wayne magazine november 2013

Wayne Magazine | November 2013 1

Wayne Art CenterThe Most Anticipated Exhibit of the Year:

2013 Craft FormsThe Saturday Club: A Look Inside the Oldest Women’s Club in Pennsylvania

Bella Oliva Taproom: A New Flavor for Wayne

November 2013

BestBest2012

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Main Line Suburban LifeMain Line Times

Main Line Suburban LifeMain Line Times 105 N. Wayne Ave. Wayne, PA19087

(610) 687-1323 farnanjewelers.com

Making women laugh and cry since 1915

Because


Contents

A&Carts &culture

Ccommunity

Ddining

Ggolf

H&Fhealth &

fitness

Rretail

5EventsWhat’s happening around town in Novmember

9Dog of the MonthMeet Lulu...the happiest tripawd pup around

13Wayne Art CenterThe Most Anticipated Exhibit of the Year: 2013 Craft Forms

17The Saturday ClubA look inside the oldest women’s club in Pennsylvania

20How to Work Out Less and Get Faster ResultsInterval Basics

22Bella Oliva TaproomA New Flavor for Wayne

26PinehurstThe Finest Golf Getaway in the Chilly Months

29The Wayward TravelerThe best harvest cocktails at Paramour Lounge

Publisher: Wightman Publishing, LLCEditor-in-Chief: Laurie M. WightmanGraphic Designer: Christie CasselringContributing Writers: Emily Brooks, Kate Sprandio, Bill Abbott, Christopher Wightman, Fritz KellnerPhotographers: Michael T. Wiley, Laurie Wightman, Lisa Florio

dog of themonth

Eevents

On exhibit at The Wayne Art Center

Editor’s LetterNOVEMBER 2013

I am simply elated by the amount of positive feedback I have received from the Wayne community in the last month regarding the birth of Wayne Magazine.

There is always an underlying sense of uncertainty when you close your eyes, hold your breath and take the plunge with starting a new venture. What will the community reaction be? How will they feel about the product? Will it resonate with the target audience? These thoughts can be daunting and even possibly keep one awake in the wee small hours of the morning. This was indeed my experience for the first couple of weeks in October as I distributed over 5,000 copies throughout all of the businesses in Wayne and the neighboring communities. To receive such encouraging emails and phone calls from many of you was the best gift a new business owner could ever ask for.

My ongoing goal is to strive and work toward making this community based magazine a true representation of everything that Wayne stands for. I warmly welcome any creative ideas and/or suggestions that would tie the Wayne community closer together through this publication.

In the meantime, November is a month to reflect on all of the wonderful things we are thankful for, most importantly our families. I would like to wish each of you a Happy Thanksgiving filled with love and laughter.

Sincerely,

Laurie Wightman’s Contact Information:Phone Number: 484-580-9132Email: [email protected]


Notable Kitchen Tour and Chef Showcase Thursday, November 7th / 10:00 AM to 3:00 PM

The Main Line Committee for The Philadelphia Orchestra invites you to attend the 5th Annual Notable Kitchen Tour and Chef Showcase. This will be a self-guided tour of the latest and most exciting kitchens in the Main Line. Six kitchens in total that will feature a cooking demonstration by a

notable chef from the area with taste-testing samples available for all visitors with a $40 admission ticket to the event. Shopping boutiques and gourmet marketplaces will be present throughout the tour as well.For more information and to purchase tickets go to: www.notablekitchens.com

33rd Annual Christmas Marketplace at the Wayne Presbyterian ChurchSaturday, November 9, 2013 / 9 AM to 3 PM / 125 East Lancaster Avenue, Wayne

Shop for jewelry, antiques, baked treats, decorations and more that will feature a variety of selective local vendors. Proceeds from the Christmas Marketplace will go to help those in need, from local charities to international relief efforts. The Christmas

Marketplace is sponsored by the Women of Wayne Presbyterian Church.

For more information go to: www.waynepres.org or email [email protected].

Eevents

The Main Line Antiques Show: A Benefit for Surrey Services for Seniors

Saturday, November 16th and Sunday, November 17th, 2013Opening Night Party: Friday, November 15th from 6PM – 9PMTime: 10AM – 6PM (Saturday) and 11AM – 5PM (Sunday)Location: Radnor Valley Country Club, 555 Sproul Road, (Route 320), Villanova

Now in its eighth year, The Main Line Antiques Show is the only antiques show on Philadelphia’s Main Line. The show features over 30 distinguished dealers offering a wide selection of fine and

decorative arts, jewelry, furniture and folk art for both seasoned and new collectors.For more information go to: MainLineAntiquesShow.com or call 484-580-9609.

Thanksgiving Buffet at The Radnor HotelThursday, November 28th, 2013 / 12PM-6PMThe Radnor Hotel – 591 Lancaster Avenue, Radnor

Come enjoy Radnor Hotel’s “Best of the Main Line” Thanksgiving Buffet with your family. From roasted turkey with giblet gravy to andouille cornbread stuffing, give thanks with your family while enjoying the sounds of classical piano.

For more information and reservations go to: www.radnorhotel.com or call 610-341-3188.

For parties of 11 or more, please call 610-341-3156


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November’sDOG OF THE MONTH

by Laurie Wightman

dog of themonth

Watch out for this frisky tripawd pup that will lovingly greet you with warm brown eyes and kisses galore from the moment you meet her. Lulu, who is a shepherd-whippet mix, has come a long way from the streets of Philadelphia to the countryside home where she currently resides. It is speculated that Lulu was run over by a car which in turn shattered her left hind leg and led to amputation by ACCT (Animal Care and Control Team of Philadelphia), who had rescued her. Through extensive rehabilitation and fostering the organization was able to bring Lulu back to a happy and healthy dog. The Main Line Animal Rescue organization worked with ACCT and brought little LuLu out to their facility to further assist in finding the appropriate home that would suit her needs with a family that would love her unconditionally. The lucky family who was granted the opportunity to adopt Lulu was the Brehman’s. Peggy, owner of Aubusson Home, and husband Scott Brehman were excited to introduce their newborn daughter Shelby, as well as their dog Gracie, to the latest addition to their family!

Five years later Shelby and Lulu have grown up together, and enjoy being devilish around the household. Shelby loves having dress up parties with Lulu who adoringly allows her

to place hair bows and festive boas around her. While Lulu strategically finds a way to snatch up any leftover vittles that Shelby may conveniently leave behind for her. Peggy and Scott were told that handicap dogs were great for children, and that has certainly been the case in the Brehman household.

Lulu immensely enjoys lounging around in a sunny spot somewhere in their 10 acre yard, while keeping a close lookout for any wild animals to ward off such as deer, squirrels and groundhogs. Despite being tripawd, she has an amazing force of speed and agility that will give any four legged creature a run for their money. In the summers the Brehman family travels to their Maine cottage in Little Deer Isle, where Lulu basks in the sunlight by the water day in and day out. She loves being the center of attention, and will go as far as allowing the family to dress her up in a playful lobster costume that rivals any Maine lobster by the sea.

The amount of happiness Lulu has brought to the Brehman family is immeasurable. Every dog has a match and it is said that dogs are the only beings on earth that love you more than they love themselves.

Kyle Dillworth shopping in downtown Wayne

Zeke and Tory Sieglaff, Owners of Out There Outfitters

John Wynne with Luke, Caroline, Chandler Halman

Gunner Young, Tilly Clark& Banks Young

Valley Forge Military Academy students

Maggie Casey & Katie Pulos getting ready to sip some margaritas at Xilantro

Carrie & Paige Hubley with balloon

wizard Sal

Adorable Mother-Daughter DuoMichelle & Campbell Young


WayneL I N E R S

T H E

George Vossburg, Master of Ceremonies at St. David’s Church Fair

Lucy and Mary Bale enloying the last scoops of the season

Patricia Pennington appreciating a beautiful day in Wayne

Elise Forester, Employee at Out There Outfitters

Teagan Cook having fun at the fair

Jason & James Risk having a father and

son day out

Folks soaking up the beautiful fall weather while enjoying the St. David’s Church Fair

and Downtown Wayne.


Wayne Art CenterThe Most Anticipated Exhibit of the Year: 2013 Craft Formsby Emily Brooks

At the Wayne Art Center, the varied worlds of Wayne collide - community, creativity and culture meet under one roof and are celebrated through the wonderful classes, events and exhibitions the Center has been offering since its founding in 1930. Founder and artist, Quita Brodhead once said, “The reason we started Wayne Art Center is very simple. There wasn’t anything like it outside of town.” And with the Center’s unique and comprehensive program of fine arts, contemporary crafts, music, culinary arts and drama, over 80 years later this statement still remains true.

There is always something to do and see at the Wayne Art Center. Through November 16, “Attraction to Abstraction,” an invitational exhibition of seven Philadelphia based large format abstract painters will be on display in the Ethel Sergeant Clark Smith Gallery. Through November 23rd, the Delaware Valley Art League, an association of professional artists that was founded almost 60 years ago to promote interest in the fine arts and to advance the skill and creativity of its members, will be exhibiting their most recent works. And while Fall classes are already underway and will run through

A&Carts &culture

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early December, there are still a number of options for creative individuals and families to get their crafting juices flowing, especially as the holiday season begins to roll in. Events like “Critter Creatures: DIY Natural Ornament Workshop” “Family Day of Clay: Gingerbread Man Mugs!” and “Family Culinary Series: Kids Cook Thanksgiving!” are just three of the many one-time workshops the Wayne Art Center offers. Affordable and kid friendly, these events are great ways to gain exposure to the various artforms without a long term commitment.

However, the most anticipated event of the year surely has to be the 2013 Craft Forms, the Wayne Art Center’s internationally juried exhibition, now in its 19th year.

Dedicated to contemporary craft, every year this competitive exhibition showcases works in wood, clay, fiber, glass, metal, jewelry and mixed media from approximately 100 artists throughout the United States, Europe and all over the world.

The 2013 Craft Forms will be on display from December 6 through January 25th and will be juried by artist Lena Vigna, who works as Curator of Exhibitions at the Racine Art Museum in Racine, Wisconsin.

As Craft Forms continues to establish itself as one of the most reputable exhibitions in contemporary craft, the Wayne Art Center and surrounding community is eagerly anticipating the show’s opening. Nancy Campbell, Executive Director of


the Wayne Art Center for over twenty-five years has worked with her staff to ensure the 2013 Craft Forms will be the best yet. The Preview Party will take place on Friday, December 6, from 6:00-10:00 p.m. and will welcome over 200 artists, business sponsors, patrons, committee members and guests to celebrate Craft Forms 2013. Seasonal cocktails and hors d’oeuvres will be provided by Jeffrey Miller Catering, and live performances of jazz and world music by Phyllis Chapell and Siora will set the tone for this enjoyable evening.

A Juror’s Talk by Lena Vigna and a “Meet the Artists” event will take place on Saturday, Dec.7, 1:00 – 3:00pm and the Craft Forms Patron Dinner will be held on Thursday, January 23, 6:30 – 10:00pm. In

conjunction and support of Craft Forms 2013, the Wayne Art Center will also be hosting workshops and demonstrations in various craftforms. The annual Holiday Shopping Day benefiting Craft Forms will take place on December 14th from 10:00 a.m - 3:00 p.m. The Holiday Shopping Day features handcrafted products and “giftable” food items from local artists and craftsmen.

To learn the full schedule of events for Craft Forms 2013, visit their website at www.craftforms.org. Tickets for events can be purchased at 610-688-3553 and to learn more about the Wayne Art Center and their abundance of activities and events, visit www.wayneart.org.

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The Saturday Clubby Emily Brooks Fellowships of men have been in existence since the dawn of civilization. Dedicated to companionship and the development of social and intellectual growth, they have been a source of support for men all over the world. Unfortunately, women have not always had that luxury. At least not until groups of brave individuals began to say “we too deserve fellowship and support; an opportunity to celebrate the intellectuality of like-minded women.” It was during this time, in the late 1800s, that women’s organizations began to pop up across the nation. One such organization was The Saturday Club, Pennsylvania’s oldest women’s club, located right here in Wayne. Established in 1886 to provide women an opportunity “to enrich their own lives outside the home,” the early meetings focused on topics of literature, art and science. Today, The Saturday Club has

developed into a philanthropic association, working tirelessly to organize fundraisers and other events geared towards helping women and children in need.

Throughout its history, The Saturday Club has campaigned against child labor laws, founded the first kindergarten in Wayne, established a Philanthropy Grant Program that to date has been able to donate over 1 million dollars to important community causes, and organized countless fundraising events to benefit the greater community. From 2003-2010, The Saturday Club hosted the American Girl Fashion Show, raising more than $750,000 for various nonprofits like the Juvenile Diabetes Research Foundation and the Center for Autism.

Since their tenure with the Fashion Show

Ccommunity

came to an end in 2010, the Saturday Club has been working to establish a new and lasting premier fundraiser. This fall, they are pleased to announce they have found a truly unique replacement: the First Annual Main Line Talent Show.

“This is going to be a great event,” said Nissa O’Mara, president of The Saturday Club. “We see first-hand all the wonderful things the kids in our community are doing, we’re excited to give them an opportunity to showcase those talents and to extend the event to the greater community as well.”

Though the live show event will not take place until April 4th and 5th, 2014, preparations are underway. The competition is open to children ages 8-18 and applications are being accepted through November 30th. After an initial screening, selected applicants will be asked to return for an audition in January. Those who make it through will then compete in the April event in front of a live audience, and a panel of distinguished judges that will include experts in the entertainment industry as well as celebrity judges like NBC 10’s Bill Henley. Representatives from talent and casting agencies in both Philadelphia and the West Coast will also be in attendance scouting out their number one picks.

“The Main Line Talent Show is about two years in the making,” said Bobbijo Grillo Pinnelli, VP for Communications at The Saturday Club. “We wanted to do something that was truly unique and we really think we found it with this...It’s going to be a fun event and a sustainable event; one we hope to continue over the years ahead.”

And sustainability seems to be the The Saturday Club’s middle name. The almost 130 year organization hosts several annual events. On Tuesday, November 12 from 5-9pm and Wednesday, November 13 from 9am-12pm, the Club will hold its Holiday Market. Held at The Saturday Club’s house at 117 West Wayne Avenue, the Holiday Market will be a collection of vendors of jewelry, home decor, confectionaries, and accessories.

For more information on The Saturday Club, their Philanthropy Grant and other fundraising events such as the upcoming Holiday Market, visit their website at www.saturdayclub.org. Full detailed information on the First Annual Main Line Talent Show, including deadlines, locations, eligibility and entry forms can be found at www.mainlinetalentshow.org.


123 N. Wayne Avenue, Wayne, PA 19087 • 610-688-6383

OutThereOutf itters.com

Store Hours: Monday–Saturday 10–8, Sunday 11–4

How to work out less and get faster resultsby Bill Abbott

Want to get better results in less time? Then it may be time to try interval training. Rather than doing the same cardio exercise your entire workout, interval training alternates short, high-intensity bursts of exercise with slower, low-intensity periods of recovery. Research has shown that such intervals of high and low-intensity activity burn more calories and build fitness quicker in a shorter amount of time. Once designed for elite athletes, interval training is something the average fit person can try. You don’t need fancy equipment or special training to rev up your routine with interval training.

Interval training basicsInterval training consists of two components: a fast “work” period, followed by a slow “rest” period. You can play with the work/rest ratio numerous ways, each having pros & cons. By working hard for 10-30

seconds, you push your body to adapt and increase your cardiovascular fitness faster than slow, steady-state training on a long run or bike. In fact, recent research proves that by limiting rest periods you can push the body to adapt faster than with longer rest periods.

Interval training accelerates fat lossInterval training will get you looking physically better in a remarkably short amount of time. The secret is the amount of fat you’re NOT burning during your workout. Most people want to know how much fat and how many calories they are burning during their workouts. What’s really important is how many calories are you burning AFTER working out and how much of those calories are fat?

H&Fhealth &

fitness


The truth is that interval training burns more stored carbohydrates during exercise, but also elevates your metabolism for the next 16-24 hours after. You’ll burn many more calories in the “afterburn” than you will during the workout itself, and the majority of those calories will be from your stored fat. That’s the real reason why interval training is a superior choice if you’re looking to drop fat in the least amount of time.

How to set up interval trainingSome popular work/rest ratios to play with can be: 60/60, 30/60, 40/20, 20/10.The shorter the work interval, the more intense it should be. Of course you will want to warm up properly for 10 minutes prior to your intervals and cool down/stretch post-workout. Total workout time should be no more than 30 minutes. Be sure to take it easy if you are a beginner. As you become fit, you’ll be able to handle a more intense workout and will enjoy the rewards of better fitness and less fat in the least amount of time.

About the author:Bill Abbott, CSCS, CPT has worked in the fitness and nutrition industries for 15 years. He is the owner of Tribe Fitness Main Line, a results-based group training facility in Wayne that specializes in 30-minute, high intensity workouts under the close supervision of qualified fitness coaches.

For more information, visit TribeMainline.com

Easy Tuna Salad This recipe takes protein filled tuna and adds fresh ingredients to turn it into a healthy tuna salad. Unlike many tuna salad recipes, this one doesn’t call for dressings or mayonnaise that adds undesirable fats. Have this for lunch or dinner, and keep it lean by skipping the bread and eating it straight from a bowl. Servings: 4

Here’s what you need:• 2 cans Albacore tuna, packed in

water• 1/2 cup white bean hummus• 1 small apple, finely minced

• 1 Tbl yellow onion, finely minced• 1 tsp dried dill weed• dash of Pepper• 1 Tbl Dijon mustard

1. Drain and flake the tuna in a medium sized bowl.2. Add the remaining ingredients and mix well.3. Serve in a bowl, on large lettuce leaves or in half of an avocado, garnish with

dried dill weed.

Nutritional Analysis: One serving equals: 188 calories, 5g fat, 563mg sodium, 10g carbohydrate, 3g fiber, and 21g protein

Rretail

Bella Oliva TaproomA New Flavor for Wayneby Kate Sprandio

Calling all Wayne residents, are your meals tasting a little bland lately? Are your taste buds yelling at you to liven up your recipes? Bella Oliva Taproom, a new olive oil and vinegar store in Wayne, has just what you need to add some extra flavor to your life.

Located in the heart of Wayne, next door to Anthony Wayne Theater, Bella Oliva is a family owned business that strongly believes in supporting the community. They carry the freshest and highest quality extra virgin olive oils and balsamic vinegars. These oils and vinegars are carefully selected from around the world. Stephanie Vauclain, a native of Virginia, owns the store with her family. She now resides in Rosemont with her husband and three children. Vauclain’s husband grew up in Haverford and Villanova, which is what brought them to Wayne.

Vauclain has a business background and had always wanted to open a store. “When our youngest daughter started school full time, I started researching ideas. We have friends

who own a similar store in Bethlehem, and I really loved the concept. It was very helpful to have our friends as a resource. I also convinced my parents to partner with me, so that has been very helpful.” Vauclain also thinks it’s important how healthy her products are. “I love that extra virgin olive oils and balsamic vinegars are both good for you and extremely delicious, both fun and healthy!” Some of the health benefits include: reduces risk of heart attack, controls diabetes, relieves pain, and assists digestion. The extra virgin olive oils at Bella Oliva are first cold pressed, which is a chemical-free process using only mechanical pressure. This produces a higher quality of olive oil, which is naturally lower in acidity.

The store opened in May and Vauclain said the journey has been a fun experience. “Of course, it’s also been stressful and overwhelmingly busy at times, but overall it’s been fun. I had a great time putting together the store and deciding which products we’ll carry and then sharing it with all of our customers.”


The store receives two olive oil harvests per year. One is from the Northern Hemisphere in the winter (California, Italy, Spain, Greece, and Portugal). The other is in the summer from the Southern Hemisphere (Chile, Argentina, and Australia). The oils are hand-selected from small award winning olive estates. The products arrive in bulk and are placed in stainless steel fusti to preserve freshness. The oils and vinegars are then bottled right from the fusti taps. The taps allow customers to “try before they buy”. Vauclain wanted to create a fun and inviting atmosphere for the store by allowing the customers to taste test what they want before they purchase it. The store offers over 50 different varieties, so they have something for everyone, from a first time cook to an expert chef.

There are five part time employees working there and Vauclain and her parents are there as often as they can be. The staff is very knowledgeable, friendly and willing to teach the customers everything they know. Going to Bella Oliva Taproom isn’t just shopping, it’s a fun learning experience. Visit their website to read more in depth information about olive oils and balsamic vinegars. They also have a blog and offer recipe ideas.

Bella Oliva not only offers high quality oils and vinegars, they also have an eclectic selection of linens and tabletop items, including serving and entertaining pieces. They offer gourmet foods including imported Italian pastas and sauces, pestos and jams, sea salts, and spices from around the world.

Right now, Vauclain and family are busy getting the Wayne store established, but she said, “We wouldn’t be opposed to opening a store in another area sometime in the future.”

When asked why she chose to open the store in Wayne, Vauclain said, “I thought it would be an excellent addition to Wayne, something the area did not have. Wayne has such a nice shopping area, easily walk-able with lots of great stores. It’s been a pleasure to be a part of it.”

Be sure to stop in Bella Oliva Taproom in preparation for your next dinner party, purchase a unique gift, or to taste test their incredible products. You won’t be disappointed. Buon appetito!

Bella Oliva Store Hours:Monday-Saturday 10-6Friday 10-9Sunday 11-4

Pan-Seared Filet Mignon with Fig Balsamic and Gorgonzola Cheese

• 4 (5-6 ounce) filet mignon steaks, 1-2 inches thick

• 3 tablespoons Bella Oliva Cobrancosa EVOO

• Salt and freshly ground black pepper

• ½ to ¾ cup crumpled gorgonzola cheese (about 4 ounces)

• ¾ cup of Bella Oliva Fig Balsamic• 2 tablespoons butter

Directions• Tying the filets is optional but it helps to keep their nice shape. Pat steaks dry with

a paper towel. Rub 1 tablespoon of the olive oil onto both sides of all four filets. Generously salt and pepper both sides as well.

• Heat the remaining 2 tablespoons of EVOO in a heavy skillet over high heat until simmering; swirling to coat the pan. Place the filets into the skillet and reduce heat to medium-high. Do not move the steaks; let them sear for about 3 minutes for thinner steaks to 6 minutes for thicker steaks (about 2 inches).

• Flip the steaks using tongs instead of a fork; piercing can let the juices run out while cooking. Cooking time for the steaks can range from 3 to 10 minutes, depending on thickness and desired doneness. Cook the meat on the second side until the desired temperature is reached (Rare: 120-125 F; Medium-Rare: 130-135F; Medium: 140-145F). Check periodically using an instant-read meat thermometer inserted into the side of the filet. Note that the meat still continues to cook even while resting off-heat.

• Remove the filets from the pan. Remove butcher’s twine. Spoon about 2 tablespoons of crumbled gorgonzola cheese onto each filet. Tent with foil allowing steaks to rest while the sauce is prepared. The cheese will also soften.

• Add ¾ cup of fig balsamic back to the same skillet and turn heat to high. Scrape the bits from the bottom of the pan and reduce balsamic to about 2/3 cup (about 8-10 minutes). Turn off heat and swirl in the two tablespoons of butter. Salt to taste.

• Transfer the cheese-topped filets to plates and drizzle with the fig balsamic reduction. Serve immediately, passing any remaining sauce on the side. Serves 4.

Like Bella Oliva on Facebook and follow them on Twitter and Pinterest

@BellaOlivaTap!

PinehurstThe Finest Golf Getaway in the Chilly Monthsby Chris Wightman

Indian summer is my favorite time of the golf season, and have we had a superb one this year! This fall season’s weather has extended the precious time we have to conquer courses around the local area. As the crisper weather arrives, things liven up a bit. Greens quicken, fairways harden and the ball travels a mile. For a low ball hitter like me, the fairways become mini runways. I can crank my drives out there with the top folks in my foursome. I guess that’s why my friends call me “Mr. October!” But as the weather begins to turn and old man winter shows up on the first tee, what’s a golfer to do?

The winter is the perfect time for a getaway. We do our annual Ryder Cup trip in early November, playing some of South Carolina’s finest – Secession, Berkeley Hall and Harbortown. And during the winter months, we like to get down to Florida. The Sunshine State is home to some of the best golf around, and the weather is unbelievable. Jupiter is our favorite stop to tee it up. Each course is better than the next. You can’t go wrong.

But one of the best places I know – a hop, skip and a jump away, is nestled in North Carolina. Good ole Pinehurst. Pinehurst is like a friend you knew back North, who moved south. Quite actually, that’s what the founder, James Walker Tufts, set out to build in the late 1800’s. A Bostonian, Tufts was an entrepreneur, inventor and philanthropist who rose from being a sixteen-year-old drug store clerk to becoming a wealthy businessman who had the dream to build Pinehurst. The name Pinehurst was chosen from a list of losing names proposed for Martha’s Vineyard.

That loss turned into a major win for North Carolina as Pinehurst has built a well-deserved home among the world’s finest resorts. Thanks to Scotland’s Donald Ross, arguably the greatest designer ever, Pinehurst had four gems in what ultimately would become a total of eight courses on its menu. Every course is conveniently located near the main house, The Carolina Hotel. Check out all of the golf specials and accommodations at www.pinehurst.com. From Philadelphia International Airport, it’s a short flight to Raleigh and then about an hour’s drive. Well worth the travel. As you pull up the front drive, you can see the history of the place – you’ll feel like you’re in an F. Scott Fitzgerald novel. Time stops.

People are friendly and actually say hello! The Ryder Cup lounge is the place to relax and the folks at the resort make you feel right at home. Beyond the resort there are several golf courses worth playing. But you’ll have your hands full with golf located directly on the grounds, beginning with US Open venues like No. 2. I won’t go into a shot-by-shot account of what makes No. 2 so special, especially as the course was gently brought back to its original feel by top designers Bill Coore and Ben Crenshaw. You remember how Payne Stewart beat Phil Mickelson at the Open in ’99 with the final putt on the 72nd hole? That memorable shot describes the glory of the golf course. The course is good enough to hold both the Men’s and Women’s US Opens in 2014, so that says something.

So, get away from the cold this winter and spend some time at Pinehurst. Oh, and by the way, make sure you spend quality time at the best 19th hole in the world – located at The Pine Crest Inn.


Ggolf

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Ddining

WaywardTraveler

the

by Fritz Kellner

As we shall recall from last month’s edition of Wayne’s newest and most prized magazine, our old Codger had issued a very definite missive. That is to say that his travels would continue until such time as he was successful in seeking out the establishment that would end his search for the Quintessential Cocktail.

Toward that goal he ambled into the venerable old town of Wayne, Pa. Rumors circulated as to which watering hole would become his destination of choice. Not familiar with the road network of Pennsylvania, our Traveler entered the general area from the west which was not entirely unusual for him and his wayward mode of travel. He eventually found his way to downtown Wayne where he encountered a friendly shop owner who warmly greeted him to the community. They became engrossed in conversation about the wonderful residents and business owners that filled the streets of Wayne. Suddenly our man realized that his thirst for the ultimate libation was now foremost in his thoughts. Having confided in his new friend of his ultimate goal he requested a recommendation as to a place of his liking. He was quickly advised that

there could be no finer place than the Wayne Hotel. Upon offering his adieu, he promptly exited away to find the next stop in his travels. As our kindly Codger entered the Wayne Hotel lobby he was immediately struck with a favorable impression of a friendly establishment. Little did our friend know that he would not be leaving that evening. It did not take him long to be seated at Paramour Lounge and thus recognizing that he had once again returned to familiar territory.

Our man was quickly introduced to Joe, “The Friendly Bartender”. He quickly confided in Joe what his mission was. The new Harvest Menu of this restaurant was mentioned to him while standing at the entrance to the bar. Our Traveler explained to Joe that Paramour Lounge would be this evening’s subject for review of the best cocktails in Wayne that Joe could offer. The bartender immediately took up the challenge offering our wise old man several possibilities. Three prominent specials were selected: The Pearamour, The Solstice and The Old Fashioned Manhattan. Each of these cocktails contained their own exquisite ingredients and flavorful taste. While Joe prepared the drinks with tender care, our man socialized with other customers in

the lounge, all of whom were inviting and neighborly. Indeed, the Traveler had come upon a very special place. This was his kind of venue which provided the ambience and atmosphere which he sought. The drinks had arrived lined up side by side. The Pearamour had a blend of pear-infused vodka, canton and plum bitters with a sugar rim. It had a most refreshing zest of ginger with a lingering flavor of harvest candy that tickled the back of the throat. The second offering was the Solstice, made with tequila, Frangelico, apple schnapps and grapefruit. The warmth of hazelnut enhanced the tequila that swirled deliciously in this well-blended beverage. Last but not least was the classic Old Fashioned Manhattan with its own blend of Woodford Reserve bourbon, sweet vermouth and Angostura bitters. What made this cocktail more memorable than the uniquely formed frozen ice ball delicately placed in the glass, was the lasting flavor created from Paramour’s own 5-liter oak barrel that the liquor was

aged in for at least one month. All three were devastatingly distinctive. However it was now time to inform Joe which of the three was paramount in Paramour Lounge.

The Pearamour was selected as the cocktail of choice, concocted by Joe’s own creativity and attention to detail. It became such a hit to our wanderer that he chose to sit back and slide a couple more down the hatch. After thanking Joe for his kind service, our Traveler, upon standing up, realized that his own quest for the ultimate cocktail had indeed done him in for the evening. Accordingly, he retired to an upstairs room to dream of activities of the day and its’ ultimate libation, Pearamour. Once more, we do not know where the Wayward Traveler will endeavor to go in his future quest, but be assured it will be another fine establishment in Wayne. When he has done his fair assessment of the restaurants visited, there will be an award for best in show. Until next time my friends.


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WAYNE, PA CHESTNUT HILL, PA

wayne magazine november 2013

Documents

birth of wayne magazine

wayne community closer

community based magazine

notable chef

anticipated exhibit

pmthe main line committee

new venture

chef showcase