35 “Fall” in Love - Happenings Magazine

contents
NOVEMBER 2012
8
35
124
–Bridget Thomas Photography
8
Spoonfuls of Comfort
106
Delight tastebuds with this culinary
roundup of comfort foods, chef
memories and tricks of the trade.
30
Discover fine wines and fun times in
Northeast PA and beyond.
35
“Fall” in Love
Get a glimpse of Northeast PA love
stories in the fall wedding guide.
64
Find out about a global leader in
innovation and technology at
work in Northeast PA.
114
Uncork the Fun!
Bridal Shower Power
Paws for Thought
Pick the pet of the month!
124
Honoring Heroes
Celebrate veterans at the largest
Veterans’ Day Parade in the area.
132
Learn where to host wedding
showers and rehearsal dinners,
and get ideas from the pros.
74
National Impact
Nostalgic November
Things to do, where to go,
everything you need to
know!
Holiday Happiness
Kick off the holiday
season with
shopping ideas,
Santa Claus
sightings,
and
seasonal
events!
November 2012
HappeningsMagazinePA.com
3
MAILBAG
FROM THE PUBLISHER
Dear Happenings,
I look forward to Happpenings Magazine each
month, and enjoy and learn from its reporting.
I am curious, and compelled, to write to you.The
lead/cover story, "Field Study: Student-Athletes to
Watch," features the region's institutions of higher
learning, EXCEPT the three Penn State campuses:
Worthington Scranton, Wilkes-Barre and Hazleton.
My query: is it Happenings' oversight or lack of
awareness/interest, or lack of Penn State cooperation?
–Richard Fitzsimmsons, via email
Dear Happenings,
I am very disappointed
with the October issue.
Why was Baptist Bible
College not included
(Student Athletes to
Watch) BBC provides amazing basketball and soccer
camps for our community,
and generously allows
youth soccer leagues to play
their games on campus…
–Jane Amos
Dear Happenings,
When I picked up the October issue I was very excited to see student/athletes from local schools on the
cover. I am a retired educator (36 proud years) with
the Scranton School District. I am not a PSU grad,
but my son, Michael is a proud PSU grad. Not only
that, he is the head basketball coach at PSU/
Scranton. He was an All Conference Athlete and
made the conference academic team before matriculating at University Park. PSU/ Scranton has many
varsity sports for men and women.You could not
find one worthy of mention in the October
Happenings? I hope you will consider some coverage for some of these outstanding student/athlete
and their mentors.
–Doreen Fazzi
4
Publisher
Managing Editor
Art Director
Associate Art Director
Paula Rochon Mackarey
Barbara Toolan
Lisa M. Ragnacci
Peter Salerno
Administrative Assistant
Katherine Kempa
Associate Editor
Erika A. Bruckner
Editorial Assistant
Account Representatives
Intern
Melissa Sanko
Ken Chergosky
Rosemary Nye
Jane Preate
Annette Profera
Vince Mecca
Matthew Schlasta
On the Cover: Traditional comfort foods grace the table
in time for Thanksgiving.
Published Monthly. 350,000 copies annually.
©2012 HAPPENINGS MAGAZINE
All rights reserved. No part of this publication may be
reproduced by any process except with written permission.
Happenings Magazine published since 1969
P.O. Box 61 • Clarks Summit, PA 18411
Phone: (570) 587-3532 • Fax: (570) 586-7374
Email: [email protected]
Read online at:
www.HappeningsMagazinePA.com
Drop Us a Line!
We want to hear
what’s on your mind;
take a minute to send
us a note!
Dear Readers,
Over the years, many local colleges and universities have
worked closely with us to share
information about their activities and have supported us in our work of
covering happenings in Northeast
Pennsylvania. Local colleges are a
source of pride for all of us and a powerful economic and social engine for our
community.
We are certainly open and willing to
widen our coverage to include additional colleges-- and so we cordially
invite any and all to tell us about their
My husband,
John Mackare
programs and activities. We also wely, left, at the
football gam
Penn State/N
e, with Quar
orthwestern
terback and
come their sup(center) and
Scranton na
A.J. Mackare
tive Matt McG
y,
ri
gh
t.
10/2012
loin
port, which makes
it possible for
Happenings to continue
serving Northeast PA
Sincerely,
and telling the story of
our communities.
Paula
• P.O. Box 61
Clarks Summit, PA 18411
• HappeningsMagazinePA.com
• [email protected]
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HappeningsMagazinePA.com
November 2012
intern at
While an azine,
gs Mag
Happenin te Senior
n
Pen Sta (Major
Mirarchi,
e
Elizab th ve Arts, Minor
Integrati ngineering
E
)
neurship
Entrepre in the
ted
participa merce
of Com
r
e
b
m
a
Ch
inner,
annual d ker
spea
featuring /2012
06
.
p
Eric Trum
A sampling of the many letters that we received
following our October
issue featuring student
athletes from local colleges and universities
appears in the Mailbag to
the left. We appreciate the
strong reader interest in our
coverage of the lively local
college scene!
Paula Rochon Mackarey
October 2004
November 2012
HappeningsMagazinePA.com
5
sunday
November
monday
tuesday
wednesday
1
thursday
Ringling Bros.
Barnum &
Bailey Barnum
Bash, Mohegan
Sun Area,WilkesBarre.Through
Sun.
2
friday
3
Steve Martin & The
Steep Canyon
Rangers, State
Theatre, Easton. 8 p.m.
800-999-STATE.
4
5
6
7
8
9
10
11
12
13
14
15
16
17
Fall back!
Daylight Savings
Time Ends
The Scranton
Chamber of
Commerce Gala
Sage Awards,
Lackawanna
College, Scranton.
342-7711.
18
19
25
26
Vote!
It’s Election Day.
6th Annual East
German Film
Festival, Pearn
Auditorium,
University of
Scranton.Through
Thurs. 941-7430.
Northeast PA in
American History,
Dietrich Theater,
Tunkhannock. 7 p.m.
996-1500.
Annual Home for
the Holidays,
downtown Clarks
Summit.Through
Sun. 587-9045.
20
21
22
23
27
28
29
30
Great Brews Classic
Beer Festival, Split
Rock Resort, Lake
Harmony.Noon-4 p.m.
splitrockresort.com
8th Annual Skytop
Holiday Arts
Festival, Skytop
Lodge, Skytop.
10 a.m.-3 p.m.
595-7401.
Words of Her Own,
Fran Lebowitz,
Scranton Cultural
Center, Scranton
7 p.m.
Magical Full
Moon Trail Ride,
Vanderbeek
Farm, Hawley.
Through Thurs.
685-1900.
Happy
Thanksgiving!
The Vienna Boys
Choir, Sherman
Theater,
Stroudsburg.
420-2808.
Midnight Madness
After Thanksgiving
Weekend Sale,
Crossings Premium
Outlets,Tannersville.
Midnight.
Through Sun.
saturday
Marley’s Mission
Hope Chest
Auction, Backyard
Ale House, Scranton.
Geisinger Turkey
Trot, Geisinger
Medical Center,
Danville. 9 a.m.
www.Geisinger.org
24
Breakfast with
Santa, Patsel’s, Clarks
Summit 9:30 & 11:30
a.m. & 1:30 p.m.
563-2000.
Christmas Train &
Trees, Main St.,
Nicholson.5-8 p.m.
942-0126.
Our spacious dining room and cozy martini &
wine bar are the perfect backdrop for a memorable gathering!
Savor a wide array of homemade pasta, hand-cut
steaks, fresh seafood and top quality meats; enjoy
salads, soups and a variety of desserts elegantly
prepared by our pastry chef. A separate function
space can accommodate groups of 20 to 120
guests for any celebration or business meeting.
Aviation Month
Lung Cancer Awareness Months
Good Nutrition Month
National Diabetes Awareness Month
Pecan Month
Where you will eat well.
Wed.-Thu. 5-9 p.m. • Fri.-Sat. 5-10 p.m. • Sun. 5-8 p.m.
1092 State Route 502 • Spring Brook, PA • 570-471-3016 • www.grassis.net
NORTHEAST PA
W
arm, creamy, soothing… It’s food that hugs you with richness and warms you from the inside out. It’s the culinary equivalent of a childhood snuggle. It’s Sunday lunch around Grandma’s table and family dinner mom
made from scratch. From universal comfort foods like mac and cheese to ethnic favorites like
spaghetti and meatballs, these dishes evoke nostalgic memories.We invite you to take a bite out of some classic
recipes and fresh twists on comfort foods served in Northeast PA restaurants… as regional culinary experts get
sentimental about their own food memories along the way.
12 Cuts of Comfort
Customers at Arcaro & Genell
in Old Forge, the Pizza Capitol
of the World, find comfort in a
tray of fresh-made pizza
(of course!). Their
white pizza
oozes comfort (and
plenty of
cheese!)
between a
seasoned double crust. It’s made
fresh daily from homemade dough. For dessert,
homemade tiramisu layers
ladyfingers soaked in espresso
with a homemade custard and
whipped cream. Pair it: Italian
red wine (pizza); Homemade
lemoncello (tiramisu)
Not your Average Lasagna
The menu
revolves
around the
seasons at
Armetta’s
CULINARY COMFORT
COMFORT FOOD: food prepared in
a traditional style having a usually nostalgic
or sentimental appeal. (Merriam-Webster)
–Erika A. Bruckner
Restaurant & Pizzeria in
Chinchilla, with hearty dishes
debuting every winter. Each
layer of their lasagna wraps
diners with home-style comfort. It’s packed with layers of
fresh spinach, cheeses, eggplant and marinara, topped
with more cheese and baked
to fuse the flavors.
Pair it: Red Wine
He brings his heritage to the
menu as chef and owner
of Bazil
Ristorante
Italiano in
Clarks
Summit.
He created
Pappardelle
con Carne di
Vitello, an original take on an
upscale
“Comfort food is always deliBolognaise. Osso
cious and makes you feel like
bucco veal is slowyou're home. To me, comfort
cooked for hours and
food is a big bowl of pasta
crumbled over freshwith homemade Sunday
cooked pasta. Pair it:
sauce. As kids, we would
Chianti
always gather together at a
Steakhouse
Specialty
Slow-roasted
prime rib is the
highlight of a
home-cooked
meal at Bailey’s
Rib and
long table and have Sunday
dinner together no matter
Steakhouse in
Creamy Crab
what, and we would always
Mount Pocono.
With a name like The
have homemade pasta and
Fresh-baked
Boat House Restaurant,
sauce. Whenever I eat that
bread and
seafood is sure to be the
today, I still think all the specreamery butter
star. The Hawley restaucial times I shared with my
round out the
rant serves the ultimate
family over Sunday dinner.”
dinner with sides
-Mark Genell,
crab dip evoking memoOwner/Chef, Arcaro &
like blue-cheeseries of a trip to the
Genell
and-bacon
seashore. Lump crabtopped iceberg
meat, Parmesan cheese
wedge and
and diced red roasted
Andouille sausage and beans.
peppers mingle in the creamy
Pair it: Merlot or a Signature
and savory dish that’s made
Manhattan
from scratch. The fun doesn’t
stop there; the dip is served in a
Slow-Cooked Goodness
unique pretzel bowl with crackPete Montana’s parents were
ers! (Learn how to master crab
born in Italy, so spaghetti and
dip on page 20!)
meatballs, good meats and
Pair it: Summer Ale
cheeses and pasta fagioli were
foods on his childhood table.
HappeningsMagazinePA.com
November 2012
Topped with Tradition
at right) paired with
Since 1923, comfort-food
asparagus chips, canlovers have craved Texas
died apple nest, fig
wieners (pictured
and ice wine
at right) and
vinegar gelee
apple pie
all dusted with
from
bacon sand
Coney
and drizzled
Island
with pearLunch
scented
in
port wine
Scranton.
reduction.
The classic
Pair it: A
dogs are
young Riesling
smothered with mustard,
(Nothing older than 2010; A
onions and world-famous chili.
sweet and savory combination
For the ultimate
with acidic tones to
comfort food expematch the tartness of
rience, dig in to two
vegetables)
“When I was 16, I was with
wieners, French
my father at his friend’s farm
fries with gravy,
Distinctive
in upstate New York. He asked
apple pie and oldRotisserie
us to stay for dinner, and we
fashioned rice puddid. They made corn-on-theCarl Von Luger
cob and chicken-andding.
Steak and Seafood
dumpling soup. Both were
Pair it: Birch Beer
slow roasts turkey
great, but what made me
Soda (since the
breasts and whole
remember it most was this; it
restaurant opened,
fryer chickens in its
was the first time I ever saw
they’ve had either
in-house rotisserie.
anyone butter bread, then roll
Birch or root beer on
The only thing that
the corn on it to butter the
tap!)
surpasses the intoxicorn. He then poured honey
on the bread and ate it. I tried
cating aroma of the
it, and the combined flavors
Oui, S'il Vous Plait
cooking is the delecof the bread, butter, salt and
For a twist on a
table taste! Half of a
corn
was
great!
It
still
classic dish, The
rotisserie chicken is
reminds me of summer and
French Manor in
paired with fluffy
makes me smile.”
South Sterling
mashed potatoes
-Peter J. Ventura,
presents Foie Gras
and the customer’s
Cook/General Partner,
Torchon (pictured
Coney Island Lunch
favorite vegetable.
November 2012
HappeningsMagazinePA.com
(Learn how to master
potatoes on page 19!)
Pair it: Beaujolais or light
Chardonnay
Baked with Love
“Made from scratch” is the only
way to cook at Coccetti's A
Restaurant & Bakery in
Peckville. Everything on the
menu is made “with love” from
a Thanksgiving bagel to chicken Panini to homemade cake
to pumpkin baked stuffed
French toast drizzled with
warm butter cream sauce!
(Please take a break from reading to wipe the drool off the
page now)
Pair it: Fresh-brewed Iced Tea or
hot Coffee
Passed Down for Generations
Italian foods are always on the
menu at Café Colarusso in
Jessup, but on Wednesday
nights, classic comfort meals
are served up too. Chicken
Zylinda is Italian roasted chickcontinued on page 10
9
Mangia!
Charmed by
“When you cook comfort food,
Lasagna is the Italian
Chicken
you can put your own swing to
special-occasion comChicken
things, like our Truffled Mac
fort food. Leggio’s in
Franchese is a
and Cheese or my personal
Plains and Dallas
customer
favorite comfort food – my
makes homemade
favorite at
mom’s meatloaf stuffed with
spinach and cheddar cheese.
lasagna with ground
Gresham’s
Bowls full of Bliss
Take simple comfort food, and
beef, sausage and
Chop House in
Cooper’s Seafood House in
jazz it up. Add applewoodthree kinds of cheese,
Hawley. They
smoked bacon with mac and
Scranton and Cooper’s
baking each order in
use a traditional
cheese. There’s no limit.”
Seafood Waterfront in
a casserole dish with
recipe with egg- William Genovese,
Pittston serve up rich and
Executive Chef,
tomato sauce and
battered chickcreamy crab bisque and
Gubbio’s
even more mozzarella
en breast
hearty chowders, but the
cheese on top.
sautéed with
one bowl full of comfort that
Pair it: Cabernet
lemon, butter
might turn heads is alligator
and white wine.
soup! It’s a
Free-Range. Full Flavor.
Pair it: Riesling
hearty and
The pan-fried, free-range
“Comfort
food
reminds
you
of
spicy Cajun
Amish chicken at Sand
Comfort at Another
Gramma’s kitchen, snowy
soup that the
days and warm fireplaces. Any
Spring – Modern Cuisine in
Level
chef’s motherfood can be comfort food if it
Cresco is the most popular
Think you know macain-law
brings good memories.”
comfort food from the bar
roni
and
cheese?
--Mark Cooper,
absolutely
menu. It is served with trufGubbio’s
Think
again.
Executive Chef,
craved every
fled macaroni and cheese
in Dunmore has found
Cooper's Seafood House
time it
and arugula salad with bala way to improve on
snowed!
samic vinegar.
this comfort classic. A
Pair it:
Pair it: A rich, non-oaked
Truffled Mac and Cheese
Yuengling porter or any
Chardonnay
appetizer puts a spin on the
English Ale (bisque and chowcreamy favorite with truffle
ders); IPA Beer (soup)
Exclusive
oil, prosciutto and red pepPairing
pers.
Roasted Goodness
Pair it: Chardonnay
What tastes better then a
beautifully seared and roastWing It
ed piece of chicken and a
When you go to
hint of aged balsamic?
Kelly’s Pub and
Diners at Carmen’s at the
Eatery in
Radisson
Scranton,
Lackawanna
you’ve got
“I’d come home from church
Station Hotel
to try the
as child and smell the pot
in Scranton
roast or chicken in the oven,
wings. Fresh
can’t get
knowing it would be served
chicken wings
with real mashed potatoes
enough of the
are fried extra crispy,
and gravy to everyone sitting
pan-seared
served in a signature
at the table. My personal
chicken
For over two
sauce and paired with
favorite comfort food is still
breast, served
oven-roasted whole chicken.
decades, baked onion soup
celery and blue
with tomato
When done right, it is juicy
has been a favorite on the
cheese. End it with a
and full of flavor and goes
basil risotto,
menu of The Settlers Inn in
homemade
brownie
great with almost any side
roasted asparaHawley
with
a
down
washed
dish”
gus and a
Pair it: Devil’s Well Pale Ale,
Kelly’s Coffee, made
-Kurt Gockley, Food &
lemon beurre
Beverage Director,
brewed exclusively for The
with Kahlua and
blanc.
Radisson Lackawanna
Settlers Inn by Stoudt’s
Bailey’s.
Station Hotel
Pair it: Malbec
Brewery
Pair it: Beer or soda
from Argentina
en topped with balsamic
sauce served with fettuccine.
It’s paired with the stuffing
recipe from the Colarusso family’s great-grandmother.
Pair it: Chianti or Pinot Grigio
10
HappeningsMagazinePA.com
November 2012
Down Home Meets
International
Six East Restaurant in
Dickson City showcases its
American-style with ethnic
flare in two popular dishes.
The classic American chicken soup is a staple on the
diner-style, 150-item menu.
Customers even come to
grab a quart to take home
when they’re feeling under
the weather. Polish flavors
jump out in the homemade,
potato-and-cheese filled
flavors mingle.
Pair it: Pinot
Grigio or a
Signature
Cosmopolitan
“Comfort foods are are dishes
that took a long time to prepare – from scratch! Today,
people don’t have the time to
cook that way at home every
day, so they order it at our
restaurant. It’s not new fad
foods, but the stuff with staying power that people have
loved for years.”
Lush and Local
State Street Grill in
Clarks Summit has perfected a roasted
petite poulet, a cagefree roaming Cornish
Slow &
game hen stuffed with
Steady
lemon and thyme. It’s
–Paul Wanas, Owner &
If slow-roastroasted with vegetaChef, Six East
ed pot roast
bles and fresh herbs
Restaurant
cooked to
used to make a frafork-tender
grant pan sauce, paired
doesn’t epitomize comfort
with sautéed spinach and
food already, add it to root
roasted butternut squash
vegetables in pan gravy
puree, all from local farms.
ladled over fresh smashed
Pair it: Sauvignon Blanc
red bliss potatoes, and
there’s no denying this dish
Finger-Lickin’ Goodness
is first-class comfort. It’s
When Bourbon Glazed
served at Split Rock Resort
Short Ribs hit the plate at
in Lake Harmony.
Stone Bridge Inn and
Pair it: Di Vinci Chianti Wine
Restaurant in Union Dale, it
reminds diners of Mom’s
Bring back the traditional Sunday
beef stew. For a unique
dinner (without all the work)!
European comfort food, try a
Starting in November, Ehrhardt’s
grilled shrimp kabob with
Waterfront Restaurant will offer
ratatouille.
two entrees from the Down
Pair it: Big Red Wine (ribs);
Home cooking menu for $20
Chardonnay (kabob)
every Sunday in winter.
Meatloaf… and
Beyond!
Ehrhardt’s
Waterfront
Restaurant’s signature juicy meatloaf
Old-Time Sea Fare
(pictured above) is
Classic clams casino, baked
stuffed with honeyto order, starts a meal right
baked ham and aged
at Smuggler’s Cove in
Swiss cheese and
Tannersville. Oldtopped with
fashioned Baked
BBQ au jus
Seafood
and Danish
“I grew up with a wood burner
Norfolk brings
onions. If that
in our dining room, and as a
together jumbo
weren’t
family we would have soups,
lump crab, tenstews, tomato sauce or
enough, the
ragouts cooked all day on the
der shrimp and
sliced and
wood burner. There’s nothing
juicy scallops in
stuffed meatbetter than that.”
a simple white
loaf is served
-Sara Trauger,
wine lemon butover Yukon mashed
Executive Chef, State
ter sauce, baked
Street Grille
potatoes! Pair it:
slowly to let the
Merlot or Lager
pierogi deep-fried and
served with sour cream or
sautéed with butter and
onion.
Veal “My Way”
Customers love Veal Sinatra
at Tiffany’s Tap and Grill in
continued on page 12
November 2012
HappeningsMagazinePA.com
11
Eynon
nearly
“Comfort food to me is walkas
ing in to my mom’s house and
much
being hit with the smells of a
home-cooked meal that eases
as they
all the pain of your day
like the
away… when you can taste
enterthe food in your mouth before
tainer
you even see it.”
with
- Matthew Centifonti
Sr., Executive Chef,
the
Split Rock Resort
same
last
name.
Medallions of veal are
sautéed in fresh creamery
butter and layered with prosciutto, whole milk mozzarella and wrapped in a roasted
bell pepper cream sauce.
Pair it: Hayman & Hill Reserve
Pinot Noir or Paulaner
Oktoberfest Beer
Foods of the Rising Sun
Authentic Japanese comfort
foods and sushi are served at
Tokyo Tea House in Pocono
Summit. Start with hot miso
“Modern comfort food is
about the flavor and freshness of seasonal ingredients.
When I think of comfort food, I
think of what fresh produce is
available. For fall, we have
features like heirloom pumpkin bisque and Shrimp Stuffed
Acorn Squash (pictured on
page 11)”
-Tom Farrell, Executive
Chef & Owner, Tiffany’s
Tap and Grill
soup and then immerse your
Japanese comfort food is
senses in Nabeyaki Udon, a
found in grilled
chicken and
shrimp and scalseafood noodle
lops with cham“Italian food makes great
pot, or Shabu
pagne sauce and
comfort
food.
It’s
simple,
Shabu, a hot pot
shitake. Sushi lovers
tastes good and fills you up.
prepared tablewill want to try the
Italians never want you to
side on coldleave hungry because - if
signature Yume
weather days.
you’re full, you’re happy, and
Roll, artfully prethat’s what comfort food is
Pair it: Hot Sake or
pared with crabstick
about.”
Sapporo Beer
and scallop.
-Jon Doyle, Cook,
On a Roll
Pair it: White Wine
Leggio’s
Yume Sushi’s
(shrimp); Cold Saki
take on a
(sushi roll)
www.twigsradio.com
www.twigscafe.com
12
HappeningsMagazinePA.com
November 2012
November 2012
570.836.0433 • twigscafe.com
Rte. 6, Historic Downtown Tunkhannock
HappeningsMagazinePA.com
13
Banquet Facilities
Available
Scranton-Carbondale Hwy. • Dickson City, PA
Phone: 489-8974 • Fax: 489-6414
Hours: Tues.-Sat. 8 a.m. - 10 p.m.
Sunday 8 a.m. - 8 p.m. • Monday - Closed
sixeastdiner.com
ALL MAJOR CREDIT CARDS ACCEPTED
Lunch Tues.-Fri.
11:30 a.m.-2:00 p.m.
Dinner Tues.-Sat.
Beginning at 5:30 p.m.
Brunch Buffet Sunday
11:00 a.m.-2:00 p.m.
PRIVATE DINING AVAILABLE
Thanksgiving Buffet
Thursday, November 22
Seatings 1:00 & 4:00 p.m.
Breakfast with Santa
Saturday, November 24
Seatings 9:30 a.m.,
11:30 a.m. & 1:30 p.m.
Christmas Caroling with
The Robert Dale Chorale
Fri., Dec. 7 & Sat., Dec.15
Beginning at 6:30 p.m.
New Year’s Eve
Monday, December 31
Serving A la Carte Dinner
5:30-9:00 p.m.
Routes 6 & 11, Clarks Summit, PA 570.563.2000 • www.patsels.com
November 2012
HappeningsMagazinePA.com
15
Comfort, by the Glass
Recommended by Mandy Touch, owner of Exit 190 Beer Deli in Dickson City
Seasonal
Favorites:
“
Oktoberfest beers, Pumpkin beers,
Stouts and Porters.
Most of these styles of beer are full of many different flavors that match the fall air. Stouts and Porters
remind me of sitting by a fire on a fall night,
smelling the smokiness in the air mixed with the
sweet smell of the leaves on the ground.
Oktoberfest beers compliment the season with a
blend of caramel and malty flavors. Pumpkin beers
remind me that Thanksgiving is right around the
corner, and that there is plenty of
pumpkin pie in my foreseeable
future!
”
–Mandy Touch, owner of Exit 190
Beer Deli in Dickson City
Classics
What to Pair
with Comfort
Macaroni & Cheese: Red or
Amber Ales (Troeg's Hop
Back, Troeg's Levitation Ale,
Mendocino Red Tail Ale)
Mashed Potatoes and
Meatloaf: Stouts or Porters
(Samuel Smith Oatmeal Stout,
Otter Creek Stove Pipe Porter)
Cream-Based Soups: Strong
red or brown ales (Dogfish
Head Indian Brown)
Apple Pie: Troeg's Java Head
Stout (it's like having a coffee
with your slice of pie!)
Thanksgiving Dinner:
Oktoberfest or Pumpkin beers
(Paulaner Oktoberfest,
Dogfish Head Pumpkin Ale,
Wolaver's Organic Pumpkin
Ale)
HappeningsMagazinePA.com
COMFORTFOOD
Who needs the food?
These drinks are a comfort food all
by themselves!
Belgian quadruples or barley wines
(Ommegang 3 Philosophers, Gulden Drak
9000,Weyerbacher Blithering Idiot)
16
HappeningsMagazinePA.com
November 2012
Way BEYOND the
printed page.
Good Mexican Food at Reasonable Prices
Made fresh daily
Great Family-Friendly Atmosphere
Daily Lunch Specials • Vegetarian Selections
HappeningsMagazinePA.com
P.A. Happenings/Happenings Magazine
HappeningsMag/ErAtHappenings
HappeningsMagazine.wordpress.com
570-825-5001 • www.latoltecawilkesbarre.com
200 Mundy Street, Wilkes-Barre (behind mall)
825 N. Keyser Ave.
Scranton • 570-963-9433
November 2012
HappeningsMagazinePA.com
17
COMFORTFOOD
HOW TO MASTER
POTATOES
DAY
WEDNES
HT
IG
N
JAZZ
G
IN
R
U
T
A
E
F
O
K
R
MA
KO
MARCIN
Executive Chef Michael McCully Shares His Secrets
arl Von Luger Steak and
Seafood in Scranton uses only
Idaho potatoes. The velvety,
fluffy mashed version is a customer
favorite; the only way to improve on the
classic goodness is by revving up the flavor with roasted garlic!
C
1. Keep potatoes fresh! Keep them out of
direct sunlight in a cool and dry area to maintain a longer shelf life.
2. Always cut potatoes to a uniform size.
3. Start your potatoes in cold water before
boiling and mashing. I start them in ice water!
This will ensure even cooking.
4. Wash and rinse potatoes before baking to
remove dirt and soil left behind from processing.
5. Heat the milk and butter before adding to
the potatoes and try not to overwork while
mashing. This will help them from turning to
glue!
As the perfect
complement to the
restaurant’s famous
USDA prime-aged
beef, up to 500
potatoes are served
in one week!
A BEAUTIFUL SETTING FOR ANY OCCASION
BRIDAL SHOWERS • BABY SHOWERS • ANNIVERSARY PARTIES
SERVING DINNER NIGHTLY • CALL FOR RESERVATIONS
CLOSED SUNDAYS FOR PRIVATE PARTIES • CALL FOR INFORMATION
JOIN US FOR TRADITIONAL SUNDAY DINNER SAUCE EVERY DAY
1101 NORTHERN BLVD. • CLARKS SUMMIT, PA • OWNER: PETE MONTANA • 570-586-5517 • ALLABOUTBAZIL.COM
Our Feast Will Include
Thanksgiving Favorites
& Surprises!
Hearty Soup & Salad Bar,
Carving Stations,
Children's Buffet,
Pastry Stations & More!
One Manor Drive
Pocono Manor, PA
$32.95 for Adults
$25.95 for Seniors
$15.95 for Children ages 5-12
Ages 4 and under - Free
Plus Tax & Gratuity
Collection Location for
Reservations Necessary
Seatings Noon to 7 p.m.
Following our Feast, join us for Santa's Arrival & the Grand Opening of our Magical
Fireside Christmas - Admission FREE for Thanksgiving Guests - Fun for All Ages!
November 2012
HappeningsMagazinePA.com
800-233-8150 Ext. 0
www.PoconoManor.com
19
COMFORTFOOD
HOW TO MASTER
CRAB DIP
Fine Food at
Modest Prices
Executive Chef Tim Russell Shares His Secrets
T
he Boat House’s signature creamy crab
dip gets a unique twist served in a
pretzel bowl.
store’s seafood department or a specialty
seafood store.
2. Make sure not to over-mix the crab into the
dip; the bigger chunks of crabmeat make the
dip more tasty and filling.
3. To give the dip an extra kick, a little hot
sauce, horseradish and mustard are nice additions.
1. Be sure to start with fresh, quality ingredients from the get-go. If possible, purchase
real, fresh crabmeat from your local grocery
4. How you serve the crab dip is important.
Get a really good loaf of bread for your bread
bowl or use a salty pretzel bowl like we serve
at the Boat House.
Full-Service
Casual Dining
Call today to book your
Holiday Party
570-488-6918
Check out our catering menu at
www.gravityinn.net
40 Gravity Planes Road, Waymart
HOW TO MASTER
FRENCH ONION SOUP
Executive Chef Paul Regenski Shares His Secrets
G
resham’s Chop House French onion soup is a
favorite selection whether it’s the middle of
winter or a hot, summer day! Regulars love the
home-style, hearty flavor of the red wine and blend of
cheeses topped with homemade croutons made with
signature garlic-and-rosemary-infused olive oil. It’s
hearty enough for a meal, but if you want to enjoy the
chops too, snag it as an appetizer.
1. Sauté onions until golden brown.
2. Cut onions a nice, consistent size.
3. Slow cook to get the most flavor
from the broth.
4. Use a good, Italian bread under
the cheese.
20
HappeningsMagazinePA.com
November 2012
November 2012
HappeningsMagazinePA.com
21
COMFORTFOOD
COMFORT FOOD…FAST!
You don’t have to make a reservation to enjoy comfort food!
Grab a bit of comfort while shopping for the holidays!
When you’re at the Mall at
Steamtown in Scranton, swing by the
When strolling through the Shoppes
at Montage in Moosic, taste a comfort-
Station Café Food Court on the second
level for pizza, French fries and Nathan’s
world-famous hot dogs. The food court has
kid-friendly play areas and rides, an arcade,
family entertainment on Sunday afternoons and a unique bird’s-eye view of
Steamtown National Historic Site. At the
entrance of the food court is a local landmark, the Miniature Memories train display,
as well as a brand new candy store! You’ll
find other comfort food choices around the
Mall at Starbucks, Auntie Anne's Pretzel’s,
Cinnabon/Carvel, Bavarian Pretzel, Gertrude
Hawk Candies and Hurricane Grill & Wings.
ing treat like mac and cheese, chili or soup.
Italian, Mexican, classic American, seafood,
soups, salads and subs are all served on the
mountain. On a cool fall day, grab a coffee
or hot chocolate and take in the fall foliage
outside on the surrounding mountainside.
Indulge in comfort with the all-natural
Sonoma Chicken Stew served hot at Panera
Bread. It’s a creamy chicken stew with carrots, peas, leeks and red potatoes with
sweet cream and thyme, topped with Dry
Jack Cheese biscuit. For a more traditional
dine-in experience, drop in Longhorn
Steakhouse or Doc Magrogan’s Oyster
House.
Your Place for Pizza & Pasta
Residential & Corporate Catering
233 Bridge St., Jessup
489-2456
Area's Only Coal-Fired Pizza
Get Fired Up!
1126 Commerce Blvd., Dickson City
489-2627
OVER
400 BEERS!
Shoppes at Montage, Moosic
• Pick your OWN 6 Pack
• Custom Beer Gift Baskets
• Delicious Deli Hoagies & Wraps
Mall at Steamtown, Scranton
Open Mon. thru Sat.
10 A.M. - 10 P.M.
316 Main St. Dickson City
(570) 382-3446
Exit190BeerDeli.com
[email protected]
November 2012
HappeningsMagazinePA.com
23
FOOD
Crafting the Comforts of Home
GRANDMA’S MAC & CHEESE
have been living in PA for almost
five years. I came here on my own
the week prior to Christmas 2007.
My wife and one of my sons followed
the next week. Newly transplanted, we
needed to eat out on Christmas Day.
What would be open? We decided to
combine our love of Chinese food with
the fact that there aren’t many other
restaurants open on Christmas. We were
reaching out for something that triggered warm thoughts and memories–
Chinese food in our new foreign environment.
I
When we speak of comfort foods, we
are referring to foods that trigger fond
feelings. Chinese food does that for us.
There are some others that offer the
same feelings. One in particular is macaroni and cheese. I always remember my
grandmother making this dish. I
watched as she sliced the cheese,
cooked the macaroni, made the sauce
and combined it all. To top it off, she
cubed some Pepperidge Farm Bread,
tossed the cubes in some melted butter
and topped the macaroni and cheese in
a casserole dish with the buttered
cubes. The crust was delicious alone, to
say nothing of the filling! Today I don’t
need it baked; I enjoy it creamy, probably because I don’t have the patience to
wait any longer than necessary.
For me, the comforts of home and
comfort foods are the same. My loving grandmother made the dish at any
request. Although her mac and cheese
was delicious, it’s her great love I
remember when I eat it. What is your
comfort food?
24
2 cups raw macaroni– cook according to instructions
2 cups whole milk
2 T. flour
2 T. butter
14 oz. extra sharp white cheddar
1 tsp. dry mustard
1 tsp. granulated garlic
3 slices white bread, cubed
2 T. melted butter
1. In a sauce pan,melt 2 T.butter;add flour.Mix thoroughly
and cook slowly to a slightly nutty aroma.
2. Add milk;whisk thoroughly. Simmer.
3. Add mustard and granulated garlic.
4. Slowly add grated cheddar.
5. Stir thoroughly;combine freshly cooked pasta and sauce.
6. Toss bread cubes in butter.
7. Place macaroni and cheese in buttered casserole dish;top
with buttered bread cubes.
8. Bake at 350-375 for 40 to 50 minutes or until golden and bubbly.
9. Enjoy.(Thank you,Gram)
From the kitchen of Michael Davis,
Executive Chef Susquehanna Health
HappeningsMagazinePA.com
November 2012