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September 30 - October 2

PULSE Magazine is produced 12 times a year by Pagio Inc., 88 Winter St., Worcester, MA 01604. (508)756-5006. Copyright 2011. All rights reserved. Pa-gio, Inc. does not hold itself responsible for statements made by any contributor. Statements or opinions expressed in Pulse reflect the views of the author(s) and not the official policy of the Pagio, Inc., unless so stated. Although all advertising material is expected to conform to ethical standards, acceptance does not imply endorsement by Pagio, Inc. unless so stated. Material printed in Pulse is covered by copyright. No copyright is claimed to any work of the U.S. government. No part of this publication may be reproduced or transmitted in any form without written permission. For information on permissions, reprints and other services, contact Pagio, Inc.

Also by Pagio Inc.: Worcester Medicine, Vitality Magazine, Thepulsemag.com, Thevitalitymag.com,

& TasteWorcester.com

Paul Giorgio, PublisherLara Dean, Sr. EditorJustin Perry, Art Director Katelyn Putelis, Graphic and New Media DesignerDavid Simone, VP of SalesChris Reddy, Tony Troiano, Aaron Walker, Account ExecutivesJillian Locke, Music and Enter-tainment EditorKim Dunbar, Sports EditorElise French, Copy Editor

Eleine Fang, AssistantJillian Locke, Tine Roycroft, Jen-nifer Russo, Steve Henrickson, Emily Kopec, Bernard Whitmore, Steph Moore, Alex Kantarelis, Rachel Shuster, Kimberly Dun-bar, Josh Lyford, P. Giorgio, Tom Hodgson, Bruce Sullivan, Katey Khaos, Craig Lindberg, Elise French, Sam Blier, Rick Garner, Stephen Caputo, Lynn N. Capri, Writers

ON THE COVER

8 The Restaurant Issue Food Trends 2011-2012 ENTERTAINMENT

16 Duncan Wilder Johnson Metal’s Workaholic

17 PULSEHUMOR The Few, The Proud, The T-Shirt Guys

19 PULSEFLICKS Top 10 Movies with Food in Their Tities

20 PULSEBOOKS Author Will Romano Celebrates Prog Rock’s History In Book Mountains Come Out Of The Sky

21 UP AND COMERSBAND: M-Dot

BAND: Opening Night

22 ON CD Burn Halo’s Up From the Ashes Pretty Little Suicide’s Self-Titled Album The Tony Castles’ No Service

23 GOT GAME?

24 CLUB, COFFEEHOUSE, & THEATRE LISTINGS

26 PULSE SHOTS LIFESTYLE

30 PULSEWHEELS Higgins Powersports

31 Mojo Motors

32 COOL CAREERS Glassblower Will D’Errico

DINING & ENTERTAINING

34 REVIEW: Ritual

35 HOT AND NOW

36 Food Trends That Make You Go...“Huh?”

37 PULSEBREW The Samuel Adams Harvest Collection Welcomes a New Style

37 NOW SERVING: Cedar Street Grille

38 PULSECOCKTAILS V-One Vodka - The Best You’ll Ever Taste

SPORTS & FITNESS

40 Reaching New Heights Worcester Native Tim Collins Gets the Royal Treatment

41 THE SKINNY ART & CULTURE

44 Jewelry Designer Ashley Vick STYLE & BEAUTY

46 Fashionable Food...or Delicious Designs?

48 TRACKING TRENDS WITH EMILY What’s Hot Right Now

48 Iwrestledabearonce’s Steven Bradley Launches ‘Let’s Make Mistakes’ Clothing Line

AU

GU

ST

20

11

EXCLUSIVE ON-LINE CONTENT @THEPULSEMAG.COM

ENTERTAINMENT

Rockstar Energy Drink Mayhem Festival 2011 ISIS ~ A Posthumous Look Back

TOURS & NEW RELEASES Arch EnemyCarnival of Madness Tour 2011Rockstar Energy Drink UPROAR FestivalMr. Big Foo FightersJack’s MannequinSkeletonwitchSHIROCKThe Crystal Method

DINING & ENTERTAINING

PULSEBREW

Beer...The Newest Cocktail Ingredient?

Samuel Adams’13th Hour

SPORTS & FITNESS

Bellator Fighting ChampionshipsWhere Title Shots Are Earned, Not Given

STYLE & BEAUTY

PULSEBEAUTYBAG

Dermabland’s New Finishing Powder Atopalm, Philip B., and Smart Girls Who Surf Pro-tect Your Hair and Skin Sold Out Fragrance Unbreakable By Khloé and Lamar is Back Pamper Your Post-workout Hair with the Philip B. Workout Windup Collection

Hot Weather Must-Haves for Under $25

COMMUNITYDark World Gallery Hosts Skate of the Art 3 for Worcester Animal Rescue League

IN THIS ISSUE

AUGUST 2011 | THEPULSEMAG.COM 7

Correction:In the Now Serving: Parkway Restaurant & Bar in our July issue, we incorrectly reported that only brothers Mike and John Richard were part of the Worcester landmark’s renaissance; it was actually Mike, John, and youngest brother Brian who together have kept the Parkway history alive while adding elements that appeal to a whole new generation. Brian, please accept our apologies for the omission of your name!

40Reaching New Heights

Worcester Native Tim Collins Gets the Royal Treatment

ON THE COVER

8 THEPULSEMAG.COM | AUGUST 2011

By Tine Roycroft, Lynn N. Capri, and Josh Lyford

Each year, there are trends in dining ~ just like those in fashion, technology, films, etc. ~ that are a logical progression from the year before ~ like when we saw tapas become popular at a few select specialty restaurants before the trend caught on like wildfire the following year and seemed to be on everyone’s menu. Then there are the trends that come out of left field, like when blood sausage became a much sought-after main course for a [blessedly!] brief time (I blame Andrew Zimmern and his bizarre fascination with bizarre foods for that one!). Now, not all trends reach us here in Central MA ~ some are born and die, just flashes in the pan, in NY or LA or overseas (lots of trends come out of Japan each year), and some reach us slightly modified , but others do, and we’re going to introduce you to some of each, from the weird and obscure (wait ‘til you read about corn fungus and edible dirt) to the yummy, like Mexican sandwiches called cemitas, to the technology that’s changing the whole concept of how we go out to eat. And since we’re most interested in the trends that will be shaping our own dining experiences here in Worcester County over the next year, we’ve called on the experts ~ local restaurant owners and chefs ~ to hear what they have to say about what’s headed to our plates next.

Paula McCarthy, executive chef of Amici Trattoria in Shrewsbury, by no means jumps on every dining trend that crosses her path, but does embrace a select few, including the move towards gluten free food.

Paula understands the importance of staying on top of the culinary game. She’s constantly on the hunt for fresh, innovative ways to satisfy all of her customers. She travels, studies, and explores each exciting avenue she can find.

“A lot of the things that we’re trying to do include introducing people to more regions of Italy than they are typically exposed to,” McCarthy explains when discussing her menu. “And I’ve been presenting the food of Emilia Romagna, Piedmont and really getting into it. Italy is a huge country with a lot of diverse cuisine. I’m having so much fun studying it and incorporating it into Amici’s dishes.”

The restaurant is an intimate setting, but don’t let the cozy atmosphere, charming ambiance and menu chock full of favorites lull you into thinking that this dining spot isn’t cutting edge.

“We are trendsetting in that we are introducing these lesser known foods from the ever popular Italian peninsula,” McCarthy says. She is also paying close attention to the changing diets and dietary needs of her clientele.

“A lot of people are getting away from refined white flour products,” she notes. “I create a lot of specials that have little or no refined carbohydrates in them. In fact, there are a number of items on my specials tonight that have themes other than pasta. We have about nine risottos on the menu and I frequently run other ones as specials. And polenta and gnocchi are available too. It’s not all about spaghetti and penne.”

McCarthy has also created an entirely gluten-free menu at Amici’s sister restaurant, The Steakhouse, and has just introduced a similar menu at Amici.

“We have gluten-free pasta available,” she says, “And right now, we’re experimenting with rice pasta as well as some other new products that I’ll be taste testing. Some of the products out there that I’m testing are good, but some of it’s really nasty. I want to serve my customers only the best and I think we’ve found some really wonderful options.”

McCarthy is happy to see that some of the once-trendy, “sillier cocktails” are being erased from restaurant menus and the more classic cocktails ~ well-made Manhattans and Sidecars, the classic craft cocktails ~ are taking center stage.

Finally, when it comes to technology, Amici Trattoria is utilizing Open Table and having great success with it. “I’m known as low-tech girl,” McCarthy laughs. “But I know that Open Table is a huge asset for us.”

For more information, stop by

www.amicitrattoria.com/Homepage.htm.


“FREE FROM” Gluten-free menus will crop up everywhere this year. Look for more gluten-replacing starches on menus: quinoa, chickpeas, grits. Lactose-free items will be showing up more and more as well. Sodium, MSG, and high-frustose corn syrup are targets, too, and lots of chain restaurants will be advertising that their food is free of, or only contains the barest trace of, those nasties.

CAFÉ CUISINE AND CULTUREIt’s like a little bit of continental Europe…America will experience a resurgence of café cuisine and culture as an extension of the “smart casual” shift in fine dining of the past three years. The smart casual movement provided consumers with great quality fine food in a casual dining environment that was more approachable and comfortable but didn’t tip too far to the casual side.

http://www.amicitrattoria.com/Homepage.htm


cemitas

JAPANESE STEAKHOUSESIn today’s food trends, Japanese steakhouses (and sushi bars) are on the rise. The art that goes with the cooking is the attraction factor. The food is cooked right before your very eyes with a creative display of flames.

We got a chance to talk with John McHugh, co-owner of the new Hirosaki Prime Steakhouse on Worcester’s Grafton Street, and ask him about his take on the Japanese steakhouse trend.

Why do you think the trend of Japanese steakhouse is really taking off here in Worcester County ~ with yours at the forefront? Well, that’s simple ~ It’s not just taking off in Worcester County, it’s taking off everywhere because it’s new, healthy, and ~ at least if you’re eating here at Hirosaki Prime ~ it’s delicious!

What is your definition of a Japanese steak house? Our definition of a Japanese steakhouse is a unique dining experience. Entrees are skillfully prepared and presented with great flair by one of our master teppan-yaki chefs, artfully created following

the ancient customs of Japan.

What makes your restaurant stand out from the rest? For us, it’s more than just one element. For instance, we have a chic design/decor plan/layout that promotes the most stimulating ambiance. Also, we have amazing chefs who masterfully prepare your entree right before your eyes to ensure great entertainment that will enhance your dining experience. We also use all prime meat [think Kobe!], which I’ve never heard of any Japanese steakhouse doing ~ and for that matter I don’t think anywhere in Worcester County offers as much prime selection as we do; pretty much all of our competitors use only “select” or “choice” meat. Last but not least, we provide 5 star service ~ and a restaurant is only as good as its service.

Today’s menus in Japanese steakhouses are already influenced by other Asian cuisines. Some have even incorporated western flavor into their recipes, but the majority of these restaurants still stick to their culture, giving you a variety of dishes from which to choose.

Visit www.hirosakiprime.com for more about the restaurant, which also encourages you to use Open Table to make your reservations!

A SANDWICH BY ANY OTHER NAMELook for more regional American and ethnic sandwiches where ingredients like eggplant parm, fontina, yellow squash, pickled jalapenos, bbq potato chips, braised lamb, peanut butter, mint jelly and pappadam can all live happily under the roof of a single sandwich. Porchetta is a filling to watch, especially when it’s combined with chipotle aioli, ham, gruyere, and pickles ~ even chains like Panera are embracing the not-your-average-sandwich trend and adding ethnic ingredients to traditional American sandwiches to create some really delicious flavor profiles.

ALCOHOLIC BEVERAGES“Mad-Men” style retro cocktails, high-cachet gin and bourbon, craft beers and punch (including sangria) will maintain their popularity, and rum ~ with a seemingly endless variety when it comes to style, region, etc. ~ will continue to shape the landscape of cocktails in the coming year. Also, we’ll get to try more pre-mixed cocktails that riff on nostalgia-based drinks, punches made for adults (look for goji and acai super fruit flavors, so we can feel good about drinking them), and “healthy” cocktails sweetened with alternative sweeteners like agave syrup, cane sugar and Stevia.

If you’ve been a wine drinker long enough, you’ve probably noticed wines breaking the 14, 15, even 16 percent level of alcohol, when just two decades ago the average was more like 13 percent. This trend will do a sort of split, with some wines going even higher in alcohol content and some winemakers caving in to wine lovers’ complaints that these “bodybuilder wines” are clumsy and unbalanced, difficult to drink with dinner and incapable of aging well in the cellar.

The combination of energy drinks and alcohol ~ whether sold in a single can [potentially making them illegal] or ordered together ~ are in no danger of going out of style. Red Bull and vodka and Jaegerbombs are still faves at the bars, plus there are new kids on the block like Purple, which mixes 3 Olives Purple Vodka with soda water or Sprite or even plain water.

Latin-inspired cocktails will be gaining popularity across the country, too. The Nuevo Latino culinary culture has become mainstream and new cocktails are simply a natural extension.

Start taking a close look at beverage menus and you may notice an interesting ingredient in cocktails ~ beer! With all the unique flavor profiles of craft beers to choose from ~ from Black Lager to Flemish Red to Milk Stout ~ bartenders have started using beer instead of soda to add new life to their creations. It makes perfect sense, since the same things that make a beer unique make a cocktail unique: sweetness, bitterness, acidity, sourness, and ~ most importantly ~ originality and depth of flavor. (Check out PulseBrew on-line this month for great cocktail recipes that feature beer as a main ingredient.)

http://www.hirosakiprime.com

Worcester own Smokestack Urban Barbecue, for example, has brought BBQ from the South right to us and General Manager Kevin Scopetski wants people to know that the delicious does not have to equal unhealthy.

At the Smokestack Urban Barbecue, Scopetski should be able to kick back, take it easy and not worry about staying on top of various restaurant trends. Since this dining location is one of the very few BBQ joints in Central MA, that could make it trendsetting enough. Still, Scopetski is consistently making certain that the delicious Smokestack comfort food meets and exceeds all dining expectations ~ and is happy to admit that he incorporates the “healthy eating” trend into his preparations.

According to the BBQ guru, the Southern states have always enjoyed the lip-smacking ribs and spicy, sweet chicken and over the years, the trend has made its way up to the North. New York City embraced the glorious grilling a few years ago, says Scopetski, and now it’s coming home to Massachusetts.

“We get a lot of people coming in here, telling us that they’re really happy they don’t have to drive for an hour to find this kind of food,” he says.

The general manager has been in the business long enough to see some of the food/alcohol trends go up in flames. Right now, he feels that tapas style meals are falling out of favor with the diners.

“A few years ago, the big things was tapas ~ small appetizers that everyone could share. That was big 2-3 years ago and I see that kind of fading out now. It seems like comfort good is making a comeback.”

A trend that is here to stay (we hope!) is a push for healthy meals that include local ingredients. Scopetski is first to admit that the Smokestack serves mouth-watering comfort food ~ and comfort food isn’t always diet-friendly, but theirs is superb.

“Everything we do is all made in house. It’s all homemade food,” he says. “We buy from local butcher shops and a lot of our produce does come from the Worcester area. At the end of the day, we just want people to smile and enjoy the meal and feel good because the restaurant they’re at supports their community.”

Smokestack recently signed a contract with UrbanSpoon.com and now people will be able to make reservations online when they get a hankering for a hunk of BBQ.

For more info, go to www.bbqstack.com.


Paul Barber, owner of Shrewsbury Street’s hot spot The Flying Rhino, weighed in on the return of classic drinks as well as many of the other trends he’s bringing to the Rhino’s clientele.

Barber is all about keeping his restaurant’s menu fresh, interesting and utterly delicious. Never one to be caught snoozing, Barber seeks out the best in local produce to serve to his diners.

“We work closely with Paquette Farms up in Shrewsbury and get our local ingredients from there. They even grow things for us,” Barber says. “They’re growing lemongrass for us this summer. Now you can’t really grow lemongrass up here, but he’s doing it! We have a great relationship where we shoot menu ideas back and forth and discuss what we can grow and how we can incorporate it into our dishes.”

Apart from staying local, Barber and The Flying Rhino are following the trend ~ or lifestyle choice ~ of staying healthy.

“I feel that people are really starting to listen to the nutritional information that’s out there,” he says. “I‘ve done some work with the American Heart Association. When they did a walk event down Shrewsbury Street, we ran a heart healthy theme menu. There was a different special every day and it sold great. We’ve since kept that idea and about three to four days a week, we have a special from the heart healthy menu.”

Barber says that he’s noticed people paying more attention to portion sizes as well. “The whole idea of ‘super large’ that and ‘super size’ this is going by the wayside.” Barber says. “It’s just not good for you to eat all that food.”

On the alcoholic beverage side of the restaurant biz, Barber admits to being old school when it comes to cocktails and he loves the fact that so many of the classic cocktails are returning. But Barber remains Zen about it. He knows that his favorite drinks are in style now, but who knows what next month may bring.

“I think it’s all cyclical,” he says. “Comes in ebbs and flows. Now it seems like the old school cocktails are coming back. That’s fine with me. I’m getting tired of having so many flavored vodkas on the bar! That being said, there are some people who still like the sweet. We have a watermelon mojito that people love. The trends go back and forth.”

At The Flying Rhino, they are now exploring social networking tools like Facebook. But Barber says that they have yet to use deal sites such as Groupon.com.

“I’d rather maintain the value of our food with a good menu instead of trying to keep up with the coupon clippers who are just looking for a good deal,” Barber says. “It’s a hard decision to make because things like Groupon are really popular right now. But growing up, when I was a dishwasher, they started those two-for-one specials and I saw a lot of restaurants go down because there were too many of those specials going out. “

For more information, go to www.flyingrhinocafe.com.

HYPER-LOCALBuying from local business has been increasing in popularity over the past few years. Some restaurants are taking local to an even further level ~ they are growing their own products and doing their own butchering. You just can’t beat on-site slaughter for freshness!

BETTER NUTRITIONIf you’ve watched any of the episodes of Jaime Oliver’s “Food Revolution”, (http://abc.go.com/shows/jamie-olivers-food-revolution) you’ve seen him trying to up the health quotient of elementary school cafeterias’ meals and show restaurants and fast-food chains that they can indeed stay in business after exchanging some of their less-healthful menu items for healthier ones that are just as delicious. Jaime might be the celebrity face attached to the Better Nutrition movement, but he is certainly not alone in stressing the importance of good nutrition ~ and doing something about it. Many different news sites are discussing 2012 being a landmark year for healthier food trends ~ for schools but also for fast food chains and restaurants.

http://www.flyingrhinocafe.com.

Mike Covino, owner of Niche Hospitality, is one of the forces that propels Worcester’s restaurant scene forward, always introducing new and unique ideas. As the owner of The Citizen, Mezcal and Bocado, Covino doesn’t think of himself as trendy, instead simply saying that staying current on movements within the dining world is an absolute must. He was one of the first restaurant owners in the city to use Open Table, and we got to talk to him about that technology ~ and about which current trends he has carefully chosen to incorporate into his businesses.

“We’re not trying to be trendy,” Covino says. “To hop on the trend just for the sake of hopping on a trend is not what our approach is. We try to stay true to what our concept is and if there are trends that fit…we’ll explore them.”

When a diner heads to The Citizen, located at 1 Exchange Street in Worcester, he is actually arriving at 3 different dining destinations. There’s The Citizen, which is a wine, cheese, and chocolate bar, there’s The People’s Kitchen, the full service restaurant above The Citizen, and there’s Still and Stir, which is the cocktail bar.

“At The Citizen, we’re always buying the best...We do a lot of gourmet comfort food and our goal is to use our local ingredients and the best ingredients and put them into amazing dishes like our American Chop Suey, our fried chicken.”

Despite not riding the trend train (and perhaps even staying a step ahead of it), Covino acknowledges that it does exist; while he appreciates some elements, others he’s more than happy to see disappear as quickly as they appeared.

“I’m not sorry to see some stuff on the beverage side of things go,” Covino says. “The artificially-flavored syrups, the sticky sweet flavorings are really starting to go because of the advances in mixology. Having 30 flavored vodkas on the back of your bar is a thing of the past and I’m glad that’s gone.”

Covino believes there is a real interest in returning to a balanced cocktail ~ and in some cases that means using liqueurs or spirits that might have been around for a number of years but have been under-utilized.

“Our bartenders are very serious. They understand the flavors, the need for balance, and do a lot of continuing education to expand their knowledge. They’re coming back with classic cocktails, made with the proper ratios, and there’s a real process to create a flavor profile ~ whether it’s picking their own bitters or making their own syrups from natural fruits instead of some sickly sweet mixture.”

In terms of technology, Covino has embraced Open Table, saying that his restaurants receive many reservations through the site and that it’s a terrifically powerful tool. He’s slow to warm up to Groupon, however.

“I do think that Groupon can devalue the menu a little bit for restaurants. With Groupon, they send the offer to 100,000 people who are loyal to Groupon and are waiting for the next deal to drop. I think Groupon is an awesome idea for some things, but from a restaurateur’s perspective, I think it devalues the brand. Giving discounts to my loyal followers is a good thing that works for me.”

For more on all the Niche Hospitality locations, please visit www.1nichexchange.com/citizen-wine-bar.php

DINING GOES HIGH TECHWhere should you go for dinner? Do you need reservations? Want to place your order before you get there? Want to find some great deals? Does the restaurant’s have a decent wine list? There’s an app for [all] that!

UrbanSpoon

If you and your friends or loved ones can’t agree on where to have dinner, let UrbanSpoon choose for you. Shake your phone and the app suggests restaurants in your area. Make a game and say whatever it chooses is where you go, no matter what. Then the only one who’ll get blamed if not everyone enjoys the meal is the app!

OpenTable

With OpenTable for Android you can make free, instant, and confirmed restaurant reservations at more than 15,000 OpenTable-enabled restaurants in the US, Canada, and the UK. Plus, OpenTable members earn valuable Dining Rewards Points redeemable for Dining Checks good at any OpenTable restaurant. How does it work? Specify your dining date, desired time and party size to view available tables at nearby restaurants ~ listed by proximity or plotted on an interactive map.


http://www.1nichexchange.com/citizen-wine-bar.php


A COUPLE OF…CREATIVE…TRENDS THAT MIGHT BE MAKING THEIR WAY TO US

Urban Foraging

Now that some city slickers have figured out how to raise chickens at home, urbanites are taking aim at another farm favorite: pick-your-own produce. New tools are making it easier to harvest wild, indigenous edibles that sprout up anywhere from city parks to sidewalk cracks. Neighborhood Fruit (for iPhone, $1), a GPS-enabled app, forages for the nearest trees growing on public lands across the country.

Rent-a-Tree

You can rent a wreck and you can rent a handbag, so why not rent a farm ~ or at least a tiny piece of one? For example, if you “adopt” an orange tree from Finca Ca’s Sant orchard in Mallorca, you’ll receive shipments of its ripe fruit ~ and the marmalade and liqueur that comes from it ~ for just $135 per year. Italy’s Nudo olive groves lets you select a tree, each with its own unique flavor profile, and then all the extra virgin oil (about two liters) from your leafy foreign friend is yours come spring for around $105 per year.

Read about more trends�Integrity, Bicycle Cafes, Food Trucks, and (drumroll, please) Test Tube Burgers, plus some buzzwords that you’ll be hearing a lot in the coming year in the extended cover story at www.thepulsemag.com! Also be sure to check out “Food Trends That Make You Go...’Huh?’” on page 39 in our Dining Section!

THE COOLEST (and arguably geekiest) NEW TREND:

MOLECULAR GASTRONOMY (aka Culinology, aka the application of scientific principles to the understanding and improvement of small scale food preparation)

The fields of culinary arts and culinary science had a baby, and its name is Molecular Gastronomy. Many famous restaurants now have cooking and food laboratories on their premises, while universities and colleges around the country are beginning to offer degrees in culinology (a degree program that blends food science ~ the study of the chemical composition of food and food ingredients, their physical, biological and biochemical properties, and the interaction of food constituents with each other and their environment ~ and

technology with culinary art). If you’re like me and watch every episode of “Top Chef,” you already knew that this trend was going to be BIG. And you have to admit that it’s pretty cool, what with all that liquid nitrogen, emulsifiers, infrared spectrometer nuclear magnetic resonance machines (for real!), syringes and 24 carat gold and all the weird combinations (fried calamari with cantaloupe, anyone?) of flavors and textures ~ some never created before under any circumstances ~ that result. Want to see some of this wizardry in action? Tune into “Marcel’s Quantum Kitchen” on the Syfy Channel and check out www.syfy.com/marcelsquantumkitchen. And if you want to find out even more cool stuff about the science of cooking, take a look at these sites: www.exploratorium.edu/cooking (The Accidental Scientist’s Science of Cooking) and http://khymos.org.

IPAD WINE LISTSThe New York Times found one particular restaurant’s wine sales increased 11% just two weeks after they rolled out their wine list on the iPad.

7 APPS FOR FRUGAL FOODIESIf you want to get a good deal on your next dinner out, never mind the print out coupons ~ just bring your phone.Savvy restaurants have turned to a variety of social networking, coupon and geo-tagging phone apps, offering visitors equipped with smart phones specials and free food. All it takes is a few taps on the phone screen. No fancy smartphone? There are low-tech options, too, which let potential diners opt in to receive offers via text message.While the apps below are a great starting point (check them out online to see which ones best fit your dining/financial needs!), don’t forget to check out your favorite restaurants directly, as more and more will have their own apps, helping them stand out from competitors and keep customers loyal.

• Facebook• Foursquare• LuxCode

• Scvngr• Groupon• Twitter

• YWaiter• Living Social• Yelp Check-ins

http://itunes.apple.com/us/app/find-fruit/id348713403?mt=8

http://www.thepulsemag.com

http://www.syfy.com/marcelsquantumkitchen

http://www.exploratorium.edu/cooking

http://www.facebook.com

http://foursquare.com/

http://capturecode.com/

http://www.scvngr.com/

http://www.twitter.com

https://secure.ywaiter.com/

https://secure.ywaiter.com/

http://www.yelp.com/yelpmobile


SEASONED TASTEMAKERS

FOR MORE INFO ON NICHE HOSPITALITY OR ON ANY OF OUR LOCATIONS VISIT WWW.NICHEHOSPITALITY.COM

Whether you’re looking to try some authentic Spanish tapas, a Southwestern-Mexican flavor with an expanded

selection of premium tequilas, a house dry-aged steak paired with fine wine and cheese or an expertly crafted

cocktail, Niche Hospitality Group offers unique and

inspired dining experiences to satisfy all urges. Stop

in any of our locations and see how Niche continues

to set the standard for creative dining concepts.

Niche_Pulse_FullPage_Tastemakers.ai 7/27/11 2:39:27 PM

Music. Spoken word. Graphic design. Writing. Video. Meet Duncan Wilder Johnson, Massachusetts’ number one punk-rock metalhead workaholic. From his band Bring the Knife to his 16 year career in Spoken Word to his CD art designs to his upcoming Sam Black Church documentary…well, to say Johnson’s got a lot on his plate is a grand understatement.

“I take on a lot of stuff, and I take it all very seriously. I follow the Black Flag ethos: Do it for real, do it hard, work your ass off - no one’s gonna do it for you,” Johnson proclaims. “Sure, some people might help you here and there, but you are the driving force of your life.”

Driving force is something that courses in abundance through Johnson’s pulsating punk-rock veins. In fact, punk-rock was what started the long, winding road to Johnson’s multi-faceted, multi-media mission. “Hardcore punk rock is essentially my first love.” This passion took him from his first shows in the gymnasium at St. John’s Gym in Clinton to Mass College of Art, where he discovered his next love ~ the almighty Spoken Word.

“For the past 16 years, performing Spoken Word has never not been a challenge. It is difficult every single time I attempt to do it…and every time I continue to learn. The thing that you’re going for in performance, whether it’s with a band or spoken word, is just trying to create a connection with the audience and have this synergy going that I assume I am the main source of; when they’re locked in, that fuels me back. That’s what I’m trying to create in both scenarios.”

Johnson fronts the metal band Bring the Knife, a filthy, grinding, glorious conglomeration of driving punk beats and slicing metal riffs. “The Eurythmics, Billy Idol, Blondie ~ all of those hooks are in me and the Knife.” The new album is due out in early fall (CD release party TBA), but in the meantime, check out BTK at The Rose Bud in Davis Square in Cambridge on August 13th!

So, Spoken Word? Check. Band? Check. Johnson has also gone on to create album art for some of his hardcore and punk heroes, including The Unseen (Explode), Tree (No Regrets, No Remorse), and Sam Black Church (For We Are Many, The Best Of Sam Black Church), the last of which is the subject of his next great undertaking: “Video is my new favorite thing, and I’m currently working on a documentary about Sam Black Church. It will be completed and in my hand by January 15th, 2012.”

Other upcoming releases include “The Worst of Duncan Wilder Johnson,” a compilation spanning his Spoken Word career, which should see the light of day early next year, and his first book, Dude, Your Band Sucks. Check out www.thrashachusetts.com for all release dates, and don’t forget to take in an evening of fine punk spliced metal with Bring the Knife on August 13th!

Duncan Wilder Johnson Metal’s WorkaholicBy Jillian LockeENTERTAINMENT


Photo by Bruce Bettis

http://www.thrashachusetts.com


The summertime. The beach. The glorious sun. The fear of having to enjoy them naked from the waist up. Oh yes, I know you’re out there, my fellow males who’d rather order Zinfandel at a sports bar than hit the beach shirtless.

Yes, it’s true. I’m a T-Shirt Guy too. Everyone has that one friend who goes to the beach, but doesn’t do the beach. I’m that friend, and let me assure you, all of us “those friends” have our reasons. Mine is pretty straightforward: someone once tried to pass off footage of me mowing the lawn as evidence of a Sasquatch in the neighborhood. I’m OK with that, though. Not everybody can be Tom Cruise in Top Gun. We don’t all have to flex our pythons just to look at our watches. We the T-Shirt Guys are still entitled to some fun in the sun and shouldn’t have to wait until October to breathe in that ocean air.

But there are some guidelines we need to follow:

First off, the right T-shirt is key. White, although generic, is the best choice. Dark colors are only going to cook you from the inside, not unlike a delicious microwavable burrito. Just keep in mind, if you’re a “Robin Williams” on the Hirsuteness Scale, you should at the very least think about a trim. That very same shirt may serve as a vibrant backdrop to plenty of dark hairs that poke their way through. Turns out ~ the ladies don’t really go for that. Yes, I’m endorsing manscaping just this once. And don’t forget to make sure the WHOLE shirt is white. The aforementioned females also noted that the old ring-around-the-collar is a bad thing…although not quite as bad as yellowed armpits.

Moving on…Good fit is important, too. If the shirt’s shoulders and chest fit well, sucking in your stomach can fool the ladies into thinking you’re a bodybuilder…or at least not someone who considers an intense round of Wii Tennis to be “exercise.”

Now, you don’t have to have an eight-pack, but you should be in decent enough shape for some football or volleyball. (Stand up. Look down. Can you tell me what color shoes you’re wearing? If not, do some situps, fatty.) Some guy’s always got a pigskin, or there’s a volleyball net already set up, and inevitably a game will break out. You don’t need to be a pro, but you should at least be capable of running a play or two without collapsing due to lack of oxygen to the brain. The key, gentlemen, is insisting that your team play as “The Shirts.” Clever, eh?

Learning more about the horrible effects of exposure to UV rays will help you deflect any condescending remarks. Well, about your never-nude torso, at least ~ I can’t help you if you’re a complete schmuck. As long as you can make up a statistic and sound like you know what you’re talking about, you can probably make a few people feel stupid about NOT wearing shirts. If you really want to get into it, just remind them that a little skin cancer can go a long way.

So there you go. Wear that T-shirt proudly. And I hope it goes without saying that if your choice of swimsuit is a banana hammock, Dude, you’ve got bigger (or smaller, but I refuse to go there) problems than how to explain your T-shirt.

PULSEHumorThe Few, The Proud, The T-shirt GuysBy Stephen Caputo


In some of these movies, food is the star (or at least makes a very memorable cameo); in others, it’s just part of the title ~ but regardless, we think you’ll agree that this list takes the cake!

CHERRY 2000 C2K has to be one of the most hilariously exploitative movies of all time. Set in the not so distant future, a man needs to track down a replacement for his sex-toy-robot/life partner. The, uh, frustrated man and a young Melanie Griffith set off into the desert to battle a cult of lunatics while searching for mechanical love. Amazing 80s era hairstyles, gratuitous side-boob and ridiculous special effects rival Ms. Griffith’s acting [in]abilities for best feature of this cinematic piece of…art.

WILLY WONKA AND THE CHOCOLATE FACTORY What’s not to love about this classic? Miles beyond the similarly titled and equally bizarre (but not as well-done by a long shot) remake, this movie features a twinkling-eyed maniac tricking dastardly children into nibbling off-limits candy…and introduced the world to Oompa-Loompas.

AMERICAN PIE It would be impossible to keep this movie off of our list. While a humorous endeavor in its own right, the “climactic” pie scene takes the cake…or rather, the pie. Shannon Elizabeth also gets an honorable mention for her time featured on webcam looking, dare I say, edible.

JAMES AND THE GIANT PEACH Take a weird kid, a couple of evil aunts as guardians, a giant peach, a bunch of bugs with human-like personalities, an ingenious art-style, then roll the peach to New York City. The end result is certainly…interesting. And for reasons that are not really explained, the giant mutant bugs never devour James.

PUMPKINHEAD Some jerks accidentally kill a kid while shredding dirtbikes. Next thing you know, a horrible vengeance demon is summoned to kill them. Pumpkinhead himself looks like a close alternate for the lead alien position in the appropriately titled movie starring Sigourney Weaver. Not only that, but there’s a Misfits song about it, which makes it even more awesome.

SALT Leaving America’s sweetheart Jen Aniston in her dust, Angelina Jolie marries Brad Pitt and stars in this mysterious action film that once again forces us to question what those wacky old communist-Russians are up to. The answer? They’re up to no good, of course.

JAWBREAKER Rose McGowan stars in a movie that [thank you, universe!] isn’t about her time with beautiful person

Marilyn Manson. Instead, she along with her popular clique friends, accidentally kill their beautiful prom-queen pal during a fun vehicular hostage situation with, guess what? A jawbreaker candy.

ATTACK OF THE KILLER TOMATOES For absolutely no reason, tomatoes mutate into human killing monsters. It doesn’t get much more hilarious than this, and kudos goes to the fiendish cast of duplicitous vegetables...

CHILDREN OF THE CORN All of the kids in a rural Nebraska town take it upon themselves to slay all of the adults and form a weird cornfield cult. Sure enough, two poor saps end up driving into a pre-murdered child and have the worst trip to California ever.

A CLOCKWORK ORANGE The late Stanley Kubrick’s masterpiece is easily one of the oddest and most visually disconcerting movies of all time. There are so many horrible images/concepts being hurdled at the viewer at once that it’s hard to choose the most disturbing, but my vote goes to the scene with the strangely dapper gang drinking copious amounts of milk at the aptly named Milk Bar.

PULSEFlicksTop 10 Movies with Food in Their TitlesBy Josh Lyford


Mountains Come Out of the Sky, the new book by author and music journalist Will Romano, chronicles the stories of progressive rock’s most influential and obscure artists with a passion and knowledge that comes from years of avidly following the scene. “I grew up on Yes, ELP, Tull, King Crimson, and Gentle Giant,” Romano said. “Prog rock is part of my DNA. Arguably, I do what I do today because of progressive rock.” Romano’s love of the genre shines through in his words and beautiful presentation of the book. Every page of the 250-page tome explodes with color and captures the escapist qualities and look of vintage album cover artwork of the 1970s. “I hope people read and accept this book in the spirit in which it was written: as a celebration of prog rock,” said Romano. The first two chapters of the book describe why progressive rock came to prominence and highlight some of the pivotal historical moments in time, vis a vis the British prog rock movement of the late 1960s and 1970s. The remainder of the book provides specific facts and detailed information about the artists who’ve greatly influenced the genre.

“Mountains Come out of the Sky generally focuses on most of the major prog bands that made an impression on the mainstream psyche,” Romano said. “Heck, even the title references the famous Yes song, ‘Roundabout.’ While there are some obscure bands featured in Mountains, my hope was to provide a general introductory history of the genre through band biographies, as well as some light musical analysis.”

It took three painstaking years, filled with intense research, hours upon hours of tracking down interviewees and conducting and transcribing interviews, and, of course, the actual writing of the text, to complete Mountains Come out of the Sky. “Waking up at 3 a.m. in the middle of a work week to do a phone interview with Daevid Allen (Gong) sticks out in my mind,” Romano recalled. “He lives in Australia, so the time difference was certainly not in my favor. The interview

happened prior to his tour with Gong, so I didn’t have very many options. It was either get it done now or risk not doing it all. It took some distance from this process to realize just how much my life had been turned upside because of this book. There was a time when a 3 a.m. phone interview with someone on the other side of the world just seemed normal, you know? Mountains Come Out of the Sky features a foreword by the legendary Bill Bruford (Yes, King Crimson, UK, Genesis). “I was thrilled when he agreed to write it,” Romano enthused. “I never thought, as a young prog fan and drummer who tried to learn his odd-time grooves, that he’d put his stamp of approval on my work. It’s a true honor. “ Mountains Come Out of the Sky is published by Backbeat Books and is available at Barnes & Noble (retail stores and BN.com), Amazon.com, Borders.com, halleonardbooks.com, and Walmart.com. The book was nominated for a 2011 ARSC Awards for Excellence in Historical Recorded Sound Research (www.arsc-audio.org) in the category of “Best Research in Recorded Rock and Pop Music.” Romano has been in the publishing business since the 1980s and has authored two previous books, Big Boss Man: The Life and Music of Bluesman Jimmy Reed and Incurable Blues: The Troubles and Triumph of Blues Legend Hubert Sumlin.”

PULSEBooksAuthor Will Romano Celebrates Prog Rock’s History In Award-Nominated Book Mountains Come Out Of The Sky

By Steve Henricksen

http://r20.rs6.net/tn.jsp?llr=x4tty6dab&et=1105914876161&s=1764&e=001_5b_8MOPe6E6PR_kIYfKLjGWgxNirmwQQZSdFAS00O6uhmFf7EXkiAVvdi32S4rhnUfw5VmPFrOCdymEx_QgfFR6YiUiMNqIOcTDM5eBBkGgseW__4lhwA==

http://r20.rs6.net/tn.jsp?llr=x4tty6dab&et=1105914876161&s=1764&e=001_5b_8MOPe6G9AK2cO_tvwk-E_fMovC0oJQ7Q-zjFsdJ4GUCfI_IZTR1EbSQUlaljV_bpb_0V2GuHrY68S_xH8ORZ6gef1RywNr8M5vDJSZiJfBswKoW4Nw==


M-DOTBy Bruce Sullivan

For hip-hop fans who can appreciate an authentic underdog story, the story of M-DOT is sure to satisfy. M-DOT, real name Michael Januario, is an Italian-American MC whose unlikely climb from working class Italian neighborhood to the doorstep of hip-hop stardom reads more like the pages of a pulp novel than a rapper’s bio. But, as they say, truth is stranger than fiction. And truth is the one element M-DOT delivers through his remarkable rhymes that separates him from the pack of wannabe pimps and gangsters. “I don’t talk about living on a yacht, selling crack every day, or murdering people. I don’t need a facade, image or falsely lavish painted picture to try and impress.” Instead, he paints an authentic picture of real life struggle and survival, one that his audience can relate to. M-DOT’s latest, titled More Doubters Over Thinking, which turns into an acronym designed to “…smear all the critics who didn’t ever foresee me being here,” demonstrates his growth and broad musical background. “It never stays in one mold, club, extra boom bap 90s hip hop, conceptual, hardcore.” But like his previous hit “Backstabbers,” MDOT is strongest when he turns to the smooth grooves of 70s soul. “My mother was a huge influence…and I still love soul music.” Strong tracks include “No Hold Up,” a song about striving and surviving, and “How Can I Pretend,” a lucid nightmare of bogus friendships and takers. “False Acts” describes returning from tour “…and friends…thinking I am super successful financially. When the truth is, I am barely getting by…with a son and another baby on the way.” Like a modern day Rocky Balboa, M-DOT has fought his way to success, touring Europe three times and being named both the 2010 Boston Music Awards and the 2010 Boston Phoenix Hip Hop Artist of the Year. Check him out @ www.mdot.us or download his CD for free @ http://hulkshare.com/k5f47laqha2s.

Opening NightBy Katey Khaos

You’ve probably never heard a band categorize itself as “Brewcore,” but Opening Night thinks that it suits them perfectly. “Beer is one of our inspirations, so yes, we invented a brand new music genre!”

The band ~ Joe West (guitarist/lead singer), Lyle McKay (guitar and vocals), Justin Perry (bass) and Dan Sullivan (drums) ~ who got their name from, as West explains, “…the back of a Worcester Ice Cats flyer that said, ‘Kids Opening Night’…I just liked the way it sounded,” put their impressive combined talents to work creating what they describe as “a raw, fast and sometimes ridiculous experience.”

Blink182, Four Year Strong, and New Found Glory are just a few of the bands who have influenced Opening Night ~ and like these bands, their music is centered around both failed relationships and life experiences. Perry also acknowledges a strong musical connection to music legends David Gilmore and Jerry Garcia.

The band’s first album, the awesome No Don’t Touch It (2005),features mosh-worthy tracks like “Last Call” and “Katie’s Song,” and they’re “…going to be releasing a second, self-titled album this fall... or at least by 2026,” the band jokes.

Opening Night also puts on a killer live show. “We were the ones in the packed crowds for so many years…We really just feel honored to be able to perform to an audience and get positive feedback after the shows. It makes all the practice to this point so worth it.”

If you’re looking for a guaranteed fun night out, check out Opening Night when they play live at The Lucky Dog on Thursday, August 18th!

www.brewcore.comwww.facebook.com/pages/Opening-Night/230929563594073

http://www.mdot.us

http://hulkshare.com/k5f47laqha2s

Burn Halo’s Up From the AshesBy Jennifer Russo

Showing the rock universe who they are as a band has proven challenging for many bands; they’ve become carbon-copies of the already cookie-cutter commercial sound that lacks fire and originality. Five piece melodic-metal powerhouse Burn Halo released their sophomore album Up From the Ashes in June, continuing to carve out for themselves a unique identity using only their music ~ no gimmicks ~ to reveal what they’re about at their core.

Vocalist James Hart shared with me that there was “…a lot of uncertainty of the album’s direction at first and what our fan base wanted, but we ultimately decided to make the album WE wanted to make; something that we’d feel good about and proud of.”

The album begins with a first track that’s relatively slow paced, with an intricate guitar solo that teases and prepares your palate for a taste of true rock and roll. Actually, each track begins with this musical foreplay, tickling the guitar strings to give a glimpse of the song’s

heartbeat before the drums and vocals kick in and take you for a tour of what IS Burn Halo. Hart shares that it was “…important to have a strong melodic host for the lyrics and that the music, written first, really shaped the direction that the vocals should take.”

As the album’s title suggests, the album as a whole is crafted give listeners a hopeful outlook towards situations they may be finding difficult to deal with; Hart tells me that the band “…really tried to show both sides of life, its despair and emptiness when going through the hard times, but also the light at the end of the tunnel that if you look long and hard enough you can find.” This message of hope comes through in lyrics like “Sometimes I have my regrets, sometimes I just can’t find my way…I’m holding on for that moment.”

What you’ll get from Up From the Ashes is fast-paced rhythm, beautifully technical guitar riffs and harmony-heavy vocals; Burn Halo offers their own version of musical art that is truly their own masterpiece.

www.facebook.com/burnhalo, www.myspace.com/burnhalo,

www.twitter.com/burnhalomusic

The Darlings’ Warma EPKatey Khaos

The New York-based band The Darlings are back at it again with Warma, their sophomore album. If you’re a fan of bands like Moldy Peaches, Pretty Girls Make Graves, or Los Campesinos, you’re definitely going to dig this EP!

The Darlings know their roots, especially when it comes to classic party rock. Their catchy guitar riffs and drum beats are steady and simple (in the best sense of the word), and the presence of both male and female vocals helps create a fun, upbeat sound throughout the album.

“Don’t Be So Hard On Yourself” is one of those songs that will get you up and moving even on your worst of days (or will

take your good mood and make it even better!), whereas “Don’t Wanna Hang Out Tonight” slows things down and is a great easy listen for anyone looking to just kick back and relax.

The best part of Warma ~ for me at least ~ was the sense of familiarity I had when listening to it. The album is a mélange of themes and sounds that are common in my music library, yet the combination works perfectly to create something that hasn’t been overdone and is still appealing the second and third time around.

In short, Warma is a catchy, upbeat album that is a must-have for long car rides and summer get-togethers with friends!

You can listen to and download this killer album at www.myspace.com/

darlingsokay.

ON CD

Pretty Little Suicide’s Self-Titled AlbumBy Alex Kantarelis

Pretty Little Suicide combines elements of old school thrash metal with classic rock to form a sound that many attempt, but few well ~ and certainly not as well as PLS. At times they sound like Buckcherry, at others like Avenged Sevenfold, and yet they still manage to keep a blend of Metallica and Guns n’ Roses in there, too. They know how to make music that pleases everyone. With the release of their self-titled five song EP, the band recently landed themselves on Rocklahoma fest in Pryor, OK with Motley Crue, Poison, Black Label Society, and Papa Roach. Not bad company to keep. Things kick off with the song “Working Man Blues,” which opens with screeching guitars and howling vocals over a heavy drum build up. By the time the song kicks in live, blood will be boiling and the crowd will be bouncing up

and down. Vocalist Paul Calnan lays out the rules to life right from the start with his lyrics bashing the everyday 9-5 working man: “I’m gonna tell you right now, I’m gonna do things my own way.” Calling out all the haters who are constantly yelping “Go out and get a job,” Calnan states in no uncertain terms that he has better plans than “…slaving away like a fool all day.” One standout track, “Cope,” which was also PLS’s first single kicks off with a heavy riff and a massive James Hetfield sounding “Ooh.” The riff alone will get your head banging right from the start; guitarist Ed Earle shows off his skills and flies up and down the guitar with such ease it seems effortless. Lyrically, the song is from the point of view of a drug dealer who is talking about a drug addicted Hollywood rock star ~ it eventually leads to the chorus “Let me sell you some, I can help you cope.” It’s an interesting point of view for a song of that nature.

Check out the EP on iTunes and on their website prettylittlesuicide.com.


http://www.facebook.com/burnhalo

http://www.myspace.com/burnhalo

http://www.myspace.com/burnhalo

http://www.twitter.com/burnhalomusic

Alice: Madness Returns is the long-awaited sequel to American McGee’s Alice, a title which over a decade ago reinvented Lewis Carroll’s vision of the curious little girl who fell down the rabbit hole. Following “Through the Looking-Glass,” the game dropped off in both tact and grace, putting the rabbit hole inside of Alice’s head.

The sole survivor after the rest of her family is burned alive, she is reduced to an incredibly trite, pedestrian casualty of the American psyche. She becomes an institutionalized 20something trapped in her own mind, constantly experiencing vivid and disturbing scenes from a violent and macabre Wonderland, one gasping for air from the recesses of her sound thoughts. In order to restore sanity, she saves the darkened place from the grasps of chaos and disorder and all was well again down the rabbit hole.

The Madness Returns, all right, without much reasoning beyond “Welp, it’s happening again,” a deeply unfulfilling explanation similar to a movie ending that serves no other purpose than to make way for a sequel. This is just the fruitless beginning to a story I’m pretty sure doesn’t even know what fruit is to call itself fruitless.

For an incredibly underwhelming game, there is an overwhelming lack of cohesion outside of the linear progression of the levels. You’re never quite sure why anything is ever happening and aren’t given much reason to care. Why am I fighting this creature? What relevance does it have to the Alice in Wonderland lore?

The only true constant with Madness Returns is the confusion it provides and the interest you notice slowly draining any feasible enjoyment found from progressing through bland voice actors and mindless “kill a horde, unlock a door” battles.

And while the ambience of an LSD-inspired dreamscape manages to draw you in with its fanciful appeal, all the gaudy, whimsical frills of Wonderland’s twisted decadence can’t manage to save you from this game, let alone save the game from itself. Collecting items and playing through mindless battles can only take so much consideration before they require none at all.

The story unfolds at a criminally leisurely pace, not to be confused with a methodical pace like that found in Taxi Driver. It is remedial and made all the more difficult to trudge through with the accompaniment of lackluster voice acting and senseless one-button attacks. Ultimately along your path, you collect Alice’s memories ~ scattered pieces of a fragile mental puzzle which detail the causes of her dementia. At no time does the game allow you to go back and pick up the pieces of yours, though.

Alice: Madness Returns is part incredibly average hack-and-slash, part incredibly average platformer, sutured at that seams with a plot that could only dream of being as average and overrun with graphical inconsistencies. If this title were released on the Nintendo 64, it would have been ahead of its time. Unfortunately, the rabbit’s pocket watch has ticked for over a decade and the Madness Returns just in time to be irrelevant in an age of gaming where options are so plentiful, mediocrity such as this game gets swept away as an afterthought.

Rating: 66%

GOT GAME?Off with Her Head!By Tom Hodgson

GOT GAME?


Club ListingsATTENTION CLUB

OWNERS!!

Due to our new editorial schedule, all listings MUST be entered into Social

Web (socialweb.net) NO LATER than August19 to be included in our

September print issue of Pulse . Thank you for being part of Pulse and

for working within the deadline.

3-G’s Sports Bar 152 Millbury St., Worc., 508-754-3516 Fri. Pete the Polak, DJ Tue. Orlando’s Underdog Comedy Open Mic Fri. DJ Pete the Polock Sat. Open Mike Comedy Mon. KARAOKE WITH MIKE ROSSI

American Graffiti 113 Summer St., Lunenburg, 978-345-1010

Banner Pub, The 112 Green St., Worc., 508-755-0879

Bar 2011 274 Shrewsbury St Worcester Ma, Worc.

Barber’s Crossing Road House 861 Main St., Leicester, 508-892-7575

Barbers Crossing (North) 175 Leominster Rd., Sterling 978-422-8438, www.barberscrossing.com

Beatnik’s 433 Park Ave., Worc. 508-926-8877, www.beatniksbeyou.com Sep 1 SURF for FOOD with the Mighty Surf Lords & Tsunami of Sound

Beemer’s Pub 114 River St., Fitchburg, 978-343-3148 Tue., Thur. thru Aug 30 Karaoke Aug 6 Draw the Line Aug 12 Blind Drive Aug 19 Laquerhead Aug 20 Usual Suspects Aug 27 Gain 2 11

Black Sheep Tavern 261 Leominster Rd., Sterling, 978-422-8484 Sun. thru Aug 28 Ton of Blues Thur. thru Aug 25 Karaoke Aug 19 Chris Reddy Acoustic Loops from Hell

Blackstone Tap 81 Water St., Worc. 508-797-4827, www.blackstonetap.com

BLU Ultralounge & Nightclub 105 Water St., Worc. 508-756-2227, www.blu-nightclub.com

Boiler Room 70 Winter St., Worc.

Bolton Roadhouse Bar & Grille 544 Wattaquodock Rd., Bolton 978-365-5757, 978-365-3036

Boulder Cafe 880 Main St., Fitchburg, 978-345-0008 Aug 6 Chris Reddy Acoustic Loops from Hell

Breakaway Billiards 104 Sterling St., Clinton, 978-365-6105 www.myspace.com/breakawaybilliardsclinton

Bull Run Restaurant 215 Great Rd, Shirley 978-425-4311, www.bullrunrestaurant.com Aug 5 Joan Osborne Aug 6 Antje Duvekot Aug 11 Jon Anderson - The Voice of “Yes” Aug 12 Pete Anderson Aug 17 Judy Collins Aug 20 Curtis Salgado Aug 26 The Claire Lynch Band Aug 27 Iris Dement

Cafe Destare 320 Main St., Fitchburg, 978-345-5734 www.destare.com Aug 3 Salsa Passions

Aug 4 The Jazz Depot Fri., Sat. Aug 5 - Aug 27 Dj’s Aug 11 Mark Fisher Trio Aug 17 Industry Night with Barny Lanman Aug 18 On the 5 Aug 25 Les Raquet

Celtic Tavern 45 Belmont St., Northborough 508-366-6277, celtictav.com Thur. thru Aug 25 Karaoke Thursdays! Aug 12 Jason James & The Bay State House rockers Aug 13 Chris Reddy Acoustic Loops from Hell Aug 26 Brian Kedall & Dave Miller

Center Bar & Grill 102 Green St., Worc. 508-438-0597, www.thecenterbar.com Centerfolds 2000 139 Southbridge St., North Oxford 508-987-5222, www.centerfolds2000.com

Chopstick’s Restaurant & Lounge Commercial Rd, Leominster Aug 26 - Aug 27 Doctor Robert

Christopher’s Pub 7 Pleasant St. Leominster, 978-534-8250 Aug 31 Chris Reddy Acoustic Loops from Hell

Cigar Masters 1 Exchange Place, Worc., 508-459-9035 Mon. Acoustic Open Mic Aug 4 Jim Devlin Aug 5 Jon Bowser Aug 6 Mike Tarara Aug 7 Sunny Lake & Friends Aug 11 Chris Reddy Acoustic Loops from Hell Aug 12 Audio Nation Aug 18 Jim Devlin Aug 19 Eisman Hunter Band Aug 20 Sean Fullerton Aug 25 Andy Cummings Aug 26 Jon Bowser Aug 27 Brett Brumby Aug 28 Sunny Lake & Friends

Classic’s Pub 285 Central St., Leominster 978-537-7750, www.classicspub.net Sun., Tue., Thur. thru Aug 30 Karaoke Aug 5 Dope Slap Aug 6 Caves on Mars Aug 12 Still Aggravated Aug 13 Public Works Aug 19 - Aug 20 Under Pressure Aug 26 Synergy

Club Instyle 41 Pleasant St., Worc., www.theclubinstyle.com

Club Universe 371 Park Ave., Worc. 508-755-5542, www.clubuniverseworcester.com

Cornerstone’s Restaurant 616 Central St., Leominster 978-537-1991, www.cornerstonesrestaurant.com Aug 5 Mike Moore Aug 6, 12 Andy Cummings Aug 13 Ken Macy Aug 19 Mike Livingston Aug 20 Mike Moore Aug 26 Carl Ayotte Aug 27 Scott Babineau

Creegan’s Pub 65 Green St., Worc. 508-754-3550, www.creeganspub.com

Dance Ranch & Saloon 70 James St., Worc. 508-757-6977, www.danceranchandsaloon.com

Days End Tavern 287 Main St., Oxford 508-987-1006, www.daysendtavern.com Fri. KARAOKE & Dancing with Making Memories Thur. DJ Roberta - Dance off for CASH! Thur. DJ Brian Spinnin’ & Scratchin’ The Hottest Dance Music Sat. Hip Hop Dance Party with DJ HappyDaze Thur. DJ Brian Spinnin’ The Hottest Dance Music Fri. Karaoke with Making Memories Aug 13 Randy & Dave show Aug 19 JYSHOUN-VIP Closed Door Party-$25.00 Aug 27 Flock Of A$$Holes

Devens Grill 4 Ryans Way, Devens 978-862-0060, www.devensgrill.com

Doherty’s Pub 377 Park Ave., Worc., 508-751-4000

Fiddlers’ Green Pub & Restaurant 19 Temple St., Worc. 508-792-3700, www.aohworcester.com Sat. Karaoke with Greg Thur. PITCH LEAGUE Aug 5 John Riley - An Irish Singalong Aug 12 Live Music in the Pub: Boys of the Town Aug 19 Live Music in the Pub: Mike Ladd Aug 21 Open Mike with John Riley Aug 26 Live Music in the Pub - Mick Carr Sep 2 John Riley - An Irish Singalong

Flying Rhino Cafe 278 Shrewsbury St., Worc. 508-757-1450, www.flyingrhinocafe.com

Funky Murphy’s Bar & Grill 305 Shrewsbury St., Worc., 508-753-2995

Fusion 109 Water St., Worc. 508-756-2100, www.fusionworcester.com Sat. SEDUCTIVE SATURDAYS with DJ Hydro & DJ Savas- Top 40 Sun. REGGAE FUSION SUNDAYS with DJ Nick Tue. BASS EMBASSY & REBIRTH TUESDAYS Thru Dec 31 BOOKING PRIVATE PARTIES! Fri. I LOVE FRIDAYS at FUSION with DJ B-LO

Galway Bay Irish Pub 186 Stafford St., Worc., 508-753-8909

Gardner Ale House 74 Parker St., Gardner, 978-669-0122 www.gardnerale.com Thur. thru Aug 25 Audio Wasabi hosted by Brian Chaffee Thur. Audio Wasabe Aug 8 Melanie & The Blue Shots Aug 12 Scott Babineau Aug 15 Parker Street Allstars Aug 19 The Bazillion Boys Aug 22 Barrett Anderson Aug 26 Johnny Snowpants & Sam Davidson Aug 27 Grin Whistle Aug 29 Mighty Bad Habits

Greendale’s Pub 404 W Boylston St., Worc., 508-853-1350 www.myspace.com/greendalespub Tue. Open Mic Night w/ Bill McCarthy Sun. Sunday Blues Jam, hosted by Jim Perry Tue. Open Mic Night w /Bill McCarthy Sun. thru Aug 22 Blues Jam w/Jim Perry Aug 5 Ed & Da’ve Aug 6 SIDE EFFECT Aug 13 Valvatross Aug 20 SILVERBACKS Aug 27 NO ALIBI Grey Hound Pub (An Cu Liath) 11 Kelley Square, Worc. 508-754-6100, www.thegreyhoundworcester.com Thur. Thursday Night Team Trivia Thur. Team Trivia - New England

Halligan’s Sports Bar and More 889 Southbridge St., Auburn, 508-832-6793 www.halliganssportsbarandmore.com

Hotel Vernon 1 Millbury St., Worc. Thur. Good Times with Your Friend DJ Steve Aug 5 McCrites & Pals Aug 6 Dead Wrong & Guests Aug 11 Ari Jacobson Aug 13 Dusty Cobb & The Millbury St Band Aug 20 The Lyres!!!!

Aug 26 The Guild Aug 27 Bovachevo, Taiwan Typhoon, & Rabbit

Indian Ranch 200 Gore Rd., Webster 508-943-3871, www.indianranch.com

Jak’s Pub 536 Main St., Worc. www.jakspubworcester.com Fri. Karaoke with DJ Marty Sat. Jukebox Playlist Showdown Sun. Acoustic Open Mic/WARL Charity Event Sun. Open Mic Fundraiser for Worcester Animal Rescue League Aug 4 Lisa Marie & All Shook Up

Jillian’s - Worcester 315 Grove St., Worc. 508-793-0900, www.jilliansworcester.com Wed. Girls Night Out!!! --FREE Billiards & Gamecards & Appetizers & Desserts-- Mon. Stump! Trivia Mondays Thur. Pong Tournament with Snatch Alley Aug 6 UFC 133: Evans vs. Davis Aug 13 Moral Dilemma Aug 19 Tigerlily Aug 20 Audio Nation Aug 27 UFC 134: Silva vs. Okami (UFC Rio)

JJ’s Sports Bar and Grill 380 Southwest Cutoff, Northborough 508-842-8420, www.jbag.biz Aug 4 Scott Ricciutti & Billy Claire Aug 5 Dubble D & The Khaos Junkies Aug 11 Dave Magario Aug 12 Scar Tissue - The premier Red Hot Chili Pepper tribute Band Aug 13 Touched Aug 18 Hit The Bus Aug 25 Jason James Aug 26 Valvatross Aug 27 Rugged Road Band

LaScala Restaurant 183 Shrewsbury St., Worc., 508-753-9912 Aug 25 Chris Reddy & Scott Ricciutti Walk & Rock

Leitrim’s Pub 265 Park Ave., Worc. 508-798-2447, www.leitrimspub.com Wed. Open Mic Night!!

Lidio’s Restaurant & Lounge 1045 Central St., Leominster 978-534-6600, www.lidios.com Thur., Fri. thru Aug 26 Summer Music Nights Aug 19 Dan Kirouac with Dorette Weld

Loft 266 Bar & Lounge 266 Park Ave., Worc. 508-796-5177, www.loft266.com

London Billiards / Club Oasis 70 James St., Worc. 508-799-7655, www.londonbilliards.com

Lucky Dog Music Hall 89 Green St., Worc. 508-363-1888, www.luckydogmusic.com Aug 3 Mister Smarta** Theater’s LIVE comedy take on “BLACULA” So damn funny. Aug 4 FLOCK OF A-HOLES, the ultimate 80’s tribute band with guests Gender Fluency, Knights (from Tx)! Aug 5 WHITE CHOCOLATE is back! w/ Lomma & The Fix and more. Aug 6 Kung Fu Grip, Garage Sale Picasso, Prying Eyes Aug 7 Worcester ‘’TOP DOG’’ Comedy Contest FINALS Aug 10 Wed. night free concert series w/ MOGA, Menace & The Hellfire, ZACH ROBINSON, and more TBA Aug 11 The Rage Against The Machine band “Gorilla Radio” with ARIBAND & more Aug 12 Worcester’s premier GUNS-N-ROSES tribute “Shotgun Blues” with guests Aug 13 MULLETHEAD, the fabulous 80s hair/glam metal band w/ the CHARLES RIVER MUSIC WHORES. Aug 14 Every other Sunday residency of the ROADKILL ORCHESTRA! Hot Peppa! Aug 17 Wed. night free concert series w/ The Tumbleweed Company and much more Aug 18 Flock OF A-HOLES, the ultimate 80s tribute band! w/ guests Opening Night and more

Continued on pg. 29

Happenings at clubs, bars, restaurants, coffee houses, & other select venues


PULSEPICKKim Divine with opener Michelle Lewis plays Nick’s Bar and Restaurant at 124 Millbury St. in Worcester on Wed., 8/24/11 @ 7pm! Come early for dinner! Tix are free (suggested tip jar donation) and the show is all ages!

Photos by Justin Perry (unless credited otherwise)

Pulse

ShOtS FEel the beat of the City!Blacksheep Tavern - Sterling

Hirosaki Prime - Worcester JJ’s Sports Bar & Grille - Northborough

Nuovo - Worcester

Classics Pub - Leominster

Perfect Game - Worcester Ritual - Worcester

Willikers - Shrewsbury

2nd Annual Miss Central Massachusetts & Teen 2011 Beauty Pageant at Mechanics Hall - Worcester (Photos by Flash House Studios)

Cornerstones Restaurant - Leominster

Aug 19 The JEFF BUCKLEY TRIBUTE SHOW, “Peyote Radio Theater” featuring local star musicians, TANGENTS, TRANSIENT and on first is tba Aug 20 The PEARL JAM tribute BACKSEAT LOVER w/ special guests. Aug 21 MASS KAOS KREW presents “METAL FOR M*SSHOLES”. Aug 24 Free Wed. night Concert series w/ The CAULFIELDS, Jason & The Punknecks and more Aug 25 FLOCK OF A-HOLES, the ultimate 80s tribute band! w/ guests tba Aug 26 *DubSteP*Digital Storm Hits Worcester Aug 27 SUNSET STRIPPERS, The Great Whiskey Rebellion, Clutch tribute, more. Aug 28 Every other Sunday residency of the ROADKILL ORCHESTRA! Hot Peppa! Aug 31 Free Wed. night Concert series w/ SPLITRISK and much more!

Mahoney’s Pub 413 Park Ave., Worc. 508-277-1073, facebook.com/mahoneyspub.ma

Marty’s Pub 225 Cantebury St., Worc. 508-754-0033, www.martyspub.com

MB Lounge 40 Grafton St., Worc. 508-799-4521, www.mblounge.com

Mickey Sheas 324 Electric Ave., Lunenburg, 978-342-5825

Mill Street Brews 18 Mill St., Southbridge 508-764-6900, www.millstreetbrews.com

Moynihan’s Pub 897 Main St., Worc. Wed. Moynihan’s Trivia Night!

Nick’s Bar and Restaurant 124 Millbury St., Worc., 508-753-4030 www.myspace.com/NicksWorcester Aug 3, 10, 17 Clayton Willoughby’s Travelling Vaudeville Show! Aug 4 Take Two Trio! Aug 5 Tyra Penn & Her Army of Snakes! Aug 6 Jane Morin Returns! Two shows: First at 9pm, then again at 11pm! Aug 7 The Bobby Gadoury Trio 5pm, then Andy Cummings 9pm till Close! Aug 8 Karaoke at Nicks!! Aug 9 A Night with Thaddeus Bell Aug 12 Trina Vargas & The Bobby Gadoury Trio! Aug 13 The Dick Odgren Trio! Aug 14, 21, 28 The Bobby Gadoury Trio 5pm, then Andy Cummings 9pm till Close! Aug 15 Driftin Sam Politz 7pm, then Karaoke 9pm till Close Aug 16 Bobby Gadoury American Song Book Sing-a-long! Aug 18 Nick’s Monthly Series: Sirens of Song! Aug 19 Carol O’Shaughnessy and Pianist Tom Lamark! Aug 20 Linda Dagnello & Pamela Hines Quintet! Aug 22 Driftin Sam Politz 7pm, then Karaoke 9pm till Close Aug 23 Bobby Gadoury American Song Book Sing-a-long! Aug 24 Michelle Lewis and Jello Girl Kim Divine! Aug 25, 26, 27 A Tribute to Chet Baker! “There Will Never be Another You Aug 30 A Night with Thaddeus Bell Aug 31 Shotgun Party! On The Rocks Sports Bar & Grill 96 Lakefront Ave., Lunenburg, 978-342-6692

Overtime Tap

50 Front St., Worc. 508-757-0600, overtimetap.com Paisanos Pizza & Spirits 450 Lancaster St., Leominster, 978-534-7117

Palladium, The 261 Main St., Worc. 508-797-9696, www.thepalladium.net

Partner’s Pub 970 South St., Fitchburg 978-345-5051, www.partnerspub.com Wed., Fri. Aug 3 - Aug 31 Karaoke Aug 13 Sun Jones Aug 20 Dave Gordon Aug 27 Soulstice

Perfect Game Sports Grill and Lounge 64 Water St., Worc. 508-792-4263, /www.perfectgameworcester.com

Ralph’s Chadwick Square Diner 148 Grove St., Worc. 508-753-9543, www.ralphsdiner.net Tue. “Totally Tuesdazed!!!!!” Wed. KARAOKE!!! Every Wednesday at 10pm Mon. Dirty Gerund Poetry & Variety Show Aug 5 Rob Potylo And The Lonely Planets, Niki Luparelli and The Gold Diggers, The Frog, and Cask Mouse!!!! Aug 6 New Pilot, Shady Gravy, TBA Aug 12 Patchwork Entertainment Presents... Seven Minute Stagger, Cities in Ruin, Tester and Behold Oblivion! Aug 13 Hey Now Morris Fader, Aloud, Monophonic, and Brownboot! Aug 19 Jason James and The Bay State House Rockers, Loose Salute, The Landlines, and Bob Jordan & Friends! Aug 20 Herra Terra, Keep Me Conscious (CD Release Show), TBA

Red Onion - Otter River Hotel 29 Main St., Baldwinville 978-939-7373, myspace.com/theredonion Aug 19 Auntie Trainwreck

Salty Dog Saloon 1 Kelley Square, Worc. 508-752-6600, www.saltydogsaloon.net

Speakers Night Club 19 Weed St., Marlborough 508-480-8222, www.speakersnightclub.net Thur. Karaoke Fri. Ladies Night - Top 40 Dance Party Sat. Live bands Every Sat. Night - See below Aug 13 The Allens!! - 100 proof Rock Aug 20 Dirty Deeds - AC/DC Tribute Aug 27 Headfirst - Rock, Pop Spruce Street Tavern 68 Spruce St., Clinton 978-368-1255, www.SpruceStreetTavern.com

Squire Whites Pub & Restaurant 347 Greenwood St., Worc. 508-752-7544, www.squirewhites.com Fri. Live Bands and NO COVER CHARGES!

Tammany Hall 43 Pleasant St., Worc. 508-753-7001, www.tammanyhallrocks.com

The Cannery 12 Crane St., Southbridge, 508-764-110012crane.com/canneryhall/index.php

The Lazy Dog 31 Main St., Marlborough 508-229-2264, www.doggonelazy.com

The Mill 185 West Boylston St., West Boylston Wed. Aug 3 - Aug 31 Karaoke Aug 4 Jazz Thursdays Aug 6 Acoustic Saturdays Aug 20 Chris Reddy Acoustic Loops from Hell

The Nines Neighborhood Bar 136 Millbury St., Worc., 508-340-0318

The Raven 258 Pleasant St., Worc., 508-304-8133 www.facebook.com/people/Raven-Worcester/100001022046717 Aug 5 Doctor Doom Orchestra,Satellite Rockers,Sun In Flight,Big Ol Dirty Bucket Aug 19 Kanabo,Wishpool,Avariel,The Circadian Rhythm,This Burning World

Vegas Lounge 5 Summer St., Lunenburg, 978-400-7524

Verona Grille 81 Clinton St., Shrewsbury, 508-853-9091 Thur. Karaoke With DJ Jimi

Victory Bar & Cigar 56 Shrewsbury St., Worc. 508-756-4747, www.victorycigarbar.com

Vincent’s Bar 49 Suffolk St., Worc. 508-752-9439, myspace.com/vincentsbar Sun. Big Jon Short Wed. Tiki Night with Frank & Eric! Tue. Scott Riccuiti, Michael Thibodeau & John Donovan Thur. James Keyes

Whistle Stop Bar & Grill 85 Main St., Oxford 508-987-3087, www.StopByTheWhistle.com

Wonder Bar Restaurant 121 Shrewsbury St., Worc., 508-752-9909

CoffeeHouses Acton Jazz Cafe 452 Great Rd., Acton 978-263-6161, actonjazzcafe.com

Bean Counter Coffee Bar and Bakery 113 Highland St., Worc., 508-754-3125

Books & Beans 15 Hamilton St., Southbridge 508-764-6774, booksandbeans.org

Buzz Bean Espresso Lounge 32 Main St., Webster, 508-943-4039

Cafe Palermo 139 John Fitch Hwy., Fitchburg, 978-345-4501

Caffe Dolce 154 Shrewsbury St., Worc., 508-754-3761

Espress Yourself Coffee 2 Richmond Ave., Worc., 508-755-3300

Green Rooster Coffeehouse 6 Institute Rd., Worc., 508-798-3010 www.ucc-worcester.org/greenrooster

Olive Branch Coffeehouse 30 Main St., Northborough 508-393-1333, thebranch.com

Spiritual Haze 482 Park Ave., Worc. 508-799-0629, spiritualhaze.com

Steeple Coffeehouse 15 Common St., Southborough 508-845-4847, steeplecoffeehouse.org

Sturbridge Coffee Roasters / SCR Cafe 210 Hamilton St., Southbridge 508-765-5520, sturbridgecoffeeroasters.com

Udderly Delicious 273 Main St., Oxford 508-987-9636, udderlydelicious.net

Wholly Cannoli 488 Grafton St., Worc. 508-753-0224, whollycannoli.com

Live Theatre Hanover Theatre2 Southbridge St., Worcester, 508.831.0800, [email protected]

Barre Players Theater 64 Common St., Barre, 978-355-2096 Calliope Productions Inc. 150 Main St., Boylston, 508-869-6887

Turtle Lane Playhouse283 Melrose Street, Auburndale617-244-0169,http://turtlelane.org/contact.php

Cornerstone Performing Arts Center 454 Main Street. Fitchburg, 978-345-2915, ,cpacfitchburg.org, [email protected]

Wachusett Theatre CompanyPO Box 92, Worcester978-602-6288, Wachusetttheatre.com

Stageloft Theatre450 A Main Street, Sturbridge, 508-347-9005, stageloft.com

Stratton Players60 Wallace Ave., Fitchburg (978) 345-6066, www.strattonplayers.com

Acme Theatre ProductionsArtSpace Maynard, 61 Summer St. Maynardacmetheater.com/index.asp, 978-823-0003

The Center for the Arts in Natick (TCAN)14 Summer Street, Naticknatickarts.org/index.php, 508.647.0097

Vokes Theatre/Vokes Players Inc.Route 20, PO Box 283, Waylandvokesplayers.org, (508) 358-4034

Worcester County Light Opera21 Grand View Ave., Worcester, 508-753-4383, http://wcloc.org, [email protected]

SPECIAL EVENT!Music Festival Planned for August 6th at Riverfront Park in Fitchburg to Help Raise Funds for the Victims of the Johnsonia Fire On Aug. 6th, 2011, the Fitchburg community will put on a Music Festival from 11am-9pm at Riverfront Park to raise funds to help the 60 people affected by the Johnsonia Building fire which occurred in June. The Johnsonia Building, at 520 Main St. suffered a devastating 6-alarm fire that left the residents of the 42 units without a place to live and destroyed the majority of their belongings. This festival will help get their lives back together.

There has been a tremendous outpouring of the support from the businesses, musicians and citizens of the Greater Fitchburg area.

Tickets are $25 in advance, $40 per couple, with a free commemorative glass. Kids under 12 are free. Kid-friendly events will run from 11am-3pm. This is a RAIN OR SHINE event. Tickets at the door are $28 and commemorative glasses $2. Discount for couples at the door does not apply.

100% of the money raised will go directly to the families affected. All donations, contributions & correspondences should be sent to Fitchburg Police Association, PO Box 7476, Fitchburg, MA 01420. FPA is a recognized 501-C3 Organization making all donations tax deductible. A preliminary schedule of the performers is listed below: 11:00 am Stage 1 Jazz Depot11:30 am Stage 2 Cosmic Moxa12:00 pm Stage 1 Gale Country12:30 pm Stage 2 Keith McLinden1:00 pm Stage 1 Hudlin1:30 pm Stage 2 John Dupont2:00 pm Stage 1 Horseshoes & Hand Grenades2:30 pm Stage 2 Scott Babineau3:00 pm Stage 1 Will D’Archangelo and the Tribe3:30 pm Stage 2 Ryan Witkos4:00 pm Stage 1 Just Sayin4:30 pm Stage 2 Every Other Country5:00 pm Stage 1 Midnight Sun5:30 pm Stage 2 Aaron’s Pants6:00 pm Stage 1 Rainy Day Activities6:30 pm Stage 2 John Nickerson7:00 pm Stage 1 Cougar Bait7:30 pm Stage 2 Andy Cummings8:00 pm Stage 2 JCDC8:30 pm Stage 1 Five Hole

For more details on the event activities and sponsors or to purchase tickets in

advance, please visit johnsoniarelief.com.

Continued from pg. 24


PULSEPICKLead singer Geoff Tate from Queensryche will be at Julio’s Liquors in Westboro on August 6 sampling and signing his Insania Red & Insania White wines.

PULSEPICKThe Worcester World Cup will be held Aug 12 -14 at Foley Stadium in Worcester. For more info, head to

http://facebook.com/WorcesterWorldCup

mailto:[email protected]

http://www.maliving.com/mass/?page_id=1158



http://www.cpacfitchburg.org/


http://www.stageloft.com

http://www.acmetheater.com/index.asp

http://www.vokesplayers.org


LIFESTYLE

Evolution is a beautiful thing. The Higgins family business was founded in 1975, starting life as an antique shop. The energy crisis of the period moved the business into selling woodstoves, which begat carrying chainsaws. In 1985, Higgins Powersports was founded when chainsaws led to ATVs and snowmobiles, which parlayed the business into motorcycles. Today Higgins Powersports is one of the preeminent motorsports dealers in the state, selling and servicing the finest fun and utility machines on wheels and tracks.

Take the scenic drive into Barre and you’ll find an expansive showroom stocked with everything a powersports enthusiast could ever want. Whether you’re a boulevard cruiser, a corner-carver, off-roader or snowmobiler, Higgins has all of the gear and accessories to keep you riding in style. They carry some of the finest vehicle brands ~ including Kawasaki, Victory, Can-Am and Polaris ~ and keep an extensive inventory of pre-owned vehicles as well. One of the best things about Higgins is the private test track on the premises. You can actually put your prospective purchase through its paces before breaking out your wallet. There’s even a dedicated ATV test track in the woods so you can see how one of their 4-wheelers will handle in its natural environment. The expert staff has well over 100 years of combined experience, so no matter what kind of machine you’re looking at, they’re an excellent resource for new and experienced riders alike.

When your vehicle needs maintenance or upgrades, there is no better place to bring it than Higgins. Their service department is full of riders who share your passion. These guys are factory-certified and can do it all; no one in the area knows these machines better. They’ll expertly install any of the myriad factory performance parts available from Higgins Powersports’ parts department.

Beyond the sales and service experience, Higgins is an integral part of the powersports community. They hold organized rides on weekends throughout the riding season, taking fleets of enthusiasts through some of the finest roads New England has to offer. On Wednesdays, Ron Higgins (one of the founders of Higgins Powersports) leads riders to local cruise nights.

If you have a passion for powersports, make the drive to Barre to check out Higgins. You’re bound to find just about anything you want or need to get, and keep, you riding. They’re currently building a brand-new, 30,000 square-foot facility, so the best is only getting better.

www.higginspowersports.com

PULSEwheels - Higgins PowersportsBy Sam Blier


Mojo Motors has just launched its new online used car and truck shopping site at www.mojomotors.com ~ and trust me, the dramatically redesigned site will forever change the way those of us who go the used car route shop for and buy cars. Created by leading auto industry veterans, Mojo Motors gives consumers a n edge ~ otherwise known as “mojo!” ~ by providing its members access to upfront discounts from local dealers ~ before they even set foot in a dealership (that means no shuttling from dealer to dealer, no scary-aggressive sales people, no haggling!).

These discount prices are available only to buyers who sign up for the free and private (none of the information shared with Mojo is shared with the dealers or any other third party) Mojo Membership ~ and Mojo Motors guarantees that the member-only prices are the lowest available on the Internet ~ even lower than AutoTrader and Cars.com. “We verify every Mojo Price is the lowest price on the Internet before listing the car on MojoMotors.com. That’s our guarantee to Mojo Members – the lowest price,” explains Paul Nadjarian, CEO of Mojo Motors and former eBay Motors executive. “What we are

doing is unprecedented among used car shopping sites…It’s a no-brainer, when you shop for your next car, start with a Mojo Price.”

So how does it all work on our side of things? It’s simple ~ just enter the car or truck model you’re interested in and start browsing the inventory ~ then to view the special low Mojo Prices, you have to register as member (so really, registering as a member before you get started is the way to go).

When you find a car you like, print out the page and contact or visit the dealership with the discounted price in-hand ~ you know the dealer is going to honor

the price because of its relationship with Mojo ~ and it’s time for a test drive!

As far as how things work from the dealers’ and Mojo’s end, it’s pretty straightforward, too: dealers

enter and set their discounted pricing information through Mojo’s proprietary web-based inventory pricing software that allows dealers to set discounts that are

competitive with other dealers in their local markets. Dealers know they’re only reaching people who are serious about buying a car and Mojo collects a marketing fee from dealers only when a Mojo member purchases a car.

It’s a win-win-win situation for everyone involved!

So if you are ready to buy a car, now is the perfect time to sign up for Mojo membership ~ and then you can head to one of the local dealerships that has partnered with Mojo: Harr Toyota Scion, Harr Chrysler Dodge Jeep, and Diamond Chevrolet (the Diamond Auto Group) in Worcester, Wagner BMW in Shrewsbury, and Westborough GMC.

www.mojomotors.com

Get Your Mojo Here!Mojo Motors’ new website offers members-only prices on used cars from local dealersBy Steph Moore

http://www.mojomotors.com/

http://www.mojomotors.com


Will D’Errico is a man with a straightforward vision. Glassblowing is his life and it is a life he has painstakingly crafted through hard work, ingenuity and unrivaled artistic intent.

Will knew early on that glassblowing was something that would scratch a particular itch that none of the other arts he practiced seemed to reach. A Central MA native and graduate of Wachusett Regional High School, Will says he has “…vivid memories of Worcester,” and doesn’t understand why people “…trash the city. It has a lot of culture and progressive attitudes. It has helped shape me as an artist.” His mother and father were artists themselves and Will always knew that one way or another, he would somehow be involved in the arts. His mother was a potter and his father was a professional actor and founding member of Worcester Artist Group.

With fifteen years of glassblowing experience under his belt, Will has blown glass all over the country. He explains, “When you’re a glass blower you have to go where the work is. I always enjoyed traveling and I am constantly trying to progress. Making the same thing over and over again isn’t going to help with that.” So, he travels; he’s spent time blowing glass in Hawaii, Las Vegas, Arizona, Alabama and all over New England. Calling all these places home while learning the nuances of his craft has given Will an interesting perspective on glassblowing in general. In fact, Will says that what sets him apart from other glassblowers is indeed this eclectic artistic perspective.

“A lot of glassblowers don’t have the same unique artistic background that I had, they kind of model after what has already been done,” he says. Will prides himself on being an individual and letting his work speak for itself. He understands, however, that you have to get through the repetition to allow for your own unique touch further down the road.

Will says that he tries to make functional work whether he is on his own or working for another glassblower. He says, “You can make a cup, or you can make a really fancy sculpture of a bird or something, but if you combine the two, that’s the best.” He says that his favorite pieces to create are goblets and bowls. Goblets are very challenging, especially if they’re to be both functional and creative. He attributes his joy in creating bowls to his mother’s pottery background. Will says that when you make a bowl, it can be a “…Zen moment, feeling the material touching the tools or your hands, it’s a really positive thing, not just achieving the shape, but the process of creating it.”

Will is currently building a website to feature some of his incredible art, but for now you can check some of his pieces out on Facebook.com by searching William D’Errico or by emailing him directly at [email protected].

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Driving down Main Street, it would be easy to cruise right past Ritual, oblivious to what you’ve missed. Both the restaurant’s exterior and sign provide only scant indication of what’s contained within. But take a step inside and you’ll find yourself in another world ~ a world that defies categorization and only reluctantly yields to description. Think Gates of Kiev meets Eastern Mysticism cloaked in scarlet, all dramatically illuminated and accompanied by mostly subdued soundtrack of pleasing ethnic genres.

Ritual’s cuisine, described as Mediterranean Fusion, is peppered with surprises. For example, their bacon appetizer is dipped in chocolate and crusted with pistachio nuts. Octapothi are grilled octopus marinated in olive oil, lemon zest and garlic. The more exotic offerings are found in the extensive warm and cold appetizer lists; on my first visit we didn’t even stray into the entrees and felt we’d had a very satisfying meal.

But this time, my friend and I started with a salad ~ Ritual’s Napoleon Beet ~ a tower of steamed beet slices, chilled and layered with chevre, goat cheese infused with bits of green herbs. The beets ~ red, yellow and Chioggia ~ glistened with such a delicate flavor it made me wonder why this vegetable cannot seem to break free of its lowly reputation.

From the understated Beet Napoleon, we moved to the hearty flavor of Saganaki, an appetizer of kefalotere cheese fried and deglazed with ouzo. Consider kefalotere the Greek cousin of Italy’s parmesan cheese, perhaps a bit saltier and every bit as rich. The ouzo provided a tinge of sweetness and was served with grilled triangles of pita bread. This dish is the flagship of a range of Greek appetizers ~ some traditional, others innovative. Plan on trying a new one each time you visit Ritual.

But there is also a list of entrees, pizzas and Greek dishes from which to choose. My friend continued with Ritual’s Seafood Risotto, a bowl of creamy Arborio rice drenched in seafood richness and topped with large chunks of lobster claw meat, jumbo scallops and juicy shrimp. Most kitchens don’t want to risk failing with risotto; Ritual’s kitchen excelled.

On the rare occasion I find myself in a Greek restaurant, I usually order a traditional entrée. In this case I went with Mousaka, perhaps the most basic. This dish starts with layers of eggplant stuffed with ground beef and topped with béchamel sauce. I’ve had several versions in my culinary travels, but I’ve never encountered such eggy bechemal sauce ~ thick, rich and tinged brown from the oven. Wonderful! The meat was seasoned perfectly and was served with shredded carrots and broccoli, sautéed just ‘til soft.

Ritual’s dessert list has more surprises. Perhaps the most fascinating is their White Chocolate Bread Pudding ~ and if you go to Ritual for no other reason than to luxuriate in this dessert, it will be worth the trip! Imagine flaky buttery croissants soaked in rich custard and baked until golden brown, oozing with molten white chocolate. Then Ritual teams it with creamy rich almond gelato and mango sorbet. Customers will be begging for this recipe.

Ritual is new, but it is already leaving its mark on our culinary Acropolis. If I could, I would make this restaurant a daily ritual.

Ritual281 Main Street, Worcester,

(508) 762-9501 www.ritualworcester.com

DINING &ENTERTAINING


By Bernie Whitmore

http://www.ritualworcester.com/

Hot & Now By Paul Giorgio


WORCESTER RESTAURANT WEEK. The 3rd annual Worcester Restaurant Week kicks off on Monday, August 1 and runs through August 14th. During that time, selected restaurants in Central MA will be offering a 3-course dinner for $23.11. This wildly successful event gives consumers a break on price while helping fill restaurant seats during the slowest time of the year.

The event is sponsored by UniBank, Stella Artois beer, American Express, Energy Gateway, and Mercadante Funeral Home with support from Percy’s, Integrity Merchant Solutions, and Enterprise Cleaning. Media sponsors include Pulse Magazine, TasteWorcester.com, and radio stations WXLO, The Pike, Oldies 98.5 and WCRN. In kind support has been provided by the Worcester Regional Chamber of Commerce. For a complete list of participating restaurants, visit www.worcesterrestaurantweek.com.

BEST BURGERS. The Boston Globe recently featured Worcester’s Brew City for having some of the best hamburgers in New England. They paid particular attention to the Piedmonte Burger, calling it a “model of sophistication” with its fresh mozzarella, sliced tomato and a basil pesto dressing. Check it out.

SEA DOG STEAK & ALE TO OPEN. Sea Dog Steak & Ale, a restaurant owned by Sea Dog Brewery from Maine, will soon be opening a restaurant in Northboro. This is their third restaurant in MA ~ the others two are located in Hull and Woburn. Sea Dog will be moving into the space that was once home to Lazio’s on Route 20.

FIREWOOD CAFÉ CLOSES. Word on the street is that the Firewood Café, located at 222 Chandler Street in Worcester, recently closed its doors. The owner of the place did extensive work on the restaurant and it was only open for about 6 months.

HAPPY 50TH BIRTHDAY. In a business, where the average life of a restaurant is a little over a year, the Salem Cross Inn in Brookfield recently celebrated its 50th year of business. The Inn was founded by brothers Dick & Henry Salem and has now been passed down to their children. The Salem Cross Inn serves traditional New England fare in a rustic setting. By the way, you should check out the Drover’s Roast in the fall.

MAI TAI SUSHI BAR. The Mai Tai Sushi bar will be opening soon on Worcester’s Green Street in the heart of the Canal District. It will be owned by the same folks who operate Auburn’s Yong Shing.

NASHUA BREW FESTIVAL. The 4th Annual Nashua River Brewers Festival will be held on Sat., August 27, 2011 from 1:00pm - 7:00pm in Fitchburg’s Riverfront Park. Check online for details.

ZORBA’S TAVERNA OPENS. Zorba’s Taverna restaurant recently opened on 97 Stafford St. in Worcester in a space that once housed Christo’s Restaurant. The space has undergone an extensive renovation. The restaurant features, as the name implies, Greek and American food in a family- friendly setting. This is the second Zorba’s ~ the first is located in Charlton.


1) Edible Dirt ~ Yes, you read correctly. The handfuls of dirt that the strange kid at the playground used to snack on are now edible. It’s made of charred ingredients ranging from mixtures of malt and beer to onion or mushroom ash. Chefs are using this “soil” to create an earthy appearance to food, even serving it in terracotta pots. Guess it’s a new definition of having a dirty mouth.

2) Pigs’ Feet ~ Around for centuries (I’m guessing for as long as pigs have been), pigs’ feet are now being used in the kitchens and served on the tables in restaurants helmed by great chefs.

3) Cheese ~ We’re not talkin’ about just any cheese, oh no, but cheese made from breast milk. Chef Daniel Angerer of New York (no surprise there) decided to use his wife’s breast milk to make cheese while he was looking for sustainable food products ~ and he actually placed it on his menu. Let’s keep our fingers crossed that this is one trend that does NOT reach us here in Central MA!

4) Corn Fungus ~ Cuitlacoche ~ or corn smut, as it’s also called ~ has long been popular in Mexico and results from corn kernels becoming engorged with tumors after they’re infected by a fungus and take on a mushroom-like taste. Personally, I like to avoid any food that can be described with the words “tumors” and “infected,” but that’s just me ~ and maybe I’ll be missing out on one of life’s greatest pleasures, but it’s a risk I’m willing to take.

5) Body Sushi- This trend has popped up in TV shows (Remember the episode of “Sex in the City” when Samantha “dressed” in homemade sushi for Smith right before she broke it off with him for good?) and ~ we’re sure ~ in the kitchens/dining rooms of some very daring young

women, but Nyotaimori is where you actually are able to use a person as your serving dish for sushi. A naked woman, private areas covered by leaves, lies on a table and sushi is placed all over her body for diners to enjoy. It is believed that body temperature sushi allows diners to better experience the taste and texture. There are so many comments we could make, but we’re going to take the high road and…not.

Food Trends That Make You Go…”HUH?”If you thought that some of the trends you read about in our cover story were a bit odd, then you’re going to think these international trends are truly bizarre!By Lynn N. Capri


There are beers that are perfect for the hot days (and nights) of summer, there are beers that are perfect for the chilly months of winter ~ but there aren’t many beers that are perfect for that in-between time from Labor Day through October…And Samuel Adams features six of them in their Samuel Adams Harvest Collection Variety 12-pack.

Sam Adams OctoberFest and Sam Adams Boston Lager are without a doubt at the top of everyone’s list of favorites, and Sam Adams’ Black Lager, Irish Red, and Harvest Pumpkin Ale are right up there, too, and this year, the Harvest Collection will include a new soon-to-be favorite, Samuel Adams Bonfire Rauchbier.

The Bonfire Rauchbier is a dark, malty, smoked specialty brew that is dried over a beechwood fire. Its complex flavor balances the malty and smoky characteristics with deep caramel and toffee notes for a full flavor and a smooth finish.

The Samuel Adams Harvest Collection is available from mid-August through October, so make sure to stock up now!

PULSEBrewThe Samuel Adams Harvest Collection Welcomes a New StyleBy Rick Garner

Cedar Street Grille, located at 12 Cedar Street in Sturbridge, is an American bistro that blends elegance with a warm, comfortable atmosphere. Chef Patrick Farrelly and Executive Chef of Table 3 Restaurant Group, Enrico Giovanello, offer delicious food for their loyal clientele.

“We opened after Christmas last year,” Farrelly says. “The restaurant seats 80 and is a mix of upscale, casual, urban and relaxed.”

Menu items that showcase the two men’s culinary expertise include cold and hot small plates like beef carpaccio and curry mussels, sandwiches including the BLT and avocado wrap, large plates including grilled cedar salmon, and steaks and chops a la carte. Prices range from $4 to $28.

Cedar Street Grille also has areas for banquets and special events. “We have an addition to the building for the lounge and bar,” Farrelly says.

Looking into the near future, Farrelly adds, “We plan on having a beer dinner night and a steak night once a month.”

Cedar Street Grille is open Tuesday-Saturday for lunch 11:30am – 3pm and dinner 4:30pm-9pm (10pm on Fridays and Saturdays), Sundays 4:30pm – 10pm, closed Mondays. Gift certificates are available.

Visit www.cedarstreetgrille.com for more information.

Now Serving

Cedar Street Grille: A perfect blend of upscale and casual diningBy Rachel Shuster

http://www.cedarstreetgrille.com

http://www.cedarstreetgrille.com/


V-One Vodka was created by 28-year old entrepreneur Paul Kozub as a way to honor his recently deceased father and Polish grandfather, whose entrepreneurial spirit Paul both admired and inherited: “In 2003 my Polish Grandfather passed away and left me $6K, I used that money to travel to Poland to research vodka and to start distilling different vodka recipes in the basement of my Hadley, MA home.” Little did he know that only three years later V-One would be considered one of the world’s finest vodkas, carried in over 1000 locations in MA and CT. On September 1st 2005, Paul launched V-One Vodka, the world’s first 100% Spelt Wheat Vodka (it is gluten free as well). Spelt is known as the mother of all wheats, as it is over 7000 years old, and per acre it is the most costly grain to grow. Using only Spelt Wheat and a modern 5x distillation process allows for V-One’s extremely clean finish. Within its first two years on the market , V-One earned national acclaim with a “Gold Medal” at the World Spirit Competition in San Francisco California, “Superb 95 points” in Wine Enthusiast Magazine, and “Four Stars, Outstanding” from the Spirit Journal. In 2010, V-One Vodka earned the highest honor, with the unanimous “Double Gold” at the World Spirit Competition. This award, along with the others, places V-One vodka as one of the most awarded vodkas of all time.

World Spirit Competition, San Francisco: “Top Award, Double Gold”Wine Enthusiast Magazine, New York: “95pts, Superb!”#1 For Quality & #1 Overall of 1000 of the World’s Top Vodkas!: Pikimal.comWine Enthusiast Magazine, New York: “Superb 95pts”Beverage Tasting Institute, Chicago: “Highly Recommended”Billy Costa NECN & “TV Diner Show,” Boston: “The actual best vodka in the world”

Summer is the perfect time to try V-One Vodka ~ and these cocktails are the perfect way!

THE V-ONE MOJITO2 1/2 oz. of V-One Vodka 1 oz. simple syrup 1 oz. fresh lime juice 2 lime wedges 7 or 8 mint leavesIn the bottom of a 16 oz. glass, muddle the simple syrup, lime juice, lime wedges and mint leaves. Fill the glass with ice and add V-One. Top off with club soda. Enjoy

THE V-ONE POM2 oz. V-One Vodka1 oz. ultra-premium orange liquorSplash of pomegranate juiceTwist of limePlace all ingredients into a martini shaker with ice. Shake. Pour. Garnish with lime. Enjoy!

V-ONE COSMO

3oz. V-One Vodka 1/2 oz. ultra-premium orange

flavor liquor Splash of cranberry juice Squeeze of lime

PRO V-ONE2 oz. V-One Vodka Splash of lemonade Splash of iced teaPlace all the ingredients into a 16 ounce glass and head out for your favorite golf course!

V-ONE & TONIC30z. V-One Vodka Tonic Water Squeeze of lime

For more information about V-One Vodka, please visit www.v1vodka.com,

Photo: Paul Kozub with a bottle of V-One Vodka in a field of spelt wheat

PULSECocktailsV-One Vodka - The Best You’ll Ever TasteBy Rick Garner

http://www.v1vodka.com

SPORTS & FITNESS

Reaching New HeightsWorcester Native Tim Collins Gets the Royal TreatmentBy Kimberly Dunbar


Normal isn’t an adjective Tim Collins would use to describe himself. However, after talking with him, you’d never guess he’s a Major League Baseball pitcher. Maybe it’s because he’s 5’ 7” (on a good day) and you can look him in the eye. Or maybe it’s his mullet-hawk (he cuts his hair himself). Or perhaps it’s his humility when he talks about his journey and the initials of five friends and relatives who have passed away etched under the brim of his blue Kansas City Royals hat “It reminds me how short life is,” he explains. “If I don’t take full advantage, then what am I doing here?”

Collins, a 21-year-old Worcester native, is also alluding to his career. Not long after graduating from Worcester Technical High School ~ and throwing a no-hitter to win the 2007 Central Massachusetts Division II Championship ~ Collins was ready to head to community college and make use of his carpentry trade.

“I was just going to college to play baseball,” he says. “I played because I loved it. I never thought I’d take it this far.” That changed in what Collins calls a “…right place, right time thing with a lot of luck involved.”

The right place: fellow Worcesterite J.P. Ricciardi, then GM of the Toronto Blue Jays, was in town scouting Collins’s American Legion teammate. The luck: Collins pitched instead, striking out 12 in four innings. Three days later, he was a Blue Jay.

“I’m not saying it was favoritism,” Collins says of the Worcester connection. “[J.P.] was just giving me a shot and that’s all I wanted. He gave me a great opportunity and I wasn’t going to waste it.”

Collins spent the next three years pitching his way through the minors, propelled by his power and deceptive delivery. He also packed on 41 pounds of muscle. In July 2010, he was traded from Toronto to Atlanta, and then to Kansas City.

“When I came to the Royals I realized how close I was to the majors,” he recalls. Once again, Collins took advantage and made the team’s opening day roster.

What the southpaw Collins lacks in height he makes up for in his 97-mph fastball. His high leg kick (which Collins admits has “gotten a little out of control”), height and velocity draw comparisons to the great Billy Wagner. But Collins, while flattered, doesn’t necessarily agree.

“It’s tough to compare me to him when he’s had so much success and I’ve been here for three months,” he says.

In that short time, Collins has earned a regular role in the Royals bullpen, as well as in clubhouse entertainment— for both his mullet-hawk and his height. “I’m never going to live it down so I go along with it,” he says, adding that he uses a few short jokes of his own, like asking teammates to reach things for him. “As long as they’re making jokes about my height it means they know I’m still here.” Collins has trouble thinking of a third adjective to describe himself. “I hate talking about myself,” he says.

Tim Collins may be short on words and perhaps inches, but never in heart or talent.

Photo Credit: Chris Vleisides slash Kansas City Royals

This month’s question is no doubt on a lot of women’s minds… Q: I’m getting married this winter. I exercise regularly, but really want to be in the best possible shape I can be in for my wedding day (and night!). I want to lose about 5 pounds and tone up my back and arms. What do I need to do to get there? Bethany, 26

The Skinny: Congratulations! Without knowing any specifics about your physique or diet, I can tell you that ~ if you feel you are close to where you want or need to be ~ there are some minor changes you can make to guarantee that you look as fabulous as possible on your big day.

First, make an honest assessment of your eating habits. Sweets, high fat snacks and alcohol are the major offenders that should be eliminated from your diet. I know this could be easier said than done, especially if you are in good shape and only treat yourself every so often. The fact remains, though, that to see change, you must initiate and then practice change. Three or so months is a pretty short amount of time, in the grand scheme of things, to look the way you want to on your wedding day.

Second, increase your workout intensity. Begin with frequency: if you are working out 3-4 days per week, up it to 4-5 or even 5-6. If you’re already a

dedicated exercise enthusiast, more commonly known as a gym rat, increase your intensity. Reps, weights, varieties of exercise ~ all should be taken up a notch or two in order to stimulate your metabolism and elicit some muscle growth for more definition.Last, but by no means least, consider hiring a trainer to assist you with your goals. You’ll be doing a lot of planning (and, consequently, worrying/panicking) over the next few months, so having a professional plan out your transformation can eliminate the guesswork from your workouts and meals and leave you with fewer things to stress about. Plus, if you play your cards right, you might be able to include the expense as part of your “wedding budget.”

The most important key to a successful transformation on any level is dedication…stay focused. If the thought of your impending nuptials isn’t enough to keep you motivated, then how about picturing your soul mate and 100-200 guests watching you walk down the aisle in that gorgeous size 2

Vera Wang original that totally blew your wedding budget out of the water??

To take advantage of Craig’s 3-month total transformation package that will have you looking and feeling fantastic, please contact him directly at [email protected] to schedule your consultation.

“The Skinny” is a Fitness column by Craig Lindberg, CPT and Founder/Co-owner of Optimal Performance Center in Shrewsbury (www.opcfitness.com). If you have a question about training, nutrition, bodybuilding, or anything else that falls under the topic of Fitness, please send it to [email protected]. Craig will answer one or two questions each month, so check here as soon as a new issue of Pulse hits the streets to see if he’s chosen yours!

The Skinny By Craig Lindberg


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Jewelry designer and instructor Ashley Vick is as talented as she is business-savvy. Not only do her necklaces, earrings and other creations give any accessory fanatic heart palpitations, but at 27, she’s running her own online business, Filomena DeMarco Jewelry, teaching at the Worcester Center for Crafts, and showcasing her pieces at every fair possible…all without breaking a sweat.

And interestingly enough, just like Lucy of Narnia, Vick’s great journey to where she is today started with a mysterious, magical wardrobe.

Starting at a very young age, Vick signed up for a variety of art classes at Rhode Island School of Design. She tried her hand at everything from ceramics to fashion design and loved it all. A career in the arts was most likely in her future, but a visit to her grandmother’s helped further cement that destiny.

“I was at her house and she has this cedar closet in her basement. All of my great-grandmother’s belongings are in there,” Vick remembers. “One day, I went down there and started going through everything. My great-grandmother (Filomena DeMarco) was born in the year 1900 and owned her own ice cream business in Providence, Rhode Island and was just a very successful business woman. I just feel that I have this very strong spiritual connection with her.”

Vick earned her BFA in metals from the Massachusetts College of Art and Design and starting using the techniques of electro-forming, lost wax casting and various methods of fabrication. Vick is quick to say that everything she does is inspired by her great-grandmother, but she also takes inspiration from forms and colors found in nature, as well as from her trips abroad. All of Vick’s pieces

are handcrafted using sterling silver or gold and are often accented with natural gemstones. And yes, Vick admits there have been a few pieces that she has created which were just too fabulous to sell to the public.

“My whole senior thesis project ~ I couldn’t sell the pieces from that!” she says. “I had an opening with those works and someone wanted to buy them and I just couldn’t part with them. They were too personal and I loved them too much.”

Teaching also came very naturally to this maven of metalsmithing. Vick had assisted some of her college professors with their classes and she also gave private lessons in jewelry making. When Vick heard of an opening at the Worcester Center for Crafts, it was no surprise that a good friend encouraged her to apply. Today, she teaches classes including Introduction to Metals and Independent Explorations in Jewelry.

“I always try to explain to the student that it takes years to perfect the art,” Vick says. “I start them out with the basics of metalsmithing because you need to learn the craft before you can actually come up with an idea and make it. But I love helping people learn and helping them create really wonderful concepts that they can actually make.”

Vick’s future is sparkly and bright and she has her eyes set on a glorious prize. She’d like to have her own store with a gallery where she could support other artists and have a place for them to sell their work.

For more info, go to www.filomenademarcojewelry.com.

ART & CULTURE

Jewelry Designer Ashley VickBy Tine Roycroft


http://www.filomenademarcojewelry.com/

Style & Beauty

THE SPAGHETTI DRESS WITH MEATBALL NECKLACECreator: American fashion designer Jeremy Scott

As part of his fall 2006 collection, cleverly titled “Food Fight,” Scott, known for his wacky themes, playfully paired a spaghetti dress with ~ what else? ~ a meatball necklace. It’s certainly a conversation piece! Thank goodness he didn’t go for a menswear look with spaghetti and sausage!

PETA’S LETTUCE LEAF GOWN Creator: PETA

To promote meatless meals, feisty 82-year-old actor [and “DWTA” alumna] Cloris Leachman donned a gown made entirely of leafy green lettuce and red cabbage.


Fashionable Food...or Delicious Designs?By Elise French

Since our cover story is all about food trends, we thought for the Style section it would be cool to find examples of how the worlds of food and fashion have merged...with some

very interesting results.


NIKE AIR MAX 90 BURGER SNEAKER Creator: Swedish designer Olle Hemmendorff

“Just...Chew It?” As part of an exhibition, Hemmendorf designed the classic Nike Air Max sneakers using a sturdy sesame baguette, beef patties, pickles, tomatoes, and cheese for the iconic swoosh. Why did Hemmendorf choose the hamburger? He wanted to use “the most powerful, most durable, and most delicious material known to man.”

CREAM PUFF WEDDING DRESSCreator: Ukrainian pastry chef Valentyn Shtefano

Can you have your croquembouche and...wear it, too? More than two months and 1,500 cream puffs later, Shtefano’s wife had a wedding dress made completely out of cream puffs ~ and it only weighed 20 pounds! Brings new meaning to, “Honey, you look good enough to eat!”

GERMAN CHOCOLATE BUBBLE (shown left)Creator: German bakery group Lambertz

Have we died and gone to chocolate heaven? Made of 100% solid chocolate, this edible bustier bubble dress was carefully worn by German model Alena Gerber for an annual show in Munich in January 2010.

ELEGANT ARTICHOKE HEART GOWN Creator: Photographer Ted Sabarese with designers Daniel Feld and Wesley Nault of Project Runway fame

In the name of art, this model stood for six hours as the designers sewed together each individual artichoke leaf covering her body.

BEEF JERKY CHANEL BAGCreator: Artist and designer Nancy Wu

Made of 100% beef jerky, this take on the classic Chanel bag was created by hand-sewing sheets of the air-dried meat. It’s definitely as durable as any Italian leather, but we’re betting Coco would not approve ~ but wouldn’t it

have gone perfectly with Lady Gaga’s infamous meat dress?

BEDTIME BREAD SLIPPERSCreator: European designers R&E Praspaliauskas; sold at DADADA Studio

Keep your toes... toast-y... with these fully edible ~ and wearable ~ bread slippers. Now when you put your foot in your mouth, at least you’ll have something yummy to munch on!

CHRIS MARCH’S SLIMMING SALAD DRESSCreator: Season 4 “Project Runway” finalist Chris March

A couture, one-of-kind dress made from just $50 worth of lettuce? If anyone can do it, it’s fabulously outrageous costume designer Chris March. The dress, among others, was requested by Wish-Bone to promote its line of spray-bottle salad dressings.

CARBO-HOLIC’S DREAM DRESSCreator: Photographer Ted Sabarese with designer Ami Goodheart of SOTU Productions

This bready dress is part of a series titled “Hunger Pains,” in which models wore clothes depicting their personal cravings. Ah, what a perfect outfit for the upper crust of society!

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Don’t fall into a summer style slump! It’s easy to spice up your look with these playful hot-weather trends:

COLOR OF THE MOMENT: NEON YELLOWFrom nails to dresses to handbags, not-so-mellow yellow is the “it” color. The color of the sun looks summer-chic when showcased as a manicure and it makes a bold, fun statement on clothing and accessories. And it doesn’t hurt that bright yellow instantly brightens up your skin tone. Sold!

HAIRSTYLE OF THE MOMENT: THE MINI SIDE BRAIDAdd a little bohemian flair to your ‘do with the hottest (and possibly easiest!) hair trend this side of the Mississippi: a supercute small braid running along your hairline, secured with a tiny elastic. It practically screams summer when paired with messy-beachy waves.

ACCESSORY OF THE MOMENT: FEATHERSFeathers in your jewelry and even your hair look rockstar hot! Long peacock earrings are the new must-have in your jewelry box, and feather hair extensions are only a clip away. Stick to one feather accessory at a time, but don’t shy away from several bright colors and patterns mixed into your feathers.

DRESS OF THE MOMENT: THE MAXI DRESSWith its many captivating cuts and patterns, the maxi dress reigns supreme this summer. Whether you’re feeling floral ‘n feminine, jungle n’ graphic or boho babe, there’s a maxi out there to suit your mood (you can never have too many!). Tip: your dress should hit just below your anklebone ~ aim for a flowy but not-too-loose fit.

MAN-TREND OF THE MOMENT: THE BUTTON-UP MADRAS SHIRTHave it both ways with this work-wear classic that’s a little bit rugged, a little bit preppy. Brighter color combos like red and blue play up the witty madras pattern, while point collars keep you looking sharp. Dress down your madras by pairing it with some loose cargo

bottoms for a casual man-night out, or trick it out with a crisp cardigan to bring out your geeky-hot side (pocket calculators not required).

SHOE OF THE MOMENT: FRINGE SANDALSAdd some lively swing to your step with suede fringe sandals. This trend totally rocks on high heel strappy sandals as well as foxy flats. Either way, you’ve gotta love that flush of tassel wrapped around the ankle, framing multiple peeks of skin surrounding it. So whether you’re going out for a casual cook-out or sophisticated cocktails, fringed footwear brings on the sexy swish and sway.

Tracking Trends with Emily

What’s Hot Right NowBy Emily Kopec Steven Bradley, guitarist/songwriter for Iwrestledabearonce, can now

add designer to his resume thanks to his recently released Let’s Make Mistakes clothing line. Initial items for sale include logo t-shirts, tanks, stickers and koozies. The Let’s Make Mistakes line, which was a huge hit at the HK Army Tent on the Vans Warped Tour, is available online at http://letsmakemistakes.merchnow.com as well as at the All Stars Tour featuring Iwrestledabearonce.

10% of the revenue from Let’s Make Mistakes will be donated to the VH1 Save the Music Foundation. Steven shared why he chose to work with this charity organization and support their efforts to restore instrumental music education programs: “I decided that if I was going to start up a clothing line, the money made from it should definitely help a cause that I’m passionate about. I’m fortunate enough to have a great family who have supported my musical aspirations for as long as I can remember, and without their support I definitely wouldn’t be in Iwrestledabearonce, traveling the world, and living the dream I’ve had since I was young. I know that not everyone is lucky enough to be raised in that same environment, so if selling

these clothes can help generate enough money for VH1 Save the Music to purchase just one instrument for a kid who desperately wants it, then that will be by far one of the best things I’ve

made happen in my life.” Steven elaborated on the inspiration behind Let’s Make Mistakes, saying that “It’s primarily about spreading the message of embracing every single opportunity that you have in life. Nothing is worse than looking back on a missed chance and kicking yourself for wasting what could have turned into something amazing. Starting a clothing line is something that I’ve wanted to do for a long time. I really just want to spread the message of encouraging people to be open-minded and not be afraid of

living outside of their ‘norm.’ You never know what might happen when you branch out and try something new and different! Obviously sometimes you’ll chalk it up as a ‘mistake,’ but I’ve found that more often than not, the best things in life happen when you let your guard down a little and try something new. Hence, ‘mistakes’ shouldn’t always be looked down upon as terrible, when they could in fact be the start of something great.” Steven encourages everyone to stay in touch with him and keep up with new designs through the Let’s Make Mistake’s Facebook page (www.facebook.com/smokebeers) and Twitter feed (http://twitter.com/#!/smokebeers). “New items are already in the works and I’m always listening to people to find out what they’re interested in seeing printed. I personally check the Let’s Make Mistakes Facebook and Twitter on a daily basis and would love to hear people’s thoughts on what should come next.” Catch Iwrestledabearonce at the Central Mass Expo Center in Fitchburg on Aug 06 as part of the All Stars Tour ~ and be sure to head over to the Let’s Make Mistakes merch area! For more information about the band, go to www.myspace.com/iwrestledabearonce ~ and also check out:

http://letsmakemistakes.merchnow.comwww.letsmakemistakes.com

www.facebook.com/smokebeerswww.twitter.com/smokebeers

www.myspace.com/smokebeers

Iwre s t l edabea ronce ’ s Steven Bradley Launches ‘Let’s Make Mistakes’ Clothing LineBy Steph Moore

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http://www.letsmakemistakes.com

http://www.facebook.com/smokebeers

http://www.twitter.com/smokebeers

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Ceres Bistro at the Beechwood Hotel363 Plantation Street ~ Worcester, MA508.754.2000 ~ ceresbistro.com Revel in the harvest.

$5 Appetizers (4-7pm & 10pm-Close)

Live Jazz Thursdays on the PatioDJ & Dancing Fridays & Saturdays

Dining on our Outdoor Patio

Court-yard. Whether you’re enjoying a first date or celebrating your anniversary,

Ceres Bistro offers the perfect environment to indulge in a special evening

with that special someone. Enjoy a night under the stars with dining and

dancing on our new outdoor patio, while listening to live jazz or a great DJ.

Ceres Bistro, an unparalleled food and wine affair that delivers the farm

to your table in an elegant yet casual atmosphere.

Restaurant Week August 1ST-14TH

Enjoy a Gourmet 3-Course Dinner for $23.11

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pulse magazine - august 2011

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