July 2014

syracuseWomanmag.com :: july 2014 1

July 2014

w w w . s y r a c u s e w o m a n m a g . c o m

sw inspiresKaTe gIllenTrIcIa lITTle

TIna mcPHerson

Pride, Passion & Pascale…

Meet Deb Pascale

special feature

syracuse Women oF craFT Beer

platter chatter

PIcasso’s PasTrIes & caFÉ

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PlaTTer cHaTTer: PIcasso’s 8

FasHIon ForWarD: sHoP WITH socIal meDIa 10

FaBulous FInDs: THe coFFee BuZZ 14

WIse Women 18

sPecIal FeaTure: Karen’s caTerIng 20

WBoc leaDIng Woman 24

coVer: DeB Pascale 26

FITness: Women’s golF 32

mIZ maTcH: Turn uP THe HeaT 34

FeaTure: lorenZo DrIVIng comPeTITIon 36

HealTHy Woman: erIn scala 38

cny laTIna 40

syracuse Women InsPIre 43

WIse Woman 47

sWm eVenTs 48

sWm calenDar 49

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FROM THE EDITOR

“If you laugh, you think, and you cry, that’s a full day. That’s a heck of a day. You do that seven days a week, you’re going to have something special.” — Jim Valvano

When I think about my favorite meals, I am always filled with a warm feeling and delicious memories of my papa’s cooking. I can’t say I have met another chef who has matched his talent. He can cook anything and his creations are memorable. It isn’t just his ability to make a top-notch dinner — it’s the thought and preparation he puts into each meal. He loves to cook for his family. It shows…oh, and it tastes too!

This month we’re overwhelmed with warm bread straight from the oven and ingredients fresh from the farm to our tables. You can live here in Central New York for 50 years, 15 years, 5 years or even just one year, and you are bound to find that the area is bursting with flavor. The culinary talent is limitless and lucky for us, the quality is only increasing.

On this month’s cover, the secret is in the sauce. Take a look at “Pride, Passion & Pascale” in the cover spread to read about the 30-plus years of history one family has made in the local food and wine industry. Deb Pascale shares her excitement for her family’s latest venture and reveals what made it an opportunity too good to pass up. Deb, once a New York City woman, but now a Syracuse woman, has brought her love for catering to the forefront.

As always our Syracuse Women Inspire section has three stories featuring women who are immersed in our community and thriving in their field. This month, you will meet Tricia Little, Kate Gillen and Tina McPherson.

Whether they’re managing a restaurant, guiding those in the community to their next dish or spicing up the entrepreneurial field — their passion is evident.

And if you love reading about longevity in the industry, then taking in Karen White’s story is the chef’s best recommendation. Karen’s Catering couldn’t be more familiar to the local foodie. Her creations have graced events both big and small, and her commitment to the art is an undoubted quality.

Lastly, I want to take a second to remind everyone to truly take in each moment you have and each breath of every day. The days are now longer and yes, they’re also warmer! Schedule a round of golf and remember to pause and enjoy that tranquility on the links. And speaking of links, join us at the 2014 Credit Union Classic presented by Wegmans July 28 through Aug. 3 at Drumlins Country Club (cuclassic.com). Remember to focus on your health and make each day count. Take a walk with loved ones, both two- and four-legged, at one of the beautiful parks. But most of all, remember to live each day with passion and of course, laugh, think and cry seven days a week.

This month and every month, keep in touch with us online on Twitter by following @SyrWomanMag. You also can follow me on Twitter at @FarahJadran for behind-the-scenes coverage of SWM and lots of tweets about marathon running, food and fashion!

Until next month, be beautiful and genuine. In other words — be you!

Sincerely,

Farah

on our coVer...Deb Pascale was shot by Cindy Bell, of Focus Studio Inc. at 920 N. Salina St. in Syracuse. Shoot location:Pascale Italian Bistro at Drumlins in Syracuse. Cover woman makeup artistry provided by Teri Nichols, Mary Kay Independent Senior Sales Director.

A d v e r t i s e w i t h u s . . .unlike any other publication in the syracuse area, our feature articles address major topics that interest local women. each issue includes articles on health, fashion, fitness, finance, home matters, dining, lifestyle and personal perspectives, as well as a spotlight on local syracuse women.ads are due on the 15th of the month prior to publication. The print magazines will be distributed locally in over 350 locations and will be in your inbox electronically by the middle of every month. The publication is available free of charge.ContaCt our home offiCe 315.434.88892501 James Street, Suite 100Syracuse, nY [email protected] our meDia kit at www.syracusewomanmag.comThe magazine is published 12 times a year by syracuse Woman magazine, llc. and eagle Publications, 2501 james street, suite 100, syracuse, ny 13206.copyright © 2014 syracuse Woman magazine, llc. no part of this magazine may be reproduced or republished without the consent of the publishers. syracuse Woman magazine is not responsible for unsolicited submissions, manuscripts, photos or artwork. all such submissions become the property of syracuse Woman magazine, llc. and will not be returned.

unlike any other publication in the syracuse area, our feature articles address major topics that interest local women.

Each issue includes articles on health, fashion, fitness, finance, home matters, dining, lifestyle and personal perspectives as well as a spotlight on local syracuse women.

ads are due on the 15th of the month prior to publication. The print magazines will be distributed

O U R T E A MPublishersKelly BreuerBarbara mcspadden

editor-in-ChiefBarbara mcspadden

editorFarah F. jadran

Creative direCtorKelly Breuer

PhotograPhycindy Bellrick needlejussara Potter

Contributing Writers janis Barthsusan DutchFarah F. jadranKailyn jenningsalyssa laFarosamantha mccarthyamari Pollard

advertising salesrenee moonanlinda jabbour

Please contact renee moonan (315) 657-7690

Don’t be late for a very important date. You’re going “Down The Rabbit Hole” at Marisa’s Fortress of Beauty on Friday, Aug. 15, for an Alice in Wonderland themed event.

What shall you expect? An epic night of madness, models, merry making and mayhem! The evening begins with cocktails at 6 p.m., followed by a banquet and fashion show. All your favorite characters will be there, as The Mad Hatter and Alice preside over a Mad Tea Party gone wild. Empire Brewing Company Executive Chef Matt Riddett will be creating a multi-course feast. Think British High Tea taken to the ninth degree. Fashions and frocks fit for the Queen of Hearts will be on the runway, designed by Lisa Marie Butler of Inspired Designs. And a stunning finale will end the night!

Dust off your best chapeau and join the crowd. Tickets are $100 each, and include all drinks, food and the fashion show. A limited quantity of 50 tickets will be sold, and are available on eventbrite.com and at Marisa’s Fortress of Beauty located in Armory Square.

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moVieS

out & aBout

SYraCuSe faShion week funDraiSer — aug. 15

etc

Guardians of the Galaxy features an unlikely cast of characters who must team up in order to defeat a cosmic force of epic proportions. An Ameri-can pilot ends up in space in the mid-dle of a universal conflict and goes on the run with futuristic ex-cons who have something everyone wants.

A self-centered realtor enlists the help of his neighbor when he’s suddenly left in charge of the granddaughter he never knew existed. Clueless about how to care for an abandoned nine-year-old, he pawns her off on his lovable neighbor Leah. But little by little, Oren stubbornly learns to open his heart - to his family, to Leah, and to life itself.

and So it goes - 7/11

The film features a quirky crew of elite firefighting aircraft devoted to protect-ing historic Piston Peak National Park from a raging wildfire. When world famous air racer Dusty (voice of Cook) learns that his engine is damaged and he may never race again, he must shift gears and is launched into the world of wildfire air attack.

Planes: fire & rescue – 7/18

An action-thriller that tracks a woman (Scarlett Johansson) accidentally caught in a dark deal who turns the tables on her captors and transforms into a merciless warrior evolved beyond human logic

luCY – 7/25

guardians of the galaxy – 8/1

It’s that time again. Time to say, “Yes,” to Pinterest with Calico Gals. The ladies of Calico Gals Quilt Shop and Sewing Center in Syracuse will be hosting Pinterest Night from 4 to 8 p.m. on July 22 at Barbagallo’s Restaurant in East Syracuse.

Calico Gals Quilt Shop and Sewing Center is a premier destination for local quilters, providing the greater Syracuse area with the latest fabrics, sewing supplies and workshops. Bring a couple of friends to Pinterest Night as Calico Gals shows you how to make low sew and no sew crafts based on their Pinterest boards. Stop by for a night of crafts, refreshments and a whole lot of fun. With only a fee of $5, this event is too good to pass up!

For more information, visit calicogals.com.

PintereSt night with CaliCo galS iS BaCk — JulY 22

The art of pastries at Picasso’s

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By KaIlyn jennIngs I PHoTograPHy By rIcK neeDle

As I walked up the half-circle of steps and into Picasso’s Pastries and Café, my eyes instantly gravitated toward the display cases where the baked goods sat waiting to be devoured. People relaxed on the couches, reading and chatting, while David Zaczynski waited on a customer and Kayla Brandt took a cake order wearing her flour-covered apron and a smile. Actually, everyone wore a smile — including me.

Since she was 13 years old, Kayla knew she wanted to open a restaurant or bakery. “About five years ago we decided this is definitely what we wanted, and about two years ago we got things up and running. Baking was natural and normal to us. It brought people together and it was all we knew,” said Kayla about her plans with David. Originally, she planned to open the business by herself, but David became her business partner. “He learned how to make bread for me,” she said with a laugh.

Kayla traveled to Europe and the west coast of the United States, and she realized the colors and flavors of the food varied from what Syracuse offered. “Syracuse has mainly Italian-style bakeries, so we wanted to bring a little variety,” she said. She decided to open Picasso’s Pastries and Café in the Westcott area because the majority of the people are conscious of what their food contains; they desire natural ingredients with limited preservatives and added dyes. Plus, they are open to trying new things. “Lots of people are set in their ways. ‘I want my chocolate chip cookie, my normal flavors.’ But they surprised me here. They’re very open-minded,” Kayla said.

The name arose from the image of the menu Kayla desired; one with artsy flavors and colorful, unique designs. After bouncing ideas off David and her father, they decided upon Picasso’s Pastries. “It just seemed to fit. Picasso was an abstract artist, and his art reflected what we wanted with our baked goods. And he was a skinny man, and since we bake, we thought it would be fun,” Kayla said.

T h e name reflects the pastries, not the design of the cafe. “I didn’t want anything to take away from the food we were making.” But there is a unique artistic flow throughout. The café walls are painted purple with bright accent pieces and artwork designed by local artists. The pastries are the main focus, though, and it is evident when you see the display cases.

They are filled from top to bottom with cinnamon buns, cookies, cupcakes, croissants and more. “We make everything from scratch, everything by our own two hands, not by machine. Some days they may be different sizes, but we’ll alternate the prices,” she said. “We’re a little family place that bakes everything from scratch because it’s what we love to do.”

The customers make them love the job even more. “You can’t really make people upset when you give them baked goods,” she said. “It’s so much fun when kids run in the door so excited and go right to the display case. The best part of the job is making people happy.”

She makes more than her customers happy. Kayla said the café brought her family closer together. “They are in here every day cleaning, prepping, whatever needs to be done,” she said. She grew up baking with her family, and it’s enjoyable to be in the same environment again.

For more information, find Picasso’s Pastries and Café on Facebook or call (315) 474-1700.

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By amarI D. PollarD

Knowing how to relax in this incredibly fast-paced world should be considered a special talent, an art form, even. With busy schedules and things constantly thrown at you, it can be hard to turn your attention away from it all. Like most, there are a select few things in this world that can put me completely at ease. Shopping happens to be one of them.

One of the best stress relievers is taking a couple of hours to browse around a store, with only yourself and the clothes to focus on.

Although it can be nice to shop by yourself, with no one to dictate the stores you go in or latch on to your hip as you search through racks of clothing. It can also be a lonely and difficult excursion because your thoughts are your only company.

Everyone loves to feel validated. We all want to feel like we make the right decisions, and shopping is no exception. It can be hard shopping by yourself when there are no friends or family members to tell you their feelings on an outfit selection. Sometimes you need someone to remind you that you can’t walk properly in heels so you shouldn’t spend money on them.

Recently I ventured out to Bounce, a boutique owned by Amanda Gold and located in Armory Square, to find a cute summer outfit. While I was there I live tweeted and used Instagram to share the dresses I was trying on. I was aiming to see if I could capture live interaction with my followers and get some opinions as a fun experiment.

Almost every dress I tried on that day I posted on Twitter and Instagram, asking people to comment or “like” the post to help me decide which one I should buy. While there was not anyone physically there with me to express their thoughts, sharing my outfits on social media made it feel as if I had hundreds of fashion consultants at my service, and made the whole experience less lonely.

Originally, I didn’t think people’s opinions on social media would influence my final decision that much, but as the comments and “likes” started coming in, I noticed myself falling more in love with the dresses that got the most interaction. Luckily, they were the ones I initially loved.

Along with taking my interaction on social media into consideration, I also turned to the workers at Bounce to see what they had to say. I entrusted Rachel Beneway and Alexa Harris, the Bounce workers on staff, with this duty. (I actually went to high school with one of them!)

We all agreed I had a tough decision to make because every dress was beautiful in its own right, but ultimately, their thoughts matched up with those on social media.

After trying on about 14 dresses (That’s a lot, I know!), I finally narrowed it down to three choices: a floor length white Boho-chic dress, a sophisticated navy blue teacup cocktail dress and a romantic black and red floral dress. I put each of them side by side and asked my followers to weigh in one last time.

Combing the comments and “likes” — the Boho-chic dress got 12 votes; the navy blue dress got 20 votes, and the floral dress got 14 votes. In all honesty, it was no competition. The navy blue dress would have won with or without the votes!

So, next time you’re shopping by yourself try turning to social media. It is a powerful and entertaining shopping tool!

Check out @SyrWomanMag and @AmariPollard on Twitter to find more on fashion and what’s happening this month.

with social mediaShopping

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Café Kubal has five locations: Eastwood Syracuse, Downtown Syracuse, Syracuse University, Hancock Airport and Medical Center West. Grab their best-selling vanilla latte and pair it with a piece of monkey bread for a savory treat.

CAFÉ KUBAL

Tulip Street in Liverpool is the home to Café at 407. Their café mocha and vanilla chai are customer favorites, along with their carrot cake, monkey bread and gluten free products from Sweet Jimmy’s.

CAFÉ AT 407

Finds Fab

Café Latte Da on Lincklaen Street in Cazenovia is another spot to check out. Stop by for some freshly squeezed lemonade and a homemade cupcake along with great hospitality!

BEsT OF CNY’s COFFEE BUzz

CAFÉ LATTE DA

Café Latte Da on Lincklaen Street in Cazenovia is another spot to check out. Stop by for some freshly squeezed lemonade and a homemade cupcake along with great hospitality!

::FaB finds

Stop by Strong Hearts Café, a 100 percent vegan restaurant on East Genesee Street, for a drink and a bite to eat, as well. Check out their milkshakes, with chocolate peanut butter as a customer favorite, and their satisfying cupcakes.

sTRONG HEARTs CAFÉ

At 110 Harvard Place, you’ll find Recess Coffee. Head over and taste their best-selling chocolate chip cookies and freshly brewed coffee.

There are four Freedom of Espresso shops in Syracuse: Armory Square, Franklin Square, West Genesee Street in Fayetteville and 1st Street in Liverpool. Their summer favorites are iced coffees with any flavor shot and cinnamon or chocolate rugalahs from Pastry Palace.

BEsT OF CNY’s COFFEE BUzz

CAFÉ LATTE DA

FREEDOM OF EsPREssO

RECEss COFFEE

It’s summertime and that means we’re on the go! For this issue’s Fabulous Finds, we sent Syracuse Woman Magazine intern Kailyn Jennings to find the best of what the area has to offer along the lines of java and sweet treats. Even with the temperature finally heating up in CNY, we all still love a good cup of coffee — hot or cold!

16 july 2014 :: syracuseWomanmag.com

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By amarI D. PollarD

When most people think of beer-lovers, their first thought is likely not that of a group of women talking over a couple of beers.

What so many fail to realize is that like men, women love their beer, especially craft beer. The Syracuse Women of Craft Beer (SWCB) is the perfect example.

Gloria Rakowsky, a Brand Ambassador for Great Lakes Brewing Company, founded SWCB in November of 2013 as a way to bring women together who share a love for craft beer.

After being in the craft beer industry for five years, Gloria noticed it was a male-dominated business. “I wanted to create a space where women with a common affinity for craft beer could get together, socialize, learn and drink great craft beer together,” she explained.

Now, craft beer is not your average run-of-the-mill beer — it’s special. It is all about handcrafted beer made in small batches by small breweries [microbreweries, nanobreweries], as opposed to beers produced by big brewery corporations like Anheuser-Busch or MillerCoors. Smaller brewers tend to focus on the quality of their beer rather than simply mass-producing it has those in the “big beer” industry do.

The Syracuse Women of Craft Beer meets once a month to appreciate the artistry of craft beer and its making process by visiting local brewpubs and breweries in and around Syracuse. “When we visit breweries, we go on tours, sample beers and take the opportunity to directly talk to the brewers and employees who make the magic happen,” said Gloria.

The purpose of SWCB isn’t to simply get together and socialize over beers, as some may assume, but to learn about the beer and the industry itself. The group lives by the motto, “Drink. Share. Educate.”

“We are not a drinking club, and education is key in our meetings,” Gloria said. “Our past topics have included taste, the brewing process, beer and cheese pairings, learning about proper glassware, and ales versus lagers. Our educational component is usually led by an expert in the craft beer industry.”

So far the group has held meetings at World of Beer, Double Barrel Brewing Company and Middle Ages Brewing Company, and has plans to get a tour of Anheuser-Bush and visit a hop farm in Fabius this summer.

According to Gloria, all the meetings have been a great success. So when it comes to picking her favorite event thus far, she faces a very difficult decision.

Gloria puts a lot of thought and effort into each event, and collaborates with the members to assure that every meeting is enjoyable and educational.

SWCB has created a great community for women who love craft beer and want to learn while having fun. It has filled a void for the beer-loving women of Syracuse and has given them the chance to feel comfortable in a male-dominated world that belongs to them too. Under normal circumstances, without this group, these women would never havev the opportunity to meet and get to know one another.

“I think my favorite part of this group is meeting like-minded women who really have a passion for craft beer as much as I do,” Gloria revealed. “It’s really refreshing to have conversations with people who ‘get you’ and to just have a great time!”

To learn more about the Syracuse Women of Craft Beer visitmeetup.com/Syracuse-Women-of-Craft-Beer or follow them on Twitter at @CuseBeerWomen.

for the love of

Beer

syracuse Women of craft Beer gathers to drink, share & educate

should not stop anyone from living the life they want.” In addition to counseling and speaking engagements, Kathy recently penned her first book, Firewalker: Embracing Different Abilities, based on her own experiences. A self-help book, its theme touches on giving readers new perspectives and strategies for embracing all that life can offer, despite the challenges a disability may present.

Encouraged by a colleague urging her that ‘it was time to reach more people,’ Kathy recently decided to take the next step in growing her business by integrating a completely new vision and business model. Working with a counselor at the WISE Women’s Business Center, she is in the process of transitioning from a business model based on counseling in a sole proprietorship to a business model that focuses on online training and empowerment sessions. She hopes to grow the business by adding employees and reach beyond the local community to national and international audiences.

“Working for myself is such an integral part of who I am,” she says. “I love the freedom of being an entrepreneur.”

E ntrepreneurship has always been in Kathy O’Connell’s life

plan. “Entrepreneurship is intrinsic to me,” says Kathy when asked if she had always known she wanted to be a business owner. Following her passion to help others, Kathy realized she had an opportunity to share her experiences and encourage people to live their own lives to their fullest potential.

As a young person, Kathy had limited awareness of the struggles others with disabilities faced. “Even though I had a disability all of my life, I grew up in a loving and supportive household with educational opportunities and encouragement to pursue my dreams” Kathy says. “Many people with disabilities do not have that same opportunity.” Earning two Master’s degree the first in Rehabilitation Counseling and then in Inclusive Education, Kathy followed her dreams and started a business helping people with disabilities to live life as fully as they can.

In her business, Kathy combines her personal and professional experience to share how she worked through a lot of barriers to live the life she wanted, noting that “a disability

Funded in part through a Cooperative Agreement with the U.S. Small Business Administration. All opinions, conclusions or recommendations expressed are those of the author(s) and do not necessarily reflect the views of the Small Business Administration. Reasonable accommodations for persons with disabilities will be made if requested at least 2 weeks in advance. Call (315) 443-8634.

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Before & After


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By KaIlyn jennIngs I PHoTograPHy By cInDy Bell

karen’S Catering & Julie’S PlaCe… 22 years of ‘belonging’ to syracuse

“Here, you don’t know if it’s January or July, if it’s raining or not. You just relax and enjoy who you are with and what you are doing, whatever it may be. It’s a break from the outside world, a little comfort zone tucked away from downtown, a hidden little cubby,” said Karen White on Julie’s Place and Karen’s Catering.

Karen began working in the restaurant business for extra income while she was in school. She received degrees in math, science and political science, but she followed her heart, which resided in restaurants.

“In 1991, I was working at a local beverage and catering company that hired me to ‘professionalize’ their catering business and make it attractive for a buyer,” Karen said. “They were going to become a wholesale beer distributor only, so by the time I got done with that, I decided I would buy it with a couple of partners and move it to a restaurant one of their friends wanted to get out of, which was in the Regency Tower on James Street.”

Karen met Julie Nestico and took him as a partner in 1992, replacing the other two who backed out. “Julie owned many restaurants around Syracuse in the ‘60s, ‘70s and ‘80s. At the time we met, he was looking for a younger, energetic person with passion for the restaurant business. My lucky day!” she said. They bought the catering company and the restaurant lease in Regency Tower, and they opened Julie’s Place on June 6, 1992.

They were partners for nine years. “[Julie] wanted to be the silent partner who set the direction for the business and just enjoyed the restaurant,” Karen said. But soon their ideas differed.

In 2001, when Julie and Karen had varying visions for the future of the restaurant, she bought him out. “Since then, I have updated the look of the restaurant and grown both sides of the business,” she said regarding the restaurant and catering business. “It was the perfect marriage. I could enjoy both, every day of the week.”

When Karen and Julie began, their vision for the restaurant was one of an old-time feel with upgrades. “When people come here, especially Syracuse University parents, they say it’s like a place in Manhattan, that is has a casual elegance,” said Karen.

As for the food they serve, Karen said, “We say it’s continental food because ‘American’ is distorted. People think it’s all burgers. But there are French and Italian influences. We play with all types of things, and we get our meat from Dominick’s market, which opened around the same time as us, in the next block.”

From the first day they opened, Karen said their signature dish has been pasta pie. “We have a different take with the traditional red sauce and macaroni,” said Karen. “And we have

memorable veal chops — one pound. You can get just about anything you want, even if you don’t see it on the menu. We’ll make it for you.”

The effort to make everyone feel at home doesn’t stop at the menu. The bar at Julie’s Place is set up so everyone can be around it. “It’s like Cheers the television show,” said Karen. “Their phrase was ‘Where everybody knows your name,’ and we are the absolute incarnation of that hospitality business. Our phrase is, ‘Come see why you belong here.’ And once you come in, you’re here for life.”

“We have people who come every day,” said Karen. “At 9 o’clock on any weeknight, the bar is full of people solving all the problems of the universe. A woman can walk in alone and feel completely comfortable. She can just relax and forget about what’s outside.”

That was the design goal — to make people forget about their worries outside the walls. “One of the things I wanted when we were designing,” said Karen, “was floor to ceiling windows. Julie didn’t want that, though. He taught me that we can forget about the outside.”

Karen said she receives instant gratification from seeing people happy with their meal. “They go away having a good experience no matter what happened before. The stress lifts, and they just enjoy it,” she said.

As for Karen’s Catering, she said, “I love matching food to people. I love finding them exactly what they want. We can make a menu for anyone.”

Karen loves the variety of parties she gets to cater. “We do life events from baby showers through weddings,” she said. “And starting that whole cycle again with the grandchildren.”

Each catering day can hold numerous events, all completely different from the others. “I love that some days we could start with an early executive breakfast and move into a funeral lunch and then have a cocktail reception for a congressional candidate and a sit down dinner for the Medical University’s graduating class,” she said.

When asked what surprised her most about her experience with Julie’s Place and Karen’s Catering, Karen responded with, “The loyal employees. We have had very little turnover. Most people have been here for 20 years. And so many of the customers are the same. It’s the legacy thing. We are now doing parties for children and grandchildren of customers.”

“I’m so passionate about food, and I want people to feel better because of food,” she said. Anyone can go to Wegmans, buy food and prepare it nicely. But what makes us better is that we can present it and make sure people identify with it in a comfortable atmosphere. And I love educating my customers and their guests about food.”

For more than two decades, Julie’s Place and Karen’s Catering have provided customers with exceptional food and service. “It’s been the fastest 22 years ever. It’s nice just to have continuity of that,” Karen said.

Stop by Julie’s Place or have Karen’s Catering come to you. It’s time to see why you belong there.

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By alyssa laFaro i PHoTo By cInDy BellAs a financial advisor, Colette Powers helps her clients catch life’s curveballs. Whether they

are going through a divorce, job loss or are starting a business — among many other things — she’s at the ready with her mitt. And she’s the perfect contender, having

swung at many of her own over the years.

She spent her childhood watching her mom struggle to work three jobs and pay the bills. “It made me a very responsible kid,” she remembers. “I could see the impact that lack of financial planning had.” She grew into an ambitious young woman, and paid for her own education at Syracuse University, where she majored in math with a concentration in computer science. “I have one of those mathematical minds that can compartmentalize and see progression,” she says.

Her next curveball came in 1991, when she found out she was pregnant with her first child. She was working 60-plus hours a week selling computers at the time. “Like most women, I jumped off the corporate train to raise our three kids.” But she made the most of it. During that time, she partnered with her husband to run the family business — Matthew’s SalonSpa — where she played the role of accountant and human resource manager and general wearer-of-all-hats.

It’s all this experience and more that makes her a great financial advisor today. After 24 years of running the family business, she made the decision to get back

into corporate. A connection of hers helped her get a job as an independent broker-dealer. Then, about two years ago, she partnered with a client to join the The Austin

& Alesandro Group at UBS Financial Services.

It was during this time, in 2012, that she learned about WBOC (Women Business Opportunities Connections). It took just one meeting and she was hooked. “I

will never forget that first meeting. Afterward, we all went out for a bite to eat and a glass of wine, and within a half-hour I thought, ‘Wow. I have never been with a group of women that I have felt so much support from.’ It was so amazing. There was genuine support and interest and concern for everyone. I ended up staying there for two-and-a-half hours chatting with different women. I joined that night.”

She’s played the catcher for quite a few women in the organization, and they’ve done the same for her in return. “I’ve gotten quite a few referrals from my fellow WBOC members,” she said. “They also offer great moral support. It’s great to be with other women who are developing their businesses; women who are sharing their rewards and challenges; women who are working mothers.”

Colette would like to see more of a catchall system among the female entrepreneurs in Syracuse. “Our support should go beyond the vault of each individual women’s organization in the area. I am a participant in all of them, and I get something different out of each one. It’s all valuable. There shouldn’t be boundaries. I tell my kids all the time that, in life, what you put out is what you get back. I think if we open the doors to each other more, more opportunities will come our way.”

Colette plans to seize some personal opportunities this year by working toward becoming a Certified Financial Planner (CFP), which is earned through rigorous coursework, experience in the field, and an exam. “I just want to help more people put the pieces together. I want to make it easy for them. If I can help them form the right foundation and plan, they will have the ability to handle those curveballs a little better.”

Women Business Opportunities Connections (WBOC) is a non-profit organization that has been supporting the Syracuse and CNY area for more than 20 years. To become a member, visit wboconnection.org or follow the organization on Twitter at @WBOConnection. Syracuse Woman Magazine is a signature sponsor of the WBOC.

Colette PowerS: catching life’s curveballs


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PriDe, PaSSion &

By FaraH F. jaDran I PHoTograPHy By cInDy Bell

A house marinara made with whole plum Roma tomatoes covers a plate of Bucatini. The aroma fills the air and greets you at the door. Just before you enter, you notice an all too familiar display of stained glass squares surrounding the patio…

It’s been a journey that has covered more than 30 years of Deb Pascale’s life. Once immersed in the hotel business in New York City, Deb made her way to Central New York through this very same passion for success.

Deb first came to the Salt City to take over as the marketing director for the Hotel Syracuse. She took on a flying commute between NYC and Syracuse until moving to the area permanently in 1983. The commute came to an end and Deb became a Syracuse woman.

“I ended up staying here forever,” said Deb with a hinted smile. In June of 1987, Deb married her now husband of 31 years, Neal Pascale. They had their son Nick in 1990, and in another year, Deb left the hotel business to start working the family business with Neal.

Since Deb was accustomed to running the big events for corporations and non-profits at the Hotel Syracuse, she found her new venture to be an “easy marriage” of her talents. “I built up the catering end,” Deb said. “That’s been my main responsibility.” For a long time, Deb says that Pascale Restaurant did a lot of outside catering because they did not yet have their own facility to host large events. “We were the official caterer of the Skydeck, the zoo, the Everson…we also did weddings in tents and catered events at people’s homes.”

In 2001, the Pascale family finally acquired its first major banquet space through purchasing Justin’s Tuscan Grill. “We have a wonderful banquet room there,” Deb said. “We do over 100 weddings a year there.” And for some time, almost 10 years ago, Deb and her team were a part of Hotel Syracuse revival. “We did some spectacular events.”

Although it was an exhilarating time to focus on the growth of Justin’s and a possible rebirth of a historical Syracuse favorite, Deb said it was time to “relax” a little bit. However, the term is used lightly.

“This opportunity came up,” said Deb as she looked around the dining area of Pascale Italian Bistro located at the Drumlins Country Club in Syracuse. The latest venture, Pascale Italian Bistro & Catering at Drumlins, was not one that was taken blithely or quickly, for that

matter. “We thought about it for a long time,” Deb explained. “It’s a big undertaking. We’re not at a young age anymore — we really needed to think about it.”

While there were many challenges to come with a new project, there was much excitement to follow. “We thought about the potential, and we loved the challenges,” Deb said. “It’s a great location with so many memories. We’re very happy that we have it now.”

Since the Drumlins banquet areas have a long history, Deb made it a top priority to “freshen up” the rooms. With renovations and new décor all in place, the Pascale team continues to build off the employee base they already had at their Justin’s location. “We’re in the position to hire young people here in Syracuse. They want career opportunities and they want to stay here, and we like that.”

At the same time, they’re keeping the business in the family. Son Nick, a Colgate University alumnus, is the general manager of the new bistro. Deb says that a few Syracuse University grads also recently joined the team. “They will soon develop careers here.”

THe BIsTroThe space for the Pascale Italian Bistro was renovated before opening on April 1 of this year. Deb describes the bistro as having a casual and comfortable feel. “It’s different from our other restaurants because it’s at a golf club.” Since the regular crowd has members stopping in after a round of golf, Deb said it was important to make the bistro more casual. The bistro is open seven days a week for lunch and dinner.

“There aren’t a lot of restaurants like this in the neighborhood, so we’re getting the neighborhood crowd too,” Deb said. “We’ve been received in a positive way.” Both the restaurant and the banquet facilities are available and open for the community. People do not have to be members of the club to eat at the restaurant or book an event.In line with the bistro renovation, Deb was sure to tackle the banquet and large ballroom spaces. The new look has black and cream carpets and cream walls, similar to Justin’s, according to Deb. The ballroom can seat up to 600 people. “There aren’t many locations in Syracuse that can hold that many people,” Deb said. “It’s a great location, in relation to SU — for fundraisers, weddings and all types of functions.” The ballroom can also be divided into three smaller rooms. “There are lots of options.” Deb says she looks forward to hosting a variety of events like clambakes and outdoor grilling because it isn’t a traditional restaurant site.

3 30-year family business begins its newest venture

“We pride ourselves

on serving fresh

ingredients for

entrees and

appetizers.”

Pascale


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y“There aren’t a lot of restaurants like this in the neighborhood, so we’re getting the neighborhood crowd too,” Deb said. “We’ve been received in a positive way.” Both the restaurant and the banquet facilities are available and open for the community. People do not have to be members of the club to eat at the restaurant or book an event.

In line with the bistro renovation, Deb was sure to tackle the banquet and large ballroom spaces. The new look has black with cream carpets and with cream walls, similar to Justin’s, according to Deb. The ballroom can seat up to 600 people. “There aren’t many locations in Syracuse that can hold that many people,” Deb said. “It’s a great location, in relation to SU — for fundraisers, weddings and all types of functions.” The ballroom can also be divided into three smaller rooms. “There are lots of options.” Deb says she looks forward to hosting a variety of events like clambakes and outdoor grilling because it isn’t a traditional restaurant site.

Although this bistro is new and different from Pascale Restaurant and Justin’s Tuscan Grill, some things never change. And in this case, the crowd won’t mind. “It’s the same quality food and service, the same wedding packages, but with a variety of larger events,” Deb says. Also, the bistro is stocked with bread and pastries from Pascale Bakehouse just like the two other restaurants.

Upstairs, a new deck has been built and it overlooks the golf course. It has a more “rustic” look, according to Deb, and the room has a built-in bar.

The bistro features traditional Italian food with a pub menu for those who want something more causal. Yes, chicken wings and fries are on the menu. The featured dish is the Sunday Gravy. This house specialty serves the guest rigatoni with braised pork and sausage with San Marzano plum tomatoes, and it’s garnished with fresh ricotta cheese. Without a doubt, the Sunday Gravy is a full meal meant for those with an appetite. “We’re offering a menu to everyone’s palate,” Deb says. “If you want salad, chicken or veal…come in with a lot of people and everyone leaves happy.”

And what traditional Italian meal would be complete without Utica Greens? At the bistro, Deb says it’s another crowd favorite. This appetizer is prepared to perfection with sautéed greens, cherry peppers, prosciutto and garlic.

“[They] love going out for Italian food in Syracuse,” Deb says. “That’s what made us decide to do Italian here. Pascale Restaurant (in Fayetteville) is viewed as more contemporary food and at the bistro it’s traditional food. They complement each other and it opens our customer base.”

According to Deb, one of the new trends in catering banquets is serving small plate entrees. Pascale Catering has done a handful of events where they used this type of menu and it went over well. “We had a few small plate stations, one with beef tenderloin, cauliflower and asparagus and another with a salmon dish,” Deb explained. “It gives a guest options to try a lot of different things. You’re going to see this more and more on catering menus.”

So, how do 30-plus years race by? “We keep up with trends and what’s going on,” Deb said. “We pride ourselves on serving fresh ingredients for entrees and appetizers. None of our food is pre-made or packaged.”

THe BusInessKeeping the Pascale brand strong and consistent is part of the overall business plan. Next to the quality food, desserts and

freshly baked bread, the seamless business operation is always the constant. “Neal is good at the details and the business aspect,” Deb explained. “In the food and beverage business, it’s the business end and behind-the-scenes that helps make everything run smoothly. You need all parts of it.”

Deb says their employees tend to have more longevity because they have such great strengths that complement others. “That has helped us be successful for so many years.”Since their catering business has been solely about the food and beverage, and not a banquet facility, the new venue at Drumlins has changed the focus. In particular, there is a different kind of planning and coordination that goes in to hosting golf tournament participants. At the end of July, the course will host the pro women golfers playing in the 2014 Credit Union Classic.

Over the last five years, the Pascale team has been looking at many sites and locations prior to signing on. The conversations about taking over the restaurant and banquet facilities at Drumlins began about a year ago. “SU contacted us last spring about this,” Deb explained. “Both SU and Drumlins had been totally supportive and doing what they can to help us be successful.”

This move was about building a relationship, and “making it a long one,” according to Deb. “We’re happy about it. How can we pass this up?” Deb says there are still things that will be done over the next year and as time goes by to further improve the new location. Like all their locations, the staff goes through six weeks of training including a share of Chuck Pascale’s knowledge on wines. “It certainly complements the restaurants,” Deb said. “We hope that people can stop by at any of the locations and see this.” Part of the Pascale pride comes from being a family-owned business for more than 30 years. “We’re in it every day,” said Deb about the business. “Being hands-on says something. The restaurant runs efficiently.”

Although the formula of a warm welcome, traditional Italian cuisine and décor that highlights a history, has been working, there is always a future full of change. “We’re always looking for new ideas to bring into the kitchen.” Plus, the owners and management are always enhancing their knowledge on the industry and all aspects of wine and food. For example, father and son, Neal and Nick, visited the wine country to learn more about the bottles being served in their restaurants.

The plan is to of course have the business stay in the family with Nick, for now, and maybe Chuck’s daughters, Remy and Natalie, will join someday.

In 1982, Neal and his brother Chuck started what became the flagship — Pascale Restaurant — and Pascale Companies has only grown from there. Nowadays, Justin’s is accustomed to serving brunch to 800 guests on Mother’s Day and dinner to more than 200 guests on Easter at a few of its locations.

With its latest development, guests will enter the Pascale Italian Bistro and have yet another experience at a local family-owned place… “When they walk in, they will see the renovation, have a warm welcome and enjoy great food and service,” Deb said. “We have been striving to succeed for the 30 years we have been in this business.”

This cover shoot was done on location at Pascale Italian Bistro at Drumlins in Syracuse. Cover woman makeup artistry provided by Teri Nichols, Mary Kay Independent Senior Sales Director. SWM’s Amari Pollard and Kailyn Jennings assisted during this photo shoot. For more information on Pascale Restaurants, visit pascalerestaurant.com.


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On Friday, May 30, event organizers announced one of the two sponsor exemptions for the Credit Union Classic presented by Wegmans. The Credit Union Classic is part of the LPGA Symetra Tour and it will be held July 28 through Aug. 3 at Drumlins Country Club in Syracuse.

Tournament Chairman Mike Vadala welcomed Ashlan Ramsay, 2014 sponsor exemption, and Madison Pressel, 2013 sponsor exemption. “This is all about giving young players a chance to live their dreams,” says Vadala regarding the sponsor exemption choice for the Credit Union Classic.

Ashlan Ramsey, seventh-ranked Woman Amateur in the World, received the sponsor exemption for the Credit Union Classic. Ramsey was previously ranked the No. 1 female amateur in the world entering the fall of 2013. Ashlan just completed her first year at Clemson University when she decided to be a professional golfer. On June 9, Ramsey officially became a professional golfer.

The 2013 Credit Union Classic sponsor exemption, Madison Pressel, received her finance undergraduate degree from the University of Texas in May 2013. Having an educational degree is, “something to fall back on,” says Pressel, in case professional golfing does not work out.

When asking Pressel how golf was different from any other sport, she said, “There is no guaranteed contract and anything can happen.” In addition, “everything is on me,” said Pressel when talking about the sport of golf.

This will be Pressel’s rookie year as a professional golfer after finishing college last year. Pressel has been playing golf ever since she was seven years old and was a University of Texas Women’s Athlete of the Year finalist in 2012.

Recently Pressel claimed her first pro victory at the 30th anniversary Decatur-Forsyth Classic presented by Tate & Lyle and Decatur Park District on June 15. “There are really no words to explain this, I just plugged along today and I’ve had definitely one of the best weekends I’ve had playing on Tour,” said the 22-year-old in an LPGA.com interview. Pressel shot an even-par 72 to force a playoff with the tournament’s runner-up. “This is probably the best I’ve played since my junior year of college”

Another sponsor exemption for the Credit Union Classic will be the winner of the Post Standard Amateur Golf Tournament held on July 21 and 22. Between 40 and 60 golfers participated in the amateur tournament last year. Teresa Cleland won the 2013 tournament. This is the first year that the winner of the Post Standard Amateur Golf Tournament will have the opportunity to compete in the Credit Union Classic.

Cleland will play again this year in hopes of earning a spot at the Credit Union Classic. A former Division 1 college basketball and volleyball player at Niagara University, Cleland picked up golf when she was in her mid-20s. Teresa said, “Wow! This was a sport that I could work as hard as I wanted at it and I didn’t have to have a teammate to practice with.”

The Post Standard Amateur Golf Tournament is organized by CNY PGA and supports local women’s golf. Even with low numbers the past few years, the tournament was still held. In today’s society, women’s golf is “growing and when I was back in high school, you really didn’t know any girls that golfed,” Cleland shared.

Women’s golf continues to grow year after year and the technology, clothing lines, and equipment is all growing as well. Golf is “more mainstream and cooler,” Cleland said. There are more golf courses that are more accessible to younger golfers as well.

The Drumlins Country Club will be hosting at least 142 tour professionals during the week of July 28 through August 3 for the Credit Union Classic.

SEFCU, Empower Federal Credit Union, and The Summit Federal Credit Union are the credit unions partnering with Wegmans as sponsors for the tournament. The Credit Union Classic has raised more than $500,000 for local charities according to Bill Motto, Tournament Director. Syracuse Woman Magazine is also a proud sponsor of the 2014 Credit Union Classic.

For more information on the Credit Union Classic, visit cuclassic.com.

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ToP 10 cny summer DaTe IDeas Ah, it’s finally summertime in Central New York! A time for getting outside and enjoying the best part of living in this region, particularly with your significant other. Whether you’re in a new relationship or looking for a great way to spend time with the one you love, Syracuse and surrounding areas have so many options for creating romantic memories in the summertime. Here are 10 of my own personal favorites sure to heat things up this summer without leaving the area:

1) Take a Finger Lakes wine tour. Yes, I know — you can go on a wine tour in the winter, too. But the vistas of the lakes from the outdoor decks of the Finger Lakes wineries are simply breathtaking in the summer, particularly when the air is filled with the sounds of local bands playing to their (and your) heart’s delight. Rent a limo so there’s no “rock-paper-scissors” required, bring a picnic lunch, pinpoint a handful of wineries you want to visit, drink some great locally produced wine and I can pretty much guarantee you’ll have an awesome day.

2) Go to a drive-in movie. Do you know there are several in our area? When’s the last time you pulled the speaker into your car and hung it on the window, snuck in some home-popped-corn and a few smooches in the front seat of your car? Wear your ponytail, saddle shoes and peddle pushers (a.k.a. cropped jeans) and things are sure to rev up!

3) Walk the dog. If you’re a dog lover, nothing’s more of a tell-tale sign that love is on the horizon than when your dogs get along. As someone said, and made into T-shirts and other Tchotchke — Love me, Love my dog! There are so many serene and beautiful CNY parks, so take a stroll with your two- and four-legged loves in your favorite park and just maybe you’ll find yourself all tangled up, laughing until your belly hurts and discovering romance wagging its tail in the summer breeze. Don’t have a dog? Then hike, bike, swim, climb, golf, canoe, run, picnic, and anything else you can think of to get physical outside! So many options, so few summer days!

4) Go to the CNY Regional Market early on a Saturday morning. This has got to be the CNY hotspot for the perfect Saturday morning date. You begin with a great cup of coffee and freshly fried dough or an egg and sausage sandwich cooked the old fashioned way on a portable grill in a booth by a retiree who is there just because she loves to make people smile. Stroll arm and arm through the buildings and past outside vendors, sampling everything from homemade pesto to someone’s grandma’s famous cookies, freshly squeezed lemonade, or syrup tapped from local maple trees. Peruse the colorful and locally grown vegetables, smell the luscious flowers and plants. Grab everything you need to make dinner (which may ensure the date lasts into the evening.) Take in the sights, smells and melting pot of people that make this an organic CNY jewel that is so much fun to share.

5) Take in a Syracuse Chiefs game. I’m telling you, honestly...I’m not a huge baseball fan but this year the Syracuse Chiefs games are a blast. When can you just throw on some shorts and a T-shirt, stuff your hair in a ball cap, sit outside, drink a beer, eat a hotdog, share some peanuts, and cheer on the home team — all while making your man happy without having to wear a stitch of makeup. And every Thursday is $1 Thursday, so it’s fun entertainment without breaking the bank!

6) Stroll your hometown restaurants and make it a progressive dinner night. Whether it’s Armory Square, B’ville, Skaneateles, Auburn or any other area of town, start with appetizers and cocktails at your favorite outdoor bistro. Then meander your way to your favorite restaurant, followed by that great little ice cream stand that serves up homemade delights, topped with colorful sprinkles and gooey toppings. Then re-read idea No. 3.

7) Go to a summer festival or an outdoor concert. In CNY we can enjoy festivals of every ethnic origin, celebrate jazz and blues, brews, food, hot air balloons, and all things in between — culminating with the Great New York State Fair. There’s just no excuse to sit home and watch reruns. The food, the music, the people, the vibe...Syracuse has it all — just about every single weekend, all summer-long.

8) Sail into the sunset. Or at least stand on the shore of one of the many lakes in the region at sunset and toast to the beauty of our region. Nothing compares to the kaleidoscope of colors presented by Mother Nature over Lake Ontario at sunset. It’s mesmerizing, romantic and a great way to get the evening started!

9) Drive Route 20 with the windows open and your favorite tunes blaring. If you’ve ever been to Italy, you will think you’re there again when you take in the scenic beauty of Route 20, winding through the rolling hills of LaFayette, Cazenovia, Bouckville, Otisco, Hamilton, Skaneateles, Auburn and all the towns in between and beyond. Visit the antique shops and diners along the way — inhale the lavender and lilac scents that permeate the wind in your face and you’ll remember why it is that you endure the cold, hard winters of CNY year after year.

10) Stay home and enjoy the beauty of your own backyard. Whether you invite friends over or just hang out with your loved one, nothing says summer like popping open a bottle of wine, and throwing some steaks and corn on the grill. Enjoy the fruits of your labor after spending the day in your gardens, cleaning out your garage, or doing any or all of the above!

Susan Dutch, a.k.a. MizMatch is a freelance writer and blogger who relocated to this area from the Midwest 16 years ago and has officially adopted it as her hometown. You can reach her at [email protected], follow her on Twitter at @mizmatchblog or join her on her blog at mizmatch.com.

Turn uP THe heat!By susan DuTcH


::mIZm

atch

Turn uP THe heat!

!

By janIs BarTH

Polished horses, gleaming carriages and Victorian finery are the soul of the Lorenzo Driving Competition. At its heart is Carol Buckhout, for whom horses have been an enduring passion and a career.

“That’s what I say about my life,” Carol shares. “It’s just all about a horse.”

This, of course, is an understatement at its best. An assistant professor of Equine Business Management at Cazenovia College, she is also president of the Lorenzo competition’s board of directors and an accomplished equestrian with a passion for carriage driving.

Why choose a sport that requires her — the 21st century woman that she is — to comport herself as if the internal combustion engine had never been invented?

“It’s a different way to communicate and be a team,” says Carol, recalling fond summer weekends with her two daughters, cleaning carriages and listening to Harry Potter tapes. “In some ways it’s more difficult than riding because you have less physical contact with the horse, so there’s more trust that the horse will do what you want him to do.”

As for the sassy chapeau and long skirt, Carol says dressing the part is one of the attractions of the sport, emphasizing that carriage driving is indeed a sport — one requiring horse and driver to be physically able to deal with both the terrain of a cross-country course and the pressure of the show ring.

“There’s a certain level of elegance that you don’t get with other disciplines,” she says. “When carriage, horse and ensemble come together, you feel like you’ve arrived.”

And arrive she has, winning the 2013 Lady’s Reinsmanship class at the Walnut Hill Carriage Competition in Pittsford, the largest show of

its kind. As board president, she chooses not to compete at Lorenzo, which will be held July 19 and 20 on the lush lawns of the Lorenzo State Historic Site overlooking Cazenovia Lake.

The competition brings some 100 teams to Cazenovia. Spectators can learn about driving — check out the obstacle courses and the carriage dog class featuring incredibly well-behaved pooches — or simply enjoy the elegant pairings of horse and carriage. The show is free, including on-site parking.

“I’m fortunate that I can work at my passion and do it as an avocation,” Carol says. “This is my chance to give back to the community. We’re an equestrian community. The competition is an important way to showcase this fabulous site.”

Janis Barth is editor and publisher of New York Horse magazine. For more information, visit nyhorsemag.com

sPecTaTors’ guIDeNever been? We can help!Pleasure Drive-pace: Cross-country course of about 5 miles, it challenges drivers to pace their horse(s) and finish as close as possible to an ideal time set in advance. Obstacle Course: A test of precision driving against the clock through narrow “gates” marked by traffic cones with tennis balls balanced on top. Carriage Dog Class: It’s OK to say “aww” — they know they’re cute.

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By samanTHa mccarTHy I PHoTograPHy By jussara PoTTer

Erin Scala is a passionate triathlete who has been visually impaired since birth. When she was 4 years old, Erin was diagnosed with retinitis pigmentosa which has progressed as the years went on. From birth the retinitis pigmentosa was not allowing Erin to see well except when she was in dimly lit areas. Now, Erin can only see light and dark because the impairment has grown more recently.

Erin was an avid soccer player when she was growing up, but as her vision worsened, she started thinking of other ways to be active. Beginning with 5k races, Erin soon began competing in races all over New York state. Some of the races that Erin has already competed in are Iron Girl (twice), Tough Mudder (twice), and many other 5k races.

About two years ago, Erin started bicycling competitively on century rides. A century ride is a 100-mile bicycle riding competition. Riding in a tandem is how Erin competes as a cyclist. A tandem is a two-seater bike with another person steering and shifting gears in the front while Erin sits on the back and pedals continuously.

Erin’s Olympic journey started in September 2013 when Erin went to the Colorado Springs Olympic Training Center where she was paired with her tandem partner who is referred to as her Pilot. The Pilot is the biker who steers the bike while the Stroker is the one who pedals in the back of the bike. Erin’s partner is from Michigan and Erin says, “we instantly clicked.” In October 2013, Erin had the opportunity to go to an Olympic Training Center in Ohio to put her one step closer to trying out for the national team. Erin hopes to try out for the national team soon.

Recently, Erin has competed in more races. On June 7, Erin participated in a 5k race and on the following day, June 8, Erin took part in a century ride. “I can’t sit still,” she said when talking about staying active and attending as many races as she can in the future.

There are some challenges that come with being a triathlete. Riding in a tandem can be difficult, but there is one difficulty that is the toughest to overcome sometimes. Erin said, “The toughest part is being attached with a bungee to who I am swimming with.” Some people have no idea there is a bungee connecting Erin and her partner and sometimes other racers get caught in the bungee.

Many are inspired by Erin and her accomplishments so far, but Erin expresses, “They’re crazy and I am just living life.”

To further raise awareness of how she views the world, Erin has been organizing an upcoming event — “Dining in the Dark” — to be held in 2015 in Syracuse. Erin has decided to bring this event to Syracuse because all other events are held in major cities like Chicago and New York City. The Foundation Fighting Blindness is the lead researcher in impairments like retinitis pigmentosa which hold “Dining in the Dark” events across the United States to raise awareness.

For more information, visit facebook.com/dininginthedarksyracuse.

erin SCala’S road to an olympic dream

Visual impairment fails to hinder triathlete’s ambition

Do what you love.

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By alIson grImes I PHoTo By cny laTIna

Waking up to the smell of fluffy buttermilk pancakes, omelets with all the fixings, bacon, and ______ (you fill in the blanks), can trigger the most heartwarming memories and emotions. For international students, however, smells of a traditional breakfast meal become a mere memory during the time they are away from home. Enter Geraldine de Berly. Geraldine is the senior associate dean of Syracuse University’s University College and director of University College’s English Language Institute. She enjoys working with her team to make the transition for international students, seamless and nurturing.

Unlike from the traditional international student, the students that Geraldine works with at University College’s English Language Institute (ELI) are students that have completed their secondary education and are now looking to improve upon their English language skills, whether it is, academic English, executive English, legal English or general English and American. Two weeks before each international student departs their home country, they exchange a few brief emails with Geraldine and her office, to prepare them for their experience.

Some students bring an entire suitcase of cooking supplies and utensils, herbal teas, even water. Geraldine shares, “It was not long ago that I had a gentleman want to send three weeks supply of water to Syracuse. This same gentleman brought a huge suitcase, with a huge and heavy rice cooker for his three-week stay at the University.”

Even with the rare and unnecessary worry such as the water supply, Geraldine, her colleagues, and devoted friends and neighbors, nurture the international students upon their arrival, well throughout their stay, and until their departures. Each student is closely guided throughout their stay to ensure their experience is a success on both a personal and academic note. Aside from the 30 hours of competitive English language instruction, Geraldine’s office picks students up from the airport, plans cultural immersion activities and trips, transports them to a number of different errands and doctors visits, will host a “birthday party” with a

cake for those that are celebrating their birthday, will invite students to the office on Thursdays for a pizza social, and will call a student if they do not arrive to class.

University College has even made it a point to collaborate with SU’s language department for a number of different language conversation sessions and encourage ELI students to participate. This collaboration allows a student born and raised in Syracuse taking Japanese courses, for example, to speak with an international student from Japan, who is learning English. Students cross borders at these events, have a cup of coffee, and learn from one another in leaps and bounds.

Geraldine, a Cuban refugee who was raised in Miami, has lived all over Europe, Australia, and Costa Rica. Before her travels, however, Geraldine was molded for her future career at a young age.

“My Cuban mother was always hard at work, teaching English to high school students seven hours of the day, followed by teaching English to adult Cuban refugees for three hours of the night. She would host her adult students at home, inviting them for a conversation, chicken, rice, and daiquiris.”

Geraldine’s mother realized that although international students are aware that they will be immersed in a cultural environment foreign to them, they soon discover that food can be the single most difficult aspect of change for them, after language. And so, similar to her mother, Geraldine makes it a point to invite the international students of University College, to her home at least two to three times a year, for an “all American” (or international) get-together where she is certain to serve some Cuban rice and chicken.

The Latina feature was brought to you by the CNY Latino newspaper, where you can find this article in Spanish, in this month’s edition. CNY Latino is the only Hispanic oriented newspaper in Central New York and the most direct and effective way to reach the Hispanic population locally. For more information, visit cnylatino.com or call (315) 415-8593.

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TIna mcPHersonowner, Primo and mary’s Heritage Products Inc.

InspireBy amarI D. PollarD I PHoTo By jussara PoTTerHaving a background in business and hotel management coupled with growing up in a family of restaurant entrepreneurs, it seemed as though Tina McPherson’s career was predetermined.

However, life took Tina down a different route. She found herself happy as a stay-at-home mom.. But, as time went on and she found her youngest son in preschool, she could feel her days as a stay-at-home mom start to dwindle.

“I began to wonder what type of work I would do once the time came. I knew I wanted flexibility and something I could do on my own,” said Tina.

Raised by two parents who were always working nights, holidays and weekends as restaurant owners, Tina was fully conscious of how demanding that lifestyle could be. She knew the incessant hours would not make her or the rest of her family very happy, so she looked in another direction — food production.

“My brainstorming led to the idea of marketing local food products made with locally-sourced all-natural ingredients,” explained Tina. “I could create food products, market them and have a business that runs pretty much Monday through Friday, and also be my own boss. Wha-la a business idea was born.”

With the help of local stores, Primo & Mary’s Heritage Inc. is able to supply the Greater Central New York Area and other parts of New York state with Primo & Mary’s Premium Black Bean and Corn Salsa. The company also produces an all-natural Garden Fresh Pesto (Tina’s mother’s recipe), but the product is currently on hold while Tina focuses her energy on building her salsa business.

What makes Primo & Mary’s so unique is that it is the “buy local” premium salsa option. The female-owned company provides quality salsa that is all-natural, gluten-free, no sugar added and has non-GMO (genetically modified organism) corn, for only $4.99.

Named for her great grandfather and great aunt, Primo & Mary’s Heritage Inc. combines two of the life’s greatest things — family and food. “Since I come from a family of restaurant and food entrepreneurs and amazing recipes, I wanted to incorporate a name that reflected that,” Tina said.

One day, while flipping through pictures for label ideas for her upcoming salsa production, they stumbled upon a picture of her great grandfather and great aunt standing in front of his butcher shop in 1912. Immediately Tina’s designer turned to her and said, “This is the one, who are these people?” And then Tina responded, “Primo and Mary.” The name was perfect.

Like many others in his day, Primo left Italy for America in search of new opportunities. He eventually settled down in Iowa where he applied his knowledge of livestock by opening up a successful butch shop. Primo was dubbed the first food business entrepreneur of Tina’s family, and Tina is happily following in his “food steps.”

After beating the odds and surviving as a small local business for the past seven years, Primo and Mary’s Heritage Products Inc. is going strong.

(continued on page 46)


By samanTHa mccarTHy I PHoTo By jussara PoTTer

“After going on a food tour in Manayunk, Pennsylvania, I knew I wanted to start a food tour in Syracuse,” explains Kate Gillen, who started Sampling Syracuse Food Tours in October 2012.

After completing a course in August 2012 in Chicago, Kate learned how to start a food tour. Kate quickly started her business after completing the course. Kate is a middle school speech-language pathologist, but Syracuse was a perfect fit for a food tour because, “there are so many amazing restaurants in Syracuse,” says Kate.

Kate is a passionate and motivated business owner because she was born and raised in Syracuse. She refers to Syracuse as her home and “loves showing off Syracuse to people.” Many people have told Kate that they see Syracuse in “a new light” after experiencing and walking through Downtown Syracuse with her.

The Discover Downtown Food Tour is a three-hour tour, which takes visitors through Syracuse. The tour guests visit five restaurants during the three-hour span. Two miles are covered throughout the tour and Kate says, “Syracuse’s history and culture is highlighted along the route.” This is just one example of tours offered by Sampling Syracuse Food Tours.

Kate truly enjoys taking people from all over the state through Syracuse on each food tour. When asked about a memorable moment, Kate shared, “someone told me that going on the Food Tour was one of the most fun days she’s ever had.”

On the food tour, many are pleased with the food they try. The amount and variety of the dishes from each of the five restaurants is enjoyable to many guests. Also, the pace on the three-hour tour is a perfect rate to experience each restaurant in a very unique way.

Many people have given Kate feedback from their tour experience: “I enjoyed walking around downtown because I don’t usually think of Syracuse as a walkable city,” and also, “I like learning (or being reminded) about Syracuse’s rich history and exciting future.”

By starting a business in Syracuse, Kate is putting money right back in to the local economy. All of the food and drink tastings are paid for by each guest’s ticket purchased.

The Discover Downtown Food Tour is a perfect example of buying local. Supporting the local businesses in Syracuse is very important to Kate and Sampling Syracuse Food Tours.

Eating local is also important to Kate and her business. The Central New York Farmers are supported from Kate visiting local restaurants on each of the food tours.

“[They’re] providing us with an amazing array of food.” Kate said this is why eating local is so important for the city of Syracuse.

A food tour from Sampling Syracuse Food Tours is another event to experience in Central New York. With school being out for summer vacation, going to a food tour is a perfect opportunity to stay local and enjoy great food.


“Syracuse’s history and culture is highlighted

along the route.”

KaTe gIllenFounder, sampling syracuse Food Tours::s

W in

spire


By amarI D. PollarD I PHoTo By rIcK neeDle

“After college, I moved to Syracuse and discovered Empire,” said Tricia Little. “My initial plan was to only stay at the restaurant until I found a full-time design job.”

In 2000, Tricia started her first post college job at Empire Brewing Company as a hostess, and after 14 years, there is almost nothing the longest running employee at Empire hasn’t done for the company. She has worked as a server, bartender, marketing director, graphic designer, director of human resources, and is now Empire’s acting manager.

Owner David Katleski established Empire Brewing Company in 1994 — and with its food and craft brews, has won several awards, including medals at the Great American Beer Fest, World Beer Cup and the “Snail of Approval” from Slowfood CNY.

Empire is also highly regarded in the craft beer segment of the industry, currently producing their ales and lagers at full capacity in Syracuse with limited space. And with the company’s beer in such high demand Empire was forced to expand their brewing operations to Brooklyn in 2010 by forming an alliance with Greenpoint Beer Works.

There are many reasons why Empire has managed to stay strong for so long, according to Tricia. She broke it down to four parts: 1. It has a smart, involved and hard working owner. 2. Empire’s beer is brewed with some of the best water in the country from Skaneateles Lake. 3. Empire uses local ingredients because local businesses, restaurants and breweries are seen as neighbors instead of competition. 4. Empire has a great Brewmaster, Tim Butler, who is passionate about craft beer.

Tricia was first introduced to the world of customer service and craft beer before Empire during her senior year of college when she nabbed her first restaurant job at a popular Savannah brewpub. But having studied graphic design at the Savannah College of Art and design, it was never Tricia’s plan to permanently stay in the business.

However, after finding Empire and falling in love with her job and her co-workers it became hard to separate herself from the company. “I get to work in an energetic environment, interact with all types of people, and have fun working for a company I have a strong connection to,” Tricia said. “Before working my first restaurant job, I was shy and uncomfortable interacting with new people. Not only has working in this industry helped me come out of my shell, I’ve also realized I truly enjoy making people happy. I get to do that every day at Empire.”

For Tricia, a normal day at Empire includes handling the restaurant operations: hiring, managing staff, opening and closing procedures, and ensuring the food, drink, service and overall atmosphere leaves the customers wanting to come back for more.

And every once in a while, she takes part in organizing food pairing events, social media and menu development. Though that may seem like a lot of responsibilities for one person to handle, she loves the challenge. In fact, Tricia loves to stay busy and that is why her favorite part of working at Empire is during its peak hours.

“The high energy keeps things fun. I tend to do my best when things get a bit hectic,” Tricia shared. “I enjoy jumping in and helping, whether


“I get to work in an energetic environment.”

TrIcIa lITTlemanager, empire Brewing company

::sW inspire

::sW

insp

ireIn a tough market, Tina says the key to staying alive “is a balance of everything.” The business owner revealed, “Most importantly you have to be willing to work. I know that sounds silly, but when you’re starting out you have to do a lot of the work yourself.” Tina also stressed the importance of being open to (and thankful) for every opportunity, and being smart with money.

Whenever Primo & Mary’s makes a little extra money, Tina makes sure to “reinvest it to buy supplies in larger quantities for better pricing,” and she is sure to pay her bills in a timely manner. While it’d be easy to charge a lot of things, Tina says she is well aware that interest can hastily deteriorate profits and destroy a business.

Tina is so happy that Primo & Mary’s has been able to be a part of the CNY buy local movement for so long. “It’s amazing,” said the entrepreneur when reflecting upon her time spent as a local business owner and buy local member.

“Since I don’t have a business partner I feel as though the other local small business owners are my partners. There is clearly a resurgence of entrepreneurs that are creating the energy behind the buy local movement. They are bringing back the craftsmanship and passion for their work the way our ancestors did 100 years ago, and I’m so proud to be part of it.”

For more information on Tina and Primo & Mary’s Heritage Inc. visit primoandmarys.com.

TIna mcPHerson(conT)

Discover Downtown Food Tours shows the many things that Central New York has to offer. Trying something new and going to restaurants that are not familiar to everyone on the tour is a way to showcase the different restaurants in Syracuse.

Also, for the summer season, Kate is excited to offer more tours. Private group tours in July and August will be provided Monday through Friday. “They are a fun, educational and delicious option for corporate team building events or new employee orientation,” says Kate.

In addition, the Discover Downtown Food Tour is a great way to bring out-of-state family members to a local event. The Discover Downtown Food Tour can show families everything Syracuse has to offer while the whole family is in town.

Kate Gillen is an energetic entrepreneur who loves the city of Syracuse and Sampling Syracuse Food Tour sis a way for Kate to give back to the community. Kate aims to put money directly into the local economy by eating and buying local. Kate will continue to teach guests about the city of Syracuse while everyone enjoys tasty food.

For more information about the tours, visit syracusefoodtours.com.

KaTe gIllen(conT)

it’s keeping a stressed staff calm and confident, checking in with guests, or helping bus tables. Keeping a restaurant afloat during high volume takes hard work all around. It’s a satisfying accomplishment to complete a busy and successful day.”

When reflecting upon her time spent at Empire, Tricia expressed that these 14 long years have allowed her to develop a very strong loyalty to the company. She has learned through her experiences at Empire as it went through its highs and lows, and she said, “It feels good to be a part of the growth we’ve made over the years.”

Tricia not only loves to feel her own growth with the company, but she also loves to see the progression of other individual employees as they learn and grow from their experiences at Empire.

Although she may be the company’s longest running employee, Tricia has noticed that Empire has seen many long-term employees, which is not the norm for the industry. Employees at Empire have a tendency to start off as hostesses or servers and work their way up to different positions over the years. As it happens, Empire’s assistant brewer, brand managers, and chemist all started as servers and cooks. “I think that says a lot about our company,” Tricia said. “I’m proud of our company and what we offer.”

For more information on Tricia and Empire Brewing Company, visit empirebrew.com, or follow the establishment on Twitter at @EmpireBrew.

TrIcIa lITTle(conT)

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events

22PINTEREsT NIGHT

july 2014eVenTs calenDar

GET sOCIAL: CREATING A sOCIAL MEDIA PROGRAM

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22PINTEREsT NIGHT

WHen: july 25 – july 27 WHaT: Featuring more than 160 artists and representing 30 states and can-ada, this 3-day event centered in the heart of syracuse showcases some of the country’s most talented artists, craftspeople and entertainers. sponsored by americu.WHere: columbus circle in downtown syracuseInFo: Visit downtownsyracuse.com or call (315) 422-8284

WHen: july 28 – aug. 3WHaT: Wegman’s is proud to present the 2014 credit union classic at Drumlin’s country club in syracuse as a part of the symetra Tour. come out and experi-ence the tour that features american and International lPga symetra Tour women golf professionals. WHere: Drumlins country club, 800 nottingham roadInFo: cuclassic.com or drumlins.com

WHen: july 14 & aug. 20WHaT: This summer TeDcenter at syracuse university is offering two hour long, instructor-led workshops on social media that will help hone your social medial skills. WHere: room 307 at university college of syracuse university, 700 university avenue

WHen: 4 to 8 PmWHaT: The lady’s of calico gals Quilt shop and sewing center will be hosting Pinterest Night. Bring a friend and join the Calico Gals for a night filled with crafts, refreshments and a whole lot of fun. WHere: Barbagallo’s restaurant in east syracuseInFo: $5 Fee

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Swm’s eventsOUT & ABOUT IN SYRACUSELast month we asked readers and fans of Syracuse Woman Magazine to share “selfies” and community-oriented photos with us to showcase all there is to do in Central New York. Readers tweeted and shared photos from the Taste of Syracuse, concerts, boating excursions and many other events. With summer in full swing, we are looking forward to seeing more photos from our readers while they’re out and about!

HANDBAGS HELPING HEARTS The fourth annual Go Red For Women Handbags Helping Hearts event was held June 12 at the Stickley, Audi & Co. showroom in Fayetteville. The American Heart Association organized the event where more than 150 women attended. With the large number of women in attendance, the event raised $13,000 to help combat heart disease — the number one killer for women. The $13,000 raised at the event will aid in lifesaving research, continuing medical education, and help empower women to fight heart disease through the Go Red for Women movement. Handbags Helping Hearts was sponsored by Stickley, Audi & Company, 93Q, Syracuse Woman Magazine and CNY Central. (Some photos provided by Edge Photography.)

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