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The Trustees of Reservations to Host 4th Annual Sustainable “Farm to Fork” Chef Dinners

The Inn at Castle Hill on The Crane Estate Trustees Members Receive Special Rate at The Inn

The Trustees of Reservations invite all who are interested to attend The Inn at Castle Hill’s 4th Annual sustainable “Farm to Fork” Chef Dinners, the first of which is being held on October 27th on The Crane Estate in Ipswich, located at 280 Argilla Road. Connection with local foods is a simple but important theme for this year’s series, in which top area Chefs will create a unique blending of the freshest local produce and meats from Appleton Farms.

The Pre-fixe Four-Course dinners will be prepared by some of the top chefs in the region who have generously donated their time for this sustainable event series.

The Thursday dinners will begin with an open bar and the first course of hors d’oeuvres served fireside in the Tavern located next to The Inn at Castle Hill on the Crane Estate at 6 PM, followed by a three-course meal with pared wines served at The Inn at Castle Hill.  The pre-fixe menu, including tips and taxes, is $125 per person. Seating is limited and reservations are required.  Proceeds will go to the ongoing preservation of The Crane Estate.

The Trustees’ first Farm to Fork chef dinner is being held on Thursday, October 27th, featuring Marco Suarez, Executive Chef at Jamaica Plain’s newest neighborhood spot, Canary Square, where he puts a creative culinary twist on classic American dishes.

Suarez is a member of Mayor Menino’s Urban Agriculture Working Group, which serves as an advisory board to the city on green and sustainable practices. Suarez’ background in urban agriculture plays a significant role in the sourcing and purveying of ingredients and greatly influences his culinary creations. His expertise on sustainability ties in with eco-conscious practices of Canary Square.

Suarez began his culinary career washing dishes at a local restaurant in his hometown Greenwich, Connecticut. After high school, he went on to train at the Culinary Institute of America. At the young age of 25, Suarez earned the top spot at Eastern Standard Kitchen in Kenmore Square. Most recently, Suarez was the Executive Chef at Bon Savor in Jamaica Plain.

Additional Farm to Fork chef dinners in the series to be announced.

 

For reservations and questions, please call The Inn at 978-412-2555.

Trustees of Reservations members are being offered a

special $99 stay at the Inn on the night of the dinner, subject to availability. 

Visit www.theinnatcastlehill.com for room details or to become a TTOR member.

 

About The Trustees of Reservations

The Trustees of Reservations, founded in 1891 by Charles Elliott, is the nation’s oldest statewide land conservation organization. Supported by more than 100,000 members who love the outdoors and the distinctive charms of New England, and who believe in celebrating and protecting them for everyone, forever, The Trustees own and care for more than 100 spectacular reservations on 26,000 acres across Massachusetts and protect through conservation restrictions and have helped partners protect an additional 35,000 acres. Accredited by the Land Trust Alliance and a leader in the conservation movement nationally and internationally, Trustees properties range from farms, historic homesteads, forests and beaches to urban parks and community gardens. Learn more at www.thetrustees.org.

Danvers Rotary Club 2011 Variety Show

November 4 2011 – Danversport Yacht Club

Performer Update

Jon Stetson

There is no doubt about it, Jon Stetson is America’s most amazing Mentalist! The Stetson Experience is intelligent, interactive, and fun! Over the past 25 years President Bush, President Carter, The King of Sweden, The Royal Family of Monaco, Donald Trump, Bob Kraft & The New England Patriots, Fortune 1000 organizations and celebrity audiences have experienced Jon Stetson worldwide.

 

He has performed on Television appearing on CBS, PBS and the A&E Network. He injects uproariously funny situation comedy into his performance, thus creating hilarity that never fails to please. Jon observes people’s patterns and steps inside their heads with amazing results by combining the art of mystery with the science of technology and the power of intuition to create the impression that nothing is impossible. You won’t believe your eyes!

 

Proceeds from this event will fund the Rotary Club’s charitable efforts for the YMCA, Friends Forever, Danvers Food Pantry and DHS Scholarships.

 

Tickets are $50 for entertainment and food. Auction and raffle items will be available. For tickets, contact any Rotarian or these locations:

 

Danvers YMCA

978-774-2055

 

 

Topsfield Fair Opens Today: There May Be a World Record-Breaking Giant Pumpkin

WHO:             Pumpkin growers throughout New England will be competing in the Giant Pumpkin Weigh-Off at the 193nd annual Topsfield Fair

                                         

WHAT:          Topsfield Fair is the official weigh-off site for the New England Pumpkin Growers Association. The weigh-off in Topsfield has received world-wide recognition and become so popular that a cut-off weight has to be instituted.  All entries must now weigh at least 300 pounds.

 

Due to the weather conditions, it has been an outstanding year for giant pumpkin growers and it is expected that this year’s giant pumpkin is very likely to be a world record-breaker.  The current record was set in 2007 when a Rhode Island man grew a pumpkin weighing 1,689 pounds.

 

WHEN:          TONIGHT – Friday, September 30, 2011

Weigh-Off Begins:                 3:00pm

Announcement Expected:      9:00pm 

 

WHERE:       Topsfield Fair, 207 Boston Street (Route 1), Topsfield, Massachusetts

 

Note:           ☼ Country superstar Phil Vassar performs a free show at 7:00pm tonight

☼ Fair remains open until 11:00pm every night

☼ New photos will be available every day on the press page at www.topsfieldfair.org

☼ Satellite parking is available at North Shore Community College and MASCO High School with bus service to the front gate of the Fair for only $5

☼ Opening Day Parade is Saturday at 9:00am with ceremonies at 10:00am

 

Contact:         David Thomson
Thomson Communications

                        978-808-7700

There’s Still a Full Week of Fun Ahead at the Topsfield Fair

TOPSFIELD, Mass. (October 3, 2011) – There is a full week of fun ahead at the 193rd annual Topsfield Fair, including:

 

Tuesday (October 4)

  • Military Day – Active military personnel and their families are admitted FREE
  • North Sea Gas - Two free shows in the Grandstand – 2:00pm and 7:00pm.

 

Wednesday (October 5)

  • Beulah’s Birthday Party – Celebrate the Fair’s favorite elephant’s birthday at 10:30 a.m.
  • Ayla Brown – Free show in the Grandstand at 7:00pm.
  • Rawhide Rodeo – Kicks off in the Arena at 7:30pm and returns on Thursday at 7:30pm.

 

Thursday (October 6)

  • Sean Kingston – Free show in the Grandstand at 7:00pm.
  • Friesian Classic & Open Horse Show – Catch the show in the Arena from 10:00am-5:00pm. It returns on Friday from 10:00am to 2:00pm.

 

Friday (October 7)

  • On-Grounds Scavenger Hunt – Join in and win prizes from 4:00 to 6:00pm
  • Randy Houser – Free show in the Grandstand at 7:00pm.

 

Saturday (October 8 )

  • Allstar Weekend with Burnham – Listen to Allstar Weekend on RadioDisney?  See them with Burnham in the Arena at 11:00am.  Concert tickets are $15 in addition to admission.
  • Bengal Tiger Encounter – See the incredible tigers at the first of their three days at the fair.  The tigers will be on display in the Grandstand all day with three shows daily.
  • Mike Posner – See the Cooler Than Me singer as he hits the Arena stage for an amazing concert at 6:00pm.  Concert tickets are $34 in addition to fair admission.

 

Sunday (October 9)

  • ·         Draft Horse Show - See horses in the Arena.  Continues Monday from 11:00am-2:00pm.
  • ·         Mrs. Essex County Pageant – The 41st annual pageant is in Coolidge Hall at 2:00pm. 

 

Monday (October 10) – Closing Day

  • Figure 8 Race –Catch the action at 3:00pm in the Arena.
  • Demolition Derby – The Fair wraps-up with crashing cars in the Arena at 7:00pm.

Learn more at www.topsfieldfair.org

Franklin’s Lost Barrel Martini

Franklin Cape Ann’s Lost Barrel Martini is sweet, tart, and effortlessly stylish. By, Lindsay Lambert

Gloucester might be famous for its ties to the fishing industry, but the town also boasts its fair share of stylish shops, restaurants, and watering holes. On Main Street alone there’s a sufficient number of such businesses to sustain a weekend’s worth of revelry. And while warm weather here begs for all things al fresco, there’s something to be said for ducking into the occasional pub for a little relief from the summer sun.

The Franklin Cape Ann is just such a place—a cavernous, cool (in both senses), two-story space that is both a restaurant and a bar, where patrons are as much at home with a burger and a hearty European brew as they are snacking on freshly shucked oysters and sipping cocktails.

The Franklin’s cocktail menu, created by Bar Manager Joy Richardson, changes periodically, with a few signature mainstays. One summer staple that’s likely to remain in demand is the Lost Barrel Martini, a tart and refreshing combination of Jameson, Domaine de Canton ginger liqueur, fresh lemon juice, and simple syrup that’s served in a chilled martini glass. A lemon-wedge garnish is a pretty complement and a seasonally appropriate punctuation mark.

The Franklin’s owner and general manager Maria Seniti says that guests are drawn to the drink (whose name was inspired by a myth about John Jameson in which he rescued a barrel of his beloved whiskey that had fallen overboard from his ship during the great storm of 1781) by its unusual combination of spirits—in particular, its use of Jameson.

“Patrons like the Lost Barrel Martini because they wouldn’t necessarily order Jameson otherwise,” Seniti says, adding that “they like the twist of the Canton ginger liqueur,” which gives the cocktail a crisp, clean bite.

That ginger-citrus combination, says bartender Stefano D’Amico, makes the Lost Barrel perfect for pairing with savory plates from The Franklin’s dinner menu—duck quesadillas, mussels, or fried calamari—or fresh oysters from its raw bar. It’s a combination that’ll have you cozied up to the bar until the sun goes down. 118 Main St., Gloucester, 978-283-7888, franklincafe.com.

The Lost Barrel: makes one serving
11/2    oz. Jameson
3/4     oz. Domaine de Canton
1/2     oz. fresh lemon juice
1/2     oz. demerara syrup
lemon wedge for garnish

Mix ingredients in a shaker tin filled with ice. Shake and strain into a chilled martini glass. Garnish with a lemon wedge.

Annisquam’s Market Restaurant

The Market Restaurant in Annisquam is a Cape Ann can’t-miss. By, Anna and David Kasabian

Annisquam village is a tiny oasis of antique homes, a main street that takes you back in time, and a waterfront that is the stuff of postcards. On River Road, on an inconspicuous turn-off with a faded black sign recalling when this was a market, is The Market Restaurant. Owners and chefs Amelia O’Reilly (a Gloucester native) and Nico Monday have come here from California bearing gifts of remarkable food and respect for whatever they put on your plate.

O’Reilly and Monday choose the freshest, highest-quality food they can find (local when possible, and always from New England; a blackboard behind the bar names all the New England farms that their food comes in from), creating dishes that let the food shine through in imaginative and thoughtful combinations. What you dine on here is all about flavors being pure and unencumbered rather than rich sauces and embellishments.

The chefs met while cooking at the celebrated Chez Pannisse in Berkeley, California. Both realized early on that food was their first love and pursued paths toward their passion. Amelia went to cooking school, and Nico, the godchild of Chez Panisse founder Alice Waters, cooked his way through Europe before coming back to cook at the restaurant he knew so well. Perhaps the most important lesson they’ve learned in the kitchen is how to bring locally grown, fresh, and flavorful ingredients together in a way that will totally intoxicate your palate.

We started with the asparagus salad with faro piccolo, black olives, and local feta cheese. The greens were tender, flavorful, and perfectly dressed. The olives were rich in flavor and the cheese was creamy, with subtle high notes of sweetness and tang. Next came the smoked haddock with shaved fennel, radishes, and herbed mayonnaise. Smoked by Nico in-house, this delicate salad was a great marriage of flavors and textures. The lightly smoked fish in combination with the fresh vegetables from The Plow and Stars Farm in Ipswich made it all happen.

For entrées, we chose Bollito Misto, a braised brisket and pork shoulder with beets, potatoes, and horseradish salsa verde. The key to deliciousness here was the intensely flavorful stock. The second entrée was house-made shellfish ravioli with lobster butter. The ravioli pasta was made with fresh milled flour, yielding silky, perfect little pockets generously filled with lobster and scallops and covered by a butter sauce made with chives, lemon zest, orange, parsley, and black pepper.

For dessert, we could not bear the thought of leaving without trying both the rhubarb tart and the Valley View cheeses. The tart crust was the perfect flaky wrap for fresh, slightly sweetened rhubarb and a dollop of whipped cream. The cheeses were an oh-so-perfect grouping of mild to not-so-mild selections for a pleasurable little tasting.

Don’t miss this special dining experience. The Market has raised the bar for excellent dining in Cape Ann and the region.

THE MENU

Chefs: Amelia O’Reilly, Nico Monday. Appetizers: Asparagus Salad ($13), Smoked Haddock ($9). Entrées: Bollito Misto ($26), Shellfish Ravioli ($27). Desserts: Rhubarb Tart ($7), Valley View Cheeses ($9). Location: 33 River Road, Lobster Cove, Gloucester, 978-282-0700, themarketrestaurant.com.

New England Whale Watching Fleets Join Responsible Whale Watching Program

As the Whale Watching Season jumps into high gear, three new additions are made to the growing list of Whale Watching Companies participating in WhaleSENSE, a multi-cooperation project joining those dedicated to sustaining a healthy and long future for Whales. This year, Yankee Fleet in Gloucester, Mass., Starflight Fleet in Wildwood Crest, N.J. and Cape May Whale and Dolphin Watch Research Center in Cape May, N.J. are the newest whale watching community members of the WhaleSENSE team.  

Whales are protected with Federal statutes and regulations that attempt to lessen the dangers that human activities pose to them, but many are still injured or killed by entanglement in fishing gear and collisions with water vessels. The participation of whale watching companies in WhaleSENSE is fundamental to their effort to promote responsible whale watching and protect the whale species that call Northeastern waters home. WhaleSENSE members of the Whale Watching Industry commit to using responsible viewing practices, providing customers with a high standard of education, and endorsing ocean conservation. Whale Watching Vessels also play an essential role in reporting injured or sick whales.

By recognizing the whale watching companies that operate in environmentally responsible ways, WhaleSENSE hopes to bring the majority of customer business in the whale watch industry to these fleets. In addition, annual trainings on whale watching guidelines and regulations, safe operations, and whale ecology add to the whale watch experience by enhancing customer’s knowledge and respect for the whales and their environment. Through a common effort to ensure the continued safety of whales, the WhaleSENSE community creates a “win-win” situation for everyone—the whale watch companies, their costumers, and most importantly, the whales. To hear more about the Whale Watching Industries Involvement in WhaleSENSE read the News Story from Northeast Regional Office and to read more on WhaleSENSE’s mission visit them online.

Selena Gomez at the Northshore Mall: Saturday, June 25

Actor and singing sensation Selena Gomez has launched a ten-city mall tour to celebrate her new film MONTE CARLO. Her tour will include a stop at Northshore Mall on Saturday, June 25th where she will meet with her fans for a Q&A session. The event is free and open to the public and activities will include Princess Makeovers and special photo stations!

Summer on the North Shore Means a Trip to Woodman’s

Even though the weather has been less than impressive the past few weeks, summer is in fact coming, and what better place to live than on the North Shore for the much anticipated season. I am not talking about the beaches or endless views that almost every town possesses. What makes this collection of coastal towns desirable is the food.

Personally, summer is not my top season but there is nothing I look forward to more than a summer day, rain or shine, where I get to indulge in delectable crustaceans or in other words: lobster. And if you live anywhere near the North Shore you know that Woodman’s is the place to go. I had the pleasure this past weekend of taking the 20 minute trip down 128 and introducing my family to the world of Woodmans.

Per usual, we saw the line of people anxiously waiting before we saw the actual restaurant, a normal sight during the warmer seasons.

Parking was easy, getting in line was easy, even getting our food was easy. Everyone working at the restaurant knows how eager their customers are to get their food and they don’t keep them waiting. Between three of us we ordered three lobsters, two plates of onion rings and fried clams all of which was out in less than 5 minutes. And thanks to the pre-cracked shells the food was gone in almost the same time.

Just like their lobsters, Woodman’s friend clams are unbelievable. It could be the batter they prepare them in or the chef working the fryolator has magical powers. Either way, I am normally not a huge fried food fan, but I found that I could not put down my fork. Tarter sauce? Lemon juice? Butter? Sure it was all on the table but I did not bother touching any of it. The food did not need anything additional to make it better.

What is also great about Woodman’s is that even though I go there for their seafood, customers can get anything from chicken fingers to a hot dog to shrimp. There is something for everyone, and trust me on this one, it is ALL good.

Combine the food with the fun atmosphere, old school memorabilia all over the walls and the awesome wait staff and you get an ideal day.  Not to mention, go onto their website and you can get a clambake kit, lobsters, fried clams and more to go. How many other places offer these services?

To put the cherry on top, director Dennis Dugan chose Woodman’s as a setting for the 2010movie Grown Ups. If you’re ever in the dining area make sure you check out their movie wall, which is full of candid pictures and signatures.

Networking Event at Salem’s Seaport Cafe

Wednesday, June 15th socialize with business professionals from Salem and the greater Northshore area at Salem’s Seaport Cafe from 5pm-7pm.  The Networking Event will feature favorites from Seaport Cafe’s All-American menu including seafood, burgers, and ice  cream from the renowned  Northshore Dairy Richardsons. Enjoy some great food while making viable connections around the Northshore and Cape Ann. Cost is $20. Email mailto:ben@salem-chamber.org or call 978-744-0004 for other information and to RSVP.

The Salem Ferry Returns for the Summer

 Saturday, June 11th the Salem Ferry celebrates its Opening Weekend

Saturday, June 11 the Salem Ferry returns to the Salem Wharf for the start of a new season. The ferry connects the popular cities of  Salem and Boston in a 55 minute trip along picturesque New England Coastline. With convenient pick up and drop off points in both Salem and Boston, the Salem Ferry is the perfect start and end to a summer day trip exploring either historic city. This year the ferry experience is enhanced by the recent restoration of the ferry terminal at Salem Wharf. Improvements  included expanding the indoor waiting area and adding indoor bathrooms. To celebrate the Grand Opening, the Salem Ferry is giving away a free soft pretzel and Slushy beverage to the first 300 Guests of the weekend. Visit salemferry.com for schedules and more information.

Northshore Magazine Cup

Sunday, June 5th marked a day of celebration as Northshore Magazine and Myopia Polo Club of South Hamilton joined together for the first annual Northshore Magazine Cup. By Lindsay Gabrielski

As home to the oldest Polo fields in America, Myopia Polo Club prides itself in its vast history.  History was made yet again on the Myopia Polo Club fields this past Sunday as players and ponies took the field for the inaugural Northshore Magazine Cup.

To celebrate this historic day with  friends, family and partners Northshore Magazine hosted a tent reception complete with refreshments and delicious Hor d’oeurves from Tim Hopkins Catering. Though not blessed with a very warm day, the tent was filled with warm greetings and smiling faces. Amongst socializing with old friends and new, all had a splendid time watching (and learning) the exciting sport of Polo. From the coordination and agility of the riders to the speed and grace of their ponies, the match was truly a site to see.  Myopia Polo certainly gained some new followers over the weekend !

 Even when the game was between “chukkers” (the Polo term for periods) the excitement remained high. From the tradition of stomping  the divots to the less traditional tumble down the stairs and subsequent heroic exit by our Director of Advertising, the day’s events proved that Myopia Polo and Northshore Magazine are quite the team for putting on a show.

At the end of the match Rick Sedler, President of Northshore Magazine, gave the closing remarks preceding the awarding of the winner’s cup to the Blue Team.  It was sad to see the day end, but all left full of good food and good memories. All in all, the event was a great success in bringing together friends of Northshore magazine and solidifying a great partnership with Myopia Polo. We at Northshore Magazine cannot wait to make The Cup an annual event and sincerely thank our partners at Myopia Polo and Tim Hopkins Catering for making this a truly spectacular day.

View Pictures from the Event:

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View a Video Review of the Northshore Magazine Cup and more videos from the event at our Youtube  Account- NorthshoreMedia

Lingerie

Submit your selection for BONS 2011 Reader’s Choice by posting a comment about it below in the comments section. Please be sure to mention the name of the person or business and the town in which the business is located.

MPG Home Design

Mindi Poston Gay, owner of MPG Home Design in Newburyport, is obsessed with chairs. Fortunately, her business caters to an eclectic array of tastes. By Felicity Long

Mindi Poston Gay, owner of MPG Home Design in Newburyport

Mindi Poston Gay, owner of MPG Home Design in Newburyport

“We started just selling chairs; I’ve been a collector for years,” says Gay. “From a toddler’s bouncy chair to a school chair to a wheelchair, chairs are present at every stage of your life.”

Although Gay has added other pieces to her shop, she still feels a thrill bringing an old chair back to life. “At MPG, we’ll take a vintage chair you found at a yard sale or had at home and reupholster it with wonderful fabrics, some of which are vintage, from our store. We’re also a design studio and showroom, so we have pieces for sale.”

To top it off, the company now operates out of new digs.  “We’re in a derelict motorcycle repair shop that’s been swankified, mixing in a little grit with the glamour,” Gay says. “We launched the store in September, and…people from Boston to Portsmouth to Maine have found us.”

Of her design aesthetic, she says, “I’m from South Beach and my husband is from New England, so our look is a mashup of clean white with pops of color and rustic New England décor.” The combined look is unusual for the North Shore, she says, proving that clients don’t have to go to Boston or New York to get edgy designs.

Gay says the hunt is one of the best parts of her job. “I enjoy finding a neglected, forgotten treasure and saving it. We are very green, and we cater to people who want a lasting piece of furniture and don’t want to buy something new that’s not made locally and that’s not unique.” 5 Traffic Circle, Newburyport, 978-462-7500, mpghomedesign.com.

Interior Divine Beverly Farms boutique design firm Niles-Scott Interiors breathes new life into your home’s décor.

Ashley Scott and Cara Niles of Niles-Scott Interiors also know a thing or two about creating eclectic looks. The duo specializes in residential interior design, though both bring something unique to the mix. “I’m always doing things in neutrals, and Cara is the color girl,” says Scott. The designers have worked on oceanfront houses on the North Shore, as well as homes in New York, Florida, and California. Their shop moved into a new space in Beverly Farms about six months ago, and while it’s not an off-the-street retail venue, Scott says, “We have prototypes of the kinds of pieces we can custom design, like pillows, throws, lamps, and fun upholstery fabric samples.” 10 West Street, Beverly Farms, 978-927-2500, niles-scott.com. —F.L.

Frank Kaminski’s Office

Frank Kaminski: Owner/auctioneer at Kaminski Auction House in Beverly. By Felicity Long

Where he works: A recently renovated WWII-era machine shop filled with vintage architectural elements like a chandelier from a hotel ballroom and fixtures from an early Abercrombie & Fitch store. Grand opening was on Thanksgiving weekend of 2010.

What he’s been selling: “We’ve been selling a lot of Asian items, especially from China. We had an item I discovered just before it was going into an estate sale. We estimated it would bring in a few thousand dollars, but it sold for $300,000.”

How the business has changed: “People are bidding from all over the world. A Chinese vase sold at a little auction company–smaller than ours—outside of London for $87 million dollars. Thanks to the Internet, you don’t need to pay to ship something to New York to sell it.”

What he loves about his job: “We’re green. The antique auction business is about recycling furniture. It’s so nice to be able to incorporate a stained-glass window, old doors, or an antique bookcase into a new home. It adds an architectural element you don’t find otherwise.”

Coming up: April 2, Garden Ornament auction; April 9-10, Asian auction; May 6, Fine Art; May 25-26, monthly Estates auction. Kaminski Auction House, 117 Elliot Street/Route 62, Beverly, kaminskiauctions.com.

Newbury Author Andre Dubus III

After a gritty early life influenced by fear, desertion, drugs, and violence amid the mills of Haverhill, Andre Dubus III emerged a prolific writer and steadfast family man. Upon the release of townie: a memoir the best-selling author sits down with Karen Propp at his Newbury home to retell his volatile past and how he overcame it. Photographs by Christopher Churchill

Newbury author Andre Dubus III

Newbury author Andre Dubus III

Andre Dubus III is a proud family man.Within minutes of meeting the acclaimed author at his Newbury home, he enthusiastically introduces me to his sister, Suzanne, his wife, Fontaine, and 13-year old son, Elias, the youngest of his three children. “Are you hungry? Want some lasagna?” he booms, gesturing to a casserole dish covered in tin foil. “I made it myself.”

He gives me a tour of his house—capacious rooms, vaulted ceilings—that he and his younger brother, Jeb, built. “At the time it seemed like an important thing to be doing,” says the author, best known for the novel House of Sand and Fog, which was an Oprah book club selection and made into the Hollywood film of the same name.

The ease and security that Dubus enjoys now is a far cry from the deprived childhood and violent coming-of-age he describes in his stunning new memoir, Townie. After his parents’ divorce in the early 1970s, when he was 10, Dubus and his three siblings moved often between rental houses in rough neighborhoods in Newbury and Haverhill. Although his mother worked hard as a registered nurse and then as a social worker, by the end of most months they’d run out of food. “It’s something we’d all gotten used to,” writes Dubus, “that hollowness in the veins, the nagging feeling there was always just a bit too much air behind your ribs.”

His father, Andre Dubus, was then a professor at Bradford College, writing the short stories for which he would become famous and revered. He remarried, divorced, and then married again. Other than the Sunday afternoons during which he took out the four children to a restaurant or movie, he was largely absent from the lives of his children. As Dubus puts it, “I was a kid who was not seen by men.”

In one of the book’s opening scenes, when Dubus’s father unexpectedly invites teenaged Andre along for a morning run in the woods, the boy is flattered and pleased. Not until the end of the 11-mile run, when Andre peels off his shoes to reveal toes that had “split open at the sides like sausages over a fire” does his father notice that his son’s sneakers are two sizes too small. Yet Dubus writes about that grueling run: “I couldn’t remember ever feeling so good. About life.  About me.  About what else might lie ahead if you were just willing to take some pain, some punishment.”

There are plenty of opportunities to take some pain and punishment. In his early teens, Dubus is habitually threatened, bullied, and hurt. Helpless, ashamed of his weak body, he stands passively as a neighborhood toughie smashes in his younger brother’s face and calls his mother a whore. He decides to get strong, fight back. He stops getting high at the bus stop before school and begins working out in his basement with an old weight set, then trains and learns to box at nearby Connolly’s gym.

Truly compelling is Townie’s honesty about the sources and psychological mechanisms of violence. In pitch-perfect prose, Dubus narrates the fights that break out in crowded school corridors and at the backs of school buses, and then at bars, restaurants, and function halls: fights for money owed, girlfriends stolen, drug deals gone awry, or simply because someone looks the wrong way at someone else. “Growing up, I didn’t know anyone who didn’t fight,” says Dubus.

Newbury author Andre Dubus IIIAndre gets stronger and bigger, but that does not prevent his sister from getting raped by two men in the back of a car on a snowy night in Boston.  He gets angrier, more keyed up. When a local tormentor kicks Dubus’s brother down the stairs of the Tap Restaurant, Andre’s punch jabs knock out the tormentor’s two front teeth. He nearly kicks a guy to death at the former Sambo’s restaurant in Monument Square.

As a fighter, Dubus wins his father’s attention and admiration. And he comes to need his role as protector for family and friends. After sending a few fast, well-placed jabs, Dubus writes, “I lay in the glow of the hurt I’d caused, and I felt completely virtuous, as brave and selfless as a good father.”

In his early twenties, he finds his way out of violence through writing. The act of writing gives him one of the crucial things he got from fighting; a way to shatter an invisible membrane around himself and other people in order to stand in a deeper truth. Andre sent one of his first short stories to his father, who promptly called and said, “You’re a writer, man.” He advised his son to get a night job as a bartender so he could have time to write during the day.

Today, sitting in his home before a well-tended fire and drinking tea sweetened with agave, Dubus calls Townie an “accidental memoir.” He explains how he originally tried to write a personal essay about baseball when he began coaching on his son’s baseball teams, only to realize he knew nothing about baseball. “How did I miss baseball?” Dubus says.  “I began the essay with that question.”  In search of an answer, he began writing about growing up in mill towns with no father, no uncles. It was a book he’d been trying to write for 20 years. “I wasn’t angry when I wrote it,” he says. “I didn’t have a score to settle. This is the conversation I never got to have with my father.” About his own fatherhood experiences, Dubus says, “I’ve enjoyed every second of it.  I see how my father got robbed.”

Dubus’s two older children drift into the house. Fifteen-year-old daughter Ariadne dances in the Joppa Dance Company and 18-year-old Austin is applying to colleges. “I made lasagna. Did you eat yet?” inquires the devoted father, who as a kid stole money from his mother’s purse to buy chips and a Pepsi for breakfast.

“We never planned our lives,” says Dubus about his 23-year-marriage to Fontaine Dollas Dubus, owner and director of The Dance Place in Newburyport and co-director of Exit Dance Theater. “We just made love and had kids.”

Dubus teaches at the University of Massachusetts at Lowell. “I see many students there who come from broken homes and are passionate about changing their lives,” he says. “I love them.” Spoken like a man who was meant to be a father.

Top Diners on the North Shore

They’re brimming with kitsch and bursting with personality. Oh, yeah—and then there’s the food, which conjures up memories of dishes made in mom’s own kitchen. They’re 10 mustn’t-miss diners of which we just can’t get enough. By Anna + David Kasabian,  Photographs by Jared Charney

What exactly is it that we love about diners? Is it the eggs all day, any way? The gravy and mashed on the daily specials? Maybe it’s the nostalgic décor, the ruby-red gumdrop plastic chairs, the Pez collections, or the toy trains. Or maybe it’s the people: the regulars, the cooks, and the waitstaff who keep these places going. We scoured the North Shore for some of the funkiest, tastiest, most historic, and just plain interesting diners and discovered that maybe the real reason we love diners is that they actually seem to love us back.

Capitol Diner owner, Bob Fennell

Capitol Diner owner, Bob Fennell

Capitol Diner /   A monitor-roofed Brill diner, built in 1928 by Wason Manufacturing Company in Springfield, Massachusetts, the Capitol Diner is so wonderfully worn into its downtown Lynn site that it appears to have grown straight up from the earth beneath it. Despite its age, it looks great, which is fitting, as this could be the last diner of its kind anywhere in operation today. For that, we have owner Bob Fennell and two generations of his family before him to thank, not only for the Capitol Diner’s survival, but also for its vitality and long run of success. There’s 27 years of it for Joyce, who, every Wednesday, runs the counter and the cooks with the ease of a big-city traffic cop. Her voice, calling out orders, echoes through the air (she writes nothing down). Food flies furiously into and out of her hands. She chats with regulars and serves, clears, and cleans, yet she never breaks a sweat. It’s 40 years of Capitol Diner success for Charlene, seen vigorously buzzing about behind the scenes; the person Bob calls “the backbone of the business.” Everything that’s wonderful about diners can be found right here, including the huge Florentine Omelet ($8) packed with baby spinach, mushrooms, bacon, and Swiss cheese. The Beef Stew ($6.30), an ancient and venerable Capitol Diner staple, uses Bob’s dad’s recipe, comprising fork-and-knife-size chunks of beef, potato, and carrots. 431 Union Street, Lynn, 781-595-9314.

Tucker's Farm Family Diner owner Dave Tucker with employee Aleah Conrad

Tucker's Farm Family Diner owner Dave Tucker with employee Aleah Conrad

Tucker’s Farm Family Diner /   Tucked almost inconspicuously onto a ground floor in a mixed residential neighborhood, you could drive right past this place and, like us, never think to stop in. Well, park your car and get yourself in there. The food is awesome, the décor is a hoot, and the service is great. Owners David and Eleanor Tucker opened almost three years ago, filling the walls with humorous signs, funky art, and lots of Three Stooges memorabilia, David’s favorite guys. So it’s only natural that they serve the Three Stooges combo ($8), a belly-bending spread of three sausages, three rashers of bacon, three helpings of home fries, and three huge pancakes, each with an egg fried into the middle of it. Eat the whole thing and it’s free. But good luck; only one customer has pulled it off since they opened. And don’t miss the fabulous Turkey Pie ($7.20) with loads of turkey and vegetables in a crispy crust, served with buttery mashed potatoes, gloriously lumpy gravy, and jellied cranberry sauce. 67 Maplewood Avenue, Gloucester, 978-281-0803.

Cityside Diner /   Owner Deborah Moody cooked all over the North Shore for 37 years before she bought this 54-seat downtown eatery just two years ago. For 50 years before she bought it, they served breakfast only, but she now offers lunch and dinner, too. In addition to her regular daytime hours, she reopens Fridays and Saturdays at 11:00 p.m. and cooks through to 6 a.m.! She calls her fare 100 percent comfort food—from homemade meatloaf and boiled dinners to liver and onions and baked haddock. If you don’t see it on the menu, she’ll cook it right up for you anyway. It’s a friendly place with great service, and we loved our waitress, Christine, who flew and danced around the dining room and in the Top diners on the North Shoremiddle of it all, pulled up a chair for a friendly chat. The Steak & Eggs ($7.50) is a deal, as is the Garden Omelet ($7.50), packed with fresh broccoli, onions, mushrooms, tomatoes, and your choice of cheese. 275 Cabot Street, Beverly, 978-922-9080, udine4less.com/citysidediner.

Pat’s Diner /   Some cool old diners are transformed for modern times, perhaps a little too primped. But as every diner aficionado knows, a few others are frozen in time. This is one of those diners. Just minutes north of the Newburyport line, Pat’s is a thriving relic of diner history, a well-preserved 1948 product of the Worcester Lunch Car Company, diner number 824, with cozy booths, a working jukebox and food cooked from the heart. Pat Poulakos Archambault has been the owner, greeter, and cashier since 1999, and she makes you feel welcome when you come and eager to return when you leave. Try the Grilled Meatloaf with Eggs Over Easy ($6.75), served up with home fries and toast. Or better yet, the outrageous French Canadian Pork Pie ($7.99) entrée that includes two poached eggs, Boston baked beans, toast, and a slice of pork pie made from Pat’s secret recipe. But we detect a hint of nutmeg. Tell us, Pat, did we crack the code? 11 Bridge Rd, Salisbury 01952, 978-465-3060.

Chef Angela DeLuca from the Little Depot Diner in Peabody

Chef Angela DeLuca from the Little Depot Diner in Peabody

The Little Depot Diner /   Do not push or pull; instead, slide the door open on this diminutive 1929 Worcester Lunch Car Company creation and step into a special zone where time stops, troubles melt away, and grownups get to feel like kids again. Find yourself a spot at one of the 13 stools (that’s it—no booths or tables), order up a meal, and strike up a conversation with the guy to your right, or the gal to your left. When you’re here, it’s easy. Ask for the Train Wreck ($8.95) and not only do you get two poached eggs, corned beef hash, home fries, and brown bread, but you also get the royal treatment: In your honor, a small Lionel electric freight train is dispatched on an around-the-diner trip, running on tracks up near the ceiling. When your order is ready, you’ll hear the toot toot of a real air-powered train whistle, located just outside the kitchen door. For Judy and Jim Miles, The Little Depot Diner is obviously a labor of love and an unending source of delight for them and their patrons. Looking for lunch? Try one of their daily homemade soup specials, like the outstanding Ground Beef Chili ($3.95 for a cup, $4.95 for a bowl). 1 Railroad Avenue, Peabody, 978-977-7775, thelittledepotdiner.com.

Agawam Diner in Rowley

Agawam Diner in Rowley

Agawam Diner /   True North Shore natives know The Agawam Diner like their grandmother’s kitchen. Drive by here most days and the parking lot is full, often with a line of people snaking out the door. The iconic stainless-steel prefab was built in 1954 by the Fodero Dining Car Company of New Jersey, and it remains as authentic as the Agawam’s extensive menu of tried-and-true diner staples. But whatever you eat, save room for pie. Especially the Banana Cream Pie ($3.90), made by John “Bubba” Galanis, a descendant of the family that opened the original Agawam in 1940. With a Crisco crust, chunks of ripe banana in an egg-rich custard, and a snowy pile of Dream Whip on top, you will feel the addiction coming on. Go here for an authentic diner experience, where the townies talk, waitresses know what the regulars want, and the food is the very definition of a diner. U. S. Route 1 & 133, Rowley, 978-948-7780. MORE AGAWAM: And have you seen our spring fashion photo shoot and exclusive behind-the-scenes video from Agawam Diner?

Drive-In Diner /   If you’ve headed home from Logan up Route 1A in Revere lately, you’ve probably noticed the sign on the right, about a quarter mile past Suffolk Downs. In fact, you really can’t miss the sign at five feet high with hot pink lettering, announcing that this—right here, make no mistake—is the home of the Drive-In Top diners on the North ShoreDiner. So distinctive and commanding is that sign that one gentleman, spotting it from the air as his flight from Chicago approached Logan, headed straight there for lunch after landing. True story, according to Mort Siegel and Colleen McGillicuddy, who bought the location in 2009, cleaned up the existing diner, erected the now-famous sign, added nostalgic touches around the dining area, and, thankfully, didn’t do much else. What they ended up with is a buffed-up, well-lit museum piece of a no-frills neighborhood diner, circa 1960. Nothing fancy, which is exactly the point. Take the French Toast with Bacon ($5.99): It’s hot, fresh, and exactly what you’d expect from a diner. Or try the crispy, tasty Fried Chicken ($7.50) served with three scoops of smashed potatoes (skins and all) with a hint of garlic and hot chicken gravy. 419 Lee Burbank Highway, Route 1A North, Revere, 781-284-1238.

Driftwood /   Everything about Old Town Marblehead that’s charming, eccentric, quirky, and loveable is somehow summed up in the Driftwood. Not much wider than its door and two windows facing Front Street, the ramshackle red structure dates to the 18th century, when it probably served as a boat builder’s shop. Its current incarnation as a dining spot goes back at least to the 1930s, when the Bide-A-Wee Restaurant operated here. For the last 60-plus years, through a succession of owners and names, it has resolutely been exactly what it is now: an unfussy little neighborhood hangout, embraced as much for its role as a community meeting place as it is a source of food and drink. The look is pure Marblehead kitsch: shark’s jaw, harpoon, fish net, folk art, and other nostalgic items grace the ceiling and walls. The menu is straight-ahead, no-nonsense diner fare, including a satisfying Full Stack of Banana Pancakes ($5.25) and a BLT ($4.40) that goes to show how virtuous some foods can actually be when stripped down to their bare essentials. 63 Front Street, Marblehead, 781-631-1145.

Salem Diner waitress Georgia Georgakakis

Salem Diner waitress Georgia Georgakakis

Salem Diner /   There is an inexplicable allure, at least for some, opening their hearts (and wallets) to the noble but harrowing mission of rescuing a diner. This is the journey George and Zoe Elefteriadis embarked upon three years ago when they bought the darkened, dilapidated 1941 Sterling Streamliner, just across the street Salem State University, and set about making things right. Soon, the leaky roof and neglected fixtures were restored, once again expressing the dignity and pride of the sturdy, 70-year-old structure, built just up the road in Merrimac, Massachusetts. You can see the satisfaction in George’s and Zoe’s eyes as they greet customers—regulars and newcomers alike—ensuring that everyone feels right at home and leaves smiling. Which we did after our Greek-style Spinach Pie ($4.45) made of tangy feta and fresh spinach swathed in buttery phyllo dough and baked until golden; as well as our Scrambled Eastern Wrap ($4.50) made with eggs, ham, American cheese, and onions in a fresh wheat wrap, grilled crisp on two sides and served with home fries. 70 Loring Avenue, Salem, 978-741-7918.

Depot Diner /   This five-year-old, 83-seat powerhouse is what you’d expect to find in Brooklyn or Manhattan. It’s big, bustling, and zealously driven by the trinity of great-eatery creeds. First, everyone is family. Second, the staff takes pride in everything they do. Third, it’s all about the food. Just ask chefs, owners, and brothers Peter and Andreas Hantzopoulas. There’s energy in the air and most noticeably in the servers who, in feats of daring and skill, glide swiftly about the diner, two, three, sometimes four heaped plates of steaming food on their arms as they race off to hungry tables. Food shows up fast and hot in unstinting portions, and the quality is exceptional. We like the Fresh Vegetarian Omelet ($7.99) with broccoli, tomatoes, mushrooms, and choice of cheese. And we love the Baked Oatmeal ($4.99), a tasty concoction that’s a sort of hybrid of oatmeal, bread pudding, and custard. We also flipped for the Grilled Rueben Sandwich ($8.75) with house-made corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye. 22 Enon Street, Route 1A, Beverly, 978-922-6200, depot-diner.com.

Tucker’s Farm Family Diner

Jewel in the Crown

Newburyport’s Jewel in the Crown offers authentic Indian cuisine. By Anna and David Kasabian

If you’re craving an intense Indian food fix in a comfortable venue with attentive service and fair prices, then Jewel in the Crown is your kind of restaurant. Step inside and, suddenly, you are wrapped in a warmly lit room that speaks from the heart of India, with exotic objects and festive paintings—all brought from the homeland—that set the mood for a delightful food adventure.

No sooner were we seated than our waiter placed before us a plate of warm papad, the traditional crisp and thin flatbread without which no Indian meal is complete. Alongside it was served a spirited, hot onion chutney and a zesty sweet-and-sour tamarind dipping sauce.

First appetizer: the Vegetable Pokora, a satisfying symphony of cauliflower, potato, spinach, and onion dredged in chickpea-flour batter and fried. Next, the Lamb Samosa, a savory concoction of lamb, peas, and potatoes wrapped in a flaky pastry and fried crisp. Both come with tangy mint chutney that adds a bright high note.

Of course, we had to order the iconic Tikka Masala, the now-classic recipe of tender roast chicken simmered in cream and tomatoes with ginger, garlic, and, in this case, the restaurant’s own spicy Indian curry sauce. Next was the Lamb Korma, another classic recipe, this one 500 years old. Think of a stick-to-your-ribs stew with onions, ginger, garlic, curry, ground cashews, and raisins. A platter of toothsome and fragrant basmati rice is served on the side.

We ordered the Aloo Naan—a wheat bread stuffed with potatoes, peas, and spices and cooked in a tube-shaped, coal-fired oven called a tandoor—a serendipitous choice because, as it turns out, the naan is perfect for sopping up the sauces.

For dessert, we enjoyed the Badami Kheer, a lightly sweetened, soup-like rice pudding flavored with cashews, raisins, almonds, and the wondrous, fragrant essence of cardamom. Looking to add a few more bars to the sweet meter? Try the Gulab Jamun—cake-textured fritters that soak up the clove-and-cardamom-infused syrup in which they are bathed.

Ranjeet Gahunia, the manager and a partner with family members (they also operate Passage to India in Salem, Massachusetts, and Kashmir Indian Cuisine in Salem, New Hampshire), says Jewel’s recipes are authentic, rooted in Indian tradition, and come exclusively from family. This comes as no surprise, because Jewel in the Crown is absolutely the real thing.

23 Pleasant Street
Newburyport
978-463-0956
http://www.newburyportjewel.com/

Stylist Anthony Vitale

A celebrated Boston stylist sets up shop on the North Shore. By Emma Haak

As a child, if you asked Anthony Vitale if he’d ever end up spending his days tending the tresses of some of Boston’s most stylish women, the answer would have been a definite “No.” Despite coming from a long line of hair stylists, Vitale had other plans. But the family vocation won out in the end and today, Vitale is a sought-after colorist and stylist with a brand-new salon on the North Shore.

On November 1, Vitale opened the Anthony David Salon in Burlington. With more than 20 years of experience—including opening and operating Studio for Hair in Kenmore Square—Vitale says the move was motivated by a desire to bring some city style to the suburbs. “People want to look good, whether they live in the city or the suburbs,” he says.

Though he’s now a master colorist whose work has been featured in magazines like Allure, Boston, and InStyle, Vitale took a roundabout route to get here. It was only after a stint in art school and another in animation school that he decided becoming a hair stylist was the right choice. Applying his knowledge of color theory from his art background, Vitale was a natural in the salon and quickly became known for his ability to correct even the worst color disasters. He says his methodical and personalized approach is what sets him apart from other colorists. “Nobody’s hair is the same,” he says. “You have to see what’s going to fit the individual and find the color that works best for them.”

A longtime North Shore resident, Vitale says that the area was an obvious choice for his new salon because of its increasingly upscale vibe. “People on the North Shore expect more from their suburbs,” he says. “Nicer condos, nicer restaurants, nicer shopping, nicer hair salons,” he says. “[They want] things that they’re accustomed to getting in the city but don’t want to have to go to the city to get.” 120 Cambridge Street, Burlington, 781-272-0002, anthonydavidburlington.com. —Emma Haak

Best Face Forward David Nicholas brings the business of beauty to Ipswich.

Another beauty pro making waves on the North Shore is makeup artist David Nicholas, who has styled TV and sports stars and taught his craft in Boston. With business partner/husband David Miranowicz, Nicholas, who also lends his skills to victims of burns and other physical trauma, moved the HQ of David Nicholas International from Charlestown to Rowley last Memorial Day. Now, clients at the new space off the Newburyport Turnpike can take advantage of the company’s full complement of services without making the trip into Boston. It’s a beautiful thing.  529 Main Street, Rowley, 617-242-0177, makeupdni.com.   —E.H.

Habitat for Humanity’s ReStore

Habitat for Humanity’s charitable resale outlet ReStore helps strengthen communities and preserve their history. By Alexandra Pecci

Sharon Mason leans forward, plants her elbows on her knees, and laces her fingers together to illustrate what she’s about to say.

Habitat for Humanity's ReStore in Lawrence“I’m so struck by how hard we work to not only build our homes but find ways to keep—this is going to sound really bogus, I’m sorry—to keep the community of mankind together.” She speaks with urgency, uttering a statement that might very well sound bogus or grandiose coming from someone else, but from her, it’s genuine.

Mason is director of development at Merrimack Valley Habitat for Humanity, which spent the winter building not only affordable housing for families in the community, but also the new ReStore retail venue in Lawrence. ReStore sells reclaimed, surplus, or recycled building materials—all donated—with the proceeds going to fund the local Habitat for Humanity affiliate. As they both occupy space in formerly abandoned mill buildings, ReStore and Habitat for Humanity are not only reclaiming building materials; they’re reclaiming Lawrence.

About six weeks before its grand opening, Lawrence’s ReStore location is alive with activity. Volunteers in paint-splattered sweatshirts hammer, saw, scrape, and paint their way through the building, which is already crowded with donations. There are stacks of cardboard boxes filled with unused cabinet fixtures piled on a shelf, donated by a hardware store that was going out of business. There are full sets of cabinets, energy-efficient windows, mahogany doors,  even a kitchen sink. “We’re not even open, and we’ve had four kitchens donated,” says Mason.

Donations come from a variety of sources and are sold at a fraction of the original cost. Brand-new items might come from companies that are going out of business or have excess or discontinued inventory. ReStore is already teaming with companies like Pella Windows and Jackson Lumber for donations. Other donations come from interior designers, contractors, or homeowners who need to rip out and dispose of a kitchen or bathroom before remodeling a space.

In addition to being simply a nice thing to do, donating to ReStore is a free alternative to renting a Dumpster or having to pay to dispose of something, says Susan Howell, who owns Lawrence-based Howell Custom Building with her husband, Steve. Howell, who, along with her husband, is on the board of the Merrimack Valley Habitat for Humanity, has been very involved with building the ReStore space and sees the benefits of being kind for companies like hers.

“As a company, it’s a huge resource for us to have this here, and we hope to support it and be constant contributors to the inventory in the store,” she says. “Many other places charge fees; there wasn’t anything else local that we knew about.”

Moreover, donating items provides a tax deduction to homeowners. But reclaimed items aren’t just ones that have been used already. For instance, when a homebuyer wants to put his own decorative spin on a newly built spec home, Howell’s firm has to replace fixtures that were just installed.

“It doesn’t feel very good to pull out a brand-new, unused kitchen and think that it’s going to go to waste. It feels really good to pull it out and know that somebody’s going to use that kitchen,” says Howell.

The person who does end up using the kitchen might be a do-it-yourselfer, a Habitat for Humanity homeowner, a small contracting firm, an interior designer looking for a deal, or just someone who might have fun scouring the inventory.

“Each ReStore actually has a very unique personality,” Mason says. “It’s driven by the donations, and it’s driven by the area in which the stores open.”

Habitat for Humanity's ReStore in LawrenceReStore operates hundreds of locations throughout the United States and Canada, making for a lot of diverse inventory and, as Emerson Dahmen, building director for Merrimack Valley Habitat for Humanity, calls it, “oddball stuff.” Mason says ReStores in Florida have a lot of knick-knack-type items, whereas the ones in Dover, New Hampshire, and Portland, Maine, are geared toward building materials. ReStore accepts donations of anything from microwaves…to lumber and plywood.

“We’re constantly getting more donations and more diversity,” says Dahmen. “For instance, I’ve just been in touch with somebody who has a hardware store that’s going out of business, and they want to donate the residual bolts, screws, plumbing and electrical parts, and home and garden stuff to us.”

Mason says a manager at another ReStore called the place a “toy store for the do-it-yourselfer,” and that label seems to be an accurate one, not to mention fun. People who love to spend their Saturdays hunting for bargains could add ReStore to their list of weekly places to check out just-donated items, some of which might be antiques or one-of-a-kind treasures.

For example, Habitat for Humanity itself is donating a huge, beautiful fireplace mantle from the former St. Patrick Convent at 100 Parker Street in Lawrence, which the organization is converting to affordable housing. Habitat for Humanity bought the building and has been working to convert it into 10 multi-bedroom condo-style housing units, the first few of which they hope will be available by the end of 2011.

In addition to the mantle, workers at 100 Parker Street have reclaimed other items that could be donated, like pretty metal brackets and pieces of the old tin ceiling. The renovation work at St. Patrick Convent, the building of ReStore, and even the Merrimack Valley Habitat offices themselves speak to a larger effort by Habitat for Humanity in becoming part of the revitalization of Lawrence.

“We’re very committed to the city…We recognize that there’s a great need here. Lawrence is such a unique place. There are more not-for-profits in Lawrence than there are in any other city in the Commonwealth,” Mason says. “The percentage of impoverished living conditions—poverty housing—in Lawrence is awful. Every time we build a home, every time a family comes in, we change that statistic.”

Habitat for Humanity is also helping to change the future of the city’s historic buildings. ReStore will be located in the Duck Mill complex on Union Street, which used to house Ippolito’s Furniture but has recently stood empty and abandoned. Since taking over the space, Habitat for Humanity has added refurbishing the ReStore space to its already long list of building projects. According to Dahmen, workers have done things like take out the original bathroom to make it wheelchair accessible; remove two sets of stairs to build an accessible ramp entrance; build a manager’s office; take out partition walls; remove musty rugs and add new carpets; replace a cracked window; replace the back door to make it handicap-accessible with an electric button system and intercom; and scrape, scrub, and repaint everything else.

“What I love about what we’re doing is that it stays true to the nature of the environment in which it already exists,” says Mason. “We’re not razing it and building something that’s architecturally different from what’s around it. We’re reusing these magnificent mills.”

Down the street from ReStore, the St. Patrick Convent was poised to be torn down before Habitat for Humanity stepped in and bought it. Now, Habitat is not only turning the building into affordable-housing units, but also preserving it, doing things such as refurbishing the original woodwork and bringing the original banister up to code. “We are preserving a wonderful old building that is part of Lawrence’s heritage, and we are maintaining that building in substantially its original shape,” Dahmen says.

Even Habitat’s offices are in a reclaimed mill on Island Street in Lawrence’s historic Canal District. “This building is a beautiful example of what revitalization means. A lot of attention was paid to keeping it not only environmentally sound, but a place that was welcoming and accommodating to a workforce.” And the new ReStore will be just across the street.

“It’s been abandoned for a while,” says Mason. “And here you have Cambridge College, New Balance, you have this office building,” she says of the outfits that have made their homes in the South Lawrence mills.

What’s more, the act of reusing old buildings fits in with ReStore’s mission to reclaim items that would otherwise go to waste. “We’re Habitat for Humanity's ReStore in Lawrencereusing mills to benefit building new homes in a reused building like Parker Street. It’s a full circle,” Howell says. “The offices are in a reused building and the store is in a reused building selling reused materials to revitalize a building to create homes for people who otherwise couldn’t afford homes.”

All of this work creates what Mason calls a “lovely ripple effect of revitalization in action.” When Habitat for Humanity builds something, whether it’s from the ground up or by renovating an existing structure, it starts building a community where there wasn’t one before. She points to a project where Habitat for Humanity built eight homes on an abandoned piece of land in Haverhill that had nothing across the street. A year later, a real estate developer built eight additional homes that looked very similar to the ones Habitat built.

“And you’ve got this neighborhood,” Mason says, with a “presto!” tone of voice. “You’ve got your cul-de-sac, American-dream neighborhood, right there where there was blight, where there was nothing.”

Mason says people’s desire to help Habitat for Humanity is huge, whether they donate their time, money, or items. Although the affiliate’s first priority is building affordable housing, most donated items will go to ReStore because of the organization’s specific building criteria for new homes, says Dahmen. “We’re pretty circumscribed in terms of what can go into a house, so an awful lot of stuff will go into ReStore,” he says. And that’s also a lot of stuff that might have otherwise been thrown away, which represents yet another ReStore perk: helping the environment. “We’re diverting stuff that would otherwise go into the waste stream and we’re repurposing it,” Dahmen says.

According to Mason, one local ReStore estimates that it has kept one million pounds of reclaimed items out of landfills. “A million pounds,” Mason repeats, incredulous. “That’s one store.” With stats like these, it’s clear that one ReStore really can have a huge impact on a community beyond raising money or being “green”: Habitat for Humanity homeowners often volunteer to help build other people’s homes, and with ReStore, even more people will be brought together as they constantly donate and buy items.

That’s why Mason’s opinion that Habitat’s work builds a “community of mankind” doesn’t sound bogus at all when you consider the huge pay-it-forward effect this ReStore could have on the community. Suddenly, all that “community of mankind” talk sounds very, very plausible.

“With ReStore, we have businesses, individuals, and families contributing and buying. We’re constantly bringing together communities that don’t see each other,” Mason says. “And that’s how you keep a community strong.” ReStore Lawrence, 4 Union Street, Lawrence, habitat.org/restores;  Merrimack Valley Habitat for Humanity, 60 Island Street, Lawrence, 978-681-8858, merrimackvalleyhabitat.org.

Schylling Associates

Rowley-based Schylling Associates foregoes the toy market’s predominantly complicated products in favor of more classic creations that stand the test of time. By Emma Haak

schylling-associates-rowley-toysA giant stuffed Curious George greets visitors at the door. Vintage board games are stacked high on bookshelves, while toys of all shapes and sizes are strewn across desks. Classic toys of yesteryear are safely tucked away in the corner, and Jack-in-the-Boxes line the walls. It would be easy to assume that no work would get done in a place like this, that a successful company couldn’t possibly operate out of this children’s fantasyland. Unless, of course, that company is the family-owned-and-operated Schylling Associates, Inc., one of Massachusetts’s largest toy companies.

Founded in 1975 by Harvard grad and longtime North Shore resident Jack Schylling, Schylling Associates has made a name for itself in the competitive toy industry while maintaining its small, family-owned feel and vintage vibe. Its retro toys are a mainstay on the shelves of shops across the country, treasured by both youngsters and the young at heart. While decades have passed since its founding and the products it offers have changed over the years, one thing remains the same: everyone at Schylling just really loves toys.

A love of toys has been a cornerstone of the Rowley-headquartered company from the beginning. It started by selling mechanical flying birds imported from France after one such toy caught Schylling’s eye in Harvard Square. “The toys that were being made in France were just beautiful,” he says. “My vision was to bring some of that better-looking toy product to the United States.” Making appealing toys from high-quality materials like tin and felt was another goal. “We wanted to make really attractive, really beautiful toys…It seemed to me that all the toys that were out there were plastic,” he says.

The masterminds behind Schylling toys share that mission of creating high-quality, nostalgic toys. Lorraine Peabody, vice president of creative, says that this shared passion keeps everyone in good spirits, even when complications arise. “There can be a nonstop flow of problems. That’s just the nature of any business,” she says. “But at least with toys, there’s a smile on your face.” Senior Designer Chris Aja agrees. “The end result is something for a child, something that’s going to make them happy,” he explains. “I think that’s what keeps us running.”

It’s also what’s kept the company growing, even in less-than-stellar economic times. In the 35 years since its founding, the company has increased in both size and scope. After accomplishing his initial goal of making the company large enough to bring both of his brothers, David and Tom, on board as heads of marketing and finance, respectively, Schylling continued to expand the business. Today, the company has 60 employees, the majority of whom live on the North Shore. Before settling into its current building in Rowley, the company had locations in Manchester, Wenham, Peabody, Ipswich, and Salem. According to Stephen Medina, sales manager, the company’s and employees’ deep roots in the area make a move unlikely. “Everyone is happy on the North Shore with their families, and I’ve never heard of the Schyllings looking to move elsewhere,” he says.

schylling-associates-rowley-toysSchylling sees the North Shore as the logical base for his operations for another reason. “We think of the North Shore as this suburban coastal community, but within miles of where we sit, there were two of the largest industrial enterprises in the world: the General Electric plant in Lynn and the United Shoe Machinery factory in Beverly. These were the largest factories in the world. So we have this rich history of making things here,” he explains.

Making things is what Schylling Associates does best. While the company continues to import and sell toys from abroad, approximately half of its products are Schylling exclusives and originals. Designers are constantly drawing inspiration from vintage toys and figuring out how to make the toys of bygone eras appeal to today’s consumers. While the majority of toy designing is done in house, Schylling uses factories around the world to bring its creations to life. In partnership with such factories, including ones in China, the company churns out hundreds of new toys each year in its never-ending quest to keep its product lines fresh and innovative. Says Medina, “If it even looks like it might be time to move on [from a toy], we do.”

Licensing agreements in which the company signs on to create products using trademarked brands and iconic characters is one of the ways that Schylling stays current. Keri MacRae, director of licensing and business planning and a Schylling employee since 1994, says Schylling typically deals with character-based licenses, like Thomas & Friends, Curious George, and Angelina Ballerina, that appeal to the preschool set and which began as book series before transitioning to television. Such agreements have been highly successful for the company and have even kick-started new product lines to help the company market to new demographics.

This was the case when the company took on its first licensed property for girls: Madeline. MacRae says that the porcelain tea sets the company created for the Madeline brand were an instant hit. “They did phenomenally,” she says. “And it was great because it started up a new product line—the tea sets—which still are a wonderful seller for Schylling.” Even Schylling, who’d long thought of toys as boys-only territory, was surprised by the reception the tea sets received and the realization that the company could find success with toys that catered to girls. “It was a whole new market,” he says. “All of a sudden, we doubled our universe.”

Schylling Associates’ history of creating timeless toys for character brands has made it a go-to company for licensors seeking a nostalgic feel. “We really are known for certain proficiencies. We have proficiencies in porcelain tea sets, tin tea sets, and Jack-in-the-Boxes. It makes a lot of sense to have us make those as opposed to another company,” says MacRae. Those specialties helped Schylling land one of their newest characters: Olivia, the spunky pig protagonist of Ian Falconer’s award-winning book series and star of the eponymous Nick Jr. animated television show. Musical tin tea sets, porcelain tea sets, Jack-in-the-Boxes, and jewelry boxes featuring Olivia are on shelves now. Such products, with their timeless aesthetic and intricate artwork, are a reminder that the company’s mission to make beautiful, classic toys is still firmly in place.

schylling-associates-rowley-toysIn an age where toys often come with electronic bells and whistles and complicated instruction manuals, Schylling’s simplicity helps set the company apart from the rest of the toy industry. By focusing on creating beautiful toys from classic materials like tin and wood, the company has asserted itself as the premier maker of retro, nostalgic toys. It’s an image that has helped them appeal to toy lovers of all ages. Medina says that grandparents are often the company’s best customers. “They look at a Schylling toy and they remember their childhood. Those are good feelings that people want to pass on to their kids and their grandchildren,” he explains. The sentimental appeal of Schylling toys also explains why they rarely meet the same fate as their lower-quality counterparts. “Our toys don’t end up in the Dumpster or the landfill like so many plastic toys do. Our toys are put up in the attic and really taken care of,” says Medina.

Heart-warming nostalgia isn’t the only reason for the company’s success. “I think it’s because we all love toys ourselves,” says Aja. “Everyone here, from the top down, has a deep passion not only for what they do, but for the toys.” The employees’ obvious enthusiasm for playthings is infectious as they describe their favorite aspects of working for the toy company. For Senior Designer Sergio Peruyera, it’s giving new products that vintage feel Schylling is known for, while Aja enjoys the challenge of working with tin toys. And while Peabody notes that the designers don’t just play with toys all day, there are times when playing is part of the job. New toys need to be tested, and members of the Schylling team are happy to volunteer. “You’ll get something new in and you have to try it, like the Hula Hoops,” says MacRae. “You make a fool out of yourself, but it’s fun.”

For the company’s designers, the draw of working with toys isn’t the only thing they love about their jobs. “At Schylling, we’re afforded a lot of freedom,” says Peruyera. “We really get our hands into every aspect of a toy line, from product development to illustrations to working on the puppets to see what’s wrong with them to communicating with China. We get an eclectic view of the whole process. That’s the big bonus.” Working on an idea from inception to creation isn’t a given for employees at other toy companies, explains Peabody. “They could be at Parker Brothers doing game boards ’til the cows come home,” she says. “They’d spend a whole year on a Monopoly game. Here, it’s not static. Every day you’re doing something new and different.”

Being involved from start to finish also makes the end result that much sweeter. “It’s so labor intensive and there’s so much work involved that once you see the finished product, it’s always kind of a gift,” says Aja. When packages arrive bearing newly completed toys, it doesn’t take long for the excitement to spread through the office. “It’s like Christmas every morning,” says Peabody. “It’s fun to open something that you’ve been working on for a long, long time.” And it’s not just the designers who delight in seeing their creations come to life. “There’s great anticipation when those cartons arrive. I’m jealous if I don’t get to open them,” says Schylling. Seconds Medina, “The FedEx guy is very popular when he comes in.”

The FedEx man might need to bring reinforcements when he delivers the toy that Schylling himself believes could be the company’s biggest hit yet: Fireflies. He discovered the gadgets, fashioned from spinning LED lights, in Hong Kong and describes them as “thousands of fireflies in front of your eyes that you control.” Though Schylling says that whichever toy he’s currently working on is his favorite, his anticipation and excitement over the Fireflies is obvious.

From the company’s humble beginnings selling mechanical flying birds to its present seat atop the specialty toy market, a lot has changed since 1975. But for Schylling, the mission has stayed the same: to create and sell beautiful toys. And while it’s difficult to predict what the future holds, Schylling believes that the company will continue to evolve by doing what it does best: making timeless, classic toys that appeal to an ever-broadening group of consumers and never resting upon the company’s long list of accomplishments. “We like to say that we hit a lot of singles and doubles, but so far we haven’t hit a homer,” Schylling says. “You can win the game with a lot of singles and doubles. But you still want to hit a home run.” Batter up.

The Portfolio Founder/President: Jack Schylling. CEO: David Schylling. CFO: Tom Schylling. Headquarters: Rowley. Number of Employees: 60. Year Founded: 1975. Notable Licensed Brands: Angelina Ballerina, Curious George, Olivia, Thomas & Friends, and Uglydoll. Contact: 306 Newburyport Turnpike, Rowley, 800-541-2929, schylling.com.

Exclusive Interview with the Easter Bunny

Talking tradition and egg hunts with the Easter Bunny. By Lindsay Lambert

Easter’s right around the corner, which means egg dyeing and hunting and baskets brimming with bright-colored candy and gobs of pastel plastic grass. The most quintessential of Easter icons, however, is the Bunny himself, who, on April 24, will once again be on hand in Salem at the Hawthorne Hotel’s annual Easter Buffet to visit with North Shore kids (and kids at heart). But first, Northshore scored some one-on-one time with the beloved Bunny, who took time out from his holiday preparations to answer a few pressing questions.

What’s the most common request you get from kids when asked what they want the Easter Bunny to bring them? Kids are so mature these days.  It’s not like 50 years ago when kids wanted a yo-yo or chocolates. Today, they want Wii games and sports equipment. Sometimes, thought, they want a puppy or kitten.

Any particularly unusual requests? Sometimes, the kids want me to come home with them to spend the rest of the day.

What do you do in your down time (you know, when it’s not Easter)? Much like Santa and his Christmas schedule, my year starts right after Easter is finished. Sometimes, after a nice long nap, I like to go on vacation with my wife and children.  Family bonding time is very important.

How many years have you been appearing at the Hawthorne Hotel’s Easter Buffet? It has been a long time, but I love visiting the hotel. The warmth and charm of the lobby and the restaurant is so great, and the people I meet there are so excited to be in such a legendary, historic hotel eating with their families.

What’s the best part about being the Easter Bunny? Being with all of the kids.

What’s your favorite Easter candy? Peeps.

What’s your favorite chocolate bunny? I like Russell Stover’s chocolate bunnies. They taste good and they have a low-carb version. I’m always watching my weight.

What’s your favorite Easter tradition? I love Easter egg hunts. It’s so much fun trying to find them. My wife is so good at putting them in very unusual places.

Where would your dream Easter egg hunt be held? Hmmm, after this winter, Fiji!

L’Andana’s Po Martini

L’Andana Grill’s Po martini is stylish and sweet By Lindsay Lambert

The Po Martini at L'Andana Grill in Burlington

The Po Martini at L'Andana Grill in Burlington

L’Andana grill is widely loved for its consistently friendly service, impeccable cuisine, and inventive cocktails. Some of the North Shore’s most in-the-know denizens simply love that they can enjoy a restaurant’s mix of industrial architecture and sophisticated décor without making the trip to Boston. If you want to spend a night in their stylish shoes, take a seat and order the Po martini, a consistent favorite whose refreshing pear taste is the perfect complement to spring’s arrival.

L’Andana’s general manager, Alex Hage, says the Po, named after the river in Italy, was created by bartender Pam Sorbello as the result of a staff competition. “It has become our most popular cocktail,” Hage says. “So much so that we constantly receive e-mail requests for its recipe.” No wonder, given the drink’s delicate pear taste and slightly sweet flavor.

The Po is offered all year round, but give it a go at home if you can’t wait for your next night out. 86 Cambridge Street, Burlington, 781-270-0100, landanagrill.com.

Po Martini: Makes one serving
1 1/2       parts Grey Goose vodka
1             part St. Germaine
1             part pear nectar
1/2          part honey
1             wedge of lemon
Candied pear to garnish

Combine Grey Goose, St. Germaine, lemon, and pear nectar over ice in a shaker. Shake vigorously, then pour into a chilled martini glass with honey. Garnish with candied pear.

First Networking Event at Bertucci’s in Peabody

Title: First Networking Event at Bertucci’s in Peabody
Location: Bertuccis in Peabody (Rt 1 North Location)
Link out: Click here
Description: March 22nd from 5:30 – 8:30 pm at Bertucci’s in Peabody (Route 1 North location, NOT the North Shore Mall)!

Our first event will be open to any and all professionals seeking to increase their professional network. Recent and soon to be grads, business owners, longtime professionals and everyone in between are welcome to attend this event.

Appetizers are included and a cash bar will be available, a raffle will be held and there is ample free parking available.

Remember to bring lots of business cards to exchange (and for the raffle!) and come prepared to mingle and interact with other local professionals.

The RAFFLE will be for a 2 hour architecture design consultation in your home or business, courtesy of Matthew Juros of Fishbrook Design Studio. The value of this prize is $250. More info on the raffle prize can be found by downloading a PDF file, located here.

* Learn Strategies on how to leverage LinkedIn and other Social Media sites to grow your business or career.
* Meet New Clients
* Make New Friends
* Find Funding Partners for your Venture
* Identify New Business Venture Partners
* Meet Prospective Employers
* Meet Qualified Personnel Seeking Employment / Career Advancement
* Gain Feedback on New Business or Sales Ideas

Date: 2011-03-22

Reason to Give

North Shore businesses donate time, supplies, and unending support to give a deserving couple the wedding of their dreams. By, Felicity Long

Tough economic times bring out the tightwad in all of us, and nowhere is that more true than in the area of charitable giving. After all, who can pony up donations to worthy causes when our own profit margins are in jeopardy? Surprisingly, four local small business owners bucked that trend with a giveaway wedding project that not only changed a young couple’s lives, but also changed their own.

Like many good ideas, Reason to Give started small. It began in the summer of 2009 when Nicole Mitsakis, owner of Bee Custom Designs in Middleton, got together with Heidi Nicholson and Lisa Almeida, owners of Bella Sera Bridal in Danvers, and Natasha Bansfield, owner of Peabody’s Natasha Bansfield Events, to network. What started out as a routine business meeting soon turned into something else, as the four women realized they shared a common urge: to give back to the community that had supported them so generously over the years.

“I’m a one-woman operation, and most of my business is word of mouth,” says Mitsakis. “I like to donate because it is a way to help people, but it is also good advertising,” she says. As it turned out, the other women felt the same way, but during the meeting it quickly became apparent that self-promotion took a back seat to the simple desire to do something nice for people who were down on their luck. “I wondered if it would be feasible to do a wedding like the ones put on by the ‘Today’ show, and everyone thought it was an awesome idea,” she said.

The women came up with a name—Reason to Give—and Mitsakis set about creating a logo. They also realized that other local vendors might want to get involved. “We put together a list of vendors we thought might be interested, and it’s humbling how many people didn’t hesitate to donate their time,” said Nicholson, who entered the project with co-owner Almeida.

In addition to the planning services, invitations, photography, music, flowers, and wedding cake, vendors donated the all-important bridal gown, as well as tuxedos and dresses for the wedding party. Less obvious donations included training sessions, teeth whitening, massage services, lingerie, makeup, and hair.

The next step was to find a deserving couple. “Natasha [Bansfield] created a website, which was the landing point for the project, and we did a lot of small marketing,” said Almeida. The women distributed flyers, called magazines, and created a blog, but overall, she admits they didn’t get a lot of press.

“None of us were web designers,” laughs Bansfield, who learned the process of creating the website (reason2give.org) simply by doing it. At one point, Bansfield even called a local radio station to try to get some airtime for the project, but she said she was cut off mid-sentence by the DJs, who then went on to make fun of her on the air. “They said I needed to pay for advertising, and I do see their point, but we were all doing this for free,” she said. The good news is that the 10 to 15 seconds she was on the air spurred 30 couples to apply for the contest.

That experience taught the women about the power of the media. “It’s tough when it’s a grassroots effort and you’re putting signs up at Starbucks and the local library,” Bansfield said. “Next time, if we had more money or a grant, we’d use publications and the radio to get the word out.”

The women understood the importance of nailing down a venue, and they were thrilled when Groveland Fairways stepped up as a sponsor, along with Cloverleaf Catering, which supplied the menu.

The contest began November 1, 2009, with couples encouraged to apply online and tell their stories and, most importantly, why they thought they deserved a free wedding. As the wedding had a set date of November 6, 2010, some couples were eliminated right away. But as they went through the applicants, some stories stood out, says Almeida, and when the applicant pool was down to three couples, the women interviewed each one.

One young couple, Ashley Grimes and Jay LaValley of Amesbury, emerged as the clear winner. “Jay and I have been together since high school, said Ashley, “and last July he proposed and we started to plan our wedding together.” But just a few months later, Jay collapsed, and doctors found a tumor on his brain. Surgery and radiation followed, and although he is now doing well, Ashley explains that Jay’s recovery process and mounting medical debts put the couple’s dreams of a wedding on hold indefinitely.

During this bleak period, Ashley came across the Reason to Give website and filled out the application, even though she thought it was “a shot in the dark.” Even when she learned that she and Jay were among the finalists, the whole thing seemed “too good to be true.”

“[Reason to Give organizers] let them know Ed McMahon-style,” said Gregory Costa-Saint John, owner of Flou(-e)r Specialty Floral Events. Ashley and Jay were told the good news on Valentine’s Day. “We showed up in a limo, and I gave her a bouquet,” he said, adding that he didn’t think twice about supplying all of the flowers for the wedding.

Lisa and Jim Engelbrecht of Creative Sparks Imagery, who volunteered their photography services for the event, were on hand during the “ambush surprise,” and chronicled Ashley’s and Jay’s journey from that moment on. “We have photos of Ashley in tears hugging Heidi and Lisa on the front steps, then the engagement photos and the wedding,” Lisa Engelbrecht says. “We’ll give them a beautiful 20-page album, and the album company is donating that cost.”

As excited as Ashley was about her dream wedding, the impact of winning the contest turned out to signal a turning point in their lives that went far beyond the material trappings of the event. “A year ago was a dark time in our lives, and the people at Reason to Give have been so amazing,” she says. “When Jay got sick, I knew it would be far in the future before we could afford to live on our own. Reason to Give allowed me to dream about those things again.”

The sponsors who worked with Ashley and Jay all said that they were impressed by the love and respect the young couple have for each other and how truly grateful they were for everything the vendors donated in their honor.

“I wasn’t a little girl who dreamed of a big wedding,” Ashley says. “I knew Jay would be the perfect part of our wedding, and everything else would be icing on the cake.” Her attitude, so different from the stereotypical “bridezilla” of today, only encouraged the vendors to give even more.

When the big day finally arrived, the vendors once again stepped up. “The DJ came in a suit, the limo driver was in a tuxedo, and everyone was top notch,” says Bansfield. “No one sent their B team.” There were 75 guests, and Bansfield’s only regret is that there wasn’t room for all the vendors to attend.

Inspired by the success of the wedding, which was covered by Channel 7 news, the group hopes to work on other projects in the future: perhaps a prom for a less-fortunate high school or a wedding anniversary celebration for a worthy couple. “We just hope that by putting something positive out there in this economy, people will take that idea and sprinkle it around,” Bansfield says.

And as for Ashley, “during Jay’s treatment, everyone felt sorry for us,” she said. “Planning our wedding gave us something to look forward to. Reason to Give changed the conversation.”

Converse: The Original All Stars

Founded in Malden and headquartered in North Andover, converse has taken sports and pop culture by storm—both at home and abroad—and shows little sign of slowing down. By Leslie Martini Eddy, Photographs by Christopher Churchill

One hundred and two years in the making, the story of North Andover-based global footwear juggernaut Converse is the stuff of a bestseller. In 1908, Marquis M. Converse founded what started as a rubber company, with a capital investment of $250,000. The most seasoned of businessmen couldn’t have predicted that the footwear line—boots and rubbers—would not only weather the harshest North Shore winters, but that Converse as a brand would withstand the test of time, revolutionizing basketball and the face of sports.

On October 15, 2010, Converse, paying homage to its local roots and independent spirit, opened its first stand-alone full-price retail shop on Newbury Street in Boston. Two weeks later, its first Community/Employee store in North Andover followed. “We consider ourselves locals,” says Dave Powers, vice president of global retail for Converse. “We are absolutely a local brand.”

By “local,” Powers is referring to Malden, where Converse began. There, in the two years after its launch, The Converse Rubber Shoe Company began producing boots and rubbers to the tune of 4,000 pairs daily. Next came winter shoes for men, women, and children, followed by tennis shoes and, shortly thereafter, the 1917 debut of what became a century-long love affair with the “All Star” basketball shoe.

When Charles “Chuck” H. Taylor, once an All-American high school basketball player, stepped onto the court for the original Boston Celtics wearing “All Stars,” both Taylor and Converse were launched into the annals of sports and pop culture. Chuck Taylor became an advocate for the sport of basketball and, soon after, the first player-endorser for Converse. Sports fans and consumers around the world came to view Converse as the brand that created an American icon.  Thus, the choice of Boston as the site of the first-ever retail store seemed a natural fit.

At 348 Newbury Street, Converse’s first concept store was designed as a haven for the creatively minded urban consumer. The first floor of the nearly 4,000-square-foot split-level space is dedicated to Converse’s bold foray into men’s and women’s apparel and accessories. “Skinny jeans, black denim, fleece, tee-shirts—it’s urban apparel for [customers] ages 6 to 60,” says Jon Tappan, General Merchandise Manager of Specialty Retail. “From thrift shops to high-end, kids are mixing it up.”

But the look of its apparel wasn’t the only matter of concern for Converse. Being affordable and efficient is also part of the game, according to Tappan. “We aren’t trying to bankrupt anyone,” he says. In fact, 80 percent of the apparel on Newbury Street sells for less than $100. “In a world where people are paying from $158 to $200 for denim, we’re offering quality, lightweight jeans for $78 to $98,” he adds. Perhaps completing the business trifecta along with style and price is selection. There are six styles of slim-fit jeans for men and women in 15 or so different washes. Printed pockets and studded or herringbone details add to the array of choices.

On the store’s second floor is where shoppers will find the largest selection of Converse footwear offered in the United States: 40 to 50 styles, exclusive to the Newbury Street location, including the Chuck Taylor All Star, the Jack Purcell, the Star Chevron, the One Star, and styles in the Converse by John Varvatos line. Here, one will also find the premium collaborations and special-edition shoes, including All Star Jimi Hendrix in Black Cheddar Orange, or the All Star Slim, a modern take on the Chuck (purportedly a big seller among European customers), and a Chuck Taylor All Star Dr. Seuss limited edition.

It’s also on this floor where the consumer can become the designer. Here, a design counter is outfitted with iPads that are loaded with hundreds of images for customers’ choosing. Once a shopper settles on a look for his or her product, “Customization Maestros” set to work applying the design (they run from $15 to $25, plus the cost of the product), often with an audience of intrigued onlookers who view the embossing process on an adjacent screen. The final product is placed into an oven, and moments later the personalized creations are ready to take home.

Converse’s loyalty to Boston and its surrounding neighborhoods has been a recurrent theme throughout the launch of both retail spaces. Powers says the overall goal for the local market is to “mix tourists with locals.” He likes the idea of Boston, the students, and the international flavor. The fact remains: “The localization has been great—we believe in it and we understand it because we are a hundred-year-old brand. We’re on the floor of the Boston Garden.” He points to the artwork that adorns the walls of the Newbury Street store, created by local kids. “We encouraged kids to bring in thoughts that represented who they are. We feel like locals—we understand the local culture,” he says.

A nearby table displays another best-seller: tee-shirts featuring 15 different designs—hand-drawn art depicting Boston’s neighborhoods, including Southie, Beacon Hill, SoWa, and Allston—which are $28 apiece. The same concept was interpreted for Converse’s New York customers and is showcased in the company’s Manhattan store in SoHo, which opened November 26. Graphic tees sold exclusively at that location feature all of New York City’s boroughs, plus neighborhoods like SoHo, the Lower East Side, Williamsburg, Coney Island, and Hell’s Kitchen.

The interiors of both the Newbury Street store and its Andover counterpart serve to remind customers of Converse’s unique local heritage, with sports meeting lifestyle in a combination of exposed brick, subway tiles, old high school bleachers, handrails trimmed in basketball leather, staircases with concrete “Chuck” treads, an Argentinean candy fixture, and antique refrigeration tables.

With all the newness suddenly surrounding Converse, its customers have found themselves inspired to freshen up their own collections of the brand’s shoes and clothes.  But novelty doesn’t always trump familiarity, and Powers says some Converse customers have had a hard time parting ways with their beloved old “Chucks.” One particular show of sentimentality from a customer, Powers explains, ultimately led to a new concept at the Newbury Street store—the “shoe cemetery.”

According to Powers, when a couple came in to purchase a new pair of “Chucks,” the gentleman was clearly grieving the loss of his originals. “I told him he shouldn’t just throw them away,” Powers recalls. Instead, “He signed them and threw them up onto the ceiling. That’s how the cemetery started. And now we’ve got people carrying on the tradition. People love their ‘Chucks.’”

In North Andover, the Converse Community/Employee Store comprises nearly 6,000 square feet and is a few blocks from the company’s corporate headquarters. While the goal was to be more of an employee store, the location is also accessible to the general public, offering retail and outlet products, as well as customization.

The grassroots marketing has paid off, and events at local schools in and around the North Shore of Boston have been instrumental in expanding the Converse brand. Charitable giving will continue to be a focus moving forward, and a larger part of that will include giving back to communities in and around Boston: the same communities that helped shape Converse’s history.

As for bringing on a current Boston athlete to act as spokesperson, Powers says, “We are about the everyday athlete…if, some day, they become stars, the best in the game, more power to them. But we are about the everyday creative kid.”

A spirit of independence was established early on and characterized with these words in a 1913 Converse catalog: “Our company was organized in 1908, fully believing that there was an earnest demand from the retail shoe dealer for a rubber shoe company that would be independent enough not to follow every other company in every thing they do.” So far, so good.

Game Time: up and down the court with converse; a timeline.

1908: Marquis Mills Converse starts the Converse Rubber Shoe Company in Malden.
1915: Production of canvas footwear begins, offering year-round work to Converse employees.
1917: The world’s first performance basketball shoe, the Converse All Star sneaker, comes off factory lines.
1918: Chuck Taylor laces up his first pair of All Star sneakers.
1930s: Chuck Taylor’s signature is added to the All Star ankle patch, marking what has been referred to as the first-ever signature basketball shoe. Taylor himself begins his 35-year tour across the country.
1935: Badminton champ Jack Purcell designs his innovative and durable signature court shoe.
1939: First NCAA championship game held with both teams playing in Chuck Taylor All Star sneakers.
1942: Converse shifts production to support the war effort, designing the A6 Flying Boot—worn by the entire U.S. Army Air Corp—and Chuck Taylor All Star sneakers for basic training.
1962: Converse develops a low-cut version of the All Star sneaker—the “oxford”—which soon became the shoe of choice for both pro players and those looking for a laid-back, West Coast vibe.
1974: The One Star sneaker drops in, the low-cut performance shoe that would become a skate staple.
1975: Converse signs Julius “Dr. J” Erving.
1976: Julius Irving puts his stamp on the Pro Leather—a shoe eventually dubbed the “Dr. J.”
1984: Converse is official footwear sponsor of the L.A. Olympics; the U.S. men’s basketball team wins gold while wearing Converse.
1992: The All Star sneaker celebrates its 75th anniversary, with 500 million pairs sold globally.
2003: Converse is purchased by NIKE, Inc. making it a wholly-owned subsidiary.  Converse partners with famed designer John Varvatos for an ongoing collaboration of premium footwear, “Converse by John Varvatos.”
2008: Converse celebrates its 100th anniversary.
2010: Converse opens its first-ever specialty retail store on Boston’s Newbury Street. The company’s second and largest U.S. retail specialty shop opens in Manhattan just a few weeks later.

Antonio Bettencourt of 62 Restaurant and Wine Bar

Antonio Bettencourt never set out to be a whiz in the kitchen. But powerless over his affinity for making and eating good food, the chef-owner of 62 Restaurant & Wine Bar was destined for culinary greatness. By, Anna & David Kasabian, Photographs by, Anthony Tieuli

Continue reading Antonio Bettencourt of 62 Restaurant and Wine Bar

McDougall Interactive Marketing

Gloucester’s McDougall Interactive Marketing helps businesses build and market their most effective websites. By, Brooke Neuman

Gloucester-based McDougall Interactive Marketing spearheaded the idea of Internet marketing and search engine optimization (SEO) after the dot-com boom in 1995. Headed by Internet marketing and advertising guru John McDougall, the company’s mission is to create and guide dynamic websites for clients looking to maximize their presence online.

“Internet marketing has revolutionized the marketing and communications world forever,” says McDougall. “I think people are finally starting to fully appreciate it and take their web presence more seriously.”

Over the past 14 years, McDougall Interactive has built more than 200 websites for clients like the North Shore Chamber of Commerce, Comcast, the Atkinson Resort & Country Club in New Hampshire, and Gordon College in Wenham.

McDougall Interactive’s mission is to drive traffic toward a company’s website using SEO and social media. Plus, when built by an expert team of Internet specialists with more than 15 years of experience, a dynamic website can create more leads and rankings on the Internet, McDougall says. “Since my staff are all specialists in something very specific, they have time to keep up to date on their own channels.”

Along with building a dynamic website, McDougall suggests that the key to Internet marketing is “creating and documenting a comprehensive strategy before you design and build a site.” McDougall Interactive works with clients to create an Internet marketing strategy that is based on clients’ goals. To ensure the highest productivity and ranking, the company conducts an analysis of a client’s website. After a thorough analysis, the company takes every possible angle and strategy to revamp the website’s productivity, including monitoring user traffic and implementing user blogs, e-mail newsletters, and site design. McDougall Interactive makes it easy and enjoyable for consumers to explore its clients’ websites while still keeping them engaged.

While many companies are using Facebook as their sole marketing tool, McDougall suggests that a diversified group of tools—a combination of Facebook, Twitter, and Google, for example—be used in order to ensure the maximum volume of user traffic. After all, the more traffic a website gets, the higher its ranking on Google and similar sites. Other top tactics to consider, McDougall says, are paid search marketing, mobile marketing, e-mail marketing, online public relations, link building, and content development.

Navigating their way through the somewhat esoteric industry of online marketing, McDougall’s clients can rest assured that his company keeps its finger on the pulse of the business, helping theirs, in turn, to flourish. mcdougallinteractive.com

The Right Site
Five key factors in creating an effective website.

1. Make it easy for first-time visitors to ascertain what you do with a quick glance. “Taglines, headlines, and photos should all explain your business versus just burying your soul in the text that many may never read if you don’t make a powerful first impression.”

2. Have a clear unique value proposition. Lowest price or best quality, etc.

3. Have clear calls to action. A “contact us” form, e-mail newsletter signup, “shop now” buttons, or “view this video,” etc. “Don’t make them guess,” says McDougall.

4. Encourage people to engage. Add social media buttons to key content, like “Share it on Facebook”/ retweet icons, or ask questions after blog posts to encourage comments.

5. Focus group. Sign up today for three videos of users explaining what they like or don’t like about your site at usertesting.com for $87. —John McDougall

Salem Mayor Kimberley Driscoll

Mayor Kimberley Driscoll guides Salem to new greatness. By, Andrea Fox

In Salem, the mayor’s office is like many high-ranking offices in that it’s decorated with portraits of men. Some of the men stand regally; some pose by the water, their hair blowing in the wind. But under Salem’s first female leader, Kimberley Driscoll, the office has taken on a new air, and it’s not just because she’s a woman.

Attorney Neil Chayet eloquently appraised Driscoll when introducing her to the Salem Historical Society in 2009 by saying, “It’s rare when you get well-administered [local government] and vision.”

In 2006, Driscoll ran for and was first elected mayor during a major fiscal crisis. Now, in 2010, Salem is the recipient of one of four 2010 Government Finance Officers Association’s Distinguished Budget Presentation Awards and is one of 20 Massachusetts towns recognized for excellence in financial reporting. Driscoll consolidated services, arranged shared purchasing, building inspection, and made a successful Green Communities bid with Swampscott, as well as attracted millions in investment through the Seaport Advisory Council and federal grants for the ferry and planned Salem Wharf project—“our Route 128,” she explains.

The future of Salem, says Driscoll, is reflected in its past. Managing growth when “manufacturing is gone” can be found in waterfront opportunities, she says. Salem Harbor represents “our ability to bring back riches and wealth.”

Under Driscoll, Salem now has a capital improvement plan, a five-year forecast, and, having started near zero, a reserve fund of $2.5 million. Her administration has repaved 50-plus streets, reconstructed playgrounds, and restarted projects like the Old Salem Jail and Courthouse Complex. “We have a responsibility to leave Salem better than we found it,” she  says.

On top of professional management, Driscoll communicates and initiates feedback expertly. She engineered the e-newsletter “FYI Salem” and a number of public surveys, has thousands of Facebook friends, and actively posts city news. It helps with “consensus building,” she says.

Driscoll claims to have been unknown in 2006. “I had the least in the bank…But I was showing up and talking to anyone who would basically put on a pot of coffee.”

Antique Table

Contrary to its name, this Lynn restaurant’s offerings are anything but old. By Anna and David Kasabian

This unexpected and somewhat eccentric two-year-old eatery is creating a buzz among North Shore aficionados of old-fashioned Italian-American restaurant dining. Remember when you could drop into a cozy little family-run trattoria in Boston’s North End and eat food so soulfully delicious, so unmistakably fresh and real, you’d swear Grandmother herself must be cooking in the kitchen? Years ago, she often was.

Now, it’s Antique Table chef and partner Abraham Gallego turning out those familiar and unfussy but fabulous dishes that made Italian-style food famous in the ‘50s and ‘60s: fried calamari, Caesar salad, pizza Margherita, chicken with ziti and broccoli, cheese ravioli, shrimp fra diavolo, and veal parmigiana, among others.

Plus, there are Gallego’s more modern inventions, conceived in the spirit and style of the menu’s traditional fare. Like the impeccably prepared Shrimp Grand Marnier: egg-battered shrimp are sautéed, flamed with Grand Marnier, and finished with orange juice, producing tender shrimp in a sweet and tart sauce, heated up with a gentle kick of red pepper.

Each ingredient in our Eggplant Rollatine, stuffed with mozzarella and Romano cheeses, basil, and marinara sauce, was distinct and tasty. The hearty Boscaiola Pizza combined Marsala-infused marinara sauce with mushrooms, prosciutto, and smoked mozzarella atop a crispy yet chewy grilled crust. Highly recommended.

We could go on about the pillowy Ricotta Gnocchi with wild mushrooms in Alfredo sauce; the tender, moist Chicken Piccata in a sauce of white wine and big, flowery capote capers; or the pasta and fresh-flavored Di Mare that alone could feed a small but happy crowd. Let’s just say this is no run-of-the-mill Italian joint cranking out vapid imitations of classics. Instead, Gallego has elevated these dishes to the level of true cuisine, and that means three things: excellent ingredients, sound recipes, and skillful cooking, all found in abundance here.

Most unexpected about this restaurant is the building itself. The outside looks like someone soaked huge swaths of cloth in plaster and pushed them up onto the exterior, which is exactly what happened. They did the same inside, and then decorated those crenellated walls with kitschy flea-market art, life-size tree replicas, and small antiques. The kitchen is elevated several feet above the dining room, similarly to a loft, behind a huge glass window that lets diners watch the cooks and vice versa. Overall, the effect is quirky, almost theatrical. Yet it’s charming like an eccentric old aunt and well worth a visit.

Chef: Abraham Gallego

Location: 2 Essex Street, Lynn, 781-477-9778, antiquetableonline.com.

Evenfall Mojito

Fall in love with Evenfall’s Be Mine Mojito. Continue reading Evenfall Mojito

Cherie Hendrickson

Cherie Hendrickson, Boxford native and defenseman for the Boston-based team of the Canadian Women’s Hockey League. By, Emma Haak

Where she works: Hendrickson’s team practices at the Brooks School’s ice rink in North Andover and plays league games everywhere from Harvard to UNH.

Home ice: Hendrickson attended Brooks, where the girls’ hockey team took home the New England Championship her senior year.

How she started in the CWHL: “I graduated from Providence College, and one of my teammates who graduated the same year was looking to play up in Burlington. We ended up going up together. At the time, I had been considering going to Europe to play, so it was nice that Burlington was closer to home. I got to know the coach and the pieces fell into place. Even though it wasn’t on my radar to begin with, it worked out.”

Her uniform: “All the padding that we wear is actually not that heavy. It looks bulky, but nowadays, the equipment is super light. I usually wear Spandex pants, an Under Armour shirt, and the equipment. And that’s it. That way I don’t overheat. Depending on the rink, sometimes it can get really warm.”

Family affair: Paul, Hendrickson’s father, is the team’s general manager, and she always has a family cheering section at her games. “It’s kind of embarrassing, but every time I go out on the ice, I wave.”

Top Winter Outdoor Activities

From snowshoeing and skiing to ice fishing and skating, the North Shore is rife with options that are sure to heat things up this winter. By, Dana Roumanieres, Illustration by Joe McKendry, Photograph by Robert Boyd

Take a hike, cabin fever! It’s a winter wonderland here on the North Shore. Whether you’re a thrill-seeker or a nature-lover, young or simply young at heart, you’ll find plenty of activities out there for the taking. Here’s just a small sampling of the fun to be had this season. Grab your jacket and gloves, pull on your snow boots, and head outdoors for what promises to be one of the best times of the year on this jewel that we call home. Continue reading Top Winter Outdoor Activities

iRobot

At iRobot’s headquarters in Bedford, some of the most forward-thinking minds in science are dreaming up the next generation of computerized companions designed to make life easier—and safer—for their human counterparts. By Alexandra Pecci

Cryptic acronyms and tally marks graffiti a battered, tank-like robot in the lobby of iRobot’s corporate headquarters in Bedford. Scrawled hastily on a metal box is the name “Scooby Doo,” the nickname soldiers in Iraq gave the robot when it was deployed with them during the war. The tallies mark the 17 improvised explosive devices, a car bomb, and an unexploded bomb that the little PackBot diffused during its wartime service. When the robot was finally destroyed, the soldiers picked it up “like a fallen comrade,” says iRobot CEO Colin Angle.

Meanwhile, Roombas and Scoobas are zooming around millions of homes, vacuuming rugs and scrubbing floors, while their owners relax with a book or a glass of wine, content to let robots do the work for them.

These two robotics applications—bomb diffusing and house cleaning—may seem worlds apart, but for Angle, they both boil down to one thing: doing things that people don’t want to do themselves. “The mission was to create practical robots that [would] touch our lives on a daily basis,” says Angle, an MIT graduate who founded iRobot in 1990 with fellow MIT roboticists Helen Greiner and Rodney Brooks. Angle says when people imagine the future, it always includes robots doing something useful for them, and nowhere was that more evident than on “The Jetsons,” with Rosie the Robot Maid. But that vision of domestic robots hadn’t materialized. “In academics, there was a lot of robotic work, but there was nothing out there cleaning my house [then], and there should [have been].”

Angle’s first robot, a six-legged autonomous walking robot, which now lives at the Smithsonian National Air and Space Museum, was the product of his Master’s thesis. That robot was built for space exploration, and the company’s early work included designing behavior-controlled rovers for NASA. In fact, Angle’s name is inscribed inside the case of the Mars rover Spirit. iRobot also developed a robot that detects minefields in shallow water and clears them.

“We tried a lot of things over the years,” Angle says, from robots used for industrial cleaning to robotic toys. But it wasn’t until 2002 that iRobot hit it big, launching a product that not only delivered a financial home run, but also a kind of cultural currency: the Roomba floor-vacuuming robot. In less than a decade since it launched, the Roomba® had become part of the pop culture landscape, showing up not only on living room floors but also in cameos on TV shows, sublimely sucking up dirt on an episode of “Gilmore Girls” and appearing as “DJ Roomba” in a funny scene on “Parks and Recreation.”

Angle says the “most bizarre” TV moment was a parody commercial on “Saturday Night Live” about the “Woomba,” the robot that “cleans my lady business.” “I was sitting on the couch watching TV, and this thing comes on with no warning, and I’m staring at the TV saying, ‘Is this good?’” Angle remembers. Although he was feeling “kind of traumatized, kind of shocked and amused,” Angle says he decided to view the spoof as a good thing.
“It did show that the Roomba® had achieved a certain level of mainstream popularity, that ‘Saturday Night Live’ just assumed everybody knew what it was,” he says. “And it’s been great fun to show at conferences and [to] traumatize people [with it].”

You might expect the MIT-educated head of a robotics company to be a little, well, robotic. But he’s not. Angle is easy-going and friendly, with a kind of quiet humor that shows itself in his wicked delight over “traumatizing” fellow scientists with the “Woomba.” And, further driving home the point that scientists don’t have to be one-dimensional nerds, Angle is married to Erika Ebbel, a former Miss Massachusetts and MIT grad herself, who helms the nonprofit Science from Scientists, which puts real scientists in classrooms to teach kids that science is fun, and even—dare we say it?—cool.

“Growing up, Data was my hero,” Ebbel says of the human-like robot in “Star Trek: The Next Generation.” “And he was always searching to be human, sort of super-efficient at everything he did, perfect in almost every way.”

“I’m not Data,” Angle chimes in.

“That’s OK, you’re practically perfect in almost every way,” she says with a smile. The newlyweds—they were married in August 2010—are impossibly cute together. But their banter about Data makes a good point: the idea that robots will look and act like humans—and maybe even want to be human—isn’t the reality.

“Legged robots—the expectation that that’s the form they’re going to take—I think that’s a substantial misconception,” Angle says. Instead, they’re more likely to take the form of the Roomba, which looks almost like a flying saucer that moves around the floor by itself. But just because the Roomba® doesn’t have legs and a cute little face doesn’t mean it doesn’t become part of people’s families.

“Most people name them,” says Angle. “Over 80 percent

of the people who own a Roomba have named it. Before you buy a Roomba, you think of it as a vacuum. And if I asked you, ‘Do you think you’ll name this?’ If you don’t own it, you look at me, really, like I was crazy and say, ‘I don’t name vacuum cleaners.’ Yet this thing is working for you…It’s helping you, and it becomes part of the family, and it gets a name.”

Then of course, there’s Scooby Doo, the PackBot that diffused nearly 20 bombs before meeting its end during the Iraq war. iRobot launched PackBots in 2002, the same year as the Roomba, and given the fact that those robots have saved so many lives, it’s not surprising that they earned a nickname from the soldiers.

“I think that the application of a robot diffusing a bomb makes total sense,” says Angle. So does the United States military, which has deployed more than 3,000 bomb-diffusing PackBots in Iraq and Afghanistan. “I think it would be safe to say most of the EOD [explosive ordnance disposal] techs over there today have avoided serious injury or even death because of these robots,” says Angle.

With that in mind, iRobot is always at work developing robots to do things that people don’t want to do, or in some cases, can’t do, like probe the depths of the ocean. That was the case with the Seaglider, an underwater robot that iRobot used to detect the plumes of oil underwater after the Deepwater Horizon oil rig exploded in the Gulf of Mexico. The company published their findings online, publicizing the plumes “at a time when their existence was being discounted aggressively,” Angle says.

“We found them the same day that BP was making the statement that they didn’t exist,” he says. “We felt like we had an impact once again…and hopefully have contributed to the cleanup and conservation of the environment down there.”

Although the company doesn’t discuss products before they’re launched, Angle says people can expect a new home robot from iRobot before the middle of 2011. “If you think about things you have to do to maintain your home, but don’t like doing, those are good candidates for robots,” Angle says, citing tasks from cooking to mowing lawns to folding laundry.

iRobot also has its sights set on the health care market, having launched a health care robots business unit in 2009. Angle envisions robots helping people to live independently as they grow older by enabling conveniences like remote doctor visits.

“[Health care is] a long-term project for us, something that we haven’t announced any products about at this point, but we think it’s an incredibly important new market for robots in the future,” Angle says. Until then, iRobot is continuing to create a world in which, slowly but surely, robots are becoming part of our lives, even if they don’t take the form of the Jetsons’ robotic housekeeper, Rosie.

“The future’s going to be far weirder than scary robots coming to knock on our doors,” Angles says with assurance.

The Portfolio

Chairman of the Board, CEO, and co-founder: Colin Angle.
Offices: Corporate headquarters in Bedford; offices in Virginia, North Carolina, Michigan, California, the United Kingdom, France, India, China, and Hong Kong. Products: Home robots (including the Roomba floor-vacuuming robot, Scooba floor-washing robot, Dirt Dog shop-sweeping robot, Verro pool-cleaning robot, and Looj gutter-cleaning robot) and government and industrial robots (including the SUGV, or Small Unmanned Ground Vehicle); PackBot bomb-diffusing robot; Negotiator surveillance robot for public-safety professionals; Warrior, which carries heavy payloads; and the unmanned underwater vehicles Seaglider and Ranger. Year founded: 1990. Number of employees: More than 650. Annual revenue: $395-$400 million. Contact: 8 Crosby Drive, Bedford, 781-430-3000, irobot.com.

Lily Stewart

At 14, Ipswich sprint racer Lily Stewart is leader of the pack.

While many adolescent girls spend their free time obsessing over Justin Bieber or the Jonas Brothers, musher and Ipswich teen Lily Stewart is busy tearing up the trails with her beloved team of sled dogs.

How did you get into mushing? I got into mushing in first grade after reading a book about it from the library and watching
Balto a hundred times. Then we met up with a long-distance musher in New Hampshire and she gave me rides on the sled with her team. Soon, I realized that I was more interested in sprint racing and met a sprint musher, Lis Bailey, who taught me about the sport and let me train and race a few of her older dogs.

How many races have you won? When I was in the three-dog junior classes for several years, the competition pool was smaller and I won…probably six races a season. I also won the 2009 World Championships for three-dog junior, the 2009 New England championship, and the International Sled Dog Racing Association gold medal in 2009 and the silver in 2008.

Tell us about your dogs. I race with four to six dogs per race. This year I am racing Barq, Monopoly, Slice, and Beck. They are all German Short Hair Pointer crosses and are not the big fluffy sled dogs that you would imagine. They are much faster for short (four- to six-mile) distances and tend to be more social with people.

What’s the best part of sprint racing? The best part is being on the trail with the dogs, and everything is quiet except for the sound of the feet tapping the snow and the shoosh of the runners gliding behind them. Also, I just love being able to go so fast—up to 25 miles per hour! My relationship with the dogs becomes so strong in such a short period of time. . . There is much more to sled dog racing than simply jumping on for the ride.

How do you train? I train for races starting in early October.  We train with a four-wheeler, cart, and bikes when there isn’t any snow, which keeps [the dogs] in shape and strong for when snow does come. Training is not for the musher’s benefit, but instead to get the dogs ready and peaking for the season.

What do you do when you’re not training or racing? When I’m not racing, I ride horses, play the cello, unicycle, and mountain bike.  However, sled dog racing is by far my favorite sport, and it is actually a lifestyle. —Lindsay Lambert

North Shore Nuptials

A wedding can be the most wonderful and joyous occasions, but it can also be an overwhelming time. Where to book the venue, what type of flowers make the best arrangements, should you get a photographer or videographer—or both? There are so many questions to be answered and it’s hard to know where to start. Well, we did the leg work for you, putting together a reputable and top-notch list of wedding planners, venues, caterers, florists, photographers, apparel, and more. Now you can relax and begin to enjoy the fun of planning your special day.

Venues and Caterers

Of course, one of the first steps in planning a wedding is booking a venue and caterer. Many times, vendors can fill up over a year in advance, so it’s wise to look into this step soon after the engagement. Our extensive list includes traditional, modern and unique options.

Tim and Paul, partners at Timothy S. Hopkins Catering, have more than 25 years of experience each in the culinary world. Not only will they prepare food to perfection, but they orchestrate weddings for up to 250 guests from start to finish. Their seasoned team of sous-chefs, servers, and bartenders attend to each event with a consistently refined touch. They hand select fresh, seasonal ingredients grown locally. They customize and cater each event to reflect the personal taste and budget of the client. Trends include more tapas and heavy hors d’oeuvres wedding receptions; they tend to be more fun and relaxed, allowing guests to mingle freely. They have also done a number of outdoor, rehearsal dinners, which have a theme, such as a Mexican fiesta, clam bake or southern comfort dinner. For more information call (978) 768-9990 or go to www.tshcatering.com.

“We are a chef-owned and operated company and we take great pride in the quality of our food.  People often tell us that their guests still talk about the food at their wedding, and that can be years after the party.  That is the ultimate compliment to us.” – Tim Hopkins, Owner and Executive Chef

Cruiseport Gloucester, located on beautiful Cape Ann, is the perfect harbor-front destination wedding. The formal grand ballroom is accented with crystal chandeliers, oversized windows, vaulted ceilings and a classic lighthouse foyer. Guests can enjoy the view of the historic port of Gloucester from the expansive deck for cocktail hour. The 6,000-square-foot grand ballroom has no inside columns, a neutral color palette and beautiful, polished wood floors—the look and feel of pure elegance. Cruiseport boasts comfortable, roomy seating for up to 320 wedding guests, valet parking, exquisite food, and top-shelf beverages. For more information call (978) 282-9700 or go to www.cruiseportgloucester.com.

“From your first tour to loading your gifts to take home at the end of the reception, our experienced professionals will be there every step of the way to aid you in the details of preparing for your dream wedding.”  – Sheree Delorenzo, Proprietor

Whether couples are planning an intimate rehearsal dinner in the dining room or a 100-person wedding in the second-floor function room, Finz’s philosophy remains the same: innovative and inspired menus emphasizing seasonal, fresh seafood, outstanding service, and a passionate commitment to creating memorable experiences. They believe in planning made simple with custom-designed menus and wedding packages, professional vendor relations and experienced event planning. Bridal couples can escape from tradition or embrace it—Finz will help create their personal visions. For more information call (978) 744-0000 or go to www.hipfinz.com.

“Our function room largely appeals to those not looking for a traditional wedding venue, but a place where couples can carefully control a budget, while still having a wedding that realizes their vision—from décor to custom menus.” – Susan Babine, Sales and Event Manager

At the Wyndham Boston Andover Hotel, the charm of old-world New England blends perfectly with up-to-the-minute amenities to create an epic good time. Best of all, this is where good old-fashioned customer service is still perfectly in style. This is the ideal place for your wedding since the property has just undergone a multi-million dollar renovation completed in 2009. The property is nestled in the hills of Merrimack Valley of Massachusetts and just 25 miles from Boston, so it’s a convenient and beautiful wedding venue. The staff can host bridal showers, rehearsal dinners, ceremonies, receptions, and even post-wedding brunches for up to 450 guests. For more information call (978) 975-3600 or go to www.wyndhamandover.com.

“Our Wedding Specialist, Christine Perry has 25 years of wedding experience to help bridal couples realize their vision so that their dreams come true. From intimate to extravagant, tradition to unexpected, the staff, at the Wyndham Boston Andover Hotel is dedicated to helping you create an unforgettable wedding experience.” – Don Corbosiero, General Manager

For a dream wedding on the water, The Pavilion Oceanfront Event Center offers breathtaking ocean views, experienced staff and signature award-winning cuisine from Seaglass Restaurant. You’ll actually feel the waves breaking gently under your feet at this beautiful and new venue, where the interior décor reflects the seaside beauty surrounding it. Seaglass Restaurant offers extensive banquet menus and wedding packages that feature cocktail receptions with savory hors d’oeuvres and creative entrée cuisine for plated or buffet-style dinners – all prepared with fine, fresh ingredients. This oceanfront space is ideal for intimate gatherings, bridal showers, rehearsal dinners, and post wedding brunches as well as larger weddings and receptions. For more information call (978) 465-2000 x113 or go to www.seaglassoceanside.com.

“The Pavilion Oceanfront Event Center is like no other facility on Boston’s North Shore. It offers superb service, award-winning cuisine and unmatched views of the Atlantic.  Brides and grooms are absolutely amazed when they first visit our venue and can see, hear, and feel the breaking sea–the ocean actually becomes part of the event’s ambiance.” – Patty King, Functions Director

Hamilton Hall, a national historic landmark, is located in historic Salem on picturesque Chestnut Street.  Built in 1805, Hamilton Hall is known for its beautiful weddings.  The Grand Ballroom, with its elegance and charm, is one of the largest ballrooms on the North Shore. The building has been lovingly restored and maintained and features beautifully restored gold mirrors. Sometimes called a “hidden jewel,” Hamilton Hall has been host to royalty, politicians, and other notable guests. Guests for wedding ceremonies, receptions, and rehearsal dinners. Their experienced staff will guide you through the planning process, from beginning to end.  For more information, call (978) 744-0805 or visit www.hamiltonhall.org.

“There are many unique photo opportunities within Hamilton Hall and in our beautiful park. The history, architecture, and simple elegance of Hamilton Hall are a perfect setting for wedding ceremonies and receptions. The space is very versatile and will accommodate the wedding couple’s vision for their special day.” – Tricia Schott, Executive Director

Teresa’s Italian Eatery specializes in designing events for all occasions to meet the needs of customers with various budgets. Their goal is to provide high-quality food coupled with excellent service and keep a watchful eye on each and every detail. At Teresa’s they take pride and a personal interest in every event. They offer many resources from flowers, ice carvings, photography, and a variety of music options. They always spend the necessary time with their customers and help guide them through every phase to create a perfect result. For more information call (978) 646-1111 or visit www.teresaseatery.com.

“At Teresa’s we make your special day very special.” – Nick Yebba, Owner

Located in the picturesque Bradley Palmer Park, Willowdale Estate offers formal wedding receptions, garden courtyard ceremonies, engagement parties, and rehearsal dinners. Willowdale Estate is a completely restored historic venue providing seamless event planning services and on-site catering. In summer, wedding receptions take place under the handcrafted Three Spire Sperry Tent. From November to April, the intimate and sophisticated events are hosted inside the unique Arts and Crafts style mansion. They specialize in incorporating couple’s ideas to produce inspired events that will wow guests and leave lasting memories. For more information call (978) 887-8211 or go to www.willowdaleestate.com.

“What makes us truly different is that there is no other private historic estate that provides it all: venue, catering and planning. We pride ourselves on our from-scratch food. Everything is prepared and cooked right on site so food is never transported or held in warmers.” – Lenna Shulga, Sales Manager

Wedding receptions have been a tradition at the Hawthorne Hotel since 1925. The hotel echoes a magnificent age of grandeur and elegance. Personal service and attention to detail are hallmarks of the property and will reflect the bride and groom’s style in the classic setting of the Hawthorne. The hotel offers different packages at many price points. Their goal is to make sure everyone can have their dream wedding at the historic Hawthorne Hotel. For more information call (978) 825-4358 or visit www.hawthornehotel.com

“Most of our Hawthorne Hotel wedding packages include a variety of items—specifically to make the experience easier for our brides and grooms. Included are flowers, limo, cake, photo room, suite for the bride and groom, and more.  Not many venues offer that.” – Kristie Poehler, Regional Director of Sales & Marketing

Emerson Inn By The Sea, a Rockport Massachusetts hotel, is a historic grand property on Cape Ann. Referred to by many as a “baby grand,” this lovely Rockport inn is a gem. Thirty-six beautifully appointed rooms have been restored to reflect the quality of yesteryear, but with amenities that discerning travelers seek today, including private baths, spa tubs, private enclosed balconies, televisions, and telephones. Two vacation rental cottages adjacent to the inn offer the ideal surroundings for weddings. People are opting for afternoon weddings, so they can experience the ocean view a place like the Emerson Inn has to offer. For more information call (978) 546-6321 or go to www.emersoninnbythesea.com.

“At the historic Emerson Inn By The Sea, the elegance, the magic and the nostalgia of an ocean-front ceremony and award-winning menu provide the unforgettable memories that will last a lifetime” – James Silva, Sales Manager

Whether the bride and groom’s dreams for their special day are on a grand scale or of a more intimate affair, L’Andana will help create the perfect wedding. The main dining room can be transformed into a sumptuous and elegant Tuscan ballroom, while the private dining room provides for a more intimate reception, bridal shower, or rehearsal dinner. From beginning to end, from fine Tuscan cuisine to floral arrangements, L’Andana works with the couple to ensure their ideas and visions are incorporated into every detail of the special day. For more information call (781) 270-0100 or go to www.landanagrill.com.

“Walking into L’Andana is like stepping into a Tuscan farmhouse, from the chic and elegant décor to the wood-fired cuisine. Our event team will assist you from beginning to end to create your dream wedding, allowing you to enjoy your day. “ – Alex Hage, General Manager

Nobody knows their way around the kitchens of Boston like Gourmet Caterers. For more than 35 years, Gourmet has served the people of the greater Boston area from the city’s most exclusive rooms to its most public spaces. Exclusive caterer to the John F. Kennedy Presidential Library & Museum, John Joseph Moakley Federal Courthouse, Boston Symphony Orchestra, and Granite Links Golf Club, Gourmet Caterers is a Boston institution, renowned for its talented chefs and gracious staff and for creating unforgettable events with a singular level of expertise. Whether it’s an intimate cocktail reception or a large wedding party, Gourmet Caterers makes each event uniquely its own. For more information call (617) 522-2820 or visit gourmetcaterers.com

“Gourmet Caterers is a family-owned and operated company and has been for over 35 years. What makes us special is our team of employees who work together like a family to make every event we cater uniquely your own.” -  Kim Richard, Director of Sales

Nestled along the majestic Merrimack River in Haverhill, Massachusetts, Renaissance Golf Club is a fantasy land of gently rolling fairways and greens bordered by majestic trees. It’s against this backdrop of beauty that you’ll find a superb new facility. With its stunning architecture and classic interior design, The Clubhouse at Renaissance looks and feels like the historic North Shore mansion of old – graced with today’s modern amenities. And, given its convenient location just 35 minutes north of Boston, Renaissance is certain to be one of the Massachusetts’ most sought-after venues for on-site ceremonies, events and receptions. The clubhouse features a stunning ballroom with towering exposed beam ceilings, elegant chandeliers and seating for 230, as well as an expansive veranda overlooking the private golf course. Couples getting married here can expect a full-time on-site wedding specialist, private tasting for bride and groom with parents, on-site bridal suite and overnight club rooms, on-site indoor and outdoor ceremonies, couples massages, and much more. For more information call (978) 556-0900 or go to  www.renaissancegolfclub.com.

“We feel what really sets Renaissance apart from others, aside from the stunning new clubhouse, is an unwavering dedication to an uncommon level of service and attention to detail.” -  Sean Bleyl, Clubhouse Manager

Glen Magna Farms in Danvers, located 20 minutes north of Boston, is the ideal location for wedding ceremonies and receptions. Set on an estate of eleven acres, the venue offers beautiful gardens and landscape rich with historic character. The award-winning grounds include formal gardens massed with colorful perennials, annuals, shrubbery, and an arboretum. A wisteria-covered pergola transports guests towards the Derby Summer House, a national historic landmark, and into the Rose Garden, which blooms in early summer with hundreds of heirloom roses. Classical statuary, fountains, sweeping lawns, and winding pathways further enhance the exquisitely restored and manicured grounds. For more information call (978) 774-9165 or go to www.glenmagnafarms.org.

“The various features of the estate including the architectural detail in our historic mansion, and most importantly, our magnificent gardens, provide an ideal setting for a truly unique wedding experience.” – Heather S. King, Director of Events

Bonta Restaurant and Bar offers classic Italian cuisine featuring homemade breads, authentic pasta dishes, and scrumptious desserts made from family recipes. It’s the ideal setting for large, seated dinners of up to 120 people or a cocktail reception of up to 300 people. For smaller affairs, the private dining room is available for parties of 10 to 40 for intimate dinners or up to 75 for a cocktail reception. The culinary team re-creates dishes using the finest and freshest ingredients with the goal of providing the most exciting and memorable dining experience in the area. The restaurant offers customized menu options to meet any budget. For more information, call (603) 929-7972 or go to www.Bonta.net.

“Bonta offers modern classic Italian cuisine that will please your senses and imagination. Our commitment is to provide the most memorable dining experience in the area while we entice you with our creative flavors and service.” – Pamela Hodgkins, Special Events and Marketing

Established in 2010, Keon’s at Black Swan Country Club offers a traditional New England setting with the ambiance of a luxurious country club. Nestled on 140 acres is a Victorian-style building that overlooks the rolling greens of a championship golf course. Keon’s offers two elegant ballrooms that accommodate up to 350 guests for wedding receptions as well as an outdoor ceremony site for nuptials. The property features a full-service restaurant and bar, and the food rivals any four-star hotel. The signature dish is the three brothers meal–beef tenderloin, chicken and shrimp all on the same plate with homemade sauces and ample portions. The staff happy to work with brides and grooms to customize a wedding menu combing both traditional foods with a twist and unique dishes. For more information call (978) 352-2900 or go to
www.blackswancountryclub.com

“We specialize in service and excellent food. Brides and grooms will feel at home here and we help them every step of the way.” – Donna Andrews, Director of Sales & Events

The 79-room Rockport Inn and Suites is the largest hotel on Cape Ann and is a great place for wedding guests. Wedding parties can reserve up to 75 rooms held up to six weeks prior to the date of arrival without any deposit; rate protection is guaranteed. The recently renovated property features a brand-new indoor pool and spa, tennis courts, fitness room, and 32-inch flat screen HDTVs.  Guests can enjoy a short walk to beaches and downtown Rockport, where shopping and art galleries can be found. Wedding guests can enjoy nearby activities such as whale watching, deep-sea fishing, state parks, museums, and festivals. For more information call (978) 546-3300 or go to www.rockportinnandsuites.com

“From the warm greeting at the front desk to the homemade waffles for breakfast, we believe that details make the difference.” – Roseanne Aspesi, Front Office Manager

The Salem Waterfront Hotel & Marina, Salem ‘s newest boutique hotel, has contemporary nautical décor. Choose from standard, single suites, or two-room suites. The picturesque Pickering Wharf makes a perfect location for weddings. With updated, modern rooms, a swimming pool, and central location, the hotel is ideally situated for visiting friends and family. Whether you are looking to book group accommodations, hold a breakfast, luncheon or reception, or maybe just an intimate family dinner, the experienced and attentive staff will take care of all of the details and create an unforgettable experience. For more information call (978) 740-8788 or visit www.salemwaterfronthotel.com

“It’s our attention to detail, flawless execution, and perfect location that is unmatched. We offer, everything a Boston wedding has to offer but not with Boston pricing.” – Bill Carroll, General Manager

Cafe Escadrille’s team of expert wedding planners will work with bridal couples to ensure that every detail is executed. The stunning architecture of the property has all the warmth and charm of an elegant country estate—a magnificent stone fireplace in the Grand Parlor, a sweeping staircase, beautiful outdoor gardens, a courtyard with a skylight and a botanical waterfall, and of course, the Grand Ballroom. Menu options include exotic sushi trays, chocolate fountains, an ice cream sundae bar and a creative martini or mojito station. White-glove service; a private bridal suite complete with private bath and shower, makeup room, and lounge area; convenient location; free valet parking; and an in-house pastry chef to design the couple’s dream wedding are just some of the reasons to trust your special day to Cafe Escadrille. For more information, call (781) 273-1916 or visit www.cafeescadrille.com

“Our warm residential ambience, exquisite food, and legendary white-glove service are exceptional, beyond compare” – Mario Hache, Director of Special Events

Wedding ceremonies and receptions at Turner Hill marry old-world elegance to modern needs. The historic mansion and gardens boast many different areas for the special event, including a romantic outdoor chapel with a turn-of-the-century fountain. Wedding receptions can be hosted in the grand ballroom and elegant marble dining room, or held on the grounds in our contemporary tent with teak flooring. From the beautiful setting in Ipswich, to the exacting service and first-class food, Turner Hill is one of the most unique locations on Boston’s North Shore. Surrounded by the critically acclaimed golf club, distinguished old English style meets historic New England charm. This is a classic, beautiful wedding destination. For more information, visit  www.turnerhill.com or call (978) 356.7070.

“Wedding couples have the exclusive use of the mansion since we only book one wedding per day, which makes us unique. We also have a beautiful outdoor chapel, so couples can book both the wedding ceremony and the reception here.” – Carol Travers, Director of Mansion Events

Wedding planners, Apparel, Jewelry, and Spa
From wedding planners to finding the perfect dress, tux, and accessories to match, below is a list of top-rated establishments eager to help each bridal couple make their wedding day the best.

Bliss Spa and Salon draws on more than two decades worth of experience in the industry. Their 2,400 square-foot facility offers private rooms for waxing, facials, massage, Reiki, and sunless tanning treatments. There is a full-service make-up area which can accommodate wedding parties large and small. What’s really nice is that the wedding party is able to receive all services necessary for the big day in one place. There is also an area designated for the bridal party if they choose to have food brought in so they can celebrate amongst themselves. In 2011, Bliss will be offering airbrush bridal makeup. The staff is current with new trends ensuring that the bride’s special day is perfect and will even travel to the bride’s location in order to make things easier for her and her bridal party. It’s one-stop shopping for some real wedding bliss. For more information visit
www.blissspaandsalon.com or call (978) 689-4400.

“Bliss customer service is top-notch and we take pride in making sure each and every customer is satisfied with their treatments.” – Belinda Gosselin, Owner

Bridesmaids Galleria offers bridesmaid fashion from the top designers in the bridal industry. Looks are modern or classic; fabric choices include silk, satin, luminescent taffeta, and elegant chiffon. Stylish designs come in all lengths and styles from retro, vintage- inspired, or timeless classics. Choose strapless, halters, tea-length, and more. There are over 60 colors to choose from that appeal to a wide variety of tastes. Alterations are done on site. Fashionable dyed-to-match footwear, beautifully-designed crystal jewelry, and other accessories are also available to complete the perfect look. For more information call (781) 598-5003 or go to www.bridesmaidsgalleria.com.

“We carry the best dresses for your best friends. We offer quality fabric, personalized service, and a fun, relaxed atmosphere that keeps the customers coming back for over 30 years.” – Gayle, Owner

Having a wedding planner can ensure that the big day is hassle-free and wonderful. Magenta event planners take care of every aspect from the biggest ideas to the smallest details, offering honest advice and appropriate direction along the way. They have an extensive list of vendors—flowers, caterers, entertainment, and rentals —and can recommend the right ones for any budget. They will review contracts to make sure couples are getting what they think they should be getting, take care of the not-so-glamorous elements of the event such as restrooms and parking, and make sure things run on time so the bride and groom can relax and not worry. For more information call (617) 820-9258 or go to
www.eventsbymagenta.com.

“We only plan a few weddings each year to make sure the bride and groom receive personalized attention. We work hard to come up with creative solutions, especially for budget-conscious clients and smaller, more intimate affairs.” – Jules Buckley, Owner

Starting out as a wedding-planning resource and invitation specialist in 1976, Over the Rainbow boutique incorporated consignment of wedding gowns, mother’s dresses, and attendants’ gowns in 1991. In the present economy, this has been a wonderful way for brides—and the wedding party—to get a gorgeous gown for half price or less. Over the Rainbow offers an extensive selection of both new and gently used dresses to fit all budgets. What’s nice is that the boutique specialize in wedding-specific consignment apparel, so there are plenty of styles to appeal to every taste. The staff also creates custom-designed wedding invitations.  For more information call (978) 927- 6070 or visit www.overtherainbows.com

“Our wedding niche makes us a standout in the consignment business. The focus on wedding apparel allows us to maintain an inventory of over 150 gowns.  Buying a gently used gown offers many benefits. You can possibly find a dress you can wear with minimal alterations – even petite or plus sizes.” – Jacqueline Martin, Owner

In light of the economic challenges so many of us are facing today, a group of small business owners from the North Shore have come together to give back to their community.  Their first project was to present one deserving couple with a free wedding. The wedding was awarded to an engaged couple from the North Shore who had endured challenges including both financial and health-related.  The services in the Wedding Giveaway: event planning, invitations, bridal gown, tuxedos, wedding venue, food/alcohol, catering, photographer, florist, and more. “Reason to Give” plans to continue to give back to the North Shore community by sponsoring at least one project per year. For more information go to www.reason2give.org.

“Reason to Give is a very unique organization. Everyone who helped sponsor this first project gave generously and from the heart.  It was amazing to see a number of businesses come together so effortlessly to make a dream come true. We hope to continue our mission by working with different people and groups in the community who are in need of a little bit of assistance. Together, we can do much more than we could ever do on our own.” – Heidi Nicholson

Night & Day has developed a sterling reputation in the north of Boston as a specialized resource for all things related to bridal foundations and bridal lingerie. The experienced staff delights in helping brides, bridesmaids, and mother of the brides select shapewear and foundations so they can look their best on the wedding day – and night. The brides can also enjoy Night & Days carefully edited selection of packable day wear, and lingerie for their honeymoon needs. Night & Day enjoys close referral relationships with many of the local bridal and special-occasion boutiques. The store allows brides to purchase and take along to their gown fitting several options for foundations (very important for the right fit of the gown), and then return the ones that weren’t optimal.  The brides love this flexible option because it reduces their stress. For more information, call (978) 475-0343 or visit www.nightanddaylingerie.com.

“We are a specialized resource for all things related to bridal foundations and bridal lingerie.  We also offer special ordering of certain foundations and lingerie, including plus-size options.” – Merit Tukiainen, Owner

Mens fashion is just as important in weddings, and it’s easy to find the perfect style and cut at Giblees. Men have the option of renting or buying a variety of fashionable tuxedos and suits that go beyond the basic black, including tan, light brown, navy blue, and more. Whether it’s a destination wedding, a large formal affair, or something small and intimate, Giblees will help each customer find the right material, color and cut to suit the occasion. Offering a large selection of designers and a wide variety of accessories, Giblees can dress everyone from ring bearers, to groomsman, to father-of-the bride to the groom. Unlike most other tuxedo companies Giblees carries all of their tuxedos in store, so last-minute changes can be made.  Tailoring is always available on premise. For more information go to www.gibleestux.com or call (978) 777-3230.

“Giblees is a very unique store for weddings because we cater to you and your needs and make it an experience that other store cannot do. We have a very large store with a pool table, a coffee bar, and seven flat-screen televisions to enhance your experience with us. Giblees will always do extra steps to make sure you are completely happy.” – Bryan Simmons, Tuxedo Manager

Bella Sera Bridal offers a fresh perspective on the gown-buying experience. The salon has been designed to meet the needs of brides and bridesmaids of all sizes and shapes. The shop works closely with the bridal party to find the right style and fit; it tailors the experience to customers with a range of taste and fashion sensibilities. Whether the bridal party is looking for a traditional or modern approach, the vast selection of gowns will fit the bill.  From selecting the dresses to scheduling alterations and making sure everything fits perfectly, the salon caters to the bridal party from start to finish. For more information, visit www.bellaserabridal.com or call (978) 774-4077.

“As owners of Bella Sera, we put our heart and soul into our business, because we know how treasured a moment it is to find ‘the gown.’  There are very few celebrations in life, and we want to make sure our customers experience impeccable and heartfelt service.” – Lisa Almeida, Owner

The Jewelry Vault, located in the heart of North Reading, is a family-owned business that prides itself on personalized service, creative and custom designs, and quality merchandise. With over 20 years of experience in the jewelry industry, The Jewelery Vault specializes in the design and manufacturing of unique wedding rings and bands. The staff can create anything starting from a picture, drawing, or thought in a customer’s mind. Recent trends include more custom choices rather than “off-the-rack” pieces. The trend continues to be micro-pave designs which involve setting many smaller stones around a center stone.  White metals are still popular with round- and princess- cut stones being the center stones of choice. For more information visit www.thejewelryvault.com or call (978) 357-8470.

“Our goal is to find new and different jewelry lines you will not see at every other jewelry store.  We have worked hard to create a wide variety of jewelry collections to fit every taste and budget.” – Lisa Ferraguto, Owner

Lorraine Roy Designer Collections and Bridal Boutique is a special-occasion dress salon specializing in bridal, mother-of-the-occasion, guest of the wedding, destination weddings, and honeymoon apparel. The staff offers personalized attention no matter the budget of the customer. The store understands that a wedding is a very special day not only for the bride, but for her mom and her future mother-in-law. Everyone plays an important role and should feel absolutely beautiful on that day. With that in mind, they address every detail and work closely with each member of the wedding party. Recent trends include the pendulum swinging back to a more elegant, romantic wedding style. For more information go to
www.lorraineroy.com or call 978-774-0825.

“We feel a personal connection and accountability to every bride and client who shops with us. Our stylists will work to enhance each woman’s best features so they walk out feeling confident about their dress purchase. Our long-standing reputation for excellence in the industry brings us clients from all over the North Shore and beyond.” – Jeanne Hennessey, Owner

Florists, Photographers, Accessories, and Cosmetics

Picking the right flowers, selecting a photographer, creating the invitations, renting a tent, or finding a dentist to brighten your wedding-day smile—all the details are important.

When you think of style, texture, and color, Hamilton Gardens comes to mind. The staff really gets to know their brides over several meetings, making sure she is getting everything she wants for her day.  Hamilton Gardens designers create floral arrangements that are current and contemporary with a strong wedding background.  The staff is knowledgeable and diverse with a creative eye for the unusual.  No matter what the bride’s style—exotic, traditional, a touch of something unusual or more classic—Hamilton Gardens can make the perfect bouquet. For more information, call (978) 468-0148 or go to www.hamiltongardensonline.com

“We have a way of discovering each brides individual sense of style and the ability to create magic from just an idea.” – Stacy DeScenza, Owner
The Event Company is a full-service party equipment rental business.  They specialize in high-end outdoor weddings, but can accommodate many different types of venues. Being small keeps the quality high and costs low. The company has many different styles of tents, tables, chairs, and lighting. The staff achieves customization through the use of several lighting options in an endless array of colors and patterns. Through the use of lighting and fabric liners or swags, The Event Company can transform any space.  Advances in LED lighting and additional paper lantern colors have increased options. A creative layout with a variety of table shapes and sizes helps add appeal to a space.  Lounge areas with comfortable furniture are often added.  For more information call (978) 283-4884 or contact www.rentent.com

“Our company is best known for our flexibility and willingness to try new things to make a couple’s vision for the perfect wedding come true.” – Taylor Hedges, President

On your special day, you want your smile to be big and bright—so why not choose teeth whitening? At Danvers Family Dentistry, you will never feel like a number or even just a patient – they work hard to make you feel like part of the family. The staff focuses on supportive personal attention, individualized treatments, and unhurried appointments. While your smile is getting healthy, you can listen to soothing music or you can block out sounds with noise canceling headphones while you watch TV.  They even offer blankets and neck pillows for your comfort and a heated towel to freshen up after your appointment. Most insurance plans are accepted. For more information call (978) 739-4100 or go to
www.DanversFamilyDentistry.com

The Write Expression specializes in personalized service for a variety of wedding needs including: save-the-dates, invitations, place cards, menu cards, personalized napkins, programs, gift baskets, and more. Located in downtown Topsfield, the store works closely with bridal couples to incorporate their vision and personality in each product. Whether the style of the couple leans more toward traditional or modern, or perhaps a combination of the two, The Write Expression works within all budgets to find the right color, font, and design to make each wedding unique and memorable. For more information go to www.thewrite-expression.com or call (978) 887-0330.

“The Write Expression is a long-established shop with many years of experience in wedding invitations. We pride ourselves on the fact that we do all we can to ensure that our brides are completely satisfied, a service that is unavailable online or in large retail stores.” – Linda Villiotte and Michelle Walker, Co-owners

Cook Productions offers boutique-level service and award-winning creativity and artistry to couples seeking the best in wedding photography and videography. Its Andover studio is centrally located in order to serve weddings throughout New England and beyond. They offer a mix of traditional and photojournalistic styles, blended to form their unique and award-winning style.  If a couple is interested in photography and videography for their wedding, there are many benefits to hiring both mediums in one location as Cook provides both imagery services under one roof.  The team will work together to provide great scenes all day long, and there are financial benefits as well. For more information go to
www.cookproductions.com or call 978-409-1373.

“Our uniqueness lies with the ability to provide top-level photography and videography under one roof.” – Tim Cook, Owner

What makes Foto Factory a great fit for weddings is the fact that this husband-and-wife team work together to shoot each and every wedding as a duo. They work closely with the bridal couple to make sure their personalities come through, especially in the candid shots. They make their poses fun and capture the small details—especially important to the bride and groom—but they also get the formal group shots that the older generation likes. Their photography is a mix of black & white, sepia, color, and color splash. Some photographers give couples raw files, but every photo is digitally enhanced by Michel and Kellie vanRavestyn personally. To see their latest work, go to their blog www.thefotofactory.blogspot.com or find them on Facebook.  For unique photography on that special day, call(978) 374-3774 or go to www.thefotofactorystudio.net

“We meet with every couple personally and spend a lot of time with them. This allows us to capture their personality in the candid shots. We also handle everything from start to finish—shooting the photography, creating the wedding albums and making a canvas. We do it all.” – Michel and Kellie vanRavestyn, Owners

Beauty and Wellness

New Year’s resolutions encourage us to put our best foot forward or, in some cases, our best face forward. It’s a good time to step out in style from head to toe, focusing on both inner and outer beauty and reorienting our lifestyle around wellness and tranquility.  When it’s dark outside, it’s time to shine from within. We can help you look and feel your best with a variety of fabulous options available on the North Shore. By, Meryl D. Pearlstein

ADOPTING AN OUTLOOK OF BALANCE AND INNER PEACE

Much has been documented about the benefits of a yoga practice, from its calming effects to its toning, strengthening, and ability to improve balance and flexibility. Through steady practice, yoga becomes a way of life, bringing with it a positive outlook and openness to receiving new ideas, according to Shannon Engelhardt of Bikram Yoga Danvers. Bikram Yoga, in particular, revitalizes and reenergizes through a series of 26 postures and two breathing exercises practiced in a heated environment. As the body sweats, toxins are released and muscles are stretched and relaxed.

Simultaneously, the central nervous system is energized and soothed, leading to a heightened sense of well-being. Teri Almquist, director of the Bikram Yoga Merrimack Valley program, notes that all classes at her studio are appropriate for yoga beginners. She says, “We want to offer everyone a way to achieve better health and overcome stress, overeating, bad posture, and aggressive lifestyles. Bikram works to bring your body into optimal balance.”

Body work is a natural complement to yoga, targeting overworked muscles and other areas of tension. Adhering to a lifestyle of physical and mental wellness is as important as maintaining good nutrition, asserts Ann Sousa, owner of Body & Soul Massage and Wellness Center. Under the skilled tutelage of practitioners of therapeutic modalities like deep-tissue massage, Reiki, pre-natal massage, and reflexology, clients can relax and achieve inner peace.

Combining massage with other treatments such as aromatherapy works to de-stress and restore, note Beverly and Christine of BC Essentials aromatherapy. BC Essentials’ line of 100% pure therapeutic-grade essential oils is made from natural plant extracts that nourish the skin as well as heal. This is especially helpful during the winter, when the immune system is often weaker.  Add to that a sugar scrub for smoothing and exfoliation, bath salts for detoxification and stress reduction, and a finishing body spritzer or hydrating lotion, and you have an organic recipe to fight the ravages of cold weather.

GETTING IN SHAPE BOTH INSIDE AND OUT

Helping you achieve health and wellness every day of the year is what Beverly Athletic Center is all about. “Diet and nutrition work best in combination with a regular exercise program,” notes Ed Soul, owner. “Once you’ve made exercise a part of your life, the rest is easy because you feel better. And that, of course, leads to looking better,” he continued. Trainers at BAC work with clients one-on-one to develop programs that meet individual needs.  When you’ve finished your workout, you can tune up with physical therapy or pamper yourself and refresh at the Solei Salon & Spa with a full range of body and beauty treatments.

Spa experiences outside of a gym environment are also available to help spruce up your exterior with color, style, and individuality. Polish, tone, and buff with a selection of manicures and pedicures, facials, and waxing at Spa Ni’Joli & Salon. “We can beautify you from head-to-toe and change your outlook on life as we refine your look. Sometimes a winter makeover is just what you need to beat post-holiday blues,” notes Nicole DeRosa, owner. The spa also offers massages, salt glow treatments, and body wraps to complete the indulgent experience. Starfruit Sugar Scrub Soufflé, anyone?

Women, men, and teens alike can enjoy the spa experience with treatments tailored to individual skin and lifestyle needs.  A men’s facial can protect against the environment and heal damage done by shaving. Teens who play sports may need a massage specifically focused on tight muscles, combining deep tissue work and stretching. Women may have hormonal issues to address. Notes Liz Verro, owner of Vero Salon and Spa, “We work with each client to select the beauty treatment that best matches his or her personality and lifestyle. If a makeover is what’s in order, we consider the whole person before we restyle hair or work on skin improvement. We believe that the expression of beauty from the inside out is a process, and we call that process ‘transformation.’”

TAKING CUES FROM THE PAST AND DRAWING ON OF-THE-MOMENT ADVANCES

BodiScience equally mixes holistic, high-touch procedures with high-tech techniques to both help you look better and improve your overall state of wellness. Firmly grounded in the low-tech world, Ayurveda and Chinese philosophies see all activities of the body as being interrelated, with imbalances resulting in physical consequences. BodiScience Holistic Spa’s founder Dawn Tardif believes that skincare is caring for your entire body. At BodiScience, therapists identify the energetic cause of the skin or body concern and then restore balance through techniques such as the balancing of acupuncture points with colored light therapy, lymphatic stimulation, and energetic work on reflex zones.

Those interested in a more medical approach have diverse choices as well. Flawless MedSpa is a Mecca for improving and correcting cosmetic imperfections. “We have created a spa environment where our clientele feel comfortable and relaxed,” notes Lisa Allison, owner. “We go all out to offer anti-aging and skin enhancing procedures that make you look and feel your best,” she adds. A variety of facials and massages are available to promote relaxation and well-being. Trained professionals administer all procedures, including laser resurfacing, laser hair removal, BOTOX®, and filler therapy including JUVEDERM® or Radiesse.

Laser treatments are also available to remove tattoos, treat scars and acne, and reduce hyperpigmentation. Skin Deep Laser Service’s Mary Ellen Gardiepy advises each potential client to meet with a certified laser technician who is also a laser safety officer. Results are lasting and often life-changing.  “It’s an exciting field that refines itself each year with terrific benefits to the client,” she notes.

Advances in cosmetic surgery have opened new possibilities for non-invasive rejuvenation. At The New England Facial and Cosmetic Surgery Center, the new Endy-Med 3DEEP procedure is taking the beauty world by storm. The non-painful successor to Thermage, Endy is actually a very pleasant treatment that many liken to a warm massage as it tightens your skin and reduces wrinkles using radio frequency energy. The Center’s medical director, Dr. Anna Petropoulos, is pleased to be the second provider in New England to offer this pleasant, safe, and effective technology, which, if done alone or combined with facial volumization and skin retexturizing via Fraxel laser, provides an overall non-invasive rejuvenating effect.

While plastic surgery may not be your immediate choice, it is still an effective means of restoring youthfulness to the aging face and body. A combination of invasive and non-invasive procedures is available. RiverSong Plastic Surgery’s goal is to educate patients about all options, to help them “imagine the possibilities,” and to go out into the world with enhanced self-esteem, energy, and confidence, according to doctors Michele Sasmor and Michael Kutka. Beyond the injectable fillers so popular today, the center also performs liposuction, abdominoplasty, body contouring, breast augmentation or reduction, eyelid surgery, and face lifts, as well as reconstructive surgery.

ROCKING THE BRAIN AND YOUR BEST SMILE

Dentistry has long focused on keeping the mouth healthy, while orthodontics has created straight teeth and a correct bite.  Today’s orthodontics can guide facial growth and development at a very early age to build confidence and enhance the face. For those who wish to improve their overall appearance or simply maintain a healthy smile, North Shore Smiles uses all the latest methods and technology. Dr. Jeffrey Corbett welcomes patients of all ages to ensure preventive and proactive dental care as part of a whole-body strategy. Sleep, wellness, and general health all work together with dental care, according to Dr. Corbett.

Combining cosmetic dentistry with facial aesthetic treatments, Dr. Frank DiMauro has advanced the practice with what is known as Vermillion Dollar Lips, integrating facial artistry with healthy, beautiful teeth and lips. Dr. DiMauro views himself as the “artist of the smile,” and he offers six signature lip styles to enhance your face. “We want you to be completely happy with how you look,” states Dr. DiMauro. “Your smile is your face to the world.”

Brainwave optimization, brought to you by Diana Fay White and Boston Brain Works, is a brand-new holistic approach designed to balance and harmonize brain waves by eliminating stress-induced neural blockages. Athletes, artists, and business people have all seized on the heightened productivity and creativity that result from experiencing this modality.  Benefits range from increased focus and mobility to weight loss and relief from insomnia, anxiety, anger, pain, and addictions.

Tips from our experts for stayling healthy and feeling beautiful

“We encourage beginners to experience the vast benefits of Bikram Yoga. Our instructors motivate students to excel, to sweat together, and to achieve revitalization and energy while relieving physical and mental stress.” —Teri Almquist, Director, Bikram Yoga Merrimack Valley

“Bikram Yoga systematically moves fresh oxygenated blood to every part of the body, revitalizing, reenergizing and reorganizing insideout, bones to skin.  Heat works to soften the muscles to allow beginners to practice with lower risk of injury.” —Shannon Engelhardt, Owner and Director, Bikram Yoga Danvers

“Aromatherapy works on the nervous system in a variety of ways.  It calms through the olfactory senses, warms, and creates a wonderful feeling of peace.  Knowing that every person is different, we work with our clients to tailor a blend of natural oils to address their personality and their body.” —Beverly Buccheri, Co-owner, BC Essentials

“Our goal at Beverly Athletic Club is to help every member realize their own. Despite our busy lifestyles, there’s really no excuse for not staying fit; there’s always a time to exercise and we’re open 24 hours a day so that everyone can drop in at their convenience.  We help you stay healthy safely while you enjoy the experience.” —Ed Soul, Owner Beverly Athletic Club

“We call the day spa immersion a healthy addiction: it makes you feel great and brightens your outlook as you buff, polish, tone, shape, and refine. We encourage you to try something new each time – a facial, a new hair style or color, a body treatment, to both relax and rejuvenate.” —Nicole DeRosa, Owner, Spa Ni’Joli & Salon

“Although our name is Skin Deep, beauty is about much more than the way we look to others.  Our mission is to create beauty from the inside out using the most state-of-the-art and comfortable laser technology available.”  —Mary Ellen Gardiepy, Owner, Skin Deep Laser Services

“Our goal is for you to leave our practice with more confidence and positive energy. Your appearance enhances your self-esteem and self-image, and we want you to look and feel your best.  We consider plastic surgery to be the art of the possible.”  —Dr. Michele Sasmor, RiverSong Plastic Surgery and Timeless Faces

“We believe in working on both your external and internal beauty.  While we stimulate your skin, style your hair, and shape your nails, we also work on balancing your chakras to help you achieve inner peace. Men, women, and children can begin to create a lifestyle practice that stimulates happiness from the inside out.  It’s all about transformation.”  —Liz Verro, Owner, Vero Salon and Spa

Globetrotter’s Get Gorgeous Guide Book Signing

Title: Globetrotter’s Get Gorgeous Guide Book Signing
Location: Dedham Strength and Fitness Center
Link out: Click here
Description: Buy your autographed copy of THE GLOBETROTTER’S GET-GORGEOUS GUIDE by Boston author Debbi K. Kickham, the Amazon.com #1 Bestselling Book in the Honeymoon Travel Guide category!

The world’s first beauty book for traveling women!

Debbi has been a professional travel writer for more than 25 years and is former Editor at Robb Report – “The Millionaire’s Magazine.”

Just $20 per copy (regularly $24.95 on Amazon.com) his Saturday, Jan. 15, 2011, 1-3PM at the Dedham Strength and Fitness Center
Date: 2011-01-15

Girl Scout Cookie Creations

Title: Girl Scout Cookie Creations
Location: Danversport Yacht Club, 161 Elliot St., Danvers, MA 01923
Link out: Click here
Description: Girl Scouts of Eastern Massachusetts is excited to announce that the tastiest event of the season – Cookie Creations – is back! The annual Girl Scout Cookie Creations fundraiser invites the area’s top chefs to use our famous Girl Scout cookies and whip-up a delicious dessert. Join us for an evening of delicious treats and fun, while supporting a great cause.

Top chefs including Day to Remember Catering’s Shawn Bramble, Green Land Café’s Kali Hislop, I Dream of Jeanne Cake’s Jeanne Topham, The Landing’s Steve James, The Lyceum’s Dan Friley, Mad Maggie’s Ice Cream’s Steve Reppucci will design mouth-watering desserts for this fun event.

The desserts will be judged by Laurie Lufkin, host of Inspired Cooking with Laurie Lufkin for the Danvers event. TitleAttendees will have the opportunity to taste the delicious treats, mingle with local celebrities, network, participate in a fabulous raffle and help pick the crowd favorite!

Wednesday, February 16th from 6:30 p.m. to 8:30 p.m. Tickets are $30 each or 2/$50. To purchase tickets, please visit www.girlscoutseasternmass.com, for more information: events@girlscoutseasternmass.org or call 857-453-5336.
Date: 2011-02-16

Fitness Together: Middleton’s Open House

Title: Fitness Together Middleton’s Open House
Location: Sol Bean Cafe, 119 S Main Street, MIddleton, MA
Link out: Click here
Description: Dr. Tracy and Dr. DiBacco will be at Fitness Together’s Open House January 13th, 2011 from 6:30-8:30 to present the Whole Health DETOX. Come learn how the Whole Health DETOX can revolutionize your health in 2011 and receive $50 off the program price when you sign up for our February class!

Receive $50 off the next Whole Health DETOX and $250 off any personal training package at Fitness Together. Try delicious smoothies and treats from Sol Bean Cafe, meet health professionals including Naturopathic Doctors, Nutritionists, Personal Trainers and Chiropractors to find the best fit for your health and wellness needs.

Date: 2011-01-13

New England Getaways

When it comes to winter vacations, it’s hard to beat the beauty and diversity of New England. Not only does this part of the country boast wonderful ski resorts, but accommodations range from family-friendly hotels to romantic and picturesque slopeside hideaways. By Judy Koutsky

Plus, there’s plenty to do outside of skiing—wonderful spas, great restaurants, creative kids’ programs, and plenty more. Of course, if skiing is your main focus, New England is the place to be, with varied terrain, innovative snow-making capabilities, and instructors to help, whether you’re a novice or black-diamond aficionado.

So, come enjoy the fun this winter season.

Attitash Grand Summit Hotel is a four-season resort located in Bartlett, New Hampshire, which is in the heart of the White Mountains. The Grand Summit is the only hotel in the Mt. Washington Valley to offer a true ski-in ski-out experience. And you don’t need to be worried about snow conditions. The resort operates a powerful snowmaking system that is available on 98 percent of the terrain. The hotel has a large variety of rooms and suites to comfortably accommodate individuals and families alike. If you’re a family trying to get the most bang for your buck, most rooms have full kitchens allowing you to eat in. Or you can head to the hotel’s Crawford’s Pub, where kids 12 and under eat for free. If you have never stayed at a slopeside hotel, you should try it. You can send your kids out early while you enjoy a relaxing morning. Avoid the long cafeteria lines by having lunch in your room or at the hotel’s Black Diamond Grill. At the end of the day enjoy the large outdoor heated pool and Jacuzzis or après ski in Crawford’s Pub. For more information go to www.attitash.com/grandsummit.html or call 800-223-7669.

Loon Mountain Resort offers skiing & riding on three peaks and 2,100 feet of vertical, and features plenty of terrain variety, six award-winning terrain parks and a wide array of lodging and dining options. In short, it’s both easy and convenient for a New England getaway that delivers a true White Mountain experience. Plus, with a recent investment of more than $1.8 million to more than double snowmaking output, it boasts state-of-the-art grooming technology to deliver the best snow conditions. Loon’s Snowsports School has programs for every age and ability and the Adventure Center offers cross-country and snowshoe rentals and tours, ice skating and a new zipline. A great activity for the whole family is snow tubing, located at the Little Sister Chairlift on the east side of the mountain adjacent to the Octagon Lodge. Both lift-service tubing and walk-up tubing are available. It’s a lot of fun and a thrilling ride.  For more information on all the activities, go to www.loonmtn.com or call 800-229-LOON (5666).

Located in New Hampshire’s White Mountains, the Omni Mount Washington Resort has plenty to offer in addition to skiing. Having just completed $60 million in expansion and renovations, there’s now a full-service spa and a thrilling year-round canopy tour, complemented by two four-diamond dining rooms and traditional pastimes like afternoon tea and a visit to The Cave—a former speakeasy—for libations and evening entertainment. A favorite winter retreat for couples and families alike, there are plenty of outdoor activities, too, such as dog sledding, snowshoeing, tubing and ice skating. Of course, when it comes to skiing, Bretton Woods is hard to beat. The largest ski area in New Hampshire offers 101 Alpine trails and glades, including 30 acres of new back country glades on Mt. Stickney, plus a 100-kilometer Nordic trail network making for endless fun for beginners and experts alike. Renowned snow, service and family programs, enhanced by some of the most breathtaking scenery in the east, make this a truly unique winter destination.  For more information visit www.omnimountwashingtonresort.com or call 800-258-0330.

Just three hours from the North Shore, Sunday River offers eight interconnected mountain peaks, 132 trails, abundant slopeside lodging and plenty of snow. After spending the day skiing, spa aficionados can indulge in a milk-and-honey body polish, an aroma body wrap or a maple sugar scrub at the Jordan Grand Resort Hotel or Grand Summit Resort Hotel spas. They offer a plethora of treatments, including manicures and pedicures, facials and massages. Kids can enjoy the Mini Runners and River Runners seasonal ski programs, where they’ll learn techniques from the experts while making friends and having fun in a non-competitive environment. All programs are based on building self-confidence and developing all-around skiing and riding skills. Also new this season is the “Snow Divas Weekends.” These workshops are tailored for women and coached by women to improve technical skills and thus create confident skiers or snowboarders. It’s a great way to learn, have fun, and make new friends. For more information on all the activities at Sunday River, go to www.sundayriver.com or call 800-543-2754.

The BALSAMS offers a great variety of ski options with 16 trails of varying difficulty, five gladed areas, and a terrain park. What’s not to love about 95 kilometers of groomed trails for cross-country skiing, snowshoeing, and snowmobiling? Families with kids will love the separate ski-play area for the younger set, while all age groups will benefit from the PSIA-certified instructors offering group or private lessons in skiing and snowboarding. The BALSAMS snowmaking system is in place with 80 percent of the trails. Of course, there’s plenty more to enjoy than just skiing. This year-around active premier New Hampshire resort/hotel features award-winning dining, golfing at the top-ranked Donald Ross-designed course, hiking, biking, white-water rafting, kids programs, and snowmobiling. There’s never a dull moment here, and with one simple rate, everything is included and nothing is added on. For more information go to www.thebalsams.com or call 800-255-0600.

Alpine Adventures opened the first, longest and highest zipline canopy tours in New England and continues to lead the way in outdoor adventure tours. Located in New Hampshire’s scenic White Mountains near Loon Mountain ski area, this is the perfect setting for outdoor fun. The award-winning, original zipline—the “Tree-top Canopy Tour”—was an instant success when it opened in 2006. The follow-up “Sky Rider” zipline tour opened in 2008 and consists of side-by-side racing zips and longer, higher lines. Wintertime is especially nice, when guests can zipline as the snow swirls around and the surroundings are turned into a winter wonderland. Of course, there are plenty of other activities to keep you busy—and having fun. Try the safari off-road tours, where guests scale to the top of Barron Mountain for amazing views in this low-speed roller coaster ride. Or try the snowmobile tour. Visit Franconia Notch State Park and the White Mountain National Forest through Lincoln and beyond by snowmobile with fun, friendly, and professional guides.  For more information on these adventure excursions, go to www.alpinezipline.com or call 603-745-9911.

Standing Out

When booking your winter getaway, it’s tough to know which resort to choose. So we asked each property what makes them special and unique.

“I love listening to a first-time guest talk about how much they not only enjoyed the family atmosphere, but how much they loved the direct ski-in ski-out access to the slopes. Once you’re here, there’s no more lugging equipment around. Step out the back door, put on your skis or board and head down to the chairlift. The combination of our friendly staff and slopeside location give us a high repeat guest rate.” —Steve Mannik, General Manager, Attitash Grand Summit Hotel

“Variety of terrain and great snow quality are top reasons why our guests tell us they choose Loon year after year. Combine those with our accessible location, and this year’s significant investment that raises the snowmaking and grooming bar even higher, and Loon will be an unbeatable destination in New Hampshire as well as a top destination in New England.”  —Molly Mahar, Director of Marketing, Loon Mountain Resort

“What makes the Omni Mount Washington Resort special is the setting, this magical place located in the heart of New Hampshire’s White Mountains. We offer limitless adventures coupled with a unique combination of history, tradition and modern amenities. Where else can you scream down an 830-foot zip line, then indulge your self with a massage specially designed for skiers before enjoying a four-diamond meal and retiring to a former speakeasy?” —Craig Clemmer, Director of Sales & Marketing, Omni Mount Washington Resort

“What makes Sunday River unique is its size. The resort has a big-mountain feel thanks to eight interconnected peaks and because of its variety of terrain, there’s something for every level ranging from beginner slopes to advanced terrain and glades.” —Darcy Morse-Liberty, Director of Communications, Sunday River Resort

“The BALSAMS is one of the last remaining Grand Hotels in the Northeast and every year we welcome back generations of guests who not only enjoy the award-winning dining, but the countless seasonal activities and most importantly the special connections they make. The BALSAMS is not our resort, it’s the guest’s resort and we strive to make sure our guests feel that connection.” —Jeff McIver, President and General Manager, BALSAMS Grand Resort Hotel

“The Boston Globe has described our tours as “magical, breathtaking and awesome” because of our spectacular surroundings, but we get more praise and feedback for our terrific guides than anything else.  They really make the tours fun, entertaining and safe, and are a big reason why we have such loyal fans who come back over and over.” —Allan Guilbeault, Director of Marketing, Alpine Adventures Outdoor Recreation

Leading Financial Advisors

A Lifelong Trusted Resource: Navigating a clear path for your financial future

Hanson Financial Group offers comprehensive financial planning and investment management services with a focus on personal financial planning for retirees, and surviving and divorced partners.  We work within our clients’ existing financial plans and work with other professional advisors clients may have to help navigate a clear path for their financial future.

At Hanson Financial Group, we carefully manage the size of our firm to ensure that we remain accessible to each and every client.  We strive to be a lifelong preferred advisor by offering sound guidance and a high level of personal service. Our clients view us as a solutions provider, overseeing the many dimensions of their family’s financial affairs.  As a result of their confidence in us, Hanson Financial Group was named one of  Boston’s FIVE STAR Wealth Managers* for 2010 and 2011, a prestigious honor awarded to less than seven percent of wealth managers in the Boston area.

Hanson Financial Group recently enhanced its capabilities through its new affiliation with Baystate Financial Services, one of New England’s oldest and largest privately owned financial services firms. For over a century, Baystate has provided professional asset management, insurance, estate planning, business succession strategies, employee benefits, retirement funding, long-term care insurance and education funding strategies.(www.baystatefinancial.com)

Heidi Hanson, President, Hanson Financial Group, is a CERTIFIED FINANCIAL PLANNER™ practitioner, an Investment Advisor Representative of Baystate Wealth Management, and a Registered Representative of New England Securities.  A graduate of Providence College, she holds Series 7, 6, 63 and 65 securities registrations, as well as life and health insurance licenses. Heidi and her family live in Beverly, MA., where she is as member of the Essex County Estate Planning Council and the Financial Planning Association.

An engaging and informative speaker, Heidi offers presentations on a variety of financial planning topics, including financial security before, during and after divorce; women and money – cultivating confidence; financial planning for surviving and divorced partners;  women and retirement; long-term care planning; Roth IRAs; how to pick a pro for your financial game plan and more.

Hanson Financial Group, 501 Cabot Street, 2nd Floor, Suite 7 Beverly, MA  01915. 978-922-4141, 866-982-4141, fax: 978-922-4220 hhanson@hansonfg.com

The Retirement Financial Center: Ahead of the trend!

Thomas T. Riquier, CFP®, CLU, is president of The Retirement Financial Center, a local CERTIFIED FINANCIAL PLANNER™ Professional and a member of Ed Slott’s Master Elite IRA Advisor Group™.  Tom constantly evaluates economic trends and recommends appropriate portfolio changes. In September 2008, Tom made the tough recommendation to his clients to liquidate all securities. At nearly the bottom of the market in early March 2009, Tom advised his clients to reenter the market by investing 40% of the portfolio. In June 2009, he followed with the remaining 60%. Recently, he again recommended a cautious reallocation. Tom believes “your financial success is not only determined by how much you make when the markets go up, it is also determined by how much you don’t lose when they go down.”

Tom has 40 years of experience in finance, insurance, investment and retirement planning. He understands the unique financial needs of seniors. In addition, Tom is well-versed in IRA laws and rulings, 401k and pension plans, and employer and employee benefit plans.

Tom’s financial planning objectives for his clients include:  increasing investment return, decreasing tax liability, and protecting principal. The Retirement Financial Center is a comprehensive financial services firm committed to helping our clients improve their long-term financial success. Our customized programs are designed to grow, protect, and conserve our clients’ wealth by delivering an unprecedented level of personalized, concierge-type service and expertise.

Tom and his team practice the “total financial planning concept,” providing solid, unbiased advice for all the financial needs of his clients.

Our team of experienced professionals has a “hands on” approach to investment planning and a dedication to providing the sound guidance, education and expertise required in every phase of financial and retirement planning. Let us help maximize the growth of your money and retire or stay retired with confidence.

The Retirement Financial Center, 10 Liberty Street, Suite 316, Danvers, MA 01923, 978-777-5000, ttriquier@unitedplanners.com www.retirementctr.com

Corneau Wealth Management: Maybe you have a few questions…

No group felt the impact of the 2009 recession more than those nearing or just entering retirement. As the financial markets gradually show signs of recovery, new questions and challenges arise: Will you need to work longer than planned? Do you need to increase savings or adjust spending? What can you do now to better protect your assets and your lifestyle in retirement?

As an independent financial professional, I can help you find the answers you seek. I’ve focused my practice on understanding the unique challenges people face in preparing for retirement, and to provide personalized guidance that puts my clients’ goals first.

It’s important to understand that my approach doesn’t begin with answers or solutions. Instead, it begins with questions and a conversation that will help determine what is unique about you and your situation. Once we’ve determined your needs, preferences and goals, I will provide the analysis and research required to develop a strategy tailored to your individual needs that reflects your objectives and tolerance for risk.

Are you satisfied that your current financial strategy will help you live the life you desire? I have dedicated my professional career to helping clients effectively pursue their financial goals, working closely with them to build a comprehensive plan that seeks to meet today’s needs and prepares for tomorrow.

Throughout the past couple of years, even amidst economic uncertainty, I have focused on my clients’ individual needs, placing their best interests first, and have remained true to my philosophy that trust, honesty and integrity are key to building a strong financial foundation for my clients. This approach has benefited my clients, and I can offer this same personalized service and unbiased guidance to you.

Whether you are overdue for a financial checkup or want a second opinion on how you can protect and grow your wealth in 2011 and beyond, I invite you to call me at 978-299-3035 to schedule a free, no-obligation consultation. It would be my privilege to help you create thoughtful, personalized financial strategies for you and your family.

Corneau Wealth Management, 100 Cummings Center, Suite 110J, Beverly, MA  01915, 978-299-3035, dawnmarie.corneau@lpl.com corneauwealthmanagement.com

Investing in Relationships:Financial Planning Is Not A One-Time Event

Planning for retirement, putting together a savings plan for your children’s college education or just looking for better options to make your money work harder for you, Infinex Financial Group, located at The First National Bank of Ipswich, can help you create a plan to meet your long-term goals – at a level of risk that you’re comfortable with. Your First National Bank of Ipswich executive and Infinex Financial Group Representative, Tim Goland, will walk you through the financial planning process; establishing a supportive, helpful relationship with you that will continue to grow and evolve over time. Identify Your Goals and Implement Your Individual Plan

Tim will consult with you to gain a clear understanding of your financial goals, your tolerance for risk, as well as your current tax situation. He will help you determine how a new investment plan will fit within your existing portfolio and how it will impact your long-term financial goals. By using his access to highly respected research firms, Tim will help you select the right investment vehicle, or mix of products, which will fit your lifestyle, meet your current needs, and anticipate any future requirements. Once your investment plan has been determined and implemented, Tim will meet with you regularly to monitor your results and recommend any adjustments that might need to be made.

Tim Goland is a Certified Financial Planner with 20 years of investment guidance experience. He is available to meet with you, by appointment, at any of FNBI’s six branch locations – Boston, Essex, Gloucester, Ipswich, Newburyport or Rowley – and is always available by phone or email to answer any questions that you may have along the way concerning your Infinex investment plan. He specializes in:

•  Portfolio Construction & Management
•  Retirement Planning
•  College Savings Planning
•  Estate Planning

The First National Bank of Ipswich, 31 Market Street, Ipswich, MA  01938, 978-356-8155, Fax:  978-356-1002, TGoland@infinexgroup.com www.fnbi.com

Retirement And Your Financial Future By The Retirementman™

Investments doing poorly? Retirement on the horizon and you feel like your running out of time? Wondering what your options are? There are options. Perhaps your not talking to the right people? Maybe it’s time to talk to the retirementman™? We specialize in retirement planning. Over 30 years of experience,  a degree in Accounting & Finance from Bentley College and we’re licensed and registered for all the investments you may need to get your investments back on track. I think you might agree, experience, experience, experience is probably what your investments need right about now.  We are a full service financial services firm focusing on what you need to retire and how to do it most “tax efficiently”. Our motto is “it’s not what you earn that counts, it’s what you keep”. IRA’s, 401k’s, pension plans, 403b’s, annuities, insurance, all have important features and should be used properly for you to reach your goal in retirement.

If these are values that make sense to you call (800-878-1812) for a free, no obligation, 1hr conference with Charles K. Erban II, the retirementman™.

Andover Financial Advisors, 249 Lowell Street, Andover, MA 01810, 1-800-878-1812, charlie@andoverfinancial.com, www.andoverfinancial.com

It’s Tough to get a Good Shoeshine in the Suburbs… But not so hard to find a good Financial Advisor

After serving the Boston area as Investment Advisors since 1976, we decided to open our new suburban office at Unicorn Park in Woburn.

We have many clients in the North Shore area and would welcome the opportunity to review your financial picture with you.  Times have been tough in the last few years and our clients have fared quite well in spite of it all.

Some might think changing managers in these unsettled days could rock the boat – just the opposite … Our performance record is available for your review upon request. To learn more about our philosophy, you can request our weekly Outlook & Strategy e-mail to get a better feel for how we think. Simply send your e-mail address to:  elainel@garrettnagle.com

You might have to go to Boston for that great shoeshine, but for the best financial advice, save yourself the trip and call for an appointment with one of our advisors – a pleasant experience awaits you.

Garrett Nagle & Co Inc., 300 Unicorn Park Drive, 3rd Floor, Woburn, MA 01801, 617-737-9090, Fax: 781-939-0411, elainel@garrettnagle.com
www.garrettnagle.com

Matt Chewning, Man of Gospel

Once a non-believer, a “saved” Matt Chewning brings his new brand of gospel to Beverly. By Bryan McGonigle, Photographs by Mark Ostow

“I feel at home, man,” Matt Chewning says, smiling and taking in the hot North Shore summer air, the afternoon traffic in downtown Beverly rolling by. The 28-year-old is a long way from North Carolina, from where he moved with his wife and kids to start a new venture. It wasn’t a job transfer, though. It was the call of God.  Chewning has traveled a long road in his 28 years, from a humble upbringing as a self-described “Jersey punk” to a Southern corporate climber to an impassioned leader of an Evangelical church he is planting on Massachusetts’s not-so-religious North Shore. “Out here, you get all these preconceived notions,” Chewning says, his relaxed Southern drawl contrasting with the rushed, Boston-accented conversations around him. “Christians shouldn’t have sex, Christians shouldn’t drink, or do this or that. Nah, that’s not it. People know what the churches are against, but what are the churches for? So we came here thinking we should let people know what we’re for.”

Genesis of a Jersey Punk

Devotion wasn’t always his thing. Chewning grew up in Woodbridge, New Jersey, a middle-class town south of Newark. His parents divorced when he was four,  his pregnant mother turning from a stay-at-home mom into a single mother of two with no college degree or income.

“I remember summers when my mom would be at work, and I would be at home with my brother,” Chewning says. “For extra cash, I would go around to some of the stay-at-home mothers in the apartment building we were living in and take their trash to the main dumpster for a dollar.”

Tough times got a little better. His mother got a job as an office manager in a dental office and eventually married a police officer, while his father thrived in his career at MassMutual Financial Group. Aside from what Chewning calls the typical bickering of divorced parents, things were relatively normal and stable for him and his brother.

But at the age of 17, Chewning learned that stability could be fleeting. He arrived home from school one day to find that his brother was missing. Chewning and his mother looked for him for hours, until they received a phone call from Child Protective Services, saying they had taken him from school and were sending him to live with their father in New York.

“There was some verbal and emotional abuse going on at the house from my stepdad,” Chewning says. His stepfather was a police officer in one of the roughest areas of New Jersey and hadn’t had any children of his own. “Although he loved us, it was difficult for him to deal with us in a different way than the teenage drug dealers he was used to.”

Despite trouble at home, and despite being a “Jersey punk,” Chewning managed to stay out of any major trouble. “I partied a little and chased girls, smoked some weed from time to time, but nothing more than what a typical 17-year-old kid finds himself involved in during his high school years,” he says. In those days, Chewning found salvation in basketball. The basketball court was his church, the hoop his altar, the cheering crowds his congregation. He played ball every day and describes himself as a “gym rat.” He also feels his talent on the court was God given and protected him from the fate of so many of his childhood friends—lack of direction, prison, even death.

Saved on a Gurney

One week, Chewning’s father took him up the East Coast, from New Jersey to Maine, to visit colleges. One college, Eastern Nazarene in Quincy, stood out. After his tour of the school, the admissions officer sat him down and told him, bluntly and unequivocally, that he didn’t think it was the right school for Chewning. It was a strict, fundamental Christian school with a zero-tolerance policy for the usual college fun. This took Chewning aback, who was quite non-religious and free-spirited. Chewning remembers that conversation vividly. “[The admissions director] said, ‘They’re going to make you go to chapel three days a week, you’ll never be able to have girls in your room, and if you’re caught drinking, smoking, or partying, you’re gone.’” But Chewning was fine with that.

Chewning isn’t sure why decided to go to Eastern Nazarene. His mother was Jewish and non-practicing. His father was a non-practicing Catholic. Religion had never played a role in his life or worldview. The only kind of religious discussion Chewning recalls is when he tried to wear a cross around his neck to school (a fashion trend, not a spiritual proclamation) and his mother made him wear a Star of David with it—but that had less to do with his faith and more to do with divorced parent territorialism. His church attendance was limited to an occasional Christmas or Easter Mass with his grandparents.

“I did literally get dragged out of a church basketball league in New Jersey because I kept dropping the f-bomb and didn’t understand why they didn’t like that,” Chewning says.

But there he was, a student at Eastern Nazarene College, where the academic realm was just a little more conservative than Pat Robertson. After just two weeks, Chewning was already calling his dad to “get me the hell out” of there. He says the people seemed crazy; grown men sang to God, praying to a deity he didn’t believe was listening, and everyone on campus talked about Chewning as needing to be saved.

“All I was thinking was I needed to be saved from these crazy people,” he says.

Chewning eventually befriended one of those “crazy people,” a basketball player named Ricky who was non-judgmental, not aggressively preachy, and who would play a major role in the moment of Chewning’s Christian conversion. One day, while the two headed to basketball practice, Chewning noticed a painful lump in his groin. The boys’ coach dropped the pair off at Quincy Memorial Hospital so Chewning could be checked out. A doctor ran several tests and asked alarming questions about Chewning’s sexual history. Anxious, Chewning began to pray. This was unusual for him—in fact, Ricky offered to pray for him while he was with the doctor and Chewning simply thanked him dismissively. But here Chewning was, praying for answers, and, ultimately, for God to reveal himself.

“In that moment, it was like I knew God’s presence was there,” Chewning recalls. “I instantly had an overwhelming feeling of love, comfort, peace. I didn’t see an angel, the hospital didn’t shake or fill with smoke, there was no blinding light or anything crazy. I just knew that God was there with me. It was a feeling that I had never felt before, and it was surreal.”

The doctor then told him everything was fine, probably just a virus passing through his body. Relieved, Chewning returned to the waiting room to find Ricky asleep. He woke his friend, asking Ricky what it meant to be saved. An amazed Ricky reported that, in his sleep, he dreamed that Chewning would ask him that very question, and that he knew he should have an answer ready for him.

Ricky explained what being “saved” meant to him: man is naturally prone to sin and rebellion against God and, unlike typical Christian church attendance and the  desire to be good, those who are “saved” believe that Jesus has already done the work and that people should follow Christ because they can, not because they have to. This new point of view, along with his doctor’s office epiphany, dramatically changed Chewning, who had expected religion to be about obeying rules.

“I thought a Christian was someone who didn’t drink, smoke, or have sex before they were married, who didn’t listen to bad music or watch R-rated movies, and who went to church on occasion because that made God happy,” Chewning said. “I had no idea how far that belief system was from the biblical truth and that we could know God through Christ alone and not fundamental legalism. That was brand new to me. Rather than trying to earn a relationship with God by trying to do all of the right things, instead I could know God solely on the basis of what Christ has done and believing in him.”

From that night on, Chewning’s life would be set on a new course of spirituality and religious devotion.

Fruitfully Multiplying

His relationship with Jesus wasn’t the only meaningful one Chewning found in college. It was at Eastern Nazarene that he also met a girl, Beth, who would become his wife. Beth was from Warwick, New York, a New York City suburb not unlike the New Jersey town in which Chewning was raised. Beth grew up just 30 minutes away from where Chewning’s father lived, and they were introduced by mutual friends. Matt was a freshman and Beth was a sophomore. But all was not blissful at first. Beth was not all that impressed with Matt or his personality.

“I really didn’t like him romantically, or even much as a friend, for that matter,” Beth says. “When I first met Matt, he was very vulgar and rude and [would] just say what was on his mind, no matter if it hurt someone or not.”

But one night, that all changed. The same night Matt had his revelation at the hospital and became a Christian, he went back to the campus from the hospital and started telling people, including Beth, what had happened.

“It was really cool to see such a transformation in someone,” Beth said. “Because of our mutual friends, we hung out and he literally became a different person. We became best friends quickly, and, obviously, that turned to more.”

The two dated for three years and then took a leap of faith and got married, when Matt was 20. They had their first child when Matt was in his senior year in college. He was also captain of the school’s basketball team and working 40 hours a week.

“Balancing being a husband, then a new dad, with basketball and work, I think, ‘How did I manage?’” Chewning says, adding that his faith and having a strong partner in Beth were key.

The couple would eventually have four children—Daniel, Abby, Ella, and Jacob—and both say that while most young marriages don’t last, theirs has only grown stronger as they’ve matured through their twenties. “Man, I love her to pieces,” Chewning says of his wife. “I definitely married the right girl.”

After college, Chewning began working in Boston for Humanscale, which specializes in workspace ergonomics and helping organizations to create healthy work environments. Two years later, with their family growing, Matt and Beth decided to move to Greensboro, North Carolina, where the cost of living was much lower and where they could buy a new home for significantly less than they were paying monthly for rent in the Boston area. Matt got a job with a different ergonomics company and climbed the corporate ladder, earning a six-figure income by age 25.

But corporate life didn’t fulfill him. He and Beth saw things they liked in a local ministry. They felt like God was lighting a fire inside them to propel them to do more. So Matt decided to launch his own church.

Casting the Net

Planting a church is not to be done haphazardly; about 80 percent of new churches fail in their first year. So Chewning planned carefully and used his corporate networking skills in his new quest. He joined a church-planting network out of Seattle called Acts 29, which specializes in training pastors and assessing their ability to start churches. They tested him in theology, doctrine, and leadership ability and examined the strength and virtue of his marriage. Eventually, Acts 29 suggested he serve as an intern with an existing church to become more adept at ministry. So Matt served as an intern at 1.21 Church in Winston-Salem, North Carolina, an Evangelical church referencing first-century teachings in 21st-century life.

The Chewnings would not stay in North Carolina, though. Their sights were set on the North. It was in Boston where Matt found Eastern Nazarene and transcended into his faith and where he met his wife, so that same location seemed right for his next venture. Although a little apprehensive at first, his wife ultimately agreed.

“It wasn’t like he sprung this idea on me out of nowhere,” Beth says. “I was excited to come here because it is where I felt God leading our family as well. But, naturally, as a mother, I was anxious for my kids. I wanted to make sure we were in a good area, that the school systems were good, etc. That was the only anxiety I had. I knew we could make a home anywhere. As long as our family was together, we could make any location a home.”

Thus, Netcast Church was conceived. The name Netcast is derived from the Book of Matthew, Chapter 4, in which Peter the Apostle is casting his net to catch fish. Jesus walks by and says, “Follow me, and I’ll make you fishers of men.” Chewning aims to be like early Christian church founders and cast a net to gather those who haven’t found Christ, rather than just setting up a church for those who already have.

The name Netcast is also meant to capture Boston’s thriving technology culture. Chewning wants his church to be relevant in the high-tech age: he spreads his message via Facebook and Twitter and blogs on the church’s sleek Web site.

Dan Milette has been the pastor at Danvers Church of the Nazarene for three years and has gotten to know the Chewnings in recent months, even providing Matt guidance when asked.

Milette says one of the biggest challenges Matt will face is the location. When Milette and his wife, Rebekah, planted a church years ago, they did so in Kansas City. Out here, Milette says, it’s a whole different environment.

“There are challenges to patience, when you want to just get going, but you can’t,” Milette says. “You have to build a core around you, a leadership core. It’s really a gift that God gives to special people, and you have to find those people.”

Milette has also advised Chewning that before he can preach, he must build friendships and trust, which poses its own set of challenges. That’s where the patience comes in.

“It’s all about relationships. That’s the way it’s set up,” Milette says. “It’s about having a personal relationship with God. We do the same thing. It’s got to be about relationships. When people know that you love them and care about them, you earn the right to be heard.”

Gospel According to Matt

Matt Chewning is definitely eager to be heard. After a couple years of planning, the Chewnings packed up and hit the road. It wouldn’t be an easy road, though. Finding housing proved to be a nightmare. They spent months looking for a home they could afford. After seeing a Craigslist ad for a house to rent, Matt drove up to the North Shore to check it out, but another tenant beat the Chewnings to it. The only other house, on Pierce Street in Beverly, was in deplorable condition.

Most people might take this as a sign of bad luck, but Matt calls it a revelation of God’s work. They ended up staying in Massachusetts for nine days instead of the planned three. Eventually, the owners of the unsanitary house took such a liking to the Chewnings that they agreed to gut and renovate the place, ripping up the floors, installing a Jacuzzi tub, gutting the kitchen—renovating the whole place. They offered the Chewnings reduced rent and even threw in utilities.

When recalling this sudden turn of events, Matt references a story in which Jesus feeds 500 people, telling them they only return to Him because of their physical hunger, not their spiritual. Matt feels that for them to only turn to God because they are hungry and want something would be like the 500 people turning to Jesus when they wanted to eat. By struggling and going through despair, Matt said, they were able to connect with God without expecting things in return, with nothing to their names but still having their faith, which led to their fortunate outcome.

“Isn’t that something?” Matt says. “The lesson for us is that God was calling us to live here. He gets us to the point where God is enough, and then He throws in bread.”

Netcast doesn’t have a church building. Instead, Chewning holds services at the downtown Beverly YMCA on Sundays at 10:30 a.m.  According to Milette, this is nothing out of the ordinary for church plants.

“I’d say 90 percent of all new church plants don’t have a building,” Milette says. “There’s not a base of givers yet. It’s a vision, it’s a dream, an aspiration.” In fact, facing financial crisis a few years ago, Milette’s church sold off most of its land. It now has no mortgage and no debt.

While he hopes to have a house of worship some day, Chewning is content at the YMCA. He practices responsive preaching—connecting with the community and engaging people in discussion about God. He feels that basing a church on a piece of real estate would corrupt his mission and lead him to focus sermons on raising money to pay for it all. He wants the church to be about a message, not a building.

“We believe that Jesus is our hero; He is God and historically, He lived perfectly, then He died and He rose,” Matt says, his Jersey roots glimmering through with a slight hint of Newark swagger. “So if all that’s true, then it’s not about giving $10 on a Sunday, is it?”

Spotlight: Bo Burnham

Hamilton native, musician, and comic Bo Burnham turns a sense of humor and a knack for performing into a prolific career—all at the tender age of 20. By Beth Daigle

If you like a good laugh, look no further than Hamilton’s own Bo Burnham. Born Robert Burnham in August of 1990, Bo has taken his inherent talent to perform, along with a weekend passion for crafting clever online videos, and turned them into a satirically raw and successful comedic career.

Now, at just 20 years old, Burnham’s irreverent style and at times politically incorrect humor has landed him two comedy CDs: his first self-titled, “Bo Burnham,” followed by “Words Words Words”; an appearance on E! Television’s “The Soup”; his 2010 nationwide “Bo Burnham and (No) Friends” tour; and the honor of being the youngest person ever to record a Comedy Central special at the age of 18.

It began with a series of YouTube videos created on a whim in 2006. The clips swiftly gained viral popularity, eventually leading to Burnham’s discovery by Comedy Central. Bo’s success can be attributed, in large part, to the multi-talented nature of his work; however, he also recognizes the element of good fortune involved. “I appreciate the fact that I am living a fake life,” he says. “I understand how spoiled I am.”

Burnham  grew up in Hamilton,  son of Patricia and Scott Burnham and younger brother to Pete and Samm. He considers his upbringing rather typical, having enjoyed sports and theatre and attended St. John’s Preparatory School in Danvers.  He views his childhood experience as safe and happy. “I tell people that I have overcome nothing to get to where I am,” says Burnham. “A lot of people say that comedy comes from pain and that it is all about overcoming stuff, but that really couldn’t be farther from the truth for me.”

Burnham ’s attraction to stand-up comedy surfaced with the realization that it was truly an unfiltered way to perform. “I think that stand-up is one of the most pure kinds of art forms,” he says. The idea of comedy without rules is so appealing because there really are no rules to stand-up comedy other than “to stay on the stage and be funny.”  He is inspired by the classic comedy of Steve Martin and George Carlin; Martin because he was fearless, and Carlin because he shared Burnham’s fascination with words. “I am a very left-brain comic,” he says. “I’ve always been into math and breaking down words.”

Burnham’s humor is unquestionably quick-witted and edgy, covering topics like race, sex, and homosexuality. He takes a no-holds-barred approach to addressing issues in the mainstream media. Some might say that his stage persona comes off as arrogant, but Burnham is unfazed by these opinions. If a joke falls flat, Burnham is either moving so quickly through his jokes that it goes unnoticed, or he cleverly incorporates the miss into his routine.

Intellectually charged humor, coupled with broad musical and theatrical skills, fuels Burnham’s unique brand of comedy. He chooses not to be boxed in with manufactured limitations that suggest comedians wear a suit or open with their best joke and considers claims that his material is offensive to be ridiculous. “I may be saying crude words,” he says, “but the stances taken at the end of the day are correct.” Burnham  has received some backlash in his time, but doesn’t concern himself with that. “The hard part with trying to satirize things,” he says, “is that you have to walk a really thin line.” Overall, however, the feedback has been pretty positive: “I’ve been lucky. People seem to enjoy it.”

Fellow St. John’s Prep student Ryan McGillivray was one year behind Burnham in school but met him while together participating in the St. John’s Prep Drama Guild. McGillivray is not at all surprised by Burnham’s success. He believes Burnham’s versatility and ability to make any character his own has fed his growing popularity. “He always stood out far more than any other performer I’ve seen,” says McGillivray. In the many rehearsals and shows in which McGillivray has seen Burnham perform, including a recent live performance, he felt that Burnham had a striking ability to take control of the stage in an extremely entertaining way. “Between his clever remarks and comical personality,” says McGillivray, “he always knew how to cast himself in a way that captivated his audience. He used his witty musical talents and dramatic charisma to engage the audience.”

Making his act feel more theatrical and more like a one-man show is a goal that Burnham continues to pursue. He strives to incorporate many layers of entertainment into his routine, including music, song, stand-up, and poetry. Experimenting with voice-overs, backing tracks, and lighting changes will take his comedy to even higher levels. On a trip to the Fringe Festival in Edinburgh, Scotland, Burnham learned that comedy could be more of a production and was inspired by what he saw.

By his own admission, Burnham’s act can be a little disorienting and intentionally “all over the place.”  He challenges himself to make a joke out of anything, be it Shakespeare or quantum mechanics.  “I pick a topic and work backwards to determine where I can get my jokes from there—I am not trying to change the world or make a statement with my comedy,” he says.

Over the past four years, the pace for Burnham has been fast and furious, and while he recognizes the hard work he has put in to it, he considers himself fortunate to be doing something he enjoys. “I am really happy,” he says, “not stressed or tired.” The toughest part, he admits, has been watching his friends go off to college while he prepares to make audiences laugh, all the while staying at the likes of a Ramada Inn in South Dakota or some other far-away location. Additionally, he misses the collaboration that theatre afforded him. Stand-up is very individualistic and the input of others is often minimized.

Despite his musical abilities, which are showcased in his videos to include piano, guitar, and vocals that slant toward well-developed rap numbers, Burnham does not have specific musical ambitions. Rather, he would like to pursue acting and continue writing. In fact, he is working on a pilot with MTV for which he is set to write and take a starring role. Regarding his desire to write, Burnham says, “In doing all this comedy, I have learned a lot about how to write. Even if this were to end tomorrow, I wouldn’t feel like I have wasted my time.”

The future remains unwritten for Burnham—he doesn’t really have a five-year plan. He is excited for his upcoming tour and says that his audiences can look forward to a “pretty cool opening number.” His immediate plan is to keep his head down and make his material as good as possible, understanding that comedy is not a world in which you should settle down or be content. Conversely, he doesn’t get too caught up in the specifics because, he says, “The specifics are really so out of your hands.”

Bo Knows Bo

Favorite current-day comic: Aziz Ansari. “He’s awesome; he deserves every bit of success he gets.” Most memorable act: George Carlin’s “Last Words.” “Most epic comedy bit of all time.” Where would you like to perform? Orpheum Theatre, Boston. Topics to explore in the future: Love songs. What makes you nervous? Live broadcasts. What impresses you? People going about their everyday life not looking for anything. Favorite personal live performance: House of Blues, Boston, taping his Comedy Central special. If you weren’t doing comedy, what would you be doing? “I would write or open a little theatre.”

Holiday Meals From Local Experts

Nine A-list chefs—and a wine expert—from the North Shore band together to create the ultimate holiday meal with a modern twist on the classics. By Anna + David Kasabian, Photographs by Glenn Scott, Styling by Catrine Kelty

Want to put some excitement back into that same-old, carved-in-stone, been-eating-it-since-the-Ice-Age traditional holiday dinner? Simple. Invite nine North Shore A-list chefs to your house and ask each one to bring a dish to share. Not only would dinner be a breeze, but you’re guaranteed a mind-bending spread of tasty, imaginative interpretations of the well-worn but immortal classics. However, just in case the chefs can’t make it, here’s the next best thing: their recipes. Most of these will produce leftovers, another must-have for every holiday dinner. Dig in!

Aunt Mary’s Eggnog
Chef Kate Hammond, The Grapevine Restaurant, Salem

Serves 8
Nothing gets a festive event off on the right foot like a good seasonal cocktail—in this case, eggnog. Hammond’s number-one favorite eggnog cocktail is luxurious, super-thick, and made with a recipe handed down from Miss Mary Wilson, a lifelong resident of Bay View Avenue in Salem Willows, known to one and all as Aunt Mary. This makes a yummy dessert, too.

6     eggs, separated
1/2      c. granulated sugar
1/2     c. bourbon whiskey
1/2     c. Cognac
1/4      tsp. salt
3     c. heavy cream
freshly grated nutmeg for dusting

Using an electric mixer, beat together yolks and sugar until thick and pale yellow. Mix in bourbon whiskey and Cognac. Transfer to a large bowl and chill for at least three hours. Clean and dry mixing bowl and attachments thoroughly. Beat egg whites until frothy. Add salt. Continue beating to stiff peaks. Set aside. Whip the heavy cream to medium peaks. Alternately fold the whites and whipped cream into the yolk and liquor base. Gently stir until combined. Chill for one hour. Garnish each serving with a dusting of freshly grated nutmeg.

Maple Bourbon Lacquered Turkey
Chef Stephen Ryan, The Grand Café at Emerson Inn By The Sea, Rockport

Serves 8
One Thanksgiving years ago, while living in Vermont, Ryan and friends found themselves snowbound with little more than a turkey, some bourbon, and a lot of maple syrup. It’s no surprise that all three ingredients found their way into this recipe, which remains Ryan’s favorite main dish for the holidays.

6    bay leaves
3     tbsp. whole coriander seed
2     tbsp. black pepper corns
3     tbsp. juniper berry
1 1/2     c. kosher salt
3     c. brown sugar
1     10-lb. turkey, preferably fresh
4     c. bourbon
2     c. high-quality local maple syrup
1     tbsp. ground, crystallized ginger
2     cloves, whole
4     tbsp. unsalted butter, softened

The turkey for this recipe is brined, which means it is soaked in flavored liquid. To make the brining liquid, combine bay leaves, coriander seed, peppercorns, and juniper berry in a clean coffee grinder and process until turned to dust. Fill a large pot with 4 gallons of water. Add the spices, salt, and brown sugar. Bring to a boil. Cool to room temperature. Clean turkey under cool running water, place in brining liquid, and refrigerate 6 hours. Make maple-bourbon glaze by slowly heating bourbon in a 3-quart or larger saucepan until steaming, but not boiling. Stand back from the stovetop and carefully light vapors on fire using a long wooden match or longneck butane lighter. Don’t shake or move pan while flaming. Simmer until reduced by half. Stir in maple syrup, ginger, and cloves, and simmer 10 minutes. Preheat oven to 400º. Remove turkey from brine; rinse and pat dry. Place in roasting pan and smear with butter. Season with salt and pepper. Place uncovered in oven.

After 30 minutes, reduce temperature to 225º. Baste every 30 minutes using the maple bourbon glaze, incorporating pan juices as you go. Remove turkey from oven when the timer pops up, or a thermometer placed in thigh joint reads 165º and juices run clear. Rest bird for 30 minutes before carving.

Dijon Mashed Potatoes
Chef Edward Robinson, Alchemy Café & Bistro, Gloucester

Serves 8
During his numerous culinary expeditions to France, Edward saw Dijon mustard show up in foods in unexpected ways, including these simple but spectacular spuds. “It’s typical of what I’ve seen in France, and I came back with this, among other recipes.” To add visual appeal and a toasty character, Edward uses a piping bag to transfer his mashed potatoes to a casserole dish and then roasts them to form a crust. Bold flavor brings these mashed potatoes out of the background and onto center stage.

4     lbs. Yukon Gold potatoes
2     c. heavy cream
1/2     lb. unsalted butter
1/4     c. Dijon mustard

Preheat oven to 425 degrees. Peel, wash, and dice potatoes. Simmer diced potatoes in lightly salted water until tender. Warm cream and butter in small sauce pan. Drain cooked potatoes and run them through a food mill, or use a potato masher to puree. Mix in heavy cream, butter, and Dijon mustard. Season with salt and pepper. Pipe mashed potatoes into a casserole dish and bake at 425º until brown and bubbling, about 20 minutes. Bring to the table or buffet in its casserole pan.

Depot Diner Turkey Gravy
Chef Peter Hantzopoulos, Depot Diner, Beverly

Yields 6 cups
Order the famous Roasted Turkey Open Face Sandwich at Depot Diner and this is the glorious gravy it will be bathed in. Instead of a turkey carcass (which you may not have on hand until after your holiday meal), buy a few pounds of turkey legs, backs, necks, or wings and use those instead. It will be close to the original—not identical, but still quite delicious.

1    carcass of small (10- to 12-pound) roasted turkey, meat removed and reserved for another use
3     tbsp. olive oil
1/3      c. diced white onion
1    clove of garlic, peeled and crushed
1/2     tsp. dried rosemary
1/2     tsp. dried oregano
1/2     bay leaf
1/4     lb. margarine (one stick)
1     c. all-purpose white flour

Preheat oven to 300º. Break the carcass up somewhat and toss with olive oil, onion, garlic, rosemary, oregano, and bay leaf until everything is coated in oil. Transfer to a shallow roasting pan. Roast 2 hours, or until onions are well browned. Transfer to large stockpot with 3 quarts cold water. Simmer gently 2 1/2 hours or until reduced by half. Strain well and set aside. In a saucepan set on medium heat, melt the margarine, add the flour, and whisk until combined. Cook while whisking for 1 minute. Carefully add the turkey stock to the butter and flour mixture and whisk well until lumps are removed. Simmer gently, occasionally stirring and scraping the bottom of the pan to avoid sticking, for 5 to 7 minutes before serving.

Corn Bread & Sausage Stuffing
Chef John Ingalls, Palmers Restaurant & Tavern, Andover

Serves 8
As a boy, Ingalls tugged at Grandma’s apron strings as he learned recipes by heart and discovered how tradition and simplicity govern the New England kitchen. These are values Ingalls embraces to this day and which are reflected in his richly flavored version of a New England classic. John suggests that “an easy alternative to stale bread is to use a 14-ounce bag of packaged cornbread stuffing mix, such as Pepperidge Farm.”

3     tbsp. olive oil
1     c. diced yellow onion
2     c. diced celery
1     tsp. ground black pepper
2     tbsp. unsalted butter
1    lb. sweet Italian sausage, casings removed
3     c. cubed stale cornbread
2     c. cubed stale white bread (or breadcrumbs)
1 1/2     tsp. Bell’s poultry seasoning
1     tbsp. chopped fresh Italian parsley

Preheat oven to 350º. Heat oil in a large saucepan over medium heat. Add onion and celery. Saute until onion is translucent. Add ground black pepper, butter, sausage, and poultry seasoning. Cook while stirring and chopping until sausage is broken up and fully cooked and fat is rendered. Add cornbread and white bread to the pan. Toss until combined. Add chicken stock and parsley and toss gently until the mixture is moistened throughout. Transfer to baking dish and place in oven uncovered until the top is well browned, about 20 minutes.

Cranberry Orange Ginger Sauce
Chef Scott Brankman, Jack-Tar American Tavern, Marblehead

Serves 8
Brankman sure grew up with one hip grandmother; among her avant-garde fusion food inventions was inclusion of Asian ginger in her Massachusetts-grown-cranberry sauce. That innovation inspired Brankman to take it even further, resulting in this recipe, the one Brankman now makes for his family’s holiday feast. As for salt and pepper, Scott uses “just a little, but it makes a huge difference.”

1    12-oz. bag fresh cranberries
1 1/2     c. no-pulp orange juice
2/3    c. granulated sugar
1    thumb-size piece of fresh ginger, peeled
1     pinch each of salt and fresh-ground black pepper

Put cranberries, orange juice, sugar, and ginger in a medium sauce pan and bring to a boil. Reduce to a simmer and cook while stirring until all the cranberries have popped, about 10 minutes. Remove ginger and discard. Transfer cranberry sauce mixture to a bowl and refrigerate until serving time.

Chipotle-Butternut Squash Gratin
Chef Steve Nelson, Nathaniel’s at the Hawthorne Hotel, Salem

Serves 8
Here’s a whole new way to look at butternut squash: Instead of the typical mush drenched in butter, this is a more sophisticated approach that gives butternut its due as a vegetable of subtle texture and distinctive flavor, capable of blending wonderfully with a myriad of other flavors.

1     large (2 1/2 lbs.) whole, fresh butternut squash, or 2 lbs. peeled and halved
3     tbsp. butter, plus some for pan
1     small onion, diced
1    pint heavy cream
2     canned chipotle peppers
1     tsp. red adobo sauce from chipotle pepper can
1/2     c. shredded Parmesan cheese
chopped fresh chives or fresh parsley for garnish

Preheat oven to 350º. In a frying pan set on medium, melt butter and sauté onion until light golden brown. Puree cooked onion in a blender or food processer with chipotle peppers and adobo. Add heavy cream. Season with salt and pepper. Peel and halve squash, removing the seeds. Slice thinly into crescent shapes. Choose a casserole dish so that squash slices will fill it 2/3 of the way. Butter the casserole dish and cascade squash slices along the bottom in layers. Pour heavy cream and onion mix over squash. Don’t cover the entire surface of the squash—some should show through. Cover with buttered (or oil-sprayed) parchment paper (optional) and then aluminum foil. Make 4 1-inch slits in foil. Bake 75 minutes. Remove foil and check for tenderness. Top with Parmesan cheese. Return to the oven uncovered, increase heat to 400º, and bake until top browns, about 15 to 20 minutes. Remove and, when ready to serve, sprinkle with chopped herbs.

Spanish-Style Haricot Vert
Chef Harley Smith, Ten Center, Newburyport

Serves 8
Usually relegated to a dull, supporting role on the dinner table (after all, something has to be green), we should have known that this is what green beans have always wanted to be: bold, exotic, daring, even exciting. Thank chef Harley Smith for an unexpected tour de force of flavors and textures starring the formerly humble green bean.

2     lbs. petite French green beans (haricot vert)
4    oz. Spanish Valdeon bleu cheese (or other bleu cheese), crumbled
4    oz. Spanish Marcona almonds, whole (or other almonds)
4    oz. dried cranberries
4    oz. unsalted butter

Trim the stems from the green beans. Bring a large pot of salted water to a rapid boil. Add green beans and cook 4 to 5 minutes or until al dente. Drain the green beans and immerse in ice water to stop the cooking. Once cooled (1 to 2 minutes), drain green beans again and pat dry with a towel. Add butter to a large sauté pan set on high. When the butter browns and starts to smoke, add green beans. Cook green beans for 1 minute, tossing occasionally. Add bleu cheese, almonds and dried cranberries to the pan and cook for about 1 more minute, tossing gently, or until bleu cheese just begins to melt. Season with salt and freshly ground pepper and serve.

Stone Soup Indian Pudding
Chef Mark Macklin, Stone Soup Cafe, Ipswich

Serves 8
Indian pudding is a dish as old as the Massachusetts Bay Colony itself. Back then, corn cooked with molasses was an oft-eaten staple that was cheap and easy to get, but it surely tasted nothing like this. The heart of this recipe, the pudding, is pretty authentic and, when served with whipped cream or vanilla ice cream, is true to the modern tradition. But try it with Bananas Foster ice cream, like they do at Stone Soup; you’ll never look back.

2 1/2    tbsp. unsalted butter
4     c. whole milk, divided
1     c. whole milk, cold
5    tbsp. yellow cornmeal
1/3     c. molasses
1/4     tsp. kosher salt
1/4     tsp. ground cinnamon
1/2     tsp. ground ginger
1     egg, beaten
1     pint Bananas Foster ice cream (Häagen-Dazs or other)

Preheat oven to 300º. Lightly grease 8 4-ounce ramekins with a small amount of butter. Heat 3 cups milk until it steams, being careful not to boil it. Stir in corn meal and immediately reduce heat to low. Cook while stirring for 5 to 7 minutes, until the cornmeal thickens. Turn off heat, stir in remaining butter, molasses, salt, ground cinnamon, ground ginger, and egg. Pour equal amounts of mixture into each ramekin. Bake 30 minutes. Remove from oven and pour 1 ounce of the remaining cold milk on top of pudding in each ramekin. Return ramekins to oven for 90 minutes or until the tops brown. Serve hot, topped with ice cream.

Wines for the Holidays

Stacey Fraser, wine director at Grapevine restaurant in Salem, suggests several outstanding American wines, each chosen for its power to pair with our holiday menu. She also, thankfully, stuck to selections that are readily-available and moderately priced, much appreciated in times when we’re all looking for a little extra value.

Domaine Chandon N.V. Brut is a festive sparkler that’s a fun way to start the celebration. It’s refreshing yet dry, with aromas and tastes of apple, pear, and a hint of citrus with spice in the finish. Average retail $17 to $19. 2007 Montinore Estate Gewurtztraminer is a biodynamically farmed wine from Oregon’s Willamette Valley. It has an intense nose of spices and florals, with rose, lychee, pink grapefruit, and Mandarin orange on the palate. Average retail $12 to $13. 2008 Etude Pinot Gris from Napa/Carneros is a bit more sophisticated, with a rich, complex fusion of mineral, citrus, apricot, orange blossom, and white peach that’s smooth and refreshing. Average retail $17 to $19. 2008 MacMurray Ranch Sonoma Coast Pinot Noir is a great value for a pinot noir this good, with its lush aromas and forward flavors of red currant, raspberry, sage, mushroom and earthy autumn leaves. Average retail $17 to $19. 2007 Liberty School Cuvee is Fraser’s “big” choice, a Rhone-like blend of several different and distinctive varietals. The result is lots of fruit and spice in the nose and a jammy fruit bomb on the palate. Average retail $12 to $14.

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