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Change is Good

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We are one month into the new year, and some of those resolutions have already come and gone. Inc. Magazine conducted a survey of 2,000 people, and the No. 1 resolution for 2019 was to diet or eat healthier (71%), followed by No. 2, exercise more (65%), and No. 3, lose weight (54%).

How do we become healthier? It’s more than just physical exercise. According to the World Health Organization, “Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.”
So much of a person’s life plays into one’s health. It may be a genetic factor, a psychological occurrence dating back to childhood, stress from the job or family, depression, etc. All of these issues, and more, can put a toll on the body.
Obesity-related conditions include type 2 diabetes, heart disease, stroke and certain types of cancer. The Centers for Disease Control and Prevention says that “the prevalence of obesity was 39.8% and affected about 93.3 million of U.S. adults in 2015-2016.”

Weight gain not only pays a toll on the body, but it also pays a toll on one’s bank account: “Americans spend north of $60 billion annually to try to lose pounds, on everything from paying for gym memberships and joining weight-loss programs to drinking diet soda,” confirms 2013 data supplied by Marketdata Enterprise, a market research firm that specializes in tracking niche industries.

So, how do we combat that? How do we make a change to better ourselves? Meet two individuals from Lancaster County who made that decision for themselves through weight loss surgery and joining a local gym.

Jason Lease: The Journey to My Health

Jason Lease is a big guy. Standing 6-foot-4 and weighing 316 pounds, Jason could probably pass for a pro wrestler or NFL star.
“When Dr. Rosenberger and I had talked, he told me I’d get down to around 200 to 225, which is my goal weight. I kind of made a joke to him because I said, ‘Well, I think I was born at 215,’” Jason laughs. “I don’t ever remember being thin.”

Jason grew up just outside of Millersville and attended Penn Manor High School, participating in both football and wrestling. “When I was in high school, I weighed about 290 pounds. I was huge into wrestling and football, wrestling mainly. I wrestled heavyweight, that’s how I know what my weight was.”

After high school, Jason was hired by Harley-Davidson, where he continued to work for the next 24 years. He relocated to Georgia but eventually moved back to Lancaster in 2012. Then, in March 2016 at the age of 41, Jason had a massive (basal ganglia) stroke. “I woke up four days later in the hospital. I couldn’t really talk, couldn’t use my entire right side,” Jason says. “I spent a week and a half in the hospital, a couple months in rehab and then another year in outpatient rehab learning how to walk, talk and use my right side.”

A year before his stroke, Jason was diagnosed with diabetes, which triggered his stroke. Jason’s blood sugar was 997 (normal is 70-100), and his A1c level was 16.4% (normal is below 5.7%) the day he had his stroke.

“My neurologist said that he’s never seen anyone alive with that high of a blood sugar that lived. To this day, he says I’m his anomaly; he said I shouldn’t be alive,” Jason shares. “My blood pressure was 248 over 220 when I hit the hospital. My head should’ve popped off. My blood sugar was so thick; my blood was like molasses.”

However, this was not the first trauma-related event Jason had experienced. In 2006, Jason had a severe motorcycle accident and had to learn how to walk and talk again. Ten years later, he had his stroke. “I gave up. I said, ‘Whatever, I can’t do this.’ I pretty much told Sue [Jason’s wife], I don’t have it in me again. I can’t do this again. This will be the third time in my life I’m going to have to learn this again, and I said I was done.”

According to Jason and Sue, life for Jason was waking up to eat, falling asleep, waking up to eat, falling back asleep, day in and day out. “I was taking all this insulin and all these medicines, and I kept doing less and less. I wasn’t active. I wasn’t doing; I was just dying.”

Jason had gained almost 200 pounds from the date of his stroke. Then, he decided he was ready to make a change. “Right before surgery, I weighed 489 pounds. I wore a size 6X in T-shirts and a size 56 in pants.” He had attempted a bariatric program at one institution for a year, but because of complications, he decided to leave.

Driving past a billboard for UPMC Pinnacle, he looked over at Sue and told her to give “them” a call. “For my first actual visit, I met a male nurse. He comes in, and we go through this whole spiel for 25 minutes about what I want, what I’m going to do, how it’s going to work. And, I told him I’d like to meet the surgeon,” Jason says with a grin. “He said, ‘Oh, well, he’s here today. Let me get him.’ So, he left, and two minutes later, the same guy came back through the door and said, ‘Hi, how are you doing? I’m Dr. Rosenberger.’”

Jason prefers to call him Rosie. “His credentials are super hero because he’s mine. The whole staff here is just phenomenal.”
After receiving his clearances from various doctors and including his work from the previous bariatric program, Jason was “fast-tracked” and had gastric sleeve surgery on January 30, 2018.

By early December of 2018 – almost a year after his surgery – Jason has lost 176 pounds (he now wears XL T-shirts and a size 38 in pants). “My energy levels are through the roof. I have so much energy. I have so much more time because I’m not spending all my time eating. When I do cook, I try to cook healthier now. I look for healthier alternatives.”

Jason says he is also more active and enjoys walking as his form of exercise. He and Sue don’t patronize restaurants as often as they did before his surgery. He no longer suffers from diabetes, high blood pressure, underactive thyroid or chronic back pain. “It’s my journey to my health, and only I can do it. UPMC and the bariatric program here gave me all the tools I needed, and they’re still here.”

Danielle Gilmore, senior marketing and communications manager for UPMC Pinnacle, agrees by saying, “For someone who has struggled with obesity – and diet and exercise haven’t worked – they are not alone. More than 1 in 20 Americans over the age of 20 are morbidly obese, increasing their risk for type 2 diabetes, heart disease, stroke and certain cancers, and keeping them from the happy and active life they deserve.”

The UPMC Pinnacle system as a whole has performed over 5,000 bariatric surgeries since the program began in 1998. Bariatric surgery is a comprehensive six-step process and includes a dedicated team of specialists. “We are here to support them through every phase of their weight loss journey. Our customizable programs are medically supervised and supported by a multi-disciplinary team of health care professionals, to help them achieve a healthier lifestyle, not just today, but for the years ahead,” Danielle says.

Not only does Jason praise the entire team at UPMC Pinnacle, but he also attributes his weight-loss success to Sue. “I could not have done this without the support of my wife because she took care of me before, during and after surgery. She never left my side in the hospital, and she took care of me when I got home as well. To this day, she still supports me 100% in living a healthy lifestyle, and I love her for that.”

Jason has made a huge change in his life and encourages others to do the same. He says he’s still a work in progress and will continue on his journey, as it’s part of his new lifestyle. “It’s the best decision I’ve ever made in my life. I wish I would’ve done it 20 years ago … I want to be healthy. I want to live.”

For more information about UPMC Pinnacle services, call 717-231-8900 or visit upmcpinnacle.com.

Tracy Coder: It’s A Commitment to My Health

The last thing Tracy Coder wanted to do was join a gym.

“I was like that 90% that’s afraid of the gym. I really was,” Tracy says. “I’m not going down there and running on a treadmill. That’s not me, but that doesn’t mean you can’t join a gym and do other things within the gym. There’s so much that you can do here.”

Tracy didn’t decide to become a gym member overnight. Like others, she was invited to give it a try by friends who were members of Universal Athletic Club (UAC). Actually, she had been visiting UAC, but it wasn’t for working out or exercising; she would visit for her nail appointments at Blu Spa & Salon.

“My nail technician got a job there. So, I would come in and out of the nail salon for a year, maybe a year and a half, and I’d see people working out,” Tracy shares, “but I knew there was no way that I was going to join a gym. I’m not coming to a gym because my knees hurt so bad. I can’t do cardio. I’m out of breath. I’m fatigued. How am I going to go down there and run on a treadmill?”

However, life for Tracy wasn’t always avoiding cardio or exercise. Prior to 2016, Tracy enjoyed running and was dieting by drinking shakes and juices. “I dropped inches and pounds.” But, then a string of unfortunate events started unraveling in her life. “I had a very stressful job as a preschool teacher.” By March she had become lazy due to the stress from her job. Then, her father died. “I put 40 pounds on within the course of a year and a half.”

Tracy felt miserable. She said she didn’t have the energy or desire to walk her dogs. She would ask others to do simple tasks for her so that she wouldn’t have to stand and move around, which caused her physical pain.
In 2017, she and her husband took a ski trip to Italy, but Tracy couldn’t even carry her own skis; she couldn’t go up and down the steps. “So, what am I supposed to do about this?” She tried the shakes and juices again, but that got her nowhere.

While visiting the salon at UAC one day, Tracy ran into Laurie Haines, who is the director of marketing for the facility. She spoke with Laurie about the possibility of joining the gym in some aspect but not through cardio or heavy workouts. Tracy then mentioned maybe she would like some information about the facility’s nutrition and wellness center.

“Laurie went and got me some pamphlets, and those pamphlets laid around for about six months,” Tracy laughs. “That was mid-June into December 2017. My husband and I had another ski trip planned at Lake Tahoe. I’m not ready for Lake Tahoe! I couldn’t ski in Italy, what makes me think I’ll ski in Lake Tahoe? So, I said, ‘Alright, I have to do something about this.’”

Tracy did decide to do something and made an appointment with the nutrition and wellness staff at Universal. She was given two days of consultation a week plus two nights of Thrive. Thrive is a program designed to build strength and help participants lose weight, reduce stress levels, protect joints from injury, improve flexibility, mobility, posture and more.

According to Universal’s website, the goal of the Thrive program is “to help you move like you were designed to move, all so you can train safely, intensely and effectively – for the best results of your life. Rather than having your workout being based around machines in which you sit, each Thrive session utilizes both traditional and state-of-the-art training equipment. But the focus isn’t on the equipment. It’s on your body: how you move and how you feel. And how you can get better every single workout.”

Tracy found herself in and out of the gym often. The lifestyle that she shares with her husband and friends wasn’t altered either. “We like to go boating and visit nice restaurants. Thrive taught me some nutritional skills. I wasn’t big on vegetables, fruits, or a fan of dairy. It’s all a part of my diet now,” she shares.

She’s become very mindful of her eating habits. “They say 80% of your weight loss is through your nutrition versus your exercise. The combination of the two of them is where I’ve done my best. I have to really focus on what I’m eating and be committed to Thrive, and I have been.”

Tracy has been in the Thrive program for nearly a year. She is proud to say that she’s lost 16 pounds and about 20 inches. “My goal at the beginning of February 2018 was to lose 20 pounds by the end of December. I didn’t lose all 20, and I’m not going to lose 4 pounds in two weeks. I’m realistic. Slow and steady wins the race. If I just starved myself, yeah, I could lose 20 pounds, easily. But, I didn’t do that. I did it the healthy way.”

She also finds herself having less back pain, leg pain, joint pain and other painful physical conditions. She gives accolades to her trainer Andrea Starsinic for helping her get back into shape.

“Andrea is great! I had carpal tunnel surgery, and even with bandages on, I was down there working out because she can adapt and moderate my exercise. … There’s a ton of support and encouragement there. This gym really is a family.”

Her journey’s not over yet. She finds herself improving and continuing to meet her goals. But, she agrees that it’s not always easy. “I push myself. It’s a commitment, but once you start doing it, it feels good.

“I’m not at the end of this journey at all, and I don’t think I ever will be. It’s a lifestyle. It takes a while to become a habit, and it’s not a habit for me yet,” she says. “So, there is no quitting. It’s a commitment and a struggle, but if you deny yourself the good things in life, then you’re going to be miserable coming to the gym. You definitely have to have a balance.”

Universal Athletic Club, 2323 Oregon Pike, Lancaster. Call 717-569-5396 or visit Universalathleticclub.com.

A Winter’s Sojourn to Vietnam

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In the dead of winter, frigid days and dark nights often become arduous. As the season trudges forward, finding comfort amidst the chill and keeping an upbeat spirit requires intention. The satisfying warmth of a hearty bowl of soup is the perfect panacea. If you’re feeling adventurous, you could go international and make pho, which is a specialty in Vietnam.

 

Phở Gà (or homemade chicken pho) is made with a complex broth, a “walking chicken” and thick rice noodles dressed in Thai basil, cilantro, jalapeño, scallion, lime and an egg yolk.

Pho is something I have always longed to make firsthand, but understanding and navigating its complexity is a bit of an undertaking. So, I sought the help of a dear friend, John Nguyen, who first introduced me to pho more than a decade ago. His wife’s aunt is locally known for her pho broth.

 

I’ve learned a great deal from John over the years, particularly about food. One day while debating sushi or pho for lunch, we completely jumped the tracks and decided to make chicken pho. His resolution in maintaining quality was amplified by my ambitions for the visually stunning.

John insisted on using a stewing hen, and procuring one proved to be difficult. We spent a Saturday afternoon sourcing pho ingredients at three local Asian markets, an experience itself worth mentioning. Each is a small oasis of remarkable foods many may find unfamiliar. That discovery is a humbling, wonderful process of culinary and cultural enlightenment.
After extensive searching failed to yield a stewing hen, we scored a beautiful yellow free-range chicken or gà đi bộ, literally translated as “walking chicken,” at Viet My Oriental Food Market. From there, we set off to make the chicken stock.

Behold the Broth

A steaming bowl of pho is one of the most satisfying winter foods you’ll ever taste. On a cold day, it will warm you from the inside, and if you’re not perspiring just a little from the temperature or the optional seasonings, something is plausibly wrong. While recipes and styles of pho vary throughout Vietnam, the broth is undeniably the most crucial ingredient. Making just the broth for this delightful Vietnamese rice noodle soup takes anywhere from two to four hours for chicken pho, and eight to 24 hours for beef pho.

A well-made broth is full of dynamic flavors, which is foundational to the overall appeal. Depending on the recipe, a sip of the broth unveils layers of earthy, licorice notes from star anise, as well as the distinctive taste sensations of clove, peppercorn, coriander seeds, cinnamon and fennel. Yellow rock sugar raises the level of sweetness while adding radishes, charred onions and ginger builds the profile of the stock.

Gia vị nấu phở Bac, or pho spices, seasons the broth in a cloth pouch packed with the flavors of star anise, fennel, cardamom, coriander seeds, black peppercorns, cloves and cassia bark (Chinese cinnamon).

Chicken or Beef

Your choice of meat determines the broth base, and there’s much to choose from even between beef and chicken. In chicken pho, while more common in homemade recipes, stewing hens cook remarkably better than younger chickens, thus delivering more flavor to the broth. The tougher meat is perfected over a slow cook in a similar manner to a pot roast over low heat. A well-made chicken broth, with its robust, mouth-watering flavor, will put any traditional chicken noodle soup to absolute shame.
Beef broth leads to a selection of juicy options, the “safest” being meatballs and beef brisket. For the more adventurous, rare roast beef, beef tendon (which can be crunchy or soft), and beef tripe are among the options. Personally, I love the first two, but I can live without tripe. If you’re apprehensive, stick with what you know to start.

Phở Gà, chicken pho with hoisin sauce and sriracha on the side.

Served to Your Preference

Pho is a personal experience, one to be relished, and it satisfies more than hunger. As dynamic as a good broth is, the collective bowl is customizable to individual tastes. An assortment of fresh accouterments on the side includes fragrant Thai basil, crunchy bean sprouts, warm jalapeño and bright cilantro. Adding sweet and salty hoisin sauce with spicy sriracha on the side for dipping meat and tangy lime juice squeezed into the bowl all expand the experience.

Beef pho, as made by Sai Gòn Café in Lancaster, whose pho broth alone takes more than 24 hours to prepare. Sides include Thai basil, bean sprouts, jalapeño, lime, cilantro, pickled onions, fish sauce, hoisin sauce and sriracha.

True to Vietnamese culture, optional fish sauce and pickled onions add even more savory and sour notes. Bursting with glutamate, adding an intact raw egg yolk to steaming hot broth is a savory umami bomb waiting to explode.

Flavors meld and textures change from the first spoonful to the last, with crispy bean sprouts softening as they cook and rare roast beef warming up. It’s a full-course meal in a bowl that will leave you satisfied but not overfull, free of greasy or dense elements. Those unfamiliar with pho may argue there’s too much going on, but the depth is akin to that of a symphony: every ingredient brings something crucial and necessary. Learning how each component plays off the other is part of the fun, and from there, the way forward is yours to dish out.

Yellow onions char on a gas range for the broth, adding layers of flavor and a darker color.

Bún bò Huê

For those already familiar with pho but looking for another option on the menu, Bún bò Huế is for you. This soup, which consists of a spicy broth made from pork and beef, traces its roots to Central Vietnam and receives its style and namesake from the city of Huế.

Bún bò Huê, as made by Sai Gòn Café. The rich and spicy beef and pork soup is served with chili garlic sauce, a bowl of mixed shredded lettuce, bean sprouts, cilantro, red onion, jalapeño and sliced limes. Hot Café du Monde Coffee and Chicory is served over condensed milk using a metal phin.

Bún bò uses round vermicelli rice noodles and is laden with notes of bright lemongrass. Chili garlic sauce replaces sriracha, with shredded lettuce, mint, banana flower, red onions, jalapeño and lime on the side. The broth itself is cloudier than pho and presents a strikingly deep red in color.

Traditionally, Bún bò Huế is served with ham hock and congealed pig blood, similar to tofu meets blood sausage. The pairing might be a bit much for some folks but compliments the rich broth made of often expensive oxtail and marrow bones. It can also be made using seafood, something not associated with pho.

Meanwhile, Back in the Kitchen

While at the markets, I decided we needed a roasted duck for a late lunch, and John suggested warm pork bao buns as a snack. He also made salted tangerine-lime soda using seltzer water, salty pickled plums and sugar, served on ice. Vietnamese food plays with sweet and savory in such a beautiful way.

The day ended with the most memorable chicken pho I will ever experience. Fresh rice noodles took a quick bath in hot water before building the bowl. The texture of the chicken was lean and tender, made better dipped in fish sauce, and the broth was everything we hoped it would be. The egg yolk came after the chicken and was the most unexpected delight of the bowl itself.
Such a shared experience ties further emotion to cooking and serves as a heartfelt reminder that food can equate to happiness. The care invested in cooking both reveals and speaks to a person’s (or restaurant’s) philosophies in regard to patience, attention to quality, knowing when to hold reverence to tradition, and understanding when to walk away from it in a world where food culture is alive.

In this case, traditional ingredients might seem unfamiliar, but if you think about it, nearly all of our cuisine sprouted from seeds grown elsewhere. Satisfaction comes not in a can, but in a bowl of fresh ingredients from a part of the world where shortcuts simply won’t do. In Vietnamese culture, eating soup for breakfast is commonplace, leaving me to conclude that “now” is always the right time to enjoy a gratifying bowl of pho to warm the stomach and soul.

If You’re Tempted to Try Pho, What Follows is a Sampling of Area Restaurants That Offers It on Their Menus:

• Rice & Noodles | 1238 Lititz Pike

• Pho Noodle House | 252 N. Prince St.

• Pho Pasteur 3 | 2204 Columbia Ave.

• Café & Pho Hoang | 1140 Elizabeth Ave.

• Sai Gòn Café | 1575 Manheim Pike

• Noodle King | 216 N. Duke St.

• Sprout Rice & Noodles | 58 N. Prince St.

• Issei Noodle | 44 N. Queen St.

PAY ATTENTION TO YOUR BODY

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At 55, Susan Doremus is happy to be alive and enjoying time with her two grown children and 7-year-old granddaughter. Susan’s battle with cardiovascular disease has only made her stronger! Living life to the fullest has become her mantra.

According to the American Heart Association (AHA), heart disease is the No. 1 killer of women, claiming the lives of more women than all forms of cancer combined. This year, one out of every three women will die from some form of heart disease. The AHA wants to empower women – through the Go Red for Women campaign – to beat heart disease and stroke. The good news is 80% of cardiac deaths can be prevented.

Susan Doremus and Frank, her niece’s French Bulldog, will be wearing red on February 1. Frank visits campus to take part in the Pet a Pooch program that is held to help students deal with stress during finals.

Thanks to women like Susan Doremus, who are speaking out about their experiences with heart disease, women are becoming more proactive about their heart health.

To look at Susan today, you would never guess that her health had been challenged. She is a very vibrant, active and happy woman. Her laughter is totally contagious. As the director of The College Store at Elizabethtown College, she has done a stellar job of transforming the store and keeping it in step with the latest trends.

Susan’s story began in 1991 with a chronic cough and pain in her back. Doctors suspected her symptoms were due to bronchitis. After having a chest X-ray done to rule out pneumonia, it was discovered she had a tumor. “It was the size of a cantaloupe and was wrapped around my heart and lung,” she explains. After a very intricate, invasive biopsy was performed, Susan was diagnosed with Hodgkin’s lymphoma. What followed was a year of radiation and chemotherapy combined with the support of family and friends and a mountain of faith, all of which carried her through a very difficult time in her life. Today, some 27 years later, Susan is cancer free.

It was during the cancer treatment when Susan was looking at the results of one of her CAT scans that she remembers reading in part, “advanced signs of atherosclerosis.” She remembers thinking to herself, “What is this?” Her physician at the time was more concerned about getting her through the cancer and assured her not to worry about the atherosclerosis (a thickening or hardening of the arteries). So, she put it out of her mind for the time being.

Ten years later, Susan began experiencing flashing lights and floaters in her eyes (classic signs of a possible, impending stroke). After the proper testing, she underwent a carotid endarterectomy, a surgical procedure to remove plaque from a carotid artery in her neck, which was 95% blocked.

Through research, Susan discovered that atherosclerosis could be caused by several factors: high blood pressure, physical inactivity, smoking and/or high cholesterol. In Susan’s case, her atherosclerosis was due to high cholesterol, which she apparently inherited. It’s called “familial hypercholesterolemia” or high cholesterol that runs in families. It also didn’t help matters that she had smoked for a short period in her life.

Two years following the carotid endarterectomy, she noticed a throbbing in her neck while walking to her car. After a cardiac catheterization was done, emergency double-bypass, open-heart surgery was performed.

Susan, who is the director of The College Store at Elizabethtown College, has battled both cancer and heart disease. She firmly believes in being proactive about health matters, advising others to “pay attention to your body. Go to the doctor; don’t be stubborn.”

Today, Susan has her health under control. She carefully monitors her health, takes her meds as prescribed and listens to her doctors’ advice. “You should always listen to what your body is telling you,” she says. Following her own advice, whenever she notices anything unusual with her health, no matter how subtle, she sees her doctor.

“A positive attitude is important, also,” she adds. She was part of a therapy study to reduce a person’s risk for either heart attack or stroke. The injection has become an approved treatment to reduce cholesterol. She has been on it for three years and so far, she is doing well.

Susan is adamant that if you suspect a heart attack or stroke, you should immediately dial 911 for an ambulance. She dismisses the notion that some people might feel they are overreacting if their fears do not turn out to be a real medical emergency. Susan advises you to put those fears to rest. “Go to the hospital. Get it checked out,” she says.

Her advice to other women who think they may be at risk for heart disease is, “Pay attention to your body. Go to the doctor; don’t be stubborn. You can heal and lead a normal life after treatment.”

She is a case in point. Today, Susan enjoys spending time with her family. She takes time for interests such as horseback riding and traveling. And, she has loved working at Elizabethtown College for the past 23 years. “That is a long time for me to stick with anything, but it’s been a great job and I love it here,” she says.

Go Red!

This year, Friday, February 1, will be observed as Go Red for Women Day. On this day, women are encouraged to wear red as a way to create awareness for women’s heart health. In 2004, the AHA introduced its “comprehensive platform” that’s designed to increase women’s heart health awareness and serve as a catalyst for change to improve the lives of women on a global basis.
Fashion Week in New York (February 8-16) always kicks off with a fashion show in which the celebrity models wear red in support of the AHA’s initiative. Locally, a luncheon/fashion show is held in May (date/place TBA).

Know Your Risk Factors

While heart disease may be the No. 1 killer of women, knowing your risk factors and acting upon those that you can control will have a positive effect on your heart health. First, it’s vital that you know your numbers, i.e., blood pressure, cholesterol, blood sugar and Body Mass Index (BMI).

Factors You Can Control:

  • Blood Pressure
  • Smoking
  • Cholesterol
  • Activity Level
  • Weight
  • Diabetes

Factors you Can’t Control:

  • Age
  • Gender
  • Heredity
  • Race
  • Previous Strokes/Heart Attacks

For more information, visit goredforwomen.org.

My First Prima Theatre Experience

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Back in December, I was invited to attend a production at Prima Theatre’s new home (941 Wheatland Ave., Suite A, Lancaster). I’ve been eagerly waiting to catch one of their shows since I started working at Lancaster County Magazine. Looking up various events from month to month, Prima’s shows always seemed intriguing to read.

The theatre’s December show was titled Piano Men and featured the hit songs of Ray Charles, Billy Joel, Elton John and Stevie Wonder. I enjoy all four of the talented artists’ songs, but my husband’s favorite is Billy Joel, which he proved to me by playing Joel’s classic hits all weekend long.

The show was performed by vocalists Deidre Cravey, Joy Lee, Reji Woods, vocalist/musician Jeremy Schonfeld – who was also the show’s music director – and vocalist/musician A. Scott Williams, the show’s associate music director. The band consisted of Thomas Carley on bass, Steve Katona on drums and Rob Reese on guitar.

Before the show began, guests had time to grab a snack and adult beverage if they desired. It was Friday night (not Saturday Night), so I was ready to unwind with a glass of wine and a pack of olives, which I finished just as the show kicked off. Schonfeld banged on the ivories and commanded the stage from his keyboard, but it was Reji Woods who slayed with his impressive high vocals and enough energy to fill the room, which was packed, by the way.

The ladies of the night, Deidre and Joy, sang the songs of Elton John with a sultry, somewhat seductiveness of sorts. Bennie and the Jets left us wanting more, and Joy Lee’s version of Elton’s Goodbye Yellow Brick Road had me aching. The whole collaboration was amazing!

By the end of the night, the performance had everyone literally standing on their feet and singing along, with a surprise burst of confetti explosions across the audience. Executive Artistic Producer Mitch Nugent and his entire team did a tremendous job, and I can’t wait to attend the next one.

Take a Hygge Day

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Being a backyard tourist can be tough this time of the year. The days are short and typically quite cold. Many a morning starts with sleet, freezing rain or a blanket of snow.

Speaking of snow, we enjoy watching a good snowfall from our home. A snowfall is always an exciting event filled with anticipation. How much will we get? Will school be canceled? Will the snow be good for building a snowman or sledding? All you can do is sip your hot cocoa (and count how many marshmallows you have left) as you weather the storm.

That’s what’s kind of neat about January – the weather often forces us to hunker down, get cozy and enjoy a day at home. The Danish have a word for it – hygge. The concept is simple – forget about work and put the honey-do list aside on a snow day. Instead, you read a book, do a jigsaw puzzle, watch a movie or work on a hobby. If the weather allows, you could build that snowman or go sledding. You could take the time to make a pot of soup. Or, maybe treat the kids to snow cream. An afternoon nap in front of the fire is definitely on the agenda. While the Danes, who are regarded as some of the happiest people in the world, practice appreciating the simple things in life on a year-round basis, countries that contend with brutal winter weather have come to embrace the concept in the last decade.

While a snow day at home is nice, the photographer in me can’t help but imagine what the next morning will bring. The long open valleys and rolling hills of the Lancaster County countryside provide some of the most picturesque winter scenery around. If I want to capture ice-covered fences and snow-covered trees, I better set the alarm clock. The first light of day is best for photography, but snow and ice are tricky subjects. As soon as the sun hits them, the scenery begins to change rapidly.

The next snow day we have, consider getting up and out there before the sunrise. Take a little walk with your phone or camera, even if it’s literally in your own backyard. From the smallest ice crystals to the most impressive valley views, there’s always a lot of beautiful scenery to behold as the season plays out.

If you’re feeling a bit more adventurous, there are options. Three years ago, I had the opportunity to soar over the snow-covered countryside with the United States Hot Air Balloon Team, which is based in Bird-in-Hand. The views were magnificent. To this day, I still regard it as the experience of a lifetime. I would also highly recommend a tour with nearby Smoketown Helicopters for a unique look at familiar places. You can read about my experiences on both of these tours in the Backyard Tourist archive at lancastercountymag.com.

Kitchen Essentials

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Whether you’re a newlywed or simply new to the kitchen, gadgets will help you master cooking.

As much as I love cooking gadgets, I must choose them wisely – we have a small kitchen, which means space comes at a premium. As we started to establish our culinary arsenal, everything needed to count and offer as many functions as possible. What follows is my Top 10 list of essentials that will keep you cooking for years to come.

1. Instant Pot

Another modernization of small kitchen appliances, instant pots are becoming a staple in many homes. An instant pot can replace a rice cooker, slow cooker (or crockpot) and pressure cooker, thus consolidating appliances and creating space. Add a steamer basket for vegetables, eggs and seafood. Most feature programmable cook times for convenience, and some offer a sterilization feature, which is helpful for specific methods of canning food and preparing baby bottles.

2. Digital Instant Read Thermometer

From cooking frozen meat to checking baked goods for doneness, the peace of mind that food is cooked well and properly is worth a great deal. This is especially true for new cooks, as the instant-read speed of a digital thermometer makes this a must-have tool in the kitchen. Keep a close eye on the quoted speed and accuracy when buying, as there are inexpensive options that won’t be as reliable as others.

3. Stand Mixer and Attachments

Before my fiancée, Jessica, started using her KitchenAid mixer, I had no idea how versatile these machines are. Stand mixers seem to be a staple of wedding registries, and it’s for good reason. They are an investment, to say the least, but the utility makes it a value. Unless you enjoy mixing endlessly by hand, stand mixers take the elbow grease out of food prep.

The sheer number of attachments available is astounding, from pasta rollers and food processors to meat grinders and ice cream makers. In KitchenAid’s line, there are two primary sizes, the Artisan and the Pro 600. The Artisan is designed for smaller batches and can often do a better job of mixing reduced quantities. The Pro 600 handles more volume with ease and features a slightly more robust motor.

4. Convection Toaster Oven

Convection ovens work faster by moving hot air around the food, cutting down on cooking time. For example, if you have unexpected visitors or you’re in need of a late-night snack, Nestle’s pre-made cookie dough transforms into a small batch of chocolate chip cookies in about 12 minutes flat. Leftover pizza and French fries, perhaps with mozzarella cheese added, come out hot and crisp. Ours has saved a lot of leftovers that a microwave would have left rubbery. The oven negates the need for a conventional toaster, making it a trade-off for countertop space.

5. Electric or Cast-Iron Griddle

Depending on the cooktop you use at home, either one of these can be great for cooking larger meals. A non-stick, electric griddle will heat evenly and add to your cook space without occupying a burner. They’re perfect for breakfast items such as scrambled eggs, bacon, French toast and pancakes. Clean-up is easy. A cast iron griddle is ideal for a gas stove or outdoor grill, providing similar properties, but the density retains heat, ideal for searing meat or putting a crunch on toasting bread.

6. Quality Chef and Paring Knife

At a glance, dropping $100 on a kitchen knife might seem frivolous. A high-quality knife can last a lifetime, making it a bargain in the long run. Improving your knife skills will amplify that utility and save you from buying a number of kitchen gadgets while working more efficiently. Having a really good knife (or two) means you won’t have to rifle through drawers of inexpensive, dull knives. There’s also less risk of injuring yourself as you’ll use less force with a sharp blade. When I took a cooking class a couple of years ago, the usefulness of a great knife was one of the first major revelations.

A lesson often learned the hard way: clean your knives as soon as they’re used. Acidic foods can mar the blade, and the coarse side of a Brillo pad can leave scratches, so use the soft foam side. Knives are also meant to be honed, not sharpened, before each use. Make a couple of passes and wipe the blade with a damp cloth so it’s free of any loose metal. Wusthof, for instance, makes a knife sharpener that holds the precise angle for both coarse and fine honing.

7. Thick-Gauge Baking Tray

From baking large cakes to cooking bacon in the oven, thick-gauge baking trays see most of their use outside of the more expected cookie world. The trays come in handy at Christmas and Fat Tuesday, when I often bake King Cakes. The heavy-gauge baking trays are durable enough for transporting the sizable and weighty cakes to a dinner party or event. Paired with a cooling rack, I prefer Nordic Ware’s aluminum half-sheet baking trays for their commercial-grade rigidity.

8. Sous Vide Precision Cooker

For many folks, this is unfamiliar ground. Sous vide is a method of slow cooking whereby food is sealed in plastic or glass containers – locking in the moisture and flavor of the food – then submerged in water. The immersed cooker will heat the water to a precise degree, and the food will be heated up to that temperature the whole way through, and not one degree more, for an even, juicy cook. Temperatures hover around 130 degrees Fahrenheit, with cook times as short as an hour and as lengthy as a workday.

The process is akin to a crock pot mixed with a water bath canner, using the low-and-slow mentality of smoking foods. French Chef Georges Pralus developed the method in the 1970s, but precision cookers today feature Bluetooth connectivity to control and monitor your precision cooker with a smartphone. This is a prime example of how food and home cooking are continuing to change.

9. Cast Iron Skillet & A Dutch Oven

From the stovetop to the grill and right into the oven, cast iron is durable enough to do it all. Add a braising lid and it’ll function as a small Dutch oven, surrounding food with consistent, direct heat and limited airspace. I’m nearing two dozen skillets in my collection, but at the core, 12-inch and 8-inch skillets are the two most used in our household.

10. 16+ Quart Stock Pot

A large, heavy-bottom stockpot will see a lot of utility. From corn-on-the-cob to chicken corn noodle soup, 16 quarts (or more) is large enough that it can be paired with a propane burner outdoors to fry wings on game night, fries at a picnic, or a turkey at Thanksgiving. It can double as a water-bath canner for preserving high-acid foods simply by adding a rack to the bottom of the pot.

Bonus: Bar Keepers Friend

Taking care of your culinary investments is a step that should not be overlooked. Every kitchen needs a miracle worker, and Bar Keepers Friend is one of them. I’ve used it to safely polish copper pots and clean tarnished stainless-steel kettles that appeared beyond saving. Do you have hard water problems? Have you ever left a kettle on a heated stove and forgot it was there? Not a problem – Bar Keepers Friend can help. Available in a liquid and powder form, I prefer the former for more delicate surfaces.

The Art of Getting Wed… With an Edge

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Not every bride wants to have the traditional “picture-perfect” wedding. Instead, tattoos, piercings and dreadlocks may star in the contemporary bride’s vision of the perfect wedding. Several special-event-focused companies at Pod 2 at Rock Lititz collaborated to create a rock n’ roll wedding — a fantasy photo shoot that showcased the hipness of getting hitched.

The bride wore a vintage fringe dress, white booties and textured fishnets; the groom sported a burgundy velvet blazer over a T-shirt and black jeans.
Disco balls, moss, greenery and a large original painting by local artist Alastair Blake Peters set the stage for the couple’s vows.

The modern-industrial feel of Pod 2 at Rock Lititz is true to its purpose. “The companies at Pod 2 are makers,” says Rock Lititz General Manager Andrea Shirk. “From world-class audio speakers to pyrotechnics to huge concert-sized video screens, these businesses combine technology and creativity to deliver world-class productions for live performances.”

Ina Vigilato and Juany Santos, a couple in real life, portrayed the rocker bride and groom. Ina is a tattoo artist with a downtown Lancaster studio, and Juany is a DJ/musician who runs a downtown Lancaster space that serves as a record shop, rotating art gallery and wellness collective.

Nestled alongside those live-event specialists are businesses that serve the public in similar ways: Stray Production Services creates lighting, staging, sound systems and décor for weddings, corporate events and private parties. OPUS produces videos for corporate and personal clients. Gravie Kitchen + Commons caters the events that are held in Pod 2 public spaces. Simply Events plans weddings and events in Central Pennsylvania and beyond. The building itself offers over 15,000 square-feet of public areas for special events accommodating up to 400 seated guests, plus a 3,500-square-feet rehearsal space that doubles as an event space for weddings, local nonprofit organizations and corporate clients.

“We are finding more and more clients who are no longer interested in just ‘pretty,’” says Melody Strayer, event designer at Stray Production Services. “Instead, they want something that will distinctly tell their story through great design.” Inspired by the need to think outside the norm, Melody became the ringleader that brought together dozens of Lancaster County businesses to stage a fantasy wedding that reflects the edginess of the increasingly diverse demographics of brides and grooms.

The unique bridal stationery suite and party signage, created by Melissa Weiler of Persnickety, tells the story of a couple who enjoys life and a few of its vices.

Bold colors and large tropical flowers comprised the bride’s bouquet; the flower girl carried a single red rose wrapped in sheet music.

Flower girl Ruby Strayer was adorned with tattoo sleeves that look like the real thing.

 

Seven-year-old Sam Mangine carried the rings in a tour equipment earphone case that also held a guitar pick engraved, “I pick you.”

A road case, used to transport equipment on concert tours, served as the cake table. Draped in black sequins, the table displayed a dramatic cake in tiers of black, deep purple and slashes of white.

A post-ceremony drag race pitted the newlyweds in friendly competition, the bride in a privately owned vintage Corvette and the groom in a 1963 Ford Falcon from Keller Brothers Ford. The flower girl waved the checkered flags that kicked off the race.

How did you do that?

Photography – Trinity Walker Keefer/Trinity Photography

Venue – Pod 2 at Rock Lititz

Event planner – Nicole Amspacher, Simply Events, Lititz

Lighting/design – Melody Strayer, Stray Production Services, Lititz

Invitations and event signage – Melissa Weiler, Persnickety Invitation Studio, York

Flowers – Tara Folker, Splints & Daisies, Lancaster

Catering – Josh Funk, TFB Hospitality, Lititz

Cake – Cake and Cup Bake Shoppe, Lititz

Makeup/Hair – Stefanie Burket, The Bonafide Ginger, Lancaster

Vintage car – Keller Brothers Ford, Lititz

Videography – Lexi Detweiler, OPUS, Lititz

Jewelry – Koser Jewelers, Mount Joy

Artwork – Alastair Blake Peters, Lititz

Live music – 3 West Productions, Lancaster

Linens – Special Occasions, Lancaster

Cigars – Stephen Saudarg, Garcia Garcia (not shown in photos)

Guitars – Tone Tailors, Lititz (not shown in photos)

Bikes – Lititz Bikeworks, Lititz (not shown in photos)

Cookie dough dessert – Dough and Co., Lancaster (not shown in photos)

Popping the Question – Restaurant Proposals

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Where and how a marriage proposal is presented makes for a lasting memory. Typically, the location is a favorite spot such as a park, garden or even a restaurant. Several area restaurateurs share how they make the event special for couples, as well as popular spots in their restaurants for popping the question.

The Greenfield Restaurant & Bar

The wine cellar at The Greenfield Restaurant & Bar has always been one of Lancaster’s most popular settings for celebrating Valentine’s Day, toasting an anniversary, observing a birthday and, yes, proposing marriage. The tradition continues under new owner, Chef John Moeller, who took over the restaurant last summer.

Zach Moeller, the restaurant’s general manager, says he and the staff have already assisted with several proposals. “When someone lets us know they’ll be proposing, we help to make the experience as special as possible,” he says.

Zach points to one groom-to-be who asked the staff to place the engagement ring in his bride-to-be’s Champagne flute. To make the occasion even more special, the couple dined in the restaurant’s second-floor balcony area, which overlooks the Trellis Lounge, where a pianist provides music on weekends. Upon receiving his cue, the pianist played the bride-to-be’s favorite song as the Champagne flute containing the ring was placed on the table.

According to Zach, both the wine cellar and balcony are “really intimate spaces. Making the proposal in either location makes for a memorable evening.”

Information: Thegreenfieldrestaurant.com

The Log Cabin

The Log Cabin has a long-standing reputation as a place to celebrate milestone events. The Leola-area restaurant’s layout is comprised of dining areas of various sizes that lend themselves to private parties, including marriage proposals. “We provide anything you need to make it a memorable night – Champagne toast, floral designs and table décor,” says Margaret Bragg, the restaurant’s house manager. “With advance notice, we can reserve a photographer to come in and capture your occasion.  We also have a variety of rooms to choose from, making your event even more special,”

She names the Gable Room, an intimate dining area on the second level with windows overlooking the gardens, as a popular spot for proposals. And, to set the stage, the drive over the covered “kissing” bridge and into the Lehoy Forest, where the restaurant is situated, also lends itself to such a momentous event.

Information: Logcabinrestaurant.com

The Stockyard Inn

The Stockyard Inn is one of the area’s most iconic restaurants, making it a wonderful destination for a marriage proposal. Athena Fournaris, one of the owners of this family-owned restaurant, says many proposals have taken place in the Crystal Room, specifically at a table near a lighted corner cupboard that’s filled with crystal. “The room itself is beautiful and has an intimate feel to it,” she notes. “There are always flowers and candles on the table, so it’s a nice setting. The table near the corner cupboard has a romantic feel to it. If we know ahead of time, we can do something to make the meal special for the couple.”

Information: Stockyardinn.com

The Pressroom Restaurant

The most popular proposal spot at The Pressroom Restaurant is also a public spot, as the downtown eatery is adjacent to Steinman Park, a beautifully landscaped oasis that features a 20-foot waterfall and water column. Over the holidays, the park is festively decorated. In warmer weather, The Pressroom offers outdoor dining in the park.

“There are proposals that happen organically in the park,” explains General Manager Rob Commero. “I’ve been with The Pressroom for four years, and we’ve been contacted to help with about 10 proposals. Sometimes we’re asked to keep the park gates closed for the couple, so they can have their moment. Other times we’re asked to set a single table with flowers and Champagne.”

He reports that most of the proposals happen during off hours and during what he calls the “shoulder” months of April and September. While there have been some proposals inside the restaurant, most occur in Steinman Park.

Information: Pressroomrestaurant.com

Railroad House Inn

The Railroad House Inn’s co-owner, Joey Bowden, says the outdoor brick patio, which overlooks the garden, is one of several popular spots at the restaurant for proposals. It played a key role in a winter proposal in 2017. “The Railroad House is the couple’s favorite restaurant. We were asked to set up candles and flowers on a table outdoors. A dusting of snow made it even more romantic, plus it was the bride’s birthday. After he popped the question, they went downstairs [The Perry Street Cellar], where friends and family were waiting to celebrate with them,” he explains. “It was a total surprise for the bride-to-be.”

Joey adds that most people ask for a private area of the restaurant for the proposal, and he and the staff work with them to ensure that it’s a special experience. The Brodbeck Room at the rear of the restaurant is such a space. The exposed beams, vintage wood floors and large fireplace provide this room with a romantic ambiance. Joey notes that the tables by the fireplace are popular spots for proposals. “We’ve had requests to light the fireplace and have candles on the table,” he says.

Information: Railroadhouseinn.com

Setting the Stage

Source: Groupon.com

Restaurants have definitely become one of the most popular settings for popping the question. In a survey conducted by The Knot, 58% of respondents said they would love it if the proposal came at the site of their first date, which, in all probability, was at a restaurant. In the same survey, 31% of respondents specified that a proposal at a favorite restaurant would be their top choice.

While proposing in a restaurant may sound simple enough, setting the stage is of utmost importance. Jeff Lawler, owner of Geja’s Café in Chicago, has helped to orchestrate more than 300 marriage proposals. What follows is his advice on making a proposal memorable
and enjoyable.

  1. Choose a restaurant that’s significant to your relationship. That could range from the scene of your first date to one that has become your favorite restaurant as a couple.
  2. Ambiance matters! Take such factors as décor, cuisine and service into consideration when choosing the location of your proposal.
  3. Make a reservation! Don’t show up without a reservation on a busy Saturday night and expect magic to happen.
  4. Meet with or call the restaurant’s manager and explain the significance of your big night out. Most restaurants have helped customers with momentous occasions such as proposals. Many will work with you to provide the details – flowers, Champagne, pacing the courses, creating a special dessert and even presenting the ring – that will make the moment special.
  5. Pop the question early – perhaps while you’re enjoying drinks and appetizers. That way, you’ll both be able to enjoy the rest of the evening.
  6. Preserve the big moment. Hire a photographer or at the very least, ask a staff member at the restaurant to take pictures of the proceedings.
  7. Two’s Company, Three’s a Crowd. Lawler is of the opinion that a proposal should be a private moment. However, a new trend is to invite family and friends to join the newly engaged couple for a post-proposal drink in the restaurant’s bar (or perhaps have a party in a private room) or at a favorite bar.

Dog-friendly Wedding Venues

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Moonstone Manor

Including dogs in weddings has become a coast-to-coast phenomenon! Lancaster has joined the trend, as more and more venues are welcoming pets to take part in the weddings of their humans. Here’s a sampling …

1. Pheasant Run Farm Bed & Breakfast: Co-owner Vivian Abel views dogs at weddings as “a trend I have seen grow in probably the last five years. Dogs are considered part of the family, so it’s only natural that some couples want their dog in their wedding. In recent years, we have gotten two or three requests each year to have the pet dog in the wedding.” Out of concern for the cats who live on the farm, Viv and her husband, Bob, ask that dogs be removed from the property after the ceremony. One of their cats, Molly, loves weddings. “She always seems to appear when we have a wedding,” Viv notes. Details: Pheasantrunfarmbb.com.

2. Eden Resort & Suites: This pet-friendly hotel permits dogs to take part in wedding ceremonies, but because of health regulations, they cannot attend receptions. Proof of vaccinations must be submitted prior to the wedding. Details: Edenresort.com.

3. Weddings On The Green at Willow Valley & The DoubleTree Resort Lancaster: Dogs can participate in outdoor wedding ceremonies but must leave the premises when the reception begins. Details: Lancaster.doubletree.com.

4. The Farm at Eagles Ridge: According to co-owner Paige Flowers, “We are dog-friendly, and our policy is that they remain outside on a leash throughout the day and then be taken off-site once cocktail hour begins.” Details: Farmateaglesridge.com.

5. John Wright Restaurant: Molly Cook, the assistant director of operations, reports that dogs are welcome to participate in wedding ceremonies, many of which are conducted riverside, but because of health regulations, they are not permitted to attend receptions. Details: Jwrpa.com.

6. White Chimneys: Jessica Meyer notes that dogs are welcome as long as they have a clean bill of health and proof of vaccinations. “Because we are an active farm with other animals, we request that clients’ dogs be kept leashed, and we highly encourage having a dedicated sitter to attend to the dog throughout the day.” Details: Whitechimneys.com.

7. The Willows at Historic Strasburg (Fireside Tavern): Dogs are permitted to participate in outdoor wedding ceremonies. Details: Dsfireside.com.

8. Ironstone Ranch/Star Barn Village: Jamie Berger of C&J Catering (the property’s exclusive catering firm), explains, “Occasionally, we do allow dogs on the property to participate in the weddings.” Details: Ironstoneranch.com.

9. Drumore Estate: Personal pets are welcome to attend weddings at the estate. There are no restrictions as to the length of time dogs are on-site. Details: Drumoreestate.com.

10. Moonstone Manor: Owner Gina Dambrosio describes her property as “super dog-friendly. Dogs have always been a big part of our lives, and we love when our couples include their dogs in their special day. They add so much joy and comfort to a celebration. I love seeing the guests’ eyes light up and their smiles when they get to interact with the dogs. We provide a quiet place for our furry guests should they need respite from the large crowd and music. We open up our private office space and provide food and water bowls and, of course, lots of tummy rubs and hugs. My 12-year-old daughter, Willow, offers to walk the dogs and dog-sit in the mansion while the owners enjoy time in the celebration tent. Our policy is that dogs be on a leash and that the owners clean up after their pets. We have never encountered an issue with any of our dog visitors.” Details: Moonstonemanor.com.

11. Bear Mill Estate: According to owner Kerry Kegerise, “Bear Mill is dog-friendly, and we’ve had many take part in ceremonies.” Details: Bearmillestate.com.

12. The Inn at Leola Village: Stephanie Lambert, the inn’s director of special events, shares that dogs have participated in several weddings at the venue. To further accommodate such requests, the inn has designated several hotel rooms as “pet-friendly” (for weddings only), which allows dogs to participate in the ceremony and photography and then relax while the reception is in progress. Details: Theinnatleolavillage.com.

13. The Booking House: Michaela Perron, the venue’s marketing and sales coordinator, reports that dogs are permitted on the premises for ceremonies and photography. They must be accompanied by a designated handler and leashed when they are in the building. Details: Thebookinghousemanheim.com.

14. Mulberry Art Studios: Assistant Lino Seijo-Herbert reports that this city-based venue is dog-friendly. Details: Mulberryartstudios.com.

Note: Policies are subject to change. Discuss your idea with the venue of your choice from the outset.

Christy Moyer + Sam Yost | August 18, 2018

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How They Met: Christy and Sam were acquainted with each other through attending Millersville University. But, it wasn’t until after they graduated that they started dating. “He came across my Facebook page, saw I was single and asked me out,” Christy recalls. However, before going on that first date, she invited Sam to attend a Humane League event she was helping with. “I thought it would serve as an ice-breaker,” she explains.

Sam the Dog-Lover: Sam, who is a chemist at Eurofins Lancaster Laboratories, is the proud pet parent of Bosco, a Lab-Pit-German Shepherd mix, who came into his life seven years ago when a co-worker needed to find homes for his dog’s litter of puppies. Christy, who is employed by Elite Coach in charter sales and is a volunteer with the Wrap Up Project, impressed Sam by “getting” the Seinfeld reference behind Bosco’s name. Bosco was George Costanza’s ATM code and the subject of the episode, The Secret Code.

The Proposal: Besides Bosco, Christy and Sam share a love of craft beer. The Fridge is one of their favorite destinations. Sam thought it would make for an appropriate place to propose, and with the help of the owners and staff, he set his plan into action. One Monday evening, Sam invited Christy to go out for dinner. He made an excuse for having to stop by The Fridge and instructed Christy to follow him. Once inside the restaurant, which is typically closed on Mondays, she saw a trail of rose petals and candles that led to a pedestal. “It looked just like something out of The Bachelor, which is one of my favorite television shows,” she explains. Sam proposed with a ring and a “final rose,” while friends and family photographed and filmed the proceedings.

The Planning Begins: As Christy and Sam began planning their wedding, three things were paramount: Bosco would be involved; craft beer would be a major theme; and all efforts would be made to utilize local vendors. Finding a venue that would welcome Bosco was the first priority. “We wanted to be outdoors, and Moonstone Manor not only provided a garden-like backdrop, but Gina [Moonstone’s owner] was excited to welcome Bosco,” Christy explains. Photographer Emily Grace was onboard, as well, explaining, “Interest in having dogs take part in weddings has definitely grown over the years,” she says. “I get at least one request per year – last year I had three weddings with dogs in them. People view them as part of the family.”

Best Dog: Bosco carried out his role as Best Dog in style. Christy and Sam found an Etsy site that specializes in custom wedding attire for pets. “We took all the required measurements and sent a bow tie that matched what the groomsmen would be wearing so the color would match,” Christy recalls. The results were perfect. According to Christy, the tux “fit like a glove.” Even Bosco approved. “He’s easy,” says Christy. “He’ll wear whatever we put on him.” Christy worked with floral designer Michelle Gehman of Lips “Tu” Lips Flowers to create a special boutonniere for Bosco.

Bosco was escorted down the aisle by Sam’s Best Man, Lamar Reid. After witnessing the ceremony, Bosco took part in the photo session and then relaxed inside the mansion at Moonstone. He later joined the party, where he posed with guests in the photo booth and danced the night away.

Photography by Emily Grace
Emily Grace Photography: Emilygracephoto.com

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