holiday home - merrimack valley magazine · your holiday guide to community, culture and cuisine...
TRANSCRIPT
your holiday guide to community, culture and cuisineme
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scott grimesER, Party of Five, Band
of Brothers, Robin Hood, American Dad...
is there anything thisDracut native can’t do?
local restauranteurs sharetraditional family appetizers
model train maker steve lamb
clothes for hope
what women really want
holiday gift guide, decorating tips, wine pairings and more
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the buhrer house
apartment living at monarch lofts
cleaning out yourjewelry and valuables
kitchen makeover
custom wall art
habitat for humanity
living 1950s style
a publication of merrimack valley magazine™
home
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new trends in lighting
the valley’s top women executives
on the set of joss whedon’snew movie “in your eyes”
monarch rising: an interviewwith robert ansin
bees for hire in billerica
plus, special section:
chicken
barbthe valley’s original fast food
your innovative guide to community, culture & cuisine
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vegetarian guide to dining out,the future of merrimack valleyhealth care, complementary therapies, healthy wineand more.
special section:
h e a l t h
spring clean your closets
women’s roller derby
the angkor dance troupe
steals and deals: localconsignment shopping
andover’s andrew coburn
mvma reader’s choice awards: cast your ballot inside! ( page 9 )
your healthy guide to community, culture & cuisine
health & wel lness
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mixed martial arts
the witches of the merrimack valley
swapping is thenew shopping
from farm to table:celebrate the fallharvest
book review:murder & mayhemin essex county
plus, special section:
your guide to community, culture, cuisine & kerouac
kerouac’s lost play
umass lowell and the mrt present
mvma reader’s choice award winners: your picks inside! ( page 54 )mvma reader’s choice award winners: your picks inside! ( page 54 ( page 54 ( )
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swimwear guide
beyond the clam shack
merrimack valley jazz festival
playing with swords
great summer day trips
summer pinks
summer fun
your SUMMER guide to community, culture & cuisine
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Colorful Brides
our not-so-typical bridal guide:painted dresses, tattoos, recent weddings, carnations and more...
haverhill’s willow spring vineyards
the merrimack river’s bald eagles
the underground railroad inthe merrimack valley
local portuguese cuisine
ski bradford: generationsof winter fun
your bridal guide to community, culture & cuisine me
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glee’smike o’malley: emmy-nominated,nashua-raised actorstays connected
ten local chefs share favorite holiday desserts
lowell’s iraqi refugees
on the wings of angels: angel flight northeast
wines to give & receive,holiday gift guide and more
your holiday guide to community, culture & cuisine
restaurant rates & information2013 - 2015
MVMag.net
your guide to
community,culture &cuisine
Swami, Life Alive Urban Oasis & Organic Cafe - Lowell, MA
Life Alive Urban Oasis & Organic Cafe**
This cheerful café is a vibrant retreat in the middle of urban Lowell. With the tagline, “Vegetarian Food Even a Meat Lover Can Crave,” only the freshest, organic produce and whole grains are used. The food is free of artificial preservatives, colors, flavors and sweeteners. Freshly juiced wheat grass, delicious smoothies and an impressive array of entrees, salads and soups are available daily. Whether you’re a vegetarian, vegan or omnivore, if you’re looking for affordable, nutritious fare, you’ll want to give it a try.
194 Middle St. l Lowell, Mass.(978) 453-1311 l www.LifeAlive.com Hours: Monday -Wednesday: 10 a.m. to 8 p.mThursday, Friday: 10 a.m. to 9 p.m.Saturday: 10 a.m. to 8 p.m. l Sunday: noon to 6 p.m.
Meena’s Kitchen**
Meena’s Kitchen is worth a visit for anyone seeking delicious, authentic South Indian cuisine. A unique and multicourse fixed price buffet is cooked to order, and seconds are free. In addition to the buffet, there is a wide assortment of offerings typically found in South Indian restaurants, including homemade idlis ( steamed rice cakes ), vadas ( lentil dumplings ) and lovely dosas ( large crepes filled with a variety of vegetables ). Go hungry and you’ll leave happy.
113 West Pearl St. l Nashua, N.H.(603) 204-5025 l www.MeenasKitchen.com Hours: Lunch: Tuesday-Friday: 11:30 a.m. to 2 p.m. Saturday, Sunday: 11:30 a.m. to 3 p.m.Dinner: Tuesday-Thursday, Sunday: 5:30 to 9 p.m.Friday, Saturday: 5:30 to 10 p.m. l Closed Monday
Revitalive Cafe**
For a super healthy takeout meal, try Revitalive Cafe, located in the solar-powered Tannery Mall in Newburyport. With the exception of their vegan burger and a few quinoa dishes, the menu primarily consists of raw, vegan and gluten-free options. Soups such as black bean, three bean chili, and vegan tortilla are made fresh daily. They make their own dressings, sauces, cookies, wraps, breads and freshly pressed juices. Smoothies are available with the option of adding several extras, including acai powder, hemp protein, maca and goji berry.
50 Water St. l Newburyport, Mass.(978) 462-0639 l www.RevitaliveCafe.com Hours: Monday-Saturday: 9 a.m. to 7 p.m. l Sunday: 9 a.m. to 5 p.m.
People become vegetarians for many reasons, ethical, environmental and overall health considerations among
them. Those who choose to follow a wholesome vegetarian diet know firsthand that it can be a delicious,
nutritious source of fuel for the body and a path to optimum health.
As an added bonus, vegetarian meals are usually less expensive than those that are meat-based. The best news of
all is that an increasing number of restaurants no longer consider vegetarian food to be an afterthought. Many local
eateries now feature delicious, innovative options at reasonable prices.
Here is a guide to a few of the “vegetarian friendly” places in the Merrimack Valley. The next time you eat out,
consider trying one for delicious, healthy food — whether you’re a vegetarian or not.
**vegetarian *vegetarian friendly
Taco Salad in Harvest Bowl,Revitalive Cafe - Newburyport, Mass.
a healthful feast:
by Betsey Beaven photos by Kevin Harkins
dining out vegetarian-style in the merrimack valley
h e a l t h
m e r r i m a c k v a l l e y m a g a z i n e 77m a r c h l a p r i l 2 0 12m a r c h l a p r i l 2 0 1276 m e r r i m a c k v a l l e y m a g a z i n e
Before national chains covered our country from coast to coast
with their “one hamburger fits all” business approach, local cities
and towns had homegrown fast food. Compared with today, dining
out before the 1950s was shockingly rare, and the popularity of
cheap, quick food relied on broad and instant appeal. Fast food in
Philadelphia was different than fast food in Memphis, Tenn. and
buying local wasn’t a matter of choice, but of necessity.
One local sandwich has managed to survive the march of
homogenization and continues to maintain a quiet, cult-like
following: the chicken barbecue, more affectionately known as the
chicken barb.
For those of us who weren’t raised in the Methuen/Lawrence
area, the chicken barb, much like the salty expletive mingya, or the
card game “45s,” is something of a mystery. More often than not,
mentioning it causes locals to get misty-eyed and to recite where
they were and whom they were with when they had their first bite.
Properly pronounced by dropping the bothersome “r,” the
“bahb” doesn’t involve barbecuing. Chicken (or turkey, depending
on whom you’re talking to off the record) is simmered in a pressure
cooker with a secret blend of seasonings. The cooled meat is then
pulled off the bone, shredded and simmered again in the broth from
the pressure cooker. (Perhaps it’s the resemblance to pulled pork
that earned the sandwich its barbecue moniker.)
With a slotted spoon, the meat is
placed on a toasted roll with lettuce
and a generous dollop of mayonnaise.
The chicken barb is straight up
comfort food. Filling and tasty, it
appeals to sophisticated palates as well
as finicky eaters.
According to Connie Gile, whose late
husband, Joe, owned the now-closed Joe
Gile’s Bungalow restaurant in Lawrence, “the
barb could really be added to any restaurant menu
because it’s fresh and unencumbered by preservatives.”
Local legend has it that the sandwich originated at
Herman Marggraf ’s Tally Ho Inn in Methuen. It was
1933, and while the nation’s finances were in tatters,
Prohibition was ending and drinking a glass of beer in
Methuen, which had been dry even before the Volstead
Act, was now legal. Herman Marggraf opened the Tally Ho
near the Lawrence border on Swan Street, and his brother,
Fred, opened a separate roadhouse-style cafe, Marggraf ’s
White Horse, on the western side of Methuen a few
years later.
During the 1940s, the food at the Tally Ho became a huge
draw to the establishment’s somewhat different, yet overlapping,
crowds: the male customers drinking at the front bar, and the
mixed groups in the back room, dining and dancing to the jukebox.
The success of the Tally Ho was in its ability to be many things
to many people: a social club, sports bar, date spot and family
restaurant.
Soon, other local eateries began making their own versions of
the barb.
South of Lawrence’s Essex Street in the 1940s, another chicken
barb was being served out of the “Bungalow,” a 1920s-era car
converted into a chuck wagon, on the northeast corner of Canal and
Broadway. Customers would stop and grab a barb on the way home
from Broadway’s Theater Row, according to Connie Gile.
Also according to Connie, in the late 1940s, her late husband,
then-mailman Joe Gile, took a second job as the Bungalow’s cook.
Gile eventually bought the business, renamed it Joe Gile’s Bungalow,
and began fine-tuning his version of the chicken barb, eventually
moving the restaurant to a brick-and-mortar location on the corner
of Salem and South Union streets. Business took off, f lourishing
thanks to hard work, attention to detail, Cains’ mayonnaise and
custom rolls from Tripoli Bakery.
The Bungalow was a popular stop after last call at the area’s
many bars. (A barb and a coffee helped many navigate home.) At
least a few locals remember their fathers showing up late at night
with an extra barb or two for the missus as a preemptive apology
for a night out with the boys. As a child in Lawrence,
Joe Bella of Methuen found it remarkable that the
Bungalow’s barb remained piping hot and moist
all the way home.
Joe Gile’s Bungalow burned down in 1977,
but Gile continued to make his barbs in other
locations. In 1997, Gile and his son-in-law,
former Ninety Nine Restaurants executive Steve
Alfano, opened the now-closed Sutton Square
Grille in North Andover to huge fanfare. On opening
day, the two men served more than 500 chicken
barbs to a crowd hungry for memories dripping
in mayo.
The Marggrafs’ and Gile’s chicken barbs were
so popular that their secret recipes were guarded
like the formula for Coca-Cola. Hushed rumors of
people coercing their relatives into working for
these establishments in order to “borrow” the
secret recipes have existed for years. Alfano bought
the Bungalow’s recipe from his father-in-law and
continues to keep it tucked away.
This page: Chicken barb from Norm’s White Horse. Opposite page: Joe Gile’s tools used to press and drain the liquid out of the chicken. Gile’s son-in-law, Steve Alfano, reinforced Gile’s kitchen tools, with steel bars after witnessing weekly breakage.
With a slotted spoon, the meat is
placed on a toasted roll with lettuce with an extra barb or two for the missus as a preemptive apology
for a night out with the boys. As a child in Lawrence,
Joe Bella of Methuen found it remarkable that the
Bungalow’s barb remained piping hot and moist
all the way home.
but Gile continued to make his barbs in other
locations. In 1997, Gile and his son-in-law,
so popular that their secret recipes were guarded
like the formula for Coca-Cola. Hushed rumors of
Make yourown chicken
barb sandwich! Recipe on
page 100 >
Ste
ve
Alf
an
o
chicken
barbthe merrimack valley’s
original fast food sandwich
by Christine Lewis main photo by Adrien Bisson
m e r r i m a c k v a l l e y m a g a z i n em a y l j u n e 2 0 1284 m e r r i m a c k v a l l e y m a g a z i n e 85m a y l j u n e 2 0 12
merrimack valley magazine is your EXCLUSIVE guide to
community, culture and cuisine in the greater Merrimack Valley region.
In each issue, we bring you the stories behind the headlines - biographies
of the famous and not-so-famous; history of the region; community and
business organizations; artists, musicians, educators, business people
and life throughout our region. We showcase nearby destinations and
day-trips, the latest trends in fashion, the hottest places to shop, the
best places to eat and the chefs that create the finest in local cuisine.
mvm is your one-stop-shop for expert advice on home design, landscaping
and backyard living. We know what Valley people are doing for fun, and
uncover the hidden gems of this region steeped in history yet on the
cutting edge of new technologies and ideas.
Our website, MVMag.net, contains extensive restaurant listings and
reviews, arts & entertainment calendar, community calendar, terrific stories
from the archives of mvm and much, much more!
L o c a l l y o w n e d a n d o p e r a t e d s i n c e 2 0 0 6
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top ten reasons to advertise inmerrimack valley magazine10. On a cost per household basis, advertising in mvm is significantly less expensive than advertising
in ANY other area magazine – our circulation is not wasted on far-away towns, nor is it restricted to one
particular town. Readers’ homes are close and easily accessible to your business.
9. According to Fairfield Research Study’s integrated marketing report, magazine advertising increases
your business’ credibility – adding online ads to your magazine advertising campaign increases overall
ROI by 36%.
8. When you purchase a display ad in mvm’s food section, you’ll also receive a 75-word description
of your establishment in our Dining Guide. Plus, you will have a presence in our Online Dining Guide at
MVMag.net ( including 75-word description, photo, and a link directly from our website to yours ) for
no additional cost. Our site gets tens of thousands of unique visitors per month.
7. Our Nov/Dec issue features biographies on local chefs and offers the possibility of editorial on your
chef including photos and his/her favorite holiday recipe.
6. Our food section is one of the most popular sections of the magazine – it features full-length
food stories as well as a food column, wine column, restaurant review, and directory of restaurants.
5. In addition to circulating to homeowners, mvm circulates to over 1,000 area businesses including
doctor and dentist offices, that put the magazine out in waiting rooms. When you consider pass-along, this
translates to tens of thousands of your neighbors reading every issue.
4. mvm hits the most affluent demographic in the region, reaching people making over $100k annually
and owning homes tax assessed at $350k+.
3. mvm is locally owned and operated – we employ local people, and ALL of our content is both
locally-focused and original; virtually all photos, illustrations, and writing are done by local photographers,
artists, and writers.
2. mvm is the ONLY high-end magazine in the region that focuses circulation on all of northeastern
Mass. and southern N.H.; all in one media buy.
1. BECAUSE MAGAZINE ADVERTISING WORKS!Just ask any of our advertisers, we’ve included some testimonials on the back page.
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NH
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Pelham
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NewtonSouth Hampton Seabrook
SalisburyAmesburyMerrimac
HaverhillWest Newbury
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Newbury
Georgetown
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Methuen
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market area & circulation:
Each issue of merrimack valley magazine is
mailed to more than 20,000 homeowners and businesses
and is available at newsstands throughout the region.
We mail more than 18,000 copies to affluent
homeowners whose household incomes exceed $100,000
and whose homes have a tax-assessed value of at least
$350,000. Paid subscribers and complimentary copies to
business and medical offices make up the other 2,000
mailed copies.
Combined mailed and single copy sales result in
more than 21,000 copies of every issue being distributed
and with an estimated average of two people reading
each issue, our total readership exceeds 42,000.
Massachusetts:
AmesburyAndoverBillericaChelmsfordDracutGeorgetownGrovelandHaverhillLawrenceLowellMerrimacMethuenNewburyNewburyportNorth AndoverSalisburyTewksburyTyngsboroWestfordWest Newbury
New Hampshire
Atkinson
Derry
Hampstead
Hudson
Litchfield
Londonderry
Manchester
Nashua
Newton
Pelham
Plaistow
Salem
Seabrook
South Hampton
Windham
are
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2013 – 2015 editorial calendar & deadlinesIssue Theme / Special Section Ad Space Close / Materials
for mvm to design your adPress Ready
Materials DuePublication
Date
Jan/Feb ‘13 Bridal Guide Nov 30, 2012 Dec 7, 2012 Jan 7, 2013
Mar/Apr ‘13 Health & Wellness Feb 1, 2013 Feb 8, 2013 Mar 4, 2013
Apr ‘13 Merrimack Valley Home Mar 1, 2013 Mar 8, 2013 Apr 1, 2013
May/June ‘13 Innovation Apr 5, 2013 Apr 12, 2013 May 6, 2013
July/Aug ‘13MVMA Reader’s Choice Awards /
Summer Fun & Travel GuideMay 31, 2013 June 7, 2013 July 1, 2013
Sept/Oct ‘13 Health & Wellness Aug 2, 2013 Aug 9, 2013 Sept 2, 2013
Oct ‘13 Merrimack Valley Home Sept 6, 2013 Sept 13, 2013 Oct 7, 2013
Nov/Dec ‘13 Holiday Gift Guide & Cooking with Local Chefs Oct 4, 2013 Oct 11, 2013 Nov 4, 2013
Jan/Feb ‘14 Bridal Guide Nov 29, 2013 Dec 6, 2013 Jan 6, 2014
Mar/Apr ‘14 Health & Wellness Jan 31, 2014 Feb 7, 2014 Mar 3, 2014
April ‘14 Merrimack Valley Home Mar 7, 2014 Mar 14, 2014 Apr 7, 2014
May/June ‘14 Innovation Apr 4, 2014 Apr 11, 2014 May 5, 2014
July/Aug ‘14MVMA Reader’s Choice Awards /
Summer Fun & Travel GuideJune 6, 2014 June 13, 2014 July 7, 2014
Sept/Oct ‘14 Health & Wellness Aug 1, 2014 Aug 8, 2014 Sept 2, 2014
Oct ‘14 Merrimack Valley Home Sept 5, 2014 Sept 12, 2014 Oct 6, 2014
Nov/Dec ‘14 Holiday Gift Guide & Cooking with Local Chefs Oct 3, 2014 Oct 10, 2014 Nov 3, 2014
Jan/Feb ‘15 Bridal Guide Nov 28, 2014 Dec 5, 2014 Jan 5, 2015
*Calendar/Special Sections subject to change.
by Jill Gambon
photos by Adrien Bisson & Kevin Harkins
Ad
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from fi eld to forkthe fall harvest offers a bounty of farm-to-table options at area restaurants
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silhouettes: Magazine Trim Size: 9” x 10.875”
restaurant advertising rates (per insertion)
Ad Size 1x 2x* 3x* 4x* 5x* 6x*
Full Page $2,262 $2,036 $1,913 $1,798 $1,690 $1,605
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1/3 Page $903 $813 $763 $717 $673 $639
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Value Add-Ons
Full Page: (1) Full page restaurant profile article with photo, issue TBD ( requires commitment of 3+ issues ). Dining Guide Listing in magazine: Restaurant name, (75) words of copy, address ( 3 locations maximum ), phone # and website. Thumbnail photo included 2x/year (1) Directory Showcase with photo and link on online Dining Guide.
1/2 Page: (1) 1/2 page restaurant profile article with photo issue TBD ( requires commitment of 3+ issues ). Dining Guide Listing in magazine: Restaurant name, (75) words of copy, address ( 3 locations maximum ), phone # and website. Thumbnail photo included 2x/year (1) Directory Showcase with photo and link on online Dining Guide.
1/3 Page or 1/6 Page: Dining Guide Listing in magazine: Restaurant name, (75) words of copy, address ( 3 locations maximum ), phone # and website. Thumbnail photo included 2x/year (1) Directory Showcase with photo and link on online Dining Guide.
*All insertions must be made within one calendar year of initial insertion.
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online dining guide rates
Directory Listing: Name, address, telephone # and web address with active link.
$69 / month
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and web address with active link.$99 / month
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$129 / month
All rates are per month with a minimum commitment of one month, except the $129 dining guide level which has a two month minimum. Credit card required to be on file and will be charged on the 1st of every month in advance. All web contracts are recurring one month contracts ( except $129 level which is two months ) until terminated by the advertiser prior to the 1st of the next month/billing period. If paying by check, there is a six-month minimum payment required in advance. Copy changes are allowed monthly with 15 days notice of copy change. Initial ad design is included in price with copy changes billed at $95 per hour in quarter hour increments.
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work producing beautiful, interesting magazines.
Nick DiBenedetto
President, ND Landscape, GeorgetownMy family and I own an upscale lighting showroom in North
Andover and a Laundromat in Lowell. We need an advertising
tool that will not only give us the coverage that we need but
the best bang for our buck as we grow our business. We have
received more response from our ad in mvm than larger ads
we’ve placed with competitors... Plus Leigh and her staff always
take such good care of their clients! merrimack valley
magazine is growing to new heights with each issue and we
are thrilled to be a part of their success.
Donna Christopulos - Owner,
Design Lighting, North Andover
Spin City Laundromat, Lowell, MA
We are pleased to be advertising our restaurant in merrimack
valley magazine. The magazine is a first class publication
and the way you have handled yourself working with us
reflects that. I have found from our first meeting that you have
been easy to work with and have been sensitive to our needs
and time constraints. You have been thorough and efficient
in putting quality ads together and getting proofs to me.
It really comes across that you like what you are doing and also
that you are enthusiastic about promoting our restaurant as well
as the magazine. We truly appreciate all your efforts.
Rebecca Ingalls
Owner - Palmers Restaurant & Tavern,
Andover
Advertising in merrimack valley magazine has proven
to be the most effective print advertising I have ever invested in.
This is a beautiful, high-quality magazine that people save for
months. We consistently receive phone calls from people who
saw us in Merrimack Valley Magazine.
Dr. Holly Ruocco
Advanced Allergy Centers, Salem NH
merrimack valley magazine is a great connection for
the Merrimack Valley and southern New Hampshire. I have
had great response to my ads and have gained quite a few new
clients as well as keeping my present clients up to date. Leigh
has helped me in so many ways, she is a pleasure to work with
and filled with great ideas.
Andrea Samra
Andrea’s Skin Care, Andover
I have been an advertiser with merrimack valley
magazine since its inception. The magazine’s staff is very
friendly and helpful with all our needs. They have provided our
business with sound advertising advice. We commonly receive
many new patients to our practice as a result of advertising
with the magazine. We have a hard time keeping the magazine
in the waiting room as patients seem to walk out with them
constantly.
Dr. Teresa Burtoft
Foot Health Center of Merrimack Valley,
North Andover
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