Electric Review - Quick Picks

BEAT REVIVALS

THE AWAKENER. A Memoir of Kerouac and the Fifties. Helen Weaver. City Lights Books.

By John Aiello

The Beat Generation is known for the ground-breaking work of Jack Kerouac, Allen Ginsberg, Gregory Corso, William S. Burroughs, Lawrence Ferlinghetti and Gary Snyder, among a handful of others – men who literally changed the way the world absorbed its literature, changing the solitary rhythms of the American dialect.

However, the Beat Generation is remembered as a mostly male-dominated movement – the huge collective presence of Kerouac and Ginsberg pushing passed its female voices (who nonetheless remain such a vital and original part of the era, as evinced by the work of Diane di Prima and Anne Waldman).

Bluntly, it must have been difficult for any woman to clash with the big personalities of a Burroughs or Kenneth Rexroth – men who often stole the show just by being there. Thus, when we have the opportunity to gain a woman's perspective on this captivating period, we must savor it.

In The Awakener, the reader is introduced to Helen Weaver, who knew Kerouac in the fifties when he slit open the belly of the sky and filled it with the poem-blood of his soul. Weaver was his friend and lover and she is the one woman in his life who we don't really know all that much about (even though she appears as Ruth Heaper in Kerouac's brawling confessional novel Desolation Angels).

As we read through this memoir, we are presented with an intimate glimpse of a Kerouac now far removed from his mother and the specter of his fame. As Weaver paints him here, Jack appears to be a blank contradiction: On one hand, we have a lonely man in search of a lover – hungry for softness and connection. But blink again and we are staring at the mirrored eyes of a poet too disconnected with the idea of relationship to give a woman all that she needs, wants and craves.

Simply, Kerouac was moving on that fast train down that fast road, consumed by the melody and motion of words, drunk on the taste of his own mind; from what we learn here, it appears that he couldn't slow down enough to see that he'd found something real in Helen Weaver (something that most likely scared the hell out of both of them).

And Weaver writes:

"On the evening of Monday, January 14, I asked Jack to leave. I hated myself for doing it – felt pompous and self-righteous and ached for his dazed face that couldn't look into mine. He hung his head and sang to himself, 'Unrequited love's a bore...' I asked Jack to leave not because of some proto-feminist declaration of independence on my part. I rejected him for the same reason America rejected him: he woke us up in the middle of then night in the long dream of the fifties. He interfered with our sleep...”

Obviously, Jack Kerouac was a literary genius who woke up the soul of the world with his magnificent rolling poems that went on for pages and sang the song of the self like it will never be sung again. However, Kerouac was, too, a tortured soul who withdrew from community and relationships, hovering inside himself like a frightened child with nowhere to run.

The Awakener is Helen Weaver's story about a collection of outlaw-characters who rode into the New York night and took her heart by storm. It is also the story of Jack Kerouac's middle years, as seen through the eyes of a woman who knew his nakedness and his shyness and his passionate splendor for life (this great lyric poet who longed for love but who nonetheless could not completely open his heart to receive it).

Yet, in true Beat-style, Weaver doesn't stop there. Through her insightful prose and piercing honesty, she manages to paint a universal face with this book, telling the story of many-a-man living at an invisible edge. If anything, Helen Weaver wrote this book for all these human shadows who hunger to be held (but who always come to break the embrace before it becomes another cage).

Since Kerouac died in 1969, fans and scholars have been inundated with countless summaries of his life that speak of the angelic demons that drove him over the cliff-side. Still, we've never seen a story on him or the Beats quite like The Awakener. Believe me, this one's as real as the song of Ti Jean itself.

Purchase from City Lights Books

THE BEATS: A GRAPHIC HISTORY. Text by Harvey Pekar, Nancy J. Peters, Penelope Rosemont, Joyce Brabner, Trina Robbins and Tuli Kupferberg. Edited by Paul Buhle. Art by Ed Piskor, Jay Kinney, Nick Thorkelson, Summer McClinton, Peter Kuper, Mary Fleener, Jerome Neukirch, Anne Timmons, Gary Dumm, Lance Tooks and Jeffrey Lewis. Hill and Wang.

This daring graphic novel seeks to step out from the tired and sleepy modes of the mainstream and recapture the passion that marks the Beat’s best moments. In A Graphic History, a grand collection of contributors (including Nancy J. Peters from City Lights and Peter Kuper from Mad Magazine) come together to celebrate Ginsberg and Kerouac and Burroughs in chapters or “strips” that delineate the lives of this odd assortment of poets who fought conformity to tell their story – their way. Highlights include the chapter on surrealist poet Philip Lamantia (Nancy J. Peters, Penelope Rosemont and Summer McClinton) and the “Beatnik Chicks” strip (Joyce Brabner and Summer McClinton) – a piece that illuminates the faces of the women who brought the scent of softness to a mostly male-dominated movement. New and vibrant, A Graphic History shoots new life into a literary renaissance that permanently changed our culture. ~John Aiello

OFF THE ROAD (Revised Edition 2007). Carolyn Cassady. Overlook Press.

By John Aiello

I initially reviewed this book almost two decades ago for the San Francisco Chronicle. And after all this time, I note that Carolyn Cassady’s profound memoir about her life tending the fragile psyches of three of the 1960’s great icons (her late husband, Neal Cassady, in addition to famed writers Allen Ginsberg and Jack Kerouac) still stands up. But make no mistake – Off The Road serves as much more than a nostalgic detour. Instead, the revised edition of the book shows us in definite terms the role Carolyn played in the evolution of these men as wanton adventurism descended into the blankness of middle-age. What really stands out about Off The Road is Cassady’s sharp honesty – no matter how vulnerable she might appear in print, she still has the guts to tell us what was going on there behind closed doors in the tender minds of these tortured souls. Still doubt that it took courage to write this book? Just picture yourself in her place: In love with the three ‘faces of a generation,’ yet still unable to say with concrete certainty that you know where you stand with any of them. Aside from sharing a compelling story about Neal Cassady, Jack Kerouac and Allen Ginsberg and their intimate bond, Off The Road also provides valuable insight into the life of a woman charged with keeping each of them in balance.

Off The Road is a real Beat Generation ‘find,’ noted for the snippets of letters flowing between Cassady, Ginsberg and Kerouac that give us the rare chance to peek into the eye of their collective self – their private hungers, doubts and fragilities now in full view for all to see.

ALSO FROM OVERLOOK PRESS

THE POETRY AND LIFE OF ALLEN GINSBERG. A Narrative Poem. Edward Sanders. Overlook Press.

Ed Sanders is a brilliant writer with a deeply original imagination – a man with the rare ability to synthesize thought into bite-sized chunks so that it can be easily absorbed into the dank cold buried crevices of the mind. Here, Sanders is able to capture the full breadth of Ginsberg’s epic life in fine detail, weaving the ‘life and times of Allen Ginsberg’ into a swift-rolling narrative poem that brings us back to the best elements of the late bard. Who else but the enigmatic Sanders would have the guts to write a biography in such sprawling form, using the non-structure of poetry to illuminate the sweet essence of the poet? This book is a true ‘page-turner’ from start-to-finish and serious students of the Beat era will find it indispensible. ~John Aiello

KEROUAC’S DHARMA BUMS TURNS 50 YEARS OLD

THE DHARMA BUMS. 50^th Anniversary Hardback Edition. Jack Kerouac. Viking Books.

It’s hard to believe, but Jack Kerouac’s famous novel, The Dharma Bums, turns 50 years old this year. The book, which chronicled the journey of Japhy Ryder (modeled after poet Gary Snyder) and Ray Smith (Kerouac’s alter-ego), is really an allegory about man’s endless quest for meaning and God and enlightenment. In Kerouac’s bounding narrative, Ryder and Smith are recorded wandering through the highlands of the West Coast – each page this grand and rolling poem that unravels into a picture about a generation’s search for the reason why. Penguin’s 50th anniversary edition is delivered in hardback and includes a 1958 letter from novelist Henry Miller to Pascal Covici (the then editor of Viking) lauding the energy and depth of the young Kerouac’s pen. ~John Aiello

ALSO FROM VIKING/PENGUIN

WAKE UP: A LIFE OF THE BUDDHA. Jack Kerouac. Viking Books. Here, we have one from the unpublished Kerouac archive – this in depth study of Buddhism which shows just how deeply the Eastern line inspired both his mind and his lyrical writing style. In Wake Up, Kerouac boldly drafts an account of the life of Buddha, filling it with the kind of gem-like perceptions that caused fellow Beat icon Allen Ginsberg to describe Kerouac as the “new Buddha of American prose…creating a spontaneous bop prosody and original classic literature…” ~John Aiello

These books were released for sale September 22, 2008.Visit www.penguin.com for information.

ON THE ROAD: The Original Scroll. Jack Kerouac. Special 50th Anniversary Edition. Viking/Penguin.

This book by Jack Kerouac marked the birth of a new culture; even though Rock and Roll predates the release of Road, it nonetheless was Jack Kerouac’s words that tied the vision of the youth together and offered some semblance of meaning to a war-torn and confused America. Once they found this book, the kids never looked back -- suddenly infused with holy energy, mad-eyed, chasing ghosts through the rusty moonlit dusk. Make no mistake – On the Road was the great beginning of it - the seed of the inspiration, the first step in a journey that wouldn’t end for some 25 years (inspiring musicians like Bob Dylan and cultural movements like the San Francisco Summer of Love along the way). Road tells the story of the friendship between Sal Paradise and Dean Moriarty (Kerouac and Neal Cassidy, respectively), chronicling their travels scene-by-scene as they flew down the lost roads of these primitive Americas. This particular edition recently released by Viking celebrates the 50^th birthday of the world-shaking novel, presenting it to readers just as Kerouac had penned it in 1951: One continual flow of words in a single paragraph taped together and unfolding as this perfect ‘scroll.’ Simply, this was Kerouac’s first holy book and it would come to christen the visions of several wayward generations that followed. ~John Aiello

QUICKSPOTS

GO FRENCH. Speak and Read The Pimsleur Way. Simon and Schuster.

GO GERMAN. Speak and Read The Pimsleur Way. Simon and Schuster.

By John Aiello

Also part of the tried-and-true Pimsleur Method, Go French and Go German provide listeners with courses designed to teach the basics of these heavily nuanced languages, allowing them to learn at their own pace in a manner both linear and logical. What's best about the Pimsleur Method is found in this no-frills approach: Here, students and presented with the core- principles of a new language in relation to how they learn and speak on an individual level – just like with the Spanish and Italian versions of this series previously reviewed on these pages (SEE HERE), the idea is to teach students to develop an intimate relationship with the new language they’re about to learn. The Pimsleur Method is the brain-child of Dr. Paul Pimsleur, whose approach is premised on techniques that draw from the secrets of memory. In sum, Dr. Pimsleur’s research documented that when students are introduced to new information at “increasing intervals” they retain the data for longer periods – moving “from short term into long-term, or permanent, memory.” Thus, Pimsleur’s program drives students to learn a new language in the same fashion that they learned their native tongue – slowly acquiring vocabulary and then splicing it into the melody, rhythm and intonation of every-day conversation. The result is a lesson-plan that drives students to confront language by absorbing it into the thirsty layers of the brain. Go French and Go German offer introductory audio courses on two languages which remain part of the core-curriculum at both the high school and college levels. Each contains eight 30-minute sessions which allow listeners to gain a firm understanding of the material in well-defined segments that stress permanent retention rather than tricks to master the challenges of exam day. In addition, a reading book with over 50 reading lessons is included. Bonus material features an MP3 CD with audio files of the 8 lesson plans along-side an MP3 file containing three hours of reading lessons. Finally, each selection features a digital ultralingua dictionary with some 200,000 items on it (with a vast compendium of colloquial terms).

IN ADDITION to these four popular languages, Pimsleur also offers the same course-design in both Russian and Portuguese. Go Russian and Go Portuguese are notable because they synthesize two very difficult languages into readily approachable 'lectures,' taking students through the nuances of verb use and sentence structure in a coherent and logical way. While not as commonly encountered as Spanish or French, Russian and Portuguese are being used with more frequency today due to the influx of international students to the United States (which is spawning more interest among Americans to learn these beautiful languages). Accordingly, Go Russian and Go Portuguese offer the perfect primers for enthusiastic beginners.

These Pimsleur sets prove perfect for the at-home student looking to gain command of a new language outside the classroom.

DANCE A GOGO: SEXY NIGHTCLUB WORKOUT SERIES - 3 DVD BOX-SET. Andrea Lin. MVD Video.

Sexy is the word as far as this new triple-disc box is concerned. In Dance A GOGO, Andrea Lin shakes and shimmies her way to the center of the stage in a dance video that will inspire women of all skill levels. Lin is a long-time veteran of the music video who has appeared in myriad productions with the likes of Madonna, Britney and Velvet Revolver. Lin's work is notable because of her style and the uncanny ability to consume the eye of the camera – a performer whose presence compels complete attention. In Dance A GOGO, Lin integrates hip-hop, ballroom, salsa and Asian moves, creating a genre that bears her own indelible stamp. In sum, the idea of this series is to create an exercise regimen that is not only about repetition and discipline. Instead, Dance A GOGO updates the concept of the aerobic work-out, using an assortment of hot night-club moves to encourage women to rediscover their sexy inner-self and move in time to everything they feel. The result is a triple-take DVD that escorts viewers toward a more-healthy physique while simultaneously stressing spontaneity and a reconnection to the animal within. Dance A GOGO includes the following titles: Music Video Dance Workout; Sexy Latin Groove; Nightclub Fun Workout. ~John Aiello

DYLAN: 100 Songs & Pictures. Omnibus Press.

This unique book, delivered from Omnibus Press in collaboration with Special Rider Music, serves as the first authorized book of Dylan photos, music and lyrics to ever hit the shelves. 100 Songs features the lyrics and music to many of the poet's most piercing creations (with some of the selections hand-picked by contemporaries such as Paul McCartney and Bono). The lyric-sheets to the songs are set against an assortment of rare pictures depicting Dylan at various stages of his career (like the magnificent shot of a 60-ish Dylan lighting a cigarette juxtaposed with the words to his recent classic, “Mississippi”). However, as good as the pictures in 100 Songs are, what really elevates this book to the level of 'must have' are the mini-stories behind the songs. This feature provides the reader with insight into how Dylan wrote these pieces. For example, a quote from Dylan himself helps to explain how the skies in “Not Dark Yet” bloomed: “I try to live within that line between despondency and hope. I'm suited to walk that line, right between the fire.” ~John Aiello

I GOT THUNDER. Black Women Songwriters on Their Craft. Editor: Lashonda Katrice Barnett. Thunder’s Mouth Press.

Black performers have been at the forefront of American music for decades, influencing both musicians (Van Morrison; Phil Spector; Woody Guthrie; The Rolling Stones; Dr. John) and writers (Jack Kerouac, Michael McClure, Jim Carroll) with equal intensity. However, even though it’s now common-place to recognize the vast African American contribution to the history of our popular song, critics often forget to pay respect to the women who helped move R&B into the 21^st century. Here, Lashonda Katrice Barnett (Sarah Lawrence College) stitches together interviews with some of our greatest black female voices who share recollections about their influences and collective mission in terms both deep and human. Specifically, snapshots of Joan Armatrading, Shirley Caesar, Odetta and Dionne Warwick drip with passion, helping us to understand that the path these women cut through a male-dominated business during a constrained era of prejudice was as important a musical movement as we’ve ever seen. In the end, these interviews speak to the spiritual core of a people and their music while simultaneously offering each of us the chance to celebrate our own unique selves. ~John Aiello

Also of Note

BEST MUSIC WRITING 2007. Editors: Robert Christgau and Daphne Carr. Da Capo.

The 2007 edition of this annual compilation of essays on music is noteworthy for the inclusion of Jonathan Letham’s essay “Being James Brown” (originally published in Rolling Stone). This essay on the late Soul-pioneer brims with passion and depth, providing fans of the idiom insightful commentary on one of the most magnetic American artists ever to attack the stage. ~John Aiello

THE ART OF DREAMWORKS “MONSTERS VS ALIENS.” Foreword by Stephen Colbert. Text by Linda Sunshine. New Market Press.

This book pays homage to DreamWorks’ daring animation classic. “Monsters vs. Aliens” was truly a groundbreaking film that shattered the constraints of the genre, turning the idea of the monster movie into a feast for the senses. Accordingly, Colbert and Sunshine revisit just how the film was made and just how it evolved through its many phases. In depth interviews with the filmmakers serve to retrace how the film blossomed from idea into celluloid. More than 400 images are included and they shed light on the fine-points of the ‘creative process’ while showing in definitive terms just how “Monsters vs. Aliens” grew its wings and took flight across the stage of modern film lore. ~John Aiello

THE IMMORTALS. Amit Chaudhuri. Knopf. This recent release from acclaimed novelist Amit Chaudhuri is one of the finds from the late-summer fiction self – a book textured and rich with characters that jump to life in truly original form. The Immortals, set in Bombay in the 1980s, introduces us to two disparate families ultimately brought together by a thread called ‘music.’ Chaudhuri’s novel is notable for both its depth and its immense spirituality. Moreover, he writes for us in a universal tongue: As he peels back these dark layers on time and tradition, we are invited to engage in an intimate dialogue with the ancient ghosts of our collective past. ~John Aiello

FAIRTAX: THE TRUTH. Neal Boortz and John Linder. Harper Audio. The present state of America makes it impossible to debunk the theories set forth in Neal Boortz’s and John Linder’s Fairtax: The Truth. Simply, this is an extremely important book for all Americans to read, as it contains information on how the future of our vast economic labyrinth might be saved. Here, the authors share their plan for revamping the tax system and abolishing the IRS in favor of a national retail sales tax. The mission behind this revolutionary idea is to return the American tax system to a platform that serves the people with both equality and absolute transparency (while also taking away the myriad loopholes used by high-dollar earners to evade tax). Obviously, it’s no great secret that the current system of federal taxation is far too complicated and far too burdensome; accordingly, some changes are now required if the country is going to retain its position as world leader. And as Boortz (a recognized author and media personality) and Linder (Congressman from Georgia) write, change is indeed possible and plausible – if only enough Americans will make their voices heard in Washington. Read by Boortz, whose poised and direct cadence commands the complete attention of his audience. 6 hours on 5 CDS. ~ John Aiello

Purchase each from amazon.com

Ms. Liberty America International

A BEAUTY QUEEN WITH A MESSAGE

By John Aiello

New York City’s Staci Shands is not your typical book publicist. Even though she is one of the top-flight PR folks working in the marketing division for stalwart McGraw Hill, Shands also wears the crown of Ms. Liberty America International (produced by Virtue International Pageants).

Yet, going further, what’s truly remarkable about this story is that Shands found her way into the world of pageantry at the age of 40.

Yes, that’s right – 40. It’s an atypical journey to say the least. However, Shands is anything but typical; instead, she bristles with enthusiasm and a true social consciousness, her mind set on the ‘bigger picture’ of which we are all a part:

“I got into pageantry because I thought it was a great way to create a new and special awareness for subjects that were dear to my heart,” says Shands, who accepted her year-long place under the Ms. Liberty crown in January 2007. “Really, it gave me a real opportunity to spread vital information about important topics that touch people’s lives on a daily basis.”

A cursory glance shows that Shands ‘subjects of choice’ are truly important to each of us.

As part of her Ms. Liberty platform, Shands is a member of the Junior Board of the Bowery Residents’ Committee, a widely-respected non-profit dedicated to helping New York’s homeless find shelter. In addition, Shands, who was diagnosed as a diabetic 14 years ago, works tirelessly to circulate information on Juvenile Diabetes (a disease which afflicts millions worldwide every year).

Again, not your typical platforms for a beauty queen to preside over. But again, this is not your typical beauty queen. To the contrary, this woman is about furthering the community in which she lives, fighting to enlighten each of us along the way:

“I know many might think that 40 is a bit old to be entering your first beauty pageant,” says Shands, “but I think that’s hardly what this is about. This is really about doing something important for your community. Truly, age is just a number. And I would advise women in their 40s to follow their hearts and become involved, because these pageants offer a great chance to bring awareness to issues that are important to all of us.”

For more information, go to: http://www.virtueinternationalpageants.com.

SHOWCASING MVD

SETTING THE STANDARD FOR IN-CONCERT CINEMA

By John Aiello

"MVD" stands for Music Video Distributors, a Pennsylvania-based company dedicated to the production of music-related media and specializing in the distribution of music DVDs to the world market.

It’s true that most video companies have a music-based line of product, but MVD has set itself apart from the competition by virtue of the attention it pays to its artists. Once MVD commits to a project, it does not do so with half focus, but instead, vigorously promotes and publicizes each new release, like the spirits of Chet Helms and Bill Graham suddenly reincarnated, this vision to bring the music back to the people in an ultra-personal and specialized form.

In essence, many video distributors use music releases to fill up their catalog -- the genre is ancillary and not central to their product list, a ‘filler’ that plays second fiddle to the drama shelf and the sci-fi section. However, with MVD, music is the very centerpiece of the jewel, and its energies are invested in the task of bringing the real-time concert experience to the controlled setting of your living room.

MVD, now 20 years old, was founded in 1986 on the heels of the "MTV Generation" by Tom Seaman (an industry veteran with more than 40 years experience in the field). Seaman came to the create MVD after stints with Record Hunter, Sam Goody, Musicland, CBS Retail, and Jem Records -- this varied background offering him the unique opportunity to see into the living heart of the music business from myriad perspectives.

Initially, Seaman’s MVD acted primarily as a "one-stop," buying up other labels' music-related VHS releases and reselling these products to music and video stores. However, as technology changed and the scope of the market grew, MVD moved head-long into DVDs, using its strong relationships with the whole of the business (content holders, labels, artists, management) to become a name that’s now synonymous with music-cinema.

Upon its genesis in the mid 1980s, MVD committed itself to forging new roads, stepping out, enriching the depth of its catalog with gems culled from the American music scene. To this end, more changes loom on the horizon:

"We are launching an audio division next week" [June 12, 2006], MVD Chief Operating Officer Ed Seaman says with a deep mix of pride and enthusiasm. "We've done a great job [on the film end of the spectrum], and we have the infrastructure wholly in place, so now we're finally making the leap to distribute CDS -- the content to be driven by our suppliers in the Music DVD world."

Over the past two decades, MVD has released some 500 music DVDs, with so many high-points it is almost unfathomable. Notable selections include CLASSIC RHYTHM & BLUES VOLUMES 3 AND 4; THIRD WORLD - "Music Hall in Concert;" JOHNNY GUITAR WATSON - "Music Hall In Concert;" BOB DYLAN - "1975-1982: Rolling Thunder and The Gospel Years;"and the forthcoming selection by the ROLLING STONES - "Under Review 1962 - 1966."

In addition to its work as an internationally recognized distributor, MVD also develops and releases its own music DVD content, both creating and circulating what has become a unique component to the realm of 21st-century art.

For MVD, the future only seems to be about the music, about rehoning the best elements of its own past:

"As we go forward," notes Seaman, "we want to keep doing everything we have been doing from day one - filming new concerts, uncovering and releasing more archive materials; plus, we intend to keep working on finding and clearing materials on previously undocumented bands. Our mission is to keep finding sources of great music and deliver what people really want."

See mvdb2b.com for more information on DVDs.

ACTORS AND ACTRESSES

TEN MINUTES WITH MELANIE MINICHINO

By John Aiello

New York actress Melanie Minichino is a rising star, not so much for her pristine and chestnut-stained old-Italian beauty as for the intangible ‘presence’ she brings to the screen.

Before June of this year, few had heard of Minichino, as her film work had mostly been limited to roles in B-grade shorts yet to screen nationally. However, this past spring, David Chase, creator HBO’s The Sopranos, cast Minichino in a small part as a relative at a funeral in the epic series’ final episode (Tara Zincone, episode number 86), immediately giving viewers a new face to monitor.

Even though Minichino’s Sopranos role was tiny, her energy was huge. There she stood: A relatively unknown name in the midst of the likes of strong male personas like Tony Sirico and Robert Iler as they sparred for the lion’s share of the lines. However, Minichino did more than hold serve here, managing to steal a few seconds of the scene for her own dossier.

In that Sopranos episode, Minichino used mannerism and the motion of her eyes to balance the scene, pushing the other actors with subtly and nuance, the cast now blooming as one across the stage, carving the reality of the moment; and the cast now blending into one sterling voice: 6 actors in a circle fighting through this funereal tension, this last labyrinth of faces gathering in grief poring through these ancient tastes of mortality and madness.

The Electric Review is proud to feature Melanie Minichino in this interview—this actress and model talking of her motivations and influences, building onto the foundation she forged in her Sopranos debut. As you will readily see, what stands out about Minichino is her candor and resolve – traits she brings to the screen not so much as the embodiment of a character, but instead, as real pieces of the self fused together with the mortar of words in the grand tradition of theater and art.

Can you tell me a bit of your background and how you came to the craft of acting?

I was born in the Bronx [New York] and then moved to Italy with my parents when I was about 2 years old. We lived in Milan for a couple of years, and then came back to the States. I started acting when I was around 7. I got hooked up with an agent, but things didn’t really work out in the beginning. I was very shy as a child. Directors found me cute – but I wouldn’t speak. So I initially stopped acting: In part because of my shyness and in part because I was temporarily pulled in other directions. For example, I became interested in photography and ended up going to The School of Visual Arts. But the acting bug was still inside me I guess – because I was completely drawn back to it. I started studying privately with Ted Bardy at the Ted Bardy Acting Studio, and this eventually led me to go out on casting calls and get my feet wet a little bit. Ted teaches the Miesner Technique [an acting technique developed by Sanford Miesner which teaches the student to master multiple faces through a series of exercises that build strategically on one another]. He's been a great mentor, and a very inspirational person in my life. We have grown very close, and he has pushed me quite far.

Tell me about the Sopranos audition: That has to be every unknown actor’s dream call…

My manager scheduled the audition for me. It was actually my third audition for Sopranos work (for different characters). This time I got a call back. And I got booked for the Tara Zincone role. It was really that simple…

What was it like working on the set of The Sopranos in light of you being in the last episode? What was the cast like to work with? And what will you take from the experience as you move toward other projects?

Working on the last episode of the Sopranos was such an amazing experience. I was very excited to be there, but it was work, so I kept my cool. Everyone [the regular cast] seemed emotional, obviously because everything was coming to an end. The cast and crew seemed very close, and it was apparent to me that they were really a tight-nit family. The feeling on set was extremely warm –and they were all so down- to-earth and so sweet to me. I felt respected. Being a part of that will definitely set precedence for future projects I work on. But I am not sure if they'll measure up to working with such talented people and with such an amazing writer/director in David Chase. I am looking forward to being cast again, though, and will try and bring what I learned on the Sopranos set to future work.

Even though the part in the Sopranos was small, you really did stand out among all those other heavy-weights on stage. Has that role brought you to the threshold of any other work?

Not yet. But I’m hopeful. Right now, I am doing some limited modeling work, doing marketing promos for the Speed Channel. That role on the Sopranos was truly different in that I was in only one little scene. But I did have some lines and was featured for a few moments. Looking back, I wonder why David Chase introduced such a brand new character to the series in this way, giving me a whole name, placing me in the scene the way he did. I haven’t quite figured out the answer to that yet.

One of the many lingering mysteries to that final episode!

Yes! Definitely! (laughing).

Where do see your career going from here? More modeling? Or perhaps a feature film that might showcase your look and your unique presence?

I don’t see myself doing much more modeling. I’m grateful for the opportunity to do these Speed Channel spots, but in the future I want to concentrate on moving my acting career forward. I'm serious about challenging myself with different kinds of roles and different kinds of writing. More than anything, I want to work with good writing in the future projects I do. I don’t see this as limited to only TV and film, but I also see the theater as a real possibility. I didn’t get into acting just to be seen; I want to try and do meaningful work.

You mentioned photography as being a point of interest: Have you pursued that in terms of publishing your pictures?

I haven’t tried to publish my pictures – because of my acting I’ve put that on the backburner. In the past, I thought I would get into photo journalism, which I've always enjoyed. But the reality is that photography, like all the arts, is extremely competitive – and nothing is easy, no matter how great your talent might be. Really, at this juncture of my life, I thought I should take advantage of my youth and pursue my desire to act. (pausing) I guess, really, this life is a part of me: My parents are both artists, and I was brought up with this way of life, so a lot of it comes naturally to me.

Do you have a day-job that supports your creative impulses?

Actually – it’s a night-job: I work as a bar-tender, like most every other actor in New York City.

Since you’re based in New York, you’re able to indulge in the rich history of the theater which is one of the hallmarks of the city. However, can you see yourself eventually making the leap to LA in order to get into the more mainstream film world?

I’ve been to Los Angeles, and I am not a big fan of that city. New York has a certain energy, and frankly it’s hard to leave it. I am drawn to it. I want to try and make it here first. It’s true, there are mainstream opportunities in LA. But it’s competitive out there, too. There’s more work. And more actors fighting for the jobs. It’s not that easy out there either. I guess one day I might find my way to LA, if I were to be cast in a film, or if it seemed likely that I could do regular work there…

~John Aiello

EYE ON THE CHEF

Emeril Lagasse's New Book A Keeper

EMERIL’S POTLUCK. Emeril Lagasse. William Morrow.

Make no mistake - this guy can cook! And this book -- to borrow a line from his ever-popular Food Channel series -- "kicks it up a notch."

In the food world, Emeril’s recipes are some of the most classy things going. What’s really notable about his cooking technique (and attitude) is that he doesn’t feel guilty for liking food and making it taste good. Frankly, Emeril is not shy about using animal fat and slathering on the butter -- to him, eating is an absolutely decadent and a soulful event.

And he lives it as such - sharing recipes from the heart, cooking as if life depended on it. Because in Emeril’s world, life does depend on it:

"I look back at all these good times, and I am struck by the warmth. No, I’m not talking about that Louisiana heat! I am talking about the warmth that comes when you share with those you love. That is the very essence of the potluck tradition - sharing - and that is what I want to pass along to everyone, whether young or old, novice cook or seasoned veteran...."

-From The Introduction-

Rather than creating big lumbering complicated entrees, Emeril’s is about simple and taste-driven dishes that will perfectly compliment the holiday party table. And since we’re on the cusp of the Christmas season, this book is quite timely - presenting some fine new ideas in an array of areas (including drinks, appetizers, salads, soups, casseroles, sides, breads and desserts).

We would literally be reproducing Emeril’s line for line if we tried to capture highlights, but some things do standout - for their twists of nuance and originality. Check out the Blue Cheese Dip recipe on page 30: the additions of cayenne pepper, hot sauce and minced garlic augment the bitter bite of the cheese splendidly - a depth of taste that is quite unique and absolutely addictive. Also Emeril’s Southwest Cheesecake (page 60), with its olive oil base and minced jalapenos, commands with a bright and intense flavor. Among breads/sides, the Prosciutto Breadsticks (page 254) are simply a treat -- the salty ham tempered by the subtle grace of the partially dried dough makes for a perfect snack or salad companion.

Page by page, Emeril’s Potluck is the personification of Emeril the person -- a wildly magnetic book of recipes/ideas that speak to potluck parties of yesteryear - "everybody bring a dish and we’ll share the table!" In the spirit of a good meal, this collection is meant to draw a long sigh amid a half-hidden smile, drawing hunger from the secret flesh. ~John Aiello

Purchase from amazon.com

HOTEL CONFIDENTIAL

THE HOTEL KABUKI. 1625 Post Street. San Francisco, California. 94115. Telephone: (415) 922-3200.

By John Aiello

The Kabuki is one of Joie de Vivre Hospitality’s most intriguing hotels, located a few blocks west of mid-town San Francisco in the middle of the historic “Japantown” district.

The Kabuki was once called the Hotel Miyako, a place frequented by many high-profile musicians and actors, noted for its splendid views and mellow ambiance – this delicate blending of the Eastern and Western cultures.

Legend tells it that when John Lennon and Yoko Ono (of Beatles fame) came to San Francisco they stayed at the Miyako for days on end, drenching themselves in the essence of the Orient (while remaining in the grasp of America’s great city by the bay).

And even though the old Miyako has sustained a name change and a notable 10-month renovation (2007), it still retains its distinct charm – swathed in subtle nuance, the sweet undertones of its Japanese ancestors alive in every nook in every corner of the hotel.

“The goal of running a boutique hotel,” notes Kabuki Managing Director Jim Gerney, “is to get away from size and its lack of personality. Instead, the concept is about providing a direct human connection – something that people will remember far beyond their stay.”

Like the Domain and Galleria Park (previously reviewed), The Kabuki is part of Joie de Vivre Hospitality (translated, it means “the joy of life”), which serves as the largest boutique hotel chain in California. Joie de Vivre is the literal embodiment of the vision of founder Chip Conley – this chain of hotels known for comfort and practicality, noted for an undying commitment to the basic needs of the traveler.

However, The Kabuki is quite different from other Joie de Vivre properties in that it provides a tranquil retreat – more than a mere hotel, The Kabuki strives to join continents and cultures as travelers come to experience pieces of Japan in the middle of urban San Francisco.

From the rooms to the restaurants, the grounds of The Kabuki resonate with life and original beads of color, at once transfixing us. In the end, The Kabuki transcends words like ‘tourist’ and ‘hotel.’ Instead, this is a place that somehow straddles two very unique worlds with grace and a defined sense of purpose, uniting a multitude of random wanderers along the way.

All about The Kabuki

The Rooms

The Kabuki features a sprawling collection of 218 rooms that will accommodate both business and recreational travelers with softness and flair. What sets The Kabuki apart (noted the moment you open any door) is the feel of the place. Simply, these rooms carry a distinct, tender and tranquil presence that serves to welcome all who ventures into their nest. It is easy to see why John and Yoko used to stay here for weeks at a time – there is an intangible ‘something’ to these rooms that renders them more home and less hotel. Stepping through the over-all character of the rooms, one will naturally focus on the bed: Huge king-sized New Serta beds outfitted with luxury-linens literally wrap themselves around the body – perfect for sleeping, they also provide enough support to lie comfortably while TV trolling or reading. If you want to really treat yourself, go one step up and request a Deluxe Corner Room. This choice boasts an almost apartment-size room with a kick-back chaise comfortable enough to nap on (flanked by table meant for in-house dining). The Deluxe Corner is a perfect pick for a multiple-night-stay, perfect for days when you want to spend quiet time in your room – the extra space allowing you to enjoy yourself and spread out without feeling so suffocated. Additionally, many rooms are stocked with deep-soaking Japanese tubs. This amenity truly shows how the Western and Eastern cultures differ in their approaches to rest and relaxation. In the West, we often rush through our showers, marking that first step in yet another whirlwind day. However, in Japan, a long soak in the tub often signals the end of the process and the natural time to relax. Accordingly, these tubs are truly decadent – bottomless and serene, with custom bath-beads reviving coarse and weary skin. Extras include dry saunas in all Executive Suites; ergonomic work chairs in all rooms that support business people on-the-go; wireless high-speed internet in all rooms (and in the public areas); refrigerators in all rooms, in addition to an Asian kettle for coffee and tea; 26-inch LCD flat screen television sets that offer cable with on-demand movies; in-room laptop safes; and comfortable bathrobes (standard in all rooms).

The Intangibles

Still…one needs to far go beyond the idea of the rooms to get to the core of The Kabuki. Simply, it’s the collective grounds that make this the place of choice for lodging in mid-town San Francisco. Prospective patrons who want to know what The Kabuki is like should ask someone who’s stayed here what it’s like to eat breakfast while looking out over the Japanese garden and Koi Pond (which sit adjacent to the lobby and guest rooms). The garden truly provides an escape from the day-to-day grind of city life and the rigors of endless travel – allowing one the peace and serenity to reconnect with the quiet ghosts of the self. We also noted the surprisingly good O Lzakaya Restaurant, which provides on-site dining. The O Lzakaya is truly unique in terms of hotel food, sporting standard fare and cultural delicacies all prepared with fresh-from-the-market ingredients. In Japan, “izakaya houses” are basically bars that serve communal plates of food meant to be shared family style. In turn, O Lzakaya borrows this theme and then expands on its edges, serving an assortment of communal plates in an informal lounge-type atmosphere. If you stop there in the morning, you’ll find the breakfast menu crowned by the Japanese Bento (with very good broiled fish predicated on what’s swimming in season). The dinner menu has an eye-catching array of noodle and fish entrees that rival the many neighborhood venues in this city of magnificent restaurants. What makes the O Lzakaya a find is that it serves up exceptional food on the hotel grounds – an important attribute when you’ve just rolled into town after a six hour flight (truly important when you just can’t stand another cab ride or another take-out burger). Indoor parking, one-day laundry service, a full service business center (for those not carrying their own laptops) and a clean and practical fitness center round-out one of the most unique and unpretentious hotels in Caen’s old Baghdad by the bay.

· Location: This would be a key selling point if The Kabuki itself wasn’t so damn impressive. Located on Post Street, but a stone’s throw from the Geary Street corridor, the surrounding neighborhood offers up everything from bars, cafes, nightclubs, movie theaters and a grand assortment of eateries that tailor a bite for every taste. The Fillmore Street/Pacific Heights district is roughly ten minutes away by foot; once there, you can enjoy fine coffee, good food and music in an area of town that remains safe into the wee-hours of the morning. Basically, the Fillmore serves as The Kabuki’s backyard, and guests of the hotel can experience the best of San Francisco’s restaurants and clubs without having to hail a cab or drive a car. To repeat, if The Kabuki wasn’t such a jewel, location would lead every reviewer’s column, as this area really does have it all.

· Neighborhood hot spots: Must-sees include Yoshi’s (1330 Fillmore Street), a venerable Jazz club and Japanese restaurant at the south edge of the Fillmore, drawing an eclectic crowd with some of the best ‘bounce-and-sway in the city. The club is roomy with wonderful acoustics that allow you to immerse yourself in every thread and nuance of the music. Also notable are the Sundance Cinemas (1881 Post Street at Fillmore), bringing the essence of Robert Redford’s dream to the heart of Japantown. Here, we go far beyond the idea of spectator; instead, the complex allows one to dig deep into the history of the medium and the spirit of performance as we come to interact with the artist on his very plane.

· Extras: As noted, prominent extras include ample parking (in-door with direct hotel access). Plus: An in-room refrigerator; honor bar; fitness center; suites with brilliant dry saunas; and in-room Wi-Fi/high speed internet.

· Price: Ranging from $159 to $299. Price based on availability, room-size and day of week.

Please return to this column in the future for reviews of other JDV hotels

SILICON VALLEY FACE-LIFT

THE DOMAIN HOTEL. 1085 East El Camino Real. Sunnyvale, California. Telephone: (408) 247-0800.

By John Aiello

Most business travelers who came through California’s famed Silicon Valley – birthplace of the tech revolution of the 1980s – will certainly remember the old Radisson Hotel on Sunnyvale’s famed El Camino Real.

Sunnyvale’s version of the Radisson was very 1970s: Dim in places, somewhat frumpy, devoid of a true California personality. Yet, even more important for business travelers, the old Radisson was woefully behind the times, lacking in the cutting-edge conveniences that the ‘running’ and the ‘wired’ require in order to make their quota.

However, all that’s changed after the face-lift this haggard old edifice received. In April (2008), the final touches on the multi-million dollar renovation of the former Radisson property in Sunnyvale was completed and the doors were opened on The Domain Hotel.

The Domain formally took over the reins from the Radisson in December 2006; after the proper municipal permits were acquired, a six-month renovation was launched culminating in a grand-opening party on April 17^th for over 400 people.

The Domain is part of Joie de Vivre Hospitality (translated, it means “the joy of life”), which serves as the largest boutique hotel chain in California. Joie de Vivre is the literal embodiment of the vision of founder Chip Conley – this chain of hotels known for comfort and practicality, noted for an undying commitment to the needs of the traveler.

“Our vision is to create a unique Casual California style hotel that focuses on bringing the outdoors inside,” General Manager Khaled Kaawar says, referencing The Domain’s mission statement. “This project has focused on building state-of-the-art meeting and event facilities that can accommodate large groups while also offering innovative guest rooms with amenities like flat-panel televisions and wireless internet access – these contemporary, simple and honest office spaces that you can actually sleep in.”

The Domain extends the over-all mission of Joie de Vivre properties with finesse and grace, as a sharp and diligent staff provide effortless behind-the-scenes support to the array of lawyers, computer programmers and software engineers that regularly use the place as their home-away-from-home.

Simply, The Domain is about providing a comfortable and high-tech home for business travelers accustomed to a fast-paced schedule that affords no time for tasks like hunting down a place to write (imagine still needing a place to write because that hotel room you’ve just plunked down 200 dollars for doesn’t have desk-space for both a laptop and a legal pad!).

All about The Domain

The Rooms

The Domain is comprised of a collection of 136 rooms all meant to accommodate the weary business-traveler who needs a soft place to rest before the work day calls back. The best part of a Domain room is all in the bed: Ultra-comfortable Sleep Number Beds allow the individual to set the firmness of the mattress to accommodate personal needs. The importance of these amenities can’t be over-stated, since so many business travelers struggle with bad backs and neck strain (the unfortunate result of long-hours hunched in front of a computer screen). In addition, beds are out-fitted with loads of extra pillows of varied size and firmness which let you sleep or watch television in absolute luxury. And speaking of televisions, don’t expect those stumbling old dinosaurs of yester-year. Instead, at The Domain, travelers are greeted with unbelievably clear 32-inch flat-screen televisions that boast clarity of picture and clarity of sound. The advantage here is that you don’t have to blast the sound to hear the show, as these sets serve as a hearty reflection of the best of Silicon Valley know-how. Additionally, rooms come out-fitted with a plush bedside chair and dual bedside lamps that feature positional dimmer switches (these lamps similar to those at the Galleria Park reviewed above– a wonderful feature that gives you extra light for reading or for the midnight-snack television hour). Investigating the ‘basics’ further, the lavatory is clean and spacious, with lather-bath soaps and plenty of towels – with textured tile on the floor that doesn’t leave you scrambling for your balance as you plod out of the shower. Also, extra-long closets come with two sliding mirrored-doors that allow you to dress and groom without being pressed against the sink in a steamy bathroom. Finally, any review of The Domain would be remiss if it failed to mention the desk space: A long desk extends the length of the front wall and offers ample room for a laptop, open brief case and papers. Each room is wired for high-speed internet (as is the entire hotel), and people on deadline can work at their own pace in their own room without having to use the bed as a desk (as so many hotels force you to do). In sum, the rooms at The Domain are about utility with style – posh but ever-so-practical, a statement about keeping up with the times as Joie de Vivre elevates to meet the 21^st-century landscape.

The Intangibles

Going beyond the rooms…a host of intangibles flow together to make this the choice for lodging in the Silicon Valley. Patrons will quickly notice the spacious lobby: Chairs and ottomans strategically located offer a place for small groups to meet and chat (while also providing a place for an out-of-the room coffee break). However, The Domain’s commitment to helping people do business while on the road is personified by the array of meeting rooms that grace the first floor. Five full-size meeting rooms carry the potential to serve myriad business-planning needs (from education or healthcare-based seminars requiring a ‘classroom-style’ setting to smaller-sized conference rooms that would be perfect for arbitrations or mediations: The sound-proof walls and instant-computer access giving a state-of-art sheen to The Domain’s brand new design). The Domain also features an on-site restaurant (Bytes – its moniker in step with the rich computer history of Sunnyvale and her sprawling Valley). Bytes is quite unique in terms of hotel eateries, and anyone who stays at The Domain is going to want to give this place a try. In short, Bytes is about small plates and big drinks – the idea of the restaurant to provide modest-sized meals and generous cocktails (with some mega 60 ounce drinks that can be shared by the whole party). The Domain’s on-site chef, Brigido Pacheco, has engineered a classy transition from that typical heavy/fried hotel fare one often encounters, the Bytes’ menu favoring more health-conscious meals. Entrees such as the grilled salmon with Veracruz rice and the oven-roasted chicken breast with artichokes and steamed green beans glisten with flavor – these satisfying meals that fill you up but don’t leave you belching. The dessert list is decadent, delicate and creative; bluntly, the melty chocolate soufflé cake and rice pudding with sour cherry sauce would be permanent fixtures in any North Beach coffee house. Finally, The Domain houses a first-floor Business Center that permits travelers who aren’t equipped with their own laptops to check email and use the internet for free (with a flat-screen TV mounted so you can catch the news as you click and serf). The Business Center feature mirrors the totality of Joie de Vivre’s bigger vision – rather than nickel-and-dime a guy at every turn, the hotel’s managers have instead opted to present this as a complimentary service (something that makes a bigger statement about heart of The Domain than any reviewer could).

· Location: This is a key Silicon Valley city and The Domain is the jewel of the neighborhood. Located off of The Lawrence Expressway and 101 South (within 60 minutes of three major metropolitan airports), The Domain is on El Camino Real and within walking distance of several restaurants, a convenience market and a bar – with these establishments just a few moments away you can devote the day to the demands of the job. In addition, the noise level in the area is modest (even on weekend nights), and it’s likely you won’t be disturbed by neighborhood rowdies or urchins prowling about the street.

· Extras: The extras here include free and ample parking (directly adjacent to the hotel or in the spacious underground garage which is serviced by an elevator). Plus: An in-room refrigerator; notable California wines in the Bytes’ lounge; complimentary fitness center, Jacuzzi and pool; suites featuring private Jacuzzis; complimentary shuttles to and from local corporate offices; and free in-room Wi-Fi/high speed internet.

· Price: Ranging from $99 to $399. Price based on availability, room-size and day of week.

Please return to this column in the future for reviews of other JDV hotels

THE GALLERIA PARK HOTEL. 191 Sutter Street. San Francisco, California. Telephone: (415) 781-3060.

By John Aiello

Travelers coming into San Francisco will find many places to stay in Herb Caen’s legendary “city-by-the-bay.”

However, quantity isn’t ever the issue, is it? Instead, it’s quality that’s our real mission (as we seek to blend comfort and location and those intangible extras, since it’s these things which place a hotel on our ‘repeat performances’ list).

Accordingly, the Galleria Park Hotel, nestled at the jewel-center of San Francisco’s vibrant financial district, is a place that should top the lists of both business and leisure travelers looking for a unique place to hole up for a few days.

Galleria Park is part of Joie de Vivre Hospitality (translated, it means “the joy of life”), which serves as the largest boutique hotel chain in California. Galleria Park (a living reflection of the creative vision of JDV founder Chip Conley) is known for comfort and practicality (as well as for its deep dedication to the consumer).

Simply, the Galleria Park is a true extension of the over-all Joie de Vivre mission – but with some twists that make it notable in the rarefied world of posh ‘Frisco hotels.

The Galleria Park was first opened in 1911, under the moniker The Sutter Hotel. In June 2005, Joie de Vivre took over the Sutter from the famed Kimpton Hotels group (which had assumed ownership in 1984), launching an 8-million-dollar renovation that culminated in the face that the Galleria Park now wears.

From the moment you step into the lobby of the Galleria Park (with the original cut-crystal ceiling from the old Sutter Hotel looking downward on all passers-by), you quickly realize that you are in for a hotel stay that is also going to serve as mini-review of myriad aspects of San Francisco’s grand history.

In essence, that’s really what this hotel is all about—the history of the city now encapsulated in the history of one of its oldest districts (showing all those who walk these halls that we can indeed keep up with the times without forsaking connection to our collective past).

Setting the Park apart

The Galleria Park sets itself apart from similar hotels in the area by administering a marriage between services and location – building an experience that will not only accommodate a traveler’s need for shelter but also feed his need for intellectual stimulation on multiple levels.

The Rooms

Luxurious is the word that best defines the Galleria Park’s rooms. The King-sized beds feature pillow-top mattresses that are surprisingly efficient in their ability to mix firmness with that right amount of ‘give.’ In addition, these beds are out-fitted with three plush pillows that provide ample support to both neck and back. Also, spacious nightstands flank each side of the bed give you space for all your ‘in-pocket’ essentials. Rooms come with both a small side chair and an ottoman, with bedside lamps that boast dimmer switches – a wonderful feature that gives you extra light for reading or just the right dusky-dimness to bring on drowsiness – and sleep. Peeking around the corner into the lavatory, one is greeted by a clean and well-stocked bathroom – the Lather Bath soap is truly luxuriant, the after-scent fragrant without being over-powering (metaphorically related to the soul of the Galleria Park in this regard). I also found particular solace in the corner desk, which is generously stocked with commonly-used supplies (anyone in the midst of work who doesn’t have to scramble to the drugstore for paper-clips or post-its will be eternally thankful). However, the most note-worthy aspect of the Galleria Park’s rooms is the black-out drapes: I have never seen these kinds of curtains in any hotel before, and frankly, they are a Godsend – blocking out random strands of light so you can sleep without disruption. These curtains, which were designed by Marni Leis, will encourage weary red-eye patrons (jet-lagged and exhausted) to actually catch that 3 PM nap. These drapes also provide an extra barrier of insulation from street noise and serve as the icing on the cake where the Galleria Park’s rooms are concerned. Ultimately, the idea of these rooms enjoins elegance with utility – the goal here is to soothe the traveler with deep opulence without those unnecessary helpings of pomp and circumstance (rest assured, the Galleria Park scores a ten on this scale).

The Intangibles

Still, as nice as the rooms are, it’s the intangibles that make the Galleria Park the choice for lodging in San Francisco’s Financial District. Patrons will note that the Galleria Park has a unique feature called GPS (short for the “Galleria Park Suggests”). As part of this program, the hotel spotlights a particular San Francisco neighborhood every month, spotlighting its 10 most intriguing traits (things like where to go to get a good crab sandwich or a cappuccino with the perfect head on it) – suggestions aimed at quality instead of those tired tourist-trap destinations. The result is that GPS gives travelers the opportunity to “know what the locals know” rather than a blow-by-blow review of some tour book. Consequently, those staying at the Galleria Park will enjoy a real sense of the city – this ‘top ten’ neighborhood list meant to personalize your stay rather than homogenize it into some ‘this is what San Francisco is supposed to feel like’ experience. Additionally, the hotel offers a daily architectural tour of the Financial District (free to guests; $15 for the general public) which introduces folks to little-known facts about the unique construction of the area (such as the first “Green Building” in the city which was erected in 1920). The Galleria Park also sports a third-floor terrace with a jogging track that is notable because it serves as the perfect place for people on the road to walk a dog or a cat (yes, the Galleria Park is indeed a pet-friendly hotel). The terrace is really one of the crowing jewels of the hotel – one can retire to read the paper in perfect peace here, sipping coffee and looking across the towering skyline). Finally, the second-floor Business Center is truly reflective of the totality of the Galleria Park experience: Travelers who aren’t equipped with their laptops can still check email and the internet for free on the Business Center computers. This feature mirrors the Galleria Park’s bigger vision – rather than nickel-and-dime a guy doing business in the city, the managers have instead offered this as a complimentary service (which says everything about the fact that this place isn’t about booking a reservation and then turning its back on you).

· Location: This is a Financial District hotel with a unique face. Located at 191 Sutter Street (near Kearny), the Galleria Park is within eye-shot of both Union Square and Chinatown and about a mile from legendary Columbus Avenue and the North Beach district (a place so many clubs and four-star restaurants call home). Thus, it’s perfect for the week-day business traveler (who needs to hit the Pacific Stock Exchange or other near-by financial institutions) and the weekend leisure traveler looking to play in and around the many nightspots and world-renowned theaters indigenous to San Francisco.

· Extras: Many extras here, such as valet parking (important in this ultra-congested area); a great selection of Tazo teas set on the television hutch in each room; free in-room Wi-Fi and high speed internet; in-room CD players; and Frette linens that pool around your skin.

· Price: Ranging from $160 to $300 based on availability.

Please return to this column in the future for reviews of other JDV hotels.

EXPLORING

MOUNT SHASTA CITY'S

B&B SCENE

MOUNT SHASTA RANCH BED & BREAKFAST. 1008 W.A. Barr Road. Mount Shasta, Ca. 96067. (530) 926-3870.

By John Aiello (with Feli Mercado)

The tiny town of Mount Shasta is well-known through-out the western states for its natural splendor – the 14,000-foot mountain serves as one of the true wonders of the world, sitting high above a series of long dense alpine forests that line all four corners of the countryside.

Needless to say, tourists flock to the area in droves, coming at all times of the year to enjoy an array of activities that include skiing, hunting, snow-boarding and various water-sports.

However, the choices don’t stop with the ‘things to do’ column. Once you hit town and plot your itinerary, you’ll still have to decide where to stay; our choice for lodging that truly matches its surroundings is the Mount Shasta Ranch Bed and Breakfast.

This splendid lodge was built in 1923 and originally served as a thoroughbred horse ranch, the place standing as a testament to simpler times when farms dotted the hillsides and families worked the land – generation after generation.

In short, this isn’t your typical boutique inn that’s been created to be romantic or historical or quaint. Instead, Mount Shasta Ranch Bed and Breakfast is all these things because it was born this way – its beginnings tied to the evolution of a community and its people.

Travelers who end up staying here are boarding at an inn that’s had a thousand former lives (with a thousand different stories passing before the altars of its eyes): Step through these doors and you’re stepping back to a time when life was as simple as having enough food on the shelves and enough wood in the barn to stave off the mad fangs of winter.

In sum, Mount Shasta Ranch Bed and Breakfast is not about making a pretentious statement, but rather, it’s about inviting you to share in the layers of its beautiful history (the things you take from the experience meant to be as personal as the sight of your own reflection in this morning’s mirror).

All about Mount Shasta Ranch Bed & Breakfast

The Rooms

There are four huge rooms in the main house and they mark the centerpiece of the property. These rooms come outfitted with sofas, chairs and tables, and they appear like studio apartments – spacious and luxurious, with a true ‘down home’ feel. Guests will immediately be taken in by the array of antiques and the plush oriental rugs which create a nice blend of ‘taste’ and ‘comfort.’ In addition, large private bathrooms encourage guests to languish through their shower-rituals. The inn also boasts a separate carriage house with additional rooms. The carriage house was originally the “bunk house’ for the ranch hands, and owner Bill Larsen has worked to transform it into the living shadow of the main house: Five rooms outfitted with comfortable queen sized beds, TVs and corner sinks share two bathrooms – the carriage house a ‘communal cottage’ of sorts that also features a separate kitchen and long dining room table (for those who want to forego restaurant meals and forage for themselves).

The Intangibles

There are countless noteworthy intangibles about this place that will stimulate a return visit to ‘the ranch.’ First off, the daily breakfast served up in the main house’s dining room is both hearty and good. Don’t come down to eat expecting a banana and piece of toast. Instead, each day brings a different entree: Omelets, fruit-filled crepes, pancakes and waffles are often featured along with coffee, juice and fruit. Portions tend to be quite filling (and many find that a meal like this only requires a light lunch to follow). We were also quite impressed with the comforts in the grand living room of the main house: A huge rock fireplace adorns the room making for the perfect place to sit and talk (or rest in peaceful solitude). There is also a piano and game room with pool and ping-pong tables offering a recreational hide-away. Other amenities include host-wine and snacks; and a long porch at the front of the main house where one can lounge, watching life go by in undisturbed quiet.

· Location: Positioned at the edge of Siskiyou County’s centerpiece city, Mount Shasta Ranch Bed and Breakfast is only a few miles from Lake Siskiyou and Castle Lake, here at the flank of one of the most scenic alpine forests in California. For those who crave the outdoors, this inn is as good as it gets. Simply, staying here is like a camp-out in a ‘stared’ hotel: Swim or fish in full view of Mount Shasta and then come back to recline with all the creature comforts of home.

· Things to do in the area: This area is known for cross-country skiing, snow-boarding, fishing, deer hunting, swimming, boating, mountain climbing and hiking. If you’re the ‘outdoor type,’ this place is a bare canvas and you’re the artist. In terms of local food hot spots, forego tourist-mania and try Mount Shasta Super Market (corner of Alma and Chestnut Streets near downtown) for really good deli-fare at reasonable prices. Owned and operated since 1997 by Keith Cool, Mt. Shasta Super offers a wide-array of both fresh and smoked meats (together with a multiplicity of cheeses). In addition, Cool and his staff are known for their lunchtime sandwiches; they run between five and six bucks and come stacked with generous portions of ultra-fresh fillings (the salami and pastrami with pepper-jack on a house-baked roll are the real standouts). Mount Shasta Super is also a full-service grocery store that stocks many gourmet items and cooks-up rotisserie chicken daily (with barbecued tri-tip, chicken and baby-back ribs on Fridays and Saturdays that draw throngs for miles).

· Extras: Prominent extras include a full breakfast; near-by walking trails; spacious veranda; and ample open space for get-away quiet time.

· Price: This is where Mount Shasta Ranch Bed and Breakfast really sets itself apart from the competition. In a town (and county) sometimes known for deep price gouging, the owners must be applauded for offering an affordable alternative to the I-5 motels. Prices range from $50-$110. Additionally, a stand-alone cottage that sleeps 6 is available for families, with cost ranging from $130-$180. Price based on availability, room-location, room-size and number in party. ~John Aiello

Go to www.stayinshasta.com for information

~ John Aiello is the Editor and Publisher of The Electric Review, which he founded in 2001.

~ Feli Mercado, who was born in Cuernavaca, Morelos, Mexico, is a freelance writer versed in food, travel and the arts; she now resides in Northern California.

RESTAURANT PICKS

CAESAR’S

A SAN FRANCISCO INSTITUTION SINCE 1956

CAESAR’S ITALIAN RESTAURANT. 2299 Powell Street. San Francisco.

By John Aiello

“From the banker and blue-collar worker to Grandma and Grandpa – we’ve always embraced everybody at Caesar’s...” ~Co-owner Luigi Romani

Caesar’s is a timeless place – stuck between North Beach and the Wharf at the edge of two historic San Francisco districts, this classic eatery is real Italian in every sense of the word.

I‘m talking family-style portions served up in a long dining room that reeks of authenticity and deep culture. I’m talking white table cloths and ornate walls that bring a taste of the Broom and Canal streets in old-town Manhattan to California’s crowning bay-side port city.

For 51 years, diners stepping through the doors of Caesar’s have stepped back in time and entered an Italy of long ago, paying homage to a time when families gathered at the table as one and shared a traditional meal: Eating slow, savoring the food, savoring the smells, savoring these isolated moments-in-time that come to define the cores of so many lives.

Yes, the world has changed a great deal since Caesar’s first opened for business in the mid-1950s. Inarguably, the computer age has speeded everything up and quickened the pace of life tenfold; at times, it’s as if we can’t even stop to eat for fear of falling out of step with the competition.

However, take a meal break here and eyes of any age will come to see what they’ve been neglecting – real food in a real place that connects us to the personal histories of our pasts through the cuisine of Italy.

Caesar’s was founded in 1956 by a quartet of North Beach businessmen, including Caesar Fambrini, John Brattesani, Gino Luccaesi and Ed Vannucci. The four ran the eatery with synchronized perfection for decades, until the early 1970s, when Fambrini finally stepped down. One by one, the other founders also retired, eventually passing the managerial torch down to current owners Matteo Crivello and Luigi Romani.

Crivello and Romani literally grew up at Caesar’s, working their way up from support-staff positions after being hired in the mid 70s. And even after 30-plus years, the duo remains dedicated to preserving Caesar Fambrini’s original mission of maintaining a true ‘destination’ restaurant.

“When Caesar [Fambrini] first opened the place,” Romani says, “he wanted to build a place that was for workers and Italian families. In those days, this area of the city was full of Italians and fisherman and factory workers. So Caesar wanted to have a restaurant that served them, offering a dinner that had value…”

And Romani continues:

“You have to remember that in the 50s, all restaurants either had a 3 or 5 course dinner. But Caesar was the first to come up with the seven course meal [salad; antipasti; soup; pasta; entrée; coffee; ice cream], and people knew they could come here, eat well, and not get cheated. This was never meant to be a tourist stop, but instead, it was about being a traditional restaurant where people could get great value for their dollar. And Matteo and I are still on that same road, dedicated to the same format our ‘forefathers’ in the business created.”

Today, Caesar’s remains one of only a handful of union restaurants in San Francisco focused on treating its employees as well as it treats its customers. And if one thing is clear as you move into the belly of the dining room, it’s the fact that Caesar’s is adamant about offering its diners a memorable experience – this eatery looking to foster a loyal and enduring relationship that’s meant to last not for one meal, but for multiple generations.

And in a town that serves as a magnet for so many mediocre restaurants, this trait is absolutely unique.

“For Caesar’s,” says head chef Crivello, “it’s always a question of family. We’re one of the only places in town that focuses on the whole family – young children and the elderly are just as welcome as anybody else. Really, we depend on our older regulars to bring their kids to Caesar’s. That’s the only way you can build the kind of family experience we’re known for. It’s the only way to keep these traditions alive. Look around here, there’s a lot of history in this place. And I want to make sure it stays alive for many more generations, even after I’ve gone…”

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FOOD: Caesar’s offers a huge menu that is notable for both its quality and its breadth. Traditional is the operative word here, and diners have come to expect that they will be able to pick and choose from the lists of meat and pasta and fish as ‘the mood strikes.’ Co-owner Matteo Crivello handles the majority of the cooking chores, and he proves both a creative and versatile hand at capturing new flavors as he prepares a plethora of old-world standards. As you might imagine, after 50 years of being polished and perfected, many plates on the menu stand out. The grilled salmon is served with roasted potatoes and vinegary greens, and it is simply delectable. A generous portion of salmon is prepared in a translucent buttery bath and served as it comes off the grille. This dish blooms with flavor, as the sweet butter melds into the mild fish to build a flawless dish. In addition, the Veal Scaloppini and the Chicken Parmigiana provide Italian staples that bristle with taste. Caesar’s is known among myriad generations for the freshness of its meats, and that’s what makes these two plates so memorable: When meat is fresh it carries an extra punch, attacking the taste buds rather than falling dormant in the mouth. As an example, Caesar’s Scaloppini provides just the right combination of oil and spices which perfectly accentuate the mild flavor of the veal; bluntly, you won’t find a better version of this dish anywhere in San Francisco. Beyond these items, a full selection of steaks, chops and pasta entrees round out a menu that takes the typical diner several minutes to pore over (as many struggle to decide ‘whether it’s beef or fish, pasta or chops’). Additionally, there are nightly specials, including an interesting (and huge) bowl of Cioppino on Friday nights, as well as Wednesday afternoon tripa (the beef tripe in a delicate tomato sauce bringing a centuries-old Southern Italian delicacy to modern-day San Francisco). Yes, the tripe gives quite a dose of ‘memory-food’ – hearty and packed with robust flavor, perfectly accentuated by the soft ribs of sweet French bread that fill each of the baskets on the tables. ALSO TRY: The pasta and pesto; the calamari; Cannelloni Romana; Chicken sec; vegetables vinaigrette (a delicate mix of assorted vegetables and shredded tuna served in a tomato-sauce vinaigrette); and the Risotto Milanese (when on the menu).

BAR: A full bar with a knowledgeable and gregarious ‘tender. In the Italian eateries of yesteryear, meals always began at the bar with a Compari or a gin and tonic -- a slow ritual that helped to cleanse the palate and hone your hunger as anticipation for the food grew in rising waves. Caesar’s bar is about this kind of experience, as the Giants’ game plays out in the corner. Half the fun of going to Caesar’s is about passing through the bar and capturing the buzz on your way to your table.

STAFF: Superior service by waiters who speak the language – courteous and professional, romping with old-world charm. Oft times, co-owner and operations manager Luigi Romani will be seen at the center of the restaurant, seating customers and folding napkins and arranging the utensils until the tables resonate like the fine edges of a photograph.

ATMOSPHERE: Clean. Classy. With ample table space. The spacious dining room and sturdy chairs make this a good choice for elderly diners who will feel comfortable here because they will have room to spread out. In addition, Caesar’s offers full banquet-room facilities, and this makes for a great option for a wedding party or after-baptism luncheon celebration. This is a restaurant for both the young and old: Married couples together 60 years and college kids out on a first-date will hear romantic bells amid the din of cast-iron skillets in the near-distance of the background. Simply, this is an old-style eatery where you are meant to linger over meals as the staff attempts to introduce younger generations to the lost pleasure of a long slow dinner.

OVER-ALL: The forgotten choice in the North Beach/Fisherman’s Warf district for Italian food. Simply, Caesar’s is the last of the true-to-form San Francisco eateries – good food served in large portions served in a big space where the waiters don’t rush the meal. The large menu will meet a variety of tastes, with good fish and veggie choices for those more diet-conscious diners. The menu provides for both ala carte and massive, belt-busting 7-course meals.

COST: Moderate. Two can dine elegantly off the ala carte menu for around $50.00-60.00, including tip and a cocktail.

HOURS: Monday through Saturday, 11:30 AM to 10 PM; Sundays 4 to 10 PM only (no lunch on Sundays).

San Francisco and Beyond

CELIA'S

CELIA'S MEXICAN RESTAURANT. 1 Vivian Way, San Rafael. And others throughout the Bay Area, including: Berkeley, two locations in San Mateo, San Bruno, Santa Rosa, San Francisco, Palo Alto, Lafayette, Danville, Antioch, Sacramento and Daly City.

By John Aiello

For Fernando Rodriguez, five is a very lucky number: Rodriquez was born in May, the fifth month of the year, the fifth child born to a family of twelve who would eventually assume part ownership of the fifth Celia's Restaurant. This one, located near the harbor in San Rafael, California, was launched in 1971 and is the centerpiece of the family-owned chain.

Celia's Restaurants are known among diners in San Francisco and beyond as places to get first-rate Mexican cuisine at affordable prices. The first Celia's was launched in 1965 on Judah Street in San Francisco by Perfecto and Celia Lopez. This eatery, which is still in business, was an instant hit - customers immediately drawn to the clean atmosphere and the friendly staff; almost over-night, Celia's became known as the place to get a great margarita and enjoy an authentic Mexican meal.

And during these last four decades, not much has changed: Celia's is still the place to go if you are hungry for a big plate of food cooked and served up by real people.

"After my aunt and uncle opened Celia’s number one, my brother Rafael and I immigrated from Mexico and went to work for them," remembers Rodriguez. "My uncle taught us to cook, and showed us how to run a restaurant. From that, we opened Celia’s number two in San Mateo, that was around 1968." Rodriquez pauses, staring into the kitchen where countless vats of fresh tortilla chips sit and cool; finally, he continues: "We keep going, opening new places, because you have to keep going and try and do the best for yourself and your family. That’s what Celia’s is about: trying to do the best we can for ourselves and our customers."

In addition to the food, what is best about Celia's is the homey feel: this is not so much a typical bay area restaurant as it is a cantina you'd find in Mexico or El Centro - this place is about home style Mexican cooking in a rustic atmosphere. For Rodriguez and his crew, the focus is on the food and service - their goal is to please the customer. Big platters and quick service means you walk out full and satisfied, and not feeling as though you have been cheated by the "dining experience."

FOOD: Big menu, the standouts are many, but try the Crab enchiladas first - filling is made with chopped mushrooms and plentiful crab and the green sauce accentuates the taste nicely. Also great grilled garlic-glazed prawns. And the best Carne Asada I've ever had. For this dish, Rodriguez marinates pieces of skirt steak in an array of herbs. The big platter comes complete with tortillas, rice, beans and some first-rate guacamole. Other high points include the Camarones Especiales, consisting of jumbo shrimp stuffed with jack cheese and wrapped in smoky bacon. Carnitas de Pollo is a wonderful chicken stir-fry (chicken breast, white onion and bell pepper in Celia's special sauce: this is a perfect choice for the diet conscious diner who will savor something tasty with this dish while still watching calorie intake). Also high quality from the typical Mexican menu -- with very good burritos and excellent beef enchiladas (notable for their sauces and the well-seasoned fillings).

DESSERT: Desserts are limited, but what's here is quite good. The centerpiece is a traditional Mexican dessert called Sopapillas -- deep fried flour-tortilla chips topped with honey, cinnamon and vanilla ice cream. The Flan is also note-worthy, a homemade vanilla custard creation that's delicate and light but not overly sweet.

BAR: Full bar. Large selection of tequilas. Authentic margaritas in tall glasses which are the big hit here.

STAFF: Quick service. Courtesy is the key word. Non-pretentious with an eye towards customer satisfaction.

ATMOSPHERE: Very clean. This big place can sometimes get very loud on weekends, so it's hard to carry on an intimate conversation at the Saturday night dinner hour.

OVER-ALL: Great choice for Mexican food. Outside of the Mission District in San Francisco, Celia's is the place to go if you want to enjoy a night on the town over a burrito and beer.

COST: Inexpensive to moderate; two can drink and dine nicely for $40 or under.

Celia's Lunch Alternative

Notwithstanding the fact that our original review (published February 2004; see above) discussed Celia’s in terms of dinner, the place is also a great option for lunch - and one which should be considered before opting for that greasy fast-food burger.

Celia’s (serving lunch between 11 AM and 3 PM) has a varied and extensive lunch menu that is rich on flavor, but light on the wallet. When you take into account that the typical fast-food lunch runs between five and six bucks, the reason to seek out Celia’s seems obvious: fresh home-cooked food in heaping portions served for only a fraction more than any one of the burger chains.

We sampled many items from the lunch menu (Mexican specialties and a couple of hefty burgers), and found the lunch fare consistently good. Highlights abound, but the Expresso Burrito stands tall. For $7.15, you’ll get a huge flour tortilla full of rice, beans, cheese and chile verde pork -- topped with guacamole, onions, tomatoes, parmesan cheese and the house red sauce. Even the biggest eater will have enough here.

The Fajita Burrito ($7.65) is also quite a meal: a giant flour tortilla crammed with rice, beans, onions, bell peppers and your choice of chicken or steak (topped with guacamole and tomatoes) makes for an elegant Mexican "sandwich." On the healthier side, the Tostada Salad or the Seafood Salad offer flavorful alternatives - satisfying meals built around fresh crisp vegetables.

Whether you happen on Celia’s for lunch, dinner or a mid-afternoon snack, you’ll find a warm and welcoming dining room with quality food priced affordably. We especially recommend the lunch fare to workers on their meal break or students wanting a respite from the typical cafeteria grind. ~John Aiello

CREPE O CHOCOLAT

CREPE O CHOCOLAT. 75 O’Farrell Street. San Francisco.

By John Aiello

It’s hard to believe that Crepe O Chocolat founder Sylvie Krawec was once an analyst in the insurance industry. Bluntly, restaurateurs this good and this creative usually don’t begin in that staid arena.

However, Krawec is anything but ordinary.

Krawec was born in Madagascar and reared in France, where she was exposed to some of the finest foods in the world. In turn, she took the vast knowledge of flavor and texture she acquired and put it to work in a non-traditional way – building recipes and creating dishes from within, putting in motion a vision that speaks to making food that not only excites the palate but is also relatively healthful to consume.

As I said, she’s anything but ordinary.

Krawec came to the United States in 1992, and worked for a decade in the insurance business. And then, in 2002, she fell in love with the idea of owning and operating a restaurant and gave birth to Crepe O Chocolat.

On the fringes of the famed Union Square district of downtown San Francisco, Crepe is a café in the grand tradition of those lost French parlors half a world away. Simply, this place hums with flavor, with some treat to fit any taste-pattern.

First off, the coffee is incredible: Rich and brewed dark, this coffee is about a flavor explosion; with the house blend priced at a dollar, it’s the budget break of the decade in the city. Also noteworthy among the beverage menu is the hot chocolate, which blends high quality chocolate with milk in order to create a rich and layered coco drink that fills as it addicts – bringing one of the best childhood-memories back to life.

Crepe offers a full menu for breakfast and lunch and light dinners – and for a small café, the choices are astounding. Of course, no review could ignore the crepes: Prepared with delicate precision, these little sheaths of pastry-dough are filled with an array of ingredients like turkey and Italian ham and then served beside a salad – mirrors of flavors assaulting the appetite with non-stop sensations. Crepes are hard to make and even harder to master, and Krawec’s warrant attention for their consistency and texture – each made to accentuate the fillings instead of detract from them by falling apart or falling victim to a thick and rubbery aftertaste.

In addition, Krawec’s quiche offers a maze of flavor as well: Wedges of vegetable and egg and cheese melt together in an artful ensemble as diners are encouraged to discover that it is indeed possible to be satisfied without being over-stuffed by fatty meats and extra cheese (in fact, Krawec uses less sugar, flour and artificial ingredients in all her dishes in order to let the natural flavor of her food excel).

Also notable are Krawec’s homemade truffles: The coffee and hazelnut candies beckon repeat purchases, as these perfectly honed candies satisfy the sweet-tooth without being excessively syrupy or sticky. Try one with a latte or a shot of espresso and all that talk of the legendary food of San Francisco becomes reality. Yes, this candy is that good.

In a town full of over-priced coffee and pretentious atmosphere, Crepe O Chocolat is a real find: Here, Sylvie Krawec has created a wonderful respite from the bustle of life in the city. In an area where Starbucks abound, Crepe O Chocolat blooms like a rare flower with a thousand surprises that keep calling us back.

ALSO TRY: One of the many homemade cookies or perhaps the oatmeal cake – this hearty breakfast choice brings the satisfaction of a muffin without the extra sugar and needless calories.

TAI CHI RESTAURANT

TAI CHI RESTAURANT. 2031 Polk Street. San Francisco. Open Daily.

By John Aiello

Chinese restaurants are literally a dime a dozen in San Francisco. On most every block in the city they appear like wild flowers, eateries touting the best in Asian delicacies. However, the truth of the matter is that only a few of these places actually realize the lofty plateaus of their own hype. Given these facts, a Chinese restaurant has to be exceptional for it to catch a diner’s attention.

Tai Chi, hidden between the north Van Ness corridor and the Broadway Tunnel, is a truly special place - a three-decade-old establishment featuring an array of Hunan and Mandarin dishes that are both economical and wholesome.

Tai Chi opened its doors and served up its first meal under the direction of founder Min Wang in 1977. The eatery instantly became famous in the neighborhood for the General Tsuo’s Chicken – an irresistible platter of spicy boneless chicken glazed with the chef’s special sauce, countless flavors juxtaposed, this smoky taste of red chilies cut with a thick honey sweetness. Immediately, the General’s Chicken became Tai Chi’s unique signature.

Wang guided the restaurant through its up and down early years, slowly adding to the menu in order to keep current with the ever-changing tastes of a city that demands the absolute best in food and drink. As the menu grew, so did the line at the door and the buzz in town; under Wang’s direction, Tai Chi would become a four-star stop (and rated as one of the Bay’s 100 best restaurants by the Examiner).

After over 20 years at the helm, Wang retired, turning over the keys to Tai Chi to his nephew, Chris Tang. Tang, a native of Hong Kong, immigrated to the United States in 1982, first working the Miami food scene before finally arriving in San Francisco in 1991.

Tang took command of Tai Chi in 1998 and, like his uncle, kept adding new items to the menu so as to keep pace with the evolving culture. Under Tang’s management, Tai Chi bolstered its vegetarian and lamb offerings, fueling these more health-conscious dishes with sharp bursts of flavor.

More than anything, Tai Chi is known among neighborhood regulars as a place to get an honest portion of food at a bargain price. Everything from the service to the originality of the menu makes this a once-a-week stop for so many who live between the Polk Gulch and Mid-town San Francisco.

FOOD: Tai Chi offers a big menu with consistency its biggest selling point. The head chef has been in place since 1980, and his 26-year run bears testament to the fact that this menu can be depended on time and again. In addition to the General’s Chicken, the Salt-Pepper Ribs are magnificent; these mostly boneless shards of fried pork are covered in a thin crust of salt and pepper and spices (served on sliced jalapeños). There’s simply no other fired pork like this in the city. I think what makes it so special is the fact that it is relatively light – not greasy or belly-heavy. Also notable are both the garlic and walnut prawns (which use a combination of dipping sauce, herbs, spices and nuts to create taste through texture). The appetizers are also worthy of mention: the onion pancakes, Shanghai Spring Rolls and steamed dumplings make for great starter plates, with each being addictive n their own way.

BAR: Beer and wine only.

STAFF: Quick service, with a courteous wait staff. Tang himself often pops from table to table, filling water glasses and checking on customers.

ATMOSPHERE: Clean. With ample table space. The place can sometimes get loud on weekends when the crowds file in.

OVER-ALL: Can’t miss pick for real Hunan food that won’t break the bank. The large menu will meet a variety of tastes, with good veggie choices for those non-meat eaters.

COST: Inexpensive to moderate; two can dine elegantly for $25-$30 including tip.

HOURS: Monday through Saturday, 11:30 AM to 10 PM; Sundays 4 to 10 PM only (no lunch on Sundays).

SOUTH BEACH CAFE

South Beach Cafe. 800 The Embarcadero. San Francisco. Open Daily.

Out near Pac Bell Park on the Embarcadero, South Beach Cafe is one of the forgotten jewels in the crown of the city’s restaurant scene. One trip there and you will immediately realize that this place shouldn’t be over-looked, but cherished.

Opened over a decade ago by co-owners Michele D’Amico and Ferdinando Ballare, the South Beach is known among neighborhood regulars for its wide array of authentic Italian desserts and some of the best coffee this side of the famed North Beach district.

But make no mistake - the South Beach is so much more than a breakfast nook or some quick coffee stop. Instead, it offers a full lunch and dinner menu in a comfortable ‘jazz bowl’ - the music pooled against the idea of the light streaming through the wrinkled windows recalls some quaint 1950s’ setting from a by-gone San Francisco.

An outstanding selection of sandwiches features many standouts, including the "Tonno" (tuna with mozzarella, tomato and basil) and the prosciutto with tomatoes, mozzarella and basil. Dinner boasts a great treat - the "Schiacciatina di Pollo" (pounded chicken over mixed salad served with tomatoes and gorgonzola cheese) is something you won’t taste like this anywhere else in the city; it’s simply superb.

Top off your meal with a cup of espresso and any one of the subtle pastries: it makes for the perfect accompaniment to a unique dining experience in a city that’s utterly famous for its food. ~John Aiello

NOTABLE COOK BOOKS

SUMMER GATHERINGS. Casual Food to Enjoy With Family and Friends. Rick Rodgers. William Morrow.

By John Aiello

Summer’s the time for easy days and easy meals – a circle around the barbeque, chicken on the grill in the shady dusk. And that’s just what Rick Rodgers new book is all about – framing summer meals around the bounty of the season (using simple recipes to enhance the flavor and texture of food while keeping the cook out of the kitchen and in step with the rest of the party).

Rodgers, who has won numerous awards as a cooking instructor, is at his creative best with Summer Gatherings, as he builds dishes around the ingredients that are in the garden in an effort to show readers that good food is fresh food – unprocessed and removed from the idea of the freezer (going from the garden to the pan and from the pan to the table).

Summer Gatherings is full of original plates that are easy to prepare. For example, the Risotto with tomatoes, basil and ricotta salata is a treat – light and graceful, with the taste of the rice augmented by this perfect combination of tomato, basil and cheese.

Another standout comes in the form of the spaghetti with shrimp and arugula pesto: This plate driven by the way the meaty bite of the shrimp is juxtaposed against the tart pasta-pesto (vine-ripened cheery tomatoes the perfect accompaniment to this concert of flavor). Meanwhile, the grilled eggplant and tomato sandwiches make the ideal lunch or afternoon snack – light and healthy, yet hearty enough to satisfy.

And for dessert, give the berry tiramisu a long try: The blend of raspberries, blueberries, red currants, mascarpone, heavy cream and Italian ladyfingers is a sheer delight, meeting the craving for ‘that something sweet’ without overstuffing you.

Aside from the food, readers will immediately notice Rodgers’ writing style: His ability to speak in a clear and evocative manner serves to invite rather than intimidate (making this a keeper on the cook-book shelf of every kitchen).

As another summer unfolds, the recipes collected in this book will take center stage, teaching that you don’t have to be a master chef to cook something savory and in step with the season.

To order each go to amazon.com.

BLACK FOREST CUISINE. The Classic Blending of European Flavors. Walter Staib. With Jennifer Lindner McGlinn. Running Press.

By John Aiello

In this cook book, the majesty of the European kitchen is ignited to life by chefs Walter Staib (who owns the famed City Tavern in Philadelphia) and Jennifer Lindner McGlinn. In an age when Emeril Lagasse’s recipes elevate the Food Channel to new heights, the classic Euro-flavored entrée has once again been resurrected to the head of the table. Here, the authors stake out some elegant territory and then produce the goods via an array of recipes that revisit the way meals used to be made and the way that good food used to taste. In Staib and McGlinn’s world, the whole idea of cooking is tied to the fusion of flavors as chefs learn what ingredients build into other ingredients to create a ‘dish.’ The recipes collected here simply sparkle, a collection of different kinds of cooking for different kinds of occasions as cooks learn to fit the meal around the event. Many items standout, including the Oxtail Soup which combines lentils and beef oxtails with various vegetables to create this dish which is known in many regions extending from France to Germany. What’s best about this pot of soup is the way that the taste of one ingredient enhances the taste of the next. Also notable is the Tripe a la Mode: This dish is also a classic in places like Italy, and this version rocks by virtue of its naked simplicity, the inclusion of shallots and garlic serve to sweeten the acrid backbite of the tripe, rendering it a savory and satisfying plate. Insofar as desserts, the Chocolate Soufflé and the Crème Anglaise rise up and shine like beacons – perfectly sweetened, each respective bite tinged with the elegant echo of sugar and cognac and chocolate. In sum, readers who pick-up this book will not be disappointed, as it exposes the world of high-end dining and brings it to the intimacy of the home kitchen. Notable for the clarity of the recipes and for the tantalizing photography which carry the paper images of these different plates into real-time life.

Other important books by Walter Staib

Readers interested in transferring a bit of Chef Staib’s City Tavern to the comfort of their own kitchens should make a point of finding these titles, as they bring elegant versions of Staib’s Tavern menu to at-home-cooks:

CITY TAVERN COOKBOOK. 200 years of Classic Recipes from America’s First Gourmet Restaurant. Walter Staib. Running Press.

CITY TAVERN BAKING AND DESSERT COOKBOOK. Walter Staib. Running Press.

Both of these cookbooks brim with the life of the long-gone past, immediately in touch with the world that Chef Staib speaks to (see the interview printed below). What makes the City Tavern a special place is intertwined in the years of history it presents (presenting this sacred shape of food on the table).

Simply, food is a bonding agent, the one thing that carries the power to bring people together, the one thing that helps communities to form and reform among families and amid perfect strangers.

Look back on your own past. It is likely that some of your most special moments (graduations; weddings; birthdays; anniversaries; funerals) all took place in the midst of a meal.

Accordingly, these volumes celebrate this idea by providing a stunning record of the City Tavern’s menus on both the dinner and dessert side of the ledger. Even though this is elegant food, it is by no means impractical for at-home-cooks to give these dishes a try – follow the recipes and the instructions and the platters literally make themselves.

There are so many stunning examples here that it is impossible to note every worth-while entry. However, these dishes serve as random high-points:

The Chicken Madeira is extraordinary – boneless chicken breasts bathed in Madeira cooking wine show-off a meat that’s been enhanced and tenderized by a combination of rosemary and garlic and sweet basil (served with buttoned mushrooms and a turnip/potato/parsnip mash).

The Mushroom Bisque is also delightful – collecting different varieties of mushrooms cooked in butter and then combined with vegetable broth, dry sherry and heavy cream in order to create this delectable soup (which pays homage to the bounty of wild mushrooms that grow in the vast Pennsylvania woods).

On the more exotic side, the Tripe Soup takes this European staple to another level, assembling wedges of beef tripe with beans, vegetables, red wine and herbs. This soup eats like a vibrant and lively stew - layered in flavor, throbbing with old-world intensity. I venture to guess that some might consider this “peasant food,” but they would be way off-base. Instead, this is the food of rustic memory the food of a working-class Europe now saluting the cultural divide with class and creativity.

For dessert, the Lemon Curd Tart is incredible – light and airy, it pulls together the tastes and textures of pudding and pie and then blends them into an original amalgamation that will make most diners forgo the ice cream for a second tart.

In addition, the Ricotta Cheesecake uses both vanilla and almond extract as well as citrus zest in order to build this delectable dessert that calls to mind the lightness of the Italian cookie cart with the rich decadence of a French creation. Simply, this is a special cheesecake that will cause you to forever pass-up an ordinary slice of frozen grocery-store cake in honor of this indulgence.

Chef Staib is an exemplary food writer with a real knack for transferring his immense expertise to the eye and ear of the general public. For those folks who can’t make a trip to Philadelphia to try the City Tavern’s fare in person, these cookbooks are a great alternative, allowing anyone with a little imagination and a kitchen to eat like the Aristocracy. ~ John Aiello

TEN MINUTES

WITH CHEF WALTER STAIB

Can you tell me how you developed your unique passion for cooking and how you came upon so many majestic culinary creations?

I was born in Pforzheim [Germany] and grew up in a restaurant family growing up around a butcher shop; consequently, I learned a lot of things about food and cooking at an early age. Later, I worked at the entrance of the Black Forest in Nagold [Germany], where I was able to experience a very unique approach to cooking. As a youngster, as far back as I can remember, I was fascinated by what went on in restaurants and in the butcher shop, fascinated by the way different foods and tastes could be created. From an early age, there was no question what I wanted to be [a chef]…

At first glance, some critics might call this a narrow idea for a cookbook. But your passion and the way you present the recipes really makes it work. What gave rise to this idea to memorialize the foods of the Black Forest?

I came into this country in 1969. And from the time I arrived here, people would always ask me for background about the Black Forest and want to know what it was like. There was abiding interest in the area, and people were curious about it. Plus, no one had a done a cookbook on this specific region of Germany. I thought it was important to show what Black Forest cuisine was all about - -what do the people really eat there? What do the home table and the café table look like? I set out to show readers answers to these questions and to share an inexpensive approach to building very flavorful foods…

The lesson that jumps from the pages of your book is about fusing flavors: How can you teach novice cooks this concept? How do you impress upon novice cooks that good food is about the pairing of flavors?

The biggest thing someone can do is follow the recipes – that’s what allows flavors to build on each other in the proper way. It’s all about combinations of ingredients and the recipes are there to serve as a guide. The central idea is to maintain flavors through use of the ingredients. These are simple but powerful recipes. And you shouldn’t change or alter the recipes until you try them and know for sure that they don’t work for your taste. However, people should realize that there is definitely a lot of prep work involved with these recipes (even though they are relatively simple to create). But going further, in terms of Black Forest cuisine – there’s a lot of history in the recipes, as this hearty kind of food is getting harder and harder to find…

So, Walter, how many restaurants do you own now?

Right now, I only have one restaurant. It’s in Philadelphia and called City Tavern. I’ve had it since 1994. It originally opened in 1773 – the finest British/North American restaurant to open before the revolution. Few people remember that Philadelphia was originally settled by Germans and there is certainly a lot of German history in this city. And that’s one of the reasons I still create so many German-inspired dishes, as a means to feed those tastes.

If readers want to go further and look for your recipes on TV, are you on any cooking shows regularly?

Yes, big-time (laughing)…I’ve done the Food Network in the past. And I will have my own show starting in a couple of months. Right now, people can see me on Fretz’s Kitchen several nights a week, and readers can catch the video stream on-line (at http://www.cn8.tv/.). So all-in-all I’m pretty visible.

Learn more about Walter Staib at: blackforestcuisine.com; staib.com;or citytavern.com

~ John Aiello

Other food books of note from the Running Press shelf

MATT KRAMER’S MAKING SENSE OF ITALIAN WINE. Matt Kramer. Running Press.

Noted food and wine writer Matt Kramer has authored a rich and evocative study for the non-wine expert, a book that helps to expand the general reader’s knowledge-base of Italian wines. The modern-day wine market is as confusing as ever these days, with a huge selection of Italian wines from myriad vintners available for purchase. In turn, Kramer presents a crisp and well-paced text that helps readers become familiar with the basic characteristics of the different kinds of wine being produced in Italy, in addition to tips to properly evaluate them. Excellent guide for those readers with limited expertise in the discipline, but who want to learn more about the regional wine market. ~ John Aiello

BOB’S RED MILL BAKING BOOK. John Ettinger and the Bob’s Red Mill Family. Running Press.

In this age of the calorie-conscious snacker, baked good have taken a hit, the victim of the stigmatization that says if it’s made with flour it can’t be good for the waistline - or the cardiovascular system. However, the Red Mill Baking Book serves as a cook book for the 21^st century, outlining how to create healthy and sensible baked goods without sacrificing the essence of good taste. This reference collects over 400 recipes that utilize whole grains in the baking process. The lesson that Ettinger and the Red Mill Family teach here is that healthy eating does not have to forgo flavor, teaching us that we can feed our sweet-tooth cravings while still doing good many things for our bodies (and especially our hearts). Examples of sinfully good tasting items include the apple cinnamon bread and the ham and cheese yogurt muffins – snacks that double as healthy alternatives for either the breakfast nook or the lunch counter. ~ John Aiello

To order each go to amazon.com.

ON TOP OF SPAGHETTI. Johanne Killeen. George Germon. William Morrow.

By John Aiello

Pasta has been a staple throughout the world for centuries – a nutrious and relatively quick way to create a meal that goes a long way on sparse dollars. In this new release from Killen and Germon (two restaurant veterans and award-winning food writers from Rhode Island), spaghetti is placed center-stage as we come to see just why it has been such a crowd-pleaser for so many years. On Top of Spaghetti examines pasta in comprehensive style, looking at the rich history of this culinary delight through myriad recipes both common and not-so-common. In essence, this book does a magnificent job at resurrecting the spaghetti entrée; in today’s world of fancy casseroles and calorie-conscious stir-fried veggies, pasta has been lost in the shuffle. Killeen and Germon are champion chefs with a real understanding of flavor, and this book is meant to show its readers that pasta doesn’t have to be a bore at all. Accordingly, these pages are filled with a blistering array of recipes that demonstrate how versatile pasta dishes can be. Here, we see the stately noodle paired with an endless assortment of ingredients and sauces meant to meet the tastes of hard-to-please eaters. Sound information on how to spruce up your sauces with capers and ground red pepper segues into the heart of the text – how to use various meats and vegetables to build hearty and delectable dishes. Standout recipes include a wonderful creation of Pasta Shells with Spicy Sausage Red Sauce – a dish that will appeal not only to old-time Sicilians but also to Americans who like a bit of sting with dinner. In addition, the recipes for Linguine with Classic Ligurian Pesto and Ricotta Ravioli continue to stress the underlying theme of the story: That pasta dishes can dependable without being bland – the key is in building the menu around your family’s tastes and then using favorite ingredients to give a personal signature to the entrée. Beyond being master chefs, Killeen and Germon know how to write food, speaking in a style that is practical and inviting, never talking down to the audience from the kitchen pulpit. In an age when snobby-eyed cooking shows fill the airwaves, this book marks a refreshing return to times-past when communities were built around the recipes we shared.

With Christmas coming, On Top of Spaghetti would make an elegant and practical gift for both individuals and couples looking to forge some new roads in the kitchen. As readers of this text will soon learn, you don’t know as much about spaghetti as you think you do.

Also from Morrow this quarter

THE IMPROVISATIONAL COOK. Sally Schneider. William Morrow.

Here, Sally Schneider - an author, journalist and former chef based in New York - has written a version of Jack Kerouac’s “The Essentials of Spontaneous Prose” as it relates to the cook in the kitchen. In some circles, cooking a meal has become this stilted regimen that must be followed at all costs. It is as if the creative idea behind the process has been lost, with little or no improvisation taking place at the stove. However, Sally Schneider is about changing that perspective, and to this end she has written a refreshing food book that bleats and bobs down its course like a jazz player on stage improvising through the transparent idea of his song. In Improvisational, Schneider seeks to free cooks from old shackles of fear and from the thought of “What if it all goes horribly wrong?” Instead, Schneider strives to instill in young chefs the idea that, once they understand how the flavors of ingredients build on one another, they will feel more comfortable improvising in order to create brand new dishes with greater bursts of flavor. In addition to being a book about how to cook and how to understand the construction of flavor and texture, Improvisational is also about understanding the call of the creative impulse, its premise to inspire us to not be afraid to branch out beyond the safety and routine that is the shape of the recipe on the printed page. In sum, Sally Schneider’s mission is to remind us that all recipes were written by someone long ago through a process of trial and error. This goes for every loaf of bread, every version of cookie, every scrumptious kind of cake we have since come to savor. Simply, these things were created because some pair of hands long ago and far away wasn’t afraid to fail. ~John Aiello

To order go to amazon.com.

ABOUT WINE. J. Patrick Henderson. Dellie Rex. Thomson-Delmar.

Thomson-Delmar Learning is known as an publisher of epic proportions, a leader in the publication of books for primary use in the academic and professional sectors. However, About Wine marks a slow step away from the normal course for Thomson, this book striking out into the realm of the culinary arts with innovation and precision.

Here, Henderson (Senior Winemaker, Kenwood Vineyards) and Rex (New England Culinary Institute) have created a textbook that is meant to guide its readers through the complicated webs of the wine industry.

About Wine takes a didactic approach to its subject, moving into the information in clear and concrete terms - ‘one step at the time.’ The authors begin with a survey of the basics, first defining what wine is and then moving through an interesting compilation of data on the history of the beverage.

At this point, we jump into ‘the vineyard’ as Henderson and Rex discuss how good wine is always born in exceptional grapes. In turn, exceptional grapes require a delicate balance of nutrient-rich soil and steady temperatures if they are to ripen and swell into their signature sweet-to-tart taste. Once versed in the basics, readers are equipped to investigate how wines are made in the winery (with sharp analysis on a fermentation process that includes barrel-aging and bottling).

After covering the fine-points of wine-making , Henderson and Rex offer some valuable guidelines for tasting and assessing this holy nectar of the grape, examining the art of the taste through a deep examination of the human senses - teaching us that one appreciates a good glass of wine with the wholeness of the body and not with just the tongue or mouth. In addition, comprehensive chapters review the major wine-producing regions of the world; the business side of wine production; and how to properly cellar and store these temperature-sensitive products.

Readers will find this text immediately accessible as Henderson and Rex have a gift for inviting their audience into themselves and their subject. Many times, food-based manuals suffer from a pretentious tone as the ‘expert’ talks down to his students from the high road of the podium. However, that doesn’t happen here. To the contrary, the authors are careful to build the information in a logical and cogent manner: The goal is for the reader to develop not only a keener understanding of the world of wine but a love for it as well.

Good writers like good chefs like good vintners are all passionate about their calling. And as the Henderson-Rex duo demonstrates through this brand new text, they don’t just sip and swallow - but instead live - the wines they drink.

This text is recommended to all culinary academies as a teaching text that provides an illuminating and exhaustive survey of wine-making (and use). Further recommended to all aspects of the hospitality industry, as the sections on wine-tasting, evaluation and storage will be particularly meaningful. Finally recommended to college-level libraries as a general reference text.

To order go to amazon.com.

ONE-DISH DINNERS. Jean Anderson. William Morrow.

This book (previously published under the title Dinners in a Dish or a Dash) parallels the Food Channel’s "30 Minute Meals" in theme - an ode to simple dishes that taste good. The idea here is to teach busy folks who work full-time to prepare healthy fare rather than constantly eating out in restaurants:

"...With both parents working these days, we’re busier than ever. We’re more stressed out, less inclined to cook after hard hours at the office. There’s fast food, of course, but many of us feel guilty about settling for burgers, pizza, fried chicken, or ‘Chinese’ night after night. Even ‘gourmet’ takeout soon becomes boring (not to mention expensive)."

(Intro. at page-1)

In response to this, Anderson (who has written some 20 other cooking manuals) brings us One-Dish Dinners: a book which demonstrates how to take convenience items from the supermarket and turn them into entrees that are really tasty. Tasty and fast to make. That’s the combination Anderson’s blended here.

Truth be told, most young single working people don’t cook at home more because it’s too much of a hassle. How much is all this going to cost -- can’t I really eat out cheaper? What ingredients will I need to make a full meal? Do I have enough pans to make something that fancy? Can I eat that much food before it goes bad? The answers to these kinds of questions and much more are included in these pages, the recipes clearly written, the instructions easy to follow.

Here, wonderful dishes abound: Meatball Soup (with cabbage, carrots and potatoes) offers a hearty dinner soup full of vegetables and protein, but without the high sodium content of processed soups. Warm Shrimp and Wild Rice Salad (with curry-sour cream dressing) kicks in with an exotic taste twist -- it’s really hard to believe you can make this so fast. Malay Spiced Lamb and Vegetables makes us think beyond chicken, showing us that there are other lean and healthy meats we might try instead. Mushroom-baked Flounder (with rice and peas) would make a nice romantic dinner for two.

Aside from the recipes, readers get advice on how to save time in the kitchen and make the cooking process easier (cutting sun-dried tomatoes with scissors is really the way to go!). In short, One-Dish Dinners is a cookbook written specifically for working folk who just don’t have time to create their meals over the course of the whole day. Recommended for the general reader, and also appropriate for libraries in the public sector as a general reference text.

To order go to amazon.com.Or go to harpercollins.com

The San Francisco Bay Region

THE VINEYARD KITCHEN. Maria Helm Sinskey. Harper Collins.

Maria Helm Sinskey is known throughout food circles as one of the top chefs in the states -- an inventive and dedicated cook who pours herself into her dishes. Sinskey became known in the bay area when she worked as Executive Chef at The Plumpjack Cafe, an upscale eatery near the northern edge of the San Francisco waterfront. After Sinnskey left Plumpjack’s, she brought her unique style of cooking to the "classroom," directing the kitchen and teaching classes at the Robert Sinskey Vineyard -- a Napa Valley winery she and her husband own.

Vineyard is Sinskey’s first book, and it is a marvel -- an elegant collection of recipes basted in real simplicity: rather than flaunt her "great chef" title, Sinskey instead chooses to forsake pomp for the love of her craft. The result is a book that steps out to teach rather than talk.

There are many fine selections among these recipes (neatly segregated into "Fall," "Winter," "Spring" & "Summer" chapters), but the standouts include the red-wine braised short ribs with roasted root vegetables and the spring lamb stew; also the pancetta-wrapped grilled figs with baby arugula offers a new twist to the prosciutto and figs staple that so many Italians enjoy on their late summer tables.

Along with Tom’s Big Dinners (William Morrow), Vineyard Kitchen is a great choice for an all-around kitchen manual that will serve full-time cooks and on-the-run commuters equally well.

To order go to amazon.com

PRODUCT REVIEWS

THE AERO BED

Reviewed by John Aiello

Living in an apartment in the year 2007 is both an odyssey and a challenge, as renters in cities like New York, San Francisco and Chicago struggle to pay for spaces that offer little in terms of “extras.” Many times, rooms in apartment complexes are tiny, with little additional floor space for a conventional “guest area.”

In this day and age, if you’re lucky enough to have a one-bedroom in a town like San Francisco you figure you don’t have the option to ask for ‘more.’ Still, that leaves a big gap to fill if you need to entertain guests or put someone up in an emergency.

However, during the last decade, there has been a huge increase in the quality of air beds – these items taking a firm place in the consciousness of Americans who view them as an easy and affordable alternative that brings the luxury of extra bed space to cramped quarters.

Personally, I’ve been a tough critic for the industry to convince – one of those old-fashioned dudes who just couldn’t see himself blowing up a balloon-mattress and then trying to get 8 hours of rest on it. It just didn’t seem plausible that any inflatable bed could actually support the weight of an adult for an entire night.

But the times, indeed, have changed.

And Aero Bed is the catalyst of that change, manufacturing air beds that provide portability and comfort without busting open the bank. Obviously, Aero Bed has become the people’s choice for air mattresses for one primary reason: Simply, these beds deliver the goods --and then some.

A shining example in the Aero Bed arsenal is the Premier Comfort Zone. This bed (twin-size for $100; full for $160; queen for $200) is a high quality air bed that offers surprising levels of comfort at a truly modest price.

The Premier Comfort Zone has been specifically designed with the consumer in mind, as engineers have built a bed that promotes sleep by alleviating pressure at strategic points along the spine. Aero Bed has been able to achieve this feature because of its sleep-align coil system (endorsed by the Orthopedic Research Institute), a technique which provides unique firmness zones in myriad sections of the mattress (so as to accommodate sudden shifts in sleeping position).

Moreover, these mattresses don’t require you to huff and puff into them for an hour. Instead, inflation is governed by a sophisticated pump system that plugs into wall socket. Suddenly, via the touch of a single button, the bed inflates to adjustable levels of firmness in about one minute (deflating in about the same amount of time). The mattress rises to roughly nine inches in height, leaving it comparable to conventional stationary mattresses. And when not in use, it can be rolled up and stored in a closet in the same carry bag it came in.

Fits standard size sheets, backed by a three-year limited warranty. Available from Aerobed.com; Amazon.com; Bed Bath & Beyond; and Linens ‘N Things.

Go to www.aerobed.com for further information.

ALSO FROM AERO BED

In addition, Aero Bed offers many other high-quality product lines that meet the needs of travelers and those on ‘the move.’ One such mobile mattress is the Aero Sport All-Terrain Bed (twin size for $80; queen size for $100). This velvety-soft puncture-resistant mattress is ideal for hunters and campers and students in transit, with Aero Bed’s customary sleep-align coil system augmented by a practical and comfortable built-in pillow. This mattress also inflates within a minute via a rechargeable NiCd dual power pump. The pump runs instantly when plugged into a car lighter (or functions independently once it’s been charged to capacity at home). Deflation is in a mere 15 seconds via an air release valve. Backed by a one-year limited warranty, fitting standard-size sheets. Available from Aerobed.com; Cabela’s; Dick’s Sporting Goods; L.L. Bean; Meijer; REI, Sears; Sports Authority. ~John Aiello

Go to www.aerobed.com for further information.

A SIMPLE DESSERT OPTION

European Style Mousse Mix From Nestle

It’s hard to find somebody who doesn’t love chocolate mousse. It’s on everybody’s top five list of desserts - something we look forward to savoring on New Year’s Eve at that haughty French Bistro. Even though chocolate mousse is a perennial dessert favorite, few of us have the time or the touch to make it right. Thus, we don’t eat it as much as we’d like to.

However, Nestle’s European Style Mousse Mix might change all that - this handy alternative to restaurant mousses. Nestle’s European is both fast and easy to make, and the end product is quite good. This mousse mix is actually imported from France, and tastes deliciously light. It’s made in a quick two-step process (just add the mix to two-thirds of a cup of milk and blend it until it thickens into a transparent swirl; then chill). A couple of hours later, you have a chocolate mousse that is fluffy and delicately sweet -- creating a wonderful compliment to sliced fruit, Biscotti or Bunt cake. Plus, the caloric content is modest : just 90 calories per serving.

If you’re looking for an elegant taste in a package that won’t take 3 hours to build, try this mousse mix. The wide array of flavors (milk and dark chocolate, mocha, chocolate raspberry truffle, milk chocolate Irish cream) and the inexpensive price tag (around 3 bucks a box) make it very attractive. Like the Oreo cookie or those bakery donuts of yesteryear, a mouth could become addicted to this. ~ John Aiello

For more information, go to nestleusa.com

DIRT DEVIL

THE CADILLAC OF VACUUM CLEANERS

By John Aiello

In these dicey economic times, with the prices for fuel and basic necessities rising by the week, it has become necessary for consumers to get the most value out of every purchase. And in terms of vacuum cleaners, the best ‘bang for your buck’ still comes from Dirt Devil.

Royal Vacuum Cleaners (which eventually morphed into Dirt Devil) were first manufactured in 1905 by the P.A. Geier Company. Geier initially started producing his metal cleaners one-by-one in a backyard garage in Cleveland, Ohio. Led by Geier’s hands-on attention, Royal Cleaners continued production through the World Wars and the Great Depression, as various advancements in technology revolutionized the way that people kept their homes.

Finally, in 1981, a handful of investors sporting a big vision purchased the company and promptly introduced a new attack on the vacuum cleaner business. Aligning aggressive marketing with revolutionary technology, the idea of the Dirt Devil brand was born.

This fresh perspective resulted in the company inflating 5 million-dollar in sales (as of 1981) into well over 400 million dollars of revenue by the year 2000 (while also implementing an item called the Dirt Devil Hand Vac that literally changed the way we clean up after ourselves).

Today, Dirt Devil shows no sign of checking the impulse of its innovative spirit; simply, the company’s product lines continue to grow in myriad ways that look to lessen the burdens of life for the consumer.

The “i”

Another of its soon-to-be crown jewels comes in the form of the Dirt Devil “i” – this latest upright that combines all of the famed manufacturer’s cleaning power with a simpler design that less taxing on the back. The “i” blends a sleek and contemporary frame with real sucking ability – the point here is to have a powerful vacuum cleaner that people of average strength and mobility can use without undue strain.

Basically, the “i” is about ergonomics: Dirt Devil has built this machine to be comfortable to use – the assembly of the controls is in line with the user’s hands, which means less bending and stretching – and less over-all strain on the back (a feature which makes this a good choice for the elderly trying to retain a bit of their independence).

However, the “i’s” sleek spine sacrifices none of the signature Dirt Devil power, as a cyclonic whirlwind of suction cleans with deep and sustained purpose (believe it or not, the “i” can actually carry up to one full pound of dirt and debris before it requires emptying) . In addition, the lifetime HEPA filter and the belt never need replacing (making this machine truly cost-effective, since mangled belts and blackened filters are an expensive ‘constant’ with so many other bagless versions).

Simply, the “i” marks a significant moment in terms of home cleaning systems – a vacuum that looks to keep pace with the changing focus of the times. Like P.A. Geier’s first Royal, the Dirt Devil “i” is an example of technology making our collective life easier – and then going a step further, and doing it with style.

In years to come, this one will likely come to be known as the ‘Cadillac of vacuum cleaners.’

Product Specifics:

·        Availability: It is widely available across the United States, including at Wal-Mart, Target, Best Buy and amazon.com.

·        Cost: $250.00

·        Warranty: Five-year limited warranty.

·        Weight: About 22 lbs.

Also from Dirt Devil

The Kone

Perfect for the holiday season, Dirt Devil’s cordless hand-vac called the KONE is a great gift-idea that won’t break the bank. The KONE furthers the company’s long-standing tradition of hand-vac innovation, as this version offers a true minimalist conical shape that lets you get its ‘mouth’ into tight quarters. As the KONE hums to life (the on-off switch is activated with a quick nudge of a fingertip), consumers are vaulted into the best of the 21^st century: Technology has indeed come a long way, and these cordless cleaners are all about versatility and convenience. The bagless design features a dirt cup that is easily emptied, while the soft-carved-tip serves as a perfect cushion to protect chair legs, cupboards or the finish on your car’s under-dash. At $39.99, this hand-vac carries a bargain price with good suction and a streamlined contour. In sum, it’s the best version of this product we’ve seen in the under $50-dollar category.

· Availability: It is available across the United States, including Target, Bed Bath & Beyond, K-Mart, Sears, Best Buy.

· Cost: $40.00

· Warranty: Three-year warranty.

· Weight: 4 lbs total (cleaning unit weighs under 2 lbs).

The Kruz

And going a step further into the future, Dirt Devil’s Kruz once again shows the company’s dedication to keeping step with the changing times. In the last decade, the concept of flooring has changed dramatically, with laminate composites now standing side-by-side with the glossy-cool hardwoods of yester-year. However, even though floor materials have changed and evolved, floor-care products have lagged a bit behind – in truth, there really hasn’t been a vacuum cleaner or an electric broom that work well on these traditional hard-coated foundations. Until the birth of the Kruz, that is. The Kruz is a real break-through in hard-floor care, as this stick-vacuum serves as a stylish and practical tool built to keep your newly-laid floors spic-and-span. Dirt Devil has designed the Kruz to pivot on a dime, as 360-degree “free form motion” allows you to dance from room-to-room most effortlessly. But ease of use is not this product’s best feature. Instead, its free-form maneuverability literally enables the Kruz to glide across the surface and clean without gouging into the delicate finish of either hardwood or laminate. In addition, the Kruz comes equipped with a soft-touch “bumper” that provides a cushion and protects the finish of both furniture and baseboards (thus providing a means to protect every aspect of the investment that is your home). Bagless; with 12-volt rechargeable battery.

· Availability:. It can be found at Target and Best Buy.

· Cost: $100.00

· Warranty:. Two-year warranty.

· Weight:. Around 7 lbs.

For more on any of these items, go to www.dirtdevil.com

~John Aiello

HONEYWELL HEATERS

Alternatives for heating the house

By John Aiello

As winter comes upon us once again, thoughts turn to ways to heat the house and ourselves without turning up the cost of the electricity bill. Accordingly, portable heaters are a good way to augment any central heating system, adding extra layers of warmth to bedrooms and out-posts while using relatively little juice.

Consumers should spend serious time researching their choices before plugging in any electrical device, since safety and cost are paramount concerns when using any secondary heating appliance. In light of this, the review which follows marks our top choice for portable heaters – bluntly, folks in traditionally cold states will likely find that buying one of these products could help dull the impact of rising energy costs while still allowing you to ‘weather the storm’ in comfort:

A summary of the best in portable heaters is led by Honeywell’s Energy Smart Cool Touch Heater (Model HZ-7200 Series). This item, which retails for around $ 40.00, is notable for many reasons, including its size and light-weight design.

Honeywell’s Cool Touch is a real step beyond those cumbersome old dinosaurs we used to call ‘space heaters.’ The Cool Touch is truly portable and can be carried from room-to-room effortlessly (as it weighs less than 5 pounds). However, its sleek face and compact design should not perceived as weaknesses; instead, they are true examples of the manufacturing advancements that have taken place with regard to these money-saving heating alternatives.

Who might benefit from a portable heater the most? Anyone living in cold-weather territory who need short-term heat added to a corner of the house. And if your need is indeed short-term, why jack up the knob on your thermostat or oil monitor and pay for more energy than is actually necessary?

Again, the Cool Touch offers the answer to these pertinent questions.

Even though the Cool Touch is light, its heating power is quite effective. Yet, power in a portable heater is not the sole objective – in addition, consumers must consider the safety question. And the Cool Touch rates high in terms of safety.

Honeywell has armed the Cool Touch with an anti-tip-over feature which automatically shuts the machine down if it falls over. This is quite an important advancement in portable heater design – since in the past many a fire sparked after a top-heavy space heater fell across flammable materials and set the room ablaze. In addition, the Cool Touch is equipped with both a high temperature safety control and a thermal circuit breaker – two more features which help prevent the unit from overheating into a fire danger.

However, these safety features are but an aspect of the Cool Touch’s preeminent value. Additionally, the unit’s name is derived from the fact that it has been constructed with high-grade plastic to allow it to stay relatively cool (thus, if the heater’s grille is contacted briefly, it will not sear away skin).

Insofar as its heating capabilities, the Cool Touch oscillates across a wide expanse, ensuring that large swatches of the surface area are warmed in a quick and efficient manner. Meanwhile, the controls are easy to use and offer variable settings for pin-point-precise heating (keeping the amount of electricity that’s being burned to a minimum).

Given the sum total of these features and its bargain price, Honeywell’s Cool Touch presents as a great option for everyone from students in studio apartments to elderly folks amid the snowy landscape – this option for anyone looking for a complimentary heating source that won’t devour the monthly budget.

Product Specifics:

· Rating: The Cool Touch is rated at 12.5 AMPS (1500 Watts) at 120V, 60 Hz.

· Availability: It is available across the United States at Wal-Mart stores.

· Cost: $40.00

· Weight: The Cool Touch weighs just under 5 pounds; it boasts a built-in handle for easy transport.

· Warranty: Three-year limited warranty.

· Special Considerations: The manufacturer recommends that consumers read the operating instructions before using the Cool Touch, further recommending that users follow all instructions precisely as to avoid accidental fire or injury.

See this link for further information.

THE SOUNDSPA BY HOMEDICS

Ideas to Combat Insomnia

THE PREMIERE SOUNDSPA. By HoMedics.

By John Aiello

Anyone who has struggled with insomnia knows the distress long sleepless nights staring at the clock can cause. Sometimes, once this kind of sleepless cycle starts it takes something radical to ignite a change and reconnect the mind with tranquility again.

However, most people can't get up and run the minute insomnia strikes. Instead, we must find a way to calm ourselves down and relax on our own. Enter the Premiere SoundSpa, manufactured by HoMedics -- this affordable way to create a veritable 'sleep chamber' within the confines of your house, dormitory or hotel room.

This SoundSpa is basically a turbo-charged clock-radio that doubles as a 'sleep stereo' -- offering users 6 digitally recorded and naturally-occurring sounds that help to promote slumber.

HoMedics engineers have created a selection of sounds that build pictures of nature in the eye of the restless mind (these sounds that include the crash of the ocean; the rolling waves of a waterfall; the serene hum of a summer night; the jungle talk of the rainforest; crisp bolts of thunder; and the splashing song of morning rain).

In short, the music of the SoundSpa is meant to put the mind at ease and allow it to retreat from conscious thought, bringing it unto the threshold of sleep.

In addition, consumers will note that the Premiere SoundSpa has other uses. Specifically, the clock-radio has an internal sensor that records both the indoor and outdoor temperature, and users can either check this information on the face of the instrument or have it projected across the ceiling in long blue streams of light.

Other versions of such spas now on the market lack the personality of the HoMedics' creation -- as this product combines the classic look of a clock-radio with a thermometer (all built into this compact stereo that pipes an assortment of natural 'music' into your brain as it readies itself for sleep).

From what we’ve seen, no other clock-radio out there brings nature into the bedroom with this kind of durability and this kind of flair.

Ideal for apartment dwellers in cities who need to block out street noise. Also ideal for the occasional insomniac needing to 'get away' from home for awhile. New parents with infants should also seriously consider a spa for the nursery: These sounds can create a wall of serenity in the mind of a young child while helping to build healthy sleep-hygiene habits that might very well carry-over into adulthood.

Priced at 39.99.

Go to HoMedics.com for more information.

GLENN’S DEER HANDLE

Stooped over and covered in mud, trying to pull a long gangly buck through the dense underbrush at dusk – that’s when deer hunters everywhere have felt the need for a Deer Handle.

And now - they’ve got the option to buy one.

The Deer Handle is the year-2000 invention of Glenn Cornelius, who resides in Olive Branch, Mississippi. Glenn’s Deer Handle is a compact and light-weight ‘harness’ of sorts that allows for a single hunter to effectively drag a deer through the woods without having to strain himself. Simply, with the Deer Handle, you won’t have to ever lean down to drag a buck again.

Basically, the Deer Handle is a 9-inch tool made of durable braided-nylon rope that affixes to the base of a buck’s antlers byway of loop and cinch, sparing the need for the creation of a knot strong enough to withstand the grasp of twigs or branches.

Once secured to the deer, the Handle allows the hunter to pull his deer quickly out of the woods without having to twist and contort. Instead, you can keep your eyes front-and-center and pull through a steady even motion.

“It’s hard to move a dead animal, it’s hard to try and lift dead weight,” says Cornelius from his Mississippi office. “I’d been hunting deer all my life, and finally about 6 years ago, I said ‘there’s got to be a better way.’ That’s when I got the idea to try and build something that would give me a better grip when dragging a buck out of the woods. The idea behind the Handle is to allow a hunter to use his weight equally to pull a deer, taking the strain off his back and sides.”

And that’s just what the Handle does – it creates a pocket-sized ‘hauler’ that lets a lone hunter in the woods better utilize the strongest points of the body (legs and shoulders), while lessening the torque on the weaker areas (spine and lower-lumbar region). The result is that the drudgery of the ‘deer drag’ is markedly reduced.

As Cornelius notes, most hunting products on the market are designed to help a hunter with the kill and not with the work that begins when the animal goes down. However, the objective of the Handle is just the opposite: Its creation was premised on getting the animal back to the truck – and then loaded into it.

As anyone who has hunted knows, the ‘drag’ is only half the problem. Once the deer’s at the truck, a single hunter is faced with the back-breaking chore of trying to load two hundred pounds of dead weight with dagger-sharp points onto a 4-foot high surface.

However, this is also a proposition that the Handle makes less intimidating: Just drag your deer to the side of the truck, hook the handle on the edge of a level tailgate and climb into the bed of the truck; now grab the Deer Handle again and simply draw the deer into your vehicle with even thrusts – absolutely no need for an extra set of hands.

“The basic point behind my Handle,” notes Cornelius, “is to leave the whole weight of the animal on the ground, except for the head. Literally, it’s about putting a handle on the deer so it can be moved from one point to another more effectively. The Handle is a tool, manufactured to the same strength as water ski handles so it will last. It’s not fancy by any means. But it’s not meant to be. It’s just meant to make deer hunting easier….”

For step-by-step video on how Glenn’s Deer Handle works, and information on retail outlets where it can be purchased, see deerhandle.com. ~ John Aiello

AUTO PRODUCT RECOMMENDATIONS

Color Back

By John Aiello

In these tough economic times, more and more people are looking to preserve their assets as long as they can rather than ‘buy new.’ And this fact is even more evident with big-ticket items like homes and cars.

Accordingly, anybody driving a car more than four or five years old will want to give some serious consideration to trying out Color Back, a liquid amalgamation of 17 chemicals that blend together to restore the paint-shine to your car.

‘Bul-----!’

Don’t you dare say it. Of course you’re thinking that! I did too.

When I first heard about Color Back, my question was: How can any product turn back the clock and reverse the oxidation process as it pertains to automobile paint? Nice idea. But it has to be a hoax. It has to be clever advertising and a three-day gimmick.

Well, this stuff is indeed the real thing – no gimmicks here.

Created in 1987 by Allen Andre of North Dakota’s Apollo Sales & Service, Color Back is a unique liquid potion that sprayed onto the finish with an aerosol container or with a conventional or airless paint sprayer. Immediately, the chemicals adhere to the old paint line and revive the pigment in the paint, literally reversing time and bringing back the original luster of the finish (while further protecting the surface from fading and rusting). It all happens upon application in a matter of seconds right before your eyes.

As inferred, Color Back is relatively easy to use, as long as the surface is clean, dry and totally wax-free (and providing the paint finish has not been clear-coated, since Color Back is not compatible with newer paint finishes that have been clear-coated). Once you’ve washed and completely dried off your vehicle, the surface should be lightly sanded with600-grit wet sandpaper (and then be cleaned and dried again) before applying Color Back.

When I personally saw Color Back used in a mechanic’s shop I was in awe, as the rather dull paint-finish of a 45-year-old International utility truck was restored to like-new-condition in about the same amount of time it would take to rub the mud off after a tour through a deep puddle.

Retailing for less than $25, Apollo’s Color Back can save you some real cash, forestalling (and in some cases negating) the need for a new paint job that can often run between 2 and 4 thousand dollars. In fact, countless farmers in the Midwest have been using Color Back for nearly two decades on their tractors as a means to ward off rust and protect their equipment.

Bluntly, if any product can compensate for both the elements and the great temperature variations in that icy-cold region, well, then, it’s certainly worth a long look by the general consumer hoping to pull a few extra years out of their car.

Editor's Note: To reiterate, consumers should heed the instructions on the can and not use this product on paint finishes that have been clear-coated, since the clear-coat process is not compatible with the chemical composition of Color Back.

Go to colorbackpaintrenewer.com for more information.

Books

BASIC AUTOMOTIVE SERVICE AND MAINTENANCE. Don Knowles. Thomson/Delmar.

Synopsis: Part of the Thomson/Delmar TechOne series (known throughout technical writing circles for its easy to understand analysis of the inner-workings of the automobile), Basic Auto is the quintessential manual for both the student and the established mechanic. Even though Knowles’ book covers the "basics," professional mechanics should not look down their noses at this information, since it provides a sturdy foundation from which they will be able to elevate their skills. Basic Auto is comprehensive in nature, providing insight on how one should approach maintenance and problem diagnosis for the modern car. All basic systems are analyzed in step-by-step format, including engines and lubrication, emissions, drive axles, transmissions and braking systems. In addition, there are in depth chapters detailing the fine points of the automobile charging system (batteries, voltage regulators and alternators) and the role these things play under the hood of your car.

Recommended because: Knowles (a former automotive instructor who has authored some 35 texts on the subject) writes with the reader in mind: rather than flaunt his knowledge and his mechanical acumen (as so many car techs do), Knowles takes us by the hand and escorts us step-by-step through these-oft complex ideas. By going slow and building from the basics, he has stripped way the intimidating face from automobile maintenance. The idea here is to show that once you understand how your car works (and why it works as it does), you will be better equipped to safely operate and maintain it. Moreover, the material is written in a way that is conducive to understanding that each of the many systems that comprise your "car" are inter-linked and over-lapped - until you appreciate each as individuals you can’t ever truly understand the focus of the whole.

Recommended to libraries on the college level and in the public sector as a general reference text - the information contained herein is useful to both the student and "shade-tree" mechanic and they should have immediate access to it. Also recommended as a class text in all high-school and college-level level auto-shop classes. Finally, the professional mechanic might want to consider adding this to his reference shelf for its comprehensive nature and well-developed analysis which make the basics easier to master. ~John Aiello

Optima Batteries

By John Aiello

As previously noted, Don Knowles text provides extensive analysis on the mechanics of the automotive charging system. To this end, one of the best batteries on the market these days is built by Optima (under the eye of Johnson Controls).

Back in 1984, a team of engineers intent on advancing the sealed ‘lead-battery’ concept developed Optima’s revolutionary "spiral-cell" technology – these tightly wound cells in their hard sealed case substantially decrease internal resistance while simultaneously increasing power delivery and recharging capabilities (often lasting twice as long as those old-style ‘flat-plate’ batteries).

This highly advanced technology separates the Optima from conventional lead-acid batteries in many ways, mostly notably by providing more constant starting power regardless of temperature.

But this isn’t their only selling point; the other major design advancement comes by-way of the ‘punch’ they can take.

“Optima’s technology makes them up to 15 times more vibration resistant than traditional batteries, enabling them to endure much more abuse without their components breaking down,” says Optima’s Director of Sales Cam Douglass. “Plus, they have a much longer repetitive reserve capacity; this means they can withstand significantly more discharge/recharge cycles and still deliver plenty of power to start your engine.”

The fact that an Optima battery can beat-back the rigors of the road means it can be depended on in tough-driving situations – which, in essence, is the definition of Winter driving.

In addition, the Optima is leak-proof and maintenance free – yes, that’s right: You don’t have to constantly be boosting it with water to compensate for variations in temperature, since these batteries internally compensate for drastic changes in weather conditions.

Even though the Optima runs a bit more cash than a lead-acid battery, consumers are saving big dollars over time because these batteries last years longer, sans the burdensome maintenance schedule.

Still wondering if you should buy Optima?

Well, it all comes down to this: If you live in a cold climate, you can rely on the fact that the extra cold-cranking-amps this battery packs will turn over your engine no matter how deep the snow no matter how long those icicles hang.

And as December drivers from Maine to Mt. Hood know, that’s reason enough.

SETTING OPTIMA APART

· Up to two-times service life when compared to traditional batteries, even under extreme driving conditions;

· Specialized spiralcell design renders Optima over fifteen-times more vibration resistant;

· Spill-proof and maintenance free, meaning no toxic acid-mess to mop up;

· A vast repetitive-reserve capacity means that these batteries can withstand numerous charge-discharge cycles and still perform at maximum levels;

· Greater power during the first ten seconds of starting, saving the rest of the ignition system undue wear.

WE RECOMMEND

Recommended to drivers in cold climates because these batteries offer a real up-grade from their flat-plate cousins. Optima’s extra power can mean the difference between being stranded on the side of the road in a blizzard and starting your vehicle in the first few seconds of cranking. Additionally, hunters, loggers and off-road players will benefit from the fact that these batteries can withstand harsh vibration without compromising durability. Collectors and vintage car builders should consider these factors as well, since the 6-volt battery we tested was able to start a 1953 GMC with a stock 228 cubic inch engine at 10 degrees above zero after it had been sitting for a week in under 5 seconds. And what says performance more than that?

Batteries in myriad styles, including standard 6 and 12 volt applications.

For information, see optimabatteries.com or visit johnsoncontrols.com

~John Aiello

ACTORS AND ACTRESSES

New York actress Melanie Minichino is a rising star, not so much for her pristine and chestnut-stained old-Italian beauty as for the intangible ‘presence’ she brings to the screen.

Can you tell me a bit of your background and how you came to the craft of acting?

Tell me about the Sopranos audition: That has to be every unknown actor’s dream call…

My manager scheduled the audition for me. It was actually my third audition for Sopranos work (for different characters). This time I got a call back. And I got booked for the Tara Zincone role. It was really that simple…

What was it like working on the set of The Sopranos in light of you being in the last episode? What was the cast like to work with? And what will you take from the experience as you move toward other projects?

Even though the part in the Sopranos was small, you really did stand out among all those other heavy-weights on stage. Has that role brought you to the threshold of any other work?

One of the many lingering mysteries to that final episode!

Yes! Definitely! (laughing).

Where do see your career going from here? More modeling? Or perhaps a feature film that might showcase your look and your unique presence?

You mentioned photography as being a point of interest: Have you pursued that in terms of publishing your pictures?

Do you have a day-job that supports your creative impulses?

Actually – it’s a night-job: I work as a bar-tender, like most every other actor in New York City.

Since you’re based in New York, you’re able to indulge in the rich history of the theater which is one of the hallmarks of the city. However, can you see yourself eventually making the leap to LA in order to get into the more mainstream film world?

~John Aiello