chester county cuisine & nightlife · 2010-10-22 · of your favorite boy bands. serve your...
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CHESTER COUNTYCUISINE & NIGHTLIFE
CHESTER COUNTYCUISINE & NIGHTLIFE
LOOK FOR USON
FOLLOW USONPAGE: 7
VUDU CAFE
AND LOUNGE
PAGE: 10
EAT DRINK
& BE SCARY
PAGE: 11
READER
RECIPES
OCTOBER 20, 2010
WWW.DAILYLOCAL.COM/CC
BRAvo-Art Heals
page 5
at the Chester County Art Assoc.
Sponsored by
ChesterCounty
CHESTER COUNTY CHOICE
AWARDS BEGIN
PAGE: 10
Do you want to make the easiest, most delicious apple pie for your friends and family? Well then, read on and try this one on for size. After some tweaking and much practice, I have a recipe that will come out perfectly every single time. This pie is good
all year ’round
because you can always find
delicious Granny Smith apples. There is something about yummy, homemade apple pie that just puts big smiles of people’s faces.
I make this pie every time I’m going to someone’s house and need a hostess gift. Leave the scented candles and decorative soaps at home … people really just want pie. Believe me, you will get a huge thank you after they taste this little piece of heaven.I know you’ll all have success with this one. Good luck in the kitchen and have fun devouring it!
CinnamonApple PieIngredients: • Two 9-inch pie crusts
• 1/2 cup unsalted butter
•3 tablespoons flour
• 1/2 teaspoon cornstarch
•1/2 cup white sugar
•1 teaspoon cinnamon
•1/2 cup packed brown sugar
•1/4- 1/2 cup water
•Splash of fresh lemon juice
•6-8 Granny Smith apples, peeled, cored and sliced
FULL TIME POSITIONS AVAILABLE
For new VW dealer. Contact Re-becca 610-873-2400. Service advisors, warranty clerk, cer-tified technicians needed.
EARN EXTRA $$ MONEY $$
Deliver Phone Books West Chester – Kennett Square
Downingtown - Exton
• Work Your Own Hours • Have Insured Vehicle • Must Be At Least 18 Yrs. Old • No Experience Necessary • Clerks & Loaders Needed •Have valid driver’s license
800-247-4708 www.sddsinc.com
Advertiseyour
garagesale
in the
call 610.696.7000
DAILY LOCAL NEWS
c l a s s i f i e d s
Maintenance Person Needed for Large Apartment Community
in King of Prussia Great Pay and Benefits
Must Take Call One Week Per Month Please Fax Resume
610-783-0479
MULTI-MEDIA ADVERTISING SALES REPRESENTATIVES
The Daily Local News has an immediate need for entry-level multi-media advertising sales representatives for our estab-lished print products and fast-growing digital audience. Suc-cessful candidates will be self-starters, well-organized and able to work in a fast paced environment. Responsibilities include: growing revenue in established terri-tory by cultivating relationships with existing advertisers and prospecting for new business; meeting and exceeding print and digital revenue goals; managing workflow to accommodate deadlines and identifying new opportunities for digital and print products. A college degree is preferred while reliable transportation and a valid driver’s license are required.
Please send a cover letter and resume to: [email protected]
No phone calls please
ROUTE AVAILABLE
EXCELLENT EARNINGS TO SUPPLEMENT YOUR INCOME
Area Hours $$ Per Wk. Glenmoore 2¼ hrs. $270/wk. Early morning, home delivery routes available. Must have valid PA driver’s license and reliable vehicle.
CALL 610-430-1169
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ROUTE 1: Quiet 3 Br single hse on acreage! Patio pets $ 825
PAOLI: 4 Br single! Bmst patio yd no credit chk pets ok $ 1090
DEVON: 4 Br 2 sty hse, office, bmst patio pets ok $ 1200’s
CHESTER Springs: Charming Hist Home! w/d 10 acres, $1100
LIONVILLE: No credit chk! 7 rms, 2 bath, w/d DW pets $ 900’s
HONEYBROOK: Cozy 3 br home, deck prkg, appliances $700’s
COATESVILLE: 4 Br 2 Sty hse, Lse purch! Jacuzzi! Pets $ 900’s
THORNDALE: 3 Br 3 ba 2 sty, Rent to own! Pets ok $ 1200’s
NEED A GARAGE? Huge 4 Br Country! No credit ck $ 1100’s
DOWNINGTOWN: 3 Br 3 ba 2 sty, bmst deck air, yd pets $ 1200’s
BRANDYWINE River: 3 + br sgl! Fpl garg Rent to own! $ 900
NO CREDIT CHECK! 4 Br Farm! Den, basement pets ok $ 900
WEST GOSHEN: 3 br 2 ba 2 sty home, w/d big closets $ 1200’s
NEAR RIVER : 3 Br Cottage, 6 acres! No credit chk $ 900
ROUTE 926: 3 BR Log Cabin! Acreage! Fpl No credit check !
WEST CHESTER: Renovated 7 rms, Fpl, Prkg, w/d DW $ 900’s
STRASBURG RD vt: 6 Br 2 sty hse! Yard pets ok ! No credit ck
FARMHSE: 4 Br Lease Purchase! FPL No credit check $ 800’s
WEST CHESTER: 3 Br 2 sty hse, prkg bsmt pets ok $ 1300’s
LOCATORS, INC. 610-918-6300
No Credit Checks on Many!
TO ADVERTISE IN CC CALL
610-696-7000
New West Chester Apartment Homes
Mid-Rise Elevator Community in the heart of West Chester Borough near Historical Gay Street with its
quaint gourmet restaurants and shopping. Minutes to regional shopping and Major Routes 202, 3,113, 30 and PA turnpike.
UNRENOVATED UNITS 1 Bedroom $935
2 Bedrooms $1,100-$1,130
The Metropolitan @ West Chester
610-793-3300
PREMIER RENOVATED APARTMENTS
ARE NOW AVAILABLE!
WASHER/DRYER, NEW EUROPEAN KITCHEN WITH DISHWASHER, MICROWAVE, BREAKFAST BAR, VERTICAL WINDOW TREATMENTS, TILE BATHS,
FITNESS CENTER, POOL, STORAGE, PET FRIENDLY
1 Bedroom Special, 1 month free, $1,010 2 Bedroom $1,190 to $1,205
$500 Security Deposit
NO CREDIT CHECK! 1 br Cottage! Yd patio priv ent, pets $ 550
COATESVILLE: Renovtd 1 br apt, utils pd, appls, fee pd $ 400
DOWNINGTOWN: Secure 1 br apt, nr trans, prkg pets ok $ 600’s
MARSH Creek: No Credit Chk! 4 rm apt, fncd yd deck $ 850
MALVERN: No Crd Chk! Conv du-plex, shr, w/d stream! $ 600’s
OVER Looks river! 2 br apt, exspd Beams! Office, pets ok $ 700’s
BARN APT! 2 br 2 ba ! deck, yd den, garg pets ok ! $ 700’s
WEST CHESTER: Barn Apt! yd lrg closets, prkg, priv ent $ 600
COTTAGE: No Credit Check! Utils pd! Fncd yd Historic ! $ 550
WEST Chester: 2 br apt, patio, prkg, lrg kitch, pets ok $ 800’s
LOCATORS, INC. 610-918-6300
No Credit Checks on Many!
DOWNINGTOWN 1 & 2BR apts. Hot Wtr incld. W/W Carpet, no pets (exc. gde) 1st mo. free to qualified
applicants. Call (610) 873-1133
Move in with
NO Security Deposit
The Lafayette at Valley Forge Beautiful Apartments
Call for Details (610)783-0331
www.westovercompanies.com Visa & MasterCard Accepted
TO ADVERTISE IN CC CALL 610-696-7000
One Week Only!!!!! 1 BR - $822 2 BR - $852
+ $300 Rent Voucher + $299 security w/exc credit
Independence Crossing Phoenixville
(610)933-0250 Mastercard/Visa
Westovercompanies.com
Our Prices Are Falling!
NORWOOD HOUSE
APARTMENTS 1 BRS FROM $739 2 BRS FROM $829
CALL 610-269-5300 www.westovercompanies.com
TO ADVERTISE IN CC CALL
610-696-7000
CALN EAST APARTMENTS
DOWNINGTOWN 1BR - $750
with 13 mo. lease
Call For Info 610-269-1818
DOWNINGTOWN BLACK HAWK APTS
NO “TRICK” required
for this “TREAT”
Beautiful 1 & 2BR Apts. Starting @ $867 per mo.
FREE HEAT & HOT WATER
HURRY IN-DON’T MISS OUT!
Hours Mon- Sat. 9:30am-6pm www.westovercompanies.com
Call 610-269-4900 Visa & Master Card Accepted
TO ADVERTISE IN CC CALL 610-696-7000
MAIN LINE BERWYN APTS: Featuring huge 1 & 2 bedrms
Near Berwyn train station Pet friendly 1 bedroom from $1085 2 bedroom, 2 bath from $1325
750 Old Lancaster Rd. Berwyn, PA 19312 610-647-1235
www.westovercompanies.com
PAOLI PLACE…. LUXURY LIVING ON THE
MAIN LINE YOU CAN AFFORD!
2BR 2BA: $1272 2BR 1 1/2BA TH:
$1157-$1257 Apply before Oct. 31st to receive a
FREE month w/13 month lease.
Qualified applicants only. Must bring ad.
(610) 644-3333 www.westover companies.com
Email: paoliplace@ westovercompanies.com
The Perfect APPLE PIEWhat to do: 1. Start by placing one of your crusts into a greased 9-inch pie crust. Blind bake it in a 350 degree oven for about 15 minutes. Remove from oven and set aside.
2. Melt butter in saucepan. Stir in flour and cornstarch. Add white sugar, cinnamon and brown sugar. Stir to successfully mix all ingredients together. Add water (start with 1/4 cup) and lemon juice. Bring to boil, then remove butter mixture from heat. (The mixture should be like a thick syrup consistency. If mixture looks too thick, add a little more
water.)
3. Fill blind baked crust with apples until mounded in the center. Perform lattice work on top of apples with the remaining pie crust.
4. Pour butter mixture over entire lattice top. Try not to let it run off the edges.
5. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and continue baking for an additional 40 minutes.
6. Let pie cool for at least three hours before serving. (Serves 8)
7. Enjoy!
RECIPESREADER JULIE HALPERN WC DISH WWW.WCDISH.COM
OCT. 20, 2010 /PAGE 11
The end of the month is almost here, and our doorbells will soon be ringing. What will you be do-ing to celebrate the scariest night of the year? Here are some classic ideas for a frightfully fun Hallow-een:
Party
like it’s 1799Travel back in time for a decade-themed party. Channel the late, great Jane Austen and go “Pride & Prejudice.” Learn the dances from her time, and ladies, dress up like we wish we still could.
If 1800 isn’t your style, go back just a few years and throw a 1990s bash. Break out those overalls and Doc Martens that are still in your clos-et, and make a playlist with Boyz II Men, Third Eye Blind and all of your favorite boy bands. Serve your guests popular 1990s snacks like Fruit Gushers, Bagel Bites and Doritos.“If I develop this film, will you show in the picture?”
Throw your own
Vampires vs.
Werewolves
party.
Whether you’d die for “True Blood” or Jacob Black, or if you prefer clas-sic monster movies, dress up as your favorite bloodsucker. Play your favorite full-moon movies in the background and serve up killer drinks and snacks. These vam-pire cookies (http://bakingbites.com/2008/10/vampire-cookies) are quick, simple and mouthwatering.
Just Beat ItHonor the King of Pop and throw a “Thriller”-themed party. Make your
Eat Drink andBY
ARIANNAMARIE
WC DISH WCDISH.COM
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favorite MJ outfit into an awesome costume -- white glove and all -- play music videos, and see whose dancing can compare. Buy or rent a karaoke machine for the occasion and laugh as your co-workers and friends belt out “Billie Jean.”
A Graveyard
SmashBe a kid again and throw a classic Halloween party. Buy a spooky sounds CD (don’t forget “The Mon-ster Mash”), bob for apples, serve “bloody worms and eyeballs” (spa-ghetti and meatballs), buy some dry ice, a fog machine or a strobe light and have a costume contest. Play the latest hits and send your guests home with goodie bags full of candy. Nothing could be better than that.
Pretty (and
Handsome) in
PinkSupport breast cancer awareness month and throw an all-pink party. Dress in pink, decorate with pink ribbons, show female-empowering movies (such as “Pretty in Pink” and “Pretty Woman”), and serve a gourmet dinner. Ask for a donation of your choice amount, and send it to Susan G. Komen for the Cure.
Have a happy
Halloween!
OCT. 20, 2010 / PAGE 10
Vote for the best cuisine and nightlife!It’s time for the Chester County Choice Awards 2010, presented by Chester
County Cuisine and Nightlife,
The Daily Local News and
WCDish.com. The awards honor
the very best cuisine and night-
life in Chester County.
The nominees are all, and we
have prepared the virtual ballot
boxes. From the best hot dog,
burger, beer and pizza to the fin-
est happy hours, sports bars and
fine dining -- the Chester County
Choice Awards will recognize all
that is the best in Chester County.
To see who is nominated, visitwww.dailylocal.com/CC.
This year’s Chester County Choice
Awards feature awards for restau-
rants and nightlife spots. There will
not be paper ballots, and voting will
be done online at www.dailylocal.
com/CC.
The nominees (as selected by the CC
editorial board) take the best five or
ten in each category. Those nomi-
nated are already winners! The final
voting allows you, the readers, to pick
the top winner in each category. The
voting for the final winners begins
Wednesday, October 20 and ends
Wednesday, November 3. The final
winners will be recognized in a spe-
cial supplement of CC coming out
November 17.
Good luck to the nominees!Sponsored by
Chester County Cuisine & Nightlife, DailyLocal.com & WCDish.com
ChesterCounty
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0543945
EXPIRES 10/30/10
Now Serving
Beer, Wine & Cocktails
Watch
Games
at Our
Bar
Mon-Thurs 6am - 12 midnight; Fri-Sat 6am - 2am; Sun 6am - 11pm
Colonial VillageMeat Markets
Parkway Shopping Center929 S. High St., West Chester
Open 7 Days
610-436-9514www.colonialvillagewestchester.com
Present Coupon at Time of Purchase
12”CHEESESTEAK$4.95 EA.
Expires 11/2/2010
HOAGIES$4.95 EA.
BOAR’S HEAD$5.95 EACH
Present Coupon at Time of Purchase
Expires 11/2/2010
0543947
xOCT. 20, 2010 /PAGE 9
of Chester Countyxx
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RestaurantsBY MARYBIGHAMAND LESLIE WEINBERG
WC DISHWCDISH.COM
Becca’s ghostly
visitor Becca’s Restaurant in Phoenixville occupies a 200-year-old building that used to be a private residence. A 13-year-old girl used to live up-stairs and had a tragic accident, falling down the stairs.
One server feels a push from this sassy teen whenever she walks by the girl’s bedroom or the stairwell. Robert Bahm, the owner, was pre-paring to redecorate her room and found that the pictures he placed on the tables were moved to the floor (nothing else on the table was touched). Other incidents include footsteps, a cigar smell in the air when no one was in the building, and glasses moved from one table to the other. The previous owner even tried to perform an exorcism, but this girl is here to stay.
Becca’s Restaurant is at 19 S White-horse Rd., Phoenixville.
Jenny, the
eternal customer “Jenny” is a spunky spook that can be seen sporting a high-neck blouse and gray skirt at the Simpson Tea House in Chester Springs. She en-joys long walks on her stoop, turn-ing around furniture and leaving pennies (a big tipper) around the restaurant for the servers. She also has a cat that many waitresses have felt weaving between their legs.
Simpson Tea House is at 110 Pott-stown Pike, Chester Springs.
Meandering
spirits at
MasIt’s fitting that the walls at Mas are decorated with skeletons, since a few spir-its are lurking around the building. A former owner said many of the staff mem-bers have seen a lady in a white dress and a man in a top hat around the bar area. One manager has wit-
nessed lights being turned on and off, heard footsteps and clapping, and had a heavy computer fly off a shelf onto her leg, causing papers to fly everywhere and a chair to break when no one else was around. This ghoul doesn’t like female manag-ers, both past and present.
Mas Mexicali Cantina is at 102 E Market St., West Chester.
The Blue Pear’s
soldier spirit The Blue Pear Bistro and Dilworth-town Inn have been around since 1754, and the bloody Battle of the Brandywine ended in the field across the street. The Blue Pear used to be a general store, and it was turned into a makeshift hospi-tal during the war. The British used the Dilworthtown Inn as their headquarters, where American sol-diers were held as prisoners on the upper floor and in the root cellar.
The root cellar has been turned into an extensive wine cellar, and waiters have heard voices down there. Employees have seen doors open and close, and found chairs facing each other as if someone was engaged in conversation. One server mistook a wounded sol-dier spirit for a customer after hours.
The Blue Pear Bistro is at 275 Brinton’s Bridge Rd., West Chester.
Curious about other haunts? Check out the
Downington
Ghost Walkon Oct. 23, with walks starting at 3, 4 and 5 p.m. Downingtown Area Paranormal Investigators will also be exploring Margo’s Ice Cream Parlor and Firecreek Restaurant. According to DAPI member, Dawn Beck, “We have found this area to be a great place to experience para-normal activities.” Tickets range from $5 to $7, and more informa-tion can be found at www.down-ingtownparanormal.com.
The Ghost Tours
of West Chester feature tales of ghosts, folklore and history. Your guide, dressed in vintage clothing, will lead you on a 90-minute walk through the spooky lanes of downtown neigh-borhoods, where you will explore the place of the shadow people, learn of lost souls of the Under-ground Railroad, and stand where the gallows once stood.
Tours are every Friday
and Saturday night in October. They begin at 8 p.m. and doors open at 7 p.m., rain or shine. Enjoy a casual dinner at the Courtyard (call for information). Wear comfortable walking shoes and dress for the weather. Tickets are
$10 for ages 5 and older. Reserva-tions required. Call 610-696-2102.
The Terror Train Looking for a unique experience to get into the Halloween spirit? How about a 45-minute train ride on one of the most paranormally ac-tive tracks in the country? Pig Out BBQ Pit presents the Terror Train, featuring ghost hunters in each car recording their findings for partici-
pants. You can be entertained by ghost stories on the Terror Train, departing from West Chester on the West Chester Railroad (www.westchesterRR.com) every Tues-day in October. There are two times available -- a family-friendly trip at 7 p.m. that is “PG 13” and an adults-only, “R-Rated” trip at 8:30 p.m. Tickets are available at www.webtix.net. Call Pig Out BBQ Pit for more information at 610-361-8200.
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15 South High Street
West Chester
610-696-1400www.barnabyswestchester.com0
554798
New! Featuring Chef Ray Maxwell’s
Farm to Table CuisineDinner
Thursday Friday Saturday
LunchThursday Friday Saturday in December
Sunday Brunch Buffet
BYOBSeatings by Reservation
610.347.2414
Thanksgiving BuffetNov 25, 12–5
Sunday Brunch w/Santa Dec 5, 12, 19, 10–3
550 Upland RoadKennett Square, PA 19348
www.thestonebarn.com
HOLIDAY EVENTS:
FoxfireFoxfireAT THE
STONE BARN
0543893
OCT. 20, 2010 /PAGE 8
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The ghost bar at
The Side BarJustin Dougherty, one of the own-ers of The Side Bar in West Chester, definitely believes in ghosts. “We have three bars -- The Brick Bar, The Vincent’s Bar and the Ghost Bar,” he said.
Why is that? During construction, he was com-ing down the stairs with his wife and they heard a noise that sound-ed like pool balls clacking togeth-er.
They blamed it on the ice machine, despite the fact that it wasn’t actu-ally being used during construc-tion.
The next day, Dougherty went to the Chester County Historical So-ciety to do a little bit of research. He discovered that the building had been a pool hall in the early 1900s. So maybe he wasn’t crazy? That’s not the only strange thing that has occurred at the restaurant. The ladies room lights seem to have a mind of their own. “I’ll turn them off, and when I go back up-stairs they are on,” Dougherty said. “We hear footsteps coming down the upstairs hallway and down the
stairs.”
After doing more research, he discovered that the restaurant was the location of the first tele-graph in West Chester. All the
messages to town were routed through the upstairs from 1899 to 1905, which may explain why so much activity still passes through
there. Check out the picture hang-ing downstairs that shows the orig-inal structure and the telegraph.
“A month after construction, we have not heard much of anything,” Dougherty said. “We joke that the spirit likes the original flooring and all the original wood beams that we exposed, and is happy with what we’ve done. I don’t know if it’s one spirit or a few, but as long as they’re happy, we are happy.”
The Side Bar and Restaurant is at 10 E Gay St, West Chester.
The ghost at the
Lincoln RoomSusan Johnstone, the owner of The Lincoln Room, a historic tea room in West Chester, told us that in 1788, a man by the name of John Tully was convicted for being a horse thief. His sentence was 60 days of jail time, 38 lashings “well laid on” (as the judge ordered), and his ears were to be cut off and pinned to the pillory where he en-dured the lashes, as a reminder to others of the severity of the crime.After his punishment, he groaned so loudly in his delirious pain that he became a nuisance and was moved across the street to a cot-tage (now the location of The Lin-coln Room). He was placed on a cot where he continued to moan, which then turned into laughter. As the night wore on, he began laughing. When someone from the jail came to check on him before the sun came u p , he was dead.
“You hear things,” Johnstone said. “You can still hear laughter and chuckles, and there are peo-ple that will not set foot in there at night.” Someone who has the office upstairs even had a spirit inves-tigator come into the building and they advised her that when you feel the presence of a spirit, you should always ask the ghost to follow the light. They still feel the presence of the ghost and hear odd noises, but aren’t alarmed because “they never haunt our customers,” Johnstone joked. “Plus, ghosts don’t come out in the light of day, so there is nothing to be afraid of.”
The Lincoln room is the starting location for the West Chester Ghost Tours and is available for private parties.
The Lincoln Room is at 28 W. Mar-ket St., at Wilmont Mews.
Iron Hill’s
brews and
spirits “I never believed in any of that stuff,” said Iron Hill bartender Sean Lapp. “My girlfriend and her friend are obsessed with ghosts and the paranormal, and I always thought it was baloney.”
That is, until one late night at the West Chester Iron Hill and Brewery.
“Rumor has it that this spot was a hospital during the
Revolutionary War, which I don’t know
for a fact,” Lapp said. “One very l a t e
night, I was alone at the restau-rant, doing my inventory around 4 a.m. All of the computers upstairs crashed and I was forced to use the downstairs office to finish entering my inventory.”
That’s when he started hearing unexplained noises. It wasn’t air compressors or air ducts or ice ma-chines or anything he recognized. “I heard chains clanking, sounds of voices and I felt like I wasn’t the only one in the basement, but I knew that I was. I definitely sensed something else other than me.”
At that point he did his inventory and data entry in record time. “I ran up the stairs and turned off the lights and got the heck out of here,” he said. “That was the last time I ever came in to do inventory by myself. I’ve never been so freaked out in my life.”
One of the other managers, Nate Carter, had a similar experience. “Sean had told me about his expe-rience and I thought he was full of it,” Carter said. That was until Cart-er was working late one night and was alone in the restaurant.
“It was 2 a.m., everyone was gone besides me, and I heard what sounded like footsteps and a chain being dragged on the floor. I got close to where I thought it was coming from and it stopped. I went to turn off the lights and then I heard the same exact noise, but in a completely different part of the restaurant. I clocked out, heard it again, locked the door and ran out. Unless I see something I am a skep-tic, but yes, now I believe in spirits. Ghosts I’m still not sure about.”
Iron Hill Brewery and Restaurant is at 3 W Gay St, West
Chester.
HAUNTEDHAUNTEDRestaurants
0565254
Some voodoo magic has made its
way through West Chester and
transformed the High Street Caffe
into the Vudu Cafe and Lounge.
High Street Caffe has been a staple
in West Chester’s restaurant scene
for the past 15 years.
You step off of High Street and onto
Bourbon Street when you enter 322
S. High Street. Mardi Gras beads are
draped on the chandeliers, carnival
masks line the bar, and a beautiful
mural on the back wall makes you
want to get up and start dancing to
great jazz.
The new place has just installed a
beautiful granite bar, It’s a perfect
place for sipping a glass of Blood Or-
ange Sangria, French Quarter Tea, a
High Street Martini (Finlandia vod-
ka, pomegranate liqueur and prick-
ly pear puree) or a glass of wine. If
you fancy a fresh beer, they offer six
local beers on draft or 50 types of
bottled beer. Soon, this swinging
spot will have a large selection of
international beers to take away
and make your own six packs.
Doug Claney has been coming to
High Street Caffe for six years, “My
favorite things are the people,” he
said. “I like the renovations, because
it makes the restaurant more than
just a place to go for a date night or a
special occasion. You can come even
if you don’t have a date and enjoy a
meal at the bar, watch a game and
meet people.”
Looking for live Cuban jazz, acous-
tic blues and piano players? Live
music will be at the Vudu Café and
Lounge from Wednesday to Sun-
day.
“I am a musician myself,” said owner Don Syracuse. “We want to promote a late-
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FRESH LOOKnight menu with good food and live jazz -- a place where people can have a glass of wine, enjoy a cheese plate and watch some jazz or blues.”
The High Street Caffe will be serv-
ing up a late-night menu with fl at-
bread pizzas, cheese plates, coconut
shrimp, mussels, pierogies, pulled
pork sliders and more. They will
also be offering BYOB nights with a
$5 corkage fee Monday to Wednes-
day, a 10 percent discount for WCU
students during lunch, and a three-
course $30 prix-fi xe menu Sundays
through Thursday.
Betsy Weir has been a server at High
Street Caffe since the beginning of
the summer. “I know Donny’s been
planning this for a long time and I
think it’s great,” she said. “A lot of
people were worried this would
change the atmosphere of the res-
taurant, but I think it just helped
the cause by adding a bar and
still allowing BYOB. There is
nothing like this place in West
Chester.”
The menu changes nightly and has
something for everyone: vegetari-
ans, vegans, adventurous eaters, and
even those who like the heat
turned down.
“We were Cajun, Creole, and exotic cuisine for a lot of years,” Syra-cuse
OCT. 20, 2010 /PAGE 7
A WEST CHESTER
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said, “and we felt the word ‘Cajun’ scares people. Only ten percent of the menu is spicy. We have a huge selection of pasta and seafood, and we are chang-ing our food theme to Creole fusion. It doesn’t mean it’s spicy; it has a New Orleans infl uence. But if you want spice, we got the best.”
The menu includes traditional
dishes like jambalaya, Voodoo
Crawfi sh, po’boys and blackened
alligator, and seasonal dishes like
Johnny Apple salad, and pumpkin
tarts with cinnamon mousse. Ev-
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erything is made from scratch, in-
cluding their homemade bread, gar-
lic butter and creative desserts.
Customers can buy a canister of
Vudu spices, a special Cajun season-
ing straight from High Street’s 20-
year veteran chef, Jay Wenner.
As the regulars can attest, the menu
is expansive and the staff members
are both knowledgeable and incred-
ibly friendly. Vudu Café and Lounge
presented by High Street Caffe must
have a gris gris (voodoo luck charm),
because they took second place at
the West Chester Chili Cook-off,
were ranked Third in Chester Coun-
ty by Zagat Magazine, and Rachael
Ray even paid a visit when she came
to town.
Visit www.highstreetcaffe.com to see the menu, pictures and the performance schedule.
CLASSIC,
GETS A
BYAMY
STRAUSS
WC DISHWCDISH.COM
THE HIGH STREET CAFFE,
xxxx
0554874
Restaurant
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BYAMY
STRAUSS
WC DISH WCDISH.COM
PEOPLE’S
CHOICE
AWARD (Awarded to the team that receives the most wooden nickels/votes from the public)
First Place ($300):Backdraft ChiliGood Will Fire Co No. 2
Second Place:Bayou Smoked ChiliHigh Street Cafe
Third Place:Beef, Chorizo & Ale ChiliIron Hill Brewery
OCT. 20, 2010 /PAGE 6
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WinnersCHILIIf you weren’t at the West Chester Rotary Chili Cook-off on Oct. 10, you may have missed out on heartburn, but you also missed out on big flavors. Here are the teams that took the title for the “best darn chili in West Chester”:
RESTAURANT
DIVISIONFirst Place ($250): Galway ChiliRyan’s Pub
Second Place: Purple Picnic People’s Perfect Pur-ple Pepper ChiliPurple Picnic People
Third Place: Chooch’s Chili TrainBlarney Stone
BUSINESS
DIVISIONFirst Place ($250): Pop-Pop’s Choice ChiliAnastasi Landscaping
Second Place: Kidz Kickin’ ChiliWesttown Children’s Academy
Third Place: Nacho ChiliCooperhead Refinishing
NON-PROFIT
DIVISIONFirst Place ($250): Knock You Off Your Rocker ChiliThe Hickman
Second Place: Safe Harbor Soul Batch Satisfying ChiliSafe Harbor of Greater West Ches-ter
Third Place: Bella’s Best ChiliWest Chester Elks Lodge No. 853
HOMETOWN
COOK
DIVISIONFirst Place ($250): This Ain’t Yo Mama’s ChiliHabanero Brothers II
Second Place: Morning After ChiliHabanero Brothers
Third Place: Chili con KarmaDani & Jess in The Kitchen
VOLUNTEER
DIVISIONFirst Place ($250): Chili KnightsKnights of Columbus Council No. 1333
Second Place: Backdraft ChiliGood Will Fire Co. No. 2
Third Place: We’re Cooking Chili That CaresWest Chester Area Communities That Care
For a full list of all the participating teams, visit www.westchesterchilicoo-koff.com.
For 31 years, ambitious eaters have
taken a tour of portable feasts in
West Chester as part of the Chester
County Restaurant Festival.
Those who ate their way through
the sea of 60 restaurants took note of
the best bites.
For the WC Dish Choice Awards,
only two contenders took home first
place wins. Owner/chef Marie Can-
tatore of The Olive Branch (142 W.
Gay St., West Chester, 610-431-7141;
1411 Wilmington Pike, Chadds
Ford, 610-455-0115) sweetly claimed
victory for overall best appetizer
and dessert. Owner/chef Andy Ga-
daleto of Gadaleto’s Seafood (929 S.
High St., West Chester, 610-430-
7777) nabbed the award for best en-
tree.
Cantatore was honored and hum-
bled to be selected as the top candi-
date for two categories. When she
agreed to enter the culinary chal-
lenge, she said she was “in it to win
it,” but found that the biggest win of
the festival was the response to her
velvetini.
“People would come to my booth
and say, ‘That’s where the red cake
everyone is talking about is,’” she
said.
The velvetini, voted the best dessert
in Chester County, is named for her
business partner, Jon Rusakov, who
“loves dirty martinis.” The velvet
cake, divided into layers of New
York-style white chocolate cheese-
cake, pops with its memorable hints
of chipotle. For the mouthwatering
masterpiece served at the September
festival, the chef /baker prepared 15
red velvet sheet cakes.
Cantatore also crafted her Olive
Branch Figs, which are fresh Mis-
sion figs, pumped with bleu cheese,
wrapped with prosciutto, topped
with pecans and perfectly roasted
for a crisp exterior finish.
“I wanted to do something different
and I wanted to do something peo-
ple wouldn’t normally try,” she said.
“I heard people say figs are not their
cup of tea, but once they tried these,
they thought they were so good.”
A variation of the number-one appe-
tizer will be on the menu through
winter as a roasted fig crostini, pre-
pared with figs from California. The
velvetini is found regularly at Olive
Branch.
But if you’re planning on tackling
WC Dish’s Choice Award accolades,
you’ll also have to sail to Gadaleto’s
Seafood for the freshest and - by far -
tastiest crab cake. Owner Andy Ga-
daleto said if they can’t find fresh
jumbo lump crab meat, they will
not even make them. But that’s not a
current problem — the local seafood
hub gets shipments four to five
times a week.
Whether you prefer a dollop of hon-
ey creole mustard sauce topping
your seafood cake, or a hearty dose
of their lobster bisque, Gadaleto said
he was honored to win yet again.
“It’s always important that we do
well,” he said. “We have great cus-
tomers, and their votes mean a lot.”
For more information on Olive Branch, visit www.olivebranchwc.net, and for details on Gadaleto’s, visit www.ga-daletos.com.
Sizing up the
Festival Winners
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0565222
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Bras embellished by kids are put
together with plenty of duct tape
and enthusiasm, but some of
these are highly personal. “A
Mother‘s Love,” by Tia Cox, is cov-
ered with squares from baby
clothes worn by the artist‘s chil-
dren.
Don‘t miss this eloquent, heartfelt
exhibit.
“BRAvo ... Art Heals” continues through Nov. 5 at the Chester County Art Association (100 N. Bradford Ave., West Chester). Call 610-696-5600 or visit www.chestercounty-arts.org.
Breast Cancer Survivor, Eileen Rodriguez,with “Bragonia” bra that she created
BY JOHN
CHAMBLESS
SPECIAL TO CC
Bras Tell Stories at theArt Association
WEST CHESTER – “BRAvo ... Art
Heals” at the Chester County Art
Association is more of an event
than a show of art, but its heart is
definitely in the right place.
As a way to promote breast cancer
awareness, “BRAvo” seems to have
gotten out of hand -- and that‘s a
good thing. Faced with the pros-
pect of displaying nearly 300 bras,
both handmade and embellished,
the Art Center has coped pretty
well.
It will take you a good long while
to see everything, since the de-
tails on these bras are what mat-
ters, along with the personal dedi-
cations and stories that
accompany some of them.
Artists, non-artists and kids have
contributed, and you‘ll also find a
wall of bras with celebrity creden-
tials. Where else can you bid at a
silent auction for a bra signed by
Olivia Newton-John, or made by
Peter Noone, Sheryl Crow, Shirley
Jones, Michael Vick or Vince Pa-
pale?
You‘ll find the goofy (“Pirates
Looking For Booty” by Seany
Jones) and the heartbreaking
(“Shattered” by Erica Gaffney, and
“Diagnosis vs. Shattered Normal-
cy” by Donna Whetstone), and
pretty much everything in be-
tween.
There’s a bra made of 966 gum
wrappers, a bra collaged with
comic strips, a bra studded with
nails, and a bra and corset made of
mosaic tiles.
In the large Allinson Gallery, bras
by the hundreds are tacked to the
walls. “Remem-bra to Do” is a
monument to a harried mother,
and others are beautifully painted
(“Mary Cassatt and Motherhood”
by Christine Burnley and “Revela-
tion 21:4” by Jo Kratz).
xxxxxxxxxxxxxxxxOCT. 20, 2010 /PAGE 5
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Sundayswith
OCT. 20, 2010 /PAGE 4
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Let’s find out how our fear-
less leader deals with bro-
ken arms, drunken dog
adoption, and a new love for
fromage in this week’s edi-
tion of Sundays With Evan.
Thank you everyone, and
welcome back.
The menu was hot and the beer list
was deep as people came out in
droves to experience the growing
phenomena of end-of-the-weekend
mayhem. On the stove was “Evan’s
Bippity Bippity Chicken and Pasta,”
a culmination of my culinary exper-
iments combined with the good
When we last left our hero (me), he
had revealed his passion for Sunday,
his ability to engage in fierce battle
with the cheesesteak, and his com-
plete lack of motivation for Monday
mornings.
words of my butcher Joe at Carli-
no’s.
Every good man needs a good butch-
er, and I’m convinced Joe is one of
the best around, as his one-pan meal
ideas not only kick a lot of ass but
have pretty much sealed the deal on
any date I’ve had. Thanks, Joe!
This is a great dish to whip up as far
as cleanup and yielding the most
food for your dollar. It’s flavorful,
fun to make, and an overall impres-
sive meal from just a few basic ingre-
dients. I prefer to use my All-Clad
four-quart saute pan, because of the
amount of liquid needed to make
the sauce.
To complement the grub, I sought
out the perfect drink. The wonder-
ful beer I packed into my fridge was
Nemesis, a tasty little treat by the
Founder’s Brewery of Grand Rapids,
Mich.. With a big nose of brown
sugar and piney hops, along with
BYEVANWAWRZYNIAK
SPECIALTO CCEVAN
Ingredients: •4 chicken breasts
•1 lb. fresh linguini
•Prosciutto end, cubed
•2 handfuls baby spinach
•8 oz. Baby Bella Mushrooms,
sliced
•1 1/4 cup white wine
•1 cup heavy cream
•2 cloves of garlic, diced fine
•1/2 a lemon
•Small handful of capers
•Salt/pepper/olive oil to taste
•Sprinkle of flour
Serves 4
What to do: I begin the dish by placing my
chicken out. It’s important to
bring your chicken to room tem-
perature to promote even cooking.
(From the point of view of food
safety, you’re taking a risk if you
leave it outside the refrigerator for
more than two hours.)
I like to lightly season my chicken
with a rub of extra virgin olive oil,
sprinkle of salt, and some fresh
cracked black pepper.
Bring four quarts of water to a boil
in a large pot and drop in the fresh
pasta. Stir occasionally and toss a
li’l dab of olive oil in if you see the
pasta sticking. Cook time on fresh
linguini is around 6 to 8 minutes,
but I prefer to pull out early since it
will finish off in the sauce later in
the dish. Drain, rinse under cold
running water to stop the cooking,
and again drain thoroughly.
Pull out saute pan with a decent
depth (I prefer my four-quart All-
Clad saute pan) and place chicken
in on medium heat. Watch the
chicken. With a properly seasoned
pan, the meat will naturally release
from the surface of the pan when
it’s ready to flip, and again when
cooked thoroughly. Pull chicken
and cover.
In same pan, toss in your prosciut-
to, and on medium heat, saute un-
til brown. At this point add your
garlic, being very careful not to
let it burn.
Once everything is cooked to
your preference, add your
white wine, cream and baby
bella mushrooms and allow
sauce to come to a simmer.
Once everything is rolling, place
the chicken back in the pan, along
with the sprinkle of capers, juice
from half a lemon, and spinach.
flavors of sweet malt and toffee, this
boozy brew is not shy about its 12
percent alcohol by volume. It was
rocket fuel to my system. I was damn
lucky to find this beer, and for a lim-
ited time, she’s hiding out at The
Drafting Room in Exton.
This past week’s series of events had
a fair amount of strange and intense
occurrences. As if the MacGyver-
like moves of my brilliant neighbor
(ending in a hearty tumble down
my staircase and a broken arm) were
not enough excitement, the addi-
tion of some co-workers sure
brought a lot of added spice to a
group that I consider on the brink of
sanity and society.
Out of the four co-workers who
made the trip to enjoy Sunday one
got schmammered enough to adopt
the neighbor’s dog, only to wake up
the next day to regretfully return it.
One became belligerent enough to
lock himself in his female compan-
Allow to cook for an additional
five minutes until the spinach is
evenly wilted.
Pull chicken from pan and place
on serving plate. At this point,
sprinkle a dusting of flour in order
to thicken the sauce while you
slowly toss in your linguini, mix-
ing with the sauce. Continue cook-
ing until pasta is al dente.
Serve pasta aside chicken, pour ad-
ditional pan drippings on every-
thing and kick dish up by shred-
ding Bellevitano on top (as
opposed to your typical parm/reg-
giano).
Rawk out and enjoy....
ion’s car and refuse to come out for
the remainder of the evening. This
particular individual also failed to
make it into work the next day, and
will be stuck buying flowers for said
girlfriend for the next month.
But the best was the peach of a co-
worker who engaged in a bit of fu-
ton Olympics downstairs, leaving
me with a futon that will find its
way to a local Dumpster as soon as I
find a truck. Thanks, buddy!
Stay tuned for the adventures of
next week as I host my annual “Crab-
byfest.” It’s sure to either burn West
Chester down or, at the very least,
render me
h o m e -
less.
SEASONAL HOURS - CHECK WEBSITE
Black Walnut Winery Red Carpet Event
Grand Opening Celebration – Phoenixville LocationWhen: Friday, Oct. 15th - 5PM to 10PM
Where: Phoenixville Location
260 Bridge Street, Phoenixville, PAThemed pairings will occur on the hour at 6PM, 7PM, 8PM & 9PM
to include local cheeses and chocolates(´Eclat Chocolate) paired with Black Walnut Wines.
CHECK WEBSITE FOR DETAILS
Halloween SpooktacularWhen: Saturday, Oct. 30th - 11AM to 6PM
Where: Both Sadsburyville and Phoenixville LocationsWho knows what evil lurks within the walls of Black Walnut Winery? We will murder
one tasting fee with the purchase of a bottle of wine and will be slashing
prices from ear to ear on select wines.
Indoor Concert Series Kicks Off with ...
Dr. Ben’s Backbone Trio*When: Saturday, Oct. 30th
6:30 - 9:30pm (Adults Only)**Where: Sadsburyville Location ONLY
Ticket Cost: $12.00 per person, includes a sampling of 4 wines
** Adults Only. Seating limited to 50 people, first come basis. Purchase tickets in advance at the winery
or by calling 610-857-5566. Feel free to BYOF (Bring Your Own Food).
Purchase wine by the glass or bottle. No other alcohol allowed on site.
0556142
STAFF:Edward S. Condra
Publisher
Andrew M. Hachadorian
Editor
Tricia A. Johnston
Advertising Director
CC is a magazine of the Daily Local News, pub-
lished every other Wednesday and distributed free
throughout Chester County. Our offi ces are locat-
ed at 250 North Bradford Avenue, West Chester PA.
Copyright 2009, Daily Local News. Reproduction
of CC, in part or in whole, is prohibited without
written permission.
To advertise in CC, call
610-430-1138.
COMMENTS:Send comments to:
MARY’S MESSAGE:It’s time for the Chester County Choice Awards 2010, pre-
sented by Chester County Cuisine and Nightlife, The Daily
Local News and WCDish.com honoring the very best of Cui-
sine and Nightlife in Chester County. Voting is going on
now at dailylocal.com/cc!
In this issue, get the scoop on our nominees this year, the
winners of the Chili Cook-off and information about WC
Dish Choice Award winners. Also in this issue fi nd out if
your favorite Chester County restaurant is haunted and get
an inside look at some creative undergarments for breast
cancer awareness month! All that and more inside!
Cheers Mary Bigham
Contributing Editor
www.wcdish.com
We’re on Facebook and Twitter!
search for CC: Chester County Cuisine and NightlifeTwitter: @chescocuisine
Printed by
Journal Register Offset
Quality you can depend on!
610-280-2295
JournalRegisterOffset.com
OCTOBER 20, 2010 /PAGE 3
CHESTER COUNTY CUISINE & NIGHTLIFE
MAGAZINE
xxxxxxxxxxxxxxx
xxxxTABLE OFCONTENTS
PAGE: 4
Sundays with Evan
PAGE: 5
GalleryReview
PAGE: 11
ReaderRecipes
www.dailylocal.com/CC
PAGE: 6
Chili CookoffWinners
PAGE: 10
Eat Drink &Be Scary
PAGE: 8
HauntedRestaurants
PAGE: 6 Sizing Up Restaurant Festival
Winners
PAGE: 10 Chester County Choice Awards Start
PAGE: 11 Classifi eds
PAGE: 12 He Said She Said
POWERED BY:
PUBLISHED BY:
Sponsored byChester County Cuisine & Nightlife, DailyLocal.com & WCDish.com
ChesterCounty
PAGE: 7
Vudu Cafeand Lounge
0565730
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AGE: 34
JOB: Government work
HOBBIES: Anything outside,
playing with my dog, cold beers,
cooking in my crock pot
AGE: 25
JOB: Marketing coordinator
HOBBIES:
Traveling, wine, good food, dogs,
terrible movies
THE RESTAURANT:
GG Brewers 282 Keswick Ave.
Glenside
www.ggbrewers.com
FIRST IMPRESSIONS:
• TOM: Valerie was well dressed
but not over the top. She wasn’t shy
and didn’t seem uncomfortable
meeting me for the fi rst time. She
displayed confi dence from the start
and actually I think she started the
conversation. She made a great fi rst
impression.
• VALERIE: Tom was wearing an
outdoors jacket with a plaid shirt
underneath, jeans and sneakers. His
shaggy hair and dark-rimmed glasses
made him look a bit artsy. Upon fi rst
sight, I knew he was not quite my
type. He looked a little nervous, but I
fi gured that was only natural. I am
sure I looked nervous as well.
Although he would not be the fi rst
person I would identify as a match for
me, I felt that overall he looked like a
genuine, nice guy.
THE DATE:
• TOM: We were supposed to meet
at GG’s for a few drinks and appetiz-
ers and then head over to see a live
taping of the “Paranormal State” at
the Keswick Theatre. It didn’t quite
work out that way, but I’ll explain
later.
• VALERIE: The planned activity
was appetizers and drinks at GG’s
Brewery, followed by a taping of
“Paranormal State” at the Keswick
Theatre in Glenside. I was intrigued
TOM
WHERE TWO SINGLES MEET AND REVIEW
the food & each other. OCT. 20, 2010 /PAGE 12
HE SAID SHE SAID/
THE GUY:
THE GIRL:
VALER
IE
by the show. Although I would not
necessarily have bought the tickets
myself, I was psyched because it was so
out of the ordinary. According to my
roommate, I have apparently seen the
show before, although I have no
recollection of this.
THE CONVERSATION:
• TOM: I think the best word to
describe the conversation was “easy.” I
don’t remember an awkward pause or a
time when I regretted saying something
(I usually do). We talked about every-
thing from work to the various pets
we’ve had/have. There was an effortless
fl ow to the conversation, no matter how
random the subject. Valerie was a joy to
talk to and it was a pleasure getting to
know her.
• VALERIE: I did not think the
conversation was awkward. We had a
pause here and there, but nothing so
pronounced that it made me feel weird.
Tom and I had a few things in common;
he grew up in Pittsburgh and I went to
school there, he loves dogs and so do I.
These things made the conversation fl ow
easily.
THE RESTAURANT:
• TOM: GG’s is small but not suffocat-
ing. I had never been there before, but it
was a very relaxed atmosphere.
• VALERIE: The restaurant was small
and quaint and kind of cozy. It was very
causal and laid-back. I had never been
there before.
THE SERVICE:
• TOM: The staff was very helpful and
nice. They took good care of us.
• VALERIE: The service was very good.
The waitresses were very attentive and
checked in on us very frequently.
DRINKS:
• TOM: I ordered their stout. It was a
little sweet, but pretty good.
• VALERIE: I had wine -- white of
course. It was not the best wine I have
ever tried, nor the worst. It was a bit
sweet, a bit bitter. That is how I like it.
THE FOOD:
• TOM: We only ordered nachos
because we were supposed to go to the
show. The nachos were good and came
with the basics -- cheese, sour cream,
peppers, olives and salsa.
• VALERIE: We ordered the nachos. As
Tom said, “It’s the best bang for your
buck.” I was starving, so it did the trick.
‘PARANORMAL STATE’ SHOW:
• TOM: We were having so much fun
we decided not to go to the show. It was a
plus knowing we didn’t have to stick to a
schedule and could relax.
CHEMISTRY?
• TOM: Think we got along really well.
• VALERIE: I really liked talking to
Tom. We were able to share a good deal
and I think we got to know each other
pretty well for a fi rst date. However, as far
as a romantic chemistry, I don’t think we
quite matched.
DID YOU EXCHANGE
NUMBERS?
• TOM: Yes
• VALERIE: Tom gave me his number
and let me know that I could call or text
him if I wanted to. I did text him the next
day to see how he was doing.
WAS IT A MATCH?
• TOM: You never know!
• VALERIE: Tom is great and I have
no doubt that he will fi nd an equally as
great girl. However, I do not think I am
that girl. I think I am a bit more of a
free spirit; I don’t quite know what I
want just yet and I think he will be
able to fi nd someone better suited to
what he wants.
WAS THERE A KISS?
• TOM: Let’s keep it classy
• VALERIE: There was no kiss – just a
hug goodbye.
WILL THERE BE
A SECOND DATE?
• TOM: I had a really good time, so
we’ll see.
• VALERIE: Tom and I could hang
out again, but as for a “date” date, I
don’t see that in the cards.
HOW DID YOU LEAVE IT?
• TOM: On a good note!
• VALERIE: Tom walked me to my
car like a gentleman and we ended the
night there.
If you would like to take part in HE SAID, SHE
SAID, please email your name, age, job title
and hobbies along with a picture to
[email protected]. When we have a
match for you, we will let you know.
CALLING
ALL SINGLES!
xx
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BY:
MARY
BIGHAMWC DISH