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New Oven for Conshohocken Italian Bakery

 

Conshohocken Italian Bakery Installs New Oven

 

 

CONSHOHOCKEN, PA Conshohocken Italian Bakery recently acquired and installed a new Alitech thermal tunnel oven.  The oven will allow for increased production of their Italian roll varieties including Hoagie, Steak and Kaiser Rolls distributed throughout the region. Bakery owners, Domenic and Michael Gambone, expect to have the new oven fully operational the week of November 21st As customary, a blessing ceremony will be held on Tuesday, December 6, 2011 at 11:00am at their 79 Jones Street location; his Reverend Father Gasper A. Genuardi of SS Cosmas & Damian Church will officiate the ritual.

The new Alitech oven, endearingly named “Irene”, replaces a 25 year-old Thermotun oven. The breakdown/installation process took nearly 9 weeks to complete with an additional 4 weeks for calibrating and testing. The new oven is expected to reduce energy consumption by 10 – 15% in addition to providing more efficiency by reducing baking times while maintaining product consistency. The oven is expected to bake up to 25,000 Kaiser Rolls per hour and nearly 6,300 Hoagie Rolls per hour.  The overall dimensions of the oven are 16 meters long X 4.8 meters wide X 2.6 meters high or 52.5ft X 15.6ft X 8.5ft, which is about the length of a humpback whale. For more information on Alitech bakery equipment, please visit their website at www.alitech-online.com.

During the transition, the bakery was using a similar, but smaller Thermotun oven to keep up with production demands.

Established in 1973, Conshohocken Italian Bakery has been manufacturing and supplying wholesale and retail baked goods to the greater Philadelphia five-county region.  The bakery continues to focus on producing freshly baked artisan products.

 


Conshohocken Italian Bakery

79 Jones Street

Conshohocken, PA 19428

610-825-9334

www.conshybakery.com

Follow Conshy Bakery on TWITTER

Conshy Bakery on FACEBOOK

 

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Stonerose on it’s way back!

 

A fire broke out at The Stonerose Restaurant on June 30th of this year. Since then, owner, Brian Pieri has worked tirelessly to re-open his neighborhood hot spot. Since so many loyal customers have been tweeting and posting on their facebook wall that they miss their neighborhood home away from home, we thought it only fair to show the eager patrons how things are progressing.

 

First and foremost, the front window has been replaced

A Bigger, more spacious kitchen has been added

The Interior is being spruced up and more beautiful than ever

Things are shaping up beautifully and we all anticipate the re-opening very soon!

Stonerose Restaurant

822 Fayette Street

Conshohocken, PA

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Annual Halloween Cookie Party

 Annual Cookie Party

We love Halloween in our house, I mean who doesn’t? I have 3 children and have always considered having a traditional costume party for Halloween, but never got it done. As many of you may already know, we are big bakers in our house and I always made Halloween cookies with my children at Halloween. That really means the children lasted 10 minutes, gave up, and I baked alone for hours. So, eventually I stopped making cookies at Halloween.

 

We are very social and spend a lot of time with friends throughout our community.  A problem arose when my youngest was around 4 or 5. Every family we “hang” with has a son and daughter the same age as my oldest two children, which left my youngest out of the loop. So, I decided to have a Halloween cookie party and invite only families with children my youngest daughter’s age. Unlike my normal affairs, I kept it simple: Appetizers, Chili w/ fixings, hotdogs w/ fixings and salad. (recipes for dinner under separate posts.)

 

The concept for the party is simple. We bake the cookies in advance, make icing and the kids go to town. This has become my second favorite night of the year, next to Thanksgiving, and I had to share this concept with all of the other moms out there. The little ones look forward to it all year long!

 

Rolling dough is a family affair, until the kids vanish

We make 5 or 6 shapes of cookies

Cutout cookies

Simple icing for cookie decorating

Icing

Confectioners Sugar

Milk

Flavoring (option) I use orange or lemon

Food coloring

Pour confectioners sugar into large bowl. Slowly add small amounts of milk. Be careful not too add to much or it will be liquid. The consistency should be thick, yet spreadable.  If it becomes too this, add more sugar. Divide desired portions into new bowls and add food color and flavoring.

I buy lots of plastic cups for icing

I spread the cookies out across table, along with orange, white, black, green, yellow, and purple icing, paper plates and lots and lots of paint brushes.

Center stage; cookies, icing and Halloween White Trash

Awaiting guests

The cookie decorating lasts about 30 minutes, and then they are off! My son hosts a haunted house while I clean up and prepare for dinner. Needless to say, with each year the party gets a little larger, and a little larger. The children are getting older, and yet a good time is had by all! I believe at last count, I have 35 children attending next Saturday night! YIKES!

Happy Halloween!

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Michael’s Deli Caters Jewish Holiday Dinners

The Jewish Delicatessen & Restaurant
Route 202 Valley Forge Shopping Center — King of Prussia, PA 19406
DELI – 610-265-3265 www.michaelsdeli.com

 

HOLIDAY ITEMS

Stuffed Chicken Breast
Baked Half Chicken
Brisket of Beef Au Jus
Kugels (Sweet, Potato or Spinach)
Kasha Varnishkas (Bows)
Gefilte Fish
Red Horseradish
Homemade Chicken Soup
Matzoh Balls
Potato Pancakes (Latkes)
Holiday Cakes
Jewish Apple Cake
Challah (Round Plain or Raisin, Twist Plain or Raisin)
Assorted Sweet Trays (Made to Order)

Brisket

 

Complete Dinners

Choice of: Gefilte Fish – or – Chopped Liver
Matzoh Ball Soup
Brisket of Beef Au Jus, Stuffed Chicken Breast
Half Chicken, Oven Roasted Turkey Breast or Broiled Salmon
String Beans, Carrots and Kugel
Challah Dinner Rolls and Butter
Holiday Cake – Complimentary Condiment Tray

$22.00

 

“Break the Fast”

Complete Fish Trays (Made to Order)

Belly Lox and/or Belly Nova, Kippered Salmon, Cream
And Chopped Herring, Jumbo Whitefish Filleted, Whitefish Salad. Served with Your Choice Cheese.

This Also Includes:
Lettuce, Tomatoes, Green Peppers, Greek Black Olives Cucumbers, Onions,Pumpernickel, Assorted Bagels.
Of Two Cheeses.

$19.95 per person

 

2011
Rosh Hashanah
Wed. Eve 9/28

 

Yom Kippur
Fri Eve 10/7

Break-Fast
Sat. Eve 10/8

 

 

Complete MENU at a glance

 

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Phillies Tailgate ~ Foodie Style

 

Otherwise known as The Real Housewives of Philadelphia Part Deux!

 

Trio of housewives in Lot K

 

What is a game without a tailgate? There is not one, without the other, in Philadelphia. Since the Phillies have rivaled the Eagles for the #1 spot as Philly’s sweetheart, the tailgates have started to be cranked up a notch as well. Truth be told, my tailgates are cranked up regardless of who’s playing or where I am, but go with me on this……

 

Those who know me, know that I do nothing small. To be honest, this was actually one of my smaller tailgates in terms of food. Generally speaking, my tailgates include, but are not limited to, the following: a grill, chairs, tables, pre-cookout munchies, beer, food, condiments, beer, a game, beer and a potty.  And so it goes……

 

You may or may not know that we are full season ticket holders. This year our tickets sold faster than we could reserve them for ourselves! Finally, we were able to make plans with 2 other couples (AKA housewives stars), to go to the August 23rd, Mets game; in twitter speak the “#LOLMETS” game. The game was on a Tuesday night and we had just all been away, so we threw this party together quickly. I didn’t make my normal cheese run, but instead my friend made a wonderful corn and black bean dip. (picture not so great, the photographer must have been drinking.) Actually, I didn’t think of taking the picture until the dude at the tailgate next to us started digging into it ~ The City of Brotherly Love!

 

Half eaten corn dip – picture an afterthought at tailgate

 

As for the rest of the menu, we had sausage with peppers and onions; cheese burgers with grilled caramelized vidalia onions and portabella mushrooms (grilled separately of course) and all the fixings; Caesar Slaw and Tortellini salad. I suppose there were chips too. All sandwiches were served on Conshohocken Italian Bakery Bread.

Sausages, onions/peppers and vidalia onion on tailgate grill

Closeup of those onions and peppers

My burger has mayo, tomato, caramelized onions and mushrooms

 

The back of the truck acts as a buffet – Oops Eagles Green!

 

I’m not sure if I mentioned that we bring beer also? This day we had a great assortment including Sam Adams Summer Ale, Miller Lite, Sierra Nevada Summer Ale and Dogfish 60 minute IPA. I also made up a batch of the lemon drink!

 

Token picture of beer

 

Food blog, or no food blog, I know what you are all most curious about………the potty. Sure, tailgating in Philly has become quite civilized these days, however, I do not use porta potties. I refuse! So, I bring my own. It is small and fits in between the bucket seats of our Excursion. No one can see in and we bring hand sanitizer and toilet paper. Only because I know YOU wanted to see if anyone actually used it, I post this image of my friend (who may never speak to me again).

 

Unidentifiable friend

 

Once we get into the stadium, we never drink more beer…..

 

Oops again….

 

Coincidentally, this was a big day in Philadelphia and we applauded the ambition of one young man by purchasing t-shirts post game.

 

 

 

GO PHILLIES!!!!!

 

Oh, and by the way, we smoked em!

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Caesar Slaw for Labor Day

 

This cole slaw is so easy with a Caesar spin. It is perfect with grilled chicken or any other BBQ grub. Pictures are not the best, but I wanted to get you this great recipe in time for the holiday!

 

Caesar Coleslaw

 

1 cup of mayonnaise

1/3 cup fresh lemon juice

Anchovy paste (to taste) I use about 1 1/2 TBLS

3 garlic cloves minced

A 2 pound head of Savoy Cabbage

16 green onions, thinly sliced

1/2 cup freshly grated Parmesan cheese

Black pepper

 

Whisk together the 1st 4 ingredients in a small bowl. Season the dressing with black pepper and maybe a pinch of salt. (If it needs salt, you probably do not have enough anchovy paste in it.)

 

Thinly slice cabbage

 

 

Mix sliced cabbage and sliced onions together in a large bowl and toss with Caesar dressing. Top with Parmesan cheese.

 

Voila!

It’s that simple, and yet so delicious!

 

 

 

 

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The Real Housewives of Philadelphia

 

You’ve heard of Bravo’s Real Housewives series, I’m sure. There are The Real Housewives of Orange CountyThe Real Housewives of Atlanta, The Real Housewives of New York, The Real Housewives of New Jersey, The Real Housewives of Beverly Hills and The Real Housewives of D.C. It also appears that they are casting for The Real Housewives of The Main Line.

 

Well, now meet the REAL Housewives of Springfield Township!

 


 

While I may be slightly embarrassed to admit it, last summer I wound up hooked on Bravo’s The Real Housewives of New Jersey while writing my blogs late into the evenings. It started as mindless blather in the background to keep me awake while writing, turned to mild interest, which lead to an all out addiction. So there, I have publicly admitted it. Everyone needs a vice.

 

The fact that these women are so over the top, and most are run away trains, about to smash into a wall, is what keeps viewers coming back for more. There are times when I am entrenched in the story line because it is so ridiculous, times when I can relate to a few of them, and other times when I find most of them stupid and annoying. Then I got to thinking………..how can anyone in true middle America relate to them? I don’t mean the middle America most of us think we are in (80% of people consider themselves middle class), I mean true middle America. They can’t, which leads me to my next thought…..

 

Once a month, 9 wonderful ladies in Springfield Township, PA (a stone’s throw from the boarder of Philadelphia), get together for book club. My husband says we should just call it what it is; wine club, but there really is a book involved! Sometimes many of us don’t read it, but there is always a book assigned. Regardless, there is a similarity to The Real Housewives format. We have at least one monthly event with all of us in attendance, smaller groups interact other times throughout the month, and we are, by Bravo’s definition, housewives.

 

The difference? We are more relatable to most people, while still being interesting! We also know how to throw a party! (Insert this is a food blog)

 

Summer Book Club

 

 

Sushi platter from Spamps

 

No, Ramona, that is not Pinot Grigio, this housewife drinks Sauvignon Blanc

 

We have our own interesting group dynamic, having been thrown together by one common interest; we all have 13 year old sons. It seems to me that we are down to earth enough for people to identify with us, while being extravagant enough to be found intriguing, possibly even annoying, one can only hope. I spent the entire last book club, at my home, (see above), designing a show around our club. There is always a drama brewing, even if it doesn’t directly involve a group member. For instance, I ,inadvertently, called someone a whore (it happens). That’s a great clip. No subject is tabu. We could make a great show, so pay attention Bravo!

 

So, let’s meet the cast:

 

 

 

The True Housewife ~ Originally from New York, and formally a teacher who decided to stay home with her children, she is married to a tenured surgeon at Penn. She belongs to a country club, owns a ski home in the mountains, plays golf and is an exercise fanatic. Her discriminating taste and slight bitchiness, in the good way, make her the perfect girlfriend pour moi.

The Attorney turned Law Professor ~ Originally from Nebraska, the east coast has embraced her. After having twins and a 3rd child, she decided the hours of an attorney would keep her away from her children too often and changed course to become a law professor at Villanova University. She is married to an attorney, lives in an enormous home, belongs to 2 country clubs and has 3 boys in private school. She’s down to earth, yet honest with her opinions.

The High School Art Teacher ~ She attended private school locally, Graduated from Penn and went on to get her Master’s Degree in Art from The University of the Arts, and is not as docile as one would expect from an art teacher. She has strong opinions and is not afraid to express them. Having once lived abroad, she is married to a Coastal Geologist. They have a beach house, and travel non-stop while their son plays hockey from here to Canada.

The Chemist ~ Living in Philadelphia part time, as well as,  part time in D.C., we see her the least. She’s brilliant (obviously, she’s a freaking chemist), and laid back, yet opinionated and will say what’s on her mind. While the most of the group’s 13 year olds are the eldest sibling, hers is the youngest, so we all learn a lot from her life experiences. She is married to the Senior Technical Director at Penn who spends his extra time fishing in The Hamptons.

The Architect ~ Originally from Wisconsin, and undeniably the most conservative member of the group, she is extremely laid back, yet has a shockingly foul mouth (not that there’s anything wrong with that) which takes you completely off guard, the first time you hear it. There is a running joke that her  husband works for the C.I.A. because no one is really sure what he does, but oops, I’m probably not supposed to say that.

The Travel Agent turned Horticulturalist ~ After leaving us for roughly 5 months to move to Chicago, she returned to us this January. Clearly, she missed us too much! She and her husband, a landscape architect, have just purchased Botanical Expressions in the last month and are instant business owners. They are long time members of The Cricket Club, and she has organized the Moonlight and Roses Ball at Morris Arboretum for years.

The Elementary School Teacher ~ Definitely the quietest member of our group, she is married to an attorney, has a beautiful property with an in ground pool, and is as uncomplicated as they come. Although she is quiet, I think she processes things quietly for a while before she adds her point of view, but when she does, its passionate. She also has an older son adding to our life lessons.

The Single Mom ~ I give her this title because a) it makes the story more dramatic and b) I’m not sure what she does. Her facebook page says she used to be a project manager, so I’ll go with that. She is great fun and because she has been dating and the rest of us are married, that lends itself to some spiced up conversations. (I don’t want to ruin upcoming episodes, so I’ll leave it at that).

The Crazy Bitch Writing this blog ~ I am without words….well, not really.  My whole life is drama, but not on purpose. My husband and I are both self employed which has its ups and its downs. When things are up, we travel lavishly, entertain and dine out often. I have a passion for food, so I spend half of my life eating, and the other half cooking, which is why I am constantly struggling with my weight, while boring the group with my endless complaints. I have a Prada addiction and no conversation lasts long without me discussing twitter.

 

So, you see the group is “normal” enough to relate to many as your neighbors, but extravagant enough to have drama, excitement and intrigue.

 

The real question is, when Bravo picks up our show, do we call ourselves The Real Housewives of Philadelphia or simply The Book Club?

 

Would you watch?

 

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Island Beach State Park, New Jersey ~ MY Jersey Shore

I am not a huge fan of the Jersey shore, but I do love Island Beach State Park, and here’s why:

 

 

If you read my last Jersey Shore post, you would know that I am not a fan of the dining options at the Jersey shore. In reality, I am not a fan of the Jersey shore period. GASP! I know, that is sacrilege in these parts. Regardless, let me be clear, I do not like the Jersey shore. The exception to that, is Island Beach State Park.

 

Part of why I do not appreciate the jersey shore is that it is the Atlantic Ocean, which tends to be cold, murky and rough as opposed to the beautiful, warm, calm Caribbean Sea or South Pacific Ocean.  The other reason, and most significant is the vast expanse of beach that requires the schlep. The Schlep.

 

I often wonder what I needed so badly when I used to haul overflowing bags with me to the beach before I had children. After the children arrived, there were buckets and shovels; chairs and blankets; wagons and tents; and snacks and drinks. There was nothing in the bags for me, I suppose because instead of a beer and a book, the children were my entertainment. And so, the schlep became even more painful as we had enough crap for 2o people, and yet, 2 of us carried most of the load. The whining and carrying on as the children fought over who would carry what, and how far of a walk it was for them, is painful.

I haven’t even mentioned the packing and unpacking before the schlep. God forbid someone had to go to the bathroom. My middle child refused to go in the ocean, and our beach does not have restrooms on the boardwalk.  All of this work was never for more than a few hours. This is not a vacation.

It was not long before I put an end to the entire madness. Fortunately, we also had a “baby beach” when they were young. It is on the bay, with a fenced off portion of water for swimming, a fishing pier for my son, and a playground. The water was shallow, so the children required less supervision than at the ocean. Then it happened; they outgrew the baby beach. sigh

 

 

I had been going to Island Beach State Park since I was a child, but it was a long day when the children were young. Now that they are older, we have rediscovered it. Island Beach State Park is a natural wild life sanctuary located on the southern border of Seaside Park, New Jersey. The beauty of this beach for us is that there is a portion of the 10 mile beach where we are able to drive our 4 wheel drive vehicle onto the beach.

 

 

Entering the beach

Setup for fishing

 

We pack for the day. Our daily supplies include a small potty for the car (for me), a grill, coolers full of food and beverages of multiple varieties, fishing rods, nets and chairs. If we are staying until dark, we also pack firewood for a camp fire.

 

 

 

Jetty at Island Beach State Park

 

The kids love it. We park down near the jetty. Fishing, crabbing, Mussel catching and exploring are great activities to keep them busy for most of the day. Whatever they catch, we cook, either over an open fire or on the grill. The beach is full of fishermen with RVs, so there are no umbrellas bumping into one another or masses of running children kicking sand on your blankets.

 

My 3 by the campfire

 

 

 

Mussels roasting over an open fire on the beach

 

Mussels caught in ocean, cooked with tomatoes wine, garlic and onion over open fire

 

 

The best part is that there is no schlep. We pack whatever we what into the car and unload right where we park. We grill dogs, burgers or chicken for lunch so there is less prep involved with making sandwiches in advance. Since we can bring large coolers, we can pack plenty of beverages for the kids as well as a full assortment of adult beverages and just chill all day. The kids often catch food for dinner. One day they came back with nearly 200 mussels. We roasted some right on the beach and then made a huge platter of linguini and mussels for dinner the following night.

 

 

Dijon crusted chicken for lunch on the beach

 

Night time camp fires are my favorite. The beach is so peaceful with the sound of the waves and the kids have such a great time roasting marshmallows. Besides, let’s be honest, where else can you do such a  thing? It is special because it is unique.

 

Boys roasting marshmallows

 

We had an extra bonus this year. For the 1st time ever, we actually explored the island and found wild blueberries.

 

In search of blueberries

 

 

Wild blueberries

 

 

This is where I should invite you to leave South Jersey and come join us here, but I won’t…………… It’s quiet, just the way we like it!

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Social Media Marketing and Restaurants

 

Becoming a Social Restaurant

What started out as a love affair with food, has become a journey through “social food.” Three years ago, a good friend and I embarked on a journey to showcase the area’s best places to eat. Our goal was not to highlight only the BEST restaurants, but the BEST food offerings in our community. While we ate our way through Philadelphia and it’s burbs (gaining 30 pounds along the way), we discovered that our mission, though incredibly valuable to diners, was an uphill battle in terms of profitability.

 

Neither of us had much internet sales experience. Having been a retail buyer for 20 years, I had never had to cold call before. For the love of food, I tried my best to pursue sales as a means of working with restaurants. Have you ever tried to locate the decision maker of a restaurant? It is painfully difficult and nearly impossible in center city. You cannot bother a chef during peak dining hours, and when they are not cooking, they often flee to handle other aspects of running their businesses. None the less, we continued on building a site that had honest, sincere and credible information on Philadelphia area restaurants. Slowly we built something we could be proud of, and we just needed to market the product to our audience.

 

I knew that we needed to use social media, but did not have a facebook page and had no idea what twitter was about. I jumped in feet first. Having no SEO built into our site, at the time, we used Google Adwords for marketing. $30,000 later, our business model did not seem so solid. Yes we had visitors, but no we hadn’t made any real money yet. Through that first year our social media presence grew. After finally taking the time to analyze our site traffic, I realized that we had received thousands of hits from twitter alone. This lead to my “ah ha” moment.

 

I canceled Google adwords and beefed up my social media efforts, building relationships with other food bloggers and diners along the way. While we were still focused heavily on our website, The Best Of Food, we couldn’t ignore the implications of social media marketing. When we approached restaurants about the reviews that we had written about their venues, the subject of social media was a constant topic. Restaurants knew they needed a social media presence, but with the demands on their time, they just couldn’t manage it themselves. ~~~ Enter Pj’s & Coffee Social Media.

Logo design by Andersen Communications

 

Before we knew it, our food business had become a social media business as well. At first we had only restaurant related accounts, but as the word spread of our accomplishments, referrals started coming in for other types of businesses. 18 months later, we have been featured in newspaper and blog posts. The most recent today by Kikscore.

 

Interview with Chris Visco of Pj’s & Coffee Social Media

 

As we have grown into a social media firm, advising all types of businesses, the passion for food and local restaurants still remains. While we believe strongly that all businesses need a social media presence, we also know that for restaurants to flourish in a quickly evolving social world, they MUST have a social media presence. This does not mean creating accounts and expecting the world to come to you. Instead, restaurants must engage, listen and learn from their customer base. Social media isn’t simply about promoting yourself, but building long lasting relationships with your customer base. Excellent customer service is the best ROI you can achieve as a social restaurant!

 

Follow on Twitter:

@pjsandcoffee

@thebestoffood

Facebook:

The Best of Food

Pj’s & Coffee

 

Food Spotting:

The Best of Food

 

Email:

Chrisv@pjsandcoffee.com

 

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A Toast to You, Dad.

At precisely this time 1 year ago today I was arriving at Montgomery Hospital in Norristown, in the middle of a blizzard, after receiving news that my father had a heart attack. He was gone by the time my sister and I arrived. We were shocked, horrified, and mostly stunned. The evening seemed like a mini viewing, as word spread, and his family, friends and colleagues streamed through the emergency rooms for hours. We stayed at the hospital for 4-5 hours before heading back out into the storm. I was exhausted and completely numb.

Well over a foot of snow had fallen by the time I dropped my sister off at her house around 5 or 6 AM. I can remember the helpless feeling I had at the moment she hopped out of the car and headed up her driveway. What would I do with myself now? The 1/2 of a mile drive home is a blur, but what I remember most is parking my car down the street from my house, getting out of the car and standing in the middle of the street watching the snow flakes fall. It was a magnificent snow that night. I stood there for a long time wondering how the world could appear so beautiful on such an ugly night.

I was numb when I went inside and proceeded to send mindless text messages out to friends and family. I knew I wouldn’t sleep. Earlier that week I had purchased a bottle of Port, so I opened it that morning (still night to me, don’t judge.) I honestly have no recollection of the rest of that day, but I do know that I had a glass each night for the next few nights. At some point I realized that I needed to put the remainder away for safe keeping, after all, it was the wine I was drinking the night my father died.

I tucked the bottle in the liquor cabinet and didn’t pull it out again until tonight. I poured only a sip and put the bottle back for next year. And so tonight, I toast my father. I didn’t expect the emotion that accompanied this toast, but I think with the passing of a year, it is finally sinking in; he will never return.

He is a man who requires no qualifications from me of what he has meant to so many.  His accomplishments are beyond imagination. Anyone who knew him knows that. Those who attended the nearly monthly tributes this year by one organization or another that was touched by his generosity and good will, already understands how he was appreciated. To all of you who have honored him, spoken of him, and continue to remember him, I thank you.

My father made wine. Dad’s closest friends reading this may wonder, “why wouldn’t John’s daughter toast him with his own wine?” While I loved his limoncello, I was never a huge fan of Dad’s wines. This is a fact he realized, and I know hurt his feelings. I never told him that I didn’t care for his wines, but when he arrived with 4 bottles in hand, I always had an excuse such as, “Oh is that a Cabernet? I’m already drinking Pinot Noir.” These harsh memories make me cringe now. I had some of his wines that I thought were alright and others which I didn’t care for at all. I wish I had the opportunity to consume every glass he offered now, because it meant so much to him. His friends tell tales of the “good times” had by all while making wine with dad or visiting his wine cellar. He was happiest there, put down all barriers and was simply himself.

There are no re-dos in life. I cannot drink my father’s wine tonight, because there is very little wine left. There were 125 gallons of wine remaining after dad passed, but it was all poured down the drain. I have only a few bottles in my possession. I want to hold onto the few I have left to celebrate his life over the many years to come. I drank one bottle since he died. It was surprisingly good. I guess we just never appreciate what we have, until it is gone.

Sheriff John P. Durante 1949-2010

As I said, there are no re-dos. I cannot go back and change anything, but I can move forward. My father’s memory lives on in all of us, and hopefully soon they will break ground on the greatest memorial of all for my father, a building in his honor. Many know of the hard work he invested in making tremendous changes at Plymouth Ambulance, where he worked as a teen and was on the board as President when he died. Funds are being raised to build a new structure; The John P. Durante Building, to enable ambulances to arrive more quickly at emergency scenes. He would be so proud.

Instructions were provided by my step-mother here in his obituary for donations to support the construction of this new facility.

We all love you and miss you, Dad.

Tributes

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