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Transcript of Philadelphia RowHome Magazine Food Issue
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DINING INVOL 15_ISSUE 25_2012 GOHOMEPHILLY.COM
FEBRUARY/MARCH/APRIL 2012
BRIDES MADEBRIDES MADE
SINCE 1904SINCE 1904
Old World Italian PastriesIn the heart of the Italian Market1009 Christian StreetPhiladelphia, PA 19147215.923.3092bestcannoli.com
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2 | ROWHOME MAGAZINE gohomephilly.com
INSIDETHIS ISSUE14_LIFE RowHome Remembers Larry McMullen by Dorette Rota Jackson photos by John McMullen
18_ POLITICS18_Buyer Beware: The Changing Face of News by Vince DeMentri
22_ 2011 City Wrap-up: Philly takes Top Spot for Culture by Larry Gallone
24_THE MENU24_ A Toast to Toast and Other Favorite Family Recipes
25_ Breaking Bread by Lauren Gordon photos by Phil Kramer
42_ Isgro Pastries Spring Catalog photos by Phil Kramer
46_FASHION46_ Sexy in the City: Early Bird Fashions Spring 2012 by Alicia DeLeo & Phyllis Palermo
48_ BRIDE’S GUIDE50_ Bon Voyage and Bon Appetite! by Liz Emory
54_ BUSINESS54_ Philly Food Facts
56_A Friendly Face by Jessica Lista photo by Hector Valentin
58_HEALTH58_ Love the Way Life Looks on You by Lauren Gordon
61_ A Good Heart by Danielle Rosati
68_MUSIC & THE ARTS68_ ‘The Kid’ Can Sing by Lauren Gordon photos by Hector Valentin
70_ BMX Star has RowHome Roots by Maria Merlino photos by Hector Valentin
74_ The Best Is Yet To Come… Celebrating 55 Years of Frank and Sid by Mark Casasanto photos by Mike Moffa & Meg Capobianco
78_PRH PETS
80_ Keeping Families Together by G.W. Miller III
82_PRH TECH82_ When Food and the Internet Unite by Daniel P. Olivieri III
83_ Cooking Apps for Culinary Genius by Joe Osborne
84_ It’s Good Business to be On Facebook by Antoinette Marie Johnson, CEO, At Media
88_WRITERS BLOCK
88_ A Papal Tribute by Larry Kane
89_ South Philly on a Roll by David W. Cava
90_THE SCHOOLYARD91_ Student Writers Block My Grandparents’ Living Room by Michael Gillen
92_ Saints Neumann-Goretti High School: Breaking Grounds by Rosella Eleanor LaFevre photos by Hector Valentin
88 WRITERS BLOCK
24 THE MENU
68 MUSIC
VOLUME _15 ISSUE 25_ 2012 GOHOMEPHILLY.COM
FEBRUARY/MARCH/APRIL 2012
48 BRIDE’S GUIDE
18POLITICS
Brighten stained teeth with whitening, bonding or veneers
1517 Packer Ave, Philadelphia
(Across from Chickie’s & Pete’s)
215.462.2424
Repair worn or broken teeth with crowns or veneers
Restore teeth with strong tooth colored fi llings
Replace missing teeth with a dental bridge
Permanently replace missing teeth with dental implants
Voted Top Dentists in South Philadelphia
Keeping you smiling for over 30 years
Drs. Steven A. Moskowitz and Kenneth S. Donahue
invite you to make an appointment
for a whiter, healthier smile.
Call today — new patients welcome!FREEconsultations for
cosmetic procedures
REGULARS6_FROM THE PUBLISHERS Weight a Minute!
10_MAILBOX RowHome Reader Recipes
12_NEIGHBORHOOD NOIR
16_HANGIN’ OUT President Obama enjoys a Philly cheesesteak
20_FOR WHAT IT’S WORTH Auld Lang Sign by Clark DeLeon
48_BRIDES GUIDE Serving up the Magic by Joseph Volpe, CEO, Cescaphe Event Group photos provided by the Cescaphe Event Group
52_ LAW & ORDER Calling All Drivers: Hang up or pay up by Frank DePasquale, Jr., Esq.
76_ON THE CORNER Mushroom Trip by Mark Casasanto
86_GREENSPACE Healthy Environment. Healthy You By Kerri-Lee Mayland
96_PRESSED Heavenly Pizzelles By Dorette Rota Jackson
76 ON THE CORNER
VOLUME _15 ISSUE 25_ 2012 GOHOMEPHILLY.COM
4 | ROWHOME MAGAZINEgohomephilly.com
FEBRUARY/MARCH/APRIL 2012
52 LAW & ORDER
TOAST
|
which
dates back more
than 6,000 years - is
symbolic of the time-
honored tradition
of breaking bread
— sharing food with
loved ones around
the family table.
PRH celebrates
that tradition with
DINING IN recipes
handed down through
generations. Each is
filled with the most
important ingredient
of all — memories.
See Page 24.
96PRESSED
86 GREEN SPACE
ON THE COVER
24
Dr. Cohen and Staff are dedicated to addressing all of your orthodontic needs. We are committed to staying current with the latest technology and advances in orthodontics.
strongly that this delivers the highest quality of orthodontic
6 | ROWHOME MAGAZINE gohomephilly.com
Dorette & Dawn
photo by Phil Kramer
How many times have you opened the
refrigerator door late at night to help
yourself to a leftover chicken cutlet?
Or a scoop of mint chocolate chip ice
cream right from the container?
Most people forget 40% of what they
eat in a day. Universally, the food most for-
gotten is ‘picking food’ -- food eaten when
preparing or cleaning up after a meal. Not
to mention all those tasty treats you nibble
on throughout the day (and night!).
If you’re looking to drop a few pounds
in time for beach season, be aware of
everything you eat throughout the day
and track your calories, say the experts.
At the Professional Aesthetics and
Wellness Center (PAWC), Dr. Rich-
ard Dittrich and staff will help you lose
weight quickly and safely. And best of
all, you can keep it off permanently.
There are several weight loss options
available through PAWC’s Center for
Medical Weight Loss. Each program is
customized to meet the patient’s needs,
motivation and medical conditions.
Give them a call today at
215.465.9600 or visit www.wellness-
centerpa.com for more details.
Do you want your business featured on our Publishers’ Page?
Call PRH at 215.462.9777 for details.
WEIGHT A MINUTE!
ROWHOME MAGAZINE | 7
FROMTHE PUBLISHERS
VOLUME _15 ISSUE 25 2012 GOHOMEPHILLY.COM
Leave the sun. Take THE CANNOLI.
Dawn weighs in with
PAWC Medical Director,
Dr. Richard Dittrich, while
Dorette savors a powdered
sugar snack she swiped off
a staffer’s desk.
8 | ROWHOME MAGAZINE gohomephilly.com
PRESIDENT | PUBLISHER Dorette Rota Jackson
VICE PRESIDENT | PUBLISHER Dawn Rhoades
EDITORDorette Rota Jackson
VICE PRESIDENT MARKETING & PROMOTIONS
Dawn Rhoades
CREATIVE DIRECTOR | PRODUCTIONOmar Rubio
CONTRIBUTORSMark Casasanto
David CavaAlicia DeLeo
Clark DeLeonVince DeMentri
Frank DePasquale Jr., Esq.Dr. Richard Dittrich
Larry Gallone Brett Jackson
Larry KaneJessica Lista
Maria Merlino
Dr. James MoylanJoseph OsborneDaniel Olivieri, IIISharon PinkensonMichael RhoadesDanielle RosatiLeo RossiJade RotaTony SantiniDavid SpitzbergBob Wagner
ASSISTANT EDITORLauren Gordon
GREEN SPACE EDITORKerri-Lee Mayland
THE BRIDES GUIDEJoseph Volpe
COPY EDITORMaria Merlino
MARKETING COMMUNICATIONS COORDINATOR
Carol Vassallo
PHOTOGRAPHERSPhil Kramer
John McMullenMegan Capobianco
Felicia PerrettiHector Valentin
ACCOUNT MANAGERTheresa Palestino
NEW BUSINESS DEVELOPMENT MANAGERMike Rhoades
INTERN PROGRAM COORDINATORLauren Gordon
PUBLISHED BY:Philadelphia RowHome Inc.
P.O. Box 54786Philadelphia, PA 19148
Phone – 215.462.9777 | Fax – 215.462.9770www.gohomephilly.com | www.phillyrowhome.wordpress.com
Philadelphia RowHome (PRH) Magazine and its contents are copyrighted. Content printed in the magazine may not be reproduced or reprinted, in whole or in part, by any other party without the expressed written consent of Philadelphia RowHome Magazine. 2012 Philadelphia RowHome Inc. All Rights Reserved. Printed in the USA. Published by Philadelphia RowHome Inc.
David M. Spitzberg1505 South Broad StreetPhiladelphia, Pa. 19147
P: 215.952.8800F: 215.952.0800
www.CPAforBusiness.comwww.CPAforSolar.com
There are twocertainties in life.Only one comes
with options.
VOLUME 15 ISSUE 25 FEBRUARY/MARCH/APRIL 2012 GOHOMEPHILLY.COM
10 | ROWHOME MAGAZINE gohomephilly.com
THEMAILBOX
DEAR PRH:This recipe started out as a way
to use up leftovers from home-
made burritos!
Bean DipIngredients:• A microwave-safe dish with
high sides. I use a square
10X10 ceramic dish.
• can of fat-free (vegetarian - or
regular) refried beans
• can of black beans
• about 1 cup of medium heat,
chunky salsa
• about cup guacamole
• about cup light (or regular!)
sour cream
• chili powder (to taste)
• about 1 cup of Mexican
cheese
Directions:Rinse & drain your black beans.
Easy, eh? Smear can of refried
beans in an even coat on bottom of
dish. Sprinkle can of black beans
over ENTIRE dish. Smush them
into the refrieds a little. Spread
salsa over bean mixture. Use a
teaspoon to dollop both the gua-
camole & sour cream over your
bean & salsa mixture. Sprinkle chili
powder over everything. Apply a
generous layer of cheese over
entire mixture. Put in microwave
on HIGH for 6-7 minutes, until
cheese is fully melted and mixture
bubbly. Serve with tortilla chips.
Jessica Geoghan,
West Philly
DEAR PRH:Getting my family to eat eggs is
like taking them to the dentist.
There is a lot of screaming, crying
and begging. Here’s one recipe
that I can get them all to eat with-
out complaint. Bonus: it’s healthy!
Can you really go wrong with
healthy and tasty for breakfast?
The Santa Fe Style Egg
Ingredients:• 1 Tbsp. butter
• 2 eggs
• cup salsa of your choosing. If
you are feeling creative, go with
homemade. It really just tastes
better.
• cup shredded Monterey jack
cheese
• 1 tortilla
• salt and pepper to taste
• freshly chopped cilantro
• freshly squeezed lime juice
Directions:Heat oven to 250 degrees. Place
your tortilla on an oven-safe dish
and place it in the oven to keep
warm. In a small pan, melt 1 Tbsp.
of butter over medium-high heat.
Gently crack your eggs into the
pan. Season them with a bit of salt
and pepper (This is important. It
might not seem it but the seasoning
will make all the difference and give
you a super tasty egg). Allow them
to cook slowly. The whites of the
egg will turn a milky color as they
heat up. Once the entire bottom of
the egg white is cooked, gently flip
your egg. Season the other side.
Allow the egg to cook for another
minute. While it is finishing, grab
your plate from the oven. Sprinkle
your cheese on top of the tortilla.
Carefully remove your eggs from
the pan and place them on top of
the cheese. Surround the egg with
salsa and top that with some fresh
cilantro and lime juice.
Kim Cooper, Maryland
DEAR PRH:A new twist on an old classic!
Nana’s Polenta (with a cheesy twist)Ingredients:• 4 cups cold water
• 1 cup yellow coarse ground
corn meal
• teaspoon kosher salt
• 2 tablespoons unsalted butter,
softened
• 2 ounces gorgonzola cheese
Directions:In a medium saucepan, combine
all ingredients except the butter
and gorgonzola cheese. Place
saucepan over medium high heat
and stir constantly with a whisk or
wooden spoon until the mixture
comes to a boil. Reduce heat to
medium low and continue to stir
until the polenta is smooth and
thick and pulls away from the sides
of the pan as it is stirred, about 25
minutes. Add the butter and gor-
gonzola cheese and stir until fully
incorporated. Taste! Does it need
more salt, butter or cheese? If so,
add now. Pour the polenta into a
serving bowl or onto a wooden
board and allow it to rest, about 5
minutes. To serve from a bowl, dip
a large spoon into hot water and
scoop the polenta onto individual
dishes. To serve from a board,
cut the polenta into segments with
a string or a knife. To cut with a
string, fit the string under the po-
lenta layer and draw it through to
the top surface. Transfer to plates
with a spatula or cake server.
Cook’s Note: It’s traditional to
stir the polenta in one direction.
Tom DiCampli, Jr.,
South Philly
DEAR PRH:Delicious Spanish dish for all to
enjoy!
Rice & Beans Recipeserves 3-4Ingredients:• 2 tbsp olive oil
• cup chopped ham
• cup chopped onions
• cup chopped green Bell pep-
pers
• 2 minced garlic cloves
• cup water
• 1 can (15.5 oz.) Goya beans,
undrained (red kidney, pink,
small red, roman or pinto beans)
• 1 packet Sazon Goya with Ci-
lantro and Achiote
• 1 package of rice or cook your
own white rice
• Pepper to taste
Directions:Heat oil in a large skillet on medi-
um heat. Add ham, onions, pep-
per and garlic. Cook for 10 min-
utes. Stir in remaining ingredients
and bring to a boil. Reduce heat
and simmer for 10 minutes. Serve
over warm white rice and enjoy!
Lydia Torres, Berlin, NJ.
DEAR PRH:I couldn’t think of what to send in,
but this is one of the best home-
made recipes we make.
Homemade Chicken SaladIngredients: • 2 -3 boneless, skinless chick-
en breasts
• 1 green pepper
• 4 hard-boiled eggs
• 1 onion
• cup mustard
• 1 cup mayonnaise
• salt
• pepper
Directions:Boil chicken breasts for about
45 minutes until tender. Cut up
chicken breasts into small piec-
es. Cut up green pepper, onion
and eggs into small pieces and
add to chicken. Add mustard and
mayonnaise (per ingredients or
as much as you like). Season to
taste with salt and pepper. Mix
thoroughly. Salad can be placed
in refrigerator to chill or can be
eaten immediately. I like to eat
my chicken salad on Keebler
Townhouse crackers. Spread on
crackers and enjoy. Enjoy!
Elizabeth Frink, Philly, Pa
EMAIL YOUR LETTERS TO:[email protected] VOL15/12
1965. Marie
Elena Abbr
uzzi, Ralphie
“Head” Ab
bruzzi, Mar
ia Altobello,
Debbie
Leuzzi and
friends at Pa
lumbo’s seei
ng the Soul
Survivors.
1930’s. Ann and Cha
rlie Stolfo with
children Bud and M
argie
1979. Fratto, Salvatore, Altobello, Sorge,
families and friends at J & A
Caterers, New Year’s Eve.
1948. South Philadelphia. Louis Bordo on the boat to London for the Olympics.
1920. Atlantic City Boardwalk.
Alfonso L. Baldi, funeral director of
the Baldi Funeral Home.
1949. Camden, NJ. Lydia Torres at age 16.
1909. South Philadelphia. It
alian Society of the Italian M
arket.
1940s. Carolyn (Angerome) Vassallo as
a bridesmaid in her cousin’s wedding
12 | ROWHOME MAGAZINE www.gohomephilly.com
1940s. Carolyn (Angerome) Vassallo as
a bridesmaid in her cousin’s wedding
1930. Verna Art Photo Studio. 806
Christian St. Daniel Olivieri, Sr
1900’s. Mr. & Mrs. Pasqual
e Olivo with
children Josie, Pete and Jos
eph.
1940s. 1800 Watts Street. Frank & Rose Donatucci enjoy a night out.
1930’s. Paul and Fortuna Nastri.
1943. Dominic Marzelli and his sister
Mary Marzelli Salvatore.
ROWHOME MAGAZINE | 13
14 | ROWHOME MAGAZINE gohomephilly.com
‘I think you’re on to something with this
magazine,’ he told us before biting
into a Tony Luke’s cheesesteak sev-
eral years back. ‘Even if the two of you
never publish another issue, consider
yourselves a success.’
It was a compliment that motivated us
to continue our quest to write about our
neighborhoods. A nod from a respected
journalist who spent his career penning
tales of life on the streets. Eight years
later, Larry McMullen’s contributions to
Philadelphia RowHome Magazine were a
crucial part of that success.
So, you see, the standard “template”
obituary would insult his integrity. And Lar-
ry McMullen was not a fan of mediocrity.
He was a perfectionist who cut the rest of
us as much slack as he thought we earned.
McMullen lived every day like a jour-
nal entry. Not a lot of fluff. Straight to the
chase. Over the last 30 years, he shared
his observations of life with thousands
of readers – faithful skeptics – who, like
Larry McMullen, believe that good even-
tually conquers evil. That decent people
sometimes make bad decisions.
He loved this city and his memories of it.
Even the crummy ones.
Yes, Larry McMullen was mightier than
the pen. He was the voice. The voice that
rattled in our heads as we hung on every
word he wrote for the past 30 years. And
it was music to all our ears.
Try to keep the Divine rumblings to a
minimum, McMullen.
Thank you for the legacy you left in our
trusted hands.
Rest in peace, Friend.
Dorette & Dawn & your PRH Family
FROM THE STAFF:“Larry once told me in a casual conversa-
tion that in many ways I was a lot like him...
big family, same high school, a South
Philly corner guy. The wise sage was cor-
rect and there isn’t a day that this once
young scribe ever forgets those words. I
was truly blessed to have known him.”
Mark Casasanto
“Larry was the voice of the regular, ev-
eryday man. He had a unique writing style
that was witty, cutting and informative.
Sometimes, all within the same column!
At his best, he was the best. Thanks for
everything Larry! God Bless.”
Bob Wagner
“Very sad news indeed. I never met Mr.
McMullen, but that’s not to say I didn’t
know him. He didn’t just write a Daily
News column, he shared. He shared his
beliefs, his knowledge, and his love of
Philadelphia. I guess in many ways we all
knew Larry, and we will all miss him greatly.”
David Cava
PRH LIFE
ROWHOME REMEMBERSLARRY MCMULLEN
by DORETTE ROTA JACKSONphotos by JOHN MCMULLEN
Larry at Penn’s Landing, Dec 12, 2002.
1. Great granddaughter,
Kaelyn, on her 1st Birthday.
2. Larry with his great
granddaughter, Kaelyn.
3. Larry with wife Theresa and
their beautiful family.
4. Larry on his 76th Birthday
posing with his nephews.
5. Larry with his four
daughters and great
granddaughter.
6. Bernie Parent, Larry
McMullen and Bob Watson.
7. Bob Kelly playfully
punching Larry McMullen.
8. Larry with all of his
five daughters.
9. Larry with Jerry Blavat at
the Blue Sapphire Awards.
10. Larry with his two
grandsons.
11. Larry, head shot for
RowHome Magazine,
April 6, 2005.
12. Air Force Honor Guard
photo submitted by
granddaughter Jess Jones.
13. Under the Ben Franklin
Bridge on Dec 12th, 2002.
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16 | ROWHOME MAGAZINE gohomephilly.com
VOLUME _15 ISSUE 25_ 2012 GOHOMEPHILLY.COM
HANGIN’OUT1_ Big hugs to Mark Squilla from the Phillie Phanatic.
photo by Maria Merlino
2_ Susan Tavella of Vincenzo’s Deli and her famous
Lemon Ricotta Pancakes (don’t miss her recipe in
our menu section).
3_ Darren Daulton pays Pastificio a visit!
4_ Anna & Pat Scioli with their granddaughter Vanessa.
5_ Old friends Pete Santini and Benny Coco reliving
their childhood days growing up at 7th & Sigel.
6_ Lino Giuseppe Tete enjoys dinner at the home of his
grandparents, Pasquale & Anna Scioli.
7_ President Barack Obama chows down at Pat’s King
of Steaks.
8_ Wolfgang Puck and Tony Luke hang out.
9_ Stuart Skinner, Deputy Secretary, Catholic Health
Care Services; Mike Czekner, Chief Financial Of-
ficer, Catholic Health Care Services; the Most
Reverend John J. McIntyre, Auxiliary Bishop of
Philadelphia and Joseph J. Sweeney, Jr., Secretary,
Catholic Human Services, at the dedication of the
chapel at St. Monica Manor.
10_ The staff of Geekadelphia (and PRH Tech writers
Daniel Olivieri III and Joe Osborne) poses at the first
annual Philadelphia Geek Awards.
11_ Elisa Maldonado poses with celebrity Jamie Ken-
nedy at the Penrose Diner.
12_ Madison and Olivia Farlow, Phillip and Jude McFillin,
sport their PRH pride!
13_ Celebrating at Irish Weekend for Janyne (Osborne)
Evanitsky’s bachelorette party.
14_ Guys and Dolls from three different decades of the
corner hangs around 19th & Snyder enjoy a reunion
at Cavanaugh’s River Deck on Delaware Avenue.
15_ Actor Danny DeVito can’t resist a treat from Isgro
Pastries. Pictured with Gus Isgro.
16_ Dr. Steven Moskowitz, Sam Snyder and Erik Da-
Rosa out on the water.
FEB|MARCH|APRIL 2012
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18 | ROWHOME MAGAZINE gohomephilly.com
PRHNEWS & POLITICS
A t the risk of dating myself, I grew up in a time when the newspaper was King. At my house,
we got the morning edition of the Inquirer and the afternoon edition of the now defunct Bulletin. And if you took the El or the subway to work, you could grab a Daily News from the newsstand in the vestibule of the stop.
As the years went by, television news slowly
but surely stripped the “King of his clothes.”
You see TV news could do what newspapers
couldn’t with the use of film early on and then
videotape. TV news could bring the viewer to
the scene of what was happening, in vibrant
Technicolor. Television began to show its
news dominance over newspapers with the
advent of “live” reporting. Now the viewer got
to see what was happening, live, as a report-
er or anchor walked them through the story.
When I grew up in the 70’s and 80’s, there
were only three local stations broadcasting
local and national news, 3-NBC, 6-ABC, 10-
CBS. Cable hadn’t come to fruition yet, so it
was common to see the city’s row homes lit-
tered with rooftop antennas to capture the “off
air” signals filling the airwaves. Thus, you had
to seek out the news. Stations in Philadelphia
only broadcast two, maybe three, local news-
casts daily along with the national news, which
was shown on tape at 6:30 pm daily.
By the mid 80’s, cable became a player, of-
fering some 50-plus channels. And then, like
newspapers, the TV news game changed its
landscape in 1980 with the birth of cable’s
first 24-hour all-news station, CNN. Now you
didn’t have to wait for your local and national
news to be shown at a specific time. Tune
into CNN and you could watch local, national
and world news, which was constantly up-
dated any time you wanted. CNN was the first
“news on demand.”
Even though the landscape of news was
changing, they all had one common denomi-
nator – all were staffed by usually well-sea-
soned, well-trained professional journalists.
And you could be fairly certain if you read a
story in a newspaper or saw it on the evening
news, it was accurate.
Then, along came the Internet and now any-
body could post whatever they wanted in a
“blog.” Most of it was opinion, sprinkled with
some facts but not usually enough to move it
from the gossip class to accurate reporting.
Fast-forward to today, and the world of
news besieges you. Mobile phones now al-
low you to get headline tweets, texts, alerts,
email, etc. Do a Google search of any news
subject and sometimes hundreds of thou-
sands - even millions - of hits appear. Prob-
lem is, the line between professional report-
ing by journalists and now, “citizen journal-
ists,” have blurred the lines between fair and
accurate reporting and opinion-based report-
ing, masked as fact.
I recently read an article where Tom Bro-
kaw, the former anchor of NBC news, cau-
tioned against becoming a “couch potato”
when it comes to news.
I agree. Now more than ever, when you
seek the news, do your homework. Don’t be
a “couch potato.” Buyer beware. And above
all else, consider the source.
by VINCE DEMENTRI
BUYER BEWARE
NEWSTHE CHANGING FACE OF
20 | ROWHOME MAGAZINE gohomephilly.com
PRHNEWS & POLITICS PRH FOR WHAT
IT’S WORTH
N ew Year’s Day just wasn’t the same this year
without my annual Joey Vento photo op. I’ve been
marching with the Froggy Carr comic wench brigade for
more than 25 years. You’ve heard of The Frogs. They’re the
only mummers brigade with its own personal police escort
from the clubhouse on Second Street to the line of march on South Broad Street.
Why the armed escort? Well, let’s just say that a roving band of 800 testosterone-
impaired men and boys wearing satiny dresses can get distracted sometimes.
The cops are there to ensure that The Frogs
arrive at Broad Street on time. In years past, I
would stop at Geno’s around dawn to say Happy
New Year to the crew and pose for a picture in
my wench suit with the legendary cheesesteak
proprietor and philanthropist, who had already
been hard at work since 4 a.m. Joey Vento,
who looked fit enough to go three rounds with
a heavy bag until the day he died last August of
a massive heart attack at age 71, was absent
from his gleaming stainless steel and neon
South Philly landmark for the first New Year’s
Day since he opened Geno’s in 1966.
And that got me to thinking about the whole
Philadelphia steak sandwich phenome-
non. What used to be our private little culinary
cosa nostra, this “thing of ours, with”, is now a
global menu staple in several fast food corpo-
rate empires. The cheesesteak has gone all
McPhilly. And to think it all started with a single
failing hot dog stand on a triangular concrete
wedge in the middle of the confluence of 9
th
& Wharton Streets and Passyunk Avenue, a
lively intersection near the Italian Market that
historians would later describe as the “fertile
crescent of Philadelphia junk food.” We all
know the origin story/creation myth of the first
steak sandwich. According to legend, a man
named Pat Olivieri was operating a hot dog
stand at that location during the first Great De-
pression. It was lunchtime. Business was slow,
Pat was hungry and sick of eating hot dogs. So
he goes to a local meat merchant, orders some
beefsteak, slices it up in thin strips, throws it in
a skillet with oil and onions and then prepares
to devour it all between two long slices of an
Italian roll. Smelling this wonderful epiphany, a
man walking past pokes his head into the win-
dow and says, “What’s that you’re cooking?”
Pat replies, “My lunch.” Man asks, “How much
you want for it?” And when the deal was sealed,
the cheesesteak industry was born.
Pat’s, Geno’s, Jim’s, Larry’s, Sonny’s, Chubby’s, Abner’s, Chickie’s. Have you no-
ticed that most of the best cheesesteak shops
in Philadelphia bear someone’s first name or
nickname? Even Tony Luke’s sounds like two
first names. I have no idea what that means but
for every Campo’s or Dallesandro’s, there
seems to be a Cuz’s or Sam’s or Mama’s. We
like to be on a first name basis with our chees-
esteak makers. One of my favorite cheesesteak
establishments in West Philadelphia serves ha-
lal (like kosher only Islamic) prepared food. It’s
called Saad’s, which is a Muslim first name. I
think. The irony of ironies for someone who has
happily eaten thousands of cheesesteaks dur-
ing a Philadelphia lifetime is that I don’t really
like the cheesesteaks served at either Pat’s or
Geno’s. I know, I know. This is like saying that
the communion wafers at the Vatican taste fun-
ny. But it’s the truth. I don’t like the way they cut
the meat at both Pat’s and Geno’s. The slices
are too thick, not wafer thin and juicy like Son-
ny’s or Jim’s. Still, there’s no better show than
9
th
& Passyunk after dark -- especially after the
bars close at 2 a.m. Through the dense South
Philly rowhouse darkness, hungry revelers ride
from Center City down Wharton Street. Not a
soul moves on the wee hours streets until a dim
glow becomes visible at 10
th
Street and then
within a few yards, almost like someone pulled
back a curtain to reveal the explosion of neon
that is the Las Vegas strip -- BOOM! -- you’re
in another world. It takes my breath away every
time. And one of the original architects of this
glowing concrete island, this 24-7 South Philly
landmark, Joey Vento, left us last year. But not
before he changed the face of our city PRH
by CLARK DELEON
CLARK DELEON
AULD LANG SIGN
Veteran journalist and Philadelphia native Clark
DeLeon has been speaking his mind about the
city he loves for more than 30 years.
22 | ROWHOME MAGAZINE gohomephilly.com
PRHNEWS & POLITICS
2011 CITY WRAP-UPPHILLY TAKES TOP SPOT FOR CULTUREby LARRY GALLONE
absurdity which goes on daily
in Washington, DC), and even the
latest celebrity meltdown. How-
ever, the City of Philadelphia has
continued to deliver innovative
programs, engage its citizens and
work toward a future to position
Philadelphia as a city poised to
lead in the 21st century.
Let’s take a look at some of the
initiatives launched to help improve
the quality of life for all Philadelphia
residents and visitors to the City.
PHILADELPHIA RATED TOP CITY FOR CULTURE
The City of Philadelphia was rat-
ed by Travel & Leisure Magazine
readers in the “America’s Favorite
Cities” survey as the Top City in
the nation for Culture. This ranking
improved from No. 10 in the 2010
survey. In addition, Philadelphia
was rated as No. 3 city for “Food,
Drink and Restaurants” and a Top
5 city for Shopping.
According to a recent report re-
leased by the Office of Arts, Cul-
ture and the Creative Economy,
Philadelphia currently has the fifth
fastest-growing creative sector in
the nation. And the city’s creative
sector ranking is 70 percent stron-
ger than national benchmarks.
“You know you live in a great city
when you’re rated number one for
cultural amenities as well as for be-
ing ‘sports-crazed’,” Mayor Michael
A. Nutter said. “Philadelphia is a di-
verse city with many cultural assets
that visitors and tourists appreciate
when traveling to our city.”
CHANGE BY USMayor Nutter and the Mayor’s
Office of Communications an-
nounced the launch of the ‘Change
By Us Philly’ website. This website
serves as an interactive social me-
dia platform that enables citizens to
connect with City officials, commu-
nity-based organizations and each
other to share ideas and create
projects to benefit the City of Phila-
delphia. Visit philly.changeby.us for
more information.
“Our Administration wants to
know what is important to its citi-
zens and actively works to make
the changes Philadelphians want
and need,” Mayor Nutter said.
“The ‘Change by Us Philly’ website
is an innovative, social media tool
that will enable Philadelphians to
present ideas to City officials, get
involved with existing City projects
and create new initiatives to make
Philadelphia a smarter, safer,
greener, cleaner and better City.”
Change By Us Philly was created
by Code for America, CEOs for
Cities and Local Projects with the
support of the Rockefeller Foun-
dation and the John S. and James
L. Knight Foundation. The website
will be administered by the Mayor’s
Office of Communications and as-
sisted by non-profit partners with
site maintenance and upkeep.
HIGH PERFORMING SCHOOLS
City officials signed a historic
agreement to increase the num-
ber of high-performing schools in
the City. The Philadelphia Great
Schools Compact unites the
mayor, school district and charter
school leaders in a bold, collab-
orative plan to focus on replicating
and sustaining the most success-
ful school models, regardless of
their governance structure.
At a press conference at the Stet-
son Middle School in Kensington,
the Bill & Melinda Gates Founda-
tion announced plans to provide
a $100,000 grant to support the
implementation of the Compact.
Philadelphia joins 14 other cities
that have signed District-Charter
Collaboration Compacts with the
support of the foundation. These
cities are eligible to compete next
year for a share of more than $40
million in Gates Foundation funding
and Program-Related Investments.
PHASE 2: BUSINESS SERVICES CENTER
In November, Mayor Nutter of-
ficially launched phase two of
the Business Services Center, a
website that provides companies
with a tool to understand the per-
mits, licenses, financing, taxes,
tax credits and services through
the City that relate to their busi-
ness. This phase creates a “Busi-
ness Assistant” wizard, which will
prompt business owners to com-
plete a questionnaire to create a
customized dashboard for each
individual company. The web-
site will give Philadelphia’s small
businesses, service providers
and entrepreneurs access to the
necessary information to start or
expand a company.
“Our Administration is committed
to making Philadelphia a smart city
and a smart choice for business,
and this new, online tool is one more
way for companies to get the infor-
mation they need to do business in
Philadelphia,” Mayor Nutter said.
Since launching the “Business
Assistant” wizard on the site in
September 2011, 720 users have
registered and created business
profiles and more than half of
these registered users indicated
they were looking for informa-
tion on creating or expanding a
business. The site is the result of
cross-departmental cooperation
to provide companies with a full
understanding of the services the
City offers to businesses. Visit the
Business Services Center website
at www.phila.gov/business.
E ach year, the chang ing of the calendar
represents both memories and mile-
stones. And so it is in Philadelphia.
Looking past the headlines that fo-
cus on crime or the weather-- scorch-
ing heat, floods, earthquakes, hurricanes -- 2011 seemed
like we were living in the Old Testament. There were sensa-
tionalized fires, news of “occupying” somewhere (the
24 | ROWHOME MAGAZINE gohomephilly.com
More than 6000 years ago, in the warmth
of the Egyptian sun, a piece of bread
was held above a roaring flame. And unto
man, toast was born. According to histori-
ans, toasting bread was used as a way to pre-
serve this universal sustenance. The process
spread through centuries and generations,
across cultures and nations. Today, toast
is symbolic of the time-honored tradition of
breaking bread – sharing food with loved ones
around the family table.
As simple meals evolved into elaborate feasts
through the ages, the custom of family dinner has remained intact – one of
the oldest traditions in the world, according to the experts.
In this special collectors edition of Philadelphia RowHome Maga-
zine, we reached out to our RowHome network, asking them to share
some of their most memorable family recipes with you.
Whether you are dining around your own family table or enjoying an
exquisite entrée at one of your favorite restaurants, food will continue
to bring people together.
We celebrate that tradition and the most important ingredient in every
recipe that follows - memories.
A TOAST TO TOASTAND OTHER FAVORITE FAMILY RECIPES
PRHTHE MENU
ROWHOME MAGAZINE | 25
Within feet of the entrance to Liscio’s Bakery in
Glassboro, New Jersey, the unmistakable aroma
of fresh baked bread attacks your senses. Two
massive ovens occupy the soaring space behind
the walls of this Garden State warehouse –dwarf-
ing everything and everyone within its shadows.
Two multi-tiered mobile cooling racks greet you
like soldiers at attention. Everywhere you look,
men on high scaffolding scrub every nook and
cranny of the famed bakery’s headquarters.
Instantly, you long to sink your teeth into a Tony
Luke’s cheesesteak. Or a sumptuous hoagie from
Chickie’s & Pete’s. Two of the famed names that top the Liscio client list.
Partners James Liscio and Chad Vilotti are proud of their family-owned bread
business that eventually led to its present-day wholesale operation. They trace
its humble beginnings to a chance encounter more than two decades ago.
Vilotti’s great-grandfather Luigi Vilotti opened one of the city’s first Italian
Bread bakeries in South Philadelphia on the corner of Marshal & Fitzwater
Street in 1910. His business grew to become a larger distribution company
called Vilotti Food Ingredients, a supplier for the company where James
Liscio once worked.
Before long, Liscio – who was introduced to the bakery business as a
young teen worker – started talking shop with Chad Vilotti and the two em-
barked on a friendship that is now approaching its 20
th
year. They even mar-
ried women who grew up in the same neighborhood and have been best
friends ever since.
In 1994, Liscio, with the help of his family, opened the doors to his first
bakery. The business grew steadily and before long, his operation became a
little too much for one business mastermind to handle on his own.
In the meantime, Chad Vilotti sold his supplier business and turned up the
heat on a former family passion – baking bread. The two friends joined forces
in 2004, purchasing the current Liscio location in Glassboro, NJ.
Today, they are the proud owners of numerous delis, distributors of fine
frozen food products and even “Proud Partners” of the Philadelphia Phillies,
signing Ryan Madson as the spokesperson for Liscio’s in 2011.
The secret to their ongoing success?
“We cater to our customers,” Vilotti says. “Aside from the taste, we make a
consistent product.”
For Vilotti and Liscio, every day is a challenge they graciously accept.
“Chad hasn’t been on vacation in what, five years?” Liscio asks with a smile.
“Actually, six, to be exact,” Vilotti laughs.
“The thing of it is, at the end of the day, Chad and I are a family,” Liscio
adds. “Our kids mean everything to us, and having each other allows us to
spend time with them. We want to run a successful business and not miss out
on the home stuff either.”
Breaking bread. It’s a family tie that binds.
LISCIO’S BAKERY IS A MEMBER OF THE PRH BUSINESS NETWORK.
PRHTHE MENU
BREAKING BREAD
Chad Vilotti and James Liscio at headquarters
by LAUREN GORDONphotos by PHIL KRAMER
26 | ROWHOME MAGAZINE gohomephilly.com
PRHTHE MENU
RICE & HOT DOGS TO THE RESCUE
by CELIA BORDA CANDELORO
Feeding seven children on a Saturday af-
ternoon was a challenge for my mother,
“Mommy Jo.” The other six days were
easy: On Sundays, Tuesdays and Thurs-
days, we ate spaghetti and meatballs.
Mondays were soup days. Expect stew or
a platter on Wednesdays and, of course,
fish was always served on Fridays.
Mommy Jo sailed to America from Cal-
abria, Italy, when she was only 11years old.
With her, came the timeless Italian dishes
she so skillfully prepared. As a child, I loved
hot dogs so much that my aunt gave me 13 hot dogs for
my 13
th
birthday. I guess that’s what sparked Mommy Jo’s
decision to deviate from her Italian roots and cook up a
very American Saturday meal. An easy, inexpensive de-
light that has since become a family favorite, Hot Dogs &
Rice is a true blend of culture and tradition.
Years later, as a young mother of four, I faced the same
challenge. What do I feed four finicky children and a hus-
band who eats anything? Rice & Hot Dogs to the rescue.
This dish became such a family treat that we served it on
Monday nights at the request of visiting relatives.
Many years later, baby-sitting was never a chal-
lenge if Grammy made their favorite dish, Rice & Hot
Dogs. And what do their mothers cook when all else
fails? You guessed it.
What began as a means to feed a large family has be-
come a cherished recipe that has fed four generations.
My great-grandchildren will one day discover this tasty
meal and soon enough, I hope that you do, too.
THE CUTTING POINT PRESENTS:Celia Borda Candeloro’s Family
Go-to: Rice & Hot Dogs
INGREDIENTS:1 package of D&W Hot Dogs
3-4 cloves garlic
2 cups of rice
5 cups of water
coarsely chopped onion
3 tbsp olive oil
1 small can of tomato sauce
(or leftover gravy)
Served with Salt, Locateli
cheese and Italian Season-
ings to taste
DIRECTIONS: In a large pot, saute garlic, on-
ion and olive oil. Lightly brown
one package of D&W hot dogs,
chopped. Add rice, water, sea-
sonings and tomato sauce. Sim-
mer with lid on until rice is cooked,
adding more water as seen fit.
Once rice is cooked, top with
cheese and serve! Bon Appetit!
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ROWHOME MAGAZINE | 27
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DEPASQUALE LAW OFFICE PRESENTS:
MARY “AUNT BABE” DEPASQUALE’S BREADED FLOUNDER WITH SPINACHINGREDIENTS:
6 pieces of flounder filet
1 large box of frozen leaf spinach
2 bags mozzarella - shredded
4 fresh tomatoes, sliced
1clove of minced garlic
Beaten egg for dipping fish
Italian breadcrumbs
Salt and pepper to taste
DIRECTIONS:Set oven to 350º. Defrost and fry spinach in oil
and garlic for 30 minutes. Drain and set aside.
Dip each piece of flounder in beaten egg, salt and
pepper. Cover each piece with breadcrumbs, fry
and set aside. Grease baking pan and lay floun-
der in pan. Cover each piece of flounder with
spinach, mozzarella and slices of tomato.
Bake for 30 minutes. ph
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28 | ROWHOME MAGAZINE gohomephilly.com
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PRHTHE MENU
THE KITCHEN CONSIGLIERE PRESENTS:
BIG PAULIE’S CAULIFLOWER AND MACARONIINGREDIENTS:
1/2 lb of pancetta (Italian Bacon) cut into cubes
1 large onion diced
6 cloves of garlic, chopped
1/2 cup of olive oil
1 cup of Chianti wine
4 cans all purpose crushed tomatoes
1 head of cauliflower cut into small pieces
1/4 cup of fresh parsley, chopped
10 basil leaves, sliced into ribbons
2 cups flavored breadcrumbs
1 lb of your favorite macaroni or spaghetti style pasta
Salt, pepper and pepperoncini (red flake pepper) to taste
DIRECTIONS:Sauté pancetta until golden brown and remove. Add olive oil, chopped
garlic and onions. Cook until translucent. Add wine to deglaze the pan,
scraping up all the flavorful bits. Reduce until pan is clean - add toma-
toes and season to taste. Cook 20 to 30 minutes. Add cauliflower and
cook until tender, about 25 minutes on medium heat.
Breadcrumbs: in a skillet toast breadcrumbs until golden brown adding
small amounts of olive oil until desired color is reached. Remove from heat.
Cook pasta until desired tenderness, top pasta with sauce, toasted
breadcrumbs and pancetta. Garnish with parsley and basil.
ROWHOME MAGAZINE | 29
POTITO’S ITALIAN AND AMERICAN PASTRIES PRESENTS:
BUTTER COOKIESINGREDIENTS:
1 lb butter
2 lb shortening
1 oz salt (about 5 tspns, adjust to taste)
2 lb granulated sugar
2 lb cake flour
2 lb all purpose flour
oz vanilla extract (about 4 teaspoons)
oz almond extract (about 4 teaspoons)
1 cup whole eggs (crack eggs into a glass measuring cup)
DIRECTIONS:Preheat oven at 375º. Incorporate all dry ingredients in a large mixing
bowl and stir on medium speed. Add eggs and mix on high speed for
5 minutes. Once dough is formed, spoon onto un-greased pan and let
bake for 15 minutes. Yield: 150 cookies.
“You can mix colored sprinkles into the batch or wait until they cool to decorate...”
LOMBARDI’S PRIME MEATS PRESENTS:
GRILLED CUTLETS: Steak, Chicken or VealINGREDIENTS:
1 lb of meat of choice from Lombardi’s Meats
Italian bread crumbs
Grated cheese
Minced garlic
Chopped parsley
Chopped basil
Chopped mint
Salt and Pepper (to taste)
Olive Oil
DIRECTIONS:Combine seasonings and bread crumbs in bowl. Brush cutlets with
olive oil and bread them. Spray grill pan with non-stick spray and grill
cutlets until thoroughly cooked.
For optimum cooking, make sure pan is hot before grilling cutlets.
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30 | ROWHOME MAGAZINE gohomephilly.com
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Call Now for A Free Consultation!
215.334.2996 or 215.389.CAKE1614 Ritner Street
www.potitosbakery.com
AVALLONE TOMATOES PRESENTS:
THERESA BELFIORE’S GRAVYGRAVY INGREDIENTS:
Olive oil to coat the bottom of a large pot
1-1/2 pounds of sweet sausage, sliced into 3-inch chunks
1 spear rib (optional)
1 large onion, diced
6 fat garlic cloves, chopped
2 28-ounce cans of Avallone crushed tomatoes
1 handful of fresh basil leaves, chopped
Kosher salt and freshly ground black pepper, to taste
Sprinkling of dried oregano
MEATBALL INGREDIENTS:1-1/2 pounds of ground beef, pork and veal mixture
3 extra –large eggs, beaten
3 to 4 slices of top-quality white bread, crusts removed,
soaked in water and squeezed out
About 1 scant cup of grated Parmesan
1 handful of Italian parsley leaves, chopped
2 fat garlic cloves, finely chopped
Vegetable oil for frying the meatballs
GRAVY DIRECTIONS:Heat the olive oil over medium-high. Add the sausage and
optional spear rib and brown on all sides. Add the onion and
sauté for about five minutes. Add the garlic and sauté for a few
minutes more. Lower the heat, add the tomatoes, salt, pepper,
basil and oregano. Blend well. Place the lid askew and simmer
for about 20 minutes while you form the meatballs.
MEATBALL DIRECTIONS:Place all of the remaining ingredients, except the vegetable oil,
in a large mixing bowl. Blend carefully with your hands. Heat
the vegetable oil in a large skillet. Working in batches, carefully
form the meatballs and brown them on all sides. Once they are
browned, add them to the pot.
Bring the contents of the pot to a boil, lower to a simmer, re-
place the lid askew and simmer for one hour.
Serves four to six.
Note; To make braciole, get a thin slice of beef, then sprin-
kle with garlic, parsley, parmesan cheese, and a whole hard
boiled egg (optional), roll it up and tie with string and fry, then
put it in the pot of gravy.
PRHTHE MENU
ROWHOME MAGAZINE | 31
2531-35 S. Broad Street,Philadelphia PA 19148
DR. RICHARD DITTRICH PRESENTS:
CHALLAH FRENCH TOAST FROM THE PROFESSIONAL AESTHETICS & WELLNESS CENTERINGREDIENTS:
Whole challah unsliced—dense
(challah is a braided egg bread)
6 eggs
cup of milk
cup of confectioner’s sugar
teaspoon of vanilla extract
teaspoon of water
Dash of cinnamon
DIRECTIONS: Cut six slices of challah – to 1 inch thick
In medium sized bowl, beat eggs, milk, confec-
tioner’s sugar, vanilla, water and cinnamon till
even consistency. Put challah in large flat pan
and pour mixture over it to cover. Soak over-
night in the refrigerator.
Cook on nonstick griddle sprayed with cook-
ing oil. Cook on low flame until thoroughly
cooked. Turn to prevent burning and re-spray
when turning. Be patient and keep flame low.
Two hints: When removing mixture from pan af-
ter soaking, pick up with large flat spatula as piec-
es will crumble. If not thoroughly cooked through
middle, microwave for short period of time.
To serve: Taste before adding syrup—usually
sweet enough. For a nice presentation, sprinkle
with confectioner’s sugar and garnish plate with
fresh fruit—you’ll think it has less calories. Ha-ha!
Disclaimer: Special treat not on any of Dr.
Dittrich’s weight loss programs, but surely bet-
ter than a couple of doughnuts!
32 | ROWHOME MAGAZINE gohomephilly.com
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JOHN’S ROAST PORK PRESENTS:
LAMB AND EGGSserves 6-8
INGREDIENTS:cup Olive oil
cup Chopped Onion
3 lb Spring lamb, shoulder cut, cubed
1 large can chicken broth
8 eggs, beaten
1 stalk celery, chopped
3 cloves of garlic, minced
3 dry bay leaves
tbs rosemary
cup parmesan cheese
DIRECTIONS:In a Dutch oven, heat oil to sauté celery, on-
ion and garlic. Add cubed pieces of lamb, bay
leaves, rosemary, salt & pepper. Cook over
medium heat for about 10 minutes, stirring.
Add broth and simmer for 15 minutes. When
lamb is tender, slowly stir in eggs so they are
scrambled into the broth. Continue to stir until
broth is clear and egg is cooked into threads.
Spoon soup into bowls and sprinkle with par-
mesan cheese.
“Have some Italian bread on the side to soak up the flavorful broth...”
NEW YORK BAKERY PRESENTS:
HONEY SALMONINGREDIENTS:
1 lb of steaks/fillets of salmon
Italian seasoned bread crumbs
Honey (to taste)
Garlic salt (to taste)
1 beaten egg or olive oil for coating
DIRECTIONS:Pre-heat oven to 400º. Mix together seasoned
bread crumbs and garlic salt in a bowl. Brush fil-
lets in olive oil or dip in beaten egg. Bread them
with the crumbs. Bake until fillets are golden
brown and flaky. Add honey and serve.
“Drizzle salmon fillets with honey and serve for a uniquely sweet flavor...”
PRHTHE MENU
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ROWHOME MAGAZINE | 33
CONCETTA ACELLO, OF THE CESCAPHE EVENT GROUP FAMILY PRESENTS:
STUFFED CALAMARI& MAGIC COOKIE BARS FOR DESSERTThese recipes have been in my family for three generations. Handed
down from my grandmother, Benadette Germana, to my mother
Josephine Messina, then to me. Since then, I have been making this
recipe every Christmas Eve as part of our traditional Feast of the Seven
Fishes. It has long been a family favorite ever since my grandmother
made it many years ago. I hope you enjoy it as much as we do!
STUFFED CALAMARI WITH RED SAUCEMakes Eight ServingsINGREDIENTS:
Stuffing: 2 cups Bread
Crumbs, Seasoned
1 cup Locatelli
Cheese, grated
1 tsp Italian Seasoning
tsp Thyme, dried
tsp Old Bay Seasoning
tsp Garlic, minced
tsp Black Pepper
1 cup Spanish Olives,
finely chopped
cup Extra Virgin Olive Oil
cup Chicken Stock
Red Sauce: 3-4 cloves Garlic, minced
2 tbsp Extra Virgin Olive Oil
2 cans Whole Tomatoes,
crushed in a blender
(28 oz each)
2 lbs Cleaned Squid Tubes,
including Tentacles (smaller
pieces are better)
2 tbsp Oregano, dried
Pinch each of Red Pepper
Flakes, Italian Seasoning
& Old Bay
White Wine (as needed)
2 tbsp Fresh Basil, minced
DIRECTIONS FOR STUFFING:In a medium bowl, with fork, combine dry ingredients and toss to thor-
oughly incorporate. Add in chopped olives and garlic and again mix.
Slowly begin adding olive oil, keeping in mind the stuffing should be
wet enough to hold together, but not too wet. Using either a spoon or
pastry bag, stuff squid tubes, leaving a little space for stuffing to ex-
pand. Close with toothpicks and set aside to add to sauce.
DIRECTIONS FOR SAUCE:In a large saucepot, sauté the garlic in olive oil over medium low heat. Once
golden, add the tomatoes and dry seasonings. Bring to a boil, then let sim-
mer for an hour. (If too thick, add white wine.) After one hour, gently add
stuffed squid tubes and tentacles. Continue to simmer for another 35 min-
utes. Add fresh basil and serve over al dente cooked pasta.
MAGIC COOKIE BARSMakes 18 BarsINGREDIENTS:
1 tbsp Crisco or Butter
2 cups Graham
Cracker Crumbs
2 tbsp Light Brown Sugar,
tightly packed
1 stick Margarine, melted
1 can Sweetened
Condensed Milk (8 oz)
1 cup Semi Sweet
Chocolate Chips
1 cup Flaked Coconut,
unsweetened
1 cup Walnuts,
chopped (optional)
DIRECTIONS:Preheat oven to 350 degrees. Prepare 13x9 metal pan by greasing
with either the Crisco or butter, then set aside. In a medium bowl, thor-
oughly mix graham cracker crumbs and brown sugar to melted mar-
garine to form crust. Transfer into the greased pan and press firmly,
being sure to evenly distribute crumbs over bottom of the pan. Then
add condensed milk over crust, again in an even layer. Follow the milk
with layer chocolate chips, again being sure to evenly distribute across
pan. Add flaked coconut on top of the chocolate chips, and then top
with the walnuts. When all layers are in the pan, press down firmly to
pack in ingredients tightly. Bake for 25-30 minutes or until the top layer
is golden brown. Cool completely, and then cut into bars.
34 | ROWHOME MAGAZINE gohomephilly.com
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PRHTHE MENU
DEPASQUALE LAW OFFICES PRESENT:
MARY “AUNT BABE” DEPASQUALE’S CARROT CAKEINGREDIENTS:
3 cups flour
2 tsp cinnamon
1 tsp salt
2 tsp baking soda
2 tsp baking powder
***Sift above ingredients***
2 cups sugar
4 eggs - beat well
1 cup oil
1 tsp vanilla
cup chopped walnuts
1 8 oz can crushed pineapple
3 cups grated carrots
Cream Cheese Frosting4 ounces butter, softened to room temperature
4 ounces of cream cheese, softened to room temperature
2 cups powdered sugar
1 tsp vanilla extract
DIRECTIONS:In a large bowl, beat together the butter and cream cheese
with mixer. On low speed, add the powdered sugar, a half-cup
at a time, until smooth and creamy. Beat in the vanilla extract.
Spread on cooled cake.
DIRECTIONS:Pre-heat oven to 350 degrees. In a large bowl, mix oil, vanilla
and sugar. Add eggs. Add dry ingredients slowly and mix well.
Stir in nuts and carrots. Grease and flour 13 x 9 pan and pour
mixture in. Bake for 1 hour.
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Let us offer you a helping hand.
Home Helpers provides exceptional in-home non-medical care so you canmaximize your independence.We can help with:• Personal Care
(bathing, dressing andpersonal hygiene)
• Home Support(meal preparation, lighthousekeeping and laundry)
• Errands and transportation• And much more
Visit www.HomeHelpersPhilly.com or call215-334-2600 and see how we canlend you a hand.
VINCENZO’S ITALIAN DELI PRESENTS:
LEMON RICOTTA PANCAKESINGREDIENTS:
1 cup all-purpose flour
1 tsp white sugar
1 tsp salt
1 tsp baking soda
2 eggs
1 cup milk
1 tsp vanilla extract
1 tbs vegetable oil
1 tsp margarine, softened
Zest from 1 lemon
Juice from 1 lemon
1 cup of whole milk ricotta cheese
DIRECTIONSIn a bowl, stir together flour, sugar, salt and baking soda.
In a separate large bowl, beat together eggs, milk, vanilla,
vegetable oil and margarine. Mix in lemon zest, lemon
juice and ricotta cheese. Stir dry ingredients into egg mix-
ture; mix until smooth. Do not over-mix!
Heat a lightly oiled griddle or frying pan over medium
high heat. Pour or scoop the batter onto the griddle, us-
ing approximately cup for each pancake. Brown on both
sides and serve hot.Top with powdered sugar and fresh
strawberries. Enjoy!
“The lemon zest and juice give these pancakes a light citrus taste and the ricotta blended into the batter adds a creamy and fluffy texture.”
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36 | ROWHOME MAGAZINE gohomephilly.com
2232-40 S. Broad Street
Philadelphia, PA 19145
Funeral Pre-Planning Available
Handicapped Accessible
2232-40 S. Broad Street
Philadelphia, PA 19145
James L. Guercio
Funeral Director
Ann Gangemi
Secretary/Treasurer
Vincent C. Gangemi, Jr.
Supervisor
Serving the Community Since 1937
Vincent Gangemi Sr., Founder
Vincent C. Gangemi Jr., Supervisor
P: 215.467.3838
F: 215.551.4247
Vincent GangemiVincent GangemiFuneral Home, Inc.Funeral Home, Inc.
Products underwritten by Nationwide Mutual Insurance Company and A! liated Companies. Home O! ce: Columbus, OH 43215. Subject to underwriting guidelines, review, and approval. Products and discounts not available to all persons in all states. The NASCAR Nationwide Series Champion logo and word mark are used under license by the National Association for Stock Car Auto Racing, Inc. and Nationwide Mutual Insurance Company. NASCAR® and the NASCAR® logo are registered trademarks of the National Association for Stock Car Auto Racing, Inc. Nationwide, Nationwide Insurance, On Your Side and the Nationwide framemark are service marks of Nationwide Mutual Insurance Company. © 2011 Nationwide Mutual Insurance Company. All rights reserved. The JR Motorsports logo and the name, likeness and signature of Dale Earnhardt, Jr., and all related rights are property of, are used with the permission of JR Motorsports, LLC and JRM Licensing, LLC. Paid Endorsement.
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1636 South Front Street, Front & Morris StreetsPhiladelphia, PA 19148
UNCLE TOMY’S PIZZERIA PRESENTS:
SAUSAGE, ESCAROLE AND BEANSINGREDIENTS:
1 lb Italian sausage, casings removed
2 carrots, chopped
2 celery stalks, chopped
1 Vidalia onion, chopped
1 tsp. red pepper flakes
2 (15 ounce) cans cannelini beans
2 (15 ounce) cans light red kidney beans
1 can petite diced tomatoes
2 cups chicken broth
Salt and freshly ground pepper to taste
2 heads escarole, cleaned
1 head roasted garlic**
2 tbs. chopped fresh parsley
DIRECTIONS:Coat the bottom of a heavy pot with olive oil and begin
browning sausage on medium-high heat crumbling it
up as you go .After 5 minutes add carrots, celery,
onions, salt, black pepper & crushed red pepper.
Cook until bottom of pan becomes sticky. Add beans
(undrained) and tomatoes to pot and simmer about
20-25 minutes. Add escarole and garlic, cook until
escarole is tender, approximately 10 minutes. Top
with parsley and serve with crusty bread for dipping.
**Roasting garlic: Preheat oven or toaster oven to
350°. Slice the top (about 1/4 inch) off of a head of
garlic. Place it in a square of tin foil and drizzle with
one tablespoon of olive oil. Seal at the top and roast
for 30 minutes. When cool enough to work with,
squeeze head of garlic to release cloves. Smash with
a fork before adding to beans.
PRHTHE MENU
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PAT CIARROCCHI’S
STUFFED MUSHROOMS WITH PROSCIUTTOINGREDIENTS:
1 lb large fresh SherRockee Brand Mushrooms
1 T. parsley, minced
1 slice of prosciutto, minced
Salt and pepper to taste
2 TB grated Parmesan cheese
1 egg, beaten
2 TB breadcrumbs
cup olive oil
DIRECTIONS: Pre-heat oven to 300°. Rinse mushrooms. Remove
stems from caps and chop fine. Combine prosciutto,
cheese, breadcrumbs, mushroom stems, parsley, salt,
pepper and egg. Spread the mixture evenly inside the
mushroom caps. Place in a single layer in a baking dish
and drizzle olive oil over the top. Bake uncovered for 25
to 30 minutes.
MUSHROOM STORAGE TIP
Store your fresh mushrooms in a brown paper bag in the
refrigerator up to 5 – 7 days for best freshness and taste.
Storing mushrooms in air-tight plastic bags will cause
mushrooms to retain moisture and thus spoil quicker.
38 | ROWHOME MAGAZINE gohomephilly.com
PRHTHE MENU
TERRYIN RESTAURANT PRESENTS:
PAD THAI: SHRIMP2-3 Servings
INGREDIENTS:teaspoon ground
dried chili pepper
1 egg
4 teaspoons fish sauce
3 cloves minced garlic
ground pepper
white pepper
lime
2 tablespoons sugar
2 tablespoons tamarind paste
package Thai rice noodles
1/3 cup extra firm tofu
2 tablespoons vegetable oil
1 minced shallot
1/2-1/4 lb shrimp
Chopped peanuts
DIRECTIONS: Start with soaking the dry noodles in lukewarm or room temperature wa-
ter while preparing the other ingredients. Getting the noodles just right
is the trickiest part of making Pad Thai. By the time you are ready to put
ingredients in the pan, the noodles should be flexible but not mushy. Juli-
enne tofu and cut into 1-inch long matchsticks. When cut, the super firm
tofu/pressed tofu should have a mozzarella cheese consistency. You can
fry the tofu separately until golden brown and hard, or you can fry with oth-
er ingredients below. Cut the Chinese chives into 1 inch long pieces. Set
aside a few fresh chives for a garnish. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on
high heat and pour oil in the wok. Add shallot, garlic and tofu and stir them
until they start to brown. The noodles should be flexible but not expanded
at this point. Drain the noodles and add to the wok. Stir quickly to keep
things from sticking. Add tamarind, sugar, fish sauce and chili pepper.
Stir. The heat should remain high. Make room for the egg by pushing all
noodles to the side of the wok. Crack the egg onto the wok and scramble
it until it is almost all cooked. Fold the egg into the noodles. The noodles
should be soft and chewy. Pull a strand out and taste. If the noodles are
too hard (not cooked), add a little bit of water. When you get the right
taste, add shrimp and stir. Sprinkle white pepper around. The noodles
should be soft, dry and very tangled.
Pour onto the serving plate and sprinkle with ground pepper and pea-
nuts. Serve hot with a wedge of lime on the side.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar
and fish sauce are available at your table for your personal taste. Some
people add more chili pepper or sugar at the table.
HAPPY WINDOWS
2-inch wood
Shutters
Verticals
Mini Blinds
Pleated Shades
Roman Shades
Drapes
Valances
DISCOUNT PRICE
WITH INSTALLATION
Call Eileen 215.465.7525
Cedrone’s FlowersAny Occasion. Every Day.
800 Lombard StreetWashington Square WestPhiladelphia, PA 19147
PH: 215. 629.9858CELL: 215.990.7812www.cedrones!owers.comEmail: [email protected]
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Come enjoy Old Italian Style dishes as
Executive Chef Angelo Lutz presents the experience of a real, authentic home-style cooking.
BYOBReservations encouraged
The Kitchen Consigliere Cafe
8 Powell Lane, Collingswood, NJ 08108
Phone: 856.854.2156 Fax: 856.854.2184
Open 7 Days a Week
WWW.KITCONCAFE.COM
MI-PAL’S DELI PRESENTS:
SPAGHETTI ALLA PUTTANESCA CON VONGOLE serves 4-6 people
INGREDIENTS:3 TB Olive Oil
3 garlic cloves, minced
2 oz or more Calamata black olives, pitted
& chopped
1 tsp capers, coarsely chopped
1 large fresh tomato, peeled & coarsely
chopped
4 or 5 anchovy fillets, coarsely chopped
2 cans minced clams, drained
1 lb spaghettini
1/3 cup finely chopped parsley
tsp salt
tsp pepper black
1 tsp crushed red pepper
DIRECTIONS:Place the olive oil in a frying pan and add
the minced garlic. When garlic is golden,
add the olives, capers, tomato, anchovy fil-
lets and clams. Stir well and heat through for
about 6 minutes.
Cook the pasta al dente and drain it. Place in
a warm bowl and add half the sauce. Toss well.
Add the remaining sauce on top and sprinkle
on the parsley with some salt & pepper to taste.
Serve hot.
“Sprinkle red pepper flakes over the top before serving for extra flavoring. This dish can also be made without the clams.”
DORETTE & DAWN PRESENT:
NANA’S RICOTTA PIEPerfected by Caroline Angerome
INGREDIENTS:2 (8 ounce) packages Philadelphia cream
cheese, softened to room temperature
1 (15 ounce) container of whole milk ricotta
2 cups sugar
6 eggs
1 tablespoon vanilla extract
9 tablespoons flour
1 pint container sour cream
DIRECTIONS:Pre-heat oven to 350 degrees. Butter a 3
quart glass baking dish. In a large bowl, mix
the ricotta and cream cheese together until
well combined. On low speed, stir in the sugar,
eggs, vanilla, and flour. Add the sour cream last
and stir. Pour into prepared glass baking dish.
Bake in the pre-heated oven for 1 hour. Turn off
the oven and leave it in for one hour more. Cool
completely in the refrigerator before serving.
Passing it forward!
Dorette & Dawn
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NEUMANN-GORETTIWE WILL GET YOU THERE!
SAVE THE DATES:8th Grade Scholarship/Placement Test: 9
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N-G Students Class of 2011
Proud recipients of more than $9.5 million in college scholarships
More Information 215-465-8437Saints John Neumann and Maria GorettiCatholic High School 1736 South 10th Street Philadelphia, PA 19148 215.465.8437 WWW.NEUMANNGORETTIHS.ORG
OLIVIERI JEWELERS PRESENTS
LINA OLIVIERI’S CHICKEN CACCIATOREINGREDIENTS:
6-8 pieces of Chicken Breast (cut
in 1/4), legs and thighs
4 cloves of fresh garlic
cup Olive Oil
cup Red Wine
Pinch of Salt, Pepper and Oregano
DIRECTIONS:In large pot, saute garlic, olive oil, salt,
pepper and oregano. Add chicken and
cover for of an hour on medium heat,
regularly flipping chicken. When fully
cooked, lower heat and douse in red
wine. Cook until wine evaporates.
CANNULI’S SAUSAGE PRESENTS:
RITA’S SAUSAGE SCALOPPINIINGREDIENTS:
1 pound CANNULI’S Hot or
Sweet Sausage Links
2-3 red or green peppers,
seeded and sliced
1 onion, thinly sliced
8 oz. fresh mushrooms, washed
and sliced
1 (8 oz.) can Hunt’s tomato sauce
Salt and Pepper to taste
DIRECTIONS: Place the sausage in a frying pan and
pour in about 1 cup of water. Bring to a
boil and let simmer until sausage looks
white. Pour off the water, then brown
sausage evenly on both sides. Add
sliced pepper, onion and mushrooms
and saute until golden brown. Add to-
mato sauce and simmer about 10 min-
utes. Season to taste.
“Serve with a dry red wine and a loaf of Italian bread...”
PRHTHE MENU
ROWHOME MAGAZINE | 41
IBEW LOCAL 98 PRESENTS:
SOUR CREAM COFFEE CAKEby Jean Neill
INGREDIENTS:Cake:
1 stick of butter
1 cup of sugar
2 eggs, beaten lightly
2 cups all purpose flour
tsp salt
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
1 tbs Vanilla
Topping (optional)
Combine:
tsp Cinnamon
cup sugar
chopped nuts
2 TB butter, cut into small pieces
DIRECTIONS:Heat oven to 350°. Combine sour cream, baking soda
and vanilla. In a separate bowl, stir together the flour, bak-
ing powder and salt. Set aside. In a large mixing bowl,
cream together butter and sugar. Add eggs to the mixture,
beating well. Add the dry ingredients to the creamed mix-
ture alternately with the sour cream and vanilla. Mix until
combined. Pour mixture into a greased bundt pan with
tube. Sprinkle on topping. Dot with butter. Bake for 45
minutes. Open door and allow cake to cool in oven. Re-
move from pan immediately after taking from the oven.
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SPRING IS IN THE AIR
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are practicing GYNECOLOGY at
1313 Wolf StPhiladelphia, PA
215.465.3000AND
Glendale Executive Campus1000 White Horse Rd., Suite 612
Voorhees, N.J.856.435.9090
Dr. Richard Dittrich&
JoAnn Casella, CNP
JoAnn will also be joining Dr. Dittrich at Professional Aesthetics & Wellness Center
Conveniently located at
1315 Wolf Street Philadelphia, PA
215.465.9600
Dr. Dittrich’s MedSpa offers
Wellness Programs for both women and men.
Services Include:Bio-Identical Hormone Replacement Therapy
Laser Treatments and Cosmetic Procedures Medically Managed Weight Loss
Anti-Aging Therapies
Please Stop In For A Tour!
TOGETHER AGAIN
Did you know that Isgro Pasticceria once
was commissioned to create a cake that looked like the Philadelphia
Museum of Art - and succeeded in doing so? When it comes to your
dessert table, search no further than this family-owned bakery, nestled
in the heart of the Italian Market for the last 108 years. Whether you
are craving a creamy home-baked ricotta cheese pie or an intricately
designed pound cake, a decadent delight from Isgro is another sure
sign that spring has sprung!
1 : Original Easter Bread
2 : Assorted Easter Breads
3 : Easter Ham Pie
4 : Easter Egg Basket
Poundcake
5 : Easter Ham Pie
6 : Brown Derby
7 : Pastera
8 : Easter Egg Basket
Poundcake Décor Details
9 : Assorted Easter Pies
10 : Easter Egg Basket
Poundcake Décor Details
11 : Four Egg Easter Bread
12 : Ricotta Cheese Pie
13 : Rice Pie
14 : Assorted Mini Pastries
15 : Easter Egg
16 : Iced Easter Bread
with Cream Cheese
& Butter Icing
To place your order please visit or call:
ISGRO PASTICCERIA1009 Christian Street
Philadelphia, PA 19147-3707
215.923.3092
Hours: Sun 8am–4pm;
Mon-Thu 8am–6pm;
Fri-Sat 8am–8pm
WWW.BESTCANNOLI.COMIsgro Pasticceria is a member of the PRH Business Network.
photos by PHIL KRAMER
ISGRO PASTICCERIA
44 | ROWHOME MAGAZINE gohomephilly.com
PRHTHE MENU
PASTIFICIO PRESENTS:
MEATBALLS… GOT BALLS?INGREDIENTS:
1 lb ground beef
1 lb ground veal
1 lb ground pork
2 cloves garlic, minced very fine
4 eggs
1 cup freshly grated Romano cheese
cup fresh Italian parsley, chopped
salt and ground black pepper to taste
1 cup Italian bread crumbs
1 tsp garlic powder
Olive oil for frying
DIRECTIONS:Combine beef, veal and pork in a large bowl.
Add garlic, eggs, cheese, parsley, salt and
pepper.
Blend bread crumbs into meat mixture. The
mixture should be very moist but still hold its
shape if rolled. Shape into meatballs.
Heat olive oil in a large skillet (to about 275-
300 degrees). Fry meatballs in batches.
When the meatball is very brown and slightly
crisp, remove from the heat and drain on a
paper towel.
“If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better...”
PIZZERIA PESTO PRESENTS:
Pesto Potato SaladINGREDIENTS:
5 lb potatoes, cleaned and cubed
5 stalks of celery
1 onion , peeled
cup pesto sauce
Salt, pepper and olive oil (to taste)
DIRECTIONS:Chop onion and celery fine and set aside.
Bring a large pot of salted water to a boil. Add
prepared potatoes and cook until al dente.
Start checking in ten minutes with a fork. Once
potatoes are at desired firmness, remove from
water and let completely cool. Toss potatoes in
remainder of ingredients to cover completely.
Chill, and then serve!
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photo by Andrew Graham Todes
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CHEF SAVAS OF THE PENROSE DINER PRESENTS:
Pastitsio (Greek Lasagna)serves 8-12 people
INGREDIENTS:5 lbs Ground Meat
1 Onion, chopped
4 Cloves fresh garlic, chopped
5 tsp Olive oil
1 lb. Misko Macaroni Pastitsio #2, (or substitute
DeCecco brand Perciatelli)
Parsley (to taste)
CREAM SAUCE:lb Flour
gallon Milk
lb Butter
tbsp Ground cinnamon
DIRECTIONS:Heat oven to 275°.
Sauté ground meat in a frying pan. While meat is browning
add the onion, garlic and parsley. Once meat is browned,
drain all excess juice. At the same time, boil the macaroni
to al dente. Once you begin to boil the macaroni, you can
start the cream sauce. To make this, first melt the butter in a
saucepan and then mix in flour until you have a thick paste.
Next, add milk (warmed) and cinnamon. Stir well.
Now that you have all three parts prepared, you can start
to layer the macaroni on the bottom of a lasagna pan. Next,
evenly spread the ground meat on top of the pasta. Then lay-
er the rest of the macaroni on top of the ground meat. Lastly,
top it all with your cream sauce, spreading evenly. You can
sprinkle grated Romano cheese on top for extra flavor.
Bake for 40-45 minutes. Let cool, slice and enjoy.
46 | ROWHOME MAGAZINE gohomephilly.com
Early Bird Fashions: Spring 2012
SEXYAND THE
CITY
by ALICIA DELEO & PHYLLIS PALERMO
PRHFASHION
ACCESSORY WATCHSave your favorite vintage clutch for another
day and set off any outfit with this must-have:
the Doctor Bag. Pick up one with metallic or
silk trims. Studs and leather prints are hot too,
but you can also go for good solid colors like
cream, yellow or black.
CANDY-COATED COLORSDid someone say eye candy? The hottest col-
ors are in sorbet hues such as pastel green,
orange, lilac, oceanic blues and citrus. If you
are feeling bold and daring, go for the candy-
coated looks and make a splash like those
featured in Christian Siriano’s spring collec-
tion. Pristine white has washed the runways as
well by big contributors like Chanel and Louis
Vuitton. Layer white on white, with a blazer and
capri pants. And for a mega chic look, add your
fave extra-large sunglasses.
GIRLY SKIRTS AND DRESSESFull skirts and drop-waist bands, pleats and midi-
lengths -- these feminine fancies are must have
trends. Find prints like hand-painted florals or
daring shapes. Try bold colors and unique cuts.
The peplum, a single, short overskirt that instant-
ly adds a little allure or drama to any piece, is all
the rage. Best for the straight figure with a slight
pouf at the waist, it adds dimension to any dress
or skirt, whether cinched or laced at the hips or
on the waist. Check out Vera Wang’s spring col-
lection for inspiration. If you’re curvy figured, try
the elongated drop-waist.
PAINT ME PRETTYMakeup this spring is all about the soft features.
Go angelic with gray lids and pale pink cheeks,
light glosses and sheer balms. For a little heavi-
er look, indulge in pewter on the eyes and pink
chiffon blush. Top the look off with small, loose
braids that wrap around your head like a halo.
FANCY AFFAIRSGet the tuxedo chic look with sleek black
pants, a fitted white shirt, skinny tie and sky-
high heels. Or mix it up with sparkle and shine
by adding a sequin blazer over a short black
dress and opaque tights. Add some color to
the mix with a red-hot manicure.
Time to go shopping!Alicia & Phyllis
TONY’STIRES
New & Used Tires Any Brand
9th & Oregon Ave.215.755.1011
TIRES REPAIRED WHILE YOU WAIT
WE’VE MADE IT THROUGH THE COLDEST
months and ostensibly could still get away with wearing cozy boots and comfy
sweaters. But why not think spring? Start with a few early bird fashions from
PRH’s trend team and say, “Hello spring! The 2012 fashions are here!”
John J. Dougherty, Business Manager
Bringing Philadelphia into the 21st Century
One Energy Project at a Time
SERVING UP THE
MAGICby JOSEPH VOLPE
CEO, CESCAPHE EVENT GROUP
photos provided by the CESCAPHE
EVENT GROUP
ROWHOME MAGAZINE | 49
Pat & Anna ScioliBrand Name Designer Suits from Italy
1744 E. Passyunk Avenue
215.334.0990
PRHBRIDES GUIDE
Serving delicious cuisine that
also has stunning visual ap-
peal is such a big part of my
wedding planning process.
But there’s no denying that
the best part of any wedding I’ve
ever attended, and every wedding
I’ve produced, is the cocktail hour.
Cocktail Hour involves a perfect
storm of dressed up guests, happy
mingling, refreshing cocktails and
engaging servers bearing tasty
treats. What’s not to love?
WELCOME TO COCKTAIL HOUR
We like to stretch our cock-
tail hours to an hour-and-a-half,
giving the newlyweds and their
guests plenty of time to indulge on
an abundant assortment of hors
d’oeuvres. Our jumbo shrimp,
lobster, crab legs, clams and mus-
sels often steal the show, but the
lamb chops, Hawaiian meatballs,
pastas, artisan Italian meats and
cheeses, and 30 to 40 different
butlered delights always stimulate
our guests into weaving their way in
and out of conversations about the
happy couple. Delicious food and
drink seem to magically engage
just about everyone at the party.
After cocktails and hors d’oeuv-
res, we introduce the new bride
and groom and cleanse palates
with vibrant salads followed by a
fruity sorbetto.
DINNER IS SERVEDA little dancing, more drinks
and a few toasts later, and we’re
on to dinner service. My dinner
philosophy? We’re as good or
better than any hot restaurant. An
ambitious statement for sure, but
this is one of the reasons we’re
the busiest wedding brand in the
city of Philadelphia — a city of citi-
zens that clearly love food. Our
brides and grooms select three
entrée choices but it seems like
every wedding today involves a
special vegetarian, vegan or al-
lergy-specific request that keeps
our chefs on their A-game.
ROOM FOR DESSERTFor dessert, we like to blitz our
clientele with every pastry pos-
sible. Our guests love our choc-
olate fountains as well as our
crepe and dessert stations. Do
you want a presentation of deli-
cious cannoli, chocolate dipped
biscotti and profiteroles? How
about we butler mini root beer
floats, milkshakes, warm milk
and cookies, fried Oreos, Chip-
wiches or cheesecake lollipops?
We can carry out anything that re-
flects your lifetime of love for des-
serts. It is what we do. And we of-
ten pair up gourmet after-dinner
cocktails like white Russians,
hot chocolates and Irish coffee
to wash down the sweet delights.
I’m certain this narrative has
made you hungry to attend a
Cescaphe Event Group wed-
ding. I can tell you that whether
you attend a celebration at our
Cescaphe Ballroom, Tendenza,
The Atrium at The Curtis Center
or our newly opened Vie at 600
N. Broad Street, you won’t leave
hungry. You might even leave
with a goodie bag that includes
TastyKakes’, soft pretzels and
cheesesteaks, so you can reflect
on how much fun you had at the
celebration over brunch the next
morning. Now hit that treadmill,
start your diet and do everything
you do to look good and feel great
this year. That’ll ensure you’ll fit
into your fancy clothes and be
ready the next time you’re invited
to enjoy an affair with us.
CESCAPHE IS A MEMBER OF THE PRH BUSINESS NETWORK.
About Joseph Volpe, the Brides Guide. Ever keeping his eyes
focused on the latest wedding trends, Cescaphe Event Group
CEO/Chef Joseph Volpe is recognized as the area’s leading
authority on ballroom bliss. With his innovative approach to
the most important celebration of your life, his award-winning
Cescaphe Ballroom, The Atrium at the Curtis Center, Tendenza and Vie,
combine a captivating ambiance with exquisite cuisine for an unforgettable
experience. Visit cescapheballroom.com or call 215.238.5750.
50 | ROWHOME MAGAZINE gohomephilly.com
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As a Cruise Specialist, I
travel the high seas and
experience the fine cui-
sine that cruise ships have
to offer. If you have dietary
needs, they are deliciously met.
If you are diabetic, cruises pres-
ent many low carb and sugar-free
foods from which to choose.
Watching your sodium intake?
You can indulge in salt-free foods
as well as an array of beneficial
fat-free foods to maintain your
healthy lifestyle while on vaca-
tion. Here are a few examples of
cuisine on a cruise ship:
CARIBBEAN/MEXICAN - Try
the tacos, Brazilian steaks, black
bean mango salad, chicken to-
stadas, fiesta rice, shrimp salad,
broiled seafood, spicy chicken,
tortilla soups and lots more.
BUFFETS - Dig into scrumptious
salads of every kind including
Garden, Caesar, Antipasto,
Spring Mix, Rice and Bean sal-
ads. Enjoy American fun foods
such as juicy burgers, pork
chops, pizza, broiled and fried
seafood. Asian cuisine offers
a lineup of all your favorite Chi-
nese delicacies, chicken on a
stick, fresh sushi rolls, noodle
dishes, dumplings. All this is sur-
rounded by plenty of fresh veg-
etables and many different types
of rice and potatoes.
ITALIAN SPECIALTIES - Just like
Mama used to make! You will find
delicious gravy, lasagna, ravioli,
gnocchi, cavatelli, spaghetti, lin-
guine, penne pasta and rigatoni
served with meatballs, sausage
and braciole.
DESSERTS - Options galore
here! Strawberry cheesecake,
chocolate soufflé, ice cream and
sherbet, lemon tarts, chocolate
truffle cake, rum cakes and many
more gooey goodies. For dieters
and diabetics, enjoy portions of
sugar-free delights like cheese-
cake, chocolate cake, ice cream
and fruit salad.
I have traveled many different
cruise lines in my years and have
always found good, healthy eat-
ing options while I am on vaca-
tion or critiquing the food they
offer to their passengers. And if
you are throwing caution to the
wind, fear not! Cruises are all
about choice and you are free to
indulge in any type of food your
heart desires while on vacation.
Bon Voyage and Bon Appetit!
PRHBRIDES GUIDE
BON VOYAGE AND BON APPETIT!
brought to you by LIZ EMORY OF SEASATIONAL CRUISES
52 | ROWHOME MAGAZINE gohomephilly.com
John S. Galati Accountant
1522 E. Passyunk Ave.Philadelphia, PA 19147
P: 215.271.5000 | C: 856.207.1111
FAX: 215.271.5720JohnSGalati@comcast .net
LAWORDER&Calling all drivers
HANG UP OR PAY UP
by FRANK C. DEPASQUALE JR., ESQUIRE
Thinking about sending that text while be-
hind the wheel or letting the new young
driver in your life pack the car with his
friends? Think again. Learn all about the
new driving laws and how they affect you.
Q: I recently heard that cell phone
use while driving has been banned in
Philadelphia. Is that true?
A: Yes. It has been the law since April of
2009. For some reason, the Philadelphia
Police were not aggressively enforcing
the ban. They are now. Police cruisers are
equipped with roof-mounted cameras de-
signed to detect cell phone use. The fine for
violating the cell phone ban is $150 to $300
unless you pay the fine without contesting it
within 10 days. Then the fine is $75.
PRHTIPS FROM THE PROS
ROWHOME MAGAZINE | 53
Four Generations of Our Family Serving Your Family
www.Pennsylvaniaburialcompany.comwww.BaldiFuneralhome.com
1327-35 South Broad StreetPhiladelphia, PA215-334-1717
PETER JACOVINI, F.D.
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VICTOR BALDI, F.D.
LEGAL
Legal quest ions for Frank
DePasquale? Email him at info@
gohomephilly.com or mail to PRH Law
& Order, PO Box 54786, Phila., PA
19148. Please include your name,
address & phone number for verifica-
tion purposes. PRH will not publish
your last name.
LEGAL QUESTIONS
His peers again recognized Mr. DePasquale
as a Pennsylvania Super Lawyer for 2011.
He heads DePasquale Law Offices, 2332-
34 S. Broad Street, Philadelphia, PA 19145.
P: 215.755.4410. Email: frank@depaspaule-
law.com or visit www.depasquale-law.com
The Pennsylvania legislature just passed a
State law banning text messaging while driv-
ing that becomes effective March 9, 2012.
Curiously, the State law does not address the
use of a cell phone for calls. Constitutionally,
the State’s silence on that issue voids Philadel-
phia’s ban on cell phone use after the effective
date in March. I suspect the Legislature may
pass new legislation correcting the apparent
inconsistency in the law or a constitutional
challenge will eventually be brought. The fine
associated with this offense is $50.
Q: My son is 16 years old and just got his
license. Is there any limitation on how many
kids he can have in my car at one time?
A: Yes. A recently passed State law provides
that a teen driver can only carry one non-fam-
ily passenger under the age of 18 during the
first six months of driving. It then increases to
3 non-family passengers under the age of 18
provided that the teen driver maintained a clean
driving record during the 6-month period. The
limits apply until the teen turns 18 years old.
Dolly Madison served ice
cream for dessert at the
second inaugural ball, held at the
White House, originally located
in Philadelphia at 526-30 High
Street (now Market Street).
Philadelphia’s Basset’s ice
cream (1861) is the oldest
ice cream producer in the country.
Schoolteacher Louis Du-
bois Bassett first sold his
ice cream from a stand at 5
th
&
Market back in 1861.
When Reading Terminal
Market started selling
food in 1893, Bassett’s was
there in all its creamy glory.
Ice cream hawkers were
called “hokey pokey men”
who sold containers of the sweet
treat through the streets of Philadel-
phia back in the early 1800s – a fore-
runner to today’s Mr. Softee truck.
Philadelphia surgeon Dr.
Philip Syng Physick in-
vented carbonated soda water in
the early 19
th
century.
Philadelphia pharmacist
Townsend Speakman
added fruit juices to carbonated
soda water in 1807 and voila!
The soft drink was born.
Root Beer is considered the
original American soft drink,
invented by Philadelphia druggist
Charles Elmer Hires back in 1875.
The Hires Root Beer
Company was founded by
Charles E. Hires, a Philadelphia
druggist, back in 1893, when he
bottled and distributed his soft
drink to the rest of the nation.
Local concessionaire
Robert Green sold a mix
of carbonated water, cream and
syrup to customers. When he ran
out of cream, he substituted ice
cream. His sales jumped from
$6 to $600 a day and the ice
cream float was born!
Girl Scouts and cookies
first paired up during a fun-
draiser held in the window of the
Philadelphia Gas & Electric Com-
pany in 1932. It is now the major
annual fundraiser for Scout orga-
nizations throughout the nation.
The first sugar refinery in
the U.S. was founded on
3
rd
& Vine.
Philadelphia’s Franklin
Sugar Refinery grew to
be the largest in the world and
by 1870, the combined refiner-
ies in the City produced almost
$26,000 worth of sugar – a huge
chunk of change back then.
60 | ROWHOME MAGAZINE www.gohomephilly.com
JOHN’S CUSTOM STAIRS& ELEGANT ENTRIES
2115 S. 8th st.phila., pa 19148
Phone: 215.463.1211fax: 215.463.0806
“Three Generations of Quality Craftsmanship”
Fully Licensed and Insured
959-001_PGS_24-61_7.qxd:Layout 1 4/2/09 1:18 PM Page 60
PRHMENU
PHILLY FOOD FACTS
54 | ROWHOME MAGAZINE gohomephilly.com
In 1685, William Penn gave
beer his stamp of approval,
calling it “a very tolerable drink”
when infused with sassafras or
pine. A few years later, Colonists
started to experiment with ale.
Quaker Anthony Mor-
ris opened his brewery
on Front Street below Walnut in
1687, the oldest brewery con-
tinuing into the 20
th
century.
Philadelphian Benjamin
Jackson first manufactured
mustard in this country in 1768.
Philip Bauer and Herbert
Morris started the Tasty
Baking Company in Philadel-
phia in 1913, naming their prod-
uct “Tastykake.”
Started in 1985 to pro-
mote Philadelphia’s res-
taurant renaissance, the Book
and the Cook is the largest,
most expansive annual food fes-
tival in the United States.
Joseph V. Horn and Frank
Hardart opened the first
Horn & Hardart restaurant in Phil-
adelphia at 39 S. 13
th
Street on
December 11, 1888.
Horn & Hardart opened
their first automat restau-
rant in Philadelphia on June 12,
1902 at 818 Chestnut Street.
By 1940, Horn & Hardart
restaurants were feeding
10 percent of the city’s popula-
tion every day with dishes like
creamy macaroni & cheese,
chicken pies, creamed spinach,
Harvard beets and baked beans.
Philadelphia’s Dock
Street was the first food
distribution center in the country,
established in 1683.
Elie Magloire Durand
bottled the country’s first
mineral water from his drugstore
at 6
th
& Chestnut.
Licorice was invented in
Philadelphia in 1900, fol-
lowed by bubble gum in 1928.
In 1986, Philadelphian Ian
Cooper invented the pret-
zel cone by combining two local
favorites – ice cream and pretzels.
Philly born and raised, GOLDENBERG’S! PEANUT CHEWS! candies
were developed in 1917 by the Goldenberg family and used by the
U.S. Military during World War I as a ration bar.
Your Insurance Professionals
ROWHOME MAGAZINE | 55
I n the wake of our nation’s economic
troubles, lending institutions are open-
ing the lines of communication with cli-
ents – offering them reasons to stay the course
or find a bank that betters suits their personal
needs. Numerous people have decided to leave their bank be-
hind and put their faith in a credit union. If you are still on the fence
as to whether a credit union is right for you, there is one credit
union that not only has a stellar reputation, but is deeply rooted in
the history of Philadelphia. The Philadelphia Federal Credit
Union (PFCU) makes its members its top priority.
PFCU dates back to 1951,
when it first opened its doors to
municipal employees as the Phil-
adelphia City Employees Federal
Credit Union at 12
th
and Market
Streets in the heart of Center
City. Thirty-one years later, the
credit union decided to modify
its name and offer its services to
a larger audience. Today, PFCU
is a full-service financial institu-
tion serving more than 104,000
members in several branches
throughout the Philadelphia re-
gion, including a location at 929
Snyder Avenue in South Phila-
delphia. With assets exceeding
$800 million, PFCU is among the
PRHBUSINESS
A FRIENDLY
FACEby JESSICA LISTAphoto by HECTOR VALENTIN
Anita Ban, Michael Burns, Anna DeFusco, Board Member, Ivana Dussell,
Manager, Robert Pacchianelli, Asst. Manager, Christopher Yurkow and
Bethann Vogt are some of the friendly faces at PFCU
PHILADELPHIA FEDERAL CREDIT UNION
56 | ROWHOME MAGAZINE gohomephilly.com
top five credit unions in the area.
Karen Eavis, Communications Specialist for PFCU,
says that striving to help all members reach their spe-
cific financial goals is PFCU’s key philosophy.
“Our mission is to help our members build a suc-
cessful financial future,” Eavis explains. “Our commit-
ment to sound business practices enables us to re-
turn profits to members in the form of higher dividend
rates, lower fees and more free services.”
She cites numerous benefits to banking with credit
unions like PFCU, including a prime incentive. “A
commercial bank returns profits to their sharehold-
ers. PFCU is 100 percent member-owned and our
profits are always returned to our members.”
In this technology-driven society, companies are
constantly on the lookout for customer convenience.
PFCU’s micro-site called BetterThanMyBank.com
is one of those valuable tools that keeps members
up-to-date on the credit union, its services and show-
cases its Philadelphia roots.
“The concept behind BetterThanMyBank is a Bill
of Rights theme with actual PFCU members speak-
ing honestly about their relationship with the Credit
Union. There is such a rich history in our city and the
Credit Union did not want to lose sight of it. We’re
proud to be the Philadelphia Federal Credit Union and
offer our services to the entire city.”
PFCU prides itself in its ties to the community and
offers some unique services to help keep members
informed on topics including homebuying and finan-
cial fitness. Services like free financial literacy semi-
nars along with free financial counseling. In addition,
PFCU has its own Volunteer Board of Directors. Two
of those directors, longtime Philadelphia residents
Anna DeFusco and Elaine Melchiorre, were instru-
mental in getting the South Philadelphia branch off
the ground, Eavis says.
“At PFCU, the employees are your friends and
neighbors,” she added. “You go in and are doing busi-
ness with a friendly face. At PFCU you are not just a
member.”
The Philadelphia Credit Union at 929 Snyder Av-
enue is a member of the PRH Business Network.
Jefferson HeartCare at MethodistLeft to right: Gaetano Capone, MD; David O’Neil, MD; Andria Jones, DO
Je!erson HeartCare at Methodist welcomes Andria Jones, DO, to the practice."Dr. Jones brings a focus on women’s heart health and medical therapy of peripheral artery disease (PAD) to our patients.
Je!erson HeartCare at Methodist provides: Comprehensive evaluation, diagnosis, treatment and prevention of cardiovascular diseases including: congestive heart failure, arrhythmias, heart valve disease, coronary artery disease and PAD.
Preventive care, especially for individuals with a personal or family history of cardiac disease, lipid disorders, diabetes, smoking or obesity.
Convenient o#ce location across from Je!erson’s Methodist Hospital.
Patient-centered, compassionate care.
Non-invasive, on-site testing.
Coordination of care with $omas Je!erson University Hospital when the most advanced technologies and treatments are necessary.
1317 Wolf Street, Philadelphia, PA 19148
To schedule an appointment with one of our specialists, please call 215-755-5449
“OUR COMMITMENT TO SOUND BUSINESS PRACTICES ENABLES US TO RETURN PROFITS TO MEMBERS IN THE FORM OF HIGHER DIVIDEND RATES, LOWER FEES AND MORE FREE SERVICES.”
ROWHOME MAGAZINE | 57
58 | ROWHOME MAGAZINE gohomephilly.com
by LAUREN GORDON
THE PROFESSIONAL AESTHETICS & WELLNESS CENTER
LOVE THE WAY LIFE LOOKS ON YOU
PRHHEALTH
PROFESSIONAL
C E N T E RLove the way life looks on you
A s a 48-year-old
active adult, you feel agile and spry. You love to dance, try exciting
foods and visit exotic places with a tenacity that runs circles around
your youngest child. But when you look in the mirror, your crow’s
feet and laugh lines tell a different story. You see only a faint trace
of the youth you feel within. You aren’t alone. .
Dr. Richard
J. Dittrich
ROWHOME MAGAZINE | 59
According to Ropers Reports,
91 percent of women aged 35-
49 receive aesthetic treatments
to feel better about themselves.
A facelift is an extremely invasive
option that could entail months
of recovery, and “revitalizing”
creams from the drug store may
not work quite as well as they
advertise. A safe, FDA-approved
option with minimal recovery
time and impressive results may
sound too good to be true, but
can easily be found in Botox™
and Dermal Filler treatments.
“So many people just want to
look the way they feel,” says Dr.
Richard Dittrich, Medical Direc-
tor for the Professional Aesthet-
ics & Wellness Center (PAWC),
a MedSpa he founded to serve
the ongoing needs of more than
three generations of patients he
has served as a trusted obste-
trician and gynecologist. “You
want to create a natural look and
bring people back to where they
were 10 years ago.”
At PAWC, Dr. Dittrich not only
offers top-of-the-line health
products and anti-aging thera-
pies, his extensive training and
experience guarantees a natural
looking result where your facial
appearance is significantly soft-
ened, not radically changed.
“It is all about targeting the anat-
omy of your body to help smooth
the wrinkle definitions that your
body has,” he explains. “Knowing
which areas should be focused on
brings out the best results.”
But with Hollywood horror sto-
ries and self-conscious concerns,
many avoid these completely safe
and effective methods of enhanc-
ing their look. At PAWC, Dr. Dit-
trich and his skilled staff assure
clients how these easy treatments
can change the way you look and
feel about yourself.
What is Botox?FDA-approved as an aesthetic
drug for 20 years, Botox Cos-
metic is a purified protein inject-
ed by trained professionals that
blocks signals from nerves to
muscles to stop them from con-
tracting. This relatively painless
procedure will soften and relax
wrinkles within three to 14 days
of treatment and usually lasts be-
tween three to six months.
In general, any soreness lasts
only for a day and cool com-
presses or some anti-inflamma-
tory medication will address any
discomfort, Dr. Dittrich adds. If
there is any bruising or stiffness,
it is very temporary.
“The needle that we use is a
very fine gauge needle. Although
you can use an anesthetic for
those who are more sensitive, it
really isn’t necessary,” Dr. Dittrich
assures. “The gauge is so fine,
you can hardly feel it. It much
resembles the small needles dia-
betics use for insulin injections
they give themselves.”
How are Dermal Fillers Used?
There are many types of dermal
fillers, Dr. Dittrich explains. The
primary products used at PAWC
are Juvederm™, Restylane™ and
Radiesse™. Both Juvederm and
Restylane are made of a naturally-
occurring body substance called
hyaluronic acid used to create
volume and elasticity in the skin.
Radiesse stimulates the body to
produce collagen in order to rid
the face of deep wrinkles. Dermal
fillers generally last between nine
months and a year. Since these
injections may cause a little more
discomfort than Botox, many have
built-in anesthetics to reduce pain.
The best thing about these aes-
thetic treatments is that they are
not permanent.
“By using a filler, you can perk up
drooping areas and dramatically
enhance areas like the lips,” Dr.
Dittrich clarifies. “These substanc-
es are easy to work with and very
pliable, so patients are overwhelm-
ingly thrilled with the results,” Dr.
Dittrich ensures. “In general, Botox
works on wrinkles from the nose
up, while Dermal Fillers work their
magic from the nose down.”
The ProcedureWhat can you expect when
you make your appointment at
PAWC? Your visit begins with a
consultation. After completing a
medical history form, you fill out
a cosmetic questionnaire so the
team can address any questions
or concerns you may have. A li-
censed aesthetician will discuss
all of the procedure details be-
fore you reach the examination
room. While holding a mirror to
your face, you will be asked to
identify the areas you wish to ad-
dress with treatment. Both Botox
and dermal filler procedures take
only 15 to 30 minutes to com-
plete and your restrictions are
very minimal.
“Because I have been so well-
trained in these procedures, I
can often easily see what I can
do to enhance a person’s look,”
Dr. Dittrich says. “But you need to
listen to your patient’s concerns,
first. Something that might be
slightly off may not be a problem
area for the client. We cater to
each client’s needs and comfort
levels while offering suggestions
to get the perfect look they want.”
So What Will You Look Like?
“So many people are con-
cerned that they will look wind-
blown,” jokes Dr. Dittrich. “The
idea is to create a look that is
natural and to move in slow incre-
ments to ensure that you’ll have
a look you are satisfied with. We
routinely schedule a two-week
follow-up visit for just this reason.
“This is a feel-good, look-good
service,” Dr. Dittrich assures.
“We want you to ‘Love the way
life looks on you!’” PRH
3 ESSENTIAL SKIN CARE TIPS from PAWC to keep your skin looking its best and to enhance aesthetic treatments
1No matter what the season –
including winter – always use
at least a SPF 15 moistur-
izer or a sunscreen along with a
moisturizer to protect your face
when you go outside. Your face
is the most exposed part of your
body so it sees the most sun
damage. In the winter, the sun’s
heat may be less because of the
angle of sunlight, but the ultravi-
olet A and B rays are still strong
enough to cause skin damage.
2Are you aware that what you
eat can dramatically affect
how you look? Eating cer-
tain foods can improve the ap-
pearance of your skin, hair and
nails. For instance, blueberries
help keep the skin’s elastic-
ity, preventing wrinkles! Brazil
nuts help protect your skin from
harmful UV rays and salmon
contributes to smooth, soft skin.
3Drinking plenty of water
keeps your skin hydrated
and prevents dryness, re-
sulting in a younger looking,
healthier complexion. Toxins
are flushed from your body when
you consume large amounts of
water, instead of building up in
the body and escaping through
the pores of the skin, causing
acne breakouts.
60 | ROWHOME MAGAZINE gohomephilly.com
www.cannulisausage.com
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1640 W Ritner St.Philadelphia, PA 19145
1.215.468.7997
“You’ve tried the rest, now try the best!”
Whether you are stand-
ing in the kitchen
preparing a sumptu-
ous meal or sitting at
a table about to enjoy
the fruits of someone else’s cu-
linary talents, your posture is
very important.
Just like grandma told you,
“Stand up straight, sonny!”
Slouching or leaning your head
too far forward will fatigue the
muscles, ligaments and tendons.
This also increases the weight
bearing on the discs and can lead
to pre-mature arthritis of the neck.
This postural stress is also
common in the low back. It can
increase the forward curve of
the lumbar spine and lead to
chronic low back pain, sciatica,
leg weakness and lower ex-
tremity circulation issues. Prop-
er spinal posture also improves
your digestion.
Some suggestions:Standing: Shifting your weight
side to side can be helpful, but if
you have a small footstool, place
one foot on the stool and one on
the floor. Make sure your shoul-
ders are back and your ears line
up over your shoulders.
Sitting: Slide back in the chair.
Don’t leave a gap between your
low back - hips and the chair
back. Also, keep your shoulders
in line with your hips and your feet
flat on the floor.
When I evaluate a patient’s
posture, I check from the front,
back and sides to ensure proper
balance and alignment. I look for
variations in your stance and align-
ment of your knees, the leveling of
your hips, height difference of your
shoulders and tilt of your head.
Once aligned, you will be better
able to enjoy your meal -- whether
you are preparing or eating it! PRH
Dr. James E Moylan, D.C,. Chiropractic Physician, is a member of the
PRH Business Network.
A RECIPE FOR YOUR POSTURE
PRHHEALTH
by DR. JAMES E. MOYLAN, D.C
ROWHOME MAGAZINE | 61
*Located next to the Penrose Dinner2020 PENROSE AVENUEPHILADELPHIA, PA 19145
TEL: 215.339.1596 | FAX: 215.339.1598E-MAIL: [email protected]
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individuals who are dealing with serious
medical conditions. When choosing the
right medical professional, individuals
seek the most experienced physicians to over-
see their care. They also want to feel comfort-
able with their practitioner. Cardiologist Andria
Jones, DO, understands the importance of
balancing medical expertise with a personal
touch when it comes to patient care.
The practice of medicine has always been
a significant interest to Dr. Jones. “In high
school, I really enjoyed anatomy and dissect-
ing different things. The human body always
interested me,” she explains. The idea of
becoming a doctor not only lingered in her
mind, but prodded her to pursue her mission
in medicine. Graduating from the Philadelphia
College of Osteopathic Medicine in 2004, Dr.
Jones completed her residency and fellow-
ship at Lankenau Hospital. In October 2011,
Dr. Jones began her work in HeartCARE at
Jefferson’s Methodist Hospital, where she
specializes in a vast range of cardiology care
including echo-cardiology, nuclear cardiology
and women’s heart health.
Exceptional patient care is always a top prior-
ity at Jefferson’s Methodist Hospital, Dr. Jones
says. And the personal attention she offers her
patients helps ease their minds and lead them
down a path to a healthier lifestyle.
“Many patients feel anxious coming into the
office. My goal is to make each patient feel bet-
ter and to offer sympathy,” Dr. Jones explained.
She also feels a special connection with many
of her female patients, which is why women’s
heart health is one of her specialties. A spe-
cial component to working in women’s heart
health is offering comfort, support and advice
on a woman-to-woman level. “As a woman, I
feel a sympathetic connection with my female
patients. I can relate to the women emotionally
and offer support,” Dr. Jones said.
Maintaining a healthy heart is Dr. Jones’ main
goal for her patients. Not only is it important for
those who suffer from heart-related issues, but
for everyone, as well. According to the doc-
tor’s orders, it is crucial to practice the follow-
ing heart-healthy tips.
Keep lean meats and white fish in your diet.
Avoiding red meats is another important
component in keeping a healthy heart be-
cause many red meats contain high levels of
saturated fat.
Fresh fruits and vegetables should be con-
sistent in meals daily.
Food containing carbohydrates may be dif-
ficult to pass up, but its daily intake should
be limited.
Some of Dr. Jones’ final tips suggest at least
30 minutes of exercise, five days a week, as
part of your routine schedule. Taking the stairs,
walking with friends and riding a bicycle in-
stead of driving are easy ways to incorporate
exercise into any routine.
And Dr. Andria Jones does not consider her
medical profession a job. It is her passion. At
Jefferson’s Methodist Hospital, patient com-
fort and care are consistent efforts. And doc-
tors like Andria Jones fulfill Jefferson’s Meth-
odist Hospital’s reputable standards.
Jefferson’s Methodist Hospital HeartCare is
a member of the PRH Business Network. PRH
A GOOD HEARTby DANIELLE ROSATI
Dr. Andria Jones
Jefferson’s Methodist Hospital HeartCARE
62 | ROWHOME MAGAZINE gohomephilly.com
PRHHEALTH
by DR. RICHARD DITTRICH O
n March 23
rd
2010, President Barack
Obama signed the Patient Protection
and Affordable Care Act (ACA) into
legislation in order to initiate a massive
overhaul in the U.S. healthcare system.
Based on the old system model, the U.S. was
spending nearly 17 percent of its Gross Do-
mestic Product (GDP) on healthcare costs, the
highest among any developed country. Yet 46
million Americans remained uninsured.
According to recent polls, more than 49 per-
cent of Americans still are confused about the
legislation, what it means and how it will affect
them. Below are answers to some of the most
frequently asked questions regarding the ACA.
OBAMA’S HEALTH CARE
REFORM
OBAMA’S HEALTH CARE
REFORMHOW WILL THESE
CHANGES AFFECT YOU?
ROWHOME MAGAZINE | 63
Richard Dittrich, D.O., is the Founder and Medical Director of
Professional Aesthetics & Wellness Center, 1315 Wolf Street,
Philadelphia, PA. 215.465.9600. Call today to schedule a
comprehensive consultation. Dr. Dittrich is also available for
consultation at his office in Glendale Executive Plaza, 1000
White Horse Road, Suite 612, Voorhees, NJ. 856.435.9090.
Visit wellnesscenterpa.com for more information.
Is my company required to provide me with healthcare insurance?
Under ACA guidelines, com-
panies that employ 50 or more
workers are required to offer em-
ployees healthcare coverage or
risk fines. If your company em-
ploys 200 or more individuals,
your company is required to en-
roll you in a company-sponsored
healthcare plan. You may opt out
of this coverage if you choose.
Is coverage available to unemployed workers even if my former company did not offer health insurance?
If you are currently unem-
ployed, you may be eligible to
receive coverage from a state-
based health insurance ex-
change that will go into effect
in 2014. These exchanges are
designed to create a one-stop
online shopping site where you
can purchase independent, in-
dividual health insurance. The
goal of these exchanges is to
create transparency and stimu-
late competition between health
insurance companies, enabling
individuals to purchase cover-
age unattached to previous em-
ployers at an affordable cost.
How will this legislation impact Medicaid coverage?
The ACA will expand Medicaid
- a program that provides health
insurance for the poor - to cover
Americans with incomes that are
up to or below 133 percent of
the United States poverty line.
As opposed to previous years,
Medicaid also will offer cover-
age to non-disabled, non-elderly
American citizens without de-
pendent children.
Are you over 65 years of age or nearing the age of Medicare eligibility?
In order to help fund this
healthcare system expansion,
the ACA will initiate cuts in the
rate of reimbursement (amount
that the Medicare program pays)
to physicians and hospitals for
treating Medicare and specifi-
cally, Medicare Advantage pa-
tients. It is unclear how these
cuts will affect the growth and
development of the medical
field.
What does Compulsory Healthcare Coverage mean?
An important aspect of the
Patient Protection and Afford-
able Care Act is that it mandates
“Compulsory Healthcare Cover-
age” making healthcare insur-
ance a requirement for every
American resident. After much
debate over the constitutionality
of mandatory health insurance,
the U.S. Supreme Court will
rule on this aspect of the ACA
in June. However, regardless of
whether or not the Court rules
for or against compulsory cover-
age, the ACA has initiated mas-
sive changes in our healthcare
system that are here to stay.
Dr. Richard Dittrich is a member of the PRH Business Network.
RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD.
ONCE AGAIN, MEMBERS OF THE
Philadelphia Eagles walked
the runway in fashions by Pat
Scioli, “tailor to the Eagles,”
during Philadelphia Row-
home Magazine’s annual Red
Carpet Gala held this year at
Vie. Sponsored by Cescaphe
Event Group, the evening con-
venes more than 300 mem-
bers of the PRH Business
Network, celebrity guests and
media personalities to cel-
ebrate our business commu-
nity – the heirs and the entre-
preneurs that are the eco-
nomic backbone of our city
of neighborhoods. As part of
its annual ‘Salute to Service’
program, PRH presented its
2011 Blue Sapphire Awards
to Bobby Henon (Community
Service), Bill Conlin (Harry
Kalas Memorial Sports Award)
and Charlie Gracie (Lifetime
Music Achievement Award),
whose new hit, “Baby Doll”, is
the #1 single in Philadelphia
and #52 nationally, according
to BILLBOARD.
RIVER TO RIVER.
ONE NEIGHBORHOOD.
Philadelphia RowHome Magazine presents
64 | ROWHOME MAGAZINE gohomephilly.com
RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD.
affairAN
TO REMEMBER
2011
BLUE SAPPHIREAWARD
photos by PHIL KRAMER PHOTOGRAPHY PERRETTI PHOTOGRAPHY BOLD IMAGE GROUP JOHN MCMULLEN
ROWHOME MAGAZINE | 65
BrandLoyal66 | ROWHOME MAGAZINE gohomephilly.com
RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD. RIVER TO RIVER. ONE NEIGHBORHOOD.
SUGARHOUSE CASINO
TONY LUKE’S
THE CUTTING POINT
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RUDI’S FORMAL WEAR
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ROWHOME MAGAZINE | 67
T H E P H I L A D E L P H I A R O W H O M E B U S I N E S S N E T W O R K
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68 | ROWHOME MAGAZINE gohomephilly.com
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PRHMUSIC&ART
“I remember the day Frank
Sinatra died. My grandmoth-
er was bawling her eyes out
in the dining room,” remi-
nisces 19-year-old crooner
Brandon Tomasello as he adjusts
his crisp suit sleeves. His manner-
isms are that of an old soul.
He walks over to a bookshelf
in his family’s livingroom. He
brushes his hands along a seri-
ous lineup of Frank Sinatra CDs.
One by one, he calls out the titles
of his collection. He starts with
Sinatra’s Gold Album, fondly
remembering the first song,
“Young At Heart.” He recalls how
he memorized Sinatra’s breaths,
fell in love with his arrangements.
He explains how his passion ulti-
mately evolved into a career. He
quickly backtracks.
While a third-grader at the Phila-
delphia Performing Arts Charter
School, Tomasello says he met
his own “Rat Pack” member - Ste-
phen Garbesi, presently co-owner
of FIMA Productions – a multi-
media business he and Tomasello
began in their junior year of high
school. It also was back then
when he first met the school’s fiery
mentor, founder and CEO Angela
Corosanite. Tomasello credits his
reluctant singing career with his
acceptance into the Philadelphia
Boys Choir way back when.
“That audition was the begin-
ning of my ‘but I don’t want to do
it’ phase,” Tomasello laughs. “But
Angela wouldn’t have any of that.”
She pushed Tomasello to ex-
cel at every turn. From the choir
to starring rolls in plays like Guys
and Dolls, a Sinatra signature
performance, the talented teen
said Corosanite was there to
nudge him onto center stage -
time and time, again.
After graduating high school, To-
masello accepted a part-time job
at the Charter School. Corosanite
asked him to sing a Sinatra tune at
the School’s annual gala. Despite
his departure from the stage a
half-dozen years prior, Tomasello
entertained the thought of a come-
back. He started rehearsing in the
studio that he and Garbesi built.
When Garbesi heard him sing Sina-
tra, he made up his mind. Brandon
Tomasello would cut an album.
“No matter what I did, it came
back to Sinatra,” Tomasello says.
‘THE KID’ CAN
SINGby LAUREN GORDONphotos by HECTOR VALENTIN
ROWHOME MAGAZINE | 69
PRH
SEE THIS AD?
Call For Details 215-704-4958Singing, Tomasello adds, was
not a top spot on his career path.
His dreams included fighter pilot,
maybe a funeral director. “I didn’t
choose Sinatra. Sinatra chose
me,” he laughs.
One quick year later, Tomasello
found himself on the upper rungs
of the entertainment ladder – a
level that artists dream of reach-
ing. With help from family and
friends, his smooth vocals caught
the attention of entertainment
manager Joe Donofrio. The sea-
soned scout recognized the sing-
er’s ability and encouraged him
to refine his sound through vocal
lessons provided by Cathy Dono-
frio. As he set out to perfect the
pitch, Tomasello wanted to mimic
the look. Searching for some-
thing Retro, he said he was mes-
merized by an old black & white
photograph of Ole Blue Eyes that
hangs on the wall of local jew-
eler Dan Olivieri. A suited Sinatra
sports a stunning pair of cuff links,
custom designed by Olivieri’s fa-
ther for the legendary entertainer
back in 1951. He asked Olivieri to
make him a pair of his own, along
with a family crest engraved pinky
ring like the one Sinatra wore and
a signature “Tomasello” lapel pin.
Fine-tuned and dressed to im-
press, Tomasello landed a regu-
lar gig at Atlantic City’s Whiskey
Lounge in Resorts International
Casino. He got to perform with
entertainers like Joe Piscopo
(who dubbed him “The Kid”) and
Grammy winner Jimmy Sturr.
Brandon Tomasello credits Re-
sorts CEO Dennis Gomes with
giving him his first break. He let
him perform his act, “Sing, Swing,
Sinatra” at the casino’s Superstar
Theater – the same room where
Sinatra himself performed many
times. The young singer says he
was overwhelmed by the show’s
rave reviews during its more than
month-long recent run.
“I want to keep improving and
learning how to do this the right
way,” Tomasello says.
But like all dreamers, this char-
ismatic crooner has an ultimate
goal. “To do this with a 22-piece
orchestra and record an album
for Capitol Records like Frank.
Even if I never reach the historic
level he did, doing this is like a
dream come true.”
70 | ROWHOME MAGAZINE gohomephilly.com
PRHMUSIC&ART
Move over Bernard Hop-
kins, Cole Hamels and
Claude Giroux. There’s a
new sports idol in town –
devil-may-care thrill-seek-
er and international BMX star, Tom
White. The fearless rider is known
to do any grind down stair rails or
balustrades and has the multiple-
broken-bones X-rays to prove it.
You can watch his moves at FDR
Park or 15
th
and Market.
“When I was in middle-school,
I saw a few boys doing flips and
things on a ramp,” he recollects.
“I had that urge to do it, too. There
weren’t that many in the crowd and
I wanted to be part of it. My first bi-
cycle was a piece of junk, but I got
a little job and part by part, I had
a decent bike.” He is now spon-
sored by three companies and is
a spokes model for them. “Animal
Bikes has all the parts, like tires
and handlebars. Scavenger sells
the actual frames for the bikes
and I wear DT Shoes.” Every three
months. the companies shoot
footage of him.
For those who are new to the
sport, BMX bike racing, an off-
shoot of motocross, had its start
in 1970’s California. Skilled riders
dazzle their audiences with speed,
balance and coordination dur-
ing gravity-defying performances.
When Center City’s Love Park was
remodeled, the result was a less
“user-friendly” gathering spot for
the city’s skateboarders, BMX Bik-
ers and X-Game enthusiasts. De-
spite a powerful pitch to “Share the
LOVE” from native actor Kevin Ba-
con, the city was dealt a major eco-
nomic blow in its failed attempts to
attract this youthful key market.
A world traveler with his sport,
White spent hours on the streets.
“Me and my roommate, we used to
come to the city every single night.
After 9 PM, businesses are closed,
so you can ride the whole city. It
kind of made sense to move here.”
Well-known men’s hair stylist,
Sandy O’Donnell, White’s girl-
friend of seven years and new
mom to baby Nathan, quickly real-
ized that White was more cosmo-
politan than any of her friends. “He
would go to New York or Baltimore
on weekends with his sport. He
went to Barcelona and that was
difficult because it was a month-
long trip and we were just starting
to get to know each other. A week I
can handle, but more than a week,
I get antsy and miss him and I want
him to come home.”
Now living in Pennsport in a
home that was gutted and trans-
formed, White and O’Donnell are
the new modern couple. “We
do have a 50/50 relationship,”
O’Donnell lets me know. “Every-
body says you had a baby, now
you have to get married. We’ve
been together for seven years.
The only thing different is a ring on
the finger, so we’re not in a rush to
do it. I always said that I don’t care
what order we did things in. As
long as you know you’re with the
right person.”
Though a modern-age couple,
they have an old world charm. Both
love the row home lifestyle. “When
we lived on Winton Street, there
were five houses connected. We
were all friends,” White said.
Fatherhood is an embraceable
experience for White. “Not to say
that it’s not hard,” he nods. “I can’t
complain about anything. It’s been
easy so far. The only problem I
think we might have is when I go
on trips because I travel a lot.”
“I don’t even think that’s going
to be that much of a problem,”
O’Donnell cuts in. “ Nathan is the
first grandkid on both sides!”
Though he is passionate about
his sport, plans include a business
for White in the future. Already a
spokesman for BMX-related prod-
ucts, White says he would like to
open a storage facility one day. “I
want to be my own boss.”
For now, life is pretty ideal for the
White-O’Donnell family. “We really
enjoy everything. Living-wise, the
baby, the dog, the house. I wouldn’t
change anything,” O’Donnell
agrees. “We can both have our in-
dividual time and time together. We
talk about our plans for the future.
This is our young home.”
BMXSTAR HAS ROWHOME ROOTS
by MARIA MERLINOphotos by HECTOR VALENTIN
Photo was taken while
filming for Animal Cuts BMX
video; photo previously
appeared in Dig BMX
magazine.
Rider: Tom White
Photo Credit: Rob Dolecki/
Animal Bikes/ Dig BMX
Magazine
References:
www.animalbikes.com,
www.digbmx.com,
www.twicebmx.com
72 | ROWHOME MAGAZINE gohomephilly.com
PRHFILMWest Coast
by LEO ROSSI
WRITER, ACTOR, PRODUCER EASTMAN-ROSSI PRODUCTIONS
Celebrities are always seek-
ing great food emporiums.
South Philly’s own Steve
Martorano has had the
#1 Italian restaurant in the
Miami area for the last 10 years
with Shaq O’Neal as his “biggest”
customer. Even the cast of the
Sopranos hangs out there. When
I told Steve that I was in Miami, he
said, “You better stop by, Cuz.”
When I walked in, he had my
scenes from Analyze This playing
on his four flat screen TVs.
Closer to home, culinary ge-
nius Frankie Borda has his own
celebrity hot spot, Franco Lu-
igi’s, located in the heart of South
Philly at 13th & Tasker where the
elite go to meet and greet. As you
stare at walls lined with photos of
celebrities who have dined there,
waiters, who are also opera sing-
ers, take turns serenading you
while you feast.
When I was in Philly in Novem-
ber, I did a TV commercial for the
new Indian restaurant, Tashan, at
777 S. Broad Street. The food is
a five-star extravaganza. Anum-
pam Kher is a famous actor from
India and was in town while film-
ing a movie with Robert DeNiro
and Philly’s own Bradley Cooper.
Kher said to me that Tashan was
one of the best Indian restaurants
he has ever experienced. He
liked it so much, he arranged a
dinner party for the entire cast.
Last, but certainly not least, Tony
Luke’s at Front Street and Oregon
Avenue is a magnet for celebrities
who are in Philly. While I was inhal-
ing my Pork Italian sandwich, Mi-
chael Vick and Riley Cooper from
the Eagles walked in. Ten minutes
later, radio talk show legend Tony
Bruno arrived and ordered six
cheesesteaks to go!
Ciao Philly!
MA
RTO
RAN
O’S
SI
ZZLE
S IN
MIA
MI
John’s Roast Pork
14 E. Snyder Avenue – South Philadelphia(Across from Snyder Plaza)
215-463-1951
!!!."#$%&'#(&)*#'+ .,#-Hours of Operation
MON - FRI 6:45 (- - 3:00 *-(grill shuts down at 2:30 pm)
Look out for Saturday spring hours starting in April!
H#-. #/ )$. O'010%(2 R#(&) P#'+ S(%3!0,$ (%3 )$. U2)0-(). C$..&.&).(+
since the 1930s
ROWHOME MAGAZINE | 73
F oodies and film fans have
been enjoying an enduring
friendship since the early
days of cinema and long be-
fore Rocky Balboa ate his first
cheesesteak. Food provides the
ultimate comfort and film depicts
some of life’s most memorable
milestones -- but that is not at all
the extent to which these natural
collaborators engage.
What about when dinner stars
in the movie as was the case
in Law Abiding Citizen (Jamie
Foxx, Gerard Butler)? An item
from DelFrisco’s Steakhouse
was a key part of the storyline af-
ter the producers/director dined
there during their initial location
visit to Philadelphia (fact: this is
also the site of the train station
scene from Unbreakable). An-
other leading steakhouse to ap-
pear in a locally produced block-
buster is Union Trust, which was
used as a location for the James
Brooks film, How Do You Know
(Reese Witherspoon, Jack Nich-
olson, Owen Wilson). Getting
filmmakers to pay restaurants
as locations…what a great and
novel idea (shameless plug: ad-
vertise on film.org)!
Even more exciting (to non-
restaurant owners) might be
East Coast
by SHARON PINKENSON
when dinner is the production.
Philadelphia and the region have
been road-trip destinations for
several. Kitchen Nightmares,
in town to whip a deserving res-
taurateur into shape, should
be commended for donating
unused set equipment as part
of GPFO’s GreenerSETS initia-
tive. Rachael Ray treated a live
South Philly audience to her
quick, affordable and tasty fam-
ily meals. The Food Network’s
Dinner: Impossible produced
by ShootersTV, was such a suc-
cess that it inspired Restaurant:
Impossible, also produced at
the Philadelphia production and
post-production house.
And finally, sometimes dinner
is just a traditional destination.
Stephen Starr (Starr Restau-
rants) reported that Robert De-
Niro ate in every one of his fabu-
lous eateries during fall filming
of The Silver Linings Playbook
(Robert DeNiro, Bradley Coo-
per, Jennifer Lawrence).
To learn more about hosting
and advertising opportunities
for marketing your restaurant
or catering services to film pro-
ductions, please contact Nicole
Giles at [email protected] or call
GPFO at 215-686-2668.
EXECUTIVE DIRECTOR, GREATER PHILADELPHIA FILM OFFICE
DINNER, TV, FOODIES &
FILM!
74 | ROWHOME MAGAZINE gohomephilly.com
by MARK CASASANTO | photos by MIKE MOFFA & MEG CAPOBIANCO
It is difficult to imagine anyone doing any-
thing for 55 years. But as sure as William
Penn stands watch over our great city, so
too does former Philadelphia RowHome
Blue Sapphire Award recipient Sid Mark
when he brings The Sounds of Sinatra to the
people who love him most every weekend.
This past November, a few hundred of Sid’s
friends, fans and family joined in celebration at
Galdo’s in South Philly to honor this Philadel-
phia legend. Broadcast pioneers, Jerry “the
Geator with the Heater” Blavat, Pierre Robert,
Bob Craig, Dom Giordano and Tom Lamaine
were on hand as was actor and journalist Bill
Boggs to wish Sid “the best of everything.”
After emotionally-charged tributes from
the likes of luminaries such as Tony Bennett,
Larry King and Brian Williams to name a few,
funny man-turned-songster Joe Piscopo took
to the stage to honor Sid and began to swing.
Backed by the City Rhythm Orchestra, Pisco-
po popped through a set of Sinatra classics to
the delight of an appreciative Sid Mark and his
capacity crowd.
To echo the sentiments of Ol’ Blue Eyes him-
self regarding Sid Mark, and on behalf of all of
us here at Philadelphia RowHome Magazine,
“You’re a true friend Sidney and we love you!”
PRHARTS & ENTERTAINMENT
THE BEST IS YET TO COME…CELEBRATING 55 YEARS OF
FRANK & SID
1
5 6
4
32
1: The Sounds of Sinatra’s Sid Mark and the Big Talker’s Michael Smerconish. | 2: The famous Joe Piscopo.
| 3: The one and only Sid Mark! | 4: Actor Bill Boggs, Ilene and Russ Cowan of Famous 4th Street Deli and
long time Sinatra family friend, Merrill Kelem. | 5: 76ers PA Announcer Tom Lamaine, WMMR’s Pierre Rob-
ert, Jerry “the Geator with the Heater” Blavat and Sid Mark. | 6: Olivieri Jewelers presents 14K Gold cufflinks
to Sid Mark and Joe Piscopo.
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MUSHROOM
TRIPIN MY 46TH YEAR OF LIFE, I HAVE FINALLY come to realize the relevance of the mushroom. As a child, the only mushrooms
I knew tasted like overboiled bursts of blah. I guess the gifted Italian ladies in
my life just never mastered the art of “i funghi”. There were no portabellas or
porcinis, just slices of brown boredom in a bowl.
But as I took the helm in my own kitchen encounters, I was quickly taken by the
magic of the mushroom. Little did I know that the epicenter of all things mushroom
lies just a short drive down Route 1 in scenic Chester County, Pennsylvania.
In my quest to learn more, I headed south to meet with a pair of local
experts, Jamie and Chuck Ciarrocchi of Modern Mushroom Farms. Like their
grandfather before them, a native of the Abruzzo region of Italy, the brothers
represent the third generation of Ciarrocchis to harvest mushrooms. And if
you’re wondering, yes, that is their sister Pat, who has been a reporter on KYW-
TV News since the 1980’s.
I had previously contacted Jamie in a quest to find some “wild mushrooms.”
My wife’s grandfather was known to disappear for days on end, returning with
bunches of mushrooms that were ultimately blanched and jarred for use in his
famous Chicken Cacciatore. When I picked up a tray of oyster mushrooms at
last year’s Mushroom Festival in Kennett Square, the “Mushroom Capital of
76 | ROWHOME MAGAZINE gohomephilly.com
PHILADELPHIA ROWHOME MAGAZINEpromotes the members of the
PRH Business NetworkPlease support your local businesses.
To become a member of the
PRH Business Network
Contact Dorette or Dawn
at 215.462.9777 or
To become a VIP Subscriber,
call Carol at 215.462.9777
or log onto gohomephilly.com
RIVER TO RIVER. ONE NEIGHBORHOOD.
the World,” it was the closest my cacciatore came to
adding that long lost ingredient from dinners gone by.
Out on the wharf, the steaming rows of compost
blend sit in neat, tight rectangular rows emitting
smoke and gas by-products into the cool, crisp winter
afternoon. From there, we walked the impressive
8.5 acre indoor facility that houses everything from
the corporate offices to the harvesting bays. Along
the way, the compost blend becomes inoculated
with mushroom spawn (seed), then cased in its
wooden beds and topped with a peat moss mixture.
The watering process begins and soon fresh air will
be introduced to the rooms. Pinning (growing) then
occurs, eventually giving way to the harvest and
picking process. All told, “about a 45-day process,”
says Jamie. “It’s a 24/7 operation.”
Once harvested, the freshly-picked product hits the
refrigerated processing building where the various
varieties are prepared, packaged and labeled for same-
day shipping. More than 525,000 pounds of hand-
picked mushrooms ship from this building weekly. In
addition, Modern Mushroom Farms is the exclusive
distributor for all Green Giant Mushrooms. In fact,
Pennsylvania is responsible for about 70 percent of the
United States’ production of mushrooms.
To enhance your mushroom experience, the family
also operates Rockee’s Mushroom Outlet about 10
miles down the road from Modern Mushroom Farms
(just across from Lincoln University). You can purchase
all the fresh-picked products you need at either
location.
Take your own mushroom trip by visiting www.
modernmush.com for everything mushroom. As Jamie
will confirm, “Mushrooms never take a day off.”
ROWHOME MAGAZINE | 77
78 | ROWHOME MAGAZINE gohomephilly.com
PRHPETS
PAWS is funded entirely by
donations. Help us continue
our mission and offer services to
those in need. Donate online at
www.PhillyPAWS.org
or mail to:
PAWS
100 N. 2nd Street
Philadelphia, PA 19106
ple, you made New Year’s resolu-
tions just before or after the big ball
dropped in Times Square. Now
that it’s February, studies show that
you are probably not as resolved to
change as you were only a month
ago. According to statistics, Pro-
ActiveChange.com reports that
the most common resolutions are
health related: quitting smoking,
losing weight, and exercising more.
But studies reported by Psychol-
ogy Today and Web MD suggest
that only 64 percent of people who
make New Year’s resolutions are still
keeping them after one month. And
the number drops to 46 percent af-
ter six months. We know that being
healthy is an important part of living a
happy life so why do we fail to reach
the goals set just months before?
The biggest obstacles to change
are ingrained habits that appear to
keep our lives “normal” and “comfort-
able” and the lack of outside emotion-
al support to help change bad habits
into good ones. It stands to reason
that going it alone is the toughest way
to achieve one’s goals -- and some-
times deconstructive criticism from
loved ones can be just as bad. Enter
your new best friend and exercise
buddy: your pet! Pets have no pre-
conceived notion of whether you are
doing good or bad things; they simply
want to love and be loved. Man’s best
friend really does stand by you when
other “friends” may let you down.
Turn to your pet (or adopt a new
best friend) this time of year and start
keeping those resolutions by work-
ing on them together. Here’s how:
If you are like most peo-
by DANA SPAINFounder & President, PAWS Philadelphia Animal Welfare Society
PLAN YOUR EXERCISETake a walk for both your dog’s call of na-
ture and also to get both your heart rates up.
Animals, like humans, need exercise and a bal-
anced diet to keep them trim, fit and healthy.
A good walk or run with your dog will do you
both a world of good. Be mindful of the cold
for your pooch just as you would yourself. Set
achievable goals each week and stick to them:
choose a length of time/distance and gradu-
ally increase them each week. Always reward
yourself and your pooch after an exercise ses-
sion with a healthy snack. A chew toy or fiber-
filled treat for him and fresh raw vegetables or
a handful of almonds for you will keep you both
performing your best.
Too cold to take your pooch outside for a long
walk? Exercise inside with a rugged pull toy
for 20 to 30 minutes. You might not think this
is good exercise for you but depending on the
size, strength and tenacity of your dog, you will
get a great core and upper body workout in the
comfort of your living room. Cats might seem
to have their own way of burning off calories
where even the oldest cat will tear across the
room, up and down the stairs for no apparent
reason. Give them something to chase and join
in the fun and exercise -- inside only, please.
Climb your staircase and throw a ball with a bell inside
down the steps. Run after the ball while Fluffy chases
alongside you. For apartment dwellers, you can use this
same game from room to room by bouncing the ball and
chasing after it. It might seem silly but it is a lot of fun, good
exercise for both of you and a real bonding experience.
Afterward, you can reward yourself with crunchy treats!
WATCH YOUR DIET (AND THEIRS)Obesity in animals is common in this country (as it is
with humans) and is directly related to the onset of a
number of chronic illnesses and disease. Make your
pet a diet partner by limiting treats for both of you and
using them only as a reward for achieving health-related
goals. Watch your meal portions as well. You both might
be a little hungry in the beginning as you break the habit
of cleaning your plate and going back for seconds but
both of you will sleep better, move more easily and feel
stronger as a result.
FIND YOUR FURRY EXERCISE PARTNER AT PAWSNeed a new friend to help you keep your resolutions
now and for years to come? PAWS is Philadelphia’s
largest animal rescue and only no-kill shelter. Visit our
boutique Adoption Center at 100 N. 2
nd
Street (at Arch
Street) to meet our cats and dogs. We are open 7 days
a week. For hours of operation, information on adoption
and a list of adoptable animals ready for their new home,
visit www.PhillyPAWS.org
RESOLUTIONS
FURRY FRIENDSHELP YOU KEEP YOUR
BRANDYWINE VALLEY TALENT (610) 358-9010
(610) 358-9010
PHILLYDANCEBANDS.COM
80 | ROWHOME MAGAZINE gohomephilly.com
On the first day that the Red Paw Emer-
gency Relief Team existed back in July, Jen Leary received a
phone call at 5 a.m.
“There’s a fire in North Philly,” she was told. “There are six
pit bulls that need help.”
She reached out to another volunteer and they collected the
displaced dogs whose home had been decimated by flames.
Leary put three dogs in her back seat and the other volunteer
took the other three. All six animals found shelter at a boarding
facility until their owners could recover from the fire.
“I’m certain that had they gone to Animal Control, the dogs
would have been put down,” Leary says, referring to the ani-
mal shelter contracted by the City of Philadelphia. “Our whole
goal is to reunite the animals with their families.”
That auspicious beginning sent Leary and her small team of
volunteers down a path they couldn’t have imagined.
PRHPETS
KEEPING
FAMILIESTOGETHER by G.W. MILLER III
ROWHOME MAGAZINE | 81
KEEPING
FAMILIESTOGETHER “I’ve been on call every day
since,” she states.
She gets phone calls at all
hours of the day and she fre-
quently has to dash off to far flung
places to rescue distressed dogs
and cats whose families have suf-
fered tragedies. Then, she has to
find a temporary home for the
animals, and occasionally, get
them medical treatment.
“What Jen is doing is amazing for
people who have no resources,”
says Linda Bialous, the owner of
Country Kennel in Lindenwold,
NJ, one of the facilities that pro-
vides care for Red Paw animals.
“These people have lost every-
thing in a fire. It could be devastat-
ing to lose your animal, too.”
Red Paw began because
Leary, a firefighter with Engine
20 in Chinatown and the Phila-
delphia County Animal Response
Team coordinator, kept seeing
animals not cared for at emer-
gency scenes. The Red Cross
would step in and provide food,
clothes and shelter for people
but animals were usually collect-
ed by the city and sent to the Ani-
mal Care & Control Team shelter.
There, they would be among the
hundreds of other abandoned
or unwanted animals, at a facil-
ity that euthanizes hundreds of
dogs and cats every month.
Animals taken in by Red Paw
are guaranteed two weeks of
emergency care but most dogs
and cats are fostered for more
than one month as owners try to
get back on their feet. “It takes
way longer than two weeks for
people to recover from a fire,”
Leary says. “Just knowing your
animal is not in a shelter and you
don’t have to get them within
48 hours or they’ll be put down,
that’s very reassuring.”
Red Paw acts as a resource for
the Red Cross of Southeastern
Pennsylvania, so they contact
Leary when animal services are
required. There is no funding
stream beyond donations. Fos-
ters and area kennels volunteer
their time and space. Leary, who
has four cats, two dogs, a turtle
and fish, has fostered Red Paw
rescues in her South Philadel-
phia home.
Red Paw is in the process of
becoming a non-profit organi-
zation. There are already eight
board members, one of whom is
Leary’s battalion chief. Her dep-
uty chief’s wife is among the vol-
unteers, as are other firefighters.
“The fire department has been
really supportive of Red Paw,”
Leary says. “Before we started,
there was no one looking after the
pets. We’re all animal lovers.”
VISIT WWW.REDPAWEMERGENCYRELIEFTEAM.ORG
82 | ROWHOME MAGAZINE gohomephilly.com
GrubHub is a service that helps
hungry people find local restau-
rants that deliver food within
their immedi ate neighborhood.
Restaurants, complete with full
menus and integrated Yelp reviews,
are found based on user query and
geographic proximity. Customers can
conveniently place orders online via the
web or through the free GrubHub app
on any mobile device. GrubHub’s value
to both the customer and the restaurant
lies within the direct connection it
makes between the two parties.
Famished customers place their order
for pickup or delivery with GrubHub
with no additional cost. For helping to
establish a connection that creates a
new channel for demand, restaurants
kick back a small commission from their
profits to GrubHub.
Founded in 2004 by two Chicago-
based software engineers, Mike Ev-
ans and Matt Maloney, GrubHub man-
aged to raise enough venture capital
to pioneer the emerging online food
delivery service industry with a simple,
savvy and slightly disruptive business
model. Originally marketed to aca-
demic campuses and college-aged
students, GrubHub saw tremendous
growth almost instantly… and the
numbers don’t lie. From 2007, Grub-
Hub has seen annual revenues jump
from less than $1 million to an $8.3
million spike in 2010. And they oper-
ate with fewer than 100 employees!
Currently serving nationwide through-
out almost 20 major cities, over the last
six months, GrubHub has seen an as-
tonishing 300 percent increase in or-
ders made just through mobile devices
alone. With GrubHub’s app, users can
now save credit card information and
leave their wallets at home or not even
have to get off the couch to pay for their
food. While their yearly numbers are im-
pressive, the growth of GrubHub hinges
on the acquisition of new customers as
well as retaining customers to increase
annual revenue. Evidence suggests that
GrubHub’s success has been facilitated
by customer loyalty, superior customer
service and a certain convenience fac-
tor. Fellow entrepreneurs should take
notice. GrubHub is removing traditional
barriers within the food and service in-
dustry while completely rewriting its own
rules for success. Bon appetite!
Daniel Olivieri is a systems admin-
istrator, journalist and entrepreneur
currently living in Philadelphia, PA.
Follow him on Twitter: www.twitter.
com/hey_daniel
WHEN FOOD AND THE INTERNET
PRH
TEC
Hby DANIEL P. OLIVIERI, III
Francis S. Matarazzo, DDS Anita M. Milici, DMD2416 -18 S. Broad StreetPhiladelphia, PA 19145215-389-3161www.matarazzoandmilicigroup.com
The South Broad Street office of Drs.’ Matarazzo and Milici have been creating healthy, beautiful, smiles for discerning patients from the Main Line to the Jersey Shore. Both doctors have dual specialty training from Penn’s elite Periodontal–Prosthesis program. Their office offers highly advanced technologies and their team is dedicated to ensuring a warm and personal experience.
Services include:
Gum Sculpting and Grafting
Pictured:
UNITE
ROWHOME MAGAZINE | 83
COOKING
APPS FOR CULINARY GENIUS
by JOE OSBORNE
PRH
TEC
H
You’re having a bunch of friends over
for dinner tonight but you forgot to go
shopping and they will all be at your house
in an hour. What do you do? Once again,
that iPhone or Android phone in your
pocket could save your forgetful behind.
There are a host of apps available in both the
Apple App Store and the Android Market that
could help you make a scrumptious meal--
whether you’re prepared or not.
HOW TO COOK EVERYTHING: By New
York Times columnist Mark Bittman, this
app’s title alone should be enough to down-
load at least its free version. While the free-
bie comes with 102 essential recipes, for
$9.99, would-be cooks will score more than
2,000 recipes. Cooking for veggie lovers?
Bittman has an app for that, too. (For iPhone
St. Monica Manor We’re in your Neighborhood!
2509 South 4th Street Philadelphia, PA 19148
215-271-1080 stmonicamanor.org
Short-term Rehabilitation Skilled Nursing Care
Stop by to see our beautiful new Chapel and Short-term Rehab Unit!
and iPad, Free to $9.99)
WHOLE FOODS MARKET RECIPES: If you’ve recently jumped into the health
craze, you’ve more than likely walked into a
Whole Foods Market (and walked out with
an empty wallet). Even if you’ve found more
economical resources for healthy foods,
this free app provides a number of recipes
that users can create around dietary pref-
erences like low-carb and gluten-free. (For
iPhone and iPad, Free)
LOCAVORE: For those who’d rather sup-
port their local farmers’ markets than some
dastardly corporation, this free app helps
point them out and lets you know what’s in
season. Users can share their rare food dis-
coveries on Facebook and find recipes to
cook up with the in-season ingredients they
pick up. (For iPhone, iPad and Android, Free)
COOK IT ALLERGY FREE: One of your
friends coming tonight just texted you say-
ing that he’s allergic to soy sauce, but you
planned on making stir fry. Oh, and he’ll be
there in 30 minutes. Download this app to
find quick alternatives, but more important-
ly, learn how to turn your recipes into non-
allergenic dishes. (For iPhone and iPad,
$4.99 and $8.99)
BIGOVEN: This is the ultimate app for un-
prepared at-home chefs. BigOven offers
more than 170,000 recipes, but its mir-
acle feature is called “Use Up Leftovers.”
This enables users to enter whatever might
be in their fridge and the app will come up
with a meal. An hour of panic just turned
into an hour of cooking. (For iPhone, iPad,
Android and Windows Phone, Free)
Joe Osborne is a freelance technology writ-
er for sites such as games.com and PCMag
84 | ROWHOME MAGAZINE gohomephilly.com
PRH
TEC
H
by ANTOINETTE MARIE JOHNSON, CEO, At Media
WHY SHOULD MY BUSINESS BE ON FACEBOOK?
IT’S GOOD BUSINESS TO BE ON FACEBOOKThis is a question I am asked too often. Over
the last three years, I have consistently tri-
pled income for my own business and our
clients with much of the success owed to
the ability to utilize the web and social me-
dia. So to me, the answer is simple: Face-
book is listed as the most frequently visited
website on the World Wide Web, even more
popular than Google. Every day, about
200,000 people sign up for Facebook ac-
counts. Likely, 3 out of 4 of your competi-
tors are already using the social media tool.
Steering away from using Facebook is like
placing yourself in the most inconvenient
of locations. You’ve heard of the Starbucks
effect, where it’s better business to place
yourself near your competition rather than
in a far out location likely regarded as incon-
venient for your target audience. Well this is
the same concept for social media. Locate
yourself in the context of conversation to
seem relevant, up-to-date and convenient.
The reason why businesses can attribute
success to using social media is because
social media allows you to engage your
audience. Typical marketing tools, such
as an impressive brochure or your web-
site, are considered a one time tool to grab
your attention. Once they leave your sight,
you are no longer prompted to continue
purchasing or engaging in the product/
service. Facebook, however, captures
that audience, so as soon as they ‘like’ you,
they become a part of your network where
they will learn about your daily specials,
seasonal promotions, events, press and
pass it along to their friends. They become
an “ambassador” of your business and are
likely to spread the word just by comment-
ing on your posts or sharing with their net-
work. The ability to engage using Facebook
marketing (Twitter and E-mail as well) is the
new age of increasing brand identity and
repeated sales.
SOME TIPS & TRICKSMany businesses make the first mistake
of signing up as a Friend Profile account
rather than a Business account. This
seems easier at first but it in fact is detri-
mental to the way you’re communicating
with your customers. I’ve seen far too many
clients spend time and energy on getting
thousands of friends under their business’
friend page, and then get flagged and de-
leted since Facebook’s terms say that a
“Friend” is an individual or person. If you
have a “Friend” account now as a business,
you are treading on thin ice to be deleted.
Hurry and correct the problem by creating a
Business Page and ask your friends to “like”
the new page.
In the past, it was super easy to get a lot of
‘likes’. Unfortunately, now the settings have
changed and you’ll likely experience a situ-
ation where it will take months to get hun-
dreds of likes. There are several options to
increase your likes and I recommend the
tips and tricks that have helped our clients
gain fans and followers quickly on our blog
at http://atmediadesign.com/blog/
IF YOU’RE STILL NOT CONVINCED, HERE ARE SOME STATISTICS:!! 81% of business executives state that social media marketing boosts their
bottom line results and enhances their brand and business relationships.
!! 85% of small business owners claim to reap direct benefits from use of
social media.
!! Facebook increases repeat sales up to 47% when their target consumer
‘likes’ their page
At Media is a branding and
marketing firm that is focused
on making your presence
known. Johnson has main-
tained an average 84 percent
growth rate for her business
by leveraging social media &
the web since 2008
ROWHOME MAGAZINE | 85
PRHGREENSP CE
CROConstruction, LLC. Philadelphia, PA
If you can DREAM it,
We can BUILD it!
CRO Construction, LLC
215.952.8740www.croconstruction.net
Bill No. 110548-A: Starting January 1, 2014, you’ll still need a Busi-
ness Privilege License, but the $300 permanent
fee and alternative $50 annual fee will be gone.
(If starting a business in 2012 or 2013, and you
don’t qualify under the following provisions, save
some money by paying for an annual license.)
The Philadelphia Business Privilege Tax
(BPT) is waived under certain conditions.
Effective for tax year 2012, for the first two
tax years of a “New Business” in Philadel-
phia, the BPT tax is zero. Various license fees
during that period are waived.
A New Business is one that was not subject to
the BPT at any time during the five tax years
preceding the tax year 2012. This includes
businesses that existed during that time but
didn’t do business within Philadelphia during
that five-year period.
The New Business must create and increase full
time employment. At least 3 and eventually 6 new
employees must work in Philadelphia at least 60
percent of the time for the two-year period of tax
exemption. Family members don’t count.
Businesses primarily engaged in holding,
selling, leasing, transferring, managing or
developing real estate are excluded.
Businesses won’t benefit if related to another
business that doesn’t qualify.
A New Business Waiver Application must be
filed.
Even if the BPT tax rate is zero during the two
tax year periods, Business Privilege Tax Re-
turns still must be timely filed.
Unincorporated businesses exempt from the
BPT must still timely file and pay the Philadel-
phia Net Profits Tax (NPT). (The BPT credit
that is normally applied against the NPT will
not be available.)
Bill No. 110554:
For Tax Years 2013 and 2014, those doing busi-
ness both within and outside of Philadelphia will
have availability of a nonrefundable tax credit.
Certain taxable receipts will be excluded
from the Gross Receipts portion of the BPT.
For tax year 2014, the first $50,000.
For tax year 2015, the first $75,000
For tax year 2016 and thereafter, the first
$100,000
There will be a pro-rata deduction for the
Net Income portion of the BPT taking into
consideration the $50,000, $75,000 and
$100,000 exclusions noted above.
The Business Privilege Tax rates are as follows:
On receipts: .1415% is permanent
On net income: 6.45% currently and re-
duced to 6% as of 2023 (The reduction in
the tax rate will be slowed down.)
Bill No. 110758: Effective May 1, 2012, the Business Privilege
Tax will be renamed the “Business Income
and Receipts Tax.” The Business Privilege
License will then be referred to as the “Com-
mercial Activity License.”
For more details consult with your tax pro-
fessional and, as always, visit cpaforbusi-
ness.com for updates.
RECENT CHANGES TO PHILADELPHIA BUSINESS TAX LAWHERE IS A SUMMARY OF SOME OF THE PROVISIONS
by DAVID M.
SPITZBERG, CPA
86 | ROWHOME MAGAZINE gohomephilly.com
PRHGREENSP CE
by KERRI-LEE MAYLAND
CORN SPOON
PUDDINGA REAL FAMILY
MEAL
C
ooking sounds so good, but let’s face it, it can be un-
adulterated chaos as it often is in my home. Let me paint you a
picture of what the dinner hour can look like:There I am trying to be little Susie-Homemaker preparing a
delicious, healthy homemade meal for my family, right? Well,
here’s the reality check. My “homemaking” is usually happen-
ing while I am bouncing a fussy newborn in her baby Bjorn as
I simultaneously entertain/supervise an energetic six-year-old.
This is in addition to attempting to listen to the evening news as
I answer texts from my husband about what time he plans to be
home. Meanwhile, the dog is clawing my leg for his dinner and
the bunny is body slamming herself into the side of her cage to
remind me she is ready for her nightly carrot. For real, this hap-
pens. I am in no way kidding.
So I am in need of “favorite family recipes” that are easy, un-
complicated and can accommodate some serious multi-tasking.
For my birthday this past spring, a good friend gave me a wonder-
ful cookbook from a delightful shop on Martha’s Vineyard called
“Potluck at Midnight Farm.” The owner of the store spent a year
bringing friends together for seasonal potlucks featuring various
themes and plenty of great food. In turn, they all swapped recipes
and it is those that make the cookbook the eclectic collection it is.
I have stolen one of those recipes as my own (with apologies,
Mary Steenburgen) and now make it frequently as an accompa-
niment to Thanksgiving dinner, a quick addition to soup or stew
at suppertime, or just as a light summertime treat next to salad
or seafood. It’s (now) called “Kerri-Lee’s Corn Spoon Pudding”
and every time I make it, someone asks for the recipe. Seriously.
Every time. It’s so painfully easy but has a down-home taste with
fresh bits of corn and it isn’t dry at all, as cornbread can be.
I will even give you permission to re-name it with your own han-
dle, because that’s just kind of how it is done. (My mother-in-law
calls it “Diane’s Dish”). Here it is:
photo by KELLI DEASE photography
ROWHOME MAGAZINE | 87
CORN SPOON PUDDINGINGREDIENTS:
1 (8 ounce) box corn muffin mix (I like Jiffy)
1 (7 ounce) can WHOLE kernel corn,
drained
1 (7 ounce) can CREAMED corn
1 cup sour cream
2 large eggs, beaten
cup melted unsalted butter
cup grated Swiss cheese
DIRECTIONS:Heat the oven to 350 degrees (to save energy,
don’t preheat and turn the oven off 5 minutes be-
fore cooking time ends). Combine all the ingredi-
ents except the cheese in a large mixing bowl (one
bowl recipes mean fewer dishes to wash which
also save water and energy). Pour into a lightly
greased 9 x 13 inch baking dish. Bake for 35 min-
utes. Sprinkle grated Swiss on top and bake for 10
minutes more (using the remaining heat once the
hot oven is turned off should be hot enough for the
energy conscious). You will know it’s done when
a fork comes out clean (use the fork instead of a
toothpick because the fork can be used again).
Serve warm Now, instead of being distracted and flustered
during the whirlwind dinnertime routine, I can relax
when this is on the menu. My son loves to dump in
the ingredients and stir the mixture, while my hus-
band looks forward to a little sample as it’s going
into the dish to cook (just to be sure it tastes ok)
and I am able to enjoy my baby girl, dog and bunny
instead of slaving away for hours in the kitchen.
Bon appetit!
“MOM MADE IT BEST WITH JERSEY FRESH!”
Portions of the proceeds will benefit Eden Autism Services.
Frankie Avalonphoto by Phil Kramer
www.avallonetomatoes.com
AVALLONE TOMATOES
88 | ROWHOME MAGAZINE gohomephilly.com
PRHWRITERSBLOCK
by LA
RRY KAN
E
St. Peter’s Square is a ma-
jestic site on a normal day,
but on this day in October
1985, it was even more
dramatic, the low Autumn
sun glistening over the Bernini
columns, the crowd of twenty
thousand warmed by the sun-
shine and what was to come.
I was in that crowd, dispatched
to Rome for one reason – to cov-
er the Papal audience, and meet
Pope John Paul 11, to try and get
a visual message to John Cardi-
nal Krol of Philadelphia on his
25
th
anniversary as Archbishop.
Although no one can uncover
what happened in the 1978 vote
that brought John Paul to the
papacy, it is generally acknowl-
edged that Krol, a man proud of
his Polish-American heritage,
played a major role in working
with his fellow Cardinals to el-
evate the first Polish Pope.
This story brings to light the im-
portant role of the late Cardinal
John Foley to that special day
and so many other moments in
my career and the life of Phila-
delphia. Foley, a friend when he
was editor of the Catholic Stan-
dard and Times in Philadelphia,
had kept in close touch. Now an
Archbishop and a major commu-
nications leader at the Vatican,
Foley arranged for me to sit in
seat #1 at the reviewing stand.
He stood by me as the Holy Fa-
ther approached. He was a man
of great talent, undying devotion
to human beings and their chal-
lenges. He was a great man, a
man of reason, and on that day,
he became a sympathetic friend.
The following is an excerpt from
my first book, “Larry Kane’s Phil-
adelphia”.
Beside me at the Papal audi-
ence was Imelda Marcos, the
First Lady of the Philippines.
After congratulating the band
that played that day, the Pope
walked up to me. He said my
name (he was well-prepared)
and…offered some thoughts
on his friend, John of Philadel-
phia. My hand was clasped in
his, a physical way of trying
to keep him a little longer. I
wasn’t returning to Philadel-
phia with just 30 seconds of
commentary on the Cardinal.
I needed more. My grip got a
little tighter… the Pontiff talked
a little more… the plainclothes
detective and a member of the
Swiss Guard winced… one of-
ficer put his hand on a pistol
holster. I quickly let go, realizing
I had tempted danger by grasp-
ing too hard with the leader of
the Catholic Church…Later the
leader of the guards lectured
me with the courtesy on the
perils of pushing too hard….he
received a gracious thank you
from me. The firm handclasp
had paid off. There was enough
video for a papal tribute to Cardi-
nal Krol. Archbishop Foley was
pleased… Later at lunch we had
a laugh… and laughed about it
for years later.
Foley was a human being who
understood communications,
and its power, anchoring Eng-
lish language broadcasts of the
Pope’s Christmas masses to the
world. He remained a man who
understood the hunger and de-
sire for a reporter to get a story.
When I had my brief moment in
the sun with charismatic John
Paul, he smiled broadly, know-
ing that my little risk of holding on
a little too long would please the
people of Philadelphia.
Like many in our community, I
miss him and the clarity and hon-
esty he brought to religious life in
our community, along with his ex-
traordinary help on that sunlit day
inside the Vatican.
PapalA
TributeP
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90 | ROWHOME MAGAZINE gohomephilly.com
PRHSCHOOLYARD
ST. NICHOLAS OF TOLENTINE’S ANNUALPROCESSION OF SAINTS AND ITALIAN FESTIVAL photos by HECTOR VALENTIN
The century-old parish of
St. Nicholas of Tolentine
celebrates its annual
Procession of Saints and
Italian Festival. Festivals
like this one, which dates
back to the 4th century,
attract faithful followers
who enjoy time-honored
traditions of prayer and
fellowship. The festival
drew thousands of
participants who shared
great food, good music
and cherished memories.
ROWHOME MAGAZINE | 91
ITALIAN SPECIALTIES 1338 JACKSON STREET G PHILADELPHIA PA 19148
WWW.DEMARCOSFOODS.COM
215.463.9666 G 215.463.4975 FAX
DELI G CATERING G GIFT BASKETS
S ize. People usually think
bigger is better, but good
things can come in small
packages. Just like the
small 67-year-old living
room on the 1800 block of Schley Street.
There they sit in their chairs, facing the
old television set. My 98-year-old great-
grandparents.
When we gather for holidays, I sit on the old
yet soft beige carpet that covers the entire
room. Behind the television is the old and
rickety railing of the steps. With the white paint
that is slowly chipping off after half a century of
covering the railing.
In this small room are six generations of
great family memories, passed on like an
heirloom from child to grandchild to great-
grandchild. These are the types of memories
that bring a family together to mourn yet smile
at the same time.
The wallpaper that has the style of the Fifties,
the same wallpaper that was on when they first
moved in, still hangs there. The same white
curtains and the same ceiling art. This room
has been in my family for years. It will stay in
the family for years to come.
As you walk out the front door, you look
across the street and, automatically, you tell
that the street is wide. Not too wide but just
right. This place is one of the most important
places in the world to my family and me. This
old brick house. The picture memory I will
remember for my whole life.
by MICHAEL GILLENChestnut Ridge Middle School
Washington Township, NJ
Grade 8
MY GRANDPARENTS’ LIVING ROOM
Student Writers Block
92 | ROWHOME MAGAZINE gohomephilly.com
PRH SCHOOLYARDSaints Neumann-Goretti High School
BREAKING GROUNDS
School President John Murawski led a prayer service,
then shared the significance of having the field house
built on the same site of the old St. John Neumann High
School, which is now a senior citizens’ housing facility.
“God approves of recreation for the relaxation of the
mind and the exercise of the body to foster mental,
physical and spiritual well-being,” Murawski said.
In the early 1980s, the McNichol family, which
owned a local trucking company, donated the land to
Saint John Neumann High School. Since the 2004
merging of Neumann and Saint Maria Goretti High
School at 10
th
& Moore Streets, the high schools
retained use of the field although the athletes had
nowhere to change and shower. The Development
staff at Neumann-Goretti submitted a grant proposal
and in 2005, received a $250,000 grant from
the Department of Community and Economic
Development, made possible by alums like Hank
Clinton and others involved with Catholic Health Care
Services, the technical owners of the land.
The field house represents the continued fulfillment of
the Neumann-Goretti community’s commitment to “an
unparalleled education for the youth of Philadelphia,”
Murawski said. “This addition, along with the recent
additions of two new science labs, a media center, the
City’s first Nintendo Wii Fitness Lab and the City’s first
iPad Lab are proof that Neumann-Goretti has made this
commitment and that we will continue our strides to offer a
top-notch Catholic Education here in South Philadelphia.”
The building of a field house, equipped with a coach’s
office, a concession stand, a film room, 90 lockers, a
storage area and a weight room, shows the 710 students
currently enrolled in Neumann-Goretti “that the diocese
and the school care enough for them to provide them
with a state-of-the-art facility that they will be able to be
proud of,” Murawski said. “The students are chomping
at the bit to say they were the first team to use the facility
and they are all excited to be the first team to hang their
championship plaque on the wall.”
Construction on the field house should be
completed in April 2012 – just in time for baseball
season, Murawski said.
T HE SUN SHONE BRIGHTLY ON THAT NOVEMBER 1
ST
AFTER-
NOON, ALL SAINTS DAY, AND THE DAY OF THE MUCH-AN-
TICIPATED GROUNDBREAKING CEREMONY FOR THE NEW
FIELD HOUSE FOR SS NEUMANN-GORETTI HIGH SCHOOL.
AFTER YEARS OF FUNDRAISING AND BROWBEATING, THE
FACILITY WILL BE BUILT ON THE SITE OF THE MCNICHOL ATHLETIC FIELD
ON MOORE STREET BETWEEN 25
TH
AND 26
TH
STREETS. NEARLY 100 ALUM-
NI AND FRIENDS TURNED OUT TO MARK THE MILESTONE.
by ROSELLA ELEANOR LAFEVREphotos by HECTOR VALENTIN
Principal of Neumann-
Goretti, Mrs. Patricia Sticco.
Officer in Millay Club,
Mr. Ed McBride.
President of Neumann-Goretti,
Mr. John Murawski, Jr.
Senior at Neumann-Goretti,
Joseph Gorman.
President of Neumann-Goretti,
Mr. John Murawski, Jr.
Saint Nicholas of Tolentine Church
9th & Watkins Street, Philadelphia, PA 19148
100th Anniversary Celebration
April 29, 20122 PM Centennial Mass
4 PM Gala Event
Vie Ballroom by Cescaphe Event Group
600 N. Broad Street
Cocktails, Hors d’oeuvres & Chef Stations3-Course Gourmet Dinner
with Filet Mignon & Crab Cake
Top Shelf Open Bar
Music by the City Rhythm Orchestra
Plus Special Guests
Tickets $80
215-463-1326
94 | ROWHOME MAGAZINE gohomephilly.com
Order your custom T-Shirt at gohomephilly.com & get a *FREE annual subscription to PRH!
Or call us at 215.462.9777
*(Limited time offer)
Proud to be
PRH SCHOOLYARDRowHome Remembers
TABLING TRADITIONS
feature frittatas, an egg omelet with
ricotta cheese, accompanied by
Easter Bread with icing and rainbow
sprinkles. Thanksgiving? Home-
made Escarole Soup with little meat-
balls. Memorial Day Picnic? A large
bowl of penne and gravy. Why? Who
knows? It was tradition.
Some traditions grow more mean-
ingful with each passing year. The
cousins from the Altobello, Fratto,
Salvatore and Sorge families get
together faithfully every December
over Aunt Grace’s house to bake
Cousin Mary’s Butter Cookies. It
doesn’t matter that Mary passed
away more than 12 years ago and
Aunt Grace hasn’t actually lived in the
house in a number of years.
One tradition that I love is the Pet-
tinelli Family Tablecloth. In 1977, the
matriarch of the family, Lydia Pet-
tinelli, took a plain white tablecloth
and hand-stitched the family name in
the center with some additional em-
broidery. Lydia and her husband Lou
have set out the tablecloth at every
holiday function since and friends
and family who visit sign the linen and
maybe add a short message.
The tablecloth gets covered with
clear plastic before dinner is served.
Every November, just before Thanks-
giving, Lydia embroiders the signa-
tures from the past year with red or
green thread so they are preserved
forever. The rules of the tablecloth
are simple: You only sign once and,
even though people may no longer
be around because of break-ups or
divorces, names are never removed.
Since Lydia and Lou no longer
host the big family dinners, the Pet-
tinelli Family Tablecloth has become
a traveling heirloom, going with them
to the homes of whichever one of
their three children and their families
is hosting a holiday dinner. Signa-
tures include sentimental handprints
of babies and pets. Lydia estimates
there are more than 250 names on
the cloth ranging from the youngest
to sign at two months old to the old-
est to sign at 82 years old. There are
handprints from a set of four-month-
old triplets and at least a half-dozen
paw prints of beloved family pets,
then and now.
I’m proud to say, on one of the
tablecloth’s embroidered candles,
you’ll find, “Tony Santini, RowHome
Magazine, 2011.”
by TONY SANTINI
G rowing up Italian involves many tradi-
tions with food as the focal point. At
Christmas, we dine on Minestra: Italian
greens and pepperoni. On New Year’s
Eve, some families insist on roast pork,
which supposedly brings luck throughout the year to anyone
who eats a roast pork sandwich that night. Easter Sundays
17th & Oregon Avenue
Philadelphia
215.389.8100
www.thecuttingpointsalon.com
FUN COLOR HAIR
96 | ROWHOME MAGAZINE gohomephilly.com
PRH
I
t was a typical RowHome morning.
Coffee at Café Chicco before head-
ing to the office where the daily de-
bate over who is more exhausted
ensues. Anyone with a job knows
the drill. And it’s even worse during
the holiday season when you have
to juggle jobs, kids, shopping, bak-
ing, decorating and the heart-heavy
trip to the cemetery.
It was an unusually warm, sunny
December day and we figured this
was a divine sign that we should
drop what we were doing and visit
Nana at New St. Mary’s.
“Wait,” I told my sister Dawn and my moth-
er as we piled into my car. “I forgot some-
thing.” I headed back inside and grabbed
the sandwich baggie containing a few of
the pizzelles I baked the night before.
‘Are you hungry?’ my sister asked from
the passenger’s seat as she stared at the
pizzelles I rested on the console.
“No,” I’m bringing them to Nana’s grave,”
I answered.
‘Let me understand this,’ she continued.
‘You’re bringing pizzelles to the cemetery.’
“Yes, if you don’t mind. It’s personal. I’ve
been baking Nana’s pizzelles since I was 5
years old. This is the first Christmas without
her. I want to bring her some pizzelles. See?
I put them in a plastic baggie to protect them
from the elements,’ I said as I proudly waved
the crispy wafers in front of her face.
We headed across the bridge and pulled
into the gates to the entrance.
To our amazement, rows and rows of
Christmas trees and wreaths and twinkling
lights decorated the gravesites of loved ones
throughout the cemetery. A heart-warming
tribute to friends and family laid to rest.
We, the three wise ones, got out of the
car and made our way to Nana’s plot.
As I knelt to place the pizzelles beside the
marker, my mother’s voice broke the silence.
‘We should have brought a tree or a
wreath or a holly bush. Something. Any-
thing. We have no gift for my mother.’ She
sounded distraught.
“I brought her pizzelles,” I pointed out.
No response.
“She is very happy that we are here,” I
continued trying to persuade her. “A proper
graveside ornament is irrelevant.”
My mother wasn’t buying it. The air was
thick with disappointment as we headed
back to the car, enroute to one more
gravesite before we left the cemetery. Our
beloved family friend Ann and her sister
Maryanne are buried nearby. A beautiful
bouquet of silk flowers was displayed in a
vase beside their headstone. In the cen-
ter of the arrangement, a vibrant crimson
bloom simultaneously caught our eyes.
“We could “borrow” one of Ann’s flowers
and share it with Nana,” I whispered softly
as we paid our respects. My mother quietly
nodded in agreement. Dawn was horrified.
‘I can’t believe you are stealing flowers
from Ann’s grave!’ Dawn snapped. ‘I want
nothing to do with this,’ she flipped as she
stormed back to the car.
“Ann wouldn’t mind!” I hollered after her.
“She loved Nana! Ann shared everything
she had with everyone she knew.”
“Besides,” I told my mother, “little Anna
(Ann’s daughter and one of my best friends)
gave her these flowers. She told me the other
night. It’s not as though we’re stealing flowers
from a stranger. I will tell Anna what happened
when I get home,” I tried to rationalize.
As I twisted and wrenched, tugged and
yanked, the plastic stem finally snapped
from the arrangement. My mother and I
headed back to Nana’s grave with the fiery
red blossom in tow.
We pierced the plastic pizzelle baggie
with the stem of the flower and admired
the presents we placed at the foot of
Nana’s beautiful marble headstone. As we
watched the twinkling lights carefully taped
to an adjacent headstone, we realized that
the gifts we brought that day were not from
us, but for us. Memories of Nana baked
into a Christmas cookie and a flower from
a friend who taught us the joy of sharing.
PRESSEby DORETTE ROTA JACKSONHEAVENLY
PIZZELLES
CE SC A PH E BA L L RO OM ! T E N DE N Z A ! T H E AT R I U M AT T H E CU RT I S CE N T E R ! V I E
Mastering the Art of the Wedding 215.238.5750 ! CESCA PHE .COM
Bonus gift
inside,
see page 24.