a steady place to perform on a regular basis. “We haven’t found just the right spot to settle in,” Crane said, “so we try a lot of different places. We have to rent venues.” Along with arranging, translating and rehearsing these operas, GWO members also build their own sets and make their own costumes. “I love costuming. Besides performing, that’s my passion” Crane said. “She can turn scraps into a ball gown.” Petkus said. “I’ve seen her do it.” With all of their dedication, however, the group is still beset with obstacles to its overall success. “The economy has been terrible for the arts over the past 10 years.” Crane said. “Support comes from sponsors that give $300 here, $500 there. It helps, but we could always use more. We sing for our supper. We could use grants, but we don’t have anyone to write them.” Yet, the group still manages to generate funds and give back through educational programs. The GWO performs its rendition of Diamonds and Toads, an operatic adaptation of a fairytale by Charles Perrault, in local schools to introduce opera music to children. The group not only performs the opera for children but also provides a handbook for students, which teaches them opera etiquette and includes games. The GWO also offers scholarships to exceptional singers and instrumentalists. For its upcoming series, GWO will collaborate with the Trinity Lutheran Church in Worcester and Fourth Wall Stage Company in Grafton to perform Amahl and the Night Visitors, a one-act holiday opera about the Three Kings who meet, Amahl, a disabled boy, on their way to see the birth of Jesus. The series will run from Jan. 9-11. Crane said that for just $15, this one-hour opera is the perfect introductory opera. So how does GWO expect to bring more young people to the opera, especially in a city full of college students who are used to going to rock shows? Crane said it comes down to advertising. “If I can sit down and have a conversation with every person, they’d come. The question now is how to use social media to do that.” Petkus added, “It’s basically like issuing a challenge: You love music? I challenge you to come and listen to another type of music.” For more information, visit greaterworcesteropera.org. Nov. 2014 | THEPULSEMAG.COM 25
date. “It’s a lot easier to get momentum and to get traction with just a threepiece band.” Ventriglia also credits this dynamic for being the reason that the members are able to write so many songs in such a short amount of time. “Less people in the band, more productivity… everyone is doing their part to influence each other, and it just works with the three of us. That’s why we’ve been able to pump out so much music.”
Suffer On Acid gets experimental By Alex Kantarelis Let’s face the facts: Massachusetts has one of the best hardcore scenes in the world. Worcester is right at the center of it, and Suffer on Acid is a band that is no stranger to this city. The grindcore/hardcore trio made up of Boston guys calls Worcester a second home, and the guys are always making the drive on the Mass Pike to play shows here. With multiple releases under its belt and zero signs of slowing down, Suffer on Acid is one of those bands to keep an eye on in 2015. The band’s founding member, Mark Ventriglia, was born in Worcester and grew up in Westborough. Spending his high school years going to shows every other weekend at the QVCC, Ventriglia said, “That was our mainstay as far as shows go.” After starting his own band and playing the QVCC, Ventriglia found himself hitting the road to go on tour the day after high school ended. He followed up the tour by starting a new project, the Leeway-inspired band Streetsweeper, and began playing shows relentlessly. Two years later, he added a second band to his resume with Suffer on Acid, a rare three-piece hardcore band with a dueling vocal attack and absolutely ferocious drums. “Caleb is a really good drummer. He kind of is the star of the show,” Ventriglia said. The sound is unapologetically heavy and blends powerviolence with grindcore in a coherent way that will make you want to punch the walls until your knuckles bleed. After a few lineup changes, the band settled on Caleb Gowett on drums and Greg Frielander on bass. Ventriglia said he believes that having only three members is an advantage and by no means limits the band. “It’s much easier to do a three-piece than a four- or five-piece band,” he said, adding that the dynamic is easier when you only need to get three people free enough to play a show or set up a recording
26 THEPULSEMAG.COM | Nov. 2014
With the release of an EP and an eight-song demo already under its belt, the band just released a cassette EP, Ride the Light. It’s clear that the band’s sound has evolved over the years. When the band first started, things stayed simple. “Let’s take some terrorizing riffs and some D-beats and make a fast hardcore band,” Ventriglia explained the band’s early sound. “It’s kind of a grindcore band with a hardcore backbone.” As the band members continued to write songs, things have become a little more experimental and they take a few more chances. “We’re trying to tread on multiple genres and still make it tasteful and unique,” Ventriglia said. Suffer on Acid’s next release will be a split with Sawchuck and will come out on Prospect Records. All of it leading to the band’s eventual full-length, which will come out in 2015 and is still in the writing process. “It’s going to be very chaotic and very in-your-face but be very different at the same time,” Ventriglia said. For more information, visit sufferonacid.bandcamp.com. Check out Gowett and Ventriglia’s other band, Streetsweeper, at streetsweeper. bandcamp.com.
Nov. 2014 | THEPULSEMAG.COM 27
Nov. 2014 | THEPULSEMAG.COM 29
DINING & Entertaining
Have yourself a By Victoria Piscatelli Ah, Thanksgiving dinner. For most, this meal consists of succulent turkey, zesty sausage stuffing, creamy mashed potatoes, jelled cranberry sauce and buttered veggies. But what does Thanksgiving dinner look like for vegans? Unlike vegetarians, who refrain from eating meat or using some animal products, vegans do not eat or use any animal products. Many people follow a vegan lifestyle for moral, ethical and health reasons, but you do not need to be a vegan to enjoy vegan dishes. According to Holy Cross sophomore and vegan advocate, Will Peters, consuming a plant-based diet has helped him to feel better physically and have fun with food. Every meal is an opportunity to try new, tasty combinations of fruits and vegetables. Whether you are looking for recipes to accommodate a vegan guest this Thanksgiving or are interested in sprucing up your traditional Thanksgiving dinner with some healthier options, here are some vegan recipes that will surely leave everyone at your table thankful for a delicious meal.
Vegetable Lentil Loaf 1 cup dry lentils 2½ cups water or vegetable broth 3 tablespoons ground flaxseeds 1/3 cup water 2 tablespoons olive oil for sautéing 3 garlic cloves, minced 1 small onion, finely diced 1 small bell pepper, finely diced 1 carrot, finely diced or grated 1 celery stalk, finely diced ¾ cup oats ½ cup oat flour or finely ground oats (any flour of choice will work here) 1 heaping teaspoon dried thyme ½ heaping teaspoon cumin ½ teaspoon each garlic powder & onion powder ¼-½ teaspoon ground chipotle pepper Cracked pepper & sea salt to taste Glaze: 3 tablespoons organic ketchup 1 tablespoon balsamic vinegar 1 tablespoon pure maple syrup Preheat oven to 350 degrees. Rinse lentils. In large pot, add 2½ cups water with lentils. Bring to a boil, reduce heat, cover and
30 THEPULSEMAG.COM | Nov. 2014
vegan Thanksgiving
simmer for about 35 minutes, stirring occasionally. Once done, remove lid and set aside to cool for 15 minutes.
about 4 minutes. Add the mushrooms and let cook until softened and browned, about 5 minutes. Mix in the garlic and the seasonings.
In small bowl, combine flaxseed meal and 1/3 cup water, set aside in refrigerator for about 10 minutes.
Add the parsley and the bread cubes to the skillet. Mix well. Moisten the cubes with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
Prepare vegetables. In a sauté pan, heat oil or water over medium heat. Sauté garlic, onion, bell pepper, carrots and celery for about 5 minutes. Add spices, mixing well to incorporate. Set aside to cool. Using a blender or food processor, blend ¾ of the lentil mixture. Combine sautéed vegetables with the lentils, oats, oat flour and flax egg, and mix well. Salt and pepper to taste. Place mixture into a loaf pan lined with parchment paper, leaving it overlapping for easy removal later. Press down firmly, filling in along the edges. Prepare your glaze by combining all ingredients in a small bowl, mixing until incorporated. Spread over top of loaf and bake in oven for about 45-50 minutes. Let cool before slicing. ~ From thesimpleveganista.blogspots.com
Onion, Celery, and Mushroom Stuffing 2 tablespoons extra virgin olive oil 4 tablespoons vegan butter 1 large onion, chopped 4 ribs celery, chopped 8 ounces button or cremini mushrooms, chopped 2 cloves garlic, minced 1 bay leaf 1 tablespoons fresh sage, chopped or 1 teaspoon dried sage 1 tablespoons fresh thyme, chopped or 1 teaspoon dried thyme ½ teaspoon dried rosemary ½ teaspoon dried oregano 1/8 teaspoon nutmeg 1 teaspoon Kosher salt ½ teaspoon fresh ground black pepper ¼ cup fresh parsley, chopped 8 cups gluten-free bread cubes 4-5 cups low-sodium vegetable broth Preheat the oven to 400 degrees. In a large skillet, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until softened but not brown,
Transfer the stuffing to a large casserole dish that has been brushed with some oil or cooking spray. Bake until the stuffing is set and crisp, about 15 minutes. Then turn the casserole dish around and cook 5 more minutes until browned to your liking. ~ From onegreenplanet.org
Quinoa, Cranberry, and Pistachio Stuffed Winter Squash 2 large or 3 small acorn or delicata squash Maple syrup Olive oil 1 cup quinoa, rinsed well 1¾ cup water ½ cup dried cranberries ½ cup pistachios 2 tablespoons finely minced shallot (optional) Mineral salt & freshly ground pepper to taste Juice of 1 lemon Preheat oven to 375 degrees. Wash and dry squash. Slice each squash in half lengthwise, remove seeds. The seeds should come out easily by scraping the inside of the squash with a spoon. Lightly brush the inside of each squash with a little oil and/or maple syrup. Sprinkle with mineral salt. Place on baking sheet cut side up. Bake in oven for 35-40 minutes or until squash is tender and pierces easily with a fork. While squash is cooking, add 1¾ cup water and 1 cup quinoa to a medium-size pot. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove lid and let set 15 minutes. Add pistachios, cranberries, shallots, salt, juice of lemon and any other optional ingredients. Toss to combine. Scoop quinoa into squash halves and place back in the oven for 10 minutes to warm. ~ From thesimpleveganista.blogspot.com
WorcestersBEST CHEF, Best Overall Restaurant, Best Place to be Seen ...and more!!
Lunch | Dinner | Full Bar $4 Seasonal Beers
Worcesters only 100% Organic Produce Department Specializing in GMOFree foods Organic Wines A Large selection of Craft and Specialty Beers Grab N Go foods made fresh daily with only the finest All Natural ingredients Food Demos Saturdays 11am—1 pm
Since 1971
www.lefoods.com 508-753-1896 232 Chandler Street Worcester Located On corner of Chandler St & Park Ave M o nd a y t h r u F rid a y 8 a m to 9 pm S a tu rd a y 8 a m to 7 pm S u nd a y 10a m t o 6p m
Tues—Thurs 11am to 9pm / Fri-Sat 11am to 10pm Sun Breakfast 8am-11:30 am /Lunch and Dinner 12pm to 9pm
Gluten Free, Vegan and Vegetarian options available
www.evodining.com
508-459-4240
234 Chandler Street Worcester
Located On corner of Chandler Street & Park Ave Nov. 2014 | THEPULSEMAG.COM 31
The Banner
offers a neighborhood feel and hearty comfort food By Bernie Whitmore
The Banner Bar and Grille 112 Green St., Worcester (508) 755-0879 thebannerbar.com Years ago, when the Canal District was just taking off, the Banner Bar and Grille was one of its charter members. Up to this time, the area had felt like a post-industrial frontier but has since grown to achieve true “district” status. Now, the Canal District includes dining hotspots but tips more toward sports bar and watering holes; it’s the perfect area for pub crawls. As its name implies, The Banner is more than a watering hole. In the taxonomy of dining, I’d place it in the niche “Neighborhood Hangout Featuring Food and Keno.” When I met a friend for dinner, the question we set out to answer was, “Will we extend our run of surprisingly good sports bar dining?” The evening we chose to meet at The Banner happened to be its seventh anniversary, and a buffet table had been set up but not yet provisioned. The festivities commenced later, so we took a booth and began our inspection of the menu. Adrienne, our server, listed the lineup of draft beers. In honor of the season, I selected Shipyard Brewing Company’s Pumpkinhead Ale. The Banner served up its Pumpkinhead draft in a glass rimmed with sugary cinnamon. Unannounced. I don’t recommend this overpowering “upgrade”; the beer stands quite well on its own. The Banner’s appetizer menu included all those deep-fried items we’ve come to expect expect, but what caught my fancy were the Cheesy Buffalo Tots. I’m old enough to remember the introduction of Tater Tots into the American canon of industrialized foodstuffs, a wave of items that promised to lead us into a culinary paradise of convenience. Mercifully perhaps, tots receded to the back of freezer sections. And then Napoleon Dynamite mainstreamed them again with the famous classroom bullying scene. The Banner heaped a large pile of crunchy, fried tots into a paper-lined plastic basket
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and paid them due respect with a generous scattering of creamy blue cheese crumbles, molten cheddar and slices of jalapeño peppers. I’d expected something red in the form of buffalo sauce, so I asked Adrienne if it was missing. “Oh no, it’s there,” she replied. “Ours isn’t red.” True enough, there was something else drizzled on these tots that provided spicy flavor. This dish proved that even lowly Tater Tots can find tasty redemption! With these tots, the Banner’s chef showed his prowess in a trailer park kind of way. The Reuben Burger commanded my deeper respect with its deep-flavored, crusty char exterior and slathering of thin-sliced corned beef, sweet caramelized onions, sauerkraut and Swiss cheese. The thick burger patty tasted lean and beefy, so juicy that it dribbled over my French fries with every bite. Whilst I effused over my tender burger, my friend was busy working on his hot-from-theoven dish of Shepherd’s Pie. The Banner’s recipe was of the corn niblets, ground beef and mashed potato tradition and was served with two slabs of grilled garlic bread. Things had become strangely quiet at our table. “Well, are you satisfied?” I asked. To which my friend replied, “More than satisfied! It’s a nicely spiced combination of ground beef and corn topped with mashed potatoes browned under the broiler. It’s a lot of food!” Shepherd’s Pie at The Banner: simple, wholesome and traditional. Perfect for the upcoming cold months. The main room of The Banner has high tables for informal dining or gathering with friends to enjoy a drink and watch the many flat screens or to try your luck at a game of Keno. There are also a half-dozen dining tables, which, in early evening, were occasionally used for staff mess. Which is always a good sign; when employees dine where they work, the food’s just got to be good!
REVIEW
NORTH COUNTY • DINING • ENTERTAINMENT • NIGHTLIFE • SHOPPING
NORTH COUNTY • DINING • ENTERTAINMENT • NIGHTLIFE • SHOPPING • NORTH COUNTY
NORTH COUNTY • DINING • ENTERTAINMENT • NIGHTLIFE • SHOPPING
Hot & Now
By Paul Giorgio Only bowling now. Mohegan Bowl owners, Edward C. and Kelli Kinsley It’s in your soul. Downtown Worcester will be getting a new soul food of Mendon, who bought the former Mohegan Bowl-A-Drome and The Lic’s restaurant with the opening of Addie Lee’s Soul Food at 596 Main St., restaurant from the Pelletier family two years ago, have decided to close across from the Federal Courthouse. The restaurant is named after the the Webster restaurant. They had renamed the restaurant All-Star Pub, and owner’s grandmother, who is from Mississippi. The menu will feature it was a full-service restaurant the first year, and then they changed it to Southern Fried Chicken, Mac & Cheese and Collard Greens, among other Scores, with more of a bar concept. food. More in South County. Brian’s, located in Uxbridge, which first opened in 1996, closed after 18 years of business in mid-October. Brian’s, a mainstay of the Uxbridge community, served American food. And close to South County but not quite the Outback. The official opening of the new Outback Steakhouse, 452 Southbridge St., Auburn, was Oct. 22. The Outback Steakhouse in the plaza at 771 Southbridge St., Auburn, closed the same day. The award goes to .... Julio’s Liquors in Westboro recently received the award for Whisky Retailer of the Year ~ Single Outlet from Icons of Whisky America 2015. The award was presented by Whisky Magazine. Congratulations to Ryan Maloney and his fine staff. The store received the same Icons of Whisky America award for 2013 and a considerable mention for 2014. Owner Ryan Maloney was inducted into Keepers of the Quaich, an exclusive, international community of members recognized for their outstanding commitment to Scotch whisky, in 2012. Not your parents’ Blue Jeans. Blue Jeans Pizza, owned by Steve Hopkins, has just launched Blue Jeans Bistro, located under Loft 266. Worcester’s favorite pizza will now be served alongside a large beer selection. Blue Jeans Bistro also has a full dinner menu, including meals such as Baked Haddock and Steak Tips.
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Speaking of downtown. The Salted Pig Market & Café will open soon in the old Telegram & Gazette Building at 20 Franklin St. Owner Candy Murray formerly worked at the 1790 House and taught at the Cambridge Culinary School. Mill Street makeover. A new restaurant will be going into the home of the old Joey’s at 242 Mill St. Birbeck’s Waterfront will open soon and will serve classic, affordable American food. Look for a January opening. If bread is your thing. Look for the opening of BirchTree Bread Company at 138 Green St. in Worcester’s Canal District. Owner Robert Fecteau will open an artisanal bakery specializing in bread and croissants. He will also be serving breakfast and lunch. He’s back. Judging by the sign over the door, Joe Petrou is back in business with the opening of Primo’s. Primo’s will be located where the Center Bar was on Worcester’s Green Street in the heart of the Canal District. Petrou formerly owned Primo’s when it was on Worcester’s Shrewsbury Street. John Piccolo owns the eponymous Piccolo’s at that spot now.
PulseBREW: So, what are you drinking? By Kerry Cyganiewicz
“There is no such thing as a bad beer. It’s that some taste better than others.” ~ Billy Carter
Worcester Common Oval Opening Friday, November 28 Public Skating All Winter Fridays 5 - 8 pm • Saturdays and Sundays Noon - 5 pm School vacation weeks (Monday - Thursday) Noon - 5 pm Located behind City Hall – 455 Main St.
For more information visit www.worcestercommonoval.com
It’s that time of year. Celebrations are everywhere. Whether it’s with family, friends or co-workers, you are bound to be asked an important question … “What are you drinking?” I have put together a list of excellent beers that you can order for yourself or for a friend you are trying to bring along on the craft beer adventure. The question of “What are you drinking?” will soon be directed to you and your glass.
Alagash White (5.0% ABV)
This is my “gateway beer” ~ my beer of choice to get someone who usually drinks mass-market beers into craft beers. Alagash Brewing Company describes this beer as: ”Our interpretation of a traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander and Curacao orange peel, this beer is fruity, refreshing and slightly cloudy in appearance.” It is the highest rated beer in its category, even including the Belgian beers on which it was based. It’s brewed in Maine, has a familiar flavor and is not disliked by anyone I have met. Give it a try and don’t be afraid to buy a round of it.
High and Mighty Beer of the Gods (4.5% ABV)
Here is another suitable choice to use as a “gateway beer.” It’s made right here in Massachusetts and is only distributed here. It is as light and refreshing as any mass-market lager but with a few more hops to let you know it’s different. The hops used are of a German variety, which means they are gentler than their citrusy, brash American cousins. This makes for a smooth drinking experience for those with the most delicate palate, yet it’s appreciated by craft beer aficionados.
Mayflower Pale Ale (5.1% ABV)
Do you like Bass Ale? Here is a lighter version of the same style. English malts, hops and a house yeast make this beer lighter in color and mouthfeel but with a malt backbone and earthy hop presence similar to the finest English pale ale. I think it’s kind of ironic that such a fine English pale ale is brewed in Plymouth. This is fine beer and an excellent conversation starter. If this particular beer is not available, any of this brewery’s offerings are good choices.
Boulevard Tank 7 Farmhouse Ale (8.5% ABV)
Please make note of the high ABV. I found this beer to be the most drinkable of the bunch. Sometimes farmhouse ales, or saisons as they are sometimes called, can be sour, funky and full of flavors resembling a horse blanket. This is a smooth, slightly peppery and citrusy example that is incredibly drinkable. It has a light body and a smooth flavor that is well balanced.
Berkshire Brewing Coffeehouse Porter (6.2% ABV)
This beer is brewed in South Deerfield and uses coffee from New Salem. Are you thinking that coffee and beer don’t go together? If so, you should give this a try. It is an incredibly well-balanced beer. No one ingredient outshines the others. Coffee, chocolate, dark fruit and toasted bread are the flavors that shine through. If the mouthfeel or perceived bitterness of dark beer make you shy away, do yourself a favor and try this one. It will change your mind.
Ithaca Flower Power IPA (7.5% ABV)
This is the one IPA of the bunch, and it is fast becoming one of my favorites. This New York brewery uses an assortment of hops and adds them at various times during the brewing and fermentation process. Tropical notes come through the second it is poured. Pineapple, melon and assorted citrus fill the air, giving you a preview of what is to come. It tastes as it smells, with just enough of a malt backbone to let you know this is a complete beer. There is an abrupt finish with a slight lingering of the tropical hop goodness. All of these beers have something in common. They all have a story to tell when you hand someone one of them. Share the stories and, most importantly, share some great beer. Cheers!
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Sports & Fitness
It’s time for college hockey By Sean M. Haley
College hockey season is here, and Worcester has no shortage of loyal fans. Although the area is home to many exceptional, lifelong hockey players, the starting point for each college team is incredibly varied. While some teams hope to work hard and fight their way to the top of the standings this winter, others must battle to maintain the successes of last season. So we caught up with local college hockey coaches before the start of the season to hear their plans for 2014-15.
Assumption College, Div II
The Greyhounds had a tough season last year, finishing with an overall record of 4-19-2. This year, however, the outlook is much better. “We’re going to have a decent first two lines,” Head Coach Lance Brady said. “Our leaders up front will be a senior and a couple of juniors.” Brady added that strong freshman and sophomore classes will round out the team in terms of ability, experience and leadership.
lead the Crusaders to success. “We’re going to be relentless and have an uptempo style of pursuing the puck.” Key to that is putting shots on net during offensive plays and taking time away from opponents during defensive plays. During his first season with the program, however, Berard has only had a limited amount of time with his players due to division rules. He said a recent exodus of more experienced players will make things difficult. “The previous class of players that left got a lot of play time,” he said, adding that he will “rely on the older guys to steer the team.”
Nichols College, Div III
Last season, the Bisons finished with an enviable record of 18-7-3. After finishing in first during the regular season, the team went on the Eastern Conference Athletics Conference. In his previous season with the team, Head Coach Kevin Swallow enjoyed a similar record of 16-9-1.
Brady, who has been head coach of the team for six seasons, said things were very different when he first arrived, and that players had a “lack of championship direction.” Since then, he has worked to instill what he calls a “game-winning mentality” in his team.
Swallow said that when he joined Nichols, he knew the team had a lot of talent but were “pretty young at the time; a lot of people graduated.” He added that “all the pieces were there,” and within the last year or two, “the guys really matured and developed.”
Coach Brady sees things improving from last year, citing quality leaders and experienced players as his key assets. Brady said his team, above all else, will need to work hard, focus and “capitalize on their opportunities” in the upcoming season.
Swallow said that among the Bisons’ strengths are a good culture (developed by the previous coaching staff), strong goaltending and a lot of depth. “We could put 12 guys on the ice as forwards.”
Becker College, Div III
Last year, the Ice Hawks went through a major reconstruction process. According to Head Coach Steve Hoar, the team had some juniors and seniors that “didn’t buy into program.” This resulted in a young team of mostly freshman and sophomores stepping up, which gave the players more ice time than younger players typically receive. Hoar has led the team from the program’s inception in 2006. After a bumpy start, he said he thinks the team has got a good read on its own abilities and that of its competition. “Every game is important. They don’t have 65 games; they only have 25.” According to Hoar, the conference is strong from top to bottom, so each game can determine a team’s place in the standings. Despite all of these difficulties, his outlook for the future is positive. “We’re looking forward to a more competitive season and getting back into the playoffs. Hopefully, we’ll be a team to watch and maybe surprise some people. “
Holy Cross College, Div I
The Crusaders have a big year ahead of them. The new head coach, David Berard, comes to the team with decades of collegiate hockey experience and is seeking to bring a completely different form of hockey to the team. In the upcoming season, Berard said, he’s primarily focused on developing a more dynamic style of play. He believes that having an aggressive mindset will
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However, Swallow said, maintaining last year’s record will be no easy feat. “People are going to be gunning for us,” he said, adding that he hopes that the challenges ahead will have a positive impact on the team and “the guys aren’t content with how things went last year.” Fortunately, the Bisons still have a very experienced roster after only losing five players from last year’s team. “They are an older team for the first time since I’ve been here,” Swallow said.
Worcester State University, Div III
This year, the Lancers are doing a lot to change up the team and its performance. The new head coach, Shayne Toporowski, who previously worked as the team’s assistant coach, has begun strategizing for the upcoming season. Overall, Toporowski wants the team to increase its focus on discipline, as well as improving goaltending and running down the clock during penalties. He plans to have practices that are high-tempo, with a significant focus on skill improvement. He also plans to strengthen “things we want to integrate into the game system,” such as accountability, attention to detail and good habits. This season, the Lancers have an older, more experienced team, with 10 seniors on the roster. Toporowski said this has led to a strong leadership corps. “When you have that many seniors on ice, it’s a good thing.” Toporowski said future success will come from working together as a team. “It’s a process,” he said. “We’re building every day.”
Nov. 2014 | THEPULSEMAG.COM 37
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38 THEPULSEMAG.COM | Nov. 2014
C’mon up
happy hour tues.-sat. 4:30-7:30 $5 drinks! $5 menu! $4 small cheese pizzas from 10 o’clock every night limited time offer, cannot be combined with other offers or specials
Loft 266 • 266 Park Ave, Worcester • 508-796-5177 • loft266.com