JULY 8, 2009 PAGE: 7 BASTILLE DAY - All Around Philly 7 BASTILLE DAY PAGE: 10 CHEF Q&A PAGE: 12 ON...

JULY 8, 2009

A LITTLE BIT

OF ‘YO’

CUIS

INE &

NIG

HTLIFE

CHES

TER COUNTY

CUIS

INE &

NIG

HTLIFE

PAGE: 7

BASTILLE DAY

PAGE: 10

CHEF Q&A

PAGE: 12

ON THE RADIO

PAGE: 4

IRON HILLTWILIGHTCRITERIUMPAGE: 6

even in Chester County

0543614

JULY 8, 2009 /PAGE 3

PAGE: 10

Chef Q&AWith Jimmy Mog

STAFF:

Randall P. NotterPublisher

Andrew M. HachadorianEditor

Justin McAnenyContributing Writer/Editorial Coordinator

Arlene McGranaghanAdvertising Director

CC is a magazine of the Daily Local News, published ev-

ery other Wednesday and distributed free through-

out Chester County. Our offices are located at

250 North Bradford Avenue, West Chester PA.

Copyright 2009, Daily Local News. Reproduction

of CC, in part or in whole, is prohibited with-

out written permission.

To advertise in CC, call Jim Steinbrecherat 610-430-1138.

MARY’S MESSAGE:In spirit of the recent celebration of America’s birthday we’ve fi lled this issue with plenty of of barbecue, soul food and southern cooking spots to keep the celebrations going all summer long. If you’re like me, you’ll look for any reason to get your food and drink on. Lucky for us the classic culinary country of France honors their Indepen-dence day on the 14th of July and we give you recipes and tips on how to faire la fête stateside.

Don’t forget to become a fan of CC: Chester County Cui-sine and Nightlife on Facebook to get the scoop on where special events are held throughout the county just for CC readers. You’ll get invites to events with drink, food and entertainment specials.

Cheers everyone! Mary Bigham Contributing Editor

www.wcdish.com

UPCOMING:

Concierge Chronicles, Random Rants, the Bar-tender, Sound Check and much more

Send comments to:[email protected]@dailylocal.com

We’re on Facebook!

search for CC :Chester County Cuisine & Nightlife

CHESTER COUNTY CUISINE & NIGHTLIFE

MAGAZINE

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xxxxTABLE OFCONTENTS

PAGE: 7

BastilleDay

PAGE: 6 Iron Hill Twilight CriteriumPAGE: 14 Buy Fresh Buy LocalPAGE: 15 Bar TenderPAGE: 21 In the StudioPAGE: 22 He Said She SaidPAGE: 24 Inebriated By ArtPAGE: 28 Out & About

PUBLISHED BY:

POWERED BY:

PAGE: 12

On theRadio

PAGE: 18

UnnoticedArt

PAGE: 4

ConciergeChronicles:Joey’s II

PAGE: 16

Take a TripDownstream

PAGE: 20

WC Dish Top PicksSummer BBQ Beers

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THE CONCIERGE CHRONICLES

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CONTINUES ON PAGE 5 R

JOEY’S II


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BY

KEN ALAN

WC DISH

WRITER, CORPO-

RATE CONCIERGE,

AND FOOD

WRITER

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ON THE COVER

Even if a guy moves out of South Philly, he’ll always

have his “Yo!”

And “Yo!” is definitely most evident when meeting the S. Philly-born and bred Frank Kolachny, who, with his wife, Donna, owns Joey’s II Famous Philly Cheesesteaks along Route 23 in western Phoenixville.

Frank’s homegrown roots are evident in the greeting you’ll get when call-ing there (“Yo, Joey’s!”); it’s in his

website (yosteaks.com), and, ultimately, the overall

oeuvre of “Yo!” will be tasted in the food;

real-deal steaks, hoagies, hot Ital-

ian roast pork sammiches & chicken wings that have all become instant food borne clas-

sics within this part of the coun-

ty.

Hard working and salt-of-the-earth, Frank is

a family man with a self-pro-

fessed soft spot for helping kids, A former physical education teacher, Kolachny, along with his wife, daughter, nieces and a nephew, seized upon this authentic true taste-of-Philly concept two years ago after seeing his sister become very suc-cessful at the original Joey’s, which she operates in Michigan.

The JII brand is far removed from so many area sub shops that are fraught with faux Philly-ness, most touting a City of Bro’ Love connection, yet few actually delivering on the claim. Un-like these “slappy’s” (Frank’s own laugh-inducing designation), Joey’s serves 100% ribeye – not over-hacked chip steak – real meat piled high on a chewy Liscio’s Bakery roll. His “Philadelphia Eagles Wings” are ten-der Purdue (all-organic) wings and drumsticks, with a choice of 12 wet and 7 dry rubs to slather on and suck into oblivion. Kolachny also stocks local faves like Tastykakes, Frank’s sodas and Herr’s brand chips (natch’).

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JOEY’S II

413 Schuylkill Rd. Phoenixville

(610) 933-9644

www.yosteaks.com

Hours:

Open Daily(seasonally on Sundays)

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Joey’s interior is a veritable shrine to what has made Philly so famous. Our sports teams are given proper ban-ner-ly respects; signed photos of local celebs, sports heroes and politicos line the tile walls. There’s even a framed ode to Frank Rizzo, and soon, a sandwich to be named in his honor. From a corner TV, “Rocky” runs on a continuous loop.

“Yo, Adrian!”

A recent, belly-filling visit consisted of one whole (12”) cheesesteak (“wit’out”); a 6”Joey’s Wild Buffalo chicken cheeseteak drenched with bleu cheese, a 2 Street Mummer (more on this behemoth in a mo-ment), and a Chicken Ellie – breaded cutlet, sautéed spinach, garlic and peppers with Provolone on a slightly crisp, seeded long roll. We also in-haled an order of tasty sweet potato fries with zesty chipotle dipping sauce.

Back to that Mummer: It’s a Kolach-ny creation – grilled Italian sausage on a seeded baguette, topped with ri-beye steak, sharp Provolone, wit’

fried onions and peppers. Afterward though, I was simply too stuffed to strut.

Philly gets all the props for having so many quality cheese steakeries, and with good reason. Here in the ‘burbs though, place after place treats their fare like fast food; chop and go opera-tions predicated on speed, not quali-ty.

With this in mind, I venture to pro-claim Joey’s II to be one of, if not the best of the Chesco bunch, and be-yond. It offers great, mouth watering flavors, a clean and friendly South Philly environment, a hometown atty-tude, and most of all, a place to go when you’re in the mood for “Yo!”

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xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx The Iron Hill

Twilight Criteriumis coming!

JULY 8, 2009 / PAGE 6

On Saturday July 11th, the down-town streets of West Chester will be humming with excitement as hun-dreds of professional and USCF li-censed cyclist’s race 60 laps around a 1 mile circuit. At speeds of 35 mph, racers will jockey for position while navigating narrow streets and tight corners. All the action begins at the intersection of Gay and High Streets, the home of title sponsor Iron Hill Brewery and Restaurant.

The Iron Hill Twilight Criterium will be held in downtown West Chester. The racecourse will be a cri-terium (short circuit) and will be just under a mile in length. The tech-

nical and fast course will be chal-lenging to the athletes and ideal for the viewing public.

The event will take place July 11-12, 2009. Racing events will take place in downtown West Chester through-out the day on Saturday July 11th. Recreational and participatory events for all ability levels will take place on Sunday featuring rides hosted by the West Chester Cycling Club.

Participation will be open to profes-sional and elite amateur cyclists in the racing events. Everyone is invit-ed to participate in the rides.

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JULY 8, 2009 / PAGE 7

BY

JUSTIN

MCANENY

STAFF WRITER

Bastille Day is next Tuesday (July 14) and although it’s not our Inde-pendence Day, if you need a reason to picnic, why not celebrate some-one else’s holiday? Especially one that — although the origins can’t be verifi ed, a few hundred years have passed and the connotations aren’t quite the same — is so associ-ated with the phrase, “let them eat cake.”

As we fought the British, we were supported by the French. They, like us, were not fans of the British Em-pire. Even before they openly sup-ported our revolution, they were supplying us with munitions. And fi ve years after our revolution end-ed, theirs began.

On July 14, 1788, after decades of class struggle — over taxation, ex-cessive government spending and a fear of a concentration of armed forces in the Parisian suburb of Ver-sailles, France, the French poor re-volted, taking to the streets of Paris and over taking the Bastille (a large jail and armory in Paris) and even-tually the government. The monar-chy was replaced; a parliament cre-ated.

And even though, in the past few years, there was a little hostility be-tween the French and U.S. citizens, or probably more accurately, gov-

ernments (remember when French fries became freedom fries?) things have settled back to normal. It’s just another holiday worth remember-ing and celebrating.

In the same way we cook burgers and hang out with friends, so do the French, except it’s more of a picnic. After all, it is the country known for wine, cheese and open-air mar-kets. Lucky for us here in Chester County, we have access to those things as well — especially in the summer.

To put together a picnic to celebrate revolution, the best thing to keep in mind is fresh ingredients. If you live in West Chester, remember the farmers’ market and if you don’t live in West Chester, use whatever local market is yours, much like the French.

According to Chris Happel, execu-tive chef for Wegmans in East Caln, French citizens put together their baskets in the open-air markets that are found in each town or in the dif-ferent neighborhoods of cities. He suggests putting together your bas-ket ahead of time so you can walk out the door and head straight to your picnic. The idea is light and fresh. “You never really see a grill in Paris,” Happel said. “The bread and cheese are very important.”

So, the basics to keep inmind are bread, cheese,olives and of course, wine.

To start your picnic basket, you’re going to want to purchase a fresh baguette. A true, French baguette, with its crispy outside and soft in-side, is only made with water, fl our, yeast and salt -- it’s French food law (yes, there are French food laws).

Next you’ll want to fi nd olives that you like. There are several different types of French olives you can pur-chase, but remember to buy ones with the pits, Happel recommends, so that “the fl avors will stay (in the olive).”

Happel suggests a Picholine olive: “It’s a nice little French olive that would go nice on a picnic,” he said.

For cheeses, again, it’s personal preference, whether creamy or not and depending on how strong you like your fl avors and if you prefer goat cheese to cow cheese.

Sigrid Kreyling, manager of the Old World Cheese Shop within the We-gmans in East Caln, suggests a de-lice d’Bourgogne. “It’s made in the Burgundy region,” she said, “and goes great with red wine.”

Ifyou prefer goat cheese, though, Kreyling recommends a Bucheron. It’s a fi rmer cheese and the fl avor grows stronger with age. “It’s some-thing that’s a little bit different,” Kreyling said.

To include a meat if you’d like, Hap-pel recommends leg of lamb. It’s something you can cook the day be-fore and eat cold out of a picnic bas-ket. To partner with the lamb, FOR BASTILLE DAY

RECIPES, SEE

PAGE 8 R

Bastille DayBastille DayBonjour mes amis.(Hello my friends, for those whodon’t speakFrench.)

again, it’s all

about the French basics:

a baguette, cheese and maybe some fresh to-

matoes.

As for wine, if you’d like, the best suggestion anyone offers is to drink what you like.

And of course, if you’d like dessert, there’s always the suggestion, or more rightly, declaration: “Let them eat cake.”

JULY 8, 2009 / PAGE 8

Tuna Nicoise Salad• 1/2 pound yellow baby potatoes, sliced into 1/4 -inch slices• 1 bottle (16.9 fl oz.) extra virgin olive oil• 3 sprigs fresh rosemary• 1 pound tuna steaks• Sea salt and black pepper• 1 package (8 oz.) cleaned and cut mixed beans• 1/2 cup tarragon vinaigrette, divided• 1 package (10 oz.) fresh caesar romaine• 4 radishes, trimmed and thinly sliced• 1/2 cup Barnier Pitted Nicoise-Style Olives (about 2 oz.)• 1/2 cup grape tomatoes, halved

Serves 4

Cook potato slices in salted water in medium saucepan on medium for about 10 min until tender. Drain; transfer to bowl and place in refrigerator to chill. Add olive oil and rosemary to medium saucepan on medium; heat to 170-degree simmer. Reduce heat to medium

low; simmer 5 min to combine flavors. Season tuna with salt and pepper. Add tuna to pan; return to 170-degree simmer. Poach on low 12-15 min. Remove from heat; let rest 5 min. Drain; chill tuna and other ingredients until ready to assemble. Fill large bowl with ice water; set aside. Microwave beans per package directions; transfer to bowl of ice water 2 min. Drain; trim any discolored tips. Toss potatoes with 2 tablespoons of dressing. To compose salad: Arrange romaine on four dinner plates. Break tuna into bite-size pieces; center on lettuce. Place small mounds of each vegetable around tuna. Sprinkle with sea salt and cracked black pepper to taste. Drizzle salads with remaining dressing. Chef Tip: Tuna can be prepared up to 24 hours ahead and kept covered and chilled.

Heirloom Tomato Salad withFrench Feta• 1/2 of a 5-ounce package organic baby arugula• 1 pound heirloom tomatoes, sliced thinly• 1/2 pound French feta cheese, sliced thinly• About 30 leaves fresh basil• 2 tbs extra-virgin olive oil• 2 tbs balsamic vinegar• Fleur de Sel to taste• Freshly cracked black pepper to taste

Serves 8

Arrange arugula on large platter; top with overlapping rows of alternating tomato, cheese and basil. Drizzle with olive oil and balsamic vinegar. Season to taste with Fleur de Sel and black pepper. Chef Tip(s): Choose a variety of colors and shapes of tomatoes for best presentation. Use a serrated knife for easier tomato slicing.

Jambon French Ham with Brie Sandwich• 1/4 loaf Baguette de Provence, halved horizontally• 1 tsp country-style Dijon mustard• 1 ounce brie, sliced thin• 1 1/2 oz. Jambon French Ham, thinly sliced

Serves 1

Spread dijon mustard on one slice of bread. Top with brie and ham. Cover with second slice of bread; slice.

Banana Walnut Crepes with D’Affinois Cheese• 1 package (8 oz.) cream cheese, brought to room temperature• 4 punce Fromager d’Affinois, brought to room temperature• 1/4 tsp cinnamon

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All recipes

courtesy of

Wegmans.

• 2 tsp sugar• 1/2 tsp vanilla extract• 1 tsp finely grated orange peel• 1 tbs unsalted butter• 5 medium bananas• 5 (1/2 pkg) crepes• 5 tbs caramel dessert sauce, warmed• 1/4 cup chopped walnuts, toasted

Serves 5

Make cheese filling: Combine softened cheeses with 1/4 tsp cinnamon, 2 tsp sugar, 1/2 tsp vanilla extract and orange peel in medium bowl; set aside. Heat 1 tbs butter in nonstick skillet on high. Slice 4 bananas; cook slices, stirring gently, 2-3 minutes, until softened. Set aside. Assemble crepes: Spread 1/4 cup cheese mixture over one crepe. Place about 1/3 cup bananas on the edge of crepe farthest away from you. Roll crepe (jelly roll-fashion) toward you. Top crepes with remaining banana slices. Drizzle with caramel sauce; sprinkle with walnuts.

124 West Gay StreetWest Chester, PA610-344-3934

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CHEF Q&A

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southern part of connecticut, so I guess that’s the south of something, right?

Q: So, how does a Connecticut guy start doing barbecue?A: I’ve lived in Paoli for 20 years. I want-ed to eat good ribs in this area and I couldn’t find anything, so I started ex-perimenting. I tried barbecuing, bak-ing, broiling and then I went to visit my sister in Charlotte, N.C. and I saw a smoker. I went to Lowe’s and bought an offset smoker and started using it in my backyard.

Q: I’m assuming it was a success?A: Well, let’s just say my house then be-came the spot for friends and neighbors to come. But the deal was, “you bring the booze, I do the food.” They all ate very well for 2 years. Well, they can still eat well, they just have to pay for it now.

Q: So, did you go from backyard to storefront? A: I actually did catering first. Someone had asked me to do an event 3 years ago and then I kept doing them and then I won an award for the best barbecue and the phone just kept ringing. I was a business analysist for a company here

and then I just had to talk to them and let them know I was leaving to do bar-becue. We opened this storefront on January 21, 2009.

Q: So, what are we going to try here (As he hands me a container of dry rubbed, moist cuts of meat.)?A: Well, this is one of our starters. It’s smoked bacon.

Q: Straight up bacon as an appetizer, huh? You don’t mess around. A: It’s barbecue; it;s a white-trash food. So, we do bacon for appetizers as well as cubes of chorizo sausage and ched-dar cheese.

Q: Ha, ha, okay, what part is the fat and what part is the meat?A: It doesn’t matter, my friend. It’s pig candy.

Q: Wow, I thought the white part was going to be fatty but it was just deli-cious tender meat. Mmmm…sweet, salty, smoky pig candy. What’s next?A: Here are some chicken legs rubbed with lemon, rosemary and brown sug-ar. (He places it on the table and goes to greet a new customer. As I’m there, I notice that

Jimmy greets every person that walks in, checks on the customers that are sitting down to eat to see how everything is and then thanks them for coming. All while tak-ing orders, doing an interview and watch-ing the kitchen.)

Q: All of these meats are really moist with so much flavor; well done! So, tell me, what is your favorite on the menu?A: The brisket, hands down. It’s mari-nated, rubbed and smoked for 15 hours over hickory and it’s a fattier end of meat, so it just comes out beautifully.

Q: As I’m sure you know, barbecue can be like religion or politics; there are so many opinions on what’s right and people are pretty passionate about what “real” barbecue is. What are your thoughts on that?A: Well, I understand that and try to ap-pease as many people as I can. I don’t sauce anything. I use dry rub, so that those that think “real” barbecue is dry can have it their way and if others want to add a sauce I have 3 for them to choose from: regular, hot and vinegar. That’s also why I want to talk to people when they are eating; barbecue can be

JULY 8, 2009 /PAGE 10

SOUTHERN, SOUL & BBQAn interview with Jimmy MogJimmy’s BarbecueWestgate Plaza309 Lancaster Avenue Malvern, Pa. 19355610.879.8805

Q: Did you grow up in the South?A: No, I grew up in Connecticut. The


a taste of comfort food in Chester County

BY

MARY

BIGHAM

WC DISH

PIG OUT

BBQ

JIMMY’S

BBQ

JIMMY’S

BBQ

PIG OUT

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HUNGRY FOR MORE? MORE AREA BARBEQUE

JULY 8, 2009 /PAGE 11

SOUTHERN, SOUL & BBQ

R

Top Sellers Pulled Pork:

pork shoulder with a dry rub, smoked for 12 hours over hickory

and pulled fresh

Brisket: marinated, rubbed and smoked for 15 hours over

hickoryRibs: dry rubbed and smoked

Top Sides Smoked Beans

CreamyMac and Cheese

Coleslaw

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FROM PAGE 10

very temperamental, so I rely on people’s feedback. If people get take out I want them to call me and tell me what they think cause I can’t be there with them.

Q: (He hands me a platter with brisket, pork, ribs and sides to try.) I see you add a slice of white bread; was that your addition?A: That’s my nod to Memphis, which is probably my biggest influence. They serve barbecue on plates with 1/2 lb meat, 1/2 rack 2 sides and a slice of bread on top. I liked how they did that, so I do it here.

Q: I can’t decide what is better, the pork or the brisket. It’s so good that I’ve got it all over the place; my hands are coated in seasoning from all the smoky meats I’ve tried. I guess this is all part of the experience, though, right?

A: (He laughs.) Well, we’ve got paper towels at each table, but you’ve gotta get a little messy to eat good food here. We put a sink in the dining room for people that love to really enjoy their food (He points to the wall where there is a full sink, soap and paper towels for those in the dining room. He’s thought of everything.).

Pig Out BBQ134 East Gay StreetWest Chester, Pa. 19380

484.887.8107pigoutwestchester.com

About 3 years ago, Anthony Scheir-er’s wife ordered a pork barbecue sandwich a la cole slaw. When the request to put the slaw on the sand-wich was questioned and the meat was nothing like she was used to in the South, she went home to tell her husband that they would be opening a barbecue restaurant.

Now, Anthony and his wife are the owners of 2 store locations, the first in Glen Mills (reaching it’s third year in business) and the newly opened West Chester store.

Top Sellers

BBQ Pulled Pork, North Carolina, Pork BBQ, Baby Back Ribs

Top Sides

Coleslaw, Baked Beans, Mac and Cheese

Specialties

Dub C Diner - Twice baked potato topped with pulled pork or chicken

$4.25Redneck Cheese Steak – Brisket, BBQ sauce, fried onions $8.99

Everything is smoked off-site but prepared in-house. Curbside service is available. Hand-dipped ice cream for $1. Chicken wings are baked not fried. “Veggie Q” available for vege-tarians.

Slogan: “Get lunch in less than 5 minutes for less then $10.”

Mabel’s Barbecue607 East Market StreetWest Chester, Pa. 19380

610.701.0288Owner Mabel Spann, with the help and inspiration of her husband Bud-dy, has run this favorite West Ches-

ter joint for the past five years. Every-thing is cooked on the premises and the meat is smoked with hickory wood chips. Recipes are passed down from Mabel’s grandmother and the secret ingredients will re-main that way.

According to wcdish.com, the col-lard greens are so good a customer flew 2 large orders of greens from PHL to San Francisco as a request of an aunt who had tasted them one time. Sweet potato pie is also a regu-lar request for out of towners and they mac and cheese is so popular it was the inspiration to open the res-taurant at the request of friends and family.Top SellersPulled Pork Sandwich, Ribs, Fried Chicken, Jumbo ShrimpTop SidesCollard Greens, Cole Slaw, Mac and CheeseSlogan: “Southern food is not fast food.”

Mo’s RhythmKitchen154 West Gay StreetWest Chester, Pa. 19380610-429-1700Kevin Hogue was 14 years old when his mom told him they’d be going

out for Thanksgiving dinner, to which he responded “No we aren’t...I’ll make it.” And with that, they went to the store and he pulled off his first real meal. He grew up in di-verse surroundings and discovered new tastes at friends’ houses where their mothers cooked with rice and beans and lots of soul food. After working in kitchens and traveling to Jamaica (where he fell in love with jerk seasoning), he has learned a lot about food, different cultures and at 33 years old he is the owner of Mo’s Rhythm Kitchen in West Chester.With the help of manager Rob Walsh and his mother, he developed the concept of Mo’s Rhythm Kitchen to mix soul food, Southern cooking and Ja-maican influence under the umbrella of “Comfort Food” and it has been well received.“There is nothing like what we do around here. There is a lot of love that has been put into this place and we put out food that is made with love. It’s a simple menu, but simply good.” Top SellersSouthern Fried Chicken, Slow

Cooked Ribs, Any of the Jamaican Jerk seasoned itemsTop SidesMac and Cheese, Lemon glazed sweet potatoes, Collard GreensSpecialtiesCatfish sandwich: coated in corn-meal and deep fried, served on a long roll with chipotle mayo

Desserts

Various options, including sweet po-tato pie

Coming Soon

BYOB, more outdoor dining, shrimp, scallops and other seafood.

PIG

OUT

BBQ


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JUNE 10, 2009 /PAGE 13JULY 8, 2009 /PAGE 12

BY

LAUREN

MCCORMACK

SPECIAL

TO CC

On the RadioDespite the weekly feature that

highlights an SPCA animal, JT Mor-

gan insists his radio program on

WCHE “is not a morning zoo type.”

“There’s not a whole cast of charac-

ters. It’s not as wacky or zany. It’s

less TMZ-ish,” Morgan said.

Morgan and his show – the JT Mor-

gan Show – are among the changing

face of radio in Chester County. Af-

ter WCOJ was sold and became a

Catholic station, many local radio

stations are stepping in to fill its

void in unconventional ways.

“The state of Chester County radio is

strong now,” Morgan said. “I think

that there’s one thing an iPod is not

going to be able to do and that’s give

you local news, local talk, because

there is something special about a

radio host talking about a place

that’s down the street from you.

There is something special about

getting your local news and local

traffic.”

WCHE, available at 1520 AM, is try-

ing to find a balance between serv-

ing the needs of older audiences

while still drawing in a younger,

hipper crowd, said WCHE general

manager Bill Mason.

“The goal is to bring local news in-

formation and enter to the listeners

in Chester County,” Mason said.

Morgan said he finds it tricky to ap-

peal to all audiences while still

maintaining an element of enter-

tainment that people are accus-

tomed to in the mornings. His show

airs from 7 to 10 a.m.

“It’s tough because I really have to

try and walk that fine line of getting

younger listeners and keeping the

older ones. It’s different because a

lot of young people don’t listen to

talk radio,” Morgan said. “I have to

talk about a lot of hipper things

while not trying to alienate older au-

diences that do listen to AM radio. I

can’t have a heavy morning show.”

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Instead, Morgan cuts out the “fluff,” and instead gives audiences “a hodge podge in the morning.”

The result is some national and in-ternational news mixed with an oc-casional humorous analysis of a YouTube clip or offbeat news.

“We pride ourselves on being the place to go for local news, local talk,” Morgan said. “And frankly, we don’t care what they’re doing in Philly.”

Other than Morgan’s show, WCHE has a variety of programming. The station was overhauled in March and has 20 programs that target dif-ferent niche audiences: There’s a music show, which features all local up-and-coming musicians, a wom-en’s show, Pulse, and in the fall, it will provide play-by-play coverage of high school sports.

“We offer a diversity of program that otherwise folks in Chester County can’t get anywhere else,” Mason said.

Recently launched station Brandy-wineradio.com is trying to fill the void of local radio by going online only, said president Lloyd Roach.

Roach, who has been in the business for more than 40 years, said the fu-ture of radio is digital.

“Radio is like broadsheet newspa-pers. It’s really in trouble,” Roach said. “Ever since the invasion of all of these digital alternatives, radio has completely turned upside down. I anticipate there won’t be a lot of radio in Chester County or any-where. It’s going to digital, the true Internet system and wireless devices like BlackBerrys and iPhones.”

Brandywineradio.com launched last June and serves Chester, Delaware and New Castle Counties.

Roach’s station has taken an all-lo-cal approach, covering everything from play-by-play basketball and football to high school orchestra concerts to the Radnor Hunt Races.

O CONTINUED FROM PAGE 12. . . .

JULY 8, 2009 /PAGE 13

Most recently, Brandywine-radio.com covered a home-coming celebration for Iraq soldiers that brought more than 5,000 people to a park in Media.

“Our primary focus is it’s got to be local,” Roach said. “If some-body wants to talk about something in those three counties and it’s local, we want to do.”

When Brandywineradio.com isn’t covering local events, it features area news and music; it features adult contemporary during the day and light classical at night.

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BUY FRESH BUY LOCALLocal Food Lovers Celebrate!The Chester County Agricultural Development Council has released its

redesigned 2009 Local Food Guide to help you get a full dose of Buy Fresh,

Buy Local goodness.

Chester County residents increasingly want to learn where to find,

healthy, locally-grown food. The purpose of the feed-ability guide is to

introduce residents to some of the farms, farmers, county agencies and

restaurants committed to strengthening Chester County’s food system.

Have an in-hand map to find farm stands, farm stores, Community Sup-

ported Agriculture (CSA) operations, farmers’ markets, specialty produc-

ers, and retail outlets.

Purchasing local products provides consumers with delicious healthy

food options, while supporting the agricultural industry. This support

helps keep farmers farming and the land in agricultural production.

Download a copy of the guide at

h t t p : / / d s f . c h e s c o . o r g / a g d e v / c w p / v i e w .asp?a=3&q=636821

The guide was developed through partnerships with FoodRoutes Net-

work, the national nonprofit organization that started the Buy Fresh Buy

Local (BFBL) campaign and BFBL chapters, and the Chester County BFBL

chapter.

JULY 8, 2009 /PAGE 14

CC Happy Hour & Feedability Guide

Launch PartyCelebrate the launch of Buy Fresh Buy Local’s 2009 local food guide

with fellow CC Cuisine and Nightlife readers

Thursday, July 9th 7:30-9:30PMNetworking, socializing, prizes, drink specails, free food & more

Beer Hall at Victory Brewing Company, 420 Acorn Lane, Downingtown PA

please rsvp to [email protected]

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highest quality Dirty Martini in the world! - www.dirteejuice.com), to name a few, and we were up and run-ning. My inspiration came by way of Tom Cruise’s Cocktail and Pittsburgh Pennsylvania, with a few pit stops bartending weddings, country clubs, and Sports Bars. I also have a passion for real estate and many entrepre-neurial business ventures.

I’ve noticed through my bartending experience that attitudes of these women differ radically throughout the region. For instance, Pittsburgh cougars prefer men/boys between the ages of 21 and 25 with a passion for Iron City Beer, Primanti Brothers sandwiches at 2 am, and taking the South Side Monongahela Incline up Mount Washington until their stu-dent flex card runs dry. West Chester cougars on the other hand offer con-

JULY 8, 2009 /PAGE 15BAR TENDER


xxxxxx

BY

BENJAMIN

J. GOLDBERG

SPECIAL TO CC

Three blondes, two brunettes, and a red-head strut into the bar…not the start of a stereotypical blonde joke but more like the scene at Kooma or any of West Chester’s other high end restaurants on any given night. I think everyone has taken notice to the recent trend of the older woman “cou-gars”/ younger man theme and it’s spread-ing like wild fire.

I’ve been bartending at Kooma since the in-ception of our liquor license in September of 2005. It’s no mystery that obtaining a li-quor license in West Chester borough is not cheap and takes time, patience, and more patience. For months we met with lawyers and officials to get permission to serve alcohol and finally the day came. I helped create our signature martini list, French Whore, Stoli Razzle, and the Dirtee Dirtee – (a dirty martini made with a pre-mium blend of olive juice, olive oil, and ol-ive brine that I concocted to serve up the

COUGARS- NOT JUST FOUND IN ZOOSversation, their credit card for rounds of drink special shots, and sarcastic undertones to accompany their ma-ture, scorn humor. I think we have all at one time or another seen these couples together and thought, “Is that mother and son or boyfriend and girlfriend?” Well now we know it’s neither…go and get it West Ches-ter Cougar Girl! Good for you….you’re living your life and enjoying it to the fullest and making some 22 year old, 4th year senior (by year, not by credit), fanta-sies come true.

Thanks for reading this article. It was written to amuse and was just for fun so please to take my novice words too se-riously.

Come and eat at the best sushi res-taurant in the area with the friendli-est service to boot. At Kooma the employees work side by side with each other as if we’re family and we try our best to treat our customers the same. Oh and if you’re a cougar hunting or cougar prey I hope you do say hi when you come by to eat and drink.

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Stepping onto the property at North-brook Canoe Co., one immediately gets the feeling of stepping back in time.

From the classic trains and rail cars to the buildings themselves, everything has a rustic, almost Old West feel -- all weathered structures and signs for an-thracite coal.

Its owner, Zeke Hubbard, also has that rustic, weathered vibe, with his tanned skin and faded hanky around his neck. Standing in the wood paneled offi ce at Northbrook, surrounded by black and white photos and turn of the century kitsch, Hubbard’s relaxed manner and easy going smile only adds to the sen-sation that this is a different time and a different place.

“We slow you down when you come here,” Hubbard said.

Now in its 32nd year, Northbrook got its start on March 11, 1977, when Hub-bard set his fi rst two canoes in the wa-ter. And according to Hubbard it hasn’t slowed down much since then. In fact, the recent economic turmoil hasn’t af-fected them at all, Hubbard said the business hasn’t been in the red since back to back droughts in 2001-02 near-ly put him out of business.

“In 02, we shut down in September. This place closed its doors,” he said.

BY

WM.

SHAWN

WEIGEL

SPECIAL TO CC

After fi nding an investor that believed in Northbrook’s potential, and giving the company an operational once-over, Northbrook managed to come back strong and stay afl oat, Hubbard said.

“We have about 20, 22 people [work-ing] each season, down from 29 to 30,” Hubbard said.

So far this season, Hubbard said, the creek is holding its own despite being two inches below usual levels at one point during the spring.

“The rain’s been good, we just didn’t have as much snow last year as we’d like to see,” he said.

While there are a few good spots for rapids, Hubbard is quick to point out that it is much more a mellow trip than an adventurous one -- perfect for beginners, he added. “It’s laid back, this is a Class 1 water-way, so it’s more about sitting back and enjoying nature,” he said.

Every guest is given a rundown of wa-terway safety and legal concerns, as well as how to maneuver a canoe. And

since practically everyone who visits Northbrook is an amateur, Hubbard said that the staff knows how to deal with novices.

“That’s pretty much all we get here -- novices,” he said.

Visitors can take a tube or kayak ride as well as the standard canoe ride, with trips that last between one and six hours. You even get a picnic lunch back at Northbrook, and maybe a little sing-along, if things go the right way this season.

“We have several people that play ban-jos and guitars and harmonicas here,” Hubbard said. “We’re gonna try and tie it into some spare ribs and chicken.”

Hubbard said that the standard visitor at Northbrook is between their mid-20s through to the 60s, with lot of kay-akers in older set. And even though it’s packaged as a leisurely trip, there can be somewhat of a workout involved

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TAKE A TRIP DOWNSTREAMTAKE A TRIP DOWNSTREAM

JULY 8, 2009 /PAGE 16

according to Hubbard.

“It’ll tone your body up, there’s a lot of upper chest action with paddling,” he said. And leave the cell phones and lap tops elsewhere, he said: the Brandywine is no place to be blogging.

“You’d be surprised what people bring, and what they leave behind,” Hubbard said, pointing to a chain strung with muddy cell phones and broken sun-glasses that hangs over the counter.

The bottom line, Hubbard said, is get-ting people to relax and slow down, step out of the hustle and bustle and spend some time in nature.

“It’s perfect for families and people who really feel like they need to get away from it all,” he said. “It’s a great time.”

For information on pricing and reser-vations, visit www.northbrookcanoe.com or call 610-793-2279.

Back In Time With Northbrook Canoe

xxxxxxxxxxxxxxxxxxxxxxxxxxxxHOW TO FAKE IT FOR

YOUR HUSBANDLEMONY

AND

BETTERER

I don’t claim to be a great chef,and I am definitely not much of a baker.

BY

JAMIE

ROGERSWC DISH

Even as a kid, I didn’t have the patience

to see a dessert recipe through to the

end. When I would babysit the neigh-

borhood kids, we would play “No-Reci-

pe” and make cookies without the in-

structions. Looking back on it, we

should have called it “Trip to the ER,”

considering the odd combination of

eggs, peanut butter, confectioners sug-

ar, raisins and assorted cereals that

wound up in the final product.

When it comes to desserts and Jamie--

the simpler the better. And, the more

ingredients I actually have hanging

around, even betterer.

Lemon Ice is a big hit for summer BBQs

because it is tart, sweet and cool. My

grampy, who is allergic to gluten, loves

this one. It also gives you a reason to

JULY 8, 2009 /PAGE 17

3 1/2 cups water

1 1/4 cups sugar

3/4 cup fresh lemon juice

1 to 2 Tablespoons lemon zest, as preferred.

Boil water in a medium saucepan, stir in sugar until dissolved, add lemon

juice and zest. Take a quick taste here to make sure the tart vs. sweet balance

is to your liking. Place the saucepan with ingredients, right into the freezer.

Remove from freezer once frozen. Using a fork, scrape the ice until fluffy.

Refreeze until ready to serve.

Serve in chilled martini glasses and garnish with mint leaves.

Hints: Try this with half lime juice, half lemon juice.

LEMON

ICE

use up all those lemons you get in one

trip to Produce Junction and a good use

of those martini glasses that are collect-

ing dust on your shelf.

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Not all art hangs in galleries. Have you ever stopped to look at the food packaging? What about the label on a beer you may hold? Or murals painted on walls in restaurants, bars and other establishments. Those pieces were designed by an artist, whether for mass production or a limited run – it’s art that often goes unnoticed.

Obviously, you don’t have to go far to notice any of these pieces -- look around your house or in your refrig-erator. Or the next time you visit an Iron Hill Brewery and Restaurant, in West Chester, Phoenixville, Lan-caster, North Wales, or the soon-to-open Maple Shade, N.J., location, you’ll see the work of artists and East Brandywine resident Jeff Schaller. For each mural, Schaller said that the idea is to localize -- like at the Phoenixville location he in-corporated the borough’s reputation as a steel town.

BY

JUSTIN

MCANENY

STAFF WRITER

Schaller has done work for Iron Hill for the last five years doing murals in their various locations as well as designing labels for the bottled re-serves selection of beers. The most recent is for Iron Hill’s Honey Do Wit, what Iron Hill and Schaller de-scribe as a beer to celebrate Father’s Day.

The idea for the Honey Do Wit label and name, Schaller said, came to him one morning while he was jog-ging. He said he was thinking about Father’s Day and what comes with being a father and a husband and he got stuck on the infamous “honey do” lists idea (the beer is brewed with honey) and hence the “Honey Do Wit” name and label were creat-ed for Iron Hill.

“Iron Hill,” Schaller said, “feels it’s important to have art in their com-pany.” He also pointed out that a lot of companies have recently chosen to incorporate art into their prod-ucts, like Absolut brand vodka and the car manufacturer Scion.

But Schaller’s career, like those of most successful artists, didn’t hap-

pen overnight. It’s something he had to work toward, but something he knew that he wanted to do for a living his entire life. “(Art) was one of the only good things I could do,” Schaller joked. So, it’s what he set his sights on.

Originally from Connecticut, Schaller graduated from Arcadia University and spent time in the corporate world before settling down outside of Downingtown with his wife around five years ago. Soon after moving to the area, “I kind of took the big leap of faith out of the corporate world,” he said.

By doing this, he’s created his dream job, the one he’s been working to-ward his entire life. “I’m my own boss and I’m excited to come to work in the morning,” Schaller said. He also added that his commute isn’t bad. His studio, Pinkcow Studio, lo-cated behind his home is a very short walk away. And it’s much more comfortable than a sterile of-fice building. Work that he has com-pleted decorates the walls. Work he is creating covers the floors. His stu-dio also doubles as a gallery when he does shows.

And he’s always working, whether it’s for something local or for galler-ies in Europe, Schaller stays busy creating paintings, silk-screened

prints, commissions or what he calls random acts of art.

Currently, he’s preparing for a show in Geneva, Switzerland, that runs from August through October. It’s a show he does there every other year. Schaller said that over the years he’s become more popular in Europe than in the United States, joking that he’s like David Hasselhoff (whose popularity in Germany out-weighs his popularity in the United States), but in Switzerland.

Schaller’s quick to admit that his art career didn’t happen overnight. It took and still takes drive and deter-mination, but creating art is what he loves to do. Creating a career in art, Schaller said, is like a snowball, the more you push it, the bigger it gets. For aspiring artists, he said you have to just get your stuff out there and as you grow, so will your reputation and also your career and income. Schaller points out a quotation he has hanging on a wall in his studio: “fall in love with your muse and fol-low her,” it reads. Schaller’s advice: “let it grow ... “put yourself out there and just do it.”

JULY 8, 2009 /PAGE 18

xxxxxxxxxxxxSometimes there is art thatjust goes unnoticed.Sometimes there is art that just goes unnoticed.

0549273

Twice a month we will be featuring Jimmy’s BBQ of

Frazer with some great local blues bands and our well

known draft and bottled beer selection. Please check

www.ronsoriginal.com for dates

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Can I just say that I love my job as a beer writer? To get into the right mindset for writing this article about my top-10 Summer BBQ beers, I am drinking a tall, sweet, refreshing Weissbier while I tap away on my laptop. How many other professions can you get away with doing that and chalk it up to “product research!?” Heck, it even makes the writing fl ow a little better, though my editor may beg to differ.

Anyway, instead of doing a straight top-10 beer list commemorating the day a bunch of long-dead guys got together and decided to inform the King of England that they didn’t want anymore of his taxation without representation, I decided to split it up into 2 different top-5 categories for overall summer BBQs. In addition to writing about the best beers for drinking, I will also count down the best beers for cooking all of the goodies at your BBQ.

Let the countdown commence.

Top-5 Cooking Beers For your Summer BBQ

5. Doppelbock: This strong, dark and malty German lager is a versatile beer. Although it is traditionally brewed in the winter, it works yearround for drinking and cooking. Use it as a marinade for chicken or pork, although the strong malt character will add loads of fl avor to just about any meat. Example: Troegs Troegenator

4. Belgian Triple Ale: If you are the kind of person who likes to branch out beyond burgers and dogs at your BBQ, this is the perfect beer for you. It is a great compli-ment to shellfi sh dishes, like mussels and oysters. Example: Duvel

3. Rauch Bier: This is THE meat beer. As a smoke beer (rauch means smoke in German), most people have probably never really heard of this style of beer. It literally tastes like someone mixed meat and beer,

TOP 10SUMMER BBQ BEERS

WC DISHTOP PICKS

JULY 8, 2009 /PAGE 20

BY

JON LONG

WC DISH

BEER WRITER

or BBQ sauce and beer. It’s a style that is beginning to grow in the United States, but it is an acquired taste. I know plenty of beer geeks who can’t stand this beer, but then again, I know some who go nuts over it! Not hard to fi gure out what it is good for at a BBQ…marinating steak, chicken, brats, ribs, etc. Example: Aecht Schlenkerla Marzen

2. India Pale Ale: This is one of my favorite beers to cook with! This style packs so many fl avors that it can take over and completely change a recipe, so make sure to use it wisely. The pronounced hop char-acter of this beer can add a sweet, citrusy/fl oral burst to brats, chicken or a variety of other dishes. It is versatile as well and can be used for mussels and seafood. Example: Dogfi sh 60 Minute IPA

1. Imperial Stout: I’m not talking about the stout that you see on tap at your favorite Irish Pub; rather, I am talking about the heavy hitter imperial stout, characterized by a mocha colored head, high alcohol and strong roasted fl avor. The reason I have this beer as the number-1 cooking beer is its versatility. I know I mentioned versatility with some other beers, but this one tops them all. It is incredible as a marinade for meats, but can also be used in dessert recipes. Example: Victory Storm King Stout

Top-5 Drinking Beers at your Summer BBQ

5. Helles Lager: Ahhh, my old friend the Helles Lager or Light Lager (not that kind of light!), meaning color, or Gold lager versus Dunkel lager, which is dark. This is the beer of beers in the land of beers, Germany. It is an incredibly versatile beer that is good for all occasions, provides ease of drinking yet is full-bodied and fl avorful. Example: Augustinerbrau Helles

4. Red Ale: This one I recently discovered, or more accurately, rediscovered. I’ve had plenty of red ales in my time, but not long ago I

sat around at a beerfest drinking a great one and realized that I had been overlooking this style. Good red ales will be full of fl avor but at the same time smooth and drinkable. It has a touch of body, but it’s not too heavy to drink on a hot day. Example: Stone Levitation Ale

3. Pale Ale: Nothing beats good pale ale with a steak or burger. It’s not too heavy but usually contains a nice hop bite. A pale ale is a winner at any BBQ. Example: Yards Philadelphia Pale Ale

2. Pilsner: This style came in a close 2nd because it is one of my favorite summertime beers. It is especially great after a round of golf. The light body and crisp hop bite of a good pilsner is like summer in a glass. Example: Victory Prima Pils

1. Hefe-Weizen: I grew up, in beer terms, with this beer as my summer beer. Having spent time in Germany and Austria where it is the traditional summer beer, I can tell you there is nothing like sipping a weizen while sitting along a river looking out over barouche churches and medieval castles at the alps…er, wait, you’re probably sitting somewhere in Chester County reading this…um, okay. There is nothing like sitting by the Brandywine Creek (feel free to insert Marsh Creek, Schuylkill River, etc as appropriate) and looking out over the rolling hills of Chester County while sipping a weizen. With its bright gold color, full body and sweet fl avor it will satisfy the thirstiest of friends at your next BBQ. Example: Franzis-kaner Hefe-weizen

There you have it. Whether you are cooking or drinking (or both) at your next BBQ, remember to have a good selection of beers for all to enjoy. After all, one of the mottos of our founding fathers was E Pluribus Unum, out of many, one…great BBQ, that is.

Prost! Jon

150 West Gay Street West Chester, PA 610-431-7074

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xx Brian Christinzio from

BC Camplight’s

upcoming Weather-

vane Music Project

Series Session.

JUNE 24, 2009 / PAGE 21

BY

BRIAN

MCTEAR OWNER OF

MINER STREET/

CYCLESOUND

RECORDINGS

THE WEATHERVANE

PROJECT

MAY 1JULY 8, 2009 /PAGE 21

sions were shot by the incomparable

Andrew David Watson, who set the

bar exceedingly high for future

Weathervane camera crews, and

were edited by the eternally patient

Bryan Baker. The songs and videos

were released in the beginning of

June on the Weathervane Music

Web site, where they continue to

bring in a great deal of traffic.

The second set of recordings (BC

Camplight and Danielson) just hap-

pened in June. These were shot re-

spectively by Bernardo Morillo, a

Philadelphia documentary filmmak-

er, and Tom Quinn, the director and

producer of an excellent new film

called “New Year Parade.” Both did

an excellent job, and the work is cur-

rently in the care of the editor. We

haven’t set a date yet for the releases,

but we hope they start to come out

before the end of the Summer.

There’s one more Project Series Ses-

sion to produce this year, though I

will keep that a surprise for when

the time comes.

The Project Series has been an in-

credible amount of work, on top of

the usual studio load at Miner Street,

but we have nonetheless achieved

our goal: We can say for certain that

Weathervane “IS” not that it “will

be,” and with that established it’s

time to get back to the work of secur-

ing a future for this organization.

Lot’s to do!

Weathervane Music is the small

non-profit music organization I’ve

been working tirelessly to get off the

ground since last September. My

partner, Bill Robertson, is a fundrais-

er for a private school in Virginia. He

and I actually went to high school

together in the late 80’s and early

90’s at the Hill School in Pottstown.

We’ve actually been talking about

the idea for Weathervane since

about 2003, though the convergence

of events made it start to happen for

real in 2008.

We started by writing a business

plan, a process that took all my free

time last Fall. Ironically, much of the

plan revolved around a budget that

simply didn’t exist. So in reality it

was a great exercise at best. We real-

ized that despite the fact that we had

absolutely no money, we needed to

have something to show for our-

selves, something that said “this IS,”

not “this WILL BE.”

Hence we began the Project Series

2009, a scaled back version of what

we hope to make the core of

Weathervane’s efforts for years to

come. The Project Series was to in-

clude five great independent musi-

cal groups. We’d set up studio time

for each at Miner Street Recordings,

my studio in Philadelphia, in which

we’d produce a single song, along

with a high-definition video docu-

mentary of the session. This would

simultaneously give an artist a valu-

able studio experience and a state of

the art recording that they are free to

use and promote however makes the

best sense for their purposes, while

at the same time, spotlighting the

artist and his or her vision. In addi-

tion, the videos serve as an educa-

tional piece for people interested in

the recording process. This is an im-

portant part of our Mission as a non-

profit.

Our first two recording sessions took

place in April. They were with the

bands East Hundred and Sunset.

Each band spent two days in the stu-

dio with the production team, and

essentially cranked out brilliant re-

cordings in record speed. The ses-

Daniel Smith

and Megan Slaboda

from Danielson’s

Weathervane Music

Project Series Session.

-- Brian McTear is a musician, producer and engineer, the owner of Miner Street Recordings in Philadelphia, and founder of Weathervane Music Organization. Information, including pictures of the Weathervane Project Series sessions, can be found at http://weathervanemusic.org. For more information on Miner Street Recordings, http://myspace.com/minerstreetrecordings.

IN THE STUDIO

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WHERE TWO SINGLES MEET AND REVIEW the food & each other.

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JULY 8, 2009 /PAGE 22

HE SAID SHE SAID

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/

THE GUY:

THE GIRL:

BY:

MARY

BIGHAMWC DISH

x x x x x x x x x x x x x x x xx x x x x x x x x x x x x x x x xx x x x x

THERAMS HEAD

BAR AND GRILL(formally Baxter’s)

40 E Market St, West Chester

(484) 631-0241

THE PLACE:

CALLING ALL SINGLES!

If you would like to take part in HE SAID, SHE SAID,

please email your name, age, job title and hobbies

along with a picture to [email protected]. When

we have a match for you, we will let you know.

CONTINUED ON PG 25 R

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FIRST IMPRESSIONS?

• NATE: She was more attractive than I expected. When I talked to her on the phone she seemed a little aloof, so I wasn’t sure.

• BECKY: He was a nice looking guy. I didn’t have any expectations because you can never tell what people look like over the phone.

• NATE: She had on black shorts and a long-sleeved shirt and she had blond hair and blue eyes and she looked really good. I was pleasantly surprised.

• BECKY: He was casually dressed and he had a dressy, preppy, casual look. A collared shirt and khakis. He was nice, cute and he had a really good sense of humor.

THE DATE:

• NATE: I was shocked that the place wasn’t Baxter’s anymore. It turned around so quickly and now it’s The Ram’s Head. I was completely expecting it to be Baxter’s, but then it wasn’t.

• BECKY: I think he expected The Ram’s Head to be a different place that was next to Baxter’s or something. I wasn’t sure he believed me that that’s where we were meeting.

• NATE: She seemed a little unsure on the phone and then she got lost; I think she went to the wrong address.

BECK

YAGE: 32

JOB: Catering Supervisor

HOBBIES: Running, soccer, canoeing, cooking, beaching, road

biking, rugby

AGE: N/A

JOB: Service Industry

HOBBIES: Theater, running, shopping, vintage jewelry, antiquing

NATE

So, I had a Corona while I waited.

• BECKY: I got there after he did but when I walked in the hostess took me to a table. She asked if we wanted to sit at the table or at a lower table and I opted for the table that was by the window. I didn’t want to feel like I was in a fish bowl.

THE CONVERSATION:

• NATE: We started off talking about the food and drinks and the situation of being on the date. Overall the conversation was really good. We talked about our backgrounds and I let her know that I was Agnostic and she’s Catholic. We both grew up in Delaware County and we had a connection so it went really well.

• BECKY: We talked a little about his family and school and where we were from. We talked about traveling and he let me know he lived in Malibu for awhile. He’s traveled a lot more then me. I don’t know how our religions came up, it’s not usually something you talk about on a first date but we both had a good giggle about it.

• NATE: She told me she didn’t have a sense of humor, but she does. She’s funny in her own way. She’s a little out of the box; I liked it.

• BECKY: I kiddingly told him that I had a terrible sense of humor and he tried to convince me I did so then I

winked at him. It’s really important to have a sense of humor. You could be Mr. Wonderful but if you dont’ have a sense of humor it’s a no-go. That’s huge with me.

THE RESTAURANT:

• NATE: The food was very good. The concept of the restaurant is to have something relatively inexpen-sive, delicious and unique to West Chester. It’s a Gastropub and it has a really nice vibe going.

• BECKY: I really liked it. I liked all the food. Some of the items are really unique but they also have some traditional things for people that don’t want to take a walk on the wild side.

• NATE: It was a really nice atmosphere. We sat in a booth by the window so we had a nice view of Walnut Street and Market Street.

• BECKY: I love the big windows and how open it is, especially at night.

It has a nice atmosphere and I liked that there was candles on the table.

THE SERVICE:

• NATE: The service was great. I walked in by myself, but the hostess was very helpful and I told her I was waiting for someone. They were very attentive.

• BECKY: The service was excellent. Kate was our server and she was really sweet and knowledgeable and she was very proud of the menu. She was really pleasant and accommodating.

DRINKS AND APPETIZERS:

• NATE: When she arrived we both ordered martinis. I had a dirty martini with Sapphire Gin and she had an Absolute Vodka dirty martini.

• BECKY: We both had martini’s, I ordered mine slightly dirty but he wanted his a little more dirty. We talked about it on the phone before

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0549678

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July 8: Blue Roots - Free Concert at AnsonNixon Park

July 10: Kennett Flash Presents Rory Block

July 10: First Friday Art Stroll Arts community open house in downtownKennett Square from 6 to 9 p.m.

July 11: Kennett Flash Presents JohnnyDefrancesco

July 15: "Because You're Worth It!"Women's FairTicket's are $5 and will go to a local chari-ty. Contact 610-444-2878 for more infor-mation.

July 15: The Back Alley Theater presentsOutsourcedShowtime 7:30 PM. Admission $5.00

July 15:Red Alert Band - Free Concert atAnson Nixon ParkRhythm & Blues Dance Party - Anson B.Nixon Summer Concert Series - 7 PM to 9 PM

July 17: Kennett Flash Presents Butch Zito& Morning Sky, Brown Penny, LindaBunting

July 18:Kennett Flash Presents Dan May withDarryl Keith w/E.B. Hawkins & Steve Smith

July 19: The Back Alley Theater presentsOutsourcedShowtime 2:00 PM. Admission $5.00

July 22: Latin Salsa Jazz Ensemble fromWest Chester UniversityFree Concert at Anson Nixon Park

July 24: Kennett Flash Presents Blue Rootswith Mark Unruh

July 25: Kennett Flash Presents GrahamParker with TBA

July 29: Craig Bickhardt - Free Concert atAnson Nixon ParkAmerican Singer/Songwriter - Anson B. NixonSummer Concert Series - 7 PM to 9 PM

July 31: Kennett Flash Presents Dan Orlan-do with The Nerve

EVERY FRIDAYOutdoor Farmers Market

Locally grown fruits and vegetables,flowers, plants, European breads,Amish baked goods, fresh meats andbarbecued chicken. Farmers Markethours: 2-6 pm.

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July 10thJuly 10th6 pm - 9 pm6 pm - 9 pm

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INEBRIATED BY ART


xxxx

JULY 8, 2009 / PAGE 24

xxxxxx

BY

JAMES

LEE

BURK

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xxxxxx

ANATOMY

OF AN ART SHOW

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I sit here sipping more

of my beverage, prob-

ably alcoholic, to help

sooth my savage heart.

I throw maybe four to

five shows a year and

many things differ

from show to show,

many remain the same.

So I sit here waiting for my first fan, will it be a new appreciator of all artistic endeavors coming to see my art for the very first time or could it be one of the myriad of fans that flock to my shows to see free art or was it booze? Sometimes the best way to help someone appreciate something is to loosen them up with a little liquid refreshment.

Art is one of those little things in life that is often taken for granted although sometimes able to transport someone out of their own mindless tedium into another dimension or reality.

A piece of art can convey meanings that the artist didn’t even intend -- influencing how people react and feel.

Hello, here’s my first fan now. She walks into the room looking around slightly apprehen-sive, then she sees all the paintings on the wall and her she relaxes as she approaches a painting, stopping, she looks at it intrigued by the texture and color.

I look at her, enjoying the smile of apprecia-tion growing on her face. Should I go talk to her I think. You see, here’s the dilemma: I’m an artist, not a salesman, better suited to painting alone with my thoughts late at night, then I am at being a charming sales-

man, dedicated to getting that beautiful painting off my wall and on yours, for a price of course. So I sit there and decide I will wait for her to approach me, more people enter and I start to relax! A few of my friends ar-rive and I relax some more.

The purpose of an art show is two fold. It al-lows the artist who spends weeks and months painting, painting and painting with little or no outside input, long hours of ques-tioning ones own artistic endeavors. To have an unbiased viewing of his paintings now no longer just the intellectual property of the artist, but something to critique and review by the common man to the over educated art snobs either to his benefit or detriment.

Finally all that’s left is to appreciate or deride and of course, to earn a living in order to cre-ate more art. The wait is the hardest part. No one that goes to an art show is buying some-thing they need to have, so you’re working on their desires. Do they appreciate your work enough to buy it? As always, whether it’s minutes or hours or days, the waiting be-gins. An excited couple approaches and re-quests to talk to the artist. After some intro-ductions and small talk they point to the painting that their interested in and finalize the pricing and delivery of said item.A small burden lifted off my soul once again

-- I have managed to buck the odds, and have sold one of my many dreams for a price.

Success of any show is really in the apprecia-tion by the fans of the months of hard work that went into producing the show. The ic-ing on the cake is sales of art work that al-lows the artist to continue their quest of cre-ation.

It’s important to remember that art shows are there to enjoy the new arts produced and a celebration of creativity for its own sake. The buying and selling of art is its own sepa-rate thing.

So with the burden of whether I am one of those starving artists often compared in their numbers to the people starving in Ethiopia or one of those elite mysterious artists who actually sells art is over. Or is it? I look down at my belly protruding slightly over my belt line. Starving? I think not. Pinching my bel-ly, damn, I can pinch an inch. Hungry? You better believe it. The one common denomi-nator in any art show is a hungry artist and a yummy cupcake, so be a cupcake and buy some hungry artists work. Be my cupcake.

-- Jamesxxxx

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xxxx


ANATOMY

xx

O CONTINUED FROM PAGE 22 JULY 8, 2009 / PAGE 25

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xxxxxxxxxxthe date, he mentioned that he was at Landmark when the Phillies won the world series and I told him I was at Peitro’s and he mentioned that they have great martinis. I agreed with him and we both talked about how I prefered vodka and he liked gin. I found it to be interest-ing to have someone having a dirty gin martini. I liked that he was old fashioned.

• NATE: We ordered the calamari and it was served without marinara sauce and I was shocked ‘cause I’ve had it so many time before and it’s always with marinara. But the garlic and chili sauce sauce it was served with was so good. I ate it all. She only had a little bit.

• BECKY: We got the calamari and he kept saying that there was no marinara and I could see that there was a sauce on it. He wasn’t complaining about it he was just commenting. He really liked it and I tried it, I would get it again. It had a kick to it.

• NATE: We also had corn cakes with duck and a nice sauce. Both appetizers were incredible.

• BECKY: I love goat cheese and the corn cakes we ordered had goat cheese on it. It was different and I liked that. I liked that it was fancy with duck so that was fun. I don’t know if I’d get it again but it was a nice addition to the menu.

• NATE: After the appetizers she wanted to order a specialty drink but the girl drinks were really girly and the guy drinks were pretty hard core. So, I recommended my favorite, which is a Tom Collins and we split it. She liked it. We had 2 straws so that was kinda romantic.

• BECKY: I was pleasantly surprised that he ordered a Tom Collins, which was a fun throw back drink and the bartender was glad to make it cause he said he doens’t normally get to make one. I had never had one, it was refreshing like a lemon lime soda. We used two straws like a milkshake in the 50’s and he kept pushing towards me. I jokingly asked him if he was trying to get me drunk.

MAIN COURSE:

• NATE: We ordered the Argen-tinian burger with cheese with a chimichurri mayo sauce that was really good. We decided to split it. We cut it in half and I was very impressed that she allowed me to order it medium rare without any

complaints. That was impressive to me.

• BECKY: I’m pretty easy going and when he ordered I let him go with his preference on how to order the burger. I liked that he cut the burger for us and he put it on my plate for me and we both had fries. The dish came with three dipping sauces and I loved them, I dipped my fries in them. One was orange, one was green and one was yellow. They were fantastic sauces.

DESSERT:

• NATE: They offered us dessert, but we didn’t have any room left. We looked at the menu and we commented that the menu items were very eclectic and looked delicious. One looked really good; it was a cracker jack ice cream with a caramel something on it that looked interesting. I was just too full.

• BECKY: Kate asked if we wanted to look at the desserts and what caught my eye was the mango cheesecake. They had some fun items like s’mores and a creme brulee. I think had we ordered dessert we would have gotten two different things.

DID YOU GO ELSEWHERE?

• NATE: She wanted to go out somewhere else for a drink to hear some live music, so we drove around in my truck for a bit to find somewhere to go. Then we both realized that it was rainy Tuesday night and there probably wasn’t much going on. So, we drove around for a little bit and then I had to head home. I had been up since 4 am and was exhausted. Otherwise, I would have stayed out with her. We had a really good time.

• BECKY: He was such a good talker for having such a long day

and I could tell that if he wasn’t tired he would have gone some-where else.

WAS IT A MATCH?

• NATE: As far as a blind date is concerned it was a 90% date...it was my first blind date in my life. It was really great experience.

• BECKY: Yeah. I would like to go out with him again to see for sure. For being a blind date I was so pleasantly surprised. He was a nice guy, I had a nice time and it was a good date.

WAS THERE A KISS?

• NATE: Yes, there were a few kisses.

• BECKY: I said here, give me a hug and he went to go kiss me on his cheek and his phone was ringing so all of a sudden we were kissing and it was better then I

thought it’d be. It was really nice.

WILL THERE BEA SECOND DATE?

• NATE: We had a really good time and I suggested that we do it again. She seemed into that idea, so that’s good.

• BECKY: Yes. If he calls me and asks me to go out I will go.

HOW DID YOU LEAVE IT?

• NATE: I left it that I would call her and then we would go from there.

• BECKY: We agreed we should call it a night because he had such a long day. I am looking forward to seeing if he does call.

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THE WACHOVIA CENTER, Philadelphia: The Jonas Brothers with Jordin Sparks and Honor Society (July 23 and 24, 7 p.m., sold out); Beyonce (June 26, 7:30 p.m., $20.75 to $115.75); Keith Urban with Taylor Swift (Aug. 1, 7:30 p.m., sold out); American Idols Live (Aug. 20, 7 p.m., $43.50 to $69.50); Britney Spears (Aug. 30, 7 p.m., $39.50 to $498); Pink with The Ting Tings (Oct. 3, 8 p.m., $39.50 and $49.50); Miley Cyrus (Nov. 4, 8 p.m., sold out).THE WACHOVIA SPECTRUM, Philadel-phia: Green Day with The Bravery (July 21, 8 p.m., $25 and $49.50).THE SUSQUEHANNA BANK CENTER,

Camden, N.J.: Nickelback with Papa Roach, Hinder and Saving Abel (July 11, 6 p.m., $35 to $89.50); Vans Warped Tour (July 17, noon, $30); Motley Crue with Godsmack, Theory of a Deadman, Drowning Pool and Charm City Devils (July 19, 5 p.m., $34.25 to $99.75); Toby Keith with Trace Adkins (July 25, 7:30 p.m., $34.75 to $70.75); Lil Wayne with Soulja Boy, Young Jeezy, Drake and Jeremih (July 31, 8 p.m., $45.96 to $85.96); Jackson Browne and Steve Earle (Aug. 2, 8 p.m., $39.50 to $65); May-hem Festival featuring Marilyn Manson, Slay-er, Killswitch Engage and others (Aug. 7, 2:15 p.m., $25 to $32.50); Creed (Aug. 13, 7:30 p.m., $35 to $85); Brad Paisley with Dierks Bentley and Jimmy Wayne (Aug. 15, 7:30 p.m., $26.50 and $55.25); the Allman Brothers Band and Widespread Panic (Aug. 21, 7 p.m., $45 and $75); Blink-182 with Weezer, Taking Back Sunday and Chester French (Aug. 27, 6:30 p.m., $20 to $69); Rascal Flatts with Darius Rucker (Sept. 11, 8 p.m., $32.50 and $73.25); The Dave

Matthews Band with Robert Randolph and the Family Band (Sept. 19 and 20, 7 p.m., $40 and $75).FESTIVAL PIER, Philadelphia: Rise Against with Rancid and Billy Talent (July 25, 7 p.m., $32); Slightly Stoopid with Snoop Dogg and Stephen Marley and Mickey Avalon (Aug. 7, 6 p.m., $39.50); Incubus with The Duke Spirit (Aug. 8, 7 p.m., sold out); Jason Mraz with G. Love and Special Sauce (Aug. 9, 7 p.m., $45); OAR with Brett Dennen (Aug. 18, 7 p.m., $35); Staind with Shinedown and Chevelle (Aug. 30, 7 p.m., $35).MANN CENTER FOR THE PERFORMING

ARTS, Philadelphia: The Blind Boys of Ala-bama and Ladysmith Black Mambazo (July 25, 8 p.m., $28 to $58); John Legend and guest (Aug. 5, 7:30 p.m., $70 to $90); Bonnie Raitt and Taj Mahal (Aug. 8, 7:30 p.m., $25 to $79.50); John Legend with India.Arie (Aug. 15, 7:30 p.m., $25 to $110); “The Heroes of Woodstock” with Jefferson Starship, Ten Years After, Canned Heat, Big Brother and the Holding Company and Country Joe McDonald (Aug. 18, 8 p.m., $33 to $73).THE TOWER THEATER, Upper Darby: Dream Theater with Zappa Plays Zappa, Bigelf and Scale the Summit (July 31, 7 p.m., $55); The Pretenders with Cat Power and Juliette Lewis (Aug. 13, 7:30 p.m., $39.50 to $65); Tori Amos (Aug. 15, 8 p.m., $34.50 to $49.50); Snow Patrol with Plain White T’s (Sept. 26, 8 p.m., $33 to $40).THE ELECTRIC FACTORY, 421 N. 7th St., Philadelphia (215-627-1332 or www.electric-factory.info): Matisyahu with Umphrey’s Mc-

Gee (July 8, 8 p.m., $28.50); All Time Low with We the Kings and Cartel (July 10, 7:30 p.m., $22.50); Fleet Foxes with Espers (July 30, 8:30 p.m., $25); Old Crow Medicine Show with Dave Rawlings’ Machine featuring Gillian Welch, The Felice Brothers and Justin Townes Earle (Aug. 7, 8 p.m., $31.50); Regina Spektor (Sept. 24, 8:30 p.m., $35); Lebowski Fest Movie Party (Sept. 25, 8:30 p.m., $20); Porcupine Tree with King’s X (Sept. 26, 8 p.m., $26); Ani DiFranco (Nov. 20, 8:30 p.m., $34).THEATER OF THE LIVING ARTS, 334 South St., Philadelphia: TuPhace with Elevator Fight, Tigersapien and DJ Sammy Slice (July 10, 9 p.m., $13); Younger Brother (July 11, 9 p.m., $22); The Veronicas with Carney and Theart (July 17, 7 p.m., $16); VNV Nation with War Tapes and Ayria (July 19, 8 p.m., $20); Honor Society with Potus (July 23, 11 p.m., $24.50); Paolo Nutini with Erin McCarley and Matt Hires (July 25, 9 p.m., $20); RX Bandits and Dredg with Zechs Marquise (July 29, 8 p.m., $16); Xavier Rudd and Jeremy Fisher (July 30, 9 p.m., $23); Ace Enders and A Million Dif-ferent People with Person L., The Gay Blades, The Dangerous Summer and School Boy Hu-mor (July 31, 7 p.m., $12); Tinted Windows with Locksley (Aug. 1, 9 p.m.); Donavon Fran-kenreiter with Gary Jules (Aug. 6, 9 p.m., $18); Eagles of Death Metal with Rival Schools (Aug. 7, 9 p.m., $18); CKY with Graveyard and ASG (Aug. 15, 9 p.m., $22); Collective Soul (Aug. 21, 9 p.m., $29.50); Mitchel Musso (Sept. 13, 1 p.m., $50 and $20); KMFDM with Angel Spit (Sept. 24, 9 p.m., $25); Charlatans UK (Sept. 27, 8 p.m., $22); Dragonforce with Sonata Artica and Tak-ing Dawn (Oct. 11, 8 p.m., $25).THE KESWICK THEATRE, Easton Road and Keswick Avenue, Glenside (215-572-7650 or www.keswicktheatre.com): The Zombies, The Yardbirds and the Spencer Davis Group (July 8, 8 p.m., $44.50); Rosanne Cash with Stephen Kellogg (July 9, 8 p.m., $35); Leela James and Dwele with Anthony David (July 10, 8 p.m., $39.50); Joe with Chico DeBarge (July 17, 8 p.m., $35); Chris Isaak (July 28, 7:30 p.m., $49.50 and $65); Gordon Lightfoot (July 29, 7:30 p.m., $39 and $49); Hippiefest 2009 with Felix Cavaliere, The Turtles, Chuck Negron, Denny Laine and Badfinger (Aug. 4, 8 p.m., $49.50); The Neville Brothers with Dr. John (Aug. 25, 7:30 p.m., $39.50 and $49.50); Peter Frampton (Aug. 27, 7:30 p.m., $45 and $59); Loggins and Messina (Sept. 18, 8 p.m., $69.50); Sinbad (Sept. 26, 8 p.m., $41.50); David Sedaris (Oct. 4, 7 p.m., $49.50); Natalie Cole (Oct. 9, 8 p.m., $59.50); Patton Oswalt (Oct. 10, 8 p.m., $29.50); Ian Anderson plays acoustic Jethro Tull (Oct. 16, 8 p.m., $45 and $55); The Fab Faux (Oct. 17, 8 p.m., $42.50 to $77.50); “Juke-box Saturday Night” with Bobby Rydell, Peggy March, Emil Stucchio and the Classics and Lenny Welch (Oct. 24, 8 p.m., $45.50); Brian Wilson (Oct. 29, 7:30 p.m., $49.50 and $67); The Capitol Steps (Nov. 1, 3 p.m., $35); Engelbert Humperdinck (Nov. 6, 8 p.m., $49.50 and $59.50); Keb Mo (Nov. 7, 8 p.m., $32 and $42); Abba-Mania (Nov. 8, 7:30 p.m., $32.50); Don McLean (Nov. 13, 8 p.m., $35 and $45); Dionne Warwick (Nov. 15, 7 p.m., $49.50 and $59.50); Southside Johnny and the Asbury Jukes (Nov. 28, 8 p.m., $39.50).THE NOTE, 142 E. Market St., West Chester (800-594-8499 or www.thenote.tickets.music-today.com): “Happy Birthday America” with Monroe Martin, H Foley, Tommy Papa, Omar and Richie Redding (July 9, 9:30 p.m., $10); Bar-rington Levy with Steppin Razor and Three Legged Fox (July 10, 9 p.m., $22); Carbon Leaf with Alernate Routes (July 15, 8 p.m., $16); Simple: Phish tribute (July 17, 10 p.m., $10); Jealousy Curve and Fooling April with Red Wire Black Wire (July 18, 4 p.m., $13); Jealousy Curve and Fooling April (July 18, 9:30 p.m., $13 -- 21 and older); Enstride with Shovelhook, So-raia, Enter the Rooms and Ghost in the Ma-chine (July 24, 9 p.m., $10); Splintered Sunlight (July 25, 9 p.m., $10); Meeting in the Aisle with Ritual (July 31, 9 p.m., $8); Missing Palmer West with East Hundred, and Andrew Lipke and the Prospects (Aug. 8, 9 p.m., $8); Kevin Devine featuring Fred Maraschino (Aug. 11, 8 p.m., $10); Sick Puppies and Hurt with The Veer Union (Aug. 12, 7:30 p.m., $15); Jim Rose Circus (Aug. 13, 9 p.m., $15); De La Soul (Aug. 14, 9 p.m., $30); Rebelution with Giant Panda Guerilla Dub Squad and Iration (Aug. 20, 8 p.m., $15); Hoots and Hellmouth with Sisters 3

CONCERTS

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JULY 8, 2009 /PAGE 28

BY

LAUREN

BEAUCHAMP

SPECIAL TO CC

OUT ABOUT

&

Slingshot Dakota reminds me of Mates of State plus awesome. The strong two piece band is a fi x-ture on my current playlist because not only are their songs good, but they are addictive. So when the opportunity arose to go see them play and having the desire to see them for nearly a year -- I couldn’t pass it up.

I get in my car, power on Crumpet and begin to drive to Philly. En route I have approximately forty seven panic attacks, scream every profanity I know and probably make some up in the pro-cess but eventually my friend and I arrive un-scathed.

The venue, The Model Home, is well, a house. The bands don’t play in a basement; more unique-ly play in what appeared to be a bedroom or liv-ing room. It’s very close quarters. The ceiling isn’t too high, but the sound carries nicely- even though the room is small, you don’t leave nearly deaf.

On this particular night, several bands were play-ing The Model Home. In fact, due to a date mix-up, apparently the show had six bands in total? Unfortunately, the other band I was interested in hearing, Snowing, played early and I missed them . Completely disappointed in missing Snowing, I

stood outside to avoid the heat of the upstairs room. I wish I knew what bands played prior to Slingshot Dakota, because I enjoyed their songs, but I have no idea.

Eventually Slingshot Dakota began their close to an hour long set. You know how some bands sound just like their playing a recording because everything is so perfect? That’s the archetype of Slingshot Dakota. Every single song was ener-getic and you could honestly tell that music means the world to them because they play with that much feeling. During the show the band also admitted that they use a lot of symbolism within their songs. I always like when bands try to become more relatable to the crowd; them ex-plaining they use a lot of symbolism is pertinent if you are a regular listener to their music. I do feel like they must have played close to all of their songs and when they wrapped up the set, I had a great feeling of fulfi llment from the show. I was also really sweaty, but this detail is irrele-vant. Anyway, after they played, it was late, so I left completely content. Hopped back into the car to glorious Coatesville slamming on my breaks every two seconds the entire way (Phila-delphia traffi c never lets me down).

-- Lauren

I HAVE A PROBLEM WITH DRIVING TO PHILADELPHIA.AS A RESULT OF THIS, I HAVE RELIGIOUSLY TAKEN THE R5 ALMOST NINETY

PERCENT OF THE TIME WHEN I NEED TO GET TO THE CITY. WHEN A SHOW

OF NON-TRAIN DISTANCE POPS UP, THE CHANCES OF ME DRIVING ARE

MARGINAL TO NONE. WHY? BECAUSE I AM A SPAZ. THEREFORE, THE

COMBINATION OF DRIVING TO PHILADELPHIA, WITH CRUMPET BLASTING IN

MY EAR, HORNS HONKING AND SPORADIC BREAKING OF EVERY OTHER CAR

FOR NO APPARENT REASON CAUSES ME TO IMMEDIATELY LOSE INTEREST

IN WHATEVER LIES AHEAD IN PHILLY. IT WAS DIFFERENT THOUGH THIS

TIME, BECAUSE I HEARD THAT SLINGSHOT DAKOTA WAS PLAYING AT THE

MODEL HOME (LOCATED IN NORTHERN LIBERTIES).

Last Saturday, the West Chester Guerilla Drive-In showed the classic time-travel movie “Back to the Future” on the roof of the Bicentennial Garage. The movie was projected from the sidecar of the Guerilla Drive-In’s BMW mo-torcycle, onto a screen built that day. Six DeLoreans from the De-Lorean Mid-Antlantic club were present, including a “Back to the Future” conversion with a Mister Fusion mounted on the trunk. There were fl ux capacitor (tem-porary) tattoos, a costume con-test, and around 150 attendees on lawn chairs and blankets.

The weather was beautiful, and the courthouse clock tower, clearly visible from the roof of the Bicentennial Garage, was NOT struck by lightning at 10:04 PM, raising an enthusiastic cheer from the crowd.

The Guerilla Drive-In is a cross between a scavenger hunt, a fi lm festival, and the madcap treasure dig from “It’s a Mad, Mad, Mad, World.” We show movies at se-cret locations in and around West Chester, trying to match the movie to the location. We’ve shown summer-camp classic “Meatballs” at Northbrook Canoe Company, “Caddyshack” at Tee it Up Golf on 202, and “The Train” on the side of a West Chester Railroad boxcar.

BY

JOHN

YOUNG

SPECIAL

TO CC

Finding the movie is half the fun -- and getting out to explore loca-tions in West Chester always re-sults in cool surprises.

You’re more than welcome to come out and see a show, but there’s a catch! Guerilla Drive-In _dates_ are announced ahead of time, but the rest of the details -- what we’ll show, and where we’ll show it -- is only announced to the Guerilla Drive-In member list. To get on the list, you must locate the MacGuffi n. The Mac-Guffi n is a secret AM transmitter, hidden somewhere near West Chester, that continuously broad-casts a secret message on 1700 AM. The MacGuffi n’s range is only about a quarter-mile, so you have to be crafty to fi nd it. Broad, corny hints are available on the Guerilla Drive-In’s website at www.guerilladrivein.com.

So if you think seeing a movie outdoors sounds like fun -- if you think that maybe getting rained on, maybe getting lost, maybe getting bit by a snake are all things that would ADD to your enjoyment of classic summer movies, then come out and join us!

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and Mason Porter (Aug. 22, 9:30 p.m., $12); Red Jumpsuit Apparatus with Monty Are I, the Dares and Go Radio (Aug. 25, 6:45 p.m., $16.50); Zelazowa with Cheers Elephant, The Courage Pills and The Tressels (Sept. 12, 9 p.m., $8); Afromotive with Rubblebucket Or-chestra (Sept. 17, 8 p.m., $10); Owl City with Kate Havnevik (Sept. 19, 6:30 p.m., $14); Assembly of Dust with the Em-mitt Nershi Band (Oct. 2, 9 p.m., $17); Peek A Boo Revue with the Billy D. Lite Trio (Oct. 3, 10 p.m., $13 -- 21 and older); Captured by Robots (Oct. 24, 9 p.m., $10).THE AMERICAN MUSIC THEATRE, 2425 Lincoln Highway East, Lancaster (717-397-7700 or www.AMTshows.com): Josh Turner (July 13, 8 p.m., $65); Kenny Loggins (July 17, 8 p.m., $68); Stars of The Lawrence Welk Show (July 18, 1 and 7 p.m., $35); The Golden Boys -- Frankie Avalon, Fabian and Bobby Rydell (July 26, 7 p.m., $70); The Beach Boys (July 27, 8 p.m., $70); Doo Wop Cavalcade (Aug. 1, 2 and 8 p.m., $45); Opry Legends Fest II (Aug. 15, 2 and 7 p.m., $39.50); Sara Evans (Aug. 30, 8 p.m., $67); Mike Albert and the Imperi-als (Sept. 4, 8 p.m., $35); Bill Cosby (Sept. 12, 3 and 7 p.m., $54 and $70); Eric Burdon and the Animals with Badfinger (Sept. 13, 7 p.m., $55); Ray Stevens (Sept. 18, 8 p.m., $55); Craig Morgan (Sept. 19, 8 p.m., $55); Charley Pride (Sept. 20, 7 p.m., $65); Eddie Hol-

man, the Tokens and the Duprees (Oct. 2, 8 p.m., $40); Bobby Vinton (Oct. 3, 3 p.m., $59); Three Redneck Tenors (Oct. 4, 7 p.m., $30); En-gelbert Humperdinck (Oct. 5, 8 p.m., $70); Neil Sedaka (Oct. 6, 8 p.m., $65); Mark Lowry (Oct. 10 at 3 and 8 p.m., Oct. 11 at 3 p.m., $30).THE SELLERSVILLE THEATER, 24 W. Tem-ple Ave., Sellersville (215-257-5805 or www.ST94.com): Jimmie Van Zant with Citizen’s Band Radio (July 8, 8 p.m., $19.50); New Riders of the Purple Sage (July 9, 8 p.m., $21.50 and $33); Almost Queen: Queen tribute (July 10, 8:30 p.m., $29.50); The Nighthawks with Mike Guldin and Rollin’ and Tumblin’ (July 11, 8 p.m., $15); Satisfaction: Rolling Stones tribute (July 12, 7:30 p.m., $25); The Waybacks with Boris Garcia (July 16, 8 p.m., $19.50); Daniella Cotton with Andrew Lipke (July 17, 8:30 p.m., $17.50); Black 47 with Brownpenny (July 18, 8 p.m., $21.50); John Eddie with JD Malone (July 19, 8 p.m., $19.50); Cyril Neville with Slo-Mo and Josh Charles (July 23, 8 p.m., $19.50); Mick Taylor with Todd Wolfe (July 24, 8:30 p.m., $39.50 and $50); Earl Klugh (July 25, 9 p.m., $35); Tannahill Weavers (July 26, 7:30 p.m., $19.50); Raul Malo with Greta Gaines (July 28, 8 p.m., $39.50 and $50); Lori McKenna with Craig Bickhardt (July 31, 8:30 p.m., $21.50).Longwood Gardens, Route 1, Kennett Square (www.longwoodgardens.org), will be the site of “Garden Grooves” concerts, including: Ru-fus Wainwright (Aug. 6, 8 p.m.); Etta James and the Roots Band (Aug. 12, 8 p.m.). Tickets are available at www.ticketmaster.com or by call-ing 800-745-3000.THE MEDIA THEATRE, 104 E. State St., Me-

dia (610-891-0100 or www.mediatheatre.org): “Delco Idol” competition for singers 14 to 24 (Wednesdays at 7 p.m. from July 8 to Aug. 5); “Delco Idol, Jr.” competition for singers 7 to 13 (Sundays at 7 p.m. from July 12 to Aug. 9); Rog-er Ricker sings Broadway and pop standards (Aug. 12, 7 p.m., $10).THE GRAND OPERA HOUSE, 818 N. Mar-ket St., Wilmington, Del. (800-37-GRAND or www.TicketsAtTheGrand.org): Queensryche (July 22, 8 p.m., $29 and $42); moe. (July 23, 8 p.m., $25 to $33).Frawley Stadium, Wilmington, Del. (800-37-GRAND or www.TicketsAtTheGrand.org): Wilco (July 10).MILLER PARK CONCERTS

MILLER PARK GAZEBO, 220 Miller Way, off Waterloo Boulevard, Exton, will be the site of a concert series this summer. Concerts are Sundays at 6:30 p.m. Bring your own seating. The schedule includes: The Rockafillys (July 19); The Midnight Hour (Aug. 2); Dana Lee and the Highballs (Aug. 16). Visit www.westwhite-land.org for more information.CHADDSFORD CONCERTS

CHADDSFORD WINERY, Route 1, Chadds Ford (610-388-6221 or www.chaddsford.com), presents its summer concert series through Sept. 11 from 7 to 9:30 p.m. Bring your own seating. Gates open at 6 p.m., wine tastings at 6:30 p.m. Tickets are $22 (reservations recom-mended). The schedule is: Skin Tight (July 10); City Rhythm Orchestra (July 17); Goodfoot (July 24); The Mandells (July 31); The Rivers (Aug. 7); Big Package (Aug. 14); Been There Done That (Aug. 21); Synthesis (Aug. 28); Op-

era Night (Sept. 4); Alligator Zydeco (Sept. 11).NIXON PARK CONCERTS

ANSON B. NIXON PARK, Kennett Square (www.ansonbnixonpark.org), will be the site of a summer concert series on Wednesdays from 7 to 9 p.m. Admission is free. Bring your own seating. The schedule is: Blue Roots (July 8); Red Alert Band (July 15); Latin Salsa Jazz En-semble from West Chester University (July 22); Craig Bickhardt (July 29); Graham Brown and Budda Dadda (Aug. 5).CCAA CONCERTS

THE CHESTER COUNTY ART ASSOCIA-

TION, 100 N. Bradford Ave., West Chester (610-696-5600 or www.chestercountyarts.org), presents a summer concert series on Wednes-days from 6 to 8 p.m. on the back patio. Admis-sion is free. Bring your own seating. The sched-ule is: The Blue Sky Band (July 22); Shaw Strings (Aug. 12).EAGLEVIEW CONCERTS

EAGLEVIEW TOWN CENTER, (Wellington Square and Rice Boulevard, Exton (800-851-2779, www.hankingroup.com/Commercial-CorpEagleview-Events.php) hosts a concerts series this summer. All concerts are free and begin at 7 p.m. The schedule includes: Ben Ar-nold and Zach Djanikian (July 7), Mama Mac and Scott Silipigni (July 14), Andrew Lipke and Papertrees (July 21), Christine Havrilla and Liz Longley (July 28), Jim George and Wink Kezi-ah (Aug. 4), The Large Flowerheads and Jim Stanson (Aug. 11), Works Progress Adminis-tration and Adrien Reju (Aug. 18) and Entrain (Aug. 25).TRI-PAC CONCERTS

THE TRI-COUNTY PERFORMING ARTS

CENTER (245 E. High St., Pottstown) presents: vocalist John D. Smitherman in “This is the Moment: An Evening of Love and Romance” (July 10, 8 p.m.); Paradis and his Steel Drum Quartet (July 24, 8 p.m.); Travis Wetzel and his trio perform bluegrass, rock, gospel, country and jazz (Aug. 7, 8 p.m.). Tickets for all three concerts are $17 ($14 for students and seniors, $12 for ages 12 and younger). Discounts avail-able. Visit www.tripac.org or call 610-970-1199.‘CONCERTS UNDER THE STARS’

THE UPPER MERION PARKS & RECRE-

ATION CONCERTS UNDER THE STARS

SERIES, Upper Merion Township Building Park (175 W. Valley Forge Rd., King of Prussia, 610-265-1071, www.uppermerionparkandrec.org) presents concerts each Sunday at 7 p.m. through the end of summer. Admission is $10 (free for seniors and children 16 and younger). The schedule includes: Jill Sobule and Lisa Bouchelle (July 12), Trout Fishing in America (July 19), Richard Shindell and Susan Werner (July 26), Eric Martin and Ted Poley (Aug. 2), and Brian Bortnick and Joe Plush Band (Aug. 9).MYRICK CONCERTS

THE MYRICK CONSERVATION CENTER,

1760 Unionville-Wawaset Road, six miles west of West Chester (610-793-1090, www.brandy-winewatershed.org) will present a free concert series this summer. Bring your own seating. Free refreshments at intermission. Shows are held Thursdays at 7:30 p.m. The schedule is: Jeffrey Gaines (July 9); Souled Out (July 16); Philadelphia Academy of Performing Arts Choral Ensemble (July 23); The Rob Dickenson Band (July 30); Liz Longley and Sarah Zimmer-man (Aug. 6); The Swing Kings (Aug. 13).ROSE TREE PARK

ROSE TREE PARK, Providence Road, Media (610-891-4663, www.co.delaware.pa.us) hosts concerts on the amphitheater stage. Admis-sion and parking are free.The schedule is: Ca-ribbean Authentics (July 8); the Fantastic Party Dolls (July 9); Redhead Betty Takeout (July 10); Leroy Hawkes and the Hipnotics (July 11); Blackbird Society Orchestra (July 12); the Ur-sos (July 14); and Zydeco-a-Go-Go (July 15); Tommy Edwards (July 16); Robert Eric Band (July 17); Upper Darby Stage Shooting Stars (July 18); Good Excuse (July 19); Red Alert (July 22); Round Tower (July 23); The Cat’s Pajamas (July 24); the Brandywine Ballet (July 25); Me-lissa Martin and the Mighty Rhythm Kings (July 26); Beatlemania Now (July 29); Gene Gal-ligan & Friends (July 30); and The Mango Men (July 31); Voloshky Ukraininan Dance Ensem-ble (Aug. 1); Chico’s Vibe (Aug. 2); Bryn Mawr Mainliners (Aug. 5); Adam Monaco and the Woolgathering (Aug. 6); Kayfield and Compa-ny (Aug. 7); Big G and the Cool Cats (Aug. 8); and Minas Brazilian Jazz (Aug. 9).WEST GOSHEN PARK

WEST GOSHEN COMMUNITY PARK, N. Five Points and Fern Hill roads, West Chester (610-692-2550, www.wgoshen.org) is the site of the West Goshen Sunday Summer Concert Series. All concerts begin at 6:30 p.m. and ad-mission is free. The schedule is: Special Blendz (July 12), Chester County Concert Band (July 26), Straight Shooter (Aug. 9) and Blackthorn (Aug. 23).

O CONTINUED FROM PAGE 26

CONCERTSJULY 8, 2009 /PAGE 30

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PAOLI VT 3br den c/air w/d patio No credit check $1050

MALVERN VT Ranch w/d patio No credit check $800

CHESCO Bargain Lease purchase 3br bsmt No credit check $725

W BRADFORD Farmhse 3sty utils pd No credit ck 3 Acres $900’s

WEST CHESTER 7rms 2sty c/air w/w w/d patio $875

LOCATORS, INC. 610-918-6300

No Credit Checks on Many!

COATESVILLE: 5 BR, 3 sty, hdwd flrs, yard, off st prkg. Avail 7/1. $1200/m + utils.610-656-0203

KENNETT SQ - 4BR carriage hs w/ LR, kit & 2BAs, avail now! REDUCED TO $1095 + Utils. 610-696-0953 www.zukinrealtyinc.com

KENNETT SQUARE - 5 BR, 2 BA twin. $1300/mo. + utils. Call:

866-706-8988 ext. 230 Lic’d Rltr

CALN EAST

APARTMENTS

DOWNINGTOWN

1BR - $725 2BR - $825

with 13 mo. lease

Call For Info 610-269-1818

COATESVILLE: 2 BR & 5 BR apts. Newly renov, w/w carpet, Off st prkg. Avail 6/1. 610-656-0203

BEAT THE HEAT!!!

NORWOOD HOUSE IN

DOWNINGTOWN

REDUCED RATES $$$ SAVE $$$

On select Apartments 1BR starting at $695 2BR starting at $825

CALL 610-269-5300

www.westovercompanies.com visa & master card accepted

DOWNINGTOWN AREA Studios & 1BRs loc’d country

setting. Avail. now! $625-$665+. Cindy: 610-696-0953

www.zukinrealtyinc.com

FREE ONE-MONTH West Chester Boro

Brandywine Garden Apartments 215 N.Everhart Avenue 2BRs Starting at $850

Call Anytime: 610-692-6600 Office Hours

M-F: 4 PM to 7:30 PM Sat: 10 AM -3 PM

Call (610)918-1694 No Pets/Except Guide

SEVEN OAKS, West Chester, PA JULY & last month rent free

(610)692-1881

FREE 1ST & LAST MONTH’S RENT

Effic. Studio & 1 BR apts. in downtown W.C. Starts at

$790 + utils. Short Term & Furn Units avail. For info,

or to make an appt., contact Chris at: 610-430-6255 x 17 www.thegreentreebuilding.com

GOSHEN MEADOWS JULY & Last Month Free* $500 Security Deposit

Newly Renovated 1 Bdrm/Den

Full Washer/Dryer *Qualified Applicants

610-696-6600 www.mmcrent.com

Wyntre Brooke Apartments CHECK US OUT! Private Entrances Kitchens & Baths Remodeled Built-In Microwaves Business Center 24 Hour Fitness Center Fios & Cable Pool & Tennis Courts Cat & Dog Friendly

1 BR starting from $ 999.00 2 BR starting from $1149.00

610-692-2814 www.westovercompanies.com

Hollow Run Apartments West Chester

(610)436-8640

1 and 2 bedroom apartments starting at $725.00 a month. with a 13 Mo. Lease

Furnished unit

available with a short term lease

TO ADVERTISE YOUR

MERCHANDISE FOR SALE

IN CC

Call 610-696-7000

The Lafayette at Valley Forge

Beautiful Apartments Free Rent

Flexible Lease Options Call for Details 610-783-0331

www.westovercompanies.com Visa & MasterCard Accepted

TO ADVERTISE IN CC CALL

610-696-7000

1 Bedrooms from $600.00 * 2 Bedrooms from $760.00 *

d Free Washer & Dryerd Newly Remodeled Kitchens d Central Air Conditioning d Pet Friendly

HILLSIDE APARTMENTS - CALN TOWNSHIP 610-384-6813

*$200 off first three months’ rent. Ask about our specials.

TOWNS EDGE 1 BR - $815/mo.

includes heat & hot water Now accepting

small dogs Move in special

One month free rent Qualfied applicants

Call 610-436-0494

WEST CHESTER Bradford Hall

1 BR starting @ $800/mo 2 BRs starting @ $915/mo. includes heat & hot water Call for specials 610-436-0494

$99 Move

In!

Whiteland West Apt Exton, PA

1 BR to $985

Large floor plans in park like setting near

major roads & shopping FULL SIZE WASHER & DRYER

in every apt. You are home.

Call for details

610-363-1434 www.westover companies.com

Visa & MasterCard

0543256

JULY 8, 2009 PAGE: 7 BASTILLE DAY - All Around Philly 7 BASTILLE DAY PAGE: 10 CHEF Q&A PAGE: 12 ON...

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